While most of the systems are used for offline learning, use of ICT in classrooms is also popularized with the introduction of smart classrooms. A preliminary study was conducted in a classroom to understand the acceptance of the system. From the response of the participants we found the system has facilitated better interaction in the classroom.This research focuses on how experiences of learning with ICT in pedagogically meaningful ways can affect pre-service teachers’ intentions to use ICT for teaching and learning. The results show that the students who had learned programming before entering university had higher weighted average grades in the first semester and the students who started studying programming for the first time at university had more external regulation influencing their studies than other students.
The findings show that learning programming before starting ICT studies gives an advantage in studies and working during studies is related to lower extrinsic motivation. This suggests improving students’ opportunities for gaining experience in programming (studying or working) prior to university studies in order to support their future studies in the field of ICT.
Michelle Anne Magana’s Reflexive Output in Empowerment Technology
REFLEXIVE OUTPUT
I had ICT as my mini course when I was in Junior High, since grade 9 to 10 it is hard for me to cope up and face the difficulties that I must overcome through the four quarters for each school year, but I faced it and overcomed it because I am now an ABM Senior High Student. And now in SHS, Mrs. Rivera taught me, us a lot of things that can help us grow more, grow a lot better. Because of her maybe until now I won’t know about wordpress, jimdo, change.org, piktochart, photoshop and a lot of collaborative tools. The wordpress is for creating blog, jimdo for creating website, change.org for sharing your petition and get a support, piktochart for creating infographics and photoshop for editing pictures. This tools that Mrs. Rivera introduced to us help us when it comes in introducing and promoting our products, and as a ABM student it can help us, me a lot when I already have my own business, I can promote my own business for free.
– Magana, Michelle Anne R. –
MY LEARNINGS EXPERIENCE IN EMPOWERMENT TECHNOLOGY
I have learned in ICT is how to use trello, wordpress, photoshop, piktoart, change org and etc. because of that i can make blogs and I can share it to online, And then before, I did not know much about the computer and the social media, Because of ICT I learned a lot and I can use it in the next semester and it’s a great help for me and I’m very grateful of it.
Charles Danielle Alison(Reflexive Output)
In the first semester I have been the new student in Wells, I’ve learned a lot of things in ICT class. There are so many topics and a lot of things we have learned about. Most of the things I’ve learned makes me understand how it is important n our life to have an internet, and also important to know as a things I’ve known. And i learn how to do personal blogsites, websites,and also online petition.Learning in ICT class is actually nice, but we always got a lot of work to do. But at least, it’s important to now it and we could also used in our future even though we are not in ICT class. I hope I could used it to do some good things. Thanks a lot for teaching me to do things like this. It was nice to stay in your class. Thank you
MY LEARNINGS EXPERIENCE IN EMPOWERMENT TECHNOLOGY
I know that as a student we experiencing difficulties in our subject as ABM students especially in the empowerment technology that needs to be trained or learned computer.
I’m very grateful to my teacher who teaches us how to explore on the computer. I’m also grateful for the ICT platforms because I have a lot of new knowledge about using the computer.I learn also in my own so I am much better than who I am before.
I truly learned a lot from our subject which is Empowerment Technology that I was able to do some exploring using ICT platforms.In my leaning its very great because I learned a lot. So I am very blessed that I already know other platforms and if I rate my understanding up to 100% I rate 80 because I have a great learning from it.
My Learnings
For another two months that we spent Empowerment Technology, I can truly say that i learned a lot. I just started to like photography and if I ever got the chance to have my own DSLR, then it won’t gonna be that hard to share my works for I learned to create my own website and how to manage it. I am also thrilled to know that it is possible to create a petition online through Change.org . In that way it’ll be easier for people to know an individual’s concerns. I’ve learned to be organized without wasting any paper or pens just by using Trello.
I am contented and I feel happy because I know that these things that I’ve learned can help me in the future.
CURACHA
History
Curacha is famous in Mindanao, especially in Zamboanga. It’s a spanner crab or red frog crab, a crustacean hybrid native to the waters of Zamboanga and Sulu. It can be cooked with sauce or steamed.
Ingredients
- 1 kilo curacha (redfrog crab or spanner crab)
- 2 Tbsp. butter
- 1 Tbsp. sea salt or rock salt
- 1 cup sprite or 7-Up
Instructions
- How to cook Halabos na Curacha:
- Wash the curacha in running water and use toothbrush to clean the shells if necessary. Drain.
- Put the curacha in a cooking pot or medium size wok. Sprinkle with salt, pour the sprite or 7-up and butter.
- Bring to a boil than simmer until the curacha is cooked and almost all the liquid has evaporated.
Transfer to a serving dish and serve.
GINATAANG MANOK
History
This chicken recipe involves sauteing chicken with onion, garlic, and ginger, then stewing in coconut cream. To make the dish more flavorful, native chicken is used.
