The Ilokano Food Thread

[landlord]

Just tried Matutina's yesterday on our way back to Baguio, will rate 8 out of 10.

Thanks pre. Would you know what time they open in the morning? para timing when going to baguio or manaoag.

[Gumusut_Amige]

Thanks pre. Would you know what time they open in the morning? para timing when going to baguio or manaoag.

sabi ni esmi ay 24 hrs sila... ingat sa pag-drive.

[diesoline]

may matutina branch dito sa baguio. its on legarda road between prince plaza hotel and baguio palace hotel.

landlord::: if ever you are venturing to manaoag, make a sidetrip to dagupeña restaurant. it's in a new location now near the calasiao/dagupan intersection. i have been here twice na in a month's time and i've had lunch with my wife there yesterday. sobrang happy siya pagkatapos!

googled this link about dagupeña's:
http://www.eat.ph/index.php?option=c...=112&Itemid=54

mukhang maraming good read yata sa site na ito...

[landlord]

Yes, would definitely want to try the Dagupena binagoongan crispy pata.

Tanong ko lang, from dagupan, what would be the best way back. Should i try the Tarlac route? Thanks.

I've gained weight trying all these newly discovered eateries, but I'm not complaining. Masarap eh.

[Gumusut_Amige]

Yes, would definitely want to try the Dagupena binagoongan crispy pata.
Tanong ko lang, from dagupan, what would be the best way back. Should i try the Tarlac route? Thanks.
I've gained weight trying all these newly discovered eateries, but I'm not complaining. Masarap eh.

enjoy your new discoveries but eat in moderation.

[diesoline]

i have lost 35 pounds the last eight months feasting on ilocano cuisine and "bad" fatty food. my secret, the atkins diet! i have modified my eating habits to accomodate these food.

[Gumusut_Amige]

i have lost 35 pounds the last eight months feasting on ilocano cuisine and "bad" fatty food. my secret, the atkins diet! i have modified my eating habits to accomodate these food.

guess your atkins diet is worth sharing here bro diesoline, perhaps i can pick-up some good points.

[diesoline]

simple, bro... this is a simplistic version -- but you can pick up the book cheap in sm national and at the bookstore at the top floor of sm baguio. i wish i had that book when i first started.

- go without carbohydrates and sugar for at least two weeks. the reason for it is to jumpstart your body to use body fat for its daily energy requirements instead of carbohydrates. it is important to have fat in liberal amounts during this time. if you get headaches, reach for a paracetamol.

- trust me, it is just difficult for the first 3 days. after that, it's a breeze. just watch out for the hidden carbs and sugars.

- sample diet.

breakfast: two eggs (whatever way you like it)
beef tapa (eat all you can)

merienda: chicharon (eat all you can)

lunch: lechon kawali (eat all you can) bagnet is better!

merienda: more chicharon / hard-boiled eggs

dinner: kangkong tops / sayote greens

midnight snack: even more chicharon!

it may look scary but it worked for me, bro.

in hindsight, it's a must to read the book and then consult a doctor. i did without either but it would have been better if i did. at least i could have gotten my baseline blood chem readings before doing the diet.

pahabol: don't forget the multivitamins and some exercise.

[spearhead_970]

dagupena!!thats a very good info bro diesoline thanks..try ko puntahan yan next na uwi ko,..and chicaron is't really works?? I mean on your secret atkins diet? sabagay di nakakapagtaka you've lost 35 lbs that is really a good diet..

[Gumusut_Amige]

thanks bro Diesoline for the tip... will get the book first and arm myself before trying in actual!

[diesoline]

good luck, GA! my atkins lifestyle makes me enjoy bagnet and sinanglao without fear! another visit to aling ester is in order...

[landlord]

Update lang mga sir: Trip to Baguio

Was finally able to find Tabligans in Scout Barrio,Loakan Road (hindi masyado visible yung sign nila). They serve mostly kambing dishes though meron din mga lechon kawali and the likes. They are only open for lunch. Ok din yung place nila. They said they now have a branch in Legarda Road.

Ate at Matutina's in Urdaneta.Their sinigang na malaga and sizzling binagoongan were really good. The waitress said they open at 8 am. I think they also have a branch in Legarda.

Tried pinulpugan (pork) in Brod Pit, okay din pulutan.

[RS_1231]

TUNO-TUNO --> kilaweng kambing, pinapaitan atbp.
SARAAAAAAAAAAAAAAAAAAP

[Syuryuken]

Kilawen nga karne ti baka, imbaliktad ken tay makolesterol nga sinanglaw

[RS_1231]

Marami din namang hindi macholesterol na Ilokano fuds like pinakbet, maraming klase ng dinengdeng or bulanglang ata sa tagalog (correct me if i'm wrong)
>dinengdeng na saluyot at labong
>baradibud
>

[oldblue]

simple, bro... this is a simplistic version -- but you can pick up the book cheap in sm national and at the bookstore at the top floor of sm baguio. i wish i had that book when i first started.

- go without carbohydrates and sugar for at least two weeks. the reason for it is to jumpstart your body to use body fat for its daily energy requirements instead of carbohydrates. it is important to have fat in liberal amounts during this time. if you get headaches, reach for a paracetamol.

- trust me, it is just difficult for the first 3 days. after that, it's a breeze. just watch out for the hidden carbs and sugars.

