A Vintage Summer Experience with a Modern Twist of X-Factor

There are two things in this world that you can hardly mix - the modern and historical feel. An activity that has been taking its hype in the Philippines right now – the wake boarding. It’s has its own X-factor in it.  We can go to Camsur to enjoy this kind of activity but traveling to CamSur is very time consuming, so we search for another enjoying yet easy-to-visit wake boarding places near the metro and we found Pradera Water Park and another is in Nuvali. Nuvali waterpark is also taking a lead to the nearest wake boarding near the Metro and the fear of piling a long line before your turn made us to take Pradera Water Park instead. Our initial plan is to get to the Lubao and enjoy Pradera Water Park activity (wake boarding) and stay there overnight but the villa rent is expensive. We were given a quote of Php. 6000. Luckily Mel of Pradera informed us about Prado Farm. Without any clue how near it is in the place, we took our time to research and as well as check it out in Facebook. Good thing I did our research. Prado don’t accept walk-ins so I’ve called up their number – 09209030964 and was happily assisted by their Events Marketing Consultant, Ms. Susan Arcega. By luck we got a confirmation and sad I have not forwarded my request for dinner and breakfast 24 hours before our arrival.

Prado Farm – as you think about the name it was like Nipa house that were made like villas to stay with farm set up and those kind of sort but wait until what you will see in pictures. Doing my research, Prado Farm was managed by siblings of the Gutierrez family. It is known by the local as “Star Flame”. So if you will take buses which just ask them to drop you at “Star Flame”. Why Star Flame? Because this farm converted to hotel place is actually an old LPG tank bodega or factory. As Mrs. Amada Gutierrez wrote on her “Salangi Quo Po!” letter to their guests (try to find where you can read this) the farm has evolved and is still evolving, actually “under renovation” quoted from the letter, from the help of their guest. This touched my heart as it was like thank you letter from a dear friend whom you lend money to help them make their farm a better place.

How to get to Pradera and Prado Farm?

Doing a Commute:  You can take Genesis bus to Mariveles, Balanga, or Olongapo and the fare from Cubao to Lubao is Php. 150 – 156 only. If you can’t get any of three destinations, you can ask the conductors of the San Fernando if they will allow you to transfer once you reached SM/Robinsons San Fernando. Just an FYI, the conductor and the driver was the one who offered the transfer.

Travel Time:  It should take 1 hour to 1 ½ hour travel time to San Fernando and another hour or hour and a half to Lubao. They will drop you exactly at Star Flame or Prado Farm. There is no traffic we went there so it took as only 2 hours to get to Prado Farm. Expect delays if there are slow traffic movement around NLEX.

See Schedule for Genesis Transport  below:

What to expect at Pradera?

Nothing more to expect but FUN and extreme activity. Expect your armpits and joints to get hurt after a long day of wake boarding. So prepare yourself with stretching and trip poses to show on cam.

Kuya Arthur who was our coach and the operator of the mini lake who gave us instructions on how to wake board.

What to expect in Prado Farm?

There are more things to expect in Prado. You can have your Hispanic Summer feel in the area as our of the Gutierrez siblings, their Architect, designed the farm taking all old houses and structures both vintage and old woods built into a Spanish Era feel. They have the yellow house, red house, and  blue house which are all styled in a Spanish Harlem. You will also find their gate amazing as it was made out of old empty gas tanks. On the receiving area you will find their guard asking you to fill in a paper. Try to look up! You will find your missing scooter which your mom forget where she had it placed including your shoes and your black suite case together with your chairs hanged above you. The Azotea’s are exquisitely flavoured with Spanish touch as you like wearing your Barong and Maria Clara’s to pretend you’re in a Noli Me Tangere or El Felibusterismo scene.

My shot of Prado Farm's front view and gate. 

You will also find great iron or metal arts around the place. I love the GATE with the Flat Iron handle… Genius!...

My shot from below of a red staircase .

My shot of the red hall which you will pass along before you can get to Kera-kera hotel.

Feeling Hespanic

Not only arts but you will find culture in the area. You don’t need to go to Baguio to find a town hall and Ifugao house-like structures. As one of the gates allows you to get a chance to feel the breeze with the Cordillera inspired setup. You will find spa beds which will allow you to lay lazy and let the time pass. You will find a tree house too but for me it’s like Tarzan’s house with a terrace.

Igorot's town hall set up.

Ifugao house-like structures to complement the town hall.

Me enjoying the setup.

