Legend * - BHROA Member
– The Bataan Hotel and Restaurant Owners’ Association is an
organization of leading hotel and restaurant owners in Bataan. It was
reorganized by the provincial Tourism Office and other restaurants and
hotel owners were invited to join the said group. Its mission is to be
a catalyst in the changing needs of our society and the community by
upgrading skills and solidarity among member establishments.
- Sinigang - cooking with water and adding a sour agent from fruit or vegetable. May be meat, fish or fowl.
- Inasnan - food preserved with salt. May be broiled. Meat, fish or vegetables.
- Pinaksiw - cooking fish with vinegar, just a little water and spices. May be with or without vegetables.
- Nilaga - boiling fish, fowl or meat with more water.
- Pangat - cooking fish with a little water with or without a souring agent.
- Halabos - cooking with salt and almost no water. Cooks from the juice of the shellfish or crustacean.
- Pinais - food wrapped in leaves (banana or alagao), and steamed.
- Pesa - boiling sauteed fish with ginger, vegetables and patis.
- Sinuam - boiling sauteed fish or shellfish in ginger and pepper leaves.
- Pasingao - steaming fish, meat, fowl or shellfish.
- Inihaw - broiled over live charcoal. May be meat, fish or root crops.
- Dinaing (broiled or fired) - fish cut at the back and opened like a butterfly.
- Tinapa - blanching fish and soaking it until golden brown.
- Pinausukan - smoking fish, meat and fowl just before eating.
- Salting. Such as talangka (small crabs), alimasag (crabs), bangus
(milkfish), hito (catfish), dalag (mudfish), eggs or vegetables.
- Kinilaw - food marinated in vinegar and spices (saviche or raw).
- Ginisa - basic use of lard, garlic and onions for almost everything meat, fish, fowl or vegetable.
- Ginataan - cooking fish, crustaceans, vegetables, root crops in coconut milk.
- Inadobo - cooking with vinegar and spices. May be meat, fish or vegetables.