January 2009 Archives

By Anna Valmero INQUIRER.net Did you know that the famous Caesar Salad takes less than 10 minutes to prepare? With the rising food prices, it seems more economical to prepare dishes such as this famous appetizer, which can also be a fulfilling snack. A quick history: the Caesar salad was credited to Italian-born Mexican Caesar Cardini. There are several theories as to how the salad was invented. Some historians, citing Cardini’s daughter as source, say the salad was invented when kitchen supplies were depleted in 1924. Another group recounts that the salad was made for aviators that were comrades of Cardini’s brother. Thus it is sometimes called the “Aviator’s Salad.” The authentic Caesar salad recipe uses romaine lettuce and croutons with dressing made of Parmesan cheese, lemon juice, olive oil and egg. Some recipes add small bacon strips. For the garnish, prepare the following ingredients: 63 grams white bread, cut into cubes 45 grams butter 50 grams bacon For the Caesar dressing, make sure you have: 2 grams garlic paste 2 pieces anchovies 2 grams Dijon mustard 60 ml lemon juice 125 ml olive oil Pinch of white pepper 20 grams Parmesan cheese 1 piece egg 300 grams romaine lettuce Here are the steps: 1. Coddle the egg for 1 minute in boiling water and set aside. Trim the edge of the bread and cut into cubes. 2. Coat the bread with butter and put in the pan. Pan-fry until crispy and golden brown. 3. On a separate fan, fry bacon until crispy and golden brown in color. Set aside for garnish. 4. In a chopping board, mash the garlic into paste. 5. Do the same with the anchovies. 6. In a bowl, put the garlic paste, anchovies, lemon juice, mustard and white wine vinegar. Add egg yolk and a little bit of the egg white. Gradually add the olive oil while whisking until thick enough. 7. Season to taste. 8. Toss the romaine salad. 9. Garnish with croutons, bacon and parmesan cheese. Enjoy!

Marjorie Gorospe INQUIRER.net HOW lucky are you in the year of the Ox? Being born under a different sign, I decided to visit this store in Binondo called Charm General Merchandise to get some answers. Lucky for me, store owner Maxima Tiu was kind enough to explain the lucky charms for this year. “Ox symbolizes prosperity through fortitude and hard work. People under this sign are born leaders and have the ability to achieve great things,” says Tiu. She says people who born in the year of the Ox are compatible with those born under the sign of the snake, rabbit and rooster. But she says that Ox people should avoid those born under the sheep sign. But whether or not you were born in the year of the Ox, Tiu suggests other lucky charms like chimes that can bring good luck. Displaying an Ox figurine at home or work also brings good luck. Tiu says there is really no such thing as the “best lucky charm” for anyone. But she says we should not rely on luck in achieving success in life. As the Ox symbolizes hard work, people should also work hard to find prosperity. And it is through sheer Ox-like determination that we achieve success. Watch my video interview with her to get yourself acquainted with lucky charms.

NOTHING beats a walk along Ongpin St. especially during the Chinese New Year. So to complete our experience of Chinatown, INQUIRER.net multimedia reporters Lawrence Casiraya, Marjorie Gorospe and I strolled along the street. As we walked towards the action, we saw one performer spitting fire just like a dragon. Everywhere, I saw red. According to Chinese tradition, red drives evil away. So we continued our stroll until the rhythmic beating of the drums and dancing lion caught my attention. At first, I thought adults were parading this creature, which can be mesmerizing. But kids were actually underneath it. Later, I was told that they were called “The Kids Lion Dance.” Their youngest member is 8 years old. According to lion dancer Johnny Najera, 14, their oldest member is 30 years old. In our conversation, Najera admits carrying the huge lion’s head while dancing is not easy. “Medyo mabigat po [It’s quite heavy],” he says. Every night, they practice. These kids only perform the lion dance during Christmas, New Year and Chinese New Year. They often earn P200 to P500 a day dancing. Najera says they earn some money doing the lion dance. Jessie Patrocinio, 12 years old, however, says he beats the drums to take away the bad luck.

