Wednesday, November 28, 2012

The Chocolate Hills in Bohol Philippines

Do you know that Bohol is the 10th largest island of the Philippines.  At Bohol you can find this beautiful formations of hills which is naturally fascinating and we call them "Chocolate Hills".  It is the most famous tourist attraction in Bohol because of its shape which is look like a giant mole.

Most people who first see pictures of this landscape can hardly believe that these hills are not a man-made artifact.

The chocolate hills are approximately 1268 hills. They are very uniform in shape and mostly between 30 and 50 meters high. They are covered with grass, which, at the end of the dry season, turns chocolate brown. From this color, the hills derive their name.

Aside from this, Chocolate Hills also have some legends where people used to tell from generations to generations.

They say, the hills came into existence when two giants threw stones and sand at each other in a fight that lasted for days. When they were finally exhausted, they made friends and left the island, but left behind the mess they made. For the more romantically inclined is the tale of Arogo, a young and very strong giant who fell in love with an ordinary mortal girl called Aloya. After she died, the giant Arogo cried bitterly. His tears then turned into hills, as a lasting proof of his grief.

When you travel to Bohol, don't ever miss this extra-ordinary place so you could see for yourselves how beautiful they really are.

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What is Butoan Banana (Saging na maraming buto)

Have you already seen one kind of banana which has many seeds on them? For newer generations, they may not see this kind of banana growing due to its decreased species.  Most agricultural lands nowadays are already converted for housing use due to increased in population; in return some plants (including this species of banana) are chopped down.

We call it Butoan (from the word “Buto” means “Seed”). Butoan is a wild banana plant, growing to a height of 3 to 3.8 meters, sending out suckers from the base. False trunk is erect and cylindric, which is 20 to 30 cm in diameter.

Its Leaves are elliptic in shape, the mature blades about 1.5 to 2 meters long and 40 to 50 cm wide. Petioles grow to a length of 50 to 65 centimeters. Female fertile flowers appear toward the base, while the sterile staminate flowers appear toward the apex.

Its Fruits are oblong, somewhat angled, its length is about 15 cm long, and the width is about 4 to 5 cm in diameter. Pulp is white, insipid or sour in taste. If you will notice, its seeds are hard and black.

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Tuesday, November 27, 2012

Tatlong Tanga di magkasya sa kama

Heto ang istorya ng tatlong tanga, Actually sila ay namomoblema kasi hindi sila magkasya sa kama.

TANGA # 1:  Pare ang sikip baba naman isa sa inyo...

TANGA # 2: O sige bababa na ako...

TANGA # 3: Ayan maluwag na taas ka na...

hehehe. Tawa ka naman dyan! Like us on Facebook mga pinoy.
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Monday, November 26, 2012

Papaitan Recipe

As the word says “Papaitan” is derived from the word “Pait” (Tagalog) which means “bitter”.  It is actually because of its unique ingredient (the bile) that makes this recipe bitter. Papaitan, an exotic stew dish from the mountainous areas of northern Luzon, is the perfect comfort food to warm your body.  It is mostly made using beef innards and bile.

In our Papaitan Recipe, we will be using goat innards instead. Some Ilocano folks serve papaitan as soup during meals. In this case, you need to add more water and balance the taste by adding more bile juice, tamarind broth and salt in our ingredients.

Let us start now how Papaitan is cooked. Before we begin, you’ll need the following:

Papaitan Ingredients:
1/2 kg of goat innards (kidney, heart , pancreas, liver, intestine, blood (cooked)), sometimes you can get     them in a pack already.
1/4 cup of goat bile juice
2 cloves garlic (chopped)
1 bulb onion (sliced)
2 inches ginger (cut into smaller shapes)
3 tbls of oil
1 cup of tamarind broth (boil 10 pcs of tamarind fruit until I become soft, filter the broth) or you may use 1 small pack of tamarind powder which is always available in the market.
Salt to taste

Papaitan Cooking Procedure:
1) Put goat internals in a casserole. Put enough water and boil for about 30 minutes.
2) Remove meat from casserole and discard the water.
3) Chop all the internals to at least ¼ of an inch and then set aside
4) In a separate pan, Sauté garlic, ginger and onions until golden brown.
5) Add 4 cups of water and put into boiling.
6) Add tamarind broth and mix and simmer for at least 20 minutes. Add water if required.
7) Add bile 1 table spoon at a time according to your taste.
8) Add some salt to taste.
9) Serve hot.

