New Year Celebration in Pinas

Aside from lighting firecrackers and having firework displays, Filipinos have other beliefs and practices which are associated and believed to bring good luck, fortune, and prosperity in the New Year.

  • The noise and the firecrackers is believe to drive the evil spirit away and make the New Year bountiful and blessed.
  • You should put coins/money in your pocket so that next year will be prosperous.
  • You should open all the windows, doors lights so that all the graces will come to your home as you welcome the New Year.
  • Some believe that you have to wear polka dots shirts or dress because it symbolizes money, and it must have a deep pocket and filled with money bills and coins and jingled it at the stroke of midnight for good luck.
  • Some people pay off their debts in the hope that they will not be saddled with debt throughout the year.

The countdown of New Year varies from family to family or from region to region. At the strike of 12:00 midnight, the noise becomes deafening, churchbells rings, firecrackers rules the sky, kids gaping in awe as they see the different firecrackers, blooming in the sky. The banging and booming rise to a climax which includes clanging of old pots and pans, blowing jeep, car or tricycle horns, ambulance sirens for full one minute as the countdown to New Year.

It is also a favorite thing to do with children, is to jump twelve times so they will get taller next year the higher you jump the taller you grow. The loud noises and sounds of merrymaking are not only meant to celebrate the coming of the New Year but are also supposed to drive away bad spirits.

Around 12:15 am, the noise stops and the air is filled with human voice and the family starts to eat a thanksgiving feast called Media Noche, it is believe that we should put as much food on the table so that next year you will have food all year round. Twelve round fruits should be on the table as it is a sign of prosperity for the next twelve months. There is also a midnight mass celebration to welcome the New Year and to thank God for all His blessings.

Source: tourisminthephilippines.com
philippines-new-year-fireworks
Advertisements

The Filipino Way of Noche Buena

thepinoywarrior noche buena

Noche Buena is a Spanish word referring to the night of Christmas eve. It is usually celebrated in evening consists of a traditional dinner with family in Spain, Puerto Rico, Latin America and also the Philippines. Filipinos usually do the Noche Buena at midnight after the family has attended the late evening Christmas Eve Mass or Misa de Gallo. Relatives are also reunited in their Ancestral House to celebrate Christmas together by having this Noche Buena added with fun singing of christmas carols, exuberant dancing, and persistent storytelling. Listed below are some of the popular dishes served on the dining table during Noche Buena.

1. LECHON

filipino_lechon

Lechon is a Spanish word meaning “suckling pig”. In the Philippines, Lechon always means a whole roasted pig commonly known as Lechon Baboy. The lechon is a popular dish in any of the festivities in the Philippines such as fiestas, holiday seasons, and special occasions like birthdays, weddings, and other family gatherings. It is said that celebrations are not complete without the lechon as the table’s centerpiece. It is always served with a liver-based sauce making it more tasteful and delicious.

2. HAMON

ham

In the Philippines, ham, or hamon as it is called (from the Spanish jamón), is normally associated with the Yuletide season. There are local variants of Jamón Serrano, and there is Hamon de Bola, which is a ball-shaped wet cured ham, among other varieties. There is also tinned processed ham—the type in cans—available year round in groceries. The main Christmas ham, similar to a Chinese ham and served on some Noche Buenas, is similar to a dry cured one, and it has to be cooked in a special sweet broth after being soaked to reduce the salt. Then the ham is scored and glazed, and roasted. Hamon de Bola, produced by the major Philippine food manufacturers, is usually offered as gifts to employees in most companies and government offices during the Yuletide season. This can be either baked or fried. As with the other dishes “localized” from foreign sources, the Philippine palate favors the sweeter variety of ham.

3. QUESO DE BOLA

queso-de-bola

Queso de Bola is the Filipino term, from Spanish, for Edam cheese. The term literally translates to “ball cheese”. It is a Dutch cheese in a spherical shape (usually slightly flattened at the top and bottom) and coated with red wax. With its festive appearance, it is a favorite at Christmas time especially as part of Noche Buena.

