Northern Philippines is predominantly Ilocano country. Ilocanos are known for their stoic demeanor and their ability to weather the tribulations brought about by a rather arid environment Because of this, they are also known for being thrifty, which in many ways is reflected in the frugal and rather spartan cuisine of the region.
Certainly, a bitter and sweet quality in the food is apparent. This is best seen in the rather peculiar way by which Ilocanos love the bitter gourd or ampalaya, a vegetable staple known for bitterness; and the papaitan, a dish which makes use of bile as a flavoring. However, there is more to the region's cuisine, and credit for this goes to Ilocano himself who is by nature afflicted with a certain wanderlust.
Because of this adventurousness, Ilocano cuisine has been enriched by the addition of new ingredients, vegetables and cooking styles. This doesn't mean that original Ilocano dishes have been compromised regions. An example of this would be the penakbet, which could be found being serve from north to south of the country.
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Certainly, a bitter and sweet quality in the food is apparent. This is best seen in the rather peculiar way by which Ilocanos love the bitter gourd or ampalaya, a vegetable staple known for bitterness; and the papaitan, a dish which makes use of bile as a flavoring. However, there is more to the region's cuisine, and credit for this goes to Ilocano himself who is by nature afflicted with a certain wanderlust.
Because of this adventurousness, Ilocano cuisine has been enriched by the addition of new ingredients, vegetables and cooking styles. This doesn't mean that original Ilocano dishes have been compromised regions. An example of this would be the penakbet, which could be found being serve from north to south of the country.
Image by +Google
.jpg)
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