Hands-on STEM learning in every home with VISSER

Wazzup Pilipinas!?




The Philippines has long lagged behind the rest of the world in terms of science, technology, engineering, and mathematics (STEM) learning: in 2018, the country was the second worst out of 79 countries worldwide in terms of the science and mathematics performance of high school students.

This dearth prompted physics professor and current Dean of the University of the Philippines - Diliman College of Science (UPD-CS) Dr. Giovanni A. Tapang to spearhead the Versatile Instrumentation System for Science Education and Research (VISSER).

This low-cost, portable handheld device that students can use for their laboratory experiments was developed in collaboration with researchers from UP Diliman and UP Los Baños, with support from the Department of Science and Technology (DOST) and the UP Diliman Office of the Vice President for Academic Affairs (UPD OVPAA).

 

“Gaining a better understanding of science requires laboratory experiments, but specific equipment is often expensive, making it difficult for some high schools in the Philippines to purchase necessary equipment,” Dr. Tapang said. “VISSER addresses this problem through low-priced modern digital tools for learning to help transform students’ curiosity into scientific competency and broaden their perspective by exploring the experiential aspect of science.”

VISSER aims to bring a modern science laboratory experience to high schools all over the country. Designed for students on a STEM track, the device allows for hands-on experiments in various subjects including physics, chemistry, biology, environmental science, and engineering.

In 2022 alone, close to a hundred schools across the country received VISSER kits. An improved version is in the works, for use in online classes and distance learning, aptly dubbed VISSER@Home.

Dr. Tapang will be talking at length about VISSER at the upcoming iStories webinar hosted by UPD-CS this coming April 24, 2023. Joined by VISSER co-inventor and PhD candidate Dwight Angelo Bruzon, the forum will tackle not just the ideation and development of VISSER, but also its mass production and distribution.

“Thirty-five percent of high schools in the Philippines have no laboratories. Meanwhile, among those with laboratories, 33% have no access to digital tools for learning. Our mission is to put modern laboratories in every school and college in the country,” Bruzon noted.

iStories is a series of innovation-themed talks, storytelling, and activities featuring local and international scientists. The initiative aims to ignite the creativity and inventiveness of young scientists not just from UPD-CS but from other institutes inside and outside UP.

The second session of iStories on April 24, 2023 (Monday) will be held on-site at the College of Science Admin Auditorium. Only participants outside Metro Manila will be allowed to join the forum via Zoom.

The iStories series is regularly scheduled for 3:00 pm every last Monday of the month. To join, you may register through this link https://bit.ly/3EocEmD. Subscription to the entire iStories webinar series is also possible through the same form.

To learn more about VISSER, please visit https://ttbdo.up.edu.ph/technology/visser/

Filipino Atsara Recipe Guide

Wazzup Pilipinas!?






Atsara is a traditional Filipino side dish made from grated unripe papaya or turnips that are marinated in vinegar, sugar, and salt, and mixed with sliced onions, red bell pepper, and garlic. It is often served as a condiment or appetizer and is a popular dish in Filipino cuisine.

History and Origin of Atsara:

Atsara is believed to have originated from the Philippines during the Spanish colonial era. It was originally made using pickled vegetables, such as carrots and cucumbers, which were often served as a side dish to complement meat dishes. However, as the dish became more popular, Filipinos started using local ingredients, such as unripe papaya and turnips, to make atsara.

The word "atsara" is derived from the Spanish word "ensalada," which means salad. Over time, Filipinos have developed their own unique way of making atsara, using a combination of vinegar, sugar, and salt, and adding different vegetables and spices to enhance its flavor.

Ingredients and Preparation:

To make atsara, you will need the following ingredients:2 cups grated unripe papaya or turnips
1/2 cup vinegar
1/4 cup sugar
1 tablespoon salt
1 small onion, sliced
1 small red bell pepper, sliced
1 clove garlic, minced

To prepare atsara, follow these simple steps:In a bowl, mix the vinegar, sugar, and salt until the sugar and salt are fully dissolved.
Add the grated papaya or turnips to the bowl and mix well. Let it sit for at least 30 minutes to an hour to marinate.
After the papaya or turnips have marinated, drain the liquid and add the sliced onions, red bell pepper, and garlic. Mix well.
Transfer the atsara to a clean jar or container and store it in the refrigerator for up to a week.

