#sinilihan

[haveyoueatenthis]

[almerabonjoc]

"Almer's Carenderia

This is our small Carenderia, but it has a lot of delicious food.

"Bicol Express"

Bicol Express, known natively in Bikol as sinilihan. If you're here with us, this is the only place where you can taste my dad's cook at Bamboo Hills Consolacion Cebu, and our Bicol is here. It's only in the morning and bbq at night.

It's special, because it's what my dad's customers keep coming back for.

The first thing my dad does when cooking bicol express is, first wash the meat, secondly grate some ginger and saute it with garlic, onion and ginger. Third Submerge the Meat, Fourth add seasoning and cover it, Fifth simmer until the Meat is tender, taste and cover it again. After the meat has softened, put the coconut milk and a little anchovy. After waiting for the broth to thicken and hang it and it's ready our "Bicol Express ala Almer's Carenderia"

Enjoy the delicious food at Almer's Carenderia and it won't be tight in your pocket.

"Kinilaw"

The kinilaw is one of the foods of Filipinos and one of the most delicious seafood in our area because we cook it ourselves and that's why we call it "kinilaw" because it is a fish that is cut into small pieces. He is very popular in our area and is always sought after by our customers, then the procedure on how to prepare our "kinilaw" is first, you buy fresh fish like tuna, secondly you prepare the onion, ginger, tomato, lemon leaves then after that you add vinegar, salt it, add lemon juice then mix it all together after adding pepper, and the last thing to do is to add coconut milk then that's all, we can now display it with a delicious glow.

"Sinugba nga Baboy"

Grilled pork or let's just say "sinugba nga baboy" in Cebuano. It is one of our food in Almer's Carenderia and it is also very delicious, and this is not the same with other meat because we grilled it perfectly and not over cooked. The procedure on how to prepare this is first, wash the meat and second drained the meat, next prepare the garlic, onion, lemon grass, pepper, lemon and soy sauce. Fourth, mixed it all together and marinate in 24 hours then that's it, we can now grilled it. So yummy

[angelicavallar]

Our Top 10 Filipino Food Favorites

photo creds: freepik.com

Hey, fellow foodies! Today we will be introducing you to our Top 10 Filipino Food Favorites! As a Filipina, seeing these variation of meals on the table gives me butterflies, giving me a sense of comfort and pride that I can claim that my culture offers such delicious meals!

Whether you're a local or someone traveling to the Philippines, these Top 10 food favorites can give you an insight of the beauty that the Philippines can serve on your plate.

10. Sisig

photo creds: food solutions

Sisig is one of the tastiest dishes offered here in the Philippines. It's usually prepared with minced pork, onions, and chili peppers and topped with an egg and kalamansi.

Sisig originated in Pampanga, where Aling Lucing offers her delicious sisig, which has been famous since 1974. Customers are served with her reinvented version of sisig, which the restaurant is nationally famous for, giving Angeles City the name "Sisig Capital of the Philippines." We thank the Sisig Queen for this wonderful creation!

9. Bicol Express

photo creds: pinoyrecipe.net

Bicol Express is a spicy and creamy Filipino dish. It is made by combining minced ginger, crushed garlic, chopped onion, sliced pork, chopped chili pepper, and coconut milk.

Bicol Express originated from Bicol and it's unique flavor made it popular throughout the country. It's made in the traditional Bicolano style, called sinilihan (spice with chili) in Bicol until people discovered it and called the dish Bicol express, which became popular throughout the Philippines and also with tourists.

8. Pork Caldereta

photo cred: maggi.ph

Pork caldereta, also known as calderetang baboy, is one of the three popular variations of kaldereta In Filipino cuisine, including beef and chicken kaldereta.

This delicious dish is a tomato based stew with cubed pork, potatoes, carrots, and liver spread make up this dish. Additionally, peanut butter is used in kaldereta in several parts of the Philippines.

7. Ginataang Tulingan

photo cred: lutongpinoyrecipe.com

Ginataang tulingan brings back such great childhood memories of mine. I remember being always being so excited when my mom would cook it for the family for lunch.

Fish, eggplant, and other ingredients are cooked in coconut milk in the Filipino meal known as ginataang tulingan. Locally, the fish used in this recipe is known as tulingan. It is also referred to as bonito or bullet tuna. It is baked with soured vinegar and known as "ginataang paksiw na isda" or "paksiw na isda sa gata."

