Institute of International Culinary and

Hospitality Entrepreneurship
De Jesus St., Poblacion Dist., Davao City,
Davao del Sur

MINDANAO CUISINE

“Three cuisines from 17 regions of the Philippines”

To be submitted by:
Kian Henjay Lu

2023
1. Region I - Ilocos Region

Pinakbet may be a beloved dish all over the Philippines, but not everyone knows
that it’s a product of the Ilokanos. This vegetable stew is made of eggplant, okra, bitter
gourd, garlic, onions, string beans, winged beans, and tomatoes as its base ingredients.
Unlike other versions, the Ilokano pinakbet does not include squash as locals believe
that it distorts the aroma and taste of the other vegetables.

Another well-loved product of Ilocos is its version of an empanada. What sets

Ilocos Empanada apart from the rest is its color and ingredients! Ilokanos use annatto
seeds to add color to its dough, making it vibrantly orange. Inside, you’ll typically find
chopped Vigan longganisa, green papaya, mung beans, and an egg. It is then deep-
fried to perfection and best devoured as soon as it leaves the pan.

No visit to Ilocos is complete without taking home a bag of Chichacorn. Many

might think that this is similar to cornick, but the Ilokano version uses glutinous white
corn instead of the usual yellow ones. The corn kernel is then cooked until crunchy and
semi-puffed, making it easier to chew.

2. Region II – Cagayan Valley

We have another unique noodle dish from Tuguegarao in the form of sinanta.
This is another famous cuisine in Cagayan Valley and is typically served during special
occasions such as birthdays. Utilizing a mix of miki and sontanghon noodles with pork,
chicken, and clam – sinanta is one of the most flavorful noodle dishes that you will find
anywhere. Top it off with a teaspoon of fish sauce to add a bit of kick to its taste, and
you are all set.

Puto is a classic Filipino snack: steamed rice cake, while Leche flan is caramel
pudding, which is a favorite dessert in the Philippines. Combine those two, and we have
putoflan. The putoflan is a great way to top off a filling meal of pancit batil patong. It is
a sweet and tasty dessert that combines two Filipinos’ favorite delicacies into one
delightful bite.
 Ginataang alimasag is another of our many seafood dishes cooked in coconut
milk and chilies. I included long beans and calabasa to the pot I made today but other
vegetables such as pechay, spinach or eggplant are also common additions.

3. Region III – Central Luzon

Tupig – also known as intemtem or kangkanen, is a Filipino rice cake originating

from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is
made from ground slightly-fermented soaked glutinous rice mixed with coconut milk,
muscovado sugar, and young coconut strips.

Tinumis is a pork dish. If I am not mistaken Tinumis and Dinuguan are two

different things. Although both uses blood pork, they use different ingredient for making
the dish sour. Tinumis uses tamarind leaves or usbong ng sampalok to enhance the
taste and to give the dish its sour taste. Dinuguan on the other hand uses vinegar.

Buro or balao balao is a Filipino native delicacy made from fermented rice and
shrimps, ingenous from the province of Pampanga. It is eaten as an accompaniment but
taste even better when served some eggplant, lettuce, mustard, and other vegetables.
According to my father this is best match with dried or grilled fish.

4. Region IV

Buko pie is a traditional Filipino dessert which consists of a flaky pie crust
combined with creamy coconut filling. It is prepared with buko, the young coconut flesh
which is cooked alongside plain or condensed milk, cream, and sugar until it transforms
into a thick and creamy custard.

Espasol is a soft, chewy Filipino rice cake prepared with a combination of

toasted glutinous rice flour and grated green coconut that is slowly cooked in coconut
milk. The mixture turns into soft, pliable dough that is shaped into long cylinders or
triangles before each cake is coated in rice flour.

Bulalô is a traditional Filipino soup that is prepared by cooking beef shanks and
marrow bones until the fat and collagen dissolve into the broth, resulting in a robust
 flavor of the dish. The soup is a specialty of the Luzon region, where it is traditionally
consumed during cold weather, when it is usually served for dinner.

