A Mother’s Stuff

Batanes food: Delicacies and cuisines

On good weather you may feast yourself with seasonal seafood. Lobster is an ordinary fare. On summer season, the dorado and flying fish are abundant. Likewise, you could find traditional Filipino vegetables.

During town fiesta or family celebrations/ gathering, you may be lucky to experience a true Ivatan cuisine that includes uvod made of mixed deboned fish and core of banana steamed with local herbs.

Yellow rice is also famous - rice cooked with yellow ginger (turmeric). Then instead of plates, you may be served on leaves of local bread fruit tree called kabaya. A unique experience for most visitors.

Coconut crab is also available although a bit expensive.

Tap water is usually safe to drink for everybody.

Coconut crab and sea urchins

Coconut crabs, Pancit Ivatan with homemade noodles topped with egg

Turmeric rice, Luniz (their version of adobo, pork rendered in its own fat with salt), kananiz ( like a cuttlefish or giant squid)

Dinakdakan (cattle’s skin chopped up with vinegar) and Inihaw na tadyang (grilled ribs)

Venus (gabi stalks) and Uvod balls (from banana ubod)

Mixed Ivatan salad of blanched ampalaya, mangoes, fern, eggplant, tomatoes, onions, with bagoong (fermented fish/shrimp sauce) and Lauya or nilagang baka

Mango-Bamboo Capital of the Philippines

San Carlos City is called the “Mango-Bamboo Capital of the Philippines.” It has the largest number of fruiting mango trees - their fruits are among the most delicious in the country - and a flourishing bamboocraft industry. An agro-industrial city, San Carlos also engages in livestock raising, crop production, inland fishing, pottery, food processing, tourism, and commerce. The city is said to have an ideal investment potential because of its large land area, big population and strategic location, being in the center of Pangasinan. Those are the reasons why San Carlos is considered as among the liveliest places in the Province of Pangasinan in terms of economic activity.

Alaminos’ Bagoong

Bagoong, like the rest of Northern Luzon, Alaminos cooking wouldn’t be the same without it. It is the uniquely ideal dip for fried fish and fresh fruits like green mangoes. You can also add some chili or garlic to spice it up or blend it with some vinegar for added zing.

It is also a vital ingredient to many recipes, bringing out or complimenting the natural and distinct flavors of many vegetable and meat dishes. You can also let bagoong simmer in garlic and cooking oil. Then, once cooked, pour it over some steamy rice and presto, perfect comfort food, especially during the rainy season.

Basic ingredients:
3 cups fresh alamang, 1-cup salt

1. Wash alamang in running water in a strainer. Drain well.
2. Mix alamang and salt thoroughly in a bowl.
3. Pack mixture in a clean container. Cover with either muslin cloth or thick paper, then seal with a rubber band.
4. Keep it in a clean warm place for a week to hasten fermentation, then refrigerate or transfer to a cooler place until the odor and flavor distinct to bagoong is reached.

Arosep and Potpolo seaweeds

In the Philippines especially in Alaminos, aside from island picnic with sumptuous tropical desserts, it won’t be complete without a bunch of arosep on your picnic mat. Just wash it thoroughly and remove a few stray roots. And you can pair it with fresh, sliced tomatoes and dip in bagoong or garnish it with alamang, either way, it compliments any tropical meal.

AROSEP

This edible, small, grape-like seaweed is a regular at tropical meals. You can toss it into a salad or enjoy it at its raw delectability. Or even try including it in old-time favorite dishes like sinigang.

Fresh Arosep
1. Wash the arosep thoroughly, removing stray roots.
2. Then serve, either with tomatoes or green mangoes, then serve, paired either with fresh, sliced tomatoes or green mangoes, dip in bagoong or garnish it with alamang.

Sinigang na Arosep

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Dila-Dila or Kumukusay

Dila-Dila or Kumukusay is a tasty flesh formed inside a tough shell. If you think you had enough of the regular seafood menu,comb the city market and score on this salty delight. Don’t let its coarse-looking shell and small size fool you; this tiny seafood delight is packed with deliciously salty succulence. Easy to cook and without much fuss, it`s a welcome instant yummy treat for picnics, afternoon snacks or even compliment for a heavy main course.

