kappukan nga addaan silet, raw beef with tripes

Kappukan nga addaan silsilet. Kappukan (also called ata-ata), raw beef tender loin meat, is usually prepared as is, meat only, uncooked of course, freshly sweet and incredibly delicious, with only salt and onions, and chili. Or with a blanched pespes (pinespes, also called papait) or fresh bile added and diluted for bitter-loving Ilokano folks, and in some preparation, bits of liblibro and tualtualia (beef tripes, or the black insides of the...

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ginisa a rabong, sautéed bamboo shoot

Ginisa a rabong. To continue my rabong cooking escapade,from the huge shoot that I prepared and boiled as base for lotsa more dishes, here’s one universal rabong favorite: ginisa a rabong, bamboo shoot sautéed in cooking oil with lots of garlic, onions, and (for me, lotsa) ginger. This is simple basic dish but like the rabong salad, it’s a certified appetizer with all the goodness of rabong’s flavor enhanced by its spices. Note that ginisa...

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ensalada a rabong, bamboo shoot salad

Rabong salad, with bugguong and onions. Rabong, bamboo shoot, is a versatile veggie dish in that it can be turned into various dishes, and foremost of it, Ilokano-wise, is the famous dinengdeng duo: rabong ken saluyot. The tender bamboo bud can be made into an adobo a rabong, ginisa a rabong, achara a rabong, ginettaan a rabong, can even be a veggie ingredient in soups like sinigang and lauya. And many more. I found this huge rabong in...

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dinengdeng a bunga ti singkamas, jicama fruit stew

Buridibod a bunga ti singkamas, pallang, ken tugi. Been years, decades even, since the last time that I’ve got the opportunity to enjoy dinengdeng a singkamas, yes, singkamas, jicama, but I’m not talking about its delicious root, but of the fruit. Specifically the fruit or the young pod of singkamas vine growing wild and abundant, climbing up shrubs and trees in Casantolan, my place of birth, in Nueva Vizcaya. Unfortunately, I didn’t see...

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