Top 10 Food Delicacies in Zamboanga Peninsula (Region IX)
The Philippines' Zamboanga Region, officially called Region IX, is a thriving and diversified area in Mindanao. The Zamboanga Region's cuisine is special and different, distinguishing it from other sites in the Philippines. Due to the region's extensive history of trade and migration, its many cultural influences have resulted in a tasty and vivid mix of flavors. The unique flavors and preparation methods used in Zamboanga's culinary traditions have been influenced by the Tausug, Chavacano, Yakan, and other indigenous communities. The cuisine in the Zamboanga Region offer an amazing blend of flavors that are robust, aromatic, and really distinctive. A heavy emphasis is placed on spices like turmeric, annatto, and lemongrass, as well as ingredients like coconut milk and a variety of fresh fish. The Zamboanga Region's cuisine stands out in the diverse tapestry of Philippine cuisine thanks to this tasteful blending of indigenous and foreign culinary influences. In this post, we'll examine the top ten regional specialties and offer comprehensive cooking instructions and recipes so you can make them at home.
Curacha
Curacha, also known as the "spanner crab" or "red frog crab," is a regional delicacy from Zamboanga that is celebrated for its sweet and succulent taste. This crab dish is typically served with a rich and flavorful sauce made from coconut milk, crab fat, and spices.
Recipe
Ingredients:
1 large curacha crab, cleaned and cut into pieces
2 cups coconut milk
1/2 cup crab fat (aligue)
1 onion, chopped
4 cloves garlic, minced
2 tablespoons ginger, minced
1/4 cup tomato sauce
2 tablespoons fish sauce
2 cups water
2 tablespoons cooking oil
Salt and pepper, to taste
Instructions:
In a large pan, heat the cooking oil over medium heat.
Sauté the onion, garlic, and ginger until fragrant and translucent.
Add the crab pieces and cook for about 5 minutes, stirring occasionally.
Pour in the tomato sauce, crab fat, fish sauce, and water. Bring to a boil.
Lower the heat and add the coconut milk. Stir gently to combine.
Cover the pan and simmer for about 20 minutes, or until the crab is cooked through and the sauce has thickened.
Season with salt and pepper to taste.
Transfer the curacha to a serving platter and pour the sauce over it. Serve with steamed rice.
Satti
Satti is a popular breakfast dish in Zamboanga, featuring skewered chicken or beef served with a spicy and tangy sauce. This dish is usually enjoyed with rice or rice cakes, known as "puso."
Recipe
Ingredients: For the meat skewers:
1 lb chicken or beef, cut into small pieces
1/2 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Bamboo skewers, soaked in water
For the satti sauce:
1 cup water
1/4 cup tomato sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon annatto powder
1/2 teaspoon ground black pepper
1-2 bird's eye chilies, chopped (optional)
Instructions:
In a bowl, combine the soy sauce, brown sugar, garlic, and black pepper to create the marinade.
Add the chicken or beef pieces to the marinade and mix well. Cover and let marinate for at least 1 hour.
Thread the marinated meat onto the soaked bamboo skewers.
Grill the meat skewers over medium heat until cooked through, turning occasionally to ensure even cooking.
In a saucepan, combine all the satti sauce ingredients and bring to a boil.
Reduce heat and simmer the sauce for about 5 minutes, stirring occasionally, until thickened.
Serve the grilled meat skewers with the satti sauce and steamed rice or puso.
Knicker Bocker
Knicker Bocker is a colorful and refreshing fruit salad dessert from Zamboanga City. Made with a medley of fruits, jelly, and milk, it is a delightful treat that is perfect for hot summer days.
Recipe
Ingredients:
1 cup watermelon, cubed
1 cup ripe mango, cubed
1 cup pineapple, cubed
1 cup apple, cubed
1 cup green and red nata de coco (coconut gel)
1 cup strawberry-flavored jelly, cubed
1 cup all-purpose cream
1/2 cup sweetened condensed milk
Crushed ice (optional)
Instructions:
In a large mixing bowl, combine the watermelon, mango, pineapple, apple, nata de coco, and strawberry jelly.
In a separate bowl, mix together the all-purpose cream and sweetened condensed milk.
Pour the cream mixture over the fruit mixture and gently mix until all the ingredients are well combined.
