NEGROS ORIENTAL: Foodtrip and Pasalubong

The eastern half of Negros Island has some specialties to offer, some of which owes to sugar industry where lands used to be tilled. Here are some treat you can take home from this province:

1. Sans Rival

The pride of Dumaguete, this pastry is made basically of meringue sandwiched with cream and butter and showered with cashew nuts. Sliced akin to loaves of bread, this light dessert is perfect with coffee to satisfy your buttery cravings. I took a slice and at first bite, the cream seeps in to your taste buds as it was served chilled. I finished the slice in a minute and felt like I want to ask for more. However, I need to try the second item.

2. Silvana

This sister of sans rival is a cookie made also of meringue but filled with butter and cream. It is chewier and best eaten chilled, closer to ice cream sandwich. Once you took a bite, you won’t stop to take or eat a box of these. I’ve tasted ones from Nueva Ecija and guaranteed their milky goodness. Can’t help to take more but I have to buy other delicacies as well.

3. Budbod Kabog

This rolled millet rice cake from Tanjay City is their specialty. Millet, a kind of round grain is made into these sticky cakes and a common staple for breakfast in public markets in Negros. There rice cakes are more expensive than common glutinous rice varieties but the texture is different. The taste varies as it is not too sweet, perfect with a slice of ripe mangoesf and chocolate drink for a fulfilling breakfast.

4. Inato Pecho

Visayans have several ways of grilling chicken like inasal and inato. Lately I found out that Dumaguete is the birthplace of famous Jo’s Chicken Inato. This barbecue, grilled to a tender-juicy crisp, is marinated in a special sauce for its aromatic flavor, and served with atchara or picked papaya. Their single serving is big enough to make you full. Couple with unlimited rice, I enjoyed every bite and left nothing but little inedible chicken bones.

5. Barquiron

Barquiron is a fusion of two delicacies: barquillos (wafer rolls) and polvoron (powdered milk candy). Polvoron is put in every wafer roll and packed. The taste is light as sweetness of polvoron overpowers the plain flavor if barquillo. It is a perfert pasalubong for people who enjoy these two-treats-in-one package. 

SIQUIJOR: Foodtrip and Pasalubong

Actually, I didn’t know what delicacy this province can offer has to offer until I checked the pasalubong map and a little research. My goal is to taste at least one food delicacy they’re known for. So I ended up eating these treats below:

1. Torta

This pastry has its local name derived from Spanish term for cake. This small but filling little cake is good enough to make you full and energized for a quick breakfast. Made of egg mixed with flour, milk and other ingredients, I survived breakfast and lunch with these take home treats and as locals say, its taste improves over time. I ate the last piece 3 days after and it was still great.

2. Pan Bisaya

The famous bakery in the province is not located within the town center where there are glass displays of baked breads but in a hut of charcoal ovens and long table with few bakers. Their produce are simple but cheese-filled, meat-filled and rolled breads. Best paired with hot chocolate (sikwate) or coffee. Don’t be fooled by its simplicity.

3. Peanut Balls

This small province is also known for locally-farmed products such as peanuts. This pack of sweet nutty balls is a great snack while waiting at the boarding area.

4. Peanut Brittle

This brick version of caramelized peanuts comes handy and perfect for sharing.

5. Sutukil

This viand medley is a common staple in Visayan households, where they prepare their fresh catch in sugba(grilled), tula (soup), and kilawin (ceviche) ways of cooking. This was our lunch when I had my coastal tour with Kuya Ricky. Lami kaayo! (So delicious!)

NEXT: NEGROS ORIENTAL: Walking Tour at Dumaguete City

ILOCOS SUR: Food Trip and Pasalubong

Ilocos Sur's coastal towns are blessed with agricultural lands planted with grains and grazed with domesticated animals. The countryside setting gave birth to famous Iloko products that when first heard, you'll know it's tatak Ilocano. Here are some of favorite delicacies from this province: Abagatan nga Ilocos. Surely you'll exclaim delicious: "Naimas!"

