Mikaela Jen A.

Ban BSTM 1-A

Mindanao
Mindanao is known as the land of promise because of its rich biodiversity and natural
resources.
Regions
Region 9 - Zamboanga Peninsula
1. Pangisan - This dish is a traditional Zamboangueño dish similar to sinigang. It is made
with fish, tomatoes, onions, and tamarind as the souring agent. The fish is first boiled with
ginger and garlic, then added vegetables and tamarind. The dish is served with rice.
Ingredients: Fish (usually tilapia or bangus), tomatoes, onions, tamarind, ginger, garlic.
Process: Boil fish with ginger and garlic, add vegetables and tamarind for sourness.
Geographical influences: The use of tamarind as a souring agent is a common practice in
Southeast Asian cuisine, which is likely due to the region's proximity to other Southeast
Asian countries.
2. Palapa - This dish is a traditional Zamboangueño dish similar to kinulob in other parts of
Mindanao. It is made with rice flour, coconut milk, and sugar. The rice flour is mixed with
coconut milk and sugar to form a dough, then wrapped in banana leaves and steamed.
Ingredients: Rice flour, coconut milk, sugar, banana leaves.
Process: Mix rice flour, coconut milk, and sugar to form a dough. Wrap in banana leaves and
steam.
Geographical influences: The use of banana leaves for wrapping the dough is a common
practice in Southeast Asian cuisine due to the region's tropical climate and abundance of
banana trees.
3. Pangutawon - Pangutawon is a traditional Zamboangueño dish that is made from a variety
of seafood, such as shrimp, crab, and fish, cooked in coconut milk and spices. The name
"pangutawon" comes from the local Chavacano language, which means "a lot of food."
Ingredients: Shrimp, crab, and fish (such as snapper or grouper), Onions, garlic, ginger,
Coconut milk, Tomatoes, Chili peppers (such as siling labuyo or bird's eye chili), Salt and
pepper, and Oil for frying.
Process: Clean and prepare the seafood by removing the shells and heads of the shrimp and
crab, and cutting the fish into bite-sized pieces. Heat oil in a pan or wok and fry the seafood
until lightly browned. Remove from the pan and set aside. In the same pan, sauté onions,
garlic, and ginger until fragrant. Add tomatoes and chili peppers and cook until softened.
Pour in coconut milk and bring to a simmer. Add salt and pepper to taste. Add the fried
seafood back into the pan and let it simmer in the coconut milk sauce until heated through.
Serve hot with steamed rice.
Geographical Influences: Pangutawon is a dish that reflects the abundance of seafood in the
Zamboanga Peninsula's coastal region. The use of coconut milk is also a nod to the area's
tropical climate and its reliance on coconuts as a staple crop. The dish's spicy flavor is
influenced by the region's proximity to Malaysia and Indonesia, where chili peppers are
commonly used in cooking.
Region 10 - Northern Mindanao
1. Kinulob - This dish is a traditional Northern Mindanao dish similar to palapa in the
Zamboanga Peninsula. It is made with rice flour, coconut milk, and sugar. The rice flour is
mixed with coconut milk and sugar to form a dough, which is then wrapped in woven palm
leaves and steamed or grilled.
Ingredients: Rice flour, coconut milk, sugar, woven palm leaves.
Process: Mix rice flour, coconut milk, and sugar to form a dough. Wrap in woven palm
leaves and steam or grill.
Geographical influences: The use of woven palm leaves for wrapping the dough is a common
practice in Southeast Asian cuisine due to the region's abundance of palm trees and
traditional weaving techniques.
2. Baked Bangus - This dish is a traditional Northern Mindanao dish that uses bangus
(milkfish) as the main ingredient. The bangus is first cleaned and deboned, then marinated in
vinegar and salt for several hours before being baked in the oven with onions and tomatoes.
Ingredients: Bangus (milkfish), vinegar, salt, onions, tomatoes.
Process: Clean and debone bangus; marinate in vinegar and salt; bake with onions and
tomatoes in the oven.
Geographical influences: The use of vinegar as a marinade for fish is a common practice in
Southeast Asian cuisine due to the region's tropical climate and abundance of vinegar.
3. Kinamatisan - Kinamatisan, also known as Kinamatis, is a traditional dish from the Iligan
City area in Northern Mindanao. It is a spicy seafood soup made with shrimp paste (bagoong),
fish sauce (patis), tomatoes, onions, garlic, chili peppers, and various types of seafood like
shrimp, crab, and squid. The dish is usually served during special occasions and festivities.
Ingredients: Shrimp paste, Fish sauce, Tomatoes, Onions, Garlic, Chili peppers, Shrimp, Crab,
Squid, Water, Salt, Pepper, and Oil for frying.