6. Pinakbet

photo creds: seriouseats.com

Pinakbet was first produced in the Ilocos region. The Ilocano term pinakebbet, which means "shriveled" or "shrunk," is the root of the word pinakbet.

The popular Filipino food called "pinakbet" is typically made with shrimp paste and cooked pork with a variety of veggies. For this cuisine, vegetables like string beans, squash, okra, bittermelon, and eggplant are chopped and mixed together to make this tasty dish.

The tender and earthy sweet taste of the squash, the crunchiness of the green beans, the bitter taste of the bittermelon, and the slimy texture of the okra all add up to one of the greatest combinations of flavor and texture, helping to make this dish a household favorite.

5. Sinigang

photo cred: foxyfolksy.com

Sinigang na baboy is unquestionably delicious! It is a Filipino pork soup with veggies, tamarind broth, and tender pork. It is best served with steaming hot white rice.

Many Filipinos refer to sinigang as their comfort food, it's sour broth mixed with the delicious veggies it has been prepared with is just sensational! Definitely a go to rainy day meal.

4. Kare Kare

photo creds: lutongpinoyrecipe.com

Kare-kare can come off as something weird for foreigners as it is usually made with tripe strips and ox tail, which not a lot of cultures indulge in. But this creamy peanut butter-based dish is one of the many dishes in the Philippines that we know for sure everyone loves and craves.

The roasted peanuts give kare kare its distinctive flavor. It has a pleasant flavor that is earthy, slightly sweet, and rich. The sauce is purposefully under-seasoned, for you to enjoy it with bagoong (shrimp paste). Typically, a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pigs' feet, various slices of pork, beef stew meat, and occasionally offal is used to make it.

3. Lechon

photo creds: thefooddictator.com

Lechon has become as popular in the Philippines, Cuba, Puerto Rico, and South and Central America as it is in Spain, thanks to the people of the countries that Spain colonized. However, each area adds its own unique spin to the Spanish classic. Before cooking, the pig is frequently stuffed with aromatics like lemongrass and garlic in the Philippines. Soy sauce will also be used to baste the pig.

Slow-roasted lechon tastes best after being well-seasoned with salt and pepper over a bed of charcoal or wood fire. You can include any other flavors you choose, like hot chili peppers, sherry, soy sauce, ginger, oregano, lemon or lime juice, lemon or lime zest, and garlic.

2. Daing na Bangus

photo creds: pinoyrecipe.net

The bangus, or milkfish in English, is the national fish of the Philippines. Daing na bangus is on the best tasting Filipino dishes, it's simplicity is what i believe makes it beautiful.

Traditional breakfast dishes that include daing na bangus include sinangag (garlic fried rice), sunny-side-up eggs, and a dipping sauce made of diced tomatoes or hot vinegar. Additionally, it tastes great served for lunch or dinner with steamed rice and a selection of vegetable side dishes, including ginataang gulay.

1. Adobo

photo creds: unileverfoodsolutions.com.ph

Adobo is one of the most well-known and recognizable Filipino dishes because of its adaptability, range of alternatives, and relatively simple cooking process. However, adobo will always have that distinctive flavor that makes it a true Filipino staple, regardless of how it is prepared or how each dish differs from other variations.

Adobo is more than simply a meal; it's also a cooking technique that uses lots of acidic ingredients to keep meats from going bad or decomposing. Because of our hot climate and the ease with which meals prepared for the table can decay, this is a particularly common preservation technique in the Philippines.

[mrsannventures]

My baby’s been good for 3 nights straight now during bed time. Third night na din ng asawa ko na nasa living room lang habang pinapatulog itong maliit. Kapag magkasama kasi tong dalawa, parang sinilihan pwet ng anak ko. Parang di mapakali na ewan kapag nakikita Tatay nya.

Now she’s just lying down beside me. Tingin tingin sa phone ko (probably reading this) but she’s very quiet.

