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Gastronomy in the Philippines

Famous Filipino Cuisines and Delicacies
While it defies any precise characterization, Filipino food is sometimes identified by how it fuses Asian and
European ingredients. Filipino food fuses “Eastern and Western ideas and is strongly influenced by Chinese,
Spanish, and American traditions” (Sim, 2018). The following shows how foreign culture influenced Filipino
cuisine:

Chinese Trade in the 11th Century

o Pansit – noodles; Hokkien word for “something quickly cooked.”
o Lumpia – meat and vegetable mixture rolled in an edible flour wrapper.
o Siopao – steamed buns filled with meat.
o Siomai – a type of dumpling; meat in small wrappers and then steamed.
1521 Spanish Expedition
o Led by Ferdinand Magellan, with Italian chronicler Antonio Pigafetta
o The first account of Filipino food: “pork in its sauce served in porcelain platters, roasted fish with freshly
gathered ginger and rice, turtle eggs, chicken, and peacock.”
1565 –1898 Spanish Colonization
o Introduction of Western cooking methods
o Import of Spanish ingredients like tomatoes, annatto seeds, corn, and avocados
o Introduction of Mexican delicacies like tamales (a dish made with a corn-based dough mixture that is filled
with various meats or beans and cheese) and balbacoa (a meat dish that is traditionally slow-cooked – often
in pits – with seasonings or a light broth until very tender) through the Vice Royalty of Mexico
o Filipino cooks were taught to prepare Spanish dishes
o Renaming of local dishes into Spanish: adobo, Arroz Caldo (literally means warm rice; this congee [rice
porridge] is usually enjoyed with boiled pork slices and fried tofu soaked in a vinegar mixture), and morisqueta
tostada (a type of fried rice prepared with leftover cooked rice stir-fried with eggs, Chinese sausage, ham,
shrimps, and spring onions)
o Use of sofrito as a flavoring base – garlic, onion, and tomato
1898 – Start of American Colonization
o Introduction of processed food items
o Use of American products as more superior to Filipino ingredients
o Hygienic and sanitary procedures in food preparation were taught in Home Economics Classes and practiced
in Public Markets.

The Philippines’ scattered islands created a sense of regional identity. These regions have distinct cultures and
cuisines. As an archipelago, certain ingredients are endemic to its area. Naturally, people would use what is
available to them. It led them to create dishes of their own or create a variation of an already existing dish.
Therefore, food preparation and presentation vary between regions, towns, and households in the Philippines.
An example of this is the adobo. The most well-known variant is the chicken-pork adobo, where chicken and pork
are braised in vinegar, soy sauce, garlic, peppercorn, and bay leaf. In Batangas, they would braise chicken, pork,
and beef together. In Iloilo, they would use kangkong (water spinach) for apan-apan. While in the Bicol region,
they use gata (coconut milk) and green finger chilies in their adobo dish and call it “Adobo sa Gata” (Barretto et
al., 2016).

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To define Filipino food, one must understand the geography and history of the Philippines. Filipino food is
influenced by the ingredients found in its islands, the history and society that introduced them, and the people
who harmonize them to satisfy the Filipino palate, evolving into the Filipino cuisine known today.
Below are the famous Filipino cuisines and delicacies of each region in the Philippines as of December 2022:
National Capital Region (NCR)
This region’s population comprises diverse people from different provinces and foreigners setting up businesses
in the area. These people bring the dishes from their hometowns, thus becoming a part of Metro Manila’s culinary
scene. Distinguished food in this region are:
• Sapin-Sapin – This is a layered glutinous rice cake from Malabon.
• Pancit Malabon – This is a noodle dish made with thick rice noodles and shrimp broth and topped with
shrimp, eggs, and crushed chicharon. Annatto oil gives the noodles a yellow color. It was named after
Malabon City, where it originated.
• Hopia – This is a mooncake-like pastry. The flaky pastry is filled with mung beans, red beans, or winter
melon. The City of Taguig and Binondo District in Manila are famous for this pastry.
• Inutak – This sticky dessert from Pateros is made from glutinous rice flour and coconut milk batter. The
surface of this dessert is burnt. It is called inutak because the texture and consistency of the dessert
resemble a brain (utak in Filipino means brain).
• Everlasting – This is an oval-shaped meatloaf made from pork, hard-boiled eggs, bell pepper, and chorizo.
This dish originated in Marikina.

