1. Tinapayan – salted fish with fermented rice
2. Dudol –
Photo from PAMOBIETA
Photo from GRACINHAMARCO
3. Tinadtag – looks like crispy bihon noodles shaped in a triangle. It is made of finely ground rice mixed with sugar and fried until it is a crisp golden brown. To make tinagtag, the rice flour is soaked in clean water for a few minutes until it forms a sticky mixture. Then, it is placed in a coconut bowl with small holes, called a pangulayan. Using a circling motion, the cook then lets the mixture trickle through the holes into a pan of boiling oil, traditionally virgin coconut oil, to form a round shape. When the tinagtag is crisp, it is taken out with a wooden ladle called a gagawi, and placed on a tray where it is folded into a wedge shape. This whole cooking process is accompanied by the rhythmic sound of balabad (wooden sticks) drumming on a dabakan (a cask covered with animal skin). (from WikiPilipinas).
Photo from FOODANDCULTURE
4. Panialam
Photo from S-H-E-N-G
5. Bulwa
Photo from PAMOBIETA
6. Tipas
7. Pastil – Rice topped with flaked chicken wrapped in banana leaf
All photos courtesy of MANGUDADATU
8. Plil
9. Kumukunsi
10. Tapay –
11. Tinumis –
12. Wagit –
Photo from: www.thelongestwayhome.com
13. Takembul –