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ILOCANO FAMOUS FOODS
PINAKBET OR PAKBET 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.
Ingredients
Instructions
http://panlasangpinoy.com/2009/09/09/filipino-food-vegetable-dish-pinakbet-pakbet-tagalog-recipe/
Ingredients
- 4 pcs round eggplant, cut in half
- 2 pcs small bitter melon (ampalaya), quartered
- ½ bundle string beans, cut into 2 inch length
- 1 small sweet potato (kamote), quartered
- 8 pcs small okra
- 2 thumbs ginger, thinly sliced
- 1 large tomato, cubed
- 1 large onion, cubed
- 1½ cup water
- 1 lb bagnet or lechon kawali
- ½ cup Anchovy sauce (bagoong isda)
Instructions
- In a large pan, place water let boil
- Put in the anchovy sauce and wait for the mixture to boil once more
- Add-in the vegetables starting with the ginger, then the sweet potatoes, okra, bitter melon, eggplant, string beans, tomato, and onion and simmer for 15 minutes
- Add the bagnet or lechon kawali (cooking procedure available in the recipe section) and simmer for 5 minutes
- Serve hot. Share and Enjoy!
http://panlasangpinoy.com/2009/09/09/filipino-food-vegetable-dish-pinakbet-pakbet-tagalog-recipe/
PINAPAITAN or PAPAITAN is a Ilocano delicacy. The original recipe calls for goat meat, but now beef substitutes have become popular. The same is true for most modern Filipino recipes due to goat meat no longer being available in local markets. Papaitan consists of different beef innards such as liver, kidney, intestine, and heart. The tip for cooking this recipe is to be careful with the amount of bile placed used. The use of too much bile will result in the dish becoming extremely bitter. It can be adjusted, however, with calamansi extract or lemon juice. It is also necessary to boil the tripe and intestine on a low heat to make it tender and yellowish. A clear soup can also be made by using ordinary water instead of the stock. Another cooking alternative is to use a tamarind soup base. Today Papaitan is an extremely popular beer match.
Ingredients:
1 kilo Beef
innards: intestines, Liver, tripe (twalya), Heart, Kidneys etc.
1/4 kilo beef lean meat (optional)
5 cloves garlic minced
2 thumb size ginger cut in strips
3 siling haba or jalapeno pepper
2-3 tsp. bile or papait
2 onions finely chopped
3 tbsp. fish saucelemon extract or calamansi to taste
water amount optional
salt and pepper to taste
Cooking Instructions:
www.facebook.com/NoIlocanoKaTumiponKaOfwGroup/posts/570066403052009
Ingredients:
1 kilo Beef
innards: intestines, Liver, tripe (twalya), Heart, Kidneys etc.
1/4 kilo beef lean meat (optional)
5 cloves garlic minced
2 thumb size ginger cut in strips
3 siling haba or jalapeno pepper
2-3 tsp. bile or papait
2 onions finely chopped
3 tbsp. fish saucelemon extract or calamansi to taste
water amount optional
salt and pepper to taste
Cooking Instructions:
- Wash and clean , tripe, intestine in water then drain and set aside.
- Pour in water a pot.
- Place in beef, beef tripe and cleaned intestine.
- Season with salt.
- Simmer over low heat approximately 45 minutes to 1 hour or until tender.
- Chopped into small pieces and set aside.
- Keep the 1/2 cup of broth or stock.
- Heat cooking oil in a pot.
- Saute onion, garlic, and ginger until fragrant.
- Place in chopped meat and innards.
- Stir well for a few minutes.
- Season with fish sauce, pepper, salt and stir until nicely combined.
- Pour in the water and add 1/2 cup stock (enough to cover the meat) and bring to a boil.
- Simmer over low heat for at least 30 - 40 minutes.
- Add bile 1 tsp. at a time and adjust the amount of bile according to taste.
- Add chili pepper (siling haba) and drop lemon extract.
- Simmer for few minutes.
- Turn off heat and serve.
www.facebook.com/NoIlocanoKaTumiponKaOfwGroup/posts/570066403052009
Dinengdeng, which is also called "Abraw" or "Inabraw", is a "bagoong" based soup dish made primarily of vegetables, where bagoong is a sauce produced from the fermention of fish or other types of seafood.
