MINDANAO CUISINE

- Its neighbors heavily influenced the Mindanaoan cuisine with the use of different
exotic spices.
- Due to Mindanao being a predominant Muslim region, pork dishes are quite rare.
As an alternative, the abundance of seafood in the region was evident in their
cuisine.

Main Dish

Beef Randang (Randang in Minangkabau dialect)

 Randang is a spicy meat dish that originated in Indonesia, particularly from the
ethnic group of Minangkabau people who are indigenous to the Minangkabau
Highlands of West Sumatra.
 Because of trade and migration, the dish found its way in Southern Philippines
(Lanao Del Norte & Lanao Del Sur) and has become one of the specialties of the
Maranao people.
 The Beef Randang is the most common variation and described as a
caramelized beef curry.

Chicken Piaparan (Pipaparan or Piarun)

 Piaparan is a Filipino dish where chicken or fish cooked in a coconut milk based
broth with turmeric, siling labuyo, various vegetables, and shredded coconut.
 It originates from the Maranao people of Lanao Del Sur where the word
“Piaparan” means, “shredded coconut”.
 Piaparan is usually season with Palapa and considered as a type of ginataan.
Side Dish

Pastil (Patel or Pastel)

 Pastil is a packed rice dish made with steamed rice wrapped in banana leaves
with dry shredded meat.
 The dish originates from the Maguindanao people and is a popular cheap
breakfast meal in Mindanao, particularly popular among Muslim Filipinos.
 It is similar to the northern Filipino binalot dishes, but differs with its use of
shredded meat.

Palapa

 Palapa is a sweet and spicy condiment made from green onions, pounded
ginger, turmeric, siling labuyo and niyog.
 The dish originates from the Maranao people of Lanao Del Sur who uses it as an
ingredient for other dishes such as Piaparan and/or as a condiment.
 Palapa is an important cultural symbol for the Maranao people and considered as
an important side dish at every meal.

Dessert

Biyaki

 Biyaki is a type of steamed corn tamales of the Maranao people influenced from
Bukidnon and Cebu.
 People use cornhusks and/or leaves to wrap the dessert and sell them as both
pasalubong and street food.
 The dessert uses grated cassava with bits of grated young corn kernels.
Baulo (Broa or Bulwa)

 Baulo is a baked rice delicacy usually served during festive seasons of Islam,
particularly Hari Raya or Eid al-Fitr.
 The dish is a variation of the popular Filipino dessert mamon or sponge cakes.

Puto-Maya

 Puto-Maya is a type of rice-cake that originated in Cebu and brought by migration

to Davao.
 It is quite popular in the Visayas region as well as the Visayan-speaking areas of
Mindanao, especially Davao region.
 Namely, coconut milk and fresh ginger are important ingredients to complete the
kakanin with slices of ripe mangoes on the side.
 Davaoeños usually pair the dish with Sikwate or hot chocolate for breakfast.

Sikwate

 Sikwate or chocolate was originally from Central America and arrived in the
country in the 17th century.
 By the 19th century, cacao was found all over the Philippines and widely
cultivated.
 The beverage is often drank with every meal and usually paired with desserts.