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A native delicacy in Sorsogon, baluko is a pen shell that thrives in the sea waters of the province. It can be fried or cooked in coconut milk mixed with a good amount of chilli.
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This is a staple dish in Irosin, Bulusan and other towns in Sorsogon made from lokadon (young coconut) and shrimp, and then wrapped in banana leaves and steamed. For a more full seafood flavour of kinagang, you can add scallops or crab meat to it.
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Pili conserva is a sweet pili delicacy wrapped in hamilig leaf that adds a distinct flavor and aroma to the pili nut.
(c) @vivienmorales / instagram.com
The province’s rice dessert, hinagom is akin to Laguna’s espasol. It is made from ground rice, coconut meat and sugar and usually rolled into a ball shape.
(c) @msentreflaneur / instagram.com
Another dessert made from rice is the filling binut-ong. The sticky rice is cooked with coconut milk and wrapped in leaves. It is best paired with hot coffee, tea or hot chocolate.
(c) @chaexplorer / instagram.com