Just what is it? Inartem means pickled. Seasonal fruits like carmay, green Hawaiian mango slices, santol, sarguelas, and year round green tamarind, green balayang banana, sincamas, and papaya slices are drenched in sukang Iloko… pretty much like salad, but the longer the fruits are aged in suka with some salt, the better it is for the Ilocanos. No need to cook or blanch the fruits for artem. Just put the washed and drained fruits in a sterile jar, pour over sukang Iloko (cane vinegar), sprinkle with salt, and marinate for 5 days or longer.
SPAGHETTI is the favorite pig out food at home. Every once in a while, I come up with a new spaghetti surprise for the family. My amazing adventure buddy, Ona, who’s a great cook, introduced me to this spaghetti dish with an Ilocano flavor. It had Ilocos longaniza and the omnipresent KBL (FYI, kamatis, bugguong and lasona.) Maybe because my taste buds are more Ilocano, I easily fell in love with it. I forgot how she calls her pasta dish, so I’ll name my version Pasta Ilocana. It’s super easy to cook it.
You’ll need the following (4-6 servings):
- 4-5 pieces Ilocos longganisa, torn into small pieces
- 300 grams cooked spaghetti
- 2 pieces onions, chopped
- 12 pieces native tomatoes, sliced
- 2 tbsps bugguong (shrimp sauce). Aside from bugguong, I usually add a tablespoonful of gourmet daing or tuyo like the ones from Connie’s Kitchen. You can also substitute the shrimp sauce with canned anchovies.
- 1-2 tbsps olive oil
- grated parmesan cheese
- Heat up the olive oil in a skillet. Add and brown the longganisa.
- Put in onions and tomatoes and sauté until limp. Add bugguong and/or gourmet daing. Reduce heat and toss in the noodles.
- Mix in about 2 tbsps parmesan cheese. Remove from heat and serve with extra cheese on the side. Enjoy your Pasta Ilocana!