December 2008 Archives

By Anna Valmero HER love for drawing portraits and collecting photographs since childhood led to a business she now dubs a “stylistic preservation of portraits” on canvass. As I was strolling Shang Ri-La Mall, I chanced upon the month-long Pinoy Pop Art exhibit showcasing 13 pop culture icons of the country painted on canvas. “The exhibit aims to bring awareness to Filipinos 13 pop icons that can be emulated for their supremacy in their particular field and personal values,” says Bing Bernardo-Gaw, creative head and owner of Gallery 7 or “Art is Me,” the graphics design house that developed the exhibit. The exhibit included Fernando Poe Jr., Efren “Bata” Reyes” Dolphy, Sharon Cuneta, Judy Ann Santos, The Apo Hiking Society, Gloria Diaz, Gary Valenciano, Michael V., Peque Gallaga, Parokya ni Edgar, Leah Salonga and Manny “Pacman” Pacquiao. Gaw said the they chose the 13 icons from a list of Filipino idols that can inspire Filipinos. There are plans to bring the exhibit to different malls around the Metro, she says. Through this exhibit, Gaw hopes to reach out to Filipinos how portraits can be designed to show one’s character. Portraits can be blown up and be personalized using art styles -- such as Grafotos (their signature style), Japan manga, caricature and Andy Warhol styles -- to show how photos can be customized according to one’s character. “When I was five, I remember [what] my mom used to say that photographs are important archives of the family, so we cherish our family photos very much,” Gaw says. A graduate of Fine Arts at UP Diliman, Gaw says her road to designing portraits started in grade school when she drew pictures of teachers. She had stints in McCahn, J. Walter and an advertising company in Dubai. After having a family, she started sending pictures of her kids to friends and families in the form of collage, a collection of different photos arranged to form one big picture (now popularly known as photo mosaic). Driven to spend more quality time with her family coupled with encouragement from friends to make the hobby of graphic designing a business, Gaw started Art Is Me. She used the large format printer that was bought by her mother in 2005 to print campaign materials. When asked how they manage the intellectual property issues in the design business, Gaw says they differentiate their product with the attention to detail and the quality of printing of their products. She says Art Is Me is the pioneer in the business here in the country and is competitively priced against similar overseas businesses. “Pictures are important, they preserve moments in our life and are treasures that can allow us to remember our loves ones even if they have passed away already,” she adds.

YEARNING for a healthy diet this Christmas season? First off, going on a diet doesn’t mean that you will deprive yourself of mouthwatering food during this festive season. The word “diet” has been often associated with losing weight but nutritionists argue that dieting is about selecting the right food every meal. After all the parties that you have had this Christmas season, check what you’ve eaten. Did you have any vegetables in your diet? If you haven’t listed veggies, then why not break the meat meals and still have a festive delight. How? It’s a matter of combining the right food. Chef Bong Ignacio, seasoned instructor of the American Hospitality Academy, prepared this Chicken Roulade and Chinese Broccoli with Raisins and Cashew nuts for health conscious individuals. Watch this latest episode of What’s Cookin’? with AHA?, and see Ignacio demonstrate two recipes.
Below are the ingredients for the Chinese Broccoli with Raisins and Cashew nuts (good for 2 servings): Ingredients: Chinese broccoli washed and pat dry (1 kilo) Garlic, minced 100g Raisins 200g Cashew toasted 200g Olive oil 60 ml White wine 120ml Salt and pepper to taste Procedure: Blanch Chinese broccoli and set aside. Then heat a sauté pan using medium fire. Add olive oil. Then sauté garlic and cook till light brown. Add the raisins then cook for another minute. Add blanched Chinese broccoli. Deglaze with wine. Cook until alcohol has evaporated. Add the cashew nuts and season. For the Chicken Roulade, follow these steps (also good for 2 servings): Ingredients: Chicken (Butterfly cut) Ground Pork 200g White onions, minced 80g Carrots, brunoise (diced into 3 mm on each side or less) 60g Celery, brunoise 60g Golden raisins 20g Egg 1 pc Salt and pepper to taste Procedure: Season butterflied chicken breast with salt and pepper on both sides then, set aside. Meanwhile combine the rest of ingredients and spread evenly on the cut side of the chicken breast. Roll into a roulade (a dish with fillings) and secure with kitchen twine (strong thread or string). Roast in a 190˚C oven until it reaches an internal temperature of 165F. Then rest before carving. Deglaze roasting pan with chicken stock and finish with butter.

