Abella, Nicolei F. BSHM-3A Uved is more than just a dish; it is a testament to the Ivatan's resilience, creativity, and sustainable practices. It symbolizes the strength and adaptability of the Ivatan people, their respect for the environment, and their ability to turn available resources into something flavorful and nourishing. By appreciating such culinary traditions, we gain a deeper understanding of the cultural heritage and sustainable lifestyles that are integral to the Ivatan way of life. This connection to nature and resourcefulness is a valuable lesson in how food can reflect and preserve cultural identity and environmental stewardship.
Faller , Franze Ybette S. BSHM 3- A The way the Ivatans created "Uved" really speaks to their deep connection with their environment. Turning something like the inner core of a fallen banana tree into a delicious dish is such a clever solution to the challenges they face with constant typhoons. It’s inspiring to see how they make the most of what nature provideseven in difficult times. Watching the video, I found it fascinating how something so simple to prepare could be so well-received; it’s a reminder that creativity in cooking doesn’t always need elaborate ingredients or complex methods to create something truly special.
GARCIA, LANCE I. BSHM 3-A For me, uved is more than just a dish; it’s a reflection of Ivatan resilience and ingenuity. Using locally available ingredients like banana pith, minced fish, ground meat, and a touch of pork blood, they create a hearty, flavorful meal. The banana stem's subtle crunch contrasts beautifully with the richness of the pork blood and tender, savory meat, showcasing culinary practicality and resourcefulness. It’s remarkable how this dish symbolizes the Ivatans’ strength to endure regular typhoons and limited supplies.
The dish uved from the Ivatan culture was quite an impressive culinary discovery for me. Initially, I was surprised to learn that these meatballs contain pork blood, a unique ingredient I hadn't encountered in meatballs before. It piqued my curiosity, especially after hearing the evaluators' side comments-remarkably, they mentioned that the dish doesn't carry the expected taste of pig's blood. This intrigued me even more, as the flavors were described as earthy and savory. The preparation starts with grated banana pith, giving it a distinct texture. When you mix this with ground pork or beef and a bit of pork blood, you shape the mixture into meatballs and simmer them in a rich broth. The result is a hearty dish that offers a unique, local twist on the more familiar meatball recipes. Now, with all this in mind, I'm eager to taste uved myself and experience firsthand how these diverse ingredients come together in a harmonious blend.
Cabanatan Lady Ann G. BSHM 3A Uved offers a taste of heritage, where the Ivatan community’s resourcefulness shines through. Using ubod ng saging or puso ng saging not only highlights regional flavors but also provides a unique texture, blending well with the richness of pork and milkfish. The simplicity of its ingredients mirrors the connection of the Ivatan people to their land, showcasing their respect for local resources in a dish that's warming and deeply satisfying.
ELLA, MARY GRACE C. BSHM-3A Watching this video, born from the ingenuity of the Ivatans, this dish transforms fallen banana plant into a comforting, hearty meal that captures the essence of Batanes resilience. “Uved” is a testament to the Ivatan spirit, turning nature’s hardships into a flavorful symbol of tradition. Using banana pith, minced fish, ground meat, and pork blood, the dish is both resourceful and rich in flavor. Showcasing sustainable cooking practices, Uved reflects the Ivatans' deep connection to their land. More than just food, it stands as a symbol of their strength and adaptability amidst constant challenges.
MORAN, JELLA MAE D. BSHM-3A Discovering Uved, is a comforting food from Batanes, has deepened my appreciation for Ivatan culture and its culinary heritage. The uved reflects Ivatan resourcefulness, with every part of the banana plant put to use, embodying the sustainable cooking practices that rely on locally available ingredients. The flavor of Uved is earthy, capturing the essence of Batanes and its deep connection to the land. Traditionally, preparing Uved is a communal or family activity, when people gather to share resources and make the most of what they have.
FLORES, KYLA JANE B. BSHM-3A We all know that Batanes often faces typhoons, impacting banana plants first as they fall easily. Learning about Uved, a comfort food from Sabtang in Batanes has deepened my appreciation for Ivatan Culture and it's culinary traditions. Uved showcases Ivatan ingenuity, where no part of the banana plant goes to waste. It's a prime example of sustainable cooking, as the Ivatans use locally available resources.The flavors capture the essence of Batanes - rustic, earthy, and deeply connected to the land. Preparing uved is often a community or family activity, especially after typhoons when people come together to share resources and cook with what they have.
Padrones, Mark James R. BSHM 3A Based on the students who evaluate Uved. Uved has a savory flavor and delicious. And based on their reaction, I think Uved has a unique taste that tells a story of tradition and resourcefulness. With finely grated banana corm mixed with pork, minced fish, and seasonings, this dish reflects the Ivatan community’s ability to make something deeply flavorful from local ingredients. The combination of textures and the option to enjoy it with or without broth give it a comforting versatility. This simple yet meaningful dish highlights the Ivatan's deep connection to their culture and environment.
Carmela Claire R. Tibordo BSHM-3A As an HM student, being able to watch the preparation of uved, a traditional Ivatan dish from Batanes, gives one an appreciation of the rich cultural heritage of the Cagayan Valley. The uved is made from banana pith, pork, and fish, showing that the Ivatan people have resourcefulness and creativity in cooking hearty, flavorful meals out of locally available ingredients. For myself, this would allow seeing how it is prepared helps me to appreciate how it is through culinary traditions of maintaining cultural identity and as a sustainable approach to the way one cooks, whereby careful selection is done upon everything used in preparation. So, in that regard, techniques and values infused help me enhance the appreciation to regional Filipino dishes and further, open up my sense of what is authentic through culinary arts.
VILLANUEVA, SOPHIA LORANE D. BSHM-3A After watching this video, I knew that Uved is a comfort food of those people in Batanes. I really understand that it is not authentic and has so much steps to improve. Base on the reaction of the evaluators, even if it is not the real taste of the Uved or just an immitation (in terms of lack or unavailable of ingredients) all of them were satisfied. And this dish is very new in my knowledge, all I know is the common meatballs in my place which is the method of cooking is deep-frying. It intrigued me on what would be the taste of this dish- Uved.
