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VILLENAS, JAENIELLE V. BSHM - 3A Suman Moron is a distinct variation of the traditional suman, originating from Leyte, Eastern Visayas. It is a rice cake made from glutinous rice flour, coconut milk, and sugar, with a twist of cocoa. The blend of flavors, from the sweetness of coconut milk to the richness of cocoa, creates a delicious treat. It is usually wrapped in banana leaves and steamed, enhancing the taste with an earthy, smokey aroma. This delicacy is not just a snack, but a symbol of Filipino hospitality, often shared during festivals and special events, showcasing the region's cultural pride.

VILLENAS, JAENIELLE V. BSHM - 3A Chicken Halang-Halang is a flavorful and comforting Filipino dish from Central Visayas. It combines the richness of coconut milk with the heat of chili peppers. The dish offers a perfect balance of spice and creaminess, with ingredients like lemongrass and ginger adding depth. It's a simple yet satisfying meal that highlights the local culinary traditions. Best served with rice, it becomes enjoyable. This dish is ideal for those who love spicy food, offering bold flavors and a comforting, creamy texture.

VILLENAS, JAENIELLE V. BSHM - 3A Chicken Binakol is a flavorful dish that showcases the uniqueness of Filipino cooking, particularly from Aklan. It combines tender chicken with the refreshing sweetness of coconut water and meat, creating a balanced and comforting taste. This dish is often compared to tinola, but the use of coconut distinguishes it with a lighter, more aromatic flavor. Adding papaya or other vegetables highlights the resourcefulness of the region, utilizing local ingredients for a nourishing meal. Chicken Binakol represents Filipino ingenuity, blending tradition and local produce into a delicious dish perfect for rainy days.

FALLER, Franze Ybette S. BSHM 3-A After watching how Suman Moron is made, I couldn't help but crave it instantly. The sight of the smooth chocolate filling being wrapped in soft, sticky rice made my mouth water. Seeing the process unfold stirred a longing for something sweet and comforting, like a warm dessert fresh from the steamer. The different versions shown only heightened my curiosity, making me appreciate how Filipino cuisine creatively transforms a simple treat into something extraordinary. Now, I can't stop thinking about savoring a piece with a warm cup of hot chocolate on the side.

oh my god so yummy so good. it is not what i expected to be as a suman to look like that, wrapping an ordinary suman with cocoa is somehow made it different from others, to be honest im not into suman that much but with this video it made me want to try it and experience the tradition and their creativity in the dish

GARCIA, Lance I. BSHM-3A Suman Moron is not just a sweet treat; it depicts the rich culture and traditions of Eastern Visayas. Simple ingredients such as sticky rice, coconut milk, and cocoa are used, requiring much skill and care to make them, from layering the mixtures to putting them in banana leaves. These are usually shared on special occasions or given as a gift to symbolize the warmth and generosity of the region's people. It is a staple in most celebrations, which embodies unity and thanks within the community. Well beyond its flavor, for those who make and share it, Suman Moron carries pride and identity in itself. Each bite unfolds a story of resourcefulness, artistry, and heritage. For the people of the Eastern Visayas, it could be a culinary symbol and an expression of their time-honored traditions tied to their strong culture.

ELLA, MARY GRACE C. BSHM-3A Chicken Binakol is a traditional Filipino dish that originates from Aklan Province in Western Visayas. Known for its unique and flavorful broth, it stands out from similar dishes like chicken tinola due to the use of coconut water and coconut meat, which add a subtle sweetness and richness. Traditionally, it is prepared using native chicken, which, while tougher than regular dressed chicken, provides a deeper and more distinct flavor. The authentic method of cooking chicken binakol involves simmering the ingredients inside bamboo, which helps seal in the flavors and creates a more aromatic dish. Even without bamboo, the dish remains exceptional, showcasing the creativity of Filipino cuisine in transforming simple, local ingredients into something truly special.

