DIVINE WORD COLLEGE OF LAOAG

CAGAYAN VALLEY REPORT GROUP 1

TMPE4

Group 1 – Region 2

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

Cagayan Valley (Region 02)
- THE PHILIPPINES “LAST FRONTIER”
- BATANES - One of the distinct characteristics of
their culture is the evident adaptation to strong
winds and typhoons due to their geographic
location. They have a unique food production
and consumption pattern due to the scarcity of
resources in some of the months. They have
become masters of food preservation and
almost every household is self-sufficient.
Region II is also known to be the country's
tilapia capital, as well as the country's rice and corn
granary because of its fertile lands. The Ybanags of
Cagayan is one of the early inhabitants who lived in
villages. Not being nomads, they engaged in agriculture,
fishing and hunting as their means of subsistence. They
fashioned agricultural implements out of wood and
metal, and constructed homes. They also cooked their
food in earthen pots and vessels made of clay.
 Cagayan Valley annually records the hottest temperature in the country but
tourists are heedless to the blazing heat and still wander its vast corn plantations,
sprawling cave systems and impeccable beaches and islands—most especially, Batanes.

B. Identify the Regions and its Provinces Different Cuisines

1. CAGAYAN
 Cagayan and Isabela as among the provinces nationwide with the highest buffalo
population, thus, making the two provinces as among the dairy zoes of the Philippines
 In Cagayan, there’s a fourth method of cooking Philippine rice cakes; inside bamboos
and slow fire. Welcome to the world of iconic Sinabalu and Tinubong, Cagayano rice
cake which have proven its resistance against fraternization of international influences ;
they have remain constant in the way they are prepared.

The Sinabalu

 Sinabalu or rice cakes cooked in bamboos is the iconic domain of the Itawes region in
Cagayan. In fact, it has been the region’s identity, part of their history and culture and a
parcel of who they are as a people.
 ‘Sinabalu’ allegedly comes from the Ibanag words, ‘sinni I balu( who is the widow)?’
 According to popular beliefs in the area, the Sinabalu is usually cooked by a Balu
(widow) and offer them to spirits as to ward them off from inflicting illness among family
members.
 Over in the Ilocano dominated municipalities along the coastal areas like Buguey, the
Sinabalu is transformed into the Tinubong.The biggest difference is that Tinubong is
made from grounded rice, unlike the Sinabalu. Also, it is observed that the shell life of
the Tinubong is longer than the Sinabalu.
MIKI NILAD-DIT
- is a dish unique toAparri Cagayan. It’s a noodle soup made of home made noodles,
shredded chicken, chopped chicken liver and thick chicken broth simmered with
atsuete. Back in the days, they were sold in make shift stalls near tricycle terminals or
 along the road threaded by fisherfolks. They were usually sold 3 to 4 AM as breakfast
and 3 to 4 PM as snack. Nowadays, there remained a few residence-turned-eatery that
serves Miki or Niladit.

PAWA
- A bite-sized snack is made from steamed glutinous rice filled with sweetened grounded
peanuts.

YBANAG LONGGANISA
- Tuguegarao’s version of the pinoy breakfast favorite, the longganisa, is made from
carabeef. Like the Vigan longganisa and Baguio longganisa, it is on the garlicky side with
bits of fat interspersed with meat, making it really flavorful when slowly fried to a crisp.

PANCIT BATIL PATONG

- A noodle dish topped with crunchy carajay and poached egg, and paired
with batil soup and chopped onions. It is considered as the most popular dish in the
Cagayan.What makes it unique from all noodle dishes is the use of carabao meat and
carabeef which has a much distinct gamey flavor compared to other meats.

2. ISABELA
- Isabela Province is where the biggest supply of rice in Northern Luzon comes from. It’s
also the biggest supplier of corn in the country, earning its titles “Rice Granary of
Northern Luzon” and “Corn Capital of the Philippines.”
- It’s a province rich in fisheries, crops, forestland, and mineral deposits.

BINALLAY
- Binallay; a native suman delicacy of the province made of sticky rice flour and wrapped
in banana leaves. Binallay is cooked in boiling water until done then serve with latik
sauce.
PANCIT CABAGAN
- another noodle dish from Cagayan wherein it is a Miki noodle recipe that is garnished
with pork lechon carajay, pork or chicken liver, vegetables, and quail eggs.
INATATA
- a glutinous rice that’s a bit sweet and wrapped in small cylinders made of banana
leaves are cooked by steaming. They’re tied in batches; ten per batch, and it resembles
a magazine of bullets when tied.
LECHON CORDERO
- This dish is a sumptuous combination of lamb lechon, marinated in oyster sauce, lemon
juice, and red wine. It’s also the same marinade that will be injected inside the lechon.
PINATARO
- A mixture of white sticky rice dumplings and coconut strips are what make up this
warm dish. The sticky rice dumplings are served in thick coconut latik cream.