PILAR, GEMAR B. BSHM-3A I found out that Uved is a specialty of the Ivatans, very much like a comforting meatball soup. Its interesting for me because what I know about meatballs are fried but instead of deep frying, they prepare soft, grated banana stem, ground pork, fish, a little pork blood, which they then poach into a flavorful ginger, tomato, onion broth. Now this is very interesting in how the Ivatan will take ordinary ingredients and make some delicious soup!
In this Video and at the same time in our discussion , I've learned that Uved food in Batanes reflects it region's rich cultural heritage and reliance on local ingredient, wherein the cuisine emphasizes fresh seafood, hearty meats, and vegetables, often prepared using traditional methods. The use of simple, fresh ingredients, combined with techniques passed down through generations, creates a unique culinary experience. Meals are typically communal, showcasing the Ivatan spirit of hospitality and community.Uved food not only nourishes but also tells the story of the region's identity and connection to nature.
HERNANDEZ, JARYLL ANN J. BSHM - 3A Watching the video about Uved gave me a greater appreciation for this distinctive dish from Batanes and its cultural importance. The combination of pig's blood and banana tree stems creates a unique flavor that may be unfamiliar to some, yet it beautifully showcases the ingenuity of the Ivatan people. I was intrigued by how the boiling method enhances the natural flavors of the fresh, local ingredients. Uved is more than just a meal; it reflects the resourcefulness and resilience of a community facing environmental challenges. The video also emphasized the role of local agriculture in shaping their culinary traditions. I found it interesting that Uved is considered comfort food, rich in meaning for the Ivatan people. And for me, this video inspired me to learn more about local dishes and their cultural significance.
SANTOS, AZENITH A. BSHM 3A Out of the creativity of the Ivatans, this video emerges as fallen banana plant cooked into a comforting, very hearty dish that reflects how resilient Batanes is in the face of adversity. "Uved" tells of the Ivatan's spirit of converting nature's ills into a flavor as a testament to tradition; using banana pith with minced fish, ground meat, and pork blood adds a flavor and resourceful taste. Showing sustainable cooking habits, Uved reflects upon Ivatans' deep connection to their soil. To an Ivatan, the fruit is more than mere food; it is a testifier of strength and adaptability that faces daily challenges.
FELECIA, LANCE ANHSLEY B. BSHM-3A Uved of Batanes is a unique delicacy of the Ivatan people from Batanes, Philippines. This innovative dish showcases the resourcefulness of Ivatans, utilizing typically discarded pork, fish, or flying fish parts. The mixture of ground pork, fish meat, minced banana stalk, and seasonings is shaped into bite-sized balls. Uved embodies Ivatan life: practicality, harmony with nature, and creativity. Traditionally served at special gatherings and reunions, Uved Balls symbolize the rich cultural heritage of the Ivatan people.
Pastores, Aziel Joy L. BSHM-3A This Ivatan delicacy uses a particular banana variety called 'tuvvud' or 'uvud', which contributes to its name and unique flavor. This dish remind me of my one dish which is fried meatballs but the different is, I fried it and no other ingredients it's just a simple meatballs unlike Uved that have a very unique ingredients and cooking method. The recipe traditionally combines banana stalks with minced meat, cooking them together with seasonings and pig bloods. The banana pith adds a distinct texture and mild sweetness, balancing the savory meat flavors. Often, this mixture is shaped into small patties or balls, then cooked in a simmering broth or sautéed until tender. This dish is very unique for me and i want to try to cook this dish!
TOLENTINO, JOHN KIRBY C. BSHM-3A the thing about the dish "Uved" what makes it unique among other dishes is the use of Pig's blood, that I think some are not very familiar with or not used to eating pig's blood and also the use of a root of a banana tree and is mixed in with ground pork that was shown in the video. As for me, who is familiar with pig's blood the addition of it I think it really enhanced and adds depth to the raw flavor of the dish. And for this dish you can reflect and see the local agricultural practice and its culinary traditions of the Ivatan people.
LAGUADOR, GRACE JOY V. BSHM 3-A Batanes is vulnerable to severe weather, such as typhoons and high winds. Local farmers find uved or "ubod" types to be an efficient option because they have adapted well to these environments. This is a reference to the core or heart of some native plants, particularly the tender coconut or other palm shoots. This delicacy is frequently utilized in a variety of recipes. This illustrates the significance of sustainable harvesting and the regional farming methods.
The Uved dish from the Ivatans really shows the creativity and resourcefulness of these people. Batanes being located at the northernmost of the Philippines which means it’s a reference point of typhoons entering the Philippines. Of course, trees and other plants like bananas are always affected or being hit by typhoons. To be able to still be benefited from the fallen trees/plants like bananas they’ve used or included the “ubod” from the banana tree in a dish called “uved” and that what makes the dish unique. Also, as being showed in the video, it’s is simple to prepare but the taste is really good as per the students who have tasted.
Cubio, Sandara Irene C. BSHM 3A Uved is a special food from Batanes that shows their culture, known for its unique taste and simple ingredients. It is made from the trunk of a banana plant mixed with pig’s blood and cooked by boiling, not frying like I first thought. This dish uses fresh, local ingredients with minimal spices, letting the natural flavors stand out. During tough times, like after typhoons, families and communities often gather to make Uved, showing how the Ivatans use what they have without wasting anything.
VALLE, ALYSSA NICOLE Q. BSHM -3A Uved, traditional Ivatan dish from Batanes, represents unique culture and resourcefulness of the Ivatan people. The dish creatively combines banana pith or banana stem (ubod ng saging), ground pork, and minced of boneless bangus, along with local spices, to form small flavorful balls. The use of banana pith, an ingredient that endures Batanes frequent typhoons, show how Ivatan make the most of available resources. The addition of pork blood enriches the dish, adding depth to its savory taste. Uved embodies the Ivatan spirit of resilience and communal tradition, highlight a culture rooted adaptability.
