Iloko Culture 6 (Food)

pinakbet/pakbet

eggplant, bitter melon, okra, string beans, bagoong

Ilocos empanada

savory snack with vegetables, longganisa, and egg

bagnet

uses kasim, slow cooked in lard in a big kawali over wood-fired cement

kasim

pork butt and pork shoulder

dinengdeng

vegetable dish with yellow to green vegetables

dinakdakan

sisig-like dish with pig mask, ears, liver, tongue, and brain with calamnsi, red onions, ginger, red chili peppers

igado

pork tenderloin and innards with sukang Iloko, soy sauce, pepper

sinanglaw

with goat meat, chillies, vinegar, bile and ox tripe used in the soup, with beef tendons and beef brisket

insarabasab

grilled pork, onion, ginger, marinade of sukang Iloko, calamansi, and garlic

dinardaraan

uses pork, vinegar, sugar, and pig’s blood with less sauce than dinuguan

poqui-poqui

grilled eggplant, onion, egg. eggplant is mashed after cooking before adding with other ingredients

okoy

uses shrimp and rice flour with sweet potato, carrots, squash, flour, cornstarch, and beaten eggs

pinapaitan

beef, goat innards (tripe, liver, intestines), bile

Vigan longganisa

Filipino pork sausage from Vigan. made with lean pork, pork fat, brown sugar, onions, bay leaves, soy sauce, etc.

dinoydoy

made with squash and bitter melon until squash is unrecognizable and flabored with bagoong

tinubong

creamy traditional kakanin from Ilocos Sur with sticky rice, grated coconut, coconut milk, sugar, and coconut strips

tubong

internode of a bamboo

dudol

diket rice flour, coconut milk, and sugarcane juice simmered over slow fire and stirred steadily

sapsapuriket

chicken cooked in own blood with a dark color added coconut milk, onions, garlic, ginger, and other seasonings for a spicy soup

crispy bagbagis

chicharon bituka, crispy isaw, deep fried pork intestines

buridibud

made with sweet potatoes, bitter gourd, moringa fruit, eggplant, and peashoots with a chicken stock with ginger, garlic, onion

tupig

chewy delicacy made with glutinous rice, coconut strips, muscovado sugar, and coconut milk wrapped in banana leaves and cooked until slightly charred

bolero

sponge cake with custardy white calamay filling