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.

Bahay Na Bato of La Union

many faces in Bahay na Bato

Luna, La Union. In this remote town of this province you can find one of the tourist destinations being visited by thousands of tourists because of its unique man-made attractions and the millions of pebbles in the beach. Located in western part of north La Union is the tourists hub called Bahay Na Bato or Stone House

The fusion of natural beauty of the nature comprising of the coasts of Luna town that boost the beach of millions of pebbles that decorated the more than 5 kilometer shoreline of  villages here. Then the one of kind collections of arts from the imaginative thinking of the Korean artists who carved many animals and creatures in the unique wood formations, big stones and hardened lime stones.

wood carving

The arts of stone sculpture that carve many things like artistic formed of faces, animals like head of gorilla, crustaceans among others.

head of gorilla

Also the wood carvings from dried roots and trunks of a tree that sculpted to an artistic heads of dragons, grottos and other religious images and other animals.

head of the dragon

The latest attractions are the antique collections of things used by farmers, fishermen, carpenters, World War 2 memorabilia and many more.

 You think you can spend your 1 hour of roaming and enjoying the moment in Bahay Na Bato? Think again. Your two hours might not enough for you and roam around the not so wide area of this venue. Besides, many of things here are really appreciable and a mere seeing and touching them is not enough. You have to know the stories of each art in the park.

So, if you love nature and arts, gas your car for one hour ride from national highway of Bangar and enjoy the arts and beach pebbles.###

Cassava Bibingka

Bibingka is one of the famous delicacies in the Philippines. Be it made with cassava or glutinous rice. It’s part of the tradition of the Filipino that during special occasion and party, there should be bibingka in the table.

Cassava or as we call it "kamoteng-kahoy" is one rootcrop easily found in the country in any region. The abundance of the said rootcrop resulted to many local delicacies.

What we need to bake now is cassava bibingka.

What you need:

7 cups of grated cassava

3 pieces of coconut

2 cups of sugar

1 cup of evaporated milk

Butter

Banana leaves

For Toppings

1         cup of coconut milk

2 spoonful of flour

1 cup of condensed milk

2         eggs

3         grated cheese

PREPARATIONS

Thorough beat and mix  the eggs and sugar

Add other ingredients and then put  in the pan with the banana leaves

Add together the coconut milk and flour

Add the condensed milk

Cook in low heat until become sticky

Add the egg yolk and mixed together

Cook thoroughly up to 5 minutes

Add to the baked bibingka

Put some cheese

Cooked until it turn to color golden brown.

Ramanam.

Tinungbo, Cooking Rice In Bamboo

Tinungbo is an early Ilocano way of cooking rice. There could never be any race or tribe to cook rice like this but this traditional way of cooking have been here particularly to the race living in the northern part of the Philippines. Well, of course, when it comes to survival, you may have experienced cooking rice the way we cook it.

Tinungbo is simply cooking the rice using the bamboo. That's it, no more than that. No secret ingredients and no special way of cooking the rice. Just like you are not just using the rice cooker or the pan to cook the rice. There is bamboo variety called 'bolo' that best suit to cook the rice grains. The bolo bambo have thinner skin which help the rice to cook faster.

Secret Of Ilocano Pinakbet

Think of vegetable and the best vegetable dish to come to the mind of Filipino is pinakbet. This culinary tradition has been part of everyday living of early Filipino table.  Pinakbet is a Filipino food so famous in the Philippines.

Ilocano own and distinct taste comes in two things: first, using the bagguong (fish sauce) instead of salt; second is using the bagnet (deep-fried pork meat) instead of just meat. Bagguong is not a surprise ingredient for Ilocano pinakbet because almost all their dishes required this as tastier.

Ingredients: common locally grown vegetable is a must and that include eggplant, okra, string beans, squash, bagguong, bagnet, ginger, onions, garlic, tomato and 1 cup of water.

Preparations:  Fry the garlic, onions and garlic.  Add the vegetables mixing together.  Add water and then the bagnet.  Put some salt and seasoning and tomato then bring into boil.  Serve while it is hot.

Though bagnet is highly recommended for the distinctive taste of the meat but because its availability in every day is only in Ilocandia, you may opt to use chicharon-bulaklak (pork cracklings) as substitute. But if it’s still not possible you can use the stereotype pork meat. Or better yet, use lechon as meat part of your pinakbet—just don’t include the sauce.

Enjoy.

Ramanam.

How To Make The Best Kilawen

Ilocano food, Kilawen

Kilawen is an Ilocano favourite recipe served from a raw/half cooked meat of goat, cow, pork and fish. Usually it has lots of onions, onion leaves, pepper, ginger and other spices. The meat is cooked not by fire but through the acidity of organic vinegar or juice extract of citrus fruits like calamansi.

But speaking of kilawen, it’s most kin is goat’s milk.