HMPE 2 Philippine Regional Cuisine

1st Semester, AY 2022-2023

October 25-November 04,2022

Module 5: REGION 2-CAGAYAN VALLEY

Overview

This module will give you information covering the main points of Region 2
Cuisine. Food culture, traditional methods of cooking, preparation and taste variation
will be highlighted.

Learning Outcomes

At the end of this module you should be able to:

1. Explain the food culture and history of the Region 2 Cuisine;
2. Identify and prepare delicacies of Region 2;
3. Determine the food that are available and explained why those particular foods
are prevalent; and
4. Describe how each cuisine are being processed and prepared.

Let Us Explore

REGION 2
Cagayan occupies the northeastern tip of the Philippines, bounded by the Batanes
Islands on the north, the Philippine Sea (Pacific Ocean) on the east, Isabela Province on south
and the Cordillera mountain ranges on the east, Isabela Province on the South, and the
Cordillera mountain ranges on the west, Cagayan has a total land area of 9,002.70 sq. km. It is
just about 480 kilometers north of Manila. It is just about 480 kilometers north of Manila. It is
strategically located near the growing tigers of South East Asia like Singapore, Thailand,
Vietnam, South Korea and even Hongkong and Japan. It is about 2,730 kilometers south west of
Tokyo, Japan or only 570 kilometers south of Kaoshiung, Taiwan.

Prepared by Melody B. Belgado

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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

Region 2 is composed of five provinces, namely: Batanes, Cagayan, Isabela, Nueva

Vizcaya, and Quirino. Its regional center is Tuguegarao City. Cagayan is composed of 4 cities, 90
municipalities, 5 provinces, and 2,311 barangays.
English and Filipino are widely used and spoken in Cagayan. Predominant local
languages are Ilocano, Ybanag, Ytawes and Malaueg. Pangasinense, Maranao and other dialects
are also used in some areas where migrants abound. Majority of the Cagayanos can speak at
least two of the local languages and good command, or at least a working knowledge, of the
English language
The Region is composed of five provinces:
 Batanes- Capital: Basco
 Cagayan- Capital: Tuguegarao City
 Isabela-Capital: Ilagan City
 Nueva Vizcaya-Capital: Bayombong
 Quirino-Capital: Cabarroguis

CAGAYAN

 Capital: Tuguegarao City

 Founded 1581
 Land of Smiling Beauty
 Cagayan a short name of term “Catagayan”, the place where the tagay grows”
 Tagay- A plant that grows abundantly in the northern part of the province.
 The province could have gotten its name from the Ilocano word carayan or “big
river” referring to the Rio Grande De Cagayan, the longest river in the country.

ECONOMY
 Agricultural products are rice,corn, peanut, beans and fruits.
 Fishing various species of fish from the coastal towns is also undertaken.
 Woodcraft furniture made of hardwood, rattan, bamboo, and other indigenous
materials are also available in the province.
 Livestock products include cattle, hogs, carabaos and poultry.

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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

CAGAYAN FAMOUS CUISINE

Pancit Batil Patung

This iconic noodle dish that originated in

Tuguegarao City is made of fresh miki noodles topped with
poached egg and assorted toppings like sautéed meat,
bean sprouts, vegetables and chicharon.

Carabeef longganisa and Tapa

Carabao meat is really considered a staple protein in

the whole of Cagayan Valley and is used in various meat
products. Two popular meat-based products include
carabeef tapa (dried or cured beef) and carabeef
longganisa (smoke-cured sausage).

Chicharabao

Carabao chicharon is a
type of crackling made of
carabao skin produced by
Carne Ybanag, one of the
members of the Lighthouse
Cooperative. Unlike the typical
fried pig skin variant, carabao
chicharron resembles puffy, crisp, and airy cracklings. This
popular souvenir item that’s comes in regular, garlic, and
spicy flavors, is best dipped in vinegar and paired with
beer as bar chow.

