pulutan

para kaliente

Kaliente. Cow’s or carabao’s skin/hide boiled for hours until sticky tender and then made into a kind of kilawen or ceviche…

And this is what it is made (just enjoy the visuals, words can’t describe it enough, feast your eyes on it):

 

Which after a rather elaborate laboring, the kaliente will result like this:

 

[Read more about kaliente here]

 

 

 

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gakka, udang, ken kappukan in sanchez mira

One day in Sanchez Mira, Cagayan, some Ilokano writers meet yet again, on their way to a writers group meet in Ilocos Sur, stopping over to partake some gastronomic blessing.

Well, well, well, the usual and ubiquitous kappukan (fresh raw beef kilawen) is there, and those are slighty scalded gakka (small sea shellfish still abundant in Cagayan coasts), and those are live udang (river shrimps) for kilawen:

 

These are unusually large gakkas bought in the tiendaan of Sanchez Mira. The usual gakkas being sold or hawked are smallish for the mouth to easily break open the tiny shell and suck out the tasty morsel of a meat (note: this is distinct from tukmem/bennek/dukiang freshwater clams):

 

These are “native” freshwater shrimps, udang it is called, caught in rivers, the raw live flesh is so delicious, tasty and sweety:

 

And this is yet another beef kappukan complete with trimmings (fresh liblibro, tualtualia and dalem):

 

Another serving:

What a bliss, indeed! Cheers!

~~~~~