Gastronomy Part 2 ( Page 3 )

Question 1

is a soupy vegetable dish containing eggplants, sponge gourd, lima beans, Baguio beans, and
malunggay pods stewed with bagoong.

Answer 1

Binengdeng ( Ilocos Norte & Sur )

Question 2

It is an eggplant dish with tomatoes and eggs

Answer 2

Paqui paqui ( Ilocos Norte & Sur )

Question 3

It is a very bitter soup containing innards and bile, which is responsible for its bitter taste.

Answer 3

Papaitan ( Ilocos Norte & Sur )

Question 4

It is a deep-fried pork belly.

Answer 4

Bagnet ( Ilocos Norte r & Sur )

Question 5

This is a popular recado-style longganisa in Ilocos with a strong garlic flav

Answer 5

Vigan Longganisa ( Ilocos Norte & Sur )

Question 6

Similar to the Spanish empanada, this contains eggs, bean sprouts, and longganisa wrapped in orange flour dough. The dough gets its orange pigment from annatto seeds.

Answer 6

Empanada ( Ilocos Norte & Sur )

Question 7

This dish is made with pork innards mixed with green peas

Answer 7

Igado ( Ilocos Norte & Sur )

Question 8

It is a vegetable dish containing squash, bitter melon, eggplants, okra, and long beans sauteed
with bagoong (a condiment made of fermented fish or shrimp paste).

Answer 8

Pinakbet ( Ilocos Norte & Sir )

Question 9

This dish contains goat skin and meat seasoned with vinegar or sukang Iloko

Answer 9

Kilawing Kambing ( La Union )

Question 10

This is a glutinous rice cake native to the province

Answer 10

Inkiwar ( La Union )

Question 11

This is made from glutinous rice batter, wrapped in banana leaves, then roasted over charcoal

Answer 11

Tupig (La Union)

Question 12

These are small, bite-sized rice cakes made from fermented semi-glutinous rice. These are
named after the town of Calasiao.

Answer 12

Puto Calasiao (Pangasinan)

Question 13

This is a popular street food in Dagupan. It is made from thinly sliced sirloin beef, stir-fried
with onions and cabbage

Answer 13

Pigar Pigar (Pangasinan)

Question 14

This is made from glutinous rice with coconut extract cooked in bamboo over a fire

Answer 14

Binungey (Pangasinan)

Question 15

This is a side dish made with fermented freshwater fish and half-cooked rice.

Answer 15

Burong Isda (Pangasinan)

Question 16

sits in the northwestern part of the Philippines and is said to have one of the country’s strongest culinary
traditions

Answer 16

Region 1 - Ilocos Region

Question 17

The region provides numerous exotic and unique local dishes simply bursting with flavor

Answer 17

Region 2 - Cagayan Valley

Question 18

It is a pork confit dish (cooked and preserved in fat)

Answer 18

Luñis (Batanes)

Question 19

It is an Ivatan delicacy made from mashed sweet potatoes and taro

Answer 19

Amay (Batanes)

Question 20

It is made of finely-grated corm (found at the base of a banana plant’s trunk) mixed with
ground meat (beef or pork) and minced fish. It is also the Ivatan’s version of meatballs.

Answer 20

Uved or uvud ( Batanes )

Question 22

Miki and vermicelli noodles are sautéed together with vegetables. Scrambled eggs
are put on top, hence the name “batil” (beat the egg) and “patong” (put on top).

Answer 22

Pancit Batil Patong (Cagayan)

Question 23

This type of longganisa (also known as Ybanag Longganisa) contains lean meat
and garlic, then flavored with vinegar.

Answer 23

Tuguegarao Longganisa ( Cagayan )

Question 24

This pansit is stir-fried with soy sauce and then topped with lechon carajay (deep-fried
pork), vegetables, and quail eggs.

Answer 24

Pancit Cabagan (Isabela)

Question 25

It is a type of rice cake like suman. Glutinous rice flour is mixed with water to make rice dough, which will then be wrapped in banana leaves and steamed. Once cooked, this is served with sweet latik sauce.

Answer 25

Binalay (Isabela)

Question 26

This is a roasted lamb dish. Like a roast pig, _ is roasted on a bamboo pole. It is served during fiestas.

Answer 26

Lechon Carnero ( Isabela )