November 2008 Archives

By Marjorie Gorospe INQUIRER.net FILIPINOS love eating mangoes at any given season. If you want to add a twist on the mangoes and make it more visually enticing, you might want to try the “mango trifle”. Watch the video to learn how it's done. Here are the ingredients: For Pasty Cream: 62.5g white sugar 100 milk 2 pcs egg yolks 1 egg whole 38g corn starch 32g butter 2ml vanilla extract 2pcs medium size muffin 2pcs fresh ripe mangoes For Chocolate Sauce: 250g dark chocolate 250ml water 95g butter How to do it: 1. To make pastry cream: Boil the milk with sugar 2. On a separate bowl whisk yolks, whole egg, cornstarch and sugar 3. Combine milk mixture slowly to your egg mixture. Whisk thoroughly while combining the 2 mixture. 4. When it thickens add butter and vanilla extract. 5. To make chocolate sauce: In a saucepot combine dark chocolate and water. When chocolate is already melted add butter. To assemble: In a goblet add first layer of sliced muffin. Apply the second layer of pastry cream. Then third layer of fresh mango. Finally, top with whipped cream and choco sauce. There you have it, a mango with a twist! Stay tuned for next week’s episode of INQUIRER.net VDO’s What’s Cookin’? with AHA where INQUIRER.net multimedia reporter Izah Morales learns how to make Italian bread, panettone.

By Marjorie Gorospe If you want to take a glimpse of the former first lady Imelda Marcos’ shoe collection, then you should drop by the Shoe Museum in Marikina City. Over 800 pairs of shoes are displayed, mostly owned by Imelda Marcos while she was First Lady and Governor of Metro Manila. There are also pairs of shoe coming from President Gloria Macapagal Arroyo, Senator Manny Villar, Senator Panfilo Lacson and other current and former leaders of the country. “I ask them and sometimes request if they can donate a shoe to the museum,” says museum curator Dolly Borlongan. Borlongan recalls the contribution of Marcos to the shoe industry of Marikina, as she has always been the number one promoter of Marikina shoes, wearing them during special occasions. Known as the shoe capital of the Philippines, the Shoe Museum hopes to carry on the tradition and pride of the Marikeños. In 2002, Marikina shoemakers made world record when they created the largest shoes measuring 5.5 meters long, 2.25 meters wide and 1.83 meters high. Borlongan says he wanted to place gargantuan pair of shoes in the museum. However, there was little space to spare in the museum. So the giant shoes are resting at the Marikina River Banks Mall. During my visit to the museum, Borlongan granted my wish to see the giant shoes. When I saw it, I realized the museum represents Marikeños proud tradition.

Dinosaurs from the Jurassic and cretaceous periods will be invading Manila, courtesy of the Dinosaurs Alive World Tour (DAT). These interactive dinosaurs (almost real creatures of prehistory) will dazzle you starting November 28 until January 11, 2009. The dinosaurs will be housed in a 12,000-square-meter theme park -- which is the size of 30 basketball courts combined-- at the SM Mall of Asia, according to James White, vice president for Sales and Marketing of Max Entertainment. “The dinosaurs will be quite interactive. They move, make the sounds that dinosaurs would have made. They will also jump out at you. You will be scared by them. You will be surprised by them,” said White during a recent briefing. White said the makeshift theme park will give kids “dino passports” containing games and information about 31 interactive dinosaurs made of latex. Some of dinosaurs featured are the Tyrannosaurus, Triceraptors, Velociraptor, Brachiosaurus, Stegosaurus and Megalosaurus. This is first time that Max Entertainment will hold a tour during a Christmas season, Max Entertainment said. “The Christmas Season is I think a festive season in the Philippines and here in Manila, a lot of people come back home during the Christmas time and visit their families. So it’s a good time to catch people when they’re here, when in they’re in the mood to go out,” White said. Aside from the “scary” dinosaurs, the theme park will also feature magicians, fire-eaters, jugglers, puppets, clowns, face painters, balloon sculpting, dino train rides, reptile shows (iguana, albino python, kumingi dragons and crocodiles), fossil digging and a theatre. The Philippines is the third stop of DAT. It has toured in Bangkok in 2006 and Jakarta in 2008. Tickets on weekdays are priced at P550 (adults), P400 (kids below a meter), and P1,600 (family package-2 adults + 2 kids + 1 free ticket). On weekends, tickets are priced at P600 (adults), P450 (kids below a meter), and P1,750 (family package-2 adults + 2 kids + 1 free ticket). The place will be open to the public from 10am to10pm on weekends and 12pm to 10pm on weekdays at Block 5 of the SM Mall of Asia.