So peaceful. 😌😂

[whooolaanmo]

Stir Fry Pork w/ bellpeppers / Sinilihan (tagalog)

#dinner #kainpo #akoangnagluto 😊👌🏻

[bicoltouristspots]

"GET TO KNOW FOOD TOURISM IN BICOL"

They say a way through a people's heart is through their stomach. And that food is a reflection of a culture, heritage, history, and people of a particular place. Have you ever heard the word food tourism?. When we say food tourism it is the act of traveling for a taste of place in order to get a sense of place. It is special for those people who has interest in food and primary reason for why they travel to certain areas. Food tourism is also known as culinary tourism or gastro tourism, though with culinary tourism it only focuses on the food product itself while gastro tourism extends beyond what we eat. It includes how we eat, where and when we eat, and the reason behind eating a particular food. Food reflected to tourism usually allows the traveller get the desired goal of relaxation, escapism, and excitement through indulgement of food. And that food tourism is not necessarily about dining luxuriously, but more about eating adventurously to seek out new culinary experiences. So if ever you are some of those people who has heart for food here is one of the best place to experience one or get your taste buds exploding. A land of the uragons, Bicol. Also known as the adventure capital of the Philippines, it is well known for its active volcanoes, tranquil whale sharks, secret beaches, and of course their spicy food. But beside of those it is also famous for its use of coconut cream and chilies in their dishes. Bicol is a place that offers a exploding variety of flavors and culture reflected in that unique cuisine which is exclusively found in the quaint little town and barrios. So now is the time to grab a pen and list the variety of native delicacies you should try and where to find them. Bicol flaunts delicious native delicacies and it's what make the travel experience so unique and memorable. Bicol express, laing, sinantol, pansit bato, halo-halo, pili roll, you name it. All of these names is something that seems oddly familiar to some And you've probably already tried and remade some of the dishes at home. But nothing can truly beat the experience of getting to tey and taste it from where it really originated from. Sure on the top list is the "Bicol express". Nothing beats the authentic Bicol express dish. It is also known as the "sinilihan" and is a mouthwatering, spicy delicacy made from siling mahaba, cocunut milk, and pork. It is a flavor combination you would never thought would be a peefeclty match together. Another one is the what we call "Laing" or "pinangat" another popular dish that consists taro leaves and meat. Prepared in a creamy thick coconut cream spiced with labuyo chili And etc.. Both can be paired with rice and is very affordable. Best you can find these dishes are in Naga, Camsur, and Albay. And if ever you are not a fan of spicy food Don't fret because there is an alternative and there are still plenty of choises tou can choose from. Pancit bato, pili roll, halo-halo, and many more may be the answer for you.pancit bato is a noodle like dish popular in the Philippines and an all time favorite merienda. While pili roll and halo halo is a bicolano dessert you can try and everywhere you go there is a variant of it. Don't miss out and try this must-have delicacies for your travel experience to be complete. Must visit restaurants such as colonial grill is also one place to go restaurant that are suggested to tourist for it's famous dishes and delicacies that have loved up to it's name. You can get to taste and find the Bicolano dishes lang, pinangat, and bicol express on this restaurant And the experience will only get better for their famous sili ice cream which every tourists gets crazy about. 21st amendments, big's dinner, small talk cafe and many more of these restaurants in bicol can give you a new and better experience on food. -regala, anna maria ab lit-3b

[lakwatsabicol]

BICOLANDIA's FINEST BICOL EXPRESS

Here in our country, Philippines surely has a lot of remarkable tourist spot and destinations. Along with it are food delicacies that surely a lot of people will find interesting. We sure can travel around the world, but in our country; we have Luzon, Visayas and Mindanao. However, we will focus only on the Bicol Region of Luzon.

“There’s just so much about the region to be discovered and showcased, and this is also an opportunity to work with local communities and create livelihoods,” Mr. Buenaflor says, a food enthusiast residing in Bicol. We have a coordinator who leads the tour and local chefs conducting food demonstrations. The cities are also tapped to assist in our market tours, and a hotelier in Sorsogon personally hosts the guests. It really is, in the truest sense, a community effort to showcase our region.” These food tour only covers three main cities in Bicol, specifically, Naga, Legaspi and Sorsogon.

Bicol boasts delectable local foods! This is what highlight one’s travel experience. In Bicol cuisine, you will notice how they frequently employ creamy coconut milk (one of their main crops) and red chili peppers. Some of their most popular meals are likely to have been tried and reproduced by us at home. Nothing, however, compares to the thrill of tasting it just where it was made. Bicol is famed for its spicy food, which is based largely on coconut and chilies – as evidenced in the likes of gulay na lada or Bicol Express (pork and local chilies cooked in coconut cream), laing (taro leaves with meat or seafood in coconut milk, spiced with chili, lemongrass and more) and local specialties featuring local pili nuts.

