Here's a photo of my brother after he got inked by the legend herself, Apo Whang-od.
Whang-Od is a 95-year old woman, a native from the Buscalan, Kalinga, Cordillera mountain provice in the Philippines.
History accounts the province as the home of the great tribal warriors (the name Kalinga means “headhunters”). And for the fiercest men in the tribe, tattoos symbolize their bravery and courage. For women, tattoos portray beauty and elegance.
Many of these mambabatoks have passed away, and the last living traditional artist who is still practicing the craft is Apo Whang-od from the Butbut tribe of Buscalan. Getting to Buscalan is likened to a pilgrimage by travelers who have been there. The 10-hour travel time from Manila followed by a 3-hour topload (riding on top of a jeepney) then another 3-hour trek will exhaust your energy even before you get a tattoo from Whang-Od.
Apo Whang-Od is already in her mid-90s, but her craft in tattooing is still as impressive as ever. Her whole body is covered with tribal patterns. These patterns were etched on her skin a long time ago, but its tint and design are still dominant and clear.
Without Apo Whang-Od, the tradition might have been forgotten.
These are the Lechon of Cebu, Philippines!
Pork Léchon or roasted suckling pig is a traditional food here in the Philippines.
This is the "star" of every special Filipino occasions like fiestas or festivals, christmas, new year's eve, birthdays, and weddings.
Cebu is regarded as the best province to go to when it comes to Lechon!
The seasoning or flavor of this dish depends on the place or provice where it came from but the usual seasonings are Tanglad, red onions, green onions, salt, pepper, and chives.
The pig is skewered on a large bamboo stick (entrails removed) and placed in a pit filled with flamming hot charcoals.
The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin deliciously crispy which is the distinctive feature of this dish.
Perfectly served with steam rice, some vegtables on the side, spicy cane vinegar, or the liver sauce which is a gravy-like sauce.
So next time you visit the Philippines, make sure that you try this wonderful dish which is the Lechon! 👌😉 Photo by Dexter Pomida
Follow now for more food and travel adventure here from the Philippines!
This is the famous ISAW 😉
Isaw is a popular streetfood here in the Philippines. It is made of chicken intestines that are slightly boiled and skewered on small bamboo sticks.
While they grill the Isaw, they damp it with pork fat, sometimes soy sauce seasoned with salt, pepper, calamansi, and garlic or oil with banana ketchup.
It's tender, savory, sweet and It's almost similar to Malay Satay.
The taste really depends on the person who's cooking it but nevertheless, Isaw has been a Filipino favorite since the Spanish colonialization.
According to some food historians, during the Spanish occupation, only the rich mestizos and the Spanish people can afford to buy chicken meat, beef, and pork. So the regular Filipinos back then only relies on what they can get from their backyards and on what they can collect from the slaughter houses and markets which are the "inside meat" of the chickens, pigs, and cows.
That is the reason why the grilled streetfood here in th Philippines became a symbol of Filipino's creativity and recilience.
Perfectly served with spicy vinegar or vinegar with chilis and onions👌😉
(Credits to the owner of the photo)
Anawangin Cove in Zambales, Philippines is such a paradise!
(SEE BELOW HOW TO GET HERE)
It’s a favorite for city folk looking for a relaxing day trip. Luckily, it’s very easy to get here whether you’ll use your own car or opt for public transport.
Anawangin cove is 192km away from Manila and the travel time by land is approximately 3-4hours. But of course, the travel time will depend on what day, season, and time you leave Manila.
Avoid peak seasons, holidays, and long weekends as you will surely meet traffic.
You don't like that LOL
Via private vehicle:
1. Drive along NLEX until you reach the Dao exit.
2. From the Dao exit, drive along SCTEX.
3. Make sure you’re on a path bound for Subic.
4. Take the exit at Subic. When you see the Olongapo Public Cemetery, turn left. You will pass by Subic Town, Castillejos, and San Marcelino.
Once you reach an intersection leading to Iba or San Antonio, turn left for San Antonio.
5. When you’re in San Antonio, turn another left at the end of the main road.
6. Simply follow signs leading to Pundaquit.
Via Victory Liner Bus:
1. At the terminal, proceed to the Olongapo ticket window and purchase a ticket bound for Iba & Sta. Cruz. Tell the ticket booth officer that you will only be going up to San Antonio. The travel time from Manila to San Antonio is around 4 hours.
2. If you’re in a hurry, or there is no bus bound for Iba & Sta. Cruz, don’t worry. You can take the bus going up to their Olongapo terminal. The travel time from Manila to Olongapo is around 3 hours.
3. Once at the Victory Liner terminal, transfer to any bus bound for Iba & Sta. Cruz. Tell the conductor that you will only need a ride up to San Antonio. The travel time from Olongapo to San Antonio is around 1 hour.