Cordillera Administrative Region (CAR)

This region is famous for its rice terraces. Because of the cooler climate in the mountains, this region can produce
strawberries, other cold-weather plants, and a variety of rice grains (Department of Interior and Local
Government, n.d.). The famous food items in this region include the following:
Benguet
• Etag – It is a native delicacy made with smoked pork cured in salt. The curing process involves hanging
the sliced meat, drying it under the sun, or placing it above steady smoke.
• Pinikpikan – It is a soup that consists of chicken and etag. The chicken is gently beaten with a stick before
killing and cooking to create blood clots under its skin, performed by local tribes.
• Pinuneg – It is a native sausage with pork blood, minced pork, innards, and cooked rice.
Ifugao
• Binakle – This rice cake is offered to their rice god, Bulol, as thanksgiving during harvest season.
Kalinga
• Binungor – This is a famous exotic delicacy. Its main ingredients are agurong (stir-fried water shells) mixed
with rabbong (bamboo shoots) and hot chili stewed in coconut milk.
• Inandila – This rice dough is made from rice flour and water and then poached in simmering water. It is
large, thick, and shaped like a tongue. It is topped with latik (curdled coconut cream) and crushed nuts.
Region I – Ilocos Region
Ilocos sits in the northwestern part of the Philippines and is said to have one of the country’s strongest culinary
traditions (Rouger, 2017). The following delicacies are found in the region:
Ilocos Norte and Ilocos Sur
• Dinengdeng is a soupy vegetable dish containing eggplants, sponge gourd, lima beans, Baguio beans, and
malunggay pods stewed with bagoong.

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• Poqui-poqui – It is an eggplant dish with tomatoes and eggs.

• Papaitan – It is a very bitter soup containing innards and bile, which is responsible for its bitter taste.
• Bagnet – It is a deep-fried pork belly.
• Vigan Longganisa – This is a popular recado-style longganisa in Ilocos and has a strong garlic flavor.
• Empanada – Similar to the Spanish empanada, this contains eggs, bean sprouts, and longganisa wrapped
in orange flour dough. The dough gets its orange pigment from annatto seeds.
• Igado – This dish is made with pork innards mixed with green peas.
• Pinakbet – It is a vegetable dish containing squash, bitter melon, eggplants, okra, and long beans sauteed
with bagoong (a condiment made of fermented fish or shrimp paste).
La Union
• Kilawing kambing – This dish contains goat skin and meat seasoned with vinegar or sukang Iloko.
• Inkiwar – This is a glutinous rice cake native to the province.
• Tupig – This is made from glutinous rice batter, wrapped in banana leaves, then roasted over charcoal.
Pangasinan
• Puto Calasiao – These are small, bite-sized rice cakes made from fermented semi-glutinous rice. These are
named after the town of Calasiao.
• Pigar-pigar – This is a popular street food in Dagupan. It is made from thinly sliced sirloin beef, stir-fried
with onions and cabbage.
• Binungey – This is made from glutinous rice with coconut extract cooked in bamboo over a fire.
• Burong Isda – This is a side dish made with fermented freshwater fish and half-cooked rice.
Region II – Cagayan Valley
The region provides numerous exotic and unique local dishes simply bursting with flavor, such as the following:
Batanes
• Luñis – It is a pork confit dish (cooked and preserved in fat).
• Amay – It is an Ivatan delicacy made from mashed sweet potatoes and taro.
• Uved or Uvud – It is made of finely-grated corm (found at the base of a banana plant’s trunk) mixed with
ground meat (beef or pork) and minced fish. It is also the Ivatan’s version of meatballs.
Cagayan
• Pancit Batil Patong – Miki and vermicelli noodles are sautéed together with vegetables. Scrambled eggs
are put on top, hence the name “batil” (beat the egg) and “patong” (put on top).
• Tuguegarao Longganisa – This type of longganisa (also known as Ybanag Longganisa) contains lean meat
and garlic, then flavored with vinegar.
Isabela
• Pansit Cabagan – This pansit is stir-fried with soy sauce and then topped with lechon carajay (deep-fried
pork), vegetables, and quail eggs.
• Binalay – It is a type of rice cake like suman. Glutinous rice flour is mixed with water to make rice dough,
which will then be wrapped in banana leaves and steamed. Once cooked, this is served with sweet latik
sauce.
• Lechon Carnero – This is a roasted lamb dish. Like a roast pig, lechon carnero is roasted on a bamboo pole.
It is served during fiestas.

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Region III – Central Luzon

In this region, food is more elaborately prepared compared to the simpler methods of Northern Luzon. Its
provinces offer diverse cuisines and delicacies, especially Pampanga, the “Culinary Capital of the Philippines.”
Here are some of the distinct food products offered:
Aurora
• Suman – It is a sweet glutinous rice cooked with coconut milk and then wrapped in banana leaves before
steaming.
Bataan
• Araro – These cookies are made from arrowroot.
Bulacan
• Pansit Marilao – This noodle dish uses thin rice noodles or bihon with palabok sauce (a Filipino noodle
dish topped with shrimp gravy, shrimp, smoked fish flakes, pork cracklings, and eggs) and toppings
including okoy (shrimp fritters) and diced kamias.
• Bringhe – This is rice cooked with turmeric, coconut milk, and chicken. The turmeric gives the rice a yellow
color.
• Lumlom – Fresh fish, usually tilapia or bangus, is buried in mud to ferment for a day and then cooked as
paksiw (a Filipino cooking style, cooked and simmered in vinegar).
Nueva Ecija
• Sinampalukang Manok – This is a simple chicken soup with a tamarind broth.
• Batutay – This is a type of longganisa from Cabanatuan. It is named after the police’s batuta (baton)
because it used to be just as long. It is made of beef; however, it was originally made from carabeef
(buffalo meat).
Pampanga
• Begukan Babi – This is pork cooked in shrimp paste. It is also a variation of the binagoongan dish (a Filipino
cooking method where meat or veggies are cooked with "bagoong," sometimes called "alamang"
(fermented shrimp paste).
• Camaru – This is an exotic dish where mole crickets are cooked adobo-style, then fried.
• Buro – It is made from fermented rice and used as a side dish. It is best paired with grilled or fried fish.
• Sisig – This dish is made from pork face sauteed with pork liver, onions, calamansi, soy sauce, and vinegar.

Region IV-A – CALABARZON

This region has a variety of cuisines that tourists may like to try. The famous food products here are the following:
Cavite
• Pansit Puso ng Saging – This is a noodle dish where miki and bihon noodles are used. Instead of calamansi,
thinly sliced banana blossoms cooked in vinegar are used as a topping.
• Pansit Istasyon – This dish is named after the train station in Tanza, where it was sold. It has a shrimp and
tinapa (smoked fish) sauce, with kalamias/kamias fruit as a souring agent and topping. Instead of noodles,
mung bean sprouts are used.
Laguna
• Kesong Puti – This is a soft cheese made from carabao milk.
• Buko Pie – It is a sweet pie filled with young coconut meat.
• Kinulob na Itik – It is a dish made from duck boiled with garlic and other spices for 4–5 hours, then fried.