By Anna Valmero DURING my last visit at Baguio, I veered away from visiting the typical tourist park attractions and instead took a road less traveled. Situated across the hilly top of Baguio, just 15 minutes away from the town proper is a haven for artists and culture enthusiasts I long to visit this place called Tam-Awan village after I read about it. The place was named after “tanaw” or vantage point because the South China Sea can be viewed from the deck on a clear day. The village features Cordillera village architecture including clusters of Igorot and Kalinga huts of different types, namely Annaba, Bangaan, Battad, Bocos, Kinakin and Dukligan (fertility hut). According to Wrachelle Calderon, administrative mananger of Chanum Foundation Inc., the place started as “tambayan” or rendezvous place for Filipino artists Ben Cabrera (Bencab), Chit Asignacion, Jordan Man-osan and their foreign friends Anne Candas Michael and Jackson Brian III. Brian III was later approached by someone to buy two abandoned huts from Cordillera in the early 1990s when the natives began leaving their huts to shift to “GI”-made houses. Asignacion also followed suit, acquiring an abandoned hut and from then on, the tambayan huts emerged. All three Filipino founders then converted the place to preserve and showcase local tribal culture. With most artifacts such as wooden anitos, beadwork and sculpture gone, the huts are the remaining physical evidence of Igorot culture, they said. Igorot men, both young and old, helped install the huts and develop the landscape of the Tam-Awan village. Being an artists' haven, the Tam-Awan village has a lot of installation art, such as the wooden hanging bridge called “Dugtungan.” Several huts house artworks from Baguio and Igorot native artists, while other huts are built for visitor lodging. Cultural shows during Saturdays are also held in the open area courtesy of the Tam-awan Village Dance Troupe. If you’re lucky, you can catch the bonfire where village men gather around to chat. The village is managed and maintained by the Chanum Foundation, which was named after the spring inside the village. The foundation hires natives to help prevent the huts from acquiring termite damage though smoking. At present, renovations are undergoing in the area after the spring was destroyed by a strong typhoon months ago. An afternoon at the Tam-awan Village allowed me to respect more the cultural heritage of the native tribes. The “Dugtungan” bridge, the rice granary and all huts at Tam-awan village feature the ingenuity of Filipino tribe architecture – all of which are built without nails or metals, just lashed and pegged. Aside from the native Igorot household decor, the huts inside the village also took on a modern twist since they now provide beddings for lodging and concessions like comfort rooms. Of all the huts in the village, the fertility hut is the best-seller, with about10 couples occupying the hut for a month. Proof of this is an “occupied” sign in front of the Dukligan hut when I visited the place. The landscape is also admirable. The small patch of land where the village is located is able to accommodate over 10 huts, a coffee house and an administration office as well as other amenities in the area. Despite the hilly landscape, you can easily navigate the terrain, thanks to the ingenious land terraces crafted by the Igorots who developed the area. At a time when everything seems to change and move very fast, the visit in Tam-awan village allowed me to reflect on the idea that it is possible to adapt to modern life while preserving cultural heritage. In Tam-awan Village, Igorot and Kalinga natives work together to help preserve and communicate their culture and also earn a living from doing so. Tam-awan Village shows that there are more ways to preserve our culture.

