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HK-Pinoy artists exhibiting in New York praised for ‘giving back’

Posted on 20 July 2019 No comments
Consulate officials led by Consul General Claro S. Cristobal  and UN Mission Charge d’affaires Kira Danganan-Azucena, exhibit organizers and artists cut the ribbon.



By Daisy CL Mandap

A group of Filipino artists from Hong Kong and the Philippines has won praise for holding an art exhibit in New York aimed at raising funds for charity.

In his speech at the opening of the ‘Lakbay Sining sa Amerika’ exhibit at the Philippine Center in Manhattan on Jul 1, Consul General Claro S. Cristobal praised the artists for “having the heart for sharing” their talent with the less fortunate.

“Art speaks also to the sublime, to the ideal, and that to me is what the collection here represents. There is an ideal of giving back, of sharing,” he said.

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Cristobal, who also once served as Philippine consul general in Hong Kong, noted that the majority of Filipinos in the former British colony are not as privileged as those in New York, so they need other people to inspire them to be the best that they could be.

“People here in New York become masters of their lives, unlike in Hong Kong, where the great majority of Filipinos have masters and they cannot live out much of what they wish for themselves,” he said. “So we need people that give them that inspiration, that animating spirit, and that’s when I turn to these great people of this community to give back, to share.”

Attendees admire the works.


He added, “So I am so happy to welcome you here because here is a great collection of art.”

During his time in Hong Kong, Cristobal was a known supporter of Bethune House Migrant Women’s Refuge, the beneficiary of the New York exhibit.

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Gail Camaya-Hills, whose Galleria Camaya mounted the show, thanked Cristobal and his staff for allowing her group to book the Philippine Center, a most sought-after venue for Filipino artists who dream of exhibiting abroad.

“Thank you to the consulate in New York for allowing us to show what we can offer, and make the Philippines proud,” she said. There’s never been a better time to invest in an outstanding Filipino art piece. They are unique, well made, real works of art, and are reasonably priced.”

Gail Camaya-Hills


Hills said there are many talented Filipino artists waiting to be discovered. “However not many of them can afford to travel and sell their work abroad, so it is my job as a gallery owner to break the barriers and bring them to the international scene so they can get the worldwide exposure that they deserve.”

Hills started exhibiting Filipino art at the bi-annual Asian Contemporary Art show in Hong Kong in 2016. She has done this yearly since then, and last year, she mounted her first overseas show at the Philippine Embassy in Vienna.



Galleria Camaya’s New York exhibit showcases the outstanding works of 21 promising Filipino artists, many of them award-winning and highly sought after by collectors.

Hills, who is herself a well-known ceramic painter in Hong Kong, is among the featured artists.

She is joined by Bono Albania (former HK- based but has relocated to NYC), Ejem Alarcon, Jepoy Almario, Jaime Raphael Atienza, Gerrico Blanco, Ronald Buxani, Grace Pineda Camacho,Astrid Hernandez Castillo, Richard de la Cruz, Ronald “Bullet” Dematera, Alvin Florentino, Mary Rose Gisbert, Jaime Gubaton, Dondon Jeresano, Norlie Meimban, Keith Paras , Jojo Ramirez, Stella Tansengco Schapero, Rowel Vicencio and Janeth Marticio- Weil.
Albania, Gisbert and Schapero also attended the opening night.

The exhibit runs until Jul 12 at the Philippine Center on 5th Avenue, New York.

For inquiries, email Gailhk@ yahoo.co.uk or call telephone number +1(240) 690-1999.
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Four more Pinoy overstayers lose bid to stop deportation

Posted on No comments

By The SUN

A High Court judge rejected all 4 applications by Filipinos to stop being sent back home

Four Filipinos, three of them women, have become the latest group of asylum-seekers to lose their bid to fight off deportation from Hong Kong.

The lone male in the group, Enrico K. Reyes, has overstayed in the city for more than 13 years. Court of First Instance Judge Bruno Chan denied his application for leave for a judicial review of the Immigration director’s decision rejecting his application for non-refoulement (or non-deportation) on Feb 6, 2017.

The next day, CFI Judge K.W. Lung also dismissed similar applications by Maricar T. Villano, Rosemarie O. Padaco and Immaculada T. Millan.

Reyes, 54, visited Hong Kong on Nov 12, 2005 and never left despite having permission to stay for only 14 days. A
After his arrest on Oct 17, 2008, he applied for non-refoulement, saying a certain JA, an alleged New People’s Army guerilla, threatened to kill him for canceling a PhP200,000 land sale.
Chan said Reyes had not given the court any additional facts or representation that could justify his claim of being entitled to protection under Hong Kong’s Bill of Right. The judge also said he was not satisfied that there was any prospect of success in Reyes’ application.

