Tinubong means cooking a mixture of young coconut meat, sugar, margarine, cheese, and ground glutinous rice inside a young bamboo or tubong. This native rice delicacy is a favorite among the Ilocanos, which they usually serve during special occasions such as birthdays, Christmas, and New Year.
The Ilocos empanada is actually of Spanish and Mexican origin. Notice how it’s similar to the taco? The basic empanada has a rice flour or galapong crust with grated green papaya inside. The longaniza, egg and bean sprouts were later added.
Pinakbet is a tasty vegetable dish made-up of different fresh vegetables, pork, and shrimp paste. This Pinakbet Recipe is a variation of the popular Tagalog version of this dish, Pakbet Ilokano, that originated from the Ilocos Region.
LONGGANISA (ILOCOS MADE)
This Laoag longganisa is from the San Nicolas Public Market. The version is San Nicolas are said to be juicier than the ones in Laoag itself since they contain more fat. These longganisas are finely-ground, on the salty side and fall in the derecado garlicky category.
Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali. It originated from Ilocos and is considered to be a top favorite among Filipinos. This is best served bagoong monamon. it is a dip made of fermented anchovies.
Oh, by the way, don’t forget their CHICHACORN. It’s a good pasalubong! 🙂
Have fun, Juan!
Credits to the owner of photos.