CHAPTER 5 WESTERN VISAYAN CUISINE

Objectives:
At the completion of this chapter
students are expected to:

• Discuss Western Visayan cuisine

• Enumerate some popular dush of
Western Visaya
• Describe the characteristic of Western
Visayan cuisine

AKLAN

Aklan has a lot of delicious food specialty dishes that gives a lot of tourists a lot
of fond memories of that wonderful province in the Philippines. Dining in this place
presents no problem as many resorts like those in Boracay, Aklan serves local cuisines
that are popular in Aklan.
Among the most popular Aklan food specialty dishes is the charbroiled chicken
and raw fish which is marinated in a very tasteful and spicy type of vinegar. Another
popular Aklan food specialty dish is the banana trunk’s pith and a famous local dish
called Chicken Inuburan or Chicken with banana pith which is widely considered as the
best tasting vegetable dish in the province of Aklan.
Aklan is also known to be an important source of Philippine types of banana
chips that are composed of “sab-ang” bananas and are exported throughout the world.
Other Aklan specialty food dishes are inihaw (grilled seafoods), ginamos (salted shrimp
paste or fish), and tinu-om, eangkoga (composed of bananas with coconut milk and
sweet rice), inumoe and inigpit (broiled tuna that are pressed hard between sticks of
bamboo), Ibos (composed of gingered flavored sweet rice which are wrapped in leaves
of a banana), Eina-ga nga Balingka (composed of boiled yucca). Some of these
specialty dishes from Aklan are yet to be copied from people in other places.
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.
Other Aklan food specialty highlights that attract visitors to enjoy eating around
this place are the Tinumkan (composed of freshwater crab or shrimp that are cooked
with coconut and are wrapped in gabi leaves), Buroe (a mouth watering jellyfish salad),
Binakoe (chicken that is cooked inside a bamboo and tastes richer than conventional
chicken cooking).
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.
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.
These are just some of the food specialty dishes that Aklan is known for, it
represents an original way of cooking that provides new kinds of exhilarating eating
experience not only to the locals but to visitors from all over the world as well.
Tasting local flavors is one reason why travel is so addicting. Its a great way to know
more of the culture and heritage of a people and their place. But most of the time,
especially when fastfood and popular cuisine have made inroads, it can be challenging.
.
BINAKOE/BINAKUL
Traditional binakoe is cooked inside a fresh node of
bamboo. Native chicken plus onions and lemongrass are added.
For the souring agent, aeabihig leaves complete the mix. Think of
this dish as similar to the sinigang and might appeal to Tagalog
palates.
A hot plate of rice plus steamig bina koe then paired with an ice
cold soda would be the perfect lunch!
INUBARANG MANOK
Core of banana stalk
(ubad) when cooked in coconut
milk can be so good! Native
chicken cooked with the said
ingredient, gata and lemongrass
results in a stew like dish that
has a thickish soup. I just love
the gata taste, the tenderness of
the chicken and the hint of tanglad (lemongrass).

LINAPAY OR TINAMUK
When this was served on the
table, if you’ve been to Camalig in Albay,
you will associate it with the pinangat or
the inolukan, both tasty dishes and
differs only in the filling.
Ueang (pounded freshwater shrimps
and gawud (young coconut meat) are
wrapped in gutaw (taro) leaves and
cooked in coconut milk. Like the Bicol Equivalent, it’s a heavenly dish because of
the gata and taro leaves. Slice in peppers and it can be a very flavorful and spicy dish

INDAY INDAY
This is a simple dessert made from sticky rice flour (malagkit) cooked in hot
water, just like the palitaw and topped with bucayo, gelatinous coconut meat simmered
in water, muscovado sugar and coconut milk.
Its a beautiful play of texture and taste, blandness of the sticky rice flour patty and the
sweetness of the topping.
LATIK
This native delicacy is another play of
texture and taste which I love. Suman, cooked
glutinous rice, which is bland is topped with
grated coconut and latik, watery caramelized
sugar, then wrapped in banana leaves and
steamed.
Unlike the traditional suman which is elongated,
this one is just around three inches long and
bite sized. These are sold in the local markets
or at the pasalubong center of Kalibo airport.

