The Ilocos Region's Native Cuisines

Featured Recipe: Dinakdakan

In the last issue, we featured the Ilocano dish Inabraw, a delicious bagoong based vegetable soup from Ilocos Norte, a province located in the northwestern region of Luzon. This week, we feature Dinakdakan, a native delicacy that originates from Ilocos Norte’s neighboring province, Ilocos Sur.

A trip to IIocos Sur’s capital city, Vigan, is like traveling to the past. As a United Nations Educational Scientific and Cultural Organization (UNESCO) world heritage site,  the city is one of the oldest surviving colonial cities in the country. The city  is paved with cobblestone roads and lined with colonial style buildings. The buildings which are distinctly Filipino in design and construction, borrow elements from European colonial architecture to  create a truly unique townscape.

The province sustains itself through agriculture and crafts and cottage production. Vegetables, animals, fish,rice, corn, tobacco, garlic, sugarcane, and cassava are examples of the many products that this region produces. Crafts and cottage industries include, broom making, pottery, jewelry making, and stone craft can also be purchased in Vigan.

Aside from the distinctive historical towns and agricultural economy, the pride of Ilocos Sur is a delicious delicacy called  Dinakdakan. Dinakdakan is grilled pig ears, snout, tongue, and face. This hearty dish is similar to sisig and kilawen. However, what sets it apart from sisig and kilawen is that the grilled pig's face or head is marinated in pig’s brains.Serve this dish as an appetizer, or in tagalog, "pulutan" and partner it with your favorite alcoholic drinks or simply as a viand to enjoy with family and friends.

Isla Kulinarya is proud to present Dinakdakan. 



 Dinakdakan

Prep Time: 1 hour 15 minutes
Cook time: 30 minutes
Serves: 10

Ingredients:

2 pt Water
8 oz Pig’s ear
8 oz Pig tongue, surfaced layer removed
8 oz Pig’s liver
8 oz Pig’s snout
8 oz Pig’s cheek
8 oz Pork Tripe
8 oz Intestine
1/4 “ Ginger, chopped
2 pcs Bay leaves
1 tbsp Peppercorns, black
1 pc Onion, white, large, ½ is julienned, ½ is chopped
1 pc Onion, red, medium, julienne
2 cloves Garlic, sliced thin
4 tbsp Calamansi juice
1 tsp Salt
¼ tsp Pepper, black, ground
1 tbsp Mayonnaise (substitute to the pig’s brain)
2 stalks Green Onion, sliced across fine

Cooking Instructions:

In a stock pot, pour the water. Place all pig’s parts. Add ginger, bay
leaves, peppercorns, one chopped onion. Bring to a boil and simmer for 30
minutes.
In a colander, pour the entire contents of stock pot to strain & drain. Wash
thoroughly.
While still warm to touch, scrape off the top of the pig’s tongue. Rinse
well.
Grill all the meats until brown.
Slice all the meats in small bite size pieces, except the ear and the tongue
which should be julienned.
In a bowl, combine all the meats. Add the julienned onion, garlic, calamansi
juice, salt and pepper. Mix well.
Incorporate the mayonnaise and green onion. Allow to blend before service.

To Serve: Warm platter. Place sauce on a platter. Lay meats and glaze over
with a small portion of sauce on one side of the meats. Serve with hot
steamed rice.

Catch us again next week as we feature another Ilocano recipe, you'll surely love. Don't miss it! Mangan tayon!


Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- like us on Facebook @ island pacific market, follow us on Twitter @ islandpacificUS and  Blogger @ island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit, sa Island Pacific!

The Ilocos Region's Native Cuisines

Featured Recipe: Dinengdeng

Welcome to Isla Kulinarya. We are on the last week of the month with our featured  region--- the Ilocos Region. In the last issue, we have shared with you an exotic dish called Pinapaitan or Papaitanalong with some of the key facts about the province of La Union, also known as the "Surfing Capital of the North". This week, we bring you yet another interesting cuisine from this region called Dinengdeng. We will also be highlighting another province in the region known for its Milkfish-- the province of Pangasinan.

The province of Pangasinan, located 250 kilometers or roughly 156 miles north of Manila is bordered by the provinces of Zambales and Tarlac on the south, Nueva Vizcaya and Nueva Ecija to the east, La Union on the north and the Lingayen Gulf to the west. It's name was derived from the word "asin" or salt due to the vast salt making industry of the province. It has extensive areas devoted to salt making and aquaculture along the coasts of Lingayen Gulf and South China Sea. Other than the salt industry, the province is also a major producer of mangoes, rice, milkfish and bamboo handicrafts.