Variations:

There are many variations of atsara, and Filipinos often add their own unique twist to the recipe. Here are a few variations you can try:Mango Atsara: Instead of using papaya or turnips, use grated green mangoes. This variation is especially popular in the Visayas region of the Philippines.
Carrot Atsara: Replace the papaya or turnips with grated carrots. This variation adds a sweet and crunchy flavor to the dish.
Radish Atsara: Use grated radishes instead of papaya or turnips. This variation adds a spicy kick to the dish.
Pineapple Atsara: Use grated pineapples instead of papaya or turnips. This variation adds a sweet and tangy flavor to the dish.

Health Benefits of Atsara:

Atsara is a healthy side dish that is packed with nutrients. Papaya and turnips are both rich in fiber, which can help aid digestion and promote weight loss. They are also high in vitamins A and C, which can help boost the immune system and promote healthy skin and hair. Additionally, the vinegar used in atsara can help regulate blood sugar levels and improve heart health.

Conclusion:

Atsara is a delicious and healthy side dish that is a staple in Filipino cuisine. It is easy to make and can be customized to suit your taste preferences. Whether you prefer it sweet or spicy, atsara is sure to add a burst of flavor to any meal. So why not give it a try?

Bagoong as a popular Filipino Condiment

Wazzup Pilipinas!?

Sawsawan, sahog o ulam? Ano ba ang gamit natin sa bagoong?


Bagoong is a traditional Filipino condiment made from fermented fish or shrimp. It is a staple ingredient in many Filipino dishes, and its distinctive salty and umami flavor is a key component in the country's cuisine. In this article, we will explore the history, production, types, and uses of bagoong.

History

The use of bagoong in Filipino cuisine can be traced back to pre-colonial times. The Tagalog word "bagoong" is derived from the Malay word "belacan," which refers to a similar fermented shrimp paste commonly used in Southeast Asian cuisine. Bagoong has been a part of Filipino culture for centuries and is still widely used today.

Production

Bagoong is made by mixing fresh fish or shrimp with salt and letting it ferment for several days to several weeks. During the fermentation process, the proteins in the fish or shrimp break down into amino acids, giving the bagoong its unique flavor. After fermentation, the mixture is then bottled or stored in jars for future use.

Types

There are several types of bagoong, each with its own distinct flavor and uses. The most common types include:

Bagoong Alamang - made from fermented tiny shrimp, this is the most commonly used type of bagoong in Filipino cuisine. It is usually used as a base for many Filipino dishes such as Kare-Kare, Bicol Express, and Pinakbet.


Bagoong Isda - made from fermented fish, this type of bagoong is commonly used in dishes such as Sinigang and Adobo.


Bagoong Balayan - made from fermented anchovies, this type of bagoong is commonly used in the provinces of Batangas and Cavite.


Bagoong Terong - made from fermented eggplant, this type of bagoong is commonly used as a dipping sauce for grilled or fried dishes.

Uses

Bagoong is a versatile ingredient that can be used in many Filipino dishes. It is commonly used as a base for stews and soups, as well as a seasoning for grilled or fried dishes. It can also be used as a condiment or dipping sauce for vegetables, fruits, and grilled meats.

One of the most popular dishes that use bagoong is Kare-Kare. This stew is made with oxtail, tripe, and vegetables, simmered in a peanut sauce made with bagoong alamang. Bagoong is also commonly used in the popular Filipino dish Sinigang, a sour soup made with meat or seafood, vegetables, and tamarind broth. Bagoong is added to Sinigang to give it a savory depth of flavor.

Bagoong can also be used as a condiment for vegetables and fruits. It is commonly paired with green mangoes, a popular snack in the Philippines. It can also be used as a dipping sauce for grilled or fried dishes, such as grilled pork or fried fish.

Conclusion

Bagoong is an essential ingredient in Filipino cuisine. Its unique flavor and versatility make it a staple in many Filipino dishes. Whether used as a base for stews and soups, a seasoning for grilled or fried dishes, or a condiment for vegetables and fruits, bagoong is a key component in the rich and diverse flavors of Filipino cuisine.