ILOCOS REGION TMPE4

REPORT
GROUP 01
[Type here]
 DIVINE WORD COLLEGE OF LAOAG
ILOCOS REGION REPORT GROUP 1
TMPE4

Group 1 – Regions 1, 2 and NCR

CONTENTS

A. Food Culture and History of the Region’s Cuisine

B. Identify the Regions and its Provinces Different Cuisines
C. Determine what foods are available and explain why those particular foods are well-known
D. Describe how each cuisine are being processed and prepared

A. Food Culture and History of the Region’s Cuisine

The Ilocanos make great Philippines foods and are often called the frugal gourmets and like the
French cuisine, has its roots in peasant cooking, making something interesting out of something simple
and basic.
Majority of the Ilocos Region is fueled by agriculture and the fishing industry, which go well with
the geographical characteristic of the region—flat plains beside the sea. Much of this has contributed to
the local way of life and culinary scene in the past. The Ilokanos, who were mostly busy farmers and
fishermen, cooked simple snacks, delicacies, and dishes with fresh ingredients from the farm, and used
minimal seasoning. They often used anything they could find in the kitchen and threw them together in
a pot to boil.
Ilocano dishes are characterized by sweet, sour or salty taste. The food is not heavy on thick
sauces or rich in condiments. Ilocano use ingredients that are abundant in their surroundings and they
keep their food simple. Surprisingly delicious, exotic and at the same time it is the most intriguing of all
the regional cuisines in the Philippines. Ilocano cuisine uses the four basic cooking methods of our
ancestors which are boiling, grilling, roasting and steaming.

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B. Identify the Regions and its Provinces Different Cuisines

Intro - Almost all of the provinces in the Ilocos region share similar taste in food. Most of their pride
delicacies consist of rice and vegetables. Obviously, this is derived from the abundance of harvest in
their rich mountainous land. Ilocanos are very fond of bagoong (asalty shrimp paste). They use bagoong
as condiments or as an added ingredient in their dishes.

Ilocos Norte
Ilocos Norte is located on the northernmost edge of western Luzon.A well-paved coastal
highway connects the province with the rest of the country.Agriculture is the main source of livelihood
in the province, all lands for cultivation can be planted with rice, corn, garlic, onion, sugarcane, tobacco,
and cotton.
Cuisine
Ilocanos boast of a somewhat healthy diet heavy in boiled or steamed vegetables and
freshwater fish, but are particularly fond of dishes flavored with bAgguong, fermented fish that is often
used instead of salt. Ilocanos often season boiled vegetables with bugguong monamon (fermented
anchovy paste) to produce pinakbet.

C. Determine what foods are available and explain why those particular foods are well-known

Ilocos Norte
LOCAL DISHES
1. PINAKBET PIZZA- Pinakbet pizza is a Filipino pizza variety originating from Ilocos Norte. It's
traditionally topped with vegetables such as tomatoes, eggplant, long beans, okra, and bitter
gourd, making it suitable for vegetarians. The pizza is derived from pinakbet vegetable stew and
uses most of the ingredients used to prepare the stew. Only local vegetables are traditionally
used as toppings, and it's said that the pizza has a slightly bitter and salty finish.
2. POQUI POQUI- Poqui poqui, also spelled puke puke or puki puki, is a Filipino eggplant and
scrambled eggs dish originating from the Ilocos Region of Northern Luzon in the Philippines.It is
believed that the name of poqui poqui may have originated from the Hawaiin dish poke due to

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 the influx of Ilocano sugarcane workers to Hawaii during the American colonization of the
Philippines, although they are very different dishes.
3. IGADO- Igado is an authentic Ilocano dish made from pork tenderloin and pig innards cooked in
a vinegar-soy sauce mixture.
4. LONGGANISA- Longganisa Ilocos is a native sausage in Ilocos Norte with plenty of garlic and
spices in the mixture. This longganisa is distinct from other native longganisa version because it
is small and plump with meat. The way to describe its taste is, it is spicy, salty, tangy and garlic.
This can be popularly founded in the City of Batac, Ilocos Norte.

POPULAR DISHES
1. PINAKBET- Pinakbet is a dish originated in the province of Ilocos Norte. It is known as “shrunk”
or “shriveled” in english. Pinakbet is made from mixed vegetables (bitter gourd, long beans,
eggplant, squash and tomato sauce) . The Ilocano way of cooking pinakbet uses fish bagoong
sace and tomato sauce to make the dish tastier and delicious. Pinakbet is a unique variety of
Ilocano food that is healthy for the body.
2. BAGNET- Bagnet, locally also known as “chicharon” in Ilocano, is a Filipino dish consisting of
pork belly boiled and deep fried until it is crispy. It’s a cross between crispy pata and lechon
kawali which have a crispy meat that is not too dry. Bagnet is considered to be a top favorite
among Filipinos. tourist in Ilocos Norte are always looking for Bagnet because it is really
delicious for its crispy.
3. BATAC EMPANADA - Empanada is a popular pastry filled with either sweet or savory fillings. The
Ilocos empanada founded in the City of Batac, Ilocos Norte. Batac empanada has an orange hue
from the atsuete coloring and uses longganisa, it is a signature food of Ilocos Norte. The name
empanada is derived from Spanish word meaning to wrap and coat in bread and this is the most
popular street fare in Batac City, Ilocos Norte. One of the most striking characteristics of the
Batac empanada is its bright orange color.
4. ILOCOS LONGGANISA- The version in San Nicolas are said to be juicier than the ones in Laoag
itself since they contain more fat. These longganisas are finely-ground, on the salty side and fall
in the garlicky (or mabawang) category. Unlike the Vigan longganisa, this longganisa has minimal
vinegar or contains none at all.

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 ILOCOS SUR
LOCAL DISHES
1. DINOYDOY- Well-known Ilocano dishes like dinengdeng and dinoydoy are variations of pinakbet,
although they are soupy. Dinoydoy basically is made out of sautéed bitter melon and nearly
pureed squash, it can be flavoured with bagoong or fish sauce and sometimes cooked with some
fried pork pieces.
2. LONGGANISA- Vigan Longganisa (which is short, stout and more garlicky than regular longganisa
because they make use of the abundant native garlic),
3. DINAKDAKAN- Dinakdakan is an appetizer dish made-up of boiled and grilled pig parts – in
which ears, liver, and face (mascara) are the most commonly used; other parts such as stomach
and intestines can also be utilized. Like bagnet, this goes great with beer!

POPULAR DISHES
1. BIBINKA-royal bibingka (special sticky- rice cakes in mini pie shapes)- Royal Bibingka is not your
regular bibingka. It is a popular rice cake that originated from Vigan, Ilocos Sur. It resembles a
piece of mamon, or perhaps a Pinoy cheese cupcake at first glance, but it is a different piece of
goodness that should not be ignored. The taste and texture of royal bibingka has a nice chewy
texture. The cheese on top and the nice margarine makes it taste even better.
2. PIPIAN - is chicken stew in atsuete (annatto), though I’ve always described it as what you get
when you marry sinigang and kare-kare together. You get that reddish-orange soup thickened
with ground rice grains but instead of the taste of peanut, it’s that sour zing from the kamias
that greets your taste buds.
3. SINANGLAW- It is made of carabao's innards cooked in beef soup stock with vinegar, leaks,
onions rings and kamias. It’s a favourite breakfast food for the Ilocanos because it's filling.

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 LA UNION
LOCAL DISHES
1. KINIGTOT- a stirfried beef dish that akins to Pigar Pigar. The name means “ginulat” as part of the
preparation is to abruptly pour boiling hot edible bile (papait). The meat portions are tender and
loved the bitter-y after taste.
2. KILAWIN-KILAWIN- is a meat-based preparation method quite similar but not the same as
kinilaw. It is more common in the northern Philippines and use blanched and lightly grilled meat
(not raw). Kinilaw dishes are usually eaten as appetizers before a meal, or as pulutan with
alcoholic drinks.
3. KINILAW NA PUGITA- Malay pronunciation: [Kinilau], literally "eaten raw") is a raw seafood dish
and preparation method native to the Philippines and Malaysia in the state of Sabah.Kilawin na
pugita, is lightly blanched (or grilled) octopus.