By Marjorie Gorospe INQUIRER.net LAS Piñas City is known for the bamboo organ and for their bamboo craft. No wonder, even during the Christmas season, some people prefer to have their lanterns be made by the residents of Las Piñas. I recently met this group called Samahang Magpaparol ng Brgy. E. Aldana Las Piñas Inc. Violeta Santos formed and led this group. It is one of many organizations in Las Piñas that help people find livelihood. I visited the group’s stalls. Each had something unique to display including the famous Parol or lantern which we often displayed in streets or in Filipino homes. During my visit, I was shown how parols are made. Depending on the design, building a lantern starts with building a framework. The framework is made of bamboo. They cut the bamboo into thin sticks according to specific measurements. Then a star-shaped pattern is formed by connecting the edges. They then cover of the star-shaped framework with colored plastic. They also create a tail that is later attached to the lantern. It’s that easy. Parol makers eventually sell them for a reasonable amount. Through the year, Santos said their group also gets orders from the buyers like car companies who request for specific designs. For the residents of Las Piñas, the lantern is no longer just a Christmas symbol. It has also become a source of livelihood for some.

By Marjorie Gorospe INQUIRER.net AFTER attending Misa de Gallo, it is often a tradition to partake of the Puto Bumbong, a Filipino lilac-colored delicacy made of steamed glutinous rice inserted in a small bamboo tubes. Puto Bumbong is a delicacy that is usually seen during the yuletide season. But in Las Pinas, there is a family that sells Puto Bumbong even beyond Christmas. The Jackson family sell this delicacy everyday to customers who enjoy eating it. Curios to know how Puto Bumbong is made, I asked the family one day to show me how this well-known Filipino delicacy is made. The process and ingredients are simple. Here are the ingredients: 1 kilogram of Malagkit mixed with 125 grams ordinary rice Sugar 1 pc Shredded mature coconut Food color (violet/lilac) Butter or margarine Banana leaves Water Pandan leaves Here are the steps: Mix the malagkit (glutinous rice), ordinary rice and the food coloring. Let it dry over night. The process of mixing can also be done using a grinder. If the mixture is ready (usually the following day), add Pandan leaves in water that will be used to steam the Puto Bumbong. Heat steamer. Put the rice mixture inside the bamboo tubes leaving enough space where steam can evaporate. After one minute, check the steamed glutinous rice and prepare banana leaves. Spread the steamed Puto Bumbong on the banana leaves. Apply margarine or butter then add sugar and shredded coconut. So that’s the simple way of preparing Puto Bumbong. You don’t have to fall in line after mass to get one. Later I learned that the Jackson family serves Puto Bumbong with tea because the tea compliments the sugar applied on this favorite Filipino delicacy.

(Photo: A wooden Belen made out of uprooted trees in UP Los Banos) By Marjorie Gorospe CHRISTMAS is often associated with lanterns, caroling and Christmas trees. But one of the more common symbols of Christmas is Jesus Christ’s nativity, which is portrayed through a Belen. While people only get to see Belens during the Christmas season, residents and visitors in Marikina can actually find this symbol all year round through a Belen Museum, which is open everyday except on holidays. The museum has a variety of Belens, which is owned by Carmen Carlos. Carlos started collecting Belens when she was still in high school in the 1950s. Since then, her collection has grown. She has paintings, dioramas and embroidery, which were given as gifts by close friends. “It is a symbol of hope,” says Dolly Borlongan, the museum’s curator. According to her, Mayor Lourdes Fernando opened the museum to let the people feel Christmas all year round. The mayor was the one who asked Carlos to house her collection in a museum. The Belen also reflects different cultures. The museum features an Igorot version of the Belen, a Belen from Nicaragua, China, Mexico, Germany, Russia, Peru and other foreign countries. The museum also houses a Belen from Jerusalem. Among the favorite Belens is the “Belen made of River Stones.” “Imagine from simple stones, it becomes a nativity scene. Simple yet unique,” says Borlongan. Some of the Belen highlight different materials used: Belen made out of Baguio’s pine trees; Bulacan’s leather; Angono’s crochet ; Romblon’s marble stones, resin, clay, ceramics, paper mache, tin and wax. “To those who want to experience Christmas in different ways, you may visit the museum and witness how different countries remembers the nativity,” Borlongan says.

