REGION 1

ILOCOS NORTE AND SUR

• EMPANADA
– .The empanadas are deep-fried and stuffed with
green papaya, chopped up longganisa sausages
and hard-boiled eggs. The orange-colored dough is
made of rice flour and the color comes from the
use of annatto seeds.
 ILOCOS NORTE AND SUR
• BAGNET
– The Ilocano Bagnet is also known as Chicharon
Baboy or deep-fried pork meat. It is a pork belly,
deep-fried in its own fat.
– The pork belly is first boiled until tender then deep
fried twice to attain the extra crispy texture
– rub a some salt all over the pork before frying it to
add some taste
 ILOCOS NORTE AND SUR
• PINAKBET 
– It is a vegetable stew made with tomatoes,
eggplant, string beans, okra, and bitter gourd.
– Ilocano pinakbet uses a much loved fermented
fish sauce called  bagoong to season the dish
 ILOCOS NORTE AND SUR
• DUDOL
– 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.
 ILOCOS NORTE AND SUR
• DINARDARAAN
– Dinardaraan is the Ilocano version of dinuguan.
This dish has lesser sauce to the point of becoming
dry, compared to regular dinuguan. Oil is also
noticeable because there is not enough liquid to
mask it.
 ILOCOS NORTE AND SUR
• DINAKDAKAN OR WAREK-WAREK
– Dinakdakan is an Ilocano delicacy made with
grilled pork parts such as the face, ears, liver and
tongue. The said meat parts are chopped into
small pieces and tossed in a calamansi or vinegar
dressing with minced ginger, red onions and chili
peppers. Mashed pig brain is then stirred in to add
creaminess. 
 ILOCOS NORTE AND SUR
• DINENGDENG
– It is composed of different vegetables that are usually
grown in one’s backyard. This dish has a similarity
with bulanglang and laswa; the obvious difference of
Dinengdeng is the use of fried or grilled fish. Another
notable difference is the addition of “bagoong isda”.
 ILOCOS NORTE AND SUR
• LONGGANISA
– made from ground pork, mixed with garlic, vinegar
and a mix of other local seasonings and put it on
pig intestine
– believed to have been influenced by the Mexican
Chorizo
– hand dried in direct sunlight for half a day to
remove excess liquid
 ILOCOS NORTE AND SUR
• PIPIAN
– It is porridge of ground rice & chicken similar to
Arrozcaldo but it has a color because of the use of
atchuete & pasotes
PANGASINAN
 PANGASINAN
• BANGUS
– Most milk fishes are freshwater species, but in
pangasinan, they are bred at saltwater by the
Lingayen gulf. Being bred at sea, they have a
different taste, salty and lesser stench than the
other. These fishes are great for grilled cooking or
fried or being added as a meat supplement for
one of their other dish called pakbet.
 PANGASINAN
• BAGOONG ISDA
– This is a fish paste which is made up of fermented
fish.
– Raw small fishes are placed in a large cooking pot,
seasoned with salt, vinegar and a little chilly.
Preserved for a day without cooking and have
itself be fermented by salt.
 PANGASINAN
• KALESKESAN
– Kaleskes is a dish from Dagupan Pangasinan
prepared with carabao or cows’ intestine and
other internal organs cooked in a soup form
seasoned with vinegar and other spices.
– The dish got its name from 'Kaleskes' which is
a Pangasinan word for intestines. 
 PANGASINAN
• BAGISEN
– It is made up of either goat or pig innards, boiled
in water, sauteed to taste. Then cubes of dried
pork or goat blood is minced and added.
 PANGASINAN
• PIGAR PIGAR
– It’s traditionally cooked with thin slices of carabao
meat, sauteed with spices, cabbage, broccoli and
or cauliflower then served with vinegar and fish
sauce on the side for dipping
 PANGASINAN
• BINUNGEY
– It is a rice cake with similar taste to Tupig except
that this is sweeter. It is cooked wrapped on
banana leaves stuffed inside the hollow bamboo
trunk. Once cooked, the bamboo trunk is cut in
half vertically to expose the rice cake and is made
sweeter with burnt coconut meat in liquefied
brown sugar.
 PANGASINAN
• PALITAW
– Palitaw is a chewy rice cake made from rice flour
soaked in water and turned into a dough. The
dough is then divided into small balls and then
flattened to look like discs. 
– “Litaw” is a Tagalog word which means to rise or
float
LA UNION
 LA UNION
• HALO- HALO DE ILOCO
– Their halo-halo is made up of pretty regular
ingredients like shaved ice,  beans, pinipig, kaong,
gulaman, nata de coco, ube, macapuno, leche flan,
milk, and a scoop of ice cream however they have
one unique ingredient which is the polvoron.
 LA UNION
• FILIPINO INSPIRED ICE CREAM

HUWAG MO NA TO LAGYAN NANG DESCRIPTION. AKO NA BAHALA

 LA UNION
• KINILAW NA PUGITA
– This consists of meat like beef, pork, fish, or goat
cooked in an unusual method using the acidity of
vinegar or calamansi. This process makes the meat
a lot tastier. 
 LA UNION
• SABONG FRIED CHICKEN
– La Union is also know for their famous fried
chicken because of its unique flavors like Elyu
original, Korean soy garlic, and Honey Bagoong
– The chicken is marinated with the desired flavor
and deep-fried in a coconut oil.