The Philippines' Vacation Packages Include Good Food

The Philippines' Vacation Packages: Tulubhan Beach

2009-06-02T20:42:00.002+08:00

Tulubhan Beach of Boracay has Bulabog Beach to the north and Tambisaan Beach to the south.

It is a lovely white beach, small and quiet with many coves and old trees.

It's not totally unpopulated, though, having the Paradise Bay Resort on it, as well as some private homes.

Tulubhan Beach can be reach through a path from the Boracay Main Road.

The Philippines' Vacation Packages: Ilig-Iligan Beach, Boracay

2009-06-02T20:41:00.006+08:00

Ilig-Iligan Beach offers a very different Boracay experience on the east coast of the island. Its beautiful and secluded white sand beach has been described as desert-like. Just a few meters off the shore are tiny islets lush with vegetation. The waters are often rough, though, and swimming is not advised for children or weak swimmers.

Ilig-Iligan Beach also offers various coves, caves and even a jungle inland with fruit bats hanging from the trees. The Bat Caves are a mere 30-minute trek from the beach, with locals available for hire as tour guides.

Right beside Ilig-Iligan Beach is the Seashell Museum displaying rare sea shells as well as Philippine pottery, wood carvings, handmade costumes and ancient Chinese artifacts.

Ilig-Iligan Beach can be reached by hiking on the road or by motorbike or bicycle. It can also be reached by boat. Be sure to consult local authorities on the best choice as this will depend much on weather conditions. The road is steep and the sea can be choppy during the northeast monsoon.

The Philippines' Vacation Packages: Ilig-Iligan Beach, Boracay

2009-06-02T20:41:00.005+08:00

Right beside Ilig-Iligan Beach is the Seashell Museum displaying rare sea shells as well as Philippine pottery, wood carvings, handmade costumes and ancient Chinese artifacts.

The Philippines' Vacation Packages: Cagban Beach, Boracay

2009-06-02T20:39:00.006+08:00

Cagban Beach is one of the lesser known beaches of Boracay Island. At peak season it comes alive as it becomes one of two ports to the mainland. Otherwise, it's a good place for those who prefer to relax in peace and quiet, away from crowds.

Cagban means "cave" or "chest" and it is said that there are treasure chests buried in the sand or in the caves around the beach. If this is your kind of adventure, perhaps you can try to go treasure hunting.

The Philippines' Vacation Packages: Punta Bunga Beach and Bunyagan Beach, Boracay

2009-06-02T20:39:00.005+08:00

Two more secluded beaches in Boracay are Punta Bunga Beach and Bunyagan Beach.

Seashell-strewn Punta Bunga Beach is a short northward walk from Balinghai Beach. To its south are some hills dotted with homes built to take advantage of the wonderful view. The good news is that some of these homes may be availablefor rent.

The hills on the north of Punta Bunga Beach lead to Bunyagan Beach, another quiet white sand beach. Just beyond the beautiful beach is an ideal picnic ground with widely spaced coconut trees.

The Philippines' Vacation Packages: Bulabog Beach, Boracay

2009-06-02T20:38:00.002+08:00

Bulabog Beach at Boracay is known around the world for windsurfing and kiteboarding. In fact, since 1988 it has hosted the annual Boracay International Funboard Cup, already considered an official leg of the Asian Windsurfing Tour.

Taking advantage of strong winds and currents, windsurfing activities peak during the first quarter of the year while kiteboarding is active until the southwest monsoon begins in June and July.

You don't have to be an expert. Safe windsurfing and kiteboarding lessons are offered in the shallow waters of Bulabog Beach.

Otherwise, Bulabog Beach is almost deserted and charmingly quiet. You can just lie on the beach and soak in the tropical ambience.

The Philippines' Vacation Packages: Manoc-Manoc Beach, Boracay

2009-06-02T20:36:00.002+08:00

Manoc-Manoc Beach on the southernmost tip of Boracay is near a local village believed to be one of the first settlements in the island, and a must-see after your swimming and diving.

