visayan cuisine

2. Learning Objectives
• explore the different cuisine in Visayas Region
• learn the Visayan cooking methods and techniques
• appreciate the Visayan art of preparing the food

3. Introduction
• The Visayas, a group of islands has no single and
distinctive specialty for the whole region.
• Being a coastline region, the most common among
the recipes is seafood.
• Bacolod is the capital of Negros Occidental, and
much of its cuisine is shared with Iloilo City, a
neighboring city in the island of Panay.
• There is a plethora of restaurants in Bacolod that
serve delicious dishes which visitors shouldn’t miss
when they travel in the city

4. • Bacolod is known for “inasal” which literally
translates to “cooked over fire”
• Kinilaw is a favorite dish by every Visayan, a fresh
fish or shellfish marinated in vinegar, lime, chilies.
Ginger, spring onion, and garlic. It is eaten raw.

5. • Pancit Molo is a dumpling soup dish popular in
Iloilo. It contains minced chicken, ground pork, and
chopped prawn cooked in a very tasty chicken
broth. It is the specialty of the town of Molo, Iloilo.

6. • Binakol is a tasty chicken dish
similar to tinolang manok,
except that coconut milk and
meat are added in this
particular Bacolod dish.
• What makes this Visayan dish
treat really tasty is the use of
native chicken which is more
flavorful than the common
poultry.
• Binakol using native chicken
takes several hours to cook to
make the meat more tender
and release more flavor.

7. • Bacolod Chicken Inasal is
the local version of
barbecue.
• It is cooked with achuete or
annatto seeds giving it red
color and brushed with oil
and cooked over fire.
• Bacolod City is also famous
for various delicacies ay
piaya, napoleon, and
pinasugbo ( hard candied
banana sprinkled with
sesame seeds)

8. • Inubarang Manok (Aklan)
is chicken simmered in
coconut milk
• Binakoe na Manok is
chicken cooked in bamboo
with lemon grass
• Tamilok (Woodworm) is
either eaten raw or
dipped in acidic sauce
such as vinegar or
kalamansi

9. • La Paz Batchoy is one of
Iloilo’s signature dishes
which is a noodle soup
made of maki (round
noodles), pork organs (liver,
spleen, kidneys and heart),
chicken stock and garnished
with chicharon (pork
crackling).
• Iloilo is the home of
Batchoy, derived from
“Bachui” meaning pieces of
meat in Chinese.

10. • The original Batchoy contains fresh egg noodles
called miki, buto-buto broth, slow cooked for
hours, and beef, pork and bulao mixed with the
local guinamos ( shrimp paste).
• Toppings include generous amount of fried garlic,
crushed chicharon, scallions. Slices of pork intestine
and liver.

11. • Iloilo is also famous for its two kadios
or pigeon pea-based soups. The first is
KBL or “Kadios Baboy Langka” and
KMU or “Kadios Manok Ubad”.
• KMU uses free range chicken called
“Bisaya nga Manok ”, and ubad (thinly
cut white core of the banana
stalk/trunk).
• Both KBL and KMU makes use of a
souring ingredient known as “batwan”
or Garcinia Binucao, a fruit related to
mangosteen which is very popular in
Western Visayas but I unknown in
other parts in the Philippines.

12. • Native peanut is a staple product in San Joaquin,
Iloilo, and bandi or peanut brittle is the town’s
native delicacy made with peanuts (or cashew) and
caramelized sugar.

13. • Cebuchon is a savory, fatty and moist boneless pork roast
of Italian culinary tradition.
• The body of the pig is gutted, deboned, arranged carefully
with layers of stuffing, meat, fat, and skin, then rolled,
spitted and roasted traditionally over wood.
• Porchetta is heavily salted in addition to being stuffed
with garlic, rosemary, fennel or other herbs.

14. • Roxas City is hailed as the “Seafood Capital of the
Philippines” due to its bountiful rivers, estuaries and seas.
• Numerous seafood dishes are served in the city’s Baybay
area from mussels, oysters, scallops, prawns, seaweeds,
clams, fish and others.

15. • Lechon Cebu Style is characterized by a crisp outer skin
and a moist juicy meat with a unique taste given by a
blend of spices.
• Cebu is also known for sweets like dried mangoes and
caramel tarts.

16. • Canci/Kansi is a Filipino beef soup originating from Iloilo
is made with beef shank and bone marrow boiled until
gelatinous. It is uniquely slightly soured with fruits like
batuan or bilimbi.

17. • Humba is likely precolonial in origin and its precurser
variant and ingredients were likely brought to the Visayas
by Chinese traders from Hokkien.
• Humba is sometimes inaccurately referred to as the
"Visayan version of adobo", largely because of how
humba became cooked closer to adobo over time.
• Humba is a stew of liempo, or pork belly, mixed with
brown sugar, vinegar, soy sauce, garlic, salt, whole
peppercorns.

18. Activity 4 MT-PRC Lab (DD March 19)
• Present a Visayan Cuisine according to the assigned
topic, (using 24 pt size font, on EAC official
template) with emphasis on:
• History
• Description
• Ingredients (one slide)
• Cooking tools and equipment used (with illustration)
• Cooking Procedure (Step by step with picture per slide)
• Video of the dish
Submit your output in BS.

19. Order of presentation:
1. Bance – Binakol
2. Barino – Bacolod Inasal
3. Batuyong- Inubarang Manok
4. Bautista - La Paz Batchoy
5. Diaz – Cebuchon
6. Geda – Buriring
7. Lopez – Humba
8. Robles – Lansiao
9. Ruiz – Kansi
10. Sarasua – Laswa
11. Villareal – Taslob-buwa