The name told you so. This bibingka is like any bibingka but unlike other bibingkas, this bibingka has this extra special in it – Abnoy na itlog or rotten duck eggs! Yep, bibingkang abnoy are made from fertilized duck eggs that did not fully developed and as it rots inside, it emits a foul odor. The “disreputable” counterpart of balut. But trust Pateros, bibngka na abnoy dipped in vinegar sure tastes like oh – so – yummy! So if your all prepped for a different kind of gastronomical blasts make sure to try this one. Humpy Dumpty would be so proud.
Something is lurking in this street of San Pedro, Laguna. Haunting every food advents with its taste, this monster is surely terrifying – or appetizing. Meet Pancit Maciang! What makes this pancit quite memorable? Well, its the same pancit bihon we Filipinos love tossed with fried glizzard or proben, topped with a fried egg (sunny side up) and an avalanche of ketchup. And with its partners in crime – toasted buns and a bottle of soda this meal will surely fill your hungry tummies without burning your pennies. Throw up some 30 pesos and be haunted too. (Warning: this dish may not be suitable for very health conscious eaters, strong self temperance is advised.)
SOUP NO. 5
Beef penis and testicles are washed and cleaned, then scalded in boiling water. The genitalia are then cut into pieces and set aside. Various other ingredients such as pork or chicken, ginger, and vegetables are combined in a stock pot with the beef penis and testicles, covered with enough water and simmered until tender. It is then seasoned with salt or pepper and served hot. It is believed to have the physical attribute same as a bull’s.
The pinikpikan style of chicken preparation goes back generations. Before being eaten, the chicken is sacrificed to ancestral spirits in exchange for blessings. Your guide book will have you believing it’s a freaky chicken-beating ritual. Closer to the truth: the chicken’s wings are held together above its back while its body is tapped with a stick. Surely this is uncomfortable for the chicken, but to describe this as a “beating” is a tad extreme.
This is a stew of goat or beef offal (that’s the innards) with bile (digestive juices) to give it a bitter flavor. Originally from the Ilocos region, the stew has a greenish hue from the bile and is flavored with onions, garlic and mild chilli peppers. It derives its name from “pait” meaning bitter. It is most popular among Ilocanos, who are well-known for maximizing possible food sources for their cuisine, including innards.
Ilocanos have a penchant for something fetid and stinky, like the ever-gratifying bagoong (shrimp paste and halubaybay). They love fermented rice (burong kanin) on their fried fish or boiled eggplant. They just love to munch fresh shallots with their tomatoes or chopped radish (which has an equally unpleasant smell). Tuyo (dried fish) is their breakfast staple. They delight at the stomach-churning warek-warek. The real warek-warek, which my late uncle loves, is actually a concoction of an offensively bitter juice of half-digested grass meal which can be found in the stomach of a goat, mixed with either the half-cooked and grilled goat’s testicles or goat skin and other spices like shallots. So what does this have something to do with an Ilocano dish called poqui-poqui? …
Having been to Vigan one time made me experience the real Ilocano cuisine–of course one of them is poqui-poqui. It is just actually commonly known as ensaladang talong (eggplant salad). “
And that wrapped up our list. Gather your strength, hold your appetites close and may be you’ll have the time of your lives.
May the said odds be ever in your flavor.