Famous foods in Sarangani

1. The province’s culinary scene is made more diverse and more interesting with the infusion of Moro delicacies such as the spicy beef sinina, the local counterpart to rendang, and the ubiquitous tinagtag snack-slash-dessert.

In between the mouth-watering tuna and Muslim delights are an assortment of processed food, condiments, regional specialties, ands knick knacks and which you can nibble as you hop from one destination to the next.

Sarangani Bay Microwaveable Rellenong Bangus

2. Sarangani Province is one of the booming provinces in Mindanao, a tourist destination with many hidden ecotourism and adventure sites. It is also home to Alsons Aquaculture, a leading exporter of fresh frozen fish and seafood products. Their most popular line of products is the Sarangani Bay. Their line of products range from fresh seafood, fresh frozen fish for export, and processed fish products. Their most famous products are process and frozen milkfish or bangus which are exported to different countries to cater to the cravings of Filipino migrants and expats.

Part of the Soccsksargen Experience Tour (SEx) was a trip to the Alsons Aquaculture Plant in Alabel, General Santos City. And I was very much excited to get to this part of the tour for several reasons. For one, there was a promise for a yummy seafood lunch and while I don’t like milkfish that much, I am a fan of the Sarangani Bay Milkfish in Oil.

Sweet n Sour Lapu-laput

3. I also gravitated towards the Sweet n Sour Lapu-lapu. The fish was fried whole, then doused in a light but savory sweet and sour sauce. The tender grouper meat tasted well with the light sweet and sour sauce. Mmm…

Needless to say, despite my allergies, I ate copious amounts of the large shrimps that they served with all the fish dishes. I was very, very happy with the lunch that we were having.

4. For general cooking needs, this Boneless Milkfish Unseasoned will be your best pick. With this, you can have better control as to the taste of your dish. My mom used this unseasoned bangus to cook for Sinigang because she already have a set of ingredients in mind. She didn't want the marinate to alter the flavor she was thinking.

PINAKAMALAN

5. Another of those Malapatan foods of Maguindanaon origin usually served on special occasions like kanduli here in the place called the last frontier of the Maguindanaon culture, Malapatan, is the dish called pinakamalan. It is beef meat cut in bite sizes (others prefer finely chopped), mixed with cubed potatoes and carrots, garnished with chopped onions and green chili / pepper, and topped with palapa (coconut meat fry-dried, another Maguindanaon dish). As with most of Maguindanaon malapatan foods I have tasted so far, its spicy hot, chunky to the bite,  and super delicious you’d forget about your diet, promise! 

I was told that Maguindanaon cooking, especially that of pinakamalan,  ingredients are mixed and cooked all  together all at the same time, including loads of chopped chili pepper. Chili pepper is a must in Maguindanaon cooking of dishes, resembling that of Indonesia or Malaysia, just a few hours travel by water from Sarangani.