Editor's note: You can also read this story on Talk of the Town on the Philippine Daily Inquirer. I am Dino Alberto E. Subingsubing, 44, a communication specialist working with a non-government organization (NGO) health project. Married with three kids, I’m just your regular working dude -- except that I’ve been a regular bicycle commuter for the past 15 years. Yup, I bike to work three to four days a week from Novaliches (where I live) to TM Kalaw (where I work). Let’s see…that would be about 20 kilometers one way. It takes me one and a half hours of leisurely cycling along my regular bike route, which covers Quirino Highway, Mindanao Avenue, C5, North Avenue, Agham Road, Quezon Boulevard, España, Earnshaw, Legarda / Mendiola, Ayala Bridge, Taft Avenue and TM Kalaw (where my office is located). That would be 40 kilometers in a day, 160 kilometers in a week, 640 kilometers in a month, 7,680 kilometers in a year. Imagine how it translates into the number of calories burned! Translated in the amount of money saved in terms of transportation fare, that would be about P150 a day, or P600 a week, or P2,400 a month and P28,800 a year. Imagine what you could buy with that. I really didn’t start out a hardcore bike commuter. In fact, I only learned to ride a bike in 1992. But the appeal of being able to travel at your own pace, being free to choose your own route at will and not getting stuck in traffic gridlock made me choose biking as my ideal commuting mode. The decision to bike to work (and almost everywhere) came at a time when I turned by all things ecological and environment-friendly -- organic backyard gardening, home birth and Lamaze birthing techniques (two out of my three children were born at home, with my partner being assisted in childbirth by a health center midwife), traditional Chinese medicine and acupuncture, and eating lower on the food chain (vegetarianism and macrobiotic diets). It was also a time when such a lifestyle (diet and all) contributed to my being very physically fit and mentally laid back. I also noticed that I tended to be cranky, tense and irritable whenever I would get caught in traffic while riding the bus, jeepney or taxi (there weren’t any FX transports at that time). I’d get impatient, all sweaty and smelly while being stuck in traffic. By the time I arrived in the office, I’d be like a wilted plant, and my mind would be so fogged by car fumes and tired that it would take me a while to be mentally prepared for work in the office. So the segue into bike commuting was almost seamless. Bike commuting was, for me, not just a commuting mode. It was part of a way of life that I entered into in the first half of the 1990s, and which I maintain to this day. Aside from the obvious economic benefits of bike commuting, staying healthy has been an incentive for me to keep biking for the past 15 years. I’ve rarely had a bout with colds or flu. I haven’t suffered hypertension or high blood pressure (which has been a family curse) even in my 44th year. In my experience, bike commuting has kept my mind sharp and alert, because that’s what is needed when you’re biking in traffic, with buses, cars, trucks and motorcycles passing you by front, back and sideways. It’s like meditation in motion. At the same time, by the time I arrive at the office, my mind and body are alert, because blood is in full circulation after about an hour and a half of bicycling. Of course, the impact on air quality cannot be overestimated. One thing, though, for newbie bike commuters -- don a face mask (or even a gas mask, which I used to do) when traveling on routes where motor vehicle traffic is heavy. You don’t want to be inhaling all those car fumes. Our cyclist physiology -- being more cardiovascularly efficient than your car-pampered motorist -- just makes all that air pollution circulate faster within our bodies. I would personally recommend the face masks sold at any ACE hardware store, with the replaceable filters. Socially, I’ve started making friends with other bicycle commuters. The pace is slower and more relaxed, and there is even time for conversation among cyclists traveling alongside each other, or when traffic is stopped at intersections. During my everyday commute along Quirino Highway in Novaliches, or along Quezon Boulevard, several familiar cyclists ride alongside me. There is the black clad mountain cyclist who has a small backpack with the yellow smiley face imprinted on it; there is also the young lady (who I call Manang or Sister) who bikes from Philcoa to a bike shop in Quiapo. To date, I am a semi-active member of the Firefly Brigade, a volunteer citizens’ group advocating bicycling as a sustainable means of transportation and sustainable cities. I am one of its e-group moderators and ride during the annual Tour of the Fireflies every Earth Day. My bike commuting life hasn’t exactly been accident- or trouble-free. I’ve had my share of spills, collisions with both vehicles and pedestrians, even the occasional guerrilla warfare scrapes with abusive motorists. When I was learning to ride on the road -- around 1993 to 1994 -- I remember two spills when I tried to avoid a taxi cab and a passenger jeepney approaching from the left side. I tried to avoid them by swerving nearer the pedestrian curb. I shouldn’t have done that because it resulted in my front wheel being caught in the gutter, causing a spill and a tumble. Lesson: When biking on the road, claim the entire lane. After all, your bicycle is a vehicle and you have an equal right to the road. By being visible in the middle of your chosen lane, you are also training motorists to respect you as a road user. Just signal them to pass you by, if you are going at a slower speed than they are. Other lessons I’ve learned from more than a decade of bike commuting include:Practice, Practice, Practice: Pedal between parked cars at malls, supermarket lots or in your own neighborhood to get used to having all that metal around you. Don’t worry excessively about the traffic behind you. The majority of city car-bike accidents (about 25 percent) happen when driver and rider cross each other’s paths at intersections and driveways, especially when drivers turn across cyclists’ paths. Have an experienced road warrior accompany you on your first ride, alternately leading and following. When you’re in back, try to determine why he’s doing what he’s doing. When you’re in front, try to do what he did and listen to shouted advice. Learn how to look behind without swerving. This is a key skill for surviving busy streets. We call this scanning the road. Don’t rely on peripheral vision. You should be able to turn your head far enough to make actual eye contact. Make eye contact. To be recognized for what you are, wiggle your handlebar (but not enough to cause instability), and use body English on your bike. This helps you register in their peripheral vision and also helps indicate your direction. Be seen. Wear bright clothes. Helmets are another potential eye-catcher. Use a good rear flasher, a front light with side visibility and as much reflective material as you can bear to put on your helmet and bike frame. In normal situations, ride in the right lane, but as far to the left as is practical. Drivers won’t be tempted to squeeze past you. Claim the entire lane if that’s what you need to ensure safety. Stay out there where you belong. Use your position in the lane as a signal of your intentions. Use the left part of the lane when you’re preparing to merge or turn left. The center is for when you’re traveling straight at cruising speed -- quick enough to not be a nuisance to traffic. The right is for merging or turning in that direction, or permitting cars to pass. Scan the street (and sidewalk!) ahead. Identify potential hazards. Predict their movements. Decide on a course of action. Execute the maneuver that takes you safely along your chosen line. Vehicles that don’t signal still give notice of their turns by the angle of the wheels or the drivers’ heads. Check the car alongside -- you can often see the turn signals on the dash. In heavy traffic, scan 2 or more cars ahead for exhaust smoke (indicating acceleration or deceleration) and ‘shivers’, which indicate potholes and other rough spots. Don’t get squeezed. Drivers will try to squeeze past you then cut you off to turn right. Stay centered in the lane to make them wait for you -- or just slow and stay out of the way. Your call. Don’t get nosed. Gas guzzlers test for traffic openings by sticking their noses out of driveways and side streets with limited visibility. When you approach such spots, stand tall in the pedals and try for eye contact. Take the center of the lane and check for empty escape space to the left. Watch for slippery surfaces. If you find yourself on a sketchy surface: straighten the bike, level the pedals to 3 and 9 o’clock, don’t brake, keep you elbows and knees flexed and let momentum carry you through. When you stop, be ready for emergency take-offs. Keep a foot on the high pedal while you check your rear. If that bus driver doesn’t notice you, you want to be able to move. Fast. When you can’t avoid road hazards such as potholes, ride over them as lightly as possible. Level your pedals as you approach the obstacle. Just before impact, lift the front of the bike or at least take your weight off it. When the front clears, lean forward to take weight off the rear wheel. Pedal away. To get safely down from a curb to the street, reverse the process. Level your pedals. Lean back on the seat as your front wheel touches down. Hop lightly off the pedals as the back of the bike drops down to street level. Be sure clearing a curb doesn’t distract you from traffic. Do unto pedestrians. You will sometimes ride the sidewalk. It is not your place. You are a guest. Don’t bring the rush of street riding over the curb. When passing, don’t ring, whistle, or shout within 5 feet of pedestrians. Otherwise, all you’re doing is scaring them. Don’t dog them, riding on their heels until they let you pass. Learn to ride the rhythms of the city. One of the most powerful is ‘the pulse’, when a series of timed traffic signals create a solid mass of vehicles that catch synchronized green lights. Don’t let traffic force you into meaningless sprints to red lights. Maki-BIKE ka, huwag matakot! [Bike with us, don't be afraid]. As a bicycle activist as well as bike commuter, I predict that in the next couple of years, bicycle commuting will increase, given the continuing price rise in oil products (despite temporary falls), the increasingly gridlocked main road arteries in Metro Manila, and the increasing affordability of good quality bicycles. This, coupled with the increase in bicycling groups -- from the different cycling clubs to advocacy groups like the Firefly Brigade and Cycling Advocates (CYCAD) not only in the National Capital Region, but in other major urban centers as well (like Baguio City, Bacolod and Davao). To paraphrase an old activist slogan, the call of the time for commuters is Maki-BIKE ka, Huwag Matakot!

