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+====== Eastern Visayas Cuisine ======
+==== Binagol ====
+A sweet delicacy made from mashed taro (gabi), coconut milk, sugar, and egg yolks, traditionally steamed in coconut shells. Originating from Leyte, it is as much a souvenir as a dessert. [([[https://kusinasecrets.com/authentic-binagol-recipe/|Kusina Secrets]])]
+==== Moron ====
+Chocolate-marble rice rolls from Leyte made of glutinous rice flour and tablea (cacao tablets), wrapped in banana leaves and steamed. The spiral pattern gives it a distinctive appearance. [([[https://www.youtube.com/watch?v=btm06hh3T60|YouTube]])]
+==== Suman sa Ibos ====
+Glutinous rice cooked in coconut milk and tightly wrapped in young coconut leaves, forming slender, elongated bundles. [([[https://panlasangpinoy.com/suman-sa-ibos-recipe/|Panlasang Pinoy]])]
+==== Kinilaw Waray ====
+Fresh fish cured in vinegar with ginger, onions, and chilies. Eastern Visayas versions tend to be sharp and clean, highlighting just-caught seafood. [([[https://www.seriouseats.com/kinilaw-5193131|Serious Eats]])]
+==== Law-uy ====
+A light vegetable soup similar to laswa, often including squash, okra, eggplant, and sometimes dried fish. It is a daily staple in many households. [([[https://panlasangpinoy.com/easy-utan-bisaya-law-uy/|Panlasang Pinoy]])]
+==== Tinola nga Isda ====
+Fish cooked in a ginger-based broth with leafy greens and green papaya. It mirrors chicken tinola but reflects the region’s strong fishing culture. [([[https://www.facebook.com/groups/1577271679151009/posts/4133059663572185/|Facebook]])]
+==== Humba (Visayan Style) ====
+Braised pork with soy sauce, vinegar, garlic, and sugar, sometimes including fermented black beans. Eastern Visayas humba is slightly less sweet than Cebuano versions. [([[https://www.kawalingpinoy.com/humba/|Kawaling Pinoy]])]
+==== Roskas ====
+Soft, round cookies from Samar with a faint citrus note, traditionally baked for town fiestas and religious celebrations. [([[https://www.pinterest.com/pin/roscas-cookies-of-samar-leyte--71846556549346441/|Pinterest]])]
+==== Budbud Kabog ====
+Sticky rice rolls made not from rice but from millet (kabog), an indigenous grain. It demonstrates pre-colonial grain traditions that persist in upland areas. [([[https://www.marketmanila.com/archives/budbud-kabog-recipe-a-la-marketman|Market Manila]])]
+==== Pakdol ====
+A sour soup of pork or fish flavored with tamarind or kamias and enriched with coconut milk — combining two dominant regional tastes: sourness and creaminess. [([[https://grantourismotravels.com/cambodian-sour-soup-with-pork-pineapple-coconut-milk-recipe/|Gran Tourismo Travels]])]
+==== Nilupak ====
+Mashed root crops such as cassava or taro pounded with coconut and sugar, typically prepared communally using wooden mortars. [([[https://www.youtube.com/watch?v=bG4vJKRbdnI|YouTube]])]
+==== Bocarillo ====
+A sweet treat made of young coconut strips cooked in sugar syrup and shaped into small logs or balls. [([[https://www.youtube.com/watch?v=6VpSF-97CgA|YouTube]])]
+==== Dried Fish Varieties (Buwad) ====
+Sun-dried fish, abundant in coastal towns, eaten fried or grilled. Drying ensures food security during storm seasons. [([[https://www.marketmanila.com/archives/buwad-daing-dried-fish|Market Manila]])]
+==== Chocolate de Tablea ====
+Hot chocolate made from locally produced cacao tablets, whisked until frothy. The region has a long-standing cacao-growing tradition. [([[https://www.thelittleepicurean.com/tsokolate-filipino-hot-chocolate/|The Little Epicurean]])]
+==== Salukara ====
+Small, thick coconut pancakes made from rice flour and tuba (coconut toddy), known for their slightly tangy flavor and spongy texture. [([[https://www.instagram.com/reel/C-unQMyO1wP/|Instagram]])]
+{{tag>food culture geography}}

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