Conquering Mount Pinatubo

Can a natural tragedy turn into something beautiful? Definitely, yes. What was once the site of a deadly volcanic activity is now a scenic spot for adventurers.

With Travel Factor’s PhP 2,450 per head package, our plan to trek Mount Pinatubo finally pushed through!

Last December 28, 2013, we departed McDonald’s El Pueblo at exactly 3AM.  The white van that shuttled us was full, with 12 excited participants, the driver and our TF travel coordinator, Maan.

Thanks to our ‘kaskaserong” driver, we arrived at the Department of Tourism (DOT) office in Capas, Tarlac after only 2 hours. We have to wait because they open at 6AM. I noticed that there is no mobile phone signal in the area.  We also used this time to urinate. There are available comfort rooms in the different houses nearby. You have to pay PhP 10 though.

When the office finally opened, we filled up a waiver form and paid PhP 150 I.P.I.S fee (They say this is to help the indigenous people in the area).

We then rode the open 4x4 Jeep assigned to us. It was about a 1 and a half hour ride, passing by streams of water, various rock formations, and dust!  I felt transported in another place, just like in a set of an adventure movie. I enjoyed the bumpy and challenging 14-kilometer ride. It was really hard taking photos while riding the 4x4 Jeep!

It was about 7.45 AM when we arrived at the start of the 7-kilometer trek. Kuya Albert, our local tour guide, ably led us through the rough terrain. It is advisable to wear a jacket or an arm or leg cover as the wind is cold and also, to protect you from the sun. Also, wear proper trekking shoes as you will pass by streams and rocks.  I had to wear socks as my feet were having blisters from the long trek.

After 2 hours, we arrived at a “rest stop” where there are urinals and people selling food and drinks. A word of warning though-- a small bottle of softdrinks costs PhP 100! Noticeable is a signage that stating how many minutes to the crater--15 minutes for young ones, 18 minutes for middle age and 20 minutes for senior citizens. We thought it was an easy challenge, but then it was a really difficult trail because of the bushes and slippery stones. It took us a good 45 minutes to get to the crater. What a misleading signage!

But all the exhaustion was well worth it as we caught sight of the lake—which was colored blue-green. It was such a sight, with lush green slopes & clouds as backdrop.

We then settled on the sand and had our packed lunch and rested our very tired feet (finally!) I would suggest just bringing sandwiches as it is quite difficult to eat rice and viand.

After resting and taking photo-ops, we then proceeded to the trail going back. I was catching my breath and my knees almost gave up on the 198-steps stone stairway (it doesn't have a handrail also)!

Going back was faster as we took it for just 1 hour and 45 minutes (tho it seemed like forever, maybe because of tiredness). We finally arrived at the place where our 4x4 Jeep was waiting to take us back to the DOT office in Capas.  

Although exhausted, the trip has left me and my friends with an exhilarating feeling that yes, we conquered Mount Pinatubo!

Philippine Holidays 2014

Planning to travel this year? This early, better check which dates suits you. Based from an official list released by the Philippine government, below is the list of holidays for this year:

A. Regular Holidays

1 January (Wednesday) – New Year’s Day
9 April (Wednesday), Araw ng Kagitingan
17 April, Maundy Thursday
18 April, Good Friday
1 May (Thursday), Labor Day
12 June (Thursday), Independence Day
25 August (Monday), National Heroes Day
30 November (Sunday), Bonifacio Day
25 December (Thursday), Christmas Day
30 December (Tuesday), Rizal Day

B. Special (Non-Working) Days

31 January (Friday), Chinese New Year
19 April, Black Saturday
21 August (Thursday), Ninoy Aquino Day
1 November (Saturday), All Saints Day
24 December (Wednesday),
26 December (Friday), Additional non-working days
31 December (Wednesday), Last Day of the Year

C. Special Holiday (for all schools)

25 February (Tuesday), EDSA Revolution Anniversary

Bread Pudding

Plenty of left-over bread during the holiday season? Don’t let it go to waste! Try this heart-warming old-fashioned bread pudding.

You will need:

2 cups evaporated milk

¼ cup butter

2 eggs, slightly beaten

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon nutmeg

¼ teaspoon salt

6 big slices of bread, cubed

½ cup raisins

Procedure:

1.     In a saucepan, heat milk and butter over medium heat until butter is melted. Mix in sugar.

2.     In large bowl, mix eggs, cinnamon and salt. Stir in bread cubes and raisins. Add in the milk & butter mixture. Pour into ungreased deep  pan.

3.     Bake 40 to 45 minutes at 180 degrees Celsius.

4.     Cut into desired size. Best served hot. Re-heat if needed.

Creamy Ham Linguine

A simple pasta dish with just a few ingredients and ready in minutes!

You'll need:

10 small onions, finely chopped
5 cups ham, cubed

1 ¼ cups parmesan cheese

1000ml cream

 

salt & ground black pepper to taste

1 ¼ cups butter

Procedure:

1.       Melt butter in a big frying pan. Add onions and ham. Cook until golden brown. Season with black pepper.

2.       Stir in cream, and keep warm over low heat.

3.       Put pasta in dish and top with cream sauce. Stir in cheese and serve.

Apple Potato Tuna Salad

Instead of the customary macaroni salad that we usually have during Christmas season,  I tried what I think is a healthier alternative---- a salad that has tuna and apples!

ready to be served!