Delight your taste buds and other senses with what the region has to offer for I am going to provide you a complete list of delicacies to taste in Bicol so you may have an unforgettable experience. It may even entice you to return for more! First we have in the Bicol is the Province of Albay: (1) Bicol Express (2)Kocido (3)Kandinga & (4)Pinangat. Camarines Sur: (1)Kinalas (2)Sinarapan (3)Laing Pizza & (4)Bicol Express. Camarines Norte: (1)Sinantol (2)Kinunot & (3)Bicol Express. Sorsogon: (1)Baluko (2)Kinagang (3)Timitim & (4)Bicol Express. Masbate: (1)Carmelado de Masbateño (2) Sinanglay & (3)Ginataang Reemas. Catanduanes: (1)Latik (2)Steamed Mud Crabs (3)Ensaladang Fresh Pako (4)Binambam & (5)Bicol Express.

Nevertheless, nothing beats a genuine Bicol Express dish. This is, without a doubt, probably one of the best Bicol dishes. It is widely available and enjoyed by all Filipinos. It is a cuisine that's currently being remade in a proportion of households. So, when you are in the region, this should surely be on top of your list! Bicol Express or “sinilihan” is a mouthwatering, spicy delicacy made from long chilies or siling Mahaba, coconut milk, and pork. It is a flavored combo you never thought to exist. Not a fan of spicy food? Don’t fret, because there are plenty of restaurants in the area that serve many versions of the dish. In fact, in some parts of Bicol, Bicol Express is made without pork. Experience it for yourself and take your pick!

Ultimately, Bicol is a place exploding with a variety of flavors and culture reflected in the unique cuisine exclusively found in her quaint towns and barrios. I urge you to visit the finest destinations to experience Bicol cuisine, learn straight from the locals, notable chefs and experts from the region. Hear wonderful stories behind the people and communities that help make the region a must-visit.

ESSAY BY: RAQUION, DHANYLYNE A.

[leojoseph]

Pangalan ng putahe:

Bicol Express o Sinilihan!

Ang Sinilihan ay nagmula sa Bicol. Ito'y karaniwang nilalarawan sa pagiging maanghang dahil na rin sa pagiging kilala ng mga Bikolano sa pagkakahilig sa maaanghang na putahe.

Ito'y karaniwang gawa sa gata ng niyog, maliliit na piraso ng karne ng baboy, bawang, asin, paminta, at huwag kakalimutan ang isa sa pinaka sangkap nito na sili.

[pilardiner]

#BicolExpress, known natively in Bikol as sinilihan, is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies, coconut milk, shrimp paste or stockfish, onion, pork, and garlic. — view on Instagram https://scontent-iad3-1.cdninstagram.com/v/t51.2885-15/127413154_383818182857728_1728613552865015134_n.jpg?_nc_cat=104&ccb=2&_nc_sid=8ae9d6&_nc_ohc=J1uKxpQUCYoAX-zkfbz&_nc_ht=scontent-iad3-1.cdninstagram.com&oh=00b4ac4047a398a27123a431aec403c7&oe=5FE42A08

[sarahsatticoftreasures]

Bicol Express — A Slice of Kate

Bicol Express — A Slice of Kate

Bicol Express is one of the popular dishes in the Philippines, natively known as “sinilihan” in Bicol. It is a spicy pork stew cooked in coconut milk and loads of green chilis. Bicol Express is named after a train in Bicol Region, which is known for its…

[mabuhaytravel]

Mga Traditional Food In The Philippines

                             “Traditional foods na standout sa lahat”

Kapag pinag-uusapan ang traditional food in the Philippines, ano ang unang naiisip natin? Ano ba ang pagkakaintindi natin sa tradisyonal na pagkain? Ang mga tradisyunal na pagkain ay mga pagkain na naipasa sa mga henerasyon, mula pa sa mga ninuno ng ninuno natin. Ang tradisyunal na pagkain ay may likas na katangian, at maaaring magkaroon ng isang makasaysayang pinagmulan.

