Palawan State University

College of Community Resources Development

Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

PHILIPPINE REGIONAL CUISINE

MODULE 3

TABLE OF CONTENTS

 Visayan Cuisine And Festival Celebration

 An Introduction To The Popular Visayan Cuisine
 What Is Kinilaw?
 Top Five Must-See Visayan Philippines Festivals

INTRODUCTION
In this part we will explore the specialty and originality from the Visayan region.

Learning Outcomes
At the end of this module students should be able to:

 The student must acquire different delicacies of Visayan cuisine.

 The student can start an entrepreneurial of they will learn from this module. Choose the
specialization.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

REGIONAL OF VISAYAN CUISINE

AN INTRODUCTION TO THE POPULAR VISAYAN CUISINE

The Visayas region is composed of several islands grouped in the middle of the Philippine archipelago.
Being surrounded by waters and rich land, Visayas is abundant in marine and land products as indicated in
various Visayan cuisine.

Visayan cuisine is simple and uses local produce as main ingredients. The region is also known for
various dried products and salted seafood including daing, pusit, tuyo, ginamos, and hipon. Among
the popular native sweets produced from the region are pinasugbo, rosquillos, turrones, and banana chips.
There’s some more below.

WHOLE VISAYAS KINILAW

The favorite dish by every Visayan, kinilaw

is basically a fresh fish or shellfish marinated
in vinegar, lime, chilies, ginger, onion, spring
onion, and garlic. It is eaten raw. You can try
one of our kinilaw recipe that uses tuna.

ILOILO PANCIT MOLO

Pancit molo is a dumpling soup dish popular

 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

in Iloilo. The dumplings contain minced

chicken, ground pork, and chopped prawn
cooked in a very tasty chicken broth.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

LUMPIANG UBOD

Another great addition to the luscious

Visayan cuisine is lumpiang ubod. It’s a
vegetable dish from Iloilo, made with palm
heart strips and pork and shrimp bits,
wrapped in a wrapper made with cornstarch
and eggs, drenched in a sweet sauce and
infused with garlic and peanuts.

LA PAZ BATCHOY

Batchoy is a soup dish originally from La

Paz, Iloilo, and is one of the bestsellers
among soup dishes during cold rainy days. It
is composed of sliced pork, pig’s guts, and
miki noodles. Another famous version which
also originates in Iloilo is the buko batchoy.

BISCOCHO

One of balikbayans’ favorite baon is biscocho.

It’s a bread topped with butter and sugar,
baked until perfectly sweet and crunchy. The
delicious Iloilo delicacy is best paired with
coffee.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

PIAYA

Another Visayan delicacy that captured the

taste of many is the piaya, [pronounced /pee-
yah-yah/]. This sweet delicacy originally
came from Negros, where it is popular, but it
is also known in many parts of the country.
Its dough is made with flour and water and
muscovado sugar is used as fillings. It is
then flattened and toasted until cooked.

BACOLOD BINAKOL

Binakol is a tasty chicken dish similar to

tinolang manok, except that coconut milk and
meat are used in this particular Bacolod dish.
What makes this Visayan cuisine treat really
tasty is the use of native chicken, which is
known to be more flavorful than the common
poultry.Because native chickens are also
tougher, binakol cooking takes several hours
to make the meat tender and release all the
flavors.
INASAL NA MANOK

Bacolod chicken inasal simply is chicken

barbecue. But what makes Bacolod’s grilled
chicken different from other chicken
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

barbecues is the unique spices used for

marinating and basting.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

CEBU LECHON

Lechon refers to roasted suckling pig. The dish is

usually served during special occasions and is
popular throughout the country. But the best-tasting
lechon is unarguably found in Cebu as acknowledged
no less than by famous American chef and TV
personality Anthony Bourdain. As a matter of fact,
tourists that visit Cebu usually take lechon as their
pasalubong for their loved ones back home.

DRIED MANGO

Aside from lechon, Cebu is the home to one of

the best mangoes in the country.
Pasalubong centers and airport shops are always
filled with stocks of different dried mango
brands. Oftentimes we forget that mangoes are
closely
associated with Filipino symbols and when it
comes to Cebu, we forget about the other best
things to be proud of because there are just so
many reasons to love our island.

OTAP

Another native delicacy from Cebu. It’s a

puff pastry composed of flour, shortening,
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

sugar, and coconut milk. It is flaky, crunchy,

and so delicious that you’ll ask for more.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

WHAT IS KINILAW?

It is not actually the dish but the process of preparing it. It hailed from the Visayan region and is derived
from the word, kilaw, which means raw or uncooked. The meat, normally a fish, is ‘cooked’ without the
application of heat but is rather cured in vinegar.
Additional souring agents like calamansi, kamias, tamarind, or green mangoes to enhance its tartness. To
complete the dish, black pepper, onions, ginger, and chili peppers are also added.

