The rice and each curry or attendant dish is always separately prepared. A spoonful of each dish is placed around the plate encircling about one to two cupfuls of the rice placed in the center to form the base.

A diner must never, never, never mix the plateful into one conglomerate mess. Nor should a diner use just the fork to nibble at the rice and the curries. Unblended and separate, the diner merely tastes the basic substance of each separate dish, never the flavor that is coaxed out by a blending of the different choices with the rice.

The traditional form for diners is to use the fingers because the rice and the selected curries must be well blended before being conveyed to the tongue. In that way, the composition of additions from selected dishes in about a spoonful gives the diner a special taste which he or she can change or build on with the next blending. Thus, no two spoonfuls need be the same flavor unless the diner prefers it. That is where Sri Lankan rice and curry is so unique.

Even at formal dinners where rice and curry is to be served, if the hostess likes to allow the choice, she will place a rose scented finger bowl of water either on the side table or by each diner. The fork and spoon, supported by a knife is also adequate though not as efficient with blending as the fingers.

In today's economy, Sri Lankan food costs less than most other exotic choices. In this series we shall offer suggestions and recipes which can provide delightful dining and quick serving meals for the most discriminating of palates. Look out for more in this series.

It is in this essay that the Ybanag group and the culture of the Cagayan province are given special emphasis in order to unravel the deep secrets of the race that painfully are beginning to wane due to the advent of commercialism and modernization.

Ybanag Indigenous Foods

The Ybanag's life revolves around foods or anything connected with foods. The Ybanag's health revolves around foods. Success in the rearing of the Ybanag's children and family depends on foods. Social celebrations and gatherings - whether formal, informal or semiformal; simple or pompous; small or big - are defined by the foods served and eaten. These illustrate how food is most relevant to Ybanag's life and culture.

Ybanag foods come in different forms, tastes, colors, shapes, grandiosity and presentation. Further, Ybanag foods are narrowed into four major categories which give various, yet, definite meanings to Ybanag festivities. Ybanag foods are classified as mappaganas ta accacan or appetizers; maca-macan or main dish; and paddulse or desserts.

Mappaganas Ta Accacan (Appetizers)

Ybanag indigenous foods and meals can be described as aromatic, aphrodisiac, delicious, savory, and nutritious. These descriptions are so apt that one can be awed by the variety of meals the Ybanags eat. This is because other than the main dishes, the Ybanag social functions are complemented by appetizers (mappaganas ta accacan).

Among the Ybanags, meals are complemented with a concoction of raw vegetables, and/or fishes/shellfishes. The appetizers serve as a pulley that pushes one to eat more than the usual, ordinary quantity he can take.

Among the Ybanags, the best and most sought after appetizers (mappaganas ta accacan) are the onion salad (salsa na sebolyas), pickled peper (sili nga artem), lemon juice (daggo na dalaya). Likewise, onion leaves salad (salsa nga kutchay,)which is a concoction of onions mixed with fish paste (bagoong), and chopped ginger with sliced tomatoes, is a favorite appetizer among the Ybanag.

The Ybanags describe appetizers to be mappaganas ta accacan. Mappaganas means to stimulate one's gustatory gland to eat. For the Ybanags, appetizer is important since one should be stimulated to savor the food served on the table.

Ybanag appetizers are simple and economical. They come from various indigenous plants available in the surroundings. Generally, Ybanag's appetizers result from experimentations the Ybanags conduct with whatever is readily available in their laguerta or garden, kakayuan or nearby bushes, koman or at the farm, or nearby water or kayan. The preparation of appetizers is not usually laborious; it is easy to prepare and most often plain. Accessibility to the spices of these appetizers is easy, considering that most are home grown or found in the market.

In Tuguegarao City , the early Ybanags craved for appetizers.

Maca-Macan (Main Dishes)

It ishelpful to classify the Ybanag main dish according to its sources which are aya-ayam (animals), mana-manango (fishes and shellfishes), and gula-gulay (plants). From these main sources of food result the main dishes for the Ibanag. These aya-ayam, mana-manango, and gula-gulay (plantsvegetables) are cooked in uniquely Ybanag ways and processes.

Aya-Ayam (Animals)

The Ybanag's main dishes come from animals. These animals are baka (cow), nuang (carabao), kazzing(goat), karneru (sheep), kitu (dog), utta (deer), bavi (pig), pabu (turkey), manu (chicken), ayong (monkey), and patu (duck), gansu (goose).

