BREAKFAST

Calle Crisologo
Fried rice with vigan longganisa, served with poqui poqui dish and freshly brewed coffee

LUNCH

Appetizer

Heritage City of Vigan

Ukoy served with sukang Ilocos/Suka

Main dish

Hidden Garden
Vegetable dish Pinakbet with Igado a fusion of Tagalog Menudo

DESSERT AND DRINK

Plaza Salcedo
Vigan’s Royal Bibingka

Narvacan Beach
Refreshing Buko juice
 A. Short Introduction about Ilocos Sur Region - Gwen Joi Mundo

Ilocos Sur is a province in the Philippines situated in the Ilocos Region occupying the
northwestern section of Luzon. Its capital is the City of Vigan.

The province has a land area of 2,596.00 square kilometers or 1,002.32 square miles. One
of the most historically rich locations in the country that mixes the colorful Ilocano culture with
colonial Spanish heritage. Known for its centuries-old architecture, Ilocos Sur is the perfect
destination for history buffs and curious travelers alike.

Ilocos Sur is world-famous for not one, but two UNESCO World Heritage Sites that let
you travel back in time. UNESCO describes Ilocos Sur’s capital city, Vigan, as “the
best-preserved example of a planned Spanish colonial town in Asia.” Meanwhile, Santa Maria
Church boasts one of the most memorable architectural designs of the whole country, capturing
the European Baroque style and adapting it to the Philippine environment.

B. Station name and Tagline (all)

Station Name : Naimas (Means “Masarap” in Ilocano language)

Tagline : A Taste of Home ( Naimas word na Masarap in Ilocano to A taste of Home
symbolizes; Masarap na Lutong Bahay)

Sample logo (c: Michaela Agcoaili)

 C. Short Description of each dishes (Michaela Agcaoili)
1. Vigan Longganisa : The Vigan longganisa is a small and plump local sausage that is ideal
for two or three nibbles. It has a garlicky flavor and a yellowish tint. Although it may be
eaten at any time, even as a bread filling, it is commonly served for breakfast with fried
eggs, steaming or fried rice, and the addition of "Sukang Iloko'' vinegar. It's hotter, saltier,
tangier, and garlickier than other longganisa varieties, with sweet and garlicky notes
inspired by Mexican chorizo.

2. Poqui poqui : Poqui poqui is a vegetable dish composed of sautéed eggplants, onions,
garlic, and tomatoes, and topped with beaten eggs. It originated in the Ilocos area and is
often eaten for breakfast with steamed rice or for lunch as a side dish to grilled fish or
fried meat.

3. Ukoy : Ukoy, commonly called Okoy, is a tasty Filipino snack with a golden hue and
crisp texture. It's prepared using unpeeled shrimp, although sometimes others use peeled
shrimp. It's better to serve it after cooking to savor the crispiness. It is made of galapong
(rice sticky dough), shrimp, onions, spring onions, and other seasonings to taste. It's
deep-fried to attain that crispiness.

4. Igado : Igado is a famous pig dish from the Locos area where tenderloin, pork liver, and
vegetables are served. It is a spicy Filipino pig liver dish from the Philippines' Ilocos
Region in Northern Luzon. This Ilocano stew is hearty, flavorful, and delicious with
steamed rice.

5. Pinakbet : Pinakbet is a spicy Filipino vegetable stew cooked by boiling a variety of

vegetables sautéed in fish or shrimp sauce in a fermented seafood-infused broth with
shrimp or bagnet (crispy fried pork belly).

6. Bibingka : The Vigan Royal Bibingka is not the usual puffy bibingka that everybody is
familiar with; It's a sticky rice cake that resembles a cross between tikoy and cassava
cake. The Royal Bibingka is a famous rice cake from Vigan, Ilocos Sur. It looks like a
slice of mamon or Pinoy cheese.

D. Main Ingredients (Charlene San Antonio)

1. Poqui poqui
● Eggplants
● Onions
 ● Tomatoes
● Garlic
● Eggs
● Cooking oil
● Ground black pepper

Optional ingredients that can be added for additional flavor:

● Long green chili peppers (siling pangsigang)

● Fish sauce (patis)

2. Vigan longganisa
● Ground pork
● Garlic
● Vinegar
● Soy sauce
● Salt
● Sugar
● Ground black pepper
● Paprika (optional)
● Ilocos vinegar (sukang Iloko)
● Hog casings (natural sausage casings) or sausage casing alternative

Please note that hog casings or sausage casing alternatives are required to stuff the longganisa
mixture. You can find these casings at specialty butcher shops or online.