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Batangas
• Adobong Dilaw – This dish is made from pork or chicken stewed in garlic, vinegar, and turmeric, giving it
its yellow pigment.
• Bulalo – This is a cow’s kneecap and shin bones boiled for long hours until the meat becomes tender.
• Sinaing na Tulingan – These are small tuna mashed slightly with salt and slowly simmered in pork lard and
dried kamias.
• Gotong Batangas – This dish is made from beef innards and head stewed with annatto oil.
Rizal
• Dinilawang Kanduli sa Alagaw – This is a tangy catfish soup. The yellow color of the soup comes from
annatto seeds. Alagaw, an endemic plant, is used as a souring agent.
• Bibingka – It is a type of rice cake considered a popular Filipino merienda (light afternoon snack). Bibingka
is usually served with latik (toasted coconut milk curd). This delicacy is known in Cainta, especially in a
food products store called Aling Kika’s.
• Minaluto – This is a Rizlocal version of paella in Angono, Rizal. It has lechon kawali (crispy deep-fried pork),
fried chicken, crispy squid, fish, salted eggs, broiled and fried veggies, and choice rice (sticky,
binagoongan, garlic, seafood, black, and plain).
Quezon
• Longganisang Lucban – These are small sausages made reddish with paminton or pimiento powder and
flavored with oregano.
• Pansit Habhab – It is a local noodle dish in Lucban. Sugarcane vinegar is drizzled on top before eating. It
got its name because of how locals eat it: holding the banana leaf liner towards their mouth and slurping
the noodles. This action is called “habhab.”
• Budin – It is the local term for cassava cake. It is made of baked cassava, coconut, sugar, and margarine,
topped with cheese. It is popular that almost all visitors in the province buy it as pasalubong on their way
back home.
Region IV-B – MIMAROPA
This region is one of the Philippines’ top producers of rice, banana, coconut, mango, cashew, papaya, and cassava,
among the country’s top export products. Its provinces have famous food dishes such as the following:
Marinduque
• Uraro – These are cookies made from arrowroots.
• Kari-Kari – This dish is made with pork innards stewed in pork blood.
• Pansit Miki – This is a noodle dish made from thick yellow noodles called miki. It is served with warm pan
de sal (Filipino bread).
Romblon
• Sarsa na Ulang – This dish is made with small shrimp mixed with coconut milk and chilies, then wrapped
in coconut leaves before being boiled.
• Balitsaw – This is fermented shrimp paste cooked in coconut milk.
Palawan
• Guinamos – This dish is made with fermented fish mixed with toasted powdered rice and langkawas (blue
ginger). It is cooked in oil before being eaten.
• Kinilaw na Tamilok – It is a dish made with raw woodworms marinated in calamansi, vinegar, ginger, and
onion.

