A photographic excursion, captured and put together by Holger Bergner. © Copyright, 2011 on all photos and the entire slideshow video. Music: “Fading” by Kon, 2008.
Siargao is well known as “The Surfing Capital of the Philippines” with a reputation among surfers within the Philippines and the International scene. It was named and made famous by American photographer John S. Callahan, who published the first major feature on Siargao Island in the United States- based Surfer magazine in March 1993, and hundreds of his photos in many other books and magazines since his first visit in 1992. Callahan has put the island on the international map and has drawn thousands of surfers and tourists to Siargao. Cloud 9 also has a reputation for being a relatively cheap destination for surfers with many cheap accommodations and restaurants and bars to choose from. © Wiki
Stumbled upon this video..Loved it…In my bucket list right now..
For bookings go to: http://siargaoislandresorts.com
The best beach resort in Siargao island and surfing capital of the Philippines
Recalling my childhood family gatherings, I remember every time we have a celebration like birthdays, holidays and get together with friends and relatives. My mother would never miss the Tabbouleh Salad. Never ever ever ever!!!!!!!!!!!!!!! According to my mother, the Tabbouleh Salad is for our Lebanese Heritage while the 4-7 other dishes are for our Filipino Heritage. LOL!
I remember seeing Sinigang, Barbecue, A Big Big Fish (I called it Lapu-Lapu), Crabs, Pancit or Palabok, and Chicken or Pork Adobo. Oh, forgot the dessert Leche Flan…Then, you will see all Filipino dishes huddled together just like in the picture and that one out of place dish in the very end of the table seated just right beside my Lebanese-Palestinian dad “The Tabbouleh Salad…”
Cast of Characters:
- 1 cup medium Bulgar Wheat (#2)
- 2 -3 bunches parsley, stemmed and chopped, depending on size
- 1 -2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
- 2 bunches green onions, chopped
- 4 -5 ripe firm tomotoes, partially seeded and chopped
- 3 -5 lemons, juice of , to taste
- ½ cup extra olive oil, to taste
- salt & fresh ground pepper
- This recipe is a breeze if you have a food processor, a little more work if you don’t but my mother would prefer to do it the harder way (more authentic according to her)
- If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don’t end up pureeing them, and remove to a bowl.
- Repeat with green onions, and add it bowl.
- Chop tomatoes, preferably by hand, into about 1/4″ dice, and add to bowl.
- If you are making this for company, you might want to chop everything by hand.
- It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
- Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
- Drain and squeeze as dry as possible, and combine with vegetables.
- Drizzle with lemon juice and olive oil.
- Add salt and pepper to taste, and toss thoroughly.
- You can be quite generous with the pepper.
- Refrigerate for about an hour, taste, and adjust salt and pepper.
Bajau Laut or Bajo are marine nomads thought to have come from the Philippines, who for centuries have lived their lives at sea. With there dugout canoes, they ply the ocean between Philippines, Malaysia and Indonesia. Worlds expert free divers as you can see in the picture.
I love how the kid was playing with the shark. Amazing!
Bajau boy playing with pet shark
Sourced Photo: Anthropologist in the Attic
Sourced Photo: talkrational.org
Ma’amoul are small shortbread pastries filled with dates, pistachios and walnuts; sometimes almonds and Figs. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden molds.
My grandmother shared Ma’amoul cookie recipe to her children; daughter-in-laws and to my mother. Then, my mother shared the recipe to her daughters including me. Not a cook nor a baker but my sister does make it every holiday especially Christmas and she also, takes in orders to give as gifts. My family embraced the Filipino way of living while very little of the Middle Eastern culture except through food such as the cookie Ma’amoul. My mom said to keep it a secret as advised by my grandmother but with internet, you can pretty much get the recipe that way. One way to celebrate a heritage left and given by my grandmother through a cookie called Ma’amoul.