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Thursday, November 22, 2012

Diningding Recipe

If you are from Northern part of the Philippines, surely you are veggies lover.  The way Ilocandia cook their dishes are mostly using vegetables and they are very delicious and nutritious as well.

Today we will gonna give you a recipe on how to cook a "Diningding".  If you are wondering what deningding is all about, well it is a popular filipino vegetable recipe for common masses which originated from Ilocandia region. This recipe become so popular among us filipino because it was economical, nutritious, delicious and availability of ingredient onlocal market. 

Diningding has a big similarity with tagalog pinakbet recipe were the only difference is the kind of bagoong being used and the process of cooking. I usually include leftover fried fish as an additional ingredient to enhance diningding flavor. Let us start cooking this filipino vegetable recipe now.

Diningding Ingredients:

1 bundle Sitaw (String bean) cut into 1" strips
2 cups of squash, cubed
2 bundle okra (halves)
1 whole onion, skinned (cut into halves)
1/2 gloves of garlic (pelled)
1 Tomato, quatered
1 bundle bataw (Bean pod), cut into halves
1 cup saluyot leaves (jute leaves)
1 cup ampalaya (slice)
1 cup eggplant (slice)
1/5 cup bagoong isda juice
Vetsin (Optional)
Leftover pork meat, or fried fish (fried or paksiw), but in our ingredients we will use the pork meat.

Diningding cooking Procedure:

1) In a casserole, pour in squash, sitaw, bataw, ampalaya, eggplant, okra, tomato, garlic, and onion.
2) Add bagoong isda juice using strainer to separate solid particle.
3) Bring it to boil and simmer until squash tender.
4) Salt to taste, add saluyot, vetsin (optional), and leftover pork meat. Bring to boil.
5) Serve while it's hot with white rice.

Hope you like our recipe, please leave your comment for any additional ingredients.

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Friday, November 16, 2012

What is a Palayok?

We call it as a "Palayok".  This is used in old tradition of cooking of many Filipinos back then.  Most foods being cooked on this kind pot are rice, fish with sour sauce, and veges.

Clay pots or "palayok" is made of clay which is a porous material. When the pot is saturated with water and put into the oven, there is a slow evaporation of steam from within the pores of the clay itself. During the cooking process, the food forms its own juices. These juices cannot escape until the pot is completely dry. 

Fortunately, when the pot becomes dry, the food is cooked! Because wet clay does not become as hot as metal, it is necessary to cook at a higher temperature than is usual, (450ºF rather than the customary 350ºF). However, in spite of this high temperature, the danger of burning is minimal and can only take place if the food is cooked for too long a period of time.
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How to Turn ON | OFF the Acer Liquid E Ferrari Data Services

Now folks, you have a new Acer Liquid E Ferrari smartphone and you simply cant get on managing its Data Services for you to get connected to wifi services in your home or office.  You can easily do it by following the basic procedure below.

Do you have an Acer Liquid E Ferrari smartphone and you want to turn ON of OFF its Data Services?

Please follow the procedure below on how to do it:

1. Press Applications from your main screen
2. Choose Settings
3. Select Wireless and Networks
4. Choose Mobile Networks
5. Select / deselect Disable data connection

Watch the video below for actual demonstration:

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Sunday, November 4, 2012

Pansit Palabok Recipe

Pansit Palabok is a well-known recipe of many Filipinos. This has a bright orange sauce and toppings that make the dish more attractive and delicious. Some recipes use thin noodles but the original recipe of Pansit Palabok is using thick noodles.

