Balicasag Island Soup

Dive into the flavours of Balicasag Island with Balicasag Island Soup. This unique dish combines the bounty of the sea with creamy broth, creating a culinary masterpiece unlike any other. Try it today! Embark on a culinary adventure with Balicasag Island Soup! 🌊 Indulge in the flavours of the sea with this unique dish, featuring a creamy broth infused with seafood and a hint of sesame oil. A taste of Balicasag in every spoonful! 🥣 #BalicasagIsland #SeafoodSoup 🏝️

Nestled off the coast of Panglao, Bohol, lies the enchanting Balicasag Island, a haven for sea lovers and adventure seekers alike. With its pristine white sand beaches and vibrant marine sanctuary, Balicasag offers an unparalleled experience for tourists, from diving into its rich underwater world to basking in the sun on its shores.

Dive into the crystal-clear waters surrounding Balicasag and discover a mesmerizing array of marine life. From turtles lazily gliding by to colourful corals and plants adorning the ocean floor, every dive is a journey into a world of wonder. The renowned Black Forest dive site beckons with its abundance of black corals and diverse species, offering encounters with barracudas, eels, and schools of jacks.

Amidst the bounty of the sea, Balicasag Island Soup stands out as a culinary gem. Featured on Kara David’s TV show, Pinas Sarap, this dish captures the essence of the island’s flavours with a unique twist. Unlike traditional Filipino dishes, this soup is a creation of its own, marrying the freshness of seafood with the comforting warmth of creamy broth.

To recreate this tantalizing soup at home, start by sautéing tomatoes, onions, garlic, and lemongrass in oil to enhance their flavours (not the traditional method as they just boil this in the water from the TV show). Then, add water and bring it to a boil before introducing a medley of seafood and vegetables, such as squid, crab, prawns, fish fillet, and scallops, along with eggplant and green chilies. The addition of evaporated milk adds creaminess, while a dash of sesame oil elevates the taste to new heights.

Balicasag Island Soup is a fusion of flavours unlike any other. Reminiscent of sopas but with a seafood twist and hints of kare-kare vegetables, this dish surprises and delights with each spoonful. The use of sesame oil adds a depth of flavour that sets it apart, making it a must-try for culinary adventurers.

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Balicasag Island Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Dive into the flavours of Balicasag Island with Balicasag Island Soup. This unique dish combines the bounty of the sea with creamy broth, creating a culinary masterpiece unlike any other. Try it today!



Units Scale
  • 200 g squid, cleaned and sliced into rings
  • 2 mud crabs, cleaned and halved
  • 200 g prawns, shell on
  • 200 g fish fillet (snapper, grouper or any white fleshy fish), cubed
  • 150 g scallops
  • 2 pcs Asian eggplant, sliced
  • 3 pcs green chillies
  • 3 cups water
  • 2 tomatoes, chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 stalks lemongrass, bruised
  • 1 cup evaporated milk
  • 2 tsp sesame oil
  • oil
  • salt


  1. Heat cooking oil in a large pot over medium heat. Add chopped tomatoes, onions, minced garlic, and bruised lemongrass. Sauté until fragrant.
  2. Pour in water and bring it to a boil.
  3. Once boiling, add squid, crabs, prawns, fish fillet, scallops, sliced eggplant, and green chillies. Let it simmer for 5-7 minutes or until seafood is cooked through and vegetables are tender.
  4. Stir in evaporated milk and let it simmer for another 2-3 minutes.
  5. Season with salt to taste and drizzle sesame oil over the soup. Mix well.
  6. Remove lemongrass stalks and discard.
  7. Serve hot and enjoy the unique flavours of Balicasag Island in every spoonful.


You can also use bok choy, cabbage and string beans


View Comments

  • this sounds very delicious Raymund. All that wonderful seafood and eggplant! And I love to use evaporated milk too.

  • This recipe offers a tantalizing fusion of flavours and textures. The combination of succulent shrimp, vibrant bell peppers, and aromatic spices promises a burst of savory delight with every bite. The simple yet flavorful marinade infuses the shrimp with a zesty tang, while the sautéed peppers add a colorful and crisp contrast. Whether served over fluffy rice or nestled in warm tortillas, this dish is sure to elevate any mealtime with its bold and vibrant taste. Thank you for introducing us to it.

  • I've never heard of Balicasag Island, but apparently I need to go there. This soup looks fantastic! I love the variety of different ingredients. I'm not sure mud crabs are available over here, but I'm sure another type of crab can be used. Time to head to the local fishmonger! (Well, we might wait until cooler weather...)

    • Definitely any type of mud crab would go well in this dish. Now you had me craving for a King Crab

  • Sounds like a truly lovely dish. And the island looks equally beautiful!

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