Gutierrez Jenivy Enzyl R. BSHM-3A The HM students' video captures their initial steps in mastering fundamental cooking techniques while preparing a "uved" a beloved Ivatan comfort food. Their teamwork and communication skills are evident as they collaborate on the dish, reflecting the communal spirit often found in traditional cooking. The students' creativity shines through as they experiment with unique ingredients and methods, adding their personal touch to this classic recipe that features finely-grated corn, ground meat, and minced fish. This hands-on learning experience highlights the importance of practical skills in culinary arts, allowing students to engage deeply with Batanes cuisine and its rich cultural heritage. Despite being beginners, their enthusiasm and willingness to learn are palpable, showcasing their potential for future culinary success.
OLVEDA, SHEIGN JYN R. BSHM-3A The "Uved" of Batanes, otherwise called "Uved Balls," is one of the unique Ivatan delicacies from the Batanes region in the Philippines. This shows how resourceful the Ivatans can be when it comes to cooking since they often use pork parts, fish parts, or flying fish that would otherwise go to waste. The ingredients used for the dish include ground pork, fish meat, minced banana stalk, and seasonings mixed together to form small, round balls. It really reflects the Ivatan lifestyle, very resourceful and pragmatic with close association to the land and to the sea. It's mostly served on special occasions and reunions as that is the epitome of how they represent their culture and ingenuity.
Verastigue, Marjorie P. BSHM 3-A Ivatans' comfort food, uved, also known as tab tab, is cooked with minced pork and banana corm. It displays the cultural inventiveness and legacy of Batanes. With options to serve it as soup or balls, the recipe's versatility reflects the gastronomic diversity of the local area. It promotes get-togethers with family and friends by signifying a feeling of community and shared heritage. Additionally, the documentary I watched demonstrated the inventiveness of utilizing local culture by creating a dish instead of discarding the banana corm, which is a unique approach to make the food.
LUCERO, DAPHNEY SHAINE BSHM-3A The Ivatan people's preference for simplicity in their cooking can be seen in Uved, a dish from Batanes that blends the rich taste of banana pith with a light, clear broth. The recipe emphasizes efficiency and sustainability by using readily available ingredients, including fish, pork, banana stalks, and pig's blood in the meatballs. The Ivatan's ability to balance flavors while allowing every ingredient to stand out is highlighted when Uved is cooked with a delicate broth. This approach reflects the islanders' reliance on locally grown produce and their deep respect for the environment. Uved embodies Ivatan simplicity, creativity, and a strong connection with nature.
Ramos Katrina Paula P BSHM 3A Uved, a traditional dish from Ivatan culture in Batanes, features unique ingredients like grated banana pith, ground pork or beef, and pork blood, shaped into meatballs and simmered in broth. This dish captures the Ivatan spirit of resourcefulness, using local ingredients sustainably and creating earthy, savory flavors that reflect a deep connection to the land. Preparing uved is often a communal activity, emphasizing family and shared resources, making it not only a meal but a celebration of Ivatan heritage.
Uved, a traditional Ivatan dish from Batanes in the Cagayan Valley region, showcases the resourcefulness and unique culinary identity of the Ivatans. Made from finely grated banana stalk mixed with meat and spices, it reflects the Ivatan community's ability to adapt to their environment, utilizing local ingredients in creative ways. Uved is not just a meal but a cultural experience, as each bite offers a glimpse into the Ivatan lifestyle, resilience, and deep connection to their land.
BELARDO, DIANALYN E. BSHM 3A Discovering Uved, a humble Ivatan dish, has deepened my appreciation for the Philippines' rich cultural heritage. This hearty meal, born from adversity and resourcefulness, reminds me that even in the face of typhoons, community and creativity can thrive. By transforming discarded banana stems into a nourishing meal, they showcase the beauty of sustainable living.
GAELA, Rachelle Dhey E. BSHM3-A Uved is a notable dish from the Batanes, Philippinies that particularly among the Ivatan. In this video, the savory stew is primarily made with pork which is often simmered with a variety of local vegetables , seasonings, banana stem (ubod ng saging) and they use of pig's blood to enhanced the flavor of the dish which give it a distinctive taste. It is provides a hearty and satisfying meal that showcases the agricultural richness and culinary traditions of Ivatan people.
SOLVER CYRINE P. BSHM3A As the presentor of our group that have been assigned in the topic of uved, I have been acquainted with the dish at some extent. However what differs from my searched ingredients from what was shown in the video was it incorporated pig's blood. The ingredients and techniques clearly shows the simplicity of their lifestyle, the soup though have not been the one to personally tasted the soup and meatballs but I can imagine how warm and refreshing it might be. The incorporation of the banana stalks really add the uniqueness to the meat balls, specially when knowing the reason and story behind the dish, it really made me appreciate the wonderful life of gastronomy in our country.
VILLENAS, JAENIELLE V. BSHM - 3A The dish uved, a traditional Ivatan comfort food from Batanes, represents the resourcefulness of the Ivatan people. Made primarily from finely-grated corn that’s mixed with ground meat, and minced fish, it exemplifies sustainable cooking practices by utilizing parts of the banana corm that would typically go to waste. Uved showcases the resourcefulness of the Ivatans by using locally available ingredients, creating a hearty, comforting dish that’s connected to their culture and environment. The addition of pork blood enhances the taste even more than simple meatball dishes. Uved is significant in Ivatan culture, often prepared during communal gatherings, especially after events like typhoons, reinforcing social bonds. Its unique texture and rich flavors create a memorable dining experience, symbolizing the Ivatan people's resilience and cultural identity.
