Visayas Region Cuisine

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

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 

Chicken Inasal is Bacolod’s best known. It is a type of chicken barbecue marinated in calamansi and annatto seed . www.bacolodchickeninasal.com