Wyatt's Kitchen

Bull's Eye Rice Soup

2009-10-08T15:28:00.003+08:00

It's been raining almost everyday for the last 2 weeks. Since Typhoon Ondoy hit Metro Manila, we hardly experience a sunny day. I still have to dry and clean some of the documents and books that were soaked from the 2 story flood that soaked my vehicle in Marikina.

More than those books, I am still waiting word from my hardware technician about the status of my external harddisk. I am still hoping to retrieve my files I've accumulated for the last 3 years. During rainy days, most of the Filipinos are eating Lugaw (rice soup). In a way, it extends the use of rice. It warms the body and the soul.

In Malolos, Bulacan, there's a famous and elusive Lugawan. Elusive because I went there three times before I finally got what was highly recommended to me by an officemate. "Lugaw with mata ng baka".

To go to Abel, you can take the Sta. Rita exit from NLEX. Take a left turn after chowking Plaridel.

Their lugaw is served with fried garlic.

Underneath those garlic is the meat of your choice (for this visit I had lengua)

. . . and an extra bull's eye.

I eat fish eye which i usually save to punctuate my fish head experience but it's my first time to eat a bovine's eye.

This I bluntly dissect. I can identify the parts.

and mixed in my lugaw. All the litid goodness of the bovine rice soup.

_____________________

Thanks Joan for the tip.

Burgers

2009-08-21T14:41:00.002+08:00

This post is for my friend and sister in UPLB Digi. Here's a one suggestion on how to prepare burgers.

I prepare mine this way (although I seldom cook the same thing the same way). About 250 grams of ground beef, about 2 tablespoon of grated parmesan cheese, sage (you can start with one teaspoon) and a little salt. The amount of fat will determine the juiciness of your burger. No need to add MSG, cheese is rich in glutamates. You can add breadcrumbs. Mix and shape into patties.

Pan grill on both sides. Serve with scrambled eggs and fried rice. Does it taste familiar?

Lightning and Thunderstorms

2009-07-29T21:55:00.003+08:00

"Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things"

I remember this scene from the movie "Sound of Music"
They were singing this tune while there's lightning and thunderstorm.

What is there to fear about lightning?
When we were kids, we used to estimate the distance of the lightning by counting the time difference when one sees the light from the time one hears the thunder. I will not discuss anymore the details.

I have positive outlook regarding these thunderstorms. There something good in everything. One of the things that happens during lightning is the replenishment of the ozone layer. The other reaction that creates anticipation is that lightning fixes nitrogen from the atmosphere. It dissolves in the rain and catalyze the growth of mushrooms.

There's a saying that after a storm, there's a rainbow. I say that after the storm there's a treat for those who go to the wet market. In our place in Negros, mushrooms are peddled days after thunderstorms

I found these mushrooms last week in Tarlac City Market. According to one customer buying these, they would simply wrap this banana leaves and steam inside the sinaing. Another suggested that I saute it with some talbos.

Here's what i did with this one. On the rush the following morning I simply made a mushroom omelet.

Soak mushroom in water, scrub, I sometimes remove stubborn dirty parts with a pairing knife. Drain. Chop coarsely. Saute this in a little oil and spam. (you can actually use onions and herbs). This technique of concentrating flavors is refered to as duxelles.

As for me this mixture goes inside my omelet.

Next time there's a storm think of the mushrooms.

(Thanks to Johann Santos for the 2 lightning pictures)

SM City Pampanga is now Wired

2009-07-11T12:18:00.004+08:00

As I am writing this post, I'm attending the launching of the Wi Fi service in SM City San Fernando Pampanga. This service is free. You can now bring your Laptops and Wi-Fi ready gadgets. Log in to the internet: check your emails, facebook, twitter, plurk . You can update your blog and write your sensual experience of the foods in this mall.

Whew, That's hot! I am talking about the fire floss bread from the adjacent Breadtalk. In my mind, I am trying to calculate the scoville rating. Let's just say it's as hot as this hotspot.