Mabulay, Tricia J. BSHM-3A Uved is a traditional dish from Batanes in the Cagayan Valley Region of the Philippines, showcasing the Ivatan people's connection to their land and sea. In the video demonstrating how to make Uved, the process begins with gathering fresh taro leaves, which are essential for the dish. The leaves are carefully washed and prepared before being simmered in rich coconut milk. As the coconut milk heats, additional ingredients such as local seafood or meat are added for flavor. The dish is seasoned with traditional spices to enhance its taste. Throughout the video, viewers can see the vibrant colors and textures coming together, creating a hearty and aromatic meal. The preparation highlights the importance of community and tradition, as it’s often made for family gatherings or special occasions, showcasing the Ivatan culture’s deep-rooted culinary heritage.
DAPOL, MARY GRACE S. BSHM-3A Uved is a comfort food by Ivatan that came from Batanes. The distinctness of this dish is that it should have a banana pith or banana stem (ubod ng saging); the alternative to this is the heart of the banana. Also, it should have ground meat and minced fish then rolled into balls, and can either be with or without its broth. We know that Batanes are frequently passed through by typhoons, and the banana plant is firstly affected cause it easily falls. This dish shows that Ivatan is resourceful with what they have to make food after the typhoon. The video shows how to prepare an uved with broth, there is curiosity in my mind about what is the taste of uved, how the pork blood adds the flavor of this dish, and how this is different from the taste if it is just fried or anything techniques of cooking is used.
DE CHAVEZ, ALYSSA MAE B. BSHM-3A This dish prepared during special occasions and gatherings, highlighting its importance in Ivatan culture. The uved is one of the Ivatan comfort foods from Batanes. After watching the video clip, i feel like i also want to sip the broth and taste how delicious it is because i can see how much the evaluators enjoyed it. I’m sure it tastes delicious when it’s rainy and cold weather in Batanes. I was also surprised because one evaluator said that he didn’t tasted the pig's blood in the uved, as i know that pig's blood has a strong flavor.
MAGO, GLAIRICIEL S. BSHM - 3A Uved of Ivatan is a unique and traditional dish from Batanes, Philippines, showcasing the resourcefulness and creativity of the Ivatan people. Every part of the tree or animal is used, reflecting the Ivatan's adaptability to their isolated, typhoon-prone region. Using banana stem "ubod ng saging" and pig's blood is what makes this dish stand out. This dish is not for everyone, especially for those people who are prohibited from eating food with blood like Muslims. However, for people who enjoy it like the Ivatan people, it gives a rich, earthy flavor and a distinctive texture.This hearty meal embodies the Ivatan people's creativity in using abundant, local resources.
REMOJO, JEANNA BELLE D. BSHM 3A The cooking process of Uved is through boiling and poaching the ingredients that enhance the flavor of the dish. I noticed the use of pig's blood because what would the taste of the dish be like using it. The cultural significance of Uved is a flavorful celebration of the Ivatan people's harmonious bond with nature,. Their resourcefulness and love for tradition come alive in this hearty dish, inviting you to savor the authentic taste of Batanes.
AGUIRRE, YNA MARIE BSHM-3A The Ivatan people’s dish “Uved” reflects their resourcefulness, combining banana pith ( ubod ng saging), fish, pork, and unusual pig's blood in making meatballs. The use of banana stalks, particularly after typhoons that often damage local crops reflects their creativity in making the most of their environment. Uved's unique feature is its inclusion of pig's blood, which adds depth to the flavor.
DE CASTRO, CATHERINE C. BSHM 3A Uved is a dish from Batanes made with banana stem, ground meat, and minced fish, rolled into balls. It can be served with or without broth. The Ivatan people are prone to typhoons, which often damage banana trees. This dish shows their resourcefulness by using the fallen banana stem (ubod ng saging) as ingredients in uved. I'm curious about the taste, especially how the pork blood adds flavor and what's the taste of this dish because I don't like dishes with blood so I'm curious if I'll like it.
CASTILLO, TRISHA MAE P. BSHM 3A According to the Video that I've watch Uved is one of food that highlight the Batanes culture and is known for its unique flavors and ingredients.One of the key highlights of uved or uvud food in Batanes is its use of fresh and locally sourced ingredients. I realized how this uved being cook is that it prepared using just a simple techniques, which is boiling, on my first impression is it just like a meatballs and all I know is, it is just frying method and I realized that this uved can cooked to the boiling broth and this is seasoned with minimal spices that allow the natural flavors of the ingredients to shine through. This food gives me curiosity how does it taste like because of banana that base of a trunk of a banana plant then also mix with a pig's blood. As on the video mention I discovered that uved is ivatan comfort food and base from the evaluator it is also refreshing and savory.
CABALLES, ANGELICA R. BSHM 3A After watching the video, it mentioned that the "Uved" is a Filipino traditional dish of Ivatan for its unique and flavorful dish made with pigs blood and minced banana pith (ubod). The dish reflects the Ivatan people's resourcefulness and resilience relationship with nature because of the usefulness of banana pith as their ingredient. The cooking process is very straightforward, as they boil the meatball mixture in pork bone broth to add the rich flavors for the uved.
ALVAREZ, RAIZA MAE V. BSHM-3A I find UVED, also known as uvud, to be a delightful food from the Ivatan culture, showcasing a unique blend of flavors and textures. Made from finely grated banana corm combined with ground pork or beef and minced fish, it highlights the resourcefulness of the Ivatan people in utilizing local ingredients. I appreciate how the dish is seasoned with simple ingredients like garlic and onion, creating a rich flavor profile, whether served in a savory broth or on its own, making it a must-try for anyone exploring Ivatan cuisine.
AGTAY, JOYCE LENZI C. BSHM-3A This video was kind of an eye opener for me that there isn't a single way for cooking a certain dish. Because I've always known that meatballs are tend to fried and eaten with dipping, never would've known that it could be cooked through combination method of boiling and steaming. I find it interesting and unique not just with its ingredients but most definitely it's process.
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Abella, Nicolei F.
