Here’s the
continuation of my two-part special article in celebration of the 4th year anniversary of Eat To Your Heart's Content. If you
haven’t read the part 1 of the Best Cities to Dine in the Philippines, here’s the link.
 |
| One of my favorite food combinations, Laing with tons of chili and Daing na Bangus |
LEGAZPI
CITY, ALBAY
When in
Bicol region, one would definitely be feasting on dishes made with coconut
milk, gabi leaves (taro) and chillies. Manileňos are most familiar with Laing,
this dish is made of meat and gabi leaves cooked in coconut milk and chillies.
 |
| Bicol region's cuisine is characterized by the use of one dominant ingredient, coconut milk |
One
popular Bicolano dish that caught my attention was Bicol Express, some locals
call this dish as Gulay na Lada or Ginataang Sili. According to The Philippine
Cookbook by Nina Daza Puyat and Virginia Roces de Guzman, the term Bicol
Express was popularized and "invented" by Cely Kalaw who used to own
a famous restaurant in the 60s called Grove Restaurant. Bicolano cuisine has
evolved and with the demands to make their cuisine more interesting, some
restaurants produced intriguing creations such as shakes made from chillies and
Pili nuts which are also readily available in the region. Just like Pampanga's
cuisine, Bicol is a culinary delight and I must say, another article on its own
would not even give justice to their concoctions and so author Honesto General
devoted an entire book “The Coconut Cookery of Bicol” just to elaborate the
region's splendid cuisine.
 |
| Zubuchon, the famous Cebu Lechon hailed by culinary icon Anthony Bourdain |
VISAYAS :
CEBU CITY,
CEBU
Cebu would
not be called the Queen City of the South for nothing. Their delicacies are
exquisite. Mention Cebu and instantly one will think of Cebu lechon. Cebu-style
Lechon is savored without the need for the thick sauce. It has been said over
and over, Cebu lechon has been hailed by culinary icon Anthony Bourdain as
"the best pig ever" which aired in his food & travel show
"No Reservations." In an article for the Travel Channel entitled “Hierarchy
of Pork” posted last February 2009, Bourdain reiterated his love for Cebu
lechon "...it can now be said that of all the whole roasted pigs I've had
all over the world, the slow roasted lechon I had on Cebu was the best. This
puts the standings in the Hierarchy of Pork as follows #1 Philippines; #2 Bali;
#3 Puerto Rico."
 |
| Dried mangoes from Cebu, a must pasalubong |
When in this glorious city, Dried Mangoes, Mango Puree and Danggit are the top pasalubong (take home treats) items to bring back home.
 |
| Fresh Lapu-Lapu fish from one Cebu wet market |
 |
| Huge Crabs, yes they were walking/moving hence they were tied with a straw |
Fresh seafood such as lobsters, prawns, lapu-lapu, scallops,
crabs, squid and innumerable types of fish are abundant.
ILOILO
CITY
Generations
passed but there are some dishes that never go out of style. They have become
our comfort food and a symbol of colonial influence infused by the traditions
of our forefathers. Iloilo City's culinary scene is the perfect exemplification
of the richness of the Filipino cuisine. Mention Iloilo and in an instant one
would lighten up just by uttering the words La Paz Batchoy, Pancit Molo,
Barquillos and Biscocho.
 |
| La Paz Batchoy |
Possibly
the most famous Ilonggo dish widely enjoyed throughout the archipelago is La
Paz Batchoy. A simple noodle dish swimming in a hot broth and flavored with
pork innards, liver, heart then topped with crunchy pork cracklings, spring
onions and toasted minced garlic.
 |
| Pancit Molo |
Named
after Iloilo's District, Pancit Molo is a personal favorite. I have a
fascination for Chinese cuisine, just mention dumplings and my eyes roll in
sheer delight. Courtesy of the pre-Spanish rule, the Ilonggo-Chinese trading
flourished in the province which resulted to numerous Chinese influences
including the cuisine. The Ilonggo's version of this well-loved wanton soup is
made with ground pork, shrimp, chicken then enveloped in Molo wrapper and
served in a richly flavored broth with chopped fresh spring onions as
garnishing.
 |
| Barquillos |
For
snacking, I just cannot get enough of munching Barquillos. One bite and I was
hooked for life. What's truly amazing with this Ilonggo delicacy is the
simplicity of its ingredients - flour, sugar and milk then thinly rolled
resembling a tube. Transforming into a crispy wafer, variations evolved
throughout the years but nothing beats its simplest form.
MINDANAO :
|
Have you been to any of these delightful cities in the
Philippines? If you are confined to just visiting Boracay and Palawan, think
again! You are missing on a multitude of flavors in this archipelago once
revered as the Pearl of the Orient.
This
has been part of my Monday Madness section, sharing with you all the sumptuous
dishes that I go crazy about!
 |
| Best Cities to Dine in the Philippines Part 1 |
Part one (1) of The Best
Cities to Dine in the Philippines here.
Are you constantly in search for awesome food
destinations and curious about the Philippine food scene? Then follow me at
Instagram as I often share my latest food discoveries, pristine beach
destinations and stunning sunsets via
@eattoyourheartscontent.
This
humble Philippine food blog, Eat To Your Heart’s Content has turned 4 years-old
this month of January. I may not have published numerous food articles over the
last four years, but I am absolutely thankful for everyone who took time in
checking this food blog, commenting, connecting and for allowing me to share
with you all my food adventures around the Philippines. I hope you continue to
join me as I search for more deliriously delicious dining destinations and food
discoveries. Thank you all!!!
Pie Rivera is a food columnist of Republic of 7107
Island Travel Magazine. For subscriptions to the magazine, you may email them
at subscription@7107magazine.ph.
Feel free to email me at eattoyourheartscontent@gmail.com - I love to hear from you.
For more deliriously delicious dining discoveries and updates, follow and connect via these social media sites :
All photos in this site were captured by Pie Rivera unless otherwise stated.
All rights reserved. Eat To Your Heart's Content.
Post a Comment