INSTRUCTIONAL MODULE

FOR
BS in HOSPITALITY MANAGEMENT

Subject : CUL 313 Philippine Regional Cuisine

Module Title : Dishes From the Visayas

Author(s) : Cris – Cellini Dela Victoria

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 LESSON INFORMATION SHEET #4-1
Cultural Dishes of Region 7

LESSON OBJECTIVES:
After reading this lesson information sheet YOU must be able to:
At the end of the unit the student must have:
1. Discuss the origin of the dishes. Its main components and how it is being prepared by the natives.
2. Prepare and present a selection of recipe.

Cebu
Cebu’s food culture is as vibrant as the Sinulog parade. A lot of tourist who visit say that
the island offers one of the best culinary experiences across the country, and we cebuanos take
a lot of pride in that. From our famous lechon to one-of-a-kind street foods, Cebu offers a wide
variety of dishes and delicacies that’ll surely leave you wanting more.

Here are the foods which origins can be traced back to Cebu. these unique dishes are a must-
try if you ever get to visit the island.

Although there are dishes similar to it, PUSO is definitely

a Cebuano thing. Most people who have never heard of it
or have seen it would expect to bite into a filling during the
first time they try it. But Puso is simply just rice, placed
inside a triangular casing made of woven palm leaves,
and cooked. It makes eating rice easier, plus it’s easy to
clean up. Puso is a staple when eating street food,
especially barbecue, or paired with lechon as a meal.
Similar dishes to puso are the Patupat from northern part
of Luzon (which is similar to suman), and the Ketupat in
Indonesian and Malay.
Where to eat Puso: it’s everywhere. From the street food
vendors to certain restaurants, you won’t have a hard time
finding Puso in the city.

Most people know pochero as a meat stew with tomatoes.

However, the pochero served here in Cebu is actually a piece of
beef shank simmered for hours until fork tender. It’s served in a
flavorful clear broth with pechay, bamboo shoots and sweet
corn on a cob, a perfect meal for those cold days. It’s similar to
Bulalo, but many say that pochero has it’s own distinct taste.
You can also get this dish (minus the soup and vegetables)
served on top of a sizzling plate, covered in gravy. It’s a real
treat to have every now and then, especially the bone marrow
part.

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 There’s something special with how we Cebuanos
flavor our CHORIZO (or as those from the north
would call it, Longaniza). Our version of chorizo is
stuffed inside a natural casing and has a sweet and
spicy flavor. There’s also a higher fat content in the
mixture compared to other recipes. Unlike Spanish
chorizo, which is often cured or smoked, we prepare
ours by pan frying it in a little oil or grilling it. Chorizo
is often sold in barbeque stalls and restaurants all
over the island.

Another ode to our strong ties to Chinese culture,

NGOHIONG is a spring roll type of dish that non-
cebuanos would often refer to as Lumpia. It’s
name could have simply originated from
ngohiong (or ngohiong-hun), which simply refers
to five-spice powder, an ingredient that gives it its
distinct taste. It’s made with ubod, or palm heart,
wrapped in a thin lumpia wrapper. It’s then
dipped into a light batter and fried to perfection. It
comes with a spicy dipping sauce or with a soy
and vinegar sauce.

Fish makes in the city often time have little

karindiryas that use the freshest fish for their
dishes. Linarang, or larang for short, is one of
the most well-known fish dishes, especially here
in Cebu. huge wood-fired woks are used to cook
this homey, semi-thick soup that’s seasoned with
tomatoes, black beans, and at times, green
mangoes. Isda sa bato, or parrot fish, is often
used. But some cooks (although this is now
frowned upon) use more exotic seafood, like
stingray, and sometimes, even turtle, for the
soup. This dish is best eaten with mais, or corn
grits, rather than the usual rice.

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Humba is a sweet pork dish that resembles the
famouspork adobo in terms of appearance. This is
popular in the southern parts of the Philippines and is
considered as one of the delicacies of the region.
Pork belly, pork hocks, and pork ham are the 3 most
common pig parts used to make this delightful
masterpiece.

Budbud or suman, also known as sticky rice

cakes or glutinous rice cakes are quite famous all
over the island. To be honest, this delicacy can be
very filling and as it is a high-carbohydrate snack.
The good part is, it is very healthy. Budbud is
actually glutinous rice mixed with coconut milk. In
Leyte, there is a variant of this Budbud known as
moron. It is not pronounced as mo-ron, rather it’s
pronounced as moo-rohn. Budbod is almost
always wrapped in banana leaves cause they say
that it brings the best taste out of the food.

