Taiwan Invites Filipinos As It Celebrates 100 Years

Posted by me on July 27th, 2011 in , , and · 0 Comments

The Taiwan Tourism Bureau held its “Time for Taiwan – The Heart of Asia” 2011 press conference in Manila, Philippines at the Makati Shangri-La Hotel, on July 26, 2011.

Mr. Tony Wu, Deputy Director of Taiwan Tourism Bureau revealed a new logo for Taiwan Tourism, symbolizing a completely new direction and branding for the whole Taiwan tourism industry. Depicted by a colorful, pulsating heart, the new logo represents the sincerity and commitment to welcome all international tourists to Taiwan.

The new tourism initiative introduces 10 different tourism themes, each bearing 10 different routes/itineraries. The themes include ecotour, health/wellness/lifestyle tour, shopping, dining, culture & heritage and more.

With the increased influx of Filipinos visiting Taiwan, the Taiwan Tourism Bureau recognizes the importance of the Philippine market and hopes to tap its potential. TTB, in the next few months, will introduce more tailored itinerary and travel packages to Filipino travelers.

In the next 2 days (27th and 28th of July 2011), TTB will also host a Taiwan Tourism exhibition at Robinson’s Galleria between 11 am to 7 pm to promote Taiwan tour packages.  In addition, there will be a vibrant aboriginal dance from the Ami Tribe performing at the mall.

The exhibit also showcases the lost art of sugar candy figurines, as well as fun souvenirs crafted from wheat dough and sticky rice. Samples will be given out free to shoppers.

Read on…

Malaysian Mission

Posted by me on May 3rd, 2011 in , and · 0 Comments

Looking down through the airplane window, Malaysia looked exactly as I remembered it the first time I visited in 2001. The rolling countryside was thick with endless rows of palm trees in deep shades of green. Back then I only stayed in historical Malacca where I traveled by bus from Singapore. It was my first attempt at solo travel where I did not know anyone in a foreign place. This quiet retreat was the beginning of a long journey in search of my life’s true meaning and purpose. I was about to take the leap from corporate hotel work to the call of writing.

I stayed at Hotel Equatorial where I first discovered Peranakan or Nyonyan cuisine, the intermarriage of Chinese and Malay flavors, cooking techniques and cultural influences. At a time when I hardly knew anything about a job called food writing, I appreciated how the Malaysian restaurant manager fussed over his lonesome guest, recommending his cuisine with so much enthusiasm and pride. I could not resist.

I recall there was a long buffet table; instead, I let him happily organize a light but satisfying a la carte meal for a then-90-pound version of me. I had some simple fried fish and spicy kangkong cooked with shrimp paste together with a few other things I now don’t remember. Surprised by the familiarity of flavors, my first taste of this Southeast Asian cuisine brought me the sense of comfort I needed in those days when I felt lost and so far away from home. Seeing that I was happy, the manager took a few native dessert samples from the buffet table and treated me to a free taste :)

Life’s landscape has been dotted with so much food, cuisine and delicious experiences since. Thanks to this particular class which piqued a renewed interest in Malaysian cookery, I vowed to make my way back to the source and see for myself. I had a mission: laksa and char kway teow (and shoes!).

This time I was lucky to have a taste of contemporary Malay life in Kuala Lumpur, thanks to my gracious hosts and longtime family friends, Datin Minda Hassan and family, Johan Johari and Frida “Baby” Santiago.

Mission accomplished (and more) in short installment posts.

PART 1:

Not exactly your typical Malay dinner but the food spread above represents their penchant for variety. Arriving from the airport, I went straight to the kitchen and cooked this ox tongue asado using my Indang Mareng’s recipe.

Read on…

AUF Wows COHREP with Angeleno Hospitality

Posted by me on March 23rd, 2011 in , , , , , , and · 4 Comments

As Filipinos, we are known for our hospitality. Those of us from Pampanga like to demonstrate this by overfeeding our guests with the best of our cooking. But somehow Kapampangans from the city of Angeles seem to go beyond just serving great food. This “brand” of hospitality does not go unnoticed by non-Pampangos, especially with the way public occasions are celebrated. From tables overflowing with food, the best china and linen, to a loud marching band in full regalia, it’s always a complete package. The goal – infamously regarded as Capampangan yabang – is to impress. If yabang means confidence in knowing you got what it takes and living up to expectations (instead of just vain, empty boasting), I see nothing wrong.

Read on…

Streetkids Win HeARTs at Bale Anghel

Posted by me on February 20th, 2011 in , and · 0 Comments

“Congratulations is a small word,” Madame Herminia Pamintuan, wife of Angeles City Mayor Ed Pamintuan, says to the founders of Bale Anghel (House of Angels) Joy Cruz and Myra Vargas Rivera for their community efforts to help the street children of Angeles City. Held last Thursday at the Museo Ning Angeles, the first public launch of Bale Anghel entitled Kids’ HeART, a dinner and exhibit of artworks by the kids themselves, received great support from the media and the public.

Read on…

Kung Pao Pasta in 12 Minutes

Posted by me on February 3rd, 2011 in , and · 5 Comments

Kiong Hee Huat Tsai! Make your own version of Yellow Cab’s Charlie Chan Chicken Pasta or KFC’s Kung Pao Chicken Pasta Bowl at home, in a jiffy .

Another quickie pasta recipe  sans the food styling — I just dumped it on my bowl, clicked my point-and-shoot and ate away! Savory, caramel-sweet, hot & salty spicy flavors are best enjoyed hot off the stove.

