Philippines Sweet View and its Jewel Down South – Bohol’s Chocolate Hills

To my dear friend Janice, who requested about this amazing place – south part of the Philippines, hope you like the article.

An island splendid of endangered flora and fauna lying as the Jewel of the Philippines which can provide scenic view of a natural wonder; Bohol got a place on the postcards. Boholanos, as a typical for Filipinos, cater hospitality and numbers of delicacies on the table. Like what I’ve written on my soon to be printed coffee table magazine <Kate, it will come your way soon!>, Bohol was just a mere picture that came to life this last summer of 2013. This is one of Philippines natural wonders and picturesque view on my Philippines Postcards List. You can see lots of pictures of this hilly terrain from postcards around Philippines’ local bookstores. I remember as a grade school student, we often discuss about Bohol and its majestic Chocolate Hills in Sibika at Kultura subjects. My teacher discusses Bohol like a paradise composed of plants and endangered species. Let me stop on my school days stories and head on the topic. Bohol is an island located in Kipot ng Cebu or Cebu Strait with a rolling terrain and mountainous interior, mostly covered with limestone, and 10th largest island of the Philippines.

The trip to Tagbilaran airport <Tagbilaran City is Bohol’s capital> is about an hour from Manila. Like any ordinary city in the Philippines, Tagbilaran have good deal of establishments around the area, which we have not really roamed, have malls and dining areas <yey! Food!> too. I’m not a shopper so I do not know if they are as good as the malls you may have went shopping to and like what I’ve written we did not went around Tagbilaran that much. The only place I remember we went to was the historic blood compact statue or Sandugo nested along coast of Barangay Bool wherein their native chieftain Datu Sikatuna and the Spanish conquistador Miguel Lopez de Legaspi, tying their treaty of friendship. Then we drove to see the largest python Prony in Albur or Alburquerque, it was the reputed longest and heaviest python in captivity at the Python Sanctuary. There are some other animals there like owls, birds, and flying lemurs too. If you’re a PETA fan I assume you don’t want to get in here.

It has been 30 minutes past 12 and the tour have a great plan ahead. What else to expect in a trip? Food! Yes, this one of the things you like on your list when you are touring. It’s different, relaxing, and delectable lunch along the Bohol’s infamous LOBOC River. Arriving at the Putol na Tulay area, is where our lunch awaits. Entering the boat docking area, we were serenaded with Boholanos’ Rondalla group or people playing difference string instruments. This is excitingly fun! We stepped on the boat with a buffet table in the middle with main courses, appetizers, and DESSERTS! While the boat cruises the river, a man with a guitar sings for us while eating our lunch. I ordered buko(fresh coconut) juice <let me inform you that this is not included in the package you paid for the whole meal. Only sodas where unlimited and free.> and zipped to it while enjoying the river view. You will see some mountain walls whites which tell you that the area is made out of lime. Along the river there were kids swinging on a tree and jumps to the waters with all pleasures you can hear their laughs and see their smiles.

After passing those kids, we found ourselves in front of a float nipa hut where a group of children and elderlies were dancing and singing folk songs. We stayed there for quite a bit and let the production finish. Then we cruised till the end of the river showing as small falls and it was breath taking. Sadly, it was really short and the captain pulls us back to the dock station.

Our next stop is a PETA friendly environment. The Tarsier Conservatory area located in Bohol is a preservation area that Boholanos provide for the endangered Tarsius Syrichta which got the smallest primate tag in the Philippines which is named by the tarsier man Carlito Pizarras. This is in accordance Republic Act No. 7586 or the National Integrated Protected Areas System (NIPAS) Act of 1991. These endangered species are nocturnal and are sensitive to light and noise. Tarsiers eat insects and are great-fast leaper. The conservatory guides gave us livener and reminder before entering the sanctuary. First, is to turn off all camera flashes. Second, is to keep our noises at a minimum. Third, DO NOT touch the tarsiers <these are sensitive species; they also have separation anxiety which leads them to hitting their heads if you have them fed and carried then leave them. So fragile.>

It was a steep walk around the forested area but worth walking after seeing those little Yoda looking creatures. I want to touch them and bring them home unfortunately I cannot.  Bringing home of tarsiers will be sanctioned based on Republic Act No. 9147, also known as the Wildlife Resources Conservation and Protection Act.

