Batanes Cuisine

Enjoy the cuisine original to Batanes: 1. Bagun a yuyunu - Salted small fish (local anchovies) 2. Vunes - Dried young gabi stalk chopped in fish, beef, pork, or fowl. 3. Lataven - Raw fish mixed with minced ginger and onions, calamansi juice, hot pepper, and blanched with boiling fish broth. 4. Lunyis - Salted pork fried in its own lard 5. Chinavules - Steamed young gabi leaves mixed with diced ginger, garlic, onions and salt. 6. Uved (called Tabtab in Sabtang island) - Grated banana corm mixed with minced fish or ground pork or beef. 7. Yellow rice - Sticky rice cooked in yellow ginger (turmeric) extract and pork
IVATAN RECIPES
1. UVED

Quick Description: Minced banana corm mixed with minced fish, beef or pork
Ingredients:
2 cups minced uved (minced suten banana corm/root)
1 cup minced pork
1 clove garlic
¼ cup minced onion
¼ cup vegetable oil
1 cup (pork) blood
1 tsp. ground pepper
Salt to taste
Procedure:
1. Mix together uved, pork, pamienta, onion, pork blood, and salt. 2. Sauté garlic till golden brown. Add the uved mixture and cook until tender.

2. VENES KAN KUYTA (VENES WITH OCTOPUS)

Quick Description: Dish consisting of dried gabi stalk, mixed with minced fish, beef, pork or fowl
Ingredients:
2 cups chopped/minced venes (dried gabi stalk)
1 cup coconut cream
2 cups coconut milk
1 cup ground kuyta (octopus)
1 clove minced garlic
Salt to taste
Procedure:
1. Soak venes for at least 30 minutes and chop thoroughly. 2. Mix venes and kuyta. 3. Sauté garlic and add the kuyta mixture. Simmer for few minutes then add the coconut milk and the coconut cream. 4. Add salt to taste.

3. YELLOW RICE

Quick Description: Rice mixed with yellow ginger (turmeric) extract and pork
Ingredients:
2 cups rice
2 tbsp. yellow ginger extracts (turmeric)
2 tbsp. oil
1/8 cup chopped onion
1 cup chopped pork
2 tsp. salt
2 cups water
Dust of lime
Procedure: