According to Sheilah Nuño-Ismula, who is part of the third generation of owners of Taluksangay Muslim Delicacies, it was decades ago when her great grandmother Sheikha Bagis introduced the lokot-lokot to the Sama Banguingui, a first class tribe in the Zamboanga Peninsula.
The lokot-lokot is made from rice flour, which is repeatedly pounded until it becomes fine powder. Water and other ingredients are then added and blended to create a thick mixture.
Barangay Cadaclan, San Fernando City
Escape from the pressures of everyday life. Enjoy yourself in a natural garden, a serene Japanese setting, an herbal wheel garden, an arid paradise and more theme gardens, a romantic hideaway or a classical landscape. Find out too, the way of conserving plants and biodiversity in the midst of La union's rolling hills.
are exotic, using a number of spices, namely: chili, onion, and ginger. In general, Mindanao cuisine is a mixture of Spanish and Malay influence. One of the most common ingredients used by Mindanaoans in their daily food preparations is coconut milk. Aside from the fact that coconut is abundant in the region, it also adds a distinctive taste.