Food Writing Workshop At Grand Palazzo Royale

2009-05-20T09:22:00.002+08:00

Learn to write balanced, credible and entertaining food stories and restaurant reviews.
Describe food and concepts accurately and creatively to your clients, audience and guests.
Maximize learning with a small group, interactive lecture and eating exercise, on-the-spot writing and critiquing, post-workshop activity tailored to your profession/line of business and personalized mentoring.

May 22, 2009
Friday 10AM-4PM

Grand Palazzo Royale

Royale Garden Estate*

Friendship Circumferential Road
Angeles City, Philippines

For more information check this post.

Kulinarya launching in Angeles City

2009-04-02T16:00:00.001+08:00

Last month, there was a launching of Kulinarya: A Guidebook to Philippine Cuisine in Angeles City. It was a fund raising event organized by members of Kuliat Foundation Inc.. Proceeds from this event will be used to fund Project Culinarium of the Museo.

I am sharing with you food pictures of the event. Claude Tayag one of the authors of the Kulinarya cookbook designed the menu. Joy Lansang Cruz and her staff from Batis Asul executed this. While the menu would like to be faithful to the cookbook, modifications and enhancements are done to make it Kapampangan.

Holy Angel University Rondalla welcomed the guests.

MaArte and ArtisSta Rita provided the entertainment during dinner proper.

Cocktails

Chicharon, Shrimp Okoy, Mustasa, Ito at Buro

mani, mais, spicy dilis

Beverage: Tanglad Ice Cooler

Dinner Proper

Table setting

Centerpiece

Sawsawan - Kalamansi, Toyu, Patis, Aslam atbu

Bagoong, Manggang bubut, kamias

Sabo Balatung

Lumpia Sagiwa

Binalut na Nasi, Pakbet, Pepasingo Bangus

Lechon Kawali - was served separately because it was friday (lent)

Nasi, Lechon Kawali and Ensaladang Talong

Pangmayumu:

Pangmayumu: Turon, Inangit at Manga

Kape, Salabat, Tsokolate

Panoramic shot of the event

(click to see the picture)

Claude Tayag, Lisa Mapua of Nepomall, Carmen McTavish, Eloisa Narciso

Abbygail Del Rosario, Edwina Leong etc

Sites to Visit:

Kulinarya launching (Angeles City Site)

Kulinarya PDI

First Culinary Museum . . .

Pasta Angeleno

2009-03-31T20:30:00.000+08:00

It was also called Pasta Angeleno in Northern Brew. Cioccolo and Ala Creme also makes a good version of this pasta. I think you can easily do this at home. As long as you want to know in the final product.

Here's a simple version. It is open to modification. It's a post intended for the Holy week to those who would skip meat. But take this in moderation or it will bring you face to face with God in no time.

Boil some spaghetti (some people would use angel hair because it will have a greater surface area for the sauce to coat. Blanch the prawn last 2 minutes.

Minced some garlic. For this I used 1 bulb or garlic. Peeled chopped in food processor with olive oil

Add a tablespoon of crabfat, mushrooms. You can add onions.

Peel the prawn. Get the essence by pounding the head, exoskeleton with a little water.

Cook until sauce coats the pasta

I like to grate some rind of lemon into this dish.

put back your shrimp.

I like to serve it with a slice of lemon.

Bacon and Eggs Ice Cream

2009-03-30T12:29:00.002+08:00

Bacon and Eggs Ice cream by Zenses from wyattbelmonte on Vimeo.

I was looking for still photos of this ice cream from my camera last Saturday. I can't find one. . . so I'm sharing this video (sorry about the noises in the backgound). This idea came from Heston Blumenthal. I think Chef Johann made a nice version.

Zenses
A. Venue
Makati Avenue

ps it's not on the menu but try asking the waiters

Ahfat

2009-02-25T19:15:00.000+08:00

Last week I went to Davao City for the PVMA convention. I am not actually new to the place because I lived there for almost a year. In my mind, I made a list of things to do and eat in the City. This is my 1st meal. We went to Afhat, a Seafood Resto in Victoria Plaza Complex. We had oyster omelet, prawns steamed in garlic, rice, shakes and steamed Pigik with a light soy sauce and chives. Of course one can choose a lot of things

Pigik for those not familiar is an rare and expensive fish from the murky waters of Cotabato. It actually looks like a tilapia only tastier. It's a seasonal fish and sometimes would cost you P 1,600 to P 3,000 a kilo . . . and to think this is in Davao.

Oyster Omelet

Prawns with Garlic and Chives

Steamed gravid Pigik in light soy sauce

Thanks julius, caloy and ferds for the treat

Names

2009-02-24T14:06:00.002+08:00

I miss blogging. I lost my momentum writing about food and related things. This is a new start.

Name of a steak house in UP Village, Quezon City.

Dressmaker shop in Castillejos Zambales

VKV

2009-02-11T17:55:00.003+08:00

Sorry for my long absence. I have not regularly updated this blog since December although I'm online most of the time. Other than work, we have been preparing for our golden anniversary. My college fraternity VKV will be 50 years old.

I am sharing an article written by Michael Tan in Philippine Daily Inquirer today.

Soap Kitchen

2009-01-20T15:12:00.002+08:00

Mango Cake

Sometimes I play with words, but you read it right. This is a soap kitchen. In here they make soap like that from a pastry shop. Donuts, cupcakes, cakes. You can buy a whole cake (for P1,200) or a slice.

Donut Soap

The cake comes in several flavors : Ube, mango, black forest, dark chocolate and mocha.

Assorted soap (cakes, cupcakes, donuts); the ones in canisters are scrubs.

Body wash

Liquid soaps also come in delicious flavors like Muzcovado, Honey dew, apple struddle. Just a warning. Keep this away from children (and maybe innocent adults). They might be decieved by the format and would eventually eat this.

Buko Pandan Soap

Chocolate Cake Soap

The Soap Factory

4th Floor Megamall

Mandaluyong

Chocolates and Dried Fish

2009-01-15T07:00:00.000+08:00

Part of my reading list - remnants of chocolate from my sister Paz

Chocolates are like books. They have stories to tell or ideas to convey. They stimulate your mind more than pleasures zones in your tongue or if you use them in some other parts of the body. The last few years, there were lots of innovation done with the chocolate. Chocolate companies like Vosges added bacon bits or chillies in their chocolate bar. In this December podcast of Splendidtable, Sally Schneider author of Improvisational cook was adding all sort of things to chocolate - black pepper, lavender, curry powder.

Here's one experiment I made last month. I melted some bittersweet chocolates. I added rice crispies and bits of toasted dried deboned anchovies from Iloilo. I made them into bars and shared to a few friends. And my inspiration - Champorado.

Deboned Dried Guno (anchovies) from Iloilo

Tamales Recipe

2009-01-13T23:55:00.002+08:00

This post is for my friend and brother in Christ Edwin Cano who requested the exact recipe of the Tamales we made.

Tamales (Recipe of Levinia Fajardo Gonzales)
Yield: 50 servings

Ingredients:

5 kilos grated mature coconut (niyog)
1/2c annatto seeds (atchuete)
1c water
500 mL cooking oil
3 bulbs of garlic, crushed
1-/2 to 3/4c fish sauce (patis)
1 kilo non-glutinous rice (soaked overnight then milled into medium thick consistency)
Salt and pepper to taste
½ kilo chicken breast, boiled and cut into strips
1 cup of peanuts fried with garlic
½ kilo of Purefoods Fiesta ham (a modification introduced by Wyatt, we wish we had salted eggs to enrich our personalized tamales)

Batter preparation:

1. Extract coconut milk (gata) from the grated coconut by pouring 2 to 3 cupfuls of tap water and then by squeezing the liquids out of the meat. Strain and set aside first extraction. Repeat to obtain up to four extractions. Note: Darang Lebing prefers to do the extraction by hand and refuses to use a muslin cloth (katsa).

2. In a small bowl, extract color from annatto seeds rubbing the seeds in tap water. Set aside.

3. Heat cooking oil in a large wok (kawa) using medium flame. Saute garlic in oil until golden brown. Strain and set aside garlic.