Although Manoc-Manoc Beach itself is usually quiet, the views are spectacular and much action could be seen from the beach as you relax. Make sure your cameras are ready to capture the moments.

The winds are strong all year round and experienced windsurfers and kite surfers are often seen taking advantage of these and the aggressive currents that reach up to six knots.

You can also look across the clear sparkling waters of the channel to beautiful Caticlan and its blue mountains. Caticlan port is where visitors board bancas to sail to Boracay.

Boats arrive steadily from Caticlan to the Manoc-Manoc Beach, bringing in supplies and provisions for Boracay resorts and businesses.

Among the many resorts at Manoc-Manoc Beach is the Boracay Beach and Yacht Club,providing cottages, a restaurant and various beach entertainment facilities.

Manoc-Manoc can be reached by tricycle through the Boracay Main Road and a short walk to the beach.

The Philippines' Vacation Packages: Diniwid Beach, Boracay

2009-06-02T20:35:00.002+08:00

Hiking to Diniwid Beach from White Beach in Boracay is in itself a fantastic experience as you traverse a path cut out from a rocky cliff. This trail is said to provide some of the best views on the island.

The 200 meter long Diniwid Beach just a short distance north of White Beach provides the same white beach but with contrasting peace and quiet against a backdrop of cliff walls. It is ideal for swimming, snorkeling and diving, as well as picnics.

There are also discreet dining establishments blending in the beach ambience, providing for those who would rather not bother with bringing food and drink.

If you prefer to stay in this relatively more secluded area instead of White Beach, there are several resorts offering accomodations and other facilities.

The Philippines' Vacation Packages: Balinghai Beach, Boracay

2009-06-02T20:34:00.006+08:00

Balinghai Beach is perhaps one of the most romantic beaches in Boracay Island. It is a tiny cove surrounded by craggy rock walls featuring a cliff which you could climb via steps. There are no vendors to disturb your peace and quiet the whole day until you savor the breathtaking sunset.

Balinghai Beach is also ideal for swimming and snorkeling. Try to see the wonderful undersea coral garden.

Balinghai Beach is not isolated, though. There are several good resorts and there is even a restaurant atop the cliff that can serve you food lowered down the cliff in a basket.

The Balinghai Boracay Beach Resort offers bungalows far apart enough and surrounded by trees to ensure privacy. They also organize dinner campfires on the beach.

You can reach Balinghai Beach by road but most visitors prefer to sail on a more picturesque boat ride from White Beach.

The Philippines' Vacation Packages: Balinghai Beach, Boracay

2009-06-02T20:34:00.005+08:00

Balinghai Beach is also ideal for swimming and snorkeling. Try to see the wonderful undersea coral garden.

Balinghai Beach is not isolated, though. There are several good resorts and there is even a restaurant atop the cliff that can serve you food lowered down the cliff in a basket.

The Balinghai Boracay Beach Resort offers bungalows far apart enough and surrounded by trees to ensure privacy. They also organize dinner campfires on the beach.

You can reach Balinghai Beach by road but most visitors prefer to sail on a more picturesque boat ride from White Beach.

The Philippines' Vacation Packages: Puka Beach, Boracay

2009-06-02T20:33:00.002+08:00

Puka Beach in Boracay was once a treasure trove of the finest Puka shells in the world, thus its name. These shells were very popular as accessories in the Sixties and Seventies but are now rare. Collecting Puka shells on the beach is, therefore, forbidden.

Puka Beach is also sometimes called Yapak Beach, meaning barefoot in Filipino. It seems that walking unshod on the beach is comfortable despite the fact that it still offers an abundance of other types of tiny shells and coral bits. They are there for everyone to appreciate and enjoy for free. Do check with local authorities before taking any of them with you, though.

At 800 meters long, Puka Beach is the second longest beach in Boracay, located at its northern tip. It ends in the Lapuz-Lapuz cliffs, considered the most rugged part of island.

It is much quieter here than in White Beach. You may see vendors but there are few and you are advised to bring your own food and drink.

