dinengdeng nga uong, papait, kabatiti, patani, nasagpawan iti kaluit (kumukusay)

This particular dinengdeng might somewhat be a weird for some, but this is it, I've done it, just so to prove/show the versatility of the dinengdeng or an Ilokano way of preparing and presenting and designing available vegetables and pair or combine it with almost everything edible, palatable, tasty, easy.And here's a dinengdeng with a shellfish called kaluit or kalwit (also called sikadsikad, maninikad, aninikad, kumukusay). This is the plicate...

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pinakbet a nakaparparia

What makes an Ilokano pinakbet or a pinakbet preferred by Ilokanos is that it is ,and it should be with, and not just with, but full of, paria or bitter melon. Because the Ilokano is known by its food preference for pait or bitterness, the more a pinakbet has paria, the more it is a sumptuous and delightful feast of bitterness and saltiness (of the preferred condiment bugguong--salt-fermented fish and not shrimps, of course!).I always like my...

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