Top 10 Food Delicacies in MIMAROPA (Region IVB)
The MIMAROPA region in the Philippines is a melting pot of cultures, and this diversity is reflected in the region's delicious and unique cuisines. From seafood delicacies to spicy stews, the MIMAROPA region has a lot to offer in terms of food.
Here are the top 10 cuisines in the MIMAROPA region, along with their province of origin, description, and recipe with cooking instructions. Take note that cooking procedures and some ingredients in the videos may not be the same as the written recipes here. Because that’s the way of Filipino cooking, it is very rare that you encounter cooks preparing exactly the same meal down to the tiniest ingredient.
Lamayo (Palawan)
Lamayo is a popular dried fish dish that originates from Palawan, a province in the Philippines known for its abundant marine resources. The name "Lamayo" is derived from the Tagalog word "laya" which means to separate or to set apart, and "mayo" which means dry. The dish is made by marinating fresh fish in a mixture of vinegar, soy sauce, sugar, and spices, and then sun-drying it until it becomes dry and firm.
The most commonly used fish for making lamayo is danggit, but other types of fish such as mackerel, tuna or lapu-lapu can also be used.
Ingredients:
1 kg fresh danggit or any firm-fleshed fish
1 cup vinegar
1/2 cup soy sauce
1/2 cup brown sugar
1 head garlic, minced
1 teaspoon black pepper
1 teaspoon salt
Instructions:
Clean the fish and remove the scales and guts. Cut into serving-sized pieces.
In a mixing bowl, combine the vinegar, soy sauce, brown sugar, minced garlic, black pepper, and salt. Mix well to make the marinade.
Dip each fish piece into the marinade, making sure to coat both sides thoroughly.
Place the fish in a single layer in a shallow dish. Pour the remaining marinade over the fish.
Cover the dish with plastic wrap and let the fish marinate in the refrigerator for at least 24 hours.
The fish can already be cooked. However, if you prefer a dry version, you can remove the fish from the marinade and place on a wire rack. Let it air dry under the sun up to the dryness you prefer. If you want it to be completely dry, wait it out under the sun for 2-3 days (but then, some would say that it is no longer a lamayo but a typical dried danggit).
Whatever you prefer, to serve the lamayo, fry the dried fish in hot oil until crispy and golden brown. You can also serve it with vinegar and chili dip or with garlic fried rice and tomatoes for a complete meal.
Adobo sa Gata (Marinduque)
Adobo sa Gata is a popular dish in Marinduque, made with pork cooked in vinegar, soy sauce, and coconut milk. It has a rich and creamy flavor that is perfect for pairing with steamed rice. Here's the recipe:
Ingredients:
1 kilo pork belly, chopped
1/2 cup vinegar
1/2 cup soy sauce
2 cups coconut milk
1 onion, sliced
5 cloves garlic, minced
2 bay leaves
Salt and pepper to taste
Instructions:
In a pan, brown the pork belly until golden brown.
Add the onion and garlic. Sauté until fragrant.
Pour in the vinegar and soy sauce. Add the bay leaves.
Simmer until the pork is tender and the liquid is reduced.
Add the coconut milk and simmer for another 5 minutes.
Season with salt and pepper.
Serve with steamed rice.
Sinaing na Tulingan (Occidental Mindoro)
Sinaing na Tulingan is a popular dish in Occidental Mindoro, made with tulingan (bullet tuna) slow-cooked in salt and vinegar until tender and flavorful. Here's the recipe:
Ingredients:
1 kilo tulingan, cleaned and sliced
1 cup vinegar
1/2 cup salt
3 cups water
1 onion, sliced
3 cloves garlic, minced
2 bay leaves
Black pepper to taste
Instructions:
In a pot, layer the tulingan, onion, and garlic.
Sprinkle salt and black pepper in between the layers.
Pour in the vinegar and water. Add the bay leaves.
Bring to a boil then simmer for 3-4 hours or until the tulingan is tender.
Serve with steamed rice.
Sarsa (Romblon)
Sarsa is a popular dish that originated in the province of Romblon in the Philippines. It is a savory sauce made with shrimp and spices that is usually served with grilled or fried fish or meat.
Ingredients:
1/4 kg ulang (freshwater shrimp)
grated coconut meat
coconut milk
2 cloves garlic, minced
1 small onion, minced
Siling labuyo (bird’s eye chilli)
1 tsp black pepper
1/2 tsp salt
Instructions:
In a mortar (or blender), make a rough paste of all the ingredients (except the coconut cream)
Shape a coconut leaf (watch the video) or use a foil and put the rough paste
Boil in coconut milk for about 30 minutes
Sinigang na Hipon (Palawan)
Sinigang na Hipon is a popular sour soup dish in Palawan made with shrimp cooked in tamarind broth and vegetables such as tomatoes, onions, and kangkong (water spinach). Here's the recipe:
Ingredients:
1 kilo shrimp, cleaned
1 onion, sliced
2 tomatoes, sliced
2 cups kangkong leaves and stems
1/2 cup tamarind juice
2 cups water
Salt and pepper to taste
Instructions:
In a pot, bring the water and tamarind juice to a boil.