BSHM-3A
Uved is more than just a dish; it is a testament to the Ivatan's resilience, creativity, and sustainable practices. It symbolizes the strength and adaptability of the Ivatan people, their respect for the environment, and their ability to turn available resources into something flavorful and nourishing. By appreciating such culinary traditions, we gain a deeper understanding of the cultural heritage and sustainable lifestyles that are integral to the Ivatan way of life. This connection to nature and resourcefulness is a valuable lesson in how food can reflect and preserve cultural identity and environmental stewardship.
Thank you for your insights.
Faller , Franze Ybette S.
BSHM 3- A
The way the Ivatans created "Uved" really speaks to their deep connection with their environment. Turning something like the inner core of a fallen banana tree into a delicious dish is such a clever solution to the challenges they face with constant typhoons. It’s inspiring to see how they make the most of what nature provideseven in difficult times. Watching the video, I found it fascinating how something so simple to prepare could be so well-received; it’s a reminder that creativity in cooking doesn’t always need elaborate ingredients or complex methods to create something truly special.
GARCIA, LANCE I.
BSHM 3-A
For me, uved is more than just a dish; it’s a reflection of Ivatan resilience and ingenuity. Using locally available ingredients like banana pith, minced fish, ground meat, and a touch of pork blood, they create a hearty, flavorful meal. The banana stem's subtle crunch contrasts beautifully with the richness of the pork blood and tender, savory meat, showcasing culinary practicality and resourcefulness. It’s remarkable how this dish symbolizes the Ivatans’ strength to endure regular typhoons and limited supplies.
The dish uved from the Ivatan culture was quite an impressive culinary discovery for me. Initially, I was surprised to learn that these meatballs contain pork blood, a unique ingredient I hadn't encountered in meatballs before. It piqued my curiosity, especially after hearing the evaluators' side comments-remarkably, they mentioned that the dish doesn't carry the expected taste of pig's blood. This intrigued me even more, as the flavors were described as earthy and savory. The preparation starts with grated banana pith, giving it a distinct texture. When you mix this with ground pork or beef and a bit of pork blood, you shape the mixture into meatballs and simmer them in a rich broth. The result is a hearty dish that offers a unique, local twist on the more familiar meatball recipes. Now, with all this in mind, I'm eager to taste uved myself and experience firsthand how these diverse ingredients come together in a harmonious blend.
Cabanatan Lady Ann G.
BSHM 3A
Uved offers a taste of heritage, where the Ivatan community’s resourcefulness shines through. Using ubod ng saging or puso ng saging not only highlights regional flavors but also provides a unique texture, blending well with the richness of pork and milkfish. The simplicity of its ingredients mirrors the connection of the Ivatan people to their land, showcasing their respect for local resources in a dish that's warming and deeply satisfying.
ELLA, MARY GRACE C.
BSHM-3A
Watching this video, born from the ingenuity of the Ivatans, this dish transforms fallen banana plant into a comforting, hearty meal that captures the essence of Batanes resilience. “Uved” is a testament to the Ivatan spirit, turning nature’s hardships into a flavorful symbol of tradition. Using banana pith, minced fish, ground meat, and pork blood, the dish is both resourceful and rich in flavor. Showcasing sustainable cooking practices, Uved reflects the Ivatans' deep connection to their land. More than just food, it stands as a symbol of their strength and adaptability amidst constant challenges.
MORAN, JELLA MAE D.
BSHM-3A
Discovering Uved, is a comforting food from Batanes, has deepened my appreciation for Ivatan culture and its culinary heritage. The uved reflects Ivatan resourcefulness, with every part of the banana plant put to use, embodying the sustainable cooking practices that rely on locally available ingredients. The flavor of Uved is earthy, capturing the essence of Batanes and its deep connection to the land. Traditionally, preparing Uved is a communal or family activity, when people gather to share resources and make the most of what they have.
FLORES, KYLA JANE B.
BSHM-3A
We all know that Batanes often faces typhoons, impacting banana plants first as they fall easily. Learning about Uved, a comfort food from Sabtang in Batanes has deepened my appreciation for Ivatan Culture and it's culinary traditions. Uved showcases Ivatan ingenuity, where no part of the banana plant goes to waste. It's a prime example of sustainable cooking, as the Ivatans use locally available resources.The flavors capture the essence of Batanes - rustic, earthy, and deeply connected to the land. Preparing uved is often a community or family activity, especially after typhoons when people come together to share resources and cook with what they have.
Padrones, Mark James R.
BSHM 3A
Based on the students who evaluate Uved. Uved has a savory flavor and delicious. And based on their reaction, I think Uved has a unique taste that tells a story of tradition and resourcefulness. With finely grated banana corm mixed with pork, minced fish, and seasonings, this dish reflects the Ivatan community’s ability to make something deeply flavorful from local ingredients. The combination of textures and the option to enjoy it with or without broth give it a comforting versatility. This simple yet meaningful dish highlights the Ivatan's deep connection to their culture and environment.
Carmela Claire R. Tibordo
BSHM-3A
As an HM student, being able to watch the preparation of uved, a traditional Ivatan dish from Batanes, gives one an appreciation of the rich cultural heritage of the Cagayan Valley. The uved is made from banana pith, pork, and fish, showing that the Ivatan people have resourcefulness and creativity in cooking hearty, flavorful meals out of locally available ingredients. For myself, this would allow seeing how it is prepared helps me to appreciate how it is through culinary traditions of maintaining cultural identity and as a sustainable approach to the way one cooks, whereby careful selection is done upon everything used in preparation. So, in that regard, techniques and values infused help me enhance the appreciation to regional Filipino dishes and further, open up my sense of what is authentic through culinary arts.
VILLANUEVA, SOPHIA LORANE D.
BSHM-3A
After watching this video, I knew that Uved is a comfort food of those people in Batanes. I really understand that it is not authentic and has so much steps to improve. Base on the reaction of the evaluators, even if it is not the real taste of the Uved or just an immitation (in terms of lack or unavailable of ingredients) all of them were satisfied. And this dish is very new in my knowledge, all I know is the common meatballs in my place which is the method of cooking is deep-frying. It intrigued me on what would be the taste of this dish- Uved.