In her application, Villano claimed she would be harmed or killed by a man who lent her PhP200,000 to get a job as a helper in Hong Kong because she could not pay him back after she was fired. Fearing for her life, she claimed to have returned to Hong Kong as a visitor in late July 2014 but overstayed. She applied for non-refoulement but was rejected on Jan 22 last year for the reason that her claim was not substantiated.

Villano appealed to the Torture Claims Adjudication Board but this was also dismissed in May last year.

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Her application for leave was dismissed by Judge Lung who said she did not have a reasonable chance of success in pursuing her claim.

Padaco, a visitor who arrived on Feb 24, 2011, overstayed and was arrested by police on Apr 18 that year. She filed a torture claim two days later but when the director rejected it on Nov 24, she disappeared. She was re-arrested, but promptly applied for non-refoulement on Apr 24, 2013.

Her excuse was that a mayor’s son who had killed her nephew in a roadside accident had threatened her life after she refused a bribe meant to stop her telling the police about the incident.


The director dismissed her claim for being unsubstantiated, so she appealed to the TCAB. Her appeal was also rejected so she applied for leave for judicial review. As in the other cases, Judge Lung said her application had no reasonable prospect of success.

For the same reason, the judge refused Millan’s bid for leave.

Millan came twice to Hong Kong to work as a domestic helper but was forced to return home after being fired.
She returned as a visitor in July 2016 but overstayed. She surrendered to Immigration on Jul 25 that year, and immediately asked for non-refoulement, saying she would be killed by a man for failing to repay a loan.
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NBI may investigate Filipinos who pawn passports twice, says consul

Posted on 18 July 2019 No comments
ATN head Consul Paulo Saret (in black jacket) inspects some of the 1,320 passports used by workers as collateral at OFC. turned over by the police to the Consulate. At left is ATN officer Arnel de Luna.



By Vir B. Lumicao

Filipinos caught using their passports twice as collateral for loans may be referred to the National Bureau of Investigation for questioning in line with a recent Foreign Service Circular, said Consul Paul Saret, head of the Consulate’s assistance to nationals section.

Saret issued the warning as he confirmed that all the 1,320 Philippine passports seized by the police from lending company OFC last month had been turned over to the Consulate.

The passports will not be returned to the holders, so they will have to apply for a renewal of their documents. They will be issued passports valid for only five years, instead of the usual 10.

In addition, they will be put on a watch list and if they commit the same offense, will not be able to apply for a new passport in Hong Kong but will be referred to the Department of Foreign Affairs office in Manila to secure a replacement.

All those found to have hocked their passports twice will face the stiffer sanction of being referred to the NBI for “appropriate action”. It is not, however, clear if that will mean charges being filed against them, or summary penalties imposed.
“Kasi ang nakalagay doon sa Foreign Service Circular issued by the DFA ay non-issuance of passport and referral to the NBI for appropriate action,” Saret said.

“Basically, under the Philippine Passport Act, yung improper use of passports ay may penalty rin, so if you use it as collateral, that will be considered as improper use (because the purpose is for) proper identification of a Filipino when traveling abroad,” he added.

With the return of the record haul of passports, ATN staff  have had their hands full documenting each, while at the same attending to applications for renewal from the holders.
 
Saret said the employment contracts found tucked into the passports had been returned to the workers.

As of Jul 11, he said about 200 holders of the recovered passports had already applied for renewal.
 
OFC staff being besieged by clients after the Jun 5 raid

Although police had told The SUN that a total of 1,400 passports were seized in a raid on OFC on Jun 5, ATN staff said the bigger figure given could be due to some old passports being stuck on to new passports of the same persons.


The owner of OFC, a certain Mr Wong, was arrested during the raid but released on police bail after initial questioning.  Investigations are still going on.

Saret said renewal ordinarily costs $480, but those who hocked their passports will also have to pay $200 for an affidavit with an undertaking not to do so again.

Those whose passports are not among the pile turned over by the police will have to apply for replacement of lost passport, which will cost $1,200 plus $200 for the affidavit.
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Ribs, ribs, ribs

Posted on 17 July 2019 No comments
Everybody seems to have her/his own recipe for cooking ribs- pork or beef, sliced or rack. Most would swear by recipes handed down through generations, or newly found on social media and other food sharing groups. A few would have just a few key ingredients, with the quality of the meat being more important. But whatever the ingredients are, the goal seems universal. The meat from ribs must be so tender they literally fall off the bone.
Below is a selection of recipes culled from different sites, some shared by well-known chefs, others by Filipina members of the Facebook page Domestic Workers Corner, who are all eager to help each other in impressing picky employers. Each one a must-try.