A classic seafood pulutan, it is the luscious companion of many local brews. Though it is now shadowed by other popular pulutan, it`s delectable charm is still sought by those in the know.

Basic ingredients:
1 kilo dila-dila (kumukusay), salt, garlic, seasoning Wash the dila-dila thoroughly.

1. Place it in a carajay (kawali) or in a saucepan.
2. Sprinkle with a pinch of salt and pour a small amount of water and let it boil. Lift the dila-dila once it boils.
3. Then, you can start, picking the dila-dila flesh within its shell, with a pin.
4. Sautee dila-dila in garlic and add seasoning (either vetsin or salt).
5. Let it simmer for 1 minute, then lift.

*Or, you can opt to eat it right after picking it from the shell.

Choose your dip – vinegar, bagoong, ketchup etc.

Bangus (Milk Fish)

Bangus or Milk Fish’s head is slightly smaller than most but what it lacks in that area, it more than makes up in body size. Ocean grown and fishpond grown bangus in Alaminos are equally plump and juicy, giving a silent promise of delicious recipes. It’s a delight to sample every dish made with this ocean gem, but its far relaxing to come and taste the home goodness of the usual recipes like sinigang and relleno. Both are perfect treats during a picnic or cuddling at home in rainy season.

SINIGANG NA BANGUS
Basic ingredients:
1 Medium sized Bangus (clean, scaled and sliced into 2), 8 tamarind (sampaloc), 2 pieces okra (cut into 2), 2 pieces eggplant (cut into rings), 1cup kangkong or camote tops (cut into 2″ long), 1 big Onion (diced), 2 medium sized tomatoes (quartered), 3 pieces long green pepper, salt and patis, 5 cups water

1. Boil tamarind either in water or in ½ cup of rice washing until soft. Strain juices and set side.
2. Then, let the water and tamarind juice boil.
3. Add the tomatoes, onion, okra, eggplant, and kangkong or camote. Lower fire.
4. When the vegetables are almost cooked, add the fish.
5. Season with salt and patis to taste.
6. Let it simmer for a few minutes. You can also add 2 or 3 green peppers, then, simmer a bit more.

RELLENONG BANGUS
Basic ingredients:
1 medium sized bangus, 1 onion, 2 tomatoes, 1 clove garlic, 1 egg (beaten), ½ cup peas, 2 calamansi

1. Clean the bangus and slit its back open. Remove its backbone and scrape off its meat. Rid of all spines.
2. Add salt and pepper to the flaked meat. Set aside.
3. Sautee garlic, onion and tomatoes, then, add the fish meat. Cook well for 5 minutes.
4. Add calamansi juice and peas before removing from heat. Then, add the beaten egg.
5. Stuff the fish skin with the mixture and sew up the opening. Fry in deep hot fat until fish is golden brown.
*To give it a little punch, soak the bangus skin in soy, calamansi and some pepper as you cook the fish meat.

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Talaba (Oyster)

This seafood gem, prized for its succulent flesh, is celebrated with a festival here in Alaminos City. It finds its way in gourmet restaurants, usually as oyster sauce, and one of the cream of the crop dishes in the menu. It adds a distinct tropically exotic flavor to Filipino dishes. And this flavor is not exclusive to local and foreign tourists but it also seeps through simple home recipes. Alaminians have found culinary ways for this “pearl of seafood cuisine” to lend its exoticism to their uncomplicated but unique palate.

Sautéed Oyster

Basic ingredients:
1 cup unshelled oysters, garlic, 1 onion, 2 – 3 medium sized tomatoes, salt, vetsin, 1 green pepper.
1. Sautee garlic, onion and tomatoes.
2. Then, add the oysters.
3. Season with salt and vetsin Simmer.
4. For added tangy flavor, add green pepper.
5. Let it simmer a bit more, then serve.

