NINJA WORLD! "A Mouthful of Many Things"

Lent Post (Yep UBER late edition)

2013-03-30T13:44:00.000+08:00

Since I chose to take a rest for the remainder of the Holy week, I was not able to take even ONE picture of the event... ehe... yes, silly me. Then I chanced upon my 2012 photos which I haven't published and have been sitting in my blog's drafts.

Old as they may seem, well at least they are in the 'season' so-to-speak'. Do view some of my early adventures with my Nikon 5100 friend and pardon the blood... teheeee.

Reminder though, this is a photo-blog article. Not much words, just photos after photos of this world-renown tradition in our country.

PYROFESTIVAL COMPETITION

2012-10-30T21:36:00.000+08:00

I really haven't tried successfully capturing the beauty of fireworks with my camera so when the opportunity presented itself last October 28, I made it sure that (1) I consult my previous photography teacher/sensei and (2) look at YouTube for tutorials on how to do it right. So for this installment of my blog (and it has been quite a while since I really posted an article), I will try on presenting them in a photo-blog format.

I would definitely appreciate comments especially from those who are also photo-enthusiasts. I am no expert to this field, so please bear with me should you not be pleased. But for me, well it was quite an experience.

The event was held at the parking lot of SM Clark. According to an article I read from SunStar

Taytay town, Rizal (Number 7) emerged as winner followed by Bulacan (Number 2), 2nd place; and Oroquieta City (Number 6), 3rd place. An estimate of 20,000 people gathered to view this event which also happend to be the culminating event for the annual Fiestang Kuliat.

Coffee Tasting 101

2012-08-19T07:12:00.002+08:00

It's raining heavily outside, whether you are at the comforts of your home or busy with work, the nicest companion would be that warm cup of beverage that will complement the mood. For many, it will be 'coffee'. So for non-coffee drinkers, you may opt to continue reading or not (but I hope you do, eheee). I was able to gather bits in pieces of nice-to-know things about coffee and memories of my previous stint to judge a coffee making competition came.

THE WORD

The peg was 1598 when the word in reference to coffee was used in the English language. The word is derived from the Ottoman Turkish 'kahve' also related to the Italian word 'caffe'.

COFFEE HISTORY (captured from coffee review.com)

The favorite bedtime story about the origin of coffee goes like this: Once upon a time in the land of Arabia Felix (or in Ethiopia, if an Ethiopian is telling the story), there lived a goatherd named Kaldi. Kaldi was a sober, responsible goatherd whose goats were also sober, if not responsible. One night, Kaldi's goats failed to come home, and in the morning he found them dancing with abandoned glee near a shiny, dark-leafed shrub with red berries. Kaldi soon determined that it was the red berries on the shiny, dark-leafed shrub that caused the goats' eccentric behavior, and soon he was dancing too.

Finally, a learned imam from a local monastery came by, sleepily, no doubt, on his way to prayer. He saw the goats dancing, Kaldi dancing, and the shiny, dark-leafed shrub with the red berries. Being of a more systematic turn of mind than the goats or Kaldi, the learned imam subjected the red berries to various experimental examinations, one of which involved parching and boiling. Soon, neither the imam nor his fellows fell asleep at prayers, and the use of coffee spread from monastery to monastery, throughout Arabia Felix (or Ethiopia), and from there to the rest of the world.

COFFEE TASTING GUIDE

As I mentioned, I am not expert. My weekly limit for coffee is one (1) cup in a week since I am battling an acid bout ehe... but Knowing a good coffee taste need not come from an addict. I was able to get this quick guide. So next time you take that cup of coffee, do it like an expert and check for the following:

Acidity

Taste those high, thin notes, the dryness the coffee leaves at the back of your palate and under the edges of your tongue? This pleasant tartness, snap, or twist, combined with an underlying sweetness, is what coffee people call acidity. It should be distinguished from sour or astringent, which in coffee terminology means an unpleasant sharpness.

Body

Body or mouth-feel is the sense of heaviness, tactile richness, or thickness when you swish the coffee around your mouth. It also describes texture: oily, buttery, thin, etc.

Aroma

Strictly speaking, aroma cannot be separated from acidity and flavor. Acidy coffees smell acidy, and richly flavored coffees smell richly flavored. Nevertheless, certain high, fleeting notes are reflected most clearly before the coffee is actually tasted. There is frequently a subtle floral note to some coffee that is experienced most clearly in the aroma, particularly at the moment the crust is broken in the traditional tasting ritual.

Finish

If aroma is the overture of the coffee, then finish is the resonant silence at the end of the piece. Finish is a term relatively recently brought over into coffee tasting from wine connoisseurship. It describes the immediate sensation after the coffee is spit out or swallowed. Some coffees develop in the finish -- they change in pleasurable ways.

Flavor

Flavor is a catch-all term for everything we do not experience in terms of the categories of acidity, aroma and body. In another sense, it is a synthesis of them all. Some coffees simply display a fuller, richer flavor than others, are more complex, or more balanced, whereas other coffees have an acidy tang, for instance, that tends to dominate everything else. Some are flat, some are lifeless, some are strong but mono-toned. We also can speak of a distinctively flavored coffee, a coffee whose flavor characteristics clearly distinguish it from others.

Now that coffee drinking (tasting) has become more complicated for you, ehe... Do you know of the most expensive coffee in the world?

It's the Civet Coffee variety and glad to know that a variety can be found here in the Philippines. To the local dialect, it is more popularly known as the 'Alamid' coffee coming from the name of the 'cat' (actually a weasel) where this coffee comes from.

Yep, go visit the net for information on this rather exotic drink, or better yet get the chance to taste one!

Spice... It Up!

2012-08-07T19:12:00.000+08:00

Love food? For what? Apart from texture, I am a person who is big on flavors, lots of them. As much as possible, I want every bit to be exploding with assortments of tastes. I am however not a technical expert. I just know what food I like and the taste that satisfies me.

Writing this blog for almost seven (7) months now, It dawned to me that the type of food I have featured here so far have one thing in common --- they pack heavy flavors. So an idea came to me to gather some information about these sources of flavors and share it with my readers.

Spices have been part of our lives since time immemorial (ehe, it was nice writing that word). Yet man continuously search for combinations and uses for these natural wonders. Some even view and revered them for their medicinal and 'magical' enhancements. For me, I am already in awe for the wonders they do in flavoring food.

Research from the internet defined a spice as: a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as food additive for flavor, color or as a preservative that kills harmful bacteria or prevents their growth. It may also be used to flavor a dish or to hide other flavors. In the kitchen, spices are distinguished from herbs which are leafy, green plant parts used for flavoring and garnish. Many spices are used for other purposes:

Medicine
Religious rituals
Cosmetics
Perfumery
Preservative

For me specifically, I like the wonders dry spices do on meats. Sorry for those non-meat eaters but 'spice rubs' make miracles on meats used for grilling.

Spices are also good for stews and as a partner to tomato-based dishes.

Our kitchen has a few spice selections since my mom is very fond of experimenting and serving international cuisine. She has also traveled in the middle eastern countries which are known to be the seat of these spices too.

I am also reminded of having spices mentioned in our World history class wherein humanity's history was largely because of the spice route that made the power struggle more exciting. There is this famous line: "He who controls the spice, controls the universe".

CINNAMON ROUTE - began somewhere in the Malay Archipelago, romantically known as the “East Indies,” and crossed the Indian Ocean to the southeastern coast of Africa. (spice route).

