Tropi Fruity: Littuko, Paho & Mansanitas

As my previous post. Here is the other Tropi Fruity that will give us another with seal of a Filipino taste.

Littuko - a fruits that came from Ratan tree known in use of sourcing of making furniture and any decoration. The sweet small size like a Lanzones fruit and has a skin like a snake is good for main flavor of making jam and wine which often to found in Santa Fe, Nueva Vizcaya.

photo by: RanzelPc
Littuko is rich for vitamin C and Anti-oxidant for protecting sickness and enhancing resistance etc..
photo by: Kiko Cruz

- A look likes a very young small fruit of mango ("bubot" in tagalog words) and has taste more sour than the original one is good to mixed up in making "sawsawan" or gravy is can be found in province of Lipa, Batangas in amount of fifty pesos per kilo. (Harvest month period is from Februay to March)

These small tart mangoes are not underdeveloped or baby large sweet mangoes but rather a species of its own (Mangifera altissima). The tree is very similar to other more well-known mango trees though their leaves are bigger than that of the typical carabao mango tree (according to Domingo Madulid’s book: The Philippine Archipelago). The fruit is typically pickled, brined (soaked in a salt/water solution), or cooked with other vegetables. It can also be eaten raw with salt and sometimes tomatoes and onions for a mouth puckering side dish.
for more info visit this http://www.marketmanila.com/archives/paho

Mansanitas - also known as Baguio Cherry, Palawan Cherry and But-o-Lan is originally came from china is now can be found in Nasugbo, Batangas with a sweet and little sour taste is good to eat like a candy.


Tropi Fruity : Anonas

We've all known that our country Philippines are rich in tropical fruits that we use to export in other country but we did not know that there is more hidden tropical fruits that still unknown or unpopular by most of us Filipino, especially for those new generation who lives in the city. These fruits are we can consider as belongs to our Medical plants because of the good benefits that they can give us from our body. So here is the four name of fruits that I am telling for: Anonas, Littuko, Paho & Mansinitas.

Anonas, Annona reticulata - A tree growing to a height of 10 meters. Leaves are shiny, oblong to oiblong-lanceolate, up to 20 cm long, 2-5 cm wide, pointed at the tips, with petioles 1 to 1.5 cm long. Flowers are greenish-yellow, fragrant, 2 to 2.5 cm long, occurring in twos or threes on lateral peduncles. Fruit is large, heart-shaped, brownish-yellow, about 8 cm or more in diameter, with pentagonal areoles on the outside. Skin is thin, covering a cream-colored juicy and sweet pulp. (click here for more sources: http://www.stuartxchange.org/Anonas.html )

Photo by: Rworange

Anonas is a fruits who has combination of sour and sweet taste with the same look of Guyabano from outside and a seedy type like Atis from inside. You may found this fruit in Montalban Rizal with price range of 65-70
pesos ($1-2) per kilo.


Best of my OFW's life

It's been a long time since I published my last blog post here and I really miss blogging. So many events and happenings are already happened in my OFW life. So I have to summarize all of those things to share it in one blog post. I hope you like it..

CCRSA (Catholic Charismatic in Saudi Arabia) 22nd Anniversary 2010
A large group of Filipino community here in Saudi Arabia. I proud to be one of their members in Kapatiran (brotherhood).

Mexico Culture presentation

Saudi Arabia Culture presentation

Indian Culture presentation

Japanese Culture presentation

With my colleagues somewhere in Riyadh Desert

Kingdom Tower in Riyadh last October 2010

During Celebration of Philippines Independence Day 2010

My Dubai Trip Photos

The Twin Emirates Tower.

Burj Khalifa Tower - Currently the tallest building in the world.

7 Star Hotel in Dubai last March 2010.

At Taif, province of Saudi Arabia near in Mecca and around 100km away from Jeddah

For more photos you can visit my second blogsite at arjaeuseportfolio.blogspot.com



The Anatomy of Halo-Halo (mix-mix)

Summer, summer is almost end in the Philippines but it does not mean the summer or gray snapper fish foods or (foods match the summer) are about to lost too especially when we discuss the Halo-Halo or "mix-mix".

for those who did not yet know what is Halo-halo (mix-mix) is all about here is the interesting gma blog article that I just wanted to share with you..

photo by Staticnomore

If you can’t stand this blistering heat any more, you might as well start moving to Alaska. The
local weather station just dropped a bombshell: the heat will last until June. That means more days of hair sticking to the back of our necks, more icy drinks taken hour after hour, and more hours spent sitting across an electric fan blowing gusts of hot wind on our faces.

The end is near and yet so far. Which leads some of us to ask -- what have we done to deserve such punishing weather? Have the gods put a curse on us? Should we ask the Cebu inmates to now do a rain dance?

Thankfully, the gods did not entirely forsake us and gave us a magical solution with the power to deliver us from what could very well be the fires of hell: the halo-halo.

No one knows exactly who invented the halo-halo or the “mix-mix," so named because of the interesting combination of ingredients put into it.

Some point to the early Chinese in the Philippines because of the use of red mung beans and jelly. But really, who cares? As long as there’s a halo-halo store around the corner to save us from a heat stroke, we should all say a silent prayer for the genius behind this gem of a dessert.