PILAR, GEMAR B.
BSHM-3A
I found out that Uved is a specialty of the Ivatans, very much like a comforting meatball soup. Its interesting for me because what I know about meatballs are fried but instead of deep frying, they prepare soft, grated banana stem, ground pork, fish, a little pork blood, which they then poach into a flavorful ginger, tomato, onion broth. Now this is very interesting in how the Ivatan will take ordinary ingredients and make some delicious soup!
In this Video and at the same time in our discussion , I've learned that Uved food in Batanes reflects it region's rich cultural heritage and reliance on local ingredient, wherein the cuisine emphasizes fresh seafood, hearty meats, and vegetables, often prepared using traditional methods.
The use of simple, fresh ingredients, combined with techniques passed down through generations, creates a unique culinary experience. Meals are typically communal, showcasing the Ivatan spirit of hospitality and community.Uved food not only nourishes but also tells the story of the region's identity and connection to nature.
HERNANDEZ, JARYLL ANN J.
BSHM - 3A
Watching the video about Uved gave me a greater appreciation for this distinctive dish from Batanes and its cultural importance. The combination of pig's blood and banana tree stems creates a unique flavor that may be unfamiliar to some, yet it beautifully showcases the ingenuity of the Ivatan people. I was intrigued by how the boiling method enhances the natural flavors of the fresh, local ingredients. Uved is more than just a meal; it reflects the resourcefulness and resilience of a community facing environmental challenges. The video also emphasized the role of local agriculture in shaping their culinary traditions. I found it interesting that Uved is considered comfort food, rich in meaning for the Ivatan people. And for me, this video inspired me to learn more about local dishes and their cultural significance.
SANTOS, AZENITH A.
BSHM 3A
Out of the creativity of the Ivatans, this video emerges as fallen banana plant cooked into a comforting, very hearty dish that reflects how resilient Batanes is in the face of adversity. "Uved" tells of the Ivatan's spirit of converting nature's ills into a flavor as a testament to tradition; using banana pith with minced fish, ground meat, and pork blood adds a flavor and resourceful taste. Showing sustainable cooking habits, Uved reflects upon Ivatans' deep connection to their soil. To an Ivatan, the fruit is more than mere food; it is a testifier of strength and adaptability that faces daily challenges.
FELECIA, LANCE ANHSLEY B.
BSHM-3A
Uved of Batanes is a unique delicacy of the Ivatan people from Batanes, Philippines. This innovative dish showcases the resourcefulness of Ivatans, utilizing typically discarded pork, fish, or flying fish parts. The mixture of ground pork, fish meat, minced banana stalk, and seasonings is shaped into bite-sized balls. Uved embodies Ivatan life: practicality, harmony with nature, and creativity. Traditionally served at special gatherings and reunions, Uved Balls symbolize the rich cultural heritage of the Ivatan people.
Pastores, Aziel Joy L.
BSHM-3A
This Ivatan delicacy uses a particular banana variety called 'tuvvud' or 'uvud', which contributes to its name and unique flavor. This dish remind me of my one dish which is fried meatballs but the different is, I fried it and no other ingredients it's just a simple meatballs unlike Uved that have a very unique ingredients and cooking method. The recipe traditionally combines banana stalks with minced meat, cooking them together with seasonings and pig bloods. The banana pith adds a distinct texture and mild sweetness, balancing the savory meat flavors. Often, this mixture is shaped into small patties or balls, then cooked in a simmering broth or sautéed until tender. This dish is very unique for me and i want to try to cook this dish!
TOLENTINO, JOHN KIRBY C.
BSHM-3A
the thing about the dish "Uved" what makes it unique among other dishes is the use of Pig's blood, that I think some are not very familiar with or not used to eating pig's blood and also the use of a root of a banana tree and is mixed in with ground pork that was shown in the video. As for me, who is familiar with pig's blood the addition of it I think it really enhanced and adds depth to the raw flavor of the dish. And for this dish you can reflect and see the local agricultural practice and its culinary traditions of the Ivatan people.
LAGUADOR, GRACE JOY V.
BSHM 3-A
Batanes is vulnerable to severe weather, such as typhoons and high winds. Local farmers find uved or "ubod" types to be an efficient option because they have adapted well to these environments. This is a reference to the core or heart of some native plants, particularly the tender coconut or other palm shoots. This delicacy is frequently utilized in a variety of recipes. This illustrates the significance of sustainable harvesting and the regional farming methods.
The Uved dish from the Ivatans really shows the creativity and resourcefulness of these people. Batanes being located at the northernmost of the Philippines which means it’s a reference point of typhoons entering the Philippines. Of course, trees and other plants like bananas are always affected or being hit by typhoons. To be able to still be benefited from the fallen trees/plants like bananas they’ve used or included the “ubod” from the banana tree in a dish called “uved” and that what makes the dish unique. Also, as being showed in the video, it’s is simple to prepare but the taste is really good as per the students who have tasted.
Cubio, Sandara Irene C.
BSHM 3A
Uved is a special food from Batanes that shows their culture, known for its unique taste and simple ingredients. It is made from the trunk of a banana plant mixed with pig’s blood and cooked by boiling, not frying like I first thought. This dish uses fresh, local ingredients with minimal spices, letting the natural flavors stand out. During tough times, like after typhoons, families and communities often gather to make Uved, showing how the Ivatans use what they have without wasting anything.
VALLE, ALYSSA NICOLE Q.
BSHM -3A
Uved, traditional Ivatan dish from Batanes, represents unique culture and resourcefulness of the Ivatan people. The dish creatively combines banana pith or banana stem (ubod ng saging), ground pork, and minced of boneless bangus, along with local spices, to form small flavorful balls. The use of banana pith, an ingredient that endures Batanes frequent typhoons, show how Ivatan make the most of available resources. The addition of pork blood enriches the dish, adding depth to its savory taste. Uved embodies the Ivatan spirit of resilience and communal tradition, highlight a culture rooted adaptability.
