Monthly Archives: November 2012

Puto ka diyan!!!

Puto is a kind of steamed rice cake in Philippine cuisine. It is eaten as is or with butter and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast (most notably, with dinuguan).

The most common shape used for making puto is round, the exact size of the steamer which is actually named after puto itself in Filipino, putuhan, and can range from 30 cm to 60 cm in diameter and between 2 cm to 5 cm in thickness. These puto steamers are actually rings made of either soldered sheet metal built around a perforated pan or thin strips of bent bamboo enclosing a flat basket slats of split bamboo sticks. The cover is almost always conical to trap the condensing steam and allow it to drip along the perimeter instead of on the steaming cake. To steam puto, a muslin cloth (katsa) is stretched out right on the steamer ring and the prepared rice batter poured directly on it. The alternative method uses banana leaf to line the steamer. These large thick cakes are then sold or served sliced into diamond or lozenge shaped individual portions.

The Filipino dish Dinuguan is traditionally served with Puto.
Sources: Bogart the Explorer from Davao City and

Sari-saring Pinoy Street Foods

Many Filipinos are fan of eating street foods. It can easily found almost anywhere in the country, from the street corners to malls, supermarkets, bus and jeepney terminals, food courts, and even student canteens. This is also affordable for a simple fare you can already delight your taste buds and keep your stomach full. I found this over at R. Serrano’s “A Young Mind’s Diary” and just would like to share it with you guys.  He list down different street foods found in the Philippines and their definitions.  Some may not be street foods to you but they are just found in the streets.

