Region IV-B TO VIII
Marinduque
- These are cookies made from arrowroots.
uraro
Marinduque
- This dish is made with pork innards stewed in pork blood.
Kari-kari
This is a noodle dish made from thick yellow noodles called miki. It is served with warm pan de sal (Filipino bread). Marinduque
Pansit miki
small shrimp mixed with coconut milk and chilies, then wrapped in coconut leaves before being boiled. Romblon
sarsa na ulang
This is fermented shrimp paste cooked in coconut milk. Romblon
Balitsaw
This dish contains fermented fish mixed with toasted powdered rice and langkawas (blu ginger). Palawan
Guinamos
is a dish made with raw woodworms marinated in calamansi, vinegar, ginger, and onion.
kinilaw na tamilok
Region V - Bicol Region
Albay
• - This is known as fish fritters. The local fish used for ukoy is called sinarapan.
Ukoy
contains pork, shrimp, crab meat w chillies and coconut meat, wrapped in taro leaves boiled in cc milk
pinangat
Camarines Norte and Camarines Sur
* - It is similar to pinangat. But instead of using the taro leaves as a wrapper, they are chopped.
Laing
This dish is made with shark or stingray cooked in coconut milk, chilies, and moringa (malunggay) leaves. Other fish may be used. Camsur
kinunot
This is a noodle dish named after the town of Bato, Camarines Sur. The yellow noodles are made from eggs and flour. Two (2) popular cooking methods for this dish are guisado (sauteed) and sinabawan (adding broth and making it a soup).
Pansit bato
This dish is made with vegetables stewed in chilies and coconut milk and is cooked with pork. It is commonly known outside of Bicol as "Bicol express.
Gulay na lada
This is a noodle dish, although shredded young coconut is used as noodles. Masbate
Pansit buko
This is blood stew. Masbate cooks add coconut milk to make the sauce creamy. Masbate
Dinuguan
Sorsogon
* - It is a pili nut covered in panutsa (brown sugar caramel) and then wrapped on a leaf.
Conserva
Sorsogon
* - It is a type of mushroom that is cooked in coconut milk and shrimp paste.
Kurakding
Region VI - Western Visayas
Aklan
* - This chicken dish is cooked in coconut milk with ubad (banana pith).
Inubarang Manok
Aklan
* - It is a sour meat and vegetable soup. The souring agent in this dish is batuan, a small round fruit found in Aklan and other provinces in the Visayas.
Sinigang sa Batuan
Capiz
• This is a dish where the chicken is boiled in coconut water with lemongrass.
Chicken Binakol
Capiz
• - This is cooked sticky rice wrapped in coconut leaves. It is their local version of suman.
Ibos
Iloilo
• - This dish started in La Paz Market in Iloilo City. It is a noodle soup dish made from pork brotl uinamos (local fish paste), and miki noodles. Sliced pork, intestines, and liver are added and topped with crushed chicharon.
Batchoy
- "Tinuom" in longgo means wrapped. This dish is chicken, tomato, lemongrass, and nion wrapped in saba (plantain) leaf and then steamed to cook.
Tinuom na Manok
Iloilo
* - This vegetable soup contains okra, saluyot (Jute Leaf in English; a leafy vegetable), string beans, squash, winged beans, alugbati (Malabar spinach; best used in stews, salads, and fried meals), moringa (malunggay), and tomato simmered in shrimp broth.
Laswa
Iloilo
* - This is a soup with dumplings. It is named after the town of Molo, a Chinese enclave in Iloilo. Inside the Molo dumplings are ground pork, salted soybean curd called tajure, and spring onions.
The broth is made from chicken and shrimp head broth.
Pansit Molo
Negros Occidental
* (Spring roll) - It is ubod (coconut pith), shrimp, pork, and garlic inside a soft flour wrapper.
This dish was invented in Silay City near Bacolod.
Lumpiang Ubod
NegOcc
* - This adobo dish is prepared with quail hens. Once cooked, the meat is shredded and then fried.
Pitaw
- This barbeque is made with chicken marinated in calamansi, soy sauce, and garlic, then grilled.
Inasal na Manok
Region VII - Central Visayas
Negros Oriental
* - This is a type of suman made with millet cereal. It is paired with a hot chocolate drink and ripe mango slices.
Budbod Kabog
- This frozen dessert is made from cashew meringue cookies filled with buttercream. Dumaguete is famous for this dessert.
Silvanas
- It is made of thin layers of cashew-meringue cake with buttercream in between and topped with chopped cashew nuts. It is similar to the French dacquoise [dak-waz) (a dessert made up of layers of buttercream or whipped cream sandwiched between disks o
Sans Rival
- This dish is spit-roasted pig stuffed with lemongrass, taro, saba banana, and aromatic spices.
Lechon
- This dish is raw Spanish mackerel chopped into small pieces and marinated in vinegar, onion, and coconut milk.
Kilawin
- It is a slightly soured clear fish soup.
Tinowa
- This noodle dish has peanuts and Chinese sausage
Pansit Bami
Bohol
* - This is a chicken soup cooked in coconut milk with ginger and lemongrass.
Halang-halang
- It is made with ox tripe boiled with star anise, ginger, and turmeric until it is very tender.
Balbacoa
Region VIII - Eastern Visaya:
Samar
* - This is Samar's version of tamales. It is made by steaming rice dough and pork wrapped i anana leaves. It is served with pipian (Mexican-influenced peanut sauce)
Tamalos
- Pronounced as "morong," this dish is similar to suman, which is made from rice, but this one has cocoa. Samar
Moron
* - This is an adobo dish in Leste. Pork is cooked in soy sauce, vinegar, and fermented black beans
Levie Humba
- These are baby back ribs marinated in soy sauce and calamansi, then fried.
Chuletas
- It is semi-ripe jackfruit stewed in coconut milk and served as another type of vegetable during meals.
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