The surf is mild but currents can be strong and there is a sharp drop from the beach to the sea. Observe safety measures when swimming and snorkeling.

Visitors usually sail to Puka Beach on motorized bancas or the native paraw (outrigger boats).

Filipino Food: Pinoy Paella or Arroz Valenciana

2009-06-01T20:34:00.001+08:00

Ingredients:

3 Tbsp olive oil
1 c sliced chorizo
1.5 kg chicken pieces, cut to bite size and marinated in soy sauce and calamansi (or lemon)
1 kilo large shrimps, marinated in salt and calamansi (or lemon)
1 kilo mussles (soaked in water, with fibrous parts removed)
2 heads garlic, minced
1 large onion, chopped finely
3 medium very ripe tomatoes, chopped finely
1 Tbsp sweet paprika
6 bay leaves
achuete (soaked in several tablespoons of oil to color, or saffron)
2.5 c sticky rice (soaked in water for several hours)
1x400g can coconut milk
1c chicken stock
2 Tbsp fish sauce
salt and pepper
2 large red pepper, sliced
1 c canned green peas
hardboiled eggs, sliced
Sliced pitted black and green olives

Heat the oil in a deep pot and fry the chorizo until brown. Set aside.

In the same oil, stir fry shrimps. Once pink, remove from oil and set aside.

In the same oil, brown the chicken. Remove and set aside.

In the same oil, sauté garlic and onion until slightly browned . Add mussels. Once the mussels are open and cooked through, remove and set aside. Try not to remove the garlic and onion.

In the same oil, add the chopped tomatoes, paprika and bay leaves. Simmer for 5 minutes. Return the chicken pieces. Add green peas and bell peppers. Saute. Drain the sticky rice and add into the pot. Stir until the grains are well coated in the sauce. Add the coconut milk and stock. Add achuete oil. Mix well. Season with fish sauce and pepper to taste. Add salt if desired. Adjust heat to medium and keep on stirring from time to time to prevent rice from sticking to the bottom of the pan. Wait till rice has absorbed almost all the liquid. Add the chorizo slices, shrimps and mussels. Taste and adjust seasoning. Wait till rice is cooked through completely, still continually stirring.

Serve garnished with sliced hardboiled eggs and sliced black and green olives.

Filipino Food: Champorado

2009-05-21T16:23:00.004+08:00

.
Ingredients

1 cup glutinous rice (sticky rice)
1/4 cup cocoa powder, unsweetened
salt to taste
3 cups water
1/2 cup sugar
milk (fresh, evaporated or condensed or fresh

Wash the glutinoous rice with water, repeat until water runs clear. Put rice and water in a pot and bring to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pot. Once the rice mixture boils, lower heat to minimum.

In a bowl, mix the cocoa powder, sugar and salt. Add a small amount of water, just enough to make the dry ingredients into a thick paste. Pour the paste mixture into the pot, mixing until well blended. Continue cooking until the rice is clear (no white centers), soft and fluffy. Serve hot with evaporated, condensed or fresh milk. (If you intend to use condensed milk, use less sugar in cooking.)

Sliced ripe mangoes may be served on the side.

Many Filipinos also love to pair Champorado with fried salted fish.

Filipino Food: Pork Sinigang

2009-05-21T16:08:00.003+08:00

.
Ingredients

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, quartered
5 cloves of garlic, minced
100 grams kangkong (river spinach), cut into 3 inch segments
100 grams string beans cut into 3 inch segments
2 pieces radish, sliced thickly diagonally
3 pieces gabi (taro), peeled and sliced diagonally
2 pieces green chilies
200 grams unripe tamarind (sampalok, or substitute with commercial sinigang mix)
3 tablespoons of patis (fish sauce)
1 liter of rice washing or water

Boil sampalok in water until the shells crack. Let cool. Reserve the broth. Peel the sampaloc and mash in its broth. Strain, pressing to get maximum flavor.

In a deep pot, sauté garlic and onion in oil. Add the tomatoes. Add pork and fish sauce. Simmer for five minutes. Add the rice washing or water. Bring to a boil then simmer for 15 minutes.

