The Ilokana In Me

Papang and Me 

My heritage is a mixture of different races and colors which makes me almost the same as everybody.  I am not sure if there is such thing as pure blood anymore. 

 

The genetic make-up of the  Ilocanos, Ilonggos and Indians has made me an "FBI"  hyper breed which is probably why my skin color is quite different from the usual shade of brown.  

I had no plans of cooking this weekend yet I found myself buying local vegetables as I loiter around the public market.  It started with the tiny amargozo which I think is a native variety; then, tiny green eggplants and I added okra to complete the combo.  

The universe wants me to start on the resolution I have made last May and I can still vividly remember myself saying "I want to explore the Ilocandia cuisine since it is a part of my  heritage" to a friend who enjoys gastronomical experimentations as much as I do. 

 

"Pinakbet"  from the term "pinakibit" is one of the famous dishes of Ilocos.  As I was chopping the vegetables, I can recall my best friend scolding me for not eating such dish where in fact it is almost as the same as Laswa (an ilonggo fare), only without the soup.  

My resentment over the ampalaya was due to the time when I was forced to bite through the bitterness.  Bitter memories, indeed!  It was only in Palawan that I was able to appreciate this shriveled fruit  served ensalada style.  In Bacolod, Mamang made a twist in the usual recipe by using balsamic vinegar, rosemary and pineapples.  I still have to ask her the step by step procedures because I can't copy the taste.  

I know I am missing some ingredients and finding a good ginamos is another thing that I have to learn.  I only have fresh hibe for the flavor, three native vegetables and the usual garoto (garlic, onions, tomatoes). My only wish is for Papang to guide me as I do justice to his Ilocano legacy.   

So my first Pinakbet dish did not look like the typical pakbet that I grew up with.  I committed "the perils of too much"  on the hibe and "the perils of too little" on the veggies.  Overall, it is still palatable but not to my standards.  Good thing, it goes well with bangus lamayo.  
 

My frustration has motivated me to go deeper into my heritage and serve a mouth-watering dish worthy enough for me to say "I am Italiana - Itang Ilokana".