Ang Pilipinas ay dumaan sa mga ibat ibang kultura na nagbigay ng impluwensiya sa mga pagkain natin at sa mga pamamaraan ng pagluluto nito.

Narito ang ilan sa mga paborito nating traditional food in the Philippines.

Adobo

Ang traditional food in the Philippines na ito ay ang pinakapopular na kahit sa ibang bansa ay tinatanong ako sa paraan kung paano ito lutuin. Ito ay tumutukoy sa isang karaniwang proseso ng pagluluto na katutubo sa Pilipinas. Nang salakayin ng mga Espanyol ang Pilipinas noong huling bahagi ng ika-16 na siglo, nakatagpo sila ng proseso ng pagluluto na kasangkot sa pagluluto ang suka. Tinukoy ng mga Espanyol ang pamamaraang ito bilang adobo dahil sa mababaw na pagkakapareho nito sa adobo ng Espanya. Ang adobo ay may ibat ibang pangunahing sangkap, baboy, manok, pusit, at kahit adobong sitaw ay maari din. Ang Davao ay may sariling bersyon din ng adobo gamit ang tuna.

Arroz Caldo

Ang Arroz Caldo, ay isang pagkain na ang pangunahing sangkap ay kanin at manok na na-infuse sa luya at pinalamutian ng toasted bawang, scallion, at black pepper. Ito ay karaniwang ihinahanda kasama ng calamansi o patis bilang mga condiment, pati na rin isang hard-boiled egg. Ang Arroz caldo ay isang uri ng lugaw. Ang traditional food in the Philippines na ito ay isang comfort food, lalo na sa umaga o kaya ay sa malamig na panahon.

Bicol Express

Ang Bicol Express, na kilala ng katutubong Bikol bilang sinilihan, ay isang tanyag na ulam na Pilipino. Ito ay isang stew na may mga sangkap na sili, gatas ng niyog, hipon o stockfish, sibuyas, baboy, at bawang. Ito ay isang sikat na pagkain ng mga Bicolano.

Dinuguan

Dinuguan ay isang traditional food in the Philippines na gumagamit ng dugo ng baboy bilang sarsa nito. Ito ay masarap na meat stew (karaniwang baga, bato, bituka, tainga, puso) na may mayamang sarsa na medyo maanghang mula sa dugo ng baboy, bawang, sili (pinaka madalas na siling mahaba), at suka. Karaniwang ihinahain ang Dinuguan kasama ang puto.

Kare-kare

Ang Kare-kare ay isang traditional food in the Philippines. Stew na pinuno ng isang malapot na sarsa gamit ang mani. Ang mga sangkap nito ay oxtail, baboy, paa ng baboy, karne ng baka, at paminsan-minsang offal o tripe. Ang Kare-kare ay maaari ding lutuin gamit ang seafood (prawns, squid, at mussel) o mga gulay na kinabibilangan ng talong, Chinese cabbage, o iba pang mga gulay, daikon, berdeng beans, okra, at asparagus beans ay idinagdag din. Karaniwang idinagdag ang mga condiment at iba pang mga lasa. Ito ay madalas na kinakain kasama ng bagoong (hipon paste). Ayon sa kaugalian, ang anumang fiesta Pilipino ay hindi kumpleto nang walang kare-kare.

Lechon baboy

Ito ay isa sa mga traditional food in the Philippines na paborito din ng mga turista dahil sa katakam-takam na lasa nito na sinasabayan ng malutong na balat ng baboy. Ito ay isa sa mga highlight ng mga ibat- ibang pagdiriwang sa bansa. Ito ay ipinakilala ng mga Kastila sa bansa habang ang ilang katibayan ay mai-uugnay ito sa mga imigrante na Tsino. Ang pinakapaboritong bahagi ng Lechon ay ang crispy skin nito pagkatapos ay isawsaw sa isang malinamnam sa sawsawan. Ang Lungsod ng Quezon ay ang kilala bilang “Lechon Capital of the Philippines”. Ang Cebu City ay popular din sa masarap na Lechon.

