Insarabasab

Another must-try grilled Ilokano delicacy is Insarabasab, the region’s version of Sisig. Like some of the dishes in this list, what makes Insarabasab different is its use of Sukang Iloko. Pork belly or shoulder pieces are marinated overnight with Sukang Iloko, calamansi, and garlic. Afterwards, they are cooked in an “Insarabasab” way—“something burned in fire”. This is also another distinguishing factor of this dish. The meat pieces are allowed to sear a little to give a smoky flavor. The grilled pork is then mixed with raw red onions and red chilies.

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Igado

Made from pork tenderloin and innards, Igado is a popular Ilokano dish that makes you want to eat more rice. This dish does have its bitter notes, but the sweet-and-sour taste of the pork tenderloin, which is soaked in Sukang Iloko, soy sauce, and pepper, evens this out. Although the dish has no broth, it has a rich and thick texture, which is further enhanced by the crisp of red bell peppers and green peas.

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Vigan Longganisa

Vigan Longganisa is Ilocos Region’s uniquely salty, and spicy sausage delicacy. While other regions produce sweet sausages, the locals use a variety of marinades, such as Sukang Iloko, that give Vigan Longganisa that distinct tang. Garlic is also abundantly used in creating this, and the resulting flavor makes Vigan Longganisa unique. Some parts of the region use thoroughly cleaned pork intestine as an alternative sausage case.

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Sinanglaw

Most parts of the Ilocos Region have been heavily influenced by Spanish colonizers. One proof of this is the presence of Empanada in the local cuisine. Although it is Spanish in origin, the Ilokanos gave this fried dough snack a twist that is exclusively their own. Unlike its European variants, Ilokano Empanada uses sweetened dough, is flaky, and contains ground pork, diced potato, carrot, and peas as filling.

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Pinapaitan

“Pait” is a Filipino word which means “bitter”, and “pinapaitan” roughly translates to “make bitter”. This name actually sums up the taste of this dish. Made with very thin strips tender beef, ox tripe, small intestines, heart, bile, and large green chilies, Dinakdakan will take you on a roller coaster of flavors. The bitterness can be toned down by squeezing some calamansi to the dish, and by, surprisingly, eating it while it’s very hot. Even those who are not bitter by heart can thoroughly enjoy this dish.

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Dinakdakan

Ilokanos are people who do not like the sight of leftovers. This is why they turn any present raw ingredient into something impressive. This also applies to Dinakdakan, a sisig-like dish that is made from not just grilled pieces of pork, but grilled pieces of the often times discarded parts: pig face, ears, liver, tongue, and yes, brain. Afterwards, these smoky pieces are tossed into a mixture of calamansi, red onions, and sometimes ginger and red chili peppers. Mashed brain is used to add texture and cream to the dish. Modern takes on this dish use mayonnaise as an alternative to brain.

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Tupig

Made from glutinous rice and coconut milk, Tupig can serve both as a snack and a dessert. Rice soaked with water is mixed with coconut milk, and then a small amount of mixture is wrapped in a strip of banana leaf like shanghai rolls. Afterwards, these are cooked in a grill. The result: a slightly charred and smoky taste of a sweet, coconut-ty and sticky dessert. The small amount of serving will actually leave you craving for more. Sadly, this exotic taste cannot be replicated by what is served in restaurants.

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Dinengdeng

This dish is often interchanged with Pinakbet because of their similar method of cooking and appearance. Both are vegetable soup dishes, and both use a variety of vegetables. The difference between the two, however, is that while Pinakbet contains the more colorful “Bahay Kubo” veggies, Dinengdeng only tends to use green or yellow ones—malunggay leaves and fruits (the long pods), squash and squash blossoms, and alakon blossoms, to name a few. Tossing in grilled pieces of fish or other meat is also frequently done here.

Want to know another major difference? Dinengdeng uses only bagoong, but does not use shrimp paste.

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Pinakbet

Alternatively called Pakbet by the locals, this vegetable dish is perhaps the embodiment of Ilokano cuisine. The average bowl of Pinakbet is created with almost any vegetable—if you know the lyrics to the folk song “Bahay Kubo”, you will have an idea of what these veggies are. Majority of those mentioned in the song are ingredients to Pinakbet. Afterwards, they are boiled until cooked, and then seasoned with the region’s signature bagoong or fish sauce, and lastly, pink shrimp paste. Others may add pork belly with this vegetable dish.

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DODOL

Dodol is a sweet delicacy of our muslim brothers and sisters. It is made from sticky rice flour, coconut milk and sugar.

Dodol is commonly served during festivals, such as Eid-ul-Fitr and Eid al-ADha as sweet treat for children. It is also served during Iftar (the breaking of fast at the end of the day or sunset.

Dodol is usually wrapped in corn husks or brightly colored cellophane sheets.

It is popular not only here in Mindanao, but as well to other countries like Indonesia, Malaysia, Singapore and Brunei.