Last spot in our Bohol tour is Bohol’s main attraction – the grand Chocolate Hills. One of Philippines’ nature wonders. When I was a grade schooler I remember asking my teacher “Can I eat those Chocolate Hills?”. When I turned high school I asked “Are Chocolate Hills planted with cacao tree that’s why it was called as such?”. Then I learned that Chocolate Hills are not of the first two ideas. In reality Chocolate Hills took its name from the grass that grows on it. The hills were covered with grass that were so green on rainy days while turns to brown or chocolate colours on summer. It was so amazing how God have created this picturesque view and its mystery.

To look at the vast of Carmen, Batuan, and Sagbayan’s hilly inland structure you need to climb up the view deck where you can take pictures of it magnificence. There are about 214 steps to the observatory. Yes! It was tiring yet rewarding staircase. Stories were told that these hills came into existence when two giants fought by throwing stones and sands to each other until they get tired and became friends after which then left the island. Another lover’s tale about its existence is the love of a giant Arogo to an ordinary mortal girl Aloya. In the tale Aloya died which Arogo grieved with tears. His tears turned into hills as his lasting proof of his grievance.

After a long tour is a place to rest. Our company lead us to Amorita where we stayed for 2 nights and 3 days. Enjoyed the infinity pool, beach, sea, and barrels of booze. It was indeed a great Rave Party they gave us with the title – One Advent!

You’ve seen the land tour. What else you want to visit in the Philippines but to cruise and tour its vast ocean. Undeniably, Philippines have one of the best marine biodiversity in the world. Till next article.

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Thank you and Happy Weekend!

Other links you can visit:

http://www.bohol.ph/article6.html

Filipino’s Fried

Food what most of us loves to talk about and sometimes we are on our way of finding what best suits us and what is good for our health.  If you are looking for a healthy diet, I want you to skip reading this article. If you just want to read it for fun and some trivia, you can go ahead read at your own pleasure. For those who want to try out some Filipino cuisines, you can get some feedback on this must try list.

There is no easy way to prepare your food but frying. Buy a processed food out in the market then fry it and whoosh you already have a good meal for lunch, dinner, or even for snack and breakfast. I have heard from my friends who are taking up medicine that “Only palm or coconut oil is good for cooking, the rest just produce toxins which are bad for our health” <you see me here nodding my head with eyes wide open while listening>. If you want to research about it click the links I left below this article. So fellow fried eaters, be very careful which oil you are going to use when you cook.

Yes, I am talking about fried dishes which are really good either with rice or just as is. List get down to our list:

Danggit – What stinks does not mean it is not good? You will know if someone eats or cookingDanggit by its smell. I have written it correctly as it describes Danggit or sun dried Rabbitfish or Spinefoot or Siganid fish. This local delicacy is as smelly as a fish but it’s all flavourful too. This easy to cook meal is best served with vinegar, garlic, and pepper dip or fresh cut tomatoes. Best danggit’s are found in Cebu and common to all fishing villages in the Philippines. You can buy Danggit at the Tabo-an Market in Cebu. Danggit is one of the staple breakfast meals around the Philippines and it is prepared by simply deep frying it. Before it became a ready to cook meal, danggit is prepared by rinsing a Siganid fish and butterfly filleting it then dry it under the sun. Production of danggit happens over summer and if the fish was dried properly it will last for a year.

Smelley yet lovely

Tuyo – Another stinky yet delicious Filipino food, the tuyo. It came from the word tuyo in Filipino which means dry.  Just like Danggit, tuyo isalso a sun dried salted Herring fish or Stockfish. As pungent as Danggit, it is best with the same exact dips <I like it more with tomato and salted egg> and as delicious too.

