Fiesta Filipina: Visit the Philippines' Resort Hotels and Beaches

The Philippines' Resort Hotels and Beaches: Boracay White Beach

2009-06-02T05:49:00.001-07:00

The world reknowned Boracay Island has several beaches, of which the most popular is White Beach.

White Beach is obviously named after the powder-fine white sand that covers all of Boracay's beaches. This sand is said to never turn hot enough to burn the skin, allowing visitors to go barefoot even at high noon. The sand at White Beach is said to be dazzlingly whiter than that in all the other Boracay beaches.

White Beach is four kilometers long, showcasing pristine blue waters shallow enough for frolickers to enjoy swimming, diving, scuba diving and other water sports. People indulge in kayaking, boardsailing and wind surfing, depending on weather conditions.

You may also just relax under the cool shade of the palm trees dotting the beach. Just watching the beautiful scenery and the people is a wonderful experience in itself.

Right next to White Beach are resorts, hotels, lodging houses, restaurants and shops to cater to all your needs.

Transportation is readily available to explore the rest of the island.

During the dry season, White Beach is the main entry point to Boracay Island. There are three boat stations along the beach.

The Philippines' Resort Hotels and Beaches: Puerto Galera, Mindoro

2009-06-02T05:48:00.000-07:00

Puerto Galera in Mindoro, Philippines, also called the Pearl of Mindoro, takes pride in having one of the most beautiful natural harbors in the world. It also has several beaches to offer, each with many dive sites and beautiful coral reefs.

Puerto Galera is the ideal destination for swimming, snorkeling and scuba diving.

There is White Beach, dotted with commercial establishments and most popular among the local people. There is also Sabang Beach, well-known among tourists for its nightspots.

Near Sabang Beach is Small La Laguna Beach, with various dive shops where you can rent diving equipment. Do not confuse this with La Laguna Beach, which is actually smaller but has several resorts and water sports facilities.

Punta Guarda Beach and Talipanan Beach are also there for those who prefer more quiet vacations.

The 16 dive centers of Puerto Galera each have some 25 dive sites. The services of experienced divemasters or instructors are recommended for divers, though, because the waters can be rough.

For non-divers, there are other sights to enjoy in Puerto Galera, such as 423-foot Tamaraw Falls.

For land-based exercise, try the two-to-three-day walk along the Tabinay-Talipanan Trail called the Adventure Mountain Trail. It crosses three mountains to end at the white sands of Talipanan Beach. You may also rent mountain bikes to use on the trail.

The Philippines' Resort Hotels and Beaches: El Nido, Palawan

2009-06-02T05:47:00.000-07:00

El Nido is a municipality located at the northwestern tip of the province of Palawan, Philippines. It is 430 kilometers southwest of Manila, and 238 kilometers northwest of Puerto Princesa City, Palawan's capital. El Nido is bordered by the Linapacan Strait in the North, the Sulu Sea in the east, and the South China Sea in the west.

The Municipality of El Nido is composed of 18 barangays (villages) covering a total land area of 50,000 hectares. Its population of 27,000 people, is a mix of native Palaweños, with a heavy presence of migrants from other parts of the Philippines.

Edible-nest Swiftlets (Collocalia fuciphaga) abound in El Nido. The nests of these birds are found in the crevices of the limestone cliffs and are the main ingredient of the health enhancing bird's nest or nido soup. It is these nests that gave the place its Spanish name, El Nido.

El Nido is considered a showcase of Palawan's geology and diverse wildlife It is one of the most important sites for biological diversity in the country and has been declared by the Philippine government as a protected area.

The Philippines' Resort Hotels and Beaches: Amanpulo, Palawan

2009-06-02T05:46:00.000-07:00

Amanpulo (which means “peaceful island” and opened in 1993) is set on a secluded, private island. Pamalican is part of the Quiniluban group, which makes up the northern half of the Cuyo Islands and is one of nearly 1,800 islands in Palawan, the largest province in the Philippines. A low-lying coral island, Pamalican is rimmed by seven square kilometres of pristine reef.

