Trekking around one of world's most stunning man-made monuments - the Rice Terraces of the Philippine Cordilleras! A UNESCO World Heritage Site.
10-11 April 2010
Showing posts with label filipino. Show all posts
Showing posts with label filipino. Show all posts
Tuesday, April 13, 2010
Banawe and Batad, Ifugao, Philippines
Trekking around one of world's most stunning man-made monuments - the Rice Terraces of the Philippine Cordilleras! A UNESCO World Heritage Site.
10-11 April 2010
Sunday, April 4, 2010
Libingan ng mga Bayani
Cemetery of the Heroes (Filipino: Libingan ng mga Bayani) is a national cemetery within Fort Bonifacio (formerly known as Fort McKinley) in Taguig City, Metro Manila in the Philippines. It was established as a fitting resting place for Filipino military personnel from privates to generals, as well as heroes and martyrs. Among those buried in the cemetery are most of the defenders of Bataan, Corregidor, and other Battlefields by Allied recaptured for the Liberation of the Philippines during World War II. It also contains the national Tomb of the Unknown Soldier. It is established as the Filipino counterpart to Manila American Cemetery and Memorial which houses the remains of United States personnel that died in World War I
Tuesday, April 28, 2009
Time Magazine Gushes Over Filipino's Favorite Food- Lechon
http://www.time.com/time/specials/packages/article/0,28804,1893324_1893292_1893289,00.html
Already named by famous chef Anthony Bourdain (read my entry here - http://xxxriainxxx.multiply.com/journal/item/135) as the Best Roasted Pig in the World, Filipinos beloved Lechon got more kudos from Time Magazine:
Best Pig
The Philippines
When itinerant TV chef Anthony Bourdain — whose love of all things porcine is famous — visited the Philippine island of Cebu with his show No Reservations and declared that he had found the "best pig ever," many viewers were as surprised by the hyperbole as by the country he situated it in. But not Filipinos, among whom the zenith of porky perfection is an indisputable fact. It was just a matter of time before the rest of the world found out.
The pig that made Bourdain smack his lips with glee was lechón, or slow-roasted suckling pig, perhaps the Philippines' most beloved dish. Usually reserved for fiestas, it has long been a source of fanatical adulation; it's not uncommon for a whole lechón, still hot and fresh from roasting, to be flown across the country for special occasions. Though varieties differ regionally — stuffing can include any combination of lemongrass, tamarind, star anise, garlic, green onions and chili leaves, while condiments range from a light vinegary dipping sauce to a thick liver-based gravy — the basic concept remains the same. A pig is roasted for hours over a fire of open coals, slowly rotated on a bamboo spit, lovingly basted and meticulously supervised until its flesh is so tender, moist and succulent that it can be sliced with the edge of a plate, and its skin so crisp it can be punctured with the tap of a finger. You could call it the Platonic ideal of a pig, but it's doubtful if Plato, or even an entire faculty of philosophers, could have imagined anything so exquisite.
Already named by famous chef Anthony Bourdain (read my entry here - http://xxxriainxxx.multiply.com/journal/item/135) as the Best Roasted Pig in the World, Filipinos beloved Lechon got more kudos from Time Magazine:
Best Pig
The Philippines
When itinerant TV chef Anthony Bourdain — whose love of all things porcine is famous — visited the Philippine island of Cebu with his show No Reservations and declared that he had found the "best pig ever," many viewers were as surprised by the hyperbole as by the country he situated it in. But not Filipinos, among whom the zenith of porky perfection is an indisputable fact. It was just a matter of time before the rest of the world found out.
The pig that made Bourdain smack his lips with glee was lechón, or slow-roasted suckling pig, perhaps the Philippines' most beloved dish. Usually reserved for fiestas, it has long been a source of fanatical adulation; it's not uncommon for a whole lechón, still hot and fresh from roasting, to be flown across the country for special occasions. Though varieties differ regionally — stuffing can include any combination of lemongrass, tamarind, star anise, garlic, green onions and chili leaves, while condiments range from a light vinegary dipping sauce to a thick liver-based gravy — the basic concept remains the same. A pig is roasted for hours over a fire of open coals, slowly rotated on a bamboo spit, lovingly basted and meticulously supervised until its flesh is so tender, moist and succulent that it can be sliced with the edge of a plate, and its skin so crisp it can be punctured with the tap of a finger. You could call it the Platonic ideal of a pig, but it's doubtful if Plato, or even an entire faculty of philosophers, could have imagined anything so exquisite.
Sunday, July 20, 2008
The Other 2 Filipino Torchbearers at the Beijing Olympics.
http://www.china.org.cn/olympics/news/2008-06/19/content_15856964.htm
It is not just Marcos Antonio Torres the only Filipino who will carry the torch but there are two others. And no, they dint join the contests- they were selected by the Beijing Municipal Government.
Jaime FlorCruz, CNN's Beijing Bureau Chief is scheduled to carry the Olympic torch on August 6 in Beijing, two days before the opening ceremonies of the Olympic Games. His daughter Michelle, a student at the International School in Beijing, will carry the Olympic torch on August 3 in Tangshan City.
It is not just Marcos Antonio Torres the only Filipino who will carry the torch but there are two others. And no, they dint join the contests- they were selected by the Beijing Municipal Government.
Jaime FlorCruz, CNN's Beijing Bureau Chief is scheduled to carry the Olympic torch on August 6 in Beijing, two days before the opening ceremonies of the Olympic Games. His daughter Michelle, a student at the International School in Beijing, will carry the Olympic torch on August 3 in Tangshan City.
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