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Region V – Bicol Region

This region’s cuisine is known for its heavy use of coconut milk, chilies, and taro. The following are the different
food products found here:
Albay
• Ukoy – This is known as fish fritters. The local fish used for ukoy is called sinarapan.
• Pinangat – It contains pork, shrimp, or crab meat mixed with chilies and coconut meat, wrapped in taro
leaves, then boiled in coconut milk.
Camarines Norte and Camarines Sur
• Laing – It is similar to pinangat. But instead of using the taro leaves as a wrapper, they are chopped.
• Kinunot – This dish is made with shark or stingray cooked in coconut milk, chilies, and moringa
(malunggay) leaves. Other fish may be used.
• Pansit Bato – This is a noodle dish named after the town of Bato, Camarines Sur. The yellow noodles are
made from eggs and flour. Two (2) popular cooking methods for this dish are guisado (sauteed) and
sinabawan (adding broth and making it a soup). Ideally, it is cooked with various flavorful ingredients like
pork, chicken, seafood, and vegetables.
• Gulay na Lada – This dish is made with vegetables stewed in chilies and coconut milk and is cooked with
pork. It is commonly known outside of Bicol as “Bicol express.”
Masbate
• Pansit Buko – This is a noodle dish, although shredded young coconut is used as noodles.
• Dinuguan – This is blood stew. Masbate cooks add coconut milk to make the sauce creamy.
Sorsogon
• Conserva – It is a pili nut covered in panutsa (brown sugar caramel) and then wrapped on a leaf.
• Kurakding – It is a type of mushroom that is cooked in coconut milk and shrimp paste.
Region VI – Western Visayas
Dishes from this region are indigenous and have not been altered through the years. Food items have been greatly
influenced by Chinese and Spanish cuisine (ABS-CBN News, 2017). Here are some of the famous cuisines from this
region:
Aklan
• Inubarang Manok – This chicken dish is cooked in coconut milk with ubad (banana pith).
• Sinigang sa Batuan – It is a sour meat and vegetable soup. The souring agent in this dish is batuan, a small
round fruit found in Aklan and other provinces in the Visayas.
Capiz
• Chicken Binakol – This is a dish where the chicken is boiled in coconut water with lemongrass.
• Ibos – This is cooked sticky rice wrapped in coconut leaves. It is their local version of suman.
Iloilo
• Batchoy – This dish started in La Paz Market in Iloilo City. It is a noodle soup dish made from pork broth,
guinamos (local fish paste), and miki noodles. Sliced pork, intestines, and liver are added and topped with
crushed chicharon.
• Tinuom na Manok – “Tinuom” in Ilonggo means wrapped. This dish is chicken, tomato, lemongrass, and
onion wrapped in saba (plantain) leaf and then steamed to cook.

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• Laswa – This vegetable soup contains okra, saluyot (Jute Leaf in English; a leafy vegetable), string beans,
squash, winged beans, alugbati (Malabar spinach; best used in stews, salads, and fried meals), moringa
(malunggay), and tomato simmered in shrimp broth.
• Pansit Molo – This is a soup with dumplings. It is named after the town of Molo, a Chinese enclave in
Iloilo. Inside the Molo dumplings are ground pork, salted soybean curd called tajure, and spring onions.
The broth is made from chicken and shrimp head broth.
Negros Occidental
• Lumpiang Ubod (Spring roll) – It is ubod (coconut pith), shrimp, pork, and garlic inside a soft flour wrapper.
This dish was invented in Silay City near Bacolod.
• Pitaw – This adobo dish is prepared with quail hens. Once cooked, the meat is shredded and then fried.
• Inasal na Manok – This barbeque is made with chicken marinated in calamansi, soy sauce, and garlic, then
grilled. It is basted with annatto oil using crushed lemongrass that adds an orange color and an amazing
aroma.
Region VII – Central Visayas
The food in this region is a glorious melding of creativity in the use of fresh, tropical ingredients coupled with bits
of Spanish and Chinese influence. The famous dishes in this region include the following:
Negros Oriental
• Budbod Kabog – This is a type of suman made with millet cereal. It is paired with a hot chocolate drink
and ripe mango slices.
• Silvanas – This frozen dessert is made from cashew meringue cookies filled with buttercream. Dumaguete
is famous for this dessert.
• Sans Rival – It is made of thin layers of cashew-meringue cake with buttercream in between. Topped with
chopped cashew nuts. It is similar to the French dacquoise [dak-waz] (a dessert made up of layers of
buttercream or whipped cream sandwiched between disks of hazelnut, almond, or pistachio meringue)
but made with cashews instead of almonds and walnuts.
Cebu
• Lechon – This dish is spit-roasted pig stuffed with lemongrass, taro, saba banana, and aromatic spices. It
is flavorful that no dipping sauce is needed, unlike other lechons.
• Kilawin – This dish is raw Spanish mackerel chopped into small pieces and marinated in vinegar, onion,
and coconut milk.
• Tinowa or Tola – It is a slightly soured clear fish soup.
• Pansit Bami – This noodle dish has peanuts and Chinese sausage.
Bohol
• Halang-halang – This is a chicken soup cooked in coconut milk with ginger and lemongrass.
• Balbacoa – It is made with ox tripe boiled with star anise, ginger, and turmeric until it is very tender.