Mouth-watering Tuyo

Tinapa – Smokey delicious as a variety of smoked fish fried after the smoking process is calledTinapa. This meal is as mouth-watering as the first 2 fish dishes on the list. Commonly, bangus(milkfish) and galunggong (mackerel scad), it is served during breakfast.  You can add it on your cheap list like tuyo and most on this list.

Smokey yummy treat.

Crispy Pata – deep fried pork knuckles or trotter which is best dipped in soy sauce mixed withkalamansi (Asian Lemon), onion chops, and garlic or soy sauce and vinegar. This all-time favourite dish is served during parties or special occasions. There were restaurant around metro and near cities or provinces that serves this dish typically in bars and drinking areas. Tagaytay’s Leslie’s, is a place where you can enjoy the said dish while overlooking at the Taal volcano’s crater and the cold breeze of the area. It may not be cold for foreigners but for Filipinos it is.

Pork knuckles fried deeply to its perfection.

Bagnet – one of the best Ilocano-culinary price is the bagnet or commonly called pork bellychicharon(pork cracklings or pork rind). Cooked the same way as the Crispy Pata, the only difference is which part of pork is used for the said cooking, also, this dish is best dipped on the same dips you can use for Crispy Pata or just as is. I remember how delicious this simple dish is cooked with the local pinakbet at Java Hotel’s restaurant in La Union.

Crispy treat from the North.

Lechong Kawali – a common Filipino dish served with liver sauce or vinegar, crushed garlic, and pepper sauce. It is a slab of pork’s belly that was boiled and then deep-fried until crispy and golden. Mama cooked this food typically when Lolo ask his “glassmates” or his drinking buddies at home in Bolinao, Pangasinan.

An all time favorite.

Tapa – this delicacy which may be mistaken as tapas as Spanish cuisine’s wide variety of appetizers but it is the counterpart or resembles Beef Jerky. The word tapa is more related to Sanskrit term tapas which mean “heat”. This beef sirloin strips were marinated/cured with salt, sugar, soy, garlic, and ground black pepper or saltpetre then dried is made perfectly to form a delightful and mouth-watering breakfast. Over the years tapa has been served as meal not only in breakfast but also lunch and dinner.  It is best partnered with garlic rice, fried egg, and atsara (pickled papaya) or commonly called TAPSILOG with a spicy vinegar or soy sauce andcalamansi as a dip.

Meaty flavor you will always look for.

Tocino – is a barrowed word from Spanish which describes bacon, is some Carribean countries Tocino is actually bacon made out of pork fatback but instead of cured or smoked it is fried until crunchy and were used as additives like lardons in French. Philippino Tocino is prepared by mixing Anise wine, annatto, water, salt, sugar, and saltpetre then sprinkling this mixture on pork strips and stacked in a container which is covered and kept refrigerated for about 2 to 3 days. This sweetened pork recipe is very delicious when fried until the sugar caramelizes and the pork reddened which completes a very good breakfast. Just like Tapa, this has been commonly served as meals all through-out the day with rice, fried egg, and tomato. Our Cabalens or locals of Pampanga have a special way to marinate their tocino, adding pineapple juice in the mixture to have a slightly tart flavour which they call “burong babi” (fermented pork).

An Asian way of sweetened pork.

Longganisa – it is a barrowed dish from Spanish Longaniza but with the Filipino twist. There has been variety of so called Filipino sausages all throughout Luzon. Lucban have this garlicky and peppery longganisa which you can easily get from Buddy’s together with the pansit habhab. Vigan’s longganisa is also famous because of the distinct garlic taste of Iloco’s garlic. Guagua’s salty and soury longganisa which is by contrast of the regular longganisa that is sweet in taste. Like tapa, it is also served best with rice and fried egg.

A pouch of meaty surprises.

