REGION X

NORTHERN MINDANAO
Introduction:
The cuisine of Mindanao is famous for using coconut milk and various spices
such as chili, onion, and ginger. These flavors are primarily influenced by the
Spanish and Malay flavors of neighboring Southeast Asian countries.
Major agricultural products of this region are banana, corn, palay, calamansi,
mango, and coconut.
PROVIDENCE OF NORTHERN MINDANAO

1. BUKIDNON

2. CAMIGUIN

3. MISAMIS OCCIDENTAL

4. MISAMIS ORIENTAL
5. LANAO DEL NORTE 5
BUKIDNON

Pineapple pie, tart, jam, piñasitas, and other baked products

are now gaining popularity in Northern Mindanao. Aside
from those pineapple-based products, organic rice-based
products such as cookies, barquirice, pop rice, chicharice,
etc., are also getting famous in Northern Mindanao.

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 BINAKI
Binaki, a known delicacy in Northern Mindanao,
was originally a homemade dessert in Bukidnon.
It is a steamed cake made of grated young corn
with powdered milk, baking powder, and sugar
mixed with water. Naming the delicacy "binaki"
is somewhat weird since the term sounds like
baki, which is the vernacular for frog, but it has
nothing to do with frogs. The assumption to why
this delicacy is called like that is maybe because
the corn cake when wrapped with corn husk
resembles frog legs.
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 PIÑASITAS
Piñasitas, a pineapple-based product, is
one of the famous delicacies in Bukidnon-
the pineapple capital of Asia and food
basket of Mindanao. No wonder why its
emerging delicacies come from pineapple.
However, aside from pineapple-based
products, organic rise-based products such
as cookies, barquirice, pop rice,
chicharice, etc. are also getting popular in
Northern Mindanao.
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SINUGLAW
Sinuglaw is a dish composed of grilled
pork belly and fish ceviche. This can be
considered as a main dish or an appetizer.
The name “sinuglaw” was derived from
two famous cooking methods in the
Visayas and Mindanao areas: sugba,
meaning to grill; and kinilaw, which
means to cook by soaking in vinegar or
citric acid.
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CAMIGUIN

Camiguin is popular for its sweet lanzones, thus the island

celebrates Lanzones Festival every third week of October.
Lanzones trees only bear fruit once a year so you may not
find the fruit on some months. If you can't find the fresh
fruit, you can try their local version of Lanzones Ice Cream.

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LANZONES
The Province of Camiguin is known to
many as the home of the sweetest
Lanzones in the Philippines. As a way to
honor the bounty harvest of the Lanzones
fruit, Lanzones Festival is celebrated
annually every third week of October with
a pack of activities.

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LANZONES ICE CREAM
Camiguin is popular for its sweet
lanzones, thus the island celebrates
Lanzones Festival every third week of
October. Lanzones trees only bear fruit
once a year so you may not find the fruit
on some months. If you can't find the
fresh fruit, you can try their local version
of Lanzones Ice Cream.

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CHICHARON PUSIT
Made from freshly harvested
squid, sun dried, mildly salted,
and fried to perfection! It's
resealable so you'll enjoy the
Crunchiness, Crispness and that
Crackling Experience! Perfectly
Paired with Basimatsi's
Minatamis Vinegar!

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LANZONES WINE
The lanzones fruit is
undoubtedly one of Camiguin’s
food pride. The people use the
lanzones fruit to make other
cuisines and goods in addition
to the fruit itself. The wine from
lanzones is one of them.

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 SUROL
Another delicacy with Camiguin roots is
the surol, a sort of ginataan made from the
local chicken of the province simmered in
coconut milk and spiced with ginger,
Mexican oregano, chilis, and tomatoes.

People consider this savory and spicy dish

a must-try wonder of Camiguin. Moreover,
it can be found at every restaurant and
eatery on the island.

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MISAMIS
Mosamis
OCCIDENTAL occidental

Misamis occidental is famous for it's Major crops like

Palay, Corn, Coconut, Banana, Cassava and Mango.

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HALANG - HALANG
Halang Halang, which literally translates to
spicy-spicy, is first known as a Visayan
dish. It's a spicy chicken dish made with
coconut milk and chilis. This dish is also
quite known in Misamis Oriental as it is
famous for its coconuts.

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SIKWATE
Sikwate or the Filipino version of hot
chocolate is one of the things you should
experience. It is the closest thing you’ll
have to drinking pure chocolate. Also, the
Sikwate recipe might sound easy but the
process is a bit more challenging, making
use of a batirol, a wooden instrument
rolled between the hands continuously
until it produces froth.

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 PUTO MAYA
Puto Maya is a kakanin made famous in
places like Cebu and Misamis Oriental. It’s
made out of glutinous rice, steamed with
fresh ginger and sweetened milk. There are
many variations Filipinos eat with. It can
be eaten as it is, paired with fresh
mangoes, spread in bread, or paired with a
fresh hot steaming cup of Sikwate.

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MISAMIS
ORIENTAL Misamis
oriental
Misamis Oriental is self-sufficient in some crops.
Forty-three percent of the land is cultivated with
cereals, fruit trees, vegetables, root crops, and
industrial, non-food plants. The top five agricultural
products are coconut, banana, corn, rice, papaya and
cassava. 4
 NGO HIONG
Ngo Hiong – Ngo Hiong is an adaptation
of the Chinese spring rolls or a variety of
the lumpia. Its ingredients include
vegetable and meat seasoned with 5 spices
deep-fried to perfection. It’s a great
appetizer to start with or even paired with
rice. One of the most famous places you
can visit to have Ngo Hiong is Shanghai
Noodle House in Jimenez, Misamis
Occidental.
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 SASING KINILAW
Sasing Kinilaw – If you’re eager to try
something more adventurous, then this
version of Kinilaw might interest you.
Sasing Kinilaw is a raw dish made out of
sassing or peanut worm marinated with
vinegar and seasonings. Don’t worry – the
peanut worms are thoroughly washed and
cleaned before soaking it in the liquid
mixture.

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LANAO DEL
lanao del
NORTE norte
Its main crops are rice, corn, coconut, and kalamansi (Philippine
Lime). It likewise produces fishery products from marine fishing
and fishpond operation in the coastal barangays along the Panguil
Bay area.

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 CHICKEN INASAL
Chicken inasal, commonly known simply
as inasal, is a variant of the Filipino
chicken dish known as lechon manok. It is
chicken marinated in a mixture of
calamansi, pepper, coconut vinegar and
annatto, then grilled over hot coals while
basted with the marinade.

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LIEMPO DE LECHON
Lechon liempo takes the tastiest portion of
the swine—the belly—and gives it the
slow-roasted treatment that results in
succulent meat and crackling skin. It's
enough to just roll up a piece of belly and
put it on the spit, but I took the extra step
of seasoning the inside with garlic paste.

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 REFERENCES
https://bukidnon.weebly.com

https://shellwanders.com

http://rovingroxie.blogspot.com

https://www.reddoorz.com

https://www.bitesized.ph
Thank you
for listening!