"A prodigal son I atone for my past;
join, for the world's a stage of fun."
Dr Abe V Rotor
Let me go back to my origin
with old folks of my time;
only then can I claim myself a GI,
and all the world's mine.
I live in the past with pinapa-itan,
jumping salad and ipusan
caliente, pulutan and basi wine
my version of Bacchanalian.
With the vernacular Bannawag,
live the great Angalo and Lam-ang,
heroes always are to the Ilocano,
with pinakbet and pinulpugan.
Ay, kakabsat, take a break just now,
I am your kail-lian, a balikbayan;
a prodigal son I atone for my past;
join, for the world's a stage of fun. ~
---------------------
- GI - Genuine Ilocano
- Jumping salad - live shrimps served on the table with salt and calamansi
- Ipusan - long tail guppies caught on the river
- Caliente - oxhide (carabao hide) softened with prolong coiling, garnished with red pepper, Ilocos vinegar, chopped onions and ginger, and a dash of refined salt (asin ti Ilocos).
- Pulutan - appetizer that goes well with basi (Ilocano wine)
- Bannawag (Dawn) - weekly magazine in Ilocano language read locally and internationally.
- pinakbet - a potpourri of native vegetables notably eggplant, ampalaya, with sweet potato (camote) to thicken the soup. Cooked with bagoong (fish paste) and topped with bagnet (lechon kawali - roasted pork in kettle)
- pinulpugan (imbaliktad) - medium rare fresh meat or large fish, such as dalag (snakehead)
- Bacchanalian - lavish feast in honor of Greek God Bacchus
- Angalo, Lam-ang - Ilocano epic heroes
- Kabsat - brother in a brotherhood perspective
- Balikbayan - an overseas resident or transient visiting his homeland
- Kail-lian - town mate
No comments:
Post a Comment