The Maranao are one of the 11 ethnic groups that make up the Muslims in the Philippines. Also described as the “People of the Lake,” they are indigenous people situated near Lake Lanao in the province of Lanao del Sur in Mindanao. The National Commission for Culture and the Arts estimates around 863,000 individuals constitute the group. They are popular for their sophisticated type of weaving with intricate and ornate designs and vibrant colors. The same goes for their artworks, woodcrafts, and metalcrafts.
The Maranao are also well-known for their cuisine, which highlights a unique blend of spices and flavors unknown to other parts of the country. This halal cuisine traces its roots from the bounty available in and around the lake, as well as the numerous trade and migration activities by the locals. Many of these dishes play an important cultural role in the lives of the Maranao.
Maranao food is spicy, but not to the point that other flavors become concealed. Aside from chilies, coconut, and turmeric also figure prominently in the dishes. But central to the cuisine is the palapa, a condiment made of sakurab (scallion bulbs), ginger, and chilies. It serves as the foundation of many Maranao dishes, just like in the three recipes below that you can try cooking in your kitchen.
Palapa
Makes about 1½ cups
Cooking Time 30 minutes
Ingredients:
500 grams sakurab
100 grams ginger
30 grams red bird’s eye chilies (siling labuyo)
3 tablespoons vegetable or coconut oil
1 teaspoon salt
1 Slice off the green parts of sakurab. Clean stalks thoroughly in running water. Remove the thin outer layer. Slice stalks thinly.
2 Peel ginger and slice into thin strips. Slice chilies into thin rounds.
3 Heat oil in a pan over medium-low heat.
4 Add sakurab, ginger, and chilies. Sauté until wilted, slightly caramelized, and very fragrant, about 20 to 30 minutes. Add to other Maranao dishes or refrigerate until ready to use.
Chicken Piaparan
Serves 3 to 4
Cooking Time 45 minutes
Ingredients:
For the coconut milk mixture
2 tablespoons vegetable oil
1 red onion, chopped
3 cloves garlic, chopped
1 red bell pepper, chopped
¼ cup palapa
500 grams chicken pieces, cleaned
2 teaspoons salt
1 teaspoon ground turmeric
1 cup coconut milk
1 cup coconut cream
For the shredded coconut mixture
1 cup shredded coconut
½ teaspoon ground turmeric
1 tablespoon vegetable oil
1 red onion, chopped
3 cloves garlic, chopped
1 red bell pepper, sliced into squares
1 tablespoon palapa
1 stalk leek, sliced
½ teaspoon salt
1 Make the coconut milk mixture: Heat oil in a pot over medium-low heat. Sauté onion and garlic until fragrant. Add bell peppers and palapa and cook for 1 minute.
2 Add chicken pieces and season with salt and turmeric. Cook chicken just until the skin is lightly browned, about 30 seconds.
3 Add coconut milk and simmer for 15 minutes or until the chicken is completely cooked. Add coconut cream and simmer for another 5 minutes. Remove from heat. Separate chicken from the soup.
4 Make the shredded coconut mixture: Combine shredded coconut and turmeric in a bowl. Toss until the coconut is completely colored yellow. Set aside.
5 Heat oil in a pot over medium-low heat. Sauté onion and garlic until fragrant. Add bell peppers and palapa and cook for 1 minute.
6 Add shredded coconut, leeks, and salt; mix for 30 seconds. Add chicken and toss until well coated in coconut mixture. Serve immediately with coconut soup on the side.
Beef Rendang
Serves 3 to 4
Cooking Time 2 hours
Ingredients:
For the beef marinade
500 grams beef chuck or cubes, sliced into 1-inch pieces
¼ cup palapa
1 tablespoon chopped lemongrass (white part only)
For the rendang
1 cup shredded coconut
2 tablespoons vegetable oil
1 red onion, chopped
3 cloves garlic, chopped
1 red bell pepper, sliced
¼ cup palapa
2 red bird’s eye chilies
1 stalk lemongrass, bruised and knotted
2 bay leaves
1½ cups coconut milk
1 cup coconut cream
1 teaspoon salt
1 stalk leek, sliced
1 Make the beef marinade: Combine beef, palapa, and lemongrass in a bowl. Toss well and marinate for at least 1 hour.
2 Make the rendang: Toast shredded coconut in a dry pan over low heat until browned and fragrant, about 20 minutes. Use a mortar and pestle to grind the toasted coconut into granules. Alternatively, you can also use a food processor for this. This is called tiyolo in Maranao cuisine.
3 Heat oil in a pot over medium-low heat. Sauté onion and garlic until fragrant. Add bell peppers and palapa and cook for 1 minute.
4 Add beef and sear until the sides are lightly browned, about 3 minutes per side.
5 Add chilies, lemongrass, and bay leaves. Pour in coconut milk and simmer until beef is tender, about 1 hour.
6 Add coconut cream and simmer for 5 minutes. Add tiyolo and salt; mix well. Simmer until mixture is dark and almost dried and coconut oil is rendered, about 15 to 30 minutes. Toss in leeks and serve immediately.
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