Process: Sauté chopped onions, minced garlic, and sliced chili peppers in oil until fragrant.
Add shrimp paste and fish sauce to the pot and stir until well combined. Cook for 1-2 minutes
to release the flavors of the bagoong and patis. Add chopped tomatoes to the pot and cook
until they are softened. Add water to the pot to make a soup base. Season with salt and pepper
to taste. Add shrimp, crab, and squid to the pot and let them simmer in the soup base until
they are cooked through. Serve hot with steamed rice or noodles for a satisfying meal that's
bursting with flavor.
Geographical Influences: The use of shrimp paste in Kinamatisan is a reflection of the
region's coastal location, as shrimps are abundant in nearby bodies of water like Iligan Bay
and Lake Lanao. The use of fish sauce (patis) is also common in coastal areas due to the
availability of fish in nearby waters like Camiguin Island and Siargao Island. The spiciness of
kinamatisan is a reflection of the region's love for spicy food, which can be seen in other
traditional dishes like kinuloban and kinudayan.
Region 11 - Davao Region
1. Tuna Panga - Tuna Panga, also known as Tuna Head Soup, is a hearty soup dish that is
popular in General Santos City, which is known as the Tuna Capital of the Philippines.
Ingredients: The dish is made from the head of a fresh tuna, which is boiled with onions,
garlic, tomatoes, and various spices until it becomes tender.
Process: The soup is then strained, and the meat from the tuna head is removed and served
separately.
Geographical Influences: Tuna Panga is a delicacy that showcases the abundance of fresh
tuna in the region and highlights the importance of utilizing every part of the fish.
2. Durian Cake - This dessert is a unique Davao creation that combines the flavors of durian
fruit with cake batter. The durian fruit is pureed and added to the cake batter before being
baked in the oven.
Ingredients: Durian fruit (pureed), cake flour, baking powder, sugar, butter, eggs, milk.
Process: Puree durian fruit; mix with cake flour, baking powder, sugar, butter, eggs, and milk;
bake in the oven until cooked through; serve with whipped cream or ice cream.
Geographical influences: Durian fruit is a popular ingredient in Davao cuisine due to its
abundance in the region. The use of durian fruit in cake batter is a unique twist on traditional
cake recipes that showcases the region's creativity and innovation in the culinary arts.
3. Kinutba - Kinutba is a traditional Davaoeño dish that is commonly served during special
occasions and festivities.
Ingredients: It is a savory rice cake made from glutinous rice, coconut milk, and salt.
Process: The dish is cooked by boiling the glutinous rice in water until it becomes sticky,
then adding coconut milk and salt to taste. The mixture is then steamed in a bamboo tube
called "tibu-tibu" until it becomes firm and compact.
Geographical Influences: Kinutba is often served with grilled meat or seafood, and it is
believed to have originated from the indigenous people of Davao, the Mandaya and Manobo
tribes.
Region 12 - SOCCSKARGEN
1. Pakaradong Gulay - This dish is a traditional SOCCSKARGEN dish that uses vegetables
such as kangkong (water spinach), sitaw (snake beans), and talong (eggplant) as the main
ingredients. The vegetables are sauteed with garlic and onions before being seasoned with
fish sauce (patis) and shrimp paste (bagoong).
Ingredients: Kangkong (water spinach), sitaw (snake beans), talong (eggplant), garlic cloves
minced or crushed whole peeled cloves for added flavor when cooking pakaradong gulay
flakes fish sauce (patis), shrimp paste (bagoong) oil for sauteing vegetables Salt and pepper
to taste Water as needed for cooking vegetables.
Process: Saute garlic and onions; add vegetables; add fish sauce (patis) and shrimp paste
(bagoong); season with salt and pepper; add water if needed; simmer until vegetables are
tender; serve with rice.
Geographical influences: The use of fish sauce (patis) and shrimp paste (bagoong) as
seasonings. Is a common practice in Southeast Asian cuisine due to the region's coastal
location and abundance of seafood resources.
2. Chicken Adobo Flakes - This dish is a traditional SOCCSKARGEN dish that uses chicken
adobo flakes as the main ingredient. The chicken adobo flakes are sauteed with garlic and
onions before being seasoned with soy sauce (or patis) and vinegar (or calamansi juice).
Ingredients: Chicken adobo flakes, garlic cloves minced or crushed whole peeled cloves for
added flavor when cooking chicken adobo flakes soy sauce (or patis), vinegar (or calamansi
juice), oil for sauteing vegetables Salt and pepper to taste Water as needed for cooking
vegetables.