By Anna Valmero INQUIRER.net MAKATI CITY, Philippines -- Cakes are yummy desserts to offer in any party. But when you’re doing it outdoors, slicing the big cake and serving it to guests could be a bit of a problem. Hoping not to take the fun away, cupcakes serve as better alternative to the traditional big cakes, especially when the guests are kids. Cupcakes come in different kinds and a must-try is the chiffon cupcake. It is a light cupcake known for its spongy fluffiness. For the chiffon cupcake, you will need: 150 grams cake flour 1 1/2 teaspoon baking powder 1 teaspoon salt 5 pieces large eggs 1/4 cup water 1/4 cup vegetable oil 1 teaspoon vanilla extract 5/8 teaspoon cream of tartar For the icing, prepare the following: 188 grams cream cheese 250 grams powdered sugar 19 grams egg whites 1 gram lemon juice 2 grams vanilla extract 15 grams milk 1 piece lemon First, prepare the chiffon cupcake: 1. Beat egg whites, sugar and cream of tartar till stiff peak. 2. Beat yolk, half of the sugar, water, vegetable oil and vanilla extract. 3. Mix cake flour and baking powder on the yolk mixture. 4. Combine egg white and yolk mixture. 5. Place chiffon mixture in muffin cups or ramekins. 6. Bake at 350 F for 12 to 15 minutes. For icing: 1. Combine all ingredients and beat till stiff peak. For plating: 1. Pipe icing on top of cupcakes. 2. For added flavor color, you can add sprinkles, small marsh mallows or mini chocolate chips. Happy eating!

We need not go far in our search for the famous higantes of Angono. They were right there along the highway, all lined up and raring to fiesta. The Higantes Festival dates back to the 1800s when the people of Angono created these giant effigies meant as caricatures in protest of tyrannical Spanish landlords (Angono was a Spanish hacienda during those times). The art of higante-making has become an age-old tradition in Angono. In fact, the artists have formed a collective called HIMAS (or Higante Makers Sculptors Society), or literally meaning “to caress”, in reference to how they use their hands when creating these huge paper maches. My colleague Izah Morales and I went to the “Art Camp” where we found Charlie Anorico, a pony-tailed 57-year old sculptor, who gave us a glimpse of how these higantes are made. In the old days, artists use bamboo and rattan (a local fiber material) in creating the framework for the body and the head. Today, artists use chicken wire and sometimes stainless steel because it’s a lot more durable and easier to handle when parading these higantes during the town fiesta. Layers upon layer of newspaper strips are then slapped around creating a paper mache, which then become a canvas for the artists’ creativity. Some artists use resin (or plaster of Paris) instead of paper because it holds better and more resistant to water – in case, it rains during the parade. So how tall are Angono’s higantes? Only about a few feet taller than me, actually. Most of them are about 6 to 8 feet in height. Each higante is carried by one person during the parade but Charlie said they could not go beyond 10 feet because in the past, people would halt the parade because a higante would get entangled with public structures such as electric posts. Usually, during the festival, each barangay in Angono will parade their own higante. Over the years, the festival has attracted corporate sponsors, partly funding the making of these higantes. The more elaborate ones and with mechanical moving parts – meaning, more entertaining – can cost up to P25,000, according to Charlie. Angono is renowned for producing some of the country’s national artists, most famous of them muralist Carlos “Botong” Francisco and musician Lucio San Pedro. Until now, it is home to the country’s finest artists. Everywhere you walk in Angono, you are bound to see artists like Charlie (most of them long-haired as well) and various artworks on public display. The higantes symbolize the artistry of Angono’s sons and daughters. But these provide only a window and one needs to enter the heart of this quiet city to truly see and appreciate its art.

By Marjorie Gorospe INQUIRER.net Do you ever feel belittled in a world of “big people?” If you do, maybe you can visit the Miniature Museum, a place where you can feel a bit “bigger.” Through patience and determination, Aleli Lourdes Salinas Vengua, an interior decorator, built miniature houses. She now has a total of 24 miniature rooms in glass cases, where you can find shadow boxes of a sari-sari store, an artist studio, frames of various items like animals, hats, cups, musical instruments. She also has built model houses with miniature interiors. Vengua’s passion for smaller things led her to artistry. When she passed away, her daughter, Lara Vengua, eventually lent her mother’s miniature collection to the Marikina City government for public viewing. “Along with her collection are the values which we try to impart to our visitors especially the young ones because this museum is a product of determination and a lot of patience plus artistry. If one really wants to achieve a dream, no matter how big or small—it is possible,” says Dolly Borlongan, musem curator during a quick tour of Vengua’s collection. Borlongan pointed that Vengua created miniature guitars, which required a lot of attention to details despite its size. She says miniature designers like Vengua often aim for perfection in their craft. As I was looking at the miniature collection, I saw a sign posted on the wall. It says, “View it and you are transported to a land of awe and wonderment. Observe the Lilliputian objects and you journey into the depths of complete artistry. Concentrate on the details and you can get a glimpse of the artist's soul.” I did see a glimpse of Vengua’s soul.

