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Showing posts with label Food Trip. Show all posts
Showing posts with label Food Trip. Show all posts

Floral art from Phl wins in HK Flower Show

Posted on 25 March 2024 No comments

 

World Council Philippines' entry won the Grand Prize for Design Excellence

Among the entries from abroad that won a prize at the Hong Kong Flower Show 2024 that ended Sunday night was an entry from the World Flower Council Philippines Chapter that was handed the “Grand Award” for Design Excellence, in the Open Competition Section.

This was the same award that the group won last year, and was shared by another entry from the Philippines, the Blue Grass Project, which again took part this year, but failed to get the nod of judges.

There was no display from the Philippine Consulate this year, unlike last year when its “Pahiyas” booth was awarded a “Merit Award for Unique Feature.”

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But the major awards at the yearly display of exotic floral arrangements and horticultural works at Victoria Park were handed out to the different District Offices of the Leisure and Cultural Services Department (LCSD) that competed in the Garden Plot and Environmental Award divisions.

Taking the top award for the Oriental Style Garden Plot Competition was Kwai Tsing District’s “Joy in Nature” while Yau Tsim Mong District’s “Birdsong” was the winner of the Environmental Award for an Oriental Style Garden.

Kwai Tsing won the top prize in Oriental Garden Plot Competition

Wan Chai District copped the two major awards: Its "Vitality from Recycle" was adjudged the best in the Western Style Garden Plot Competition, as well as the Environmental Award for its Western Style Garden.

All entries in the Garden Plot Competitions were meticulously designed by LCSD staff at the District Leisure Services Offices.

Kwai Tsing’s design was inspired by rural villages in the highland areas of Northern Thailand. Inside the plot was a Thai-style hut and garden planted with an array of dazzling flowers and trees.

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Adhering to the principle of recycling, the design included a stairway built from felled trees and adorned with environmentally friendly materials.

Yau Tsim Mong’s entry also had a Thai garden but focused on bird conservation and the need to impart to visitors the joy of connecting with nature.

Wan Chai's Western Style garden was Best in Garden Plot and Environmental Design

Wan Chai’s back-to-back winner was a garden plot that integrated ideas for greening with gardening aesthetics. The footpaths in the plot were paved with wood pieces from felled trees, while a little bridge was built with logs. The pavilion was made of recycled materials while a small greenhouse was built using plastic bottles, and a small water pool with oyster shells.

As of press time, the winners of the online voting contest called “My Most Favourite Garden Plot” has yet to be announced. Voters were asked to choose their favourites from the garden plot entries of the 18 districts, for the chance to win free air tickets.

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This year’s show dubbed “Floral Joy Around Town” with angelonia as the theme flower is organised by the LCSD, with the Hong Kong Jockey Club Charities Trust providing major support for the 12th consecutive year.

It is one of the events under Art March of the Culture, Sports and Tourism Bureau.

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Police hunt for missing Filipina

Posted on 14 September 2023 No comments

Gonayon was last seen on Tuesday

Police appealed to the public last night, Sept 13, for information on a Filipina domestic helper who went missing in Aberdeen.

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Police said Georgia Mer Walis Gonayon, 49, went missing after she left her employer’s residence on Pok Fu Lam Road Tuesday afternoon. Her employer made a report to Police on the same day.

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She is about 1.6 metres tall, 59 kilograms in weight and of medium build. She has a square face with black complexion and long black hair. She was last seen wearing a white jacket, blue trousers, white and purple shoes and carrying a black bag.


Anyone who knows her whereabouts or may have seen her is urged to contact the Regional Missing Persons Unit of Hong Kong Island on 2860 1040 or 9886 0034 or email to rmpu-hki@police.gov.hk, or contact any police station. 

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10k katao sa HK ang nagpopositibo sa Covid-19 araw-araw, sabi ng gobyerno

Posted on 21 May 2023 No comments

 

Sa 10,000 katao na nagkaka Covid araw-araw, karamihan ay wala, o di malala ang sintomas

Aabot sa 10,000 katao sa Hong Kong ang nahahawaan ng Covid-19 sa araw-araw, ayon kay Health Secretary Lo Chung-mau, bagamat ayon sa isa pang eksperto, malamang na mas madami pa dito ang tunay na numero.

Sinabi ni Prof Lo sa isang panayam na ang binanggit niyang dami ng nahahawaan ng Covid-19 ay base sa pag-aaral ng Department of Health.

“Base sa tantiya ng Health Bureau, may mahigit sa 10,000 bagong kaso ng coronavirus ang naitatatala sa Hong Kong araw-araw,” sabi niya sa panayam na inilathala sa mainland nitong Biyernes. “Hindi naman natin mapipigilan ang pagkakaroon muli ng epidemya.”

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Pero ayon pa rin sa kanya, walang dapat ikabahala sa biglang pagtaas bigla ng mga kaso dahil hindi naman malala ang kundisyon ng mga nagkakasakit, at marami pa rin ang may pangontrol sa coronavirus dahil sa bakuna nilang natanggap.

