Dining at Sitio Remedios Heritage Village

From the moment I set foot in Sitio Remedios, I was transported to a genteel era reminiscent of 1950's. The decade my parents were born. The baby boomer as they say. And what made it more interesting was the experience to appreciate Ilocano culinary heritage. 

Dinner was served at Balay Piddig. Set-up was accented by crocheted tablecloth, fresh kadena de amor, glasses with candlelights, native placemats, linen napkins and tableware. At the background is an oil painting and on the other side is the banggerahan or airing cupboard which is typical to Filipino homes.

Balay Piddig has an open layout. From the dining table, one can easily navigate the living area where the daybed and piano are located.

I was totally impressed with the dining set-up. The long travel to Sitio Remedios was definitely worth it. 

For dinner, Native Chicken Soup was served first. You can actually taste that it is organic and fresh. No broth cubes were used.

Then the popular Ilocano dish - Pinakbet or Pakbet. The word is contracted form of the Ilocano word pinakebbet, meaning 'shrunk' or 'shrivelled'. The original Ilocano pinakbet uses bagoong. The basic vegetables used in this dish include bitter melon, eggplant, okra, string beans, chili peppers, winged beans and others. This vegetable meal is the one that I really like.

Although I'm not much of a pork eater, I know I just had to try Bagnet while in Ilocandia. My self imposed ban on pork was lifted while on vacation. Bagnet is boiled and deep fried pork belly. Unlike Lechon Kawali, Bagnet is fried even longer. When freshly cooked, the meat portion tastes good.  Best served with KBL - kamatis, bagoong, lasona or native onions. For a while I thought, KBL - does that also mean Kilusang Bagong Lipunan? 

For drinks I had a fine blend of fresh Yellow Watermelon and for dessert I had Linga (sesame seeds).

It was such a delightful dinner. I spent the evening away at the porch enjoying fresh air, quiet night and sky full of stars. Next day will be full of surprises.

I woke up quite late next day and had my breakfast at nine in the morning. And what a surprise! Breakfast was served at Balay Batac next to where I stayed at Balay Piddig. I was impressed with yet another dining set-up. Breakfast table facing the window where fresh air and sunlight come in, an imposing painting of Katipunan at the back and at the ceiling there's a glass chandelier.

For breakfast, fried Espada or Beltfish was served. Probably available only in Ilocos region. It is crunchy and best served with sukang Ilocos.

Of course, how can we not have Longanisa which is a common viand for breakfast typical in Filipino homes. It is a type of smoked chorizo or sausage stuffed inside a hog casing. Although there are several varieties of Longanisa all over the Philippines, the Ilocano Longanisas are garlicky, spicy and tangy influenced by the Mexican Salami.

Filipino staple - rice either plain or fried with bagoong.

Freshly brewed coffee to end the meal.

Overall, highly recommended as a bed and breakfast destination. Lunch and Dinner had to be arranged in advance as fresh ingredients are only procured when there are confirmed guests. The household staff in their traditional Filipino clothes were very efficient. Thanks to them for making my stay very comfortable.

Sitio Remedios Heritage Village
A Village Resort by the West Philippine Sea

Address: Barangay Victoria, Currimao, Ilocos Norte, Philippines
Website: http://www.sitioremedios.ph
General Manager: Raymund Baroña
Mobile No: +63-917-332-0217
Email: [email protected]

Part 2 of 4. Next story about Sitio Remedios coming soon!

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