Wednesday, February 15, 2006

Cagayan Valley Delicacies

Cagayan Valley's Bounty
By Marilette Tuliao
Source: MOD Vol XXXIV No. 1593 April 12, 2002


1/2 kilo glutenous rice (malagkit rice)
1 young coconut, grated
1/2 kilo brown sugar (caramelized)


  1. Soak malagkit rice in water overnite.
  2. Grind soaked malagkit rice finely.
  3. Mix grated young coconut with ground malagkit rice.
  4. Mold into tongue-size patties.
  5. Fry and mix with melted sugar.

Pancit Tuguegarao


1/4 kilo ground beef
1/4 kilo chicken liver (optional)
1/4 kilo shreded chicken breast (optional)
1/4 kilo medium size shrimps
1/2 cup mongo sprout
100 grams cabbage
100 grams chicharo
4 tbsp soy sauce
1 tsp seasoning
1/2 clove garlic
1 piece onion
3/4 kilo miki noodles
onion leeks
4 cups prok or chicken stock

  1. Saute garlic, onion, ground beef, chicken liver, chicken breast and shrimps.
  2. Add soy sauce then simmer for 10 minutes.
  3. Add remaining ingredients except for the miki noodles.
  4. In a medium size pan, boil 4 cups of pork stock with miki noodles.
  5. Cook until noodles become tender.
  6. Placed cooked miki noodles in a platter and top with the saute mixture.
  7. Fried egg may also be used as additional topping.

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