Region VIII – Eastern Visayas

The popular food items in this region are created out of various products. The area is known to export rice, corn,
and sugar. Here are some of the region’s distinguished delicacies:
Samar
• Tamalos – This is Samar’s version of tamales. It is made by steaming rice dough and pork wrapped in
banana leaves. It is served with pipian (Mexican-influenced peanut sauce).

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• Moron – Pronounced as “morong,” this dish is similar to suman, which is made from rice, but this one has
cocoa.
Leyte
• Humba – This is an adobo dish in Leyte. Pork is cooked in soy sauce, vinegar, and fermented black beans
(tausi).
• Chuletas – These are baby back ribs marinated in soy sauce and calamansi, then fried.
• Hinatukan nga Langka – It is semi-ripe jackfruit stewed in coconut milk and served as another type of
vegetable during meals.

Region IX – Zamboanga Peninsula

The region’s cuisines offer a genuine melting pot of cultures within a warm-hearted community, from fresh
seafood to Filipino-Spanish-infused dishes (Mallorca, 2022). Known dishes in the area are the following:
Zamboanga del Norte
• Caldo de Marisco – This is a soup made with clams. Other seafood, such as mussels, shrimp, and crabs,
are also used in this dish.
• Endulsao de Puerco – This is a type of sweet pork ham. Ham hocks (pork knuckles) are slowly braised in
sugar, soy sauce, and fat sauce.
Zamboanga del Sur
• Tamal – This is their local tamales with mung bean noodles or sotanghon. Rice dough filled with
sotanghon is wrapped in banana leaves before being steamed.
• Paklay – This stew is made with beef organs, bamboo shoots, ginger, and chilies. The sauce has a red-
orange color because of the addition of annatto seeds.
• Pinakbet Chavacano – This is the same as the pinakbet from Ilocos, although the vegetables are stir-fried
(guisado) instead of steaming. Fermented krill, called bagoong alamang, is used instead of fermented
fish.
Zamboanga Sibugay
• Satti –These are skewered bite-sized pieces of chicken or beef marinated in spices, vinegar, calamansi,
and lemongrass, an adaptation of the Malaysian satay.
• Lokot-Lokot – This sweet snack is made of strands of sweetened rice batter shaped into cylinders.
• Cocido [Kosido] – This dish is made with slow-cooked beef shanks, chorizo, cabbage, green beans,
chickpeas, and plantains.
Region X – Northern Mindanao
Local cuisines and delicacies in this region are distinct in terms of flavor and are primarily influenced by Spanish
and Malay flavors of nearby Southeast Asian countries (PinnedPH, n.d.). These dishes include:
Camiguin
• Kiping – These are crisp crepes made from grated cassava and then placed on banana leaves before frying.
It is eaten with latik sauce.
• Sorol – This dish is made with chicken cooked in coconut milk. It also contains ginger, oregano,
lemongrass, chili, and tomatoes.
Misamis Oriental and Misamis Occidental
• Kinutil or Kutil – This is a beverage mixing tuba (coconut wine) and chocolate.
• Sinuglaw – It is a dish combining pork sinugba (charcoal-broiled) and kinilaw (ceviche) with coconut milk.

