The Chronicles of Biyaheng Pinoy

Overwhelming traffic? Truly more fun in the Philippines. Sarcasm, I know. Who here didn’t experience the FUN bumper-to-bumper scenario in the highways and roads in Pinas? Lakas maka-bump car ride sa perya eh. Lahat naman tayo siguro eh napagdaanan na ito. Ito lang naman ang napaka-buwisit na eksena sa kalseda every freakin’ day! So, what others do, sumasakay na lang sila ng train sa PNR, LRT o sa MRT. But, are we sure na hindi ito pagsisimulan ng pag-init ng ulo natin? Here’s my story alla #MRTChallenge…

I do not own the rights to this photo.

Once upon a time (which I so wished!), nung pauwi na ako from my nakakalokang final interview sa Makati Shangri-La, kasi ba naman my interviewer was supposed to be the Filipino Head Chef but since he was busy that time with the banquet function and stuff, I was interviewed by Chef Roman, an Italian chef. I'm always good with interviews but that, I was fidgety on the spot. Biglang foreigner ba naman mag-i-interview sakin eh. Shocking! But on the duration of the interview, it was cool. He was nice. Super nice! To the point that he said to me things like (here comes the bummer!), “Are you really sure you want to work in the Pastry Kitchen?”, “You dressed well. You speak well.”, “You have an incredible background, cum laude.”, “You're a novelist. A blogger. An event host”, “You won grand prize in a writing contest.”, “You gave an inspirational speech for college students.”, “Are you crazy in applying for the kitchen?” Grabe, sobrang palakpak talaga tenga ko sa mga sinabi ni Chef, but the most important (and equally stressful) part of the story is the ending. Yung ending, sabi ni Chef e-endorse niya daw ako sa Front Office kasi sayang daw ako kung masisigawan lang daw ako every day, 8 hours every duty. Kaya yun bumalik ako ng HR office at sabi sakin they'll contact me na lungs daw para sa final interview na NAMAN, this time, sa Reservations Department. 'Di ko alam kung matutuwa ba talaga ako kay Chef o iiyak eh! Pa'no na dream ko maging PASTRY CHEF? Kaya yun pag labas ko ng Shang, nagwala ako! Lumamon na naman ako ng balde balde sa KFC dahil sa EWAN NA EMOTIONS!

Anyway, that was a different story. So, let’s go to the “Biyahe” itself na. Siyempre pag nangaling ka sa Makati Shangri-La the only way for you to go to Cubao ay bus o kaya naman ang THE BEST na MRT. So, I chose THE BEST. Well, kasi naman at that time there was a heavy traffic going on atsaka walang pila sa bilihan ng ticket sa MRT kaya yun napapayag ako ng mga sitwasyong iyon. Pero mali, maling mali ako! Kasi naman, oo nga walang pila sa bilihan ng ticket pero nung nandoon na ako sa part ng bag inspection. BOOM! Super mega O.A. ng haba ng pila. Simula dun sa siomai-yan, umikot yung tatlong linya ng pila sa KFC tapos sa Mr. Quickie pati narin doon sa paikot ng mga nagbebenta ng mga cellphone na GSM. Grabe talaga, dinaig pa ang pila sa ride sa Star City o sa enrollment ng PUP. Kaloka much! But not just the pila ang nakakaloka, also the movement of the pila ay mas mabagal pa sa pagong. Mga after every five minutes ka bago maka-isang hakbang pa sulong. Kaloka much talaga! BUT, suddenly everything became wonderful! Kasi ba naman sa kabilang pila may na-sight akong pogi. Puti ni kuya, lakas maka-KPOP ng buhok, at matangkad pa. CHARAP! Boyfriend material. Pang-display si kuya. Tipong pwede mong i-rampa at ipagmalaking jowa mo dahil sa mega pogi ito. Kaya yun hindi na ako medyo na bagot sa kahihintay sa napakabagal na usad ng pila.

I do not own the rights to this photo.