LUCERO, DAPHNEY SHAINE BSHM-3A Suman Moron is a traditional delicacy from Leyte made with sticky rice flour, coconut milk, and cocoa or tablea, creating layers of coconut and chocolate flavors. Wrapped in banana leaves and steamed, it has a soft, chewy texture and mild sweetness. Its marbled appearance, with light and dark brown layers, resembles the shape of a stick-o. Often served at celebrations, it pairs well with coffee or hot chocolate and showcases Leyte's rich culinary heritage. Suman Moron is more than just a treat, it holds cultural significance as a symbol of "hospitality" and "local pride", it is often shared with family and guests during regional festivals.

TRISHA MAE P CASTILLO BSHM-3A I discovered that Suman Moron is more than just a delicious snack; it’s a creative and cultural expression of Eastern Visayas. Its two-toned appearance and use of simple local ingredients like sticky rice, coconut milk, and cocoa make it special. I realized that it’s often shared during celebrations, reflecting the region’s hospitality and pride in their traditions. I'm a fan of sticky rice, and based on its appearance, it looks appetizing with the ube twist, resembling a Stick-O. I want to try this Suman Moron, and based on the students' evaluations, it’s truly delicious.😊

ELLA, MARY GRACE C. BSHM-3A The most surprising thing about chicken halang-halang is how simple ingredients create such a rich and flavorful dish. As someone who loves chicken and coconut milk (gata) in food, the creamy broth paired with the spicy ginger and aromatic lemongrass is a delightful combination. The inclusion of papaya and chili leaves adds not only a unique flavor but also a boost of nutrition, making it both comforting and wholesome. What makes this dish even more appealing is how straightforward the recipe is, allowing even beginner cooks to create something special. It’s a perfect example of how Filipino cuisine creatively uses local ingredients to craft dishes that feel like a warm hug in a bowl.

MAGO, GLAIRICIEL S. BSHM - 3A Suman Morón is a special type of suman that embodies the rich culture and traditions of the people of Eastern Visayas. Made with sticky rice, coconut milk, cocoa, and often crushed peanuts, it features a spiralized appearance created by twisting a chocolate-flavored layer around a vanilla layer. This delicacy is uniquely prepared and steamed in banana leaves, resulting in a creamy, sweet, and nutty treat. Beyond its delicious taste, moron holds cultural significance as it is often shared during celebrations or given as a gift. It reminds me of my childhood because it resembles a "Stick-O," but in a suman form.

CUBIO, SANDARA IRENE BSHM 3A Suman Moron is more than just a delicacy; it reflects the rich heart and heritage of Eastern Visayas. Its preparation, from mixing glutinous rice and cocoa to wrapping it in banana leaves, showcases both tradition and resourcefulness. This dish tells a story of resilience and pride, preserving history and celebrating identity. Watching the video made me realize how food like Suman Moron can connect generations and highlight the value of cultural roots. It’s not just about enjoying a treat but also about honoring and sustaining our traditions.

Satti, a beloved breakfast dish from the Zamboanga Peninsula, is a flavorful feast that showcases the region's rich culinary heritage. This dish features skewered grilled meats like beef, chicken, and liver, brushed with coconut milk for added juiciness and flavor. The highlight is the vibrant, sweet, and spicy peanut-based sauce, made with a blend of onions, tomatoes, ginger, turmeric, chilies, peanut butter, and coconut milk, creating a deep, rich taste. Served with rice balls soaking in the sauce, Satti offers a comforting start to the day.

Gutierrez Jenivy Enzyl R. BSHM-3A Suman Moron, a delightful Filipino dessert, masterfully blends the comforting familiarity of suman with the rich decadence of moron's chocolate. This unique fusion showcases the creativity within traditional cuisine, resulting in a sweet and chewy treat. The cocoa-infused goodness elevates the classic suman, creating a more complex and satisfying flavor profile. This dessert is a testament to the enduring appeal of traditional recipes, reimagined for modern palates. The video documentation promises a captivating journey into the art of creating this irresistible sweet indulgence.

