These delicacies range from banana with coconut milk to rice with crunchy chicken floss and slow-cooked caramelized meat.

The expansion of the Philippines' halal industry, driven in part by Muslim communities, focuses on food, highlighting their culinary traditions, particularly during Ramadan when hearty iftar feasts are enjoyed to break the fast.

Filipino Muslims are a significant part of the third-largest Muslim community in Southeast Asia.

During the holy month of Ramadan, Maguindanao culture in the Philippines traditionally breaks the fast with sweet stews like pangat (stewed banana in coconut milk) or sindol (purple sweet potato and jackfruit stew).

Aleem Guiapal, a project manager of the Halal Industry Development Program, explained that after drinking water and eating dates, these stews provide energy and are filling due to their sweet and hot nature and the use of potassium-rich fruits.

Following the sweet stew, rice with kagikit, an on-the-go meal, is commonly consumed.

The text describes two Maranao and Tausug delicacies from the Philippines.

The first is a rice dish called "ready-to-go food," which is topped with crunchy chicken floss and wrapped in banana leaves.

The chicken topping is cooked with oil and spices until it becomes crunchy.

Another delicacy mentioned is salt-cured fish eggs, known as "budi" among Maranaos and "pugha" among Tausugs.

This expensive delicacy is cooked with turmeric and coconut milk and is a special highlight of Ramadan evenings.

A Maranao woman named Mary Ann Sumpingan sells these dishes near the Manila Gold Mosque and describes budi as a VIP experience.

Another Maranao dish recommended by Sumpingan is chicken piaparan, which is cooked in coconut milk, turmeric, and a special paste made from ground leek, garlic, ginger, and chiles.

The wild leak, or sakurab, is a unique ingredient in Maranao Muslim cuisine, particularly in the dish beef rendang.

Found only in Marawi, sakurab is chopped and combined with coconut before being added to the beef.

Beef rendang is cooked slowly in coconut milk, galangal, and lemongrass until the moisture evaporates, resulting in tender and caramelized meat.

This dish is a staple during Ramadan and is often served with turmeric rice.

Beef rendang is also produced in various ways across Indonesia and Malaysia.

Iftar is a traditional Muslim meal breaking the fast during Ramadan.

For Gutoc, the highlight is not just the aromatic rice but the communal experience of sharing the meal, which includes breakfast, lunch, and dinner, with family, neighbors, colleagues, and other community members.

The sense of unity and togetherness at the table makes iftar special for Gutoc.