Dinakdakan

Dinakdakan is an Ilocano grilled pig head/face, or pig's brain and mayonnaise it is a somewhat similar to sisig how ever dinakdakan is cut in small slices against sisig which is chopped or cut in small cubes. It is actually serve as appetizer for those who love drinking liquor but it is equally good for viand. Preparation is similar to pork kinilaw with the addition of pork brain and/or mayonnaise.

Estimated time : 50 minutes

Dinakdakan Ingredients

• Pork’s parts of your choice:
• Ear (preferrred)
• Nape or batok in Filipino (preferrred)
• Tongue
• Liver
• Small intestine
• Onion; thinly sliced
• Salt and pepper
• Calamansi or lemon juice or vinegar
• Pig's brain; boiled
• Mayonnaise (optional)

Dinakdakan Cooking Procedure

• Parboil pig's parts. 
• Strain and broil or grill. 
• Slice into 1” long by 1/4” thick (or your desired sizes).
• Then place in a large bowl. Mix the slices of onion and boiled brain. 
• Balance seasoning with calamansi juice, salt and pepper according to taste. 

   (Good to serve for the whole family)

Dinengdeng

Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.

Estimated cooking time : 10 minutes

DINENGDENG Ingredients

• 2 cups squash, cubed 
• 4 medium-size, tomatoes, quartered 
• 1 cup patani (local beans) 
• 2 cups malunggay leaves and fruit, skinned then sliced into 1/2-inch lengths 
• 1 ampalaya (bitter melon), sliced into squares 
• 1 bangus (milkfish), fried or broiled

DINENGDENG PROCEDURES

• Add the squash, tomatoes and patani. Bring to a boil. 
• Allow the vegetables to simmer for 5 minutes more. Add the rest of the vegetables. 
• Adjust the seasoning if needed. Allow to simmer for several more minutes. 
• Add the fish. Simmer for 2 more minutes.

   (Good to serve for the whole family)

Dinardaraan

Dinuguan, also called dinardaraan in Ilocano, tid-tad in Pampanga, sinugaok in Batangas, rugodugo in Waray, and sampayna or champayna in Northern Mindanao. Possible English translations include pork blood stew, blood pudding stew, and chocolate meat, is a Filipino savorystew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning "blood".
It is frequently considered an unusual or alarming dish to most people, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the Polish soup Czernina or an even more ancient Spartan dish known as melas zomos (black soup) whose primary ingredients were pork, vinegar and blood.

Estimated cooking time : 50 minutes

Dinuguan Ingredients

• 1/2 kilo pork
• 1/4 kilo pork liver, diced
• 1 cup pig’s blood, frozen
• 2 tbsp oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup vinegar
• 2 tbsp patis
• 1 tsp salt
• 2 tsp sugar
• 3 jalapeno peppers
• 1/4 tsp oregano (optional)

Dinuguan Procedure

• Put pork in a saucepan and cover with water. Simmer for about 30 minutes. Remove from broth and dice. Save broth (about 1 1/2 cups) for later use.
• Heat oil in a separate saucepan, then saute onion and garlic. Add diced pork, liver, salt and patis.
• Put in vinegar and cover the pan. Let boil but do not stir. Reduce heat, then simmer uncovered to let most of the liquid evaporate.
• Add broth used in Step 1 and simmer for about 10 minutes. Pour in blood and sugar. Cook until the mixture is thick. Stir continuously to prevent the mixture from clotting.
• Add jalapeno peppers and oregano. Cook for another 5 minutes. Serve hot.

   (Good to serve the whole family)

Laing

One of the most loved recipes by bicolanos in the Philippines is the “Laing”. Bicol Ginataang Laing Recipe is taro leaves cooked in coconut milk plus other flavorsome ingredients and seasonings. Specially dish of the Bicolanos. Laing, is a term applied to Bicol's pinangat. Bicols
pinangat is a vegetarian offering.

Estimated cooking time: 30 minutes.

Laing Ingredients:

• Gabi (taro) leaves, dried and shredded
• 1/2 kilo pork, diced
• 1/4 cup shrimp bagoong
• 5 cloves garlic, minced
• 2 red onions, chopped
• 2 tablespoons ginger, minced
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (katang gata)
• 2 cups coconut milk (gata)
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons of oil
• 1 teaspoon salt

Laing Cooking Instructions:

• In a casserole, sauté garlic, ginger and onions 
• Then add the pork.
• Mix in the gabi leaves.
• Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
• Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
• Add the coconut cream and continue to simmer until oil comes out of the cream.
• Serve hot with plain white rice.
  
  
  
  
  (Good to serve for whole family)

Pinakabet (Pakbet)

Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines.The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled". The vegetable dish pinakbet is more than a regional cuisine. It is an enduring symbol of the Ilocano palate and a lucid display of the Ilocanos’ history of contestations and struggles with the physical and social environment. The recipe weaves intimations of the cultural productions of the Ilokanos' transaction to their arid and less productive land.

Estimated cooking time: 35 minutes

Pinakbet (Pakbet) Ingredients:

• Pork with fat, cut into small pieces 
• Amapalya (bitter melons) sliced to bite size pieces
• Eggplants, sliced to bite size pieces
• Pieces of okra, cut in two
• Head garlic, minced
• Onions, diced
• Tomatoes, sliced
• Ginger, crushed and sliced
• 4 Tablespoons bagoong isda or bagoong alamang
• 3 Tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

Pinakbet (Pakbet) Cooking Instructions:

• In a cooking pan, heat oil and fry the pork until brown.
• On the same pan,add to saute garlic, onion, ginger and tomatoes.
• In a casserole, boil water and add bagoong.
• Add the pork, sautéed garlic, onion, ginger and tomatoes in the casserole. Bring to a boil and simmer for 10 minutes.
• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
• Salt and pepper to taste.
• Serve hot with plain rice.
  
  
  (Good to serve for whole family)