To prepare dinendeng is to simply boil water in a pot, season with bagoong sauce and then add the vegetables followed by the grilled or fried fish or meat. Variations of this dish depends on what type of vegetables you want to use and what kind of fish or meat you want to add. The most common vegetables used in this dish are those that can be grown natively in one's own garden and backyard such as jute leaves, pods and leaves of the marunggay, leaves and fruits of bitter melon, calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote squash and shoots, chili peppers, sabunganay (banana blossoms), corn, eggplant, okra, winged beans, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes. Grilled fish or meat is the original combination of this dish since frying was not yet introduced in the pre-Spanish times. Also, the secret ingredient of this dish is to always include jute leaves (saloyot) in your dinengdeng recipe to thicken the soup.
Dinengdeng is a regional Filipino dish that originated in Ilocos regions. History of this dish can be traced during the pre-colonial period of Philippine history when boiling, roasting, and grilling where still the most common methods of cooking. The Ilocanos who migrated in the northern part of the Philippines are skilled and talented in so many ways and some prominent names of Ilocano ancestry are Jose Burgos, Juan Luna, Carlos P. Garcia, Carlos P. Romulo, Ramon Magsaysay, Ferdinand Marcos, Freddie Aguilar, Robert "Bobby" Jaworski, Robin Padilla, and Jessica Soho. When it comes to culinary skills, no doubt, they know how to prepare the best recipes in the country. In fact, a lot of the authentic and popular Filipino recipes were made by the Ilocanos and dinengdeng dish is one of those dishes.
Ingredients
Cooking Instructions
http://www.myfilipinorecipes.com/vegetable/dinengdeng-ilocano.html
To prepare dinendeng is to simply boil water in a pot, season with bagoong sauce and then add the vegetables followed by the grilled or fried fish or meat. Variations of this dish depends on what type of vegetables you want to use and what kind of fish or meat you want to add. The most common vegetables used in this dish are those that can be grown natively in one's own garden and backyard such as jute leaves, pods and leaves of the marunggay, leaves and fruits of bitter melon, calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, gourds (like kabatiti and tabungaw), string beans and shoots, talinum, chayote squash and shoots, chili peppers, sabunganay (banana blossoms), corn, eggplant, okra, winged beans, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes. Grilled fish or meat is the original combination of this dish since frying was not yet introduced in the pre-Spanish times. Also, the secret ingredient of this dish is to always include jute leaves (saloyot) in your dinengdeng recipe to thicken the soup.
Dinengdeng is a regional Filipino dish that originated in Ilocos regions. History of this dish can be traced during the pre-colonial period of Philippine history when boiling, roasting, and grilling where still the most common methods of cooking. The Ilocanos who migrated in the northern part of the Philippines are skilled and talented in so many ways and some prominent names of Ilocano ancestry are Jose Burgos, Juan Luna, Carlos P. Garcia, Carlos P. Romulo, Ramon Magsaysay, Ferdinand Marcos, Freddie Aguilar, Robert "Bobby" Jaworski, Robin Padilla, and Jessica Soho. When it comes to culinary skills, no doubt, they know how to prepare the best recipes in the country. In fact, a lot of the authentic and popular Filipino recipes were made by the Ilocanos and dinengdeng dish is one of those dishes.
Ingredients
- 1 milk fish (bangus); fried or grilled
- 1 cup string beans; cut into 2" long
- 6 pieces okra
- 1 cup squash; cut in cubes
- 1 big ampalaya; cut in 2” rectangular lengths
- 1 onion; sliced
- 2 large tomatoes; sliced
- 1 cup jute leaves (saluyot)
- 1 root ginger; crushed
- Bagoong isda
- 3 cups water
Cooking Instructions
- In a casserole, bring water to boil.
- Add onion, ginger, and tomatoes. Let stand for 3 minutes.
- Season with bagoong and continue boiling for 5 minutes.
- Remove the scum that rises on top of the liquid and then drop the milkfish.
