Ilocano Rice Wine, Binubodan and Tapey

binubodan

Rice wine comes in two things: the liquid extract which is called 'tapey'; the solid rice which is called binubodan. Both are wine; both went to the same process of fermentation to become the traditional wine of Igorots and Ilocano.

Binubodan and tapey are still widely produced in Ilocandia. Both purposes for special occasions like fiesta or festivals and business purposes being sold during trade fairs and One Town One Product of some towns or municipalities.

Both can make you drunk, either you consume it as an appetizer after or before meal or as drinking pleasure in the evening.

How To Make?

There are different ways of making rice according to tribe, culture or tradition with the two common ingredients which is the regular rice and the fermenting ingredients which we call 'bubod'. The most common processing is this: cooking the regular rice grains. Once cook, place it in a flat platter  or preferably in banana leaves, laying the cooked rice very thin. Sprinkle the pulverized bubod evenly and wait for three days.

tapey

Other ways of making it is mixing the bubod powder and then mash it. Put in a glass jar, secure tightly and wait for three days or more.

The extract or the juice from the fermentation process is the wine called tapey while the fermented rice is the binubodan. Either of them can make you drunk.

Some Tradition

There some superstition belief in making rice wine: some of this include the putting of salt beside the maker (usually old woman) and let it there through the whole process. Another one is not disturbing the maker during the whole process of making. The reason, so the rice spoil don't spoil hard and got the perfect taste of rice wine.

Ilocano Rice Delicacy, Dila-dila

dila-dila, rice delicacy merienda

Dila-dila is one of the very own delicacy of Ilocano. Soft and tasty, very white and very yummy. This is not always in the table or occasions but once it is serve, it will be gone in 60 seconds. Why? It's everyone's favorite.

Dila-dila could be translated as tongue, maybe because of physical look and softness. Literally it also means tongue.

Do You Know What Is "Pinakurat" Vinegar?

photo taken during mini-trade fair in Candon City

Well, this is just the best level-up vinegar mix for your chicharon or your favorite green mango or white turnips.

In short, a "sukang Iloco", in translation, a very own kind of Ilocano vinegar. But what is so different with the Sukang Ilocos Pinakurat? Answer, its the ingredients.

Pinakurat is simply made from pure sugarcane vinegar and added with the hot chili then other ingredients or condiments like garlic, onions among others.

The famous pinakurat come from the municipality of Santa Maria. The light orange colored sugarcane vinegar in medium size bottle is one of the hottest product of this town famous of sugarcane products like vinegar, "basi" or sugarcane vinegar, and sweets like balikutsa and maskovado.

The bottle itself is printed this label that says: "This cane vinegar is native product from Santa Maria, Ilocos Sur. Ilocos Sukang Pinakurat is a condiment specifically Ilocos cane vinegar blended with "labuyo" chili and other spices ingredient"

So proud!

So, the next time you visit Ilocos, don't forget this one of a kind cane vinegar mix which you can only buy in Santa Maria.

Ilocano Veggie Salad, Panawil

panawil flower salad

Panawil is not known to many, in fact, 'panawil' is only popular in the mountainous part of Ilocos. Its a kind of shrub (or maybe fern) that can only be found in the colder part of the mountain like rivers, streams and waterfalls.

The edible part is the flower of panawil. The flower is colored white with the size of almost 10 centimeters. The plant grows in group and stands up to two meters. Its not year-round that it bears flowers but during colder season only.

How to prepare the panawil salad? First and foremost, harvest some good quality flowers of panawil plant. Clean thoroughly. Half-cook (or as desired) in heated water. Put in strainer. Then in bowl make the mixing of the common ingredients in making salad like onions, grated ginger, a little bit of pepper, salt for taste. Then add a little bit of vinegar.

Of course, the food is not available in any kind of restaurant. Panawil flowers can only be harvest in colder part of the place. So, if you want to taste, get into the mountains and gather the leaves.

panawil flower

Ilocano Vegetable, Kalunay

Kalunay is not so popular vegetable in the country. It is also called kulitis in other regions but this vegetable that commonly grow in the backyard and rice fields of Ilocandia is one of the favorite vegetable during the season. 

It has green color but flipside is purple. The roots is white and usually included in the dish because it said it has more nutrients with it. Though it can grow as high as two feet but the best age of harvesting the vegetable is during its young age-- about 2 to three inches including the roots.

How To Cook Octopus Dish?

octopus dish, ilocosboy

Does anyone dare to eat octopus? That animal creature with bald head and sucking tentacles around it.

But first things first, do you know how to cook octopus the easy way? Let's cook octopus dish the Ilocano way. One problem of octopus meat when you cook them unaware of its technique, it become chewy or rubbery. You need all the powers of pressure cooker just to soften the meat.

Of course, who can teach us the best way of cooking octopus if not the people who caught them... fishermen. Unless, you want to eat them raw.

Here is the tip from a fisherman from Santiago, Ilocos Sur: thoroughly clean the pan where you will cook the octopus. Put the octopus, without water, no salt because it has the salt of its own, also no seasoning.

How to cook? Just put the pan in the heat, as it is. The octopus will cook itself. Wait until shiny and brownish. The octopus will produce its own sauce in the pan.

Then, slice to desired pieces, add some onions and other tasty and serve. Simple as that.