Fish Balls – this maybe one of the most popular street food in the Philippines but the fish balls that comes to my memory is the homemade fish balls. Most of Bolinaonon make their own fish balls out of fish meat, pepper, garlic, onion, and some carrot mixture. These will then made into balls and deep fried giving you delightful taste of the ocean and earthy taste of the spices. Typically they use triggerfish or the papakol as the main ingredient. The distinctive taste and softness of the meat makes the different flavour of this fish ball. Best when dipped in all sorts of vinegar mixtures and it eaten as a snack like your regular fish ball.

Snack time for fish balls with sweet chili sauce on the side.

I have been listing all this food and it made me really hungry. It’s time to park the pen and get my fingers working on some food and eat.

Enjoy everyone! Have a happy and cravingly reading.

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A Cup of Coffee to Share…

I have this very distinct taste about my coffee. I want my coffee to taste coffee in my mouth not any type of sweetener. I don’t go for any commercial coffee that serves sugar drink with pinch of coffee if you know what I mean. The balance of earthy taste from the coffee bean and its eccentric aroma is what I’m looking for. As I always say to my friends and colleagues, “a coffee drink will never be a coffee drink without the basic ingredient in it which is the coffee not sugar or cream”.

A taste of staple coffee slowly drip filtered on ice while the sweetened milk awaits to embrace the bitterness.

One thing that my co-workers know about me is that I love COFFEE. I know it is bad to drink too much but I have as much 10 cups per night. Because of that I even got a Blood Coffee award or should I say Coffee Smelling Piss Prince <aromatic… eww! Hahaha> I always need to start my shift with a cup and the day will just flow as it is. I always tell my friends, especially Lissa, my buddy, about how coffee makes my nerves calm too. Yup! You read it right, it makes me calm. I don’t know, do I have things all in wrong way about coffee? Should I get myself tested?

I think you already know where this article is going to. Yes, it’s listing down coffee drinks on top of my list.

Topping all is just coffee or coffee with sugar.  What else should I be listing on top but the very basic coffee mix. I like it brewed and a little bit darker. Varieties of brewed coffee I like are the following: Kape Alamid or Kopi Luwak or commonly known as the civet coffee, Kape Barako or commonly known as Baraco coffe a member of the Coffea Liberica,Vietnamese Espresso, Italian Dark Roast, Yukon Organic blend, and Sumatra Dark Roast. You can have a bag of ground beans and prepare it with either your coffee maker at home or any coffee drip filter. You can get your Kape Alamid from certified coffee brewers like Alamid Café Express in Bonifacio Global Heights for Php 295.00 a cup or visit any Alamid Coffee shops around Tagaytay. Kape Barako is best to drink in cold breezy morning of Tagaytay and Batangas as you drink it with the locals. You can get abount ¼ kilo ground Baraco beans in ShopWise stores for a cheaper price <Yey! Kape all you want!>. Some of the brewed coffees on my list were gifts from my friends Ria, Paul, and others which have their distinct tastes and aroma.

Seconding on my top spot is the Vietnamese iced dark roast coffee on sweetened milk which called Cà Phê Sữa Dá or Cà Phê Nâu Dá (in English its iced brown coffee also similar with Café Cubano or cafecito). What best about this staple coffee drink is its simplicity in preparation and the balance of sweetness, creaminess, and bitterness of dark roast coffee. Also, this drink is something you can find anywhere in Vietnam from the coffee shops, restaurants, and along the hawkers or street vendors. Another think I like about Cà Phê Sữa Dá is the presentation. Coffee Highlands, one of the most popular coffee shops in Ho Chi Minh serves their Cà Phê Sữa Dá in a clear glass with 2-3 spoonful of condensed milk on ice and a coffee drip filter that allows the ground dark roast coffee’s flavour mixed with hot water and it slowly drips and combines to the other ingredient. Another thing why you would like this coffee drink is because of the cost. It is priced at ₫20,000-30,000. <funny thing about their money with a symbol ₫, it is called Dong hehehe. It was used since May 3, 1978 which was formerly known as Hào then it was Xu.>. You might say that this is too expensive for a coffee drink but it’s not. Try to convert.