Pinakbet

Ang Pinakbet o pakbet ay isa ding traditional food in the Philippines. Isang tanyag na ulam ng mga Ilocano, mula sa hilagang mga rehiyon ng Pilipinas, bagaman ito ay tanyag sa buong kapuluan. Ang orihinal na Ilocanong luto ay gumagamit ng bagoong (fermented monamon o iba pang mga isda) habang ang karagdagang timog ay gumagamit ng bagoong na alamang. Ang pangunahing gulay nito ay kinabibilangan ng mga ampalaya, talong, kamatis, okra, sitaw, sili, parda, may winged beans, at iba pa. Madalas i-ugnay ang kantang “bahay kubo” sa ulam na ito. Ito ay isang matatag na simbolo ng palatandaan ng Ilocano cuisine. Ang Pinakbet ay maihahalintulad sa French food na ratatouille maliban sa sarsa nito.

Sinigang

Ang Sinigang ay isang sinabawan o nilaga na nailalarawan sa maasim at masarap na lasa nito. Ito ay madalas na nauugnay sa tamarind, bagaman maaari itong gumamit ng iba pang mga maasim na prutas at dahon bilang ahente ng souring. Ito ay isa sa mga mas sikat na traditional food in the Philippines.

Meron ka bang paborito na hindi ko naisali sa listahan ko? Bakit hindi mo ito isulat sa comment part. Marami pa tayong masasarap na pagkain, share them! Visit my Tagalog travel blogs for more interesting topics.

Mabuhay Travel will bring you back home! Call us now! at tikmang muli ang lutong Pinoy, Lasang Pinoy. Click the button at simulan nang makipag usap sa ming mga Filipino Travel consultant para sa mga detalye ng inyong cheapest airfare!

Read More:- https://blog.mabuhaytravel.uk/2020/06/26/mga-traditional-food-in-the-philippines/

This Article, Information & Images Source (copyright) :- https://blog.mabuhaytravel.uk

[somedaydream1845]

Bicol Express, known natively in Bikol as sinilihan (lit. spiced with chili), is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies (siling mahaba in Tagalog), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express. Source: Google.com https://www.instagram.com/p/B8p_HBfh3tcGfk2iaG2qoSPdtl8P-vU2bQoJPg0/?igshid=3xakef9j4eel

[blueonionkitchen-blog]

Bicol Express, known natively in Bikol as sinilihan (lit.?spiced with chili), is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chilies (siling mahaba in Tagalog), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express. [wikipedia]

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Enjoy watching!!

[alaala-sa-alapaap]

Nakalaya na si Gago

Tila isang mapait na pangyayari ang ibinungad sa akin ng Disyembre ko. May kasama ka nang iba. Uulitin ko, nakita ng dalawang mata ko na may iba na, may bago ka nang panakip butas sa pagkatao mong butas-butas.

Tila sinilihan ang aking puso nang makita ko kayo, kayong dalawa, nagkakailangan na tila ba may gustong sabihin sa pagitan ng mga mata habang ako'y nasa likod niyo na parang anino, sinaksak na ng milyun-milyong kutsilyo di lamang ang aking puso kundi maging ang kaluluwa at aking pagkatao.

Tila napatanong nalang akong muli sa sarili, ano bang nagawa kong mali sa mundo para gaguhin muli? Lumipas ang oras na nakatulala, pabalik-balik sa isipan ang pangyayari, ulit-ulit ring tinatanong ang sarili kung kaya bang buhatin at tiisin nang ilang panahon ang hapdi na nararamdaman ng puso.

Di makalimot sa nakita, ni hindi mawala sa puso ang naramdaman, di mawari ang gagawin. Lahat na yata ng dugo sa katawan ay dumaloy na papunta sa’king utak at tuluyang naubusan ang puso dulot ng sobrang sakit sa pagkakapukpok ng mga batong itinapon mo sa akin sa mga oras na yon.

Tangina, tila sinusubukang higupin lahat pabalik ang mga luha ng mga oras na yon, habang lunod na lunod na ang puso na puwede na nating maikukumpara sa karagatan ang lalim, di makahinga, ni hindi makarinig sa paligid.

Napatanong na lamang muli sa aking sarili, “bakit ganito kalakas manggago ang mundo?” “bakit ka ganyan kagago?” “bakit naapektuhan pa rin ako?” Dahil ba napatunayan ko nanamang basura ang lalakeng yon, napatunayan ko nanamang maraming ahas sa paligid ng mundo ko, at napatunayan ko nanamang mahal ko parin pala talaga?