CLOVE ROUTE - from Southeast Asia is the trail of cloves from Maluku and the southern Philippines north to South China and Indochina and then south again along the coast to the Strait of Malacca. From there the cloves went to India spice markets and points further west. (spice route) This is the same route where we belong!

Below is the world map for the spice route.

I was also able to gather a useful spice chart which may be handy for those who want to try:

CUBEE CRAFT

2012-07-29T11:34:00.000+08:00

I recently came across this nice craft/art site featuring a very popular (yep, I would say I was left behind this one)hobby. Dubbed as 'CUBEE CRAFT', it was a surprise for me to see hundreds of dedicated sites on this craft. I have been seeing these things before on some hobby shops and toy stores. I often referred to them as 'toys' before.

This post intends to open up the opportunity also to my readers of this nice craft. As of this writing, I am already planning on choosing the right paper/board to print my downloaded characters so i can start making one. I will add these up to my growing collection on my desk at work and intends to give away also some as gifts to friends.

One nice thing also about this craft is that most of the sites showcasing this art too always refer back to the main site featuring an exhaustive library of cubee characters. I find this very professional and indeed every artist owes it to the 'originator' and real respect for the craft, I would say is present.

The main site, cubeecraft.com features hundreds of various crafts which people can download and use to create their own items. I really like the concept that people can freely download characters and objects. It goes to say that the people behind this movement really want to share and spread the appreciation of this form of art.

On my next post, I will be trying to document/chronicle my making of my first cubee... One dilemma I am having also is having to decide which character to do first (teheee). Here are some of the choices I have downloaded:

My top contender so far...

A Mario classic.. 1up Mushroom

From Adventure Time, Finn

Adventure Time character, Jake

Batman of the Future

Black Spiderman... Symbiote mode!

Domo kun ofkors!!!

TMNT Donatello -- Classic!

Doreamon!!! Nuff said

Another Classic, Kermit the Frog

Super Mario!!!

From the Real Ghostbusters, the Marshmallow Man

Below are samples of finished cubee artworks:

And to officially end this post, I would like to ask you readers, which character are you interested to be rendered in 'cube'? My next post shall be my showcase of my finished arts.

My First Gundam Toy

2012-07-24T22:44:00.001+08:00

It has been a while now that I have been browsing facebook accounts as well as various online references pertaining to Gundam action figures. I have been contemplating to get one to put in my office desk (to add that much needed 'life')but somehow, every trip to the toy and hobby shops leaves me disappointed.

For one, the Gundam Deathscythe that I so adore is almost always not available, or during that time that I found the Endless Waltz version 1, it was less than 3k pesos! Too much for my discriminating wallet.

So finally, July 5, it was my nephew's birthday and I was buying him a gift and it dawned to me to get my first ever Gundam. For some reason, the 'white' Gundams did not appeal to me so I got the only 'dark' colored one... It was named Gundam Strike Noir... I honestly do not have an idea who the heck was this robot so after 2 hours of gruelingly building the toy... I browsed the internet for any information on it.

Here are just some of the 'technical' specs of my newest office mate.

Model number: GAT-X105E+AQM/E-X09S
Code name: Strike Noir Gundam
Unit type: prototype all-purpose multi-mode mobile suit
Manufacturer: Actaeon Industries
Operator: Earth Alliance
First deployment: unknown
Accommodation: pilot only, in standard cockpit in torso
Dimensions: head height 17.72 meters
Weight: max gross weight 90.51 metric tons
Armor materials: unknown
Powerplant: ultracompact energy battery, power output rating unknown
Propulsion: unknown
Equipment and design features: sensors, range unknown; Variable Phase Shift (VPS) armor; enhanced power unit; hardpoints for mounting Striker packs
Fixed armaments: 2 x M2M5 "Todesschrecken" 12.5mm automatic CIWS, fire-linked, mounted in head; 4 x EQS1358 rocket anchor, mounted in hands and feet; 2 x M8F-SB1 "Shorty" beam rifle, mounted on hips, hand-carried in use; 2 x MR-Q10 "Fragarach" 3 beam blade, mounted on Noir, hand-carried in use; EQS1358T rocket anchor, mounted on Noir Striker; 2 x MAU-M3E42 linked linear gun, mounted on Noir Striker
Optional hand armaments: 2 x 57mm high-energy beam rifle w/175mm grenade launcher x 2

Like the original GAT-X105 Strike Gundam, the upgraded GAT-X105E Strike Gundam E is designed to use several interchangeable Striker packs. It most commonly uses the AQM/E-X09S Noir Striker, which combines various armaments. The Noir Striker's wings house a pair of linked linear guns, as well as a pair of beam blades and a rocket anchor. The Strike Noir is assigned to Phantom Pain pilot Sven Cal Bayang and serves as his personal unit during the Second Bloody Valentine War that begins in late C.E. 73 with the "Break the World" incident. Separated from the regular Earth Alliance command structure, Sven's Phantom Pain unit includes Mudie Holcroft's GAT-X1022 Blu Duel Gundam and Shams Couza's GAT-X103AP Verde Buster Gundam. During the course of the war, Sven is assigned to lead a group of Orb pilots using GAT-01A2R Slaughter Daggers in the hunt for the Martian ship Acidalium and Ergnes Brahe's GSF-YAM01 Δ Astray. In early C.E. 74, Sven's unit is assigned to protect Phantom Pain's land carrier Bonaparte, as well as the massive GFAS-X1 Destroy Gundam. The Bonaparte comes under attack from ZAFT forces, resulting in Mudie's death. Soon after, Sven and Shams are sent to space as part of an attack on the Deep Space Survey and Development Organization (DSSD) to seize control of the AI-equipped GSX-401FW Stargazer Gundam. During that battle, the Strike Noir is damaged by the Stargazer Gundam. In a last-ditch effort to defeat Sven, Stargazer Gundam pilot Selene MacGriff uses the Stargazer Gundam's "Voiture Lumiere" interplanetary propulsion system to send both suits out to near Venus. Afterward, Selene rescues Sven and uses the Strike Noir's remaining energy to recharge the Stargazer Gundam for its long journey back to Earth, leaving the crippled Strike Noir behind.

So here are some of the shots I had while I was building my toy... please bear with the narcissistic treatment... It's my first time after all..

Unboxing... it's been a while since I did something like this

I was overwhelmed by the numerous parts....

Read the instructions carefully and aligned them based on the guide

Set 1 - Check, here's the head

Set 2 - Check, now torso up is completed

Whole body is completed plus the preliminary wing parts

After two hours... viola!

Full front profile guns and wing guns in full glory

Side profile... those stickers were difficult to put...

Back profile... You got to love the details

The other side profile

I am looking forward to finally building a full pledged Gundam kit, preferably the Deathscythe or Heavy Arms!

KitKats of the World

2012-07-18T21:44:00.000+08:00

I saw this article (I failed to capture the link to the gallery, sorry for that) once of some of the weird flavors of KitKat from other countries (Japan mostly). And it fascinated me how discriminating people's taste can be. From the simple 'oh yeah why didn't I think of that?' to the bizarre 'oh my, what were they thinking!'. Sure there are plenty other of variations depending on the culture, festivities (yep, those limited edition stuff they usually release) and even some commemorations.

This will be a series and let's start first from the KITKAT brand. Take a look (and feast?) your eyes on these rather weird varieties. Mostly are from Japan and I may say these came up due to taste preference.

This one is a bit extreme for me... so does it have that starchy flavor?

I am interested on this one... that crisp and tangy combination in a kitkat? hmmm...

Im no fan of sweet corn flavor -- except on the actual sweet corn!

makes me ask... why the 'salt'?

As in ' baked' potato? oh my...

