Comments on: Merienda & Dinner at Sitio Remedios

By: Marketman

Marketman — Sat, 17 May 2008 12:44:19 +0000

john, sorry, I have never made gipang nor do I have a recipe.

By: john yves odnavrers

john yves odnavrers — Sat, 17 May 2008 08:54:18 +0000

i wonder how you make that crispy fried dough “gipang”. can you share me the ingredients and procedure of that “gipang”
kindly reply to my email ads at your convenient time. thanks

jovyod

By: Marketman

Marketman — Sun, 14 Oct 2007 03:49:09 +0000

chi, the cook was definitely Ilocano, a nice lady, I met her, but the dishes were a bit of an odd mixture…

By: chi

chi — Sat, 13 Oct 2007 17:37:31 +0000

Hmmm – probably didn’t have Ilocano cooks? Better change that to definitely didn’t have Ilocano cooks. This is certainly not very representative of Ilocos meals that I grew up with and imho, a very poor choice of what should have been complementary dishes. Although tinola with ampalaya coupled with bagnet continue to be one of my faves to this day.

Did you by chance try the longanisa from that region? I actually prefer it to the Vigan longanisa. One of my cousins in Paoay runs a longanisa business – her recipe is to die for – but unfortunately I don’t have a business name to give out.

By: Marisa

Marisa — Thu, 11 Oct 2007 03:09:30 +0000

they should have included a seaweed salad… its called “gameet” if i remember right. Yummy… and has a nice deep violet color.