After watching the video, I found the steamed rice cake from Caraga, called Sayongsong, very unique because of the cone shaped banana leaves used, which add more flavor to the dish. The parirutong rice gives the Sayongsong its darker color, making it visually appealing. Based on the evaluator's description, it tastes similar to champorado and has a delightful chocolatey flavor. And I think it is a must try kakanin.

A popular native cuisine in Zamboanga City is satti. Frequently like to satay from Southeast Asia, it has a distinct twist. Puso-puso, which are little rice cakes covered in a thick, spicy red sauce, are eaten alongside small pieces of grilled meat, such as goat, cattle, or chicken, that have been skewered on sticks. The sauce is the star, blending spice with a touch of sweetness, and is well-known for its robust and rich taste. A common morning meal is satti. It is reasonably priced and provides both locals and tourists with a unique cultural experience, but its spiciness could be too strong for people who aren't used to spicy food. Satti is a must-try treat that reflects Zamboanga's rich culinary tradition for those who enjoy spices and culinary exploration.

The video shows the kakanin Sayongsong, a traditional Filipino steamed rice cake from Surigao del Norte and Caraga Region, embodies cultural heritage and authenticity. Wrapped in cone-shaped banana leaves, it offers a unique texture and flavor experience. This local gem showcases regional ingredients, traditional cooking methods and eco-friendly presentation. By promoting Sayongsong, we support local entrepreneurs, preserve cultural heritage and highlight Filipino cuisine's diversity.

Sayongsong is a delicious rice-based dessert wrapped in banana leaves that is a specialty of Surigao. Glutinous rice, coconut milk, and sugar are the main ingredients, while sweet potatoes or ube are frequently included to naturally tinge it violet. Particularly during regional celebrations, its gentle sweetness and soft, slightly sticky texture make . Sayongsong is a sentimental remembrance of family get-togethers of home for many people, and it's more than just food.

Olveda, Sheign Jyn R. BSHMA-3A Suman Moron offers a creative take on the traditional suman. Like other sumans, it is crafted from glutinous rice flour, but its dual-toned look distinguishes it. I'm curious to see how the ube layer of the suman pairs with chocolate or sikwate. When I observed the preparation, I noticed that its appearance was comparable to the snack "Stick-O just like Sir Jerry said in the last discussion." This unique look reflects the ingenuity of the Visayan region. Honestly, I'm not particularly fond of Suman, but the visual appeal of Suman Moron makes me eager to sample it.

What makes Satti exceptionally fascinating is its cultural relevance. The dish, which has roots in the Tausug and other Muslim groups in Mindanao, demonstrates the mixing of Filipino and Malay culinary traditions. Although it shares many similarities with Southeast Asian satay, it is distinctively Filipino due to the addition of local elements and training methods. Its allure as a luxury meal and breakfast mainstay is enhanced by this communal eating manner.

Sayongsong is another filipino rice cake dishes that we love, but what it differs from the others is it cone shape. It's like a soft, slightly sticky texture similar to suman. I would like to try it since I love filipino rice cakes.

It's amazing to watch how to prepare kakanin of other region. Sayongsong is like a combination of our puto and suman yet it is one of a kind due to its cone shape and its ingredient parirutong. This video makes my mouth water and want to taste this kakanin of the Surigao. It's quite simple to prepare and the ingredients can easily be found on the market. Base on the feedback of the students who taste the sayongsong, I will definitely try to make this on noche buena so my family could experience the taste of kakanin in Surigao.

Sayongsong is a really unique rice cake which makes it more interesting than the other rice cakes. As I watched the video, I realized that sayongsong is simple to make because it involves a few steps. Sayongsong rice cake is a unique type. Its distinct brilliant purple (lavender-like) color and cone-shaped banana leaf covering set it apart from other rice cakes. Upon observing the evaluators reaction about sayongsong I kinda find it less sticky compared to others like suman or calamay, which gives it a more delicate texture and makes it easier to eat.

