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Sayongsong is a traditional Filipino steamed sweet rice cake distinctively served in cone-shaped banana leaves. [1] It exists in Surigao del Norte and other areas of the Caraga Region of northeastern Mindanao, as well as the southeastern Visayas (Bohol, Samar, Leyte) where it is known as sarungsong or alisuso and the Bicol Region where it is known as balisungsong.
This list contains an overview of the government recognized Cultural Properties of the Philippines in Caraga. The list is based on the official lists provided by the National Commission on Culture and the Arts, National Historical Commission of the Philippines and the National Museum of the Philippines.
The name balbacua is derived from the Latin American dish barbacoa (which is also the source of the English word "barbecue"), though they are very different dishes. While balbacua is a beef stew, barbacoa is instead meat roasted in a pit. The dish was probably named by the Spanish due to the similarity in the length of time in cooking and the ...
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
Instead of a cuisine culture clash, famous cuisine found in unexpected places also means that travelers should expect the unexpected when searching for an alternative to a country's native cuisine.
It originates from Kalagan (or Caragan) people of the Caraga and Davao Regions of Mindanao. It is similar to the Maranao kuning , and Indonesian nasi kuning . [ 1 ] [ 2 ] [ 3 ]
It originates from the Caraga region of Mindanao. It is collected and fermented in the same way as tubâ. However, extracts from the bark of a tree known as lamud may sometimes be added to aid in fermentation and to prevent the souring of the sap. It is also known as hidikup or hidiup in Agusan del Norte and san in Agusan del Sur. [1] [8]
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.