Tyula Itum
Tyula itum is somehow the 'Bulalo' equivalent of Tawi Tawi only it has a very spicy soup on it. It is beef with broth mixed with burned grated coconut meat giving it a blackish color. It may not look appetizing for some , but it taste way better than your regular meal in town. Suggestion,you have to consume it while it is still warm as unsaturated fats or grease starts to form when temperature drops.
Source:lovemindanao.com
Tyula itum is somehow the 'Bulalo' equivalent of Tawi Tawi only it has a very spicy soup on it. It is beef with broth mixed with burned grated coconut meat giving it a blackish color. It may not look appetizing for some , but it taste way better than your regular meal in town. Suggestion,you have to consume it while it is still warm as unsaturated fats or grease starts to form when temperature drops.
Source:lovemindanao.com
Utak Utak
Beware!This is the only dish that put my mouth on fire , almost literally. This must have been the spiciest dish I have ever tried. It was a patty of fish with tons of spices, mixed with beaten eggs, rolled in flour, then deep fried.I must have hated this dish as I forgot to take a good picture.
Source:lovemindanao.com
Beware!This is the only dish that put my mouth on fire , almost literally. This must have been the spiciest dish I have ever tried. It was a patty of fish with tons of spices, mixed with beaten eggs, rolled in flour, then deep fried.I must have hated this dish as I forgot to take a good picture.
Source:lovemindanao.com
Syanglag
A simple roasted grated cassava as alternative for rice as chief source of carbohydrates. Since the islands are not blessed with much land to till for rice cultivation, the mountains are planted with cassava and sweet potatoes and other root crops as main source of energy among the locals. A cup wasn't enough for me to keep me off from the table , so another half maybe. Yum! Yum!
Source:lovemindanao.com
A simple roasted grated cassava as alternative for rice as chief source of carbohydrates. Since the islands are not blessed with much land to till for rice cultivation, the mountains are planted with cassava and sweet potatoes and other root crops as main source of energy among the locals. A cup wasn't enough for me to keep me off from the table , so another half maybe. Yum! Yum!
Source:lovemindanao.com
Guso
This particular seaweed or agar agar as others call it, is very much common in the coastal waters of Visayas and Mindanao. The only difference is that, instead of serving it fresh garnished with onion, tomatoes and vinegar, the Tawi Tawinians blanch the seaweeds then added with little soy sauce and some spices like ginger, onions , giving it a yellowish color.
Source:lovemindanao.com
This particular seaweed or agar agar as others call it, is very much common in the coastal waters of Visayas and Mindanao. The only difference is that, instead of serving it fresh garnished with onion, tomatoes and vinegar, the Tawi Tawinians blanch the seaweeds then added with little soy sauce and some spices like ginger, onions , giving it a yellowish color.
Source:lovemindanao.com
Kinilaw
Kinilaw or kilawin or raw fish salad is an appetizer dish. Most of the time, it is usually served with beer as "pulutan." The fish is not cooked on fire but the acetic acid in vinegar and citric acid from lime or lemon slowly the fish meat when soaked for a few hours. The traditional kinilaw is fish meat marinated in vinegar with ginger, onion, black pepper and chili peppers.
Source:filipinofoodaficionado.blogspot.com
Kinilaw or kilawin or raw fish salad is an appetizer dish. Most of the time, it is usually served with beer as "pulutan." The fish is not cooked on fire but the acetic acid in vinegar and citric acid from lime or lemon slowly the fish meat when soaked for a few hours. The traditional kinilaw is fish meat marinated in vinegar with ginger, onion, black pepper and chili peppers.
Source:filipinofoodaficionado.blogspot.com