There are various recipes for the Budbud,

depending upon the region. The most popular
version includes coconut milk and salt. Others are served with brown sugar, grated coconut,
coconut jam, peanut butter and melted chocolate. Budbud is most popular during the Christmas
season and you will find people often pairing it with hot chocolate and sweet mango slices.

Despite it sharing names with a known Spanish

doughnut, they look nothing alike. Rosquillos
are cookies that are made with sugar,
shortening, eggs, flour, and baking powder.
These were created by Margarita “Titay” T.
Frasco, who owns one of the oldest bakeshops
on the islands. Its name means “ringlet”,
describing how the cookie looks like a ring with
the hole in the middle of each one. It makes a
great snack and pasalubong and they’re found
in most groceries, supermarkets, and even
convenience stores.

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Bohol

Boholano cuisine, Bohol is also known for its rich seafood selection, as well as
delicacies such as polvoron (a pastry made from compressed toasted flour), and aromatic ube
(purple yam). Every July, the province celebrates a festival where locals and tourists can eat
food from at least ten houses for free. This festival is called Sandugo festival.

Famous for the Chocolate Hill’s, which are recognized as one of the World’s best Natural
Wonders, Bohol has a lot to offer including culinary adventures. In this island province where
food is an integral part of its unique culture, you may forget your diet for a while and indulge in
the must try food in Bohol.

Kalamay, is a sticky sweet delicacy that is

popular in many regions of the Philippines. It is
made of coconut milk, brown sugar, and ground
glutinous rice. It can also be flavored with
margarine, peanut butter, or vanilla.

sikwate (“sik-wah-teh”) is the closest you’ll get to

drinking pure, raw chocolate. It starts
with tableya de cacao(literally “tablets” of cacao),
made from cacao (cocoa) beans that are dried,
roasted, milled, and then hand-formed into tablets.
The tableya are boiled with water in a special jug,
and then frothed using a batirol, a wooden
instrument that’s rolled between the hands to release
the cocoa butter (and produce froth). Finally, sugar
and milk are added, resulting in a sweet, smooth hot
chocolate drink. The maker of the best tablea in the
Philippines is from cacao of Jagna, Bohol.

A hybrid of mammon and ensaymada, Torta de Bohol.

This delicacy is from bohol but sociologists trace is as
an import from neighboring Cebu. According to
Marianito Luspo, a Bohol cultural scholar, young
Boholanos would go to Cebu, visit the nuns and learned
all about the Torta, a kind of bread that borrows its
name from the Spanish word for “cake.” Boholanos
made the torta their own by twerking the recipe, the
dough has a mixture of Pigs Oil. The animal oil is said to
give it the kind of aroma that makes it unique and will want anyone who eats for another piece.
The torta is dusted with white sugar on top, reminiscent of the ensaymada but it is soft and fluffy
just like the mammon.
5

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Ubi Kinampay Polvoron, Bohol is the biggest producer
of ube kinampay or purple yam in the country. Because of
this, it is no surprising that the best tasting ubi polvoron
with unique taste and aroma comes from this place.
Polvoron is a delicacy that has its roots in Andalucia,
Spain, but has become part of the Spanish legacy in the
Philippines. According to Spanish tradition, you'll have to
say "Pamplona" as quickly as possible after eating
polvoron.

Malunggay Ice Cream, is made from carabao and

coconut milk and uses malunggay as its flavoring.
Served in a homemade cassava cone. This ice
cream is beiong served in Bohol Bee Farm located at
Panglao, Bohol.

World renowned Tilapia Chips, this is the most

expensive chips found in Bohol. This town's (Anda,
Bohol) product is manufactured by the Talisay
Fisherman's Association or TAFIAS. The chips' main
ingredients include : flour, Tilapia
meat, malunggay(moringga leaves), tableya(cocoa
powder), squash. These ingredients are mixed
thoroughly, kneaded, shaped and deep-fried. It also
comes in five different flavors, Calamansi(lime), Garlic,
Ginger, Hot Chili and Chocolate, the most popular. One
package is 30 grams and in comparison to their
nutritional value or information this is 5 grams of protein.

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Leyte

located at the eastern Visayas, Leyte province encompasses 75% of the Leyte island.
The capital city of which is Tacloban. It also noted as the largest naval battle in history, the
Battle of Leyte Gulf, during the World War II. Despite these adversities that Leyte faced, it still
remains strong and beautiful.

In fact, it preserves and houses the iconic and religious shrines. It is also rich in
delicacies that only Leyte masters. Hence, apart from touring around you should also include
the must try food in Leyte.

Moron, It is an exquisite chocolatey ‘kakanin’

that is wrapped in a banana leaf, a combination
of white coating and chocolate mixture. Moron is
always present in all occasions in Leyte and
Samar. The technique to make a delicious
chocolate moron is that you have to balance the
chocolate mixture and the white coating mixture
so that you’ll get the perfect play of textures.
Like with Binagol, you can buy chocolate moron
in pasalubong centers in Tacloban City.

