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+====== Cordillera Cuisine ======
+==== Pinikpikan ====
+A ceremonial chicken dish in which the bird is traditionally tapped before cooking, believed to improve flavor and texture. It is simmered with ginger and sometimes smoked meat. [([[https://www.youtube.com/watch?v=rWvRZA4jzpg|YouTube]])]
+==== Etag ====
+Salt-cured and sun-dried pork, aged for weeks or months. Often added in small amounts to soups for depth and preservation. [([[https://www.tiktok.com/@historishhh/video/7282724463257324801|TikTok]])]
+==== Inasinan ====
+Salt-preserved meats, especially pork or beef, reflecting the upland need for long-term storage in cooler mountain climates. [([[https://www.facebook.com/groups/1090878862872881/posts/1099078608719573/|Facebook]])]
+==== Kiniing ====
+Smoked pork prepared over low fires for extended periods. The smoke both preserves and flavors the meat. [([[https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/kiniing-2/|Fondazione Slow Food]])]
+==== Tinola with Etag ====
+A regional adaptation of chicken tinola enriched with etag instead of fresh meat, lending a deeper, smoky character. [([[https://cooking.umamidays.com/chicken-tinola/|Umami Days]])]
+==== Pinuneg ====
+A blood sausage made from pig’s blood mixed with herbs and fat, stuffed into casings and boiled or grilled. [([[https://www.instagram.com/reel/DLpXkctzu9r/?hl=pl|Instagram]])]
+==== Watwat ====
+Boiled pork served simply with salt or fermented dips, often prepared during communal feasts or rituals. [([[https://www.threads.com/@lei_nore/post/DPnnpk6juOG/watwat-is-a-communal-practice-of-sharing-boiled-porktypically-served-during-sign|Threads]])]
+==== Tapey ====
+A fermented rice wine made from glutinous rice and local starter cultures. It plays an important role in social and ceremonial gatherings. [([[https://www.tasteatlas.com/best-rated-rice-wine-in-southeast-asia|Taste Atlas]])]
+==== Kintoman Rice Preparations ====
+Heirloom red rice cooked plainly to accompany savory dishes. Its nutty flavor reflects traditional terrace farming. [([[https://www.facebook.com/bells.ireland.1/posts/nabanglo-daytoy-kintomannabayag-hanak-nangan-kastoyred-rice-kintuman-kintuman-re/1618229309495369/|Facebook]])]
+==== Ube and Root Crop Stews ====
+Various upland stews featuring sweet potato, taro, or yam, often cooked without strong spices. [([[https://tastecooking.com/ube-taro-bene-imo/|Taste]])]
+==== Linapet ====
+Sticky rice cakes wrapped in banana leaves and filled with sweet or savory ingredients. [([[https://theunlikelybaker.com/suman-recipe-filipino-sticky-rice-cake-banana-leaves/|The Unlikely Baker]])]
+==== Fern and Wild Greens Dishes ====
+Foraged plants such as fiddlehead ferns sautéed or boiled, reflecting reliance on mountain biodiversity. [([[https://foragerchef.com/how-to-identify-and-cook-fiddlehead-ferns/|Forager]])]
+==== Binnadang ====
+Salted and preserved game or pork, sometimes smoked, emphasizing traditional hunting practices. [([[https://www.youtube.com/watch?v=U7Am6dSVRo0|YouTube]])]
+==== Boiled Camote with Salt ====
+A simple staple meal of sweet potatoes, eaten plain or with preserved meat. [([[https://beyondmeresustenance.com/savory-mashed-sweet-potatoes/|Beyond Mere Sustenance]])]
+==== Kapi (Fermented Soybean Condiment) ====
+A pungent fermented soybean paste used sparingly to flavor soups and vegetables. [([[https://www.researchgate.net/publication/228351446_Volatile_compounds_of_vegetarian_soybean_kapi_a_fermented_Thai_food_condiment|Research Gate]])]
+{{tag>food culture geography}}

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