Module 6

Visayan Region

Learning Objectives

 Understand the food culture and characteristics of Visayan Region

 Identify the different native delicacies under the Visayan Region
 Determine the food that are available and explained why those particular foods are
prevalent
 Describe how each cuisine are being processed and prepared

Learning Contents

Topic 1 : Western Visayas Region

Topic 2 : Central Visayas Region
Topic 3 : Eastern Visayas Region

TOPIC 1: WESTERN VISAYAS REGION

Regional Cuisine of Western Visayas

Common meals have fish and other seafood as a main component. They are often cooked
with local green produce and other spices. Rice is also served as part of the meal, as in the
rest of the country.

Native Delicacies:
 Main Dishes

1. Tinu-om - is a native dish from the town of Cabatuan, Iloilo is made up of native chicken
seasoned with onions, tomatoes and lemon grass (tanglad) wrapped in banana leaves.
It is served with broth that builds up inside its wrapping following a heavy steaming.
Tinu-om in native language means “balot”, so Tinu-om na Manok means “binalot na
manok” or wrapped chicken cooked in perfection and so much passion.

2. Kansi - Basically an Ilonggo version of Bulalo, Kansi is prepared much like its common
counterpart without the tassels such as cabbage, potatoes, beans and other ingredients.
It’s a straight up beef shank soup but with a tangy note that comes from a batuan fruit,
an ingredient unique in this region and an orange hue which is done by boiling atsuete
with the broth.
3. Laswa - Common vegetables are squash, okra, papaya, eggplant, string beans,
alugbati, tugabang (saluyot), malunggay, takway, kulitis, winged beans, patola, etc.
Some people use shrimp, crabs or guinamos (shrimp paste) to add more flavors to the
laswa. It is best to leave the head and shell of shrimps intact so they retain much of their
flavor.

4. Pancit Molo - Filipino pork dumpling soup is a type of soup using wonton wrappers
which originated from Molo district in Iloilo City. It composed of a mixture of ground pork
wrapped in molo or wonton wrapper, shredded chicken meat, and also shrimps. The
piping-hot soup is ladled into serving bowls, and garnished with green onions and fried
garlic bits for another layer of flavor.

5. La Paz Batchoy- La Paz batchoy is a noodle dish with pork innards, liver and heart
served with hot broth and topped with crunchy chicharon, garlic, onion leaves with soy
sauce and powdered pepper used to adjust the flavor according to one’s taste.

6. Tinu-om - is a popular Aklan dish composed of a native chicken which is sliced into
small sized parts and layered with chopped garlic, ginger, white onions, lemon grass
and tomatoes and sprinkled with black pepper and salt. Sliced pieces of potatoes are an
optional addition. The native chicken and the following ingredients are then wrapped
tightly in banana leaves and then properly placed in a hot bowl and then steamed into
tasty doneness.

7. Inuburan - is one of the most popular Aklan food specialty dish, it is a chicken cooked
with coconut milk and pieces of ubad, the pith of a banana. First time tasters of this dish
describe a blissful and delicious flavor brought upon by the creamy milky soup with ubad
which in a way takes on the rich texture of the rice.

8. Inasal - It is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and

annatto, then grilled over hot coals while basted with the marinade. It is served with rice,
calamansi, soy sauce, chicken oil and vinegar (often sinamak vinegar, a palm vinegar
infused with garlic, chili peppers and langkawas).

9. Binakol - is another Aklan chicken dish that is steamed together with its own tasty juice
cooked over a flaming charcoal inside a bamboo. The process of this cooking makes the
chicken absorb all aroma of the natural way of cooking and provides a juicy texture and
rich taste that lingers on in the mouth for quite a while after the whole eating is done.

 Snacks and Desserts

1. Biscocho - derived from the Latin phrase word ‘bis coctus’ which means “twice baked.”
It is a popular delicacy in Iloilo City referring to baked bread topped with butter and
sugar, or garlic, in some cases. Biscocho is a part of Filipino cuisine originated from
Iloilo province and it is also known as a perfect match for coffee or hot chocolate drinks

2. Pinasugbo - a native confection made from thinly sliced caramelized native banana
sprinkled with sesame seeds. It is also one of the most popular delicacy in Iloilo City and
well-loved by children because of its chewy and sweet consistent taste.

