HK Filcom extends help to Taal victims

By Daisy CL Mandap

DWC admin Medio (with red cap) delivers goods to Taal victims with help from friends

Various groups in Hong Kong have launched fund drives to help the thousands of people who were forced to flee their homes in the wake of the Taal volcano eruption in the Philippines on Jan. 12.

Alert Level 4 remains hoisted over Taal Volcano in Batangas, which means a hazardous eruption is possible within days, so the evacuees have been told to stay put, and well away from their homes.

First to respond were the members of the online group, Domestic Workers Corner, which started their campaign for cash donations hours after Taal began spewing ash and thick smoke.

Call us!

By Sunday, Jan. 19, DWC, which has 60,000 members online, managed to raise nearly $37,000 with donors mostly sending small sums through the WeChat, Alipay and TNG accounts set up by the group’s administrators for the purpose.

The fund drive will continue until Jan. 27, when DWC plans to give away some of the money raised to members from Batangas, Cavite and Laguna, whose family have been adversely affected by Taal’s eruption.

Another group that quickly harnessed help from members and their friends was Batangas Varsitarian Intl, which is led in Hong Kong by Erwin Marqueses. A call for donations which he posted on Facebook on Jan. 13 stirred many Filcom members to show up with loads of goods at their designated packing place in Central on Jan 19.

Call us now!

By around noon when his group, helped by fellow Batanguenos from the Association of Filipino Builders in Hong Kong, Brix Chico and Ric Mercado, finished its relief operation for the day, 22 big boxes of goods had already been packed and sent on to Batangas.

Several people also came by to give cash donations, including DWC’s Villar who handed Marqueses an envelope containing $3,500 from the funds raised by her own group.

 

DWC's Villar (with glasses) hands $3,500 cash donation to Batangas Varsitarian group led by Marqueses (leftmost)

Named recipient of the boxed goods was Joseph Bautista, an engineer who headed several associations in Hong Kong before settling back in his hometown of Lipa City in Batangas, and is now said to be working with the provincial Coast Guard.

Bautista is putting together a group that will identify the places where the goods should go, and which items should be bought from the cash donations that will also be sent him from Hong Kong.

Call now!

Marqueses said the donation drive was just the first in a series of activities being planned by the Varsitarian and other allied groups to raise money for the Taal victims.

Two other events, a one-day volleyball league on Feb 2, and a rock concert called “Rakrakan Para Kay Kabayan” on Feb 23 in front of City Hall in Central, will both be held to raise funds for the same cause.

DWC members have also carried out their own fundraising drives, including a “Photoshoot for a Cause” held on Jan 19, which raised $3,711 for the Taal fund.

DWC founder Rodelia Villar says she’s been overwhelmed by the quick response of members to her plea to extend help. “Every dollar counts,” she said in a post thanking members for their generosity.

Equally heartwarming for Villar were the donations that came from concerned employers of some members. One of them, Dante Wong of Hong Lok Yuen, sent $3,600 through his caregiver, Richel Calvo.

 

Villar accepts $3,600 donation from Calvo's employer

“Other employers gave $100 to $300 but asked not be named,” Villar said. “It was touching to see them showing their concern for our compatriots.”

Much of what DWC has raised so far has been sent on to an administrator, Janice Medio, who has returned home for good in Cavite. More than Php100,000 worth of relief goods has been bought, packed and distributed by Medio and her friends, including DWC member Judith Codilla and a group called Mahika Artist of Deception.

More will be distributed to the victims in the coming days, after Medio has identified the more urgent needs of the evacuees and where the help is most needed.

Also raising funds is United Filipinos – Migrante Hong Kong, which has partnered with the Mission for Migrant Workers in soliciting donations from the public. As in past relief drives, Unifil-Migrante will be helped by its vast network in the Philippines in distributing whatever donations they manage to raise here.

Unifil kicked off its donation campaign later than the others because it was busy coordinating a protest held on Jan 19 against the massive hike in premium contributions by OFWs to PhilHealth, or the national health insurance fund.

 

'Photoshoot For a Cause'

Smaller groups did their own share of raising funds to help the Taal victims, including one that held a “Dance for a Cause” event on Chater Road, and a “Dog Walkers Group” in Mid-Levels, which sent a box of relief goods to evacuees.

