Mindanao food has always meant a seafood smorgasbord of crustaceans and fish mingling with rich, savory flavors. The last leg of Madrid Fusión Manila’s regional lunches showcased what Mindanao had to offer. Curated by Town & Country’s Alicia Colby Sy, congress delegates were treated to a bountiful feast highlighting Mindanao’s ingredients, which meant loads of seafood and a lot of beef. Highlights were a mud crab dish cooked with buko, gata, and ginger by Black Sheep’s Jordy Navarra, reminiscent of the taba ng talanga with gata sauce that Zamboanga is known for. A rare sighting of a ragu made with tuna imbao, bihod (roe), bagaybay (male egg sac), and ubol-ubol (tendon) were placed over strips of pasta by Carmina del Rosario. With local talents such as Bruce Ricketts, JC de Terry, and Tippi Tambunting in charge of the grub, you know you’re in good hands. Check out some of the spectacular dishes served below!
L – Tuna Kilawin: tuna loin, suwa, tabon tabon, sea urchin roe (uni), lato, sili labuyo, roasted red bell peppers, virgin coconut oil by Roland Laudico of Chef Laudico’s and Guevarra’s | R – Grilled Pineapple and Curacha Salad: curacha, coconut milk, lemongrass, pineapple, crab roe, heirloom tomatoes, Malagos goat cheese, cilantro, coconut spiced vinegar by Roland Laudico of Chef Laudico’s and Guevarra’s
L – Kinilaw of Kitayama Beef: Kitayama beef from Bukidnon, tuna roe, biasong or kabayawa by Jordy Navarra of Black Sheep Restaurant | R – Endulsao Chavacano: braised pork belly with pickled radish served over heirloom rice by Tippi Tambunting of Massetto and Donosti
L – Adlai and Cheese Bechamel Croquette: adlai, Malagos cheese by JC de Terry of Terry’s Selection | R – Maja Blanca topped with Lambanog Vanilla Syrup: coconut, milk, lambanog by JC de Terry of Terry’s Selection
L – Chocolate/Pralines: rosas praline, pineapple coconut, Mt. Apo Arabica beans by Jackie Laudico of Chef Laudico’s and Guevarra’s | R – Dirty Rice: adlai, pig’s blood, and offal by Bruce Ricketts of Mecha Uma
L – An Interpretation of Buntaa from Butuan: mudcrab meat and roe, buko, gata, ginger by Jordy Navarra of Black Sheep Restaurant | R – Kitayama Beef Brisket Kulma: a mindanao braised beef dish with hints of curry and local spices from the region by Mark Tan of Allium
L – Suman Pannacotta: adlai cake topped with coconut cream and panna cotta by Jackie Laudico of Chef Laudico’s and Guevarra’s | R – Chocolate Dessert: molten tablea chocolate cake with cacao nibs, golden cashew meringue and coconut sugar dulce de leche by Jackie Laudico of Chef Laudico’s and Guevarra’s
What’s your favorite dish from Mindanao? Have you ever tried bagaybay? Tell us with a comment below!