Pocherong Bisaya

The light lemongrass-infused broth of Visayan pochero is both hearty and comforting. Use the freshest produce possible to make this dish shine.

Pocherong Bisaya Ingredients

1 kilo beef, use shank with bone marrow

oil, for sautéing

1 onion, quartered

1 cup leeks, sliced

10 cloves garlic, smashed

4 stalks lemongrass (tanglad), smashed

1 (1-inch) piece ginger, peeled

2 ears fresh sweet corn, sliced into 2 cobs

1 cup fresh bamboo shoots

1 beef bouillon cube

1 potatoes, peeled and sliced in half

2 bunches pechay leaves

1 cabbage, quartered

salt, to taste

soy sauce, to serve

How to Cook Pocherong Bisaya

Boil the beef shank in a pot of water for 5 minutes. Skim off any impurities that rise to the surface. Strain and set beef aside.

Heat oil and sauté onions, leeks, garlic, lemongrass, and ginger in a pot over medium heat.

Add the beef shanks and enough water to cover. Add corn and bamboo shoots, if using.

Simmer for 2 to 3 hours or until the beef is tender.

When beef is tender, strain broth into a bowl. Discard grit accumulated in the strainer. Return the clear broth to the pot and add beef bouillon cube (if using), potato, pechay, and cabbage. Simmer until potatoes are tender. Season with salt and pepper.

Serve hot with a dipping sauce of soy sauce, siling labuyo, and calamansi.



Crunchy golden-brown deliciousness on the outside, loaded mashed potato goodness on the inside. Resistance is futile.

Loaded Cheesy Mashed Potato Balls


pouch Betty Crocker™ Mashed Potato Mix Roasted Garlic
tablespoons butter
cup milk
slices bacon
cup shredded cheddar cheese
large egg
tablespoons chopped chives
1 1/2
cup Progresso™ panko bread crumbs
cups vegetable oil


  • 1
    Cook the Betty Crocker™ mashed potatoes, with the milk and butter, according to package directions. Let cool to room temperature.
  • 2
    Cook your bacon until crispy. Set aside on paper towels. Once cool, crumble into bacon bits.
  • 3
    In a large bowl, combine the potatoes, cheese, egg, chives, and bacon bits. Mix until thoroughly combined. Using your hands, roll mixture into 1-inch balls. Toss in the panko bread crumbs until completely covered. Set aside on a plate to rest 15 minutes.
  • 4
    Heat the oil in a large, wide pot. Once the oil is hot enough, gently lower the balls into the oil and fry until golden all over. Continue frying in batches and set aside on paper towels to drain.
  • 5
    Garnish with extra chives and serve immediately.

Chicken Inasal Philippines

Chicken inasal, commonly known simply as inasal, is a Filipino variant of roast chicken, marinated in a mixture of Calamansi – a Filipino citrus reminiscent of lemon, orange and lime, pepper, coconut vinegar and annato, then grilled over hot coals while basted with the marinade.

Resulta ng larawan para sa visayas food

Filipino cuisine is as diverse as it can get. The Visayas region has dishes that are well-loved and bursting with vibrant flavors! Whip them up at home and share them with friends and family—they will thank you for it.  Chicken Inasal is all over the place. In fact, several restaurant chains that specialize in this dish are in full swing branching-out to dominate its presence in Metro Manila and the nearby provinces. Chicken Inasal and all you can eat rice, doesn’t this sound familiar? I’ve been to several restaurants and grills serving this special grilled chicken dish and they were all good.


  • 2 lbs chicken cut into serving pieces
  • 2 tablespoons ginger minced
  • 2 tablespoons garlic minced
  • 3/4 cup lemongrass chopped
  • 1 cup coconut vinegar
  • 1/2 cup lemon or calamansi juice
  • 1 tablespoon salt
  • 1/4 cup brown sugar
  • 1 cup lemon soda softdrink
  • 1/2 tablespoon ground black pepper
  • Basting Sauce:
  • 3 tablespoons annatto oil atsuete oil
  • 1/2 cup margarine softened
  • 1/4 teaspoon salt
  • 1 teaspoon lemon or calamansi juice


  1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
  2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.
  3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
  4. Grill the chicken while basting generous amount of the margarine mixture.
  5. Transfer the grilled chicken to a serving plate.
  6. Serve with sinamak. Share and enjoy!





Filipino Delicacies & Foods in VISAYAS

Filipino cuisine is as diverse as it can get. The Visayas region has dishes that are well-loved and bursting with vibrant flavors! Whip them up at home and share them with friends and family—they will thank you for it.

