List Of Original Visayan Recipe That Captivates Manilas Taste

Visayan Island, it is one of the three Geographical divisions of Philippines

, Primarily Luzon is first, Visaya is second while Mindanao is third. Visaya is popular with its famous tourist spot destination and among them are Boracay Island, Cebu City, Bohol and lots more. Visaya is not only highlighted by its popular tourist spot it is also known with its unique and delectable cuisine.

Inasal is a well known barbeque restaurant in Bacolod but Inasal has started to invade the taste of Manileno as Mang Inasal Fast food chain become of the most favorite fast food chain in the country, Mang Inasal is known for their tasty Chicken and Pork Barbeque with unlimited soup and rice and originally from Bacolod, Visaya.

Lapaz Batchoy is another popular Visayan recipe that are widely accepted in Metro Manila as there are many of food establishment in Metro Manila that claims serving authentic Lapaz Batchoy. Just like Inasal , Lapaz Batchoy is a original Bacolod recipe, Lapaz is comparable with the ever popular mami recipe, both recipe is compose of Noodle with flavorful broth, unlike with mami that usually include beef, chicken, and dim sum as the main ingredient with Lapaz Batchoy it usually uses pork liver, beef and fat, and tasty broth as a ingredient.

Kilawin Recipe: Kilawin is one of my personal favorite, being a proud son of a Visaya. Kilawin is a raw fish or seafood that being cook using vinegar"s acidity, Visaya is surrounded by seas and ocean and visayan fisherman always find a way for some enjoyment upon catching plenty of sish and seafood, they usually gather together drinking some alcoholic with kilawin as a appetizer, our visayan brother loves kilawin so much because of its simplicity and easiness of preparation, fresh fish such as dilis (anchovy), Tuna, Tanigue , Swordfish is just a handful kind of fish that being prepared as a kilawin. In Manila we also used fresh Bangus (Milkfish), Oyster, and a lots more, aside from seafood"s that are commonly used by people from Manila they also use goat skin, pigs intestine, pigs head, snout and ears as an alternate ingredient. But the preparation is greatly different because the meat ingredient are needed to be cook by fire unlike with the fish and seafood kilawin that are being cook using vinegars acidity.

Puso , it is another Visayan method of cooking rice. It is a piece of heart shape woven containers made of coconut palm leaves, the rice grain skillfully transfer in coconut woven palm leaves and boiled. Each of palm package rice is known as puso due to its shape. Puso rice is usually prepared in Metro Manila during special occasion such as wedding due to its unique taste from coconut leaves and attractiveness of its appearance.

by: Anjo Bacani

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