4. When you arrive in San Antonio, take a tricycle to Pundaquit Beach. This is where Anawangin Cove is. The travel time from San Antonio to Pundaquit is around 15 minutes.
I would love to hear from y'all! 🌊🌞🌺
Ilocano Miki noodle soup! 😊
This Filipino noodle soup is made with miki noodles, chicken stock, and annato powder. The Ilocos-style miki noodle soup is usually served with boiled egg and is topped with ground bagnet or chicharon.
We ordered this huge bowl of this noodle delicacy for only 0.95 USD
Now, let me teach you how to prepair this authentic Ilocano dish! - 1 k flat noodles (you can use any pre-made noodles from the market to save time)
- 1 packet annatto powder
- 1/4 k chicken breast, shredded
- 4 cloves garlic
- 8 cups chicken stock (or 2 Knorr chicken cubes to dissolved in 8 cups water if you’re in a hurry)
- A pinch of ground paminta (pepper), and salt to tasteground chicharon
- Sauté crushed garlic in oil and add chicken meat.
- Add chicken stock.
- Bring to boil.
- Throw in annatto (atchuete) and simmer until it boils.Mix in noodles and be sure not to overcook.
- It should take only about 3-5 minutes.
- Miki noodles have to be al dente, never soggy.
-Top each bowl with chicharon before serving.
You can alter the recipe to suit your liking. For special occasions, we usually add deshelled tukmem (tulya), aligue paste and juice from crushed shrimp heads, while decreasing the amount of annatto. Perfectly served with dried chilis!
Perfect for the rainy season! 👌😉
(Recipe from yummy.ph)
My cousins and I visited Baguio City and this is what we had for lunch during our stay.
Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth.
Pinakbet or Pakbet:
Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce.
Pork Sisig is a popular appetizer that originated from the culinary capital of the Philippines : Pampanga. This delicious dish can also be categorized as a main dish.
Hundreds of sisig variations are available today ranging from the original pigs face (maskara) ingredient to a more healthy seafood concoction such as squid, tuna, milkfish (bangus), and mussels.
We were so hungry that day that we forgot to ask for the name of this awesome restaurant! Just checkout the amount of steam rice we had! 😂
What I can only remember is that this restaurant is very near at SM city Baguio. It's a huge mall that can be found in Session Road.
For more travel and food photos from Philippines and to my daily adventure, feel free to hit that "follow" button, guys! Much love!👌😉 #Food#Foodie#FoodBlogger#Travel#TravelForFood#Migrationology#Philippines#Treveler#TravelBlog#TripNiJof#JofyCreams#HappyTummy#FeastOnThese#ItsMoreFunInThePhilippines#Asia#AsianFood
Here's a photo of my mom and dad with the town's arch at the background during our family road trip to Pagudpud, Ilocos Norte!
Pagudpud is located at the northernmost tip of the Island of Luzon, Philippines.
Pagudpud was made a municipality on July 5, 1954. Unlike Laoag City, the province's only autonomous city, Pagudpud derives its authority from the provincial government. It had previously been a part of the neighboring town of Bangui.
Known for its white sand beaches, and the well known Pan-Philippine highway also known as the Patapat Viaduct (a coastal bridge that connects the provinces of Ilocos Norte and Cagayan) this is also home of delicious Ilocano delicacies.
10 to 12 hours away from Manila via land.
Here's a photo of my dad standing at the balcony of Bagong Lipunan Lodge ruins (An Inn that was once owned by the family of the former Philippine president Ferdinand Marcos) located at the northern tip of the Island of Luzon, Pagudpud, Ilocos Norte.
Behind him is the picturesque view of the Pan-Philippine National highway (a.k.a Patapat highway a coastal bridge that connects 2 provinces of the Philippines. Ilocos Norte and Cagayan Province) and the Babuyan Channel.
Further north are the Babuyan and Batanes group of Islands.
The BL lodge ruins is located almost at the boundary of Pagudpud, Ilocos Norte and Claveria, Cagayan province.
The panoramic view of the place is breath taking and the white sand beaches are amazing!
According to my uncle who's from Switzerland, the place reminds him of Hawaii.
There are no entrance fee for visiting the ruins of Bagong Lipunan Lodge but you need to be careful not to slip on the floor specialy when it's raining.
There are also stores outside the ruins that sell all sorts of stuff like snacks, shirts, condiments like spicy vinegar, and other local things.
This is the arch of La Union, Philippines.
A province located at the north western part of the Island of Luzon. The gateway to the Ilocandia.
Known as the "Surfing Capital of The North", La Union is also home for beautiful falls like Tangadan falls, Tuddingan falls, Balay Anito Falls, and Occalong Falls.
