"Happy Teachers Day"

• “Teaching is not a lost art, but the regard for it is a lost tradition.” – Jacques Barzun
• “Good teachers are costly, but bad teachers cost more.” – Bob Talbert
• “The true teacher defends his pupils against his own personal influence. He inspires self-distrust. He guides their eyes from himself to the spirit that quickens him. He will have no disciple.” – Amos Bronson Alcott
• “A good teacher is like a candle – it consumes itself to light the way for others.” -Anonymous
• “Teaching is leaving a vestige of one self in the development of another. And surely the student is a bank where you can deposit your most precious treasures.” – Eugene P. Bertin
• “The mediocre teacher tells. The good teacher explains. The superior teacher demonstrates. The great teacher inspires.” – William Arthur Ward
• “A teacher’s purpose is not to create students in his own image, but to develop students who can create their own image.” – Anonymous
• “What the teacher is, is more important than what he teaches.” – Karl Menninger
• “The dream begins with a teacher who believes in you, who tugs and pushes and leads you to the next plateau, sometimes poking you with a sharp stick called truth.” – Dan Rather
• “In teaching you cannot see the fruit of a day’s work. It is invisible and remains so, maybe for twenty years.” – Jacques Barzun
• “Teaching is the profession that teaches all the other professions.” – Anonymous
• “The best teachers teach from the heart, not from the book.” – Anonymous
• “A teacher affects eternity; he can never tell where his influence stops.” – Henry Brooks Adams
• “Teachers, I believe, are the most responsible and important members of society because their professional efforts affect the fate of the earth.” – Helen Caldicott
• “Better than a thousand days of diligent study is one day with a great teacher.” -Japanese proverb
• “The whole art of teaching is only the art of awakening the natural curiosity of young minds for the purpose of satisfying it afterwards.” -Anatole France
• “Those who educate children well are more to be honored than parents, for these only gave life, those the art of living well.” – Aristotle
• “A gifted teacher is as rare as a gifted doctor, and makes far less money” – Anonymous

"Oprah backs Shamcey? 'Twas a hoax, Winfrey's reps say"

 –Comments attributed to Oprah Winfrey about Miss Philippines Shamcey Supsup's third runner-up finish in the Miss Universe contest have been dismissed as a hoax by the US talk show host’s official site, Yahoo News Philippines reported.

Winfrey’s alleged statement, aired via NBC News, spread like wildfire cross the Internet, with many netizens posting it on social networking sites.

The purported statement said: “I have reservations with the results. If the only basis is the Q and A portion, after having been trimmed down to 5, Ms. Philippines deserved to win. What made her different from the rest is that she had no seconds to rethink of her answer as she had no interpreter to break the ice. The rest had their interpreters and having breaks on seconds to think about their answers. Hands down, Ms. Philippines answered straight to the point.”

Supsup was the only finalist who answered in English during the question and answer portion.

However, Yahoo Philippines said that a query made through Winfrey’s Oprah.com site solicited this reply from a moderator, OWNModerator13: "There is no truth to the statement. Ms. Winfrey has not made any comments of this nature. Thank you for asking."

"Please note that there are many rumors circulating on the Internet. For this reason we encourage our members to visit the Press Room on Oprah.com to get the latest updates and news: http://www.oprah.com/pressroom/Press-Releases-Oprah-in-the-News," OWNModerator13 added.

"Angola takes Miss U 2011 crown, Shamcey Supsup lands 3rd"

 

         The final question is always like a final say and for Philippines Shamcey Supsup, her final question on the Final 5:

“Would you change your religious beliefs to marry the person you love? Why or why not?”

Her response: “I will not change my religion to marry the one I love. Anyone who loves me should also love my God.”

So then, what a journey it has been for Shamcey Supsup!!!

With all the hard work and effort that she had invested, it’s reaping time.

It is indeed a victorious night for all the 89 candidates and especially to the candidates who had made it to the Top 16, Top 10 and the final 5.

And for Shamcey who was able to make it from Top 16 to the Top 5, it was indeed a worthy experienced.

Shamcey Supsup joined the top 5 together with Miss Ukraine, China, Brazil and Angola.

Shamcey was described to be a very humble person and in fact when her name was called to join for the top 16 down to top 10 up to the final 5.

Joining Shamcey Supsup of the Philippines in the top 16 were  France, Kosovo, Colombia, China, Angola, Australia, Puerto Rico, Brazil, Netherlands, USA, Ukraine, Panama, Costa Rica, Portugal, and Venezuela.

As the competition progress, after the Top 16, the swimsuit showcase then followed and it was Venezuela who got the highest fan vote via nbc.com, followed again by Philippines Shamcey Supsup. Moreover, for the evening gown, Shamcey got the same ranked from the fun vote, still at number 2 wherein it was Miss Angola who landed at the top spot.