After mga 48 years, ayun finally, umabot narin ako sa turnstile and I was able to get in. But, unfortunately, naghiwalay na kami ng landas ni kuyang pogi. Haay, mamimiss ko siya. Mahal agad? Well, moving on, ayun akala ko okay na ang lahat, pag sakay ko mismo sa tren, wow, another delubyo na naman. Sobrang sikip sa loob ng tren. Siksikan talaga! Siyempre ‘di mo naman maaalis sa mga tao na magtulakan paloob ng tren makasakay lang at makauwi sa mga bahay-bahay. Sa loob ng tren, grabe talaga maluwag pa ang lata ng sardinas. Kisame lang ng tren ang hindi masikip eh. Tapos ng nagsimula nang umandar ang tren, siyempre you were expecting that every station may bababa. Meron naman mga isa tapos ang dadagdag sa siksikan ay mga lima hanggang pito. Nagka-crack na nga ang mga natitirang buto ko sa katawan eh. But here’s the catch though, yes, naghihirap ang mga mamayang Pinoy sa pagsakay ng pambuplikong sasakyan katulad ng MRT pero hindi mo naman maaalis ang positive attitude parin ng mga Pinoy. Doon sa tren na nasakyan ko nagtulungan talaga ang lahat magsiksikan makapasok lang ang dalawang lolo sa tren. Plus, even though everyone was complaining itinatawa na lang ito at tiyak na magkakaroon ka pa ng bagong kakilala dahil nga sa napaguusapan ninyo ang masaklap na dinaranas ninyo sa loob ng tren. Pero kahit na tipong body-to-body na, sweat-to-sweat at nakakadiri mang isipin medyo okay lang naman ang biyahe lalo na kung ang pogi naman (o maganda, para sa mga barako diyan) ang kasiksikan mo. Ganun kasi ang eksena ko that time. May bago akong nakitang pogi at ‘yun mega sandal ako pag umuuga-uga na ang tren. Lakas maka-Rebisco, sarap ng feeling! BUT, of course, hindi naman laging pogi o maganda ang makakasiksikan mo madalas mga pawisang construction worker o mga babaeng may putok at nakalimutang mag-shampoo kaya ‘yun umaalingasaw ang pawisang long hair ni ateng. Kaya dapat at kailangan talaga natin ng pang-agarang soluyon galing sa gobyerno. It made me think yung mga naghahamon sa politicians to do the #MRTChallenge, well, yes, this would not solve the MRT dilemmas but at least they would be able to experience THE BEST accommodation inside the train. Para naman medyo fair that not just those on the lower class of the community or simply people who couldn’t afford cars or choppers ang mag-suffer. Try din ng mga politicians ang hirap natin sa biyahe everyday mataguyod lang ang pamilya. Kaya ako pro-MRT Challenge ako. Isabak diyan lahat ng nakaupong pulitiko at isunod na ang mga nagbabalak tumakbo sa 2016. Damay damay na ito.

I do not own the rights to this photo.

After the cuh-ray-zee train ride, need ko pang maglakad ng bongga from Farmer’s Mall to Gateway para naman sumakay ng LRT patungong Pureza. Eh, alam mo bang sobrang sakit na ng paa ko that time. Formal attire pa ako ha. Gusto ko ng isumpa ang mumurahing black shoes na binili sa Divisoria na suot ko ng mga panahong iyon. Sarap magmura! Grabeng sakripisyo talaga. Hindi lang ‘yon simpleng tiis-ganda eh. Tapos ‘yun pagsakay ko namang LRT, okay naman kasi maluwang at nakaupo pa ako. Pero nung sumunod na istasyon dahil may sumakay na lola at madaming bitbit pero wala ng maupuan, ayun sacrifice na naman, pinaupo ko si lola. Haay, respect for the elderly dapat pairalin. Mukhang deretso na’ko ng langit sa ginawa knog good deed. Ayun standing ovation ako the whole travel to Pureza umiiyak na ang mga paa ko. Pero naibsan din naman ito nung nakarating na ako sa pupuntahan ko at nakasakay ng jeep papuntang bahay. I thought everything was going well, but I was wrong again. Dahil nung nakarating pa-PUP ang jeep ko, kalokang traffic jam ang sumalubong sakin. Salamat sa proyekto ng DPWH na ayos DAW ng kalsada na hindi naman sira. Yung totoo masabi lang may project, aayusin pati hindi sira? Eh kung binigay niyo na lang yan sa mga batang nangangarap mag-kolehiyo o kaya nagpa-feeding program kayo every week sa mga depressed areas.