AT the start of the year, festivals in the country open with the “mother of Philippine festivals:” the Ati-Atihan in Kalibo, Aklan. INQUIRER.net multimedia reporter Alex Villafania and production specialist Edzelle Pena and I were witnessed to the Ati-Atihan festival. For six days, we roamed Aklan and visited Caticlan, Boracay, Kalibo and Batan. But three days before our flight, a plane mishap was reported in Caticlan airport, which affected operations in the airport. Our trip, however, was smooth and we landed safely despite the windy weather. From the airport, we were ushered to a jetty port, where we boarded a 30-seater boat or “banca.” The boat braved the big waves. After 15 minutes, we got to the famous Boracay island. This seven-kilometer island has been famous since its discovery in the 1970s. But it was my first time to have set foot on its pristine white sand. The fine white sand felt like talc powder. Maybe, that’s the reason why many tourists, mostly Europeans and Koreans, love the island. Since it was a January, a cold breeze gave us the chills. Yet tourists were there. I saw footprints on the white sand, sand castles and people taking a dip in the blue-green waters of Boracay. I saw locals braiding hair of tourists. There were also a lot of tattoo shops and little stores selling all kinds of merchandise. Boracay is increasingly becoming a commercial district because of the presence of a mall and branded stores. Still, small art shops abound in Boracay. While walking along the beach, we spotted a sculpted dolphin on the sand. There were also sculptures and paintings sold in the island. Inspired by the seascape of Boracay, artists there were selling shirts inspired by the island. We also saw hand-painted shirts being sold. For a first-timer like me, capturing the sunset was on the top of my list. Unfortunately, the sky was cloudy that day. After two days, we went back to Caticlan and boarded a van going to Kalibo. We paid P100 each for that ride. There are other modes of transportation like the jeepney and bus. The trip from Caticlan to Kalibo took two hours. We encountered traffic in the town of Makato. On our way, we saw locals --young and old --dressed in their colorful costumes dancing to the beat of the drums. Apparently, the town of Makato was celebrating its own Ati-Atihan festival ahead of Kalibo. When we arrived in Kalibo, we felt a very warm welcome. The spirit of the festival can already be felt, as the tribes began dancing and beating their drums even before the actual festival cum contest on January 17. As we strolled around town, we noticed Aetas selling charms near a grocery store. I talked to one of them and learned that the charms were parts of a tree used to cure illnesses or to protect people from the “aswang.” Up to this day, there are still a few people who believe in the existence of this mythical creature in Filipino folklore. Aswangs are especially popular in Antique, Capiz, and Iloilo, which are neighboring provinces of Aklan. On our third day in Aklan, we together with lawyer Sonny Regalado, a native of Batan, traveled for about two hours from Kalibo to Batan to find out more about the “Code of Kalantiaw.” The municipality of Batan is home of the shrine of Datu Kalantiaw who was believed to have promulgated the Code of Kalantiaw in 1433. However, in 2004, the National Historical Institute (NHI) has declared that the code had no valid historical basis. Hence, the NHI pulled out from the shrine. Wandering in Aklan for six days taught me how a festival like the Ati-Atihan can give color to a simple life in the province.

By Anna Valmero INQUIRER.net MAKATI CITY, Philippines--Weeks after the festive New Year, there are still leftover food in the fridge. Instead of tossing them away, why don’t you consider a dish “makeover.” One dish you can do is the Paella. Paella uses a big pan, called paellera, to cook the ingredients. Traditionally, people gather around and jointly cook. The way it works is that they add and mix meat and other ingredients into the paellera. Paella is an international rice dish from Spain. The dish is said to have originated from Valenciana, Spain. It included an assortment of pork, beef, rabbit meat or any available meat in the farm. There is also another variety of Paella that includes seafood and chicken. That is why there are two types of Paella: Paella Valenciana and Paella de Marisco. For this session, Chef Gene Cordova of the American Hospitality Academy teaches us how to prepare traditional Paella Valenciana. You need to prepare the following ingredients: 1/2 piece chicken quartered 150 grams pork kasim, medium cut Salt and pepper for seasoning 125 ml olive oil 70 grams chorizo, sliced 60 grams onion, white brunoise 7 grams garlic, finely minced 40 grams red bell pepper, medium diced 40 grams green bell pepper, medium diced 125 grams canned tomato 5 ml tomato paste 250 grams basmati rice 500 ml chicken stock 500 ml saffron thread Pinch of saffron thread Pinch of dried rosemary 4 pieces whole shrimp, trimmed 60 grams squid, rings 30 grams green peas To garnish, prepare: 1 piece lemon, wedges 1 piece hardboiled egg, wedges Here are the steps to prepare the dish: 1. Season meat with salt and pepper. 2. In a heated pan, brown the meat. Set aside. 3. Saute chorizo. Set aside. 4. Saute onion, garlic, half of bell peppers and add canned tomato. Cook well. 5. Add rice and crack. Add stock, saffron and rosemary. Add meat and chorizo on top. 6. Cover paellera with foil and lower heat. 7. In a separate pan, season shrimps and squid with salt and pepper. 8. During last 10 minutes of cooking, add seafood, green peas and bring back to heat until cooked. To garnish, do the following: 1. Garnish the dish with lemon wedges, hardboiled egg wedges and drizzle with olive oil on top. 2. Serve hot. Some tips for cooking: 1. This recipe uses the following ratio: 1 cup paella sauce--2 servings 1 cup paella sauce--4 commercial servings 2. Use basmati for fluffy paella or arborio for sticky paella. 3. Move paellera around for even cooking. A tip: the paella dish can be prepared ahead of events. Also, you can store paella sauce ahead for parties and quick dinners. Next week, we will teach you how to prepare the Caesar Salad.

