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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.
Total road length of the region runs to 7,515.596 km. Road density was at 0.3988 as of 1995. There were 1,325.558 km classified as national roads in the region and 1,289.774 km of city and provincial roads. The total municipal road length for the region was 696.46 km. The region had bridges with the combined length of 23,775.49 meters linear.
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.
Site of the first raising of the Philippine flag in Mindanao, Surigao City Hall, Surigao City, Surigao del Norte. This list of historical markers installed by the National Historical Commission of the Philippines (NHCP) in Caraga is an annotated list of people, places, or events in the region that have been commemorated by cast-iron plaques issued by the said commission.
Dinagat Islands (Cebuano: Mga Pulo sa Dinagat; Surigaonon: Mga Puyo nan Dinagat; Kabalian: Mga Puyo san Dinagat; Waray: Mga Purô han Dinagat; Filipino: Mga Islang Dinagat [3]), officially the Province of Dinagat Islands, is an island province in the Caraga region of the Philippines, located on the south side of Leyte Gulf.
Poverty incidence of Surigao del Norte 10 20 30 40 50 60 2000 25.42 2006 52.70 2009 57.93 2012 41.84 2015 37.17 2018 34.37 2021 21.20 Source: Philippine Statistics Authority Education Alegria National High School Surigao Del Norte National High School Placer National High School Culture Surigao is home to the Mamanwa ethnic tribe. Their dances are showcased in a local festival called "Bonok ...
Balbacua has numerous variations when it comes to the spices and secondary ingredients used. A common aspect of the dish, however, is the use of collagen-rich parts of beef, including oxtail, skin, knuckles, and other cartilaginous beef cuts in addition to regular beef cuts.
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