One of the happiest moment for most of the baby boomers is taking a vacation to their native lands. Just like we, the 90’s babies, baby boomers are also into going back their childhood. Whenever they are in their birthplaces, most of the things they do is reminisce.
My mother, in celebration of the all souls’ day went home to Pangasinan. She spent five days there. When she got home, she took home different delicacies and exotic foods like bagoong (shrimp paste), binuro (fermented fish) and many more.
But, of my most awaited pasalubong from my mother was the Puto Calasiao.
Puto is a rice cake shaped like a muffin. This version from Pangasinan is bite-sized. Originally from the town of Calasiao, this rice cake is considered as one of the most prized delicacy of the region.
Deremen [Duhruhmon] is a Panggalatok version of Pinipig, a young, toasted glutinous rice. Many said that the English version of this was rice puff.
But, the locals of Pangasinan claimed that it is quite different than …
From November 1 to 2, my mom and my sister went to Pangasinan to remember my late grandmother and grandfather. Of course, before they leave I asked them to buy foods.
Pangasinan has been a home for delicious foods from main course to desserts. This is the home for the most delicious bangus, shrimp paste, tupig among others.
When they arrive, Tuesday in the evening, they are both carrying fruits and vegetables that they pick from my uncle’s yard, bagoong (shrimp paste), 6 peices of inihaw na bangus and a big box of nilatikang bibingka.