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+====== Cagayan Valley Cuisine ======
+==== Pancit Batil Patung ====
+A hearty noodle dish from Tuguegarao topped with sautéed ground beef, vegetables, and a whole fried egg (“patung,” meaning “placed on top”). It is accompanied by a separate bowl of savory beef broth and a sharp vinegar dip. [([[https://www.facebook.com/groups/247179676921743/posts/1027721758867527/|Facebook]])]
+==== Chicharabao ====
+Carabao-hide chicharrón, deep-fried until airy and crisp. Unlike pork cracklings, this version has a lighter, almost brittle texture and reflects the region’s agricultural dependence on water buffalo. [([[https://www.seriouseats.com/the-nasty-bits-how-to-make-chicharrones-recipe|Serious Eats]])]
+==== Pansi Cabagan ====
+A local noodle variant from Cabagan town, thicker and slightly chewy, traditionally served simply with meat and vegetables rather than heavily sauced. [([[https://www.tasteatlas.com/pancit-cabagan|Taste Atlas]])]
+==== Inatata ====
+A festive rice cake made from glutinous rice and coconut milk, steamed in layers and often colored in soft pastels. It is especially associated with town celebrations. [([[https://www.youtube.com/watch?v=f5aq0iZuNns|YouTube]])]
+==== Tupig Cagayan ====
+A variation of the grilled sticky rice cake wrapped in banana leaves, with a stronger coconut flavor and a darker char from longer roasting. [([[https://cinnamonsnail.com/tupig/|Cinnamon Snail]])]
+==== Pinataro (or Pinapaitan na Itawes) ====
+A riverine dish of fish or meat simmered with ginger and bile, producing a characteristic bitterness that echoes northern Luzon taste preferences. [([[https://ejournals.ph/article.php?id=2338|eJournals]])]
+==== Uvud (Banana Pith Dish) ====
+Grated banana pith mixed with ground meat or fish and steamed or sautéed. It demonstrates the valley’s tradition of maximizing plant resources. [([[https://outoftownblog.com/batanes-dishes-and-local-food-experiences/|Out of Town Blog]])]
+==== Sinanta ====
+Small river fish simmered in vinegar, garlic, and onions until the bones soften. The dish functions both as daily fare and as a preservation method. [([[https://www.tiktok.com/@hungrycakes2x/video/7345327783960186155|TikTok]])]
+==== Minanok ====
+Native chicken slowly cooked with vinegar, ginger, and local spices. The meat is leaner and firmer than commercial poultry, reflecting backyard farming practices. [([[https://www.facebook.com/hungrymomcooking/videos/ginataang-manok-chicken-stew-in-coconut-milk/3771265559856538/|Facebook]])]
+==== Ginataang Alimasag sa Ilog ====
+River crabs stewed in coconut milk with chili and leafy greens, blending inland river life with tropical flavors. [([[https://www.allrecipes.com/recipe/276743/ginataang-alimasag-crabs-in-coconut-milk/|Allrecipes]])]
+==== Binalay ====
+Sticky rice mixed with coconut and sugar, wrapped tightly in banana leaves and boiled. The elongated shape makes it portable for fieldwork. [([[https://globaltableadventure.com/recipe/coconut-sticky-rice-in-banana-leaves-lemang/|Global Table Adventure]])]
+==== Nilupoy ====
+Mashed root crops such as cassava or sweet potato combined with coconut and sugar, shaped into small rounds and wrapped in leaves. [([[https://www.instagram.com/reel/DNNKGsCOpFc/|Instagram]])]
+==== Binallay ====
+Glutinous rice cakes filled with sweet coconut or peanut mixtures, wrapped in banana leaves and tied with string before boiling. [([[https://rezelkealoha.com/binallay-recipe/|Rezel Kealoha]])]
+==== Dinakdakan nga Isda ====
+A fish-based version of the northern grilled-and-chopped preparation, dressed with vinegar and aromatics, highlighting the valley’s freshwater catch. [([[https://www.kawalingpinoy.com/dinakdakan/|Kawaling Pinoy]])]
+==== Kapeng Barako ng Lambak ====
+Strong, dark-roasted coffee consumed thick and unsweetened in rural homes, reflecting the valley’s agricultural self-sufficiency and preference for robust flavors. [([[https://perfectdailygrind.com/2017/01/kapeng-barako-can-this-filipino-coffee-varietal-be-third-wave/|Perfect Daily Grind]])]
+{{tag>food culture geography}}

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