Cuisine of MIMAROPA PDF

History Occidental Mindoro - The Marine Wonderland • "Home of the Indigenous Mangyans". Its capital is Mamburao and occupies the western half of the island of Mindoro • Rice, corn, onions, garlic, salt, fishes(both wild water and cultured) are some of the relatively significant surpluses produce...

History Occidental Mindoro - The Marine Wonderland • "Home of the Indigenous Mangyans". Its capital is Mamburao and occupies the western half of the island of Mindoro • Rice, corn, onions, garlic, salt, fishes(both wild water and cultured) are some of the relatively significant surpluses produced in the province in exportable quantities. Mangoes, cashew nuts, cooking bananas (saba) and some other fruits grown in upland orchards are among the other exports of Occidental Mindoro that have traditionally contributed to its income. Peanuts are also comfortably grown in some parts of the province, as well as cassava, sweet potatoes, ginger and other minor cultivars. Geography Occidental Mindoro is bordered on the west by Apo East Pass, and on the south by the Mindoro Strait; Oriental Mindoro is at the eastern half. The South China Sea is to the west of the province and Palawan is located to the southwest, across Mindoro Strait. Batangas is to the north, separated by the Verde Island Passage. Oriental Mindoro – Beautiful Bountiful • The Halcon mountain range runs from north to south and serves as the province´s natural boundary with Occidental Mindoro. Mt. Halcon is the fourth highest peak in the Philippines. • Puerto Galera is a major tourist destination. Its numerous white beaches are ideal for water skiing, windsurfing, scuba diving, snorkeling, boating and swimming. • The marble Cross at Muelle is a landmark in memory of the crew of a Spanish warship which sank in 1879. • Tamaraw Falls, the largest waterfall in the province, is 131 meters above sea level with a natural swimming pool at its base. • The Marble Quarry in Mt. Talipandan is where 17 different kinds of marble are extracted. Geography It is bounded on the north by the Verde Island Passage, on the east by Tablas Strait, on the west by Occidental Mindoro, and on the south by Semirara Island. Food Specialties • Suman sa Lihiya - This type of kakanin is made from “Malagkit” or rice and this is best paired with a “Latik” and wrap with the leaf of banana. Latik is made from coconut sap added with sugar and heated and cook under exact heat. • 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. Marinduque - Beyond Moriones • The highest peak in Marinduque is Mt. Malindig (formerly, Mt. Marlanga), a potentially active volcano with an elevation of 1157 meters. • Marinduqueños are said to be very hospitable in nature and are very welcoming. One such custom reflecting this is putong or tubong, which is a custom of welcoming and honoring friends and visitors. The honoree (or honorees) are seated and crowned with flowers while local women dance and sing for them. Other wellwishers throw coins and flower petals for long life. Marinduqueños are of Tagalog origin and speak Tagalog. Geography A heart-shaped island between Tayabas Bay in the north and Sibuyan Sea to the south. It is separated from the Bondoc Peninsula in Quezon by the Mongpong Pass. Some of the smaller islands to the northeast are Polo Island, Maniwaya Island, and Mongpong Island. Food Specialties • 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. Now 83, she has been making miki noodles in a small home-based factory in Santa Cruz, Marinduque, since 1972. • Ka Charing’s small factory makes 10 to 15 sacks, or an estimated 100 to 200 kilograms, of fresh miki every day. • For the halabos version, she heats up cooking oil in a vat and cooks the noodles in the hot oil for a few minutes. Residents in Boac and Mogpog buy the noodles in that form. • 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. • Marinduque is teeming with fish and seafood, and these are as fresh as fresh can be. • manakla (a small crustacean that’s a cross between a shrimp and a minilobster, with just one claw); • bigoy (red-eyed crabs); • dulong (fish smaller than dilis or anchovies); • katang (crabs); • kasag (alimasag or blue crabs); • pasayan (prawns); • punaw (a type of clam with soft, fat meat), • balakwit (whitish, cone-shaped shellfish); and • bagomon (dark, spiral shellfish), among others. • The dried-fish section of the market also boasts of tilis (which is danggit in Cebu); haba (flat, long fish); squid, dilis (anchovies), dulong; and bisugo. Guests staying for a few days in town can even request to have dried fish of their choice made according to their desired level of saltiness. • Uraro cookies (arrowroot cookies), the best of which is Rejano’s Bakery’s Original and With Pinipig arrowroot cookies. • Bibingkang Boac (large discs of bibingka cooked over coconut husk); • Panganan (fried “fingers” made from arrowroot flour); • Suman (made of malagkit, or glutinous rice and wrapped in palaspas, or palm leaves), • Tininta (suman made of violet glutinous rice), • Sampililok (a caramel-colored sweet sauce made from coconut cream and matamis na bao) to accompany the