How To Cook Sapsapuriket

sapsapuriket

Sapsapuriket is an Ilocano cuisine of native chicken in its blood. Using the coconut milk and other ingredients, this very Ilocano dish is famous during special occasions in homes like birthday celebrations or anniversaries.

During the Tobacco Festival 2017 of Candon City fiesta, a cooking contest was held and one of the dishes to be prepared was sapsapuriket. The Farmers Association of zone 3 composing Alex Almazan, Ismael Lozano and Elmer Perez presented this recipe of sapsapuriket.

What you need?

1 native chicken with its blood

¼ butter

1 piece onion

1 ginger

3 cloves garlic

Ground pepper

Coconut milk

Seasoning

How To Cook.

1.       Prepare all the ingredients

2.       Dissolve the butter in small heat.

3.       Sauté the chicken meat with garlic, onion and ginger until the color become reddish.

4.       Add small amount of water and let it boil making the meat tender.

5.       Add the coconut milk.

6.       Let it boil until the water decreases.

7.       Add the chili pepper.

8.       Add the chicken blood and stir thoroughly.

9.       Sautee to taste with salt and seasoning.

10.   Ready for plating

ramanam

Sinigang Na Malaga In Camias

 

sinigang na malaga in camias

Sinigang is an all-time favorite. And Ilocano have our own way of making this ginger based sour soup to be special. Doing it with camias fruits instead of tamarind or vinegar.

Camias should be no problem in Ilocandia because household have their own camias tree in the backyard—almost every home. Malaga a brackish water fish which usually catch in a part where the saltwater and freshwater meets.

The malaga fish is one of the favorite fish among the locals because of its soft and tasty flesh. It has tiger-like printed skin colored gray and back. It’s quite expensive because it’s hard to catch and harder to grow. But once in the table, it’s a hit.