Since we are all going to be gorging ourselves with more halo-halo to last us until June, the question that begs a good answer these days is: are all store-bought halo-halo created equal?

They say the proof of the pudding (or in this case, the halo-halo) is in the eating. We sampled several “special" halo-halo in Manila and listed down the ingredients in each one while also observing important details like the kind of ice used (crushed or shaved), the brand of evap, and if sugar is added to the mix.

Barring the unavailability of their regular set of “recados" on the day we went to their branches, here are the comparative results of our thorough investigation into the anatomy of the halo-halo being served in some stores across Metro Manila:

It’s easy to assume that the one with the longer list of ingredients is the ultimate halo-halo. But really, the difference lies in the little twists each has done to their version.

The use of cornflakes by both DEC and Icebergs adds a nice delicious crunch to the mix. DEC uses huge jelly balls instead of the usual kaong or nata de coco and sweetened mixed nuts that renders it with just the right sugary taste. They’re also the only one using fresh milk instead of evaporated milk. It does make a slight difference in the creaminess of their halo-halo.

However, there are two drawbacks to their version: you can only have it “to-go" which means by the time you can get to a place to sit down and enjoy your halo-halo, the ice has turned into slush and well, the bigger downside is that it doesn’t come with ice cream.

As for the king of halo-halo makers, Icebergs, they added peaches to the mix, thus no sugar needs to be added. While they have fewer recados than some, what makes the Icebergs halo-halo a super special is that theirs come with not one, but two scoops of ice cream!

Max’s version stands out as the one with the most number of ingredients in the mix. Their addition of grated cheese with the pinipig over the ice cream provides a slightly salty balance to the sweetness of the halo-halo. We also got huge servings of leche flan and ube halaya. Their use of an expensive brand of evap may have added a bit more to the creaminess of their version.

However, devotees of the popular Razon’s halo-halo are quick to argue that theirs is the best among the lot despite having only three ingredients. They say “less is more" with the winning combination of these essential ingredients: a huge chunk of leche flan with a slight hint of dayap, sweetened macapuno strips and slices of saba.

At the height of the Razon’s craze, there was an urban myth going around that the great secret behind the Razon’s halo-halo is fresh carabao’s milk. Well, as we found out, there is no real mystery to the milk – they use any old evap they can find. Two things that definitely make theirs taste better is the hefty serving of really good macapuno and the finely shaved ice which mixes smoothly with the milk and doesn’t leave you with a block of shatterproof ice when you’re done.

Among the stores we tried, it was the top-selling Chowking that had several variants of their halo-halo: the regular without beans at P39, the regular with beans but no ice cream at P49, regular with ice cream at P59 and their special with everything on it at P89. It’s a pretty smart marketing strategy to attract those wanting a halo-halo everyday -- you can always get one that’s within your budget, enough reason to make a quick stop at a Chowking for your daily halo-halo fix.

I also tried to look for the halo-halo specialty store Digman but it seems the number of their outlets has dwindled since their heyday in the '80s. Digman is the pride of Bacoor and made quite a killing with their Sandosenang Halo that had a dozen ingredients in their mix.

And then there is the world-famous Halo-Halo Harana of the Manila Peninsula Hotel which has the same mix-mix ingredients but is a standout because of its enormous serving good to be shared by four people or maybe two persons in this stifling weather. Max’s took a cue from the Pen with its the Giant Halo-Halo good for 4-6 people at P395.

Armed with this mix of information about the heavenly halo-halo, we can only conclude one thing. Save perhaps for the brand of milk, the kind of ice used (crushed or shaved) and the quality of the ingredients, a halo-halo being offered at your neighbor’s makeshift store can’t be much different from the glorified version in a 5-star hotel.

The original mix of ingredients is so ingeniously good there’s no need to mess with it just for the sake of being different. The truth is, the essence of a good halo-halo lies not in the mix of ingredients but in how well it works in making the world feel right again on a long hot summer day. - GMANews.TV


Dinagyang Festival 2010

The Dinagyang - is a religious and cultural festival in Iloilo City, Philippines held on the fourth Sunday of January, or right after the Sinulog In Cebu and the Ati-Atihan in Aklan. It is held both to honor the Santo Niño and to celebrate the arrival on Panay of Malay settlers and the subsequent selling of the island to them by the Atis.

Dinagyang began after Rev. Fr. Ambrosio Galindez of a local Roman Catholic parish introduced the devotion to Santo Niño in November 1967. In 1968, a replica of the original image of the Santo Niño de Cebu was brought to Iloilo by Fr. Sulpicio Enderez as a gift to the Parish of San Jose. The faithful, led by members of Confradia del Santo Niño de Cebu, Iloilo Chapter, worked to give the image a fitting reception starting at the Iloilo Airport and parading down the streets of Iloilo.


Kasadyahan - is one of the Dinagyang ati-atihan competition highlights.

So here some of the best photos of Dinagyang 2010:

Photos by: Enrico Dee
Photo by: HonBless

Photos by: Marcos Chymera
Photo by: Junsjazz
Photo by: JunTrekker