PHILIPPINE

GASTRONOMICAL
TOURISM
 MIMAROPA
(Occidental Mindoro,
Oriental Mindoro,
Marinduque,

Romblon,

and Palawan)
OCCIDENTAL
MINDORO
“Marine Wonderland of Luzon”
GINATAANG PUSO NG SAGING
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.

The onions and garlic are sautéed, and when they're

soft, banana blossoms are added to the mix, followed by
vinegar, coconut milk, and chili peppers. The
combination is simmered until the liquid is reduced, and
the dish is then seasoned and served warm, traditionally
with steamed rice on the side.
ADOBONG PUGITA
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. The dish is seasoned with salt and
pepper and it's then traditionally served warm with steamed rice on
the side. The key to success is to cook the octopus quickly,
because it becomes rubbery and chewy if overcooked.
Adobong pugita is usually eaten for lunch or dinner, but it can
also be served as an accompaniment to beer.
 CRISPY HIPON

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NATIVE TINOLA

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FRESH LUMPIA

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ORIENTAL ORIENTAL
MINDORO

MINDORO
“Harbor Gateway to the South”
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 SPARE RIBS AND STEAKS
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Tamarind Restaurant (Sabang beach,

Puerto Galera)
 SEAFOODS GALORE
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Hemingway Bistrot (Sabang Beach, Puerto

Galera)
SUMAN SA LIHIYA

This type of kakanin is made from “Malagkit”

or rice and this is best paired with a “Latik”. Latik
is made from coconut sap added with sugar and
heated and cook under exact heat. Suman sa
lihiya is typically square-shaped and individually
hand-packed and intricately wrapped in palm
leaves.
Where to buy: Merl's Native Delicacies in
Calapan City.
GINATAANG KUHOL

Ginataang kuhol is a Filipino snail stew

made from apple snails in coconut milk
with leafy vegetables, onion, garlic, ginger,
siling haba chilis, bagoong alamang, and
salt and pepper. Labuyo chilis are also
commonly added for a spicier version.
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MARINDUQUE
“The Heart of the Philipines”
 ARROWROOT COOKIES
Arrowroot cookies are made from pure uraro (obedience
plant), these cookies have so much to say about the
province and its people. Uraro is highly cultivated for its
starch. The perennial plant is native to Marinduque and
could be eaten just like any other tubers like sweet potatoes.
In other parts of the Philippines, these cookies are known as
‘uraro.’ However, Marinduqueños use the name ‘arrowroot'
Arrowroot cookies are bite-size and have those
meringue-like ridges for design. The cookies are made from
uraro flour, margarine, sugar and eggs. It is rich in fiber and
the flour coming from uraro can be used as a good
substitute for the normal wheat flour used in bread as is
Rejano’s Bakery in
does not have gluten. You do not have to worry if you are on
Brgy. Banahaw , Sta
a diet, as this cookie is not just tasty it is satisfyingly
Cruz , Marinduque. healthy, too.
 DIFFERENT TYPES OF
SUMAN IN MARINDUQUE
BIBINGKANG LALAKI

Bibingkang lalaki has egg and is

made with tuba (coconut wine)
instead of yeast, which keeps the
inside of the bibingka moist and
pudding-like".
SUMAN NA TINTA
In Marinduque, they have the
“SUMAN NA TINTA”, a suman
made from violet glutinous rice
with kalamay hati a syrup made
from coconut sugar cooked in
gata.
BIBINGKANG KANIN

Bibingkang kanin is also

called as biko or sinukmani
elsewhere; also called
elsewhere as Bibingkang
malagkit
BIBINGKANG PINAHIRAN

