NEGROS OCCIDENTAL: Foodtrip and Pasalubong

When I hear of Negros, especially Bacolod, delicacies that come to my mind are inasal and napoleones. First one is due to being commercialized by a fastfood chain and spread all over the country. The latter one is because my officemate lives in the nearby Talisay City where he brings boxes from Pendy’s everytime he gets back to Manila. With sugar plantations abound the island, no wonder they offer the sweetest treats and as we landed in Sugarlandia, we listed our must-eats. It was a food trip indeed and exclaimed “Namit gid!” Here are some of the delicacies we’ve tasted:

1. Napoleones

This sweet treat is a version of French mille-feuille, made up of layers of puff pastry and filled with custard. The recipe was brought here in Negros and soon made in the kitchens of rich sugar barons. Now, you have different brands to choose from. Among those napoleones I’ve tried, I prefer Pendy’s due to its custardy filling.

2. Piaya

You can buy this in different sizes and flavors, too. The original filling is muscovado tucked in a crisp flaky flat bread. When I first time heard of mango flavored-piaya, I immediately bought few packs and took back home. You can taste the sweet mango filling and best eaten when hot.

3. Inasal na Manok

I’ve tasted commercialized inasal but when if want authentic one in Bacolod, head to Manokan country to taste their chicken offerings. We went to Aida’s as recommended by TripAdvisor as one of top-rated restaurants in the vicinity. Price of dishes are below Php100. We ordered pechopak (chicken breast with wing), tina-e (intestines) and some isol (chicken butt). Taste was utterly different and since I’m a chicken lover, I devoured all the meat until the inedible bone is left. Sarap to the bones!

4. Bicho-bicho

The bicho-bicho I know is a sponge-like elongated donut sprinkled with sugar and eaten hot, until we went to Talisay City public market to grab some breakfast. I looked into little sugar-coated treat and asked what’s called: bicho-bicho. We ordered few pieces and I ate one. At first, it reminded me of carioca but sweeter and rich in coconut meat fillings. The sesame seeds add crunch to every bite.

5. Bingka Pie

Another must-try that we bought in market is this pie. It is a round fluffy pie with coconut meat strands inside, topped with cheese and baked to perfection. We bought a piece for sharing at it was very fulfilling. Our hungry tummies were satisfied as this breakfast gave us energy for our itinerary for that day.

6. Guapple Pie

The heritage El Ideal bakery stands along the highway so it was perfect for our morning arrival at Bacolod-Silay airport to grab some breakfast. This pie is similar to apple caramel crumble pie like from Banapple’s, only the core is made up of tart guapple (large variety of guava) slices. The lightly sweetened crumbs at the top complements with the rich pie filling. I ate it with order of unlimited brewed coffee and milk for sweetness.

7. Baye-baye

I would call this “naked espasol” as this bar is made of pound malagkit (glutinous rice) and sweetened with absence of flour, where espasol is rolled into prior to packaging.

8. Kansi

It was time for lunch that we decided to grab it at Sharyn’s in Bacolod City. We got lost at first but after asking the locals of the vicinity, we found it and saw people lining up for orders. We got our table and ordered a bowl for sharing. The aroma of the dish engulfs this hole-in-the-wall eatery and we’re famished already. This Ilonggo dish is a cross between bulalo (beef stew) and sinigang (sour stew). The souring agent used is called batuan, a local fruit used in their home-cooked dishes.

9. Half-Moon

Pendy's bestseller is a light and fluffy sponge cake that is topped with a creamy bright yellow egg custard.  Being cut into crescent shaped—hand sized snack, they called it half-moon. The custard was smooth and creamy and served as a nice foil to the airy chiffon cake.

10. Grilled Ensaymada

Another Pendy’s offering is their ensaymada that was grilled on top, making the color burnt brown. The taste of butter complements with fluffy brioche, and really melts in your mouth

11. Cakes from Calea

I would say that the flagship Bacolod pastry shop is Calea. Their cakes and pastries are must eats especially the bestsellers Chocolate Mud Pie, Blueberry Cheesecake and White Chocolate Cheesecake. Conveniently located along the national highway, some tourists even take out cakes to be brought back to Manila and other places.

12. Snacks from 21 Bar and Restaurant

After basking on a rainy afternoon, we sought refuge and dinner at 21 Bar and Restaurant. We would like to order their bestseller batchoy but because it was out-of-stock then, we opted for Chicken Oriental Salad, Pancit Molo and Mushroom Cheeseburger. They have hefty servings and we even shared as they can’t finish it all.

