Some Exotic Food to Taste in the Cordilleras

Although the Cordillera mountain range supplies 80% of the Philippines’ daily
vegetable requirements, the folks here really prefer to eat meat — smoked, boiled,
grilled — using the simplest cooking techniques with long preparation times.

Pinikpikan (Apayao)
Foremost is the Pinikpikan, a chicken dish that is rooted in the native ritual of
reading signals from the gods to determine one’s course of action. Sometimes
humorously called ‘Battered Chicken,’ native chickens, smaller in variety with darker,
tastier meat are beaten with a wooden and grilled over open fire.

The process of light beating or "pikpik" is where pinikpikan derives its name. The
ritual preparation by Cordillera tribes is done to determine appropriate courses of action
and their fate. The chicken is 'battered' to keep the blood inside the chicken. If its
beaten properly the chicken will not be bloody when it is sliced. None of the bones
should be broken during the beating or slicing.
 Pinuneg (BAGUIO, Benguet)
Pinuneg is a native blood sausage composed of minced pork and innards mixed
with cooked rice (usually the red variety known as kintoman), salt, vinegar, garlic and
other flavors and then stuffed into clean animal intestines. The Cordillera version of the
longganisa (native sausage) is then either sun dried, smoked, poacked or simply boiled
and served as a main course or appetizer with a vinegar and chili dip.

This dish is exclusive to the Benguet Kankanaey and is typically served

when a pig was butchered during a ritual or ceremony.

Pinuneg is the Igorot sausage. It is similar to the longganisa and the common
sausage available in the market. Their only differences are the contents and make up.
Pinuneg uses the pig’s blood, large intestine and spices. This food must be a product of
the culinary ingenuity of the Cordillerans, it is something like combining in one the two
Filipino foods which are the longganisa and the dinuguan, thus, this may not really be a
traditional food. This food just came out recently from a Cordillera restaurant then the
recipe had quickly spread all throughout the highland, and later on, in the lowlands.
Tapuey (Baguio)
Tapuey, sometimes called Tapuy or Tapey, a native wine made by fermenting
rice with a special yeast in a clay or wooden jar using mountain spring water, resulting
in a strong brew popular atcañaosor mountain feasts. A great souvenir to bring home or
give as a gift, it is available in bottles at the Baguio City Market.

TAPEY (The Igorot rice wine) – Is the famous alcoholic beverage of the Igorots. It
is a wine made from rice. Traditionally, it is used or offered by the Igorots for libation
during public feasts, thanksgivings or other activities. It is also served when someone
host meeting or gathering at his house or at other place like the Dap-ay. But then and
now, anyone can really make tapey to be consumed personally by the person anytime.

It could be consumed best on the 4th-6th day of brewing when it is still sweet. Do
not allow children to drink any amount of it, instead, give them fruit juices or milk drinks.
Also, do not booze on it because it can give a real heavy hangover. Consume it in
sobriety for the good health.
Binungor (Kalinga)
It is a Kalinga dish that is served as an appetizer or side dish not a viand. It is
made of various vegetables found around 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.

Is one of the famous exotic delicacies of the province of Kalinga. Its main
ingredients are gurong (stir-fried water shell) mixed with rabbong (bamboo shoots) and
the most important ingredient, sichut (hot chili). Backyard vegetables may add such as
like eggplants, long beans, legumes, squash, leafy vegetables, mushrooms, banana
blossom, Livestock meat, other spices and the seasonings.

This dish traditionally uses “kiwat” or catfish with “ungal” or banana stalk along
with “ot-an” shellfish. It is customarily prepped only with chili, garlic & onions cooked on
a low flame inside a bamboo tube. But modern-day “sinursur” uses other seasonings to
appeal to the complex tastes of the new generation.
Kini-ing
Being landlocked, salt in their food was never used in the ancient times. They
smoked their meats like the “kini-ing” to preserve it. Salt was brought by the traders
from lowland coastal provinces like Pangasinan, Ilocos & northern Cagayan

A smoked or sun-dried piece of pork. The owner told us that this is different
from Etag (a piece of pork also smoked or sun-dried) because it does not undergo a
fermentation process. She also told us that Kini-ing is only smoked when it rains;
otherwise it is left under the sun.

Pinaktan
“Pinaktan” is a classic example of a simple Isneg dish that uses the humble
“siway” or taro. It is quite similar to Bicol’s “laing” only made savory by the copious use
of “sagket” or shrimp paste.
Inandila
Inandila” is the “palitaw” in other parts of the Philippines. But theirs is longer,
thicker & shaped like a tongue. Instead of grated coconut toppings, their version comes
with “latik” or coco caramel & crushed nuts.

A type of suman (rice-cake) made from pounded sticky rice galapong; it is a

delicacy native to the Kalinga people and is usually served in special occasions like in a
wedding or during a bodong or a peace pact session

Inandila is short for "SINANDILA" which means just like a tongue.

 ABRA

Lechon de Abra, similar with others, proudly has its crispy skin.
However, it is still different with other lechon in the country. It is prepared with
thinly sliced leaves and seasoned with lots of garlic, salt, and pepper.

Sinuman and Patupat

Are the local versions 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.
 Palileng

Is actually a name of a certain species of river fish that is abundant in

the province of Abra.

Abuos

Eggs of big red ants are 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 sautéed together with
garlic, onions, and tomatoes.
 M T. P R O V I N C E

Etag
Etag (igorot) or Innasin (iloko) – An Igorot food that is preserved small slab of
meat (esp. pork) made through salt-treating, sun-drying; and/or smoking. Its color is
partly dark brown with noticeable whitish yellow fat color. It comes from different
varieties depending on the methods used. There are three methods of making etag
which are discussed in the procedures. Its savory and salty taste made it a good
seasoning ingredient for some foods.

Etag is the general term used in Cordillera about the native’s traditional way or
preserving pork. A slab of a big slice of pork is cured in salt for about a week (or longer)
then air-dried under the sun or smoked for several weeks (even months), or both.
Though any kind of wood will do the smoking, the Igorots would prefer to use the wood
from a tree they called alnos as it would emit pleasant smoke and add aromatic smoky
flavor to the meat. If alnos is not available, wood and leaves of guava tree is said to be
a good substitute.

This etag from Sagada is partly covered in the middle with white molds over few
weeks of aging. This one was prepared by native Igorots of Mountain Province. If you
are in Metro Manila, you don't need to travel far to Sagada to get etag like this. The E-
care Organic Product is selling this in their stall on the grounds of the Cathedral of St.
Mary and St. John, an Episcopal Church, behind the St. Luke's Medical Center along E.
Rodriguez Ave. in Quezon City.