Add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. Add the radish and simmer for 10 minutes before adding the string beans, kangkong and green chilies. Let boil for 2 minutes.

Serve piping hot.

Filipino Food: Beef Mechado

2009-05-21T16:00:00.003+08:00

.
Ingredients

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered and fried
1 medium sized carrot, sliced in 1/2" sections
2 red bell peppers, sliced
2 cups beef stock or 2 bouillon cubes dissolved in 2 cups water
3 bay leaves (laurel leaves)
1/4 cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste
green olives

Cut an incision in the center of each beef chunk and insert a pork strip. Tenderize the beef and pork in a pressure cooker with the beef stock, bay leaves, soy sauce and tomato sauce.

When the beef is tender, add the vinegar and let boil for a minute or two with the pressure cooker uncovered. Add the potatoes, onions, carrot, and bell pepper. Let simmer until potatoes and carrots are cooked, stirring occasionally to thicken the sauce. Stir in 3 tablespoons of extra virgin olive oil just before turning off the heat. Top with green olives.

Serve hot with white rice

Filipino Food: Chicken Tinola

2009-05-21T15:54:00.004+08:00

.
Ingredients

1 kilo whole chicken, cut into pieces.
1 small green papaya, cut into small pieces (or substitute sayote)
2 tablespoons ginger, crushed and sliced into strips
1/2 cup red chili tops (dahon ng sili) or malunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

In a deep casserole, sauté garlic, onion and ginger in oil. Add chicken and patis. Saute till chicken absorbs the flavor of the patis. Add water. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but is not overcooked. Add red chili tops and turn off the heat.

Serve steaming hot in a bowl with the broth.

Filipino Food: Pork Menudo

2009-05-21T15:49:00.003+08:00

.
Ingredients

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)

Saute garlic and onion in oil. Add tomatoes and saute some more. Add the pork, liver, chorizo de Bilbao, potatoes, bell pepper, paprika, patis the stock. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

Add the chickpeas and raisins. Boil for another 2 minutes. Taste and adjust seasoning.

Serve hot with white rice.

Filipino Food: Chicken Afritada

2009-05-21T15:45:00.003+08:00

.
Ingredients

1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil

Sauté the garlic and onions in oil. Add chicken and cook till slightly brown. Pour in the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

Add the potatoes and continue to cook for 10 minutes or until the potatoes are cooked. Add the green and red bell peppers, and simmer for an additional minute or two. Taste and adjust seasoning if necessary.

Serve hot with white rice.

Filipino Food: Beef KareKare

2009-05-21T15:33:00.003+08:00

.
Ingredients

1/2 kilo beef tripe, cleaned, preboiled with salt till tender and sliced into wide strips (Reserve the stock)
1/2 kilo oxtail, cut 2 inch long, preboiled with salt till tender (Reserve the stock)
3 cups of peanut butter
1/4 cup ground toasted rice
1/2 cup cooked bagoong alamang (sauteed shrimp paste, or substitute with mashed anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil (for coloring only)
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut horizontally in half
1 bundle of sitaw (string beans) cut 2" long
1 banana heart, cut similar to eggplant slices and preblanched in boiling water and salt to prevent darkening
1/2 cup oil
8 cups of water
Salt to taste

In a deep casserole, saute garlic and onions in oil. Add atsuete oil, reserved stock, tripe, oxtail, ground toasted rice and peanut butter. Make sure the peanut butter and toasted rice are well dispersed. Bring to a boil and simmer for 15 minutes. Taste and adjust seasoning if necessary.

Add the eggplant, string beans, pechay and banana heart. Cook till the vegetables are tender. Watch closely so as not to overcook the vegetables.

Serve hot with plain rice. The bagoong is served as a dipping sauce on the side.