Kera-kera hotel is also like a museum with all of those candelabras, sculptures, old TV cabinets, and rattan chairs all over the place. The rooms don’t have TV’s but are comfy and very olden times.

There is an infinity pool in Prado which overlooks at the farm with a barn and you will find yourself amazed at a carabao (water buffalo) soaking himself/herself in mud and some ducks in the platform.

Sir Arthur also told us that if we have kids with us because it’s dry season in the Philippines around this time we can have them fly kites in the fields which I like trying again for the very long time. He also said that during the Anihan or Harvest Session they allow their guest to also go and check out the good harvest.

Expect your food to be expensive yet delicious. Mostly of the produce used in their cooking are from the farm and/or other farms in Bataan which are all ORGANIC.

For everyone’s knowledge Prado Farm promotes Bio-Dynamics which is also the reason why our soap was made out of oatmeal and charcoal and the shampoo is a little different it smells like mint or lemon grass. Also, the swimming pool was with flowing water and it does not smell like chlorine at all. You will smell farm with you are there every once in a while; or as the wind blows.

Because it is a farm, there is a lovely barn with tables and chairs in it. I love the intricate capiz windows that were used as ceiling. The ornate chariot on the side that is pulled by a four legged farm animal, a cow or a water buffalo. As you walk towards east, you will find sweet basil and Thai basil growing. At the rear part you will find a big fence which is not more a pigpen which black pigs run freely. We also saw a mommy pig breast feeding 1 big black pig with a black piglet, a brown piglet, a black dotted brown piglet, a white and black piglet, and a white one.

    

And the thing I love about Prado is the chapel where you will find straw mats on the floor with big pillows covered with old ornamented pillow sheets. On the altar was a ground to roof glass overlooking the greens behind the church where a big black wood cross stands – so picturesque and solemnly imaginative for a simply and sacred wedding played with the music of nature, the birds and the rustling of leaves made by the wind.

My shot of the Chapel from the door.

Rates:

Pradera’s 2 hours of Wake boarding – Php. 475.00 per head (I would suggest you do a whole day for Php. 1000 and do it on Sundays or Weekdays as long as not a holiday)

Pradera’s Villa rent – Php. 6000.00

Prado Farm’s Hotel – Php. 900 per head (Php 1750.00 for 2)

Prado Farm’s Meals:

Breakfast - Php. 250

AM Snack – Php. 200

LUNCH – Php. 450

PM Snack – Php. 200

DINNER – Php. 450

Note that for Prado all rates are subjected to 10% service charge.

Again, if you book your reservation include the meal at least 24 hours before the check especially if your company is less than 10 people because on Sundays they ask their staff to have their time off. Which I would let you know on the next article the whole experience of staying the in the hotel by yourself. For more inquiries check this link: https://www.facebook.com/pradofarmslubao

My First Climb...

“Every height is completed by pain, striving, and out winning. Every step may take a gulp of water, a gasp of air, and perseverance.” This I told myself after accomplishing my first climb.  

I was contacted by my high school friend Sisylson who invited me to join them on their next climb while we circle UP ovals on a Sunday or Saturday night basis with our barkada <group of friends>. I think it’s time for me to take it up to the next level: mountaineering! Cool idea but do I have the stamina to go for it. They shoot me the email and I have agreed to join them. It was a booking with TriPinas, a local mountaineering firm, that organize and put into a package a mountaineering activity. To cut this short, our destination: Pundakit (Pundaquit), Zambales for the price of Php 1,750.00 with additional Php 100.00 for the tent rent and Php 450.00 for the food. Date: February 08-09, 2014 which a day in-debt from my work, needing to file for a time-off on the 7^th for a person working at night where our trips leave at 2:30AM of the 8^th.

In preparation for this climb, note that it is my first, I ran almost every day in our office gym after work and in UP oval on Saturday or Sunday to build stamina and leg strength. Bought a climbing sandal from Tribu which I advise 100% after the trip NOT TO BUY because its plastic buckles can easily be chipped. Aside from that climbing Pundakit trail requires better footwear. I suggest you buy close mountaineering shoes. I got the following prepared for myself:

• Biker’s sleeves (rash guards will work)
• Mountaineering pants (best if you wear longer or at least with inner leggings to prevent from getting rashes or cuts from grasses)
• Comfortable clothing (cotton T-shrits)
• Sunscreen (it does not mean you're going to the beach that's why you need it, exposure to the sun is the real reasons...skin cancer is a no no)
• Head gear (ask me where you can get a cheap 21 ways head-gear.
• Hat/cap (I did not wear it but I have one on my rubberducky sling bag) <Thanks ate Eileen Penafiel for the cap you’ve given me> ;)
• 2-3 liters of drinking water
• Face towel
• Camera
• Energy bar (Thanks Japi for sharing your treats! Every time I see a Jolly bar I remember you!)
• GREAT COMPANY! <miss you all guys!>
• I also got some can goods for our overnight stay at Anawangin Cove. (more to read…)