Did you found your heart and soul on the Muslim delicacies listed above? If not share your favorite muslim delicacy with us. However, you can also try these delicacies and maybe one of them can become one of your favorites too. Altamatue bialghidha’

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BEEF RENDANG

The king of all curries, beef rendang is a mouthwatering dish that originated from Indonesia. Eventually became one of the specialties of Maranao people. Beef Rendang is a caramelized beef curry. Cooke with coconut milk to reduced the dish’s darkness and add consistency to its sweetness.

For Maranaos this is usually served during special celebrations.

Some restaurants around Cagayan de Oro City offers beef rendang on their menu.

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PALAPA

Speaking of palapa, it is a sambal like sauce that is oily and spicy. It is known as a Maranao appetizer. It is made of scallion bulbs or sakurab in Maranao with ginger and siling labuyo or chili pepper.  It is known for adding more flavor to every cooked dish.

Muslim meals in Cagayan de Oro City are usually served with palapa. However, if you are interested on buying one, you can buy one in a very affordable price. For a 100 grams of palapa, it will cost you P50 while 200 grams is P100.

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PATER

One of the most popular muslim food here in Cagayan de Oro is the unique yet delicious Pater.

Pater which originated from Mindanao, is a packed meal famous of its unique style. It is neatly wrapped in a banana leaf. Unwrapping the banana leaf, you will find the packed rice topped with either sauteed shredded chicken meat (kagikit) or beef (gandang) or flakes of fish abodo/tuna.

Pater is also known as pastel or pastil or patel or paster. Commonly known as a Maranao and Maguindanao meal.

Aside from the fact that Pater’s taste is loved by the many it is also enjoyed by everyone for it’s very affordable price. Here in Cagayan de Oro, for as low as thirty pesos you can already buy this muslim delicacy.

The muslim delicacy is a lot more delicious when served with palapa.

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Salawaki (Fresh Sea Urchin) Bohol

Who wouldn’t know about Sea Urchins? They’re very popular aphrodisiacs and they’re common around places near the sea especially in Bohol, Bolinao, and La Union. These are spiny sea creatures with yellow or orange insides. Their texture is similar to that of oysters and they are best eaten raw and fresh.

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Adobong Uok (Beetle Larvae) Rizal

If you’re an avid fan of Andrew Zimmerman’s show, Bizarre Food with Andrew Zimmerman, you might have already came across with Adobong Uok. They live in dead coconut logs. Natives would collect them and eat them raw or cooked adobo style. It has an interesting texture and taste that people from around the globe are a fan off.

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Adobong Kamaru (Mole Cricket), Pampanga

Rice fields would often have Kamaru. These can be a little bit of a pest, so to counter them, farmers harvest these insects and people found ways on how to eat them. Served mostly in adobo style (which would mean to cook it in sautéed garlic, soy sauce and vinegar) this peculiar dish is more oftenly eaten together with beer. These are crunchy on the outside and gooey on the inside and they’re quite commonly sold in Pampanga.

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Abuos (Ant Eggs) Ilocos

Let’s now look at the bug choices in this menu. These creepy crawlers might put you off a bit, but you might be surprised how other culture also eat red ant eggs, like in Thailand and Mexico. In Thailand they cook it with lemon grass, garlic and chillies. In Mexico they call it as escamole and they serve it pan fried in butter and spices. Ilocos serves it sautéed with garlic and tomatoes.

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Kinilaw na Tamilok in Palawan and Aklan (Shipworm or Woodworm dipped in Salt and Vinegar)

Kinilaw is a popular way of preparing seafood especially shelled mollusks. Kinilaw is quite similar to ceviche, where you would need some acidic solution to “cook” the ingredients. They basically soak it in either vinegar or calamansi juice with bits of ginger, and minced garlic and they leave it for a bit. This is then served as is. Tamilok is a bivalve mollusk that is attached in mangroves. They look like worms inside, but they taste like the typical oyster. So imagine your typical oyster served in kinilaw style and you would get an idea of how this would taste like.

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Betute Tugak (Deep fried stuffed frogs) Pampanga

Fancy deep fried frogs with meat stuffings? They always say that frogs taste like chicken and they do. That in itself is comforting, just close your eyes and imagine you’re eating chicken if you’re having second thoughts on eating this. Betute Tugak is quite popular in Pampanga. These frogs are those that roam around farms during the rainy season. They’d remove the skin, season it with salt and pepper and stuff it with sautéed ground pork.

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Balut

Evenings would never be complete without hearing some vendor calling out “baloooooooot!”. Some vendors walk, others would be in their bicycles. But did you ever try to buy one? If you haven’t and you’re wondering what it is, then it’s a duck egg. To be more specific, it’s a developed duck egg, which of course means that there’s a little baby duck inside it. It’s very popular among the locals. It has this bit of broth that has a distinct taste, and some egg yolk and hardened albumen. Some would put vinegar in it, others would just put a bit of salt.

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Isaw, Betamax, Gizzard

This might just be the mildest among the rest of the items on this list. All of these three are grilled, and there are basically sold everywhere in the country, most especially in places near university belts. Isaw is chicken intestines, betamax is grilled blood cubes, and gizzard is basically grilled chicken gizzard. Other culture also eat innards, in fact there’s a couple of words pertaining to innards such as Giblet, for chicken neck, heart and liver, Numbles for animal entrails.

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