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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

Carabao Milk Candy

Tuguegarao is also famous for its sweets that make

use of carabao milk like pastillas or carabao milk candy.
Unlike the soft type of pastillas, the local carabao milk
candy comes in the form of chewy rectangular chips.
Various candy makers from Tuguegarao City, including
Teaño Alcala, Dairy East, Alcala Sweets, and Segovia’s
Finest, specialize in milk candy. You can find
their products in souvenir shops across the province

ISABELA

 Capital: Ilagan
 Founded May 01,1856
 Located on the rightmost part of the Northern Luzon facing the Pacific
Ocean and comprising parts of the Sierra Madre.
 Second largest province in the Philippines in terms of area next to Palawan
 Queen Province of the Philippines
 Rice Granary of the North
 Richest Province in Cagayan Valley
 Most populated province in Cagayan Valley
 One of the provinces which is often hit by typhoons due to its location.
PEOPLE IN ISABELA
 Ilocano-are the most prominent groups (ethnic)
 Ibanag and Tagalog
 Gaddang, Paranan,Yogad
ECONOMY
 Richest in Cagayan Valley
 Cagayan has much to offer visitors: beachs, swimming, snorkeling, skin
diving, fishing in the river and the sea, hiking in primeval forest,
mountain-climbing,
Prepared by Melody B. Belgado archaeological sites, the remarkable collection of
Thisthe provincial
material museum,
has been the Callao
prepared Caves and many.
and communicated to you by or on behalf of
 Tourism focuses mainly in the two cities Santiago City purposes
Palawan State University - CCRD Narra for educational and Cauayanonly.City
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and its surrounding area with the Presence of Magat Dam Tourism
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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

ISABELA FAMOUS CUISINE

Pancit Cabagan

The thin Miki noodle recipe is garnished with

pork lechon carajay, pork or chicken liver, vegetables, and
quail eggs.

Binallay

A native suman delicacy of the province made of

sticky rice flour and wrapped in banana leaves. Binallay is
cooked in boiling water until done then serve with latik
sauce.

Moriecos
This rice cake (kakanin in Tagalog) is stuffed with
latik or caramelized young coconut, steamed and wrapped
in fresh banana leaf.

Dinengdeng
This Ilokano dish has a soup base made of bagoong
isda (fermented fish paste) and mixed with local
vegetables and some grilled or fried fish. It is also similar
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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

to Bulanglang and Laswa, and the only difference is the

addition of fish and fermented fish paste.

Inatata
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 Kakanin

Bibingkang Kanin is made

of glutinous rice, coconut milk,
white sugar, and young coconut
meat. It follows simple cooking
procedures like steaming the
rice and adding the remaining
ingredients, then baking it.

NUEVA VIZCAYA

 Capital: Bayombong
 The gateway to vast Cagayan Valley Region.
 Has a total land area of 4,378.80 square kilometers
Prepared by Melody B. Belgado
 Composed of 15has
This material Municipalities
been prepared and communicated to you by or on behalf of
People ofPalawan
Nueva Vizcaya
State University - CCRD Narra for educational purposes only.
 Igorot, Ifugaos, DO
Isinaits,
NOTIlongots and Aetas
REPRODUCE OR COMMUNICATE.
Tribe
 The Gaddangs and Malaats PSU – CCRD Narra| 6 / 11
Migrants
 Ilocano, Tagalogs, Pangasinenses, Kapampangans, and others
 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

NUEVA VIZCAYA FAMOUS CUISINE

Crispy Abal-abal (Salagubang Beetle) kakanin (rice cakes)

BATANES

 Capital: Basco
 Located between the Babuyan Islands (belonging to Cagayan Province) and
Taiwan.
 The people of Batanes are called Ivatan and share prehistoric cultural and
linguistic
 Three largest Islands are:
Itbayat, Sabtang and Batanes
PEOPLE OF BATANES
 The People of Batanes are called Ivatan and share prehistoric cultural and
linguistic commonalities with the Babuyan on Babuyan island and the Tao
people of Orchid Island.
ECONOMY
 Ivatans are farmers and fishermen.
 Others are in the government and services sector.
Prepared by Melody B. Belgado
Ivatans also plant camote (sweet potato), cassava, gabi or tuber and a
This material has been prepared and communicated to you by or on behalf of
unique
Palawan Statevariety of white
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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

BATANES FAMOUS CUISINE

UVED

Called as ‘tabtab‘ in Sabtang

(one of the 3 inhabited islands in
Batanes), uved or uvud is one of
those Ivatan comfort food.

