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Northern Mindanao

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  • Sinuglaw

Northern Mindanao is proud to present its unique spin on kinilaw. Sinuglaw is a mix of sinugba and kinilaw – two dishes common in Filipino palate.

 

Sinugba is grilled pork belly while kinilaw (ceviche-style) is raw fish, usually tuna, soaked in a cocktail of vinegar and citrus juices. The kinilaw in Mindanao is unique because of the suwa and tabon-tabon included in the mix. Tabon-tabon is a tropical fruit that grows in the wilderness of Mindanao, that looks like the more familiar chico.

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ORIGIN: Cagayan De Oro

RECIPE:

  • 1 lb Inihaw na pork belly, (chopped)

  • 1 lb fresh Tangegue meat, cubed

  • 2 cups cucumber, seeded and thinly sliced

  • 1¼ cup vinegar (cane, white, or coconut vinegar)

  • 1 medium sized red onion, sliced

  • 2 tablespoons ginger, julienned

  • 4 pieces finger chilies, sliced

  • 2 piece lemon

  • 1 teaspoon salt

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Can be found in almost all the restaurants in Cagayan De Oro City

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  • Puto Maya

Puto Maya is another favorite afternoon kakanin of Filipinos. The South’s version uses sticky rice from their neighboring province, Bukidnon. The snack includes white and purple rice and fresh coconut milk. Combined with ginger and sugar, it cooks in a constant simmer. Once it’s cooled, it is wrapped in banana leaves or served in plates.

 

It is perfect with hot chocolate. Sometimes, Kagay-anons would have a feast with Kinutil – chocolate drink with raw egg and tuba (coconut wine). Others prefer the puto maya with a side of ripe mango. The sweet fruit enhances the texture and experience of eating the kakanin.

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ORIGIN: Cagayan De Oro

RECIPE:

  • 1 1/2 cups glutinous white rice

  • water to soak rice enough to cover rice grains in a bowl

  • 3 cups coconut cream (canned)

  • 1/2 cup granulated sugar

  • 1/2 teaspoon finely minced fresh ginger

  • 1 teaspoon salt

  • 10 to 12 pieces (8 x 8 inches) fresh or frozen banana leaves washed thoroughly; to plate puto maya or wrap them; optional

  • 1 cup freshly-grated or frozen coconut meat slivers for sprinkling

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Bigby’s Cafe Restaurant

  2. Cogon Public Market

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  • Binaki

Binaki is a kakanin from Bukidnon. It comes from the word “baki” which means frog. The delicacy may have caught its name due to its appearance. When the binaki is ready to eat, it is wrapped in corn husk and folded in the shape of a frog.

 

The delicacy is made from ground corn and mixed with the usual ingredients for baking—milk, sugar, baking powder, eggs, and salt. The corn husks are soaked beforehand and steamed for an hour, so it’s ready-to-use once the mixture cools.

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ORIGIN: Cagayan De Oro

RECIPE:

  • 5 pcs yellow sweet corn with green husk 

  • 1 cup sugar 

  • ½ tsp fine salt 

  • 1 cup glutinous rice powder 

  • 1 pack 250ml Nestle All Purpose Cream 

  • 2 tbsp butter, melted for greasing

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Pasalubong stores within Cagayan De Oro

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