When I got home, I thought of what time ba ako bumiyahe noon, well, 5:20pm ‘yon. Lesson learned! Maliban sa: GISING GOBYERNO! TULUNGAN TAYO SA ASENSO! Eh, wag sasakay ng MRT ng 5:00pm onwards magpagabi na lang muna sa mall at try umuwi ng alas nuebe. EXCEPT, pag alam na may poging makakasabay sa tren pwede naring makipagsiksikan. Tiis-landi!

The Cheapest and Yummiest Siomai in Town

Siomai is a type of traditional Chinese dumpling serves as dim sum, which is now known by most parts of the world especially in the Philippines as a dish made with ground pork, beef, or shrimp combined with extenders like green peas, carrots and the like then wrapped in wonton wrappers which is then commonly steamed. A popular street food in Manila that most Filipinos loved to eat with matching garlic fried rice. Who wouldn’t indulge to such meal, right?

Nowadays, siomai stores are the new trend in the fast-food supremacy. Stalls and carts popping out almost anywhere, in malls and even in different streets in the Metro. Some of the popular names are Siomai House and Master Siomai. They sell siomai for an amount of Php25.00 to Php30.00 not that pricey, right? To the majority of students these days, affordability and taste are the main factors in buying

a grub. The latter siomai stores stated provide those aspects. But, I found a much better choice that will also give you the same desires and even in a greater level. Have you tasted an absolutely delicious siomai for only Php2.50 each? I have. But I’m not just talking about the taste and the price here, but the total experience you will get in Mang Cesar Siomai. The siomai is packed with lavish

flavor, both meaty and savory. The size is same with those of the top siomai stores. The difference, of course, is the price that is very inexpensive. Plus, the special sauces, Mang Cesar Siomai have two sauces: the traditional toyo-mansi (soy sauce-calamansi juice mixture) and the sweet sauce, which is syrupy in texture. When both sauces are topped on your siomai, your taste buds will cause a blissful riot, your heart will surely skip a beat, and your feet will elevate one to two inches from the ground. Heavenly.

Want to know the secrets behind Mang Cesar Siomai? Well, Mang Cesar himself revealed to me the secret to his super delicious yet affordable siomai. He uses an extender and not just pure meat. He adds turnips, you heard me right, singkamas in Filipino, making it fuller and giving it a crunch. It surely is! Truly worth a second try.

Aside from the siomai alone, you can also order Mang Cesar’s fried rice, which is garlicky and delicious, for only Php10.00. Plus, a glass of pineapple juice to flush down the goodness, Php5.00 each. A complete meal, right? And very filling!

Now, are you thinking to throw a Siomai Party today? Mang Cesar Siomai also accepts bulk orders for a minimum of 300 pieces including its packed sauces. And the price? It gets even lower. For bulk orders, it is discounted from Php2.50 to Php2.25 each. Affordability to the highest level! And just so you know, I wouldn’t recommend something I haven’t tasted myself, and do not believe in. My friend and I have proven and tested (tasted!) it. I’m telling you, Mang Cesar Siomai is the new hip. A must try! So, what are you waiting for? Come and taste the best siomai experience ever!

Needed Budget: Php 20.00 at the least (includes 2 siomai, 1 fried rice and 1 pineapple juice)

Location: In front of Manila Adventist Medical Center, San Juan St. corner Leveriza, Pasay City

Contact Info: 09103709202

cesar.taala@yahoo.com

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The Famous Lumpiang Sariwa in Quiapo

The busiest city I know in the Philippines is Manila City. Roads are clogged with jeepneys, the noise pollution is like a rock music to your ears, and the people are scattered just anywhere you look. Speaking of which, my cousin, Charie Balingit, and I were strolling along Quiapo in Raon when we spotted a stall with people lining-up outside it. At first, I was like, “Remittance Center ba ito?” Because the signage in

front says Globe, with big letters, and I wasn’t able to notice right away the sub name on it which was Lumpia House. Then, I was again like, “Bakit ang daming tao? Lakas makapila sa J.Co ha.” And my cousin and I laughed with that notion. As the line was getting longer and longer we, with no doubt, lined up to test what these people were craving for.