By Lawrence Casiraya BALICASAG Island in Bohol is described as one of the best dive spots in the country with its protected marine sanctuary teeming with healthy corals. For non-divers, it is also a great place for snorkeling. Last Saturday, I was part of a small group that ventured near Balicasag for dolphin watching. I did read about dolphins in Bohol although around nearby Pamilacan Island. Anyway, one important lesson is to wake up early – early as in don’t wait for the sun to rise. Or rather, it pays to be at sea on sunrise because that’s mating time for dolphins. We set out past 6AM and by the time we reached the area where the dolphins are, it was already swarming with many boats with the same idea. As one colleague puts it, it was more like “dolphin chasing”, rather than watching. Each time dolphins were seen rising out of the water; it was like off to the races. And it just seemed to scare these poor creatures. Fortunately, before we headed for home we did see dolphins - one more like twirling rather flipping out of the water. And just when we least we expected it, a whale shark passed by in front of our boat rousing our sleepy eyes.

By Izah Morales INQUIRER.net IF you don’t count calories, you won’t mind splurging on ice cream. In his monograph, Chris Clarke’s “The Science of Ice Cream” said that ice cream’s history is linked to the development of refrigeration techniques. The idea of ice cream came about with the use of cooling to dissolve salts; the inclusion of cream in ice water during the mid-17th century; the invention of ice cream maker in the mid-19th century and later the mechanical refrigeration in early 20th century -- as noted in Caroline Liddell and Robin Weir, Ices: The Definitive Guide published in 1993. The University of Guelph Dairy Science and Technology also documented Mr. Jacob Fussell, father of the American ice cream industry who began commercializing ice cream production in Baltimore, Maryland in 1851. Since that day, ice cream has become a favorite dessert that can take away the gloom in one’s face. While summer is still months away, the Peninsula Manila recently launched its new lobby dessert menu with Selecta Ice cream and the Unilever Food Solutions. The new menu includes Choco Loco Brownie Sundae, Banana Split Hit, Fruit n’ Yogurt Cophe, Nutty Page Boy, Tutti Fruity Tropicana, Sweet Strawberry Treat, Pinoy Paradise, Café Crumble Creation, and I Dream of Cookies n’ Cream. Just by looking at the mouth-watering ice cream concoctions, one will likely stop and think twice about counting calories. For example, the Choco Loco Brownie Sundae comes with rich chocolate brownie fudge, chocolate hazelnut ice cream scoops with moist brownie chunks and whipped cream. Still counting the calories? The Banana Split Hit, on the other hand, is a concoction of strawberry, chocolate and vanilla ice cream in the middle sandwiched by banana slices and garnished with chocolate sauce, almond flakes, whipped cream and chocolate petals. If you want less calories, you can go for the Fruit n’ Yogurt Cophe. It is made of yoghurt ice cream (97 percent fat-free) flavored with wildberry, strawberry, mango and fruit passion. There are other flavors you can try, but remember, you can stop counting calories before the ice cream melts.

By Erika Tapalla INQUIRER.net ALTHOUGH the name sounds Japanese, Tiramisu is actually an Italian dessert originally made of biscuits, eggs, sugar, rhum and cocoa. As years passed, different variations of this dessert have been concocted to cater to the diverse tongues of people from all around the world. In this second episode of INQUIRER.net VDO's What's Cookin'? with AHA, assistant chef instructor Chef Paul and student assistant Christian Santos demonstrate how to make their version of the Tiramisu, with INQUIRER.net multimedia Marjorie Gorospe as host. Here are the ingredients: 4 egg yolks 1/2 cup of sugar 2T of rhum 1 bar of cream cheese 1/2 cup of cream 20g of cocoa powder 5g of icing sugar 8pcs of broas or lady fingers And the procedure: 1. combine egg yolk and sugar and whisk 2. prepare hot water in pan There are two parts to this dessert. First, the Sabayon sauce must be prepared: 1. combine egg yolk and sugar and whisk 2. prepare hot water in pan 3. add 2 tablespoons of hot water to Sabayon sauce mixture and whisk until it thickens 4. take the mixture and whisk it over the pan of simmering hot water momentarily 4. add rhum (or you can try adding brandy or marsala for different flavors) For the next steps: 1. combine cream cheese and cream in mixer 2. add the cream cheese mixture to Sabayon sauce and whisk until both mixtures are blended well Here's the fun part: 1. cut broas or lady fingers in half 2. quickly soak them in coffee or espresso and assemble them on the glass goblet 3. pour the Sabayon sauce over the broas 4. dust cocoa powder on top 5. add grated chocolate 6. repeat these steps again for the second layer 7. place goblet in the fridge to chill for 3-4 hours 8. once it's ready, you can add whipped cream on top! Although it looks and tastes quite complicated, this dessert is quite simple to make. Watch the video produced by INQUIRER.net production specialist Edzelle Peña to see how its done. Stay tuned for next week's episode of INQUIRER.net VDO's What's Cookin'? with AHA where INQUIRER.net multimedia reporter Anna Valmero learns how to make the chiffon cupcake.