Chicken Oriental Salad

Pancit Molo

Mushroom Cheeseburger

13. Paluto at Hyksos Tulahan

It was dinner time when we checked the paluto restaurant at Bacolod City. We bought first the ingredients at neary market good for 3: fish for tula (clear soup with scallions) and shrimps for halabos (pan-cooked with little oil). I love the comfort soup of tinolang isda and crunchiness of hipong halabos. Perfect to end the tiring day.

 Tinolang Isda

Hipong Halabos

14. Homecooked meals

Our dear friend brought us to Victorias City to have a day tour. Then after a tiring day tour, we were served Ilonggo dishes such as linaga (beef stew), KBL or kadyos-baboy-langka (pork stew with pigeon peas and raw jackfruit), chicken adobo with pineapple tidbits, and grilled meats. I got curious and asked our host the ingredients of each dish.

What a great Ilonggo hospitality! Madamo gid nga salamat! Namit gid sang ginluto. J

I wanna try other delicacies but due to limited budget, for sure when I get back, I’ll try more of what I missed. Before departure, make sure to take home sweet treats from Sugarlandia! Stores below are just in the airport. J

From Bacolod to Manila with love!

QUEZON: Food Trip and Pasalubong

Quezon is a vast province. It takes most of the Southern Tagalog Region rich in natural resources, where coconut plantations are abound. Festivals centered on farming are famous, so I took the opportunity of trying some of their well-known delicacies.

1. Kiping

Every May 15, Lucbanins celebrate their famous Pahiyas Festival in honor of San Isidro de Labrador, patron saint of farmers. Houses on the procession route were adorned by chandelier-like assembly called aranya, and the leaf-life components are called kiping. This wafer is made of pound rice and patterned on large leafs then left sun-dried. Actually, you can eat them grilled or salted. I tried one on a roadside and it tasted like rice cracker.

2. Longganisa

Lucban's version of pork sausage are more on the garlicky side. They are usually sold homemade and wrapped in paper packets available in dozens, small or large.

3. Pancit Habhab

This simple dish is prolific in our country, as every region (or town) has their own version. Pancit Habhab is traditionally eaten on a banana leaf and not cutlery needed. Piping hot noodles with savory sauce and fresh vegetable like carrots and chayote is already a  satisfying meal.

4. Pinagong

One of Sariaya's well-known delicacies is this milky bread pinagong. This bread, shaped like a turtle (hence pagong), is fulfilling and a bit pricier. You can buy this bread from bus vendors but the tastier ones are sold in old Sariaya bakeries.

5. Budin

Tayabas City has a special street dedicated to one sticky delicacy: Calle Budin. This street has stalls selling various pasalubong items but the famous one is the eponymous budin, a cassava cake baked from small circular pans and sold fresh from the oven. Best eaten hot as it has a melts-in-your-mouth feeling when you take a bite.


6. Yema Cake




In Spanish colonial times, one of the materials used to bind stones to build up walls of churches is egg white mixed with limestone. On the other hand, egg yolks are used to make desserts instead of being thrown to waste, by making dishes such as leche flan and yema cake. This sweet cake is made of chiffon slices and smothered by milk custard then sprinkled with generous amount of cheese. It is simple yet delicious. Some provinces in Tagalog regions are famous in producing these. One well-known brand raved about is the Rodillas' cake from Tayabas City. I saw their factory and it's hard to order in bulk during Agawan/Mayohan/Pahiyas festival season, as they ran out of stocks, so it's better to order directly from here.


Every town has their own specialties. It's great that I try them one product at a time. More food explorations soon. :)

ILOILO: Food Trip and Pasalubong

Iloilo was originally inhabited by old Spanish families and migrants who brought sugarcane farming techniques in Visayas region. Because of this, locals produced some of the famous saccharine treats they're known for. Other food items below where heirloom recipes and old-time favorites, patronized by locals and tourists alike. Here are some delicacies I tasted from the province:

1. La Paz Batchoy

Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken stock, beef loin and round noodles. It was believed to be invented out of leftover noodles and chopped pork innards. This delectable soup is famous in Iloilo's La Paz district where it was born in the local public market. Many claim they were the pioneers of concocting this dish such as Netong's, Ted's and Deco's, and they still flourish around the city. You're sure you'll be served with authentic batchoy available. For a local market feel, try Netong's, as Ted's and Deco's already have branches in Metro Manila.


2. Native brewed coffee and rice cake

Madge Cafe is popular for locals for serving brewed coffee the traditional way. Native coffee beans from highlands of Iloilo province were brewed and strained by stocking-like strainer direct to tin cans, personalized mugs and glasses for non-regular customers. I chose Coffee with Milk (Mild). You can taste the strong coffee yet made subtle with added milk. You can adjust taste by adding brown sugar at your table. Best accompaniment is a slab of rice cake.


