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The Lighter on Calories Version of San Miguel Pale Pilsen, brewed by the San Miguel Brewing Group and is being gulped by 90% of Beer Drinkers in the Philippines. also popular in Hong Kong and China and is sold in Vietnam, Thailand, Indonesia. A Regional Competitor of Tiger beer!
A Bottle costs 20 pesos (330 ml) amd aluminum can is 23 pesos (330 ml), the alcohol content is 5.5% (Pale pilsen is just 3.5%) and has 1/3 less the calories of Pale Pilsen. available everywhere!
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The Flores de Mayo celebrates the beauty of youth... in flowers and in beautiful young people. barangay or local neighborhood has its own version of the celebration with a large presence of 33 major districts converging on the Greenbelt/Glorietta Mall on May (this year).
The parade of young women and their male escorts also can double as a beauty contest or have other competitions. In Barangay Bel-Air , there was a beauty contest and a dance contest from the local clubs.
But regardless of the content, the dress trends towards the formal and ornate, which means long gowns for the ladies and high end barong tagalog for the men
You can see more beauties by clicking here
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 How's My Driving? Ha! What a
joke! by AKtravelersLeave a Comment
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 Yummy! by machomikemd
The milkfish is also a national symbol of the Philippines, where it is called bangus. This meal is called Daing na Bangus (marinated milkfish in vinegar) and is easy to prepare.
First cut your fish lengthwise along the back, taking great care in not breaking the skin. The place the fish skin side down in a a wide and shallow container. Add vinegar, peppers, garlic, salt and ground pepper, and let marinate in your refrigerator for 24 hours, turning the fish over after the initial 12.
To prepare, drain, and fry with oil in a large skillet for 5 or 6 minutes, or until the fish reaches a golden brown color.
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Prepared from the finest natural ingredients rich in vitamins, minerals and protein-rich choice peanuts, real fresh butter, refined cane sugar and corn syrup. Goes well with coffee, tea, juice and even ice cream!
Brittles are confections, usually very hard and brittle, made of caramel, or near-caramel sugar syrup, and nuts. Peanut brittle is one of the numerous varieties of nut brittles, which consist of flat broken pieces of hard sugar candy mixed with nuts.
A mixture of sugar and water is heated to the hard crack stage corresponding to a temperature of around 300 degrees Fahrenheit. Peanuts are mixed with the caramelized sugar. At this point spices, leavening agents, and often peanut butter or butter are added. The hot candy is poured out onto a flat surface for cooling, traditionally a granite or marble slab. The hot candy may be troweled to uniform thickness. When the brittle cools, it is broken into pieces.
Romana's have some of the yummiest peanut brittle I have ever tasted. Finely chopped peanuts in a delicious wafer thin caramel and flavored with just a touch of butter that is cut and expertly packed into cylindrical plastic bottles and sell for 90 Pesos ( 2..2 US$) for 800grams… what a deal!
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bibingka is a Popular Filipino Cake, it was originally eaten only during the christmas season wherever the Dawn Masses (Misa De Gallo) would start but it spread in it's popularity that it is available today all year round. It is available into 3 types, the Bibingka made with Flour, The Bibingka Galapong, Made with Rice Flour and the Cassava Bibingka, made with rootcrop Cassava. It is also popular in Goa in India, East Timor and Macau where it is known as Bebinca. In the portugese version it is made with flour plus Ghee (a kind of indian butter).
In the Filipino method of preparation, rice flour or wheat flour is used and sliced salted duck eggs plus quesong puti, a semi-soft white cheese made from carabao's milk (similar to bufala mozzarella) are added into the batter before baking (the baking process is similar to that of the bebinca). Before being served, butter or margarine is spread and sugar is sprinkled over the bibingka. It is typically served with grated coconut.
baking the bibingka is no small matter. the batter is poured into a clay pot or coconut shell lined with banana leaf--the leaf is there to make it easier to lift the bibingka out, but it also imparts a wonderful aroma to the cake. the pot is placed on small clay coal-fired oven, and then a metal tray covered with more of the hot coal is placed on top of the pot, and the cake is carefully watched for a few minutes until it has gently risen, the cheese has melted, and the top has browned and blistered. once out, the leaf-lined cake is wrapped up in more banana leaves to keep it warm and toasty; then some newspaper, with a generous bag of grated coconut wrapped within, a final bind of twine and you are sent on your merry little way.
Via Mare Restaurant makes the best Bibingka! Phone: (632) 897-3800Website: www.viamare.com.ph Other Contact: e-mail: info@viamare.com.ph
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If you are a clock-watcher used to North American-style punctuality, Manila will quickly reduce you to a boiling cauldron of frustrated stomach acid. People and events aren't just a bit late here, but WAY late. I'm not talking about 15 minutes or even a half hour, but hours. Some examples:
1. For our first day of work, we were sent a driver to pick us up at the hotel (even though we only had a ten-minute walk). The driver was an hour and a quarter late (how he managed that we have no idea).