By Izah Morales INQUIRER.net MANILA, Philippines-- Singaporean adventurer and world-record holder Khoo Swee Chiow was in the Philippines to climb the second highest peak in Luzon, Mt. Pulag. He also decided to visit Mountain Province’s Sagada, which is known for its “hanging coffins” and mummies. It was Swee Chiow’s first time to explore the country despite having explored the world and set world records in the process. “I would definitely go back and bring my family here,” Swee Chiow said. An adventurer, Swee Chiow has scaled at least seven summits in the seven continents, conquered Mt. Everest twice, traveled to the North Pole without an oxygen, skied in the South Pole for 57 days, skated from Hanoi to Singapore for 94 days, cycled from Singapore to Beijing for 73 days, swam the Malacca strait and dived for 220 hours earning him the world’s record of doing the longest scuba dive. His most memorable adventure involved his first journey to North Pole where suffered frost bite. He later succeeded during his second attempt and said the journey was sweeter. Swee Chiow said being adventurer entailed a lot of sacrifices. “I quit my stable, high-paying job and decided to follow my passion,” he said, adding that he would continue doing new things. Asked for tips, Swee Chiow said any explorer should always bring a whistle and a mirror, which could be used during emergencies. More important, he noted that one should learn life-saving skills, such as first aid. Swee Chiow’s greatest lesson, however, was discovering his potentials during a crisis. “To me, it’s about finding out my weaknesses, finding out my strengths, and how I should keep going,” Swee Chiow said.

Marjorie Gorospe INQUIRER.net PASAY CITY, Philippines -- Who would have thought that one can turn driftwood into art. Cebu Homecraft Consolidated Inc., originally situated in Cebu, has set up a branch in Pasay City to display works of art to potential exporters. Founded 15 years ago, the company has been turning natural fibers into export products. British expat James Webb, owner of Cebu Homecraft, said they only use natural products including driftwood -- which others find useless. However, Webb saw driftwood’s potential in making some money. Now exporting to Japan, Germany, Holland, Spain and the United States, the company has been working with local and international designers to come up with unique designs. The company has developed a variety of floral packaging products and accessories like curly Ting-Ting, Sinamay Ribbons and Rolls, Abaca Fibre Sheeting and Vines. Recently, it has created driftwood-based products, dyed Coco leaves, raffia in bundles and tagasi fibre sheet. For years, Cebu Homecraft has also been engaged in doing research for the development of their products. Turning a drift vine into artistic candleholders and driftwood into a horse sculpture and furniture were among the results of their R&D.

According to Wikipedia, the Manila Chinese cemetery is the second oldest cemetery in the city, built during the Spanish times for non-Christian Chinese residing in the country. Since then, however, it has become the resting place for the Chinese community in the country regardless of religious affiliation. The cemetery is said to be the burial of many prominent Chinese in local history, including those who led uprisings during the Japanese occupation, but one name caught my attention. So I went there the day before All Saints’ Day and I did find his tomb but unfortunately, I can only peek from outside the locked gate, seeing there were no visitors yet then. Ma Mon Luk’s story itself deserves a follow-up quest, perhaps in the streets of Binondo. For starters, legend has it that Ma Mon Luk was responsible for popularizing mami and siopao. The word mami – a concoction of chicken and egg noodles in broth – is said to have been derived from his name. Honestly, I expected a more opulent mausoleum housing Ma Mon Luk’s tomb. But while me and my fellow reporter Marjorie were walking around looking for the Mami King’s burial place, we did find a lot of those that look like temples. Some of these mausoleums were so big they come “fully-furnished”, complete with sala sets and a toilet and bathroom. Throw in a widescreen TV, maybe a ref or hell, even an entire kitchen showcase can still fit in there. Cover those tombs with cloth and you have a dining table. And like any apartment, most of these mausoleums even have caretakers. What I remember most from our visit is that unlike “normal” cemeteries, I didn’t see tombstones crowding each other on the ground. There was also ample space between tombs, so that should make people not worry about stepping “out of bounds”, so to speak come All Saints’ Day.