5. MIMAROPA Region

Tamilok is woodworm that lives in mangroves. Yes, woodworm and mangroves.

But surprisingly, they are mollusks that taste like oysters, just longer and slimier. They
are cleaned, dipped in vinegar, and served raw. Best as appetizer and pulutan!

Adobong pugita is a Filipino specialty originating from Occidental Mindoro. This

adobo dish is made with mature octopus that's cooked in a combination of vinegar and
soy sauce. Other common ingredients include garlic, onions, oil, and bay leaves for
flavoring. The octopus is marinated, drained, then placed into a pan with sautéed garlic
and onions.

Ginataang puso ng saging is a traditional Filipino dish originating from

Occidental Mindoro. It's made with a combination of banana blossoms (puso ng saging),
diced pork, and chili peppers cooked in coconut sauce. Other ingredients include
onions, garlic, vinegar, salt, and pepper.

6. Region V – Bicol Region

Bicol Express, known natively in Bikol as sinilihan, is a popular Filipino dish
which was popularized in the district of Malate, Manila but made in traditional Bicolano
style. Typically made with pork, shrimp paste, tomatoes, onions, green chili, and
coconut milk, this creamy and flavorful dish has the right amount of spice to give it a
kick.

Laing is a coconut-milk based dish mixed with shredded gabi or taro leaves and
siling labuyo, garlic, ginger, and sometimes, tanglad (lemongrass) and bagoong (shrimp
paste). Some versions have it garnished with fish, pork, meat, or chicken bits, but even
without them, a well-made Laing can stand on its own.

Puto bukayo (bocayo) In Bicol, puto is made with bukayo. The soft and squishy
rice cake is shaped into a ball and filled with sweet and crunchy coconut that's been
 cooked in brown sugar. The softness of the puto mixed with the cooked coconut filling
makes this sweet treat a go-to meryenda for most Bicolanos.

7. Region VI – Western Visayas

La Paz Batchoy A specialty of Iloilo’s La Paz district, this noodle soup is made
with guinamos (shrimp paste), pork organs, crushed pork rind, chicken stock, beef loin,
and miki (round egg noodles). This is best enjoyed at the La Paz market, at old and
well-known establishments such as Deco’s and Netong’s.

Chicken Inasal This popular grilled chicken has gained national fame, but it is
still best had at Bacolod’s Manokan country. The chicken is marinated in a mixture of
calamansi, pepper, sinamak (local vinegar), and annatto and grilled over hot coals. The
chicken is served on a banana leaf with a heap of steaming rice topped with oil
drippings from the grill.

Pancit Molo Another famous noodle soup from Iloilo, this time from the Molo
district. This dish has intricately wrapped pork and shrimp wonton dumplings in a broth
garnished with shredded chicken, spring onions, and garlic. Pancit Molo is served in
many restaurants, but most Ilonggo households have their own prized Pancit Molo
recipe.

8. Region VII – Central Visayas

Binangkal is a traditional Filipino doughnut-like snack originating from the

islands of Visayas and Mindanao. The dough is usually made with a combination of
flour, milk, baking powder, baking soda, sugar, sesame seeds, and oil. The dry and wet
ingredients are mixed and the dough is divided into small balls.

Shakoy, also known as lubid-lubid or bicho-bicho, is a traditional Filipino

doughnut characterized by its twisted shape. The dough is typically made with a
combination of flour, salt, sugar, and yeast. Once prepared, the dough is shaped into an
elongated log and twisted into a braid, then sprinkled with granulated sugar before it's
deep-fried to golden perfection.
 Rosquillo is a Filipino cookie that was invented by Margarita Frasco in Cebu in
1907. The name comes from the Spanish word roscas, meaning ringlet, although these
cookies have nothing to do with the Spanish rosquilla donuts. The cookies are made
with a combination of eggs, flour, sugar, shortening, and baking powder, while white
wine and anise extract can be added for extra flavor, if desired.

9. Region VIII – Eastern Visayas

Moron is pronounced like Morong. Moron is like the regular suman but the rice is
cooked in coconut milk and mixed with a bit of cocoa. The Moron has the similar
consistency of the suman and the cocoa enhances the taste. Moron is so soft that you
can cut the small tube with a pair of scissors down the middle and just squeeze it out.
You can go through a lot really quick.

The tasty Suman Biliran of Naval of different flavors like the tinambiran (a
combination of white and brown glutinous rice), plain white suman and suman with
mango marmalade are emerging nowadays. It has gathered thousands of orders at a
trade fair last 2012.

Pinato is a delicious recipe from Samar. The ingredients are ordinary rice,
glutinous rice, oil, sugar, ganta popped rice, ganta roasten peanuts, anise, and sesame
seeds.

10. Region IX – Zamboanga Peninsula

Satti is made of beef and chicken strips and livers on skewers that are grilled
and put on top of a sweet and spicy red sauce. Satti is served with rice molded into
cubes and set on coconut leaves beside the meat sauce. You can combine the rice and
sauce.

Lokot-lokot or Locot-locot is a delicacy common in Mindanao and the Sulu

Archipelago in the Philippines. It is also referred to as jaa in Sulu; tagaktak, tinagtag,
tinadtag, or tinagaktak in Maguindanao, and amik in Davao del Sur. Its texture is
crunchy, usually colored golden-brown.
 Chikalang, also spelled as chicalang in Chavacano (Zamboangueño) The
purple glutinous rice is ground and mixed with some trigo (wheat flour) and water,
moderately enough to make a rice dough. A handful lump or cut of this rice dough is
rolled to the size of a banana fruit and then fried in deep cooking oil.

11. Region X – Northern Mindanao

Sinuglaw is a mix of sinugba and kinilaw – two dishes common in Filipino

palate. Sinugba is grilled pork belly while kinilaw (ceviche-style) is raw fish, usually tuna,
soaked in a cocktail of vinegar and citrus juices. The kinilaw in Mindanao is unique
because of the suwa and tabon-tabon included in the mix. Tabon-tabon is a tropical fruit
that grows in the wilderness of Mindanao, that looks like the more familiar chico.

Puto Maya is another favorite afternoon kakanin of Filipinos. The South’s

version uses sticky rice from their neighboring province, Bukidnon. The snack includes
white and purple rice and fresh coconut milk. Combined with ginger and sugar, it cooks
in a constant simmer. Once it’s cooled, it is wrapped in banana leaves or served in
plates.

Known as Soup No. 5 or RM, Remember Me is a treat in the streets.

Remember Me is a broth made of bovine innards, tendons, and a horse’s private parts.
Tourists are excited to try it because it is a so-called aphrodisiac. Moreover, the exotic
dish is the locals’ cure for headaches after a night of drinking.

12. Region XI – Davao Region

Seaweed Salad or Ensaladang Lato is a type of Filipino salad that makes use
of edible seaweed as its main ingredient. These types of seaweeds are sometimes
called sea grapes because of its grape-like appearance.

Grilled Tuna Belly serving up fresh seafood and delicious Filipino cuisine, the
grilled tuna belly at Yellow Fin is one of the more popular dishes here with simple
seasoning but tastes absolutely delicious. It’s chunky yet remains tender throughout and
is a pretty addictive dish.
 Dinuguan is a popular dish in Davao City. It consists of entrails of pork cooked
in pork's blood seasoned with vinegar and spices. Binignit or Ginataan in Tagalog is an
all-time favorite refreshment in Davao City.

13. Region XII – SOCCSKSARGEN

TINAGTAG It is made of ground rice and sugar, mixed with a little bit of water.
This glutinous mixture cooked then folded like a taco. It is best eaten with either milk or
coffee or even a mixture of both! You can find this in Brgy. Tuyan, Malapatan, Saragani.

