Philippine Regional Cuisine Unit

INSTRUCTIONAL MODULE
FOR
BS in HOSPITALITY MANAGEMENT
Subject : CUL 313 Philippine Regional Cuisine
Module Title : Cultural Dishes of MIMAROPA Region

Author(s) : Cris – Cellini Dela Victoria
Dela Victoria, CC
LESSON INFORMATION SHEET #3-1
Cultural Dishes of MIMAROPA
LESSON OBJECTIVES:
After reading this lesson information sheet YOU must be able to:
At the end of the unit the student must have:
1. Discuss the origin of the dishes. Its main components and how it is being prepared by the natives.
2. Prepare and present a selection of recipe.
The Filipino culture is very well-acquainted with different types of cuisines, indeed. Every
province has its distinct and particular tastes, and still have their similarities in style, finesse, and
delivery. You'll be surprised what this country has in store with your stomachs! Because we all
know one thing: it's that Filipinos take utter delight in eating!
Now if you're up for a diverse and eccentric food adventure, Region 4-B has a wide galore of
dishes and treats for you! Read along and -try- not to get too hungry for these upcoming
scrumptious dishes.
Here are some Dishes from Mindoro
Ginataang puso ng saging is a traditional Filipino dish

originating from Occidental Mindoro. It's made with a
combination of banana blossoms (puso ng saging), diced pork,
and chili peppers cooked in coconut sauce. Other ingredients
include onions, garlic, vinegar, salt, and pepper.
The onions and garlic are sautéed, and when they're soft,
banana blossoms are added to the mix, followed by vinegar,
coconut milk, and chili peppers. The combination is simmered
until the liquid is reduced, and the dish is then seasoned and
served warm, traditionally with steamed rice on the side.
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. Other common ingredients include garlic, onions, oil,
and bay leaves for flavoring.
The octopus is marinated, drained, then placed into a pan

with sautéed garlic and onions. The dish is seasoned with salt
and pepper and it's then traditionally served warm with
steamed rice on the side. The key to success is to cook the
octopus quickly, because it becomes rubbery and chewy if
overcooked.
Adobong pugita is usually eaten for lunch or dinner, but it can

also be served as an accompaniment to beer.
2
Dela Victoria, CC
Romblon
Discover the Marble Capital of the Philippines beyond its natural playgrounds–from its
beautiful beaches and magnificent waterfalls, to its refreshing, clean rivers and challenging
climbs. We'll make sure your itinerary is filled with memorable places and things you should try
and eat!
One of the local delicacies usually peddled

on the streets of Romblon is this, Sarsa. It
is traditionally made of large freshwater
shrimp, red chili peppers, and coconut.
These ingredients are mixed with garlic,
ginger and whole peppercorn. By using a
Lusong and Lomok (wooden mortar and
pestle) they pound these mixed
ingredients. These will then be filled in
inside a rolled coconut or banana leaf.
They will appear like an enclosed
cylindrical tube. They are cooked by boiling in coconut milk which also adds flavor to the dish.
After 30 minutes of boiling, the Sarsa can be served.
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. When fishermen
aren’t able to get a good catch of fish for the day, they
would often resort to looking for these shells by the
shore. Often cooked in coconut milk, you can find
them in carinderias in Looc Town.
Dela Victoria, CC
Inaslum is a healthy vegetable soup that makes use
of any available fresh vegetable in season. It is not
sour like what the name suggests, but actually very
bland. Good for those who are health conscious and
for seniors.
Romblon has their own version of “bagoong.”

For those who are not familiar with Bagoong,
it is a traditional condiment in the Philippines.
Basically, it is a salted and fermented fish or
alamang (krill). In Romblon, the fermented
krill is sauteed with coconut milk. The coconut
milk added creamy flavor and nice aroma to
the “bagoong.”
Oriental Mindoro
Occidental Mindoro is one of the Provinces in the Philippines which can be found in
Region IV – B MIMARORA. It is located along the Western part of Mindoro Island near
Batangas Province and Panay Island in the Northwest Part of Visayas. Its boundaries are the
Mindoro Strait and Palawan Island on the western and southern part, the Verde Island Passage
on the north and by Oriental Mindoro on the east.
The famous town in the Province is San Jose which is called as “Marine Wonderland” of
the Philippines and the main commercial port in the province. The place is very captivating for it
is filled with the greatness of nature. It is also surrounded by extreme diving sites and extensive
coastline that is abundant with marine life. The coast has a clean and fresh environment with
powdery white sands and palm trees that lies around the endless blue seas of its shoreline.
The Province’s major industry is anchored to Agriculture and is known as the leading
bread basket and rice producer in the Southern Tagalog Region. Other sources of economy are
farming, poultry raising and fishing which makes the famous of their “Mindoro Bangus” and
other sea foods like tuna, prawns and octopus. The people are also creative and is regarded of
their skills in handicrafts and native products which are exported to other areas inside and
outside the country.
Some of the major attractions that can also be explored in the province is the ravishing white
sand beaches, islands and islets that are rich with coral gardens, the virgin forests, waterfalls
and caves that adds fun and enjoyment to the tourists who visit the province. Occidental
Mindoro is also the leading scuba diving spot in the Philippines especially the Underwater diving
Mecca of the Apo Reef in Sablayan that makes Occidental Mindoro a one of a kind province,
giving thrills and memorable adventures to many people.
Dela Victoria, CC
Here are some dishes from Mindoro
Orange Roughy: a type of fish

Kinilaw/ Kilawin: a raw seafood or meat dish
popular and varied in the Philippines, similar to
ceviche (popular in the coastal regions of the
Americas)
Putting two and two together, this dish is made of

raw fish cooked in 'liquid fire' or most commonly
known as vinegar. For this dish, palm vinegar is
used. Other ingredients to achieve the signature
tangy taste would be lemon or
calamansi, sliced/diced onion, cucumber, tomatoes,
pepper, mayonnaise, and salt to taste. Chill before
serving and served ala sushi style. It's best as
appetizer, pulutan, and sumsuman.
Tamilok is woodworm that lives in mangroves.

Yes, woodworm and mangroves. But
surprisingly, they are mollusks that taste like
oysters, just longer and slimier. They are
cleaned, dipped in vinegar, and served raw.
Best as appetizer and pulutan!
Arrowroot cookies are made with a root crop

called "Arrowroot" or "Araro/Uraro" in Tagalog.
It is just like taro and potato came from the soil.
The reason why this delicacy was produced
because back then we don’t have lots of flour to
use. Then some Marinduqueños make a flour
out of arrowroot and started using it for baking.
This is how they discover that we can make
food out if this root crop. In baking these
cookies, you just have 3 main ingredients which
are flour, sugar and butter. You can add flavors
if you want.
Dela Victoria, CC

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INSTRUCTIONAL MODULE

Subject : CUL 313 Philippine Regional Cuisine

Module Title : Cultural Dishes of MIMAROPA Region

Here are some Dishes from Mindoro

Ginataang puso ng saging is a traditional Filipino dish

Adobong pugita is a Filipino specialty originating from

The octopus is marinated, drained, then placed into a pan

Adobong pugita is usually eaten for lunch or dinner, but it can

One of the local delicacies usually peddled

Taghilaw is pork meat and intestines cooked in

Gayabon, is Romblon's version of Laing. But

Sihi, a local edible shellfish. One cannot normally eat

Romblon has their own version of “bagoong.”

Orange Roughy: a type of fish

Putting two and two together, this dish is made of

Tamilok is woodworm that lives in mangroves.

Arrowroot cookies are made with a root crop

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