When I think of breakfast, coffee and bread would be the first thing that comes in mind. But in Zamboanga peninsula, they start their day with Satti. It is a skewer of chicken beef or liver, partnered with rice and of course its coconut-based sauce. Upon watching this video, I think that its sauce highlights the meat. And it enhances it's flavor. I would like to eat it since I love eating barbeques.

After watching the video, I learned that Satti is a popular breakfast dish in the Zamboanga Peninsula, deeply tied to their culture and daily life. Unlike the usual barbecue, it uses bite-sized beef, chicken, or liver skewered on sticks, catering to the Muslim community's dietary practices. What makes it unique is its rich, creamy sauce made with coconut milk, served with rice for a complete and flavorful meal. It’s a dish that stands out and made me curious about how it tastes, especially in the morning.

The Satti was a dish that was served in the morning on the Zamboanga Peninsula. The Satti was more like the barbecue grilled skewered meat, but the differences between the Satti and barbecue are that the Satti has more blended with spicy flavor sauce and has rice balls on the side. As a person who doesn't enjoy much spicy food, I would like to try it as the student said in the video that the Satti was delicious. Also, as I watched the video, the Satti was not just a dish but also a symbol of community, culture, and a strong sense of the place of Zamboanga.

The video not only showcased the process of making Sayongsong but also included feedback from evaluators who tasted the delicacy. They highlighted its distinct flavor and texture, which set it apart from other kakanin like suman. The evaluators praised its balance of sweetness and its soft yet firm consistency, making it appealing to a wide range of palates. This feedback adds credibility to its quality and uniqueness, further piquing the interest of those who love traditional Filipino treats. The simplicity of its preparation, combined with its delightful taste and presentation, makes Sayongsong a standout delicacy worth trying and even recreating.

Satti is a dish full of flavor and culture, offering a unique experience with every bite. What makes it special is the rich, spiced sauce that perfectly complements the tender beef and chicken. The coconut milk adds a creamy twist, making it so much more than your usual barbecue. Deeply tied to Muslim traditions, it carries the essence of heritage through its bold mix of spices. What’s even more fascinating is that it’s traditionally served only for breakfast, making it feel like a little morning celebration. If you’re looking for something truly different and unforgettable, Satti is a must-try.

After watching the video, I observed that Sayongsong differs from the typical rice cakes due to its unique cone shape and distinct color. I found it interesting how it is cooked in cone-shaped banana leaves, enhancing its visual appeal. Its appearance reminded me of ube champorado but in a cone-shaped form. Considering its simple ingredients, I believe Sayongsong could be conveniently prepared at home.

The video highlights the rich food culture of Mindanao through Satti, a popular breakfast dish originating from Tawi-Tawi and Zamboanga. Satti features grilled meat skewers paired with rice balls and a flavorful sweet and spicy sauce. Its bold taste reflects Mindanao's diverse culinary heritage, incorporating ingredients like turmeric, ginger, chilies, coconut milk, and peanut butter for a creamy and aromatic finish. Beyond its delicious flavor, Satti embodies the warmth and cultural depth of Mindanao’s culinary traditions, offering a unique dining experience for adventurous food enthusiasts.

Thank you for your insights!

Thank you for your insights!

Suman Moron is a unique twist on the classic suman. Just like any other suman, it is made with glutinous rice flour, but what sets it apart is its two-toned appearance. As I saw it in how it’s done and actually prepared, its appearance has a resemblance to the food "Stick-O." Its distinct appearance showcases the creativity of the Visayan region. To be honest, I’m not into eating suman, but based on the appearance of Suman Moron, it makes me want to try it. I want also to try how the ube part of the suman can complement with chocolate or the sikwate.

AsI watched the video, I found Sayongsong to be such a fascinating kakanin. Its cone shape and vibrant color reminded me of ube champorado, and it also shares similarities with balinsuso which is famous in my hometown. The process of making it seems simple with easy-to-find ingredients, making it perfect for a homemade treat. I loved how they suggested adding condensed milk for extra sweetness while pairing it with a warm tablea drink to balance the flavors. Personally, I do love kakanin, and the idea of pairing it with a tablea drink makes my mouth water and leaves me curious to try it.

