Palawan State University

College of Community Resources Development

Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

PHILIPPINE REGIONAL CUISINE

MODULE 4

TABLE OF CONTENTS

 Regional Cuisine Of Mindanao

 The Best Of Mindanao Cuisine
 Native Delicacies In Mindanao
 Mindanao Festival’s

INTRODUCTION
In this part we will explore specialty and originality from the Mindanao region.

Learning Outcomes
At the end of this module students should be able to:

 The student must acquire different delicacies of Mindanao cuisine.

 The student can start an entrepreneurial of they will learn from this module. Choose the
specialization.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

REGIONAL CUISINE OF MINDANAO

Regional Cuisine of Mindanao

Mindanao, as the second-largest island in the country, is rich in natural resources. Main commodities
include rice, corn, banana, pineapple, etc. As a predominantly Muslim region, pork dishes are rare. Good
thing Mindanao, as the top contributor of the country’s fishing production, is abundant in seafood, which
makes a great alternative to pork.

While Filipino food in Luzon is heavily influenced by Spanish cuisine, Mindanao cuisine is closer to that
of Malay neighbors (Malaysia, Indonesia, Brunei, and Thailand) in terms of taste because of the use of
different exotic spices. They also often incorporate local produce into most of their dishes.

Before the colonizing Spaniards brought adobo to the archipelago, there already were regional cuisines
with their own distinct flavors and traditions. Our indigenous culinary traditions were already set before
this nation was a nation, and before it was called Las Islas Filipinas.

The large island down south has a distinct set of culinary flavors that is distinct from the cuisines of the
other islands. The Tausug of the Sulu Archipelago and the Zamboanga Peninsula have piyanggang
chicken and tiyulah itum, dishes that are prepared for celebrating life’s milestones.
Tiyulah itum, also called tiyula sug, is a very special dish with a black soup served at weddings, and is a
mainstay at most other celebrations. It is black, or a greenish–dark gray color from the burnt coconut that
is added to create the dish’s distinct flavor. Burnt coconut is an ingredient that is used often in the Tausug
culinary environment.
The meat used for tiyulah itum is rubbed with pamapa (burnt coconut paste and spices that may include
pounded ginger and garlic). The beef is braised with fried onion and garlic, then turmeric, ginger, and
chopped galangal (langkuwas) are added, along with broth, then simmered. The process of preparing
tiyulahitum is communal, and it is usually the menfolk who cook this dish in most of the Tausug villages
in Sulu Archipelago and Zamboanga Peninsula.
Piyanggang chicken, is also blackened and flavored with burnt coconut paste, then simmered in
coconut milk with onions, garlic and lemongrass. Piyanggang is also usually served at weddings
and other special occasions and is, literally, a labor of love.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

The Philippines is an archipelago of people who love their food. Every part of the country has its own
native cuisines, each with their own names, histories and distinct identities.
Every now and then, though, you find people trying to identify native dishes they are unfamiliar with
using more familiar terms as is the case with tiyulah itum being called the “bulalo” of the south.
They’ve said that about Bacolod’s kansi, too, and that is as much a mistake as calling tiyulah itum black
bulalo.
This kind of cultural appropriation is inaccurate and, as Isabela City, Basilan Mayor Sitti Djalia Turabin-
Hataman puts it: “We are always thrilled whenever anything about our culture is appreciated, but please
don’t change their names. These names are hundreds of years old. If we are to know them, please let us
know them by their names.” Turabin-Hataman’s lineage belongs to the Sultanate of Sulu, and she knows
what she is talking about (Mawallil, A., 2020).
Mayor Sitti Djalia Turabin-Hataman “Our identity begin with our names,” she said. “We understand the
need to translate, so yes, tiyula itum literally translates to ‘black soup.’ Tiyula is tinola or soup, and itum
is black. Bulalo is bulalo, tiyula itum is tiyula itum. Just as adobo can never be called by any other name.”
Like Adobo, is a method of cooking something in a dressing that contains a souring agent, most usually
vinegar. Or that is how the Spanish put it. The Philippines’ adobo is uniquely Filipino, too, owing to the
way Filipinos own it and have included it in the national identity the nation is still in the process of
building. Names are important to us names are a firm marker of our identity, after all and imposing the
names of other dishes that mainsteam Filipino society knows is a form of injustice. Since when was it
good to perpetuate injustice? We have enough injustices committed by colonizers, including Filipinos
who have not gained an appreciation for their compatriots from other parts of the country, like us.

