A turmeric-tinted adobo from Mindoro, enriched with ginger and coconut vinegar, producing a bright, aromatic variation of the classic dish. ¹⁾

A sour soup using batuan fruit instead of tamarind, giving the broth a sharper, greener acidity. ²⁾

Fresh green sea grapes tossed with vinegar, tomatoes, and onions. Harvested directly from coastal shallows. ³⁾

Wood-boring mollusks eaten raw with vinegar and chili in Palawan. Often described as a “shipworm delicacy,” it reflects deep familiarity with coastal ecosystems. ⁴⁾

Fresh fish cured in vinegar and citrus, sometimes enriched with coconut milk in island communities. ⁵⁾

Mashed eggplant with tomatoes and onions, occasionally mixed with flaked fish — a rustic vegetable dish common in Mindoro. ⁶⁾

Octopus simmered in vinegar and soy sauce, producing a tender yet slightly firm texture. ⁷⁾

Crab cooked in coconut milk with chili and ginger, reflecting the region’s mangrove-rich coastlines. ⁸⁾

A taro-based sweet steamed in coconut shells, showcasing root crop traditions. ⁹⁾

Sticky rice wrapped in leaves and boiled, often paired with fresh coconut. ¹⁰⁾

Fish cooked in ginger broth with green papaya and leafy vegetables. ¹¹⁾

Mashed cassava blended with coconut milk and sugar, shaped into dense cakes. ¹²⁾

Fish simmered in coconut toddy vinegar, lending a distinct local acidity. ¹³⁾

In upland Palawan, wild honey is used to sweeten rice cakes and drinks, reflecting forest-based food traditions. ¹⁴⁾

Fish cured through smoking to preserve it for transport between islands, often eaten fried or flaked into soups. ¹⁵⁾