REGION 1

FAMOUS FILIPINO CUISINES

 1- LONGGANISA – A VIGAN FOOD SPECIALITY

LONGGANISA IS AN EMBLEMATIC ILOCOS FOOD. THESE PORK SAUSAGES

ARE THE STAR AT ANY ILOCANO TABLE. THE SAUSAGES FROM VIGAN ARE
THE MOST FAMOUS AND THEY ARE DISTINCTLY SMALL AND PLUMP. THESE
SAUSAGES ARE MADE FROM GROUND PORK, MIXED WITH GARLIC, VINEGAR
AND A MIX OF OTHER LOCAL SEASONINGS. THEY ARE DELICIOUS AND HAVE A
SPICY BITE.
 1- LONGGANISA – A VIGAN FOOD SPECIALITY

INGREDIENTS PROCEDURE
• 1 KILO GROUND PORK PIGUE OR KASIM

• 1/4 CUP GARLIC CRUSHED AND CHOPPED 1. IN A BOWL, MIX THOROUGHLY THE FIRST EIGHT INGREDIENTS UNTIL WELL
• 1 TBSP. ONIONS CHOPPED (OPTIONAL) BLENDED.

• 1 TSP. SALT UP TO 1 TBSP. 2. STUFF THE MIXTURE INTO CASING AND TIE EVERY 2 INCHES LONG WITH A
STRING.
• 1 TSP. PHOSPHATE ACCORD POWDER MIXED WITH 1 TBSP. WATER OPTIONAL
3. HANG UNDER DIRECT SUNLIGHT FOR ABOUT 4 HOURS TO ALLOW FAT AND
• 1 TSP. BLACK PEPPER GROUND LIQUID TO DRIP AND DRY.
• 1/3 CUP SOY SAUCE
4. HEAT A CARAJAY AND POUR 1/2 CUP WATER AND 1-2 TABLESPOONS COOKING
• 2 1/4 TBSP. VINEGAR SUKANG ILOKO OR CANE VINEGAR OIL.

• 2 YARDS SAUSAGE OR HOG CASING 5. PUT IN THE LONGANISA. COVER AND COOK OVER LOW HEAT UNTIL ALL OF THE
WATER EVAPORATES. PRICK EACH WITH A FORK.
• 1/2 CUP WATER
6. WHEN ALL LIQUID HAS EVAPORATED, PAN FRY UNTIL BROWN.
• 2 TBSP. COOKING OIL
7. SERVE HOT WITH FRIED RICE, TOMATOES AND SLICED SALTED EGGS. SERVES 8
2- BATAC EMPANADAS – STRIKING ORANGE
EMPANADAS

• THE CITY IS FAMOUS FOR THE BATAC EMPANADAS WHICH ARE

CONSIDERED SOME OF THE BEST IN THE COUNTRY. THERE IS EVEN AN
EMPANADA FESTIVAL THAT TAKES PLACE EVERY YEAR ON THE 23RD OF
JUNE. ONE OF THE MOST STRIKING CHARACTERISTICS OF THE BATAC
EMPANADA IS ITS BRIGHT ORANGE COLOR. THE EMPANADAS ARE DEEP
FRIED AND STUFFED WITH GREEN PAPAYA, CHOPPED UP LONGGANISA
SAUSAGES AND HARD BOILED EGGS. THE ORANGE COLORED DOUGH IS
MADE OF RICE FLOUR AND THE COLOR COMES FROM THE USE OF
ANNATTO SEEDS.
2- BATAC EMPANADAS – STRIKING ORANGE
EMPANADAS

