Mida teha kohas Palawan, Philippines

Buko pie

This flaky coconut pie is Palawan's most famous pasalubong style dessert, stuffed with tender young coconut meat and creamy filling. It is sold at nearly every bakery on the island and tastes best warm and just out of the oven.

Suman sa lihiya

This is a sticky rice cake wrapped and boiled in banana leaves until soft and chewy. Locals enjoy it with a dusting of brown sugar or a drizzle of sweet coconut caramel.

Cashew Hopia

Palawan bakers fill these golden pastry discs with sweetened local cashew paste instead of the usual mung bean. The island grows plenty of cashews, giving this snack a distinctly rich and nutty taste.

Kinilaw

This is a Palawan version of ceviche, where ultra fresh raw fish is cured in vinegar and calamansi with ginger and chili. It is a beloved fishermen's dish that celebrates the island's daily catch.

Crocodile sisig

Palawan is home to crocodile farms, and local cooks turn the lean meat into this spicy, sizzling dish. The tender crocodile bits are minced with onions and peppers for a flavor that surprises many visitors.

Lato salad

Lato, also called sea grapes, are tiny green seaweed bubbles that pop like caviar in the mouth. Vendors along Palawan's beaches dress them in vinegar, tomato, and onion for a cool and briny sensation.

Buko juice

Fresh from young green coconuts, this sweet clear water is Palawan's everyday thirst quencher. Vendors often sell it straight from the cracked shell right on the beach.

Tapuy

This is a mild, sweet fermented rice wine that Palawan households brew for fiestas and family gatherings. It has a gentle, fruity tang and is often served chilled with sticky rice inside the cup.

Sago't gulaman