If Adobo is the unofficial national dish of the Philippines, Pinakbet (to me) is its equivalent in the Ilocano cuisine. With a myriad of vegetables that represent the bounty of the north’s fertile soil, this dish definitely speaks what Ilocos region has to offer. The name originated from the word pinakebbet which means “shriveled” or …
When I was in college, a trip to Pagudpud from Manila took about 10-12 hours. There were a few bus lines that had regular trips but I always chose Maria de Leon. Somehow, I was able to establish a good rapport with the drivers and conductors that I was so comfortable and at ease whenever …
This is one recipe I had spent a lot of time testing (and experimenting) until I was satisfied with the result. I tried different combinations on measurements, cooking time, kneading and of course, taste and the most important factor which is the “crunch”. This is what makes Ilocos Empanada unique from the rest of the …
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