Visayas ,a group of islands has no single and distinctive
specialty for the whole region. You will
definitely love the array of Philippine food from the Visayas.
Kinilaw, which is fish or shellfish marinated in vinegar or
sour sauce, can be considered the most famous Visayan dish. Some islands prefer
it cooked in different ways— with coconut cream, or chili, or lime and palm
wine vinegar. - See at http://www.philippinetraveldestinations.com
Pancit molo is an Ilongo dish . It is a popular choice for
snacks influenced by Chinese cuisine. Dumplings, pork, chicken, and sometimes
flavored with prawns make this dish more inviting.See at www.filipinochow.com
Lumpiang ubod (springrolls) is made with strips of palm
heart as filling, with a soft egg wrap. It can be fresh and served with peanut
sauce, or fried and dipped in spiced vinegar. See at www.kusina101.com
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Then there’s “La Paz Batchoy” made from pork organs (liver,
spleen, kidneys and heart), crushed pork cracklings, vegetables, shrimp,
chicken breast or beef loin, shrimp broth, chicken stock and round noodles or
miki. The noodles are similar to spaghetti, but are generally a bit finer. The
basic ingredients are stir-fried, added with shrimp and chicken stocks. It is
added to a bowl of noodles and topped with leeks, pork cracklings (chicharon)
and with raw eggs cracked on top. www.myfilipinokitchen.com
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Chicken Inasal is Bacolod’s best known. It is a type of
chicken barbecue marinated in calamansi and annatto seed . www.bacolodchickeninasal.com
