The document provides information about the cuisine of the Western Visayas region of the Philippines, which consists of the islands and provinces of Aklan, Antique, Capiz, Guimaras, Iloilo and Negros Occidental. It discusses several distinctive dishes from the cuisines of Aklan and Antique, including Binakol and Inubaran from Aklan and Binabak and Ginat-an nga Dagmay from Antique. It provides descriptions of the ingredients and preparation methods for these regional specialties.

1. WESTERN
VISAYAS
Presentation by:
Sotto, Rodelyn T.
Region 6

2. History
Region 6 consists the islands of Western Visayas.
Western Visayas covers the provinces of Aklan, Antique,
Capiz, Guimaras, Iloilo and Negros Occidental. Except for
Aklan and Guimaras, the four (4) provinces were created
by virtue of Republic Act No. 2711 on March 10, 1917. The
province of Aklan was created on April 25, 1956 under
Republic Act No. 1414 and Guimaras as a sub-province of
Iloilo since 1966 became a province after the referendum
on May 11, 1992.

3. is part of the Western Visayas
region. It is one of the 4 provinces in
Panay island. Apart from the
beautiful places and rich culture the
province of Aklan has. There is one
more thing you must know and taste
– these are delicious Aklanon foods.
Aklan

4. Aklan is most well-known for
Boracay, a resort island 0.8 kilometer
north of the tip of Panay. It is known
for its white sand beaches and is
considered one of the more
prominent destinations in the
country.
AKLAN
The Ati-Atihan Festival of Kalibo has
also been known worldwide, hence
declared "The Mother of all Philippine
Festivals." It is an annual celebration
held on the third Sunday of January
to honor the Sto. Niño (Infant Jesus).

5. Aklan
Cuisines

6. Binakol
Binakol is an Aklan dish made of chicken
that is steamed along with some of its
own delicious juice cooked over flaming
charcoal inside a bamboo container. The
cooking method causes the chicken to
take on all the flavors of the natural
method and results in a juicy texture and
rich flavor that lingers in the mouth.

7. Inubaran
One of the most well-known delicacies in
Aklan cuisine is Inuburan. A chicken dish
cooked with coconut milk and pieces of
ubad or banana pith. People who have
never tried this dish before describing it as
having a blissful and delectable flavor
brought on by the creamy milky soup with
ubad, which in a strange way, mimics the
rich texture of the rice.

8. A common Aklan dish called Tinu-om consists of
sliced native chicken that has been layered with
chopped garlic, ginger, white onions, lemon
grass, and tomatoes. Black pepper and salt are
also added. Potato slices can optionally be
included. The native chicken and the remaining
ingredients are then tightly wrapped in banana
leaves, placed correctly in a hot bowl, and
steamed until deliciously cooked.
Tinu-om The Aklanon version of "laing" is Linapay. It
consists of small shrimps that have been
pounded and are cooked in coconut milk with
tender "batwan" fruit, garlic, onion, ginger, and
chilies. The difference in this recipe is that the
pounded shrimp and "gawud" (coconut meat) are
wrapped in fresh taro leaves and cooked in
coconut milk. Here in Aklan, the ingredients are
available everywhere.
.
Linapay

9. Ramboy’s Liempo Lechon Manok Talaba

10. Inday Inday
Similar to the palitaw, this straightforward
dessert is made with sticky rice flour
(malagkit) cooked in hot water and topped
with bucayo, which is gelatinous coconut
meat simmered in water with muscovado
sugar and coconut milk. The blandness of
the sticky rice flour patty and the
sweetness of the topping creates a lovely
contrast in texture and flavor.

11. Ubod Nipa
Latik
This dish is considered a unique cuisine of Aklan in terms of
ingredients and taste. From its name, the main ingredient is ubod ng
nipa (nipa palm pith) which is boiled in water to make it tender and
lessen the bitter taste. It is thinly sliced and sauté in garlic and
onions. Coconut milk, sugar, bread crumbs and other spices are then
added.
If you are trying to find a one-of-a-kind dessert or merienda at the beach, Latik
is the answer. It is a must-try food in Boracay. This local treat is yet another play
on texture and flavor that I adore. Suman is a bland cooked glutinous rice
covered with latik, watery caramelized sugar, and grated coconut before being
wrapped in banana leaves and steam-cooked. This suman is only about three
inches long and bite-sized, as opposed to the traditional suman, which is
elongated. These are offered for sale in neighborhood markets of Boracay Island.

12. Eangkuga
Eangkuga, despite its peculiar name, is
similar to ginataangbilo bilo. This delicacy
is made of bilo-bilo (glutinous rice balls),
saba banana pieces, camote (sweet
potato), and shredded young coconut
meat. It is cooked in coconut milk and
muscovado sugar. Perfect for a delightful
sweet afternoon snack.

13. is located on the entire western end
of the Visayas group of islands, west
of Iloilo and southwest of Aklan. It is
also considered as the "Home of
Sacadas" because of being a major
source of migrant labor for sugar
cane fields of Negros Occidental.
Antique

14. Cuisines
Antique

15. Binabak, a shrimp delicacy made
of pounded river shrimps (locally
known as the patuyaw). Wrapped
in banana leaves, it is steamed
along with young coconut meat
and ginger.
Binabak
A flavorful and creamy mix of
dagmay leaves, stalk and tubers,
kadyos (pigeon pea) paired with
bagongon (river snail) boiled in
coconut milk; best eaten with hot
rice, fried fish and pinakas or lamayu
(dried fish)"
Ginat-an nga
Dagmay

16. Linapwahan
A sweetish broth of vegetables
(malunggay, young papaya, saluyot, okra,
alugbati, squash, string beans, ampalaya,
eggplant, kulitis) or vegetables with
seafood (fresh water shrimps, river crabs,
dried shrimp fry, dried anchovies, pinakas
dried fish) boiled with tomatoes and
onions, plus a little ginamus (shrimp paste
or fish sauce) or salt".

17. BANDI
The food that the Antiqueños love
to eat, the process of making this
“Bandi” is first you need to pre-cook
the Muscovado sugar, as it reaches
its boiling point then you add the
peanuts. Mix it well then place it a
flat surface then let it cool, eat it
when it’s still warm.

18. Butong-butong Nipa
Kalamay-hati
A "soft, chewy and elastic" candy
stick/cane; a version of Tira-tira made
from sugarcame molasses, calamansi
juice, and sesame seeds.
A native delicacy that is found in Antique.
It is a mixture of coconut milk, brown
sugar, and ground sticky rice.

19. for
listening!
Thank You