I think this one is fairly acceptable

The 'name' ehe... maybe like my fave raisinette combi

Very local... but interesting

huwwaat? this maybe was a mistake, might just be a cover for halloween

I heart green tea so I want to try this one

a normal I would say

maybe a 'forbidden' fruit? ehe

This is just plain weird...

nice.. drooling now..

for the holidays I guess?

Obviously Halloween

I dunno... looks weird to me

even a Wasabi flavored one!

Whew! And the list seems to grow even bigger and bigger! Stay posted for the other parts of this chocolate feature... Yum Yum treats to all!!!

ToyCon2012 - Cosplay Competition

2012-07-08T12:21:00.000+08:00

First of all, let me clear things up. I am no expert in cosplaying. I haven't actually tried being into one myself. But I do appreciate a good and artistically crafted one... From the internet, here are just some of the information I gathered on this rather interesting form of art.

Sources: cosplay@wiki and Cosplay@howto

Cosplay (コスプレ kosupure), short for "costume play",is a type of performance art in which participants wear costumes and accessories to represent a specific character or idea. Cosplayers often interact to create a subculture centred around role play. A broader use of the term "cosplay" applies to any costumed role play in venues apart from the stage, regardless of the cultural context.

Favorite sources include manga and anime, comic books, video games and films. Any entity from the real or virtual world that lends itself to dramatic interpretation may be taken up as a subject. Inanimate objects are given antrhopomorphic anthropomorphic forms and it is not unusual to see genders switched, with women playing male roles and vice versa. There is also a subset of cosplay culture centered around sex appeal, with cosplayers specifically choosing characters that are known for their attractiveness and/or revealing (even explicit) costumes.

Notable cosplayers

This is Alodia (right) and her sister Ashley

Francesca Dani, an Italian cosplayer, net idol and model.
Daisuke Enomoto, a Japanese entrepreneur, was scheduled to be the fourth private citizen to be taken into space by Space Adventures in October 2006. He intended to dress for the ride wearing the Gundam costume of Char Aznable but failed to pass physical examinations.
Alodia Gosiengfiao, Filipina cosplayer and model. She was Animax's first Levi's "kawaii girl" winner in the last episode of Mad Mad Fun and ranked no. 87 in FHM's 2009 poll of the Sexiest Women in the World.
Liana Kerzner, Canadian co-hosts the talk show Ed's Night Party. Famous for her character-based costumes, she is often a special guest at fan conventions across North America.
Suzanne Muldowney, most famous for her Underdog portrayals, is a fixture in New York parades, conventions, and entertainment shows.
Yuichiro "Jienotsu" Nagashima, Japanese kickboxer and martial artist. One of Japan's top ranked kickboxers, Nagashima makes all his entrances and publicity appearances for K-1 dressed as different female anime characters, accompanied by cosplaying girls.
Lee Teng-hui, the first popularly elected president of the Republic of China (Taiwan), dressed up as the fictional character Edajima Heihachi of the anime series Sakigake!! Otokojuku.

Want to try cosplaying? Here are some pointers:

First, firmly decide who you want to cosplay. Do you just want a costume to wear around town, for fun, or do you want to wear it to an Anime Convention or other big event?

Decide how you want to go about getting your costume. Consider your budget and time allowance. If you're short on time, making your costume from scratch may not be the best idea.

If you have decided a character/person to cosplay and choose to make the costume yourself; it's a good start to make a list of what you have to make, how you shall make it and what you need to buy in order to make it. For example, if your character is wearing a jacket and pants; what color are they? Which kind of fabric should you use? Are the clothes baggy or tight?

No matter if you buy the costume, you probably have hair, make up and maybe even lenses to buy and fix. Study your characters hair, eye color, and shape of face. Shall you use a wig or not? How should you style your hair? What kind of make up would be fitting and make your face look more like the character?

It helps to sketch up your character from different angles. It gives you a good view on how the character really looks.

Decide how much time (and money) you should spend on making the costume. The more difficult and detailed the costume is, the more time you'll need to make it. Give yourself more time than you think you need and be really realistic.

Practice on the make up, taking and out the lenses and fixing your hair (or the wig). It will take time to make it good, so be patient and try different methods and products.

When everything is done, put everything on and look in the mirror. Do you look like the character/person? If no, try to figure out why and consider making some changes. It's a good idea to ask a friend or someone else you trust if you look like the character and what you could change. Tell them to be honest, that's why you're asking.

Be confident cosplaying. If you want, you could practice poses the character does a lot. You could also study the way the character walk and/or move, and try to imitate it. It's completely optional.

Make your grand debut! Whether your walking around town, or a party, or a convention, make sure you're having fun with it!

Have fun with it! If you don't have fun, you're not cosplaying the right way!

In the recently held 11th Philippine Toy Convention held last June in SM Mega Mall Trade Hall, My eyes feasted on lots of Cosplayers who joined the individual Cosplay competition. Here are some of the pictures I took with them. ALERT though, you will see a lot of me too... hahaha

This one WON the competition, Master Pogi!!!

Toy Con 2012

2012-07-01T23:37:00.002+08:00

The long wait is finally over. After almost 3 years, I was able to set foot again to one of the big events in the country --- The Toy Convention. Yup, the gathering of the best toy collectors, merchants and hobbyists. Plus more! It was a three (3)-day event for this year but the 1st day was solely the opening for the merchants. I went in the 2nd day to see the programs and cosplayers as they strut their stuff. The schedule for this year were as follows:

TIME	DAY 2	DAY 3
10 am	Ribbon-cutting with ABS-CBN talents
	Registration for COSPLAY UNIVERSE individual competitions	Registration for COSPLAY UNIVERSE group competitions
	Toycon AVPs	Toycon AVPs
	Emcees welcome & Sponsors acknowledgements	Emcees welcome & Sponsors acknowledgements
	Raffles	Raffles
11 am	Games – Bring Me /	Games – Bring Me /
	Sponsor segments – ABS CBN HERO	Sponsor segments – ABS CBN Publishing
	Panel discussions – Featuring: Collectors and their collections (PTK)	Panel discussion – GI Joe: 30 years (TS-118)
	Band Performance	Band Performance
12 nn	Film showing – Fan films	Film showing – Fan films
	Band Performance	Band Performance
	Games – Batman Trivia	Games – Batman Trivia
	Panel Discussion – Komikon Artists	Panel – Angry Woebots
1 pm	Sponsor segments – SMART	Sponsor segments - SMART
	Games – Hero Up Daddy	Games – Hero Up Daddy
	Panel discussions – Robot Love (Juan dela Customizer, Robot Collectors Haven)	Panel discussions – Toys for the Big Boys: Statues, Hot Toys, Scale Models (Pinoy 1/6)
2 pm	Band Performance	Band Performance
	Sponsor segment - AMPed Fest	Sponsor segment – AMPed Fest
	Raffles	Raffles
3 pm	Band Performance	Band Performance
	Sponsor Segment - Freego or Sugar Free	Sponsor Segment – ABS CBN Publishing
4 pm	COSPLAY UNIVERSE individual competition	COSPLAY UNIVERSE group competition
	Intermission – Alodia	Intermission – Alodia
5 pm	COSPLAY UNIVERSE individual competition	COSPLAY UNIVERSE group competition
	Sport that dark Knight Look	Sport That Dark Knight Look
6 pm	Band Performances	Band Performances
	Film Showing – Animation and Fan films	Film Showing – Animation and Fan films
7 pm	Awarding of Cosplay and Custom Contest	Awarding of Cosplay and Contests
8 pm	Raffle draws and Games	Raffle draws and games

I was not disappointed one bit on my chosen schedule. So armed with my ticket which I purchased from SM TicketNet, it was HOLIDAY for me and my pal!!!