- Simmer for 5 minutes, then add vegetables.
- Cook until vegetables are done. Adjust seasoning according to taste.
- Serve hot!
http://www.myfilipinorecipes.com/vegetable/dinengdeng-ilocano.html
POQUI-POQUI or PUKI-PUKI is an Ilocano egg and eggplant dish that is so simple to make and with so few ingredients. The secret? First, the eggplant. Not all eggplants are created equal — some are sweet, some are bland, some are somewhat bitter. The best eggplants for poqui-poqui are the sweet ones because they create a delicate balance with the tartness of the tomatoes.
The other secret? The proportion of eggplants to eggs. Use too many eggs and the egg flavor will overpower the delicate sweetness of the eggplants. Use too many eggplants and the texture doesn’t turn out so good.
Ingredients
Instructions
Cooking time: 10 minute(s)
Number of servings (yield): 4
The other secret? The proportion of eggplants to eggs. Use too many eggs and the egg flavor will overpower the delicate sweetness of the eggplants. Use too many eggplants and the texture doesn’t turn out so good.
Ingredients
- 4 large eggplants (the long Asian variety)
- 4 tbsps. of vegetable cooking oil
- half a garlic (the Ilocos garlic is recommended), minced
- 4 shallots (or two onions), roughly chopped
- 3 to 4 firm, plump and juicy tomatoes, roughly chopped
- 4 eggs, lightly beaten
- salt and pepper, to taste
Instructions
- Grill the eggplants. You can do this over live coals or simply on a gas-fired stove. Peel off the charred skin and chop the flesh.
- Heat the cooking oil in a pan.
- Saute the garlic, shallots (or onions) and tomatoes until fragrant and slightly softened.
- Add the chopped cooked eggplants. Season with salt and pepper. Stir.
- Pour in the beaten eggs, stirring the eggplant mixture as you pour. Cook, stirring, just until the eggs are set but still wet.
- Turn off the heat and transfer the cooked poqui-poqui to a platter immediately to stop further cooking in the residual heat. Serve at once.
Cooking time: 10 minute(s)
Number of servings (yield): 4
DINAKDAKAN is an appetizer dish that originated from the Ilocos Region, in the Philippines. This interesting dish is made-up of boiled and grilled pig parts – in which ears, liver, and face (mascara) are the most commonly used; other parts such as stomach and intestines can also be utilized.
When preparing dinakdakan, it is important to focus on the texture of the pig parts. Make sure that each ingredient comes out really tender after you boiling; you do not want your dish to be tough and hard to chew. It is also recommended that you grill the ears and face to a point where it gets a bit crisp. This makes it more enjoyable to eat.
Ingredients
Instructions
http://panlasangpinoy.com/2014/09/18/dinakdakan-recipe/
When preparing dinakdakan, it is important to focus on the texture of the pig parts. Make sure that each ingredient comes out really tender after you boiling; you do not want your dish to be tough and hard to chew. It is also recommended that you grill the ears and face to a point where it gets a bit crisp. This makes it more enjoyable to eat.
Ingredients
- 1 lb. pig ears
- 1 lb. pig face (maskara)
- 6 ounces pig liver
- 1 teaspoon ginger powder
- 1 medium red onion, sliced
- 1 tablespoon minced ginger
- 6 green and red chili, chopped
- 4 tablespoons white or cane vinegar
- 1 teaspoon garlic powder (optional)
- 3 pieces bay leaves (optional)
- 1 tablespoon whole peppercorn (optional)
- ¾ cup mayonnaise
- Salt and pepper to taste
Instructions
- Pour 6 to 8 cups water in a cooking pot. Let boil.
- Once the water starts to boil, you have the option to add dried bay leaves and whole peppercorn. Add-in the pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes.
- Discard the water and let the excess water drip. Rub a little bit of salt all over the boiled ears and face. Rub the ginger powder on the liver.
- Heat-up the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a bit crisp, but not burnt. Grill the liver for 5 to 8 minutes depending on the thickness.
- Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.
- Meanwhile, combine mayonnaise and vinegar in mixing bowl. Stir.