4. BIBINGKA

bibingka-making1

Bibingka, above, is a rice cake similar to the Western pancake in appearance. In taste, texture and way of cooking, however, they are very much different from each other. Bibingka is made from galapong, baked in a special clay pot, lined with a piece of banana leaf, with live coals on top and underneath. It is topped with slices of kesong puti (white cheese) and itlog na maalat (salted duck eggs). The newly-cooked bibingka is spread with butter and sometimes sprinkled with sugar then served with niyog (grated coconut). Galapong is glutinous rice soaked in water then ground with the water to form either a batter or a dough, depending on what the cooked dish is supposed to be.

5. PUTO BUMBONG

puto-bumbong

Puto bumbong is a dish made from purpled-colored ground rice cooked in bamboo tubes that are placed on a special steamer-cooker. Then, they are removed from the bamboo tubes, spread with butter and sprinkled with sugar and niyog (grated coconut). They are then wrapped in wilted banana leaves which will keep them warm and moist until ready to be eaten.

6. LECHE FLAN

1

Because filipinos are also fan of sweets, this leche flan above is also served in the dining table during Noche Buena. It is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. It also symbolizes for a sweet relationship between the members of the family.

7. PANCIT

pancit

Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. Its long strand serve as a symbol of long life and prosperity.

SOURCES: wikipilipinas.com and casaveneracion.com

Filipino People: A World Class Beauty

The year 2012 is such a successful year for the Philippines in the field of beauty pageants.

Before the end of the year, Another Filipina have brought honor and pride to our country in the recent Miss Universe 2012 Pageant. After magna cum laude graduate and Architecture board exam topnotcher Shamcey Supsup last year, we now have the stunning Janine Tugonon as she closely get the crown for being the 1st-runner up. Despite from all the comments that she was robbed by Ms. USA, we are still happy and proud for what she did for the country. This is a wonderful Christmas Gift for all of the Filipinos.

ms

ms v

But let us also salute these fellow Filipinos who also give an achievement in different Pageants  in the Year 2012

WINNERS :

2

Manhunt International – winner June Macasaet
Miss International Queen – winner Kevin Balot
Miss Model of the World Asia – winner Joy Marie Ganga

RUNNER UPs :

Miss Supranational 3rd Runner-up Elaine Kay Moll
Miss Earth – 1st runner up Stephany Dianne Stefanowitz
Miss Teen Universe – 1st Runner up Clarise Marie Obvio
Mr. World – 1st runner up Andrew Wolff
Miss Humanity International – 2nd runner up Ayelee Dasalla

SEMIFINALISTS :

Miss International – top 15 Nicole Schmitz
Miss World – 8th place Queenirich Rehman
Miss Scuba International – Top 5 Janicel Lubina
Miss Supermodel International – top 10 Angelee Claudette Delos Reyes
Miss Tourism Queen of the Year – top 10 Bea Rose Santiago
Miss Asia Pacific World – Top 15 Grendel Alvarado

MABUHAY PILIPINAS!!

Maruya

zOld - Ang Sarap (A Tagalog word for "It's Delicious")

Maruya or Banana Fritters are battered bananas deep fried then sprinkled with sugar before serving. A very popular merienda (afternoon tea) in the Philippines, usually cooked at home but it can also be seen sold by street vendors. Like any other cooked banana dishes in the Philippines it calls for a special type of banana called cardaba bananas, nearly similar to plantains but this variant is fleshy, sticky, waxy, sweet and very firm hence its popularly used for cooking.

Ingredients

4 pcs saba (Cardaba banana), sliced into 3 portions lengthwise
1/4 cup flour
1/2 tsp. baking powder
1/2 cup milk
1 pc egg
pinch of salt
sugar
oil

Method

1. In a bowl combine together flour, baking powder, milk, salt and egg. Mix well until smooth.
2. Add the sliced bananas.
2. Heat oil in wok then place bananas one slice at a time.
3. Turn heat to…

View original post 30 more words

Christmas Season, More Fun in the Philippines

Christmas in the Philippines, one of two predominantly Catholic countries in Asia (the other one being East Timor), is one of the biggest holidays in the archipelago. The country has earned the distinction of celebrating the world’s longest Christmas season, with Christmas carols heard as early as September and lasting until Epiphany, the feast of the Black Nazarene on January 9 or the Feast of the Santo Niño de Cebú on the third Sunday of January.