Pastil, or pastel, is a Filipino packed rice dish made with steamed rice wrapped
in banana leaves with dry shredded beef, chicken, or fish. It originates from the
Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially
among Muslim Filipinos.

As you visit Lake Sebu, you shouldn’t miss the 50 different kinds of dishes mainly
made of tilapia! Some examples would be the Chicharon Tilapia; you could enjoy the
view of Lake Sebu as you take a bite of this crispy Chicharon Tilapia.

14. Region XIII – Caraga

Bibingka commonly refers to a type of baked rice cake from the Philippines that
is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten
for breakfast or as merienda especially during the Christmas season.

UbeBiko is sweet, chewy, and made extra yummy with purple yam and latik
topping. Perfect for holiday parties and sure to be a crowd favorite! Biko is a sweet rice
cake from the Philippines. It is made of coconut milk, brown sugar, ginger, and glutinous
rice.

Ube kalamay is a type of Filipino “kakanin” (also referred to as rice cake). It

made from grated purple yam, which is known as “ube” in the Philippines. The other
ingredients as far as this recipe is concerned are glutinous rice flour, white sugar, and
ube flavoring.

15. NCR – National Capital Region

 Salted egg is a preserved food product made by soaking duck or chicken eggs
in brine, or packing each egg in damp, salted charcoal. From the salt curing process,
the salted duck eggs have a briny aroma, a very liquid egg white and a firm-textured,
round yolk that is bright orange-red in color.

Balut is a fertilized developing egg embryo that is boiled or steamed and eaten
from the shell. It is commonly sold as street food in South China and Southeast Asian
countries, notably the Philippines, Cambodia and Vietnam. The term comes from the
Filipino language

Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine.

It is made from rice flour, coconut milk, sugar, water, flavoring and coloring. It is usually
sprinkled with latik or toasted desiccated coconut flakes.

16. CAR – Cordillera Administrative Region

Pinikpikan is like the highland version of tinola. It’s prepared by beating the
chicken with a stick before it’s cleaned and cooked to make the blood clot near the
surface of the skin making it tastier. Then, it is smoked and cooked with ginger and a
little bit of sayote. It’s warm savory soup and tasty chicken makes the perfect meal for
any cold day in Baguio.

Kiniing and Etag are both dried pork produced from decades-old practices of
preserving meat in the Cordilleras. Their difference is that Etag is cured in salt while
Kiniing is soaked in water boiled with guava leaves and salt and it does not go under
fermentation like the Etag. After those preparations, both are then hung up to be
smoked.

Kiniwar means mixed in Kankanaey. This delicacy is a sweet sticky rice dessert
similar to biko made of diket and tagapulot or sugar syrup. It’s one of the Cordilleran
dishes best paired with a cup of hot coffee while enjoying the Baguio afternoon with
friends.

17. BARMM – Bangsamoro Autonomous Region in Muslim Mindanao

 Palapa is a sweet and spicy Filipino condiment consisting of thinly chopped white
scallions, pounded ginger, turmeric, labuyo chili, and toasted grated coconut. It
originates from the Maranao people of Lanao del Sur. The ingredients are mixed
together and cooked briefly or cooked until somewhat dry.

Beef Kulma is a beef curry dish in the Philippines that closely resembles Korma,
it might be where the dish has originated from as the name is very similar. In Mindanao
some call it kulma some kurma and this dish is a curry of tender beef cooked in coconut
milk, peanuts, tomato sauce and curry spices, it’s like a cross between Beef Curry and
Kare Kare.

Pyanggang Chicken comes from the Tausug tribe of Mindanao, Philippines, and is
a dish that is traditionally stewed in its flavorful sauce, then finished on the grill. For this
article, it is being presented as a straight grilled dish. What makes it unique is its use of
palapa itum, a type of aromatic spice paste (think of it as a sofrito) used to flavor various
dishes.