Kilawing Talaba

Basic ingredients:
1 cup unshelled oysters, salt, vetsin, ground black pepper, long green pepper (sliced), and 1 large onion (sliced)
1.Boil 1 cup of water.
2. Pour it over the unshelled oysters. Drain.
3. Season oysters with salt, vetsin, and ground pepper.
4. Add the onion and long green pepper. Mix thoroughly.

Suman of Alaminos

Suman is a delicacy prepared from glutinous rice cooked with either salt or sugar and with or without coconut milk, usually wrapped in buri, coconut or banana leaves and then, boiled or steamed. It is an ideal food for long trips and picnics.

Suman in Buri Leaves

Basic ingredients:
3 cups glutinous rice, 3 tsp salt, 2 cups thick coconut milk

1. Soak glutinous rice in coconut milk until grains are swollen.
2. Wash rice and drain.
3. Add salt and coconut milk.
4. Fill up buri pouches about 2/3 full
5. Pin the ends of the buri pouch together with a piece of bamboo pick.
6. Tie each suman with strips of buri.
7. Set suman in kettle and let it boil for 2 hours or until cooked.

Suman in Banana Leaves

Basic ingredients:
3 cups glutinous/sweet rice, 1 i/2 coconut milk, ¼ teaspoon salt

1. Wash glutinous/sweet rice and let it soak in coconut milk until swollen. Drain, then add salt to taste.
2. Let the mixture boil then let it cool for a while.
3. Prepare slightly wilted banana leaves, put at least 3 tablespoons of the rice mixture in the leaves, then tie each piece in pairs, with the folded ends facing each other.
5. Then, place the suman in the steamer or submerge in boiling water. Let it sit for 30 minutes or until rice is softly cooked.
6. Cool, then serve either with sugar or grated coconut or even milk.

Binungey

Ingenious native delicacy steamed in bamboo. Infused with the richness of coconut extract and heated evenly, the glutinous rive turns into a treat that oozes delectability and leaves you full and satisfied. The use of bamboo tubes adds to this delicacy’s uniquely clean aroma and taste, leaving you with possibilities of your own very flavorful combinations.

You can top it with sugar like everyone else or sprinkle it with your very own combination of sweets or nuts or milk. A fiesta banquet is not the same without a healthy number of this native rice cake.

Basic ingredients:

Glutinous rice (malagkit), coconut milk

1. Soak glutinous rice in coconut extract for a few hours.
2. Then, fill the bamboo tubes with glutinous rice, ¾ full.
3. Top the glutinous rice either with a banana leaf or the coconut shavings that was extracted for the coconut extract.
4. Arrange bamboo tubes in a row in an upright position. Then, lit up a fire on each side, using either wood or coal, just near enough to allow the heat to reach the tubes.
5. Let it steam for a few hours. Then, you can either top it with sugar, nuts or milk upon serving. Bon apetit!

Patupat

Glutinous rice dipped in sugarcane juice wrapped in coco leaves. It’s a sticky, tasty treat often brought home by mothers after a tiring market day, and a delicacy usually shared by the family after attending mass on Sunday.

Basic ingredients:
10 cups glutinous rice, 2 tbsp salt, 2 cups coconut cream, 5 cups coconut milk lift

1. Prepare patupat baskets by weaving young coconut leaves in a rectangular shape. Leave a small opening in one end.
2. Fill patupat basket with uncooked glutinous rice, half full.
3. Close the patupat basket’s opening with a knot. Secure them with a bamboo splice to form clusters.
4. Boil sugarcane juice in a carajay (kawali). Scoop the solid particles that form at the surface of the liquid.
5. Put the clusters into it to boil or until it is cooked (approximately 1 hour).
6. Lift the cooked clusters and drain the excess juice thoroughly.
7. Continue heating the sugarcane juice to densely concentrated, yellowish brown syrup.
8. Dip clusters into the syrup for 30 – 50 minutes.
9. Then, lift and allow to drip for several minutes.

