REPORTINGS CAR REGION AND EXTRA INFO

Question 1

a traditional Cordilleran preserved meat, often used as an ingredient in other dishes like Pinikpikan. It is typically salted pork that has been air-dried, smoked, or sun-dried.

Answer 1

ETAG

Question 2

a Cordilleran stew made from fish or chicken, typically cooked with green vegetables. It is a common everyday meal in the region.

Answer 2

INLADIT

Question 3

Ingredients:
Native chicken or fish
Saluyot (jute leaves) or other green leafy vegetables
Ginger
Onion
Garlic
Salt and pepper

Answer 3

INLADIT

Question 4

a traditional Igorot dish, often prepared for special occasions. The preparation involves lightly beating a live chicken with a stick before cooking, a process believed to enhance the flavor of the meat.

Answer 4

PINIKPIKAN

Question 5

Ingredients:
Native chicken
Salt
Etag (fermented or salted pork)
Ginger
Water
Green onions
Sayote (chayote)

Answer 5

PINIKPIKAN

Question 6

Similar to Etag

Answer 6

KINI-ING

Question 7

is a type of blood sausage popular in the Cordillera region. It is usually made from pork blood, meat, and spices.

Answer 7

PINUNEG

Question 8

Ingredients of Pinuneg

Answer 8

Pork blood
Ground pork
Salt and pepper
Onion
Garlic
Small intestines (for casing)

Question 9

another preserved meat from the Cordilleras. It is typically smoked beef or pork, prepared by curing the meat with salt before smoking it over a fire for preservation.

Answer 9

KINUDAY

Question 10

A rice cake dish from the Kalinga province, usually served during special occasions like festivals or weddings.

Answer 10

INANCHILA

Question 11

a spicy vegetable dish from the Tingguian tribe of Abra. It usually consists of bamboo shoots and is flavored with chilis, snails, or other meat.

Answer 11

BINUNGOR

Question 12

ingredients of Binungor

Answer 12

Bamboo shoots
Native snails or pork
Chili peppers
Onion
Garlic
Tomatoes
Salt and pepper