4-ingredient Sticky Ribs 

From Marion’s Kitchen
Ingredients: 
½ cup hoisin sauce
½ cup ketchup
½ cup sriracha chilli sauce (or any spicy sauce you prefer)
1kg  rack of pork spare ribs, cut into individual ribs
sea salt

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Instructions: 
1. Preheat the oven to 120°C.
2. Combine the hoisin, ketchup and sriracha in a large bowl. Reserve ¼ cup in a separate small bowl.
3. Season pork ribs with salt, then add them to the large bowl and toss until each rib is evenly coated. Transfer to a baking tray lined with foil. Place another sheet of foil on top and seal the bottom and top pieces to form a tight foil ‘bag’. Cook in the preheated oven for 2 hours.
4. Remove the ribs from the oven. Turn the oven up to 200°C.

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5. Transfer the foil bag to a heat-proof surface. Remove the top layer of foil, being careful because the steam inside the bag will be hot. Line the baking tray with another clean piece of foil. Transfer the ribs to the lined baking tray and generously brush each rib with the sauce you reserved earlier. Place the tray back into the preheated oven, uncovered, for 5-10 minutes or until the edges of the ribs are just starting to char.
6. Remove the ribs from the oven and pile onto a serving plate. Serve with plenty of napkins!

Spicy BBQ Beef

From the Asian Food Channel
Ingredients:
1lb sliced beef ribs
½ Asian pear, finely grated
14 garlic cloves, finely chopped
200 ml soy sauce
3 tbsp sesame oil
3 tbsp soft brown sugar.




Procedure:
1. Mix all the ingredients except the beef ribs to make the marinade
2. Marinate ribs and refrigerate for at least 4 hours
3. Grill ribs until charred and cooked. (You may brush the ribs with some of the leftover while grilling)
4. Cut ribs across the bones and serve.


Steamed Pork Ribs with Tausi

From Marie de Guzman Bautista in DWC Its’all about food

Ingredients:
1 lb of pork ribs chopped into 2-inch pieces
Brown sugar
White pepper powder
Cornstarch
Dash of Shaoxing wine (optional)
Light soy sauce
Sesame oil
Tausi or black bean sauce
Minced garlic
Few pieces red chili (optional)
Chopped spring onion

Procedure:
1. Marinate pork ribs with brown sugar, white pepper powder, cornstarch, Shaoxing Wine(optional), light soy sauce, sesame oil, tausi and minced garlic for at least 1 hour to obtain good taste and better result.
2. Transfer to a steaming dish. Add red chili to enhance the flavor (optional).
3. Steam over high heat (obtained by boiling water for 20 mins.) Could also be done while cooking steamed rice.
4. Garnish with chopped spring onions.

(Another DWC member, Prinslyn Rivera Bentillo offered a simpler recipe consisting of dry black beans, garlic, ginger, corn starch, oil, light soy sauce, dark soy sauce, sugar and salt. Just estimate the proportion of all the ingredients, she said. Mix all ingredients then use as marinade for the chopped ribs, then steam).


Pork ribs with taro

From Shiela Omega Fabroa, DWC’s resident chef

Ingredients:
Pork ribs, cut into small square pieces
Dark soy sauce
Sugar
Sesame Oil
Cornstarch
Magic Sarap (optional)
Ginger, sliced
Rice Wine
Taro, chopped

Procedure:
1. Marinate pork ribs in dark soy sauce, sugar, sesame oil, cornstarch and Magic Sarap for at least one hour.
2. Fry ribs with ginger, then add rice wine
3. Add 1 ½ cup hot water until ribs become tender
4. Add chopped taro


Classic Braised Beef Short Ribs

From the Stay At Home Chef
Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Ingredients
6 (about 4 pounds) bone-in short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 white onion diced
2 to 3 cloves garlic crushed
1 cup beef broth
2 tablespoons worcestershire sauce
1 sprig fresh rosemary

Procedures
Preheat oven to 350 degrees.
1. Season all sides of the short ribs with salt and pepper.
2. Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside.
3. Add in onion and saute 2 to 3 minutes. Add in garlic and saute 1 minute more.
4. Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add in meat. Place a rosemary sprig on top.
5. Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
Preparation Time: 10 minutes
Cooking Time: 2 hours, 30 minutes
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