Mindoro

Occidental
Delicacies
ADOBONG PUGITA
• is made with mature octopus that
is cooked in soy and vinegar
sauce. If cooked perfectly, the dish
yields a very flavorful and
succulent octopus that is well-
matched with steamed rice. It is
usually served as a main entree for
lunch or dinner or as an
accompaniment to beer in the
Philippines.
The key to cooking the dish is to
cook the octopus as quickly as
possible to preserve it's good
texture. When overcooked, it
becomes chewy and rubbery. I
won't suggest prolonged cooking,
not even pressure cooking. That
will make the octopus rubbery! I
marinated the octopus first before
cooking so it will absorb the flavors
from the sauce then blanched it in
boiling water for 2 minutes
Ginataang puso ng saging
– Philippines is rich in
culture ,every province has
a different delicacies that
they proud of . In
Occidental Mindoro or
region 4-B one of their
delicacies is ginataang
puso ng saging o banana
blossom cooked in coconut
milk. or banana blossoms
cooked in coconut milk.
The banana blossoms
called puso ng
saging because of it’s
shape and color that looks
like a heart.
 Mindoro
Oriental
Delicacies
. SPARE RIBS AND STEAKS @
TAMARIND RESTAURANT
• The Tamarind Restaurant
is popular in the area for its
delicious steaks and pork
ribs that are served in huge
dishes. This
restaurant is located directly
on the Sabang Beach in
Puerto Galera, and guests
are guaranteed to enjoy a
nice view while dining. The
dishes that served here are a
mix of Filipino as well as
different international styles
of cuisine. It is also ranked
as #3 of the 5 Restaurants in
Sabang (souce
Nilasing na Hipong Tiland
• On the other hand,
Nilasing na Hipong Tilandi
is my favorite bar chow in
Oinky’s. These shrimps
have fat and flavorful meat
despite of being tiny. Plus,
the soft shells give a
satisfying crunch. It is
accompanied with vinegar
pepped up with lots of
cucumber slices. We are
also confident with the
quality and freshness of
their shrimps since they
were caught from our
Mindoro’s Naujan Lake.
Bibingka
• Ask any of the vendors in the
Boac public market why their
heavy snack is called ‘bibingkang
lalaki’ (male bibingka), and they’ll
giggle before telling you: “May
itlog kasi, eh.”
Coconuts and their by-products
are a main source of income in
Marinduque. This carries over to
the food. Bibingkang lalaki is
made with tuba (coconut wine)
instead of yeast, which keeps the
inside of the bibingka moist and
pudding-like.
Other kinds of bibingka found in
Marinduque include bibingkang
kanin, made with whole grains of
rice, and the bibingkang pinahiran
of Sta. Cruz municipality, on top
of which vendors spread a thick,
sweet syrup.
Arrowroot cookies
• Arrowroot cookies are the
most popular pasalubong from
Marinduque, and are made
from the root crop that grows
all over the island. In other
parts of the Philippines, these
cookies are known as ‘uraro.’
However, Marinduqueños use
the name ‘arrowroot,’ which
they pronounce briskly, the
syllables mashing together:
“Arurut!”
For a time, arrowroot flour was
hard to come by. The
traditional method of
processing the root into flour,
which involved crushing the
root using a large rolling pin,
was time-consuming and made
the flour very expensive.
 Romblon
Delicacies
SARSA
• The dish is made out of
small shrimps caught in
streams, mixed with young
coconut and chili. It is then
wrapped in coconut
leaves, giving it that local
touch. You eat the dish
paired with rice.
• Best to buy early in the
morning before it runs
out. It can be found in
their local carinderia and
wet markets.
Ginataang Langka
Ginataang Langka refers
to unripe jackfruit
cooked in coconut
milk. Although
jackfruits are
considered fruits,
unripe ones have the
same attributes as
vegetables; this was
the reason why
jackfruit in this recipe
is treated as such. As
for the flavor, much of
it comes from the
salted dried fish
(locally known as
daing.
 Palawan
Delicacies
Crocodile Sisig
• It is one of the island’s
exotic dishes that tourists
love to try. Crocodile meat
is cooked with other
delectable ingredients and
spices and placed on a
sizzling plate like the
typical sisig dish. The plate
also includes egg, bell
peppers, and bits of
onions and other various
spices for a more flavorful
experience.
TAMILOK
• Often described as a woodworm
or shipworm, the tamilok can be
found inside the trunks of fallen
or dead adult mangrove trees. It’s
pretty elusive, so the tamilok is
always a guaranteed best-seller
among locals and tourists
whenever it becomes available.
• Although it may look like one, the
• tamilok is not a worm. It is
actually a mollusk with a fat,
slimy and soft grayish body. It’s
longer than a regular worm, too,
measuring more than 12 inches
on average. It also has a pair of
very small shells at one end,
which it uses to bore its way
through wood submerged in sea
water, ultimately destroying the
wood.