I just had my marunggay tree a “trim” the other week, cut the long branches of old and hard to reach leaves/stalks for it to bud anew and produce new branches and younger leaves. Yeah, I regularly cut my marunggay tree of branches. This is not unusual practice, this is Ilokano way. Your marunggay will stop providing you new and tender leaves if you don’t cut its branches. It grows fast, the branches, so it won’t bore you to death to wait for the next dinengdeng a marunggay or marunggay salad. Unless you’re opting to have your marunggay produce pods (fruits), of course.
See, it’s budding great, after about a week or two:
And this is it, after a few more days–just perfect! I can have my salad express with those promising leaves!!
Pancit Cabagan, the pride of Cabagan town (Isabela) is not only famous and/or popular in Cabagan itself, but also in Tuguegarao City where pancit batil-patung reigns supreme. It’s equally delicious and simply luxurious food experience for all regardless of their “walks of life.” There are panciterias in the city which offer both pancits, and some solely serving pancit Cabagan. Compared to batil-patung, Pancit Cabagan’s noodle or pasta (called miki) is notably smaller or leaner, and cooked with a hint of thick broth. Egg topping is hard boiled quail eggs instead of sunny side up chicken egg. It is also served with soup, egg or otherwise; and with chopped onions.
This pancit cabagan is from Kambal’s Panciteria, a popular pancitan in Iguig, Cagayan, along the National (Maharlika) Highway, just across my place. I usually spend my pancit time here, alone, when I’m bored or tired writing. Eating pancit cabagan or batil-patung, especially with lots of sibuyas and chili, rejuvenates creative confidence and of course increases supply of creative juices!
And of course the ubiquitous pancit partner, a bottle of cold beer: