Tinuom is a local term in Panay Island that means wrapped and cooked in banana leaves. In Barangay Kabulihan, residents have an authentic tinuom recipe for native eel locally called sili. The appetizing sweetness of the coconut cream and sour taste of vinegar complement well with the freshness of the native eel newly caught in the waters of Malay rivers. And even more, the banana leaves give this dish a distinctive savory taste and aroma.