Papaitan Kambing “Pinapaitan nga kalding”or Goat Innard Stew (Bitter Goat Stew) is a unique Ilocano cuisine that has a main ingredient of goat’s tripe, intestines, lungs, kidney, liver and papait (bile liquid).
Tortang talong is my family’s all-time favorite breakfast paired with simple fried rice. As an Ilocano who normally plants vegetables in the backyard…this dish is always present at least once a week in our menu.
A Filipino birthday celebration is not complete without a pancit bihon guisado as “handa” or one of the menu. It has become a tradition that when celebrating birthdays or even anniversaries, pancit bihon should be present in the menu list because of the belief that pancit is associated with long life (pampahaba ng buhay).
Ginataang kalabasa at sitaw with alimasag (Squash, Long Beans and Crabs with Coconut Milk). Ginataang kalabasa at sitaw is one of the most famous ginataan (dish with coconut milk) dish for us Filipinos.
Dinengdeng Buridibod nga Marunggay, Bungon/Alukon ken Katuday. Buridibod is the term we, Ilocanos, use when a dinengdeng or inabraw (Ilocano, soupy dish with mix of different kinds of vegetables plus fried or grilled fish, flavored with bagoong or fish sauce) uses kamote (sweet potato) as the main ingredient.
Filipino style spaghetti is quite different from Italian spaghetti or any other famous type of spaghetti . Filipino style spaghetti is simple (no herbs and other spices dded) and it is a little bit sweet.
Ginisang tahong or sauteed mussels is just one of the many ways on how to cook tahong or mussels.
Adobong baboy or pork adobo, chicken adobo or even the combination of chicken and pork adobo is an original Filipino dish.
