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.
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.
Masbate is a tropical paradise for tourists and locals alike looking for scenic sunsets, tropical gardens, waterfalls, white sand beaches, and delicious food. An island-province, it is considered to be one of the hidden treasures of the Philippines because of its undisturbed natural reefs and reserves, not to mention that its central location makes the city a melting pot for culture, dialects and cuisine.
Filipinos are very fond of eating and discovering new brand of food stuffs that will satisfy their taste buds, inventing and formulating new products is one of main reason why many provinces in the Philippines have their own native delicacies. Bacolod City are among those who has their own native delicacy and of the popular is the “Piaya” a round sweet bread filled with caramel enriched with sugar called “mascuvado” and sesame seeds that makes a unique taste. It is one of the in-demand Pasalubong stuff in Negros Occidental especially Bacolod City. The piaya can be found anywhere on the street because a lot of people really love this native foods that’s why many businessman engaged on this business.