The Cast of Characters:
For the dough
- 850g semolina or about 5.5 cups
- 200g of ferkha (farina or potato starch) or about 1.5 cups
- 450g of butter, melted
- 250ml or 1 cup of orange blossom water
- 200g of caster sugar or 1 cup
- 1 teaspoon mahlab or fenugreek
- 3 maamoul molds (oval for pistachios, circle for walnuts and the one that resembles the sun for dates)
- Powdered sugar for sprinkling
- 200g walnuts (about 2 cups)
- 80g of sugar (about 1/4 cup)
- 1 teaspoon of cinnamon
- 1 tablespoon of orange blossom water
- 200g pistachios (about 2 cups)
- 80g of sugar (about 1/4 cup)
- 1 tablespoon of orange blossom water
- 250g dates, pitted
- 1 tablespoon butter, melted
- 1/4 teaspoon nutmeg
- 50g of walnuts (about 1/2 cup
- Mix the semolina, farina, mahlab, sugar and butter together.
- Now slowly add the orange blossom water a tablespoon at a time, kneading and working it into a soft sticky dough. It’s not supposed to stick to your fingers though. Cover the dough and let it sit 2 hours.
- Knead dough one more time and then divide the dough into three even quantities.
- Roll out each third into a long thin rod like form. Each third will be used for a filling.
- Pinch off small lumps off the dough, pinched off about 1 inch pieces. Using the palm of your hand flatten the dough and make sure it is quite thin but not too thin that it will tear.
- Place the flatten dough into the mold of choice and add the filling associated to that mold, gently pressing down and make sure it’s quite compact. Don’t exert too much pressure as you don’t want to tear the dough. You can use the mold you like for the filling you like but traditionally these molds and their designs have been used as standards so that one can determine the filling.
- Bring the edges together and seal well. Now pinch off any excess dough, gently remove from the mold and roll into a ball.
- Dip the ball in farina and then press into the mold. Release by tapping the mold on the table to remove the ma’amoul cookie.
- Your ma’amoul cookie should look like the below, clearly stamped with the design. Dust a baking tray with semolina or farina and bake in a preheated oven 400F/200C/6G until the sides are slightly pinkish in color. It will vary depending on oven. It took me about 20 mn. Leave aside to cool then sprinkle with powdered sugar and serve.
There are also two different ways to make these cookies. Others like to add the filling using the mold because they found it to yield more consistent results. However, you could just flatten the dough in the palm of your hand while making a hole in the paste then stuff it with the filling, seal the edges, roll it into a ball then finally press it into the molds for shape. And if you don’t have the molds, you could just use a fork to create design of choice that will differentiate the cookies from each other depending on filling.
Ma’amoul cookies with the date filling are not sprinkled with powdered sugar but it’s up to you. My sister sprinkles it with powdered sugar. Baking time will vary but Ma’amoul should spend the least time in the oven to avoid the drying. Therefore a hot oven is important to keeping their baking time short.
Ma’amoul cookies will keep, unrefrigerated but well sealed for up to one month, if they last longer than a day.
Salvacion was born on Jan. 28, 1922, in Legaspi, Albay, to a Chinese-Filipino family of artistic abilities. Her father painted and did calligraphy on his spare time while her mother was a frustrated architect who wove her own fabrics and designed and embroidered her own ternos (A Filipino National Dress). As a child, Salvacion began to exhibit artistic talents, which her mother encouraged. She moved to Manila before the outbreak of the war to study Fine Arts at University of Santo Tomas but she had begun sending her fashion sketches to The Manila Times with her now famous signature Slim , and when the newspaper ran her sketches, a career in fashion was born. A trip to Europe, where she had the opportunity to attend 22 couture shows, opened her eyes further. Slim counted among her clients the cream of the crop high society of that day yet she was not a snob and provided service to many brides who could not afford her. In 1960, together with her sister, she opened the Slims Fashion and Design School and thousand of aspiring designers including top designers of today studied.
Pink and charcoal gray piña cloth evening gown presented to Mamie Eisenhower by wife of Philippine president Carlos Garcia in 1958.
Smithsonian Institution Exhibit entitled “First Ladies: Political Role & Public Image”
Through her achievements which include a gown for US First Lady Mamie Eisenhower now part of the permanent collection at the Smithsonian, Slim transformed the Filipino costume into a work of art. The Great SLIM!
A coffee table book published in November 2009 depicting works of the Great SLIM through her 40th Career in High Fashion.
It reflects the progressive disposition in which the work was originally envisioned, communicating with new and future generations of Filipino Designers.
Some of her Designs: