Region I is also known as the Ilocos Region and is located in the Northwest part of Luzon. The region is composed of four provinces, namely: Dagupan City, Ilocos Norte, Ilocos Sur, La Union and Pangasinan.
The Ilocos region’s economy relies on agriculture especially in the northern part of the region where they grow and process tobacco, garlic and onions but Pangasinan relies on agro-industrial businesses such as bangus (milk fish) cultivation and processing, livestock raising and bagoong (salted fish paste) processing to survive.
The Cordillera Administrative Region or CAR is bounded by the Ilocos region and Cagayan Valley and is the only region in the Philippines that is land-locked. It consists of the provinces of Abra, Apayao, Baguio City, Benguet, Ifugao, Kalinga and the Mountain province. The CAR is home to a number of indigenous tribes collectively known as Igorot.
While the Cordilleras are known for as a rich source of mineral reserves they are even more popular for their abundant crops of vegetables and fruits and excellent food processors. It is possible to propagate fruits here that would otherwise not thrive on the warmer climates of other regions. Fruits like strawberries and blueberries are just two of the treats that can be found in Baguio.
The Cagayan Valley is designated as the second Region of the Philippines and is composed of the provinces of Batanes, Cagayan, Isabela, Nueva Vizcaya, Quirino and Santiago City.
Because of the steady and continuous growth of Tilapia production in the Cagayan Valley it was recently dubbed the Tilapia Capital of the Philippines in 2008. Batanes is fast growing as a popular attraction both for local and foreign tourists.
Sample of Recipes from Region I, Region II and CAR
Baguisen
250 grams small pork intestines
2 tablespoons coconut oil
4 cloves garlic, crushed, peeled and minced
2 large onion, peeled and sliced thinly
6 pieces sili pang-sigang
150 grams pork liver, sliced
¾ cup native vinegar
2 cups pork blood, mashed and strained
1 cup water
1½ tsp salt
Clean the intestines by rubbing with rock salt. Turn it inside out and continue rubbing with the salt. This process ensures that all the grit, slime and dried blood will be removed. Rinse the intestines, turning inside out, under running water, rub well with fingers until no longer slimy. Place in a saucepan with about 2 cups of water (or enough water to cover), partly cover and let it come to the boil. Cover tightly, lower the heat and let it simmer until fork tender, for approximately one hour. Remove the intestines from the water and place in a colander to drain. When it’s cool enough to handle, slice the intestines and set aside.
Heat the coconut oil in a medium saucepan and sauté the garlic and onion. Add the sliced intestines and pork liver. Cover and let it cook for approximately 10 minutes on low-medium heat. Add the vinegar, blood and water. Partially cover and increase the heat slightly so the mixture will come to the boil, do not stir. When the mixture comes to the boil stir well. Add the sili. Continue cooking uncovered, stirring frequently until mixture looks thick, this will take approximately 20 to 30 minutes. Taste and season with salt. Serve over freshly steamed rice.
Dinaldalem
100 grams beef fat, cut into pieces
¼ cup water
4 cloves garlic, crushed, peeled and minced
¼ cup pork stock, or water
50 grams lean pork, cleaned and sliced
50 grams pork heart, cleaned and sliced
50 grams pork lungs, cleaned, boiled and chopped
75 grams pork liver, cleaned, cooked and sliced
¼ cup native vinegar
1½ teaspoons rock salt
¼ teaspoon black pepper, freshly ground
¼ cup green sili pang-sigang, cut into strips
¼ cup red bell pepper, cleaned and cut into strips
Place beef fat in a frying pan with ¼ cup of water and cook until the fat is extracted.
Add garlic to the beef fat and sauté. Add ¼ cup stock and stir in. Cover tightly and cook 15 minutes on low heat. Add lungs, pork liver and vinegar. Cook 5 minutes or just until pork is cooked. Taste and season with salt and pepper. Add sili and red pepper, continue to cook for 5 minutes. Serve hot.
Binagoongang Baboy (Pork with Salted Shrimp Paste)
1½ lb pork shoulder or butt cut into 2” cubes
2 tablespoons coconut oil
2 cloves garlic, peeled and pounded
1 medium-sized onion, peeled and sliced
1 large ripe tomato, cleaned and sliced
¾ cup pork stock, or water
4 teaspoons white sugar
4 tablespoons bagoong alamang
In a medium pot (large enough to hold the pork), heat the cooking oil and sauté the garlic, onion and tomatoes. Make sure that tomatoes are properly cooked before adding the pork. Continue cooking until pork is no longer pink.
Mix in the stock and cover tightly, lower the heat and cook for about 45 minutes. Pierce a piece of pork, if the flesh is almost tender add the bagoong alamang and sugar. Mix and continue cooking for another 15 minutes or until pork is tender, stirring occasionally. Serve with sliced green mangoes and a dollop of bagoong alamang.
Dinengdeng
2 tablespoons coconut oil
2 large ripe tomatoes, cleaned and sliced
2 tablespoons bagoong alamang
3 cups rice washing
1 teaspoon salt
100 grams native string beans, cut into 2” long pieces
100 grams squash fruit, peeled and cut into cubes
4 pieces okra, cut into 2” long pieces
2 cups squash tops, cleaned and drained
6 slices broiled bangus, cut into pieces (with bones still attached)
Sauté tomatoes and alamang in hot coconut oil. Mix in the rice washing, cover and bring to the boil. Add salt, string beans and squash fruit. Cook partially covered for 5 minutes or until the string beans are bright green and almost cooked. Add okra, squash tops and broiled bangus. Cover and cook for 5 minutes more or until vegetables are cooked. Serve hot.
Inabrao Baboy
150 grams lean pork, broiled and sliced
3 cups rice washing
2 tablespoons bagoong alamang
1 cup patani
1 cup alocon
100 grams string beans, cut into 2” long pieces
1 large ripe tomatoes, cleaned and sliced
Place pork and rice washing in a saucepan. Cover and bring to the boil on medium-high heat. Season with bagoong, then add patani, cover and continue cooking for 3-5 minutes. Add alocon and string beans, continue cooking for approximately 7 minutes. Add tomatoes and cook for 1 more minute. Serve hot.
Ginisang Uray at Halaan
3 tablespoons coconut oil
3 cloves garlic, peeled and minced
1 large onion, peeled and sliced
¾ cup halaan, cleaned and shell removed, boil until cooked
3 cups broth or water
3 cups uray leaves
Patis
Salt to taste
Heat coconut oil and sauté garlic, onion and halaan. Add broth and let it come to the boil. Add uray leaves, lower the heat and simmer for 3 minutes tightly covered. Season with patis and salt.
Kilawen
2 tablespoons coconut oil
4 cloves garlic, crushed and peeled
1 large onion, peeled and sliced
1 thumb-sized ginger, peeled and cut into strips
75 grams beef intestines, cleaned and sliced
75 grams beef tripe, cleaned and sliced
50 grams beef heart, cleaned and sliced
50 grams beef lapay, cleaned and sliced
¼ cup native vinegar
6 cups beef broth, or water
3 teaspoon salt
Dash black pepper, freshly ground
50 grams beef liver, cleaned and sliced
1 teaspoon papait
Sauté garlic, onion and garlic in hot coconut oil. Add intestines and cook for 3 minutes. Add tripe, heart and lapay. Continue cooking for 5 minutes. Add the vinegar and bring to the boil, add broth and season with salt and pepper. When mixture comes to the boil add the liver and bile juice, cover tightly and lower heat. Simmer for 15 minutes or until the liver is cooked. Serve very hot.
Pakbet
Instead of pork one medium-sized broiled fish may be used
150 grams pork, cleaned, boiled and cut into large cubes
2 medium-sized ripe tomatoes, cleaned and sliced
1 medium-sized onion, peeled and sliced
1 cup rice washing
2 tablespoons bagoong alamang
3 pieces small eggplants, cleaned sliced into 4 lengthwise (but not cut through)
2 pieces amargoso, cleaned and sliced into 4 lengthwise (but not cut through)
7 pieces young okra, cleaned and cut into halves crosswise
1 tablespoon lard or coconut oil
Fry boiled pork in hot coconut oil until light brown, set aside. In a deep medium saucepan pour in the rice washing. Add the fish bagoong and bring to the boil tightly covered. Add the browned pork, tomatoes and onions. Arrange the eggplants and amargoso on top of this mixture. Cover and let it come to the boil. Decrease the heat and let it simmer until the vegetables are almost done. Put in the okra, cover and cook until all the vegetables are done. Ilocanos toss instead of stir the vegetables a few times while cooking. Taste and correct the seasoning as needed. Serve hot.
Bisukol at Sitaw
2 tablespoons coconut oil
2 cloves garlic, crushed and peeled
3 whole onions, sliced and peeled
2 medium ripe tomatoes, cleaned and sliced
1 tablespoons bagoong (alamang or isda)
6 cups rice washing
1¾ cups bisukol, cleaned under running water
3 cups native string beans, cut into 1½” long pieces
Sauté garlic, onion and tomatoes in heated cooking oil until cooked. Season with bagoong. Add rice washing and let it come to the boil. Add bisukol and mix in, once the mixture comes to the boil again decrease the heat, cover tightly and cook for about 3 to 5 minutes or until the bisukol is almost cooked.
Add string beans and continue cooking uncovered just until the beans are cooked, approximately 2 more minutes (depends on the age of your string beans, the older the vegetable the longer the cooking time).
Serve very hot with steamed white rice.
Dried Agaya Leaves with Hibe and Alugbati Leaves
2 tablespoons coconut oil
4 cloves garlic, crushed and peeled
1 medium onion, peeled and sliced
2 tablespoons hibe, rinsed and patted dry
3 cups agaya, boiled and drained well
4 cups rice washing
2 tablespoons bagoong alamang
2 cups kubay leaves, cleaned and drained
Sauté garlic and onion in heated coconut oil until cooked. Add hibe and agaya. Gradually add the rice washing. Let the mixture come to the boil. Season with bagoong and add the kubay leaves. Decrease the heat and continue cooking just until the vegetables are cooked, this should take about 2 minutes. Serve hot with lots of steamed white rice and a side serving of bagoong sauce.