“Kumpara sa fifth wave noong nakaraang taon, mas mahusay na ang pagbibigay ng serbisyong pangkalusugan sa ating siyudad,” sabi ni Lo. “Kahit dumami ang bilang ng mga naiimpeksyon, kakaunti lang ang mga nagkakasakit ng malubha, o ng namamatay.”

Pero ayon pa rin kay Lo, mas marami ang nagkakasakit ng Covid-19 ngayon kaysa noong Agosto at Setyembre ng nakaraang taon, kung kailan muling dumagsa ang bilang ng pasyente dahil sa pagsulpot ng Omicron variant.

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Base sa talaan ng Hospital Authority, may 2,700 na pasyenteng may Covid-19 ang ginagamot ngayon sa mga pampublikong ospital, na ang karaniwan ay nararatay nang 4.8 araw.

Para mas lalong mabantayan ang sitwasyon ay inumpisahang muli ng HA ang 24 oras na operasyon ng kanilang emergency command centre.

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But the surge would not pose serious challenges to the healthcare system provided the virus did not mutate suddenly, he said, noting the population had built up a strong immunity with about 85 per cent of residents having taken three jabs.

Pinaalalahan niya ang mga may edad o tinaguriang “high risk” na magpabakuna, o dagdagan ang bakuna, anim na buwan mula nang sila ay huling maturukan, o naimpeksyon.

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Samantala, ang isa pang eksperto na si Dr Leung Chi-chiu ay nagsabi na base sa isang pagsisiyasat ng University of Hong Kong, ang bilang ng mga nagkaka Covid-19 sa bawat araw ay aabot sa 50,000.

Sa isinasagawang pag-aaral, 10,000 katao ang tinetest para sa coronavirus tuwing linggo para makita ng mga dalubhasa kung gaano ito kabilis kumalat.

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Pero ayon kay Dr Leung, karamihan sa mga nagkakasakit ngayon ay hindi seryoso ang mga sintomas, samantalang ang iba ay walang kahit na anong nararamdaman na kaiba.

Sinang-ayunan naman ng ilang doktor ang lumalalang sitwasyon ng Covid-19 ngayon. Ayon sa isa sa kanila, puno lagi ang kanyang klinika simula nitong Mayo, at halos kalahati sa kanila ay may coronavirus, at karamihan ay mga may edad.

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Domestic Workers Corner raises $56k for Philippine flood victims

Posted on 16 November 2020 No comments

By Daisy CL Mandap 

DWC and BMA pack boxes for typhoon relief on Chater Road Sunday

It started with an appeal four days ago for just a $10 donation by each of their members for the victims of typhoons Rolly and Ulysses in the Philippines.

To their pleasant surprise, administrators of the online group, Domestic Workers Corner saw their call being taken up so quickly that as of last count, the total cash raised was already past  $56,000 mark.

This was apart from the many donations in kind that they received that allowed them to pack and send a total of 21 door-to-door boxes to various rcipients in the Philippines for the past two Sundays. 

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Handa na ba kayo tumulong? Ten dollars tayo para sa mga nasalanta ng bagyong Rolly,” (Are you ready? Let’s give ten dollars for the victims of typhoon Rolly) said DWC administrator Rain Tuando in her Facebook post last Thursday.

To her amazement, the call became so popular that the donations kept flooding in, either in cash, or directly to the three accounts that they listed down under online money transfer portals alipay, WeChat and TNG.

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“Ten dollars lang ang hiningi namin umabot ng mahigit $50,000” (We just asked for ten dollars each, but we got more than $50,000) a surprised Tuando said.

That was because many people gave much more that was asked of them. Some gave $100, others, 200; with the highest single cash transfer amounting to $500.

Tuando's appeal for donations that started the ball rolling

DWC Hikers also pitched in, raising more than $3,000 from the charity walk they held recently.

A report posted by DWC founder Rodelia P Villar earlier today showed that a total of $56,039.63 had already been raised for the past four days.

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Of this amount, nearly $20,000 had already been sent to various flood-stricken areas in the Philippines, identified through direct appeals made to them by members. A further $3,000 was used to pay for sending boxes of relief goods to beneficiaries in the Philippines.

"To all DWC member, salamat sa lahat lahat na nagbigay ng donation. Di ko man maisa isa pero maraming salamat," said Villar.

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Most of the boxes went to recipients in the Bicol region, which was the worst hit by typhoon Rolly, and suffered a second blow with Ulysses’ passage.

De Leon and Leonardo took charge of the whole-day packing for DWC and BMA

But the latter batch, packed throughout the day on Chater Road last Sunday, Nov 15, included donations to Cagayan Valley and Isabela province, which bore the brunt of Ulysses’ wrath when it swept across northern Luzon.

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Two DWC administrators, Bebs Leonardo and Baby Jean de Leon, who are both Bicolanas and members of Bicol Migrant Alliance in HK, took care of monitoring the donations, and ensuring the boxes were properly packed and dispatched to their intended beneficiaries.

But their fund-raising continues, as donations continue to trickle in, along with requests for help from members who were hard-hit by the two strong typhoons that came within days of each other.

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Chinese New Year treats

Posted on 21 January 2020 No comments
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.

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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.

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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
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)
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