Having the tickets available prior to the event was one of the great improvements done for this year. Coming from the province, it will be quite a drag to have to fall in line. We arrived some 40 minutes earlier than the mall opening hours so we had to wait a bit. When we got to SM Mega Mall's 5th floor/Convention Halls, the queue were already long.

Ticket price is at PhP100 each for the general admission and is equivalent to a one whole day pass. So the expenses for a trip such as this would center mostly on transportation and food. Want to see the queue, here's a sample (and this is only for one of the 2 entrances). It is always a good thing to be early and true enough, we had plenty of time to explore the whole 3 trade halls before the programs started.

My first loot were 4 volumes of Shonen Jump for a hefty bargain! I even got a free one from purchasing 4 pieces.... all were in mint condition and if they only I did not have to carry 'em for the rest of the day, I would have gotten more!

Here are just some of the toy / manga / anime booth photos I got, sorry for if some are quite disorganized, I was overwhelmed much... read: a boy left alone in a candy shop (wink).

There were a lot of bargains and some pretty good deals if especially for those who have the patience to really check the toys... I even saw some toys from my childhood which brought back some good memories :) In the next posts, I will be showcasing my Cosplay shots and a focused article on some great toys I saw. And by the way, the food choices at the venue were superb! To put it simple, you won't go hungry!

2012-07-01T18:57:00.003+08:00

New Servings will come out VERY SOON!
(Thanks to the frequent visitors... I promise you the waiting will be well worth it)

CHINESE Cravings...Try your Luck

2012-05-20T17:31:00.000+08:00

My previous trips to China has caused me a permanent ‘irrational cyclical’ craving I cannot explain. More often that the other international cuisine, I experience this unexplainable want for Chinese food every so often. I can almost liken it to my chocolate and cheese cravings which just pop up without warning. This craving even led me to deciding and explore the streets of Binondo in Manila just so I can have my taste buds revisit the flavors that China offered me during those visits. So what’s my quick fix when the craving comes? I thank the heavens for Fortune Hong Kong Seafood Restaurant in Pampanga.

They currently have three (3) restaurants if I’m not mistaken and boy, do they satisfy my cravings. And yes, one other reason for me liking them so much is that they do not unnecessarily kill my budget. I can further qualify that for those who may be apprehensive on this price claim. I happen to almost eat to the place twice or thrice a month so go figure.

I am a fan of their dimsum selections and appetizers. They even made my ultimate favorite ‘MACHANG’ available ehe… although what the streets of Benavidez in Binondo offer are incomparable, I’d say, Fortune’s offering is my first aid remedy.

Spicy Shrimp Dimsum

Kutchay Dumplings ( i think, ehe)

I cannot remember -- Dumplings, tehee

Their Lauriat offerings also are superb. Word of advice, if you guys intend to try the ‘fast food’ version, opt to go fine-dining, Fortune style instead. With just a fraction more of the price, you’ll get better serving portions, better ambience and hey, complimentary teas, and my ultimate fave from this selection are the Sweet and Sour Lauriat and the Asado Lauriat.

Chinese restos have been famed for their delectable rice offerings; so far I’ve tried their Yangchow, Fortune special and the Seafood. ALL of them are a meal in itself.

Yangchow Fried rice

Now a separate note will be given on their Fortune Shabu-shabu. Yes, slowly pull down those eyebrows for a minute. Shabu-shabu is a Japanese word (I know my basics opchors, ehe) but Fortune Restaurant serves this as part of their menu and I would have to recommend it with both thumbs up. It’s almost perfect for that rainy season.

I have been known to take friends for a try of this meal and I haven’t have disappointed customers so far. Hey, come to think of it, Fortune should sign me up as an official endorser already for all the direct referrals and press releases, eeheee…

Ninja Hometown - TOKYO TOKYO

2012-05-04T05:37:00.000+08:00

It has been a while since I wrote a fast food feature. Not that I am a snob to these food fares, it’s just that in my quest to showcase the available and best kept secret food houses of Angeles City (and beyond), it has taken quite a ‘back seat’ so-to-speak. But I think now is a good time to show to you one of my all time favorite. I am even torn into putting them under this category because apart from the fact that they are located on malls and that they serve food ‘fast’, everything else (as far as my taste is concerned) is good food worthy of the non-traditional fast food group. I am talking about Tokyo Tokyo.

Yes, for those who have been following me and my (mis)adventures, you know I have a soft spot for the international cuisine and I must say Japanese way / methods of cooking hits the right note for my taste buds. The first time I ate in this resto was way back in my early working career and if I’m not mistaken it was either in Mega Mall or in SM North EDSA. It was a rare treat for me back then since there was no Japanese fast food option back home. In the past, to enjoy Japanese fares meant expensive restaurants. So having to have a chance to eat within the usual budget was already a triumph for us. If my memory serves me right, I ordered the Tempura meal… and I was in cloud nine. Ehe….

Looking into their website (as of this writing), the site is undergoing renovation as it has this note (see left screen shot image), so I contended myself with information from the rest of the web so I can provide you a backgrounder of this great restaurant. And it was through researching that I found out that this resto is not that young after all. Some note that it was founded in April 7, 1985 and has its headquarters set in Pioneer Avenue, Mandaluyong City, Metro Manila. They have about 50+ stores under their belt and as mentioned earlier, mostly are at the prime malls. From my readings, I also found out that since its inception, they have already been heralded as a food nook that really does provide FREE RICE REFILL or aptly dubbed with a Filipino touch as their ‘EAT-ALL-YOU-KANIN’ (Kanin referring to rice for our non-Filipino readers).

This is actually one of my reasons for stopping-by more often than not…tehee… But mostly, I visit Tokyo Tokyo for the variety and ‘break’ it is able to give me from the day-to-day food options I have.

This is by the way, my curse. Having a family of good cooks, who are Kapampangans (redundant, ehe), and who loves eating (and let me add a touch of some adventurous food tripping every now and then), makes it very difficult for me to appreciate other food. Often, I have to pretend to like a food or find it amazing when it has been transformed as a ‘so-so-dish’ in our household. The spaghetti is one of this. Gone were the days that eating spag is something worth looking forward as it has become one of those dishes served just when the feeling of wanting one is there. Pesto is another. We make our own and stock our own pesto, just in case we want some.-

Tokyo Tokyo in Clark, Pampanga

My loyal favorites are their Sumo Remix, primarily because it’s big enough to share; their Red tea, which we have been discussing as maybe having that certain ingredient that makes you feel full already; the California Maki and recently introduced variations (photo below of the American maki); their Kani Salad, which I must say is expensive the way I see it considering the serving volume, but it is fantastic; their Sushi treats, ehe…and last but not the least is their dessert options.

Pork Tonkatsu and Beef Misono

Tempura Sumo Mix with Beef Misono

Chicken Karaage and Tempura Mix

Yakisoba

California Maki

Crab Salad

American Maki --- SPAM it is.

As a last note, I chanced upon www.munchpunch.com their Japanese burger options, my eyes are now set to get a hold of these burgers and write something about them VERY SOON.

A Taste of Siam

2012-04-29T07:10:00.000+08:00

In my quest for finding good restaurants for young professionals like me, I stumbled upon this old restaurant which has been serving the city of Angeles for many years now. Actually, i've been hearing about this rustic place named SIAM HOUSE known for serving Thai dishes minus the fuss of fine dining.