INGREDIENTS PROCEDURE
• 1 CUP GLUTINOUS RICE FLOUR, SIFTED MAKE THE DOUGH: IN A LARGE BOWL, PLACE BOTH FLOURS UNTIL WELL
• 1/4 CUP ALL-PURPOSE FLOUR, SIFTED COMBINED. DRAIN ATSUETE SEEDS FROM WATER. GRADUALLY ADD
ATSUETE WATER WATER AND OIL TO THE FLOUR MIXTURE, A
• 6 TABLESPOONS ANNATTO WATER TABLESPOON AT A TIME TO MAKE A SMOOTH AND SOFT DOUGH. SET
• 1/2 CUP VEGETABLE OIL ASIDE. 
• 1 PIECE ONION, CHOPPED IN A PAN OVER MEDIUM HEAT, PLACE LONGGANISA AND ADD WATER. LET
• 300 GRAMS LONGGANISA, WE USED LAOAG LONGGANISA
BOIL FOR ABOUT 8-10 MINUTES OR UNTIL COOKED THROUGH. REMOVE
FROM CASING. SET ASIDE.
• 1/2 CUP WATER
PINCH OFF ABOUT 3 TABLESPOONS OF DOUGH. ROLL INTO A BALL.
• 4 CUPS GREEN PAPAYA, SHREDDED
SALT, TO SEASON PLACE ON TOP OF BAKING PAPER AND THEN WITH A ROLLING PIN, ROLL
OUT INTO A FLAT, THIN ROUND.
• 4 SMALL EGGS
OIL, FOR DEEP-FRYING CREATE A WELL AT THE CENTER OF THE DOUGH, USING A TABLESPOON
EACH OF THE PAPAYA AND THE LONGGANISA. CAREFUL NOT TO BREAK
THE SOFT DOUGH. CRACK AN EGG AND SLIP INTO THE WELL. FOLD THE
DOUGH OVER THE FILLING TO SEAL IT ALL IN. CUT OFF ANY EXCESS
DOUGH. SLIP THE EMPANADA INTO THE HOT OIL AND DEEP FRY UNTIL
CRISPY. DRAIN ON PAPER TOWELS, AND SERVE IMMEDIATELY WITH
SUKANG ILOKO.
3-BAGNET – DEEP FRIED CRISPY PORK
CRACKLINGS

• THE ILOCANO BAGNET IS ALSO KNOWN AS CHICHARON

BABOY OR DEEP-FRIED PORK MEAT. IT IS PORK BELLY
DEEP-FRIED IN ITS OWN FAT. ONCE FRIED, IT IS AIR DRIED
UP TO DRAIN THE FAT. THE PROCESS IS REPEATED OVER
AND OVER UNTIL THE PORK REACHED IS MAXIMUM
CRISPINESS.
3-BAGNET – DEEP FRIED CRISPY PORK
CRACKLINGS

INGREDIENTS PROCEDURE
•
•
ARRANGE THE PORK BELLY IN A WIDE AND DEEP COOKING POT. POUR-IN THE WATER. MAKE SURE
2 TO 2 1/2 LBS. WHOLE PORK BELLY THAT THE PORK BELLY IS FULLY SUBMERGED IN WATER. LET BOIL.

• ONCE THE WATER STARTS TO BOIL, ADD THE GARLIC, ONION, 1 TABLESPOON SALT, AND WHOLE
• 1 MEDIUM RED ONION BLACK PEPPERCORN. SIMMER FOR 30 TO 40 MINUTES.

• REMOVE THE BOILED PORK BELLY FROM THE COOKING POT AND PLACE IN A PLATE. LET IT COOL

•
TO ROOM TEMPERATURE.
1 TABLESPOON WHOLE BLACK • RUB THE REMAINING 1/2 TABLESPOON OF SALT ALL OVER THE BOILED PORK BELLY. LET IS STAY
PEPPERCORN FOR 10 TO 20 MINUTES.

• HEAT THE COOKING OIL IN A DEEP COOKING POT. WHEN THE OIL GETS HOT, GENTLY PUT-IN THE

• 1 1/2 TABLESPOONS SALT
PORK BELLY AND DEEP-FRY IN MEDIUM HEAT UNTIL THE PORK BELLY TURNS GOLDEN BROWN AND
THE TEXTURE GETS CRISPY. THE OIL WILL SPLATTER DURING THIS PROCESS, SO BE CAREFUL.
MAKE SURE THAT YOU DO NOT COVER THE COOKING POT COMPLETELY WHILE DEEP FRYING. YOU
CAN PUT A SPLATTER GUARD ON TOP OF THE COOKING POT TO CONTROL THE OIL.
• 6 CLOVES CRUSHED GARLIC • ONCE THE PORK BELLY IS GOLDEN BROWN AND CRISPY, REMOVE IT FROM THE COOKING POT AND
ARRANGE IN A PLATE LINED WITH PAPER TOWEL. TURN THE STOVE OFF AND LET THE PORK BELLY

• 4 TO 6 CUPS WATER COOL DOWN TO ROOM TEMPERATURE.