Fried Fish with Gabi Tops and Sigarilyas
5 tablespoons coconut oil
6 pieces fish, like hasa-hasa
4 cups fish broth or water
1 large onion, peeled and sliced
thumb-sized piece of ginger, peeled and sliced thinly
1 large ripe tomatoes, cleaned and sliced
6 cups sigarilyas, cleaned and sliced
2 cups gabi leaves, cleaned and sliced
1 tablespoons salt
Clean the fish well and drain. Heat the coconut oil in a medium saucepan and fry the fish until done. Drain well and set aside until cool enough to handle. Remove the bones from the fish and save the flesh. The bones can be frozen and used to make broth. Boil the 4 cups of broth and add onion, ginger, tomatoes and flaked fish. Add sigarilyas and gabi leaves. Cook for 10 more minutes. Taste and season with salt. Serve hot.
Mongo with Dried Shrimps
2 cups water
1 cup green mongo, cleaned and drained
2 tablespoons coconut oil
4 cloves garlic, crushed and peeled
1 large onion, peeled and sliced
1 large ripe tomato, cleaned and sliced
½ cup hibe, rinsed and patted dry
1 cup pork heart, boiled and diced
2 tablespoons bagoong alamang
1 teaspoon salt
4 cups shrimp or fish broth
1½ cups malunggay leaves, cleaned and drained
Boil water in a medium saucepan and to the boil, add mongo and cover tightly. Cook for 20 minutes or until soft. Set aside. Sauté garlic, onions and tomatoes in a medium pan of heated coconut oil. Add dried shrimps and pork heart. Season with bagoong and salt. Add broth and bring to the boil. Add mongo and cook for 5 minutes. Add malunggay leaves and cook 5 minutes longer. Serve hot.
Nilaneg with Fish and Liver
2 large fish, cleaned and sliced into 6 pieces
½ cup pork liver, cubed
1½ teaspoons salt
3 cups water
2 tablespoons bagoong isda
1 cup squash, peeled and cubed
2 cups string beans, cleaned and cut into 2” long pieces
1 cup eggplant, cleaned and sliced diagonally
Salt fish and liver, broil and set aside. Boil water and bagoong in a medium saucepan. Add squash, broiled fish and liver. Cook tightly covered for 3 minutes. Add string beans and eggplant and continue cooking for 5 minutes or until vegetables are cooked. Serve hot with steamed rice and more bagoong isda.
Nilaneg with Tilapia
6 pieces fresh tilapia, cleaned and drained
2½ teaspoons salt
3 cups rice washing
2 tablespoons bagoong alamang
2 cups squash, peeled and cubed
2 cups string beans, cleaned and cut into 2” pieces
1 cup eggplant, cleaned and sliced diagonally
Salt fish, broil until done and set aside. Boil rice washing and bagoong in a medium saucepan. Add squash, broiled fish and continue cooking for 3 minutes. Add string beans and eggplant. Continue cooking for 5 more minutes. Serve hot.
Oved and Fish Balls
¾ cup fresh fish, cleaned and drained
1½ teaspoon salt
2 cups water
2 cups banana heart, cleaned
1½ cups fish and vegetable broth
4 cloves garlic, peeled and minced
thumb-sized ginger, peeled and chopped
1 medium onion, peeled and sliced
1 teaspoon salt
1 large fresh tomatoes, cleaned and sliced
Parboil fish and 1½ teaspoons salt in 2 cups of water. Drain and remove the flesh from the skin and bones. Flake and set aside. Boil banana heart in the fish broth for 2 minutes. Drain and chop finely. Save the broth and set aside. In a medium bowl, mix together flaked fish, banana heart, garlic, ginger, onion and salt. Form into 2” balls. Bring the broth and tomatoes to the boil. Add the fish balls and cook for 15 minutes. Serve hot.
Tinimtim
1 cup water
6 cups saluyot leaves, cleaned and drained
1 tablespoon bagoong alamang
1 tablespoon kalamansi juice
1 large fresh tomatoes, cleaned and sliced
1 medium onion, peeled and cut into rings
Place water in a medium saucepan and bring to the boil. Add saluyot and cook for 5 minutes or until cooked. Place cooked vegetables on a platter and season with a mixture of bagoong alamang and kalamansi juice. Garnish with tomatoes and onion rings.
Tukmen Soup
2 tablespoons coconut oil
2 cloves garlic, crushed and peeled
1 large tomato, cleaned and sliced
3 tablespoons bagoong alamang
1½ teaspoons salt
6 cups rice washing
4½ cups tukmen
3 cups spinach tops, cleaned and drained
Sauté garlic and tomatoes. Add bagoong, salt and rice washing. Bring to a boil. Add tukmen and cook 5 minutes. Add spinach and cook 4 minutes longer. Serve hot
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