ginisa a kamatis ken lasona iti bugguong, sautéd tomato and onions in bugguong

Besides having kamatis as a perfect kilawen, that is the Ilokano way, being the "K" in the famous "KBL" or Ilokano's own version of the Mexican salsa, raw kamatis with bugguong and lasona (preferably the small, "native" Ilocos variety ones), well, tomato is also preferred and prepared in various ways, raw or cooked. One of my favorites being that of the ginisa a kamatis. And of course, and still, together, with its loyal pair: bugguong & lasona....

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saluyot & buntiek, soured saluyot stew with grilled mudfish

I usually cook saluyot solo and the usual Ilokano way: napaksiw, napakbet, tinimtiman, inalseman. Whatever you may call it, it's the same: soured, with either plain vinegar or with souring agents such as sour fruits like pias, kalamansi or dalayap juice, green mango, young tamarind (fruit and/or leaves) and even with lubeg fruit. But for me, the best alsem to cure a paksiw a saluyot is the famous suka iloko (sugar cane vinegar) right from the Ilocos. Here,...

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solsona gameng festival 2015's exotic food feast

Solsona town in Ilocos Norte has just celebrated its annual Gameng Festival (gameng is treasure) that showcased among other products native food and delicacies which can be labeled kind of "exotic" because of their rarity and/or uniqueness in that particular Ilokano town. We featured it here in Pinakbet Republic the other year and it's one of the most visited blog. This year, Ilokano journalist and writer Leilanie Adriano has graciously provided...

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