Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Western Visayas (Region 6) Native Delicacies

No description
by

Sari de Ocampo

on 14 August 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Western Visayas (Region 6) Native Delicacies

Western Visayas (Region 6) Native Delicacies
Barquillos
Wafers are not only known to children. Thanks to the thinness and crispiness of Iloilo’s barquillos which prove that these wafer sticks are for adults, too. Barquillos are made of flour, milk and sugar
Pinasugbo
Pinasugbo
Children may pass on with barquillos, but with sweet and chewy Ilonggo delicacy like pinasugbo? No way. Pinasugbo are thinly sliced native bananas covered with brown sugar and sprinkled with sesame seeds. Bet your kids will keep remembering Iloilo and ask for more pinasugbo!
Biscocho
Biscocho
Biscocho is bread toasted and coated with butter (or garlic), milk and sugar Therefore, there is really not a valid reason for biscocho not to be popular anywhere in the country.
Pancit Molo
Pancit Molo
This wanton soup was first combined with molo wrapper, shredded chicken meat and shrimps. Added to the perfect taste of this Ilonggo dish are minced green onions and toasted garlic that your appetite will not deny. This dish was originated from Molo, Iloilo City, where it got its name
La Paz Batchoy
La Paz Batchoy
La Paz Batchoy, having originated at La Paz, Iloilo City, is just one unforgettable noodle dish all of us keep missing. With its recipe of pork innards, liver, garlic, onion leaves, soy sauce, chicharon, and a little powdered pepper depending on your taste buds; and just by the smell of it, who would say no?
Inday-Inday
Inday-Inday
It is made of glutinous rice, and flour. However, this Western Visayan snack would not be delicious as it is without the delicious topping. The topping consists of shredded coconut meat, mixed with muscovado sugar and coconut milk that altogether result to a dessert called bokayo. The bokayo is then placed on top if the inday-inday
Ibus
Ibus
Also known as suman in Tagalog, this native food called pilit or glutinous rice is mixed with coconut milk and is wrapped with a banana leaf. It is best when dipped in sugar or the lasaw (a mixture of coconut oil and brown sugar.)
Baye Baye
Baye Baye
Baye baye, being not too sweet and not too sticky, is made of fresh-from-harvest coconut meat, coconut water, sugar, and pinipig or pounded rice grains.
Full transcript