Region IX-XIV
Region IX - Zamboanga Peninsula
Zamboanga del Norte
* - This is a soup made with clams. Other seafood, such as mussels, shrimp, and crabs, are also used in this dish.
Caldo de Marisco
- This is a type of sweet pork ham. Ham hocks (pork knuckles) are slowly braised in sugar, soy sauce, and fat sauce. Zam del N
Endulsao de Puerco
Zamboanga del Sur
* - This is their local tamales with mung bean noodles or sotanghon. Rice dough filled with sotanghon is wrapped in banana leaves before being steamed.
Tamal
- This stew is made with beef organs, bamboo shoots, ginger, and chilies. The sauce has a red-orange color because of the addition of annatto seeds.
Paklay
- This is the same as the pinakbet from llocos, although the vegetables are stir-fried (guisado) instead of steaming. Fermented krill, called bagoong alamang, is used instead of fermented fish.
Pinakbet Chavacano
Zamboanga Sibugay
* -These are skewered bite-sized pieces of chicken or beef marinated in spices, vinegar, calamansi, and lemongrass, an adaptation of the Malaysian satay.
Satti
- This sweet snack is made of strands of sweetened rice batter shaped into cylinders.
Lokot-Lokot
- This dish is made with slow-cooked beef shanks, chorizo, cabbage, green beans, chickpeas, and plantains.
Cocido
Region X - Northern Mindanao
Camiguin
• -These are crisp crepes made from grated cassava and then placed on banana leaves before frying.
It is eaten with latik sauce.
Kiping
- This dish is made with chicken cooked in coconut milk. It also contains ginger, oregano, lemongrass, chili, and tomatoes.
Sorol
Misamis Oriental and Misamis Occidental
* - This is a beverage mixing tuba (coconut wine) and chocolate.
Kinutil
- It is a dish combining pork sinugba (charcoal-broiled) and kinilaw (ceviche) with coconut milk.
Sinuglaw
Region XI - Davao Region
• - It is the marine equivalent of the crispy pata or crispy pork hock. The tuna tail is cooked as paksiw or in vinegar and then deep fried.
Tuna Pakfry
- This is a version of the Kapampangan sisig dish where chopped crocodile meat is used.
Crocodile Sisig
- This dish contains the sack of tuna roe, sliced and then sautéed in onion, garlic,
Ginisang Bihod ng Bariles
- soft and fleshy durian yema (sweet custard confectionery), these sweet delights are well-loved by both domestic and foreign travelers.
Durian Candies
Region XII - SOCCSKSARGEN
* - This is made with ground pinipig (flattened rice ingredient) mixed with coconut and sugar and wrapped in banana leaves. It is a delicacy from Iloilo but is also famous in Cotabato.
Baye-bayeh
- This packed meal contains steamed rice with shredded chicken wrapped in a banana leaf. It is known in Cotabato.
Pastil
- This dish is made with charcoal-broiled tilapia, dalag, or bangus mixed in a sauce made of coconut milk and fish paste
Nilagpang
- Both dishes are cooked in soy sauce, vinegar, and garlic. Bihod is made with tuna roe, and Bagaybay is made from tuna milt (sperm sack).
Adobong Bihod and Bagaybay
Region XIII - Caraga
* - It is a type of sea snail found in Surigao. It is cooked in garlic, soy sauce, vinegar,
Adobong Sahang
- This is a type of kakanin or rice from Surigao. It is traditionally made from deep purple glutinous rice, brown sugar, calamansi, peanuts, and coconut milk
Sayongsong
- This is another kakanin (a sweet made of glutinous rice and coconut milk) made from the starch of sago palm, coconut, and brown sugar. It is served with hot chocolate or coffee.
Palagsing
BARMM - Bangsamoro Autonomous Region in Muslim Mindanao
* - This is a dish where rice is cooked in turmeric and coconut milk. Kuning is the Malay word fo ellow, the same as this dish's color because of the turmeric. This dish can be found in Lanao del Sur
Kuning
- This is a spicy stew made with carabeef and coconut milk. This dish is also found in Lanao del Norte.
Rendang
- This is a blackened chicken curry dish. Its black sauce is made by burning coconut on charcoal, then grinding and blending it with spices. This dish originated in Sulu from the Tausugs.
Pyanggang Manok
- This is a Tausug soup-stew dish of goat or beef, blackened by using burnt coconut.
Tiyula Itum