  • Abnoy – unhatched incubated duck egg or bugok which is mixed with flour and water and cooked like pancakes
  • Adidas – chicken feet, marinated and grilled or cooked adobo style
  • Arroz caldo – rice porridge or congee cooked with chicken andkasubha; see also Lugaw
  • Atay – grilled chicken liver
  • Baga – pig’s or cow’s lungs grilled or deep-fried and served with barbeque condiments
  • Balat ng manok – see Chicken skin and Chicharon manok
  • Balun-balunan – grilled chicken gizzard
  • Balut – hard-boiled duck egg with fetus
  • Banana cue – deep-fried saba (banana) covered with caramelized brown sugar
  • Barbeque – marinated pork or chicken pieces grilled on skewers
  • Batchoy – miki noodle soup garnished with pork innards (liver, kidney and heart), chicharon (pork skin cracklings), chicken breast, vegetables and topped with a raw egg; origin traced to La Paz, Iloilo
  • Betamax – curdled chicken or pork blood, cubed and grilled
  • Bibingka – glutinous rice flour pancakes grilled with charcoal above and below in a special clay pot
  • Biko (also Bico) – glutinous rice cake with grated coconut topping
  • Binatog – boiled white corn kernels, sugar, grated coconut and milk
  • Bopis – minced pig’s heart and lungs sauteed with garlic and onion and seasoned with laurel, oregano, bell pepper and vinegar
  • Botsi – chicken esophagus, deep-fried or grilled
  • Buchi – sweet mongo paste in fried dough, usually on sticks
  • Calamares – deep-fried squid in batter
  • Calamay (also Kalamay) – glutinous rice cakes; varieties all over the country
  • Camote cue – deep-fried camote (sweet potato) covered with caramelized brown sugar
  • Carioca (also Karyoka, Karioka) – deep-fried glutinous rice flour cakes served on skewers
  • Cheese sticks – deep-fried cheese wrapped in lumpia (spring roll) wrapper
  • Chicharon baboy – pork skin cracklings, made from pork rind boiled and seasoned, sun-dried and deep-fried
  • Chicharon bituka – pork or chicken intestine boiled, seasoned and deep-fried
  • Chicharon bulaklak – pork omentum boiled, seasoned and deep-fried
  • Chicharon manok – chicken skin cracklings
  • Chicken balls – balls made with chicken meat, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Chicken skin – chicken skin battered and deep fried
  • Cutchinta – see Kutsinta
  • Day-old chicks – literally day-old chicks deep-fried to a crisp, served with sauce or vinegar
  • Empanada (Batac) – pork longganiza, egg and grated green papaya in a rice flour shell, deep-fried and served with vinegar
  • Fishballs – balls made with fish meat, most often from pollock, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Goto – rice porridge or congee cooked with beef tripe
  • Halo-halo – translated as “a mix of many things” or “an assortment,” it is a dessert topped with shaved ice that may contain sweetenedsaba (banana), camote, macapuno (young coconut), kaong, nata de coco, pinipig (rice crispies), gulaman (agar-agar), sago (tapioca balls), brown and white beans, garbanzos, ube (purple yam), and leche flan(creme brulee), with milk and sugar; Pampanga has three popular versions in Guagua, Arayat and Angeles which may include pastillas, crushed white beans and corn
  • Helmet – grilled chicken head
  • Hepalog (also Toknonong) – hard-boiled duck eggs dipped in orange batter and deep-fried
  • Isaw – collective term for different types of grilled chicken and pork innards; varieties include isaw manok, isaw baboy, atay, goto, botsi,balun-balunan, and tenga ng baboy
  • Isaw baboy – grilled or deep-fried pork intestines on a skewer, served with sweet, sour or spicy sauce
  • Isaw manok (also IUD) – grilled or deep-fried chicken intestines on a skewer, served with sweet, sour or spicy sauce; also referred to as IUD because it resembles an intra-uterine device
  • Iskrambol (also Scrambol) – frostees; shaved ice, diced gulaman,sago and condensed milk
  • IUD – see Isaw manok
  • Kakanin – collective term for snacks made with kanin (rice), particularly malagkit (glutinous) rice; varieties include puto, kutsinta,calamay, sapin-sapin, suman, palitaw, biko or sinukmani, and espasolamong many others
  • Kalamay – see Kalamay
  • Kamote cue – see Camote cue
  • Kikiam – the special ones are made of ground pork and vegetables wrapped in bean curd sheets, deep-fried and served with sweet, sour or spicy sauce; those in the street are seafood-based, usually made of fish meat and cuttlefish
  • Kudil – deep-fried pork skin
  • Kutsinta – steamed bahaw (boiled rice) with lye and brown sugar; has a gelatinous consistency
  • Kwek-kwek – see Quek quek
  • Lomi – noodle soup made with thick fresh egg noodles or lomi
  • Longganiza – pork sausage grilled or fried on a skewer
  • Lugaw – rice porridge or congee; varieties include arroz caldo (with chicken and kasubha) and goto (with beef tripe)
  • Lumpia – spring rolls; varieties include lumpiang basa; lumpiang hubad- fresh spring rolls wothout the wrapper; lumpiang prito; lumpiang sariwa – fresh srping rolls; lumpiang shanghai; lumpiang ubod; andturon
  • Mais – boiled sweet corn seasoned with salt, butter or margarine
  • Mais con yelo – sweet corn, milk and sugar topped with shaved ice
  • Mami – noodle soup
  • Manggang hilaw – green mango served with bagoong (shrimp paste)
  • Mani – peanuts either boiled, roasted or deep-fried and seasoned with garlic and salt
  • Maruya – banana fritters
  • Nilupak – mashed kamoteng kahoy (cassava) or kamote (sweet potato) with brown sugar and served with butter or margarine
  • Palitaw – glutinous rice flour pancakes topped with grated young coconut, sugar and roasted sesame seeds
  • Panara – deep-fried crab and grated green papaya empanda sold in Pampanga during Christmas season
  • Pancit – noodles; varieties are batchoy (Iloilo) – see Batchoy; batil patung (Tuguegarao) – local noodles topped with hot dogs, chicharon, ground meat, fried egg, and vegetables; pancit bihon; pancit canton – a kind of pancit guisado flavored with ginger and soy sauce; pancit guisado, pancit habhab (Lucban) – sautéed miki noodles served on and eaten straight from banana leaf sans utensils; pancit lomi – see Lomi;pansit luglog (Pampanga and Tagalog Region) – it has a distinct orange shrimp-achuete sauce and is topped with chicharon, tinapa, wansoy and shrimp; pancit malabon (Malabon) – made with thick rice noodles tossed in shrimp-achuete oil topped with shelled oysters, squid rings,suaje or hipong puti and wansoy; pancit molo (Iloilo) – clear chicken broth with wonton, garlic and crushed chorizo; pancit palabok; pancit puti (Manila); and pancit sotanghon among many others
  • Pandesal (also Pan de sal) – breakfast roll; rounded bread
  • Pares – translated as “pair,” means the pairing of rice with beef; beefpares is characterized by very tender meat, usually with a lot of litid(ligaments)
  • Penoy – hard-boiled duck egg without fetus
  • Proven – hard portion of chicken entrails that is either marinated and grilled, battered and fried or cooked adobo style
  • Pusit – squid grilled on skewer
  • Puto – steamed rice cake
  • Puto bumbong – purple glutinous rice snack cooked in a special steamer
  • Quikiam – see Kikiam
  • Quek quek (also Toknanay) – hard boiled chicken eggs dipped in orange batter and deep-fried; also used for quail eggs but some say the correct term for the quail egg version is tokneneng; the balutversion is sometimes referred to as hepalog
  • Sapin-sapin – layered glutinous rice and coconut milk cake usually topped with grated coconut and latik (residue from coconut oil extraction); different flavor per layer such as ube (purple yam),macapuno (young coconut), kutsinta and langka (jackfruit)
  • Scrambol – see Iskrambol
  • Sinukmani – see Biko
  • Siomai – steamed pork dumplings
  • Siopao – steamed pork buns
  • Sisig – roasted pig’s head, chicken liver, onions and chili, chopped and flavored with calamansi served on a hot metal plate
  • Sorbetes (also Dirty ice cream) – street ice cream made with local fruits and ingredients; common flavors include ube (purple yam), mango, avocado, queso (cheese), chocolate, langka (jackfruit), buko or macapuno (coconut); strawberry is common in Baguio City
  • Squid balls – balls made with squid or cuttlefish meat, deep fried and served in skewers with a sweet, sour or spicy sauce
  • Suman – glutinous rice snack steamed in banana or coconut leaves; varieties include binagol (Leyte) made with glutinous rice, gabi (taro), coconut milk and chocolate; budbod sa kabog (Tanjay, Negros Oriental) which uses millet instead of glutinous rice; Taho – bean curd snack topped with arnibal (liquefied raw sugar similar to molasses) and sago(tapioca balls)
  • Tenga ng baboy (also Walkman) – marinated pig’s ears grilled on skewers; see also Kudil
  • Toknanay – see Quek quek
  • Tokneneng – hard boiled quail eggs dipped in orange batter and deep-fried; also called kwek kwek by others
  • Toknonong – see Hepalog
  • Tupig (also Itemtem) – glutinous rice, grated mature coconut, coconut milk and molasses rolled in banana leaves and grilled; varieties in Pangasinan, Ilocos Norte (Batac) and Isabela
  • Turon – saba (banana) with with sugar and sometimes langka (jackfruit) wrapped in lumpia (spring roll) wrapper and deep-fried
  • Walkman – see Tenga ng Baboy