We should not inadvertently throw shade on other less well-known, but just as beloved, icons of cultural
heritage just because we are not yet familiar with them. Instead we can take this opportunity to increase
our understanding and knowledge that these things, like tiyulah itum, offer to us.
If we want to bridge the cultural and historical divides within the diverse ethic groups in this country, let
us begin at the dining table. Let us respect our food, know their names, and stop acting like these dishes
are just flavor variants of what the people in the mainstream know and enjoy. Learning about one’s
country requires having an open mind and a generous heart, and it is best to begin doing this with food
(Mawallil, A., 20)
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

The Best of Mindanao Cuisine

TIYULA ITUM

Tayula itum is a
beef dish
marinated and
cooked with
burnt coconut’s
milk. Don’t be
fooled by its
unattractive color, it actually tastes opposite its appearance.

SATTI

Satti is a popular breakfast food in Mindanao

particularly in Zamboanga. It’s actually three
small bits of meat (beef and chicken liver)
grilled in a stick similar to a barbecue, only it is
served along with rice balls swimming in a
sweet spicy sauce.

GINATAANG MANOK
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

This chicken recipe involves sauteing chicken

with onion, garlic, and ginger, then stewing in
coconut cream. To make the dish more flavorful,
native chicken is used.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
RENDANG

A dish acquired by Maranaos in

Southern Philippines from their
neighboring country Indonesia. The
Filipino version of the dish is a bit
different in terms of preparation
methods to suit their tastes and some
ingredients are substituted with local
components. Maranao’s rendang is
prepared by crushing the spices
before frying and cooking it with the
beef and coconut milk.

BERYANI

Biryani dish is said to be a food made by

the Muslim community in Indian/Persian
region. So it’s no surprise that this
delicious recipe has made its way to the
Muslim community as part Mindanao
cuisine. Biryani is basically a fried rice
dish with bits of chicken or seafood and
other spices.

PASTIL
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College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Pastil is a popular Mindanao food found in the street

of Maguindanao. It’s basically a rice covered in
banana leaf with chicken or beef adobo strips as
fillings, which proves that Mindanao cuisine is more
on easy-to-follow recipes. Zamboanga has also their
own version of the dish. Their pastil is like an
empanada, but instead of pork and vegetables,
pancit noodles (rice noodles) are used as0 fillings.

PYANGGANG

SAMBAL
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Pyanggang is a Tausug dish similar to a

chicken barbecue only it’s black but not
because it’s burnt. One of the ingredients,
coconut meat, is burnt before it is grounded.
It is then combined with other spices to
make a paste or marinade sauce for the
chicken.
Sambal is a condiment of Indonesian origin. It’s a
spicy hot sauce made from grinding spices including
chili pepper, garlic, shallot, and tomato with mortar
and pestle.

CURACHA

Curacha is famous in Mindanao, especially in

Zamboanga. It’s a spanner crab or red frog crab, a
crustacean hybrid native to the waters of Zamboanga
and Sulu. It can be cooked with sauce or steamed.

