Monthly Archives: February 2012

Pondo ng Pinoy

Digital image

This photo is taken at Arzobispado de Manila – the home of the Archbishop of Manila located at Calle Arzobispo, Intramuros, Manila.  The subject of the photo is the statue representing the “Pondo ng Pinoy” program.

“Anumang magaling kahit maliit, basta’t malimit ay patungong langit”

by: the Archbishop of Manila, Most Rev. Gaudencio B. Rosales

Small ordinary acts, not necessarily extraordinary feats – or a few centavos, not necessarily huge amounts of money – can accomplish great things if done or given by many, frequently and consistently, and pooled together for a common vision. This, essentially, is the idea behind the concept of Pondo ng Pinoy.

 

Read more about Pondo ng Pinoy here.

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Bayong

bayong

Bayong is a “a coarse sack of woven strips of pandanus or palm leaves used especially. in the Philippines”.  The traditional bayong is woven from “buri” leaves in the Visayas and “pandan” in Luzon.

Bayong is being used as a shopping bag back in the old days before plastic bags and the so called eco-bags took over the scene.  Today there are very few users of bayong for shopping purposes.  If there are some, they are are mostly old people who are going to the wet market.  Good thing that environmentalists and the bayong makers are campaigning for people to use the traditional bayong.

The photo of bayong above is a sample of the traditional (simplest) kind of Bayong.  I got this from a from a running event with a Spanish era concept.  They used bayong as a loot bag instead of the ordinary common bags.  It is totally something different from the loot bags from the other running events which usually are made from common bag materials.

Bayong makers are now injecting some modern design twist in the Bayong look like these ones in the photos below.  These kind of Bayongs are mostly being exported, used as a fashionable accent or displays in exhibits.  100_7758

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Buko Halo-Halo

Buko Halo-Halo with all the awesome goodness-gracious bunch of sweets!

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Buko Halo-halo with ice cream toppings.
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A pile of buko from a food court stall that specialized in making the Buko Halo-Halo 
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Buko is a young coconut fruit that is very popular as an instant refreshing food/drinks.  It can be easily bought from a roving cart vendors to food/drink stalls or expensive restaurants.

Halo-Halo (from the word “halo” which means “mix” in English) is a popular and a favorite Filipino dessert or snacks that is a mixture of shaved ice and evaporated milk to which are added various boiled sweet beans, sweet potato, kaong, gelatin, sago, etc and fruits (banana, langka, etc) and served in a tall glass or bowl topped with any of ube jam, leche flan or ice cream.

Buko Halo-Halo is a halo-halo mixture served in coconut shell together with the young coconut meat.  It is usually served showing the colorful contents on the top. It is quite popular during the hot summer months but it is being sold all year round.

The Buko Halo-Halo photos here were taken during my two-week vacation to the two big cities in the southern part of the Philippines.  The first photo is from a popular Buko Halo Halo stall while the second photo is from a popular local restaurant that specialized in broiled chicken.  The buko halo halo is their best selling desert.  I can’t remember how many times we have this delight in different food hubs.

Here’s a recipe of Buko Halo-Halo that I got from the net.

Ingredients

1 Whole buko, shred the meat
crushed ice to the coconut shell
6 tablespoons kaong
6 tablespoons nangka (jackfruit)
6 tablespoons macapuno (a variety of coconut meat sold in bottles)
6 tablespoons sweetened kidney beans
6 tablespoons sweetened garabanzos
6 tablespoons sweetened saba
6 tablespoons ube or yam
6 leche flan
3 tablespoon pinipig
6 tablespoons corn kernels
½ evaporated milk
a scoop of ice cream on top
sugar (optional)

Procedure:

1.Wash the buko shell and open it on the top using the sharp bolo.
2. Shred the coconut meat and separate.
3. Put an ice in the empty coconut shell.
4. Put all the sweetened ingredients on top.
5. Lastly put a scoop of ice cream on top