And Now Goat's Meat In Ready To Eat Pack

That's true, now in pouch, the Ilocano's most precious meat is in ready to eat pack. Correct, goat's meat now in pouch in different recipes. That's because the Don Mariano Marcos State University who made this innovation. Thanks to Department of Science and Technology who help them with this project.

Imagine chevon in recipes like sisig, pinapaitan, sinampalokan and bulgogi are in sealed pack and you don't need to cook them in very long time but just have to re-heat.

The famous kilawen and kaldereta have also been in the pack though with other producer.

You know, Ilocanos so much love goat's meat. In fact a restaurant serving kilawen and kaldereta always in queue of people ordering the goat's menu.

Any party and occasions will not be complete with the chevon meat in the table.

Because chevon is so precious there is actually a shortage of the meat. People raise goat for personal consumption. Sometimes you want to have chevon but nowhere to buy.

And now the easy and practical way to have chevon delicious dish is the grasp.

Not yet in the market but someday when investor put money here it will not be hard to have the chevon meat in our meal.

Tupig

Do you know tupig?

Its one kind of rice delicacies Ilocano love to have for special occasions. Its made from glutinous rice added with young coconut milk, red sugar and wrapped with wilted coconut leaf in elongated form.

Different towns different tastes and ways of cooking. One place I truly love their tupig is the town of Luna of La Union province.

I always buy tupig being cooked and sold along the way. You can see the vendors cooking the tupig in their traditional way by being place the made tupig atop the fire or charcoal. The wilted banana is dried in heat and will be removed when the food is truly cook.

And inside the banana leaf is the brown and delicious rice delicacy that really taste good with the brown glutinous rice and the brown sugar. The coconut is young meat. And because it was done in the street you know its freshly bake. In fact you can buy while its hot.

And its cheap. Its good to have it as merienda while enjoying the beautiful tourist attractions of the are like the Bahay na Bato or the pebble beach.

Fried Tarukoy

Fried tarukoy

Its an Ilocano crab, at least as far as I know about tarukoy. The crablet is commonly found in the sandy part (usually white sands) of the sea shore that has white color.

The whitish sea crab commonly dig holes where they hang out. When not disturb, many of them came out from that holes and hang around the beach. I remember when we were children chasing them until they return to their holes or running to the waters.

And now they are good food. Because I saw this food during one of the occasion and learned this is recipe of one of the hotels there, I cannot detail how they made this gourmand recipe of crab. What I know is that its deep fried to crunchiness and dip with vinegar. Eat all you can, nothing left from feet to body. And has a good taste in fact the served in our table gone in 60 seconds that we need to call the waiter again.

But the crab itself is a raw food. People living in the seashore catch them and eat them alive. Exotic one? Maybe. People said the tastier taste of the crab especially when dip in vinegar with pepper.

I actually eaten one, raw, and I like the taste. I just don't know how to describe it. The shell and feet are softer and you can bite without the worry of hard shell.

Try it.