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ALTHOUGH the name sounds Japanese, Tiramisu is actually an Italian dessert originally made of biscuits, eggs, sugar, rhum and cocoa.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.

[Read the rest of this entry »]

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.

[Read the rest of this entry »]

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.

[Read the rest of this entry »]

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.

[Read the rest of this entry »]

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.

[Read the rest of this entry »]

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.

[Read the rest of this entry »]

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.

[Read the rest of this entry »]

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.

[Read the rest of this entry »]