Chow Time in Catanduanes

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One way of getting to know more about a place is to explore its myriad of flavors.

Since the island province of Catanduanes is rich in marine resources, it is no wonder that their daily staple would consist of the choicest fish such as tangigue, lapu-lapu and malasugue. The people are also into raising cattle and planting corn and nuts.

We sampled the sticky rice cakes such as ibus, suman latik, biko and muros (rice cake with coconut meat). We also had dishes such as kinilaw or fish ceviche (fish chunks in vinegar and coconut milk with spring onions, tomatoes, shallots and carrots), grilled fish, kusido (fish soup with tomatoes, onions, cabbage and calamansi), humba (sweetened braised pork), lobsters, nilaga (boiled carabeef in lemongrass broth) and beef tapa (carabeef).

The marketplace is also teeming not just with fresh fish but also a variety of dried fish. And of course pili nuts (fresh and candied ones).

And then, we chanced upon a food stall at the Virac Town Center called Virac Burger and had a taste of their very filling Classic Burger. And the Canton Guisado at Kemji Resort and Restaurant is definitely worth the wait.

There's so many more dishes to try. Hopefully, I will be able to partake of it in the future.

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Photos

Kinilaw (fish ceviche)
Fish (tangigue) chunks in coconut milk and vinegar with shallots, spring onions, tomatoes and carrots

Kusido
Fish soup with cabbage, onions, tomatoes and calamansi

Comments

[D MJ Binkley]

A myriad of flavors
OMG.... what a taste treat for the eyes. Now that is the way to sample a new culture.

[traipsingchronicles]

Taste treat for the eyes
Thanks for dropping by. Indeed, one way of immersing in a culture is through its flavors.