The Ilokano Food Thread

**wren** · April 2nd, 2006 12:19 PM

miss ko rin ito...

**spearhead_970** · April 2nd, 2006 01:26 PM

Originally Posted by FXT

miss ko rin ito...

sarap niyan FXT at hindi nakakasawang kainin..

**salonika** · April 3rd, 2006 03:10 PM

salonika, have you tried the restaurant near the road going up to the town hall that cooks to order a pork dish (forgot its name and components na). mega-sized serving and dirt cheap. not to mention that it leaves you woozy when you leave the resto.

I have to admit, I haven't tried any of the restaurants in Sablan since our house is less than a km from the town hall so I'd rather eat at home. That restaurant (Ignacia's) has been there since my childhood days, dami nang nainom at napulutan ni erpat dun.

Clarin's Restaurant

Tumpak! I wonder how much is the eat-all-you-can now.

Naguilian - carinderia in front of Petron, imbaliktad, igado, papaitan (do you have the exact address? baka makadagas kami intono agawid idiay ilocos. TY

There is only one carinderia near Petron (the one right before the town plaza going north, Petron nga ba yun o Caltex?). I'm not sure about the name but ask if it is owned by an Abenoja. If it is, yun na yun.

I remembered the name of the carinderia in San Fernando LU public market - NUVAL'S.

**diesoline** · April 3rd, 2006 08:35 PM

salonika, re clarins, it has been several years since i last went there too. the reason being that i don't travel much between towns during daytime anymore. the old man (lolo noling) who was the force behind the kitchen and the "clarin" in the restaurant's name passed away many years ago.

correction: re the candon chichacorn, the guy to look for is manong vic sy.

fxt, you can try this one: igado recipe i am no cook, my talents are mainly in the eating department. but personally, i find some of the ingredients in this recipe a bit off; adda sky flakes na (huh?); the version we have in vigan doesn't have guisantes; and finally, why is there no ilocos vinegar? it's what gives the igado its kick (at least sa version namin).

the dish in the lower part of the photo is the igado version we cook at home. the one beside it is a famous ilocano dish with a famously notorious name that will set off warning bells in tagalogs' ears. extra papaitan to the first GI who guesses it right.

**bongliza** · April 3rd, 2006 09:10 PM

[QUOTE=diesoline]salonika, re clarins, it has been several years since i last went there too. the reason being that i don't travel much between towns during daytime anymore. the old man (lolo noling) who was the force behind the kitchen and the "clarin" in the restaurant's name passed away many years ago.

correction: re the candon chichacorn, the guy to look for is manong vic sy.

fxt, you can try this one: igado recipe i am no cook, my talents are mainly in the eating department. but personally, i find some of the ingredients in this recipe a bit off; adda sky flakes na (huh?); the version we have in vigan doesn't have guisantes; and finally, why is there no ilocos vinegar? it's what gives the igado its kick (at least sa version namin).

mmm...makapabisin talaga. bro diesoline, kasatno ti luto na diyay P...*2?