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Region XI – Davao Region

Davao Region is an excellent place to immerse oneself in culture, people, and iconic cuisines. Dubbed the ”Durian
Capital of the Philippines,” the Davao food industry takes pride in having an abundance of this bittersweet delicacy
available in fruit markets there all year round (Manors, 2021). Famous dishes here are:
• Tuna Pakfry – It is the marine equivalent of the crispy pata or crispy pork hock. The tuna tail is cooked as
paksiw or in vinegar and then deep fried.
• Crocodile Sisig – This is a version of the Kapampangan sisig dish where chopped crocodile meat is used.
• Ginisang Bihod ng Bariles – This dish contains the sack of tuna roe, sliced and then sautéed in onion, garlic,
and tomatoes.
• Durian Candies – It is a bestselling pasalubong from Davao. From the typical hard durian candies sold in
transport terminals to the soft and fleshy durian yema (sweet custard confectionery), these sweet
delights are well-loved by both domestic and foreign travelers.
Region XII – SOCCSKSARGEN
The region’s provinces offer numerous authentic cuisines, such as:
• Baye-bayeh – This is made with ground pinipig (flattened rice ingredient) mixed with coconut and sugar
and wrapped in banana leaves. It is a delicacy from Iloilo but is also famous in Cotabato.
• Pastil – This packed meal contains steamed rice with shredded chicken wrapped in a banana leaf. It is
known in Cotabato.
• Nilagpang – This dish is made with charcoal-broiled tilapia that is then mixed in a sauce made of coconut
milk and fish paste.
• Adobong Bihod and Bagaybay – Both dishes are cooked in soy sauce, vinegar, and garlic. Bihod is made
with tuna roe, and Bagaybay is from tuna milt (sperm sack).
Region XIII – Caraga
Various delicacies are offered in this region, such as the following:
• Adobong Sahang – It is a type of sea snail found in Surigao. It is cooked in garlic, soy sauce, vinegar, and
bell pepper.
• Sayongsong – This is a type of kakanin or rice from Surigao. It is made from glutinous rice, brown sugar,
calamansi, peanuts, and coconut milk. It is wrapped in banana leaves and is served with latik.
• Palagsing – This is another kakanin (a sweet made of glutinous rice and coconut milk) made from the
starch of sago palm, coconut, and brown sugar. It is served with hot chocolate or coffee.
BARMM – Bangsamoro Autonomous Region in Muslim Mindanao
There are various food and delicacies found in this region. These include the following:
• Kuning – This is a dish where rice is cooked in turmeric and coconut milk. Kuning is the Malay word for
yellow, the same as this dish’s color because of the turmeric. This dish can be found in Lanao del Sur.
• Rendang – This is a spicy stew made with carabeef and coconut milk. This dish is also found in Lanao del
Norte.
• Pyanggang Manok – This is a blackened chicken curry dish. Its black sauce is made by burning coconut on
charcoal, then grinding and blending it with spices. This dish originated in Sulu from the Tausugs.
• Tiyula Itum – This is a Tausug soup-stew dish of goat or beef, blackened by using burnt coconut.

References:
ABS-CBN News. (2017, April 29). Namit gid! 8 must-try treats from Western Visayas. https://news.abs-cbn.com/life/04/28/17/namit-gid-8-
must-try-treats-from-western-visayas

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About:Binakle. (n.d.). DBpedia. https://dbpedia.org/page/Binakle

Adalid, A. (n.d.). Batanes food: what & where to eat for the best Ivatan cuisine. I am Aileen. https://iamaileen.com/batanes-food-ivatan/
Alejandro, R., Fernandez, D., Alvina, C., & Reyes, M. (2012). Authentic recipes from the Philippines. Periplus Editions.
Allen, L. (2020, February 3). Mexican Tamales. Tastes Better from Scratch. https://tastesbetterfromscratch.com/mexican-tamales/
Alpay, A. (2016, April 29). April 29 - Region 13 Caraga. http://donex23.blogspot.com/2016/04/april-29-region-13-caraga.html
Ardona, A. (2015, October 22). Four dishes from Rizal province that you need to try before you die. GMA News Online.
http://www.gmanetwork.com/news/newstv/biyahenidrew/541478/four-dishes-from-rizal-province-that-you-need-to-try-before-
you-die/story/ on December 5, 2018
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