Bagnet, the Ilocano version of the Lechon Kawali. This "Bagnet Salad" is deep fried pork meat placed in a sinublan (a very large iron pot) to boil, then submerged in brewing oil until bubbles begin to appear while its skin hardens and begins to pop. About 20 minutes after the meat was taken out from the frying pot, the process is repeated until the skin pops further. One of my personal favorites from Ilocos Norte. This costs P357 ($8.15).
Tinuktok is crabmeat wrapped in taro (gabi) leaves and coconut milk. The tinuktok that we know hails from Bicol and the Visayas and makes use of shrimp instead of crabmeat, and wrapped in triangles instead of Juanita's rectangular dish. Sumptuous nevertheless. This costs P225 ($5.10).
Maya-Maya sa Miso is P385 ($8.75) and is seasoned according to your sour taste. This variety of sinigang is really Red Snapper in Tamarind and Soy Bean paste broth. This is the Philippines' sour-flavored stew associated with the tamarind (sampalok) which originated from the tagalog regions (particularly Laguna). Before serving it, someone would bring a cup and ask if this was sour enough - or not!
Pinoy Ratatoy is the local version of the French's ratatouille, a traditional French provencal stewed vegetable dish which originated from Nice (its full name: Ratatouille nicoise). Juanita's version is a sauteed traditional tuyo (dried fish) with fresh tomato, eggplant and herbs. This one costs P200 ($4.50).
Chicken Teriyaki - broiled slices of chicken meat is cooked in tare or sweet soy sauce marinade. This costs P287 ($6.50).
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