- Add some ground black pepper. Continue to stir until the ingredients are well blended.
- Add the ginger, chili, onion, and garlic powder (optional). Toss.
- Add more salt if needed.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
http://panlasangpinoy.com/2014/09/18/dinakdakan-recipe/
Igado is a popular Ilocano dish made from pork tenderloin and pig’s innards such as liver, kidney, heart. This is definitely one of the best Filipino foods around – in my opinion. However, some might still need to acquire a taste for it.
I’m not sure where the name “Igado” was derived from. Higado is a Spanish word for liver, it might be possible that this dish was named after it; don’t you think?
Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean. I usually clean the liver and kidney with running water before slicing; this washes away the impurities (but do not overdo it or you’ll lose the taste). As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.
Ingredients
Instructions
http://panlasangpinoy.com/2010/02/01/ilocano-pork-igado-recipe/
I’m not sure where the name “Igado” was derived from. Higado is a Spanish word for liver, it might be possible that this dish was named after it; don’t you think?
Since this dish deals with pig’s innards, it is important to make sure that the ingredients that you are using are clean. I usually clean the liver and kidney with running water before slicing; this washes away the impurities (but do not overdo it or you’ll lose the taste). As for the kidneys, I soak it in water with salt for 10 minutes after slicing in order to reduce the odor.
Ingredients
- 2 lbs. pork tenderloin, sliced into 2 inch strips
- ½ lb pig's liver
- ½ lb pig's kidney
- 1½ cups green pea
- 1 medium-sized carrot, cut into strips
- 1 tablespoon garlic, minced
- 1 medium-sized onion, diced
- 1 large red bell pepper, cut into strips
- 3 pieces dried bay leaves
- 6 tablespoons soy sauce
- 5 tablespoons vinegar
- 1¼ cup water
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Heat the cooking pot and pour-in the cooking oil.
- When the oil is hot enough, sauté the garlic and onions.
- Add the pork tenderloin and continue cooking until the color of the outer part turns light brown.
- Pour-in the soy sauce and water then simmer until the pork is tender.
- Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes.
- Add the pig’s liver and vinegar then simmer for another 10 minutes.
- Put-in the carrots and simmer for 3 minutes.
- Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce.
- Transfer to a serving plate then serve.
- Share and Enjoy!
http://panlasangpinoy.com/2010/02/01/ilocano-pork-igado-recipe/
DINARDARAAN is the Ilocano term for dinuguan or blood stew. Dinardaraan which refers to the blood stew of the Ilocanos is very much different from the blood stew, dinuguan, of the Tagalogs. Dinardaraan is dry and sometimes oily as compared to the soupy dinuguan. Both however use the meat and / or innards of the pig.
This dinardaraan recipe is another version cooked by my cousin from Nueva Viscaya. He used the large intestines and a bit of pork loin and pork fat, deep fried them until they are crunchy. He cleaned all sides of the large intestines removing every bit of its contents. Also he cooked the spiced blood separately and just mixed it with the fried meat and intestines when it was cooked.
Ingredients:
Blood Sauce:
Cooking Procedure:
1. Clean the large intestines by removing its contents first, rinse it with water, then rub the inner and outer parts with salt, then rinse well with water again.
2. Heat oil in a big silyasi then fry the fat until they are almost brown. Add theintestines and the meat and fry them until they are crunchy. Set aside.
3. Mix together the pig’s blood, cane vinegar, salt, MSG, and ground black pepper and whisk it. Mash any coagulated blood. Set aside
4. Get a small amount of oil from the one used to fry the intestines and meat. Use it to saute in it the garlic until it turned brown.
5. Stir in the onion then gradually pour the blood mixture. Bring to a boil and stir occasionally.
6. Season with fish sauce. Let it simmer while stirring occasionally. Adjust taste as needed. the taste should be a bit-sour-and-salty. Let the stew simmer until the blood curdles and most of the liquids evaporated. Remove from fire
7. Mix the blood sauce with the crunchy meat and serve.
http://foodipino.com/2013/02/11/ilocano-pork-dinardaraan/
ILOCANO FAMOUS PRODUCTS
This dinardaraan recipe is another version cooked by my cousin from Nueva Viscaya. He used the large intestines and a bit of pork loin and pork fat, deep fried them until they are crunchy. He cleaned all sides of the large intestines removing every bit of its contents. Also he cooked the spiced blood separately and just mixed it with the fried meat and intestines when it was cooked.