Add the onion and tomatoes. Simmer until the vegetables are soft.
Add the shrimp and kangkong (watercress). Season with salt and pepper.
Simmer until the shrimp are cooked.
Serve hot with steamed rice.
Bulanglang (Mindoro Oriental)
Bulanglang is a healthy vegetable soup in Mindoro Oriental made with a variety of vegetables such as squash, string beans, and malunggay leaves, cooked in fish sauce and flavored with tomatoes and onions. Here's the recipe:
Ingredients:
2 cups squash, sliced
2 cups string beans, cut into 2-inch pieces
2 cups malunggay leaves
1 onion, sliced
2 tomatoes, sliced
2 cups water
2 tablespoons fish sauce
Salt and pepper to taste
Instructions:
In a pot, bring the water to a boil.
Add the squash, string beans, onion, and tomatoes.
Season with fish sauce, salt, and pepper.
Simmer until the vegetables are cooked.
Add the malunggay leaves and simmer for another minute.
Serve hot.
Kinilaw (Marinduque)
Kinilaw is actually popular in the entire Philippines, with coastal areas favoring fish as the main ingredient. Thus, it is no surprise that Kinilaw is a popular appetizer in Marinduque which is made with fresh fish or seafood marinated in vinegar, calamansi juice, and spices. It's a refreshing and tangy dish that's perfect for summer. Here's the recipe:
Ingredients:
1 kilo fresh fish or seafood (such as squid, shrimp, or tuna), cleaned and diced
1/2 cup vinegar
1/2 cup calamansi juice
1 onion, sliced
5 cloves garlic, minced
5 pieces red chili peppers
Salt and pepper to taste
Instructions:
In a bowl, mix the fish or seafood, vinegar, and calamansi juice.
Add the onion, garlic, and chili peppers.
Season with salt and pepper.
Chill in the refrigerator for at least 30 minutes before serving.
Ginataang Manok sa Luyang Dilaw (Oriental Mindoro)
Ginataang Manok sa Luyang Dilaw is a popular chicken dish from Oriental Mindoro, made with turmeric and coconut milk. Here's how you can make Ginataang Manok sa Luyang Dilaw at home:
Ingredients:
1 kg chicken, cut into serving pieces
2 tbsp oil
1 onion, chopped
3 cloves garlic, minced
2 thumbsized ginger, peeled and grated
2 thumbsized turmeric, peeled and grated (or 1 tbsp turmeric powder)
2 cups coconut milk
2 cups water
2 tbsp fish sauce
Salt and pepper, to taste
Chili peppers (optional)
Instructions:
In a large pot, heat the oil over medium heat.
Add the onion, garlic, ginger, and turmeric. Saute for a few minutes until fragrant.
Add the chicken pieces and cook until browned on all sides.
Add the coconut milk, water, fish sauce, and chili peppers (if using). Mix well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the chicken is tender and cooked through.
Season with salt and pepper to taste.
Serve with steamed rice and enjoy!
Moriones Cookies from Marinduque
Moriones cookies are a famous delicacy from Marinduque province, known for its unique shape and delicious taste. These cookies are traditionally shaped like the helmet worn by the Moriones during the Lenten season, which is a religious festival celebrated in the province. Here's how you can make Moriones cookies at home:
Ingredients:
1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Powdered sugar (for dusting)
Instructions:
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the flour, baking powder, salt, and vanilla extract. Mix well until a dough forms.
Divide the dough into small portions and shape each portion into a helmet-like shape.
Place the shaped cookies onto a baking sheet lined with parchment paper.
Bake at 350°F for 15-20 minutes or until lightly golden brown.
Remove the cookies from the oven and let them cool for 5 minutes before dusting with powdered sugar.
Binagol from Romblon
Although binagol is more popularly known to be of Leyte and Samar origin, it is also a popular delicacy in the province of Romblon, which perhaps made possible due to inter-island migrations. It made from grated taro and coconut milk. It is wrapped in banana leaves and baked until cooked. Here's how you can make Binagol at home:
Ingredients:
2 cups grated taro
1 cup brown sugar
1 cup coconut milk
1/2 cup glutinous rice flour
1/4 cup grated coconut
1/4 cup chopped peanuts
Banana leaves (for wrapping)
Instructions:
In a mixing bowl, combine the grated taro, brown sugar, and coconut milk. Mix well.
Add the glutinous rice flour, grated coconut, and chopped peanuts. Mix until well combined.
Prepare banana leaves by washing and cutting them into rectangles. Wipe with a clean cloth to remove excess water.
Place a heaping tablespoon of the taro mixture onto the center of a banana leaf.
Fold the banana leaf to cover the mixture, then secure the edges by folding them over.
Place the wrapped mixture onto a baking sheet and bake at 350°F for 30-45 minutes or until cooked.
Serve and enjoy!
MIMAROPA region in the Philippines offers a wide array of delicious cuisines that showcase the region's diverse culture and culinary heritage. From hearty stews to tangy appetizers, these top 10 dishes are a must-try for any foodie or traveler visiting the region.