A kinilaw recipe is simple to make and is normally serve for casual gatherings. It a popular “pulutan” or a
food served during a casual drinking session. However, it also makes an excellent appetizer.

KINILAW
Ingredients:

1 pounds Tanigue or Tuna - skinned and deboned

1 cup vinegar
4 pieces calamansi - or half of a lemon
2 thumbs ginger - minced
1 medium red onion - minced
2 pieces green chili - or Thai chili, cut into thin slices
Salt
fresh ground pepper

Procedure

1. Wash the fish meat and tap dry with paper towels. Cut into 1-inch cubes.
2. Place the fish cubes in a bowl. Pour in the vinegar and the juice from calamansi. Season with salt and
pepper. Add the ginger, onion, and chili. Toss gently until well blended.
3. Cover and marinate for an hour or up to 3 hours in the fridge. The fish should lose its translucent and
pinkish color and should turn whiter and opaque.
4. Transfer to a serving dish and serve immediately.
 CMPE 316 ASIAN CUISINE WITH PHILIPPINE AND REGIONAL CUISINE

Palawan State University

College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

LUMPIA UBOD
Lumpia Filling:
1 tablespoon canola oil;
1 onion, peeled and chopped
2 gloves garlic, peeled and minced
¼ pound pork belly, diced
½ pound shrimp, peeled and coarsely chopped
1 tablespoon fish sauce
½ cup water
2 pounds about 4 cups ubod, cut into matchsticks
Salt and pepper to taste
Green leaf lettuce leaves, ends trimmed and leaves separated Lumpia Sauce
2 ¾ cups water
¼ cup soy sauce
¾ cup brown sugar
½ teaspoon salt
1 cup unsalted peanuts, ground
1 head garlic, peeled and minced
2tablespoon corn starch
2 tablespoon peanut butter Lumpia Wrappers
1 cup cornstarch
1 ½ cups water
3 eggs beaten
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oil
Non-stick cooking spray

Procedure:

1. In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened. Add pork and
cook until lightly browned. Add shrimp and cook, stirring occasionally, until color changes. Add fish sauce
and cook for another 1 to 2 minutes. Add water and continue to cook until pork is tender. Add ubod.
Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
Season with salt and pepper.
2. Lay a wrapper on flat surface and place a lettuce leaf on top. Spoon about ¼ cup filling across the middle
of wrapper and fold slides to cover filling.
3. Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts, if
desire.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

HOMEMADE PIAYA:

Ingredients:

2 cups all – purpose flour

10 tbsp. oil
½ cup muscovado sugar
4 tbsp. water
2 cups all-purpose flour
8 tbsps. Oil
7 tbsps. Water
½ cup sesame seeds Procedure:

First Portion Mixture:

1. Mix half of the flour and half of the oil: combine them well using a large bowl.
2. Slice it into 20 equal sizes and set aside.

For The Filling:

1. Pour a little water to the muscovado sugar to make it moist. Divide it also into 20 portions, set aside.

2nd Portion Mixture:

1. Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 as portions as
well.
2. Flatten each portion and top with the First Portion Mixture. Roll out and stuff with muscovado
filling. Close the edges.
3. Sprinkle with sesame seeds.
4. Bake in a preheat oven in medium heat or grill until brown on the outside. Serve it warm and fresh.
Enjoy!
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

CHICKEN BINAKOL
Ingredients:

2 stalk lemongrass
1 tablespoon canola oil
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1 thumbs-size ginger, peeled and julienned
1 whole native chicken (3-4 lbs.), cut into serving parts
1 tablespoon fish sauce
4 cups coconut juice
1 cup young coconut meat
1 green papaya, peeled and cut into cubes
1 bunch spinach, stemmed and leaves separated.

Procedure:

1. Cut the stem and leaf ends of the lemongrass. Peel a few layers to get to the white part. Cut into
2-inch lengths and pound until with the back of knife to release flavour. Set aside.
2. In a pot over medium heat, heat oil. Add onions, garlic, and ginger. Cook until softened.
3. Add chicken and cook until color changes and juices run clear.
4. Add fish sauce and cook for about 1 minute.
5. Add coconut juice and bring to a boil, skimming any scum that may float on top.
6. Lower heat, cover and continue to cook for about 20 to 25 minutes or until chicken is cooked
through.
7. Add papaya and cook for about 3-5 minutes or until tender.
8. Add coconut meat and cook until heated through.
9. Season with salt and pepper to taste.
10. Add spinach leaves, pushing down into broth. Turn off heat and cover pot.
11. Serve hot.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

TOP FIVE MUST-SEE VISAYAN PHILIPPINES FESTIVALS

SINULOG FESTIVAL

The Sinulog Festival is held in Cebu and lasts well over a week, culminating in the street parade or
Mardi Gras that falls on the third Sunday of every January. The feast venerates the Senyor Santo
Nino de Cebu. For many years, Cebu’s Sinulog has featured different activities such as the Miss
Cebu beauty pageant, the fluvial procession, the solemn street procession, the film-making contests,
the arts contests, among others. But most people, especially non-locals, equate Sinulog with the
Grand Parade.
During the Grand Sinulog Parade, dozens of contingents representing the different locales of Cebu
City and Cebu province take part in different categories: free interpretation dance, traditional
Sinulog dance, best float and best “higantes”. In the recent years, guest contingents have been
allowed to participate and join the Cebuanos in the fun dancing, including contingents from Manila,
other provinces and even other countries. Major thoroughfares of the city are closed for this parade,
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

as people flock the streets and the Abellana Sports Complex to watch the pomp and pageantry, the
burst of color and the lively beat of drums.
It is rare that an entire city joins in the celebration of one festival, but Cebu has always primed its
citizenry to celebrate as a whole during Sinulog. No wonder that even as 20 years have gone by,
Sinulog is still the most looked-forward event for all Cebuanos.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

ATI-ATIHAN FESTIVAL
Location: Kalibo, Aklan Philippines

Aklan plays host to the annual Ati-atihan festival, coinciding with the third Sunday of January. Like the
Sinulog Festival of Cebu, the Ati-atihan celebrates the many miracles of the Child Jesus or Santo Nino.
The festival is probably more well-known for the black paint that most participants put on their bodies.
The black paint that covers the whole body contrasts starkly with the colorful costumes and ornaments.
The Ati-Atihan, though honoring the Santo Nino, has tribal and pagan origins. But together with the city’s
Christianization, the festival has taken a new meaning.
The Ati-Atihan Festival is a feast held annually in January in honor of the Santo Niño (Infant Jesus),
concluding on the third Sunday, in the island and town of Kalibo, Aklan in thePhilippines.
Ati-atihan means “to be like aetas”or “make believe ati’s.” Aetas were the primary settlers in the islands
according to history books. They too are the earliest settlers of Panay Island where the province of Aklan
is. The festival consists of tribal dance, music, accompanied by indigenous costumes and weapons, and
parade along the street. Christians, and non-Christians observe this day with religious processions. It is
the mother of all Philippine Festivals because Sinulog Festival of Cebu and Dinagyang of Iloilo are
adaptations of the Kalibo Ati-Atihan Festival. Aklan plays host to the annual Ati-atihan festival, coinciding
with the third Sunday of January. Like the Sinulog Festival of Cebu, the Ati-atihan celebrates the many
miracles of the Child Jesus or Santo Nino.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

The festival is probably more well-known for the black paint that most participants put on their bodies.
The black paint that covers the whole body contrasts starkly with the colorful costumes and ornaments.
The Ati-Atihan, though honoring the Santo Nino, has tribal and pagan origins. But together with the city’s
Christianization, the festival has taken a new meaning.
 CMPE 316 ASIAN CUISINE WITH PHILIPPINE AND REGIONAL CUISINE

Palawan State University

College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Learning Activities/Exercises
Activity 1:
Each student must research a famous dish usually served during their festival on their
region.
Perform any dish of your choice and explain to the group.
 Wear your complete standard uniform when preparing a mise en place
 Make a video while preparing.
 Prepare a plating for presentation.
 Served it to your family/class.
 Each guest must evaluate your dish with the rubrics given.

Test of skills
Rubrics/ Rating Sheet
Area to Assess Beyond Expected Satisfactory Acceptable Unacceptable
expectation
Output 30 25 20 15 Below 15
produced
Assigned workstation, 10 8 6 5 Below 5
proper food, personal
hygiene
Work ethics 10 8 6 5 Below 5
Total:

Course Summary
Upon accomplishment of this course. Hospitality Management professionals who demonstrate broad
knowledge and skills on Asian Cuisine and its specialization with their regional cuisine.

REFERENCES:
Dodgshun, G & Peters. (2010) Cookery for the Hospitality. Gisslen, W. (2015) Professional Cooking, 6th ed.

McVeigh, J. (2009),International Cuisine. Cengage Learning.

Morgan, J. (2010) Culinary Creation: An Introduction to Food Service And World Cuisine.

Serraon, C. (2009) Cultural Foods Around the World: Featuring International Recipes

https://www.indianhealthyrecipes.com/chicken-biryani-recipe/#wprm-recipe- container-38860
 CMPE 316 ASIAN CUISINE WITH PHILIPPINE AND REGIONAL CUISINE

Palawan State University

College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

https://www.yummy.ph/recipe/chicken-pyanggang-recipe https://www.kawalingpinoy.com/lumpiang-ubod/
https://youtu.be/onJAay50c0w

https://www.google.com/search?q=kaamulan+festival&oq=Kaamulan+Festival&a
qs=chrome.0.0l8.1184j0j9&sourceid=chrome&ie=UTF-8