WHEN you think of typhoons, you often think of death and destruction. But amid these unwanted consequences, some people find good things from these sad events. In September 2006, typhoon Milenyo hit Southern Luzon and brought down hundreds of trees at the University of the Philippines Los Baños campus. Dr. Fernando Sanchez, assistant to the Vice Chancellor for Planning and Development, UPLB, said that the typhoon uprooted decades-old trees. “Before the typhoon Milenyo happened, it was a dream to have a wooden Belen in the campus,” Sanchez added. Eventually, they decided to collect the dead acacia and turned them into material for a life-sized Belen. Ifugao sculptors were hired to carve the 18-piece characters in the manger for four months. Sanchez said the Belen is now a symbol of peace, prosperity and happiness not only for UP but for the country. Every night, students and residents visit the Belen to take pictures. Amid the destruction typhoon Milenyo brought, folks at UPLB found inspiration.

Our search for the giant lanterns of Pampanga led us to Tatang Erning (real name Ernesto Quiwa), one of the most respected lantern makers in the province. We found him in his home in Barangay Sta. Lucia, a few minutes away from San Fernando city proper. His home also serves as the base for his lantern-making business. Tatang Erning, however, is more famous for his giant lanterns. He has been making them in time for the city’s annual Giant Lantern festival since the 1960s. He is a fourth-generation descendant of the Estanislaos, one of the pioneering families who have been making lanterns ever since the “Ligligan Parul” began taking place in the 1930s. Nowadays, though, Tatang Erning lets his sons do most of the dirty work but continues to be actively involved in designing these lanterns. These lanterns can reach as high as 18 to 20 feet and lit up by as many 6,000 light bulbs. That many bulbs require the use of mechanical rotors to light up the lanterns. Tatang Erning’s business, meanwhile, thrives on his fame, having showcased his giant lanterns in both local and international events. The green structure (see photo) forms half of several giant lanterns he was commissioned to build, earning him and his family millions of pesos. These lanterns should be shining brightly at the Ninoy Aquino International Airport by now.

THE Filipinos’ festive celebration of Christmas begins as early as September. No wonder the Philippines has been known as the country with the longest celebration of Christmas. Filipinos would decorate their homes with garlands, Christmas lights, belen and the Parol or the lantern – which are symbols that represent the spirit of Christmas The Parol, for instance, is a symbol of the guiding light which wise men followed during their journey to find Jesus Christ. But symbols go hand in hand with traditions that people practice. Christmas is not complete without the caroling, Simbang Gabi, Noche Buena, and the “Mano Po Ninong at Ninang.” Truly, Filipinos celebrate Christmas like no other. INQUIRER.net VDO presents these Christmas messages. May the true spirit of Christmas be etched in your hearts.

THE Noche Buena table is not complete without a Christmas Ham. As early as November, you can already see these cured hams being sold in supermarkets. While these commercial hams are cured, you can make it extra special by glazing it with sweetness mixed with a tinge of sourness. How can you do that? Watch chef Bong Ignacio as he cooks the Pineapple and Star Anise Glazed Ham. But first, here are the ingredients: 1 pc Cured Ham 5 to 7 pcs Star Anise 2 pcs Bay Leaf 10 pcs Black Peppercorn Diced Onion 4pcs Whole Garlic cloves 1 L Pineapple Juice (unsweetened) 60 g Brown Sugar Pineapple slices for garnish Parsley leaf for garnish After preparing the ingredients you need, follow the following procedure to make your Christmas Ham special. 1. If the cured ham you bought is salty, you can soak it first in cold water for 24 hours. 2. Change the water four times. 3. Drain the Ham and pat dry. 4. In a heavy bottomed saucepan, combine all the ingredients except the garnishes. 5. Add the ham and bring it to a slow simmer. 6. Cook for 1 to 1.5 hours or until ham is fork-tender. 7. Remove the ham and place it on a roasting rack over a roasting pan. 8. Preheat oven to 375˚F. 9. Meanwhile, reduce simmering liquid until you it becomes thick and has a glaze-like consistency. 10. Bake the ham for 45 minutes. Don’t forget to glaze it every 15 minutes. 11. When you start smelling the aroma of the ham, take it out of the oven. 12. Garnish it with parsley and pineapple slices on the side and serve it to your family. Now, slice the ham. You can add star anise, pepper and bayleaf to entice people with the taste of spices. The sweetness of the glaze will naturally balance the flavor of the spices. One tip when eating glazed ham is to have pineapple slices, which are rich in fiber. ready. This can flash out the fats in the ham.

