Ang taong hindi marunong magmahal sa sariling wika, SA CALL CENTER NAGLIPANA!

“Ang taong hindi marunong magmahal sa sariling wika… ay daig pa ang hayop at malansang isda”

Yan ang katagang umaalingawngaw sa aking isipan sa tuwing maaalala ko ang usapang “MAKABAYAN”. Ang tanong ko lang sa kapwa ko Filipino, sa salita nga lamang ba natin dapat masasabing tayo ay makabayan? Marami ngang nagsasabi na “Ang taong hindi marunong magmahal sa sariling wika… SA CALL CENTER naglipana!” ngunit hindi dahil sa kolsenter ka nagtratrabaho ay hindi ka na makabayan. Marami parin naming pinoy ang hindi papasa kung ang pagiging makabayan ang paguusapan natin. Sige maglista tayo ng ilan sa mga gawing pinoy na siguradong babagsak sa pagiging makabayan:

• Ang pagbili at pagtangkilik ng gamit na gawa ng banyaga.
• Ang pagkain ng gawang banyaga.
• Ang pagpapangalan sa mga anak natin ng pangalang banyaga.
• Ang pagpapa-puti ng kutis.
• Ang pagsusulat ng mensahe ng hindi maayos na tagalog o palagiang daglat nalang lahat.
• Ang pangingibang-bayan.
• Ang pag-awit at pag-idolo ng hindi gawang pinoy o ng sa pinoy.
• Ang pagsasalita ng “tag-lish” o “kon-nyo”.
• Ang anime.
• Ang pag-awit ng “let it go… let it go…”
• Ang pagsabi ng “Oh my God!”

Ang dami pang iba ngunit hindi dahil ginawa mo ang isa o higit pa sa mga yan ay hindi ka na makabayan. Ang pagiging makabayan ay nasa puso at isipan. Yung tipong HINDI ka MAGNANAKAW sa KABAN NG BAYAN dahil alam mong para sa taong bayan ito at hindi sa bulsa mo. Yung tipong HINDI ka magsasalita ng Ingles sa loob ng dyip dahil lang nagtratrabaho ka sa kolsenter. Yung tipong HINDI ka o-order sa kainan ng “Ah-SHAR please!” kasi ang basa talaga dun ay “ATSARA”. Yung tipong HINDI ka magbibilang ng “out of the country” o labas mo ng bansa kundi dapat ipagmalaki mo na nakita mo ang kabuuan ng Pilipinas dahil sa totoo lang mas marami pang magagandang lugar dito sa atin.

Pero kapag may kasali sa patimpalak sa Amerika tapos may lahing Pilipino lang magsasabi na kayo kaagad na “PROUD PINOY” or “PINOY PRIDE”. Ay sus! Sana ipagbunyi mong Pilipino ko dahil Pilipino ka hindi yung tipong nakiki-sunod-uso ka lang.

Nakakatawa naman itong isinulat ko, hindi ko malaman kung saan tutungo. Mga kababayan ko ito nalang ang iiwan kong kataga sa inyo:

“Gawin mong ikaw ay maging isang mabuting mamayan ng bansang Pilipinas o kung nasaan ka man at ipagdiwang mo ang Kalayaan ng Pilipinas. Huwag mong kalilimutan ang Kultura mong pinagmulan at ang lupa mong sinilangan.”

LINGON – LINGON DIN PAG MAY TAYM!

Maligayang KASARINLAN - everyJUAN!

Ilocandia Trip 2014 - Day 2

We went along and rested on our first at Jun and Carmen Beach Resort at Pagudpud. We swim a little to drench our body with Pagudpud salt water. It's nice to be one with the nature again.

The next day is going to be busy yet another fun adventure with my travel buds Aiah, Ronnie, Katchi, Tin, Pochie, Tina J., JJ (/Jiji), Ryan (Bang!), Rhose, Ate Mimi, and Kuya Noy (power-swerving-driver). Day 2's to go list are the following:

Patapat Viaduct - a nice bridge built beside the mountains which gives you a scenic view of Ilocos waters.