3. Okoy
● Shrimp
● Sweet potato
● Flour
● Cornstarch
 ● Water
● Egg
● Green onions (scallions)
● Bean sprouts
● Garlic
● Salt
● Ground black pepper
● Cooking oil

4. Igado
● Pork
● Pork liver
● Soy sauce
● Vinegar
● Garlic
● Onions
● Bell peppers
● Carrots
● Green peas
● Bay leaves
● Ground black pepper
● Cooking oil
● Salt

Optional ingredients that can be added for additional flavor:

● Liver spread
● Sugar

5. Pinakbet
● Bitter melon (ampalaya)
 ● Eggplant
● Squash (calabasa)
● Okra
● String beans (sitaw)
● Tomatoes
● Onions
● Garlic
● Pork belly or pork shoulder
● Bagoong (shrimp paste)
● Cooking oil
● Water or broth
● Salt

Optional ingredients that can be added for variation:

● Ampalaya leaves (bitter melon leaves)

● Winged beans (sigarilyas)
● Long chili peppers (siling haba)

6. Royal Bibingka
● Glutinous rice flour
● Coconut milk
● Sugar
● Eggs
● Butter or margarine
● Baking powder
● Salt
● Grated cheese
● Grated coconut
● Salted egg
Optional ingredients that can be added for variation:

● Macapuno (coconut sport) strips

● Ube (purple yam) halaya

E. Origin of the names of the dishes (Kirstie Aquino)

1. Vigan Longganisa

- The Longganisa is derived from the Spanish phrase "longaniza," which refers to a type
of Spanish sausage. The name was adopted into the language during the Spanish
occupation of the Philippines and is now the generic term for most local sausages in the
Philippines. The Vigan longganisa is a small and plump native sausage, good for about
two or three bites. It is garlicky and has a yellowish color. Although it is eaten anytime,
even as a bread filling, it is traditionally favored as breakfast fare together with fried eggs
and steamed or fried rice. It is best dipped in Ilocos vinegar with plenty of chili, garlic
and onions. Typically, the Vigan longanisa is cooked in a skillet with an ample quantity of
water, allowing it to cook on its own fat after the water evaporates, and then heated until
it slightly caramelizes. In addition, The Mexican salami is claimed to have had an
influence on Vigan longganisa. This native craft has been practiced since the time of the
Spanish galleon trade. It differs from other Philippine sausages in that it uses
Vigan-grown garlic and local sugar cane vinegar, both of which are popular products of
the city.

2. Poqui poqui

- Poqui poqui is generally spelled as “Puki-puki or Puke-puke,” It is a vegetable dish

consisted of sautéed eggplants, onions, garlic, and tomatoes, and completed with beaten
eggs originating from the Ilocos region of Northern luzon in the Philippines. It's
commonly served for breakfast with steamed rice or as a side dish to grilled fish or fried
meat for lunch. Poqui poqui, claimed to be similar from “Tortang talong,” in that the
eggplant is first grilled directly on an open flame, then peeled and mashed. It is then
added to ginisa (sauteed shallots, garlic, and tomatoes) and scrambled eggs. Poqui poqui's
name has arisen from the Hawaiian dish "poke" because of the influx of Ilocano
sugarcane workers to Hawaii during the American colonization of the Philippines. In
Hawaii, the word poki (poqui) means to cut up or mash, which refers to chopped
eggplants and tomatoes.
3. Ukoy

- Aside from the Vigan Empanada, another original Vigan treat that hasn’t escaped from
the bounds of the Heritage City is the Okoy. Ukoy is another deep fried (translates to lots
of calories) dish consisting of cabbages, batter and shrimps. Okoy or ukoy are crispy
deep-fried fritters made in the Philippines with glutinous rice batter, unshelled small
shrimp, and a variety of vegetables such as calabaza, sweet potato, cassava, mung bean
sprouts, scallions, and julienned carrots, onions, and green papaya. Hence, this has been
one of the popular snacks in Vigan, Ilocos that consists of small fresh shrimps with shell,
glutinous rice batter and deep fried into a round form. But in Vigan, kutchay is added.
Ukoy is best paired with the “Sukang Ilocos,” of Vigan, Ilocos.