Ingredients:
- Pig’s Large Intestines, diced – all the large intestines
- Pork Meat and fat (include skin) – 1 kg
- Cooking Oil for frying
- Salt
Blood Sauce:
- Pig’s blood – 1.5 L
- Cane Vinegar – 500 ml
- Salt to taste
- Fish Sauce – 1/4 cup
- Ground Peppercorns
- Garlic, crushed and minced – 1 head
- Red Onion, minced – 2 large
- Ajinomoto MSG
Cooking Procedure:
1. Clean the large intestines by removing its contents first, rinse it with water, then rub the inner and outer parts with salt, then rinse well with water again.
2. Heat oil in a big silyasi then fry the fat until they are almost brown. Add theintestines and the meat and fry them until they are crunchy. Set aside.
3. Mix together the pig’s blood, cane vinegar, salt, MSG, and ground black pepper and whisk it. Mash any coagulated blood. Set aside
4. Get a small amount of oil from the one used to fry the intestines and meat. Use it to saute in it the garlic until it turned brown.
5. Stir in the onion then gradually pour the blood mixture. Bring to a boil and stir occasionally.
6. Season with fish sauce. Let it simmer while stirring occasionally. Adjust taste as needed. the taste should be a bit-sour-and-salty. Let the stew simmer until the blood curdles and most of the liquids evaporated. Remove from fire
7. Mix the blood sauce with the crunchy meat and serve.
http://foodipino.com/2013/02/11/ilocano-pork-dinardaraan/
ILOCANO FAMOUS PRODUCTS
ILOCOS SUR | Abel Loom Weaving at Caoayan
Off the southern part of Vigan City lies the town of Caoayan. Here, we witnessed how locals turn colorful strands of cloth into something beautiful. Painstakingly, they weave these by hand, turning simple yarns into something intricately beautiful; to an abel, Ilocos province’s traditional woven product.
Every Ilocano worth his salt has an abel somewhere in his house; the fabric being an intrinsic part of their lives. From birth, they are wrapped in abel blanket. During their weddings, they wear dresses made from abel. Even in death, they are again wrapped in a blanket made of the same material.
Loom weaving is not unique in the Ilocos Region, but what separates it from the rest of the country is the nature of material they use in producing it. The yarns are made from cotton and dyed from the sap of a plum called sagut. These are abundant on the lands north of Luzon.
Vigan City is one of the few places where abel weaving is still being practiced. The areas of Barangay Camangaan, Mindoro and San Pedro still have loom weavers that still make this traditional fabric, selling them mostly as souvenirs for tourists at Calle Crisologo and at the public Market.
The abel, however, goes back to the Pre-Colonial Era where ladies were once required to know how to weave looms. Believe it or not, these products were even bartered for gold and are sometimes used to pay for taxes. Its quality was so good, it managed to threaten Spain’s textile industry.
So what were we doing in Caoayan instead of Vigan? Well, it just so happens that the loom weaving house in the area was quite near to where we were gonna have our lunch, so why not check them out too.
To get to the A. Quitoriano Loom Weaving, we wended through narrow alleys, dodging dogs and chickens, before arriving at a humble weaving quarters.
The place is packed with wooden weaving apparatuses click-clacking through strands of abel materials; their pedal-frame looms all looking rough and hand-made. It was heartening to see that the craft is not limited to old folks; I can also see young weavers clacking their way through throngs of colorful strands.
Unlike the patadyong weaving industry in Antique, their process in making an abel somewhat differs. It starts by starching the threads, and then you spool, warp and beam the them before heddling and weft winding. The only one we were able to witness is the last part which is the actual weaving. One can just imagine the amount of manual labor that goes to every square inch of an abel fabric.
And the surprising part is, even with such intricate process, their prices are amazingly affordable.