"This is the best of them all." Thus said former UP president Jose Abueva himself when asked to describe this year's lantern parade. The annual Christmas event also became a fitting conclusion -- the "climax," says Abueva -- to UP's year-long centennial celebration. "So many people are here," he said, when I interviewed him while he was watching the parade from atop Quezon Hall, overlooking the Oblation statue. "We are out to make it the best celebration because it's our centennial year. This year, UP was proclaimed the national university and the amount of people here shows that UP is indeed the people's university." All seven UP universities and 12 campuses were represented in this year's centennial parade. The Lantern Parade is one of the most anticipated events in UP's calendar not only by students and faculty but also guests from outside the university. For a change, the staging area was held in front of Quezon Hall fronting University Avenue, which serves as the gateway to the university. The parade was traditionally conducted at the mini-amphitheater at the back of Quezon Hall, which houses the UP administration. During this year's parade, the Oblation can be seen hovering above as each college presented in front of a jampacked audience. The College of Mass Communications was pronounced as the Most Creative while the College of Engineering was awarded Most Resourceful. You can also watch this grand fireworks display to mark the UP Centennial:

By Anna Valmero MAKATI CITY, Philippines -- Good news to Makati commuters. Taxi drivers who abuse their passengers will be apprehended, according to Makati city mayor Jejomar Binay who ordered the re-launch of the "Oplan Isnaberong Tsuper" this holiday season. According to the Makati City local government website, Binay ordered both the Makati Police and the Department of Public Safety to help protect Makati’s constituents from taxi drivers who refuse passengers and even charge extra fare. “We will no tolerate abusive and snobbish taxi drivers in Makati. Taxis are public utility vehicles and as such they must be fair in their dealings with the public,” Binay said in a press statement. Operatives in plainclothes are deployed to conduct entrapment operations against abusive taxi drivers in Makati. Moreover, enforcers of Department of Public Safety will be deployed at mall taxi stands of Shoemart, Landmark, Rustan’s, Glorietta 1 and 3 and public loading areas in Makati. In a phone interview with Sherwin Cruz, data controller at Makati City Hall Command Center, passengers can report erring taxi drivers to the Command Center. “When they call the Command Center, they must give the body number of the taxi and the plate number, which we will then report to the LTFRB,” Cruz said. Penalties for violators include confiscation of licenses and issuance of Ordinance Violation Receipts with P1,000 fine. For assistance, Cruz said passengers can call these numbers: 870-1920, 870-1923 and 870-1926.

DECORATING for Christmas is not complete without the twinkling Christmas lights that brighten up a night. But how safe are the Christmas lights that you are using? According to Alex Malong, product manager of the Bureau of Product Standards-Department of Trade and Industry (BPS-DTI), all Christmas lights sold in the market should have the following in its packaging: 1. A visible Import Commodity Clearance (ICC) sticker 2. Safety instructions 3. Manufacturer’s name 4. Country of origin 5. Number of standard used- PNS 189:2000 6. Printed mark “For indoor use only” 7. Rated voltage and rated wattage of the set 8. Rated voltage and rated wattage of the lamp The ICC sticker is the consumer’s assurance that the product has passed the testing based on the Philippine National Standard (PNS) 189:2000. It is the quality and safety seal on imported products. In October 2008, DTI-BPS released an improved ICC sticker design to avoid imitations. The improved ICC mark includes the certificate number and the month and year when the certification was issued. Consumers should also check whether the Christmas light is substandard by looking at the diameter of the wires, Malong said. “Dapat makapal ‘yung wire. Per strand of wire should measure 0.2 millimeters. Kapag manipis at madaling magbend, substandard ‘yun. [The wire should be thick. A wire strand should measure 0.2 mm. If the wires are thin and can be easily bent, then the product is substandard.],” added Malong. Aside from the wires, the plug should have firm pins and should not be easily bent. If a consumer buys a substandard product, he should return the product to the store where he bought it. If the store doesn’t accept the returned product, the consumer should report it to the DTI direct hotline-751-3330. For the updated list of certified Christmas light products, check the DTI-BPS website.