WHO says everyone wants to be fair-skinned? Every second week of January, Kalibonhons and tourists paint their skins black to become part of the Ati-Atihan Festival. In our recent visit, my colleague Alex Villafania and I had the chance of getting our skin blackened and dress up like an “Ati.” Dressing up like an Ati was not easy. As early as 4 o'clock in the morning, we braved the cold weather in Kalibo and went to Lucas, also known as “Tatay Oca” Cristobal's house. Tatay Oca, the leader of the Morongga tribe, welcomed us in their home, where members of the tribe, mostly teenagers, were already eating breakfast. The members lined up as Tatay Oca spread the black oxide using a green sponge on their faces. When it was my turn, I felt my skin absorbing the cold liquid. It was as if a make-up artist is preparing the foundation for further make-up. The only difference here is that my fair skin is being turned into black. After my face was all covered in black oxide, another tribe member painted white stripes on my cheeks, nose and chin. After that, they lent us costumes made of scrap materials, including mirrors, painted tahong (shellfish) and chopped bamboo shoots. They then took our photo as remembrance. When I later saw the picture, I must confess that I could not recognize myself except for the bangs. At around 7:30 am, we –together with the tribe--marched towards the parade’s starting point. The streets were wet due to some early morning drizzle but it did not stop the festivities. Around 30 tribes, dressed in colorful and outlandish costumes representing their tribe danced the “sadsad.” According to Filipino historian Marcela Tinagan, the first Ati-Atihan festival happened in 1212. This was when 10 Bornean datus sealed a peace pact with the Aetas who let them settle in Panay after their escape from Sultan Makatunaw's regime. As a sign of their appreciation, the Malays smudged soot onto their skin to look like the Aetas. The Ati-Atihan festival served as a celebration of the time when these two races came together. But the festival is apparently not only a historical event but a religious celebration of the feast of the Sto. Niño. Filipino historian Beato dela Cruz wrote that in 1750, Fray Andres de Aguirre baptized 1,000 inhabitants of the town. These inhabitants were reported to have experienced miracles. Since then devotees of the Sto. Nino dance to nonstop beat of the drums in harmony with the high-pitched bell lyres. Since we were part of the tribe, we joined the dance. You really don't need to be a good dancer to actually do this. You could easily groove to the sounds of the drums and bell lyres. The Ati-Atihan celebration culminates with the procession of the Sto.Nino on the 3rd Sunday of January. In all the processions that I've witnessed, the Kalibo de Sto. Nino procession stood out. Devotees drank beer and danced with their Sto. Nino images. This makes the Ati-Atihan festival one of the most attended festivals in the country. Hence it has earned the title of being the “Mother of all Philippine festivals.” Sooting one's skin during the Ati-Atihan Festival is more than the whitening trend for its significance lies beyond history and culture.

By Anna Valmero INQUIRER.net THE streets of Ayala Avenue and Paseo de Roxas at the Makati Central Business District (CBD) burst into a sea of colors during the 2009 Caracol festival on January 17. Hundreds of students from Makati City schools and university clad in nature-inspired costumes joined the Caracol parade, which started at about 4 p.m. and the competition at around 5:30 p.m. Like in 2005, the students convened at the Gabriela Silang carpark on Ayala and Makati avenues at 3 p.m. The event is instrumental in making Makati a tourist spot and promoting the city’s advocacy for environment conservation, according to Mayor Jejomar Binay. “Every year we get prouder because the presentations are great and this is a significant part of the city. It promotes environmental awareness and conservation of land, sea and air,” adds Binay. Caracol is Makati’s own adaptation of the Mardi Gras. But it focuses on the preservation of the cultural heritage and conservation of the environment, according to the city’s Museum and Cultural Office. While the idea for event came about in1986, the first annual parade was held in 1989. For this year, a total of P455,000 was given to winning schools at the Caracol festival. Winners of the student performance competition received P50,000 for first prize, P45,000 for second prize and P40,000 for third prize, in the elementary, secondary and tertiary categories. An additional of P50,000 was given to the overall champion. All winners received a trophy. Gen. Pio del Pilar National High School topped the student competition and bagged P100,000 at this year’s Caracol festival. The school won both first place in the high school category and best in costume special award, making them the overall champion among 19 participating public schools. The Makati 4 group of Maximo Estrella, J. Magsaysay, N. Garcia, and F. Benitez elementary schools won first place in the elementary category. The group also won a special award, best in choreography. It was followed by Guadalupe Viejo Elementary School and Gen. Pio del Pilar Elementary School at second and third place. For the high school category, Benigno Aquino High School ranked second and Ft. Bonifacio High School placed third. In the tertiary level, the Angel Fish group won first place, followed by the Flying Gurnard group at second and the dolphin group at third. All groups were from the University of Makati. Brian O’neal, a tourist from New Zealand, says he has never seen a lively, colorful event such as the Caracol. “This has really been a fantastic thing to see. Many groups of people in different colors and lots of music. I have lived in Vietnam and I have never seen anything that can match this,” says O’neal during the event.

By Marjorie Gorospe INQUIRER.net FOR the past episodes, "What’s Cookin’? with AHA" has been featuring tips on what you can do with leftovers. This time, we’re turning leftover bread into a delectable bread and butter pudding. The ingredients: 250g bread, white 60g butter 1 pc egg 60g white sugar 2.5 ml vanilla 250 ml milk/cream Pinch cinnamon Pinch salt Nutmeg Procedures: 1. Trim crust from bread and toast at 350 degrees Farrenheit oven. Drizzle bread with butter, set aside. 2. Combine egg and sugar, milk and cream, sugar, cinnamon, nutmeg, vanilla. 3. Set Aside. 4. Bake at 350F for 15-20 minutes. Things to remember: 1. Egg whites coagulate at 120-140F while yolks at 160F. Take note of these differences when cooking recipes requiring eggs. 2. Let bread soak before baking. 3.And for presentation, it is best served with custard sauce or ice cream. Leftover bread has never tasted this good.

