How to make pandesal..
Deningding specialty in Ilocano region, fried fish and with saloyot and season with fish sauce balayan. More details go to or visit Lutong Pang Pamilya websiteINGREDIENTS:5 pcs fried fish1 inch ginger, sliced1 onion, chopped3 medium tomatoes, sliced3 tbsp bagoong isda1 bundle string beans, sliced 3inches long1 cup saluyo t (jute leaves)1 pack spinach leaves or Malungay leaves2 cups waterfish sauce or sea salt DIrection:Pour water in the pot and bring to a boil.Add the onion, ginger and tomatoes. Boiled covered for 4-5 minutes.Add the bagoong isda and continue cooking for 3mins.Add Squash, okra and string beans. Cook in medium heat for 7-10 minutes or all vegetable are done but not over cooked .Drop fried fish and simmer for 3minutes.Turn of the heat and add Malunggay or spinach..
Lechon paksiw using a leftover Lechon and Lechon sauce, cooked like adobo with vinegar, soy sauce and bay leaf . It can stay preserve for few days. It is a popular recipe to be prepared the day after the festival or after Barrio Fiesta. the word “LECHON” come from Spanish word meaning suckling pig that is roasted. “Paksiw” meaning cook with vinegar // ..