We took off at McDonalds El Pueblo in Ortigas with Kuya Mike (our guide and father of Anne who owns triPinas) around 2:30 AM. Saving our energies with a feel of new friends to be harvested after this trip, we slept ourselves during the road trip. It was a bumpy ride due to some driver’s uncomfortable feeling but we still arrived at San Antonio, Zambalez safe and whole around 6:30. We are advised to have our breakfast at a local eatery where I have a bowl of porridge with a hard-boiled egg. It was still a-not-so-cold morning which a hot coffee is a good zip. We were then advised that there were boatmen who will take our belongings to Anawangin Cove. <If we only knew, we could have brought our fridge… hihihi… you know what I mean! :D>

We started our hike around 7AM accompanied by Kuya Leoncio, the chief of local Barangay tanod. <wow! I felt relieved we are in good hands.> Sandy pathway leads us to the opening of the mountain trail showing a picturesque view of the area. We saw some housing projects which stands unoccupied pasted in a breath taking Mountain View background. You’ll never expect that a postcard view lays lively in front of you.

After the sandy path you will start to get a different view of which leads to a deeper forested-rocky place. The hike started to shift from an easy sandy to loamy – rocky road which you are welcomed by a portal-like trees formed in triangular pillar-like structures. It was the cool air that made not an eerie but more of a relax feelings.

Kuya Leoncio then led us to the mountain forest where you will find a not so noticeable red arrow marking in a stone pile and the tree. There we found an almost dried small river which did not surpass the expectation of we walking on a river and we passed another river which they called “Malakas” simple because the current in that river is strong when it’s raining. Mind you, it was dry empty when we crossed it, I may call it a river of round stones. We rested for a few as our guides switched places and Sir Mike, Ate Anne’s (owner of TriPinas) dad, lead the first bunch of the hikers while Kuya Leoncio became the sweeper.

The trek became harder as we got to higher altitude in the midday in a denuded mountain due to “kaingin” or forest fire. We gulped more water and dug in some energy bars as we stepped on lose clay grounds or crumbled stones. It was passed half morning when we reached the summit and the view was remarkable. Seeing Nagsasa Cove in a different perspective gave you more of the vicinity’s beauty. We took lots of pictures and I did my signature jump the “Buddha Jump” which Sisylson took perfectly using a burst shot in his GoPro. Then we proceed to again a different view of the mountain and a different terrain. Another switch of place by our hiking guides and we went down Pundaquit mountain chasing the sea breeze in a steep-sharp-edged-rough stone trail. This time it was really difficult with all the high weeds which could cut your skin and the sticky-slimy feeling of wet clay in your feet which snaps my trekking sandals. We made a remarkably six stops to rest as we climb down the mountain to again another river of stones. Kuya Leoncio guided 9 members of the hikers and 3 of us went missing. It was really hard to find the way as there are no markings on the round stones, not even foot prints are left not unless you reach the sandy area. There were 5 of us who first came to the campsite enjoying the view; Japi, Alvin, Me, Sisylson, Ellai, and Badeth. We then asked Kuya Leoncio to get those 3 people who were left as we are not sure if they went missing or if Sir Mike was able to find them along their ways as it has been 10 – 15 minutes since we haven’t heard or seen them. It took another amount of time waiting so we decided resting while Japi pitch her tents then we carried our feet to do the same thing. Sighting Rhei, Lani, and Tophet after same amount of minutes made we more comfortable eating ice cream on sticks and quenching our thirst with lots of water. Then Sir Mike with Mitch and Marz arrived then rested for a while laughed at some joke and a get-to-know-each-other activity then we prepped for our lunch. After the tiring but fun trek and filled stomach, we bathe ourselves in the welcoming waters of Nagsasa Cove and bask ourselves with sun’s rays until it went to sleep.

At night, restless we are we cleaned up and food was prepared in a boodle fight table which we ate a shared meal which each of the hiking members brought with them for the said night. Then we had some drinks over a bonfire before some of us went to sleep while some went for a walk along the shores to gaze the stars, the Dinoflagellates,  and of course to further know those whom we just came along with today then we walked back to our camps and called it a day.

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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