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!
Can you imagine your dining/drinking table cuddling not one but three killer combination of soups, kind of exotic dishes, to pair with your beer?
Well, here’s one, a sinigang (soured) nga igat (eel)–you can just imagine how huge this igat is with this cut of its body:
Second, a lauya a baka or bulalo, boiled for hours to peel the meat off the bone:
Here’s the igat again, and there’s the pinapaitan:
Your only problem now is how will you sanely manage to sip the soup and rip the meat off the three, and down them all with a gulp of your cold beer. How lucky can you get!