4. In the same wok, mix the annatto seed extract with the oil until slightly reduced.

5. Blend in the patis, wet-milled rice (tapong) and the coconut milk from the first to third extractions. Mix continuously scraping all sides to avoid scorching.

6. Add coconut milk from the fourth extraction should the mixture still be very thick.

Note: Darang Lebing knows better when to say it’s ready for wrapping. The amount of coconut milk to be added primarily depends on the rice starch composition, the amount of water added during wet milling and the yield from the coconut milk extraction. She says the mixture should leave a clear path when mixed.

7. Season with salt and pepper.

Assembly and Cooking:

1. Place two ladlefuls of tamales batter on center of prepared banana leaves. Top with slices of chicken, ham and ground peanuts.

2. Wrap Tamales in banana leaves and tie to secure.

3. Place tamales in a kawa lined with multiple layers of banana leaves. Pour water into the kawa. Place another pile of banana leaves on top and then cover the kawa.

4. Steam for one hour.

5. Cool before serving.

My friend Nie interviewing Dara Lebing.

Here's my previous post - Tamales Workshop

Levels we Experience Pleasure

2009-01-13T22:26:00.003+08:00

To my faithful readers:

Thank you for being patient. I finally got myself an external hard disk to consolidate all the files from my PC and the laptop I am currently using.

I will start with something simple and basic. Once in a while I will probably post some of my backlog notes from last year.

____________________________________________

Celebrity chef Ferran Adria in his book "A Day at El Bulli" mentions that there are 4 levels we enjoy food.

1. The first is the pleasure of satisfying hunger.

2. The second is the pleasure experienced through the senses.

I suppose it refers to the sensual pleasure from the taste and texture of food. (This we can have a lengthy discussion too.

3. The third is the emotional pleasure created by the care and generosity with which a guest is treated, the company around the table, the guest own mood and expectations.

4. Finally there is another kind of pleasure: The intellectual stimulation that can be derived from appreciating irony, a sense of humor, decontextualization or cultural references in a dish.

I am mentioning these because it can be a good guide for the student.

It can even be a guide for food writers in evaluating restaurants. . . and for us foodies to experience these levels of pleasure.

(Thanks Tony for Sharing these materials)

Happy New Year

2009-01-03T11:44:00.002+08:00

Happy New Year everyone! Sorry for the long absence.

Lubenas qng Kuliat

2008-12-19T12:28:00.002+08:00

It is a lantern parade. It is a prayer. It is a feast. There's a unique custom practiced for more than a hundred years in Angeles. "Lubenas qng Kuliat". The Kapampangan term "lubenas" was derived from the actual Spanish term "novena". We usually refer to the nine-day of prayer-worship observed prior to the birth of Jesus on Christmas Day. Kuliat is the old name of Angeles City. It refers to a type of grass.

This tradition has been highly identifiable with bright color lanterns' parade, preceding the community's patron saint and Christmas figures, symbolic of the lubenas's intentions (such as fish for posterity, dove for peace, lamb for sacrifice, etc.), all accompanied by the solemn chanting, guitar-strumming and a distinct drum-beating, as witnessed by the residents of the community all lined up along the path of the procession.

These are pictures of the event

The Angeles Museum ( used to be the municipio)

Some of the entries from various Barangays of Angeles City

These are three photos stitched by my Computer. A view from the second floor of the Museum. Click to see the bigger picture

Kapampangan Noche Buena (served during the event)

Buffet table

Ensaymada and Pandesal from Perfect Loaf.

Annato (Atsuete) centerpiece was designed by J. Paras

Chicken ala King by Batis Asul

Tamales by Mancio Suarez

Ensymada from Perfect Loaf

Kapampangan Pizza from Kamalig

Bringhe by Delyns

Bibingkang Nasi, Sapin sapin from Susies Cuisine

Sinukuan Food Festival

2008-12-08T19:06:00.004+08:00

I'm sharing to you some food pictures from the Sinukuan Festival. I've arranged these pictures according to the time I tasted them

Batute - Barbecue

Pork Barbecue - Jun-Juns

Sweet Pork - with oily salted eggs from Razons

Tidtad

Kalderettang baka/ Asadong Babi - Abe's Farm

Binuli Dishes from Porac

Taco from Thai Kingdom

Tsokolateng Batirol (Duman Optional)