Next on my top lists is the Caramel Macchiato, which I always get from The Coffee Bean & Tea Leaf (CBTL) as hot with ice on the side. Why do I order that way? And why not have it iced instead? I can give you 2 reasons. First is due to the taste. I don’t want my coffee to taste blunt due to melted ice. Second reason is you are getting ½ parts more than what you paid for <Isn’t it wise? LOLz>. You can go with the regular 2 shots or spike it up if wanted stronger coffee blend. You can have with breve in replacement of your regular milk too. Just ask it over the counter, if they don’t have breve then you can ask for half and half.

Another café latte type drink that I indulge was Starbucks’ Asian Dulce Latte which I wanted venti size with additional shots. You know how Starbucks make their coffee.  Asian Dulce Latte stayed for over month which start last May of 2013. It is another type of Caramel Macchiato but without the caramel. It was a switch from Caramel to an Asian Dulce, a mixture of milk or cream and sweetener.

I will end my list as of the moment and will give you additional if I got some new stuff coming. I’ll be in Macau and Hong Kong this September with friends and hopefully I can have new coffee blend specifically brewed from those countries. Maybe I can have some cups from Terra Coffee House, or Margaret’s Café e Nata, or CuppaCoffee.

I’ll you know ‘till next time. If you have any questions, comments, or suggestions, just let me know and I’m hoping to give you what you are looking for. Ciao for now!

The Hidden Jewel of the North – It’s Always Nice to go Back Home…

“There might have been multiple crossroads you have walked by, multiple pavements you have passed by, multiple places you have gone by, but there is always a place you have most of the memories left behind which you always want to as your safe exile.” – Yu Kaito

I have been to lots of places but there is always one place I remember most of my childhood and its Bolinao, Pangasinan. As a Bolinaonon, I speak the dialect (Binobolinao) and still embody the culture, which made me write about my hometown, to give insights of what’s at stake when you visit Bolinao, Pangasinan. You know what is best from Philippines – food and beaches, which both you can have along shores of this little municipality at the tip of Pangasinan.

A beacon of light at the tip of Bolinao to guide fishermen and ships that voyage the vast South China Sea.

The hospitable municipality of Bolinao, Pangasinan or the “Hidden Jewel of the North” is known by its historical Saint James the Great Parish Church (now challenging to where the first mass happened in the Philippines instead of Limasawa) which was built around 1609 by the Agustinians, it’s delicacies like binungey or bamboo rice cake and padas or vermiculated spinefoot sauce or clear bagoong isda, fresh marine products ranging from cudincudin or sea urchins or uni in Japanese to sungayan or unicorn fish <I miss this grilled Sungayan… yum yum yum>, scenic rock formations, and beaches. The grandeur of the rock formations and clear waters suits a very tropical atmosphere. Aside from the variety of sand colours from salt and pepper, orange, yellow, and white; the amusing enchanted cave and the beacons or lighthouses are also on the must see list.

Travel: To Bolinao is a private or bus ride from Manila around 5-7 hours to north. It may be a long ride but a worthy one. The fare is around Php 400-500 from Cubao or Pasay to the Bolinao’s Poblacion and vice versa. Tricycle rides are available near the area to drive you wherever you might want to go around Bolinao.

Below are my lists of places to go as far as I could remember and will revisit soon:

Saint James the Great Parish Church – one of the oldest churches in the Philippines and Pangasinan. This Agustinian church stand along the main road of Concordia Poblacion. This shows a strong the Catholicism heritage in the province. Just in front of the church’s gate are the souvenirs and binungeys for you to try.

Bolinao Wet Market – a place I always remember where my mama or lola and I went to get some fresh produce and marine products. Here you can get a freshly caught sungayan which is very delicious after grilling.

