BAGNET
Bagnet is recognized as the region’s delicacy symbol, deep fried pork belly dish that is similar to lechon kawali.
Bagnet (Northern Ilocano and Tagalog pronunciation: [bɐgˈnɛt], Southern Ilocano pronunciation: [bɐgˈnɯt]), locally also known as "chicharon" in Ilocano, is a Filipino dish consisting of pork belly (liempo) boiled and deep fried until it is crispy. It is seasoned with garlic, black peppercorns, bay leaves, and salt.
DINOYDOY
It’s a popular Ilocano squash and bitter melon dish consist mainly of native squash and bittergourd.
Dinoydoy basically is made out of sautéed bitter melon and nearly pureed squash, it can be flavoured with bagoong or fish sauce and sometimes cooked with some fried pork pieces. The taste is quite different, its sweet and savoury but there is an overpowering bitter flavour which is one of the dishes mail quality, for the untrained palate it might be revolting but for a lot of adult Filipinos this is a flavour to crave for.
MIKI
This noodle soup dish is one of the popular street food at Vigan City, Ilocos Sur up North Luzon. It is associated as street food because its one of the food attraction in Vigan Plaza, together with the famous empanada and barbecue. It is available in the morning as breakfast.
Ilocos Miki is a Filipino noodle soup dish made of miki noodles cooked in a rich chicken broth. Its orange color comes from annatto seeds (atsuete). To make it more special and flavorful, a hard boiled egg, shredded chicken and bits of chicharon are added to the soup.
PINAKBET
Is an indigenous Ilocano dish from the northern regions of the Philippines pinakbet or pakbet has native ampalaya (bittermelon), eggplant, and okra are steamed with fish bagoong (fermented shrimp or fish paste) and tomatoes.
Pakbet or pinakbet is a popular vegetable dish that originated from one of the northern provinces of the Philippines, Ilocos. The vegetables used on this dish are usually grown in the back yard of every villager and are available almost all year long. Bitter Melon, eggplant, okra, and string beans are just some of the vegetables that make-up this delightful dish. Pakbet is cooked in a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add flavor.
PIPIAN
Made of ground rice cooked with chicken, achuete (annatto), and epazote. Vigan folk would eat the starchy dish as a snack. Today, it is served as a meaty viand with steamed rice.
Vigan Chicken Pipian is not a very popular dish back home but in the Northern region like the Ilocos area this is a common dish. Pipian is not natively Filipino, in fact the Filipino version of this dish together with the Champorado originated from Mexico most probably when they were doing business via the galleon trade during between 1565 to 1815. From there ingredients were adjusted to what is available locally hence roasted almonds were dropped off and Filipinos used toasted rice instead.
POQUI-POQUI
Poqui poqui is a vegetable dish made of eggplants sauteed in onions, garlic, and tomatoes, and finished off with beaten eggs. It originated from the Ilocos region where it's commonly served for breakfast with steamed rice or as a side dish to grilled fish or fried meat for lunch.
The origin of the name can be traced back to the 1980s, when many Filipinos migrated to Hawaii. In Hawaii, the word poki (poqui) means to cut up or mash, referring to chopped eggplants and tomatoes.
VIGAN EMPANADA
Vigan empanda is similar to a taco shell when fried to a crisp with vegetable like grated papaya or bean sprouts and meat filling inside. It is also added with raw egg in the center and will cook together with the empanada when fried. Among the other kinds of empanada, what I love in this kind is the crispy thin shell and when you munch it you will taste the grated papaya and the longganisa plus the soft cooked egg inside. Specially when you dip or pour it with some sukang Iloko, it is absolutely yummy! Cooking this empanada is a little bit tricky although the ingredients are very simple. Making the dough is a challenge if you will not do it properly. Most recipes I see only combines the rice flour with water, oil and coloring to make a dough. But this process will make the dough crumbly and you will be frustrated when filling it with the veggies and meat mixture because it will break the dough before you can fry it. This process is only good if you are using wheat flour but not with rice flour. The technique I learned just by observing is you have to make a roux by cooking the rice flour with water until it turns into a dough. That way it will be elastic enough to make a thin pastry for the Vigan empanada.
VIGAN LONGGANISA
Vigan Longganisa is an Ilocano sausage delicacy with plenty of garlic and spices in the mixture. This longganisa is distinct from other native longganisa version because it is small and plump, it is not sweet unlike the popular longganisa we used to eat. The way to describe its taste is, it is spicy, salty, tangy and garlicky. So if you are used to the taste of sweet meat like a traditional longganisa, then you might think twice before cooking this sausage. To make this sausage more authentic, use sukang Iloko or native vinegar. But if there is none available, using cane vinegar or apple cider vinegar will suffice. To make your hearty breakfast, you can serve this with fried rice and fried egg.
Yorumlar