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The Humba is known as the main delicacy of the town of Ronda in the province of Cebu. Every year, the town holds the Humba Festival to promote the local cuisine of the town. The festival is also considered a religious festival and is celebrated around the feast day of the town's patron saint, Our Lady of Sorrows, which falls on September 15.
The name linarang or nilarang (lit. "done as larang"), is the affixed form of the Cebuano verb larang, meaning "to stew with coconut milk and spices". [2] The word is originally a synonym of the ginataan cooking process (ginat-an or tinunoan in Cebuano), but has come to refer exclusively to this particular dish.
Kabkab is the name of the dish in most of the southern Visayas (derived from the common name of the oakleaf fern in Visayan languages).It is also known as salvaro in Cebu; kiping in Northern Mindanao, Camiguin, and Zamboanga del Norte; burikit in Dipolog and Zamboanga del Sur; piking in Palawan; and sitsarit or saritsit in Davao City and Davao del Sur.
A common street food most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce. Isaw: A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine. Patupat (or Pusô)
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Masi or Maci or Macy (Hokkien Chinese: 麻糍; Pe̍h-ōe-jī: môa-chî; Mandarin Chinese: 麻糍; pinyin: mácí) is a dish of glutinous rice balls with a peanut and muscovado filling from Cebu, Philippines.
Binaki (IPA: [ˈbɪ.nɑ.kiʔ]) or pintos is a type of steamed corn sweet tamales from two regions in the Philippines – Bukidnon and Bogo, Cebu. They are distinctively wrapped in corn husks and are commonly sold as pasalubong and street food in Northern Mindanao and Cebu. It is sometimes anglicized as "steamed corn cakes".
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.