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JAMM AQUINO / JAQUINO@STARADVERTISER.COM Central Luzon: Tagalog street food includes kwek kwek (batter-fried quail eggs), bola-bola (fishballs), walkman (grilled pig ear) and isaw (grilled pig intestines). The skewers were among more than a dozen dishes presented at the 1st Filipino Food Fair 2015 at the Philippine Consulate in Nuuanu.
JAMM AQUINO / JAQUINO@STARADVERTISER.COM Olivia Emata smiled as Rhoda Manaloto poured evaporated milk onto an order of halo halo at Sunday's celebration of Philippine independence at the Philippine Consulate in Nuuanu.
JAMM AQUINO / JAQUINO@STARADVERTISER.COM Bicol: Laing -- taro leaves braised in coconut milk, patis and chili pepper -- is a signature dish of the Bicol region, where the combination of coconut milk and chilies is common to the cuisine.
JAMM AQUINO / JAQUINO@STARADVERTISER.COM Three regions of the Philippines are represented on this plate: dinardaraan, left, pork cooked in pork blood, hails from Ilocos; shrimp pasayan sa palayok, center, shrimp cooked in coconut milk, is Visayan; and embutido, meatloaf of ground pork with red bell pepper and raisins, is a Tagalog (Central Luzon) dish.
JAMM AQUINO / JAQUINO@STARADVERTISER.COM Ilocos: A bowl of chicken tinola, a soupy chicken dish cooked with green papaya and marungay leaves, is classic Ilocano food.