Sinuman and Patupat
-are the local version of rice cakes in Abra.
The taste is even comparable to a world-class dessert! Sinuman is a
triangular-shaped rice cake that is served as it is. Patupat on the other hand
is served with muscovado sugar.
(Song, M. (August, 2015). One FOOD TRIP in Cordillera!)
Retrieved from:
http://onefinetrip.blogspot.com/2014/10/one-food-trip-in-cordillera.html
Abuos or the eggs of big red ants is a famous exotic food in Abra especially
during the summer season. These are collected through poking hole in the
treetop nests of the red ants. Abuos are then sauteed together with garlic,
onions, and tomatoes. Because of its rich and tangy taste, it is indeed a rare
delicacy one should try!
(Song, M. (August, 2015). One FOOD TRIP
in Cordillera!)
PINIKPIKAN is a common soup dish among the provinces in the
Cordillera Region. However, instead of using native chicken, Apayao's version
of Pinikpikan found its taste with native ducks. It is much more tastier and
gives a much stronger soupy taste according to the locals.
(Song, M. (August, 2015). One FOOD TRIP in
Cordillera!)
Retrieved from: http://onefinetrip.blogspot.com/2014/10/one-food-trip-in-cordillera.html
Retrieved from: http://onefinetrip.blogspot.com/2014/10/one-food-trip-in-cordillera.html
SINURSUR is
a native course cooked in a young bamboo shoot. In the duration of its cooking,
it is smashed with a stick to crush the contents until it is entirely squashed.
It is either mixed with Atang (gabi leaves and stalk), Tuka’ (frog), Iwat
(eel), Palilang (gobi) , Tangingi (Bean pods) and other combinations relished
with plenty of sili that rouses the heat that interests one to take a dose.
(Song,
M. (August, 2015). One FOOD TRIP in Cordillera!)
Retrieved from: http://onefinetrip.blogspot.com/2014/10/one-food-trip-in-cordillera.html
Etag, or the salted pork in Bontoc, Mountain
Province, is a usual ingredient in many indigenous delicacies in the province.
Etag is actually a product of preserving the meat hence, it's really
flavorful! !
(Song, M. (August, 2015). One
FOOD TRIP in Cordillera!)
TAPEY (or tapuy, tapuey) - This is the Igorot people's
version of the Japanese sake (rice wine). The great thing about tapey is that
its taste depends on the amount of time it spent inside the fermentation jar.
The older the wine gets, the more bitter it becomes. Tapey that are a few weeks
or a few months old have the fresh and sweet taste attributed to rice wine. If
the aging time goes beyond a year, the taste drastically changes. The liquid
starts tasting like whiskey or brandy.
(Feliciano, D.
(23,September 2015) “10 Exotic Foods By The Igorots Of The Cordillera Region.
How Many Have You Tried? “) retrieved from:
http://www.cordilleransun.com/2015/09/10-exotic-foods-by-igorots-of.html
SIGTIM OR SINIGTIMAN (meat, fish, or
freshwater snails cooked with tapey) - Tapey is not only consumed as a
beverage, it's also eaten (the rice grains, that is). A lot of Cordillerans
take out the fermented rice grains from the earthen jars and use these as
additional ingredients for cooking. They can be added to meat-based or
fish-based dishes. A favorite among Cordillerans is a tapey-freshwater snail
tandem. We call these snails ket-an in the local dialect. The fermented grains can also be added for
kuhol-based dishes.
(Feliciano, D. (23,September
2015) “10 Exotic Foods By The Igorots Of The Cordillera Region. How Many Have
You Tried? “) retrieved from: http://www.cordilleransun.com/2015/09/10-exotic-foods-by-igorots-of.html
BINUNGOR - This is also a dish that I'm
yet to try. So I'll leave it to a fellow Baguio City blogger to describe what
it is and how it tastes like. Writing for the
blog Eats In Baguio, Krish says, "binungor is a
Kalinga dish that is served as an appetizer or side dish and not a viand. It is
made of various vegetables found around a Kalinga household along with tenga ng
daga and other wild mushrooms, and ot-an, that spiral shaped shell-fish you
suck to get the meat inside. The Binungor had slight hints of sweetness and
spiciness to it. I tried sucking on a couple of the ot-an but I wasn’t
successful. Oh well. The vegetables tasted fresh and were deliciously chewy. I
kind of understand why it’s served as a side dish because of it’s consistency."
(Feliciano, D. (23,September 2015) “10 Exotic
Foods By The Igorots Of The Cordillera Region. How Many Have You Tried? “)
retrieved from: http://www.cordilleransun.com/2015/09/10-exotic-foods-by-igorots-of.html
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