Impanadas d’anguille also known as Panada di anguille are puff pastry from
Inkalti refers to an Ilocano's molasses-based dessert; sweet snack made of rice balls which are dipped in boiling molasses. Bamboo sticks (usually used for barbecues) are used to take the rice balls out of the pan and in dipping process. It is the Ilocano version of "Swiss Fondue".
Other varities of foods dipped in molasses are sliced Saba (banana), Camote (sweet potato) and sliced male papaya trunk dipped all dipped in boiling molasses.
Inkalti is essentially foods cooked on the table a la Fondue, as in rice balls (Inkalti nga Bilo-Bilo) , trunk of papaya (Inkalti nga Papaya), banana (Inkalti nga Saba) .
Indiappa also known as "String Hoppers" refer to tangle of thin, steamed rice noodles served with coconut and curry in Sri Lanka. Indiappa are small spaghetti-like strings of rice-flour dough squeezed through a sieve into small woven trays, which are steamed one on top the other. Indiappa are light and lacy and used as a substitute for rice.
It is also served with Kiri Hodi (White coconut gravy), Pol Sambola (Coconut Mix with Chili), Maalu Ambulthiyal or Chicken Curry.
Moreover, Indiappa is made from rice noodles curled into flat spirals. It is served for breakfast and dinner with a thin fish or chicken curry, containing only one or two pieces of meat, a Dhal, and a spicy Sambol or fresh chutney.
Inartem refers to an Ilocano food made of available local fruits soaked in Sukang Iloko. Among the fruits made into Inartem are slices of green Mangos (Manggang Hilaw) , Karmay, Singkamas (Jicama) Siniguelas, Papaya (the maniba lang quality), green Balayang bananas, Santol, among others.
Inartem is an Ilocano word which means "soaking" , as in fruits are soaked in local Ilocano vinegar (Sukang Iloko). Some refer them as "drunken fruits". I myself ate it the last as is, but it is said that they go well with grilled or barbecued or friend pork, fish chicken, etc.
Ilocos is located in Luzon Island of the Philippines.
I consider Inartem as as pickled or fermented fruits, much like the pickled cucumber available here in Europe called Cornichons or Salzgurke (in German). It is an Ilocano version of Achara.
My favorite Inartem which evokes lots of childhood memories when my father brought me to his birthplace, Santa, Ilocos Sur was Inartem nga Karamay (or Karmay) . I can still clearly remember the Inartem nga Karamay being sold in big glasses near the Vigan Church. It is nice to research about the food which my father used to eat as it is always nice to remember the good old days.
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