- sample diet.

breakfast: two eggs (whatever way you like it)
beef tapa (eat all you can)

merienda: chicharon (eat all you can)

lunch: lechon kawali (eat all you can) bagnet is better!

merienda: more chicharon / hard-boiled eggs

dinner: kangkong tops / sayote greens

midnight snack: even more chicharon!

it may look scary but it worked for me, bro.

in hindsight, it's a must to read the book and then consult a doctor. i did without either but it would have been better if i did. at least i could have gotten my baseline blood chem readings before doing the diet.

pahabol: don't forget the multivitamins and some exercise.

eat all u can bagnet tsalap tsalap

[chua_riwap]

Dinuguan Ilokano style............

"Dinar-daraan". Dinuguang tuyot, walang sabaw. Parang karneng may chocolate.

[diesoline]

speaking about dinardaraan...

the best-selling dinardaraan i know of is from an unassuming restaurant in san nicolas, ilocos norte -- DAWANG'S. "crunchy dinuguan". that's what the late doreen fernandez, inquirer's food columnist, called this dish. it's like chicharon laman dredged with rich, thick dinuguan sauce. no watery tagalog-style dinuguan with puto here, folks...

the other day, i left baguio for laoag at 4am. the reason for leaving that early was to avoid daytime traffic in the highway. my ulterior motive though was to get to san nicolas early enough as the dinardaraan in dawang's is sold out by 10am. i arrived there at 830am, just in time to see the last of the dinardaraan being handed out to a lucky customer. it turned out that on sundays, the stuff gets wiped out really early. drats! i should not have taken that coffee break at mcdo in vigan!

the following are photos i took of my foray in dawang's last month.



29 july 2007, 6am. i thought i was the buena mano customer for the day. there were already two tables full by the time i got inside. one of the tables was seated with balikbayans hankering for hometown chow. the smoke at the right edge of the photo came from the wood stoves (dalikan) that they use in the restaurant. the place reeks of it. authentic talaga!



the dawang's spread. the stuff i like least on the table is that plate of rice.



crunchy dinuguan. it doesn't look much but i love it to death. as a matter of fact, i was not able to resist a spoonful before taking the photo.




ata-ata. simply put, raw beef with the requisite industrial strength papait fortified with apdo. non-ilocanos will most probably give this one a wide berth -- this one may be worthy enough to be featured in anthony bourdain's series.

[Gumusut_Amige]

speaking about dinardaraan...

the best-selling dinardaraan i know of is from an unassuming restaurant in san nicolas, ilocos norte -- DAWANG'S. "crunchy dinuguan". that's what the late doreen fernandez, inquirer's food columnist, called this dish. it's like chicharon laman dredged with rich, thick dinuguan sauce. no watery tagalog-style dinuguan with puto here, folks...

the other day, i left baguio for laoag at 4am. the reason for leaving that early was to avoid daytime traffic in the highway. my ulterior motive though was to get to san nicolas early enough as the dinardaraan in dawang's is sold out by 10am. i arrived there at 830am, just in time to see the last of the dinardaraan being handed out to a lucky customer. it turned out that on sundays, the stuff gets wiped out really early. drats! i should not have taken that coffee break at mcdo in vigan!

the following are photos i took of my foray in dawang's last month.



29 july 2007, 6am. i thought i was the buena mano customer for the day. there were already two tables full by the time i got inside. one of the tables was seated with balikbayans hankering for hometown chow. the smoke at the right edge of the photo came from the wood stoves (dalikan) that they use in the restaurant. the place reeks of it. authentic talaga!



the dawang's spread. the stuff i like least on the table is that plate of rice.



crunchy dinuguan. it doesn't look much but i love it to death. as a matter of fact, i was not able to resist a spoonful before taking the photo.




ata-ata. simply put, raw beef with the requisite industrial strength papait fortified with apdo. non-ilocanos will most probably give this one a wide berth -- this one may be worthy enough to be featured in anthony bourdain's series.

Wwwooww, bro diesoline you're again on food tripping! am envious how atkins really work fine with you

[spearhead_970]

speaking about dinardaraan...

the best-selling dinardaraan i know of is from an unassuming restaurant in san nicolas, ilocos norte -- DAWANG'S. "crunchy dinuguan". that's what the late doreen fernandez, inquirer's food columnist, called this dish. it's like chicharon laman dredged with rich, thick dinuguan sauce. no watery tagalog-style dinuguan with puto here, folks...

the other day, i left baguio for laoag at 4am. the reason for leaving that early was to avoid daytime traffic in the highway. my ulterior motive though was to get to san nicolas early enough as the dinardaraan in dawang's is sold out by 10am. i arrived there at 830am, just in time to see the last of the dinardaraan being handed out to a lucky customer. it turned out that on sundays, the stuff gets wiped out really early. drats! i should not have taken that coffee break at mcdo in vigan!

the following are photos i took of my foray in dawang's last month.



29 july 2007, 6am. i thought i was the buena mano customer for the day. there were already two tables full by the time i got inside. one of the tables was seated with balikbayans hankering for hometown chow. the smoke at the right edge of the photo came from the wood stoves (dalikan) that they use in the restaurant. the place reeks of it. authentic talaga!



the dawang's spread. the stuff i like least on the table is that plate of rice.



crunchy dinuguan. it doesn't look much but i love it to death. as a matter of fact, i was not able to resist a spoonful before taking the photo.




ata-ata. simply put, raw beef with the requisite industrial strength papait fortified with apdo. non-ilocanos will most probably give this one a wide berth -- this one may be worthy enough to be featured in anthony bourdain's series.

nagimas metten diesoline,uray nak la agkatkatay nga agbasbasa toy post mo adino ba nga parte ti ilocos ti ayan dayta dawang's?