Delicacies

  Banana chips

Banana chips are deep-fried and/or dried slices of bananas (fruits of herbaceous plants of the genus Musa of the soft, sweet “dessert banana” variety). They can be covered with sugar or honey and have a sweet taste.. 3 sisters banana chips_website_2013

Vacuum-fried dilis

    Vacuum-fried dilis produced by Balanacan Multi-sectoral Credit Cooperative (BMCC) from Mogpog, Marinduque. The product packaging, as well as the label design was provided by DOST-MIMAROPA.

dost-mimaropa introducing vacuum-fried dilis article_final-1

Arrowroot cookies

     Arrowroot cookies are the most popular pasalubong from Marinduque, and are made from the root crop that grows all over the island. In other parts of the Philippines, these cookies are known as ‘uraro.’ However, Marinduqueños use the name ‘arrowroot,’ which they pronounce briskly, the syllables mashing together: “Arurut!”

For a time, arrowroot flour was hard to come by. The traditional method of processing the root into flour, which involved crushing the root using a large rolling pin, was time-consuming and made the flour very expensive. With the help of the Department of Science and Technology, though, local Mita Rejano Reyes opened up the first modern arrowroot processing plant in Marinduque.

Rejanos Bakery_Blogspot_2013

 

Bibingka

Coconuts and their by-products are a main source of income in Marinduque. This carries over to the food. Bibingkang lalaki is made with tuba (coconut wine) instead of yeast, which keeps the inside of the bibingka moist and pudding-like. Other kinds of bibingka found in Marinduque include bibingkang kanin, made with whole grains of rice, and the bibingkang pinahiran of Sta. Cruz municipality, on top of which vendors spread a thick, sweet syrup.

 

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Tuba

In Marinduque, as in many rural parts of the Philippines, tuba harvesters climb coconut trees, cut into the flower and leave a funnel and plastic bottle to collect the dripping sap. Each morning, they harvest the bottle full of a sweet, milky liquid known as tuba.You can drink tuba, the locals told us, at any time of the day.Tuba starts fermenting when you harvest it; as such, the alcohol content starts out very low and gets higher as the day goes on.

coconut-wine-tuba

 

 

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