Sir Buhain

is a thick and rich hot chocolate drink that originated from Bohol. It is

made with pure cacao, sugar, and hot water or milk

A rice dish from the Zamboanga Region, made with steamed rice,

shredded chicken, and wrapped in banana leaves.

is a type of spring roll that originated from Cebu. It is made with

ground pork, shrimp, water chestnuts, and other seasonings, wrapped in a flour- based wrapper, and deep-fried until crispy.

is a type of steamed corn cake that originated from Bohol. It is made

with grated corn kernels, coconut milk, and sugar, mixed together to

form a batter

Cebuano words—"Su" for sugba (grilled), "To" for tinola (soup),

and"Kil" for kilawin (ceviche)—have been combined to form the

acronym Sutokil. This dish combines three different cooking

techniques that can be used to produce various seafood dishes.

inovative adaptation of the Mexican tamale, popular in the

Zamboanga Region. Made with glutinous rice, coconut milk, and various

fillings such as chicken or shrimp, it is wrapped in banana leaves

and steamed to perfection

delicacy from the Sulu Archipelago in the

Zamboanga Region. It is a grilled chicken dish marinated in a special spice

paste made with burnt coconut, turmeric, and various herbs and spices

an ice cream sundae dessert made up of various fresh fruit

chunks, flavored gulaman (agar) cubes, and nata de coco in condensed milk

topped with strawberry ice cream.

Filipino dish made from spanner crabs, garlic, ginger, salt, and

Alavar sauce. The key ingredient is the Alavar sauce, a secret blend of

coconut milk, taba ng talangka, and various spices

is made of beef and chicken strips and livers on skewers that are grilled

and put on top of a sweet and spicy red sauce.