Process: Saute garlic and onions; add chicken adobo flakes; add soy sauce (or patis) and
vinegar (or calamansi juice); season with salt and pepper; add water if needed; simmer until
heated through; serve with rice.
Geographical influences: The use of chicken adobo flakes as a main ingredient is a unique
twist on traditional chicken adobo recipes that showcases the region's creativity and
innovation in the culinary arts while also utilizing locally produced ingredients such as
chicken adobo flakes which are commonly sold at local markets in SOCCSKARGEN.
3. Tuna Belly Kinugyawan - This dish is a traditional SOCCSKARGEN dish that uses tuna
belly as the main ingredient. The tuna belly is marinated in soy sauce (or patis), vinegar (or
calamansi juice), garlic, ginger, onions, chili peppers, salt, and peppercorns before being
grilled over charcoal or an open flame until cooked through.
Ingredients: Tuna belly (kinugyawan), soy sauce (or patis), vinegar (or calamansi juice),
garlic cloves minced or crushed whole peeled cloves for added flavor when cooking tuna
belly kinugyawan flakes ginger minced or grated whole peeled ginger for added flavor when
cooking tuna belly kinugyawan chili peppers sliced whole chili peppers for added spiciness
when cooking tuna belly kinugyawan salt peppercorns or black pepper oil for grilling
vegetables Salt as needed for seasoning.
Process: Marinate tuna belly overnight; skewer tuna belly kinugyawan; grill over charcoal or
an open flame until cooked through; serve with rice and vegetables.
Geographical influences: The use of tuna belly kinugyawan as a main ingredient is a unique
twist on traditional seafood dishes that showcases the region's coastal location and abundance
of seafood resources while also utilizing locally produced ingredients such as tuna belly
kinugyawan which are commonly sold at local markets in SOCCSKARGEN.
Region 13 - CARAGA Bangsamoro Autonomous Region in Muslim Mindanao
(BARMM) in Mindanao
1. Kinuday - This dish is a traditional CARAGA dish that is similar to kinulob in other parts
of Mindanao. It is made with rice flour, coconut milk, and sugar. The rice flour is mixed with
coconut milk and sugar to form a dough, which is then wrapped in woven palm leaves and
steamed or grilled.
Ingredients: Rice flour, coconut milk, sugar, woven palm leaves.
Process: Mix rice flour, coconut milk, and sugar to form a dough. Wrap in woven palm
leaves and steam or grill.
Geographical influences: The use of woven palm leaves for wrapping the dough is a common
practice in Southeast Asian cuisine due to the region's abundance of palm trees and
traditional weaving techniques.
2. Durian Pudding - This dessert is a unique CARAGA creation that combines the flavors of
durian fruit with pudding ingredients such as gelatin, milk, and sugar to create a sweet treat
that showcases the region's creativity and innovation in the culinary arts while also utilizing
locally produced ingredients such as durian fruit which are commonly sold at local markets in
CARAGA.
Ingredients: Durian fruit puree, gelatin, milk, sugar.
Process: Mix durian fruit puree with gelatin until well combined; add milk and sugar; heat
mixture until gelatin is dissolved; pour the mixture into molds; refrigerate until set; serve as
dessert.
Geographical influences: The use of durian fruit puree as a main ingredient is a unique twist
on traditional pudding recipes that showcases the region's creativity and innovation in the
culinary arts while also utilizing locally produced ingredients such as durian fruit which are
commonly sold at local markets in CARAGA.
3. Tuna Kinugyawan - This dish is a traditional CARAGA dish that uses tuna kinugyawan as
the main ingredient. The tuna kinugyawan is marinated in soy sauce (or patis), vinegar (or
calamansi juice), garlic, ginger, onions, chili peppers, salt, and peppercorns before being
grilled over charcoal or an open flame until cooked through.
Ingredients: Tuna kinugyawan (belly), soy sauce (or patis), vinegar (or calamansi juice),
garlic cloves minced or crushed whole peeled cloves for added flavor when cooking tuna
kinugyawan flakes ginger minced or grated whole peeled ginger for added flavor when
cooking tuna kinugyawan chili peppers sliced whole chili peppers for added spiciness when
cooking tuna kinugyawan salt peppercorns or black pepper oil for grilling vegetable Salt as
needed for seasoning.
Process: Marinate tuna kinugyawan overnight; skewer tuna kinugyawan; grill over charcoal
or an open flame until cooked through; serve with rice and vegetables.
Geographical influences: The use of tuna kinugyawan as a main ingredient is a unique twist
on traditional seafood dishes that showcases the region's coastal location and abundance of
seafood resources while also utilizing locally produced ingredients such as tuna kinugyawan
which are commonly sold at local markets in CARAGA.