• WHEN THE PORK BELLY COOLS DOWN, HEAT-UP THE OIL ON MORE TIME. DEEP FRY THE SAME
PORK BELLY FOR THE SECOND TIME IN MEDIUM HEAT FOR 5 TO 10 MINUTES OR UNTIL IT GETS
• 3 CUPS COOKING OIL EXTRA CRISPY.

• REMOVE FROM THE COOKING POT AND PLACE IN A PLATE LINED WITH PAPER TOWEL. LET THE
TOWEL ABSORB THE EXCESS OIL.

• SLICE THE PORK BAGNET INTO SERVING PIECES AND SERVE WITH BAGOONG MONAMON (ALSO
KNOWN AS BUGGUONG MUNAMON) OR EVEN GUINAMOS OR BAGOONG BALAYAN. NOTE: YOU CAN
SQUEEZE LEMON OR CALAMANSI ON THE BAGOONG TO MAKE IT TASTE BETTER.
 4-PINAKBET – POPULAR MIXED VEGETABLE
ILOCOS FOOD

• PINAKBET IS A POPULAR ILOCANO VEGETABLE DISH THAT CAN BE

FOUND ALL OVER THE COUNTRY. IT IS A VEGETABLE STEW MADE WITH
TOMATOES, EGGPLANT, STRING BEANS, OKRA, AND BITTER GOURD.
THE PREPARATION OF THIS DISH VARIES BY REGION AND THE
AUTHENTIC ILOCANO VERSION USES SMALL ROUND EGGPLANTS AND
BABY BITTER GOURD (AMPALAYA). ILOCANO PINAKBET USES A MUCH
LOVED FERMENTED FISH SAUCE CALLED BAGOONG ISDA TO SEASON
THE DISH.
4-PINAKBET – POPULAR MIXED VEGETABLE
ILOCOS FOOD

INGREDIENTS PROCEDURE
• 4 PIECES ROUND EGGPLANT CUT IN HALF • IN A LARGE PAN, PLACE WATER LET BOIL
• 2 PIECES SMALL BITTER MELON AMPALAYA, QUARTERED

•
• PUT IN THE ANCHOVY SAUCE AND WAIT FOR THE
½ BUNDLE STRING BEANS CUT INTO 2 INCH LENGTH
MIXTURE TO BOIL ONCE MORE
• 1 PIECE SWEET POTATO KAMOTE, QUARTERED

• 8 PIECES OKRA • ADD-IN THE VEGETABLES STARTING WITH THE

• 1 PIECE TOMATO CUBED SWEET POTATO THEN PUT-IN THE OKRA, BITTER
• 1 PIECE ONION CUBED
MELON, EGGPLANT, STRING BEANS, TOMATO,
•
AND ONION AND SIMMER FOR 15 MINUTES
1½ CUP WATER

• 1 LB BAGNET • ADD THE BAGNET OR LECHON KAWALI

• 1/4 CUP ANCHOVY SAUCE BAGOONG ISDA (COOKING PROCEDURE AVAILABLE IN THE
RECIPE SECTION) AND SIMMER FOR 5 MINUTES
 5-OKOY – BEST SHRIMP FRITTERS FROM
VIGAN