1. Bagnet

I used to know that this dish is just a chunk of plus-size chicharon na may laman until our tour guide explained its difference. Bagnet is like a cross between lechon kawali (how it is fried), chicharon (how crispy its skin), and tapa (way of drying meat). In other words, bagnet undergone stages of drying, frying, popping then repeat twice (depends on way of cooking cycle) before sold. This was the method used in preserving meat since old times, there is no refrigerator yet. It is pricey but guaranteed to have a long shelf klife. In my case, part of it was used for pinakbet (Ilocano vegetable dish with shrimp paste) and other part was eaten as it is.

2. Vigan Longganisa


Ilocos region is one of the major producers of garlic. This spice is fondly used in preservations by encasing ground meat in pork intestines. Hence, their pork sausage or longganisa is on recado side (spicy and garlicky). Perfect with sukang iloko (vinegar).

3. Vigan Empanada

My definition of empanada is a folded pastry filled with savoury meet. But in Ilocos, they level it up with sausages, eggs and other sides. You can see them freshly made for you. Hence, you can order a heavy meal double-double (double longganisa and eggs)!

4. Royal Bibingka

I was curious of royal bibingka as what it looks like. I didn't expect that this kind of bibingka is not the usual fluffly steamed kakanin treat but it is similar to mini cassava cake. Due to its consistency, it was challenging to take a bite. The cheese melted at the top makes a perfect coating for a cheesecake treat

5. Candon Kalamay

We had a stopover at national highway in Candon City and saw vendors in front of city plaza selling something covered in paper bags. A lady gave me a free taste of sticky pudding and it tasted sweet but very light and has strands of coconut meat. I bought few packs and brought some back home. Make sure to eat these within 2 days to avoid spoilage.

6. Corn Snacks



Being a major producer of corn, Candon City makes treats from dried kernels and made into different forms of snacks. Various flavors from simple garlic to spicy barbecue with popped and cracked crunchy versions are available for pasalubong shoppers. Products are in the same lane with kalamay vendors.

7. Tinubong

Tinubong is a delicacy baked in tubong or bamboo tubes. The rice mixture is poured in tubes then cooked until glutinous in consistency. A sweet treat on-the-go, this is mostly sold fresh along the highway stopovers.

8. Balicucha

Everytime our friendly neighbors got home from their Ilocos hometown, they always gave us vegetable, spices and these curly candies. It's hard but softens when you lick it or dunk in black coffee for sweetness. I found out that these were made from sugarcane juice, extracted using a machine mechanically rotated by a carabao. Someday, I want to see how it is actually made. Munching on these canbe a good dessert. Sweetness overload!

There are some delicacies that I haven’t tried but I'll update this post as I try more Ilocano delicacies soon. Naimas! J

GUIMARAS: Mango Capital of the Philippines

The province of Guimaras is a 15-minute boat ride away from Iloilo City. This mango-rich island used to be a sub-province of Iloilo until 1992, when it became full-fledged. At Jordan passenger port, you'll be welcomed by the yellow fruit, that is, mango!

Alighting at the port, you can visit the tourist center where officers can give you maps to explore the island, and utmost assistance to visitors who want to avail their services. Since I'll visit the island for a day, I asked for a map and the terminal where jeepneys are. 

I walked few kilometers until I reach the Jordan municipal hall currently under renovation. 


Flagging a jeepney bound to Brgy. San Miguel, finally I reached the vast grounds where pasalubong center, capitol building and museum are located. 

Capitol building

Museum

Lunch selfie with mango pizza and shake at Pitstop

After taking lunch at The Pitstop, I flagged a tricycle leading me to Trappist Monastery, the sanctuary of Benedictine monks in Visayas. It was like they're the counterpart of Good Shepherd Sisters in Baguio City. Trappist is also known for producing quality mango-based products manufactured within their property. They do have a vast mango plantation where they pick the raw ingredients.

Local parish of Jordan was under the patronage of Saint Michael the Archangel. Hence, the namesake of Brgy. San Miguel.

I had to leave to meet my friend at SM Iloilo. It was a quick yet fulfilling visit in a Visayan island. Surely, I didn't forget to buy some mango-inspired products. Maayong biyahe!  