Bibingkang pinahiran is a
bibingka topped with a thick,
sweet syrup spread.
(Sta. Cruz, Marinduque)
DELICIOUS MIKI
Marinduque produces one of the best miki noodles in the
country. It is fresh miki, which, when cooked, stays firm and
has its own flavor, so cooking and seasoning it to make it
delicious is practically effortless. The best miki in Marinduque
is made by Ka Charing, whose real name is Rosario Parreño.
Cooking Ka Charing’s miki is easy, and it makes a
delicious and filling meal. Marinduqueños have the dry and
the soupy version of the noodles. Just sauté garlic, pork and
shrimps in a little oil, add cabbage and other desired
vegetables, add water then the noodles, and season to taste.
If you like a soupy version, just add water and season
accordingly.
Where to buy: (Santa Cruz Public Market)
THE BEST CRISPY ‘PATA’
Another “legendary” must-try when in Santa
Cruz, Marinduque, is Ka Ambo’s crispy pata. Ka
Ambo’s crispy pata is so well-known that she
does not have to put up a stall or signage to sell
it. People just knock on the door of her house
and buy crispy pata at P350 per piece. It’s so
good that a lot of publications and TV shows
have featured it, and they all declare it to be the
best crispy pata they’ve ever tasted.
Ka Ambo have these half-cooked and then
have them fried until done only upon order, so it
takes only 5 to 10 minutes’ waiting time for
customers.
ADOBO SA GATA
This is usually a native chicken
cooked in coconut milk with green
papaya and pepper leaves, spices and
dilaw ( a yellow spice) also known as
tumeric, (a cheap imitation of saffron).
The native chicken is sometimes tough
but has a more sweet-tasty feel
compared to the regular chicken.
(Kusina sa Plaza, Marinduque
Island)
DINUGUAN OR KARI-KARI
The Marinduqueno kari-kari has ox
blood but a dryer sauce(compared to
other regional blood pudding dish) and
very spicy. This is a different dish from
Kare-kare, made of tripe and ox tail in
peanut butter sauce with green beans.
(Kusina sa Plaza Mercader St.,
Marinduque Island)
ULANG-ULANG

The most delicious native dishes .

It's made from the coconut lobster and
young coconut (shredded buko),
coconut milk and garlic, pepper, onions
and kalamansi juice (similar to lemon
juice). It taste heavenly with steamed
rice and noodles.
(Casa de Don Emilio, Marinduque)
LAING

It is made from taro(gabi)

roots and leaves with garlic,
ginger and coconut milk.
Sometimes, dried fish ( dilis) or
tulingan is added to the dish and
a tint of shrimp paste( bagoong).
ROMBLON
“Marble Capital of the Philippines”
SARSA

One of the local delicacies usually peddled on

the streets of Romblon is this, Sarsa. It is
traditionally made of large freshwater shrimp, red
chili peppers, and coconut. These ingredients are
mixed with garlic, ginger and whole peppercorn. By
using a Lusong and Lomok (wooden mortar and
pestle) they pound these mixed ingredients. These
will then be filled in inside a rolled coconut or
banana leaf. They will appear like an enclosed
cylindrical tube. They are cooked by boiling in
coconut milk which also adds flavor to the dish.
After 30 minutes of boiling, the Sarsa can be
served.
BALICHOW NA GAMUS

Romblon has their own version of

“bagoong.” For those who are not familiar
with Bagoong, it is a traditional condiment
in the Philippines. Basically, it is a salted
and fermented fish or alamang (krill). In
Romblon, the fermented krill is sauteed
with coconut milk. The coconut milk added
creamy flavor and nice aroma to the
“bagoong.”
GINATAANG LANGKA
The Filipino word ‘langka’ refers to jackfruit. For this dish,
the unripe jackfruit is used. ‘Ginataan,’ on the other hand,
refers to any dish cooked with coconut milk. Coconut is among
the top produce in the province of Romblon. So, coconut milk
is often used in Romblon as one of the main ingredients in
their dishes like this Ginataang Langka.
Aside from the unripe jackfruit and coconut milk,
Ginataang Langka also has daing (salted and dried fish) and
red chili peppers. The dish has a subtle bitter taste coming
from Lumbay leaves, a rare leaf that may only be found in
Indonesia and the Philippines. Its contrasting layers of flavors
and the meat texture of the langka plus the aroma from the
coconut milk are just glorious especially when served with
warm rice.
TINNIE’S PEANUT BUTTER
The province of Romblon is known as a
producer of peanuts and, thus, producer of
peanut butter. If you’re thinking of
pasalubong (take home) from Romblon, a
jar of peanut butter should be on your list.
I’d recommend “Tinnie’s Peanut Butter”
manufactured by Tinnie’s Food Products.
Tinnie’s Food Products is a benchmark in
the manufacturing and distributing of Peanut
Butter in Romblon.
COMBI – GINGER AND TURMERIC

You can also buy the locally made Ginger

and Turmeric Tea in Romblon if you like a
pasalubong from Romblon that has various
health benefits. Among others, this tea can give
health benefits to your skin, stomach, sugar
level, immune system, blood pressure, heart,
and brain. It may also help you control your
weight.
(Rovilla’s Combi (Ginger and Turmeric)
which is made by Rovilla’s Food Manufacturing)
FRESH SEAFOOD

Most of the fresh seafood served in

Boracay, one of the best beaches
known in the Philippines, are from
Romblon. Romblon is situated on a
migratory path of different marine
species. This makes the Romblon an
ideal fishing ground.
TAGHILAW

Taghilaw is pork meat

and intestines cooked in
vinegar sauce. A dish
similar in preparation to
"dinuguan" but minus the
blood.
GAYABON

Gayabon, is Romblon's version of

Laing. But what makes it different is
that they use fresh gabi cooked until
the leaves are mashed into a pasty
texture. It is very chunky and is not
spicy like the Bikolano version.
SIHI SHELL

Sihi, a local edible shellfish.

One cannot normally eat by
sucking it out of its shell, but
instead, with an aid of a pin, you
slowly pick the meat out.
Often cooked in coconut milk,
you can find them in carinderias
in Looc Town.
INASLUM

Inaslum is a healthy vegetable

soup that makes use of any
available fresh vegetable in
season. It is not sour like what the
name suggests, but actually very
bland. Good for those who are
health conscious and for seniors.
 OTHER DELICACIES OF ROMBLON
Bago with labong at gata - a dish of bago leaves, bamboo shoots and coconut milk
Luret - "shredded green papaya with sauce of pounded young coconut with small
shrimps and steamed in a suman sa ibos-like wrapping"

Aniit - "stuffed crab with swamp cabbage and black beans"

Inaslom - anchovy dish with vegetables and a souring agent; "an Asi version of
bulanglang"
Sarsa - pounded fresh ulang (large river shrimp) with coconut meat and coconut milk
and hot spice
Orange roughy kinilaw - a Romblon specialty