Gutierrez Jenivy Enzyl R.
BSHM-3A
The HM students' video captures their initial steps in mastering fundamental cooking techniques while preparing a "uved" a beloved Ivatan comfort food. Their teamwork and communication skills are evident as they collaborate on the dish, reflecting the communal spirit often found in traditional cooking. The students' creativity shines through as they experiment with unique ingredients and methods, adding their personal touch to this classic recipe that features finely-grated corn, ground meat, and minced fish. This hands-on learning experience highlights the importance of practical skills in culinary arts, allowing students to engage deeply with Batanes cuisine and its rich cultural heritage. Despite being beginners, their enthusiasm and willingness to learn are palpable, showcasing their potential for future culinary success.
OLVEDA, SHEIGN JYN R.
BSHM-3A
The "Uved" of Batanes, otherwise called "Uved Balls," is one of the unique Ivatan delicacies from the Batanes region in the Philippines. This shows how resourceful the Ivatans can be when it comes to cooking since they often use pork parts, fish parts, or flying fish that would otherwise go to waste. The ingredients used for the dish include ground pork, fish meat, minced banana stalk, and seasonings mixed together to form small, round balls. It really reflects the Ivatan lifestyle, very resourceful and pragmatic with close association to the land and to the sea. It's mostly served on special occasions and reunions as that is the epitome of how they represent their culture and ingenuity.
Verastigue, Marjorie P.
BSHM 3-A
Ivatans' comfort food, uved, also known as tab tab, is cooked with minced pork and banana corm. It displays the cultural inventiveness and legacy of Batanes. With options to serve it as soup or balls, the recipe's versatility reflects the gastronomic diversity of the local area. It promotes get-togethers with family and friends by signifying a feeling of community and shared heritage. Additionally, the documentary I watched demonstrated the inventiveness of utilizing local culture by creating a dish instead of discarding the banana corm, which is a unique approach to make the food.
LUCERO, DAPHNEY SHAINE
BSHM-3A
The Ivatan people's preference for simplicity in their cooking can be seen in Uved, a dish from Batanes that blends the rich taste of banana pith with a light, clear broth. The recipe emphasizes efficiency and sustainability by using readily available ingredients, including fish, pork, banana stalks, and pig's blood in the meatballs. The Ivatan's ability to balance flavors while allowing every ingredient to stand out is highlighted when Uved is cooked with a delicate broth. This approach reflects the islanders' reliance on locally grown produce and their deep respect for the environment. Uved embodies Ivatan simplicity, creativity, and a strong connection with nature.
Ramos Katrina Paula P
BSHM 3A
Uved, a traditional dish from Ivatan culture in Batanes, features unique ingredients like grated banana pith, ground pork or beef, and pork blood, shaped into meatballs and simmered in broth. This dish captures the Ivatan spirit of resourcefulness, using local ingredients sustainably and creating earthy, savory flavors that reflect a deep connection to the land. Preparing uved is often a communal activity, emphasizing family and shared resources, making it not only a meal but a celebration of Ivatan heritage.
Uved, a traditional Ivatan dish from Batanes in the Cagayan Valley region, showcases the resourcefulness and unique culinary identity of the Ivatans. Made from finely grated banana stalk mixed with meat and spices, it reflects the Ivatan community's ability to adapt to their environment, utilizing local ingredients in creative ways. Uved is not just a meal but a cultural experience, as each bite offers a glimpse into the Ivatan lifestyle, resilience, and deep connection to their land.
BELARDO, DIANALYN E.
BSHM 3A
Discovering Uved, a humble Ivatan dish, has deepened my appreciation for the Philippines' rich cultural heritage. This hearty meal, born from adversity and resourcefulness, reminds me that even in the face of typhoons, community and creativity can thrive. By transforming discarded banana stems into a nourishing meal, they showcase the beauty of sustainable living.
GAELA, Rachelle Dhey E.
BSHM3-A
Uved is a notable dish from the Batanes, Philippinies that particularly among the Ivatan. In this video, the savory stew is primarily made with pork which is often simmered with a variety of local vegetables , seasonings, banana stem (ubod ng saging) and they use of pig's blood to enhanced the flavor of the dish which give it a distinctive taste. It is provides a hearty and satisfying meal that showcases the agricultural richness and culinary traditions of Ivatan people.
SOLVER CYRINE P.
BSHM3A
As the presentor of our group that have been assigned in the topic of uved, I have been acquainted with the dish at some extent. However what differs from my searched ingredients from what was shown in the video was it incorporated pig's blood. The ingredients and techniques clearly shows the simplicity of their lifestyle, the soup though have not been the one to personally tasted the soup and meatballs but I can imagine how warm and refreshing it might be. The incorporation of the banana stalks really add the uniqueness to the meat balls, specially when knowing the reason and story behind the dish, it really made me appreciate the wonderful life of gastronomy in our country.
VILLENAS, JAENIELLE V.
BSHM - 3A
The dish uved, a traditional Ivatan comfort food from Batanes, represents the resourcefulness of the Ivatan people. Made primarily from finely-grated corn that’s mixed with ground meat, and minced fish, it exemplifies sustainable cooking practices by utilizing parts of the banana corm that would typically go to waste. Uved showcases the resourcefulness of the Ivatans by using locally available ingredients, creating a hearty, comforting dish that’s connected to their culture and environment. The addition of pork blood enhances the taste even more than simple meatball dishes. Uved is significant in Ivatan culture, often prepared during communal gatherings, especially after events like typhoons, reinforcing social bonds. Its unique texture and rich flavors create a memorable dining experience, symbolizing the Ivatan people's resilience and cultural identity.
Mabulay, Tricia J.
