Kaliente or simply naanger a lalat (ti baka wenno nuang) is a popular pulutan (finger food) in the Ilocos region and elsewhere. It's cow's or carabao's skin boiled for hours until sticky tender and then made into a kind of kilawen or ceviche: garnished with vinegar or calamansi, salt, chopped onions, minced ginger, and if available, mashed with some of the cow's brain for a creamy texture and more tasty appeal, just like dinakdakan.
