Making It Fun in the Philippines

I remembered how I read a few days ago or so that some Filipinos are angry over the sugar tax law . There was even a comparison of the prices of soft drinks from Noynoy's time to President Duterte's time. I really am happy that the prices of soft drinks and other sugar-rich products are increased with additional tax for this reason - the Philippines is really a diabetes hot spot. It's not just genetic factors but also what further the risk behind the genetic factors that will lead to severe diabetes. What I can observe more often than not is how it's almost a norm in the Philippines for people to have more sugar than usual in their diet. Children don't drink milk? Add some sugar to it. Spaghetti Filipino style? Add some sugar to the tomato sauce. While sugar in moderate quantities gives you energy, your body needs sugar but the problem is having too much sugar in your body. The pancreas gets overworked to the point that soon can't produce enough islets of...

Somehow I noticed how sugar addiction is a huge problem among Pinoys, especially among the FLIPFAG population. Whenever I go to a milk tea store like Chatime and the like, I noticed how more often or not I am in the minority who don't want sugar into his order. On the other hand, I have noticed that most people in general, whether they are FLIPFAGs or not, usually prefer to have sugar into their milk tea. Back as a child, I noticed how there are more children who end up drinking their milk with sugar while I had grown up drinking milk without sugar, and I usually enjoy a glass of warm milk without sugar. Don't get me wrong... sugar itself is not an inherently evil substance or harmful as our body needs it to function properly like it needs salts and fat in moderation. If you think of it, sugar is found in a lot of stuff like fruits contain fructose, milk contains lactoce and glucose is found in honey and grapes. Sugar gives calories, carbohydrates, energy and skin health ben...

A lot of Pinoys can learn from this Pinoy I can definitely be proud of because he shows that the Pinoy is not a hopeless case. This man is known as Reynaldo Villan who is nicknamed "Bongbong".  He was an assistant baker, he was willing to do the job of a baker. For the Failipino, being a servant is a lowly job but this Pinoy thought differently. He was very diligent in his work that he became the chief baker.  His hard work paid off there but it wasn't the end of his story. So what did Bongbong do? After two years of hard work as a chief baker, he got a recipe for Piaya. He worked hard with his wife to make that outstanding Piaya.  t was all starting as a home-based business but with dedication and hard work, Bongbong's Piaya became a famous delicacy.  In fact, it deserves the name "Bacolod's Finest Delicacy" not just as a tagline but also as a testimonial to whoever ate his products. As a patron, I say I've even one Piaya after the other, but Bo...

Cebu's lechon or roasted pig is indeed a very tasty treat.  I could testify that lechon from Cebu really has a much better taste than lechon from Manila.  CnT Lechon is indeed one of the biggest symbols of the Cebuano food industry with its slogan "The Taste of Cebuano" and its outlets are a tourist hit.  Now I just thought of Cebu's lechon and why it's very tasty. Cebu's lechon when you think of it has a unique infusion of spices.  It's slowly cooked and roasted to perfection and high satisfaction.  Even some people I know who prepare lechon say the process is indeed tedious but it is worth it.  When I hear of all its difficult processes, I would admit that my mind BOGGLES thinking about it.  It's a very meticulous process and mind you, you cannot get wrong.  One wrong mistake makes the lechon a disaster.  I've seen how the preparation take place... at least on Youtube.  All I can say is, it's not easy. It's no easy preparation put...

It was stupid how I hear Failipino pridists who say, "We will eat nothing but Filipino food."  However a closer look at any cuisine in the world whether it is Chinese, Japanese, Filipino, etc. it will always have foreign influence.  Filipino food is never exempt either which one can name these influences: Food used during fiestas like lechon and adobo were originally native but had Spanish influence mixed into them.  For example, the tastiest lechon has some Spanish style influence mixed into it. The use of noodles in Filipino cooking has influence by Chinese and later Japanese.  But maybe mostly Chinese.  Even if the Chinese didn't occupy the Philippines, they traded with it anyway during the pre-colonial times (maybe even introduced martial arts) they did trade with the Filipino natives, long before they were called Filipinos! Fish ball and tempura are definitely of Chinese and Japanese influence.  Filipinos have learned to manufacture it locally...

After a butthurt experience of a Polish girl who would never eat Filipino food again (she got the bad quality, no doubt), I am enticed to write this for foreigners.  Filipino food has tasty and non-tasty varieties like every cuisine in the world. Here's a few tips that may get you to get some food that's more fun to eat in the Philippines: Place matters I would like to suggest places to go to for quality Filipino food would be in places like Cebu, Bacolod, Bohol and Iloilo.  One may want to stay away from prolonged stays in places like Imperial Manila (especially Tondo).  Imperial Manila is one place that's definitely going to make a tourist's longer stay a real nightmare most of the time! Avoid Filipino street foods as much as possible Avoid those foods located at sidewalk eateries, foods prepared at the street, sidewalk barbeque or any place where it's located in a dirty area.  One may notice the POOR SANITATION and POOR HANDLING should be enough to dis...