The Ybanag's vanity for fishes exemplifies the vast variety of fish taken from the waters. For instance, informants from Pamplona , Abulug, Aparri and Buguey (barangays which are situated along the seashore) source their meals from fishes taken afresh from the water.
These fishes are ludong (mullet), kurilaw (Manila Sea Channel Catfish), agua/pasga/purung/vugasin, sapsap (toothed ponyfish), mori (goby), tabbalay (spangled emperor), ifun (goby), caggu (clam), kiwo (eel), larangan (glassy pershlet), akaya (crab), lasi/aramang ( tiny shrimp), cusifan/padaw (lobster), patta (catfish), dalag (mudfish), basikul (whelks), liddak (periwinkle), ala (freshwater clam), agurung (periwinkle), vunganga (whelks), berabig/birabid (whelks), kabibi ( clam), and gurami (fresh water fish).
Gula-Gulay (Vegetables)
Ybanag indigenous foods come mainly from plants which are used as vegetables.
While other cultures are wary of plants, the Ybanags are experimental, creative and ingenious as regards palnts. All parts of plants in any form are used as vegetable-foods. The mayan or underground crops used as vegetables are camosi (sweet potato), rabanus (radish),
The stems, leaves and flowers of plants are likewise considered edible foods. These are afutu na dupo (banana blossom), alibabag (alucon, Llk.), anta (string beans), apape (balsam pear), balangac (swamp cabbage), Calabasa (squash), catuday (sesban), cubay (Malabar nightshade), don saluyu (jute), camosi (sweet potato), lanteng/maralisto/baleva (eel grass), marunggay (horse radish), nasi (spiny amaranth), paku (edible fern), papait (sarsalida, lbn), pichay (pechay), rabung (bamboo shoot), sili amiling (Chile or red pepper).
Fruits and seeds of plants are also considered food (maca-macan) among the Ybanags. These are amale (butterfly bean), anta (string beans), anta (string beans), apape (balsam pear), balatung (green gram), Baranghenas (eggplant), bassaw (hyacinth bean), bichuelas (bush snap bean), cabatengga (vegetable gourd), cabatiti (sponge gourd), Calabasa (squash), candoli (white squash), capaya (papaya), cardis (pigeon pea), gulapitan (lima bean), marunggay (horse-radish), nangca (jackfruit),saluyu (Okra), sili amiling (chile pepper), sili macopa (sweet apepper).
Paddulse (Dessert)
The dessert is the concluding part of the meal process among the Ybanag whether simple, or great; formal or informal; ordinary or unique social gathering. It is the dessert served that finally characterizes what an Ybanag culinary culture is. It is in the dessert served that makes the ultimate uniqueness among the Ybanag indigenous peoples.
The dessert or paddulse is what makes a difference in the taste, shape, savor, and meaning of the main dishes. It is the dessert that reshapes and recalls the sumptuous and enjoyable eating session that the meal-eaters have on social gatherings or during simple family gatherings.
Usually, and most often, the Ybanag meal with others and laughters are concluded with the ordinary yet often well-taken-care of fruits which are found in the laguerta of the Ybanag host. Fruits that abound within the area, or the community or within ones reach is what is served as paddulse. These fruits are taken afresh from the trunk, washed, peeled or pared, sliced, mashed, halved or cut. And of course eaten fresh!
Ripe fresh fruits are delicious. They maybe eaten raw or cooked. Fruits are valuable sources of minerals like ion, calcium, phosphorous, potassium and magnesia. Most fruits contain vitamins A, B and C, sugar and water. Fruits are washed thoroughly in running water before eaten.
Rica-Ricadu (Ingredients)
Rica-ricadu or ingredients are a must for Ybanag social and culinary functions. Without these, Ybanag meals can never be complete.
The foods of the indigenous Ybanag are never sumptuous unless at least three of the following ingredients are present. The basic ingredients or most cpmmon ingredients of Ybanag indigenous foods are sebolyas (onions), ahus (garlic), bagong munamun (fish paste), laya (ginger), tawyu (soy sauce), asin (salt), and pamienta (pepper).
Other important ingredients in the early Ybanag cuisine are addulu, (kamias), bagoong aramang (shrimp paste), bagoong ifun (fry paste), calamansi (Philippine lemon), dalaya na sical (lemon grass), dalaya (lemon), don na sebolyas/kutchay (onion leaves), kamasi ( tomato), lappaw na kalamagi (tamarind flowers), laurel (bay leaf), lugu na calamagi (young tamarind leaves), lugu na lubban (young pomelo leaves), nabbaggawan ta bagga (ricewash), silam (vinegar), sili amiling (pungent pepper), and uzzin nga sili (red pepper).