DECORATING a Christmas tree should not be that expensive. Anything can be hung on a Christmas tree as long as it is light and colorful, according to Alice Tesoro-Guerrero, chairman of Tesoro’s marketing corporation. In fact, the decoration can be unrelated to Christmas. Guerrero’s Christmas trees, namely her Heritage tree and the Filipiniana tree displayed at the Tesoro Handicraft store, are examples. The Heritage tree glowing in white motif was decorated with handkerchiefs, mini-pouch, wedding souvenirs, shell icicles, Capiz trimmings and lights. Guerrero said she got the idea of shell icicles from the shell chimes that were displayed in the store. Aside from the shell icicles, Guerrero said the handkerchief can be reused after Christmas. “If it’s no longer Christmas, you can use it as a hanky in suits,” Guerrero said. Guerrero said she came up with the idea of putting souvenir items on Christmas trees when she found that they have a lot of them in their store. “I want to have something different,” she said. You can get creative when decorating Christmas trees. There are other things you can hang: native car dolls, poinsettia napkin rings, butterfly refrigerator magnets, key chains, wine shot glasses, and children’s ballpen. As Guerrero stressed, you don’t need to spend much this coming holidays. “Look around the house. Maybe you can find small items. Let your imagination run wild,” Guerrero said.

THEY are golden, round and small yet overly creamy, crispy and sweet. These flavors best describe the cream puffs, which are delectable desserts especially this holiday season. Instead of the usual chocolates, cakes and ice cream for your palettes, try serving a cream puff cake, also known as Gâteau St. Honoré. Gateau St. Honore got its name from the patron saint of bakers, Saint Honoratus or Saint Honoré who was a bishop in France. According to food timeline, the procedures done in making the Gâteau St. Honoré dates back 17th Century because choux and cream were often used during this time. If you want to serve this dessert for your Noche Buena, then list down the ingredients below and watch the video of Chef Bong Ignacio of American Hospitality Academy for the demonstration. For the puff pastry base (1-8 inch disc), you will need the following: 1. Cake Flour 454 g 2. Bread Flour 454 g 3. Butter, cubed and chilled 907 g 4. salt 21 g 5. water, cold 540 ml For the pate choux, you will need the following: 1. Water 453 g 2. Salt 1 tsp 3. Sugar 1 tsp 4. Butter 170 g 5. Flour 284 g 6. Egg 6-8 pcs For the flavored pastry cream filling, you will need the following: 1. milk 480 ml 2. sugar 99 g 3. a pinch of salt 4. cornstarch 35 g 5. eggs 170 g 6. vanilla extract 7 ml 7. butter 28 g Steps in preparing the puff pastry base: 1. In a bowl combine both flours and butter, toss with your fingertips until butter is well coated with flour. Combine the salt & water and add to the flour all at once and combine using your hands until it just form a ball. 2. Tightly cover the mixture with plastic wrap & allow to rest under refrigeration until butter is firm but not brittle, about 20 minutes. 3. Roll on a lightly floured surface into a rectangle about 1cm thick. Administer a three-fold. Wrap tightly with plastic and chill for 30 minutes. Repeat process 5 more times. Chill until needed. 4. Take out the chilled dough and roll to an 8 inch disc. 5. Use a bowl to shape dough to a perfect circle 6. Put a dough in a sheet pan 7. Chill the dough for 4-5 mins. Steps in preparing the pate choux for the cream puff: 1. In a saucepan, combine water and butter. Then add salt and sugar. 2. Add flour all at once and cook. 3. Stir with a wooden spatula until trace of starch forms. Note: The mixture is almost ready when it starts pulling away from the pan. 4. Transfer to a mixer fitted with a paddle & mix on low till cool. 5. Gradually add eggs Note: For cream puff to be crunchy, dry and crispy, water is used instead of milk. Steps in preparing puff pastry base for baking: 1. Dock the puff pastry base so as to prevent it from over puffing 2. Put the pate choux on the puff pastry base following its shape. 3. Make a small circle in the middle of the puff pastry base 4. Bake in 375˚F until nice and golden brown Steps in baking the cream puff dough: 1. Create 8 pcs. of cream puffs to be placed on top of the puff pastry base 2. Bake in 375˚F until nice and golden brown Steps in preparing the flavored pastry filling for the cream puffs: 1. Combine 2/3 of the milk and 2/3 of the sugar and salt in a saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. In a bowl, combine the cornstarch with the remaining milk and whisk. 2. Temper the egg mixture by adding 1/3 of the hot milk, stirring constantly with a whisk. Return the mixture to the remaining hot milk in the saucepan. Continue cooking, stirring vigorously until the pastry cream comes to a boil. 3. Stir in the vanilla and butter. Immediately pour over a large shallow container, cover with plastic wrap placed directly on the surface of the cream and cool over an ice bath. Steps in preparing the final Gâteau St. Honoré: 1. Now, you’re ready to fill the cream into the cream puffs. Use a knife to poke a hole at the bottom of the cream puffs. 2. Fill the cream puffs with the flavored pastry cream. 3. Dip the cream puffs into caramelized sugar. 4. Attach the cream puffs to the puff pastry base. 5. Add cream to puff pastry base 6. To décor the cake, add sweetened whip cream on top of the pastry cream.

