Passing by the province of Nueva Vizcaya by lunch time, I decided to have myr hunger settled by a roadside eatery in Barangay Baretbet in Bagabag town where my hungry eyes caught a placard announcing the availability of igat (eel), udingan (or bunog), burasi (carp) and other freshwater delicacies fished right from the Magat River nearby.
I readily ordered the igat offer. And here’s it, sinigang (inalseman), soured with tomato, cooked just so tender to render its own fatty essence:
The inalseman nga igat is just cooked right and even if it’s sinigang and not cooked dry as paksiw or adobo but with some broth, it’s not “nalangsi” or “malansa” (gamy). The preparation and cooking is expertly done. The eatery is kind of popular as hungry travelers are incessantly stopping by to eat and partake of the igat specialty.
So wickedly delicious, it oozes with gustatory goodness to dare you to a rice intake overload!
I readily ordered the igat offer. And here’s it, sinigang (inalseman), soured with tomato, cooked just so tender to render its own fatty essence:
The inalseman nga igat is just cooked right and even if it’s sinigang and not cooked dry as paksiw or adobo but with some broth, it’s not “nalangsi” or “malansa” (gamy). The preparation and cooking is expertly done. The eatery is kind of popular as hungry travelers are incessantly stopping by to eat and partake of the igat specialty.
So wickedly delicious, it oozes with gustatory goodness to dare you to a rice intake overload!
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