• THESE DELICIOUS TREATS ARE CRISPY SHRIMP FRITTERS COOKED IN

THEIR SHELL IN A GLUTINOUS RICE BATTER AND SHAPED INTO A
ROUND FORM. THESE FRITTERS ARE GARNISHED WITH FRESH
SHALLOTS AND A MIX OF GARLIC AND CHILI PEPPERS. THE UNIQUE
FLAVORS COME TO LIFE WHEN DIPPED IN AN ILOCOS STYLE VINEGAR
CALLED SUKANG ILOKO.
5-OKOY – BEST SHRIMP FRITTERS FROM
VIGAN

INGREDIENTS PROCEDURE
• 1 CUP SMALL SHRIMPS CLEANED • COMBINE CORNSTARCH, FLOUR, BAKING POWDER, EGG, WATER, SALT, AND
GROUND BLACK PEPPER THEN STIR UNTIL DILUTED.
• 1 CUP CORNSTARCH

• 1/4 CUP FLOUR
• ADD THE SHRIMPS AND MUNG BEAN SPROUTS IN THE MIXTURE AND LIGHTLY
STIR TO DISTRIBUTE.
• 1 1/2 CUPS MUNG BEAN SPROUTS TOGUE
• HEAT A FRYING PAN OR SMALL COOKING POT AND POUR-IN THE COOKING
• 1/2 TEASPOON SALT OIL.
• 1/2 TEASPOON GROUND BLACK PEPPER • WHEN THE OIL IS HOT ENOUGH, SCOOP ABOUT 2 TO 3 TABLESPOONS OF THE
• 1 PIECE RAW EGG MIXTURE AND QUICKLY (BUT CAUTIOUSLY) DROP IT IN HOT OIL.

• 1/4 TEASPOON BAKING POWDER • COOK EACH SIDE FOR 2 TO 3 MINUTES OR UNTIL THE COLOR TURNS
GOLDEN BROWN. PLEASE NOTE THAT COOKING TIME MAY VARY. REPEAT
• 1 1/4 CUPS WATER THIS STEP UNTIL THE ENTIRE MIXTURE IS CONSUMED.
• 2 CUPS COOKING OIL • REMOVE THE DEEP-FRIED UKOY FROM THE PAN AND PLACE IN A PLATE
LINED WITH PAPER TOWEL TO ABSORB THE OIL.

• REMOVE THE PAPER TOWEL AND SERVE WITH SINAMAK.

6- POQUI-POQUI – AN ILOCANO GRILLED
EGGPLANT DISH

• THIS SIMPLE ILOCANO DISH WILL PLEASE ANY VEGETARIAN. IN A COUNTRY,

WHERE PORK IS A DAILY STAPLE, IT IS HARD TO FIND ANY DISH THAT IS NOT
SERVED WITH MEAT OR FISH. HOWEVER, YOU WILL FIND EGGS BATTERED IN
POQUI-POQUI. POQUI-POQUI IS MADE OF GRILLED EGGPLANTS SAUTEED
WITH ONIONS, GARLIC AND TOMATOES. EGGS ARE ADDED AND STIRRED
WITH THE OTHER INGREDIENTS. ALL THE INGREDIENTS ARE COOKED
TOGETHER MAKING THIS ILOCOS DELICACY SLIGHTLY SOUPY.
6- POQUI-POQUI – AN ILOCANO GRILLED
EGGPLANT DISH

INGREDIENTS PROCEDURE
• 2 LARGE EGGPLANTS • OVER HOT COALS OR GAS STOVE, GRILL EGGPLANTS
UNTIL SKINS ARE CHARRED. REMOVE FROM HEAT AND
• 2 TABLESPOONS OIL UNDER RUNNING WATER, PEEL SKIN AND RINSE WELL.
COARSELY CHOP FLESH.
• 1 SMALL ONION, PEELED AND SLICED THINLY
• IN A SKILLET OVER MEDIUM HEAT, HEAT OIL. ADD ONIONS
• 2 CLOVES GARLIC AND GARLIC AND COOK UNTIL SOFTENED.