As I watched the video about making the sayongsong, this video amazed me because it was not our ordinary way of making a traditional rice cake due to the way of using the banana leaves that they shaped it into a cone and its vibrant color. It is different from other kakanin that I usually eat. For me, if I was given a chance to eat the sayongsong, I would gladly eat it because, as I heard from the video, the sayongsong is not too sweet and is perfect to blend with the tablea.

Upon watching this,Satti is a favorite breakfast particularly in Zambonga Peninsula. It consists of skewered, grilled meat usually beef or chicken served with a rich, spicy sauce. Satti is known for its delicious dish with flavorful combination of savory and spicy elements, often enjoyed as a breakfast dish.Also its roots in the region's Muslim culture and catholics and vibrant local flavors make it a significant part of Zamboanga's culinary identity.

HERNANDEZ, JARYLL ANN J. BSHM-3A After watching the video about Suman Moron, I felt really excited to try this tasty dish. The way it was prepared made me crave chocolate and think about enjoying a warm cup of hot chocolate. Seeing the three different versions of Suman. It’s amazing how this dish highlights the creativity and resourcefulness of Filipinos in making different kinds of food. I’ve come to understand that Suman Moron is more than just a delicious snack; it represents the rich culture and traditions of the people in Eastern Visayas. Made with simple ingredients like sticky rice, coconut milk, and cocoa, the special way it’s prepared makes it unique. I learned that Suman Moron is often shared during celebrations or given as a gift, which really shows the warmth and kindness of the people. I think it’s wonderful how food can bring people together and reflect their culture. To me, Suman Moron is not just something to eat; it’s a meaningful part of their heritage that they can be proud of.

As I watched the video,Sayongsong is a traditional rice cake from Eastern Visayas and Caraga.It's made from ordinary rice,coconut milk,roasted peanuts,sugar and parirutong,creating a soft texture.This rice cake is often wrapped with banana leaves with a cone shape before being steamed giving it a distinct aroma and flavor.Also this video gives me an idea on how to do step by step the sayongsong I will try it to cook and try it what it's taste like.

AGTAY, Joyce Lenzi C. BSHM-3A Suman Moron is one of the dishes the I am most excited to truly taste. This video of preparing suman moron made me want to eat choclate or sip a hot chocolate. And with given with three different versions of this dish made me truly want to have a dessert despite being full. Overall the suman moron depicts on how we Filipinos make dishes to different variations that reflects how creative and innovative we are.

Watching the video is like witnessing a beautiful cultural history of Eastern Visayas and CARAGA through their delicacy. Unlike other kakanin, sayongsong is different as it was made with parirutong rice which is the violet rice that adds flavor and color to the food. And also, it is cooked as a cone shape that was totally different to other kakanin. So for me, I would like to try and taste sayongsong to know the combination flavor of all the ingredients.

Valle, Alyssa Nicole Q. BSHM 3A Suman Moron, a delicacy from Eastern Visayas, is a symbol of pride and identity for the locals. Made of glutinous rice flour, coconut milk, and cocoa, it showcases the locals creativity and resourcefulness. Suman Moron also fosters community and celebration, often wrapped in banana leaves and shared during festivals or family gatherings. The rustic appeal of the banana leaf connects us to nature and tradition, emphasizing sustainability. As Hm students, we are reminded of the importance of preserving and celebrating local delicacies, which integral to our cultural narrative and honor the richness of Filipino heritage.

REMOJO, JEANNA BELLE D. BSHM 3A After watching the video, I realized that Suman Moron is more than just a delicious treat-it’s a meaningful part of life in Eastern Visayas. It represents the region’s vibrant culture and the abundance of local ingredients like rice flour, coconut, and cocoa. People make it with care and patience, often as a family, turning the process into a way to bond and keep traditions alive. It’s a must-have at celebrations, where it’s shared as a gesture of hospitality and gratitude. Suman Moron isn’t just food, it's a symbol of pride, community, and the warmth of Filipino culture.