This nook is comfortably situated in Fields Avenue, Barangay Balibago, Angeles City, Pampanga. One would not easily recognize this unless you really look into the array of establishments lining up Clark's 'perimeter road'. To be more specific (I imagined that you will be sending them snail mail soon), the address is: 550 Don Juico Ave, Malabanias, Angeles City. Their telephone numbers are: 045.892.1500 and 0920. 827.8276.

This is how the place looks in daytime... very quaint and simple

This is how it looks in night time... makes it harder to find...


Their sign board.. although I suggest you just go look for the 7-11 shop next to it

Simplistic interior.. no fuss, two straight lines for the customers

So for those looking for a five-star treatment for the ambiance, you are at the WRONG place. This is your typical hole-in-a-wall foodie stop where you visit mainly for the food and nothing else. Service is minimal and almost dormitory (read: just like your land lady serving you with the other 100+ occupants, get the idea).

A map here shows the location:

What Siam house lack in venue and service luster they compensate BIG TIME on the food they are SERVING. As in. Their selection of curries are very good and their pad thai is great. For those who have been loyally following my blog, I have been known to be an advertiser of another Thai restaurant in Angeles City, and I am still a fan even with the Siam experience, it's just that I guess it is worth to be visiting this place too every so often. From stories of friends who have tried the place, the menu did not change much from years back and they have really put so much into perfecting their dishes.

Similar internet articles also noted the chef being a real thailander but I had conflicting information as recent communication with the owner and the place where I work got information that majority of their food really comes from Manila and just transported here for the actual preparation and cooking. Maybe i'll try to get in touch with the owner one of these days.

Anyway, go feast your eyes with these photos I have collected (too bad I lost my 'tomyum' photo) from my past visits. Enjoy!

Thai iced tea --- mixed and just served ehe..

Pad Thai superb!!!

Pineapple Prawn Curry -- upclose

Curry madness!!!

Chicken Satay with Peanut butter sauce

Reese's --- My Sweet Indulgence

2012-04-24T22:46:00.000+08:00

One of my many indulgence are sweets... for those who have been following my blog, you may have encountered one or two posts related to sweets. So for this installment I am featuring my ULTIMATE favorite dessert of all time (ehe, uber redundant much?). Thank God for REESE'S!
I have searched every nook and cranny of the internet chocolate world to find all the information about these sweet treats and I was not disappointed.

From trivia (see right side, if did not distract you already) to nutritional facts, name it, the net has it! So for fellow Reese's or general chocolate lovers out there, here are some of the great information available:

HISTORY

Reese's peanut butter cups are milk chocolate candy cups filled with creamy peanut butter. Today they are distributed by Hershey Foods Corporation, but they were created in the early 1920s by a man named Harry Burnett Reese. Reese was born into a farming family in Frosty Hill, Pennsylvania in 1879.

Deciding to get out of the family business, Reese moved out of Frosty Hill and ended up working for the owner of Hershey Foods as a dairy employee. His exposure to the candy industry encouraged him to quit his job and try making candy of his own. He created peanut butter cups, along with a few other candy bars, and marketed them as "a product that both the young and old alike can eat and enjoy." Reese's peanut butter cups become immensely popular, and in 1963, Reese sold his candy company to his former employer, Hershey Foods, for 23.5 million dollars.

NUTRITIONAL FACTS

Reese's candies contain both nutritional benefits and drawbacks. The classic milk chocolate Reese's peanut butter cup contains 210 calories and 13 grams of fat. The white chocolate version has the same fat content but checks in slightly higher with 220 calories. Reese's candies also have some healthy qualities, as both items contain 5g of protein. Additionally, both flavors of peanut butter cups have small amounts of both calcium and iron.

VARIATIONS

I have actually never seen such a variety of 'versions' of a chocolate brand than that of Reese's. For quite some time I even had these moments where I though it would be impossible for me to get a hold of the WHITE REESE's variety. Now my target has shifted. I want that HALF POUND Version. hahahaa gluttony much!

Over the years, Hershey has developed several variations on the Reese's peanut butter cup. Perhaps the best known of these, Reese's pieces, debuted in 1978. These bite-sized candies consist of peanut butter coated in a chocolate shell. Hershey has also created white chocolate and dark chocolate versions of the peanut butter cup, as well as an "inside out" Reese's and the larger sized Big Cup.

While most of these varieties are limited-time promotions, the white chocolate cup has become permanently available. Other popular variations on the Reese's theme include the Nutrageous bar and the Fast Break. Reese's peanut butter cups are available in different shapes during certain holidays, including pumpkins for Halloween, hearts for Valentine's Day and a tree for Christmastime.

^{From the internet (credits to owners), the following compilations are available:}

Miniatures - bite-size versions available year round in bags. These chocolates come in a black paper cup wrapped in gold or colored foil.
Dark Chocolate - peanut butter filling in a dark chocolate cup
White Chocolate – peanut butter filling in a white chocolate cup
Big Cups – an over-sized version of the traditional cup (also available in white chocolate, with peanuts, mixed nuts, and with a combination of nuts and caramel)
Peanut Butter Lovers – a layered cup with top peanut butter layer, thin chocolate layer and peanut butter filling
Chocolate Lovers – a thicker chocolate cup with a thinner layer of peanut butter
Inside Out – chocolate filling in a peanut butter cup (a reversal of the traditional version)
Caramel – the traditional cup with an added layer of caramel filling
Marshmallow – the traditional cup with an added layer of marshmallow filling
Peanut Butter & Banana Creme – a layered cup with a top chocolate layer, bottom banana creme layer, and peanut butter filling; released in summer 2007 in tribute to Elvis Presley. It was available in standard, Big Cups and Miniatures sizes
Crunchy Cookie Cup – a layered cup with crushed chocolate cookies and peanut butter filling (discontinued in 1999, but was brought back in 2008 as a limited edition)

Honey Roasted - a traditional cup substituting honey roasted peanut butter
Fudge - a thicker, darker chocolate cup with peanut butter filling
Double Chocolate - chocolate fudge filling instead of peanut butter. Limited edition.
Hazelnut Cream - hazelnut cream instead of the standard peanut butter filling
Double Crunch - a traditional cup with peanut filling similar to a Snickers bar, released in the fourth-quarter of 2010
Minis - Unwrapped Mini Cups
Crunchy - a traditional cup with crunchy peanut butter, as opposed to the smooth peanut butter in the original
"'World's Largest'" - World's largest cups weighing in at 8oz each.
Half-Pound Cup - a single cup weighing 226g; released in Canada in 2011

Take note, there are even some brands which have partnered with Reese's to capture its goodness on some new and delectable ways of experiencing it. Below is Philippines' ice cream take on this heavenly treat.

There is also an official website dedicated to this brand. Here are some additional trivia from their site. By the way, before I forgot, I am weirdly liking Reese in such a way that I like it so much but I do NOT like Peanut Butter in general...hmm.. weird.

God, i just love this product!

Food Etiquette AROUND the WORLD

2012-04-18T06:41:00.000+08:00

I am not as well traveled as most may be but I have had my own share of escapades outside of Philippines, and I tell you, every experience is a UNIQUE one. I have been to China, Hong Kong, Malaysia and Singapore (Although my taste buds have traveled farther than my feet I'd say, ehe). But a recent reading I encountered prompted me to research and share with you the different eating netiquettes and practices observed around the globe.

You do not necessary have to find your way to these destinations but knowing these information will give you a better appreciation of the cultures of the world. And, who knows, one of these days you may find yourself enjoying in these places.

