Zamboanga's Delicacy

Zamboanga's Foods

Zamboangeñeos food are really delicious,try some of our best seller and most serve dish in every occasions.

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SATI DE ZAMBOANGA

Sati de Zamboanga (Satay)
Ingredients:
1.5 kg. Chicken – cut to bite-sized pieces for skewer (or your choice of meat) Marinade mix:½ cup coconut, or olive, oil½ cup finely minced red cayenne peppers (or whatever you can bear)4 tbsp. calamansi juice4 garlic, minced¼ cup ginger2 freshly minced oregano leaves1 cup coconut vinegar (or balsamic vinegar)bamboo skewer sticks1 stalk lemon grass, with tip lightly crushedcoconut charcoalsteamed ricewooden spoon for scooping ricebanana leaf to press rice into ball, or squares Cooking Instructions:Mix marinade ingredients in bowl, and allow chicken meat to marinade for ½ -1 hour, making sure to turn meat over a few times.Skewer 5 pieces of marinated chicken into each bamboo skewer, like a kabob.Grill chicken using coconut charcoal (if available), constantly brushing marinade mix over chicken using the lemon grass stalk.Turn over and continue grilling until cooked to desired consistency (preferably well done).Serve with: Plate of pressed rice balls, or squares, using banana leaf, if possible, and vinegar/cayenne pepper sauce. SM beer to quench your thirst.

TIULAH ITUM

Translated as " Black Soup " from Bahasa Tausug, This is a native Tausug dish which is also prepared by other Muslim tribes in Mindanao like Yakan, and Sinama..
This dish is a proof for the Filipino saying - "Sabaw pa lang, Uulam na.. "Tiyulah Itum is a dish which is composed of meat chunks and bones ( Beef, goat meat or chicken meat ) with Burned coconut for its aroma and hot crushed chilis which contributes to its spiciness.
It is Black - greenish to dark gray in color due to the burned coconut meat which is unique to the Tausug cuisine. Tiyulah Itum is usually served on ocassions like weddings, Eidil Fitri / Adha, and Duwaa Salamat. I remmember when I had my vacation, my Mom and brother would always serve the family with this dish on our Sahur and Iftar /Bukah. And not a single soup or meat is wasted as it is the Family's favorite dish.

CURACHA

Steam or boil in plain water, until cooked to desired level. Curacha is best experienced in its natural exotic flavor, cooked minimally so as to preserve its original taste.If you care to add a touch of local flavor to it, mix in some lemongrass and about 3-5 cups of coconut milk to sauce, and boil until done. Sauce topping could be enhanced with ginger, grated coconut meat, sea salt, pepper, red chilis, and choice vegetables.

AGAR-AGAR

Ingredients:
-Fresh agar-agar, cut half an inch long.
-Green mangoes, sliced thinly
-Calamansi juice
-Onions, finely chopped
-Siling labuyu, finely choped
-salt and pepper to taste

Procedure:
Blanch uncut agar-agar in boiling water for 4 to 5 seconds, drain and rinse in top water, then cut to size and set in a large deep bowl. Combine all other ingredients then mix thoroughly, make sure it is, well coated with the calamansi juice.