One island that many tourists visit for its amazing beaches as well as for surfing is Surigao. Located in Mindanao and facing the Pacific Ocean, it is no wonder people who love riding the waves come here to enjoy the surf, the sun, and the sand. There are also numerous natural wonders for people to explore here, like the very famous Hinatuan Enchanted River. There is also the Tinuy-an Falls, and Hinayagan Cave.
Apart from these tourist destinations, Surigao is also home to a number of delicacies that you will not want to miss trying while there. Some of the delicacies you will find on this island include sweet as well as savory options, though not all are baked. Here are some of the more popular ones that people try, and even bring home with them:
Sayongsong – this is probably the most popular delicacy of Surigao, and is a sweet kakanin that you can find in the shape of a cone. This food item is wrapped in banana leaves and is actually made out of ground up sticky rice. This is mixed with coconut milk and sugar, then wrapped in cut banana leaves and shaped into cones, which are then placed in steamers and steamed until solid. These can be easily found in any local marketplace in Surigao.
Cassava Cake – another area in the Philippines that makes cakes out of the cassava tuber is Surigao, and they have a popular bakeshop that does just that, make cassava cakes that are heavenly. These are made using grated cassava, sugar, condensed milk, flour and oil. These are usually baked in squares and cut into easy-to-handle pieces that are then placed onto paper liners for easy handling.
Empanada – much like a lot of the places of the Philippines, Surigao also has its local version of this Spanish influenced savory treat. Filled with pork, chicken, or beef mixed with potatoes, peas, and other vegetables, this crescent shaped pouch is available in local bakeries and stalls in local marketplaces all over the island.
Dried Pijanga – while not a snack or a baked pastry, the dried pijanga is still something that Surigaonons are proud to call their own. These are discs of fish that are sliced thinly, fried, then dried under the sun. When the fish is as dry as it can possibly be (much like tuyo), it is then fried again.