Paraiso ni Anton - a small yet known as a Miraculous Falls

Bantay Abot Cave - a magnificent seems like man-made cave which looks like a whale with an eye or a submerged 5 Philippine centavo coin (It looks like a duck or an elephant or a whale to me). Just an FYI there's a block of rock that fell from the rear side that day when went to Bantay Abot Cave, I'm hoping the local government should at least put a marker not to get inside or near those falling rocks to prevent future accidents.

Blue Lagoon - a mysterious and tranquil view of a vast ocean and fine sand. It's cold waters makes you want to soak and bask in the sun with your friends or love ones.

Hope you like the pictures and it's more than meets the eyes guys. I don't edit photos so you see what you get. The weather is hot which is typical in northern Luzon but you can always find ways to make things cooler.

Chill time and travel time is fun as you get to experience more things along the way!

Starting Summer in the Philippines as Early as February

Never would you miss out a fun in an island where you will not seek for the sun, sand, beach, and a little of those fun and memorable activities. Anawangin Cove, San Antonio, Zambales is one of the place where you can bask yourself under the sun, enjoy the beach, and the rigorous activities you can do such as climbing, snorkeling, and enjoying its nature's beauty.

As early as 7 we are all up and started our breakfast. Some ran along the Anawangin beach and some enjoyed sunrise watching. It was a different experience as we turned down our tents and waved goodbye to Anawangin Cove as our sail sets for Capones Grande Island or also known as Faro de Punta Capones. While our pump boat pushes its way against the waves, we have short discussions about the trees that grow along the Anawangin beach which was thought off as pine trees. NO! it’s not a pine tree but another member of the Plantae kingdom, Pinophyta division, and Pinopsida class called the Conifers or Agoho, which adds mystery on the place.

View at the docking station where some adventurers were taking photos near the cliff.

   

The docking station and the tip of the lighthouse at Faro de Punta Capones

Rhei enjoying the boat ride to Capones Grande Island and a view of the Capones Lighthouse tip.

A shot from our boat seeing through clear waters of Capones Island the beautyof corals laying magnificently and greeting us as our boats near docking.

    

The docking area at Faro de Punta Capones.

We docked at Capones Grande Island, went down our pump boat and get wet before we can really step on the islands dry area to climb the island and atop the historic lighthouse which guides international vessels to Subic Bay coming from the north to northwest to Manila Bay. It’s height is 65.0 ft. with a range of 25 nautical mile (46 km) which was constructed by brick masonry and was first lit in August 1, 1890.

We went up at the lighthouse feeling the creeps and excitement, for some will be fear due to its height. Upon reaching the top, you will see a magnificent view of the whole island.

 

Uphill climb at Faro de Punta Capones.

A bottom view of the Faro de Punta Capones from first ten steps of the docking station.

La Entrada - the entrance of the Capones Lighthouse with intricate bolted floral design.

A view of the lighthouse from the entrance.

Before we enter the lighthouse, I took another photo of it where you can see people at the viewing deck.

A shattered window of the Capones Lighthouse.

Kuya Mike and Rhei resting along the intricate staircase of the tower, using the window sleeves as their chairs.

A view of the unattached staircase with intricate details in a whole from floor next to the Capones Lighthouse's lamp.

Wholes around the Capones Lighthouse like those of the submarines and marine vessels giving a magnificent telescopic view of the island.

Top view of the Capones Lighthouse Garrison which was wrecked by previous typhoons.

Marz enjoying a meadow photo shoot with her rasta sarong blown by Capones Island breeze.

After enjoying the view we were asked to go down and this ends our Zambales tour. Sad as we will be back on our regular working lives, we are still happy as we have experienced yet another view of the Philippines and shove this off to our memory banks and treasure chests.  In addition, earning new friends is added atop the list for this trip.

This is just the start of my summer and will share more in the next post!

Happy reading... for any suggestion or comment just write them up. Ask me question and will answer them as soon as I can.

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Thanks! 

-Yu

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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