The long line of people was an eyebrow raising view for some, yes, a lot were already complaining about the slow moving of the line, even comparing it to lines in getting an NBI Clearance and even NFA rice, but it has a positive side after all, you get to meet other people, talk to talk, share about favorite food, and even speak about how special this lumpiang sariwa that made a lot of people wait patiently. Also, suggestions for Globe Lumpia House that they should add staffs for faster production and yet open a hotline for customers so they could pre-order. Because to tell you honestly, these people were not buying one or two of these famous chow but 10 to 20, one lady was even ordering 50 pieces. So, the suggestions of customers must really be taken in consideration. I even joked about opening my own branch of the store outside my house. So, people would have choices.

It was one long hour after the special lumpiang sariwa landed on our hands. The long wait was over! As soon as I got home, I immediately threw it on a plate and judged why people were getting crazy about it. The taste of the sauce was both sugary and salty. The lumpia itself was garlicky and sweet. The veggies in it were crunchy to the max. It felt like eating chips. And overall taste was phenomenal! It was really worth the wait. I would truly line-up for another taste of that exceptional food. I fell in love with it. Surely, it depicted the saying, “true love waits.”

Needed Budget: Php 18.00

Location: Raon, Quiapo, Manila (Beside the overpass)

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The Rise of the New Generation of Authors

Writing in itself is hard enough. And penetrating the world of publishing is another thing. That is why, writers of this generation are trying the new trend called self-publishing. Indeed, self-publishing will get you published in a click of a finger (for ebooks) but a little stressful when published in a paperback version. Behind all these are even harder path of editing, layouting, and even marketing your own book. It is a lot of work! But if you are really determined to get your work done, if passion sinks in, then your life in self-publishing would be much easier.

I am a self-publisher myself. It takes pure effort, plenty of perseverance, and a lot of editing, self-editing! Thank God, I’m also the Editor-in-Chief of our University’s paper. Another self-publisher I know is Jonnalyn Cabigting. She actually invited me to judge one of her writing contest titled Novel Writing Contest. I agreed upon receiving the invitation, because I know this will become my opportunity to help out aspiring writers.

The three winners were: 2^nd runner-up, The Queen’s Ace by Althea Summer Kim (ariseu). 1^st runner-up, Hello Shit Face by Mariel C. Mantilla (EllenaLeiram), and the Grand Winner was Bloodshed by Jen Bonito (Aleeze Queen). Here are my reviews about their FANTASTIC WORKS!

The Queen’s Ace by Althea Summer Kim (ariseu)

I loved the synopsis. The title was okay but it could be changed for the better. But most importantly, from the first chapter to the second one, it put tears on my eyes. I don’t know why, but probably I was really moved by the dialogues, they were so real. The characters were jumping out of the pages. The grammar both in English and Filipino were good. The plot was astounding. You got all the right ingredients in one bowl. But I’m not just sure if they are all perfect together. Like, the dialogues on your characters from the first chapters, they supposed to be kids, right? But they sounded like teenagers to me. You have to shake up that part a bit. But overall this is a Nicholas Sparks’ comparable, page-turning, polished plot masterpiece.

We learn from every story we make. Hope you learned from this one and keep on writing better ones. You are GREAT! Keep it up!

Hello Shit Face by Mariel C. Mantilla (EllenaLeiram)

WOW! This one impressed me so much. 
Yes, there are a lot of errors all over the place. Usage of Filipino and English, punctuation marks, and spelling. But it could be fixed by editors. Also, you could hone your craft more. Read and write continuously. Never get tired of learning. You just need a little shaping up, but you have a remarkable talent!

I'm not a very big fan of stories with Filipino used as medium. But this one enticed me to the maximum level. I was smiling, even laughing, after every sentences. Catching the readers' attention in  a 20-second time-frame is the first mission of us, writers. And you accomplished it so well. You captured my heart!

 

This story felt like a collaboration of Mina V. Esguerra and Bob Ong, filled with humor and romance. A true page-turner. Riveting plot. I can't stop reading. This is just over-the-top good!

Bloodshed by Jen Bonito (Aleeze Queen)

One read of the title oozed me already to read Bloodshed, congrats to that. Because catching the readers attention is the first most important thing to achieve even before writing the story, and planning the plots took place.

