My visit to the north included a bit fancier setting for breakfast. Just adds a yummy factor to these simple Ilocandia food variety, including their signature Vigan longganisa. Vigan Longganisa is like a pork sausage which the people of Ilocos Norte in the Philippines created long ago. It is small in size and has a garlicky flavor. These sausages are distinctly Filipino because they only use the native flavors of cane sugar vinegar and garlic grown in the region. Another Pinoy fried delicacy on the plate is the danggit (dang-git). These are tiny species of fish called rabbitfish which are split open, cleaned and sun-dried. These thin, dried salty fish are very crunchy to the bite. They may not be native in the same region (famously originated in Cebu, the southern part of the Visayas, Philippines) But the danggit is very popular with Filipinos no matter where they are. Both are best dipped in vinegar with chopped garlic, onion and chili. They are commonly eaten with fried rice (sinangag) and egg. Makes for a truly hearty morning treat.
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