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Thursday, March 3, 2016

Ilonggo Dishes

Pancit Molo


Tablea Chocolate

The popular Ilonggo dish La Paz Batchoy and Pancit Molo (so named after the places they originated) are becoming a popular international dish being served in the restaurants in New York and Los Angeles.

Pancit Molo is tasty chicken or pork meat balls wrapped in thin dough of molo wrappers and boiled in chicken or pork stock with other spices.

The famed bakeshops with over a century of experience and skills are offering distinctively tasty breads, pastries and biscuits in the province. Some of these pastries are banadas, hojaldres, broas, biscocho, galletas, butterscotch, turones, etc.

Other Ilonggo food are chicken inasal or grilled chicken, binakol na manok or beaten chicked cooked in bamboo, pinasugbo, barquillos, barquiron, linupak or mashed saba banana, suman, tablea chocolate bar, ibos, bukarilyo or bukayo, kalamay hati, bahe bahe / baye-baye, KBL (kadyos, baboy, langka), tinuom, apan-apan, bicho bicho, puto lanson or puto taktak, nilagang baka na pata, linagpang, laswa, bande, moasi and peanut brittle. Sinamak is a type of dip sauce or can also be a dressing made out of vinegar, chili, ginger, garlic and other condiments combined together. 

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