Rough Groove

A trip to Vigan, 4

Left, okoy deep fried small shrimps, still with shell and formed into cakes bound with flour and eggs and, right, empanada, vegetables, vigan longanisa (native sausage) and egg wrapped in a tortilla is deep fried. These are delicious treats that one can enjoy especially at night at the plaza.

A vendor frying and making her delicacies, left. Right, small bowls of vinegar with minced onions where one can dip the empanada or okoy.

Tinubong is a glutinous race delicacy cooked inside bamboo mixed slivers of coconut allegedly originating from Magsingal, a town further north of Vigan. Its really delicious especially when still hot. The first time I saw this upon my first visit to the place I asked a vendor what it was and the name given to me was durul. That word is akin to the dudol of Jolo, another delicacy the same as this one. I should know since I was able to buy some at the pier in that southern town. Now, I just don’t know how it became tinubong (perhaps, its in the way of cooking) but I’m curious, which is the original? the dudul/tinobong of Magsingal or the dudol in Jolo?

Related posts:

A trip to Vigan, 1
A trip to Vigan, 2
A trip to Vigan, 3
A trip to Vigan, 5
A trip to Vigan, 6