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

shredded chicken, and wrapped in banana leaves.

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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.

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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

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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.

(a)  

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

(a)  

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

(a)  

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.

(a)  

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

(a)  

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.

(a)  

A Mexican dish adopted by the Spanish, the specialty is

referred to as Tamalos in the region. Their version is

made with thick cuts of pork belly, smothered in thick and

creamy peanut sauce, and wrapped in rice wrapper and

banana leaves before steaming

(a)  

It is made of cassava, gabi (taro) or sweet potatoes. It is cooked

with coconut cream, sugar and sometimes coconut meat and usually wrapped

in banana leaves. Leyte

(a)  

The tasty suman of Naval of different flavors like the tinambiran (a

combination of white and brown glutinous rice), plain white suman and suman

with mango marmalade are emerging nowadays. It has gathered thousands of

orders at a trade fair last 2012.

(a)  

is a sweet coconut treat sprinkled with white sugar

(a)  

l -made from mashed giant taro corms, condensed milk,

sugar, coconut milk, and egg yolks. It is distinctively placed in half of a

coconut shell and then wrapped in banana

leaves and twine.

(a)  

a caramel bread crumb treat which is more expensive than the

tambis-tambis

(a)  

an Ilonggo sour soup made of beef shanks and jackfruit flavored with

kamias or batwan, lemongrass, and annatto

(a)  

is a sweet snack that originated from Guimaras. It is made with

thinly sliced saba bananas, coated in caramelized brown sugar and sesame

seeds, and fried until crispy. The dish is sweet and crunchy, perfect for

satisfying a sweet tooth.

(a)  

is a beef stew that originated from Capiz. It is made with

beef, soy sauce, vinegar, garlic, and bay leaves, simmered until tender. The

dish is savory and slightly sour, with a tangy flavor from the vinegar.

(a)  

similar to menudo and a

popular carenderia dish in Visayas and Mindanao regions of Philippines.

looks like there is tomato sauce in it but actually the tomato-like color of it is

from annatto or

atsuete

(a)  

vegetable dish that is composed of a variety of

veggies, boiled in water and sometimes fish is added.

(a)  

miniature Chocolate Hills look-a-like is

made of peanuts, eggs. it looks like a Hersheys Kisses but it taste more like

a cookies with peanut butter on it.

(a)  

goat meat stewed in tomato sauce. it is a gourmet

dish in Cebuano culture.

(a)  

is a hearty stew that originated from Iloilo. It is made

with kadyos beans, pork belly, and unripe jackfruit, simmered in a broth of

shrimp paste, onions, and tomatoes.

(a)  

a variation of Batchoy that originated from La Paz, Iloilo. It

is made with the same ingredients as the original Batchoy, but with the

addition of crushed pork cracklings, fried garlic, and a boiled egg. It is best

served with calamansi and chili sauce.

(a)  

is a chicken soup that originated from Antique. It is made

with native chicken, ubad (young coconut meat), and malunggay leaves,

simmered in a broth of ginger, onions, and garlic.

(a)