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Top 10 Food Delicacies in Region VIII, Philippines

Pinoy Tourist

The Eastern Visayas Region, also known as Region VIII, is composed of the provinces of Leyte, Southern Leyte, Samar, Eastern Samar, Northern Samar, and Biliran. This region in the Philippines is known for its rich history, stunning natural landscapes, and, of course, its mouthwatering cuisine. In this article, we will explore the top 10 food delicacies in Eastern Visayas, complete with descriptions and detailed recipes for each dish. So, get ready to embark on a culinary adventure that will leave your taste buds wanting more!

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Binagol

Binagol is a sweet and nutty delicacy from Eastern Visayas, specifically from Leyte. This unique dessert is made from grated coconut, sweetened condensed milk, sugar, and mashed taro or gabi root, all packed inside a coconut shell and steamed to perfection.

Recipe

Ingredients:

  • 2 cups grated coconut

  • 2 cups mashed taro root (gabi)

  • 1 cup sweetened condensed milk

  • 1 cup sugar

  • 4 eggs, beaten

  • 1/2 cup margarine

  • 1/2 cup peanuts, chopped

  • Banana leaves and coconut shells for wrapping

Instructions:

  1. In a large bowl, combine grated coconut, mashed taro, sweetened condensed milk, sugar, beaten eggs, and margarine. Mix well until fully incorporated.

  2. Fold in the chopped peanuts.

  3. Line the inside of the coconut shells with banana leaves, making sure to cover the entire surface.

  4. Fill each coconut shell with the taro mixture, leaving some space at the top for expansion.

  5. Seal the top of the coconut shells with more banana leaves, and secure with a string or rubber band.

  6. Steam the filled coconut shells for 1 to 1.5 hours, or until the taro mixture is firm and cooked through.

  7. Remove from the steamer and let cool before serving.

Waray Leche Flan

Waray Leche Flan is a delicious twist on the classic Filipino dessert. This creamy and decadent treat from Eastern Visayas is made with fresh carabao's milk and coconut milk, giving it a distinct taste and texture that sets it apart from other leche flan recipes.

Recipe

Ingredients:

  • 1 cup sugar

  • 1/4 cup water

  • 12 egg yolks

  • 2 cups carabao's milk

  • 1 cup coconut milk

  • 1 teaspoon vanilla extract

  • Zest of 1 lemon

Instructions:

  1. In a saucepan, combine the sugar and water. Cook over low heat, stirring occasionally until the sugar dissolves and turns into a golden caramel. Do not overcook, as it will turn bitter.

  2. Pour the caramel into a leche flan mold, ensuring it covers the entire bottom of the mold. Set aside to cool.

  3. In a mixing bowl, whisk together the egg yolks, carabao's milk, coconut milk, vanilla extract, and lemon zest until well combined.

  4. Strain the mixture through a fine sieve to remove any lumps.

  5. Pour the strained mixture into the prepared leche flan mold, and cover with aluminum foil.

  6. Steam the leche flan for 45-60 minutes, or until a toothpick inserted in the center comes out clean.

  7. Remove from the steamer, and let cool completely before refrigerating

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Tacloban Pancit

Tacloban Pancit is a delicious noodle dish that hails from the city of Tacloban in Leyte province. This savory stir-fried noodle dish is packed with vegetables, shrimp, and pork, making it a flavorful and satisfying meal perfect for any occasion.

Recipe

Ingredients:

  • 8 oz. pancit canton noodles

  • 1/2 lb pork, sliced thinly

  • 1/2 lb shrimp, peeled and deveined

  • 2 cups cabbage, shredded

  • 1 cup carrots, julienned

  • 1 cup green beans, cut into 1-inch pieces

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 1/4 cup soy sauce

  • 1/4 cup oyster sauce

  • 1/2 cup chicken broth

  • 2 tablespoons cooking oil

  • Salt and pepper, to taste

Instructions:

  1. In a large pan or wok, heat the cooking oil over medium heat.

  2. Sauté garlic and onion until fragrant and translucent.

  3. Add the sliced pork and cook until lightly browned.

  4. Stir in the shrimp and cook until they turn pink.

  5. Add the cabbage, carrots, and green beans to the pan, and cook for 3-5 minutes, or until the vegetables are tender.

  6. In a small bowl, combine soy sauce, oyster sauce, and chicken broth. Pour the sauce mixture into the pan and bring to a boil.

  7. Add the pancit canton noodles to the pan, and mix well to combine. Cook for 5-7 minutes, or until the noodles are cooked through and have absorbed the sauce.