Barquillos made from Carabao's Milk, Rice, Eggs

Process

Historic Consunji Street

Band Playing Kapampangan Music

Vetsin - Part 2

2008-12-04T22:00:00.001+08:00

When William M. Esposo Mr. Chairwrecker of Phil Star wrote about the MSG article 2 weeks ago, I know I have to write a part 2 and part 3 of my MSG post. Part 2 is about my exprience meeting the boy who ate MSG. Part 3 I can probabbly discuss the effect of MSG in dogs.

I am sharing this story not to discuss the technical details of MSG (which we associate with the Umami taste). I am sharing this story as preparation for this Christmas season. A lot of things happen to me because of this blog. Some of the things I write in here gets published in magazine once in a while, there were times I guested in TV show, I get invited in food events, I've been meeting chefs, political figures, people from all walks of life. I get a click from you every now and then. What makes my day is reading comments and reactions from my posts. They do not necessarily have to be good comments. I know I have to improve as a writer.

In this post I will introduce you to Wilfredo Labajo Jr. He's the 2 year old boy from that Daily Star article (a local paper in Bacolod City). When I made this post last August, there were several reaction from readers. I know that the world is divided into pro MSG and anti MSG so there were different reactions. Halfway around the globe I got an email from a friend Virgilio (V) asking about the boy and his family. He was moved by the story and was asking if he can help the family.

I was in Bacolod during that time. My Dad had a renal failure and I was taking care of him. So I was able to follow up this case. My interest in the case was also fueled by my being a foodie.

Here a copy of my update to V

Dear V:

I've talk to Carla Gomez the editor of the Daily Star. Dr Simbol Head of the Provincial Hospital, Dr. Bezellel Fernandez attending physician. I also interviewed the mother.

Here are the pictures:

From MSG case

. . . a short video

Carla, the editor gave me a short family background. The father was selling ice buko. He earns about P 60.00/ day. ($1.2) He has five kids. The boy is the youngest, the eldest is 12. The mother is pregnant. Apparently , both parents go to work. The children are left on their own. They have no viand and vetsin was mistakenly used. The amount consumed was one half teaspoon. Almost everything of 1 peso pack. (according to the mother)

When the boy finished eating he became dizzy. "Nagbura ang bibig" (foams coming out of the mouth) he fall down from the stairs (isang talampakan lang naman). Bump his head on the floor. He was rushed to the hospital by their neighbors in Sagay. He was transfered to Bacolod for further observation. The boy was apparently bitten by a dog days before.

According to Dr. Simbol, more than the vetsin, malnutrition is the cause of dizziness. For some time the boy is lethargic (lacks alertness). CT Scan was done. It was explained to me by the attending physician that there's an infarct (hematoma) on the left brain. So far, the boy is improving - neurological aspect. They're doing another CT scan to check his brain. and they need all the financial help they can get.

According to Dr. Simbol head of the hospital, the toxicologist from St Lukes said that MSG can cause side effects at 3 mg. This I have to validate.

Wyatt

V shared these pictures and video to his friends in Austria. They pooled money and sent it to me. (Thanks to Metrobank for waivering the charges)

I've receive the money the following week and it arrived just in time when the boy was discharge from the hospital. The bills were shouldered by a foundation. But the major worry of the father was transportation money to go home to Sagay. This money was the answer.

As for Donor's instructions I brought the family to Jollibee treated them for lunch. It could have been an exprience for the family, but then again they were not able to appreciate the fried chicken as they are used to eating utan (vegetables) and uga (dried fish). I sent them of with a bucket of Chicken Joy anyway.

From MSG case

I gave the money to the father.

From MSG case

I'm sharing this story just to make you aware that there are people in need of our help. More than the food that we prepare, we have to prepare ourselves. May the people will have a glimpse of God in us.

As for me, I am amazed that God could use this blog to touch and help people.

I'm glad I am blogger. I am a witness to all these.