3. Barquillos - are thin rolled crisp wafers made from flour, milk and sugar rolled into
hollow cylinders. Iloilo is particularly known for its barquillos. They are made by pouring
a thin batter is onto a wafer iron (barquillera). Once the wafer is cooked to a light brown
it is immediately rolled while still hot and it becomes a crisp rolled cookie when it cools.
Barquillos are now available in local flavors like ube and pandan. Sometimes they are
filled with polvoron powder to make a sweet called barqueron.
4. Inday-inday - According to local folks, Inday Inday is the same as we know Filipinos
“palitaw”. As well as the way it is cooked there are similarities. That’s why Inday-Inday
sometimes also called “palitaw of Aklan”. Maybe this is the own version of “palitaw” of
Aklanons.

5. Piaya - Also spelled piyaya, this is one of the delicacies people from the Philippines
mostly associate with Bacolod. It’s a flaky flat bread with dark muscovado sugar. The
exterior is also sprinkled with sesame seeds to give it a nutty dimension. You can
usually buy these in packs at pasalubong centers and you’ll also find it offered in ube
flavor.

6. Napoleones - This is another one of Bacolod’s famous delicacies. It’s a layered puff
pastry that is filled with custard cream and then glazed with white sugar on top. They are
sold in small square sizes or larger rectangle sizes. Napoleones, as its name suggests,
is adapted from the French who did indeed bring some of their influence, especially in
Negros Occidental.

TOPIC 2: CENTRAL VISAYAS

Regional Cuisine of Central Visayas

Central Visayas is strategically located in the heart of the Philippines. It is the gateway for
foreign and domestic tourism, lying in the midst of both air and sea traffic. Composed of
fourprovinces namely: Cebu, Bohol, Negros Oriental and Siquijor. The region is blessed with
beautiful beaches, a plethora of sea life, a number of caves and potential areas for mountain
trekking. Moreover, the region is steeped in historical significance. Events ranging from the
death of Portugese explorer Ferdinand Magellan at the hands of chieftain Lapulapu of the
island of Opon (known as Mactan Island) to the blood compact between Miguel Lopez de
Legaspi and Datus Sikatuna and Sigala as well as other significance events will make a visit
to the region very interesting.

Native Delicacies:
 Main Courses

1. Cebu Lechon - This is one of the most popular food delicacies in Cebu. You can also
find this roasted pig dish in other parts of the country. But what sets Lechon de Cebu
apart from others is its distinct flavour attributed to the stuffed spices like tanglad (lemon
grass), garlic, onions, and black pepper.

2. Danggit - Danggit is just dried fish that can be fried or grilled. It has a very strong smell
and salty taste, so dipping it in vinegar before eating is highly recommended.

3. Puso - Hanging rice is called “puso” in Cebu. I’m not sure about the etymology of the
word but I’m guessing it’s due to its resemblance to a human heart (puso means heart in
Filipino / Tagalog) but with a different pronunciation: pusô. It’s just plain rice cooked
inside coconut fronds.

4. Ngohiong - This is like a version of lumpia or spring roll, except that it uses a five-spice
powder seasoning which typically includes cloves, cinnamon, fennel seeds, star anise,
and Sichuan pepper. What makes Cebu ngohiong special is the spicy, sweet and sour
sauce, which also utilises the five-spice powder.

5. Paklay – A sour, mildly spicy pork stew and internal organs.

6. Halang-Halang – soup of chicken in coconut milk with ginger, papaya and green leaves
with chili peppers.
7. Saang sa Alat - Spider conch shells or saang is a popular seafood item in Siquijor. The
popular way of cooking it is to boil it in seawater, a recipe they call saang sa alat. 
Snacks and Desserts

8. Bingka - Bingka is a traditional rice cake made from milled glutinous rice, coconut milk,
margarine, and sugar. Bingka is hard to find anywhere because it is best to eat them
fresh.

9. Torta - Torta is just like cupcake. It’s a soft, fluffy, sweet cake with distinct flavour
because of the local ingredients like lard and tuba (coconut liquor).

10. Puto and Sikwate - Puto in Cebu is different from the common puto in other parts of the
Philippines. Puto, also referred to as puto maya, is steamed sticky rice mixed with
coconut milk. Cebu puto usually comes with sikwate, a hot chocolate drink made of
tabliya (dried pulverised cacao seeds).

11. Dried Mangoes - Dried mangoes are mangoes that go through a long process of
drying, sweetening and preservation. This is to prolong the shelf life of ripemangoes.
This is probably the most popular pasalubong from Cebu if you ask the locals.