Oo mahal parin naman talaga, pero mali ko mahal, dahil akala ko'y nakalayo na ako nang malayong malayo mula sayo, pero bakit ganito pa rin, sa halos ciento kilometro na layo mo sakin, umabot pa rin ang sangsang mo, ang lason mo, at kabahuan ng pagkatao mo sa akin.

Tangina mahal pumipila ako para sa libreng turok sa lunas ng mga sakit pero tinurukan mo nanaman ng panibagong sakit ang aking sistema.

Ngunit ito ang itatak mo sa kokote mo, hindi habang buhay ilalagay kita sa aking buhay, hindi habang buhay magluluksa ako sayo nang buhay. Dahil habang ako ay nabubuhay, lalayo ako sa isang tulad mong kupal na buhay.

Ramdam ko at naniniwala ako sa aking sarili na malayo na ang aking narating sa lumipas na mga araw, at naniniwala ako na malakas lamang ang iyong lason kaya't naapektuhan nanaman ako dito sa malayo, pero mas naniniwala ako na bukas paggising ko, buo na ulit ako.

Tila nakalaya ka na sa taglay mong kalandian habang ako ay nandito nakatanaw sa malayo. Para kang taong di marunong magmahal ng sariling wika na ang amoy ng pagkatao ay mas masahol pa sa malansang isda. Wala na akong hihilingin pa sayo dahil alam kong lalabas din lahat ng katotohanan, hindi man ngayon o bukas o sa susunod na bukas, pero isang araw kakatok na lamang yon sa iyong pintuan at sasabihing:

"Tangina mo pakyu sa lahat ng kagaguhan mo kakarmahin ka ring kupal ka hanggang pang labas na anyo ka lang dahil kaya mo daanin lahat sa porma mong bulok pero walang binatbat ugali mo sa mundong to, isa ka lang basura dito."

[coolannnnne-blog]

Bicol Express (Pork and Chili Peppers Stewed in Coconut Milk and Shrimp Paste)

Bicol or Bikol (Region V) is composed of the four provinces in the Bicol peninsula namely Camarines Sur, Camarines Norte, Albay and Sorsogon and two island provinces of Catanduanes and Masbate.  Agriculture is a large component of the region’s economy.   Bicolano cuisine is distinguished for its use of hot peppers and coconut milk. The name “Bicol Express” was coined in Manila to refer to a fiery Bicolano dish called Sinilihan (with Chili Peppers.) The dish is named after the passenger train that takes people from Manila to Bicol. Bicol Express or Sinilihan is a stew made of siling haba (finger chili peppers), coconut milk, pork, shrimp paste, garlic and onion. First timers would say that there’s more peppers than meat in this dish.  It is so spicy that it requires a lot of rice on the side. Bicol express is a main entree that can be served for lunch or dinner.

Bicolanos are said to be the spicy lovers people. Which reflects it to the food on their table. I have a grandfather who is also a bicolano. Everytime that we have a celebration in their house he always cook food with a spice of being a bicolano.

[aarondchavez]

Sayang

So ang aga ko nakarating sa school kanina for my 8:30 AM na class. Tapos edi ako pa lang yung tao dun sa may room namin tapos ewan ko kung ano ang nagawa ko para biyayaan ako ni God, biglang dumating yung crush ko mga momshie.

Para na namang sinilihan pwet ko huhu

Tapos ayun nga, kaming dalawa lang tao don. Pero di ko siya tinitignan (kahit na sya lang ang gusto kong tignan palagi at never akong magsasawa), at di rin ako nag-hi (kahit gustong-gusto ko syang kausapin, kamustahin).

Tapos nung break namin, literal na magkatabi yung group namin sa group nila habang nabili ng kwek kwek dun sa Milas'. Di ko rin siya tinitignan kasi nahihiya ako. Baka mamaya ma-awkward o mailang siya na tinitignan ko siya.

Tapos nung pauwi, may gala pala sila na magkakaibigan. Sumakay sila dun sa jeep na ang ruta eh dun din sa pupuntahan ko. Tapos maluwag pa yung jeep. Pero di ako sumakay at nag-abang na lang ng panibagong jeep. Baka kasi kung ano isipin nya pag sumakay ako at alam ko na andun siya.

Di ko alam kung mauulit pa ba lahat ng opportunities na meron kanina o hindi na. Pero sayang talaga 😔