ILOILO

Photo
from
iloil.ph

Iloilo is a province that pleases the senses, and for many people it is a province
that pleases the sense of taste the most. Throughout the ages, Iloilo cuisine has left a
lasting mark on Filipino culture with its delicious array of innovative dishes that may just
as well be the reason why people keep coming back here for more.
The definition of every society is not only best described by its history and
culture. The prevailing culinary art and food preferences of its people are essential
components that can explain the evolution of such society since food is always
associated with historical struggles and cultural development. This presentation is an
attempt to educate every traveler who chooses Iloilo City as a destination, of the
multitude of great gastronomic recipes and mastery of the kitchen art which are
remarkably an illustration of the indigenous Ilonggo culture.
Here’s a list of all-time satisfying food and delicacies:

La Paz Batchoy
Probably the most famous Ilonggo dish in the national scene
which was started in the late 1930s before World War II
broke out. A serving of egg noodles called miki, topped with
generous amounts of fried garlic, crushed chicharon (crispy
fried pork skin), scallions, slivers of pork meat, intestines, and
liver, and for the finishing touch–a spoonful of bone
marrow. The secret to the dish is in the buto-buto broth,
which is slow-cooked for hours with beef, pork, and bulalo
mixed with local guinamos (shrimp paste) for flavoring. Best paired with sweet puto.

Pancit Molo

Another famous Ilonggo dish named after a well-known district

in Iloilo City, the Molo district. It is an adaptation of Chinese
wanton soup which is composed of a mixture of ground pork
wrapped in molo wrapper, shredded chicken meat and
shrimps topped with some minced green onions and lots of
toasted garlic.

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 Iloilo’s Original Biscocho Haus has branches all
over Western Visayas, offering tourists the best of
Ilonggo delicacies.

Roberto’s Queen Siopao

Iloilo is not only known for its best tasting batchoy and savory pancit molo soup,
the city is also known for its big and buns filled siopao. If you’re looking for something to
take home from your trip in Iloilo, Roberto’s siopao might be the perfect pasalubong for
your loved ones. Well-loved by almost everyone because of its heavy delicious filling,
Roberto’s siopao is one of the favorite snacks by Ilonggos. Siopao is a popular Filipino-
Chinese snack which means hot steamed buns.
Oysters & Seafood

For decades, Villa Beach in Arevalo has been the go-to place for fresh and
delicious seafood. Tatoy’s and Breakthrough are the most popular among the
restaurants along the beach.
In many seafood restaurants along the beach, a plate of steamed fresh oysters a
Crabs in chili sauce or simply steamed with its juices and with eggs still intact, grilled
squid with stuffing, baked scallops, grilled managat or red snapper fish are typical
seafood dishes here as well. Buttered prawns, aligue (crab fat) mixed with rice or
cooked with imbao shells, boneless bangus, Kilawin (raw fish in vinegar) and grilled
blue marlin (tangigue) belly should also be on your list.

Baye Baye

It is a mixture of scraped young coconut meat, sugar and pinipig (pounded rice
grains). Some prepare it in simpler ingredients of coconut meat, sugar, grounded sticky
rice (pilit or malagkit) or corn grains. So when you’re in Iloilo City, be sure to check out
the public markets and other pasalubong centers for this native delicacy that can make
your trip more gastronomically satisfying.

Ibus

Popular in Iloilo City and in the entire Western Visayas, basically made of pilit
(glutinous rice) mixed with coconut milk served during breakfast or snacks. In preparing
this delicacy, it is still requires a variety of artistry, skill and ingenuity in wrapping the
ibus with coconut leaf which indicates how rich Ilonggo cuisine is all about.