A trip to Pangasinan will not be complete without visiting the Hundred Islands National Park--- a marine park composed of a cluster of more than a hundred islands off the coast of Alaminos City in the Lingayen Gulf, most of which are small and uninhabited islands. Some of the bigger islands have beaches where visitors can spend the day or camp out for a picnic.

Some of the tourist attractions in Pangasinan include the following: the Cape Bolinao Lighthouse, Port Bolinao Lighthouse, the Tara waterfalls, and Bolinao Museum in the town of Bolinao; the pristine Balingasay river and Antong Falls in the town of Sison; the Urduja House in Lingayen; the Salasa Church in Bugallon; Mount Balungao in Balungao; Manleluag Spring National Park in Mangatarem;  Sanctuario de Senor Divino Tesoro in Calasiao; Redeemer’s Cross, Agno Umbrella Rocks and the Lingayen Gulf War Museum in the town of Lingayen. The province is also home to several caves---  Cacupangan cave in the town of Mabini, Cindy’s cave in Bolinao and the 200 meter Villacorta Caves in the town of Villacorta with waterfalls, pools and rock formations. Furthermore, the coastline of Lingayen Gulf is blessed with numerous beaches for tourist and vacationers to explore.

If you are planning to visit the province during summer, you'll be up to a great treat as several feasts and  festivals are celebrated in Pangasinan, including the Pistay Dayat or Sea Feast, the Bangus Festival, and the Mango and Bamboo festivals.
   
Now for our featured dish, we bring you another authentic  Ilocano recipe called Dinengdeng which is a bagoong based soup dish that is similar to Inabraw. The ingredients which  include a mixture of vegetables such as squash, okra, ampalaya, eggplant and camote are combined to make a healthy yet satisfying dish.

Here for the enjoyment of Filipino Americans is another Ilocano dish called,Dinengdeng, brought to you by Island Pacific’s Isla Kulinarya.

 www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific. 

Ilocano's Dinengdeng



Dinengdeng

Yield: 6
Preparation Time: 45 minutes

Cooking Time: 40 minutes

Ingredients:

½ qt. Water
2 cloves Garlic, sliced thin
1 pc Onion, large, sliced 1/8” thick
½” Ginger, washed, peeled, chopped
6 Tomatoes, large , chopped
½ tbsp Fish Sauce (Bagoong Isda)
½ tbsp Shrimp Base (Sysco) or Knorr cubes
1 pc Jalapeno pepper, seeded, diced ¼”
1 pc Milk Fish (Bangus)
1 ½ lb lb. scaled, cut into 6 pieces, blackened over the grill
4 pcs Baby bitter gourd (Baby Ampalaya), cut into half, lengthwise, then cut
1 ½” slices
4 pcs Baby round Eggplant, sliced into halves
1 pc Kabucha (squash) , medium, skin on, diced 1 ½”
6 pc Okra, trimmed
4 oz Jute leaves (Saluyut)

Cooking Instructions:

In a large pot, pour water.Bring to a boil. Add garlic, onion, ginger and
tomatoes. Simmer for 3 minutes.
Add fish sauce (Bagoong Isda) and Shrimp base (Sysco) or Knorr Shrimp cube.
Cook for another 3 minutes
Add Jalapeno pepper, simmer for 3 minutes.
Add fish and simmer for another 3 minutes. Add the rest of the vegetables
and cook for 10 to 15 minutes.

Note: Do not stir with a spoon. To mix, shake and toss the pot vigorously.
Gently and carefully lift the fish from the pot. Serve.

To Serve: Place the vegetable and broth in a deep platter. Line the fish on
top of the vegetable. Pour broth over top. 

Next week,  in observance of Thanksgiving, we will be sharing with you our Thanksgiving recipes prepared and created by another talented Chef-- Chef Ryan Bergunio. Don't miss it!

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at

The Ilocos Region's Native Cuisines

Featured Recipe: Pinapaitan or Papaitan  (Mixed Cow's Innards Soup)

In the last issue, Isla Kulinarya featured a delectable dish from Ilocos Sur called Dinakdakan --- grilled pigs head and face marinated in pigs brains. We have also briefly shared with you some interesting information about  the province such as  its geography, climate, culture, and economy.