12. Otap - Otap is light, flaky, crunchy and sweet. Its ingredients include flour, shortening,
coconut, and sugar. You can immediately see sprinkles of sugar on top of it so be
careful when opening its pack.o Rosquillos - Rosquillos are round, crunchy biscuits with
holes at the center. Pair them with coffee or hot drinks for your merienda.

13. Ampao - Ampao or ampaw is a white, rectangular (sometimes square-shaped) snack

made up of sweet, crunchy, dried rice with some peanuts.

14. Budbud - a suman made of millet instead of the regular glutinous rice, which is actually
from the town of Tanjay. Make sure to have it with a hot cup of tsokolate

15. Calamay - This sweet and sticky snack is another must-try Boholano delicacy. One of
the most popular Bohol pasalubongs, Kalamay is made from glutinous rice, brown
sugar, and coconut milk. There is also another variation of Kalamay which has
peanuts.These snacks are usually stored in coconut shells sealed with red bands, but
some are also sold in plastic containers. Kalamay can be eaten on its own, as a topping
for kakanin snacks, or as a sweet spread for bread and pastries.

16. Peanut kisses - Bohol’s most popular delicacy, Peanut Kisses are hill-shaped cookies
that promise nutty goodness in every bite. The cookies are made from peanuts and egg
whites, baked to crunchy perfection. This snack is offered by most department stores
and souvenir shops around Bohol. In fact, Peanut Kisses are so popular that they are
also available in Cebu and select souvenir shops in other tourist destinations in the
country.

17. Broas - More commonly known as ladyfingers, broas are sweet treats that originate
from the town of Baclayon, the pastry capital of Bohol. This baked snack uses all-natural
ingredients such as flour, eggs, and sugar, and is free from transfat and other
preservatives. What makes Bohol’s ladyfingers so popular is its “meltin-your-mouth”
goodness. It is best paired with a hot cup of coffee or cocoa. Broas are also ideal for
making various refrigerator cakes.
TOPIC 3: EASTERN VISAYAS

Regional Cuisine of Eastern Visayas

The majority of destinations in Visayas are islands or are located near coastlines, that's why
fresh seafood in this island region is also a must-try. Most of the dishes are passed down to
younger generations, and are served during religious occasions.

Native Delicacies:

 Main Courses
1. Bola Catalana - Catbalogan’s version of embutido—wrapped in leaf lard or sensal.
Theirs have ingredients, such as ground pork, pickles, bread crumbs, salt, brown sugar,
onion, green peas and raisins. At its core are the sliced boiled eggs, cheese sticks,
sausage and bell pepper. It’s steamed and baked for two hours.

2. Pipi-an - made out of ground glutinous rice with chilies and pasotes leaves to produce
that zing flavor. Such entree is covered by a thick peanut sauce. It’s then wrapped in
banana leaves and steamed.

3. Tamale - A Mexican dish adopted by the Spanish, the specialty is referred to as

Tamalos in the region. Their version is made with thick cuts of pork belly, smothered in
thick and creamy peanut sauce, and wrapped in rice wrapper and banana leaves before
steaming. It is bigger, richer and, yes, fattier, but made with the freshest, homemade
ingredients.

 Snacks and Desserts

1. Binagol - Binagol is pronounced with a longer stress on the "a". Binagol is made of a
root crop named Talyan, coconut milk and sugar. It is then molded into a coconut shell.
Binagol is quite sweet with the distinct tast of the root crop.

2. Moron - Moron is pronounced like Morong. Moron is like the regular suman but the rice
is cooked in coconut milk and mixed with a bit of cocoa. The Moron has the similar
consistency of the suman and the cocoa enhances the taste. Moron is so soft that you
can cut the small tube with a pair of scissors down the middle and just squeeze it out.

3. Puto Conserva - a toasted rice cake with yummy coconut fillings and sugar that deliver
just the right amount of sweetness.

4. Roscas - is almost similar to a fortune cookie, this delicacy came from Barugo, Leyte. It
is made of flour, sugar, eggs, anis and shortening. These cookies have a different taste
because of the “Anis” that is added to the ingredients.

5. Sagmani - Sagmani is one of the popular pasalubong delicacies from Leyte,

Philippines.It is made of cassava, gabi (taro) or sweet potatoes. It is cooked with
coconut cream, sugar and sometimes coconut meat and usually wrapped in banana
leaves.