Blog Posts on ilokano culinary




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artem a bawang, young garlic pickled in ilocos (cane) vinegar by PINAKBET REPUBLIC on Mar 9, 2013Pickled young garlic and chili in cane vinegar. We relish artem or inartem (pickles, pickled), and we fancy pickling, fermenting almost anything in vinegar to freeze the freshness and succulence of fruits and veggies: the usual cool cucumber, carrot...



ubog ti way, rattan bud (heart) by PINAKBET REPUBLIC on Mar 8, 2013Tinuno nga ubog ti way, narekaduan iti kamatis, bugguong ken lasona. (Click photo for a larger view)  It's becoming rare that I see ubog ti way (rattan bud) in my market forays, especially so in Cagayan, so When I chanced upon some bundles of u...



kalalaki nga alukon, "male" alukon by PINAKBET REPUBLIC on Mar 5, 2013Dinengdeng a kalalaki nga alukon with patani, kardis and pallang. Not many folks, even those so-called patneng nga Ilokanos (true-blue Ilokanos) know or are aware that the fruit (or is it flower?) of the kalalaki nga alukon (male alukon [allaeanthu...



dinardaraan, dry or soupy? by PINAKBET REPUBLIC on Mar 4, 2013Namaga a dinardaraan a naparabawan iti naparsik a silet. Dinardaraan or dinuguan or blood stew (also called "chocolate" by some folks, and sapsapuriket [usually when it's chicken dinardaraan]) is a unique Pinoy way of turning pork blood, or any anim...



a feast of ilokano food exotica... by PINAKBET REPUBLIC on Feb 16, 2013Of course, there's still a sort of exotica when it comes to Ilokano food, whatever being exotic means. And although these are common fares specially in the away or in the barrios/farming communities, it becomes a rare delicacy or exotic even, when th...



pinakbet a bawang, young garlic stew by PINAKBET REPUBLIC on Jan 31, 2013Pinakbet a naganus a bawang. Some time before the maturing and uprooting season of garlic in the Ilocos provinces, the tiendaan or mercado publico (public/local market) is usually abundant with young garlic being sold alongside young onions. Althoug...



dinengdeng/buridibod nga ube, purple yam stew with veggies by PINAKBET REPUBLIC on Dec 30, 2012Ube or ubi, the "real" and popularly known ube (purple yam; being different from that of "puraw nga ube"). I was lucky enough to spot huge pieces of ube roots being sold by industrious folks displaying garden produce and wild leafy greens and roots a...



a hearty ilokano lunch by the seaside in ilocos sur by PINAKBET REPUBLIC on Nov 21, 2012I've just cam from a meeting of minds with some Ilokano writers, but what I can't help thinking about, or should I say craving about is the sumptuous lunch served during the meet up. Of course this is Ilocos Sur, right by the heart of the I...



kaliente, boiled beef skin ceviche by PINAKBET REPUBLIC on Sep 9, 2012Kaliente made in Tuguegarao City. Kaliente or simply naanger a lalat (ti baka wenno nuang) is a popular pulutan (finger food) in the Ilocos region and elsewhere. It's cow's or carabao's skin boiled for hours until sticky tender and then made i...



pinapaitan, the really bitter original innards stew by PINAKBET REPUBLIC on Sep 6, 2012Really bitter Ilokano pinapaitan, its broth/soup thickened not with fat but with  pespes boiled for hours. Pinapaitan  is solely and authentic – even exotic – Ilokano dish. Loved by any true-blue Ilokano there is, specially t...