REGION 1- ILOCOS

LAOAG CITY
The city of Light

Laoag City also known as Sunshine City is the Capital of

Ilocos Norte and located at the very north western area of
Luzon. The name of the city "Laoag" is a derivative of the
Ilocano term, which means light or brightness. An
Augustinian missionary had once commented in his
journals that Laoag possessed a clear atmosphere and a
beautiful sky.
It is the province's political, commercial, and industrial hub
and the location of the Ilocos Region's busiest commercial
airport.
The municipalities of San Nicolas, Paoay, Sarrat, Vintar,
and Bacarra form its boundaries.
Laoag is currently home to around 100,000 people.

LAOAG’S PRODUCTS
BASI- is the local beverage of Ilocos where it has been consumed since before the Spanish conquest.
Commercial basi is produced by first crushing sugarcane and extracting the juice. The juice is
boiled in vats and then stored in earthen jars (tapayan). Once the juice has cooled, flavorings made
of ground glutinous rice and duhat (java plum) bark or other fruits or barks is added. The jars are
then sealed with banana leaves and allowed to ferment for several years.
SUKA NGA BAAK

ILOCANO BAGNET- is boiled and deep-fried to achieve the crispy, crunchy pork skin. It's a cross
between crispy pata and lechon kawali, both of which have crispy meat that is not too dry. It
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. It is fried to perfection until the skin becomes
crunchy cracklings or chicharon.

TUPIG- is an Ilocano rice cake originating from northwestern Luzon. It is made from ground
slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and
young coconut (buko) strips. It is wrapped into a cylindrical form in banana leaves and baked
directly on charcoal, with frequent turning. The name tupig means "flattened", in reference to its
shape after cooking.

CHICHACORN- is a semi-popped style of cornick that uses glutinous corn, which is treated with
lime before frying. The name is a combination of the words chicharon (crispy pork rinds) and corn.
Flavors can be natural, garlic, chili garlic, sweet (seasoned with caramelized white and/or brown
sugar), sweet & spicy, barbecue, adobo, and cheese.
DRIED MANGOES and WOVEN HANDICRAFTS
DUDOL- is a traditional dessert you will find in Ilocos. 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.
 ILOCANO BASI
BAGNET

SUKA
TUPIG NGA
BAAK

CHICHACORN DUDOL

DRIED WOVEN
MANGO HANDICRAFTS

“All you need to know about Laoag City- the city of Light” http://www.pagudpud-ilocos.com/laoag-city.html
Laoag City Government, “Laoag city- an Overview”
http://laoagcity.gov.ph/about/overview.html?fbclid=IwAR31HQnd6oN7u6MDh3QxLM-0r5ltrzj6HrBImWCwcjTIFvf-
ickp5DAr0zI
Laoag Government “Ilocano Products” http://laoagcity.gov.ph/tourism/products.html
Republic of the Philippines Commission on Audit “Laoag City”https://www.coa.gov.ph/index.php/local-government-
units/2018/category/7564-ilocos-norte