Before going, everyone bought something from their store. A face towel cost a mere Php15.00, a floor mat Php40.00. A full abel blanket only goes for Php400.00. It might be that these are warehouse prices, but still, I was almost tempted to give a few more pesos, knowing how hard and how long each inch of that fabric takes to produce.
- See more at: http://www.lakadpilipinas.com/2014/09/abel-weaving-ilocos-caoayan.html#sthash.5Dx6sPYZ.dpuf
http://www.lakadpilipinas.com/2014/09/abel-weaving-ilocos-caoayan.html
Ilocos' native products: Ilocos Trip Souvenirs!
The last time I talked about Ilocos Sur, I mentioned about Calle Crisologo that can be found in Heritage Village in Ilocos Sur. This time, as promised, I will tell the things that you can buy in Ilocos. By the way, this post is also known Ilocos native products, because it will mention some of the native products that you can buy as souvenirs when you finally decided to go to Ilocos Sur as a one-of-a-kind vacation destination in the Philippines! Listed below are some of proudly Ilocano made products that are surely a big hit as souvenirs to local and foreign tourists!
Ilocanos are known for their craftsmanship and resourcefulness. They are also hard-working and are known thrifty in everything that they have because of their geographical location and colorful history. When we are talking about Ilocos Sur's history, it is very much present in all of their crafts and native products. Just take a look of the following products below that Ilocanos sell them for souvenirs.
Off the southern part of Vigan City lies the town of Caoayan. Here, we witnessed how locals turn colorful strands of cloth into something beautiful. Painstakingly, they weave these by hand, turning simple yarns into something intricately beautiful; to an abel, Ilocos province’s traditional woven product.
Every Ilocano worth his salt has an abel somewhere in his house; the fabric being an intrinsic part of their lives. From birth, they are wrapped in abel blanket. During their weddings, they wear dresses made from abel. Even in death, they are again wrapped in a blanket made of the same material.
Loom weaving is not unique in the Ilocos Region, but what separates it from the rest of the country is the nature of material they use in producing it. The yarns are made from cotton and dyed from the sap of a plum called sagut. These are abundant on the lands north of Luzon.
Vigan City is one of the few places where abel weaving is still being practiced. The areas of Barangay Camangaan, Mindoro and San Pedro still have loom weavers that still make this traditional fabric, selling them mostly as souvenirs for tourists at Calle Crisologo and at the public Market.
The abel, however, goes back to the Pre-Colonial Era where ladies were once required to know how to weave looms. Believe it or not, these products were even bartered for gold and are sometimes used to pay for taxes. Its quality was so good, it managed to threaten Spain’s textile industry.
So what were we doing in Caoayan instead of Vigan? Well, it just so happens that the loom weaving house in the area was quite near to where we were gonna have our lunch, so why not check them out too.
To get to the A. Quitoriano Loom Weaving, we wended through narrow alleys, dodging dogs and chickens, before arriving at a humble weaving quarters.
The place is packed with wooden weaving apparatuses click-clacking through strands of abel materials; their pedal-frame looms all looking rough and hand-made. It was heartening to see that the craft is not limited to old folks; I can also see young weavers clacking their way through throngs of colorful strands.
Unlike the patadyong weaving industry in Antique, their process in making an abel somewhat differs. It starts by starching the threads, and then you spool, warp and beam the them before heddling and weft winding. The only one we were able to witness is the last part which is the actual weaving. One can just imagine the amount of manual labor that goes to every square inch of an abel fabric.
And the surprising part is, even with such intricate process, their prices are amazingly affordable.
Before going, everyone bought something from their store. A face towel cost a mere Php15.00, a floor mat Php40.00. A full abel blanket only goes for Php400.00. It might be that these are warehouse prices, but still, I was almost tempted to give a few more pesos, knowing how hard and how long each inch of that fabric takes to produce.
- See more at: http://www.lakadpilipinas.com/2014/09/abel-weaving-ilocos-caoayan.html#sthash.5Dx6sPYZ.dpuf
http://www.lakadpilipinas.com/2014/09/abel-weaving-ilocos-caoayan.html
Ilocos' native products: Ilocos Trip Souvenirs!