Caballes, Angelica R. BSHM 3A Suman Moron is a cherished dish of Eastern Visayas, is traditional Filipino rice cake that speaks volumes about the rich culinary heritage of these regions. It is made from glutinous rice flour, coconut milk, and sugar, and sometimes flavored with cocoa or chocolate for an added sweet and creamy note. This is then wrapped in banana leaves and steamed, served on festive occasions, family gatherings, and celebrations. Suman Moron is a proud showcase of how resourceful a local can be in terms of using native ingredients, but it is so much more than just that: it is a cultural icon, as well, often sought by tourists as a pasalubong. Roadside stalls sell this delicacy, but it is really more than just that when it comes to gastronomic identity for Leyte.

Watching this video about the satti, the iconic breakfast in Zamboanga peninsula gives a lot of knowledge to me since it's far from my place, and by listening to them makes me interested to try and I want to do it also in my house. And according to the student who taste this iconic dish, it's very delicious talaga.

BELARDO, DIANALYN E. BSHM 3A After watching the video, I see Suman Moron as more than just a delicacy-it’s a reflection of the heart and heritage of Eastern Visayas. Its preparation, from combining glutinous rice and cocoa to wrapping it in banana leaves, is a blend of resourcefulness and tradition that tells a story of resilience and pride. It’s not just food; it’s a way of preserving history, fostering connections, and celebrating identity. The video made me realize how food, like Suman Moron, can bridge generations and serve as a reminder of the importance of valuing and sustaining our cultural roots.

CABANATAN LADY ANN G. BSHM 3A This video showcases the preparation of suman moron, a delicacy from Eastern Visayas, Philippines. With its unique intertwined layers of vanilla and chocolate rice cake, suman takes on a delightful twist. Variations include fillings of peanuts or ube for added flavor. Accompanying the treat is the local hot chocolate, or sikwate, made by boiling tablea (chocolate tablets) with water, sugar, and optionally milk. The preparation highlights attention to texture, sweetness, and the perfect pairing of flavors, ideal for festive occasions. Viewers also rated the final product highly for its taste, consistency, and balance of sweetness. This traditional delicacy is a testament to the rich culinary heritage of the region, bringing joy to every bite.

It is evident from the dish that it possesses a rich cultural background, emphasizing how resourceful Mindanao community is. It incorporates a lot of ingredients that really blends well with each other. It is a simple barbeque but the process and especially the sauce, enhances the overall flavor profile of Satti. This dish makes me think of the Chicken Satay because of its process and some of the ingredients. Overall, I would also try cooking and tasting this dish.

Gemar Pilar BSHM-3A As an HM student, I think Suman Moron is more than just a tasty snack; it shows the rich culture and traditions of the people in Eastern Visayas. It’s made with simple local ingredients like sticky rice, coconut milk, and cocoa, but the way it’s prepared makes it special. From what I know it’s often shared during celebrations or given as a gift, showing the kindness and hospitality of the people. And I believe that Suman Moron is not just food, it’s a part of their culture and something they are proud of.

Satti is a unique and flavorful dish that captures the essence of its cultural origins. What sets it apart is its rich and spiced sauce, which enhances the savory flavors of the beef and chicken it accompanies. The addition of coconut milk gives it a distinctive taste, elevating it beyond a typical barbecue. Deeply rooted in the Muslim culinary tradition, Satti incorporates a blend of spices that reflect the community's rich heritage. Interestingly, this dish is exclusively served during breakfast, adding to its uniqueness and cultural significance. Its intriguing combination of flavors and cultural identity makes it a dish worth experiencing.

Sayongsong is somehow familiar to me because of its easy process and few ingredients. What makes it unique is the presentation itself, making a different way to appeal to those who loves kakanin. As someone who's also fond of kakanin, this would be one of my lists to taste and even cook it. It also somehow resembles suman of other regions, but this one has a different touch unlike other suman. Overall, based from the evaluators, I would also like to try this delicacy.