Dinakdakan

Dinakdakan recipe is a popular Filipino dish especially in Ilocos and northern part of Luzon. It is consisting of hog head and brain cooked in boiling water with spices then grilled until crispy, chopped into small pieces then mix with mayonnaise, onions, salt and pepper to taste. Like sisig this dish is usually serve as appetizer. Dinakdakan Ingredients: Pork’s...

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Bagnet

The bagnet recipe that comes from the north of the Philippines (VIGAN) is truly delicious and unique. The first time I tried it, I thought that it will be just like the typical lechon kawali I've always had but then I realized that I was wrong. The bagnet is somewhat the same as the lechon kawali only it seemed to vary in taste and crispiness. It...

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Sinanglaw / Pinapaitan (Beef Innards Stew): Great Appetizer and Effective Aphrodisiac

Pinapaitan or Papaitan is an exotic recipe that originated in the Ilocandia. This Ilocano recipe’s name is derived from the word “pait” which means “bitter” in English. Pinapaitan can be translated as “Beef Innards Stew”, “Mutton Innards Stew” or “Chevon Innards Stew”. Pinapaitan is consists mostly of beef (cow) innards. Chevon (goat) and mutton (sheep)...

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Dinardaraan (Dinuguan) / Pork Blood Stew

Dinuguan (dinardaraan in Ilocano) or blood stew is a popular dish in the Philippines in which the major ingredient is animal blood, and meat and / or innards and entrails. The name dinuguan come from the word dugo which is the Filipino word for blood that is also called as dara in Ilocano. This dish may seem to be appalling and distasteful specially...

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Pakbet – Ilocano Recipe

I'm not speaking in general terms, like it's my favorite Filipino dish, no. I really mean that Pinakbet--the illest of Ilocano dishes--is my most favorite food in the whole entire world times infinity! Even by Filipino standards, this is a curious choice (I think) on my part as I know of many Pinoys who can't stand this vegetable medley. I'm sure...

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Kilawen a kalding (grilled goat meat)

Very Ilocano kilawen a kalding (grilled goat meat) is only for the adventurous palate. The easy method to prepare kilawen is by grilling the whole goat with flame from a blowtorch (yes, that welding tool), after which it is cut-up to make smaller portions for it and the other dishes. Red onion slices and calamansi juice are added to the thin meat slices....

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Buridibud, Dinendeng a Alukon Ken Patani

Buridibud, Dinengdeng a Alukon ken Patani. I have been longing to try a version of dinendeng or buridibud using the combination of alukon, patani and some eggplant. Alukon is a small tree that is endemic to Ilokanos in Northern Luzon it is also named alucon, himbabau and alibagbag and some other names on different parts of the country. The green worm...

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Ilocano Authentic Dishes

Local Ilocano food is simple, unpretentious and savory. They use ingredients that are abundant in their surroundings and they keep their food simple. In fact Ilocano cuisine is most reflective of the four foundation cooking methods of Filipino cuisine. These methods are boiling, grilling, roasting, and steaming. These were the basic cooking methods...

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Backpackers

A variety of different travelers exist today - from students to seniors, from single to group, from backpacking to lifestyle travelling. In this section, we provide an overview of a number of traveler types, with information about their specific travel needs, foods, and somehow on how “Juan dela Cruz” engage himself with this so-called “KULTURANG PINOY”. Let...

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