References:

http://travel.yahoo.com/ideas/food-etiquette-rules-that-might-surprise-you.html

http://www.sideroad.com/Cross_Cultural_Communication/dining-etiquette.html

http://EzineArticles.com/2303834

When drinking coffee with Bedouins in the Middle East, shake the cup at the end (that is if you want to stop them from refilling your cup).
Typically, anyone Bedouin—or Bedouin-related—will continue to pour you more coffee once you've finished unless you shake the cup, meaning tilting the cup two or three times, when you hand it back.

Never mix—or turn down—vodka in Russia
With Vodka as their 'national drink' ehe this is me just generalizing ok. But they take on their drink seriously. So serious actually that it should be drank CLEAN as in pure not even with ice. But a more critical thing I think we should all know is that it is never polite to turn down an offer to drink. Russian culture pegs offering a drink as a sign of trust and goodwill so one should never turn it down.

In Korea, if an older person offers you a drink, lift your glass to receive it with both hands.

Korean culture can be considered as one that is highly conservative and is founded by strong family ties (as I was told by Grace Lee, ehe. Joke.). When you receive a drink with both hands, you are expected to turn your head away and take a discreet sip. It is viewed impolite to start eating until the eldest male has started. Lastly, one should never leave the table until the eldest male do so or is finished.

Don't eat anything, even fries, with your hands at a meal in Chile.
Talk about strict manners, the knife and fork are fully utilized in this side of the world. May be due to the strong European influence, it is a no-no to eat using bare hands. Even for finger foods such as fries. ehe...
Better step-up with

In Italy, don't ask for Parmesan for your pizza—or any other time it's not explicitly offered.
The basic rule (in almost all parts of the world) is that if a condiment or a typical add-on in your place is not offered, chances are you don't ask for it (or they don't really offer it up). From the article, an analogy is given to give a better preview of what this item meant. "Putting Parmesan on pizza may be viewed as a SIN, like putting Jell-O on a fine chocolate mousse". In Italy, most pasta dishes aren't meant for Parmesan. There is the traditional cheese PECORINO which is usually paired with pasta dishes.

In Thailand, do not put food in your mouth with fork.
Instead, when eating a dish with cooked rice, use your fork only to push food into your spoon.

In Japan, never stick your chopsticks upright in your rice.
While doing anything else but using your chopsticks, they should be placed together in front of you, parallel to the edge of the table. If there are chopstick rest, use them with the tips you've been eating with on the rest. Sticking them upright in a bowl of rice is likened to putting incense during a funeral.

In Middle Eastern countries, India and part of Africa, don't eat with your left hand.
Specifically in South India, you shouldn't even touch your plate with your left hand while eating as this part of the body is commonly associated with cleaning after doing 'your stuff' ehe. So it is considered dirty. So how is it for the left hand people? It's ok to use left, just use all these rules and don't use any of your right hand.

Don't eat your tacos with a fork and a knife --- IN MEXICO!
Mexicans view eating tacos with a fork and knife looks rather silly and worse, snobby. Think of it as eating a burger with silverware (and napkin ehe). So be polite, and tadaa... eat with your hands.

Bread is part of MEAL not an APPETIZER, welcome to France

In France, breads are eaten as an accompaniment to your food or, especially, to the cheese course at the end of the meal. Thus, what might be weird on other places, placing bread directly on the table and not on a plate, is acceptable if not preferred in France.

Flip NOT the fish please in China

Although much of the rest of the world is accustomed to flipping the fish whole once you've finished one side, DO NOT do this when you dine in China (of which they have the best fish dishes), most especially in Southern China and the beautiful city of Hong Kong. Flipping the fish is viewed as dao yue or bad luck. It is also viewed as if saying that the fisherman's boat is going to capsize. Some overly superstitious will even leave the bottom part untouched, but for me, i'd rather just remove the bone to finish that bottom. ehe.....

Chic-Boy Adventures

2012-04-15T16:26:00.000+08:00

One of our family get-aways ehe...well, not really. Let me get that straight-out, I think food trip would be the more appropriate term to use. Lead us to this relatively new restaurant this side of the country. Although I have been hearing and seeing it in the web, I really haven't tried tasting what CHIC-BOY Restaurant is offering its customers.

So, armed with curiosity and some good feedbacks from friends who have tried it, we dared. We were not disappointed. By the way, they have their own website so researching details about their group wasn't that hard. I love how the mouse pointer transforms and blazes (literally!) For more details view it here.

ABOUT THE BRAND

Chic-Boy™ is a new trademark and business model of Pier One Bar and Grill Holdings Corporation, the company behind the successful Pier One Bar and Grill restaurant chain in the Philippines.

Having first tried the delicious and tasty lechon manok and lechon liempo in Cebu and the Chicken Inasal of Bacolod, Pier One Bar and Grill Holdings Corporation saw its business potential and the opportunity to tap into the lechon manok, lechon liempo and chicken inasal industry and therefore, brought the secret recipe to Manila. Chic-Boy™ opened its first Dine- In store last 05 May 2010 and began offering its Dine-In store concept for franchise. In just 1 year and 3 months since we opened our first franchised store in Molito Alabang, we have grown into a total of ninety two (92) dine- in stores, eighty eight (88) units of which are franchised. Thirty eight (38) more franchised stores are under construction. The one we tried was their Sto. Rosario Angeles City branch.

OUR EXPERIENCE

The moment we stepped into the place, we knew it was good. How? Well, except for the nice wafty aroma of the food, the place was jam-packed AS IN. And I found out that they are also fish friendly and offer some other dishes apart from their famous chicken and baboy(pork).

THE MENU

The restaurant has a pretty extensive menu line-up offering group meals, value meals and orders for rather bigger groups. They even have breakfast line-up, merienda (snack) options and some rice all you can offerings too!

Avengers... COminG Very SOON!

2012-04-14T06:00:00.002+08:00

Banners even start to fill the malls!

Cheesy Treat!

2012-04-11T05:33:00.000+08:00

And finally, I got the momentum and material necessary to launch one of the dream blog articles I want to publish. The topic? ALL ABOUT CHEESE. Nope, not the actual cheese but ~~good~~ great food made out of this God-given gift.

I have been wanting to write about this topic and have had my photos ready since last year. The only problem was that I was hoping to score a sponsored trip to one of the many good hotels in Pampanga to allow me access to their cheese collections and/or interview their chefs. Yep, I am no expert in cheese so I thought I needed some heavy material first to have a good post. But it remained elusive (although I am not closing my doors ehe)up until this writing.

Much to my delight however when I saw on TV, KFC's latest treat for cheese lovers like me. Their Cheezy Bacon Fest. Although I am not much of a Bacon fan, anything with cheese I usually do not pass-up. I am such a lover of cheese that any opportunity to taste food with it I indulge. I even did pass-up tasting the more exotic and weird tasting ones from parties such as the famous 'blue cheese'. I did not particularly liked the taste but hey, it's cheese.

I even have these episodes of really going to the mall just to eat something with cheese. Yes, I even eat cheese with rice when the food flavors or ulam (viand) do not seem to fit well in my taste buds.

So I immediately scheduled this KFC trip and had a nice experience at the counter.

Me: Ms. are your line-up for the Cheezy fest available?

KFC Lady: yes sir, which one of them would you like?

Me: All three variants please.

KFC Lady: Sir? As in all three?

Me: Yes, ala carte please and just a pair of drinks for me and my friend.

KFC Lady: ok sir wait for a while. (Calls our manager to relay order).

Manager: Ok got it. (leaves and then goes back) Wait, all three variants in one order? (Smiles)

KFC Lady: (Returning a smile). Yes sir all three in one. (Then returns to attending to me) Got your order sir

Me: By the way miss, it's for dine in.