POPULAR DISHES
1. SABONG FRIEND CHICKEN- It is named after what literally means as cockfightSabong Fried
Chicken, too, is making waves (all pun intended) with their signature fried chicken, which is
double-fried for extra crunchiness and glazed with different kinds of sauces like Bagoong Honey
or Korean soy-garlic with Gochujang mayonnaise.
2. HALO-HALO DE ILOCO- is a local dessert in the Philippines which is made out of different
Filipino ingredients (such as beans, sago, Nata de Coco, Kaong, etc.) mixed at the bottom of the
cup and topped with crushed ice and leche flan, Ice Cream, or Ube. Milk and suger are also
added in the mix. Their Halo-Halo is different from other Halo-Halo in the Philippines because it
has Polvoron inside the mix, and the Halo-Halo is topped with some grated cheese.
3. BULALO- It is a light colored soup that is made by cooking beef shanks(is the leg portion of a
steer or heife) and marrow bones until the collagen and fat has melted into the clear broth.

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 PANGASINAN
LOCAL DISHES
1. PIGAR PIGAR-Like beef jerky but made up of both its meat and liver then fried and mixed with
vegetables primarily with cabbage and onions. Meat can either be of cow's or carabao's.
Originally from Alaminos, Pangasinan but is now sold in the whole province.
2. KALESKES-This is the Pangasinan equivalent of papaitan made up of goat innards but unlike
papaitan, they can either use goat or pig innards. The innards are cooked in boiling water and
sauteed to taste. Animal fat (sebo) is also mixed once the soup is hot.
3. BAGISEN- This is the Pangasinan equivalent of dinuguan but the difference is that it is cooked
similarly to Kaleskesan. It is made up of either goat or pig innards, boiled in water, sauteed to
taste. Then cubes of dried pork or goat blood is minced and added.

POPULAR DISHES
1. PAKSIW NA BONELESS BANGUS-Pangasinan is home to the world-class Dagupan City Bangus.
Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most
common way of cooking Bangus (Milkfish) in the Philippines.
2. BINUNGEY-This sticky rice delicacy is soaked in coconut milk and slow-steamed inside a bamboo
shell over fire. It is best paired with a slice of ripe mango. People always compare it to Thailand’s
Mango Sticky Rice. It is a rice cake with similar taste to Tupig except that this is sweeter.
Available only in Bolinao, Pangasinan.
3. MAKISOY- Masikoy is a type of rice cake from the province of Pangasinan made with flattened
glutinous rice dough cooked in coconut milk and ground sesame paste.

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D. Describe how each cuisine are being processed and prepared

ILCOS NORTE DISHES

1. PINAKBET PIZZA
2. IGADO-Pork Igado is an Ilocano stew made of strips of liver and pork tenderloin braised in a
tangy and savory soy sauce-vinegar mixture along with spices such as garlic, onions, and bay
leaves.The natives like to cook the meat and innards of the pork, the Spaniards introduced the
cooking technique of sautéing.
3. POQUI POQUI- To cook poqui-poqui, grilled eggplants are peeled and chopped, and sauteed
with shallots, garlic and tomatoes. Beaten eggs are stirred in and everything cooks together until
the dish resembles the texture of slightly wet scrambled eggs.
4. BAGNET- Cooking bagnet involves boiling pork chunks in water until they are tender, then the
meat is removed. The water is left to boil until only the fatty oil remains. They add a bit of lard to
the same pot and the pork is fried in its own oil until the skin becomes tough.
5. PINAKBET-It is a vegetable stew made with tomatoes, eggplant, string beans, okra, and bitter
gourd.
Ilocano pinakbet uses a much loved fermented fish sauce called bagoong to season the dish
1. EMPANADA-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. LONGGANISA-made from ground pork, mixed with garlic, vinegar and a mix of other local
seasonings and put it on pig intestine believed to have been influenced by the Mexican Chorizo
hand dried in direct sunlight for half a day to remove excess liquid.
3.

