Sweeper flight transports 69 stranded foreign tourists
Sweeper flight transports 69 stranded foreign tourists
Sweeper flight transports 69 stranded foreign tourists
About Us
FOOD AND
HOSPITAlity
BINAKI
One of the many things that will capture your heart in Bukidnon is their Binaki steamed corn tamales. Who wouldn’t get hooked on this famed snack made from Bukidnon’s finest young corn? Every bite walks you through the heavenly mix of corn, milk, butter, baking powder, and sugar all wrapped in corn husks then steamed to perfection - orchestrating into one of the best corn cakes you will ever have the pleasure of eating, made uniquely in the ever-bountiful Fruit and Vegetable Basket of Mindanao.
Binaki started as a power snack for farmers who tend the fields and the crops all day long until it was introduced to visitors and tourists who fell in love with this delicious steamed corn cake. One probable reason why this delicacy was named Binaki is the frog-like position of people while grating the corn which will be used for its preparation.
SINUGLAW
Sinuglaw is a marriage of two totally distinct dishes – the Sinugba which is grilled meat and Kinilaw which is fish soaked in citric acid or vinegar. This dish is iconic in Visayas and Mindanao and wherever you set your feet, there is no one who has not had the remarkable experience of tasting this unique fusion of charred pork meat and vinegar-cured fish drowned in an exciting ensemble of cucumber, red onions, ginger, chili, pepper, salt, garlic, and calamansi extract.
What makes the Sinuglaw experience in Region 10 all the more outstanding is the fruit called “Tabon Tabon.” It is native to parts of Northern Mindanao and Camiguin and is known to add a tingly, citrus-y feeling to the tongue because of its anaesthic properties. Aside from adding a unique flavor to Sinuglaw, the reason why Tabon Tabon is added is because it removes the “langsa” (not fresh fishy smell/taste) of fish and it also has antibacterial properties that help make raw dishes safe to eat.
Sinuglaw is a staple part of every traveler’s bucket list to get the ultimate Mindanao experience. We will be waiting for you with our tables ready with Sinuglaw and the other hearty flavors of Mindanao.
TURRONES DE MANI AND CASHEW NUTS
Aside from its scenic views, thrilling adventures, amazing cultural centers, and warm people, Cagayan de Oro also boasts of delicacies that will add to your bright memories of the city. The Turrones de Mani is one of the most common sweet treats sold in all pasalubong centers and in small stores all over the city. It is a honey-centered wafer wrapped with caramelized sugar and crushed peanuts, an ensemble that will make the happiest sweet tooth. Cashew nuts that were harvested from Barangay Lumbia are also a crowd favorite in Cagayan de Oro not only because of its unique nutty-milky taste but also because it trailblazed a variety of local business opportunities and livelihood.
LEGENDARY PASTEL DE CAMIGUIN
No one leaves Camiguin island without a box of the famous and home-grown Pastel de Camiguin. Pastel de Camiguin, which originated with the Spanish, are small, soft, coffee buns with a surprising and unforgettable yema (custard) center. This well-loved Filipino pastry phenomenon started as small business venture by Camiguinon Eleanor Poperiua Jose with a capital of P120. From its humble beginnings, VJANDEP pastel became known as one of the most popular pasalubongs of Northern Mindanao. Indeed, every visit to the island province should end with a trip to the VJANDEP bakeshop for a box or two of these sweet freshly baked goodies. Over the years, Pastel has evolved to having other variants such as chocolate, mango, durian, ube, and cheese. It is perfect with Camiguin’s traditional tablea hot chocolate.
LANZONES
A trip to Northern Mindanao will never be complete without getting at least a taste of the zesty-sweet Lanzones fruit. This small, commonly round, yellow tropical fruit grows abundantly in the Island of Camiguin and in some parts of Misamis Oriental. The fruit normally grows in clusters (like grapes) in its tree and people will normally flock to any table where this tangy fruity goodness is served.
If you are not familiar with the Lanzones, the correct way of eating it is to pinch it near its crown until its rubbery skin naturally tears off and then you can just peel off the whole fruit, break the segments apart, and then be positively enchanted as the sweet-soury juicy flavor takes over your tastebuds. This Camiguin pride is indeed a nectar-of the-gods as once you get a taste of one, you will not be able to stop yourself to reach out for another one and then another until you ultimately devour the whole cluster of Lanzones that was served.
CHEDING’S PEANUTS
Cheding’s Peanuts of Iligan City is a staple pasalubong when visiting the City of Majestic Waterfalls. Known today as “The Pride of Iligan,” this renowned local snack started as a humble business venture by the couple Ramon Tan Chingto and Lim Kim Tua when they first reached Iligan City from China. They started out by selling peanuts and candles until the business further grew when it was inherited by their daughter-in-law, Isidra “Cheding” Tan.
Today, these non-greasy, sand-roasted peanut products are one of the Region’s most coveted snacks which not only conquered the hearts of the locals but also catapulted Iligan City to world-class renown. The product’s packaging comes in different sizes: 1 kilo, 1/2 kilo, 370 grams, 50 grams,1/4 kilo, and 200 grams foil pack. Cheding’s bestseller is the 1/4 kilo pack, a traveller favorite. Through the years the peanuts have evolved to various flavors such as plain, salted, hot and spicy, toasted, sugar-coated, banana crispy, and mixed peanuts.
The next time you decide to spend your vacation in the bustling and beautiful Iligan City, do not forget to drop by Cheding’s Peanut store in Sabayle St. and take with you one of Region 10’s most beloved delicacies.
BUKO PIE SA LINAMON
The humble Municipality of Linamon in Lanao del Norte has been getting the attention of foodies and tourists all over because of their very own version of the Filipino buko pie. With its crispy, buttery, and flaky crust that is complemented by their unforgettable creamy-sweet soft coconut filling, buko pies from Linamon have already become a staple pasalubong to take home to loved ones after enjoying the captivating sights and adventures of Lanao del Norte.
The Buko Pie is the One Town One Product (OTOP) project of the Municipality of Linamon and are primarily sold at the municipal hall but are also available in pasalubong centers all over the town. Another Linamon pastry shop, Neneng’s, is also well-known for producing the well-loved local product.
SUMAN SA CLARIN
The 17 flavors of suman in the Municipality of Clarin is a renowned culinary wonder as they have transformed the classic Filipino sticky-rice delicacy into a delectable experience that will make it every foodie’s obsession. Digging into a piece of Clarin’s suman will excite one’s palate with the traditional soft and milky taste of glutinous rice cooked in coconut milk that defines the Filipino suman. However, upon reaching the center an explosion of flavor surprises the taste buds and elevates the suman experience into another level with its ube, mango, langka, durian, peanut, pineapple, buko, tablea, moron, cheese, carrot, or latik fillings.
It would be amiss to visit Clarin without grabbing a bite of their suman which can be conveniently bought in their House of Suman and in almost all corners of the town. The suman is the One Town, One Product (OTOP) specialty of the Municipality of Clarin, and with the joint efforts of various agencies and the local community, has not only catapulted Clarin to food traveler’s hall of fame but has generated jobs and income for the locals. This Filipino snack wonder has indeed reached new and amazing heights and is now ingrained in the culture and progress of Clarin.