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Region 4, also known as Southern Luzon, is a large region in the southern part of the Philippines, made up of two main subregions: Region IV-A (CALABARZON) and Region IV-B (MIMAROPA).
Here are the famous and delicious food in this region:
SARSA SA BONBON
Sarsa sa Bonbon is a Romblon specialty, showcasing the island’s abundance of fresh seafood and coconuts. The dish reflects the region’s traditional way of enhancing natural flavors with simple, fresh ingredients, rooted in Filipino coastal cuisine.
Ingredients
- 1/2 kg fresh shrimp (cleaned and deveined)
- 2 cups coconut milk (*kakang gata*)
- 1 cup coconut cream (*gata*)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons ginger, julienned
- 2 medium green chili peppers (*siling haba*)
- 1 tablespoon fish sauce (*patis*)
- Salt and pepper to taste
Process
1. In a pot, heat a small amount of coconut milk over medium heat and let it thicken while stirring occasionally.
2. Add garlic, onion, and ginger. Sauté until aromatic.
3. Add the shrimp and sauté until they turn pink.
4. Pour in the remaining coconut milk and coconut cream. Bring to a gentle simmer.
5. Add fish sauce, salt, and pepper to taste.
6. Add green chili peppers for flavor and spice. Let it simmer until the shrimp is fully cooked, and the sauce thickens.
7. Serve hot with steamed rice.
GINATAANG ALIMASAG
Ginataang Alimasag is a classic Filipino dish that celebrates the country's abundant seafood and love for coconut-based cooking. Found in coastal regions like Oriental Mindoro, this dish is both hearty and flavorful, combining fresh crabs with creamy coconut milk and native vegetables.
Ingredients
- 1 kg fresh crabs (cleaned and trimmed)
- 2 cups coconut milk (*kakang gata*)
- 1 cup coconut cream (*gata*)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons ginger, julienned
- 1 cup squash (cut into cubes)
- 1 cup string beans (*sitaw*), cut into 2-inch pieces
- 3 medium green chili peppers (*siling haba*)
- Fish sauce or salt to taste
Process
1. Heat a large pan and sauté garlic, onion, and ginger until fragrant.
2. Add the crabs and sauté for 3–5 minutes, ensuring they’re coated in the sautéed ingredients.
3. Pour in the coconut milk and bring to a simmer. Let it cook for about 10 minutes.
4. Add the squash and cook until it softens.
5. Stir in the string beans and green chili peppers. Cook for another 5 minutes.
6. Add coconut cream, season with fish sauce or salt, and let it simmer until the sauce thickens and the vegetables are tender.
7. Serve hot with rice.
TINAGBAK
Tinagbak is a traditional snack from Romblon, rooted in Filipino culinary practices of using cassava as a staple ingredient. The dish reflects the agricultural heritage of the region, where cassava and coconuts are widely grown. It’s a favorite for merienda or as a sweet treat during gatherings.
Ingredients
- 2 cups grated cassava (*kamoteng kahoy*)
- 1 cup grated coconut
- 1 cup sugar (adjust to taste)
- Banana leaves (for wrapping)
Process
1. Mix the grated cassava, grated coconut, and sugar in a large bowl. Adjust the sweetness according to your preference.
2. Wash the banana leaves and pass them over a low flame to soften them and make them pliable.
3. Scoop a portion of the mixture and place it on a banana leaf. Wrap it tightly, folding the ends to secure the filling.
4. Arrange the wrapped *tinagbak* in a steamer and steam for 30–45 minutes or until fully cooked.
5. Let it cool slightly before serving.
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