Miss Angola Leila Lopes won this year’s Miss Universe crown who was followed by Oleysa Stefanko (Ukraine) – 1^st runner-up; Priscila Machado (Brazil)– 2^nd Runner-Up; Shamcey Supsup (Philippines) – 3^rdth runner up. runner up and Zilin Luo (China) – 4

"Filipino Cuisine A Food-Lover’s Insight To Filipino Cuisine"

Cebu-Lechon (Spit Roast Pig)

How does one define Filipino Cuisine? – This question wandered in my head for three days, unanswered. Then finally, I remembered how my elementary teacher defined Filipino culture; she stated that for her, our country is like a melting pot of culture and races.

In my case, “cooking pot” would be the best definition on the subject matter.

One would find it hard to pinpoint the origins of this certain cuisine since most if not all, were just “borrowed” from neighbouring countries.

The early natives only knew simple and primitive ways of cooking like boiling, broiling over fire and roasting; limiting their culinary experiences.

Sinigang-na-Hipon

Traders and invaders from neighbouring countries like Malaysia, Indonesia, India, would visit bringing with them produce & spices, – including a few recipes.

This created a unique taste profile found on local dishes available today.

For instance, our Sinigang bears resemblance with Sayur Asem, an Indonesian dish and sometimes even confused with the Malaysian dish called Singgang.

The Spanish Influence

Everything changed when Spain colonized the Philippines around 1521, bringing with them an entirely different culture, religion and culinary insights. Spanish cuisine has the largest influence in Filipino cooking, counting two-thirds of our local dishes being inspired by it. Filipinos however, utilized local ingredients as substitutes creating unique dishes that make up our very own Filipino cuisine we find today.  

Filipino Cuisine Today

Now, most Filipino dishes are classified by region, crediting the history and culture of certain areas. Pork Sisig for example, is a popular dish made with pork ears, face(mask) and seasoned with vinegar, onions and liver, served on a hot plate. It originated from a little restaurant owned by Lucia Cunanan in Angeles, Pampanga. In fact, I just had lunch there 2 days ago and am now craving for more of Aling Lucing’s Sisig. Bicolano’s on the other hand, are known for their Bicol Express; a pork dish cooked in coconut cream and with lots of chillies. There are more than a hundred variations of this dish but for me, nothing beats the real thing. The town of Iloilo is also famous for their La Paz Batchoy as well as their pastries. Lechon from Cebu, is also in demand across the country.

Pork Sisig - Bicol Express - La Paz Batchoy

The main reason for the diverse cooking styles is mainly due to the local produce abundant in the region. In Batangas, beef dishes are more common since cattle farming is one of their main produce. In the most areas of the Visayas and Mindanao, seafood is more of the norm, making beef prices a tad expensive. In some areas, both seafood and fish are hard to come by so game and vegetable dishes are often found.

Filipino Cuisine is a robust, colourful and hearty style of cooking that will surely be enjoyed by tourists and natives alike. Its wide array of flavour ranges from the subtle Spanish paprika to the super sour tamarind paste. It is unpredictable, audacious, surprising, mystifying and comforting at the same time.

I would like to introduce Filipino Cuisine to the world; even if you’re just a foodie, an avid reader or a professional chef, I encourage you to explore the flavours our cuisine has to offer. Together with the help of Steve & Nemia (who run this website), I will be featuring local dishes in my articles, which will also include facts, cooking tips, preparation and recipes on a weekly basis. In this way, I will be giving visitors a chance to taste what awaits them here in the Philippines.

"Chinese People And their Culture"

Economy of China, Culture of China, China History, China Flag, History of China, Flag of China, People of China, Information on China, China Flag, Chinese culture, China enjoys a rich culture dating thousands of years.chinese business culture It was only a few years ago that Mainland China was seen as a mystery to most people outside of China. China is for the most part an extremely homogeneous society composed of a people who share one language, culture, and history.The accomplished author Anchee Min writes the prologue to China, People Place Culture History,It is presently known as the People’s Republic of China.Confucianism influenced Chinese culture in government and family life. The rights of parents over their children and the children belonged to their parents about the values that the Chinese scholar Confucius. Although Buddhism is the religion most practiced in China today is that there are many aspects of Chinese culture that reflect the influence of Confucianism.

Pakistani prime minister and Chinese ambassador to Pakistan inaugurated here Monday the China Culture Week as a part of the high-profile events to celebrate the 60th anniversary of the founding of the People’s Republic of China.Addressing a China culture show, Prime Minister Syed Yousaf Raza Gilani said that the relations between Pakistan and China cover all spectrums including political, strategic, defense, cultural, economic and trade areas.

