Sinigapuna
Today, Sinigapuna is one of the most relevant and discussed topics in various areas. Its impact is reflected in society, the economy, politics and culture. With the advancement of technology and globalization, Sinigapuna has gained greater importance and has generated endless debates and research. From different perspectives, we seek to understand and analyze its influence in today's world. Given this scenario, it is essential to explore the multiple dimensions that Sinigapuna encompasses, as well as its implications at a global and local level. In this article, we will delve into the fascinating universe of Sinigapuna, to understand its complexity and its relevance today.
| Alternative names | yellow rice |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Davao, Caraga |
| Similar dishes | kuning, nasi kuning |
Sinigapuna is a Filipino rice dish cooked with turmeric and other spices. It originates from Kalagan (or Caragan) people of the Caraga and Davao Regions of Mindanao. It is similar to the Maranao kuning, and Indonesian nasi kuning. [1][2][3]
See also
References
- ^ "Kalagan Food Trip". The Wannabe Lumad. Retrieved June 2, 2019.
- ^ "Marco Polo & 11 tribes in fashion". Of Apples & Lemons. Retrieved June 2, 2019.
- ^ Reyes, Maritess Garcia. "A Gastronomic Journey Through Southern Mindanao". Philippine Tatler. Retrieved June 2, 2019.
| Main dishes |
|  | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Noodles and pasta | |||||||||||
| Sausages | |||||||||||
| Lumpia and turón | |||||||||||
| Breads, cakes, and pastries |
| ||||||||||
| Desserts |
| ||||||||||
| Condiments and ingredients |
| ||||||||||
| Beverages |
| ||||||||||