By Anna Valmero INQUIRER.net AZURE is one word to describe the beaches of Anilao in Batangas. And it is also the name of the first five-star hotel to rise in the area. Batangas is known as Metro Manila's "Southern Doorstep" and it offers busy metropolitan executives an alternative for refreshing mini-vacations. About two hours of travel from Manila, one is transported to a place of fresh breeze and lush vegetation lined with clear, cobalt-blue waters. It is for this reason that in 2005, Vivere Hotel general manager Elvie Sanchez sent a team to scout for a place to develop a resort in Anilao. Elmer Garcia, officer-in-charge, said it took three years to develop the half-hectare lot where Vivere's Azure Hotel and Resort is located. Vivere Hotel architect Ryan Untivero and interior designer Ronnie Bugay conceptualized the native-inspired design of the hotel, which opened to the public in late 2008. Bugay designed each of the 13 rooms in the four-storey resort building based on a specific theme, said Garcia. The furniture is all Filipino-made--from the lounge area to the interiors of the rooms, said Garcia. Each room has glass walls so visitors can view the beach while inside the room, said Pete Dacuycuy, Azure information officer. Dacuycuy added the glass walls also allow natural light to enter the rooms. Meanwhile, some rooms have wooden azoteas where visitors can sit during midday to enjoy the sea breeze and the sound of dancing bamboo grasses or chirping birds. This way they can experience nature during their stay at the resort, he said. At the hotel, one can enjoy the infinity pool located 10 meters above the sea--which gives one a panoramic view of the sea and nearby snorkeling hot spots in the Sombrero and Eagle's Point islands. Few steps from the pool are open huts furnished with beds and pillows where one can take a nap, read a book or have a massage. (Upon booking, visitors are asked if they want to have a massage included in their accommodation package at Azure). Single and double kayaks are available at the resort, which visitors can use for free. The resort can also organize island hopping tours to Eagle's Point or Sombrero Islands, where visitors can enjoy hiking, bird watching and snorkeling. Being at the beach is also good opportunity to photograph or shoot sunset and sunrise. If you are fond of collecting sea shells, make sure you are up in the morning just after sunrise when a strip of the shore is exposed at low tide. Or you may bump into a Badjao who sells authentic pearls at a cheaper price, just as I did. Garcia said the management is planning to buy an island where guests can stay overnight, given the resort's proximity to snorkeling spots. Garcia said Azure caters to office functions, team building activities and family outings. Lodging and meal service package rates from Php7,500 per person for single occupancy (depends on room type) and Php6,500 per person for twin sharing.

By Marjorie Gorospe INQUIRER.net HOW can you sell a “sustainable lifestyle” and help save the environment? Answer: Echostore. Founded by Reena Francisco of the Figaro Foundation, Jeannie Javelosa--writer-artist and Board of Trustee Member of the Yuchengco Museum, and Chit Juan, co-chair of the Philippine Coffee Board, Echostore offers products that are proudly Philippine made. Echostore offers green products from “Malunggay” pesto to biodegradable detergents. During my interview with Juan, she confesses it is a challenge putting up a store that sells green products. So far, however, they have received an overwhelming response. “We are espousing a sustainable lifestyle,” Juan said. Echostore, however, goes beyond selling green products. To budding entrepreneurs, the store hopes to be a venue of showcasing locally made products. The store is open to offering products made by prisoners from the Correctional Institute of Women and the Gawad Kalinga beneficiaries. “We felt that our knowledge in marketing can really help this people,” Juan said. The Echostore also prefers “Gawang pinoy,” or Philippine-made products. Juan said the country has a host of green products that needs to be marketed. “What we are doing is empowering the Filipino small businesses and women,” Juan stressed. Before our conversation ended, Juan shared three key points to consider when putting up a business: 1. Business profit or the monetary profit 2. Social profit (Ask yourself if you are helping others in your business?) 3. And environmental profit (Are you sustaining the environment as you make your products?) “As long as you consider the two key points and not the business profit alone, you are on the right track,” Juan said. “You may get good value for money but I believe people come back here not because it is cheap but because of the quality of the products. Not only that you are pleasing yourself, you are also pleasing the environment,” she said.