TIYULA ITUM
Ingredients:
½ kg beef brisket, cubed
 Palawan State University
College of Community Resources Development
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Quezon, Palawan
S.Y. 2021-2022
½ cup grated coconut meat
4 stalks lemongrass, white section only pounded
3 birds eye chillies, finely chopped
4 cups beef stock
1 thumb sized turmeric, thinly sliced
6 cloves garlic, minced
3 pcs shallots, thinly sliced
Salt
Freshly ground black pepper
Oil

Procedure:

1. Place coconut meat on an aluminium oil lined baking tray. Place in the oven on the highest grill setting,
cook until brunt, let it cool then place in food processor to make into powder.
2. Season beef with salt and freshly ground black pepper.
3. In a pot heat oil then brown beef pieces on all sides, in batches. Remove beef pieces then set aside.
4. In the same pot add oil if needed, then sauté garlic, shallots, ginger, turmeric, chillies and burnt coconut
powder.’
5. Add the beef back together with the lemongrass then pour the beef stock. Bring to a boil then simmer for
1 ½ hours in low heat.
6. Season with salt and freshly ground black pepper then serve.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

SATTI
Ingredients:
¼ cup siling labuyo
4 thumb size ginger
1 tsp turmeric
1 bulb onion
5 leaves oregano or 1 tsp if using powder
Oil
¼ - ½ tsp shrimp paste
1 tomato
½ cup flour ( depending on how sticky you want it be)
½ cup corn starch
1 ½ cup sugar
1 tbsp. salt
15 grams anito powder (achuete) 2 packs
3 cubes chicken flavour or beef flavour (Halal)
¼ cup coconut milk
1 tsp. peanut butter (optional )
1 tsp curry powder (optional )
Taro Root small size (about 2 inches in diameter)(optional)

Procedure:

1. Boil 6 quarts of water. Add taro root (if you have some). Add chicken or beef flavour, coconut
milk, peanut butter, curry powder, when boiling, stir,
2. Mince and blend siling labuyo, ginger, turmeric onion oregano (add small of water just enough to
start the blend)
3. MIx flour, cornstarch, sugar salt, add 1 cup (you may add) of water, stir until free of lumps.
4. Saute’ shrimp paste and tomato with oil then add the mixed ingredients (siling labuyo, ginger,
turmeric onion oregano), saute’ until partly dried.
5. Pour the saute’ into boiling water, stir, then add coconut milk (optional). Add the mix from step 3,
add water to reach desired thickness.
6. Keep in medium flame for 15 – 30 minutes (or more) with frequent stirring to avoid
“stickings” on the pot. Add water to lessen the thickness of the soup– if you prefer it that way.
7. Cool down for 2 minutes then serve.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

GINATAANG MANOK
Ingredients:
2 pounds of chicken cut into serving pieces
2 cups coconut milk
½ bunch spinach 2 tbsp. garlic minced
1 large onion sliced
2 tbsp. ginger julienned
8 ounces green papaya wedged
½ tsp. paprika (optional)
1 pc. Long green chili (optional)
4 pieces Thai chili or siling labuyo if available, chopped (optional)
2 tbsp. cooking oil
Salt and pepper to taste

Procedure:

1. Heat the cooking pot and pour in the cooking oil.

2. Saute’ the garlic, onion, and ginger.
3. Add the chicken and cook until the color of the outer part turns light brown.
4. Pour in the coconut milk while stirring and bring to a boil.
5. Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender and coconut milk
becomes thick.
6. Add the long green chili and Thai chili then simmer for 5 minutes.
7. Add the green papaya then simmer for 5-8 minutes.
8. Put-in the spinach, salt and pepper then simmer for 3 minutes.
9. Turn-off the heat then transfer the cooked chicken to a serving plate.
10. Serve hot.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

BEEF RENDANG
Ingredients:
1 ½ lbs, boneless beef short ribs, cut into cubes
5 tbsp. cooking oil
1 stick cinnamon, about 2 inch length
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into 4-inch length and pounded
1 cup thick coconut milk, coconut cream
1 cup water
2 tsp. tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tbsp. kerisik, toasted coconut
1 tbsp. sugar or palm sugar to taste
Salt to taste.

SPICE PASTE:
5 Shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded

Procedure:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-
fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the
coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is
almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring
to blend well with the meat.
3. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really
tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with
steamed rice and save some for overnight.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Native Delicacies in Mindanao

MINDANAO
Mindanao is the second largest and easternmost island in the Philippines. It is also the name of one of the
three island groups in the country, which consists of the island of Mindanao and smaller surrounding islands.
The other two are Luzon and the Visayas. The island of Mindanao is called The Land of Promise.
Mindanao is the only area of the Philippines with a significant Muslim presence. Davao City is the de facto
capital of Mindanao.

Here are some of the native delicacies in Mindanao:

KAKANIN

Uniquely Filipino, these are sweet munchies or

sometimes desserts made from rice, sweet rice or
root vegetables that are slow cooked and usually
made with coconut or coconut milk.

PUTO

Puto – these are rice cakes that are made from

rice flour, evaporated milk (or coconut milk) and
sugar (among others). They come in various
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

colors (see picture). They can even come in bite-

sizes or they can just fill up a whole plate. Puto is
best served with hot chocolate or dinuguan (as a
replacement for rice). It is best eaten freshly
baked and right out of the steamer.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

KUTSINTA

A brown rice cake, the kutsinta can go hand-in-hand

with puto or they can be eaten all on their own (with
freshly shaved coconut). They are also made from rice
flour.

Bibingka

Another rice cake, this time made from malagkit rice

(glutinous rice), coconut milk and brown sugar. Some
variations of this will include bibingkang galapong
(made from rice flour, coconut milk, baking powder
and margarine), bibingka cassava (made from
cassava, coconut milk and cream and margarine) and
pineapple cassava bibingka.

SUMAN

Another steamed rice cake, this time, wrapped

mummy-like in leaves before they are cooked. This
can be served with sugar, grated coconut or “latik” –
milk solids from coconut that are formed when fresh
coconut milk is boiled.

SUMAN

Made also from glutinous rice and sugar, these

 Palawan State University
College of Community Resources Development
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S.Y. 2021-2022
are also cooked with sesame seeds and topped
with grated coconut. They’re very soft and easy
to chew and are best served cold.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
SAPIN – SAPIN

(“layers”) – A native colorful layered dessert,

made from coconut milk, corn kernels, sugar,
gelatin, whipped cream, ube (yam) powder and
grated coconut.

PASTILLAS DE LECHE

(milk candies) – this is a milk-based pastry that

comes in bite-sized pieces (great for snacking while
you’re traveling). It is literally made for those with
a sweet-tooth because it is made from granulated
white sugar and condensed milk. When cooked, it is
formed into balls or logs and wrapped with
cellophane paper.

MAJA BLANCA

Otherwise known as coconut cake, this is another all-

time favorite Filipino dessert. It is made from coconut
milk,
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

MINDANAO FESTIVAL’S

Kadayawan Festival

The Kadayawan Festival is an annual festival in the city of Davao in the Philippines. Its name derives
from the friendly greeting "Madayaw", from the Dabawenyo word meaning good, valuable, superior or
beautiful.

The Kadayawan Festival is held every third Sunday of August in Davao City. It is held as a celebration
of life, the richness of culture, and as a way of thanking nature for its bountiful harvest.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

LANZONES FESTIVAL

Festival, an annual event marked in the month of October, is a four- day festival held to celebrate
bounty harvests of the Lanzones fruit. Lanzones, also known as langsats, is a type of tree in the
Mahogany group of plants, and whose edible fruits are a favorite for many people in the Philippines.