It’s basically made of finely-grated corm (which is found at

the base of a trunk of a banana plant) that’s mixed with ground
meat (beef or pork), and minced fish. Afterwards, it is seasoned
with onion, garlic, salt and pepper. This will be rolled into balls or
served as is and can either be with or without its broth.
.
Dibang
A common fish that you will find in the islands is dibang or flying
fish. To date, it has different variations (other than simply frying it
as is), such as:
 Lataven – are you familiar with kinilaw-style of preparing
fish meat in the Philippines or simply, ‘ceviche’? If yes,
then lataven is very similar to this. Dibang (or any kind of
fish) is drenched in vinegar and calamansi juice, as well
as mixed with minced ginger, onions, and salt.
 Maytahes (one-day-old) – after the fish is cleaned and opened up, it will be marinated in
salt, vinegar, and garlic and then laid out under the sun for a day to dry.
Vunes
This is made of preserved gabi (taro) stalks which
could technically last for years.
As a typical Batanes food, the gabi stalks are first
soaked in water. Afterwards, it will be cut and minced and
then cooked together with pork and patola (or sponge
gourd).

Root Crops
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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

The Batanes Islands are abundant with root crops, namely:

The Batanes Islands are abundant with root crops,
namely:
 Wakay (sweet potato)
 Dukay (yam)
 Uvi (another type of yam)
 Sudi (taro)

Supas
Always a staple during fiestas or
festivals, supas or balencyana (as called in Itbayat
Island) is rice cooked in turmeric pulp (yellow ginger)
that’s often mixed with garlic and pork.

QUIRINO

 Capital: Cabarroguis
 Land-Locked province in the Philippines located in the Cagayan Valley Region
in Luzon.
ECONOMY
 Rice and corn as major crops.
 Small scale industries like furniture making, basketry, rattan craft and dried
flower production are prevalent.

QUIRINO FAMOUS CUISINE

Tapuy (Rice Wine) Pancit Batil Patung

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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

Let Us Wrap Up

The Cagayan Valley region, otherwise known as region II, is located at the northern tip of the
Philippines and is composed of five provinces: Cagayan, Isabela, Nueva Vizcaya, Quirino, and
Batanes. Its capital is Tuguegarao City and is located at the northeastern part of the of Luzon.
Cagayan, not to be mistaken from the city in Mindanao named Cagayan de Oro, also includes
the Babuyan Islands to the north.

Among its many features, Region II is also known to be the country's tilapia capital (species of
cichlid fishes from the tilapine cichlid tribe), as well as the country's rice and corn granary
because of its fertile lands.

People say that although the Cagayan might lack commercial sources, its people, known as
the Ibanag, Ybanag, Ybanak ,Ibanak or simply the Cagayanos, will be able to survive through
tough times not only because of the region's abundant resources, but because of the flair of its
people for making delicious delicacies.

Let Us Assess

Laboratory No. 2 (Actual Cooking)

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 HMPE 2 Philippine Regional Cuisine
1st Semester, AY 2022-2023
October 25-November 04,2022

Choose and prepare one (1) dish from any of the listed provinces in Region 2. From the
chosen dish, list its ingredients, the procedure of cooking, take a 2-3 minute video while
cooking, as well as plating.

References

References
Books/Journal/Magazine/Proceedings
Noel Young,.2007. Great Regional Dishes

Electronic References retrieved from:

www.slideshare.net

Icons Used retrieved from:

fnbreport.ph
yelp.com
flickr.com
picuki.com
facebook.com

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