問題一覧
1
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth
Sinanta
2
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
3
The local flying fish, it can be cooked kinilaw style, or what the locals call lataven, where the fish is drenched in vinegar and calamansi juice then grilled to a delicious burn and served with mixed vegetables on the side.
Dibang
4
They stock it in a pot for years, it tastes better as time goes by
Palek/sugarcane wine
5
Wakay is the Ivatan name for sweet potato. It’s a sweet dessert best for eating after meal or as snack
Wakay Salad
6
Is a delicacy in Batanes. It is also the world’s largest invertebrate. To prepare it, locals would steam it in coconut milk and allow the crab’s natural flavor.
Coconut crab
7
Similar to pastillas but with a chewy consistency, these sweets are made from carabao milk
Carabao Milk Candy
8
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
9
Fermented fish paste that is used as a condiment. It has a strong smell but adds depth of flavor to many dishes
Bagoong
10
Chicharon made of carabao skin instead of the usual pork skin. It is as crispy and chewy yet less health threatening than the pork variety.
Chicharabao
11
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
12
A briny seafood dish made from seaweed, native to the region and offering a distinctive salty flavor
Lumot
13
Pork sausage recipe with a distinct twist from the traditional version, using ground carabao beef, garlic, salt, black pepper, and cane vinegar, resulting in a unique flavor.
Ybanag Longganisa/Carabeef
14
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
15
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth.
Sinanta
16
Incorporates miki noodles, minced carabao/pork/beef, poached egg, chopped onions, and carahay. It is typically paired with batil soup
Pancit Batil Patung
17
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth
Sinanta
18
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
19
The local flying fish, it can be cooked kinilaw style, or what the locals call lataven, where the fish is drenched in vinegar and calamansi juice then grilled to a delicious burn and served with mixed vegetables on the side.
Dibang
20
They stock it in a pot for years, it tastes better as time goes by
Palek/sugarcane wine
21
Wakay is the Ivatan name for sweet potato. It’s a sweet dessert best for eating after meal or as snack
Wakay Salad
22
They stock it in a pot for years, it tastes better as time goes by
Palek/sugarcane wine
23
Is a delicacy in Batanes. It is also the world’s largest invertebrate. To prepare it, locals would steam it in coconut milk and allow the crab’s natural flavor.
Coconut crab
24
Similar to pastillas but with a chewy consistency, these sweets are made from carabao milk
Carabao Milk Candy
25
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
26
Fermented fish paste that is used as a condiment. It has a strong smell but adds depth of flavor to many dishes
Bagoong
27
Chicharon made of carabao skin instead of the usual pork skin. It is as crispy and chewy yet less health threatening than the pork variety.
Chicharabao
28
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
29
A briny seafood dish made from seaweed, native to the region and offering a distinctive salty flavor
Lumot
30
Pork sausage recipe with a distinct twist from the traditional version, using ground carabao beef, garlic, salt, black pepper, and cane vinegar, resulting in a unique flavor.
Ybanag Longganisa/Carabeef
31
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
32
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth.
Sinanta
33
Incorporates miki noodles, minced carabao/pork/beef, poached egg, chopped onions, and carahay. It is typically paired with batil soup
Pancit Batil Patung
34
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth
Sinanta
35
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
36
The local flying fish, it can be cooked kinilaw style, or what the locals call lataven, where the fish is drenched in vinegar and calamansi juice then grilled to a delicious burn and served with mixed vegetables on the side.
Dibang
37
They stock it in a pot for years, it tastes better as time goes by
Palek/sugarcane wine
38
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
39
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
40
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
41
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
42
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
43
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
44
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
45
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
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33問 • 1年前問題一覧
1
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth
Sinanta
2
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
3
The local flying fish, it can be cooked kinilaw style, or what the locals call lataven, where the fish is drenched in vinegar and calamansi juice then grilled to a delicious burn and served with mixed vegetables on the side.