Filipino Food: Leche Flan

2009-05-21T15:19:00.003+08:00

.
Ingredients

1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon lemon essence

For the caramel:

1 cup sugar
3/4 cup water

In a saucepan, dissolve the sugar in water and boil for a few minutes until the sugar caramelizes. Pour the caramelized sugar into aluminum, glass or ceramic moulds that can withstand steaming. Spread the caramel on the bottom of the moulds. Set aside.

Blend the evaporated milk, condensed milk, egg yolks and vanilla. You may do it by hand or with a mixer. Pour the mixture on over the caramel in the moulds. Leave a generous distance from the rim. Cover each mould with aluminum foil.

Steam the moulds for about 20 minutes. You can do this by putting a deep bowl face down in a big casserole of water, making sure that a mould can be securely set on top of the bowl with the water way below the rim of the mould.

Allow the steamed moulds to cool at room temperature then refrigerate.

To serve, run a thin knife around the edges of the mould to loosen the Leche Flan. Place your serving platter on top of the mould and quickly turn it upside down so that the golden brown caramel is displayed on top of your Flan.

Filipino Food: Beef Caldereta

2009-05-21T14:54:00.003+08:00

.
Ingredients

1 kilo top round beef, cut into serving pieces
2 tbsp. soy sauce
salt & pepper to taste
1 tbsp. olive oil
3 cloves of garlic, chopped
1/4 cup onions, sliced
1/2 cup tomato sauce
1/2 cup tomatoes, sliced
6 medium potatoes cut into large cubes
2 large red peppers cut into stips
2 pcs. chorizo cut into strips
1 pc.bayleaf
1/2 cup canned green peas or chick peas
2 tbsp. wine
1 small can liver spread
2 tbsp. flour for thickening
1/2 cup pitted green olives (preferably stuffed with pimiento)

Put beef in pressure cooker with soy sauce, bayleaf, salt and pepper and enough water to cover. Cook till very tender. Remove beef and reduce broth to 1/2 cup. Set aside.

Fry potatoes till browned. Set aside.

Saute garlic and onions in olive oil. Add tomatoes and saute some more. Add tomato sauce, meat, red pepper and chorizo. Dissolve the liver spread in the half cup of reduced broth and add to casserole. Taste and season with salt and pepper if needed. The dish is supposed to be a bit spicy. If pepper is too mild for your taste, you may add some hot sauce. Thicken with flour dissolved in some of the broth. Add wine. Finally, add the olives and browned potatoes.

Serve hot with white rice.

Filipino Food: Chicken and Pork Adobo

2009-05-21T14:42:00.005+08:00

.

Ingredients

1/2 kilo pork, cut in cubes
1/2 kilo chicken, cut into pieces
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water to dissolve cornstarch in

1. In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

2. Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or until meat is tender.

3. Remove the pork and chicken from the sauce pan. Set aside the sauce pan and the sauce for a later step. Heat cooking oil in a separate pan and brown the pork and chicken there for a few minutes.

4. Put the browned pork and chicken back to the original pan with the sauce. Add cornstarch dissolved in water to thicken.

5. Taste and add salt and pepper if desired

6. Bring to a boil and simmer for about 5 minutes more.

7. Serve hot with plain rice. A salad or sliced tomatoes may be served on the side.

Great Links

2009-04-13T14:45:00.007+08:00

Fashion Magazine Online
Paintings By A Child Artist
Hotels Manila
Fibromyalgia Relief
Caribbean Holiday
Earning Money Online
Credit Card Payment
Free Stuff
Cheap Travel Europe
Hotels in the Philippines
Cheap Travel Asia
Budget Vacations
World Beaches
Philippines Resort
Philippines Resorts
Philippines Vacation Packages
Work at Home Mom
Writer Author
Writers and Editors
Dating Relationships
Travel to the Philippines
Earn Cash Online
Beauty and Wellness
Caribbean Resorts
Maldives Holiday
Buy a Laptop
Best Cell Phones
Best Digital Cameras
Thailand Beach Resorts
Mexico Beach Resorts
Hawaii Beach Resorts
Bali Beach Resort
Brazil Packages
Beach Resort Australia
Spain Beach Resorts
Weight Loss and Fitness