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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.
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.
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 ...
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.
The land area of the province is 4,932.70 square kilometres (1,904.53 sq mi) [11] representing 27.75 percent of the total land area of Caraga Administrative Region and about 5.14 percent and 1.74 percent of the total land area of Mindanao and Philippines, respectively. The province is elongated in shape, extending from the northeastern portion ...
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.
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]