Chill the Knicker Bocker in the refrigerator for at least 1 hour before serving.
Serve in individual cups or bowls, topped with crushed ice if desired.
Estofado de Zamboanga
Estofado de Zamboanga is a savory and hearty pork stew that features a blend of sweet, sour, and salty flavors. Made with pork, soy sauce, vinegar, sugar, and various spices, it is a delicious and comforting dish perfect for special occasions or family gatherings.
Recipe
Ingredients:
2 lbs pork, cut into bite-sized pieces
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup brown sugar
1 onion, chopped
4 cloves garlic, minced
1/2 cup tomato sauce
1/2 cup water
2 bay leaves
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
Salt, to taste
Instructions:
In a large pan, heat the cooking oil over medium heat.
Sauté the onion and garlic until fragrant and translucent.
Add the pork pieces and cook until lightly browned.
Pour in the soy sauce, vinegar, and sugar. Stir well to combine.
Add the tomato sauce, water, bay leaves, and ground black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the pork is tender and the sauce has thickened.
Adjust the seasoning with salt as needed.
Transfer the Estofado de Zamboanga to a serving dish and serve with steamed rice.
Bagon de Gata
Bagon de Gata is a traditional snack from Zamboanga made with young coconut meat, sugar, and pandan leaves. This sweet treat is usually enjoyed during afternoon breaks or as a light dessert after meals.
Recipe
Ingredients:
2 cups young coconut meat, grated or thinly sliced
1 cup sugar
1 cup water
4-5 pandan leaves, tied into knots
Banana leaves for wrapping
Instructions:
In a saucepan, combine the sugar, water, and pandan leaves. Bring to a boil.
Reduce heat and let the syrup simmer for about 10 minutes, or until slightly thickened.
Remove the pandan leaves and add the young coconut meat to the syrup. Cook for an additional 5 minutes.
Remove the saucepan from the heat and let the mixture cool.
Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.
Place a scoop of the cooled coconut mixture onto the center of a prepared banana leaf.
Fold the banana leaf over the mixture and seal the edges, forming a rectangular packet.
Repeat with the remaining coconut mixture and banana leaves.
Steam the wrapped Bagon de Gata packets for 15-20 minutes, or until fully cooked.
Remove the packets from the steamer and allow them to cool slightly before serving.
Pianggang
Pianggang is a Tausug delicacy from the Sulu Archipelago in the Zamboanga Region. It is a grilled chicken dish marinated in a special spice paste made with burnt coconut, turmeric, and various herbs and spices.
Recipe
Ingredients: For the spice paste:
1 cup grated coconut, toasted until dark brown but not burnt
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons ginger, chopped
2 tablespoons turmeric powder
2 tablespoons lemongrass, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
Salt, to taste
For the chicken:
1 whole chicken, cut into serving pieces
1/2 cup vinegar
Salt, to taste
Bamboo skewers, soaked in water
Instructions:
In a food processor or blender, combine all the spice paste ingredients and blend until a smooth paste is formed. Set aside.
Marinate the chicken pieces in vinegar and salt for at least 30 minutes.
Drain the chicken and coat each piece evenly with the spice paste. Let marinate for at least 2 hours.
Thread the marinated chicken pieces onto the soaked bamboo skewers.
Grill the chicken over medium heat, turning occasionally, until cooked through and slightly charred.
Serve the Pianggang with steamed rice and a dipping sauce of choice.
Tamal
Tamal is a Filipino adaptation of the Mexican tamale, popular in the Zamboanga Region. Made with glutinous rice, coconut milk, and various fillings such as chicken or shrimp, it is wrapped in banana leaves and steamed to perfection.
Recipe
Ingredients:
2 cups glutinous rice
1 1/2 cups coconut milk
1/2 lb chicken or shrimp, cooked and shredded
1/2 cup annatto oil
1 onion, chopped
4 cloves garlic, minced
Salt and pepper, to taste
Banana leaves for wrapping
Cooking oil for greasing
Instructions:
In a large pan, heat the annatto oil over medium heat.
Sauté garlic and onion until fragrant and translucent.
Add the glutinous rice and cook for 2-3 minutes, stirring constantly.
Pour in the coconut milk and season with salt and pepper. Cook, stirring occasionally, until the rice is cooked and the mixture has thickened.
Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.
Grease one side of each banana leaf with cooking oil.
Place a scoop of the cooked glutinous rice onto the greased side of the banana leaf. Add a small portion of the cooked chicken or shrimp on top of the rice.
Fold the leaf over the rice mixture and seal the edges, forming a rectangular packet.
Repeat with the remaining rice mixture, chicken or shrimp, and banana leaves.
Steam the wrapped Tamal packets for 30-40 minutes, or until fully cooked.
Remove the packets from the steamer and allow them to cool slightly before serving.
Pastil
Pastil is a traditional rice dish from the Zamboanga Region, made with steamed rice, shredded chicken, and wrapped in banana leaves. It is a popular on-the-go snack or meal that is both affordable and delicious.
Recipe
Ingredients:
4 cups cooked rice
1 lb chicken, boiled and shredded
1 onion, chopped
4 cloves garlic, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
Salt and pepper, to taste
2 tablespoons cooking oil
Banana leaves for wrapping
Instructions:
In a large pan, heat the cooking oil over medium heat.
Sauté the onion and garlic until fragrant and translucent.
Add the shredded chicken and cook for about 5 minutes, stirring occasionally.
Pour in the soy sauce, oyster sauce, and sugar. Cook for an additional 5 minutes, until the flavors are well blended. Season with salt and pepper to taste.
Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.
Place a scoop of cooked rice onto the center of a prepared banana leaf. Top with a portion of the cooked chicken mixture.
Fold the banana leaf over the rice and chicken, forming a rectangular packet.
Repeat with the remaining rice, chicken mixture, and banana leaves.
Steam the Pastil packets for 10-15 minutes, or until heated through.
Serve the Pastil warm, unwrapping the banana leaves before eating.
Hiyangkan
Hiyangkan is a traditional Tausug dessert made with glutinous rice flour, coconut milk, and sugar. The sweet rice balls are cooked in a rich coconut milk sauce, resulting in a deliciously sweet and creamy treat.
Recipe
Ingredients: For the rice balls:
1 cup glutinous rice flour
1/4 cup water
A pinch of salt
For the sauce:
2 cups coconut milk
1/2 cup brown sugar
1/2 teaspoon salt
Instructions:
In a bowl, combine the glutinous rice flour, water, and a pinch of salt. Mix until a smooth dough forms.
Shape the dough into small balls, about the size of a marble.
In a saucepan, combine the coconut milk, brown sugar, and salt. Bring to a boil, stirring occasionally.
Reduce heat and carefully drop the rice balls into the simmering sauce.
Cook the Hiyangkan for 10-15 minutes, or until the rice balls are cooked through and the sauce has thickened.
Serve the Hiyangkan warm, spooning the sauce over the rice balls.
Alamang Guisado
Alamang Guisado is a flavorful dish made with tiny shrimp, known as alamang, sautéed with garlic, onions, tomatoes, and spices. This dish is typically served as a side dish or appetizer, enjoyed with steamed rice.
Recipe
Ingredients:
2 cups alamang (tiny shrimp), cleaned and rinsed
1 onion, chopped
3 cloves garlic, minced
2 tomatoes, chopped
1/4 cup vinegar1 tablespoon sugar
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
Salt, to taste
Chopped green onions, for garnish (optional)
Instructions:
In a large pan, heat the cooking oil over medium heat.
Sauté the onion, garlic, and tomatoes until fragrant and softened.
Add the alamang to the pan and cook for about 5 minutes, stirring occasionally.
Pour in the vinegar and let it cook for a few minutes without stirring.
Add the sugar and ground black pepper to the pan. Stir well to combine.
Cook the Alamang Guisado for an additional 5-10 minutes, or until the sauce has thickened and the flavors are well blended.
Adjust the seasoning with salt as needed.
Transfer the Alamang Guisado to a serving dish and garnish with chopped green onions, if desired.
Serve with steamed rice.
The Zamboanga Region is a culinary treasure trove, offering a wide variety of unique and flavorful dishes that showcase its rich cultural heritage. With these top 10 food delicacies and their detailed recipes, you can bring a taste of the Zamboanga Region into your home and enjoy the diverse flavors of this beautiful part of the Philippines that is often referred to as “La Hermosa Zamboanga.”