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Caraga

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  • Nilusak

Nilusak or nilupak is madeup of cassava, mashed, and then mixed with other ingredients like butter or margarine, sugar, and coconut shavings. It is then rolled in a circular shape and then added with coconut shavings on top. It is often referred to as cassava balls because of its round shape.

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ORIGIN: Butuan

RECIPE:

  • 1 lb. grated cassava

  • 1 cup shredded coconut

  • 1 can 14 oz. condensed milk

  • 3 tablespoons salted butter softened

  • 1/4 teaspoon salt

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Local Diners in Butuan

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  • Sayongsong

Sayongsong is a famous Surigao kakanin! It is packed in a cone like banana leaves and it is a favorite pasalubong dessert or snack. (Binalusungsong sa dahon) Sayongsong is a delicious Surigainon delicacy and pride.

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ORIGIN: Surigao

RECIPE:

  • 1 cup ordinary rice

  • 1 cup purple malagkit rice/regular malagkit rice

  • 1/2 cup roasted peanuts

  • 1/2 cup brown sugar or more according to taste

  • 2 cups coconut milk

  • juice from 1 kalamansi, optional

  • banana leaves

  • violet ube flavoring

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Gavin's - Bulalo, Hipon, Kinilaw, atbp

  2. Balay Dako

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  • Kinilaw/Kilawin

Kinilaw is a common dish for many provinces. What sets apart Surigao’s kinilaw among others is its exotic flavor. Travellers all over the world and within the country visit Surigao for its delicious kinilaw. This local delicacy is made of raw fish and it does not involve any form of cooking. To prepare this native cuisine, the people of Surigao debone and wash the raw fishes and combine it with a number of condiments. The perfect mix of ginger, vinegar, onions, chilli peppers, and salt makes this delicacy a haven for your taste buds. Some even use “hinatuan,” a type of wild onion to add more spice to this mouth-watering cuisine.

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ORIGIN: Surigao

RECIPE:

  • 500 grams fresh yellowfin tuna fillet, cut into cubes (it’s best to use labahita or Japan Surgeonfish, but yellowfin tuna should do; you can also use deboned bangus or milkfish, or tanigue also called as Spanish mackerel)

  • 3/4 cup vinegar (for washing)

  • 1/3 cup vinegar or spiced vinegar if you have one

  • 1 red onion chopped

  • 2 tablespoons of ginger, sliced into fine strips or small cubes

  • 4 tablespoons of Filipino calamansi (you can also use lime or lemon as a substitute)

  • Salt and freshly ground black pepper to taste

  • 3 pieces Thai chili or bird’s eye chili, chopped (optional)

  • 1 tablespoon of sugar (optional)

  • 1 tomato, diced (optional)

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Abe

  2. Bulalohan San Marcelino

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