Ingredients
-
- ¼ cup oil
- 2 medium potatoes, peeled and quartered
- ½ red bell pepper, seeded, cored and sliced into strips
- ½ green bell pepper, seeded, cored and sliced into strips
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 (3 to 4 pounds) whole chicken, cut into parts
- 1 tablespoon fish sauce
- 1 (14 ounces) can coconut milk
- ½ cup water
- 4 to 5 Thai chili peppers, stemmed and chopped
- salt and pepper to taste
Instructions
- In a wide skillet over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned. With a slotted spoon, remove potatoes from pan and drain on paper towels.
- Add bell peppers and cook, stirring frequently, for about 30 seconds. With a slotted spoon, remove and drain on paper towels.
- Remove excess oil from pan except for about 2 tablespoons. Add onions and garlic and cook, stirring regularly, until limp.
- Add chicken and cook, turning as needed, for about 3 to 5 minutes or until lightly browned and juices run clear. Add fish sauce and cook for 1 to 2 minutes.
- Add coconut milk and chili peppers. Bring to a simmer. Lower heat, cover, and continue to cook for about 20 to 25 minutes or until chicken is cooked through and sauce is reduced.
- Add potatoes and cook for about 3 to 5 minutes or until potatoes are tender and sauce is thickened. Add bell peppers and cook for another 1 to 2 minutes or until heated through but still crisp. Season with salt and pepper to taste. Serve hot.
SATTI
History
Satti is a popular breakfast food in Mindanao particularly in Zamboanga. It’s actually three small bits of meat (beef and chicken liver) grilled in a stick similar to a barbecue, only it is served along with rice balls swimming in a sweet spicy sauce.
Ingredients
First of all, we’re going to list the ingredients you need to make satti sauce:
- ½ cup siling labuyo or catumbal
- 5 thumb size ginger pieces
- 4 thumb size turmeric
- 1 fist size onion bulb
- 6 leaves of oregano, or 1 tsp oregano powder
- 2 tbsp oil
- ½ tsp shrimp paste
- 1 tomato
- ½ cup corn starch
- ½ cup flour
- 1 ½ cup sugar
- 1 tbsp salt
- 15 g Anito powder
- 3-4 chicken cubes
- ¼ cup coconut milk
- 1 tsp peanut butter
- 2 tsp curry powder
- 2 inches taro root
Recipe
Now let’s get down to business and give you the recipe for satti sauce:
- Boil water 6 quarts.
- Add taro root to it.
- Add 3-4 chicken cubes, ¼ cup coconut milk and 2 tsp curry powder to it.
- Keep stirring while the mixture boils.
- Blend together ½ cup siling labuyo or catumbal, 5 thumb size ginger pieces, 4 thumb size turmeric, 1 fist size onion bulb and oregano. You may add a little water to begin the blend.
- Mix ½ cup corn starch, ½ cup flour, 1 ½ cup sugar, 1 tbsp salt and 15 g Anito powder, add water and stir until the mixture is free of lumps.
- Sauté tomato and shrimp paste with a little oil, and then add the mixture of siling labuyo or catumbal, ginger, turmeric, onion and oregano to it. Keep sautéing until the mixture becomes partially dried.
- Pour this mixture into the water that has boiled
- Stir and add coconut milk.
- Add the mixture of corn starch, flour, sugar, salt and Anito powder to it.
- Add water until you reach the desired consistency.
- Let it cook for 20 minutes on medium flame.
- Keep stirring frequently to avoid any sticking on the pot.
- If you want the sauce to be less thick, you can add water.
- Let it cool for 2 minutes and then serve.
- The satti sauce you have made this way can be refrigerated for later use. You need to microwave it for 3-4 minutes whenever you want to use it.
BIRYANI
History
Biryani dish is said to be a food made by the Muslim community in Indian/Persian region. So it’s no surprise that this delicious recipe has made its way to the Muslim community as part Mindanao cuisine. Biryani is basically a fried rice dish with bits of chicken or seafood and other spices.
Recipe
- 600 gm boiled basmati rice
- 4 tablespoon minced mint leaves
- salt as required
- 2 teaspoon coriander powder
- 1 tablespoon garlic paste
- 2 tablespoon tomato puree
- 400 gm thinly sliced white onion
- 8 green cardamom
- 1 tablespoon milk
- 1 kilograms chicken thighs
- 1 teaspoon garam masala powder
- 2 pinches saffron
- 1 tablespoon ginger paste
- 4 sliced & slit green chilli
- 320 gm chopped tomato
- 2 teaspoon cumin seeds
- 6 tablespoon refined oil
For Marination
- 1/2 teaspoon chilli powder
- 6 tablespoon plain greek yogurt
1 teaspoon powdered turmeric
Savor Filipino Foods 