This week, we highlight another province from this region which is La Union  and we 'll share with you another exotic dish called Papaitan or Pinapaitan.
     
The province of La Union, which is 6 hours north of Manila, is bordered by Ilocos Sur in the north, Benguet to the east, Pangasinan in the south and the South China Sea in the West. It traces its origin back in 1854 when a Royal Decree was issued by Queen Isabella of Spain on April 18, 1854, creating this province.The name La Union was derived from the union of various towns from the different provinces such as the 9 towns of Pangasinan, 3 towns of Ilocos Sur and the villages of  Eastern Pais del Igorotes that stand on both sides of the western foothills of the Cordilleras. La Union was already a bustling and important trading port, especially for gold, dominated by Chinese and Japanese merchants, long before the Spaniards came in 1572.

The province maintains itself through agriculture, manufacturing, and service industries. They produce products such as soft brooms, rice wines, dried fishes, and baskets. Visitors and natives  of La Union expect the climate to be relatively dry from November to April and wet from October to May.
 
The province of La Union, is also known as the “Surfing Capital of the North”. It made a big splash in the local and international surfing community at it is now one of the favored surfing sites in the Philippines after Siargao in Mindanao. Surfers will concur that La Union beaches have decent surf breaks. On good days waves can reach up to 8 ft to 10 ft. San Juan, Tuboc, Bacnotan, and Darigayos are popular surf destinations in the province. Though the surf is inconsistent, on a good day, waves can be  totally awesome!

Other than surfing, La Union also prides itself with  Botanical Gardens found in San Fernando City. These Botanical gardens showcase different pavilions in a sprawling ten-hectare facility ---a Fernery, Palmery, Fragrance Garden, Sunken Garden, Evergreen Garden, Arid Paradise, and a Shade Garden – with flora and fauna that are indigenous only to the Philippines. Truly, La Union is a haven of paradise for the adventure-seeking and nature loving individuals.

Indeed , the Botanical Gardens and the beaches that boast of excellent world-class surf breaks offer a welcome respite from the humid and sometimes searing hot weather of the province.

Now for our featured dish, we bring you Pinapaitan or papaitan , which is an authentic Ilocano recipe.
 

Pinapaitan or Papaitan  is said to be a product of the Ilocano’s resourcefulness, which traces its history back in 1800s when the Spanish friars at that time would get the best parts of the meat and the Filipinos would be given the left-over cuts. Being resourceful people that they are, Ilocanos are well-known for maximizing possible food sources for their cuisine, including,  believe it or not, innards. Papaitan derives its name from "pait" meaning bitter and is made with either beef or goat and consists of internal organs such as liver, small intestine, tripe and lungs, plus papait  or intestinal juice or apro or bile. Beef or goat innards are boiled , then seasoned with bile, fish sauce and other condiments.

Here for the enjoyment of Filipino Americans is an exotic dish called,Pinapaitan or Papaitan brought to you by Island Pacific’s Isla Kulinarya.
 

Papaitan or Mixed Cow's Innards Soup

PAPAITAN CARNE (Baboy/Baka/Kambing)

Yield: 8-12
Preparation Time: 30 minutes
Cooking Time: 1 hour 43 minutes

Ingredients:

2 pt Water
1 pc Ginger, 1/2” chopped, ½” sliced
2 pcs Onion, 1 quartered, 1 chopped
4 cloves Garlic, 2 chopped, 2 sliced
2 pcs Bay leaves
1 tbsp Peppercorns, black
1 tsp Thyme (dried)
1 tsp Tarragon (dried)
1 lb Tripe
1 lb Intestine
1 lb Pig’s cheek and snout
1 lb Pig’s liver
1 lb Goat’s meat (kambing)
2 tbsp Cooking oil
1 cup Water
½ pkt Sinigang Mix (Sampaloc)
1 tsp Fish Sauce (Patis)
1 tsp Shrimp Base (Sysco)
1 tsp Chicken Base (Sysco)
2 pcs Bitter gourd (ampalaya), large, chopped
3 pcs Hot pepper (Siling labuyo)

Method:

 Return to a low boil for 20 minutes
Add all the meats. Bring back to a boil, and simmer for 30 minutes to tenderize.
In a colander, pour all the contents of the pot to strain and drain.

