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Western Visayas (Region 6) Native Delicacies
Transcript of Western Visayas (Region 6) Native Delicacies
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
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 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.
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?
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
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, 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.