(Special thanks to V and friends)

Ing Lubenas Ning Pascu

2008-12-03T18:00:00.001+08:00

Kuliat Foundation, Inc is holding the "Ing Lubenas Ning Pascu" an age old Kapampangan Tradition. Come and see a wonderful procession of lanterns and enjoy a light Noche Buena dinner that will take you back to the way Christmas was in Pampanga.

Complete the festive mood, come in casual filipiniana at the Museo ning Angeles on December 13, 2008

You can call (+6345) 887-4703/889-8847 for details

Look for Roda Salazar or Noemi Manalo

Tamales Workshop

2008-12-02T23:50:00.006+08:00

It used to be that cooking food is a common activity for women. It still is in Balete, San Fernando. One Sunday morning together with my friend Melanie Narciso, we spent time with Dara Lebing to learn how to make our favorite tamales. It was a rare opportunity to understand and document the process.

It starts with Mang Teryo (Dara Lebing's Husband) preparing the banana leaves.

Usually the leaves are directly heated on fire. This is not the case for Tamales. We do not want the smoke flavor. A metal sheet is place above the fire. Banana leaves turn darker green as they pass through this hot surface.

Leaves are then wiped clean, shaped and folded.

Galapong - soak lumang bigas in water overnight. This was brought back to the market for grinding.

Asuete seeds are soak in water to extract the color.

Milk extracted from 5 kilos of grated coconut.

Peanuts are fried until crunchy

Garlic is also fried until golden brown, then removed from oil

Atsuete water and fish sauce added to the oil

Galapong and coconut milk were added.

Spice with ground black pepper

Cook slowly with constant stirring. Add salt to taste.

Ground peanuts are mixed with fried garlic

Assembly of ingredients: Ham, boiled chicken meat, garlic and peanut mixture

This is the prototype/ contents of tamales. You can also add pork or shrimps.

wrapped tamales (as soon as i fix the video I'll upload it here)

Placed in a wok, cover with banana leaves.

Add water and boil for 1 hour. A lot of us complain of the thick wrappings of tamales. It is really to make sure that water does not get inside.

Nie taking notes from Dara Lebing

Dara Lebing taking the tamales out from the wok.

Let cool. Final product

Kakanin - Zambales

2008-11-30T18:53:00.005+08:00

Yesterday in San Felipe, Zambales. I tried 2 kakanin in the public market. One is named Tangway and the other one Dodol. Tangway is made from malagkit (sticky rice), coconut milk, white sugar. Dodol is made using old rice, panucha (crude sugar),and coconut milk top with coconut meat. If these were bread - tangway can be compared to the tasty bread, dodol wheat bread.

The name "Dodol" is also used in other asian countries.

Overcooked egg

2008-11-17T21:53:00.004+08:00

I made some hard boiled eggs this morning. I purposely overcooked this one to illustrate the green ring that forms on the surface of the yolk. The green ring is caused by a chemical reaction of iron (from the egg yolk) and sulfur (from the egg white).

This can be prevented by cooling the eggs in water right away. The rule of the thumb for a hardboiled egg is 15 minutes. Plus or minus - size of the eggs, number of eggs.

More about egg matters in my future post.

Fiestang Apu - Part 2

2008-11-13T06:57:00.001+08:00

There's something for everyone in a fiesta. For the younger ones, the event to look forward to is the "tigtigan terakan keng dalan". It literally means music and dancing in the street. During this event, the Balibago part of McArthur Highway is closed to traffic. There would be several stage for the rock bands and beer would a staple.

For the younger once and for those who would want to experience the true meaning of the celebration. One should attend the mass and join the procession after.

That is what I did this time, experience the procession. Experience the faith of the devotees and travel back in time. The place to be for this event is Bale Herencia.

This the carro of the Apu Mamacanlulu (the unrisen Jesus Christ or "Lord of the Holy Sepulchre"). I took these pictures from Bale Herencia.

Left to Right Mark Nepomoceno (Camalig) Jiji Paras (Bale Herencia) Rely Suarez (Kundiman Ning Angeles) Bishop Pablo David Carmen McTavish (President Kuliat Foundation) Eloisa Narciso (Founding President - Kuliat Foundation) Paul Santos (Chapter Commander Knights of Rizal)

Staff of Kuliat Foundation with Mancio Suarez

The Food

Sago and Gulaman, another drink that was served during the event was pandan tea.

