Kapay pao pao

     Kapay pao pao is one method to preserve flying fish (dibang). This pratice had been started by our ancestors and still observed nowadays. The fish is cleaned first by removing the head, fins, scale and other internal organs. The fish then is halved to flatten it and makes it easier to dry. Finally it will be salted and dried for a couple of days to be preserved for long time. This is merely observed during the months of April to June because flying fish are believed to reproduce during this season.

                                    

                                   Kapanbagun su yuyunu

     Kapanbagun su yuyunu is the bagoong version of the Ivatans. Yuyunu are small fish similar to what we know as dilis. This yuyunu is preserved in salt. The container should be tightly covered so that no bacteria can enter. This may last for years.

                                    How to prepare "Palek"

     Harvest about three bundles of sugarcane, that when extracted can produce about 60 liters of sugarcane juice. Extract the sugarcane juice. Prepare a 60-liter jar. Place the “yapo”, natural yeast, inside the jar first and then the sugarcane juice until neck full. Cover the jar tightly to avoid contamination.

     During the process, you need to remove the froth, after about five days the frothing naturally stops. Cover the jar tightly for another three days or until the “yapo” settles under the jar. At this time prepare a clean and dry container, such as “taro”, a native jar; be sure this container is very dry. Fill this “taro” of the processed “palek” and cover it tightly and seal it properly. This is now the sweet wine as the Ivatans called “palek”.