The last time I talked about Ilocos Sur, I mentioned about Calle Crisologo that can be found in Heritage Village in Ilocos Sur. This time, as promised, I will tell the things that you can buy in Ilocos. By the way, this post is also known Ilocos native products, because it will mention some of the native products that you can buy as souvenirs when you finally decided to go to Ilocos Sur as a one-of-a-kind vacation destination in the Philippines! Listed below are some of proudly Ilocano made products that are surely a big hit as souvenirs to local and foreign tourists!
Ilocanos are known for their craftsmanship and resourcefulness. They are also hard-working and are known thrifty in everything that they have because of their geographical location and colorful history. When we are talking about Ilocos Sur's history, it is very much present in all of their crafts and native products. Just take a look of the following products below that Ilocanos sell them for souvenirs.
You can buy a lot of things as a souvenir such as sungkaan, back scratcher, bamboo mugs, some potteries, organic vinegar, hats, etc.
Ilocanos' bibingka is very much different from the usual bibingka that can be bought every Christmas season. It is much stickier and a little bit sweet.
You can find a lot of stores selling native bags made of rattan and other materials. So colorful, vibrant looking and made to last.
What is the essence of your visit to Ilocos if you haven't tasted their one-of-a-kind delicacy — the chichacorn? It comes in different flavor, from adobo, to garlic, to barbeque, cheese, sweet and sour, etc. I actually bought all the flavors! Hahahha!
If you want more Ilocano native products, here's more! Colored brooms and fans, wooden carabao trays and other furnitures (muebles) are being sold in one of the stores in Calle Crisologo.
• Ilocos Sur's history can be visualized with the antique items that they are selling. Antique collectors out there, here are some of the antique items that can be seem at Calle Crisologo!
There's this one shirt (up above) which I find very interesting as I was having my souvenir shopping. The above shirt was named by Sedricke, an emo shirt, for its simpleness and emo-ness look. Hahaha. Another t-shirt (above) was holland inspired. :))
Just a reminder, if you will want to go for a souvenir shopping at Calle Crisologo in Heritage Village, Ilocos Sur, the best time to shop is at 12 noon, where the heat of the sun is really at its best scorching hotness and there are no to less people touring and going around. And oh, before I forgot, all of the shop closes at exactly 6:00 PM for some reasons I still don't know yet, why or how! Yes, Ilocanos at Heritage Village don't have a night life! Hehehe...
http://yatotchronicles.blogspot.com/2008/11/ilocos-native-products-ilocos-trip.html
Just a reminder, if you will want to go for a souvenir shopping at Calle Crisologo in Heritage Village, Ilocos Sur, the best time to shop is at 12 noon, where the heat of the sun is really at its best scorching hotness and there are no to less people touring and going around. And oh, before I forgot, all of the shop closes at exactly 6:00 PM for some reasons I still don't know yet, why or how! Yes, Ilocanos at Heritage Village don't have a night life! Hehehe...
http://yatotchronicles.blogspot.com/2008/11/ilocos-native-products-ilocos-trip.html
BEST PASALUBONG made by ILOCANO's
It is interesting how we always allocate as much as we can for pasalubong whenever we travel, simply because we want to make sure office colleagues and folks back home feel “remembered” while we are having our vacation. It’s a Pinoy thing!
Pasalubong or bringing homecoming gifts is our distinctive and widely practiced tradition. It’s like “a must” for us to bring some souvenir or food items for our loved ones, friends and officemates after we came back from a trip or a vacation because we don’t want to hear them complaining “Wala ka man lang pasalubong?”
Various regions in the Philippines have their own specialties in food, handicrafts, and the like. These are promoted to local tourists via the pasalubong custom. In Ilocos, it is not unusual for major tourist destinations to have stalls nearby which sell specialty pasalubong.
Here then is a list of worthy pasalubongs, homecoming gifts from the North that will earn you pogi and ganda points among your colleagues and gain attention among family and friends as you recount your amazing Ilocandia escapade.
It is interesting how we always allocate as much as we can for pasalubong whenever we travel, simply because we want to make sure office colleagues and folks back home feel “remembered” while we are having our vacation. It’s a Pinoy thing!