We often pass by this place when we are commuting or driving to Ilocos region or Baguio city. We thought we already know everything about La Union but what we don't know is that it has a lot more to offer!
Com eand visit the provice of La Union and know about its culture, the food, the heritage, the people, and the adventure that's waiting for you!
Shout out to all my La Union homies! 👌😂 #philippines#travel#MoreFunInThePhilippines#TravelForFood#Asia#Migrationology#TripNiJof#JofyCreams#TheFoodRanger#travelforfood#TheGreatIlocandiaAdventure
I can't think of anything good to eat for dinner but this Filipino stir fried noodles a.k.a. Pansit bihon made by dad!
This stir fried noodles has 2 types of noodles in it. The Bihon which is rice noodles and Canton also known as flour stick noodles.
The Pancit also has pork, chicken liver, some vegetables like cabbage, and carrots.
Drizzled with soy sauce and some oister sauce.
Perfectly served with squeezed Calamansi.
This dish definitely has chinese influence to it that makes the Filipino food more diverse. Just imagine the whole horizon of flavors that you can taste in Filipino cuisine from Malay, Chinese, Spanish, and American flavors.
Definitely a must try foodventure when you visit the Philippines!👌😜 #Filipino#FilipinoFood#Pansit#Foodie#Food#noodles#Migrationology#Asian#AsianFood#TravelForFood#HappyTummy#thefoodranger#TripNiJof#thefoodranger#jofycreams
My family and I went to Hong Kong on the evening of July 9 for a week long vacation and for some food hunting.
For our first day, we visited Victoria Peak. We took the easiest way up wich is via Tram. We were able to reach Sky Terrace 428 to checkout the sky scrapers of HK.
They have a good view up there. You can actually see the man-made beauty of HK with the contrast of its natural landscapes.
We went there during day time tho so we were not able to see the "dancing lights" of HK from Victoria Peak.
After roaming arround the area, we look for a good restaurant that serves dimsum meals. I was thinking of going back to Kowloon area but we desided to just eat there in the mall.
So we went to a restaurant called Lú Fēng restauran that serves different kinds of chinese dishes that I don't actually know 😂
So we ordered a couple of their dimsum/dumpling specialties like; Har Gow, Siu Mai, Xiao Long Bao, Tofu skin rolls with pork, Beef balls with pickled ginger, barbeque pork bun, and scallop and baby leaf dumplings.
The food was excellent!
I kid you not, but for us Filipinos, it's not a meal if there's no rice in it. But this one is worthy enough to eat without rice!
The only problem of this place I guess is that no one speaks English. You might experience a little trouble with ordering your food. The ordering is like a guessing game, you'll be surprise when the food is already in your table.
If you're looking for a good service and accomodating service crew, Lú Fēng restaurant might not be the best one but their food is good!
It was a food exploration worth keeping.
There is nothing more local than eating on a local Carinderia-style restaurant here in Manila, Philippines!
This is a local streetfood/restaurant in Divisoria, Manila that offers a wide variety of Filipino cuisine. They serve delicacies from the northern to southern parts of the Philippine archipelago.
It's a makeshift Carinderia restaurant located beside a busy street of Recto - Divisoria area. They serve hot and fresh food and you can actually see the owner and the crew as they prepare and cook the food.
According to the owner of this Carinderia, they start cooking food around 3pm and they are open from 4pm to 11pm to cater those people who just got out from school and people who are about to go home from work.
(As you notice, some of their chafing dishes are not yet filledup with food because it was just around 3:30pm when I arrived at the place)
You can order some food and have it for "take-out" or "to go".
They also have dining tables so you can just pick and choose on whatever food you want to order. The best part of it is that you can enjoy your meal together with the locals!
Price range is from 50PHP to 100PHP only per order (1 USD - 1.90 USD)
Aside from the noisy street, which is actually normal, the place is surprisingly clean and the owner and her crew are very friendly 👌😋
Had our breakfast at Abbas Restaurant in Little India, Singapore. The place is just few meters away from Kawan Hostel where we stayed during our trip.
They serve mostly Indian delicacies and what I love about this restaurant, aside from their awesome food, is that they have an open kitchen where you can see the food being cooked. They also have a huge glass cabinet where they put all of the freshly cooked food and you can just point and choose on what to order.
The owner and the staff of the restaurant are extremely friendly. I also love the place because it's not touristy. It's a place where the locals come and eat... You just feel like you're one of them. 👌😋 #Singapore#Food#Foodie#FoodHunting#foodblog#FoodBlogger#FeastOnThese#TravelFood#Asia#AsianFood#HappyTummy#Travel#TripNiJof#migrationology