ginisa a kamatis ken lasona iti bugguong, sautéd tomato and onions in bugguong

Besides having kamatis as a perfect kilawen, that is the Ilokano way, being the "K" in the famous "KBL" or Ilokano's own version of the Mexican salsa, raw kamatis with bugguong and lasona (preferably the small, "native" Ilocos variety ones), well, tomato is also preferred and prepared in various ways, raw or cooked.

One of my favorites being that of the ginisa a kamatis. And of course, and still, together, with its loyal pair: bugguong & lasona. When I say bugguong, I equally consider both nabugguong a lames (salted fish/fish fermented in salt) and nabugguong nga aramang (salted shrimp paste). Fish and shrimp. For bugguong nga aramang (which by the way defines the Tagalog pakbet), it's also perfect for KBLs especially with young lasona with sweet and tender stems and leaves. I usually buy only bugguong-aramang for this purpose, and for my ginisa a kamatis.

Naigisa a kamatis ken lasona, with bugguong nga aramang.

Making this kind of appetizer dish is just so simple and easy. You sauté in oil some garlic and the lasona of course, brown and caramelize it (optionally, you can add some ginger). Then put in the bugguong-aramang (or the bugguong-lames juice if it is so), put in just a little amount of it to moderate saltiness (you can add more later to taste if the saltiness is enough for you). Stir-fry quickly and evenly, the unbearable aroma of its being bugguong will surely be so intimidating, demanding, right now as you stir it up, making you hungrier. Then add the sliced tomatoes. stir quickly and evenly, then simmer a bit. Add a pinch of sugar if you prefer, or some teaspoonfuls of tomato sauce and/or tomato catsup, optionally, to thicken it. Add some cracked peppercorns or spice it with a dash of chili powder. Do not overcook it or it becomes overly soggy and soupy and inconsistently sour. Some prefer it with more broth and add water to cook. I like it with minimal and thick sauce-like broth. Your ginisa a kamatis will be soupy if you don't remove the seeds. Removing of the seeds is optional for you, as varieties of tomatoes vary, some has watery seeds. I remove the seeds as necessary, if it's too watery.

When done, the end result would be as lovely as this:

Absolutely gorgeous! as Jamie Oliver would have to exclaim if he himself have ever tasted, and cooked, this thing of gastronomic beauty:

The fusion of saltiness, sourness, sweetness, great flavor and aroma, is a real bliss and blessing as you consume your steamed rice and main dishes with it.

Another ginisa a kamatis, no young lasonas this time, and it's equally good and delicious:

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dinengdeng a saba! banana/plantain stew

You might be surprised to know that saba (saging na saba, the dippig variety, plantain, banana) can also be made into a hearty dinengdeng! Well, it is, really, and I'm cooking it every time I fancy or when I terribly miss my mother's dinengdeng a saba which we often partake when I was still in Nueva Vizcaya. Folks here in Cagayan seem unaware that dippig a saba can be cooked as a masida (ulam, viand) or as dinengdeng. Most know only of its culinary significance in its ripen state as a kind of souring or sweetening agent in a lauya (boiled pork or beef). Or only as boiled saba, banana cue, or as a turon, or cooked in molasses/sugar to serve as an ingredient in halo-halo.

An Ilokano dinengdeng a saba with marunggay leaves.
(click on photo to enlarge)

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kaimito, star apple milky summer delight

Kaimitos for sale in the Tuguegarao City public market.

It's summer time again, and so with some of the seasonal fruits that we so eagerly anticipate. Like kaimito, or star apple (Chrysophyllum cainito). In the Philippines, this is a childhood favorite. As a child who grew in the barrio, you used to feast on this fruit come summer, March and April, where it fully ripens to its so-sweety and so-milky goodness, the purple ones and the greenish-white ones. Never mind if its sticky latex builds a thin "mustache" around your lips, you climb the tree to pick the sun-ripened fruit, taking care not to fall or break its brittle branches laden with numerous balls of delight. Or shoot them with a palsiit (slingshot). Or pick them down with a long bamboo pole.

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pinakbet a paria, bitter melon stew

Here's another bitter dish that defines the Ilokano, and what else but the paria itself and this is done with a famous Ilokano "brand"--pinakbet. Yes, pinakbet a paria, the bitter bitter melon made into pinakbet. This is one Ilokano dish that's somehow a test to prove one's mettle on "enjoying" what's bitter is better. This is real bitter, and genuine Ilokano bitterness aficionados prefer it this way. Just as they love the wild version of it. Just as they love papait as is.  This is it, when you want a really bitter intake. But mind you, after the bitterness, there's this inevitable sweet aftertaste courtesy of its condiments, the tomatoes, onions, ginger, garlic, and of course, bugguong!

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