New Tourism Ad by DOT Philippines

The Philippine Department of Tourism’s international TVC, featuring the entertainment and lifestyle offerings of the Philippines. I find it cool and attractive for the international visitors and though we may be a third world country but our tourist spots are just more fun to explore.

An Island in a Lake on an Island in a Lake on an Island in the Pacific Ocean

An island in a lake on an island in a lake on an island in the Pacific Ocean ?

It may be confusing to find out, what it is all about. Read more to find out.

It is nothing but Taal Volcano.

Here it is more clear:

  • The island in the Pacific Ocean is Luzon Island of Philippines.
  • The lake on the Luzon Island is freshwater, Taal Lake , located about 50 km from the capital, Manila.
  • The island on the Taal Lake is Volcano Island.
  • Within the Volcano Island is Crater Lake, about 2 km across.
  • Within Crater Lake is another small volcanic island, called Vulcan Point (Taal Volcano) which is the world’s largest island within a lake on an island within a lake on an island.


Alam Niyo Ba ?? (General Knowledge)

The Mt. Pinatubo Eruption – An iconic photo taken by Alberto Garcia during the eruption of Mt. Pinatubo in 1991, exactly 20 years ago. The photo earned first prize in the World Press Photo Competition in Amsterdam, making Garcia the first Filipino to win such an honor. It has since been dubbed one of the “Great Images of the 20th Century” and “100 Best Pictures” by TIME and National Geographic.

Source: Choose Philippines

Alam Niyo Ba ?? (Geography)

Did you know that …

The northernmost city in the Philippines is Laoag

the southernmost is General Santos

westernmost is Puerto Princesa

and the easternmost is Bislig.

Pandesal: The Pinoy Bread of all Time

My breakfast wouldn’t complete without this classic Filipino bread, The Pandesal. According to WikiPilipinas, Pandesal is literally “Salt Bread” in Spanish but it actually originated from Portuguese, It is a bread made of flour, eggs, lard, yeast, sugar, and salt. It has a soft, powdery texture and can be prepared in a number of ways by using numerous sandwich spreads. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. It can also be matched by dipping it in coffee or put some different varieties of  “palaman” or filling inside of it. This bread is affordable by everyone. It usually costs One Peso or equivalent to Two Cents in US Dollars. That’s why it is most known as the Pinoy Bread of all Time.

The Best of “It’s More Fun in the Philippines” taglines

The Philippines’ tourism slogan “It’s More Fun in the Philippines” is creating big buzz among residents and commuters that leads them to have their own version for this slogan. That’s why I’ve been captured by these photos in the internet and share it to all of you (i don’t own all of them). So here are some of my favorite list:

Source :,

Aliwagwag Falls: Stairway to Heaven

Wondering that there’s still a waterfall that is much higher than the Maria Cristina of Iligan City? Presenting the pride of Cateel in the Province of Davao Oriental in the Island of Mindanao, The Aliwagwag Falls which is composed of 84 cascading waterfalls with an overall height of 1100 feet passing the Maria Cristina Falls with almost 300 feet only. Although it is not known by many people, Aliwagwag Falls is considered by hydraulic engineers as the highest waterfalls in the Philippines and regarded as one of the most beautiful falls in Mindanao. Truly a must see place to visit here in the Philippines.


Welcome to the Stranded Juanderer.  A blog for people with a passion to travel around the pearl of the orient seas, The Philippine Islands. An archipelago loaded with places to go, food to eat, people to meet and events to celebrate the whole year !

I hope you will enjoy to explore this blog ^_^