Pasalubong or bringing homecoming gifts is our distinctive and widely practiced tradition. It’s like “a must” for us to bring some souvenir or food items for our loved ones, friends and officemates after we came back from a trip or a vacation because we don’t want to hear them complaining “Wala ka man lang pasalubong?”
Various regions in the Philippines have their own specialties in food, handicrafts, and the like. These are promoted to local tourists via the pasalubong custom. In Ilocos, it is not unusual for major tourist destinations to have stalls nearby which sell specialty pasalubong.
Here then is a list of worthy pasalubongs, homecoming gifts from the North that will earn you pogi and ganda points among your colleagues and gain attention among family and friends as you recount your amazing Ilocandia escapade.
- BAGNET
It is boiled and deep-fried pork belly. Just like lechon kawali, what distinguishes bagnet from other fried pork dishes is the tremendously blistered skin which literally transforms the pork skin into crackling. One of the most favorite of Tourist who is visited Ilocos.
- SUKANG ILOCANO
- BUGNAY WINE
- TABAKO
is a product processed from the dried leaves of plants. It can be used as a pesticide, and extracts form ingredients of some medicines, but is most commonly consumed as a a drug.
- VIGAN LONGGANISA
- ROYAL BIBINGKA
http://bestpasalubong.blogspot.com/
KALAMAY/ CALAMAY FROM CANDON CITY, ILOCOS SUR
Yummy Calamay of Candon
Calamay is a popular delicacy in many regions of the Philippines. It comes in many variations and types but basically this is a sweet sticky delicacy made of glutinous rice, grated coconut and brown sugar. This is what the calamay of Candon City in Ilocos Sur is made up of. The regular calamay is brown in color because of the brown sugar or molasses. It is thinly flattened in round shape. They have another variety that is the white calamay which is made up of ground glutinous rice cooked in coconut milk and white sugar hence giving the white color. They also packaged it in a coconut shell with the husk and hang it at the stalls of the vendors.
Before I went to the festival, I talked to some of the vendors at the plaza and explained to me how they make it and they later requested me to go to the barangay of Bagar to witness the actual making of the calamay. I met Caridad Dario, a pioneer in the kalamay business who owns the Caring Candon Food Product, showed me how to cook the calamay from the grating of coconut, grinding of the glutinous rice, to the continuous mixing of the ingredients in a wok over a continuous fire to packaging of these one by one. It should be placed on a plastic wrapper while its still hot so as not to stick.
They gave me some freshly cooked calamay to eat. I was instructed to roll it first before eating to prevent sticking. I was surprised that Nana Caring gave me a pack of calamay to take home.
http://www.ilocandiatreasures.com/2010/02/yummy-calamay-of-candon.html
Yummy Calamay of Candon
Calamay is a popular delicacy in many regions of the Philippines. It comes in many variations and types but basically this is a sweet sticky delicacy made of glutinous rice, grated coconut and brown sugar. This is what the calamay of Candon City in Ilocos Sur is made up of. The regular calamay is brown in color because of the brown sugar or molasses. It is thinly flattened in round shape. They have another variety that is the white calamay which is made up of ground glutinous rice cooked in coconut milk and white sugar hence giving the white color. They also packaged it in a coconut shell with the husk and hang it at the stalls of the vendors.
Before I went to the festival, I talked to some of the vendors at the plaza and explained to me how they make it and they later requested me to go to the barangay of Bagar to witness the actual making of the calamay. I met Caridad Dario, a pioneer in the kalamay business who owns the Caring Candon Food Product, showed me how to cook the calamay from the grating of coconut, grinding of the glutinous rice, to the continuous mixing of the ingredients in a wok over a continuous fire to packaging of these one by one. It should be placed on a plastic wrapper while its still hot so as not to stick.
They gave me some freshly cooked calamay to eat. I was instructed to roll it first before eating to prevent sticking. I was surprised that Nana Caring gave me a pack of calamay to take home.
http://www.ilocandiatreasures.com/2010/02/yummy-calamay-of-candon.html