Comments on: Laoag Market, Heart Attack Central

By: Raquel Cruz Vertucio

Raquel Cruz Vertucio — Wed, 02 Sep 2009 14:19:03 +0000

I love the recipes I find here. I have plenty of ampalaya to cook given to me by my friends here in Bristol, PA, and pinakbet is healthy dish. I am also making Ampalaya Salad.

By: isabel

isabel — Tue, 27 Nov 2007 23:27:45 +0000

I was in Manila recently with some Canadian friends and my mom bought us some Vigan longganisa — yummy of course, my friends all enjoyed it and and they were impressed that something so yummy could be vegetarian … huh? They thought my mom said it was VEGAN longganisa! That was a pretty good laugh!

By: Myvel

Myvel — Wed, 14 Nov 2007 07:40:09 +0000

Try using the bagnet with pinakbet or diningding, it’s really good!!! Boil water with bagoong isda and kamatis then add the vegetables, lastly add the bagnet (chopped). There, quick and easy.

By: marya

marya — Tue, 06 Nov 2007 01:27:28 +0000

you should try batac’s longganisa, miki and empanada too!

By: katrina

katrina — Fri, 26 Oct 2007 04:06:01 +0000

san nicolas market has the best bagnets (chicharon’s) in Ilocos Norte. A little less cheaper too, i believe.

By: ellafitz

ellafitz — Fri, 28 Sep 2007 05:39:02 +0000

next time youre in the area i suggest you also check out san nicolas market. about 3 mins drive from central laoag, just ask which corner to turn from the bridge leading to laoag city. its more manageable to browse there

By: eej

eej — Wed, 26 Sep 2007 23:52:12 +0000

Thanks for the heads up sonny sj… With the wonderful market photos and bagnet stories, I may brave the typhoon to experience all these things first hand.

By: Maria Clara

Maria Clara — Wed, 26 Sep 2007 16:54:33 +0000

Bagnet looks divine.

By: sonny sj

sonny sj — Wed, 26 Sep 2007 09:51:21 +0000

To eej,

August is usually typhoon month, you may not enjoy a trip up north during this time of the year.

By: Marisa

Marisa — Tue, 25 Sep 2007 15:47:20 +0000

1. Did you see longganisa that don’t have segments? Its long straight and blackish, from the sukang iloko I think. Like a black snake, thats the longganisa that comes from laoag that I remember. We coil it around a frying pan covered with water let it boil till it dries up and let it fry in it its own oil. Then cut it up, surprisingly its easy to cut after crunchy and YUMMY!!! It tastes like vigan longganisa to none ilocano’s but somehow a lot different…

2. Did you notice that what they call “bagnet”, is called “chicharon” in Laoag (actually with their accent it sounds more like chichiron.. hahaha)?

I miss these things… wish the old days were back.. when people from the province would visit and always arrive with boxes and/or bayongs of native vegetables ( as in the mini eggplants, tomatoes, sitaw, okra etc. which are really cute it looked like toys…)and the longganisa, chicharons and ooh the live chickens…lol