4. Igado

- Igado, commonly pronounced as higado, is a Filipino spicy pork liver dish from the
Ilocos Region of Northern Luzon, Philippine that was greatly colonized by Spaniards.
Their arrival changed the meal by teaching the natives the cooking method of sautéing.
The Spaniards called it HIGADO, which translates to "liver" In spanish. The locals
probably misheard it given that they began calling it Igado. Thus, considering the Other
pig organs such as intestines and tenderloin, are commonly used, but the liver is regarded
as the dish's defining element. The swine liver is chopped into small pieces and then
cooked with potatoes, carrots, bell peppers, and green peas to create a dish similar to
Tagalog Menudo. Elpidio Quirino, the Ilocano second president of the Third Philippine
Republic, is said to have enjoyed the meal.

5. Pinakbet

- The origin of the well-known Ilocano dish Pinakbet, came from the Ilocano word
“pinakebbet” which means to “shrunk or shrivelled,” the food into one dish to prevent it
from spoiling. This Filipino traditional vegetable dish consists of local vegetables like
bitter melon, squash, sweet potatoes, eggplants, okra, and green beans combined with
crispy pork. The distinctive flavors come to life with “bagoong isda”, an iconic Filipino
salted fish sauce. This pakbet or pinakbet vegetable dish is more than a regional cuisine.
It is a symbol of the Ilocano palate. It pays homage to the proud llocano farmers who
struggle with the physical environment and from their land produce a much loved heart
warming dish.
 6. Bibingka

- In layman's terms, bibingka is a form of rice cake. It is just one of many traditional rice
cake varieties found in the Philippines. It tastes similar to rice pudding, but it's
considerably sweeter. Filipinos call their desserts "kakanin," and bibingka is one among
them. Bibinka has a long history. Some believe it originated in Indonesia, while others
claim it originated in India. In reality, the Indians refer to this dessert as "Bebinca" or
"Bibik". Some say the Portuguese introduced this dessert from Goa. The problem is that
these two sweets are not the same. Furthermore, the “Royal bibingka,” a type of sweet
rice cake that originated from the Ilocos region in the Philippines. Although, it is not the
standard puffy bibingka that everyone is used to. It's a sticky rice cake that resembles a
cross between tikoy and cassava cake. Long before commercialization by Vigan's
bibingka bakers, bibingka were baked in circular clay pots coated with banana leaves and
covered with sheet iron on top of smoldering charcoal for even cooking.

F. Nutritional values of the dishes (Eunnice Kaye Estoque)

Poqui Poqui
- It is a healthy food that is rich in Vitamin A, which is good for our eyesight and
helps strengthen our immune system; Vitamin C, which is good for our skin,
collagen production, and wound healing; Vitamin D, which strengthens our bones
and muscles, as well as improving our moods; and protein, which gives us energy
and increases muscle mass and strength. Making it a perfect dish for breakfast.
- Summarized ver.
- This healthy food is rich in Vitamin A, C, D, and protein, providing essential
nutrients for eyesight, immune system, skin, collagen production, wound healing,
bones, muscles, moods, and muscle mass. It's an ideal breakfast dish, providing
energy and increasing muscle strength.

Vigan longganisa
- Longganisa is known to have a high value of calories and fats that boost your energy.
And since Vigan longganisa contains lots of garlic, it also improves brain function and
helps with digestion.

Vigan Ukoy
- Ukoy contains Vitamins A and C. It is also rich in protein and potassium, which help
maintain blood pressure, support cardiovascular health, protect our vision, and boost our
energy.
Igado
- Igado contains a variety of nutrients, such as vitamins B-12, B-6, and C, as well as
manganese, copper, iron, selenium, and thiamin, to name a few. That provides the
formation of red blood cells and prevents anemia, increases mood and brain development,
improves skin health and the production of collagen, improves metabolism and regulates
blood sugar, and helps cardiovascular and thyroid health.
- Summarized ver.
- Igado is rich in nutrients like vitamins B-12, B-6, and C, manganese, copper, iron,
selenium, and thiamin. It supports red blood cell formation, prevents anemia, increases
mood and brain development, improves skin health, collagen production, metabolism,
blood sugar regulation, and cardiovascular and thyroid health.

Pinakbet
- Pinakbet is also high in vitamins and nutrients such as Vitamin E, copper, folate,
phosphorus, and pantothenic acid. Which improves antioxidant defenses, prevents
various diseases, strengthens the immune system, regulates metabolism and digestion,
supports kidney function, and boosts energy.

Royal bibingka
- This dessert is rich in calcium, iron, and vitamins A and D. which proves to strengthen
muscles and bones and support growth and development.