KFC Lady: (jaw dropped for two seconds).... Ah, ok sir. You love cheese po no? (then smiles)

So, with the important interview not yet on hand, please content yourself for the meantime with these delectable photos I have collected through my cheesy adventure years. Promise however that I will find that special feature and do a part 2 of this article.

Spinach and cheese filling

KFC's double down is not only a heart attack but a cheese attack

pizza and cheese meant to be

Cheese inside green hot peppers fried? heaven

All cheese pizza... ulalalala

panizza...

quesadilla

nope, not the coffee, but the cheese cake

mozzarella cheese

cheddar on a bun..ehe

mexican treat made extra perfecto

My Earth Hour 2012

2012-04-10T05:10:00.000+08:00

If ever I was given enough resources to really push for an advocacy, it will be on things that relate to taking care of the environment. The thing is, I dread the day that our 'home' will no longer be able to support life as we know it. And with the continuous ways of how we treat Earth nowadays, amplified that by how many humans there is now, the impact is amplified many times.

So I am equally proud to be working for a truly GLOBAL company which is said to focus some of its resources and efforts to an ORIGINAL and EXCITING PROGRAM dubbed as 'Go Green'. In the Philippines, I am proud to have been part of the group who was part of its baby steps when it was relaunched in our company. For almost two (2) years, I was the lead in organizing and planning for yearly activities and even did the budgeting (ehe, so it was a gazillion effort from my part including those numbers and all). Now on to the present. I may not be the current lead now as I have handed it down to another good team in our group, but as long as my time permits, I lend my ideas to them (sometimes even force it ehe) on what activities can we launch to sustain the program. And this year, I had this longing to make it good for Earth Hour 2012.

After many showers (yes, I do my thinking in the shower), I came up with plenty of line-up. And after a few more brainstorming, we gave birth to a 'week-long' celebration of everything environmental which culminates with the Earth Hour last March 31. Below was our calendar:

So what did we have for this year? The general theme was 'actively participating' and we even tied it up with the concept that there are rewards for choosing the 'greener' options.

For Day 1, we had a Garbage Out Day where all departments were invited to take out their trash and segregate them. We sent out judges to look into them and decide who is the winner. The criteria focused on volume, segregation quality and housekeeping of the actual work area. Guess what, I was a judge.

For Day 2, we dared something not DONE before. We declared a NO SMOKING DAY in our facility. With our workplace being a no-smoking zone, what else was done? Well, launched a signature campaign to ask smokers to quit for a day for the environment and even cancelled access to all smoking areas for the day. I'd say we were successful for majority as we had people who really signed up and even helped in campaigning for it. Glad we did not have any 'confrontational issues' with any disgruntled smoker, ehe. People who signed up were given token of appreciations.

Day 3 and 4 marked our 'Photo Campaign' initiative in support of the 'I Will, If You Will' campaign of the WWF (Earth Hour.org). We invited people to change their social media avatar and even made a make-shift sign board for people to write down their commitments. Automatic tokens were given to those who participated and as of this writing, we are awaiting for the 'best pledge' award.

Day 5 was declared 'No Plastic Day' and we managed to engaged our canteen concessionaire to participate in our advocacy by removing all plastics such as bags, straws and cups for that day. And we even asked them to change the menu by offering the Filipino traditional 'binalot'. And to push it further, people who bought the meal were given tokens as well as those who went to buy their beverage and brought with them their own cups.

Day 6 was the highlight as we helped in disseminating the information to turn-off lights at the strike of 8:30 pm. Our facility has been participating in this for almost 3 years now.

Here are some of photos I took had related to the event. My family also participated and it has become a yearly thing for us too!

A sample of the Pinoy 'Binalot' meal wrapped in leaves and paper


Our HR Lunch buddies in full support --- NO PLASTIC for the day

I never had a 'good shot' of myself so I cropped my photo and focused on my pledge, ehe

And how was Earth Hour celebrated in the rest of the world? Here are some photos from http://www.earthhour.org/media-centre/images click on the link for more of the photos. And yes, you will see great images and not just plain black boxes, teheee. (credits to the owners)

Singapore

Madagascar --- cooking using the sun

Germany, i think. I was too mesmerized with this great shot

Brazil, I think ehe...

Now that the 2012 Earth Hour is over, let us not go back to our wrong ways and really start doing something for the environment. Earth Hour Australia is now even asking for us to commit what we will do beyond Earth Hour. So, what's your take on this and what are you willing to commit for our planet?

Leibster Award.. .

2012-04-05T02:49:00.002+08:00

There are plenty of reasons why I blog. Some may find it petty, but since a huge part of my current work involves writing, I think I owe it to myself to be able to write something FOR MY own SELF FULFILLMENT. Thus, the nostalgia is many times amplified if I receive good comments from fellow bloggers and readers who commend an article or the whole blog concept of my site. Not to be overly boastful of what (as there are tons of better blogs out there), my day was made extra special when I read a message from my gmail account from a fellow blogger that I was part of her top five for LEIBSTER AWARD.

So with all my heart, thanks a lot to Chucha Delfin for taking the time to include me and recognize my blogging efforts. I think I owe it up to her to share her link: http://reviewsofabookmaniac.blogspot.com and may start looking and organizing my own list and eventually 'pay it forward' too in the future.

So what is a Blog award or to be more specific, what is the Leibster Award about? Quoting from Wikipedia, A Blog award is an award for the best blog in a given category. Some blog awards are based on a public vote and others are based on a fixed set of criteria applied by a panel of judges. Some of the major blogging awards mentioned included The Weblog Awards and the Best of Blogs (BOB). In the Philippines, there are also a few groups who give out blogs on various specialty categories.

The Leibster Award, however remains to be one topic that is very difficult to research. With so many related hits, it's very difficult to filter and really find out where it originated but many refer to it as the award which showcases blogs with less than 200 followers and can be categorized under the 'best kept secret' league. Many refer to its origin coming from Germany (sans the name) and upon accepting it, the 'awardee' must then pass it on to five more blogs. I've seen some of the many blogs with this award and the some even highlighted these specific rules:

1- Choose FIVE up and coming blogs to which you award the Liebster. Blogs must have less than 200 followers.

2- Show your thanks to the blogger who gave you the award by linking back to them.

3-Post the award on your blog. List the bloggers you gave the award to with links to their sites

So there you have it. Once again, I extend my many thanks to those who have come to include visiting the OFFICE NINJA BLOG in their daily/regular internet routine. Do continue to read, don't hesitate to comment on how this blog can be of service to you (I even do it for free at times, ehe), and more specially, to IMPROVE. The latest hits counter as of this writing is that I am nearing my 10k mark and I am very much looking forward to reaching more people.

TONB Supports Earth Hour 2012

2012-03-30T11:49:00.000+08:00

Bamboo Bike, Why not?

2012-03-29T06:00:00.000+08:00

The ‘eco-series’ write-up features of my blog continues with an article I saw very recently on the launch of the indigenous “PHILIPPINE BAMBOO BIKES” in the market. Yes, this innovative ‘invention’ is finally made available to the consumers. Now the question shifts to determining if society is ready for such.