3. Biscocho

A slab of toasted buttered bread as a favorite snack that originated in bakery at old Jaro district of Iloilo city. Best paired with hot chocolate drink and a famous pasalubong item. What I heard before is that it was invented to save extra slices of chiffon cake from being disposed. We do know that we Filipinos love to save any leftovers and turn them to new things.


4. Butterscotch

A soft chewable confectionery made of brown sugar and butter with added nuts and fruits such as mango and pineapples.


5. Pinasugbo

A sugary treat of sliced bananas in paper cones. The bananas are crunchy yet gooey due to caramelized sugar and can be messy when eaten.

6. Baye-baye

Baye-baye is another sweet treat made from pound glutinous rice and cooked with sticky consistency.  It is a specialty of Pavia, Iloilo. Similar to espasol but without flour coating.

7. Grilled Native Chicken

I'm a fan of chicken dishes whether grilled, fried, roasted, stewed or by other means. When I researched for a famous grilled chicken in Iloilo, blogs led me to this establishment. After a long trip from San Joaquin and Miagao towns, I alighted at Villa Arevalo district then under the sun's heat, I walked my way to the seaside road until I reached the manokan. I ordered a whole chicken instead because they don't have quarter nor half order of it. Since I'm famished, I already dig in. The native chicken was chewy and this charcoal-roasted wonder has infused flavors of tamarind leaves and some spices I can't determine. This kind of grilled chicken was new to me, and I loved it.


8. Pancit Efuven

At Jaro main branch of Original Biscocho Haus, they do have a restaurant serving local dishes and short orders. One of them is the locally known Pancit Efuven. The white flat noodles were sauteed with pork bits and garnished with sayote, cabbage and carrots. The sauce is similar to chopsuey. Hence, the taste is light and vegetables - crunchy.


9. Queen Siopao

At the historic commercial district of Iloilo city, there stands a restaurant serving Chinese dishes and one their bestsellers is their Queen Siopao. You really don't need a sauce for this as it is packed with bacon-sausage combo, eggs and adobo. It's a meal in one big bite! No wonder, people line for this siopao as they always run out of stock.


10. Snicker's Pie

If Bacolod has Calea, then Iloilo has Maridel's, serving its patrons sweet pies and luscious cakes at affordable prices. I took a slice of their Snicker's pie and it was decadent. They didn't scrimp on ingredients and the caramel sauce enhances the nutty interior. I would love to go back the next time I visit Iloilo.

ISABELA: Food trip and pasalubong

The reasons why I wanted to visit Isabela are to eat an authentic pancit from one of its towns and try some of Ibanag delicacies. Good thing I grabbed a pasalubong map from Choose Philippines page. Here are the three delectable food items I’ve tried:

1. Pancit Cabagan

Tuguegarao City’s Pancit Batil patung has its rival in the form of Pancit Cabagan from Isabela. It uses the same handmade miki noodles but differs greatly in terms of ingredients used. Based on my web search, Josie’s Panciteria serves the best pancit in town. You can see various tarpaulins of TV shows and magazine articles where it was featured.

The pancit was believed to be brought by a Chinese immigrant who started noodle-making industry in Cabagan during early 1900s. The ingredients for the pancit were incorporated by the locals, such as the Ilocano Igado, Lechon Carajay and hard-boiled quail eggs.

From Cabagan town center where I visited the Catholic church and town hall, I rode on a traysi and went to the panciteria at the highway. Since it was my first breakfast in Isabela, I ordered their specialty and my famished self can’t help waiting for my order. Time to attack!

The savoury and saucy broth complements with the thin miki noodles. The servings are great! It’s like eating my noddles and favorite viands in one! Pancit ulam kumbaga!

2. Binallay

While looking for a jeepney bound to Isabela’s provincial capitol, I saw this little hut selling Ibanag delicacies. The eponymous name of the café made me buy this banana-wrapped kakanin.

At first look, it was like a white kalamay. It was tasteless but the accompanying sugar syrup made it delectable. It’s like a plain palitaw or flat unsweetened smooth suman. I ate this when I got home as my breakfast.

3. Inatata

These cute little suman looks like a bullet magazine. Tied in bunches, these come in handy when travelling, so I bought one magazine.

Unwrapping a piece of inatata, I looked closely and it seemed that it was made from an indigenous rice variety. Most suman in Manila has the same color like white or res, but this one has varied color from brown to purple streaks. Its taste reminds me of biko with a hint of star anise of spice alike. I don’t know the spice exactly but I was able to finish the bunch in one sitting. Naimas! J