The five Hillside Casitas have unimpeded sea views and the resort's two Deluxe Hillside Casitas feature spectacular prospects of the Sulu Sea and neighbouring islands with both sunrise and sunset views.

The Restaurant, located in a wing at one end of the clubhouse, spills out onto a terrace, with views to Manamoc island across the channel. Breakfast, lunch and dinner are served here. The menu features Asian and Continental cuisine and fresh seafood is a specialty.

The abundant and beautiful reef waters that surround Pamalican and neighbouring islands are tailor-made for snorkelling and diving. A complimentary snorkelling and fish-feeding trip is scheduled daily. For novice scuba divers, Amanpulo is a welcoming retreat, with mirror-smooth seas in front of the Beach Club and a gentle drop-off to deeper water. For certified divers, there are a number of fine sites on both sides of Pamalican, all within easy reach by dive boat. Aquaventure, Amanpulo’s dive company, is a five-star PADI operation offering courses ranging from introductory to advanced. All equipment is provided by Amanpulo’s Dive Shop. Underwater lights are also available. Divers must be at least 10 years of age.

For guests in need of something even more exclusive, there are two private villas on the island. The Nature Villa (Casa Kalikasan) is a spacious retreat that can accommodate up to eight guests. It has four freestanding bedrooms, a separate living room, kitchen, and open-air dining pavilion, all set around a garden courtyard. It is only a few metres back from what amounts to a private beach in the northwest corner of the island. There are two golf carts available for the exclusive use of villa guests and three permanently assigned villa attendants. The West Villa (Casa Kanluran) lies within a 5.6 hectare complex, stretching from the hillside down to the sea. This secluded enclave features three private casitas (identical to the resort casitas), a separate villa ideal for children and nannies, a kitchen and private beach club. There are four golf carts available for the exclusive use of villa guests, and three permanently assigned villa attendants. Villa guests have the use of all resort facilities and services.

The Philippines' Resort Hotels and Beaches: Panglao Island, Bohol

2009-06-02T05:45:00.000-07:00

Peacefully nestled in a private yet accessible spot in Panglao Island in Bohol, Eskaya Beach Resort & Spa has its own 600-meter white beachfront and sprawling 16-hectare lot. The Eskaya Beach Resort & Spa breathes life into you with its awe-inspiring mountain and superb sea views, exclusive resort-spa amenities, good food and excellent services.

The name Eskaya refers to the only known indigenous people of Bohol. The resort is in Panglao Island which is at the southernmost tip of Bohol. It is located halfway through Panglao along its coast facing Mindanao Sea. It is a sprawling property which covers 16 hectares. Topography of the resort is varied. It has a gradually ascending cliff, flat land, a ravine, caves and has a commanding view of the sea. On the higher ground of the resort, you can view a mountain with lush vegetation. Down the beach is a long stretch of white, powdery sand up to 5 kilometers, 600 meters of which is part of Eskaya Beach Resort & Spa.

The resort is boutique-style which accounts for its exclusivity. Architecture of the building is decidedly Filipino with a splash of modern amenities. The thatched villas or "balai" in the dialect, are single-detached. These are built with sturdy construction materials, but the ample use of indigenous materials for finishing like bamboo, cogon, and wood is emphasized.

The center of attraction of the resort is the infinity swimming pool which definitely blends with the sea at its bluest. The spacious restaurant has a cool feeling, yet with a warm ambience and plenty of sea view and swimming pool view. Dining can also be at the beach al fresco, at the poolside, and in the garden.

Dining is a pleasure at Eskaya Beach Resort & Spa. The cuisine offers a selection of Filipino best-sellers. You can dine under the moon and the stars, al fresco, or simply enjoy the warm ambience of Lantawan Restaurant. Refresh yourself with coolers by the poolside while gazing at the sunset, or into each other's eyes.