If Mexico has piñatas, the Philippines has its parol. Of course, a parol is not something to hit with a stick. It is a Christmas lantern, most commonly in the shape of a five-pointed star. The bamboo or rattan frame is covered with rice paper, tissue or cellophane. Almost every family either builds or buys one to hang by the window or door. Shopping malls construct giant versions of parol.

Parols_For_Sale

Traditionally, a candle was placed inside for light to shine through; for safety reasons, people now use bulbs or even a flashlight. Families, schools and other places also display a creche or nativity scene called belen. Christmas trees made of plastic are decorated with lights, tinsel and balls.

Belenismo_20120429_18_02_39

The Tagalog word for gift is regalo, but Filipinos have a special word for “Christmas gift” — pamasko. The Filipino version of Secret Santa is called Monito Monita or Kris Kringle. Students in their classes and office workers all hold gift exchanges during the Christmas season. Children receive fresh bills of money called aginaldo, usually when they visit their godparents and elderly relatives on Christmas morning.

Philippine Christmas is not complete without music, and the season is celebrated by Filipinos through caroling.  In most urban centers and rural areas in the Philippines, a group of carolers visit houses to sing Christmas songs. Some of these carolers raise funds for less fortunate families through caroling, while others are simply doing it for the joy of singing.  Some carolers may be a group of friends, or belong to the same community or civic organization.  Others may be family relatives who have made it a tradition to sing together as a family.
thepinoywarrior caroling
In the neighborhood, a group of kids may form together as amateur carolers and visit houses every night.  They will be more than happy to receive coins or candies as reward for singing Christmas songs.  They sing even out of tune, and are creative in using tin cans, plastic containers, and bamboos as their musical instruments.  It is the fun of doing it that matters, out of tune or not!

Mostly Catholics, Filipinos begin a novena (a series of nine masses) on December 16th. The masses are part of the cherished religious tradition of Simbang Gabi, which literally means “Night Worship.” Filipinos go to church at four o’clock in the morning and afterward have breakfast together. A traditional drink during this season is a warm ginger tea called salabat and a traditional treat is a flat but thick yellow rice cake called bibingka.

misa de gallo

What every Filipino looks forward to is Noche Buena, the grand family dinner after the midnight mass. Christmas morning is the time for visiting relatives. Filipinos wear new if not their best clothes. Children do mano, which is kissing or bringing to their forehead the hand of an elderly person. This is when they receive their pamasko, certainly aguinaldo from godfathers and godmothers. Christmas lunch and Christmas dinner are with family.
G00003

MALIGAYANG PASKO!! (Merry Christmas!!)

How to Make Avocado Ice Candy

If the Americans have popsicles, Malaysians have potong then the Filipinos have the ice candy. Since childhood days, its always been one of my favorite desert especially on hot sunny days in our place.  For just a single coin you can bought this frozen treats made out of different varieties of fruits. But actually Ice Candy is easy to do and so I’m gonna share to you this recipe on making of Ice Candy flavored with Avocado Fruit or also known as Alligator Pear. Try this out and if you don’t have the special ice candy bags you can use your Popsicle moulds for this.

ba42a374e5278f91a2bc12fab457e8fe

Ingredients

2 large avocadoes
1 large can evaporated milk
1/2 can condensed milk
1/2 cup sugar
2 cups water
ice candy plastic bags

Method

1. In a blender place evaporated milk, condensed milk, sugar, water and avocadoes then blend until mixed together.
2. Using a funnel pour the blended mixture into the plastic bags. Tie tightly and do with the remaining mixture.
3. Freeze then serve.

Note: This should be so sweet and it’s meant that way, the freezing process will lessen the sweetness.

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 Wikipedia.com

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.

Source: marinebuzz.com