Yet another Ilokano writers meet in Benguet, and passing by the province of Nueva Vizcaya by lunch time, we decided to have our hunger settled by a roadside eatery in Barangay Baretbet in Bagabag town where our hungry eyes caught a placard announcing the availability of igat (eel), udingan (or bunog), burasi (carp) and other freshwater delicacies fished right from the Magat River nearby.
Here’s the eel, sinigang, soured with tomato, cooked just so tender to render its own fatty essence:
The sinigang nga igat is just cooked right and even if it’s sinigang and not cooked dry as paksiw or adobo but with some broth, it’s not “nalangsi” or “malansa”. The preparation and cooking is expertly done. The eatery is kind of popular as hungry travelers are incessantly stopping by to eat and partake of the igat specialty.
So wickedly delicious, it oozes with gustatory goodness to dare you to a rice intake overload!
I count my luck as blessings, every time I go with friends to our colleagues in Sanchez Mira, we are feted with the likes of this, our generous hosts always happy to serve something to “pagan-anusan, ta isu lat’ nabaelan” Ilokano hospitality thing:
This is slightly blanched pako, with tomatoes and a ready bugguong dip on the side:
A comforting soup, naalseman a padaw with camote tops:
And this, a kind of exotic fare, adobo a bisukol:
This is another lunch, in Atulayan, Tuguegarao City, with perfectly stewed veggies for a hearty dinengdeng:
In here, patani, paria, tarong, sili ken kabatiti, steamed dry by the bugguong: