9 Native Delicacies You Should Taste When in Isabela Province
11 Native Delicacies You Should Taste When in Isabela Province
A trip to Isabela wouldn’t be complete without trying Binallay, a delicious traditional delicacy. Made of sticky rice flour and coconut milk, this sweet sticky rice cake is wrapped in banana leaves and cooked to perfection in boiling water. Enjoyed during special occasions and festivals, Binallay is served with latik sauce for an extra burst of flavor. Don’t miss out on this unique and flavorful treat when in Isabela!
This rice cake (kakanin in Tagalog) is stuffed with latik or caramelized young coconut, steamed and wrapped in fresh banana leaf.
Aling Belen is a household name in the province because of her Longganisa. She started mixing her own version of the Pinoy sausage in 1970. Her personal special recipe makes her Longganisa the best in Isabela.
9 Native Delicacies You Should Taste When in Isabela Province
Melody V. Quilang
ABM-11
Native Delicacies You Must Try in Isabela Province
Isabela Province is where the biggest supply of rice in Northern Luzon comes from. It’s also the biggest supplier of corn in the country, earning its titles “Rice Granary of Northern Luzon” and “Corn Capital of the Philippines.” It’s in the Cagayan Valley region and in the middle of Cagayan Province, Kalinga, Mountain Province, Ifugao, Nueva Vizcaya, Quirino, Aurora the Philippine sea.
Pancit Cabagan is a flavorful and hearty noodle dish that has become a beloved staple in Filipino cuisine. Originating in the town of Cabagan in the province of Isabela, it is named after the place where it was first created. The dish is characterized by its unique combination of ingredients, such as thick rice noodles, pork, shrimp, vegetables, and a savory sauce.
The ingredients are cooked together in a wok, giving the noodles a unique texture and flavor. Pancit Cabagan is considered a comfort food in the Philippines and is often served during special occasions and family gatherings. It is a simple yet delicious dish that will surely please the whole family.
This Ilokano dish has a soup base made of bagoong isda (fermented fish paste) mixed with local vegetables and some grilled or fried fish. It is also similar to Bulanglang and Laswa; the only difference is the addition of fish and fermented fish paste.
Whole glutinous rice that’s a bit sweet and wrapped in small cylinders made of banana leaves are cooked by steaming. They’re tied in batches, ten per batch, and it resembles a magazine of bullets when tied.
Bibingkang Kanin comprises glutinous rice, coconut milk, white sugar, and young coconut meat. It follows simple cooking procedures like steaming the rice, adding the remaining ingredients, then baking it.
Lechon Corder
This dish combines lamb lechon marinated in oyster sauce, lemon juice, and red wine. It’s also the same marinade that will be injected inside the lechon.
Pinataro
This warm dish is a mixture of white sticky rice dumplings and coconut strips. The sticky rice dumplings are served in thick coconut latik cream.