---

I-try mo ito, Kabayan: Kung interesado kang ma-contact ang mga advertiser namin dito, pindutin lang ang kanilang ad, at lalabas ang auto-dialer. Pindutin ulit upang tumawag. Hindi na kailangang pindutin ang mga numero.

Call us!

CALL US NOW!

CALL US NOW!

Call US!

Call now!

Call now!

Call us!

Call us!

TAWAGAN KAMI!

Call us!

Call us now!

OFWs alerted on strict hospital visiting hours amid spread of Wuhan virus

By The SUN

The most serious cases are in North District Hospital in Sheung Shui, near the Chinese border

 Filipinos should be aware of strict visiting hours imposed in Hong Kong public hospitals, according to a welfare officer at the Philippine Overseas Labor Office, as official reports indicate the flu that started from Wuhan province has spread to other parts of China.

WelOf  Marivic C. Clarin said today, Jan 21, that hospital visits have been limited to two evening hours a day at varying times in different wards, and visitors are required to wear masks and wash their hands before and after visiting.

Clarin said those who are planning to visit patients should check the visiting hours and restrictions imposed by hospitals to avoid wasting time and fare money.

Call us!

She also advised Filipino workers to schedule themselves for free anti-flu shots at designated centers, and employers should do their part by encouraging their workers to get vaccinated.

At Polo, staff members have already been advised to wear surgical masks as a preventive measure and some workers lining up for services have done likewise, Clarin said.

 

Meanwhile, Chinese officials have confirmed cases of human-to-human transmission of the new coronavirus, which is similar to the one that caused the deadly Severe Acute Respiratory Syndrome that killed hundreds of people 17 years ago.

Get flu shots, Clarin tells OFWs

The new virus has killed at least six people in China, and infected nearly 300 others. Latest reports indicate it has spread to 20 other Chinese cities, with most of the patients being detected in Hubei province, where Wuhan is located.

Hong Kong, which has no confirmed case of the Wuhan infection, is not included.

In the Philippines, the first suspected case of the Wuhan flu was reported today. A five-year-old boy who had visited Wuhan, was admitted to a hospital in Cebu City after showing flu-like symptoms.

Health Secretary Francisco Duque II said discharge samples were taken from the boy and sent to Australia to find out what strain of the virus had made him sick.

Call us now!

While there has been no confirmed case of the coronavirus in Hong Kong, patients who show symptoms of having the Wuhan pneumonia are being reported daily by public hospitals.

As of noon today, Jan 21, 11 patients (five male and six female, aged 8 to 82) were reported to have been admitted to public hospitals in the past 24 hours after showing signs of the flu.

Yesterday, seven patients (two males and five females aged 1 to 67) were hospitalized, and on Jan 19, 11 others (six males and five females, aged 3 to 87) were admitted to public hospitals.

Call now!

Currently, there are 21 patients still in isolation, 19 patients are in stable condition, and two patients in North District Hospital are in critical condition and serious condition, respectively, due to underlying diseases.

One patient passed away yesterday but her test result was negative for the novel coronavirus. The Department of Health says no patient in Hong Kong has been confirmed as being infected with the virus.

A Hospital Authority spokesperson has advised the public to avoid visiting patients in wards if they have a fever, or have had close contact with patients with respiratory symptoms in places where novel coronavirus infection may have been transmitted.

Earlier on Jan. 4, the HA raised the alert level in public hospitals to “serious” from the previous “alert” in line with the government’s launch of a program meant to step up  its preparedness and response for new infectious diseases “of public health significance.”

  ---

I-try mo ito, Kabayan: Kung interesado kang ma-contact ang mga advertiser namin dito, pindutin lang ang kanilang ad, at lalabas ang auto-dialer. Pindutin ulit upang tumawag. Hindi na kailangang pindutin ang mga numero.

Call us!

CALL US NOW!

CALL US NOW!

Call US!

Call now!

Call now!

Call us!

Call us!

TAWAGAN KAMI!

Call us!

Call us now!

Chinese New Year treats

Beijing Roast Duck: Plating suggestion.

It’s that time of the year again when many homes and businesses are being spruced up in time for the most important and longest event in the Chinese calendar, the Lunar New Year.

