Coconut milk-based menus were also in the list that include the “ginat-an nga taklong” (shellfish) of President Roxas town, catfish wrapped in “abalong” leaves and mixed with other ingredients of Panitan town, “gabi with banag” shell fish of Mambusao town, “puyo” or a freshwater fish with “istiwitis” or atchuete of Dumarao town and mudfish cooked in a bamboo shoot of Sigma town.
The unique ways of preparing native chicken for the table were also showcased like the “tinubaan nga manok” (chicken cooked in fresh coconut wine) of Dao town, “tinagbakan nga manok” or chopped chicken cooked with tagbak herb, kadios beans and labog leaves of Tapaznons and “tinuom nga bisaya nga manok” where the chopped chicken and all its ingredients are wrapped in banana leaves for cooking of Jamindan town.
A simple yet nutritious “laswa nga may sinalay” or mixed vegetable cooked with smoked shrimps was showcased by Sapian town, while Dumalag town boasts of its litson nga itik or duck roasted the Dumalagnon way.
