Batanes food: Delicacies and cuisines
On good weather you may feast yourself with seasonal seafood. Lobster is an ordinary fare. On summer season, the dorado and flying fish are abundant. Likewise, you could find traditional Filipino vegetables.
During town fiesta or family celebrations/ gathering, you may be lucky to experience a true Ivatan cuisine that includes uvod made of mixed deboned fish and core of banana steamed with local herbs.
Yellow rice is also famous - rice cooked with yellow ginger (turmeric). Then instead of plates, you may be served on leaves of local bread fruit tree called kabaya. A unique experience for most visitors.
Coconut crab is also available although a bit expensive.
Tap water is usually safe to drink for everybody.
Coconut crab and sea urchins
Coconut crabs, Pancit Ivatan with homemade noodles topped with egg
Turmeric rice, Luniz (their version of adobo, pork rendered in its own fat with salt), kananiz ( like a cuttlefish or giant squid)
Dinakdakan (cattle’s skin chopped up with vinegar) and Inihaw na tadyang (grilled ribs)
Venus (gabi stalks) and Uvod balls (from banana ubod)
Mixed Ivatan salad of blanched ampalaya, mangoes, fern, eggplant, tomatoes, onions, with bagoong (fermented fish/shrimp sauce) and Lauya or nilagang baka
November 02 2009 09:14 am | Batanes and Delicacies and Philippines and Region II and Regions and Travel
