Sure, you like crispy fried baluko and ginataang baluko (baluko cooked in coconut milk) just like the rest of us, but have you tried this must-try twist to the beloved Sorsogon seafood?

Baluko, or penshell, is more commonly enjoyed with gata (classic Bikolnon way of enjoying food) or fried (the best when you’re having a beer or two).

But in Splendido de Rompeolas in Sorsogon City, Chef Cheryl has makes sisig wraps out of baluko. She first makes a sisig out of it, wraps it using a lumpia wrapper, grabs a tanglad (lemongrass) to tie it like a binutong, and then deepfries it.

The result is, well, something that you can put inside your mouth as a whole—the tanglad leaf and all.

See other must-try and must-visit places in Sorsogon here:

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