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Cagayan Valley

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  • Guinataang Alimasag

Guinataan, alternatively spelled as ginataan, is a Filipino term which refers to food cooked with gata or coconut milk. Thus, coming up with the word ginataan, or "done with coconut milk."

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Aside from being cooked in coconut milk as its name suggests, Guinataang Alimasag is very easy to make because the dish does not require much other ingredients other than the basic garlic, onions,  spinach leaves (for garnishing) and of course, the crabs and the coconut milk.

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Ivatans (people of Batanes) and tourists alike enjoy having the Guinataang Alimasag mainly because the usual size of the crab plated here is the largest living arthropod in the world and is a type of hermit crab that is known to have large pincers strong enough to crack coconuts and eat its contents. These crabs from Batanes are not only known for its unusually large size, but are also known for its creamy crab meat which has the aftertaste of a coconut when its sac is squeezed.

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Aside from its fine and distinct flavor, the Guinataang Alimasag has been a Filipino family favorite because of its health benefits. The Guinataang Alimasag is rich in iodine and other minerals that makes it a nutritious dish.

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ORIGIN: REGION 2, CAGAYAN VALLEY

RECIPE:

  • 4lbs crabs

  • 8cups coconut milk

  • 1/8 cup cooking oil

  • 4 large cloves garlic, crushed

  • 3 tbs. ginger, julienned

  • 3 tbs white onions, minced

  • 3 pcs jalapeno pepper

  • 2 tbs rock salt

  • spinach leaves (optional)

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. ISLA KULINARYA

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  • Pancit Batil Patung

If there’s only one dish you have to try while in Cagayan, most locals would recommend Pancit Batil Patung. This iconic noodle dish that originated in Tuguegarao City is made of fresh miki noodles topped with poached egg and assorted toppings like sautéed meat, bean sprouts, vegetables and chicharon. What makes it really unique is the use of carabeef or carabao meat, which has a distinct gamey flavor. A special sauce of stirred-in, simmering beef stock can be poured into the bowl, along with chopped onions and vinegar dip. Many small eateries around the province serve their own takes on this dish, but tourists recommend sampling it at Jomar’s Special Pancit Batil Patung.

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ORIGIN: TUGUEGARAO CITY, CAGAYAN

RECIPE:

  • 6 oz. minced beef or carabeef

  • 12 oz. fresh Miki noodles

  • 3 to 4 oz. pork liver sliced

  • 1 medium red onion cubed

  • 1 1/2 cup mung bean sprouts

  • 3/4 cups chopped green onions

  • 1 cup shredded cabbage

  • 1 cup carrot julienne

  • 3 tablepespoons soy sauce

  • 1 egg

  • 1/4 teaspoon ground black pepper

  • 6 oz. lechon carajay chopped

  • 3 tablespoons cooking oil

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. JOMAR’S SPECIAL PANCIT BATIL PATUNG

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  • Carabao Milk Candy

Tuguegarao is also famous for its sweets that make use of carabao milk like pastillas or carabao milk candy. Unlike the soft type of pastillas, the local carabao milk candy comes in the form of chewy rectangular chips. Various candy makers from Tuguegarao City, including Teaño Alcala, Dairy East, Alcala Sweets, and Segovia’s Finest, specialize in milk candy. You can find their products in souvenir shops across the province.

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ORIGIN: ALCALA, CAGAYAN

RECIPE:

  •  4 cups carabao’s milk or fresh cow's milk

  • ½-3/4 cup powdered milk -or more depending on how firm you want them to be

  • 6 tablespoons caster sugar

  • 1 tablespoon butter

  • Caster sugar for rolling

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. TEANO ALCALA MILK CANDY

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