The Philippines' Resort Hotels and Beaches: Pamilacan Island, Bohol

2009-06-02T05:44:00.000-07:00

The small island of Pamilacan is nestled in the heart of the Bohol Sea, the Visayas Archipelagos in the Philippines. Its name is derived from the word pilak, which is a large hooked implement made and used by the islanders to capture manta rays, whale sharks and bryde's whale.

The Bohol Sea is said to be a breeding ground of these mysterious but beautiful creatures. The island in previous times, served as a watch station against the intrusion of pirates and enemies of the Spanish colony as evidenced by the 200-year-old Spanish fort on the northeast side of the island.

Today, 235 families live in the island. The people used to hunt dolphins, whales, whale sharks and manta rays but these animals are now fully protected by law in the Philippines.

The attractions on the island that may catch your interest is the ancient Spanish fort, the Santa Cruz at the chapel's altar, the life within the marine sanctuary and the white beaches around the island. Pamilacan is a coral island and fossilised seashells can be seen on the island's rocky hill.

At present, the jaws and bones of marine mammals and whale sharks still adorn a number of homes of the village. The blue waters surrounding the island teem with lush and colorful marinelife.

Go watch whales and dolphins in the Bohol Sea with the locals of Pamilacan. Ex-whale-hunting boats called canter have been refitted specifically for a safe and comfortable trip. The boats, measuring 15 to 20 meters in length, can accommodate up to seven passengers. Each of these crafts is furnished with seats and roofing, and equipped with life vests. You will be accompanied by skilled spotters whose familiarity with the area also makes them excellent guides. The best season is the months from March to June, but resident dolphins and small whales can be found all year round. Tours are dependent on weather and sea conditions.

Fiesta Food: Paella Philippine-Style, aka Arroz Valenciana

2009-06-01T04:52:00.000-07:00

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.

Fiesta Food: Champorado

2009-05-21T04:11:00.000-07:00

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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.

Fiesta Food: Pork Sinigang

2009-05-21T04:10:00.000-07:00

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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.

Fiesta Food: Beef Mechado

2009-05-21T04:09:00.002-07:00

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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

Fiesta Food: Chicken Tinola

2009-05-21T04:09:00.001-07:00

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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.

Fiesta Food: Pork Menudo

2009-05-21T04:08:00.000-07:00

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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.

Fiesta Food: Chicken Afritada

2009-05-21T04:07:00.000-07:00

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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.

Fiesta Food: Beef KareKare

2009-05-21T04:06:00.002-07:00

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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.

Fiesta Food: Leche Flan

2009-05-21T04:06:00.001-07:00

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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.

Fiesta Food: Beef Caldereta

2009-05-21T04:05:00.000-07:00

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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.

Fiesta Food: Chicken & Pork Adobo

2009-05-21T04:04:00.000-07:00

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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.

Quiapo Fiesta: Viva Nazareno!

2009-01-08T01:15:00.001-08:00

Quiapo, in the heart of Manila, is known for its patron, the Black Nazarene. A life-sized statue of Christ carrying the cross was blackened by fire in the ship that brought it to the Philippines from Mexico in 1606, hence the name.

On January 9, the feast day of the Black Nazarene, the statue will once again be placed in a gilded carriage to be pulled in a procession around Quiapo. This is done yearly on this feast and on Good Friday.

Devotees flock by the tens of thousands not only to join the procession but also to try and touch the statue or rub it with a handkerchief or towel. This is believed to bring healing and blessings. Some people go barefoot as part of their panata or pledge. Shouts of "Viva, Senor" ring out.

The procession of the Black Nazarene in Quiapo is not for the faint-hearted. Sometimes, people pass out from the heat or get trampled upon. It is like being in a surging sea of humanity, very emotional and fired up with fervor.

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2009-01-07T23:53:00.000-08:00

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