By Marjorie Gorospe INQUIRER.net FILIPINOS are rich in culture and tradition. But will the future generation still remember them? Practices, such as the “Bayanihan,” which describes a community coming together to help out those in need, and traditional Filipino dances and games are almost forgotten. The Marikina government, however, has created doll museum to help Filpinos remember. Working with world-renowned fashion designers Patis Tesoro and Guia Gomez, the local government has created 46 dioramas that highlight the history of Marikina and Filipino culture as well. The Marikina dioramas that feature over 500 paper mache and resin dolls enclosed in glass. Dolly Borlongan, the museum’s curator said that the museum is a “walkthrough” of the earliest traditions of the Filipinos to the industrialization and urbanization of the country. "It is not bad that we grow as a nation along with modernization. But we should never forget how we started," she said. The museum also offers a glimpse of how Filipinos’ values are molded through traditions. The local government charges a minimal entrance fee of P25. For senior citizens and students of Marikina, it is free. For P25 pesos, you will be able to take a glimpse of our past through these dioramas made by our very own world class talents.

IT was like seeing an army of ants climbing up a colony – only imagine it to be chaotic, more than a few stepping on heads and shoulders in order to touch a moving target. In a predominantly Catholic country, religious festivities such as this are commonplace but the Feast of the Black Nazarene definitely stands out in terms of scale. This year's estimates put the number of attendees by the millions. During this day, the image of the Black Nazarene is paraded from Quiapo Church around Manila's city streets and back. This year, though, the mass was held instead at the Quirino Grandstand (fronting Luneta or Rizal Park), followed by a procession leading to Quiapo Church. Dressed in maroon and carrying white towels, hankies and other pieces of clothing, devotees started converging by the thousands during the mass. Of course, any large gathering – religious or not – is bound to attract commerce. I saw vendors silk-screening T-shirts with image of Jesus Christ right there in the grandstand. What followed afterwards was literally a Black Nazarene showcase – a parade of replicas big and small owned by different parishes and devotees themselves. I've never seen so many statues of Christ before. The bigger replicas were atop carriages. Wiping towels or any piece of clothing on the image of Christ is believed by devotees to carry blessings and makes one's wishes come true. Me and my colleagues Majo and Izah -- shown here with her beloved SLR camera "Rash") -- had a great of view of the procession from the second floor balcony of the City College of Manila campus. At the end of procession is the "real" Black Nazarene, a centuries-old statue brought from Spain to the country. The image is said to have survived a fire and from then on, it was believed by devotees to be miraculous. This sort of explains why devotees are willing to risk life and limb just to get near it. On our way to Quiapo, we asked a few people how they became devotees of the Black Nazarene. This video also shows clips we shot from where we were positioned, marveling at the great spectacle that was the Black Nazarene mob.

By Marjorie Gorospe WHAT do you usually do with leftover spaghetti? American Hospitality Academy chef Ricky Cordova shows how you can turn this into a tasty and heart-warming Minestrone soup. To do that, you need the following ingredients: 200g left over spaghetti 200g left over meat sauce 2 cloves garlic mince 45g Onions finely diced 45g Celery finely diced 30g whole red pimiento (canned) 50g sayote finely diced 45g canned tomato minced 1 cube beef boullion 50g corn kernel Salt Pepper 1T Kikkoman (Optional) bouquet garni: Pinch of thyme Pinch of peppercorn 1pc whole clove 1pc parsley stem 1pc bay leaf Garnish: ½ T parmesan cheese 2g fresh basil chiffonade Now, here’s how to prepare it: 1. Sweat in butter all the veggies. 2. Add the meat sauce. 3. Pour in water. 4. Add the beef boullion. Let it boil then bring down to simmer for about 15mins. 5. Add your bouquet garni wrapped in cheese cloth (optional). 6. Simmer further. Cut the spaghetti shorter. Add the spaghetti to your soup. 7. Remove the bouquet garni. 8. Season with salt, pepper and kikkoman. 9. Plate in a bowl and garnish with grated parmesan cheese and fresh basil chiffonade. Remember, you can always turn leftover food into a wonderful meal -- in this case, leftover spaghetti into a Minestrone soup.