However, the synopsis was CUH-RAY-ZEE confusing. I don't really get the story, wherein fact it should capture the whole story at first glance, not until I read the chapters itself. But it could afford a little shape up.

The characters were quite shallow, I wanted you to add more depth, more actions, using a dialogue is good but making the movements & gestures of your characters to speak is much better. Like Natalie, I didn't get her at first, who wanted to be killed by a stranger in a snap? Or to get bitten by a vampire without any consolidation? Just vague.

Now, in verb tenses it should always be parallel, if you use present tense then stick with it, if past tense, same thing. Mixing present & past tenses would make Stephen King real mad. But yours is fixable.

Finally, this is actually the first story in the pool of finalists which I dreaded to read because it was in full English, kudos to that. The Twilight-mashed story was riveting & I had fun reading it. It reminded me so much of Dreamland, the first novella I self-published. Dream big! Coz I feel that you can really go far. Congrats in advance!

If you want to read their works, please click here: The Queen's Ace, Hello Shit Face and Bloodshed.

To get a copy of their book, CLICK HERE!

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A Fish Dish Cooked Japanese-Italian Style

Aside from the Philippines, of course, Japan and Italy are my much-loved food havens. Ramen and pasta are my absolute favorite. Now, let me take you to a Japan and Italy tour as I cook something special to someone special – my family.

Now, let us go to my open kitchen. The kitchen in our house, located at the terrace, so, it always feels like you have a show or something with a lot of audience passing by. The feel of a celebrity chef, aw. Ha-ha! It never is bad to dream. Love it. Let’s start cooking!

Ingredients:

-Cream dory (or any white fish of your choice)

-Button mushrooms (drained)

-Asparagus (fresh or canned)

-Japanese Soy Sauce (I prefer Kikkoman)

-Japanese seasoning

-Chopped garlic and onion

-Eggs

-Flour

-Evaporated Milk

For the asparagus, I used the bottled one. Hassle-free! Just drain it.
For the Japanese seasoning, I used the one from Ajinomoto. You can use other ones if you desire.
Just wanted this because this is for fish flavoring.     

Procedure:

1. Wash the cream dory. Pat it dry. Cut into square pieces. The size depends on how big or small you wanted it.

2. On a plate, mix flour and one pack of Japanese seasoning.

3. On a bowl, crack an egg, remove the yolk and reserve the egg white.

4. Start frying! Dredge the fish in the flour mixture. Then, dip it on the egg white. Lay them on the pan with hot cooking oil. Don't crowd the pan. Fry until golden brown. Set aside.

This technique will help you preserve the flavor inside the fish.
As the fish makes contact first with the flour mixture.
The egg white then conceals the flavor inside.

5. On a skillet, sauté chopped garlic and onion. Throw in the mushrooms and asparagus. Season it with one pack of Japanese seasoning and Kikkoman.

6. Scoop the sautéed ingredients, let the oil drip on the pan, and set aside.

7. Now, make a béchamel! On the same skillet, shower the left oil with flour. Stir until they mix together. Then, pour in evaporated milk. Adjust to your desired consistency.

8. Lastly, put back on the pan the fried fish and the sautéed ingredients. Drizzle with white pepper and serve!

This is my own recipe. I named this dish: fish fillet in bechamel sauce with a Japanese twist. I cooked this for my family this lunchtime. I hope you’ll be inspired and cook this for your family as well. It tasted so, so good! The tanginess of Japanese was present and the Italian creaminess was just another compliment. Try it out! Eat. Have fun. Kudos to good food!

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How To Makeover Your Leftover

People celebrated the birth of Jesus Christ and spread the spirit of Christmas among each other in December 25 and the explosion of fierceness was another to celebrate as we said goodbye to 2013 and welcome to 2014.  

Noche Buena on the table

Let me take this opportunity to thank all the blessings that God has bestowed upon me. For making my 2013 a fierce yet amazing year. For strengthening the foundation of my career as a writer. For giving me wonderful FAMS of my books (yes fams, not fans, as I treat each and every one of them as a member of my family already). For making CPAIPS – PLMar, its people, as my source of inspiration. For the life and hope you have given to my family, please continuously heal my father, God. And keep my mother, siblings, niece & nephews save from any harm. For showering me with genuine love from my fantastic friends & superfriends, for the laughter and irreplaceable memories we shared throughout 2013.