This year, the Lunar or Chinese New Year holidays are set from Jan 25-28. Traditionally, the holidays last only for three days, but since the second day of CNY falls on a Sunday this year, the statutory holiday is stretched to include the fourth day, which is Jan 28.

Nevertheless, many foreign domestic workers are not able to use up all four days as many Chinese households do a lot of entertaining on these days, and the helper is expected to help cook, and attend to the guests. Hopefully, they are either compensated for the day/s they are made to work during the holidays, or given a substitute day-off.

Call us!

But days before the holidays, many FDWs are already kept busy either doing spring cleaning or cooking endless pots of delicacies like the radish cake or the Chinese sticky rice cake which their employers traditionally give away to friends or relatives.

While cooking one tub of radish cake for the employer’s family may not be anymore difficult than preparing four dishes on a daily basis, many an FDW will swear that doing the yearly ritual over and over again is enough to leave them bone-tired. Not to mention nauseous from the pungent smell of the root crop which they have to grate endlessly into thin strips.

Call us now!

But the upside is that this is also the time when many people are feeling generous, and the helper often ends up being the beneficiary of money in red packets or “lai see”, not just from their employers and family members, but also from grateful house guests.

For this issue we’re focusing on these two CNY must-have dishes, but also a special one that most people only get to partake in expensive Chinese restaurants. But trust Ednalyn Salvador, our veteran helper who works in the Peak, to make something as daunting to cook as the Peking Duck, look easy and fun to prepare and dish up. Why, she even makes her own Mandarin pancakes to wrap those succulent duck slices in!

Kung Hei Fat Choy and have fun trying out these festive treats.

Beijing Roast Duck 

(also known as “Peking Duck”)

By Ednalyn Salvador 

This is a delicious way to prepare roast duck. It is traditionally served wrapped in Mandarin pancakes along with cucumber and plum or hoisin sauce.

Our recipe is easier than many traditional methods, but still yields a delicious duck, full 

Ingredients: 

1 Peking Duck ( whole, 4-5 lbs.)

1/4 cup honey

2 tsp. soy sauce

2 tsp. hot water

1 tsp. Chinese Five Spice

2 tsp. salt

2 tsp.paprika

1 tsp. garlic powder

1 tsp.black pepper

4 garlic cloves

1 green apple , quartered

1 lemon, quartered

1 onion, quartered

a couple sprigs of rosemary

2 spring onion

Call now!

To Serve:

• 8-10 Mandarin pancakes

• Cucumber, cut into matchstick size 

• Scallions, sliced long

• Plum sauce

• Hoisin sauce

Instructions:

1. Check the inside of the duck for a bag containing the neck and giblets. Remove these and save to make stock or soup later, if desired.

2. Place the duck, breast side up, on a wire rack in a roasting pan that has been lined with aluminum foil.

3. Starting at the body cavity, insert your hand between the skin and breast meat to separate them.

4. In a small bowl, combine the honey, soy sauce, and hot water. Mix to combine. Brush the mixture over the whole duck.

5. Transfer the duck from the wire rack in the roasting pan to the refrigerator and chill, uncovered, for 6-12 hours, to air dry.

6. Remove the duck from the refrigerator 2 hours before roasting, to let it come to room temperature. 

7. Stuff the cavity of the duck with garlic cloves, a quartered onion, and a couple sprigs of rosemary. You could also use lemon slices or a quartered apple. The stuffing should be discarded after cooking but the aromatics add flavor to the meat.

8. Fold in the loose skin on both ends of the duck to hold everything inside and tie the duck legs with butcher’s twine or string to truss it. Then rub the duck all over with a mix of salt, pepper, garlic powder and paprika.

9. With your oven rack at its lowest position, preheat your oven to 350F.

10. Put in the duck and roast for 30 minutes.

11. Remove the duck from the oven and carefully flip it, breast- side down. Roast for an additional 30 minutes.

12. Remove the duck from the oven and carefully flip it again, breast-side up. Reduce the heat the heat of your oven to 250F and roast until the duck is deeply golden and the leg bones move slightly in the sockets, about 30-40 minutes. (If necessary, you can broil the duck for the last few minutes of cooking time to make the skin really crisp).