ILOCOS SUR
1. LONGGANISA- made from ground pork, mixed with garlic, vinegar and a mix of other local
seasonings and put it on pig intestine believed to have been influenced by the Mexican Chorizo
hand dried in direct sunlight for half a day to remove excess liquid.
2. DINAKDAKAN- made with grilled pork parts such as the face, ears, liver and tongue. The charred
meats are chopped into small pieces and tossed in a tangy calamansi or vinegar dressing with

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 minced ginger, red onions and chili peppers. Mashed pig brain is then stirred in to add
creaminess.
3. DINOYDOY- made out of sautéed bitter melon and nearly pureed squash flavoured with
bagoong and pork
4. SINANGLAW- Sinanglaw is cooked as a sour soup. It is made of beef innards and sometimes with
cow's face and ears.
5. ROYAL BIBINGKA- This rice cake is usually made out of glutinous rice flour, coconut milk, milk,
egg, sugar and cheese; it is then baked until cheese topping becomes golden brown. The
flavours are sweet with hints of coconut as well as savory due to the cheese topping.

6. PIPIAN- In Mexico, pipian is a sauce thickened with ground toasted pepitas [pumpkin seeds]; in
the Philippines, ground toasted rice is used instead.The main flavoring agent is the epazote,
called pasotes in Ilocos.There is an undertone of tartness to this dish, which comes from the
kamias.

LA UNION
1. KINIGTOT- is a stew of goat meat and innards simmered in spices and bile juice.
2. KINILAW NA PUGITA- The octopus is patially cooked then diced. The dices octopus meat is
mixed with vinegar, onions, chilli, pepper and salt.
3. KILAWIN- Pork belly is not cooked completely then mixed with onion,vinegar,salt, pepper and
sugar.
4. BULALO- Soft tender meat is slow cooked in a flavourful broth made with corn, saba banana,
pechay
5. SABONG FRIED CHICKEN- Double-fried for extra crunchiness and glazed with different kinds of
sauces like Bagoong Honey or Korean soy-garlic with Gochujang mayonnaise.
6. HALO HALO DE ILOCO- Made out of different Filipino ingredients (such as beans, sago, Nata de
Coco, Kaong, etc.) mixed at the bottom of the cup and topped with crushed ice and leche flan,
Ice Cream, or Ube. Milk and suger are also added in the mix.

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 PANGASINAN
1. PIGAR PIGAR- It’s traditionally cooked with thin slices of carabao meat, sauteed with spices,
cabbage, broccoli and or cauliflower then served with vinegar and fish sauce on the side for
dipping
2. BAGISEN- It is made up of either goat or pig innards, boiled in water, sauteed to taste. Then
cubes of dried pork or goat blood is minced and added.
3. KALESKES- Kaleskes is a dish from Dagupan Pangasinan prepared with carabao or cows’
intestine and other internal organs cooked in a soup form seasoned with vinegar and other
spices. The dish got its name from 'Kaleskes' which is a Pangasinan word for intestines
4. PAKSIW NA BANGUS- Clean, scale and slice the bangus before mixing it with garlic, onion,
vinegar, water, vegetables, and seasoning. Simmer over low heat. When the bangus and
vegetables are cooked, serve.
5. MAKISOY- Palitaw as most Filipino’s know it is a simple rice cake or what Filipinos called
“kakanin” prepared with glutinous rice flour with a bit of water to make into a flat dough then
cooked in boiling water until it floats, coated with sugar, coconut and toasted sesame seeds.
Masikoy on the other hand uses the similar dough but sometimes coconut strips can be added
then cooked in toasted or roasted sesame seed paste and brown sugar infused coconut cream
or just water.
6. BINUNGEY- It is a rice cake with similar taste to Tupig except that this is sweeter. It is cooked
wrapped on banana leaves stuffed inside the hollow bamboo trunk. Once cooked, the bamboo
trunk is cut in half vertically to expose the rice cake and is made sweeter with burnt coconut
meat in liquefied brown sugar.

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