This initiative is made possible thanks to KawayanTech (for my foreigner readers, Kawayan is the Filipino word for bamboo) whose main goal is to introduce to the mainstream market alternative means of transport and these include the bamboo bikes and even bamboo skateboards. The company was founded by members of the famous University of the Philippines Mountaineers Club in 2009. Original members who founded KawayanTech were the following:

Eric Cadiz – a motorcycle dealer and an electrical engineer

John Climaco – an educator who is US-based

Hecky Villanueva – an urban anthropologist

Eng Chan – a visual artist

Boy Siojo – a resort operator and dive instructor

THE CHALLENGE

Just like any innovative product in its baby steps, the main challenge the Bamboo bikes will face will be how the consumes will learn about the product and dispel decades or even a century worth of information that the ‘metallic bicycles’ are more durable and sturdier than these new offerings.

THE ADVANTAGES

Supports local livelihood programs and bamboo farmers or sellers.
KawayanTech gets from various bamboo suppliers thus promoting more employment and business opportunities.
Highly durable as only the sturdy variety used for construction and furniture.
Alternative means of transportation minus the toxic fumes.
It is a work of Art; every bike frame is handcrafted, thus, every frame may be said as something that is highly unique in the world.
Bamboo is said to have the natural property of absorbing shocks from movement.
The company only manufactures the main bicycle frame so you can customize the other components to suit your personality.

According to the article reference from Manila Bulletin KawayanTech has sold more than 80 different units including a bike tailored-fit for kids and toddlers (more popularly known as 'Push Bikes')which currently has a market value of PhP5,000. The bike frames for mountain bikes fetch as high as PhP20,000 while commuter bikes costs PhP10,000. Additional trivia, the same company also made the first ever electric bamboo bike. What's next? Skateboards and even Wheelchairs! Hmm.. wonder how it will look?

So there you have it, a cool new feature of an up and coming business venture that I do hope we all support. Still to the theme of Earth Hour on Saturday, I hope their idea sells well.

Something Sweet and 'ECO-Friendly'

2012-03-27T14:34:00.001+08:00

This week marks the annual observance of the Earth Hour (March 31, 8:30pm - visit their website here) and what better way to show my support than by featuring some of my favorite products who have been advocates of the environment as well. And yes, they are nothing short of being fancy and delightfully tasting as well.

There are quite a number of businesses who have gone 'GREEN' and with majority of consumers now looking into socially responsible organizations to get their products or engage with, the quest to find innovative and high impact Eco-friendly and sustainable business actions have become a staple.

Yesterday's sweet cravings brought me to my favorite popcorn stand and it so happened that my 'other' favorite donut shop was also right next to the popcorn kiosk. It was then that the idea for a blogpost came.... The people from Chef Tony's Gourmet Popcorns handed me out my purchase in a fancy brown bag. Since I am a frequent customer, I asked the sales people how come they do not have their famous plastic bags anymore. The lady immediately answered me, 'Ah, you want plastic sir, don't worry we can replace it if you want.' I gave her my hearty smile and said it's ok, I prefer their new paper bags and IT IS ACTUALLY BETTER. I was told that every week-ends, Chef Tony's use their brown bags for every purchase. Hope they push this a little more and increase the number of days they go 'Green'. Below are snap shots of my latest purchase.

Now, the ever famous donuts!!!! Yes, I think this merits a lot of exclamation points primarily because fancy donuts have been around and it has become (in my opinion) difficult to find a really good one that is worth the price. So, lo and behold, I summoned my inner strength and got myself a dozen (thanks to the ever delightful sales talk which convinced me to 'upgrade' from a box of 6 to a dozen) of the most deliciously looking sweet treats.

I was given an added treat upon finding out that ALL of their packaging options are made of carton and they bear the 'recycling' seal. I am one with the growing number of yuppies out there who makes it a point that they engage with businesses who are Eco-warriors, especially those that do SUSTAINABLE business. Below are some shots I made from my recent purchase!

Curang-Curangan FEAST!

2012-03-18T20:19:00.001+08:00

Receiving invitations to cover events still never fails to 'jolt' me even with the number of invites I have already encountered. Especially when it's an invitation related to my being a wannabe 'FOODIE' (yes, even with an impending allergy attack, I still said YES and happily ate ALL that there is to offer). The Event that I was referring to was a one organized by HRM and Tourism students of Systems Plus in Miranda, here in Pampanga.

The event was dubbed as 'Curang-Curangan: Rediscovering Capampangan Cuisine'. Just seeing the use of the traditional 'c' in place of the more modern-tagalized versions of 'k' made me think that this is an event I should not let pass. So a few days before the event, I received my special invitation to visit the event as a resident blogger. Thanks again to Sir Mike of (HARP) and Jonathan (Systems Plus faculty). Above shows my invitation (I really love the perks of blogging).

The event's main guest of honor was no less than CHEF LILIAN BORROMEO, a very popular Traditional Capampangan cuisine chef who has been featured in a lot of TV shows (including one of my favorite but now defunct Secrets of the Master). Also invited were Angeles City Vice Mayor Vicky Vega (a strong supporter of culture and the youth) and members of Angeles City Tourism Office (ACTO). The students actually adopted their menu from the entries in Chef Borromeo's cook book, and having accessed the back-stage kitchen, I was sure they would not disappoint her (ehe assuming me,,,,)

So, what's in the menu? Here's a shot of the menu with the nice table design and some appetizers given while waiting for the program to start ---- boiled peanuts!

The starters covered:

Sabong Banging Nasi -- which was literally translated as soup from the burnt bottom part of cooked rice. This one really intrigued me. It only shows how creative Capampangan's are and how nothing goes to waste.

Lagat Mustasa --- Sauteed Mustard leaves.

Paksing Demonyo --- Vegetables cooked in vinegar and sugar. Chef Borromeo shared the story behind the weird name. Yes, the story really involved the devil.

Binulung Manuk --- bulung in Capampangan is 'leaves' and manuk, is well, chicken (not sure though if dissecting the title would justify it's meaning ehe). This was a sort of a one-dish-meal with chicken cooked in stock, vegetables and Kamias (a natural sour tasting fruit).

Bobotong Asan --- boboto in Capampangan is the Mexican Tamale version. Asan is fish and/or viand. This was a milkfish topped with kamias, mustasa and was very flavorful.

Asadung Matua --- is well, the famous filipino asado (a tomato-based dish with liver paste), but i think the name use of 'matua' which means old, refers to the old-ways of cooking it. And man, the liver flavor was very good.

and the rest of the offerings I will showcase a little later. I was also privileged to have been given the 'kitchen access' so I was able to see the food line-up even before they were served. Here are some of those shots.

Desserts line-up ehe... I had to go to this side first

Sabong Banging Nasi ---- a proof of Capampangan ingenuity

The smell was breath-taking

Gotta love the 'height' ehe.. plating 101

Salabat, anyone???

simmering feasts....

Ingredients galore!

With a smile like that, who wouldn't be delighted???

Wonder how the venue was designed? Here are shots of the place as well as some of the program proper.

Even give-aways === pasty baskets...

cookie design molds...

Nice fire effect...

Chef Lilian Borromeo being presented with Certificate of Appreciation

Vice Mayor Vicky Vega sharing her thoughts

And of course there was the food...

Over-all the event was good. There were minor glitches in the program but nothing too serious. The food was great and truly worth the trip. It was an evening well spent and I hope this can start to really flicker the interest of people particularly the younger generation to revive the good old Capampangan dishes. Danupan naku (I am hungry).

Seven Summer Wonders

2012-03-17T03:24:00.003+08:00

The POWER to add that 'amppfff' to your favorite Summer Destination is ON!!!! Facebook fanatics or regulars may join Nivea Sun's 7 Summer Wonders promo. Just visit their FB page (here) to join and start voting. Below are just some of the screenshots:

....And from the same FB site, below are the top choices as of March 16.

How about you? What are your top Summer Getaway choices?