Longanisa of Alaminians

Alaminos City’s local chorizo. Neighboring towns and cities has heard of its salty delectability, making it one of the most requested pasalubong. Alaminians follow their noses towards these appealing chorizo, hung in stalls, and take it home to be enjoyed by the whole family, either good, ol’ fried or quite something more imaginative.

It is most often enjoyed when fried but it can also be mixed with soups. Every different dish you can think of with this Alaminian native yields tasty results, with its unique flavor either blending perfectly or standing out just right.

Basic ingredients:

¾ k ground lean pork, ¼ k pork fat, 4 tbsp. sugar, 2tbsp. coarse salt, 2 tsp. ground black pepper, 2 tbsp. vinegar, ¼ tsp. salitre, ½ tbsp. soy sauce, 2 tsp. garlic (chopped), 1 tbsp. rum, atsuete or food coloring Pork casings

1. Mix all ingredients and refrigerate for 5 days.
2. Stuff mixture in pork casings. Tie with strings to desired length.
3. Hang to dry.

Alaminos Pinakbet

This is Pangasinan’s answer to Baguio’s chopsuey. Various vegetables infuse this steamy concoction with their individual richness. The intermingling of these flavors is the secret to the one-of-a-kind native sumptuousness of this dish, seasoned of course with the equally original bagoong or alamang.

This vegetable mix has two variations, pinakbet Ilokano, which uses bagoong dilis or what they call “inasin” and pinakbet Tagalog, which uses alamang. Whichever you happen to come across, you’re promised a bowlful of delectability, infused with the richness of earth’s bountiful harvest and warm broth filled with hints of salty, spicy goodness.

Basic ingredients:
Garlic, onions, tomatoes, bagoong dilis or alamang, eggplant, amorgoso (ampalaya), okra, squash, pork or shrimp, seasoning

1. Let the shrimp or pork tenderize in boiling water.
2. Sautee shrimp or pork, add the bagoong dilis or alamang. Set aside.
3. Put the sliced vegetables in the pot or pan.
4. Add the sautéed shrimp or pork and pour water. Then add seasoning.
5. Simmer then stir.

Alaminos Agri Trade Fair

The annual Agri Trade fair, where the city is a regular and active participant showcases the best of Alaminos City’s products. Spectators can take second looks and have a good helping of the exhibited delicacies that are the finest in the city, like the irresistible Alaminos’ longanisa, to-die-for grilled bangus belly, and delectably unique binungey and oyster nuggets. They can also lose themselves in the array of things that show what they could look forward to once they decide to go here now or in the coming days, like photos of the beautiful Hundred Islands National Park and other tourist destinations.

Talaba (Oyster) Festival

The talaba (oyster) is one of the gems of seafood cooking in many of the city’s households, especially those near the sea. A festival is held in celebration of its succulent taste that grace many dishes, casual and exotic alike. People can be found cheering the contestants in an oyster-shucking contest or licking their lips at the floating aroma and creative presentations of various delectable dishes entered in a cooking showdown or maybe do more than just watching and just tucking in to an oyster feast in one of the local dining houses, which often give generous extras during the celebration. Exhibits can’t be left out. Usually, there’s also a beauty pageant and some performances of local bands.

Alaminos City Delicacies

Alaminos City’s mixed roots also expresses itself in the diversity of their native delicacies. The seaside dwellers have brought into the local cuisine the many ways of cooking, the milkfish (bangus) from barbecue to sinigang, several variations of the Ilocanos’ pinakbet, the many uses of the Lingayen fish sauce or bagoong and serving fresh seaweeds called arosip and cultured oyster named talaba. They do have some other native preparations like the native sausage called longganisa, rice cake called patupat, other native cakes called suman, tinuroc, sumang latik, tupig, masicoy and bibingkang latik.Other delicacies include tambo-tambong, papaitan, dinakdakan, kilawen and binungey — an ingenious native delicacy steamed in bamboo. Infused with the richness of coconut extract and heated evenly, the glutinous rice turns into a treat that oozes delectability and leaves you full and satisfied. The use of bamboo tubes adds to this delicacy’s uniquely clean aroma and taste, leaving you with possibilities of your own very flavorful combinations.