80 strands spaghetti
2 tbsps olive oil
2 cloves garlic, crushed, minced
4 pieces shrimp (instead of diced chicken meat), shelled, deveined
a pinch of salt
unsalted peanuts or cashew, as desired
1/3 pack Clara Ole Kung Pao Pasta Sauce (PhP 30.75/225g pack)

In a pot on a two-burner stove, cook pasta according to package direction. Remove shrimp shell, devein and wash thoroughly; sprinkle with salt. When the pasta is about to cook, in a separate pan, drop olive oil, garlic and shrimp all at the same time. When shrimp turns a light orange, add the nuts, toast a little, then add the kung pao sauce (more if you like it saucier). When sauce starts to bubble and thickens like light caramel, turn off stove. Toss in cooked pasta. Serves 1 if you’re really hungry.

Happy New Year of the Rabbit!

This entry follows two similar, quickie recipe posts.




Gastronomic Tours On Request

Posted by me on January 26th, 2011 in , , , , , , and · 3 Comments

Custom tour events for certified gastronauts, food & beverage professionals, hospitality students — and anyone who is simply crazy about cuisine — are ready.

Country Escape and Overnight Adventure available to groups upon request.

Family Trip (for parents with kids) coming in Summer! :D

See some of my previous guests and get a glimpse of their PampanGastronomic experience below.

Read on…

Client Center

Posted by me on January 24th, 2011 in , , , , , , and · 1 Comment

Welcome to my business website. From copywriting, workshops, tour events, & other services, it’s all about food :)

Got travel plans? Let’s start with my hometown, Pampanga. I can help you organize your gastronomic trip — where to go and what to eat, based on your personal and health preferences.

How may I assist you? Click on the link below to view my professional profile and services.

www.christinenunag.com


Cheating with the Blood Type Diet

Posted by me on January 7th, 2011 in , , , and · 0 Comments

Yes, I have been cheating for 17 months now. But despite the first months of suffering where I made the mistake of going cold turkey, then unfaithfully following through with the plan, the positive effects came in a matter of weeks:

  • My migraine attacks from ever since I could remember now almost gone.
  • I have less allergies.
  • No more painful period cramps or icky bloatedness.
  • Fewer incidents of muscle/arthritis-like pain caused by certain foods.
  • I feel lighter physically and mentally.
  • Bonus: By avoiding certain foods, you lose weight. Underweight, I may not have much to lose, but some unwanted bulges have shrunk noticeably.

If you had the chance, wouldn’t you at least give it a try?


Not a fad: Read on…

Lubenas, The Origin of Pampanga’s Giant Christmas Lantern Festival

Posted by me on December 23rd, 2010 in , , , , and · 1 Comment

Every year in December for over a hundred years now, Christmas in the Philippines is at its brightest and most colorful in the province of Pampanga. Last Saturday, Ligligan Parul showcased nine, 20-foot dancing lanterns in the capital city of San Fernando. Fortunately, the roots of this renowned lantern competition is practiced to this day in nearby Angeles City through the yearly Lubenas. Lubenas is derived from the word Novena, which means nine days. Lubenas ning Pasku refers to the nine-day simbang gabi (dawn Christmas mass).

The event is marked by a procession on land locally called limbun where two rows of lanterns mounted on bamboo poles accompany the andas, a carroza or shoulder-borne wheeled carriage bearing the santo, the patron saint’s image. According to the Museo Angeles, this tradition dates back to December 1830. Although a few barangays may have stopped, some have continued with this practice to this day. The yearly competition is part of the continuing mission of Kuliat Foundation, Inc. (KFI) to perpetuate the observance of Christmas Novena and keep this colorful religious legacy alive.

Here’s a glimpse of our original lantern festival through scenes from Angeles City’s recent Lubenas. Of course there was food, too! ;)

Read on…

Girl Power, 2010’s New Food Writers at IWFS Dinner

Posted by me on December 12th, 2010 in , , and · 2 Comments

There were men, lots of them. But the energy that pervaded the high-ceiling dining hall of the former Le Souffle now called Chef Jessie was decidedly female. Doñas in major coiffure & regal Filipinana blended with everyone else’s version of dress-y code at this recent International Wine & Food Society event. I, on work mode, slipped into a comfy, vintage Frederick Peralta LBD, a big mistake — the stretchy number showed how much you ate.

Ladies Night: In between exchanging cheery hellos with the guests, accomplished women chefs Jessie Sincioco, Myrna Segismundo, Jill Sandique, Penk Ching and Nieves Ong set off to create their best version of some of  the signature offerings of Via Mare, the successful restaurant chain and catering empire of  Glenda Barretto. The special dinner was offered as a tribute to “Tita” Glenda, regarded as the Doyenne of Philippine Cuisine, for her pioneering industry achievements and her “tireless pursuit of elevating Filipino cooking to global status.”

While the streets of Manila remained in a gridlock brought on by the sudden storm, the indoor affair sizzled with excitement for the 11-course dinner that lay ahead.

Together with this exquisite fish roe canapé, arriving guests were greeted with refreshing Ormoc pineapple shake, juicy oysters-five ways, and sun dried tapa + cantaloupe in mini skewers.

Welcome distractions: I was here as guest of IWFS member and culinary heritage book author, Felice Prudente Sta. Maria. At the same time, I was requested by my editor, Nana Ozaeta, who also sits as president for IWFS Manila Ladies Branch, to cover the event for F&B World.

So how does one mix business with fun, when distractions are “one too many”?

Read on…

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