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Western Visayas

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  • Baye baye

Baye baye is a traditional Filipino dessert originating from the region of Iloilo. It's made with a combination of grated young coconut and either corn patties or young rice that's pounded into flakes (pinipig). In order to prepare baye baye, the pinipig is toasted until golden brown, then ground or pounded into flakes and combined with coconut water, sugar, and grated young coconut.

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The mixture is wrapped in banana leaves and shaped into logs. Before serving, the dessert is chilled so that it hardens and becomes easier to eat.

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ORIGIN: Pavia, Iloilo

RECIPE:

  • 2 cups pinipig

  • 1 cup coconut water

  • 1/2 cup sugar

  • 1 1/2 cups butong (young coconut),grated

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Liit Special Baye Baye

  2. Noena's Baye Baye

  3. Llenas's Special Baye Baye

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  • Batchoy

The hearty batchoy is a popular Filipino soup consisting of pork offal, chicken or beef stock, and fresh round egg noodles. Generously seasoned with shrimp paste and (occasionally) soy sauce, the soup is usually topped with pork cracklings, fried garlic, and a raw egg.

Although there are numerous stories about the origin of the dish, there is no doubt that it was created in Iloilo, more specifically in the district of La Paz, from where it spread to other parts of the country to become one of the most famous Filipino soup dishes.

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ORIGIN: La paz, Iloilo City

RECIPE:

  • 1 kilo lean pork

  • 1 kilo pork liver

  • 1 cup fresh pork blood

  • 1 cup of crushed ginger

  • 1 head garlic crushed

  • 2 medium sized onion

  • 1 cup patis or fish sauce

  • 10 pcs long green chilies siling pangsigang

  • 1 cup bird eye chili leaves dahon ng siling labuyo

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Doy and Kit's Iloilo Lapaz Batchoy

  2. Ilo Ilo Lapaz Batchoy

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  • Inasal na Manok

Inasal na manok is a unique Filipino grilled chicken dish which originated in Bacolod and became the signature dish of the entire Visayas region. It employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger.

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During grilling, the meat is brushed with the annatto-infused oil which provides the chicken with an appetizing golden color and a unique peppery flavor. The dish is usually served alongside annatto-flavored garlic rice and spiced vinegar.

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ORIGIN: Bacolod

RECIPE:

  • 2 lbs chicken cut into serving pieces

  • 2 tablespoons ginger minced

  • 2 tablespoons garlic minced

  • 3/4 cup lemongrass chopped

  • 1 cup coconut vinegar

  • 1/2 cup lemon or calamansi juice

  • 1 tablespoon salt

  • 1/4 cup brown sugar

  • 1 cup lemon soda softdrink

  • 1/2 tablespoon ground black pepper

(Basting Sauce)​

  • 3 tablespoons annatto oil atsuete oil

  • 1/2 cup margarine softened

  • 1/4 teaspoon salt

  • 1 teaspoon lemon or calamansi juice

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. The Original Chicken Inasal From Bacolod

  2. Bacolod Chicken Inasal

  3. Nang Vilma's Chicken Inasal

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