Region 6 Flashcards
or shellfish marinated in vinegar or sour sauce, can be considered the most famous Visayan dish. Some islands prefer it cooked in different ways — with coconut cream, or chili, or lime and palm wine vinegar.
Kinilaw or Kilawin
doesn’t have noodles at all. It’s just wanton and the soup, but it is a popular choice for snacks influenced by Chinese cuisine. Dumplings, pork, chicken, and sometimes flavored with prawns make this dish more inviting.
Pancit Molo
is made with strips of palm heart as filling, with a soft egg wrap. It can be fresh and served with peanut sauce.
Lumpiang Ubod
made from pork organs (liver, spleen, kidneys and heart) crushed pork cracklings, vegetables, shrimp, chicken breast or beef loin. shrimp broth, chicken stock and round noodles or miki. The noodles are similar to spaghetti but are generally a bit finer.
The basic ingredients are stir-fried. Added with shrimp amd chicken stocks. It is added to a bowl of noodles and topped with leeks, pork cracklings (chicharon) and with raw eggs cracked on top.
Lapaz Bachoy
is Bacolod’s best known chicken recipe. It is a type of chicken barbecue marinated in calamansi (native lemon) and annatto seed.
Chicken Inasal
cooked in coconut juice and makes a hearty afternoon snack by the people of Iloilo. It is similar to another chicken soup recipe, the chicken tinola, except that the soup base is of young coconut juice. However, this Filipino recipe can have variants, too.
Chicken Binakol
chicken stew or soup made with chicken cooked diced banana pith, coconut milk or coconut cream, a souring agent, lemongrass, and various spices. The souring agent is tradionallyeither batuan fruits or libas leaves.
Chicken Inuburan
land of sweetest mangoes, the Mango Capital of the Philippines, is home to some of the sweetest mangoes in the country. Their best known produce is their sweet mango famous almost worldwide and it comes with best partner, ibos.
Sweetest mango in the Philippines
variety is made from toasted pinipig, coconut water and grated young coconut. Thus, giving it a more distinct flavor compared to it’s “caucausian” cousin. The one wrapped in banana leaves gives more native vibes compared with the plastic.
bayi bayi
famous for its peanuts and muscovado sugar, and they converge in a peanut brittle. Roasted peanuts are stired into melted sugar to form round cakes of peanut brittles, sometimes sprinkled with sesame seeds.
Bandi
is made from deep fried dense dough balls coated with sesame seeds. It is usually eated with hot chocolate or coffee.
binangkal
is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is originated. It is made by filing dough with a mixture of muscovado and glucose syrup.
Piaya
dessert made from thinly sliced saba bananas that are deep-fried and coated with caramelized sugar and sesame seeds. It originates from the Hiligaynon people pf the Western Visayas islands.
pinasugbo
various types of Filipino twice-baked breads. Usually coated with butter and sugar, or garlic in some cases. Biscocho is most strongly associated with versions from the province of Iloilo.
biscocho
It is a thin rolled crisp wafer 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 the wafer iron (barquillera) Once the wafer is cooked to light brown, it is immediately rolled while still hot and it becomes a crisp rolled cookie when it cools.
Barquillous
