Comments on: Fried Saguyon — Spectacular!!!

By: Katrina

Katrina — Mon, 21 May 2012 22:37:31 +0000

This looks like something I’d surely get hooked on!

By: Alan Antonio

Alan Antonio — Fri, 18 May 2012 06:43:36 +0000

I’m not sure if saguyon is similar to “nylon” in Davao City but the way you cook them is pretty much the same. We usually have them “sariwa”. yummy..

By: millet

millet — Fri, 18 May 2012 03:04:07 +0000

yes, joan, i first tried saguyon through your auntie daisy. i miss it, and i’ve never had the fresh ones.

By: Joan

Joan — Fri, 18 May 2012 01:28:41 +0000

@millet: in Jabonga (mom’s hometown) before, they gather round-shaped leaves of a certain plant, gather fresh saguyon with a little salt and spread these thinly on each leaf, then dried under the sun, hence, the disc shape. No binder. Now with increased production, they spread these on fine screens and still shape them into round discs. They are not endangered but protected which is why harvesting is limited by the Bureau of Fisheries to certain months like January to March. I wish MM was able to try the ginisang fresh saguyon, OMG, it’s better than any other fish dish I have ever tasted in my entire life!

By: natzsm

natzsm — Thu, 17 May 2012 22:15:14 +0000

One of my favorite delicacies from my mother’s hometown of Ilocos Sur is IPON. A relative of mine who is there a couple of times a year would bring us some whenever she chances upon them.

The fisher folk say that IPON appear after counting a certain number of days from full moon in the months of August, September, October, November, January to late as the month of February.

It could be cooked simply steamed in banana leaves, kilawin with onions, vinegar and ginger, torta with a scrambled egg for a softer texture or torta with a flour binder to make it crispy, paksiw with vinegar and salt, sinigang soup with tomatoes and ginger, adobo, or even grilled ipon wrapped in banana leaves.

And yes Mr. Marketman, they turn the ipon into bagoong! But at 300 to 400 pesos per kilo (as of Deceber 2011) I wouldn’t dare turn my IPON into bagoong.

By: jean

jean — Thu, 17 May 2012 16:07:31 +0000

That bagoong/saguyon combo was an umami symphony, I’ll bet. That would be the kind of thing I’d like to have passed around at a cocktail party!

By: millet

millet — Thu, 17 May 2012 15:36:13 +0000

saguyon! since your last post on dulong, i’ve been wracking my brains trying to remember the name of these fish patties. am guessing these are from joan, since the first two times i had these were through some of joan’s relatives. (did joan bring back “palagsing” too?)

a friend says these fish are somewhat endangered, although i’m not sure. MM, on the patties, did you notice the marks of the screen tray/basket on which the patties were dried?

i do not get the “bahaw” thing, since i do not care for cold, hard rice. my husband loves it, looks for it, hoards it. as for me, a plate of freshly-cooked pandan-scented rice, a mountain of saguyon patties, and a bowl of sukang pinakurat….heaven!

By: Berto and Kwala

Berto and Kwala — Thu, 17 May 2012 14:36:12 +0000

Are these similar to Dilis or Dulong? They seem smaller though. Looks delicious as usual…

I think any fried food goes well with “bahaw” haha! My favorite is day-old torta with lots of ketsup eaten with old rice =)

By: rosedmd

rosedmd — Thu, 17 May 2012 14:28:18 +0000

Sarap!

By: PITS, MANILA

PITS, MANILA — Thu, 17 May 2012 12:30:24 +0000

We have never tried this before. Hoping for a chance to try them.