  8. Season with salt and pepper to taste.

  9. Transfer to a serving plate and enjoy with a squeeze of calamansi or lemon.

Sagmani

Sagmani is a sweet and sticky rice cake dessert from Eastern Visayas, particularly from Samar. This delightful treat is made from grated cassava, coconut milk, sugar, and grated coconut, resulting in a satisfying and indulgent dessert perfect for any occasion.

Recipe

Ingredients:

  • 4 cups grated cassava

  • 2 cups grated coconut

  • 2 cups coconut milk

  • 1 1/2 cups sugar

  • 1 teaspoon salt

  • Banana leaves for wrapping

  • Cooking oil for greasing

Instructions:

  1. In a large bowl, combine the grated cassava, grated coconut, coconut milk, sugar, and salt. Mix well until fully incorporated.

  2. Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.

  3. Grease one side of each banana leaf with cooking oil.

  4. Place about 1/2 cup of the cassava mixture onto the greased side of the banana leaf. Fold the leaf over the mixture and seal the edges, forming a rectangular packet.

  5. Repeat with the remaining cassava mixture and banana leaves.

  6. Steam the wrapped sagmani packets for 30-45 minutes, or until the cassava is cooked through and firm to the touch.

  7. Remove the sagmani packets from the steamer and allow them to cool slightly before unwrapping and serving.

Moron

Moron is a popular rice cake delicacy from Eastern Visayas, specifically from Leyte and Samar. This two-toned treat is made from glutinous rice flour mixed with chocolate and coconut milk, giving it a sweet and satisfying taste that is perfect for snacking or dessert.

Recipe

Ingredients:

  • 2 cups glutinous rice flour

  • 1 cup rice flour

  • 1 1/2 cups sugar

  • 1 1/2 cups coconut milk

  • 1 cup cocoa powder

  • 1/2 cup water

  • Banana leaves for wrapping

  • Cooking oil for greasing

Instructions:

  1. In a large mixing bowl, combine the glutinous rice flour, rice flour, sugar, and coconut milk. Mix well until a smooth and sticky dough forms.

  2. Divide the dough into two equal portions.

  3. In a separate bowl, dissolve the cocoa powder in water to make a smooth paste.

  4. Mix the cocoa paste into one of the dough portions until fully incorporated, creating a chocolate-flavored dough.

  5. Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.

  6. Grease one side of each banana leaf with cooking oil.

  7. Take a small portion of the plain dough and a small portion of the chocolate dough, then press them together to form a two-toned, elongated shape.

  8. Place the two-toned dough onto the greased side of the banana leaf. Fold the leaf over the dough and seal the edges, forming a rectangular packet.

  9. Repeat with the remaining dough and banana leaves.

  10. Steam the wrapped moron packets for 30-45 minutes, or until the rice cakes are firm and cooked through.

  11. Remove the moron packets from the steamer and allow them to cool slightly before unwrapping and serving.

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Binakol

Binakol is a hearty and refreshing chicken soup from Eastern Visayas, known for its unique blend of flavors. Made with native chicken, coconut water, coconut meat, and lemongrass, this delicious soup offers a delightful balance of sweet, savory, and tangy notes.

Recipe

Ingredients:

  • 1 whole native chicken, cut into serving pieces

  • 4 cups coconut water

  • 1 1/2 cups coconut meat, thinly sliced

  • 1 stalk lemongrass, bruised and tied in a knot

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons fish sauce

  • 1/2 teaspoon ground black pepper

  • 2 tablespoons cooking oil

  • Salt to taste

Instructions:

  1. In a large pot, heat the cooking oil over medium heat.

  2. Sauté garlic and onion until fragrant and translucent.

  3. Add the chicken pieces and cook until lightly browned.

  4. Pour in the coconut water and bring to a boil.

  5. Add the lemongrass, coconut meat, fish sauce, and ground black pepper. Mix well.

  6. Lower the heat and let the soup simmer for 30-40 minutes, or until the chicken is tender

  7. Adjust the seasoning with salt as needed.

  8. Discard the lemongrass stalk before serving.

  9. Ladle the soup into bowls and serve hot with steamed rice.

Pastillas de Biliran

Pastillas de Biliran is a popular milk-based candy from the island province of Biliran in Eastern Visayas. These delectable sweets are made from carabao's milk, sugar, and butter, resulting in a creamy and delightful treat that is perfect for snacking or gift-giving.