By Fung Yu Author’s Note: This article uses virtual reality technology to provide an immersive experience. Adobe Flash 10 or higher is required to view the 360-degree VRs. Average VR size is 2.2Mb each. I FIRST set foot on Sagada about 4 years ago, had so much fun and adventure then that I vowed to visit the place again. The opportunity came during the long December holidays. It was more of a sudden decision really, of packing your bags, leaving your thoughts and hopping on the bus the day after Christmas. Sagada, known as Philippines’ shangri-la, is a rusty idyllic town near Bontoc, the provincial capital of Mountain Province in the Cordilleras. Located some 275 kilometers north of Manila and about 140 kilometers from Baguio City, it is a haven for adventurers. Famous for it’s centuries-old hanging coffins and burial caves, underground river and water falls, majestic sunrise and star-studded night skies, aromatic coffee Arabica and verdant rice terraces. At 1500 meters above sea level, Sagada boasts of cool breezy weather throughout the year. Dry season starts usually from December to May and wet season from June to November. Even after 4 years, little has changed in Sagada. The whole place seems to be trapped in a time-warp with the locals keeping to their traditional way of life. The only notable transformations are the numerous inns and lodgings converted from residential homes, upgraded rest houses catering to more tourists with better amenities, and more dogs in the streets. Relatively crime-free and peaceful, with residents familiar with one another, only dogs are employed for house security; shifting from pet dogs in the morning to guard dogs at night. We stayed for 3 days in Sagada, exploring and revisiting some of its major attractions. The first two days were mostly trekking; which started from the limestone cliffs of ‘Echo Valley’, up Cavalry Hills, down the hanging coffins with the most recent burial in May 2008, passed the mouth of the underground river, felt the misty falls of Bumod-ok and Bokong, beheld the spectacular fog-covered mountains atop Kiltepan Viewpoint during sunrise, tranquil Lake Danum, and flourishing rice terraces. We also witnessed two wedding celebrations wherein family members and guest took turns dancing to traditional gong music from dawn to late evening. View 360VRs View 360VRs Our last day saw the arrival of President Gloria Macapagal-Arroyo and the First Family in the morning. Flying in from Baguio, the President visited Echo Valley, marveled at the hanging coffins, trekked down Lumiang burial cave and had lunch at Rock Inn with local officials. In the afternoon, our group did the “cave connection,” easily the highlight of the tour, as this entails rappelling down Lumiang cave, traversing limestone chambers and coming out of Sumaging cave -- an almost 5 hours of exhilarating adventure! View 360VRs As most of Sagada’s attractions are reachable only by trekking and climbing, it helps to have a healthy body and happy disposition. Good trekking shoes are also a must as well as warm protective clothing. Tourists usually take home Arabica coffee beans, fresh mountain tea leaves, weaved products and shirts, and our recently discovered lemon pie. Travels to Sagada are generally by bus. Cable Tours located near St. Luke’s hospital in Quezon City has several trips a week. It leaves Manila around 8 p.m. and arrives in Bontoc the next day with approximate travel time of 12 hours. One can also opt to go via Baguio, taking the scenic route of the Cordillera Mountains in a 6-hour bus ride. All VRs taken on December 27-29, 2008. Thanks to Leia of www.travelfactor.org as our facilitator and the many new people I’ve met throughout this trip. The author can be reach at: fung@firefly.ph.

By Anna Valmero INQUIRER.net "My height is a gift from God," said Ijaz Ahmed, a towering Pakistani who has come to the Philippines to raise funds for his right leg operation. Ahmed claims to be 8 feet and four inches and weighs 287 pounds. According to doctors, Ijaz, 26, is still expected to grow by three to four inches, giving him the chance of clinching the Guinness World title for world’s tallest living man. Ijaz hails from Punjab and has worked as farmer before his injury, having been born to a family of farmers. In 2002, he injured his foot in a car accident. Doctors had told him the operation would cost $50,000 and so in 2006, he embarked on a tour to raise money for his operation. Over the past two years, Ijaz has raised a third of the total amount required for his operation. Ijaz took a trip to the Philippines after he met Ann Sia of Clara International during a 2006 event in Malaysia. Sia said Ijaz was a guest in her company’s event along with a three-foot man. Upon learning of Ijaz’s condition, she offered to host Ijaz after he visits Manila for his fund raising project. “My friend Ann invited me to go to the Philippines to raise funds for my operation. She said the people here are friendly and very kind,” Ijaz said. Sia said a Filipino pledged to help Ijaz on his leg injury and has scheduled him for a medical checkup at a Makati hospital. When asked if he has a girlfriend, Ijaz smiled and said: “Right now, I don't have a girlfriend because in Pakistan, we have arranged marriages. My parents will choose the girl for me.” Ijaz, through the help of his caretaker and interpreter Jamil Ahmed, has submitted papers for application to the Guinness World Records. Ijaz will go back to Pakistan in December so Guinness World Records can measure his height, said Jamil. At present, Bao Xishun of China holds the Guinness World record because Ukrainian Leonid Stadnyk was stripped of the record in August 2008 when he refused Guinness representatives from getting his height. “I have already submitted papers to Guinness but I do not really mind if I am hailed as second or third tallest living man in the world. I am happy I am here today,” said Ijaz. Ijaz said he dreams of peace, accessible healthcare and education for everyone. At present, he chairs a nonprofit organization for differently abled children in Pakistan. Ijaz will stay in Manila for less than a month.

IT weighs about a kilo and said to feed four people but when I asked the lady at the counter how many people have tried to finish it ALONE, she casually said: "Madalas mga tricycle driver po [Often, tricycle drivers can finish it]." So with tinged (and later on, foolish) pride, I decided to give it a go. That huge chunk of white doesn't look so imposing from the outside, even though by my estimate it is thrice the size of the biggest you can find at 7-11. My strategy was to cut it in quarters, confident I can eat what four people can since it was late afternoon when we arrived at PVL Food Haus and I haven't had lunch yet. I chose the bola-bola variety -- no thanks to my colleague Erwin Oliva who told me it tastes better. See the picture above? Imagine a large chunk of meat plus boiled egg inside it. I threw in the towel after finishing about three-quarters of it. Until now, my wounded pride still tells me I should have chosen the Asado, half-sure the softer filling would've been less cruel to ingest in my mouth. Don't ask me if it tastes GOOD -- I would say that it isn't that outstanding. Or that I'd rather eat Hen-Lin's siopao because it tastes better. Or better yet, I was too busy thinking how to finish this one huge siopao it didn't matter much if I actually like it. (Photo courtesy of INQUIRER.net multimedia reporter Marjorie Gorospe) Watch this video and see how long I consumed one.