GOOGLE his name and the first entry leads to a collection of trivia naming him the longest serving editor-in-chief in the world. Unofficially, at least. According to the Guinness Book of World Records, Sir Etienne Dupuch holds the "world’s longest editorship" at 72 years -- he was editor-in-chief of the Nassau Daily Tribune in the Bahamas from 1919 t0 1972, and then as contributing editor until his death in 1991. Sy Yinchow, meanwhile, stakes his claim as the world’s longest-serving editor-in-chief, since technically, Dupuch held that title for only 53 years. Yinchow (also known by his pen name Chua Kee) first became editor-in-chief of the Manila New Day, an underground newspaper he founded in 1945 at the height of the Japanese occupation. Since then, he’s been editor-in-chief for at least three newspapers -- until today he’s the chief editor for United Daily News, a broadsheet catering to the local Chinese community. Born in China’s Fujian province, his family migrated to the Philippines when he was three years old. Until now, he’s been living in the same house in Binondo with his wife Jade, whom he affectionately refers to as a former beauty queen and the first acknowledged “model mother” within the Chinese community. A place in the world record books would be just icing on the cake, though. Yinchow has published several books, translating Chinese poems from -- as far back as the Tang and Sung dynasties -- into English. The 90-year old Yinchow was born in 1919, according to him during the height of the renaissance in Chinese literature. Journalism is his career but he considers literature his passion. So he takes pride in numerous accolades given to him for his precise “word-for-word, rhyme-by-rhyme, meter-by-meter” translations. During my conversation with him, I was quite amazed at how he was able to remember all the highlights of his career, realizing I am talking to someone more than nine decades old already. So what’s his secret? For starters, running as a sport and eating shrimps and walnuts.