• 2 LARGE ROMA TOMATOES, CHOPPED • ADD TOMATOES AND CONTINUE TO COOK, MASHING
WITH THE BACK OF THE SPOON, UNTIL SOFTENED. 
• 4 EGGS, BEATEN
• ADD EGGPLANT. SEASON WITH SALT AND PEPPER TO
• SALT AND PEPPER TO TASTE TASTE.
• ADD BEATEN EGGS, STIRRING TO COMBINE, AND
CONTINUE TO COOK UNTIL EGGS ARE JUST SET. SERVE
HOT.
7- GARLIC AT THE SINAIT GARLIC FESTIVAL

• GARLIC ALSO KNOWN AS LOCALLY AS “BAWANG” IS A ROOT CROP THAT IS

NATIVE TO THE ILOCOS REGION OF THE PHILIPPINES.
• THIS ESSENTIAL FOOD CONDIMENT IS FOUND IN EVERY FILIPINO KITCHEN
AND IS USED TO ADD FLAVOR TO ALMOST EVERY DISH. WHAT MAKES THIS
PARTICULAR GARLIC UNIQUE IS THAT IT IS MORE PUNGENT AND AROMATIC
COMPARED TO GARLIC FROM OTHER COUNTRIES.
7- GARLIC AT THE SINAIT GARLIC FESTIVAL

INGREDIENTS PROCEDURE
• 12 CLOVE GARLIC • ROAST SOME OF GARLIC: PLACE 6 WHOLE CLOVES GARLIC (WITH PEEL ON) IN A SMALL BAKING DISH.
DRIZZLE WITH OLIVE OIL, COVER, AND BAKE AT 400 DEGREES F UNTIL VERY SOFT, ABOUT 15 MINUTES.
• 1 TSP. OLIVE OIL REMOVE FROM OVEN, AND AS SOON AS THEY ARE COOL ENOUGH TO HANDLE, SQUEEZE OUT GARLIC
FROM PEEL TO COOL.
• 2 C. WALNUT PIECES
• TOAST WALNUTS: SPREAD WALNUTS ON A BAKING SHEET, AND TOAST AT 400 DEGREES UNTIL FRAGRANT
• 2 C. HEAVY CREAM AND VERY SLIGHTLY BROWNED, ABOUT 5 TO 10 MINUTES. REMOVE AND SET ASIDE TO COOL.

• 2 TBSP. LIGHT BROWN SUGAR • INFUSE CREAM: POUR HEAVY CREAM INTO A SAUCEPAN, AND GENTLY STIR IN 2 TABLESPOONS BROWN
SUGAR TO DISSOLVE. ADD 2 CLOVES ROASTED GARLIC, SLIGHTLY CRUSHED, AND HEAT VERY GENTLY
• 1 C. LIGHT BROWN SUGAR OVER VERY LOW HEAT, STIRRING OCCASIONALLY. DO NOT BOIL OR EVEN SIMMER. WHEN THOROUGHLY
WARMED, REMOVE FROM HEAT AND PLACE IN REFRIGERATOR TO CHILL. (YOU CAN COOL IT QUICKLY IN
• 1/2 C. GRANULATED SUGAR FREEZER, BUT WATCH CAREFULLY SO IT DOESN'T FREEZE.)