Ingredients:

1 ½ kilos boiled potatoes, cubed

6 pieces unpeeled, cored apples, cubed

3 cups mayonnaise

3 (185g) cans of tuna chunks, drained

½ cup onions, chopped

½ cup celery, chopped

1 cup raisins

½  teaspoon salt

1 teaspoon pepper

3 tablespoons corn syrup

1 cup cheddar cheese, cubed

Procedure:

1.       Put salt, pepper, onion, celery, raisins, mayonnaise and corn syrup in a big bowl. Mix well.

2.       Toss in tuna, apples, potatoes and cheese.

3.       Refrigerate until ready to serve.

"Instant" Peaches & Cream Dark Choco Cake

When I say "instant," some of the ingredients are ready-made so that the actual preparation and baking time is cut into half versus making this cake from scratch.
 

You’ll need:

500g instant cake mix (dark choco)

½ cup vegetable oil & 1 1/4 cups water

3 eggs

410g can peaches

125g can whipping cream

 Procedure:

1.       Heat oven to 180 Celsius. Grease pan (approx 33x23x5-cm) with margarine or butter.

2.       Beat cake mix, water, oil and eggs for 2 minutes on medium speed if using an electric beater

    (if by hands, beat by 3 minutes).

3.       Pour into pan. Bake for about 30 minutes. Cool completely.

4.       Spray on whipping cream on top. Garnish with sliced peaches.

the finished product --- Peaches & Cream Dark Choco Cake

Tada! See it’s that “instant” J

Lolo Dad’s Cafe—A Last Hurrah

I’ve heard a lot about Lolo Dad’s Cafe for quite some time now—they say that food is really good, but one of the most expensive in Manila. Luckily, my friends were able to get a pretty good deal from a group buying site, so off we go!

Located at Pres. Qurino Ave. corner Leon Guinto St. in Malate, Manila, Lolo Dad’s has that “old Manila” vibe. It’s cozy, an ideal place for a dinner date.

I don’t usually eat the complimentary bread and butter they serve at restaurants, but this one’s different! They served warm, soft bread with light butter that has a hint of garlic and herbs.

We then had Double Espresso Soup (PhP 350+), which is a pair Cream of Mushroom and Tomato soup. This is served in espresso cups with fleuron that you can dip into the soup. Both soups are deliciously rich.

Since all the appetizers seem good, we decided to get the “Appetizer Sampler” (PhP 1,960+) which surprisingly has a hefty serving of each. I would recommend the Romaine Caesar salad with Grilled Chorizo, Crispy Pancetta and Eight minute boiled Egg.

Soft Shell crab fritters with Gribiche Crab meat, Mangoes and Cucumber salad; Ahi Tuna Loin and Marinated Salmon Grilled Watermelon with Soy vinaigrette and Aioli; Seared Duck liver and Pate de Foie Gras Pear confit, Mesclun salad and cranberry compote; Romaine Caesar salad with Grilled Chorizo, Crispy Pancetta and Eight minute boiled Egg; Gourmet Salad Prawns, Mushrooms, Feta cheese and Kalamata olives in Sundried Tomato vinaigrette tossed Salad leaves

Afterwards, they served a sorbet which acted as a palate cleanser. I forgot to ask though if it is calamansi or dalandan, as I was too fascinated with how it was presented in a sort of a small magic lamp-like teapot with smoky effect, courtesy of the dry ice.

Finally, the main dish!
My friend Eilleen, who has been here a few times, loves the Pan-fried Fillet of Seabass with Blue crab Potatoes and Cream cheese filled Mushrooms in Oyster cream sauce. I must say, the mashed potatoes are the best I have tasted so far and the cream sauce is heavenly.



Pan-fried Fillet of Seabass with Blue crab Potatoes and Cream cheese filled Mushrooms in Oyster cream sauce
(PhP 1,320+, regular portion)

The Rack of Lamb and the Lamb Belly and Chicken Kebab was also good. Though the three cheese risotto and the cinnamon and garlic rice that comes with the dishes are somewhat on the “hard” side.

 Combination of Lamb Belly and Chicken Kebab Cinnamon and Garlic flavoured Rice Fresh fruit relish
(PhP 870+, regular portion)

Herb de Provence crusted Rack of Lamb Three Cheese Risotto (Roquefort, Gruyere and Parmesan)
Forty melted Garlic  and Tomato confit (PhP 915, modest portion)

We also tried the US Angus Beef Tenderloin and Eye of Rib Eye with soft potatoes and cepes, and Seared fillet of Halibut with smoked salmon and potato hash orange meuniere sauce. We did not try the desserts as all of us were already full.

Seared fillet of Halibut with smoked salmon and potato hash orange meuniere sauce (PhP 1,100, regular portion)

US Angus Beef Tenderloin and Eye of Rib Eye with soft potatoes and cepes (PhP 940+, modest portion)

Splurging for a fine dining experience is worth it here at Lolo Dad’s.  I was quite fortunate to be able to taste their last hurrah before they serve their last plates by the end of this year.