By Marjorie Gorospe BOHOL is just an hour away from Manila if you were to travel by air to Tagbilaran Airport. Even before landing, you will be amazed by the scenic view of Bohol from above. But once you’re on the ground, smiling faces are the most consistent trademark in this province, which known for its Chocolate Hills and the Philippine Tarsier, an endangered species that is endemic to the country. A group of journalists and I were eventually billeted in Panglao Island, courtesy of computer giants HP and Intel. It took us 30 minutes to settle in. The resort’s good service – not to mention wonderful accommodation and endless line of seafood and Filipino cuisine – was something that you can only have once in a while. There was also a pool where one can bathe while enjoying beach scenery. To top it all, there was wireless Internet through wireless fidelity, which to journalists like us was heaven-sent – or at least to those who were planning to work remotely. Panglao Island is a natural attraction for tourists because of its white sands but and virgin reefs. If you wish to relax by the shore, you can hire masseuse for that soothing massage. If you can wake up early and be patient enough, you can watch dolphins frolic out in the sea. You can also rent diving or snorkeling gears and just wonder beneath the ocean. Those are the more common activities you can do while in Panglao Island. In my case, we had a rather different activity, which was partly inspired by the reality show Amazing Race. Hoping to let us appreciate the environment in Bohol, we were divided into teams and we raced around Bohol, giving us a chance to visit famous spots in Bohol. Loboc is one of the places that caught my fancy. This place is the hometown of Maestra Talda and the world renowned children’s choir. We took a “floating restaurant” up the Loboc River. During this ride, we got a taste of the local meal and Bohol entertainment. You can actually grab a microphone from one of the singing ladies and sing. So, we were welcomed by the Gotozon performers who sang medleys and performed folk dances like Tinikling. I even joined the Tinikling (a folk dance that requires dancers to maneuver through two hitting bamboo poles held on opposite ends by two people). But I was afraid that my foot would get caught in between the slamming bamboo poles. Well, my fear was gone when it happened. As we cruised along the Loboc River, we saw other floating restaurants loaded with Koreans and other tourists. There were lots of them. The Loboc River Cruise was just a break for us. We almost forgot that we were in a race. So after the cruise, we rushed to a place to visit and feed the Philippine Tarsier. Too bad, we cannot hold the cute mammal. They were too small and but they have these enormous eyes. We fed them cricket. We got our next clue. We then rushed to the Chocolate Hills. The Chocolate Hill has been nominated as one of the world wide “Seven Wonders of Nature.” It earned the reputation of Chocolate Hills because during the dry season, the green lush that covers the hills turn brown, thus the name. Since we were in a race, I only got a glimpse of the hills. We were all racing to the top of one of the hills to take a snapshot of the place to get our next clue. While my stay there was quick, I finally saw one of the country’s marvelous sights and natural beauty. Our final destination was a river in Buenavista, where planted five mangrove sticks. This act became our little contribution to propagating mangroves in that area – a nice feeling to have because apart from the excitement of being in a race around Bohol, we were able to help the environment. As we were the first team to finish all tasks, we were declared the winner. But I am sure that after the race, everyone else enjoyed since we all had the chance to see Bohol and help the environment.

With the holidays just around the corner, don’t you think it’s time to plan for your Christmas menu? If you’re tired of the usual fruitcake, cheese and ham, then maybe it’s time to give a twist to your holiday feast. In Milan, Italy, panettone is at the center of people’s Christmas table. Susan Felt of Aztec Republic cited one of the legends of panettone. “In one version, a young nobleman from Milan falls in love with the daughter of a baker named Toni. To win her hand, the young man sets out to impress her father. He disguises himself as a baker's helper and winds up creating a delicate, dome-shaped sweet bread of fruits and nuts. The good people of Milan sample the delicacy and clamor for more of Toni's bread.” Hence, they named the bread "pane di Toni." Watch What’s Cookin’ with AHA episode with Chef Bong Ignacio, chef instructor of American Hospitality Academy Philippines who demonstrates how panettone is made. But first, these are things you need to prepare for the panettone: To make the sponge: *Bread Flour 595 g *Whole Milk 420 g *Instant Yeast 35 g To make the final dough: Sponge 1.03 kilos Bread Flour 1.2 kilos Eggs 454 g Whole Milk 360 ml Sugar 262 g Candied Orange Peel 227g Candied Lemon Peel 227 g Raisins 227 g Golden Raisins 227 g Salt 50 g Glucose Syrup 35 g Orange zest, grated 14 g Lemon zest 14 g Instant Yeast 14 g Butter 340 g Preparing the sponge: 1. Mix Flour, milk and yeast on low speed until blended. 2. Cover and ferment until sponge has risen for about 45 minutes at 24˚C. Preparing the final dough: 1. Combine sponge, flour, eggs, milk, sugar, orange and lemon peel, raisins, salt, sugar, orange and lemon zest, and yeast. 2. Mix for 4 minutes on low level speed. Then, mix on medium speed for 2 mintues. 3. Gradually, add the butter. Then, mix on medium speed for 10 minutes. 4. Check whether the dough is soft and elastic. 5. Place the dough on a bowl. Cover it with plastic and put in a warm place for fermentation. 6. Ferment for 1 hour and 15 minutes. 7. After fermentation, put the dough into greased paper molds. 8. Bake in 350˚F/ 177˚C for 35 minutes. Here's a tip from chef Ignacio: “Use your senses. When you smell the aroma of the bread, take it out of the oven.”