It is a sweet delicacy that has a different

taste and a distinct packaging. Binagol is
made from Glutinous rice and taro
pudding with nuts, it also has an exciting
part in the middle. There is a sweet
mixture of coconut and “Kalamay” (an
alternative for brown sugar) in the middle.
It is called as BINAGOL because of its
packaging that is in a coconut shell, which is “bagol” in Waray-Waray. Tourists often associate
binagol to Tacloban City since it is said that your visit to Leyte is not complete without buying
Binagol and other native delicacies.

Suman latik is another version of rice cake. It is

served with latik sauce to enhance the sweet flavor.
You can also add grated coconut meat to complete
the snack. Best served with hot chocolate or coffee.

Sagmani is made from cassava and taro but, some

are using sweet potatoes. It is similar to Binagol, the
texture is smooth and sticky. It is a combination of
sugar, coconut milk, peanuts (boiled) and fresh
banana leaves (heated).

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Siquijor

Is a small island in Visayas. Siquijor Island or Isla del Fuego as the Spanish named it, due to
the intensity of fire flies lies some 22 km east of Southern Negros. Legend has it that Siquijor rose
from the sea during a tremendous thunder storm sited as evidence is fossils and shells which can
still be found in Mount Bandila-an, Siquijor's highest point. While the coastline is mostly white sand
beaches, oceans full of tropical marine life the interiour is mountainous.

Here are some of the native siquijodnon cuisine:

Binas-oy is a pork stew with slices of chayote and

seasoned with ginger and garlic. Some versions include
pork liver as ingredient.

Saang sa Alat Spider conch shells or saang is a

popular seafood item in Siquijor. The popular way of
cooking it is to boil it in seawater, a recipe they
call saang sa alat.

Kinilaw Binasaya nga Kulabutan a type of giant

squid. Eaten raw with vinegar and salt, I could
really taste its freshness. Another way to
cook kulabutan is to saute it (ginisang kulabutan).

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 Sangkutsa is chicken cooked in coconut cream. Much
like ginataang manok but with a lot less green
vegetables.

A humble baking shack in Enrique Villanueva town

prides itself of its Pan Bisaya, bread with a filling of
bucayo. In other parts of the Philippines, this is
called pan de coco. The name of the establishment
that sell this bread is called Lilybeth's Pan Bisaya. The
place looks like a simple hut with the slightest hint of
being a commercial place so it's really easy to miss.

Saluwaki Fresh sea urchins abound in Siquijor. And they

are much bigger than the ones popularly eaten in Lilo-an,
Cebu. Some Siquijodnons even eat this raw right by the
beaches where it can be found in abundance such as the
beach in Siquijor town's barangay Canal.

Lomboy Wine Lomboy wine is made from the black plum fruit.
Lomboy is the Cebuano term for the fruit while the Tagalogs call it
duhat. Lomboy wine has that curious taste blending sweetness,
bitterness, and aplod (astringent) taste.

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 LESSON SELF-CHECK #3-1

Student Name: ____________________________ Date Submitted: _________

Course and Section: _______________________

PART 1 Lets Do this!

Prepare the Following Dishes. Document your work through a video or a picture
with the procedure as indicated caption. Observe proper food handling in the course of
your activity.

Humba

Ingredients:
 ¼ kilo pork belly, cut into 1 ½ inch cubes
 2tsp vinegar
 2 tablespoon soy sauce
 ¼ cup pineapple juice
 1 tsp oil
 1 small onion, peeled and sliced thinly
 3 cloves garlic, minced
 ½ tsp peppercorns
 2 bay leaves
 ¼ can tausi (black beans) drained and rinsed
 ¼ cup pineapple tidbits
 1 package (1 ounce) dried banana blossoms
 1 tablespoon brown sugar
 Salt to taste
Instruction:
1. In a bowl, combine pork, vinegar, soy sauce, and pineapple juice. Marinate in the fridge for about
30 minutes. Drain meat from marinade, reserving the liquid.
2. In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally
until caramelized.
3. Add pork belly and cook, stirring occasionally until lightly browned.
4. Add reserve marinade and bring to a boil without stirring for about 2 – 3 minutes.
5. Add peppercorns and bay leaf.
6. Add black beans, pineapple chunks, banana blossoms, stir to combine.
7. Lower heat, cover and simmer until pork is tender.
8. Add brown sugar and stir until dissolved. Season with salt to taste. Continue to cook until liquid is
reduced and begins to render fat. Serve hot.

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