dinengdeng, glorious dinengdeng!

I'm a typical Ilokano who can't live without dinengdeng, come share my passion...

various authentic, exotic, ilokano pinakbets

Concoction or variations of this kind of exotic Ilokano dish, of this ever ubiquitous vegetable stew...

sinanglaw? paksiw? which?

What do you prefer, Vigan-sinanglaw or Laoag-paksiw? What about pinapaitan and singkutsar?

unnok/ginukan, freshwater shellfish

Want some unnok soup or ginukan bugguong?

baradibud a tugi, lesser yam vegetable stew

Tugi, for some, is only meant to be boiled and eaten simply as is. But for me, it's an indispensable ingredient for yet another hearty Ilokano dish...

4/18/2012

kilawen a bilis redux, sardine/herring ceviche

Bilis ceviche.
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Bilis, the local sardine (or is it really herring?). It's always abundant and whenever it's freshly available, I always buy a kilo or a half for kilawen (as a ceviche). This fish is prized as a kilawen in most parts of the globe, anyway. Perfect as an appetizer, and great for pulutan (to go with drinks).

Freshly caught bilis for sale in Santa Ana, Cagayan.
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Bilis.
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Kilawen a bilis ready for a sumptous consumption. 
[See previous blog post on how to prepare bilis  kilawen]
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Bilis ceviche with its buddies.
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4/17/2012

more pinakbet... from ilokanos around the web

Pinakbet once more, because we can't just get enough of pinakbet, we always want for more, and more. So here are some from Ilokanos around and on the web. These are various pinakbets but authentic Ilokano pinakbet because these were prepared by Ilokano (except the last photo, which can be conveniently labeled as "pakbet-tagalog" because it has karabasa and bugguong-aramang is used instead of bugguong a lames).

Enjoy!

Pinakbet with shrimps, from Hawaii, courtesy of Jonathan Torricer.
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Photo by Twinnie Jap Herasio.
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Pinakbet in San Nicolas, Ilocos Norte. Photo by Derick Yabes.
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Pinakbet in Pasuquin, Ilocos Norte.
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Pinakbet with tinuno a palileng. Photo by Mary Jane Tordil.
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Photo by Maureen Veenstra.
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Photo by Noel Viernes.
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Pakbet-Tagalog, photo by Noel Viernes. 
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4/16/2012

idiay tiendaan, public market

I'm always fascinated with markets, local or "wet" market in the poblacion. When I was a little child I always see to it that my mother or my father will have me tagging along when they go to the market every Sunday or on market days like Wednesdays and Thursdays and Friday, to buy basic stuff and food, usually with some meat, fish or other something pricey and "special" for the day's lunch. It would be a reward for say, having pulled out a considerable number of "white" hair, having gathered enough firewood, having watered down the masetas, having gathered weed for the carabao, and other farm and house and livelihood chores a boy can do to please his parents, he-heh! I would be rewarded, among others, with my favorite sorbetes ("dirty ice cream), some rice cakes like "tinudok" or "baduya" with lots of sweetened mongo as palaman. Mind you, there were no Jollibees or McDos yet in those olden times, there are no cheap China-imported apples even (apples are only available at Christmas-time, imported from the U.S. and it was quite a rarity in the barrios).

And yes, with those merchandise, farm produce by small-time vendors, a little harvest freshly picked form their vegetable patches or green and shoots and fruits and shells and fish gathered or caught in the wild... I'm always awed at those industrial vendors who earn some centavos and pesos, and at the way my wise mother make "tawar" to buy things with her tight budget, so typically Ilokano, thrifty and frugal but not a tightwad.

Until now that I'm old and having a family of my own, I'm still a "market boy" as I do the "marketing" and still immensely enjoy going to the "palengke" or "tiendaan" to personally pick goodies for my next dinengdeng or pinakbet. And here are some photos to document my market forays:

Various veggies, Don Domingo Public Market, Tuguegarao City.
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Kalkalunay, Don Domingo Public Market, Tuguegarao City.
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Mais, along the highway, Larion,Tuguegarao City.
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Uong, along National Highway, Gattaran, Cagayan. 
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Papait and paria a balang, along National Highway, Gattaran, Cagayan.
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Tukmem and narnar, Don Domingo Public Market, Tuguegarao City.
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Tarong, Don Domingo Public Market, Tuguegarao City.
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Pokpoklo and gamet, Don Domingo Public Market, Tuguegarao City.
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Ipon and taburkit, Dugo Public Market, Camalaniugan, Cagayan.
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Bilis vendor, National Highway in Santa Ana, Cagayan.
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Kabibi and tukmem, Allacapan Public Market, Allacapan, Cagayan.
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Taburkit, bulong-unas, Allacapan Public Market, Allacapan, Cagayan.
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4/13/2012

bunog/birut/bukto/palileng, mullet/goby fish

Here's more on bunog (in general, called talimusak in Tagalog, variably called birut, bukto, even palileng, or mori, and udingan, ipusan, etc.; it's actually mullet or goby fish.), smallish freshwater/river fish best stewed in lots of tomatoes, onions, garlic, ginger and some vinegar. Or wrapped in banana leaves and steamed/cooked as a tamales. Or dipped in spiced flour and deep fried to a crunchy treat.













