REGION 7:

CENTRAL
VISAYAS REGION
• Lies at the center of the
Philippine archipelago
between the major islands of
Luzon and Mindanao.

• Borders in the regions are

based on political boundaries.
 REGION 7:

BOHOL
History
* Bohol also known for its rich seafood selection, as well as
delicacies such as polvoron which is made from compressed
toasted flour and aromatic ube or purple yam.

* Every July, the province celebrates a festival where locals and

tourists can eat food from at least ten houses for free.
Peanut Kisses
This is a signature Boholano recipe and only here you can find
cookies shaped like a miniature Chocolate Hills (the famous
attraction of Bohol) or Hershey Kisses. It is basically made of
high-quality peanuts and eggs, baked crisp to bring that nutty
crunch in every bite. Every department stores and souvenir
shops have displays of these delicious pasalubongs.
Calamay
Though calamay is known across the country (with other names),
nothing beats the Calamay from Jagna, enclosed in a coconut
shell and sealed with a red band. It is a concoction of glutinous
rice, sugar, coconut milk and some peanuts.
Broa (Lady Fingers)
A cookie, native from Baclayon, soft in texture that literally melts
in your mouth once you take a bite. It is light and crisp, perfect for
snacks with milk, coffee or hot chocolate. It is also recommended
in making Mango Refrigerator Cake
Torta
In Bohol you can taste one of the best-tasting tortas in the
country. Torta means “cake” in Spanish. It is soft, fluffy, moist
and easy to swallow.
REGION 7:

CEBU
History
* the Chinese influence on the Philippines continues to live on,
particularly in our cuisine. This is true in Cebu. "Cebu, being an
island that’s (if one follows the right-hand drive road encircling
its coasts) ‘mountains to the left, and the sea to the right’ carries
foods that are very frugal and rural. Cebuanos are known for
their frugality.
* the Cebuano food or dishes were influenced by the Chinese or
Spanish, they were very strong flavored, with a lot of depth and
masculinity. The other dishes and flavors are very Malay, very
Southeast Asian. Tangad (tanglad in Tagalog, or
lemongrass), sangig (Cebuano basil), and other aromatics prevail.
The use of a lot of corn, coconut—even millet—is used
throughout.
Puso
*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.
Cebu Puchero
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.
Ngohiong
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.
Linarang
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.
 REGION 7:

NEGROS
ORIENTAL
Pancit- tuami
“miki sautéed in strips of shrimp, squid, pork, liver, button
mushrooms, shiitake, vegetables and red bell peppers”
Binakhaw
“Binakhaw” is prepared: a base mix composed of slices of
fresh raw fish, diced onions, ginger and chili is first
combined with vinegar then drained after the fish is
‘cooked’. Dungon extract is then added to the vinegar-
drained mix to complete the dish.
 REGION 7:

SIQUIJOR
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.
Binas-oy
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.
 REGION 8:

EASTERN
VISAYAS REGION
• Eastern Visayas lies on the east
central section of the Philippine
archipelago. It comprises two main
islands, Leyte and Samar, which
form the easternmost coast of the
archipelago.
• The region's sea and inland waters
are rich sources of salt and fresh
water fish and other marine
products. It is one of the fish
exporting regions of the country..
 REGION 8:

SAMAR
History
* tThe regional cuisine of Samar is shaped by the natural
bounty of the fertile lands and abundant seas, with the
agrarian economy and marine resources playing a vital
role in Samar's economy and culinary heritage.
Binangol
Binagol is pronounced with a longer stress
on the “a”. Binagol is made of a root crop
named Talyan, coconut milk and sugar. It is
then molded into a coconut shell. Binagol is
quite sweet with the distinct tast of the root
crop.
Lelang
"a native pork recipe containing shrimps,
togue, and sotanghon"
Tamalos
"a Mexican version of tamales, which is
packed with slivers of liempo (pork belly) and
chunks of soft fat cooked with rice flour in a
spicy, rich peanut sauce"
 REGION 8:

LEYTE
Vacuum Fried
Jackfruit
Developed by a faculty member from
Visayas State University in Baybay City, Leyte,
this is a nutritious food product made from
the pulp of ripe jack fruit. This is a healthy
food snack because of its natural ingredient
that is processed without the use of artificial
preservatives and sugar. Here, jackfruit is
dehydrated and vacuumed in a fryer. The
end-product is a delicious snack in bite-size
that is neither bland nor too sweet.
Roscas
Made in Barugo, Leyte, Roscas are like
cookies but harder to bite. This is made from
lard, anise, flour, sugar, butter and eggs.
Suman Latik
Another version of rice cake is the suman
malagkit made from glutinous rice, coconut
milk, brown sugar and flavored with lye
solution, which makes the taste distinct. Also
wrapped in banana leaf, this dessert is served
with the “latik” sauce on top and is best
enjoyed with coffee or hot chocolate. Grated
coconut meat can also be used as topping.
 REGION 7:

BILIRAN
Mororno
Moron is pronounced like Morong. Moron is
like the regular suman but the rice is cooked
in coconut milk and mixed with a bit of cocoa.
The Moron has the similar consistency of the
suman and the cocoa enhances the taste.
Moron is so soft that you can cut the small
tube with a pair of scissors down the middle
and just squeeze it out. You can go through a
lot really quick.
Pinato

Pinato is a delicious recipe from Samar. The

ingredients are ordinary rice, glutinous rice,
oil, sugar, ganta popped rice, ganta roasten
peanuts, anise, and sesame seeds.
Chocolate Tablets

Chocolate tablets made from pure natural

cacao seeds roasted, milled, and molded to
circular tablets at 1.5-2 inches diameter.