The festival features different beautiful agricultural cottages and industrial products. Each barangay usually
participates in the event of the beautification of their respective areas. This event is also to celebrate the main
production of the Island and their leading export product which is the Lanzones. It is a fruit that came from
Lansium Parasiticum, a tree belonging to the species of Mahogany.
TINALAK FESTIVAL

T'NALAK FESTIVAL also know as Tinalak

festival, is a festival held to celebrate the
anniversary of south Cotabato and is observed
every July. The festival's unique name is
attributed to a popular piece of colorful cloth
woven by the local T'boli women.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
TUNA FESTIVAL

TUNA FESTIVAL is an incredible part of General Santos City. The city's other moniker is Philippines'
"Tuna Capital" thanks to the abundance of tuna fish. The largest producer of sashimi-grade tuna in the
Philippines celebrates all things tuna during the first week of September with this colorful festival.
Tuna Festival is the only festival that successfully coined the tagline for Gensan as the “Tuna Capital of the
Philippines”. To live up to the name, activities to honor the prime industry (fishing) of the city, remained
an annual challenge for festival stakeholders and event organizers.

Higalaay Festival
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
The Higalaay Festival (formerly known as Kagay-an Festival) Cagayan de Oro City is a festival held each
year in Cagayan de Oro, Philippines, every 28th day of August, celebrating the feast day of St. Augustine -
patron saint of the city.

The word "Higalaay" comes from the Cebuano word "higala" (friend; chum; pal)[1] which was regarded
from what the city of Cagayan de Oro.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

KAAMULAN FESTIVAL

Festival (Bukidnon) is an ethnic cultural festival

held annually in Malaybalay City, Bukidnon in the
Philippines from the second half of February to
March 10, the anniversary date of the foundation of
Bukidnon as a province in 1917. It is held to
celebrate the culture and tradition of the seven
ethnic tribal groups Bukidnon, Higaonon,
Talaandig, Manobo, Matigsalug, Tigwahanon and
Umayamnon that originally inhabit the province.It
is the only ethnic festival in the Philippines.
Kaamulan comes from the Binukid word “amul”
meaning to gather. Kaamulan is gathering for a
purpose a datuship ritual, a wedding ceremony, a
thanksgiving festival during harvest time, a peace
pact, or all of these together.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Learning Activities/Exercises
Activity 1:
Each student must research a famous dish usually served during the festival on their region.
Perform any dish of your choice and explain to the group.
 Wear your complete standard uniform when preparing a mise - en place
 Make a video while preparing.
 Prepare a plating for presentation.
 Served it to your family/class.
 Each guest must evaluate your dish with the rubrics given.

Test of skills
Area to Assess Beyond Expected Satisfactory Acceptable Unacceptabl
expectation e
Output 30 25 20 15 Below 15
produced
Assigned workstation, 10 8 6 5 Below 5
proper food, personal
hygiene
Work ethics 10 8 6 5 Below 5
Total:

Rubrics/ Rating Sheet

Course Summary
Upon accomplishment of this course. Hospitality Management professionals who demonstrate broad
knowledge and skills on Asian Cuisine and its specialization with their regional cuisine.
REFERENCES:
Dodgshun, G & Peters. (2010) Cookery for the Hospitality. Gisslen, W. (2015)

Professional Cooking, 6th ed.

McVeigh, J. (2009),International Cuisine. Cengage Learning.
Morgan, J. (2010) Culinary Creation: An Introduction to Food Service And World Cuisine.
Serraon, C. (2009) Cultural Foods Around the World: Featuring International Recipes
https://www.indianhealthyrecipes.com/chicken-biryani-recipe/#wprm-recipe- container-38860
https://www.yummy.ph/recipe/chicken-pyanggang-recipe
https://www.kawalingpinoy.com/lumpiang-ubod/
https://youtu.be/onJAay50c0w
 Palawan State University
College of Community Resources Development
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Quezon, Palawan
S.Y. 2021-2022
https://www.google.com/search?q=kaamulan+festival&oq=Kaamulan+Festival&a
qs=chrome.0.0l8.1184j0j9&sourceid=chrome&ie=UTF-8
https://www.google.com/search?ei=rdVZX6afCYOl-
Qbpl7OACw&q=+Higalaay+Festival&oq=+Higalaay+Festival&gs_lcp=CgZwc3ktY