 Rinse thoroughly with warm faucet water. Slice all the meats to bite sizes. Put aside.
While timing the grilling procedure, place bitter gourd in a blender and puree (you can also use a stick blender). Strain juice.
Grill meats until golden brown
In a wok, pour oil. When heated, sauté sliced ginger, sliced onion and sliced garlic.

Saute until onion is translucent and the garlic lightly browned.
In the wok, sauté all the meats for 10 minutes. Add water, sinigang mix, fish sauce, shrimp base and chicken base. Cook for another 10 minutes until sauce is reduced.

Add hot pepper and the juice of the bitter gourd (ampalaya juice).

Saute for 3 minutes more.

Stir to get bitter result.

In a large stock pot, pour water. Bring to a boil. Add ginger (chopped), onion, garlic (chopped), bay leaves, peppercorns, thyme, and tarragon.

Catch us again next week as we feature another Ilocano recipe, you'll surely love. Don't miss it! Mangan tayon!

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific. 

Isla Kulinarya is now on YouTube!

In line with the Filipino Heritage Month, Isla Kulinarya by Island Pacific Supermarket can now be seen on YouTube. Isla Kulinarya, a weekly column in Asian Journal,  features a specific region of the Philippines and showcases recipes of its distinct native cuisines. The column provides interesting informationabout the place, its history, culture, language, and famous landmarks that make the Philippines truly unique.


To accompany the column,  videos of cooking demonstrations and cooking tips are available to the public online through the Island Pacific Supermarket's Youtube channel.

The videos, which will feature some of our best chefs, authors, homemakers and Philippine cuisine aficionados will not only teach viewers how to cook some of  Filipinos’ favorite dishes but also give them tips to make their meals special and memorable.

Through ISLA KULINARYA, Island Pacific Supermarket aims to  showcase and promote Filipino cuisine to the world.

Check out a new episode aired every Wednesdays on youtube at www.youtube.com/user/islandpacificmarket.

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS) and  Blogger (island pacific market).

Watch us on YouTube at  www.youtube.com/user/islandpacificmarket. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific"

Chef Soc Inonog , the First Certified Culinary Educator by the American Culinary Federation (ACF)

Isla Kulinarya's featured Chef, Socrates Zaldivar-Inonog, the first Certified Culinary Educator by the American Culinary Federation. Read the article about this great Filipino Chef from Asian Journal.


http://www.ajdigitaledition.com/webpaper/webpapers/2010/aj100915/viewer_frame.html

http://www.ajdigitaledition.com/webpaper/webpapers/2010/aj100915/viewer_frame.html



The Ilocos Region's Native Cuisine

The Ilocos Region's Native Cuisines

Featured Recipe: Inabraw or Abraw

 

In the last issue, Isla Kulinarya featured an Ilocano dish composed of a medley of local vegetables called pinakbet. We have also shared with you some interesting information about the region. This week,once again, we focus our attention on another cuisine, Inabraw or Abraw from this northwestern section of Ilocos, which is noted for being the birthplace of former Philippine President, Ferdinand Edralin Marcos, who ruled the country for almost 20 years.

 

Ilocos Norte's main source of livelihood is agriculture, where all lands for cultivation can be planted with rice, corn, garlic, onion, sugarcane, tobacco, and cotton. Cloth weaving, pottery making, blacksmithing, woodcarving and furniture making abound in this province as well. For those wishing to visit this province, they should be prepared to weather the extreme climate, which is very dry from December to April and very wet for the rest of the year. May is the warmest month, with an average temperature of 83 deg F, and December is the coldest.

 

Now, for our featured dish, we will be sharing with you the recipe on Inabraw or Abraw. Inabraw or Abraw is a vegetable soup dish that is marinated in a fish paste called "bagoong". "Bagoong" is the Philippines’ version of the French caviar and is used in a variety of ethnic dishes. Patiently fermented, anchovies are used to make bagoong and it provides a unique salty taste for the palate. Some say you are not a true blooded Ilocano if you do not like eating with bagoong.

 

Inabraw or Abraw

 

The vegetables used in this dish are garlic, onion, tomatoes, eggplant, and jute leaves. All of these vegetables are readilyavailable from every Ilocano’s backyard and a staple in many other local dishes including pinakbet. As in most Ilocano dishes, a generous portion of garlic, onions and tomatoes are used in the  making of inabraw. These vegetables are seasonings that are great for common cold, heart disease and a variety of illness.

