SINURSUR, one of the Isnag’s main dish cooked in a fresh bamboo tube and is usually relished with native chilies which gives the distinct flavor to the dish. The main ingredients are mainly eel or kiwat, poultry and vegetables.
PINALATAN, a dish either fish, pork or animal intestines. The main ingredients of the dish are matured pomelo leaves called “palat” and hot chili locally called “tu’rang”. The “palat” is to add a minty aroma to the dish.
SAGKET is the native bagoong(fish sauce) of the people of Apayao. It is usually
prepared from a fish called Palilang, a local specie of Goby. It is preserved for three days for more savoring and aroma.
SINANDILA, a native delicacy made up of glutinous rice dough (linali) and embellished with coconut milk residues (lada) which can be obtained from prolonged cooking . It is called sinandila (from the word “sinan” -like and “dila” -tongue) because it looks like a tongue.