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4/11/2012

sabunganay/susop, banana blossom

SabunganayOr susop (as is called in some areas in the Ilocos region). Banana blossom. It's a preferred vegetable for sinigang (sour soup), dinengdeng (sabunganay with saluyot is just so good, with or without a sagpaw of say grilled bangus or paltat or tilapia) and as well, prepared as sauteed or made into adobo, with lots of onions and some garlic, some cracked pepper, with some vinegar to taste. Or boiled and made as a salad with KBL (kamatis, bugguong, lasona). It even be made into a spicy kilawen. And it can be roasted and prepared as a salad. And as "meat balls", too, as well as an omelette.

4/08/2012

labay, plateful, various plates of ilokano dishes

Labay means plate, the plate where you are eating right at the moment, breakfast, lunch or dinner. Or the act of mixing broth or soup of your sida (viand) into you rice. Whatever, here are several instances of my own labays, showcasing various Ilokano dishes I consumed the passed days or months in different places (if my memory won't fail me):
This is lunch time in my residence in Iguig, Cagayan. I've got here boiled balatong with paria leaves, boiled cabbages with sliced tomatoes and bugguong, and fried tilapia.
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Lunch, Iguig, Cagayan. Boiled young tarong with bugguong as a dip.
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Breakfast, Iguig, Cagayan. Steamed camote tops with sliced tomatoes and bugguong, grilled okra, and fried daing.
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Lunch, Tuguegarao City. Baradibod nga ube with alukon and shrimps, pinapaitan a baka, kappukan a baka, and grilled tilapia.
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Dinner, Santa ana, Cagayan. kalkalunay salad, pakbet nga alukon, and bopis.
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Lunch, Currimao, Ilocos Norte. Paksiw a malaga, Ginettaan nga aba (laing), baradibod a bunga ti marunggay, and pork adobo.
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Lunch, Currimao, Ilocos Norte.  Pokpoklo with tomatoes, grilled bangus, and sweet golden watermelon (dessert).
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Lunch, Currimao, Ilocos Norte.  Pinakbet, dinengdeng a rabong ken saluyot, and lechon carajay.
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Breakfast, Tuguegarao City. Nabaraniwan a leddeg, and pinapaitan/sinanglaw a baka.
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Lunch, Gonzaga, Cagayan. Paksiw a malaga, steamed crab, boiled ipon, chicken tinola, pinapaitan a baka, and chopsuey.
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Mealtime in Pasuquin, Ilocos Norte (not mine, photo from Pasuquin Facebook page). Dinengdeng, pinakbet, ginettaan nga aba, seaweed salas, pinakbet a paria, grilled tilapia. 
(Click on photo for a larger view)




.....posted from Bloggeroid

4/07/2012

panagburak iti rama, harvesting fish in "portable" fish traps

Rama. Puluan. "Mini" and "portable" fish dwellings/trap in rivers. Made of cut small tree branches or tiny twigs, especially that of the thorny damortis (or kamantiris, lulukisen, camachile) and salamagi (tamarind) trees. Bound and placed on strategic parts of the river. When summer comes, it's the perfect time of the year to harvest the rama. Panagburak-rama. Literally to break open the traps. When the family, friends, especially when a balikbayan folk is home, decide to go for a picnic by the river. It's an special Ilokano occassion during summer, when rivers are shallow or almost dried up and fish, shrimps, crabs in the rama is surely bountiful.

Here's one panagburak iti rama one hot summer at Padsan River in San Nicolas, Ilocos Norte:

The rama area is secured with a net and is cleared of the ramas.
[Click photo for a larger view]

4/06/2012

baradibud a tugi, lesser yam vegetable stew

Buridibod a tugi (click photo to enlarge)
Yet another buridibod or root vegetable stew, and this time we'll use tugi (lesser yam, Dioscorea esculenta Lour.). Tugi may not be usually used as a buridibod root ingredient as common as the usual camote or taro or ube. But it's equally good, I always make one when I chance upon some tugi in the local market. Tugi, for some, is only meant to be boiled or magettaan (cooked in coconut milk) and eaten simply as is, for a carbo snack. But for me, it's an indispensable ingredient for yet another hearty veggie Ilokano dish

Tugi (click photo to enlarge).

To go with the tugi for this buridibod, I opted for "native" pallang (winged beans), "native" kalunay (spinach, amaranth), and katuday flower.

Tugi, pallang, kalunay, katuday (click photo to enlarge).

Cook it as you would cook a buridibod, boil the tugi first until tender, and then put in the greens. Do not overcook the veggies. Here I added in some pre-fried shrimps to enhance flavor and aroma.

Tugi baradibod (click photo to enlarge).


The rest of the tugi, of course, I boiled it for merienda. Perfect with black coffee. Or an ice-cold soda, if that's what you're addicted into ;-).

Boiled tugi (click photo to enlarge).





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