Traditional Kapampangan Food - Bringhe, Tidtad, Kakanin, Tamales, Pancit, Lumpia. It was my close encounter with Putong Babi (others call it palaman) .

Fiestang Apo - Part 1

2008-11-11T23:45:00.000+08:00

I have been staying on and off in Angeles City for some years now. Angeles City celebrates two fiesta. The first one is "La Naval" . It is celebrated 2nd week of October. The 2nd one is Fiestang Apu. It is held every last friday of October.

I am sharing this article written by Mariano Henson so you will have a background of Fiestang Apu. It was forwarded to me by my friend Yasmin Dizon.

Holy Family Parish, Angeles City

___________________________________

A Brief History of the Town of Angeles in the Province of Pampanga

By Mariano A. Henson

1879 May 20--A detachment of Cazadores arrived here, occupied the Tribunal ( Municipal Building ) and fortified it by encircling it with earth revetments and pointed bamboo stakes.

A band of Insurrectos under a Captain from barrio Tibo, Mabalacat, passing through barrios Amsic and Pampang of this town, raided Talimunduc, (now barrio Lourdes Sur) at Henson street, and recruited new soldiers, where upon the local Cazadores came into action, disbanding the Insurrectos and capturing seven town folks including two named Cornelio Manalang and Crispulo Punsalan. The fate of these men was never heard of after the Cazadores had brought them to the jail of Bacolor, then the Capital of Pampanga Province, so it was said. The truth seemed to be that the prisoners never arrived at the jail.

Two successive fires again broke out in the market, the first coming from the store of one Sun-Suayseng "Suaya". In these two conflagrations, the Cazadores again came into action. In the first fire, one alguacil (peace officer) named Domingo who served under Judge of the Peace Don Galicano Valdes, was mistaken for a looter and shot while crossing the street in front of the market at night. In the second, a man driving a carabao cart, was put to death with the three-edged bayonet of a sergeant in front of the house of the said Don Galicano Valdes.

The situation became so tense and critical in the town and in the barrios that nobody would dare go out in the open after the Angelus.

Because of these and other sad happenings and calamities that befell the inhabitants of the town, the town authorities composed of Don Clemente Gueco, then the Capitan Municipal, Don Galicano Valdes, Don Mariano V. Henson, Don Juan Nepomuceno, Don Filomeno Pamintuan, Don Mariano Paras Sanchez, Don Laureano Lacson, Don Laureano Suarez and other prominent citizens, gathered at the convent after the Naval Fiesta to ask of Fr. Rufino Santos7, then the parish priest of Angeles, the celebration of the Festivity of "Apung Mamacalulu", Our Lord of the Holy Sepulchre, preceded by a Quinario or five-day Novena, in holy dedication to His Five Wounds, the wounds of Jesus Christ, so that the town through His Mercy and Intercession might be safeguarded from evil times and disasters.

The petition was granted by the priest and collections began accordingly among the townspeople so as to cover up the expenses of the Quinario and be celebrated on the Festivity which was to be celebrated on the last Friday of October.

On the second day of the Quinario, October 25, one Roman Payumu from barrio Capaya, who was manacled by the local Spanish Cazadores as a Katipunan suspect, was being led beside the church to be shot at the nearby canefield. He knelt down and prayed to "Apung Mamacalulu", the Lord of the Sepulchre, then situated at one of the lateral altars.

After praying, so it is said, Payumu managed to loosen the rope and he escaped to the canefield followed by a series of five shots from a Lieutenant's Mauser rifle. He suffered only from a minor wound in the right heel.

The search went on throughout the day by the well armed detachment, but to no avail.

Later on Payumu told his townmates that he hid himself in a "luctun" or young locust trap, covered with trash throughout the day.

1879 Oct 29--Thus the devotion of the townfolk to the "Apu" began, culminating in the first annual celebration of His FestivitY on this day, the last Friday of October.