1 Humba

Humba is popularly known as the Visayas region’s version of adobo. Enjoy this sour and slightly sweet flavor combination with lots of steamed rice!

2 Pocherong Bisaya

The light lemongrass-infused broth of Visayan pochero is both hearty and comforting. Use the freshest produce possible to make this dish shine.

3 La Paz Batchoy

The ultimate Filipino noodle soup is a favorite for a reason. Dig into firm egg noodles that swim in a slow-cooked broth with lots of flavorful toppings: crunchy garlic, chicharon bits, green onions, and lots of pork!

4 Chicken Inasal

Bacolod-style chicken inasal uses annatto seeds and oil (atsuete) to flavor the chicken. Turn up the grill to get that smoky flavor!

5 Lumpiang Ubod

Negros Occidental boasts one of its most refreshing dishes that Pinoys love to enjoy on a hot day: heart of palm wrapped into a delicious egg roll!

6 Chicken Molo Soup

Also known as pancit molo, this soup has soft chicken wonton in it’s broth. Snuggle into it on a rainy day.

7 Kinilaw

This popular Visayan dish is among the most simple to make. Use the freshest fish you can find and make enough to share with the family!


nubaran basically means the dish is cooked with ubad. No, it’s not a typo error, it is really ubad not ubod – different from but practically the same. Confusing? Well ubod is the pith or the center of a coconut tree while ubad is the pith of a banana tree.

To make this dish, one has to prepare an ubad for cooking – first thinly slice, around half a centimeter, the cleaned pith (must be very white and sized like a fluorescent lamp to be sure of the quality.) . Then using a barbecue stick, remove web like fibers “interconnecting” these slices (these are actually hardened banana sap). When finished you can crush is into smaller pieces and add to your cooking.


  • 1 whole (native) Chicken
  • 3-4 cups chopped Ubad, prepared as described above
  • 1 stalk Tanglad (Lemongrass)
  • 1 thumb size Ginger, sliced
  • 5 clove Garlic, finely chopped
  • 1 medium Onion, finely chopped
  • Salt and Pepper to taste or chicken broth cubes
  • 2pcs Batwan or Libas (a souring agent leaf)
  • Water


How to make Inubaran na Manok

  1. Cut the chicken into bite-size pieces.
  2. In a pan, saute the chicken in garlic, ginger and onion.
  3. Add water enough to cover the chicken. Boil until chicken meat is tender.
  4. After 20-25 minutes,add the ubadtanglad and batwan (if you will this instead of libas). If you will be using libas, add it 5-10 minutes after this.
  5. Once chicken is tender, sdd salt and pepper to taste. You can also add chicken


Another version of rice cake is the suman malagkit made from glutinous rice, coconut milk, brown sugar and flavored with a lye solution, which makes the taste distinct. Also wrapped in banana leaf, this dessert is served with the “latik” sauce on top and is best enjoyed with coffee or hot chocolate. Grated coconut meat can also be used as a topping.

Suman with latik Photo by: Dan Brian Gerona/Wikimedia Commons


  • 2 1/4 cups glutinous rice
  • 1 teaspoon lye water
  • 2 cups water
  • 1 whole banana leaf cleaned


  1. Place the glutinous rice in a mixing bowl then pour-in water. Stir and soak for 2 to 3 hours.
  2. Drain excess water from the mixing bowl then add lye water and stir thoroughly. The mixture will turn yellowish. Let stand for 30 minutes. Note: do not go beyond the recommended measurement for lye water.
  3. Prepare the banana leaves. Note: Fresh banana leaves can be heated directly in fire for a very short time. This releases the natural aroma of the leaf and makes it more flexible. If you are using fresh frozen banana leaves, it is better to just wash it in warm water. You’ll need a pair of leaves per serving. The bigger leaf should measure about 12 by 10 inches while the smaller is 4 by 5 inches.
  4. Arrange the banana leaves by placing the larger leaf first in a flat surface then put the smaller leaf in the center of the larger leaf.
  5. Scoop about 1/4 cup of the rice mixture and place it over the smaller leaf.
  6. Fold the leaf to secure the rice mixture (see video for procedure) and tie with a kitchen twine.
  7. Arrange the folded banana leaves with rice mixture in a cooking pot then pour-in enough water.
  8. Turn-on heat then let boil. Simmer for 80 minutes.
  9. Turn-off heat and transfer the banana leaf covered rice cake on a serving dish.
  10. Serve with white sugar, brown sugar, or latik.
  11. Share and enjoy!