I was aimlessly wandering around CCP (Cultural Center of the Philippines) when I sighted what seemed to be structures amid a clump of coconut trees. So I went further to explore what looked like a park, half-expecting to sit for a while in the shade. What I found instead were bare-footed kids playing and later on people lying on cartons under the shade. And then it dawned on me that these people could be ACTUALLY living here. From afar, camouflaged by trees and foliage, I spotted makeshift tents. And more kids. I tried making conversation with Joey and Jingjing -- they won’t give me their surnames -- and learn more about the people living there. They told me there are about 200 people who live in this park Joey, a 47-year-old native of Iloilo, was the more amiable one, telling me stories about how they are able to survive through "pangangalakal" or the picking up thrown away stuff they can sell -- along Roxas Boulevard and nearby areas. According to this marker I found, the 6th ASEAN Square Sculpture Symposium was ordered built in 1989 by former Foreign Affairs secretary Raul Manglapus. Some of the sculptures produced during this gathering were put in this park right beside the Sarimanok site, the venue for the Miss Universe pageant held in the country back in 1974. Spain’s Amparo Munoz, who later became actress, won that year. I wanted to linger for a while but seeing more and more kids gathering around me begging for alms -- not to mention this suspicious -- looking character who tried to lure me to look more “statues” somewhere -- I decided to go. So then maybe it’s just fair to warn people to be extra cautious should you find yourself in this park along Roxas Boulevard, fronting Aliw Theater right beside CCP. The sculptures look interesting but in dire need of restoration. Unfortunately, I won’t guarantee that the place is safe enough for a leisurely stroll.

IF the film industry has a lot of award-giving bodies for over a decade, the Manila’s Best Kept Restaurant Secrets (MBKRS) Awards unrolled its own red carpet to recognize the best in the food and beverage industry beginning this year. The MBKRS Awards was born from the MBKRS book published last year, according to Ines Cabarrus, President and CEO of Manila’s Best Kept Secrets, Inc. “I think we haven’t really haven’t had a chance in this town to really celebrate the best of the dining scene. We have so much to offer as a city,” added Cabarrus. Around 111 nominees competed for 22 categories. Below were the winners for each category. Best Filipino Restaurant-Abé Best Thai Restaurant-People’s Palace Best Japanese Restaurant-Sugi Best Steakhouse Restaurant-Elbert’s Steak Room Best Italian Restaurant-L’Opera Best Spanish Restaurant-Terry’s Selection Best French Restaurant-Je Suis Gourmand Best in Continental Cuisine-Lolo Dad’s Best Chinese Restaurant-Zong Best Central European Restaurant-Old Swiss Inn Best Specialty Restaurant-Hossein’s Persian Kebab Best Bistro-Sala Bistro Best Enoteca (Wine Library)- Barcino Gourmet Best Fusion Cuisine (East meets West)- M Café Best Newcomer-Aubergine Best Restobar-Nuvo Best Wine List-Cav Best Hotel Restaurant with International Buffet-Spirals Best Hotel Fine Dining-Tivoli and Prince Albert Best Hotel Specialty-Benjarong (Dusit Hotel) Best Chef-Ariel Manuel (Lolo Dad’s) Lifetime Achievement Award- Larry Cruz (posthumous) Winners were selected by 85 judges composed of food critics, diners, restaurant owners, who voted and responded via email. “We sent around 100 survey questionnaires through email and 85 of them responded,” said Cabarrus. Cabarrus related that MBKRS Awards would be an annual event, which she thinks will motivate the spirit of competition among hotels and restaurants. “If we have these awards, those restaurants will strive to do better and better,” said Cabarrus.