Cooking this recipe is simple and easy because of the ingredients. In general, palabok requires shrimp, pork, crushed chicharon, pusit, tofu, fried garlic, onion leaves, and boiled eggs.

In our palabok recipe, we will use a thin noodle and with pork toppings. So list down all the ingredients below and let’s start the cooking.

Pansit Palabok Ingredients:

½ kilo bihon, soaked in water until softened then drained
1 Tablespoon oil

Pansit Palabok sauce:

¼ cup atsuete seeds - soaked in ¼ cup water (alternative: You can also use atsuete powder that you can buy from supermarkets)

1 sachet of Palabok Mix Powder (any brand)

6 tablespoons all-purpose flour

2 ½ cup water

salt or patis and black pepper


1 cup cooked pork, cut into strips

4 pieces (match size) fried tokwa, cubed

½ cup flaked tinapa

½ cup pounded chicharon

2 eggs, hard-boiled then sliced

½ cup boiled and shelled shrimps

½ cup finely chopped spring onions

½ bulb finely chopped garlic (fried to a golden brown)

Cooking Instructions:

First we will Prepare the Palabok Sauce:

1) Strain atsuete then combine atsuete water with Palabok Mix Powder in a saucepan.

*If you are using atsuete powder, in a ¼ cup water, add slowly the powder and continuously stirring and combine with the Palabok Mix Powder in a saucepan.

2) Disperse flour in water slowly while continuously stirring then add to the pan and in low fire.

3) Bring to a boil and cook with constant stirring until thick.

4) Season with salt or patis and black pepper to taste.

Cook the Noodles:

1) Boil water in a pot, add the oil and a little salt.

2) Take the noodles and dip in the boiling water and cook until tender but firm.

3) Drain well. Transfer to a platter.

Now is the Presentation:

1) Top noodles with sauce.

2) Over the sauce, arrange the pork and tokwa pieces.

3) Sprinkle with tinapa and chicharon.

4) Garnish with sliced egg, shrimps, spring onions and garlic.

5) Serve with kalamansi.

Another Recipe from

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Thursday, November 1, 2012

Pritong Lumpia Recipe

In our featured recipe today, we will be cooking Pritong Lumpia.  In this recipe, we will use ground pork to enhance the flavor of our dish. What is Lumpia? the word lumpia is the generic word for spring roll and prito or a Tagalog word for fried. Lumpiang prito is eaten as a snack or a side dish rather than an appetizer. 

Before we start, let me give you the ingredients for our recipe, please find them below:

Pritong Lumpia Ingredients:

- 3 large carrots, peeled and cut into 1″ matchsticks
- 1 head of chinese cabbage, shredded
- 600g of bean sprouts
- 1 large onion, diced
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 30 large egg roll (wonton) wrappers, thawed
- Oil for frying (canola, grapeseed, sunflower)
- 1 lb of ground pork

Cooking Procedure (Pritong Lumpia)

1) In a large wok, sweat garlic and onions over low heat until fragrant.

2) Increase head to medium-high and sauté ground pork until meat is no longer pink.
3) Add soy sauce to taste.
4) Toss in carrots and stir-fry for at least 5 minutes or until slightly softened.
5) Add shredded cabbage and stir-fry for at least 5 minutes or until colour perks up.
6) Rinse and drain bean sprouts and add to wok, stirring until incorporated. Taste mixture and season with soy and/or fish sauce till you are satisfied with the flavour.
7) Drain mixture of excess moisture and transfer to a storage container. Refrigerate until cool. This will be the filling for the lumpia.
8) Wrap 1 tablespoon of cooled filling in each egg roll wrapper. Place in a single layer on a large flat surface and let dry. If you are going to cook them right away, let them be; if you will keep them for later, store them in a single layer in the freezer until you’re ready to cook them up.
9) In a deep fryer or pot, heat oil to 180C and maintain at this temperature.
10) Drop a single layer of lumpia into the oil and cook 3 minutes on each side or until a very light golden brown (they will darken to golden brown as they dry).
11) Drain on a plate of paper towel and serve promptly with white rice.


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