13. Remove the duck from the oven and let it rest 15 minutes before carving.

14. To carve the duck, slice vertically between the breasts, on one side of the breast bone. Continue slicing around the breast to separate it from the wing. Then slice the whole breast off the bone. Once the breast is removed from the carcass, you can slice it thinly to serve.

14. Serve the Peking Duck with Mandarin pancakes, cucumbers, green onions and plum sauce or hoisin sauce.

Mandarin Pancake:

Ingredients: 

• 2 cups all-purpose flour

• 1 cup hot boiling water + 20 ml for adjusting

• 3 tablespoon sesame oil or other vegetable oil.

Method: 

1. In a large bowl, stir in hot water. Set aside until cool down When the dough is still hot, it can be quite sticky and hard to knead.

2. Knead until dough is smooth. Cover and let rest for 15- 20 minutes.

3. Divide the dough into 18 similar portions.

To pan-fry:

1. Take one portion out and flatten. Brush oil on the surface.

2. Then overlay with another small portion. Roll the two pieces together

3. Brush a small layer of oil on a pan (only a small amount needed) and fry over medium fire until one side is dotted with brown and then turn over and fry the other side.

4. Tear the two pieces apart when the pancake is still warm.

Radish or Turnip Cake

(from Christine’s Recipes as posted on DWC It’s All About Food)

Ingredients:

1 kg Chinese white turnip (radish/daikon)

170 gm rice flour

4 Tbsp wheat starch 

40 gm Chinese sausage 

45 gm Chinese bacon 

55 gm Chinese dried shrimps

60 gm salted radish

2 shallots, minced

3/4 cup unsalted chicken broth

pinch of white pepper

The ingredients.

Method:

1. Blanch Chinese sausage and Chinese bacon in boiling water for 2 to 3 minutes for cleaning and easy chopping. Drain well and finely diced. 

2. Peel the turnip and grate into thick strips. 

3. Soak and rinse dried shrimps. Coarsely chop them (if you buy smaller ones, you don’t need to chop them then.) 

4. Soak salted radish, rinse well and finely chop.

5. In a big bow, mix the rice flour with wheat flour well.

6. Add 2 tablespoons of oil in a non-stick wok, sauté Chinese sausage and Chinese bacon dices over medium heat. Toss in dried shrimps and salted radish, continue to sauté until aromatic (see picture 1). Set aside.

7. Add another 2 tablespoons of oil, sauté minced shallots. Add grated turnips. Sprinkle white pepper to taste. Pour in chicken broth, bring to a boil, cover and cook until tender and translucent (see picture 2). Remove from heat. 

8. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter (see picture 3). Toss in sausages, bacons and shrimps and mix well (see picture 4).

9. Pour the mixture into a greased pan, 8-inch round. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water. 

10. Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for 4 hours.

11. Cut into pieces, fry both sides until golden brown. Serve hot.

Chinese Sticky Rice Cake (Tikoy)

(from Christine’s Recipes)

Ingredients:

200 gm glutinous rice flour

70 gm wheat starch 

250 gm brown sugar in bar 

1 cup water

80 ml coconut cream

30 gm oil + a dash to grease cake mould

1 egg, whisked

Method:

1. Use a saucepan to bring 1 cup of water to boil. Add brown sugar and cook until completely dissolved. Stir in coconut cream and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.

2. Sift glutinous rice flour and wheat flour twice beforehand. Add flour bit by bit into syrup, stirring constantly along the way, and combine well. If you’d like your batter really smooth, drain through a fine sieve once more.

3. Transfer batter to a greased cake mould. Place in a wok and steam over high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time.

4. Let cool. Refrigerate for at least 3 hours. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve hot.

(If you want to add a date in the middle as in the picture, do so after 15 minutes of steaming while the mixture is still soft)

---

I-try mo ito, Kabayan: Kung interesado kang ma-contact ang mga advertiser namin dito, pindutin lang ang kanilang ad, at lalabas ang auto-dialer. Pindutin ulit upang tumawag. Hindi na kailangang pindutin ang mga numero.

Call us!

CALL US NOW!

CALL US NOW!

Call US!

Call now!

Call now!

Call us!

Call us!

TAWAGAN KAMI!

Call us!

Call us now!