3.QUIRINO
- QUIRINO:FOREST HEARTLAND OF CAGAYAN
Inandila
- Since the “inandila” does not have any sweeteners cooked into it, it is generally served
with something sweet on the side. Served with a caramel like sauce made from coconut
milk with latik.

Adobong Pato
- A restaurant in the town of Cabarroguis, Quirino Province is known for its specialty
adobo dish. Palm Restaurant takes pride in its adobongpato, an adobo dish cooked with
white duck meat. Unlike most duck dishes which duck meat is usually tough, the duck
meat in Palm Restuarant'sadobongpato is rather tender.
Royal Tubikoy
The native delicacy made of glutinous rice, coconut pulp, milk, sugar, and cheese. The
name is a combination of tupig, bibibgka and tikoy.
 Can’t find special dishes. Dishes in this province is similar to what Isabela offers.
4. Nueva Vizcaya
o A fan of the healthy and simple foods, Nueva Vizcaya residents—especially the
Ilocanos, boasts of delicacies such as the pinakbet--a vegetable dish defined by
the distinct taste of the shrimp paste or the bagoong, and the dinengdeng—a
vegetable dish with fish as the highlight ingredient and bagoong as its soup base.
o The gateway to the world famous Banaue Rice Terraces—Nueva Vizcaya.
TORTANG DULONG
- the silverfish omelet
 - Dulongs are caught at sea with fine nets because of its very small size. Aside from being
tiny, dulongs are also identified by their small beady eyes and transparent white
appearance.

To cook something in omelete or torta is to make a dish from beaten eggs quickly
cooked in a pan with fillings—which, in this case, include the dulong among others.

The tortang dulong goes along with tomato ketchup very well and does not need salt
because of the natural saltiness of the fish. 
BUKO PIE
- Buko pie is a Filipino-style coconut pie made of fresh, tender young coconut meat
combined with a creamy filling and enclosed in a flaky pie crust. Nueva Vizcaya’s buko
pie are smaller in diameter but has really tasty crusts and tasty filling.
FRIED ABAL ABAL
-  The dry and toasted abal-abal is crunchy and mildly juicy with a squishy texture. The
wings have been removed before cooking but it still has this gooey innards that’s
slightly sweet and sour.
FRIED ABALENG
- Abalin (also abaleng, or tateg [salagubang in Tagalog]), is the grub or larva of the abal-
abal or sibbaweng (May/June beetle). They come out from the soil in May after the
early rains have softened the ground. These are usually found and gathered near or on
river banks in the rainy seasons which only lasts for two weeks.
- like the fried abal abal, it is cooked(deep fried) until it reach its maximum crispiness.
5. Batanes
Aside from being cooked in coconut milk as its name suggests,
GuinataangAlimasag is very easy to make because the dish does not require much other
ingredients other than the basic garlic, onions, spinach leaves (for garnishing) and of course,
the crabs and the coconut milk.

LUÑIS
 - It's a traditional recipe of pork cooked with just rock salt. It is then stored in jars
drowning in its own lard. This is the Ivatans' way of preserving pork. Luñis is
quite similar to dried pork adobo. This is best served with supas (turmeric rice)
- this traditional dish is made of pork cooked with rock salt until its fat is rendered and it
turns golden brown.

UVED BALLS
- It's the Ivatans' version of meatballs. Uved balls are made from banana corm
and minced pork seasoned with onion, garlic, salt and pepper. This will be rolled into
balls or served as is and can either be with or without its broth.It is deep fried to
make it look like meat balls

PICADILLO A BAKA
- Picadillo is a dish with ground meat, tomato, potato, and carrots as basic ingredients.
This is usually cooked using ground beef, other provinces used grounded pork meat.
- This Batanes dish is usually prepared after butchering a cow. It is served to those
who helped in preparing the cow. Mostly served with  nisuhad a wakay  or boiled
sweet potato. 

VUNES
- This is made of  preserved gabi (taro) stalks which could technically last for years.
- As a typical Batanes food, the gabi stalks are first soaked in water. Afterwards, it will be
cut and minced and then cooked together with pork and patola.