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Trifter > Tags > indigenous foods
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indigenous foods |
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 | | How to Prepare Imbalittac Nga Kazzing (Marinated and Roasted Skin of Goat) | | by marl-liezl, Apr 6, 2008 | | Imbalittac nga kazzing is a pulutan or main dish of the Ybanags from the Philippines. It consists of uniformly and finely chopped cleaned-roasted skin of goat. It is seasoned with calamansi (Philippine lemon) juice, onions, garlic, black pepper and ginger, with a little quantity of sili nga artem (pickled pepper). | | Comments(0) Liked It: 2 |
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 | | The Ybanag’s Way of Making Bamboo Shoots Salad | | by marl-liezl, Apr 6, 2008 | | Rabung is used as vegetables and salads or richada. The richada nga rabung is of better quality when fresh. The Ybanags love to prepare richada nga rabung for special occasions. They use this as an appetizer or as an accompaniment to the main dish. | | Comments(0) Liked It: 2 |
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 | | The Ybanag’s Way of Cooking Zinagan | | by marl-liezl, Apr 2, 2008 | | Zinagan or blood stew has been part of Ybanag main dishes. It is made out of internal organs and lean meat and blood of pig, carabao or cow mixed with vinegar. Zinagan is a favorite main dish among Ybanags. Eaters always expect that zinagan is served on the table during and on any function. | | Comments(0) Liked It: 4 |
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 | | The Food Culture of the Ybanag | | by marl-liezl, Mar 20, 2008 | | The Ybanags of the Cagayan Valley in the northernmost part of the Philippines are a people rich in food culture. From this food culture arises the uniqueness of the people. The vegetation and the animal kingdom of this unique people interweaves with their dynamic behavior and their way of looking at plants and animals. | | Comments(0) Liked It: 3 |
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