• MAKE CHILI SYRUP: COMBINE 1/2 CUP GRANULATED SUGAR AND 1/2 CUP WATER IN A SMALL SAUCEPAN.
• 2 TBSP. GRANULATED SUGAR
BRING TO A BOIL, THEN TURN DOWN HEAT TO A LOW SIMMER. SIMMER BRIEFLY, UNTIL SUGAR IS
DISSOLVED AND SYRUP IS CLEAR. DESEED AND FINELY CHOP CHILI. REMOVE SYRUP FROM HEAT AND ADD
• 1 SMALL HOT RED CHILI (FRESH, NOT DRIED)
CHOPPED CHILI. COOL SLIGHTLY, THEN POUR INTO A SERVING PITCHER TO COOL AT ROOM TEMPERATURE.
• 1 C. ALL PURPOSE FLOUR • PREPARE CRUST: PLACE FLOUR, 2 TABLESPOONS GRANULATED SUGAR, AND 2 TEASPOONS SALT IN A
FOOD PROCESSOR AND PULSE ONCE OR TWICE TO COMBINE. ADD 1 STICK BUTTER, CUT INTO ABOUT 16
• 2 TSP. SALT CHUNKS, AND REMAINING 4 CLOVES ROASTED GARLIC. PULSE UNTIL DOUGH BEGINS TO COME
TOGETHER, DRIZZLING IN ICE WATER AS NEEDED, ABOUT 3 TO 4 TABLESPOONS. PROCESS UNTIL DOUGH
• 1/4 TSP. SALT BEGINS TO FORM A BALL. BY HAND, SHAPE DOUGH INTO A DISK, WRAP IN PLASTIC, AND CHILL IN
REFRIGERATOR AT LEAST 30 MINUTES (OR FREEZE ABOUT 10 MINUTES). ROLL OUT AND FIT INTO A 9-INCH
• 2 STICK COLD UNSALTED BUTTER TART PAN, PATCHING AND TRIMMING AS NEEDED. BLIND BAKE, WEIGHTED, AT 400 DEGREES UNTIL EDGES
BEGIN TO BROWN, ABOUT 10 MINUTES, THEN REMOVE PIE WEIGHTS AND BAKE A FEW MORE MINUTES
• 1/2 C. GOLDEN SYRUP OR LIGHT CORN SYRUP UNTIL ENTIRE CRUST IS LIGHTLY BROWNED. SET ASIDE TO COOL AT ROOM TEMPERATURE.

• 1/2 CAN SWEETENED CONDENSED MILK • MAKE FILLING: PEEL AND THINLY SLICE REMAINING 6 CLOVES GARLIC. MELT 1 STICK BUTTER OVER
MEDIUM-LOW HEAT, THEN MIX IN 1 CUP BROWN SUGAR TO DISSOLVE. STIR IN SYRUP AND SWEETENED
• 1 TSP. VANILLA EXTRACT CONDENSED MILK. HEAT SLOWLY TO 245 DEGREES. REMOVE FROM HEAT, AND STIR IN VANILLA AND 1/4
TEASPOON SALT. STIR IN TOASTED WALNUT PIECES AND SLICED GARLIC. POUR INTO BAKED CRUST.
REFRIGERATE TO COOL.

• PREPARE TO SERVE: STRAIN CHILLED CREAM, AND WHIP TO LIGHT, SOFT PEAKS. SERVE SLICES OF TART
8- DINENGDENG NG ILOCANO

• DINENGDENG IS A REGIONAL FILIPINO DISH THAT ORIGINATED IN ILOCOS REGIONS.

HISTORY OF THIS DISH CAN BE TRACED DURING THE PRE-COLONIAL PERIOD OF
PHILIPPINE HISTORY WHEN BOILING, ROASTING, AND GRILLING WHERE STILL THE
MOST COMMON METHODS OF COOKING. THE ILOCANOS WHO MIGRATED IN THE
NORTHERN PART OF THE PHILIPPINES ARE SKILLED AND TALENTED IN SO MANY
WAYS AND SOME PROMINENT NAMES OF ILOCANO ANCESTRY ARE JOSE BURGOS,
JUAN LUNA, CARLOS P. GARCIA, CARLOS P. ROMULO, RAMON MAGSAYSAY,
FERDINAND MARCOS, FREDDIE AGUILAR, ROBERT "BOBBY" JAWORSKI, ROBIN
PADILLA, AND JESSICA SOHO. WHEN IT COMES TO CULINARY SKILLS, NO DOUBT,
THEY KNOW HOW TO PREPARE THE BEST RECIPES IN THE COUNTRY.
8- DINENGDENG NG ILOCANO

INGREDIENTS PROCEDURE
• 1 FISH (TILAPIA OR BANGUS); GRILLED • IN A POT, BRING WATER TO BOIL AND THEN BOIL THE
• 1 CUP STRING BEANS; CUT 2 INCHES LONG FISH.

• 5-6 PIECES OKRA • REMOVE FISH FROM THE POT.

