Culinary Delights of Agno

A trip to Agno is always a treat because of fresh seafood, vegetables and fruits in season that the town has in abundance to offer. In this short series we will see a sampling of the typical Agnoan cuisine such as "ar-arosep" with tomato slices dipped in Lingayen-made "bagoong" or fish sauce; "dinengdeng," "tinono nga ikan," "adobong talaba," and "dinardaraan," with papaya and chico to end the meal.
Pictures courtesy of Dr. Leslie E. Bauzon, Professor, University of Tsukuba, Tsukuba-shi, Ibaraki-ken,Japan 305-8572 and Dr. Aurora F. Bauzon, Professor of Pediatrics, Faculty of Medicine and Surgery, University of Santo Tomas, Manila













 

 

 

 

 

 

 



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 









"Ar-arosep" is a mini grape-like seaweed that is rich in iodine and other minerals; it is best eaten with chopped tomato and Lingayen-made "bagoong" or fish sauce. "Dinengdeng" is also called "inabraw" and is a stew of vegetables in season like string beans, eggplant and sweet potato tops cooked in "bagoong" and topped with fried or grilled milkfish. "Tinono nga bangus" is grilled milkfish wrapped in banana leaves and stuffed with tomato slices as well as chopped onions, then dipped in "bagoong" with "kalamansi" juice laced with crushed red chili. "Adobong talaba" is a dish of oysters sauteed with garlic, black pepper, tomato slices and laurel leaves. "Dinardaraan" is the sticky rather than soupy Ilocano and Pangasinan "dinuguan" or blood stew cooked in vinegar with pork belly or "liempo" and intestinal organs.













 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 










In this picture we see two other Agno dishes. One is "guinataang tambakol" or skip jack baby tuna fish cooked in coconut milk healthy for the eyes, skin, mouth and nose because of the tuna meat's being rich in Vitamin B. The other is "sinigang na bangus," or sour milkfish stew also called milkfish in sour broth and camote tops. "Sinigang na bangus"  is a soothing, curative and tasty dish anytime of the day all year round. The nutritious bangus comes from Agno and does not have that "muddy palay stalk" taste.

 

 



 

 

 

 

 

 

 

 

 

 

 






 

 

 

 

 

 

 












4. Everything served and delectably savored here is an Agno product, including the rice produced by an Agno tenant farmer as well as the naturally ripened papaya harvested from the backyard.

 

















 

 

 

 

 

 

 

 

 

 

 

 

 

 

 












For merienda or snack in the mid-morning and in the mid-afternoon, Agnoans like to eat "patopat" and "suman." "Patopat" which is "inkaldit" in the Pangasinan language, is a glutinous rice cake wrapped in young coconut leaves removed from their backbone or "tingting" and then cooked in boiling brown sugar called "panocha" or "sinakob." "Suman" is another traditional Filipino glutinous rice cake wrapped in young coconut leaves, buri palm leaves or smoked banana leaves then cooked in coconut milk. This cake made of "malagkit" rice is most fun to eat when eaten with yellow ripe, luscious, and sweet carabao mangoes.














 

 

 

 

 

 



 

 












 

 

 

 

 

 

 







The Agno-made "patopat" and "suman" are refreshingly washed down by "buko" juice laced with tender coconut meat strips or the milk and meat of young coconuts harvested from an Aloleng coconut farm.












 

 


 

 

 

 

 

 

 

 

 

 

 

 

 




 



 

 

 





Agno is a principal producer of luscious and sweet carabao mangoes, the perfect partner for great-tasting locally-made "suman" glutinous rice cake bought from vendors in the Agno public market, hub of commerce in the town.





















 

 

 

 

 

 

 

 

 

 

 

 

 

 



These visitors from Metro Manila, Japan and the United States are pleased to partake of the culinary delights of Agno, and are very grateful to their hosts for their graciousness.









 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 





 
Here the lay photographer puts on record his heartfelt appreciation for and gratitude to families like this one in Agno poblacion whose grace and warmth made his as well as his companions' visit to the town pleasurable and memorable.














 

 

 

 


 

 

 

 

 

 

 









For three days these visitors created memories together with Agnoans who kindly extended hospitality so that they could explore the beauty of Agno, satisfy their craving for local cuisine, and learn about the townpeople's way of life. They will never forget their experience in this town blessed with an attractive natural environment and precious human resource deserving people-centered development maximizing the benefits of growth for the greatest number as well as promoting the dignity and welfare of every individual in society while protecting Agno's precious environmental and cultural heritage. end of slide show
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