By Alexander Villafania INQUIRER.NET LAS Vegas, Nevada -- What can you do with US$100? Not too much, if you're in Las Vegas. That amount will run out in 30 minutes when all of it is used on any of the slot machines, another 30 minutes when playing craps. It'll last 40 minutes when playing blackjack or just 10 minutes in poker (if you have a bad hand or simply not too good at the game). Las Vegas will literally suck you dry with its dry heat and sinful invitations. Then again, there is the good side to having only $100. For one, you'll be forced to stay away from the gambling spots, which could bankrupt your wallet. Another is that having a small amount of money will encourage better financial management when in the city and perhaps wisely use it for other non-gambling activities. Lucky for me, I got that chance to be in Las Vegas, courtesy of IBM when they had their huge Information-on-Demand conference. Despite staying only for two days I was able to go around the city, particularly the famous Strip where most of the major hotels and resorts are located. I had to make the most of my $100. Of course, I started out with the slot machines. Who wouldn't? Every hotel in Las Vegas has slot machines at their lobbies. Slot machines outnumber craps and card tables 30 to one. The McCarran International Airport in Las Vegas even had slot machines near the boarding gates. There are also variations of the slot machines with some using popular TV shows and movies as motifs. Prizes varied but they mostly were cash. A few had more special prizes such as cars. One hotel had a BMW Z4 as major prize and so far, no winner. Speaking of hotels, just about every four- or five-star hotel was designed with a different fantasy theme. There is New York New York Hotel and Casino, which crammed about a dozen scaled-down replicas of famous New York skyscrapers and structures, such as the Chrysler Building, Empire State Building, Brooklyn Bridge, and of course, the Statue of Liberty. Another building with a fantasy theme is the Excalibur and as the name goes, it is designed like a medieval castle. Other buildings stayed with a more modern look. These include Mandalay Bay Hotel (where IBM held its IOD conference), Caesar’s Palace, MGM Grand, and the Bellagio Hotel. The latter is famous for two reasons: Ocean's 11 and its huge dancing water fountain on a man-made lake. The hotel I stayed in is also equally prominent; the Luxor Hotel may perhaps have the most unique design with a pyramid design and an almost entirely Egyptian theme inside and out. In front of the glass pyramid are an obelisk and a giant Sphinx. Luxor Hotel is just as grand when seen at night because of a fixed-position spotlight at the tip. It is said to beam the most powerful light that can be visible from anywhere in the Las Vegas desert. After a walkthrough of the hotels in the Las Vegas Strip, it's time to use some of the money for non-gambling stuff. Every corner of every building has one or more bars offering alcoholic beverages ranging from daiquiris, beers, tequilas, wines, champagne and everything else in between. Many barflies would bring their bottles with them and hop to the next bar. Often, empty bottles are strewn in corners of dark alleys but drinkers normally leave their bottles in less conspicuous places. Restaurants and cafes are also scattered throughout the Las Vegas Strip. If hunger attacks, a few steps and there's a nearby establishment with delectable and not-so-delectable nourishment. Take note, however, that it's not cheap being in Vegas. Among the cheapest food there are the Sabrett frankfurters at $3. If you want to stretch a bit more there are still some of the more familiar food establishments such as McDonalds. Incidentally, even their Big Mac isn't that big. Though the cost of a super-sized Big Mac is $7 (or P327), not so cheap if you're considering getting dessert. Las Vegas is home to dozens of shows, some of which are from New York's artistic Broadway. Among the more popular shows are Mamma Mia! at the Mandalay Bay and the Cirque du Soleil series held at various hotels. Some shows are more adult oriented such as Fantasy, American Storm, Zumanity and Australia's Thunder from Down Under. These are not cheap though, and may cost a bit more. If the shows are not your thing there are featured entertainment spots all over The Strip. New York New York Hotel's haunted Brooklyn Bridge has a few scares for the weak of heart. It also has a roller coaster complete with loops, spins and twists that can churn stomachs. These cost about $15 to $20 dollars per visit, which is surprisingly cheap for such big thrills. Las Vegas lives up to its reputation as Sin City. Along The Strip you will see pimps giving out cards of naked women. Of course, if you're not up to this kind of “entertainment,” you can always go back to playing at the craps table or putting coins in slot machines. Just the same, having fun in Las Vegas doesn't have to be expensive. You can have thousands of dollars with you for a night of entertainment but even with only $100 you can get by.

By Anna Valmero Inquirer.net MAKATI CITY, Philippines — Want a dessert that’s both yummy, easy-to-make and something you can prepare days ahead of the party? Then, the Italian dessert panna cotta is for you. Literally meaning “cooked cream,” the panna cotta is made by simmering cream, milk, sugar and adding gelatin to the mix. This makes for its simple, light consistency. It is topped with chocolate, caramel and fruit with syrup, whichever you prefer. In this video, chef Paul Samson of the American Hospitality Academy - Philippines, teaches us how to prepare the Italian dessert. For the panna cotta mixture, you will need: 150 grams of milk, 150 grams of cream, 62 grams of sugar, one and one-eighth (1 1/8) teaspoon of gelatin powder and one-half teaspoon vanilla extract. Ingredients for the caramel sauce are: 125 grams of sugar, 30 grams of water, 2 ml lemon juice, 95 ml of cream and 62 ml of milk. To make the panna cotta, follow these steps: 1. Scald milk, cream and sugar. 2. Bloom gelatin with cold water. 3. Add bloomed gelatin to scalded milk. 4. Pour panna cotta mixture in a small ramekin or container. 5. Chill overnight. To make the caramel sauce, do: 1. Combine sugar, water and lemon juice on a pan and heat it over very low fire. 2. Wait until sugar is dissolved and becomes golden brown/caramel in color. 3. Remove the mixture off the heat, add cream and milk. On the day of the party, remove panna cotta from ramekin and put it on a small plate. Put caramel sauce on the side. If you want, you can also add fruit salad on top and on the side of the panna cotta. So what are you waiting for? Get started!

ASIDE from soldiers and former presidents, the "Libingan ng mga Bayani" (Cemetery of Heroes) is also the resting place of some 30 of the country's national artists including Levi Celerio, Nick Joaquin and Wilfredo Ma. Guerrero. INQUIRER.net multimedia reporter Lawrence Casiraya visits the graves of these artists and finds out how they became eligible for burial at this sacred resting place.

