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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.
Poverty incidence of Surigao del Sur 10 20 30 40 50 60 2006 46.51 2009 53.69 2012 36.01 2015 40.56 2018 25.44 2021 24.00 Source: Philippine Statistics Authority Coastal fishing in Cantilan Surigao del Sur is one of the suppliers of rice, bananas and other tropical fruits. Copper, chromite and silver are also found here. Marine and aquaculture are abundant in the province, being primary ...
Pigafetta also records the name of the Surigao region as "Calagan". [8]: 141–142 The explorer Ruy López de Villalobos headed an expedition to Surigao in 1543, an attempt at subjugation which failed because of the resistance of the natives. At that time the island of Mindanao was given the name Caesarea Caroli, in honor of Carlos V of Spain.
From 2001 to 2003, Caraga Region consistently maintained its performance vis-à-vis other regions in Mindanao. Caraga posted a 0.9% growth rate compared to the 9.5% growth rate of Region 12 and the 2.6% growth rate of the Autonomous Region for Muslim Mindanao (ARMM). Caraga's growth rate in 2001–2002 and the 2002–2003 period was the same (0 ...
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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]