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(* This is a picture of Chef JP preparing Diwal Pancit)
Diwal Pancit, uses the local but highly prized Negros delicacy. Diwal clams resemble angel wings and when submerged in water, a portion of their flesh sticks out as would a tongue, hence the name "Diwal" or "Dila".
Because there was a ban on this previously endangered species, not a lot of people, including younger Ilonggos, are familiar with it.
While it is now properly cultivated in the waters of Western Visayas, "Diwal" is still seasonal and only limited quantities are sold.
While it is now properly cultivated in the waters of Western Visayas, "Diwal" is still seasonal and only limited quantities are sold.
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