Meat is the focal point of the main dish. Meat is not only a universal popular food, but also an important part of the diet because of the substances it contains. To the Ybanag, the substances sourced from meat give strength to the body (mappasican), lengthen lifespan (mappaapaddu ta attolay), refines way of living (malladda y attolay), and mappasikan ta bagga-baggi. The importance of meat to the Ybanag's health is greatly manifested when celebrating special occasions like baptism (pakristianu), birthday (diyas), anniversary (compleanyo), family reunion (aggurummung), patron's feast (fiesta) and wedding (mappacasal).

Mana-Manango (Fish/Water Animals)

Mana-manango or fishes or sira-sira are the other main source of the Ibanag's staple food. This is due to the description of the province where the indigenous Ybanag thrive. Cagayan, as it is topographically described, is verdant with bodies of water. From the bodies of water came several kinds, shapes and sizes of fishes.

The Ybanags of Cagayan are located in different regions of the Province. Some Ybanags are located in forested areas; others are at the center and others along or near seashores. The proximity of forests, or water to the people determine the sources of staple food. Hence, Ybanags near waterbeds are dependent on body of water.

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).

 

The Italians call the winter season, tempo da lupi, wolf weather, when it is cold and wet outside. Italy experiences a wide variety of weather during the winter season: Italy's far north is a wonderful place to go skiing, as snow falls on the Alps in November but has been known to happen much earlier in the fall. Northern Italian winters are similar to those in the northern United States, as they are very long and cold. Yet if you travel further south to an area such as Rome, snow is a very rare occurrence there. However, an area which allows you to avoid the winter blues altogether and experience the rich and warmth of La Dolce Vita is the island of Sicily; it enjoys mild temperatures year round.

Although Italy may not have a lot of warmth during the wintertime, its dishes during this season certainly do. As the temperatures become colder outside during the late fall, Italian cooking greatly changes. It takes on a richer and heavier taste. Dishes that are typical of Italian cooking during the winter are soups, stews, and heavier pasta dishes. Some pasta dishes that one can find in Italian homes and restaurants when the temperatures are low are lasagna al forno, spaghetti alla carbonara and ravioli liguri.

This one is from the region of Liguria, and is stuffed with wild greens and sage. Another popular dish to serve in the winter is polenta, which is the Italian word for cornmeal and is also the name for a dish made by cooking cornmeal in a liquid. After it is finished cooking it has the texture of mashed potatoes. One can serve the polenta with a variety of foods.

The following are two delectable recipes to make on a cold day suggested in the best selling book The Basic Art of Italian Cooking by Maria Liberati. Polenta is a classic winter dish-healthy as well as quick and simple to make and also a great way to end a cold winter day.

Polenta

Ingredients

• 2 cups coarse yellow cornmeal
• 2 tablespoons of extra virgin olive oil
• 5 tablespoons of freshly grated Parmigiano-Reggiano cheese
• Salt to taste

Method

1. In a heavy pot, bring 6 cups of salted water to boil.
2. Add in the cornmeal gradually (use wooden spoon for stirring) about ¼ cup at a time and stirring in the cornmeal each time you add in.
3. Keep stirring the cornmeal mixture for 20 minutes after all has been added in.
4. The polenta is done when the mixture pulls away from the side of the pot.
5. Place individual servings in individual dishes.
6. Top with a drizzle of olive oil and freshly grated parmigiano-reggiano cheese.

The following Café Mocha makes a great drink after a day of skiing in the mountains or out in the snow:

Café Mocha

Ingredients

• 1/2 cup honey
• 1 tablespoon unsweetened cocoa powder
• 1/4 tsp cinnamon
• 1 ½ cups hot espresso coffee
• 1/4 cup hot milk (fat free or low fat)
• 1/4 cup fat free evaporated milk
• 2 tablespoons powdered sugar

Method

1. Place evaporated milk in chilled bowl with powdered sugar.
2. Whip until peaks form and then place in refrigerator.
3. In another bowl mix honey with powdered cocoa and cinnamon, mix with wooden spoon.
4. Let sit for 5 minutes.
5. Distribute mixture into 4 coffee cups.
6. Mix coffee with milk, and then pour into cups.
7. Stir and top with whipped evaporated milk and dust with powdered cocoa.