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Pangasinan comfort food: Dagupan Kaleskes

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Dagupan Kaleskes is a dish made out of cow or carabao meat and its internal organs in a hot, delicious, orange colored broth. The dish got its name from ' Kaleskes ' which is a Pangasinan word for intestines .  It is the annatto or achuete that gives the soup its distinct orange color and slightly nutty, earthy and delicately sweet flavor. But most of the yummy flavor comes from the beef and innards (some prefer to use carabeef as it is said to be more flavorful and cheaper than beef).  The meat is slow cooked in a big aluminum basin or casserole usually with charcoal in a brazier or kalan de uling/ ulingan (clay stove). This adds a different scent and flavor to the food. The coup de grace for a delectable Dagupan Kaleskes are the free sebo tan dala (fat and blood)! By the way, the broth is unlimited so you can ask for endless refill.   Kaleskes , a Pangasinan dish is similar to the Ilocano’s Sinanglao and Pinapaitan . It however does not have the
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“Unos at Banaag” Benefit Art Show in Dagupan City

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“Unos at Banaag (Storm and Ray of Hope),” a benefit art show for the victims of typhoon Pepeng in Pangasinan is slated from Dec. 12 to 26 at the newly constructed Liongoren Gallery at 301 Tapuac District, Dagupan City. This endeavor is presented by Liongoren Gallery, in partnership with Operation Blessing Foundation Inc. Prior to the Dagupan City leg, the same exhibit will be held on Nov. 26 to Dec. 9 at the Liongoren Gallery, 111 New York St. Cubao, Quezon City. The exhibit features the works of Leo Abaya, Gus Albor, Willy Alicdan, Yasmin Almonte, Nunelucio Alvarado, Jo Barja, Pablo Baen Santos, Jeho Bitancor, Remy Boquiren, Elmer Borlongan, Ross Capili, Daniel Coquilla, Pierre Noel Crisologo, Marina Cruz, Rey Contreras, Tala Contreras, Paulo De Pio, Simkin De Pio, Norman Dreo, Edgar Fernandez, Marge Garcia, Emmanuel Garibay, Renato Habulan, Winner Jumalon, Mark Justiniani, Eileen Lanuza, Lindslee, Jojo Lofranco, Alfredo Liongoren, Julie Lluch, Joel Mahilum, Noel Mahilum, Ferdie
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Bangus Harvest in Dagupan City

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Gilon gilon ed pukok (Bangus harvest in a fishpond in Dagupan City)  During bangus harvest, water in the fishpond is slowly and partially drained by opening the pond gate. This usually happens during low tide. Schools of milkfish are pushed to the harvest net through kalukor (seine fishing) where nets tied to bamboo poles are held by men from end to end as they slowly walk from the far end of the fishpond towards the harvest net. It is important that the schools of milkfish are slowly sent to the harvest net to weaken them in order to avoid injuring them otherwise we would get bloodied and limp bangus. The bangus in the harvest nest is then scooped with the use of a ringed net and transferred to a motorboat filled with crushed ice to ensure that the milkfish remains fresh as they are brought to the fish market. 
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