Dibang
4
They stock it in a pot for years, it tastes better as time goes by
Palek/sugarcane wine
5
Wakay is the Ivatan name for sweet potato. It’s a sweet dessert best for eating after meal or as snack
Wakay Salad
6
Is a delicacy in Batanes. It is also the world’s largest invertebrate. To prepare it, locals would steam it in coconut milk and allow the crab’s natural flavor.
Coconut crab
7
Similar to pastillas but with a chewy consistency, these sweets are made from carabao milk
Carabao Milk Candy
8
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
9
Fermented fish paste that is used as a condiment. It has a strong smell but adds depth of flavor to many dishes
Bagoong
10
Chicharon made of carabao skin instead of the usual pork skin. It is as crispy and chewy yet less health threatening than the pork variety.
Chicharabao
11
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
12
A briny seafood dish made from seaweed, native to the region and offering a distinctive salty flavor
Lumot
13
Pork sausage recipe with a distinct twist from the traditional version, using ground carabao beef, garlic, salt, black pepper, and cane vinegar, resulting in a unique flavor.
Ybanag Longganisa/Carabeef
14
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
15
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth.
Sinanta
16
Incorporates miki noodles, minced carabao/pork/beef, poached egg, chopped onions, and carahay. It is typically paired with batil soup
Pancit Batil Patung
17
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth
Sinanta
18
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
19
The local flying fish, it can be cooked kinilaw style, or what the locals call lataven, where the fish is drenched in vinegar and calamansi juice then grilled to a delicious burn and served with mixed vegetables on the side.
Dibang
20
They stock it in a pot for years, it tastes better as time goes by
Palek/sugarcane wine
21
Wakay is the Ivatan name for sweet potato. It’s a sweet dessert best for eating after meal or as snack
Wakay Salad
22
They stock it in a pot for years, it tastes better as time goes by
Palek/sugarcane wine
23
Is a delicacy in Batanes. It is also the world’s largest invertebrate. To prepare it, locals would steam it in coconut milk and allow the crab’s natural flavor.
Coconut crab
24
Similar to pastillas but with a chewy consistency, these sweets are made from carabao milk
Carabao Milk Candy
25
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
26
Fermented fish paste that is used as a condiment. It has a strong smell but adds depth of flavor to many dishes
Bagoong
27
Chicharon made of carabao skin instead of the usual pork skin. It is as crispy and chewy yet less health threatening than the pork variety.
Chicharabao
28
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
29
A briny seafood dish made from seaweed, native to the region and offering a distinctive salty flavor
Lumot
30
Pork sausage recipe with a distinct twist from the traditional version, using ground carabao beef, garlic, salt, black pepper, and cane vinegar, resulting in a unique flavor.
Ybanag Longganisa/Carabeef
31
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
32
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth.
Sinanta
33
Incorporates miki noodles, minced carabao/pork/beef, poached egg, chopped onions, and carahay. It is typically paired with batil soup
Pancit Batil Patung
34
Is a noodle dish which is prepared with flat egg noodles, rice vermicelli, spring onions, clams, chicken and pork in an annatto infused broth
Sinanta
35
Consist of fried mole crickets, served with a cold glass of beer and popular as an adventurous food option.
Camaru
36
The local flying fish, it can be cooked kinilaw style, or what the locals call lataven, where the fish is drenched in vinegar and calamansi juice then grilled to a delicious burn and served with mixed vegetables on the side.
Dibang
37
They stock it in a pot for years, it tastes better as time goes by
Palek/sugarcane wine
38
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
39
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
40
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
41
Ilocano rice cake delicacy is made by boiling glutinous rice in sugar cane juice. The glutinous rice is placed in a woven wrapper usually made of coconut or banana leaf, or sometimes put inside a cooking cloth
Patupat
42
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
43
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
44
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved
45
Is made of finely-grated corm (which is found at the base of a trunk of a banana plant) that are mixed with ground meat (beef or pork), and minced fish.
Uved