By Marjorie Gorospe IF you’re in a hurry to see the whole of Singapore, then perhaps you can take a ride on the Singapore Flyer. Located in Marina Centre, the Singapore Flyer is an observation wheel with a diameter of 492 feet. It was built over a three-storey terminal building, giving it a total height of 541 feet. The Singapore Flyer has exceeded the London Eye (443 feet) and Star of Nanchang (525 feet), making it the world’s largest observation wheel. It takes approximately 30 minutes to complete the ride. The Singapore Flyer has 28 air-conditioned capsules and each can handle 28 passengers. The Singapore Flyer gives passengers a chance to observe the city center and even beyond. You can see some parts of Malaysia and the islands of Indonesia. Based on my experience, it is best to have a companion when riding the Flyer because it can get boring after a while. The scenery is nice from up there, but the 30-minute ride is still 30 minutes and it can be very humdrum if you’re alone inside the capsule. And be sure you have gone to the comfort room first because once you're up there and inside the capsule, there’s no turning back. And you know what I mean. I was told that the Singapore Flyer was initially rotating counter-clockwise. But it was later changed when Feng Shui experts suggested that they change the direction and make it clockwise. When I rode the Flyer, it was turning clockwise. Riding the Singapore Flyer gave me the chance to be on top of the world literally with the other passengers. During the ride, you will also hear a recorded voice, saying “Congratulations! You are now on top of the world.” Few days after my Singapore Flyer ride, hundreds of tourists were stuck inside the capsule for hours. I felt sorry for those folks but was relieved in a way that it did not happen during my ride. Still, Singapore Flyer remains one of my best experiences so far, especially when you’re on top and looking at the scenic view.

By Anna Valmero INQUIRER.net IS it possible to find in the Philippines a church like Vatican's Sistine Chapel? Yes. In the town of Guagua in Pampanga, one can find Betis Church. Inside the Baroque-inspired church, one can be transported back in time by the ceiling paintings and wall murals that are comparable to the frescos of Sistine Chapel's ceiling done by Renaissance masters. Standing at the nave of the church, one can see the ceilings, walls and the retablo styled with paintings and murals of the Holy Family, selected scenes from the bible, Catholic saints and cherubs. According to oral tradition, Betis used to be a town before it was merged with other sitios now foming  Guagua. Betis was named after a huge tree Bassia betis merr. In the article "The Town of Betis: Woodcarving Its Place in Art and History" published in the University of the East (UE) school publication "UE Today" by Ruston Banal Jr., it cited a townsfolk myth about the huge tree. According to early townsfolk, there was a betis tree that stood in the middle of the town long ago -- the tree was huge that it could cover seven barrios today. The Baroque-inspired church of Betis was built in 1660, with construction headed by Father Jose de la Cruz. According to materials at the Betis Church museum (Museo Ning Betis), the preliminary structure was composed of wooden materials. But fire broke inside the church several times and it was rebuilt using concrete materials in 1770. Beautification of the interior of the Betis Church was extensively done in 1939 under the last Spanish friar Father Santiago Blanco. Native painter Macario Ligon was later commissioned to paint the ceiling of the church. Later in 1970s, Ligon's assistant and nephew Victor Ramos restored 80 percent of the ceiling and mural paintings. According to Betis museum records and “The Legacy of Betis” website, Ramos was apprentice of Ligon when he painted the interior of the church. A closer look at the wall paintings of Ramos at the Betis Church gives the idea that the paintings were done with depth similar to that of a sculpture. This was evident because Ramos worked with postwar sculptor Maximo Vicente as apprentice and later he worked at Mabini and Hidalgo Streets in Quiapo as encarnador or painter of skin of rebultos. There is an interesting side story to this: the paintings of Ramos were often mistaken for Simon Flores originals by contemporary writers. Two paintings of the Holy Family displayed near the window of the Betis Church refectory were said to have been done by Simon Flores but this has not been proven. Historians say it was done by a Flores apprentice very familiar to his art style. Another native of Betis, Flores was credited for nurturing local talents and imparting his skills in sculpture. In his younger days, he trained under masters Maximo Vicente, Isabelo Tampingco and Eulogio Garcia, according to literature at the Betis Museum. Flores was also credited for nurturing artists in the town of Betis. Looking at the intricate designs of the interior of the church can make one feel great appreciation for Betisenos Flores, Ligon and Ramos. Words are not enough to detail the magnificence of their work and their style comparable to frescos in the Sistine Chapel. Cliché as it sounds, you have to be there to experience their art. As I took a final look at the paintings, I cannot help but feel thankful to the artists and Betisenos for their efforts to restore the church's interior paintings. Thanks to them, we have our own version of Sistine Chapel in Betis, Pampanga.

FILIPINO celebrity kids Paul Salas, Jane Oineza, Eliza Pineda, Kristel Fulgar and Micah Torre pick their favorite dinosaur and talk about lessons they learned from the Dinos Alive World Tour currently open to visitors at the SM Mall of Asia in Pasay City, Philippines. Watch this video report of INQUIRER.net multimedia reporter Izah Morales.