 

On the other hand, Jute leaves or “saluyot”, popularly known in the medical field as the “wow vegetable”, is one of the most nutritious vegetables in the Philippines.  It is known to give smooth, clear skin, and increases the immune system. Because of its fibrous nature, it helps to maintain good intestinal health. Saluyot, onions, garlic,tomatoes and cut slices of eggplants or “talong”, a deeply purple glossy vegetable complete the making of Inabraw.  A nightshade vegetable, eggplants contain great antioxidants that helps in controlling cancer and diabetis. Together, these assortment of green leafy and colofrul vegetables in inabraw has been known to be the secret behind the long life, good health and youthful looks among Ilokanos.

 

Abraw is considered a healthy dish because of the amount of vegetables that make up this beloved Ilokano dish.

 

Here for the enjoyment of Filipino Americans is a healthy recipe-- brought to you by Island Pacific’s Isla Kulinarya.

Abraw
Prep Time: 30 minutes

Cook time: 40 minutes
Serves: 6

Ingredients:
1 pt Water
1 tbsp Lobster Base (Sysco) or Taba ng Talangka (fat from tiny crabs) or  Knorr Chicken Cubes
1 tbsp Shrimp Base (Sysco) Taba ng Talangka (fat from tiny crabs) or Knorr Chicken Cubes
2 cloves Garlic, chopped
1/2” Ginger, peeled and chopped
1 pc Onion, small, quartered
2 pc Tomatoes, large, quartered
1 pc  Kabucha (squash), skon on, diced 1”
8 oz Malunggay
8 oz Squash Flowerettes
8 oz Jute leaves (Saluyut)
4 stalks Green onion (scallion), sliced fine
1 cup Lima Beans
1 tsp Bagoong Isda (Fish sauce)

Cooking Instructions:

• In a stock pot, pour water. Bring to a boil. Add lobster and shrimp base or aba ng Talangka (fat from tiny crabs) or Knorr Chicken Cubes , garlic, and ginger. Bring to a boil for 20 minutes.
• Add onion, tomatoes, squash and malunggay. Simmer for 10 minutes.
• Add squash flowerettes and jute leaves (saluyut). Simmer for 2 minutes.
• Add scallion. Remove from fire.

Catch us again next week as we feature another Ilocano recipe, you'll surely love. Don't miss it! Mangan tayon!

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- like us on Facebook (island pacific market), follow us on Twitter (islandpacificUS) and  Blogger (island pacific market). For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.  Advertising Supplement.

 

 

FEATURED CHEF FOR NOVEMBER, CHEF RYAN BERGUNIO

CHEF RYAN BERGUNIO

Former Executive Chef & Pastry Chef, Lola's Restaurant in West Hollywood

Former Chef De Cuisine & Executive Pastry Chef at Kado Japanese Restaurant

Chef Ryan

For Isla Kulinarya’s November series,Island Pacific is proud and honored to feature delectable recipes from one of the best Filipino American chefs today, Chef Ryan Bergunio of Lola’s Restaurant in Hollywood. Known as a favorite hang-out of celebrities, Lola’s keeps attracting crowds because of its amazing food which has always enjoyed great reviews from its clientele, thanks to Executive Chef Ryan.  Bergunio graduated from Le Cordon Blue, worked at Peninsula Beverly Hills, did an internship at Table 8 with Chef Armstrong, and was the Executive Chef at La Defence.

Dubbed by food connoisseurs as a world class chef, Ryan Bergunio was born in the Philippines, and was raised in the small town of New Milford, Connecticut. After high school, he decided to move to Los Angeles to pursue a medical profession, but ended up working at Moishe’s Restaurant and enrolling at the exemplary Culinary School of Le Cordon Bleu Program in North America. He immersed himself in the masterpieces of French Chef Herve Guillard, English Chef Alyson Cook, and Master Baker, Joshua Orlando. Ryan graduated with a Scholarship, in the President’s Honor Roll, and a Perfect Attendance Award.

After graduation, Ryan worked with Celebrity Chef Govind Armstrong at Table 8 Restaurant and at the Peninsula Beverly Hills Hotel, before becoming an Executive Pastry Chef at Kado Restaurant.  After a year, Ryan was hired as an Executive Chef at La Defence Restaurant. Then Lola’s came calling, and since then, he has been wowing Hollywood clients to no end with his amazing creations.

Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina;  Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and  Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.