Mangaon Ta!

From www.ifexphilippines.com

Central Visayas, which includes the provinces of Bohol, Cebu, Negros Oriental, and Siquijor, takes the spotlight in International Food Exhibition (IFEX) Philippines’ Partner Region Program on 16-18 May 2008 at the SMX Convention Center, Mall of Asia Complex in Pasay City.

Its wide array of products is interestingly identified by names based from the Visayan dialect, while some are sourced from their original Spanish names.

So, indulge in the healthfully filling and flavorful Visayan food specialties. Enrich your vocabulary and learn more about the Visayas gastronomic fare. Manga-on ta!

ampao	- round, sometimes square-shaped, sweet crunchy rice crispies.
apas	- wafer cones
bahalina	- a type of liquor made from coconut sap, tanbark, and clarified with egg white; tastes like red wine.
barquillos	- rolls of crunchy sweet wafer
baye-baye	- a delicacy made from pilit and shredded young coconut strips. So named because, traditionally, it was prepared by pounding the rice repeatedly (v. baye, to pound) in a huge wooden mortar. Similar to southern Luzon’s espasol; some varieties contain freshly roasted pinipig (pounded young rice) that adds flavor and aroma to the delectable merienda fare.
bibingka ala Cebu	- steamed pilit mixed with strips of young coconut meat and topped with goat or carabao cheese.
biscocho	- baked bread topped with butter and sugar; some varieties add garlic for extra flavor
broas	- lady fingers. Some ’flavored’ broas incorporate peanuts, cashew, or pili nuts in their ingredients.
bucarillos	- made from sweetened butong (grated young coconut meat) and milk.
budbod	- a version of glutinous rice, or suman (as known in Tagalog) (also budbud, bodbod) made of pilit cooked in coconut milk and sugar, and finally, wrapped in banana leaves. Interestingly, the ones made in Tanjay always come in pairs, in a full embrace, with the ends of the banana wrapping deftly folded inside the budbod.
bud-bod kabog	- made from millet (bird seeds).
calamay, also kalamay	- a thick, sticky delicacy made from pilit, sweetened creamy coconut milk, vanilla, and chopped peanuts. It is enjoyed as is, or spread over a slice of bread or pan de sal. It comes in a pair of clean, smoothened coconut shells joined together by a string of red sticky tape. An Augustinian Recollect friar, Mariano Gutierrez de los Dolores, was said to first prepare this sweet concoction. Available in ubi and traditional flavors.
carmelitos	- caramel candies
caycay	- peanut-coated biscuits
chicharon	- pork crackling
consilvas	- thinly sliced glazed bananas that are fried and coated in a sweet, sticky caramel; also known as pinasugbo.
danggit	- dried split sleek unicorn fish
guinamos	- fermented fish
kinampay	- the most expensive variety of purple yam (ubi) in the Visayas; the King of the Ubi, primarily grown in southwestern towns of Dauis, Bohol.
linubid	- similar to Southern Tagalog’s pilipit
mamon tostado	- toasted chiffon cake
mani con leche	- crunchy peanuts steeped in sweet milk
masareal	- peanut bars
otap	- oval rice biscuits
pasencia	- egg drop biscuits
pastel de leche	- soft, fragrant buns with yema filling
pilit	- glutinous rice; the major component of Central Visayas’ delicacies, as it can be processed into biko, budbod, or bayebaye.
puso	- hanging rice; made from budbud.
puto maya	- made of pilit and tapol ( ) which are then mixed and boiled in rich coconut milk and flavored with salt, sugar and ginger.
rosquillos	- egg ring biscuits
sikwate	- a traditional hot chocolate drink blended from cacao (tablea).
tajada	- also known as biscocho
tagaktak	- a triangle-shaped delicacy made from lubi (coconut milk), sticky rice, and sugar. Sometimes, a kind of sweet potato is included, too, to make the tagaktak mixture crunchy (hence, they fall off); tastes like apas.
torta	- in Spanish, torta means cake; a sweet yellow baked delicacy moistened with pork lard and leavened with tuba (coconut liquor).
tortalitas	- small muffin-like version of the famous torta.

Original pictures taken by Edik Dolotina