Boknoy siopao - siopao with sauce inside

PALAWAN
“Philippines' Last Frontier”
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 TAMILOK
Tamilok is a famous Filipino delicacy, often
found in the provinces Palawan and Aklan. It's
also called woodworm, because it's, well, a
worm-like thing that is extracted from wood.
The dish is said to taste like creamy, slimy
oysters with a jelly-like consistency, but saltier. It
is traditionally served with vinegar and chili for a
more flavorful experience.
Many restaurants in Puerto Princesa serve
Tamilok, though the most famous is the
Kinabuch Grill & Bar on Rizal Avenue.
CROCODILE SISIG
Another exotic dish you can try in Palawan is Crocodile
Sisig, a variation of the sizzling dish that typically uses pork.
The taste of crocodile meat is similar to chicken, mild
flavoured and firm in texture. It’s a healthy meat due to its
high protein and low-fat composition. Some of the Filipino
dishes that can be made from crocodile meat are sisig, Bicol
express, sausages, and tapa.
Sisig, which means “to snack on something sour” it
refers to a method of preparing fish and meat marinated in a
sour liquid such as calamansi juice or vinegar, then
seasoned with salt, pepper, and other spices. You can try
Crocodile Sisig at the Ka Inato Restaurant on Rizal
Avenue.
CHICKEN INASAL
Chicken Inasal is a delicious grilled
chicken dish. The chicken is marinated
in a unique blend of spices and herbs,
then grilled until done. Several
restaurants in Palawan island serve this
special grilled chicken dish and they are
all very good. Best way to eat is at Haim
Chicken Inato Restaurant in Manalo
Extension.
 HALO HALO
Literally translated, it means “Mix-Mix” in
Filipino. Halo Halo is a popular refreshing
drink which consists of a mixture of
sweetened preserved fruits, evaporated milk
and crushed ice. The topping is either ice
cream or leche flan.
The best place to try Halo Halo in Puerto
Princesa is Noki Nocs Savory House on
Rizal Avenue.
LECHON
Lechon manok (chicken) and liempo
(pork belly) is a Filipino term which means
roasted meat. Lechon is also a whole
roasted pig with golden brown crispy skin.
This can found at the street food stalls for
the cheapest price. The lechon usually
come with a sweet and spicy sauce made
from liver.
LATO SEAWEED
Lato seaweed, also known as or sea
grapes or green caviar is a very popular
dish in Palawan due to its soft and
succulent texture. It is best served with
either salt or vinegar and is a perfect match
to any dish especially fried ones. Lato
seaweed is very common to the Philippines
and nearby countries, however, the best
quality comes from the municipality of
Cuyo in Palawan.
HOPIA BREAD
Hopia is a popular Filipino bean filled pastry
originally introduced by Fujianese immigrants in
urban centres of the Philippines. It is a widely-
available inexpensive treat and a favoured gift for
friends and relatives. There are two types, the flaky
type which uses Chinese puff pastry and the cake
dough type which uses a soft cookie dough.
Baker’s Hill sells delicious home-made bread and
baked goodies. The most popular item on sale is
the hopia bread.
DANGGIT LAMAYO
Also known locally as samaral, taragbago, kitang, or
tabago, danggit is a type of fish called Spinefoot or
Rabbitfish in English. The term lamayo refers to a method
of preparation where the fish, in this case danggit, is
butterflied, marinated in vinegar with herbs and spices,
then only partially sun-dried before being packed and
frozen.
Crisp, meaty and very flavorful especially when dipped
in chili vinegar, it’s fantastic when fried and paired with
sinangag (garlic fried rice) and eggs scrambled with
onions and tomatoes.
Danggit Lamayo is served for breakfast in most of the
hotels and guesthouses in Coron, Palawan.
CASHEW NUTS
Some of the traditional cashew delicacies can be found in Coron.
Aside from the classically roasted cashew, you can try the delicious
variants such as Bandi and Brittle, cashew nuts flawlessly coated with
smooth, honey and caramelized brown sugar. Coron Harvest shop is
the best place to buy quality cashews.Some of the traditional cashew
delicacies can be found in Coron. Aside from the classically roasted
cashew, you can try the delicious variants such as Bandi and Brittle,
cashew nuts flawlessly coated with smooth, honey and caramelized
brown sugar. Some of the traditional cashew delicacies can be found
in Coron. Aside from the classically roasted cashew, you can try the
delicious variants such as Bandi and Brittle, cashew nuts flawlessly
coated with smooth, honey and caramelized brown sugar. Coron
Harvest Shop is the best place to buy quality cashews.
CHAO LONG NOODLES

Chao Long noodles have been introduced to

Palawan by the Vietnamese immigrants. Puerto
Princesa’s Chao long is flat, thin rice noodles in a
sweet-savory broth with meat (beef or pork),
served with the requisite plate containing sprigs
of mint and basil, raw bean sprouts and
calamansi. You can try Chao Long noodles and
other Vietnamese dishes at the Rene’s Saigon
Restaurant on Rizal Avenue.
HONEY NOUGAT

Honey nougat is a bright white, chewy,

fruity treat with electric green pistachios and
red dried cranberries studded through the
marshmallowy candy. Nougat is often gifted in
slabs, and gets wrapped in parchment or
edible paper, ready to be cut into serving
pieces.
(La Terrasse Cafe along Rizal Avenue)
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