IN the darkness of the sky, the fireworks twinkle like stars and fall like meteor showers. It gives celebrations a bang. But did you know how fireworks are made or where it was first created in the Philippines? In a quest for the pioneer in large-scale production of fireworks, I’ve walked in the middle of the fields, crossed barbed wires and found the “Super Lolo” of Sta. Maria, Bulacan. I found Arcadio “Ka-Adiong” Sta. Ana in a fireworks factory called Viva Pyrotechnics. Sta. Ana, now 69 years old, recalls how his grandfather Valentin Sta. Ana learned fireworks manufacturing from a Spanish priest in Sta. Maria. According to him, the priest used skyrockets, also known as “kwitis,” as substitute to Church bells. It was the priest’s way of waking up the people for the Simbang Gabi. However, Sta. Ana says his grandfather did not pursue the fireworks business due to restrictions during the American period. But the knowledge in fireworks manufacturing was passed on to his father, Fernando Sta. Ana who then passed the skills and knowledge to him. “Magpahanggang ngayon, ‘yun pa rin ‘yung ginagawa naming. ‘Yung panimula nila, ‘yun pa rin sa kasalukuyan. ‘Yung mga problema noon, problema pa rin hanggang ngayon. [Until now, we’re still doing the same pyrotechnics they’ve been doing before. What they’ve started before remains the same until the present. Problems before are still today’s problems],” said Sta. Ana. According to Sta. Ana, problems emerge due to negligence and carelessness which leads to accidents. “Isang pagkakamali, malaking disgrasya sa ating mga kababayan. Ano bang problema ng aksidente nila? Kapabayaan. May mga customers na nakasigarilyo tapos may nagtetesting. Bawal ‘yun. [One mistake may lead to a tragedy. What leads to accidents? Negligence. There were customers who were smoking when someone was testing the fireworks. That’s prohibited.],” Sta. Ana says. Sta. Ana also said accidents happen due to the manufacturers’ lack of knowledge on imported materials for the fireworks. “Our local manufacturing doesn’t have enough knowledge on the behavior of the imported materials. Our country is different from the place where these materials come from. It’s hot in here and the ingredients used are sometimes not favorable in our country. That’s why accidents happen,” Sta. Ana adds. Though fireworks production has been a tradition in his family, Sta. Ana prefers not to pass it on to his children. “Ayaw ko sanang ipamana kaso natuto na sila. Ang pangarap ko sa mga anak ko ay makapag-aral para wag nilang manahin ‘tong hanapbuhay na ito na napakadelikado. [I really don’t want them to inherit this but they learned it already. My dream for my children is for them to finish their studies so that they won’t inherit this dangerous business.],” said Sta. Ana. Sta. Ana, a fireworks maker for 54 years now, said their source of living claimed the life of his son. “May anak na rin akong nasawi diyan. Di niya alam, nilapitan niya. Nung mga oras na ‘yun, biglang nag-explode ‘yung powder. Nagkaroon siya ng 3rd degree burn. ‘Yun ‘yung malungkot [I have a son who died from a fireworks explosion. He did not know that the powder will explode. He went close to it and had a third degree burn. It was sad.],” Sta. Ana says. Even Sta. Ana himself burned his ankle in 1998. “Pag-iingat na lang ang pinagbibilin ko sa kanila. Huwag magsisindi sa harap ng maraming tao. Huwag magsisindi ng malapit sa bahay. Huwag magsisindi ng lasing. [People should be careful. Don’t light fireworks when you’re in a crowd. Don’t light fireworks when you’re near a house. Don’t light fireworks when you’re drunk.],” he said.

By Marjorie Gorospe INQUIRER.net SERVING ham especially during the holiday season will surely make your family smile. But after the celebration, you often have ham leftovers. Don’t fret. Chef Ricky Cordova of the American Hospitality Academy shows how you can transform that ham leftover into a soup with your favorite monggo. First, prepare these ingredients: 150g monggo beans 45g butter 30g finely diced onion 15g finely diced garlic 30g finely diced tomatoes 1 pc whole tomato (for garnish) 100g Left over ham 500ml chicken stock Salt Pepper cheddar cheese (grated) pinch of chili flakes Here are the steps to preparing it: 1. In a pot, sear your finely diced ham until crispy. Set aside half quantity. 2. Add and sweat your onions, garlic, and tomatoes with a little butter. 3. Add the monggo beans and quickly add your chicken stock. Season with salt and pepper. Simmer until beans are tender. 4. Plate in a soup bowl. Garnish with sprinkled grated cheese, chili flakes, rosette tomatoes and the ham. But remember: do not overcook the monggo beans so as not to make it mushy. Now, you can serve ham with additional flavor and touch of Filipino taste with the monggo bean factor. Enjoy!

Fung Yu was recently in in Sagada, Mountain Province, where he was able to catch President Gloria Macapagal-Arroyo and the First Family visiting one of the more popular tourist destinations in the country last week. Watch these 3D shots taken by Yu. Echo Valley Hanging Coffins Lumiang Cave