Kinilaw na Tanigue is a variant of the traditional kinilaw, using Spanish mackerel for a slightly firmer texture. The fish is marinated in a tangy mix of vinegar and calamansi juice, complemented by onions, ginger, and chili peppers. Sometimes, coconut milk is added to give a creamy twist to this fresh and flavorful dish.
Tamilok is a unique delicacy harvested from mangrove wood. It is typically served fresh and raw, marinated in vinegar with onions and chili to enhance its briny flavor. This appetizer offers a true taste of adventure for those willing to try something new and exotic.
Crocodile Sisig is an exotic twist on the traditional pork sisig, made with tender crocodile meat. The dish is seasoned with a blend of spices, vinegar, and soy sauce, then garnished with onions and chili for a flavorful kick. A dash of calamansi juice and a hint of mayonnaise add a creamy, tangy finish.
Palawan is renowned for its cashew nuts, and this appetizer celebrates them in their crispiest form. Deep-fried and lightly seasoned with a blend of salt, sugar, and local spices, these cashew nuts offer a satisfying crunch and a delightful balance of savory and sweet flavors.