| 1. |
BANGUS Production in Dagupan City, Binmaley, Lingayen, Agno, Alaminos, Bani & Bolinao |
| 2. |
Sweet BOCAYO (coconut candy) of Dagupan City, Calasiao & Lingayen |
| 3. |
Fermented Fish, locally known as "BAGOONG" of Lignayen, Dasol and Agno | |
| 4. |
Banana leaf-wrapped rice cake, "TUPIG" of Manaoag, Rosales, Urdaneta City, Pozorrubio, Mangaldan, & Mangatarem |
| 5. |
Native wine "BASI" of Binalonan |
| 6. |
Bamboo rice cake "BINUNGUEY" of Alaminos and Bolinao |
| 7. |
Smoke Fish "TINAPA" of Calasiao and Urdaneta City |
| 8. |
Coconut leaves wraped "PATUPAT" of Pozorrubio, Balangao and Rosales |
| 9. |
Luscious ripe and green Mangoes of San Carlos City, Dasol, Labrador, Aguilar, Mangatarem, Pozorrubio & Sison |
| 10. |
SINEGUELAS and native chico fruits from Manaoag & Mapandan
| 11. |
"Ar-arosep" (seaweed) of Bolinao, Pangasinan
| 12. |
Fresh "Talaba" from Binmaley and Dagupan City
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The Pista'y Dayat celebrated every May 1st in Lingayen and other coastal towns, aptly pays tribute to the blessings of the sea to a province which counts fishing as one of its major industries. Bazaars, parades, competitions, pageants and general fiesta fare are there for the taking, with the best activity being simply soaked by Pangasinan's generous sun and gentle waters.
Other Notable Celebration
Showcase of Pangasinan products during:
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Copyright © July 2003 - DOMINGO C. PADILLA, JR.
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PAKSIW NA BANGUS
BROTH MILKFISH
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Ingredients:
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3 Medium bangus (clean, scaled and halved)
2 small ampalaya (quartered)
2 eggplants (quartered)
1 small ginger (crushed)
4 pieces long green pepper
2 cups vinegar
1 cup water
1 teaspoon patis (fish sauce)
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Procedure:
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In a casserole, arrange vegetables at the bottom.
Add in bangus, long green pepper and ginger.
Pour in vinegar and bring to a boil.
Lower the heat and pour in water.
Allow cooking and season with patis.
Serve hot
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