suman, • Bibingkang pinahiran (biko with a sweet coconut topping) • Bibingkang lalaki (male bibingka) is made with tuba (coconut wine) instead of yeast, which keeps the inside of the bibingka moist and pudding-like. • In Marinduque, tuba harvesters climb coconut trees, cut into the flower and leave a funnel and plastic bottle to collect the dripping sap. Each morning, they harvest the bottle full of a sweet, milky liquid known as tuba. You can drink tuba, the locals told us, at any time of the day. Tuba starts fermenting when you harvest it; as such, the alcohol content starts out very low and gets higher as the day goes on. Romblon – Islands of Gem and Charm • Romblon is best known as the Marble Capital of the Philippines. • Situated at the heart of the Philippine archipelago, Romblon links the supply areas of Luzon, Visayas, and Mindanao. • The Tugdan Airport located at Tablas Island is only 45 minutes away by light aircraft from Metro Manila’s financial districts. • Also, direct ship routes from Manila as well as the southern Luzon ports of Batangas and Lucena intensify linkages with the industrial CALABARZON region. • The capital town of Romblon and the port town of Odiongan are the province’s trade and commercial centers. Geography • Endowed with rich natural wonders, Romblon is a cluster of twenty islands hemmed in by the Sibuyan Sea on the north, east and south, and the Tablas Strait on the west. Food Specialties • Sarsa is a local dish found only in Romblon. The dish is made out of small shrimps caught in streams, mixed with young coconut and chili. • Taghilaw is pork meat and intestines cooked in vinegar sauce. A dish similar in preparation to "dinuguan" but minus the blood. • 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, 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. • Inaslum is a healthy vegetable soup that makes use of any available fresh vegetable in season. • Odiongan is known for its preserved meats like the longganisa, tapa, and tocino that can last outside the fridge up to 5 days. • Peanut butter Palawan – The Philippines' Last Frontier • Palawan is the country's largest province. • Palawan is one of the few relatively peaceful provinces in the country. • Food is abundant to all who are willing to work for a living. • The province is a melting pot of migrants from various parts of the Philippines and other countries. Geography • Palawan is a narrow archipelago of 1,700 islands on the western border of the Philippines. • In fact, some of its southern islands are closer to Malaysia than to other provinces. • The waters of the South China Sea lap the western shores of Palawan, while the Sulu Sea hugs its eastern coast. Food Specialties • Tamilok known as woodworm, it’s actually a mollusk harvested from mangrove trees. It has a very long, soft and flabby body which tastes like an oyster. • Lato seaweed, also known as 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. The best quality comes from the municipality of Cuyo in Palawan. • 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. • Danggit Lamayo -it consists in sundried Rabbitfishes marinated in vinegar, garlic, and pepper. Danggit Lamayo is served for breakfast in most of the hotels and guesthouses in Coron. • Chao Long noodles have been introduced to Palawan by the Vietnamese immigrants. Puerto Princesa’s Chao long is flat, thin rice noodles in a sweetsavory broth with meat (beef or pork), served with the requisite plate containing sprigs of mint and basil, raw bean sprouts and calamansi. • 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. • Hopia is a popular Filipino bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines. 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. References • Tourism Philippines. 2020. Wake Up in MIMAROPA. Retrieved from https://youtu.be/_nineI_SGwk • Arkipelago. 2016. Region IV-B: MIMAROPA. Retrieved from https://kapuluanngpilipinas.wordpress.com/2016/05/16/region-iv-bmimaropa/ • National Nutrition Council. 2019. NCC Region IV-B Profile. Retrieved from https://www.nnc.gov.ph/index.php?option=com_content&view=category&layout=blog&id=49&Itemid=139 • Our Awesome Planet. 2018. Palawan Philippines: Best Summer Island Vaction in the World. Retrieved from https://www.youtube.com/watch?v=bmHrdsNvsYY • March Happy Thoughts. 2016. Mindoro Oriental: Unique Taste of Naujan. Retrieved from https://marchhappythoughts.blogspot.com/2016/10/unique-taste-of-naujan.html • Taste Atlas. 2020. Retrieved from https://www.tasteatlas.com/most-popular-food-in-province-of-occidental-mindoro • Zulueta, D. 2015. BusinessMirror. Retrieved from https://businessmirror.com.ph/2015/04/11/the-flavors-of-marinduque/ • Tantengco, C. 2013. Marinduque Meals: Food from the Heart of the Philippines. Retrieved from https://www.gmanetwork.com/news/newstv/biyahenidrew/300376/marinduque-meals-food-from-the-heart-of-thephilippines/story/ • Javellana, A. 2016. Romblon Food Trip: 8 Local Dishes You Should Try. Retrieved from https://awesome.blog/2016/09/romblonfood-trip-8-local-dishes.html • Foodie Delight. Palawan’s Must Eat Dishes. Retrieved from https://www.travel-palawan.com/food/must-try/