Ilocos Sur: An Illustrated History

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Culinary Heritage

OOD is part and parcel of the cultural heritage of Ilocos Sur, as well as a tourist attraction. Visitors make it a point to bring home delicacies from this province as pasalubong or gifts to family and friends. Some of these gastronomic delights which put Ilocos Sur on the culinary map are the longganisa, empanada and bagnet.

Bacalao Bacalao, or codfish, is caught along the waters of Caoayan during summer. It is about a meter long, and is a fatty fish. It is good when broiled or fried and eaten with bagoong and kamatis or soy with kalamansi.

Bagnet Bagnet, is a specialty of Ilocos Sur. It is made of selected parts of swine like the belly, shoulder, stomach and pigue cut into 8 x 6 inches, boiled in water and seasoned with salt and garlic until tender. After it is cooled, it is deep-fried until tender. Serve with tomatoes (kamatis), bagoong (fish sauce) and green onions (lasona) (KBL) or with catsup. It may also be used as additional ingredient (sahog) for ‘pinakbet, a delectable dish of mixed vegetables, including eggplant, ampalaya, string beans, okra and patani. 174 Ilocos Sur: An Illustrated History


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