The Philippines have been known to have a diverse menu of food owing from influences from the Spaniards, Japanese, and Americans.
Among the three, the Spanish influence in food could be regarded as the most dominant in the archipelago.
On the island of Negros in Central Philippines, Spanish influence of food continues to live through their mouth watering sweet delicacies that are sure to make you ask for more.
Negros was once dominated by a few landowners, mostly Spanish rich families with their ownership of big sugar cane plantations. Because of this abundance, Filipinos developed delicacies which are uniquely theirs.
One staple favourite of natives, especially from Negros Oriental is the piaya (piyaya). "It is made by filling dough with a mixture of muscovado (sugar) and glucose syrup."
The original flavour of the piaya is mongo which is made from mung beans. But the Ube (water yam) flavour later became a hit, especially for me. !
Another personal favourite is the Spanish-inspired barquillos. It is made from eggs, milk, flour, and of course, sugar! Well, the barquillos is not uniquely Filipino, but it has drastically evolved in form and flavour over the years.
In my recent visit to Bacolod City, the biggest city in Negros Occidental, I tasted two kinds of barquillos. One was from a high-end shop while the other was from a known local brand. The one from the shop melted in goodness, but the local brad was still on top of my favourite list.
Another treat is the Napoleones. It’s a cream puff with a frosted cream on top. It has enough of everything to make your mouth water upon sight. It’s sweet, but not too much, just enough to leave a big smile and a craving for more.
I have tasted a lot of sweets in my lifetime, but one has captivated my senses so much that I crave for it up until now! This would be the thin, circular, and the crispy lingua of Bacolod City. I don’t have a picture of this treat because we devoured it so fast because of its flavour.
#Pendy's Lingua
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