FOOD

AND
DELICACIES
VIGAN LONGGANISA
INGREDIENTS
made with ground lean
pork, ground pork fat,
brown sugar, garlic,
onions, bay leaves, soy
sauce, vinegar, black
pepper, and salt to taste
in hog casings.
 ILOCOS EMPANADA

INGREDIENTS
rice or galapong wrapper
stuffed with shredded
green papaya.
BAGNET
INGREDIENTS
pork belly (liempo)
boiled and deep fried
until it is crispy. It is
seasoned with garlic,
black peppercorns, bay
leaves, and salt.
 PINAKBET

INGREDIENTS
made of pork and
vegetables such as
eggplant, okra, bitter
melon, long beans, and
calabasa.
OKOY TIYOSKO
INGREDIENTS
crispy deep-fried fritters
made with glutinous rice
batter, unshelled small
shrimp, and various
vegetables, including
calabaza, sweet potato,
cassava, mung bean
sprouts, scallions and
julienned carrots, onions,
and green papaya.
 POQUI-POQUI
INGREDIENTS
made of eggplants
sauteed in onions, garlic,
and tomatoes, and
finished off with beaten
eggs.
DUDOL
INGREDIENTS
Glutinous rice flour,
coconut milk and palm
sugar are the main
ingredients in cooking
dodol but different
recipes call for different
portion or ratio for each
of the ingredients.
 CHICHACORN

INGREDIENTS
Corn, Coconut Oil, Garlic,
Iodized Salt.
SUKANG ILOKO
INGREDIENTS
locally fermented cane
sugar vinegar
traditionally fermented
in burnay jars.
 TUPIG
INGREDIENTS
ground slightly-fermented
soaked glutinous rice
(galapong) mixed with
coconut milk, muscovado
sugar, and young coconut
(buko) strips.
MIKI
INGREDIENTS
all-purpose flour, may be
flat or round, and wet
(basang miki) or dry (tuyong
miki).
 MEMBERS

SALAZAR, NATASHA C.
NAVARRO, ABEGAIL MATEO
DUNGOG, ELIJAH FAITH
DELA TORRE, FRITZ
SABAL, MAXINE
NOQUIAO, NERILYN
BARING, TRISHA LIZ