Get a Taste of Cagayan Through a Comforting Bowl of Sinanta

Popular in the Cagayan region, Sinanta is a delicious noodle dish every Filipino family should try

Nina Daza-Puyat has been in the Philippine food industry for decades now. As a renowned food expert and cookbook author, she is passionate about creating new recipes and tweaking classic recipes to give them a more contemporary flavor.  However, for this dish we’re about to share, Nina stayed true to the original recipe and just let it shine on its own.

An Ibanag classic

Sinanta is a hearty noodle dish originating from Cagayan Valley. The dish was actually introduced to Nina by her friend, Malou Perez Nievera, who grew up in Tuguegarao. Malou is particularly fond of this indigenous dish as it holds sentimental value to her family. Typically served on her father’s birthday, the Perez family pairs it with Pinafuku, a sweet and starchy dessert similar to carioca.

Malou also happens to be a cookbook author and this particular recipe can be found in her book Connecting the Pots. Nina shares that she invited Malou to do a video cooking demonstration of Sinanta during a talk on Filipino pancits for the Filipino Food Month back in 2020.

A hearty and filling comfort food for Ilocanos and Ibanags, Sinanta features three kinds of broth: pork, chicken, and clams. What is surprising is that they blend so seamlessly, producing a satisfying punch of umami flavor. This regional specialty also features two kinds of noodles: some springy glass noodles or vermicelli, as well as a yellow dried flat noodle laddit.

We all know how Filipinos love a good bowl of hot soup, especially during cold, rainy nights. With a medley of different kinds of protein and noodles in a rich, tasty broth, every spoonful of this Sinanta is sure to satisfy hunger pangs like other.

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