By Anna Valmero INQUIRER.net TAGUIG CITY, Philippines -- Soldiers don’t die, they just fade away. At the Libingan ng mga Bayani in Fort Bonifacio, this rings true. In the Philippines, deceased personnel who has brought honor and has served the country were interred at the Libingan ng mga Bayani in recognition of their faithful and dedicated service. Under Proclamation 208 under late president Ferdinand Marcos, a total of 142 hectares were reserved from the Fort Bonifacio Military Reservation for National Shrine purposes. By virtue of AFP Regulation 161-375, government dignitaries, statesmen, national artists and scientists, former presidents, chief of staff and widow of the last two categories can be interred at the cemetery. At present, it is under the administration and maintenance of the Grave Services Unit (GSU), a unit of the Army Support Command, Philippine Army (ASCOM PA). A total of 45,680 remains were interred in the cemetery at Fort Bonifacio, said Laine Barbosa, database programmer of GSU, ASCOM PA. However, the total number of crosses is at 19,971. This is because five to ten bones of those killed at Capas, Tarlac in World War II were placed under one tombstone. There is also an extension of the service at the Manila North Cemetery where 335 remains of World War II soldiers and veterans were interred. Last All Soul’s Day, I saw tens of thousands of crosses with each flags beside them -- a simple tribute for Filipinos who died of service for the Philippines. For the tombs of the well-known personalities, flowers and candles adorned the tombs. However, some tombs remain unvisited even on November 2, possibly because their remaining relatives live far from Manila and cannot sustain yearly visits on the graves. During my visit, I talked to Monica Eslava, widow of then World War II private Felix Eslava. The late private died in 1945, leaving 18-year old Monica and their child. Now at 85 years old, she said she has not visited the tomb for the past two years due to an ailment and was lucky to have been able to visit his late husband’s tomb this year. Apart from the tombs, there are different structures in the complex dedicated to each area of the cemetery. In the area are the Korean Memorial Pylon, the Vietnam Veterans Memorial Pylon and the Philippine World War II Guerillas Pylon. These are tributes for Filipino servants and soldiers who died during the Korean War, Vietnam War and World War II. At the center of the complex is the Tomb of the Unknown Soldier. This is where visiting dignitaries and government officials lay wreath when visiting the national cemetery. The tomb has an inscription which reads: “Here lies an unknown soldier whose name is known only to God.” At the back of the tomb are three pillars, each with a star; these symbolically stands for Luzon, Visayas and Mindanao. Around this structure are the tombs of late presidents Carlos Garcia and Diosdado Macapagal, as well as their widows. There are also the tombs of late journalist Max Soliven, UN General Assembly president Carlos Romulo and senate president Blas Ople. I later found the tombs of national artists Nicomedes “Nick” Joaquin, Levi Celerio, Ang Kiukok and NVM Gonzales. There are also national scientists Carmen and Gregorio Velasquez. That afternoon walk at the Libingan ng mga Bayani made me appreciate more the faces in our rich history. Named or unnamed, it cannot be denied they selflessly offered their lives for the country. It is to each of them we owe gratitude for the freedom we enjoy today. I know the basic information tombs offer include the real name and dates of birth and death of each remain. But I believe visiting the place would spark interest and inspire Filipino kids of any age to learn more about our history and the faces who played roles in it. It is but fitting we know the faces in our history. On the way home, I looked back again at the two Black Stone Walls near the main entrance of the cemetery. I smiled as I read the words of Gen. Douglas McArthur and thought of each person who devoted life to service for the country. “I do not know the dignity of his birth, but I do know the glory of his death.”

By Izah Morales INQUIRER.net IT was 10 years ago in November when three friends, Alberto Besa, Vincent Santos, and Cheryl Del Rosario decided to put up the restobar with the help of chef Romy Garchitorena who lived in Italy for 20 years. “Italian cuisine has a worldwide appeal,” said Patrick Santos, managing director of Italian restobar called Il Ponticello. When asked what kept the business strong for the last 10 years, operations manager Besa said that being consistent and keeping the standards of the food they serve were keys to success. Santos, for one, said they don’t use any preservatives in their dishes. While Il Ponticello serves Italian cuisine, the restobar has to make some adjustments. For instance, tomatoes grown in Asia are different from those coming from Europe, said Besa. “Tomatoes here in the Philippines are a bit bland but we used techniques to keep it as close to the Italian taste,” added Besa. In a recent visist, Il Ponticello sampled us some specialty dishes. They include Carpaccio di Manzo (cold cuts appetizer), Degli Imperatori (salad), Tagliolini Con Le Capesante (pasta), Montagnola (pizza), Gorgonzola (pizza), Alla Boscaiola (rice topped with meat), Involtini con polenta (beef), and Gamberone al cartoccio (prawns). Carpaccio di Manzo comes with thinly sliced beef, zucchini, parmesan cheese and caper sauce as ingredients. This appetizer will give your palettes a mix of spicy and salty taste since it is sprinkled with pepper and slices of parmesan cheese on top of the beef and zucchini. On the other hand, the Degli Imperatori, a salad mixed with lollo rosso, lettuce with bacon, croutons, onion rings, and parmesan cheese, has a ticklish sour taste. Besa said this is a healthy version of the Caesar’s salad minus the egg and olive oil served as based dressing. Meanwhile, the colorful Tagliolini pasta comes with scallops and shrimp in seafood cream sauce as ingredients. Among their specialties, the montagnola and gorgonzola pizzas were the best sellers, according to Besa. The montagnola pizza is meant for those who love meat and the salty taste while gorgonzola pizza appeals to those who savor a cheesy pizza. “We make it from scratch. When the customer orders, that is the only time the pizza is made,” said Besa. As part of its 10th year anniversary, the restobar will re-launch on November 22 with new furnishings and new flavors in their menu. Specifically, the restobar will introduce Mediterranean dishes from Turkey, Morocco, Dubai, and Egypt.