2. We met a Filipina colleague three times. She was never earlier than an hour late and once was over two hours late.
3. We showed up at the Heritage Hotel for a 5:30 p.m. Chinese New Year party at 5:30 p.m., causing great consternation to the hostess who said that nothing was ready. She sat us at the hotel bar and bought us beer, appearing every 15 minutes or so to say "Please don't leave -- we're almost set up" as other guests (all North Americans or Europeans) gradually filtered in. The doors for the party opened at 6:30, and after a half hour or so Filipinos started arriving.
Of course, I had read things would be just this way, but I never really understood Filipino Time until I experienced it. I could never get used to being that late myself. Leave a Comment
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calamares (deep-fried breaded squid), was an invention of Spain which was adapted by filipinos since we were once a colony of spain. This is popular but expensive snack here wherein squid rings are de skinned and deep fried into vegetable oil then vacuum packed. it cost about 120 pesos a 100 gram pack. great with local vinegar or honey mustard sauce as dip. you can buy it at groceries, supermarkets and convenience stores.
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Assorted Kakanin or native cakes.
In the Philippines, glutinous rice is known as malagkit (literally "sticky" in Tagalog), glutinous rice flour is known as galapong. The rice grains are treated with a solution of lye and then dried, then the grains are poured into a banana leaf cone or cocount leaf wrapper and steamed. It may be mixed with sugar, coconut milk, or other grains such as millet. Glutinous rice cooked in coconut leaf or banana leaves wrappers are steamed to produce "suman," of which there are many varieties depending on the region. Some of the common toppings are "bukayo", grated mature coconut cooked in sugar, coconut jam, and freshly grated coconut. Some regions eat suman as a snack with ripe mangoes or bananas.
A general term for sweet rice cake, "bibingka" mainly consists of glutinous rice cooked with coconut milk. Another traditional Filipino snack very similar to Japanese mochi is called "palitao."
Puto alone boggles the mind with its variety. It comes in all shapes—small round, big round, huge round, square, oval, tube, etc. Some puto are called by the place where they are made, among them Marilao, Biñan and Manapla. Suman is another general name for a kind of kakanin, more elongated in shape and wrapped in an assortment of leaves. All over the country, suman sa ibos is known by that name. It is made of steamed glutinous rice, wrapped in strips of nipa leaves that turn yellowish in color when cooked. Sapin sapin, bibingka, kalamay, biko, espasol, Bud Bud, Latik, Maja Blanca and a lot more!
Filipinos have a Sweet Tooth that is why there is a dizzying variety of sweet ricke cakes. you can but them anywhere in Manila specially at the food courts of department stores and supermarket. Price starts from
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The sun is heating up the country once more, and it's time to cool yourself down. Why not try a glass of pearl shakes. They are different juices mixed with large sweet tapioca, sometimes sweet bean and nata de coco too. ZAGU introduces the "Pearl Drink" to the Philippine market. The drink's uniqueness and the variety of flavors it offers broaden its appeal to the customers and keeps them interested and the variety of add ons like sweet tapioca balls (sago in Tagalog), nata de coco pearls, rice crispies and more.
It was founded in 1999 by a filipino lady enterprenuer who studied in University of British Columbia in Vancouver who found the perfect recipe to a sweet, chewy and soft tapioca ball and it's fame spread. Before, long lines where seen in their stalls but there are no long lines nowadays.
they are available in major malls in the Metro Manila Area.
Prices start from 35 pesos for a small cup, 40 for medium and 45 for big. add 5 pesos for addtional orders of tapioca balls or nata de coco pearls or other toppings.
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- Astoria Plaza
15 J. Escriva Drive Ortigas Business District, Manila - Hyatt Regency Manila
2702 Roxas Boulevard, Pasay City, Manila - Millennium Plaza
Makati Ave corner Eduque St Makati City, Manila - Bayview Park Hotel
1118 Roxas Boulevard, cor United Nations Avenue Ermita, Manila - Amanpulo
Pamalican Island, Manila - The Garden Heights Condotel
269 E. Rodriguez Sr. Avenue, Manila - El Cielito Inn
804 Arnaiz Street (Pasay Road), Manila - Boulevard Mansion
1440 Roxas Boulevard,, Manila - Manila Pavillion Hotel
United Nations Ave cor Ma Orosa St, Manila - Parque Espana Residence Hotel
5309 East Asia Drive Filinvest Corporate City, Alabang, Manila - Amorsolo Mansion
130 Amorsolo Street, Manila - CSB Hotel International Conference Center
Arellano cor Estrada Sts Malate, Manila - Garden Plaza Hotel
1030 Belen Street, Manila - Legend Hotel
60 Pioneer Street Corner Madison Street, Manila - Edsa Shangri-La
1 Garden Way Ortigas Center, Manila
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