Other Ilonggo favorite dishes to indulge in are chicken binakol (with coconut
water),kadios, baboy at langka (KBL) and laswa (classic Ilonggo vegetable dish.

BACOLOD
 Bacolod City is the capital of the province of Negros Occidental located in
Western Visayas. This highly urbanized city is dubbed as the City of Smiles and is
known as the Sugar Capital of the Philippines, which will give visitors an idea of what
Bacolod City’s local cuisine has to offer.
Food definitely plays a huge role in the thriving culture and economy of Bacolod City.
For visitors, what better way to get to know the city than trying their local cuisine? Food
has always been tied closely to a place’s history, and culture and Bacolod is no
exception. A food trip to Bacolod is one of the must-try activities in the city. With plenty
of must-try local delicacies within easy reach, it’s one of those effortless activities and is
a delight to partake in.
Bacolod in southern Philippines is a melting pot of modernity, culture and history.
The beautiful city, famous as a sugar county and as the City of Smiles, has numerous
sights and incredibly hospitable people.
Their warmth extends to their cuisine – a perfect fusion of home-grown tradition
and fresh culinary ideas. One of their most famous dishes is the grilled chicken inasal,
and the best place to have it is at Aida’s Manokan in Manokan Country, a long line
of carinderias selling a wide variety of delicious grilled food. Simply get your preferred
cut – paa (thigh) and pakpak (wing) are the meatiest – and drizzle some sinfully
delicious chicken oil over your rice for a filling lunch. For seafood, head to Hyksos Pala-
Pala Seafood Restaurant, where you can pick a wide variety of fresh fishes, scallops,
squid, prawns and more cooked in whatever way you want. The sweet chili crabs and
the sizzling blue marlin is your best bet.

1. Piaya or Piyaya is a local Bacolodnon pastry that’s the number one product in
Pasalubong Centers. Piaya is a toasted flatbread made out of dough filled with
muscovado or unrefined sugar and glucose syrup mixture then sprinkled with
sesame seeds.
That’s the classic piaya. Many different flavors can be incorporated into
Bacolod’s native flatbread. The popular ones are ube and mango. But no matter
what flavor, piaya will always be sweet to the taste.

2. Guapple Pie is one of those desserts in Bacolod that personified its nickname of
being the Sugar Capital of the Philippines. Guapple Pie is, you guessed it, a pie
that’s made with guava and apple.
The pie’s name is simply a combination of these 2 fruits, with the delicious result
being the crumbly pie with guava and apple filling with just the right amount of
sweetness.

3. Visitors will be delighted with trying Bacolod City’s half-moon cakes as dessert
after a filling meal, but these delicious light pastries can also stand on their own
as a snack. Half-moon cakes in Bacolod are a favorite among locals and visitors.
Known for its half-moon shape, half-moon cakes are sponge cakes topped with a
creamy egg custard. Every bite brings sweet delight to the palate.
4. Barquillos and Biscocho are among the top pasalubong treats found in Bacolod
City right along with Piaya. Both treats can be eaten as a dessert and as a snack
while on the road. Barquillos is Spanish in origin, which Filipinos quickly adapted
into its cuisine.

5. Bacolod City’s pastry called the napoleones, will be a visiting sweet tooth’s
greatest discovery. This sweet pastry is sold by the box and made up of thin
layers of dough with a sweet spread of custard sandwiched between each dough
layer.
As the cherry on top, the napoleones are coated with a glaze of sugar on top.
Visitors can find chocolate flavored versions of this sweet delicacy.
6. One of Bacolod’s specialty products that cemented its position as the Sugar
Capital of the Philippines is the province’s top-notch cakes.
In particular, Calea’s Cakes have a reputation for churning out the best cakes in
the city, so it’s better to give the bakery its own place on the list. The bakery
offers various world-class cake flavors, but its classic chocolate cake is a crowd
favorite.