BSHM-3A
Uved is a traditional dish from Batanes in the Cagayan Valley Region of the Philippines, showcasing the Ivatan people's connection to their land and sea. In the video demonstrating how to make Uved, the process begins with gathering fresh taro leaves, which are essential for the dish. The leaves are carefully washed and prepared before being simmered in rich coconut milk. As the coconut milk heats, additional ingredients such as local seafood or meat are added for flavor. The dish is seasoned with traditional spices to enhance its taste. Throughout the video, viewers can see the vibrant colors and textures coming together, creating a hearty and aromatic meal. The preparation highlights the importance of community and tradition, as it’s often made for family gatherings or special occasions, showcasing the Ivatan culture’s deep-rooted culinary heritage.
DAPOL, MARY GRACE S.
BSHM-3A
Uved is a comfort food by Ivatan that came from Batanes. The distinctness of this dish is that it should have a banana pith or banana stem (ubod ng saging); the alternative to this is the heart of the banana. Also, it should have ground meat and minced fish then rolled into balls, and can either be with or without its broth. We know that Batanes are frequently passed through by typhoons, and the banana plant is firstly affected cause it easily falls. This dish shows that Ivatan is resourceful with what they have to make food after the typhoon. The video shows how to prepare an uved with broth, there is curiosity in my mind about what is the taste of uved, how the pork blood adds the flavor of this dish, and how this is different from the taste if it is just fried or anything techniques of cooking is used.
DE CHAVEZ, ALYSSA MAE B.
BSHM-3A
This dish prepared during special occasions and gatherings, highlighting its importance in Ivatan culture. The uved is one of the Ivatan comfort foods from Batanes. After watching the video clip, i feel like i also want to sip the broth and taste how delicious it is because i can see how much the evaluators enjoyed it. I’m sure it tastes delicious when it’s rainy and cold weather in Batanes. I was also surprised because one evaluator said that he didn’t tasted the pig's blood in the uved, as i know that pig's blood has a strong flavor.
MAGO, GLAIRICIEL S.
BSHM - 3A
Uved of Ivatan is a unique and traditional dish from Batanes, Philippines, showcasing the resourcefulness and creativity of the Ivatan people. Every part of the tree or animal is used, reflecting the Ivatan's adaptability to their isolated, typhoon-prone region. Using banana stem "ubod ng saging" and pig's blood is what makes this dish stand out. This dish is not for everyone, especially for those people who are prohibited from eating food with blood like Muslims. However, for people who enjoy it like the Ivatan people, it gives a rich, earthy flavor and a distinctive texture.This hearty meal embodies the Ivatan people's creativity in using abundant, local resources.
REMOJO, JEANNA BELLE D.
BSHM 3A
The cooking process of Uved is through boiling and poaching the ingredients that enhance the flavor of the dish. I noticed the use of pig's blood because what would the taste of the dish be like using it. The cultural significance of Uved is a flavorful celebration of the Ivatan people's harmonious bond with nature,. Their resourcefulness and love for tradition come alive in this hearty dish, inviting you to savor the authentic taste of Batanes.
AGUIRRE, YNA MARIE
BSHM-3A
The Ivatan people’s dish “Uved” reflects their resourcefulness, combining banana pith ( ubod ng saging), fish, pork, and unusual pig's blood in making meatballs. The use of banana stalks, particularly after typhoons that often damage local crops reflects their creativity in making the most of their environment. Uved's unique feature is its inclusion of pig's blood, which adds depth to the flavor.
DE CASTRO, CATHERINE C.
BSHM 3A
Uved is a dish from Batanes made with banana stem, ground meat, and minced fish, rolled into balls. It can be served with or without broth. The Ivatan people are prone to typhoons, which often damage banana trees. This dish shows their resourcefulness by using the fallen banana stem (ubod ng saging) as ingredients in uved. I'm curious about the taste, especially how the pork blood adds flavor and what's the taste of this dish because I don't like dishes with blood so I'm curious if I'll like it.
CASTILLO, TRISHA MAE P.
BSHM 3A
According to the Video that I've watch Uved is one of food that highlight the Batanes culture and is known for its unique flavors and ingredients.One of the key highlights of uved or uvud food in Batanes is its use of fresh and locally sourced ingredients. I realized how this uved being cook is that it prepared using just a simple techniques, which is boiling, on my first impression is it just like a meatballs and all I know is, it is just frying method and I realized that this uved can cooked to the boiling broth and this is seasoned with minimal spices that allow the natural flavors of the ingredients to shine through. This food gives me curiosity how does it taste like because of banana that base of a trunk of a banana plant then also mix with a pig's blood. As on the video mention I discovered that uved is ivatan comfort food and base from the evaluator it is also refreshing and savory.
CABALLES, ANGELICA R.
BSHM 3A
After watching the video, it mentioned that the "Uved" is a Filipino traditional dish of Ivatan for its unique and flavorful dish made with pigs blood and minced banana pith (ubod). The dish reflects the Ivatan people's resourcefulness and resilience relationship with nature because of the usefulness of banana pith as their ingredient. The cooking process is very straightforward, as they boil the meatball mixture in pork bone broth to add the rich flavors for the uved.
ALVAREZ, RAIZA MAE V.
BSHM-3A
I find UVED, also known as uvud, to be a delightful food from the Ivatan culture, showcasing a unique blend of flavors and textures. Made from finely grated banana corm combined with ground pork or beef and minced fish, it highlights the resourcefulness of the Ivatan people in utilizing local ingredients. I appreciate how the dish is seasoned with simple ingredients like garlic and onion, creating a rich flavor profile, whether served in a savory broth or on its own, making it a must-try for anyone exploring Ivatan cuisine.
AGTAY, JOYCE LENZI C.
BSHM-3A
This video was kind of an eye opener for me that there isn't a single way for cooking a certain dish. Because I've always known that meatballs are tend to fried and eaten with dipping, never would've known that it could be cooked through combination method of boiling and steaming. I find it interesting and unique not just with its ingredients but most definitely it's process.