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This is a native course cooked in a young bamboo stem. It is mixed with either atang (gabi leaves and stalk), tuka (frog), iwa (eel), palilang (goby, a species of fish), tangingi (bean pods) and other combinations and enjoyed best with lots of sili.
(c) @sherylanneflorence / instagram.com
Sagket is the native bagoong of the people of Apayao made by preserving palilang for a number of days and eventually cooked with sili and vegetables.
Serve as an appetizer, pinaltit is ground pork cooked with coconut milk, chilli powder and pomelo leaves cut in thin strips.
(c) @mampachi / instagram.com
Found in rivers and creeks, agurong are mollusk with elongated spiral shell often cooked with coconut milk and vegetables.
(c) @kaishanequirante / instagram.com