Insarabasab

Another must-try grilled Ilokano delicacy is Insarabasab, the region’s version of Sisig. Like some of the dishes in this list, what makes Insarabasab different is its use of Sukang Iloko. Pork belly or shoulder pieces are marinated overnight with Sukang Iloko, calamansi,...

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Igado

Made from pork tenderloin and innards, Igado is a popular Ilokano dish that makes you want to eat more rice. This dish does have its bitter notes, but the sweet-and-sour taste of the pork tenderloin, which is soaked in Sukang Iloko, soy sauce, and pepper, evens this out....

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Vigan Longganisa

Vigan Longganisa is Ilocos Region’s uniquely salty, and spicy sausage delicacy. While other regions produce sweet sausages, the locals use a variety of marinades, such as Sukang Iloko, that give Vigan Longganisa that distinct tang. Garlic is also abundantly used in creating...

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Sinanglaw

Most parts of the Ilocos Region have been heavily influenced by Spanish colonizers. One proof of this is the presence of Empanada in the local cuisine. Although it is Spanish in origin, the Ilokanos gave this fried dough snack a twist that is exclusively their own. Unlike...

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Pinapaitan

“Pait” is a Filipino word which means “bitter”, and “pinapaitan” roughly translates to “make bitter”. This name actually sums up the taste of this dish. Made with very thin strips tender beef, ox tripe, small intestines, heart, bile, and large green chilies, Dinakdakan...

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Dinakdakan

Ilokanos are people who do not like the sight of leftovers. This is why they turn any present raw ingredient into something impressive. This also applies to Dinakdakan, a sisig-like dish that is made from not just grilled pieces of pork, but grilled pieces of the often...

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Tupig

Made from glutinous rice and coconut milk, Tupig can serve both as a snack and a dessert. Rice soaked with water is mixed with coconut milk, and then a small amount of mixture is wrapped in a strip of banana leaf like shanghai rolls. Afterwards, these are cooked in a grill....

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Dinengdeng

This dish is often interchanged with Pinakbet because of their similar method of cooking and appearance. Both are vegetable soup dishes, and both use a variety of vegetables. The difference between the two, however, is that while Pinakbet contains the more colorful “Bahay...

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Pinakbet

Alternatively called Pakbet by the locals, this vegetable dish is perhaps the embodiment of Ilokano cuisine. The average bowl of Pinakbet is created with almost any vegetable—if you know the lyrics to the folk song “Bahay Kubo”, you will have an idea of what these veggies...

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DODOL

Dodol is a sweet delicacy of our muslim brothers and sisters. It is made from sticky rice flour, coconut milk and sugar. Dodol is commonly served during festivals, such as Eid-ul-Fitr and Eid al-ADha as sweet treat for children. It is also served during Iftar (the breaking...

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BEEF RENDANG

The king of all curries, beef rendang is a mouthwatering dish that originated from Indonesia. Eventually became one of the specialties of Maranao people. Beef Rendang is a caramelized beef curry. Cooke with coconut milk to reduced the dish’s darkness and add consistency...

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PALAPA

Speaking of palapa, it is a sambal like sauce that is oily and spicy. It is known as a Maranao appetizer. It is made of scallion bulbs or sakurab in Maranao with ginger and siling labuyo or chili pepper.  It is known for adding more flavor to every cooked dish. Muslim...

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PATER

One of the most popular muslim food here in Cagayan de Oro is the unique yet delicious Pater. Pater which originated from Mindanao, is a packed meal famous of its unique style. It is neatly wrapped in a banana leaf. Unwrapping the banana leaf, you will find the packed...

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Salawaki (Fresh Sea Urchin) Bohol

Who wouldn’t know about Sea Urchins? They’re very popular aphrodisiacs and they’re common around places near the sea especially in Bohol, Bolinao, and La Union. These are spiny sea creatures with yellow or orange insides. Their texture is similar to that of oysters and...

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Adobong Uok (Beetle Larvae) Rizal

If you’re an avid fan of Andrew Zimmerman’s show, Bizarre Food with Andrew Zimmerman, you might have already came across with Adobong Uok. They live in dead coconut logs. Natives would collect them and eat them raw or cooked adobo style. It has an interesting texture and...

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Adobong Kamaru (Mole Cricket), Pampanga

Rice fields would often have Kamaru. These can be a little bit of a pest, so to counter them, farmers harvest these insects and people found ways on how to eat them. Served mostly in adobo style (which would mean to cook it in sautéed garlic, soy sauce and vinegar) this...

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Abuos (Ant Eggs) Ilocos

Let’s now look at the bug choices in this menu. These creepy crawlers might put you off a bit, but you might be surprised how other culture also eat red ant eggs, like in Thailand and Mexico. In Thailand they cook it with lemon grass, garlic and chillies. In Mexico they...

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Kinilaw na Tamilok in Palawan and Aklan (Shipworm or Woodworm dipped in Salt and Vinegar)

Kinilaw is a popular way of preparing seafood especially shelled mollusks. Kinilaw is quite similar to ceviche, where you would need some acidic solution to “cook” the ingredients. They basically soak it in either vinegar or calamansi juice with bits of ginger, and minced...

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Betute Tugak (Deep fried stuffed frogs) Pampanga

Fancy deep fried frogs with meat stuffings? They always say that frogs taste like chicken and they do. That in itself is comforting, just close your eyes and imagine you’re eating chicken if you’re having second thoughts on eating this. Betute Tugak is quite popular in...

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Balut

Evenings would never be complete without hearing some vendor calling out “baloooooooot!”. Some vendors walk, others would be in their bicycles. But did you ever try to buy one? If you haven’t and you’re wondering what it is, then it’s a duck egg. To be more specific, it’s...

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Isaw, Betamax, Gizzard

This might just be the mildest among the rest of the items on this list. All of these three are grilled, and there are basically sold everywhere in the country, most especially in places near university belts. Isaw is chicken intestines, betamax is grilled blood cubes,...

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Tortang Talong with Ground Pork Recipe

You can add ground pork to your eggplant omelet to make something like this. I simply call it tortang talong with ground pork. This dish is like tortang talong and tortang giniling combined. While it looks yummy, it will even be yummier if you serve it...

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Tocino with Salted Egg and Chopped Tomato

Pork Tocino with Salted Egg and Chopped Tomato is a dish composed of cured sweet pork with a side of salted duck egg and chopped plum tomato. It is a typical Filipino breakfast meal served with rice. This recipe suggests the use of white rice, but it will also work well...

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Grilled Liempo with Fried Tofu

Grilled Liempo with Fried Tofu is just like sinuglaw and tokwat baboy. It is a combination of two proteins which are tossed in a mix of spiced vinegar. It can be enjoyed either as pulutan or as a main dish with rice. I had this as a main dish with half...

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How To Cook Super Crispy Lechon Kawali

Ever wondered how to make your lechon kawali extra crispy to the point that there is loud crackling sound when you bite on the skin? It is fairly simple. I will show you how to make super crispy lechon kawali through the step-by-step recipe below, as well as the...

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Extremely Spicy Pork Adobo na Tuyo

I have always thought of making the spiciest pork adobo that I can still enjoy eating. It can be very spicy, but I should still be able to appreciate its taste. I think that I already made one through this Extremely Spicy Pork Adobo na Tuyo. Sure it is very spicy...

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How to Cook Pork Bagnet

Pork Bagnet is a type Filipino pork dish wherein pork belly (liempo) is boiled until it becomes very tender and then deep fried until the outside turns brown and crispy. This is almost the same as lechon kawali, except that traditional bagnet recipe do not use any seasoning...

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