• 1 CUP SQUASH; CUT IN CUBES • SEASON THE LIQUID WITH BAGOONG SAUCE
RESPECTIVE TO YOUR TASTE.
• 1 CUP STRING BEANS; CUT 2 INCHES LONG
• ADD ALL THE VEGETABLES EXCEPT THE JUTE (SALUYOT)
• 2 SMALL AMPALAYAS; CUT IN HALVES
LEAVES.
• 1 EGGPLANT;CUT IN LENGTHS
• WHEN VEGETABLES ARE COOKED, ADD THE JUTE
• 1 CUP JUTE LEAVES (SALUYOT) LEAVES.
• BAGOONG SAUCE • COOK UNTIL DONE
9-IGADO NG ILOCANO

• IGADO IS A POPULAR ILOCANO DISH MADE FROM PORK TENDERLOIN AND

PIG’S INNARDS SUCH AS LIVER, KIDNEY, HEART. THE NAME “IGADO” WAS
DERIVED FROM THE SPANISH WORD “HIGADO”, WHICH MEANS LIVER. IT WAS
NAMED AS SUCH BECAUSE IT IS CONSIDERED AS A LIVER DISH DUE TO THE
AMOUNT OF LIVER USED IN THE RECIPE.
9-IGADO NG ILOCANO

INGREDIENTS PROCEDURE
• 2 LBS. PORK TENDERLOIN SLICED INTO 2 INCH STRIPS • HEAT THE COOKING POT AND POUR-IN THE COOKING OIL.
• 1/2 LB PIG'S LIVER • WHEN THE OIL IS HOT ENOUGH, SAUTÉ THE GARLIC AND ONIONS.
• 1/2 LB PIG'S KIDNEY • ADD THE PORK TENDERLOIN AND CONTINUE COOKING UNTIL THE COLOR
• 1 1/2 CUPS GREEN PEA OF THE OUTER PART TURNS LIGHT BROWN.

• 1 PIECE CARROT CUT INTO STRIPS • POUR-IN THE SOY SAUCE AND WATER THEN SIMMER UNTIL THE PORK IS
TENDER.
• 1 TABLESPOON GARLIC MINCED
• ADD THE PIG’S KIDNEY, DRIED BAY LEAVES, SALT, AND PEPPER AND COOK
• 1 PIECE ONION DICED
FOR 10 TO 15 MINUTES.
• 1 PIECE RED BELL PEPPER CUT INTO STRIPS
• ADD THE PIG’S LIVER AND VINEGAR THEN SIMMER FOR ANOTHER 10
• 3 PIECES DRIED BAY LEAVES MINUTES.
• 6 TABLESPOONS SOY SAUCE • PUT-IN THE CARROTS AND SIMMER FOR 3 MINUTES.
• 5 TABLESPOONS VINEGAR • ADD THE GREEN PEA AND RED BELL PEPPER AND SIMMER FOR 3 TO 5
• 1 1/4 CUP WATER MINUTES. ALLOW THE LIQUID TO EVAPORATE TO THICKEN THE REMAINING
SAUCE.
• 2 TABLESPOONS COOKING OIL
• TRANSFER TO A SERVING PLATE THEN SERVE.
• SALT AND PEPPER TO TASTE
10- DUDOL AN ILOCANO FOOD WITH ASIAN
ROOTS

• DUDOL IS A TRADITIONAL DESSERT YOU WILL FIND IN ILOCOS, ALTHOUGH IT

IS ALSO POPULAR IN MALAYSIA, INDONESIA AND SOUTHERN INDIA. IT IS
SAID TO HAVE COME THROUGH THE MALAY AND INDIAN SETTLEMENTS ON
THE COASTAL TOWNS OF THE ILOCOS REGION BEFORE THE ARRIVAL OF THE
SPANIARDS.
• DUDOL IS MADE OF RICE FLOUR, COCONUT MILK, SUGARCANE JUICE AND
ANISE. THE SECRET TO MAKING A GOOD DUDOL IS TO PATIENTLY AND
CONTINUOUSLY STIR THE INGREDIENTS UNDER A SLOW FIRE.