See my post here: GUIMARAS: Food Trip and Pasalubong

The pasalubong center at capitol grounds

LAGUNA: Food Trip and Pasalubong

This province by the lake is famous for homemade dishes, sweet treats and other crafts known for every city and town of its domain. As I frequently pass by this province, I make sure to visit and try some of their well-known delicacies locals and tourists rave about.

1. Puto Biñan

If Calasiao has bite-sized version, then Biñan has their own pizza-like version of this delicacy. Made mainly of pound rice flour, milk and cheese, this is the well-known product of this city and the best makers are found in Brgy San Vicente, where the PNR station is located.

2. Buko Pie

This pie was invented in Los Baños and famous stalls are located at Brgy. Anos. Buses plying the highway will take stopovers just to buy these freshly-baked goodies. This stall sells one of the best pies I've ever tasted.

3. Yema Cake

A simple cake made from egg yolks and milk smothered over chiffon cake slices, this dessert is a favorite by the locals and this is a staple on every occasion in San Pablo City. Aside from yema cake, they do have equally famous chocolate cake that can be bought at an affordable price.

4. Kinulob na Itik

Victoria town is famous for duck-raising activities, so they produce duck eggs turned mostly to salted eggs as well as duck meat. Famous dish concocted is kinulob, which is a way of cooking duck meat by slow-cooking in an airtight-pot and put in an open flame for hours then deep-fried. The result is a crispy skin but juicier meat without the stench.

5. Bibingkang Alsa

When you ply the Luisiana-Cavinti road, you'll see stalls selling these oven-baked treats and put in cubic pandan baskets. One time, we went to Hulugan falls and the market road of San Salvador have these bibingka vendors, as snacks for day hikers or pasalubong after the long trip. It is different from the usual fluffy variant, as this is quite similar to tupig. Instead of grilled in hot charcoals, it is baked on a makeshift tin oven where the mixture is put in clay pot, lined with banana leaf.

6. Espasol

This sweet treat is usually wrapped in paper cones drenched with generous amounts of rice flour. You can buy these from bus vendors or from roadside pasalubong stores in Laguna. Alaminos, Pagsanjan, Luisiana and Nagcarlan are famous for making these rice puddings. Among these towns, Nagcarlan has a concentration of making the best of these in Barangay Yukos.

7. Uraro

A very light biscuit made from arrowroot flour and dissolves in your mouth. It's like the soft version of puto seko. I can eat a pack of these! Perfect for a hot coffee or tea in the afternoon, or a snack while buying native slippers in Liliw's main street.

8. Ampaw

Ampaw Pinipig is one of the local produce of Biñan where it is used to be served in many varieties. Biñan used to have vast fields producing rice so this snack is one of the delicacies they offer, adapted from Chinese.

9. Pospas

Pospas is a famous comfort food in Biñan similar to lugaw but it is cooked with chicken and innards, served with toasted garlic, spring onions and pork crackling. One might lace it with calamansi juice and patis (fish sauce), depending on individual taste. 

10. Camote de Leche

This is the famous dessert served by Calle Arco Restaurant in Pagsanjan (near the arch).

11. Pancit Maciang

Maciang's is a renowned panciteria in San Pedro Laguna since the early 50s that is known for its unique taste. It is a pancít dish with proven, egg, and ketchup.

12. Pancit Tagapo

A must-try pancit in a barangay at Santa Rosa City, Laguna.

13. Ube Halaya

This delicacy is sold at Brgy. San Marcos, at a stretch of road between San Pablo and Calauan, Laguna.

*Ben's Halo-halo

One of the best halo-halo I've tried! It originated in San Pablo and it uses gelato ice which makes their halo-halo more smooth and flavorful. You can have the original one or spicy variety.

*Tuding's Porkchop

An institution in Laguna, this restaurant started breakfast meals but became famous for their porkchop meals. Tuding's Porkchop House originated in San Antonio, Biñan City. But due to their patrons coming from outside of Laguna, their San Pedro City branch became famous due to proximity in Metro Manila.

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

#RiseHighLaguna