Recipe

Ingredients:

  • 2 cups carabao's milk powder

  • 1 cup powdered sugar

  • 1/2 cup unsalted butter, melted

  • Additional powdered sugar for coating

Instructions:

  1. In a large mixing bowl, combine the carabao's milk powder, powdered sugar, and melted butter.

  2. Mix well until a smooth and pliable dough forms.

  3. Pinch off small portions of the dough and roll them into small cylinders or your desired shape.

  4. Roll the pastillas in additional powdered sugar to coat them evenly.

  5. Store the pastillas in an airtight container or wrap them individually in cellophane or paper wrappers.

  6. Enjoy as a sweet treat or share them with friends and family as gifts.

Sayongsong

Sayongsong is a native delicacy from Eastern Visayas, particularly from Samar. This steamed dessert is made from ground glutinous rice, sugar, and coconut milk, with a hint of calamansi zest for a unique and refreshing flavor.

Recipe

Ingredients:

  • 2 cups ground glutinous rice

  • 1 cup sugar

  • 1 cup coconut milk

  • 1 cup water

  • 1 teaspoon calamansi or lemon zest

  • Food coloring (optional)

  • Banana leaves for wrapping

  • Cooking oil for greasing

Instructions:

  1. In a large mixing bowl, combine the ground glutinous rice, sugar, coconut milk, water, and calamansi zest. Mix well until a smooth batter forms.

  2. Add a few drops of food coloring, if desired, and mix well to achieve your preferred color.

  3. Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.

  4. Grease one side of each banana leaf with cooking oil.

  5. Pour about 1/4 cup of the batter onto the greased side of the banana leaf. Fold the leaf over the batter and seal the edges, forming a rectangular packet.

  6. Repeat with the remaining batter and banana leaves.

  7. Steam the wrapped sayongsong packets for 30-45 minutes, or until the rice cakes are firm and cooked through.

  8. Remove the sayongsong packets from the steamer and allow them to cool slightly before unwrapping and serving.

Kinagod

Kinagod is a unique and flavorful dish from Eastern Visayas that features grated coconut meat sautéed with spices, vinegar, and chilies. This appetizing dish is perfect as a side or a topping for steamed rice or grilled fish.

Recipe

Ingredients:

  • 3 cups grated coconut meat

  • 1/2 cup vinegar

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2-3 green chilies, chopped

  • 1/2 teaspoon ground black pepper

  • Salt to taste

  • 2 tablespoons cooking oil

Instructions:

  1. In a large pan, heat the cooking oil over medium heat.

  2. Sauté garlic, onion, and green chilies until fragrant and translucent.

  3. Add the grated coconut meat and cook for 5-7 minutes, stirring occasionally, until slightly browned.

  4. Pour in the vinegar and let it cook for a few minutes without stirring.

  5. Season with salt and ground black pepper.

  6. Continue to cook, stirring occasionally, for another 5-7 minutes, or until the coconut meat is cooked through and the flavors have melded together.

  7. Transfer the kinagod to a serving plate and serve as a side dish or topping for steamed rice or grilled fish.

Tamales Samar

Tamales Samar, also known as "Binakol na Tamales," is a unique take on the classic Filipino tamales from the province of Samar in Eastern Visayas. Made with a mixture of ground rice, coconut milk, and chicken, this flavorful and hearty dish is perfect for breakfast, lunch, or dinner.

Recipe

Ingredients:

  • 2 cups ground rice

  • 1 1/2 cups coconut milk

  • 1 lb chicken, cut into small pieces

  • 1/2 cup annatto oil

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • Salt and pepper, to taste

  • Banana leaves for wrapping

  • Cooking oil for greasing

Instructions:

  1. In a large pan, heat the annatto oil over medium heat.

  2. Sauté garlic and onion until fragrant and translucent.

  3. Add the chicken pieces and cook until lightly browned.

  4. Stir in the ground rice and cook for 2-3 minutes.

  5. Pour in the coconut milk and season with salt and pepper. Cook, stirring occasionally, until the rice is cooked and the mixture has thickened.

  6. Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.

  7. Grease one side of each banana leaf with cooking oil.

  8. Place about 1/2 cup of the tamales mixture onto the greased side of the banana leaf. Fold the leaf over the mixture and seal the edges, forming a rectangular packet.

  9. Repeat with the remaining tamales mixture and banana leaves.

  10. Steam the wrapped tamales packets for 30-45 minutes, or until the tamales are firm and cooked through.

  11. Remove the tamales packets from the steamer and allow them to cool slightly before unwrapping and serving with a side of steamed rice.

Eastern Visayas (Region VIII) in the Philippines offers a diverse and delectable array of culinary delights, from sweet desserts like Binagol and Moron to savory dishes like Tacloban Pancit and Binakol. With these detailed recipes and cooking instructions, you can now embark on a culinary adventure and experience the rich flavors of this beautiful region right in your own kitchen.