Breakwater and El Pescador Resorts and Hotel – a short turn going to Germinal toward the sea lays a beautiful view of the vast South China Sea. You can hangout and stay at the El Pescador Resorts and Hotel and ask your sungayan to be grilled.

Guiguiwanen Channel, Subor, Cape Bolinao Lighthouse, Our Lady Fatima Hills, UP Marine Science Institute, Cueba ni Palos – this is one of the oldest beach resorts we have in Bolinao. You just need to pay for the nipa huts or cottages at a very affordable price. You might want to climb the Our Lady of Fatima Hill and pray in the chapel before you continue climbing to the Cape Bolinao Lighthouse, one of the oldest beacons we have in Pangasinan, another is in Patar. You can also go down and ask from UP Marine Science Institute to join on their trips to Silaqui Islands where giant clams were bred. From the UP Marine Science Institute building along the sea shore walk towards west and you will see the Subor or spring in English where fishes swims across the sweet water towards brackish then salty. Cueba ni Palos or Palos’ Cave is an amazing adventure. There is a legend about the cave with three entrances, which was used by Palos as a panic to keep him safe during the war. One of the entrances goes to his room and the others go to the intruder’s death place.

Pantalan, Dewey White Beach, & Balin Buaya – see the port of Bolinao and the islands separate from the mainland with the vast view of white sand and ocean, pass through a rumoured sprouting volcano, the salt factory, colourful apay or straw mats made of a family of anahaw (a round-leaf fountain palm) leaf or what local calls silag and the local weavers, maguey ropes andsinamay weavers, and the local community or the fishing village.

Long Beach and Governor’s Road Beaches – additional beaches you can explore around Bolinao where sand were white and people were so nice.

Balingasay Beach – this is a haven for local bars and fishing village along the trench of a river approaching the ocean. I remember my mom telling stories about how brackish the waters of this area and how strong the current where they used to training the swimmers’ speed as an athlete. This is where you can find the salt and pepper colour of sand where you can as well enjoy the sunset view.

Patar White Beach, Enchanted Cave, Patar Lighthouse, Rock View Beach – more beach, amazing cold waters inside a cave, another beacon of light, and the amazing Rock View Beach showing off the various rock formations. 

Breathing taking dusk time view of Bolinao’s Rock Formations.

There’s a lot more Bolinao can offer from food to adventure to soaking yourself on its beautiful beaches. If you would like to get some details on Bolinao Travel Guide, I will be creating a different link for you to look at or you can email me directly to give you some recommendations.

You can now follow me in twitter @travelingwithyu.

Related articles

• Why YU TRAVEL? (travelingwithyu.wordpress.com)
• Our Bolinao Adventure (annekralovna.wordpress.com)

Why YU Travel?

I was once inspired by a girlfriend – “the money you earned from working is not just the money you spend for your day to day living. You work hard and harder so at the end of the day you will give yourself some treat.” It kicked in which made me decide that I will give myself the treat of first-hand experience of sceneries seen through still pictures which I have been enjoying to look at and study as a photo enthusiast too. Every part of its frame, vibrant colours, the hue, and its magnificence caught my very eye like a magic brush painting them in very intricate details with each strokes of life. Those scenic captured eagerly relaxing your mind and spirit just by a sense is more than meets the eye, thus, encouraged me to tour them and capture their beauty as well.

I have gone to numerous places which led me in writing my coffee table magazine focused on places I’ve travelled. And yes, the gift I have for myself is indeed travelling. I love the nature and its master piece. I love everything this world has to offer. So I dare myself with adventures too.

All these travel that I will be doing I will let you experience it with me. I will try to come up with articles that you can get tips from. Tips may start from where to go, what to ride, what food to eat, a must see, a must do, and the likes. I would love to hear your questions, suggestions, comments, follows, and likes.

On the next travel post, I will write about Bolinao, Pangasinan.