Now that it’s 2014, please help me finish my upcoming books: Revenge of a Brokenhearted Girl, House of Madame Ermelita, The Secret Green Door, The Fierce Five, & Jarred. Also, my blogsite (www.jahricism.blogspot.com) please help me make it a success! So, I will be able to share my works to my FAMS, superfriends, and to everyone else. For me to touch lives, to inspire others, as same way you touched my life and inspired me every day of my life.

Media Noche on the table

In return, I promise to be more faithful in you, God. To commit with every word I say. To live a more healthy life, as a promise I'll enroll myself in South Beach Diet again. To become a better person. And to continue on becoming an inspiration to everyone. Lastly, thank you as I will be graduating as a cum laude, and I am so proud of myself & I know you, too. But please give me more courage to face the reality of life as I will soon become part of the hospitality industry - as an employee, and an entrepreneur better much soon - and not just a HRM student anymore. Keep my heart filled with joy. My shower me with love, please. Or a lover. Kidding aside, my immeasurable gratitude and appreciation to all these that you gave, God, thanks for a wonderful 2013, I am pretty much ready for 2014!

So, with all these festivities happening around, I know a lot of you guys have leftover food. Whether it be spaghetti alla carbonara, that chicken lollipop or cakes. Don’t throw them away. You can reconstruct your pasta and chicken to a new dish. Why don’t you try this. First, remove the meat from your chicken lollipop and shred it into pieces. Put your leftover pasta on a skillet, smothered tomato sauce, fresh basil leaves topped it with your shredded chicken. Viola! Another dish for your FAMS to enjoy.

Now, what to do with your leftover cakes? Don’t throw it away, too. You can make new cakes from old ones. If you have bought cakes for Christmas or this New Year’s Eve and have something left. You can reconstruct it to fresh and tasty cakes!

Your leftover chiffon, carrot or chocolate cakes can become truffles or cake bars. It is very easy!

What to do? Crumble your leftover cake or cake trimmings on a baking sheet. Here, I even asked my cute pamangkins (nephews & niece) to help me out. This can also become a family event, bonding time!

Truffles: Put a spoonful on clean palms and mold into balls. The size depends on how small or big you wanted it to look. Chill your cake balls for 10-15 minutes for them to settle and bind together.

Make your frosting! Melt chocolate bars (white or dark, or whatever your choice will be) on a double broiler. Mix in a little vegetable oil so the chocolate will become silky and smooth.

It’s time to frost! Dunk the cake balls in your chocolate frosting until it is entirely covered. Spoon them out and place them on a baking sheet with parchment paper. Drizzle with colored sugar, marshmallows, rainbow sprinkles or any topping you’re thinking of. Chill for 10-15 minutes. Put on cupcake liners. Serve!

Cake Bars: On a rectangular baking pan with parchment paper on the bottom, press the crumbled cakes flat on the surface until it covered the whole pan. Put inside the fridge, chill your cake base for 10-15 minutes for them to settle and bind together.

Here, I have two choices of icing for you! 1.) Chocolate icing: in a skillet on a medium fire, melt ½ bar of butter, mix in 1 cup of cocoa powder and cornstarch/flour plus 3 cups of white sugar. Add 1 can of milk, stir. Then, pour in 1 can of water. Stir until it thickens. 2.) Caramel fudge: put cans of condensed milk in a pressure cooker, fill up with water until the cans soak under. Put on fire for 2-3 hours. Wanted it to be hassle-free? You can buy some chocolate icing and caramel fudge on your favorite baking supplies store. I suggest you go to Chocolate Lover Inc., their caramel fudge is only P169 there. I buy my things there, too, eh.

Frosting time! Take out the cake base using a spatula, place it on a cake board. Put on the chocolate icing/caramel icing and flat it on top using the spatula. Design it using piping bags with different tips. Also, you can drizzle it with colored sugar, marshmallows, rainbow sprinkles or any toppings your thinking of. Let your creativity flow. Chill for 10-15 minutes. Put on cupcake liners. Then, serve!

Isn’t it fun and easy? Enjoy your cakes! Learn to share! God bless your 2014!

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