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25 Visayan Delights You MUST Try: A Culinary Adventure Through the Central Philippines

Dive into the Visayas & discover 25 must-try dishes! From chicken binakol to lechon cebuchon, this roundup is your passport to a flavour fiesta.  
Forget plain rice & grilled chicken! Unleash your inner explorer with 25 Visayan dishes that explode with flavour. Think sizzling ginabot, tangy kadyos baboy langka & crispy sweet piaya. Which Visayan feast will win your heart? 🇵🇭 #FoodGoals #Philippines

Craving an explosion of flavour and a dive into vibrant island culture? Look no further than the Visayas, a culinary treasure trove waiting to be explored. From fiery stews to melt-in-your-mouth sweets, get ready to tantalize your taste buds with 25 dishes that capture the essence of Visayan cuisine. So, loosen your belts, grab your chopsticks, and let’s embark on a mouthwatering journey!

Chicken Binakol: Coconut water bathes this chicken soup in tropical notes, a refreshing twist on the classic tinola.

Humba: Adobo’s richer cousin, braised in banana blossoms & black beans, humba is a symphony of savory delights.

Piaya: Muscovado sugar whispers sweet secrets within crispy unleavened piaya, a Negrense delicacy you can’t resist.

Ginabot: Crispy, salty, and oh-so-satisfying, ginabot – deep-fried pork intestines – is Cebu Street food at its finest.

Lansiao: Cebu’s cheeky take on Soup Number Five, lansiao packs a punch with its flavourful broth and bold name.

Kansi: A lovechild of sinigang and bulalo, kansi swaps tamarind for batawan, infusing beef shanks with a uniquely Visayan sourness.

Tinu-om: Banana leaves become nature’s oven, gently steaming meat and vegetables in tinu-om, a dish bursting with fresh aromas.

Inubaran Manok: Diced banana pith adds and interesting texture to this chicken stew, infused with coconut milk and lemongrass, a taste of Visayan comfort food.

Laswa: A vibrant vegetable symphony, laswa brings together squash, sweet potatoes, and leafy greens for a healthy and flavourful feast.

Taslob-Buwa: Pork liver and brain take centre stage in this Cebu Street food, stir-fried with chilis and shrimp paste for an adventurous bite.

Pocherong Bisaya: Beef shanks, corn, and saba bananas create a heartwarming broth in pocherong bisaya, a dish that nourishes body and soul.

La Paz Batchoy: Iloilo’s iconic noodle soup, batchoy, isn’t shy about offal, its pork innards adding depth to a garlicky, savory broth.

Chicken Inasal: Charred, smoky, and bursting with lemongrass, chicken inasal is a Visayan grilling masterpiece, marinated in coconut vinegar and basted with annatto butter.

Lumpiang Ubod: Fresh spring rolls with heart of palm take centre stage in lumpiang ubod, a light and flavourful appetizer perfect for any occasion.

Chicken Molo Soup: Wontons stuffed with pork and prawns float in a rich chicken broth in chicken molo soup, a comforting Iloilo classic.

Kinilaw: Raw fish marinated in citrus and spices creates a refreshingly tangy kinilaw, a Visayan ceviche that celebrates the bounty of the sea.

Morón: Sticky and sweet, moron takes suman to a new level, a Waray rice cake that satisfies every sugar craving.

Chorizo de Cebu: Sweet with a hint of spice, chorizo de Cebu isn’t your average sausage, adding a unique twist to any dish.

Utan Bisaya: Malunggay leaves, okra, and eggplants dance in a savory broth in utan bisaya, a Visayan vegetable medley that’s both healthy and satisfying.

Hinatukan nga Manok: A Samarnon treasure, hinatukan nga manok uses native chicken stewed with ginger, onion, and young papaya, bursting with homey flavours.

Kadyos Baboy Langka: Pigeon peas, pork, and jackfruit join forces in kadyos baboy langka, a tangy stew infused with batwan fruit, a Visayan twist on sinigang.

Lechon / Cebuchon: The undisputed king of Filipino feasts, lechon – a slow-roasted suckling pig – is an explosion of crispy skin and juicy meat, a Visayan celebration of culinary tradition.

Inun-unan: Fish stewed in vinegar and spices takes centre stage in this Visayan dish, with okra, bitter gourd, and eggplant adding layers of texture and flavour.

Napoleones: Flaky pastry layers embrace a creamy custard filling in napoleones, a decadent Filipino dessert that’s guaranteed to satisfy your sweet tooth.

Sutukil: Grilled, stewed, and raw – sutukil takes your taste buds on a rollercoaster ride, combining seafood, meat, and vegetables in one unforgettable feast.

This is just a glimpse into the incredible world of Visayan cuisine. So, pack your bags, book your flights, and get ready to embark on a delicious adventure! With each bite, discover the warmth, vibrancy, and rich heritage of the Visayas, one mouthwatering dish at a time.

The Visayas – where sun-kissed islands whisper with the rhythm of waves and flavours sing tales of tradition. From spicy kinilaw to creamy inubaran manok, each dish speaks of a rich heritage, passed down through generations. So, whether you’re a seasoned foodie or a curious adventurer, prepare to be swept away by the magic of 25 Visayan delights that will leave you wanting more.

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  • Methinks my Filipino file in the kitchen has just doubled in size! During the past months I have so enjoyed learning about Filipino food from your posts but the Filipoino love of frying and fatty pork have led to more reading than cooking! Hmmm - well, the first three recipes to be prepared here have already been chosen in 10 minutes - a big, big thank you !

    • Well both of your predicaments can be addressed easily, usually our dishes can be replaced with non fatty cuts, and now with air fryers, air frying is a good alternative to deep frying. It will have an effect to the end result, as we all know fat delivers the flavour but at least it will be healthy for those who prefer to be. I think once in a while its OK

  • I love the culinary tour you are taking us on through the different regions of the Philippines. So much variety in each region.

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