When tender green shoots thrive in meadow and romantic cherry trees wallows in blossom, one could safely assume that the Sanyuesan Festival, which falls on March 3 of the Chinese traditional lunar calendar, is approaching.

Chinese people is peaceful, hardworking and easily contented. They respect elders, love children and are patient with their fellows. Chinese in general are reserve and humble. They believe in harmony and never look for confrontation.

Exigent Shanghai is officially open for business! We just threw our grand opening celebration at the new studio (don’t miss all the pics; Facebook no worky through the Great Firewall of China). People came from far and wide to celebrate with us, including Garland’s entire family.  I miss them so much and it was great to see his wife and all the kids.

History has told that Chinese is non-invasive. During the period of British and the west expanding their powers to Asia, North America, Australia and New Zealand, China became the target of the G8 invasion.

"Afghanistan's food And Culture"

I work in a section of the office that has people from all different ethnic backgrounds... from Afghan to American to Pakistani to Polish.  We used this to our advantage by holding an international potluck at work.  Here are some of the dishes that my co-workers brought to the potluck... along with the five words they would use to describe food from their culture.

Sambosas and chutney
Afghanistan

No typo there.  Sambosas are from Afghanistan, and samosas are from India.  Difference? Other than the extra letter, Indian samosas are pyramid-shaped and primarily filled with potatoes, while Afghansambosas are flatter and are filled with seasoned ground beef.  

The ground beef filling is folded over with wonton wrappers and then fried in a wok... a wok? That doesn't seem very Afghan! The wok is used by Afghan-Americans... but what if you're Afghan in Afghanistan? You make your own wrappers with flour and water, and grab a deep kettle to fry these fantastic fried finger foods up.  Clear out the space in your stomach for Afghan sambosas.  They're ridiculously addicting.

Sambosa filling: ground beef, cabbage, onions, peas, carrots
Spices: ground coriander seed, cumin, paprika, garlic, garlic powder, salt, pepper
Chutney blend: cilantro, murch (Afghan chili) or jalapeño, apple cider vinegar, avocado

Marya's 5 words to describe Afghan food: Persian style cooking, Indian spices

"the Indonesian Food and Culture"

Indonesian Beverage (Ice Teler)

Ice teler is a favorite beverage in Indonesia almost sold in every stall on sidewalk, simple and quick to make. and here is the recipe on how to make it:

Ingredients
1 Avocado, spooned out its meat.
1 young coconut, spooned out its meat
5 jackfruit fruit, sliced in small pieces
10 grams candied kolang kaling (or attap fruit), sliced long
600 ml of milk
125 g sugar
2 pieces of pandan leaves
6 tbsp cocopandan syrup
5 tbsp condensed milk
Shaved ice as necessary
Instruction
Boil coconut milk, sugar and pandan leaves. stir and lift
Prepare a bowl, enter the avocado young coconut, jackfruit, coconut milk and Kolang kaling
Add shaved Ice cocopandan syrup and sweetened condensed milk . Served cold. Print This Recipe

Coto Makassar

Coto Makasar, a traditional food of Sulawesi Selatan, has been familiar in our archipelago. The relationship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the seasoning consumed is almost similar but it is not remove special character of this food at all. Beside the characteristic is consuming rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with rampah patang pulo (40 kinds of seasoning).

Observed from the history, Coto Makasar has a background of advance culinary science because it is usually served at formal events in palace. Fortunately, nowadays the enjoyment of this food is not only tasted by upper circle in palace, but also by common people. Chinese tradition influenced the process when Chinese merchants livened up Bandar Makasar in 1538-1556. Consuming sambal tauco as complement in serving Coto Makasar is a proof. Adding ketupat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stomach up more. You can try appetizing recipe below.
Coto Makassar Recipe
Ingredients:
300 g beef sandung lumur
750 g beef innards (intestines, tripes, livers, kidneys, lungs)
2000 cc stock
2 tbsp coriander, fried without oil
1 tsp peres jinten (caraway seed/cumin)
5 cloves garlic
5 grains kemiri (fruits of candlenut)
3 tbsp cooking oil
4 stalks serai (lemongrass/citronella), crushed
4 citrus leaves
2 tbsp salt
Pepper
3 tbsp peanuts, fried and grinded
2 stalks leeks, slice thickly
2 stalks celeries, slice thickly
Sambal Tauco:
4 tbsp tauco (fermented bean paste used as condiment)
2 cloves garlic
5 chilies
2 tbsp cooking oil
Complements:
2 calamondins
Fried onion
Directions:
Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.
Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred. Print This Recipe 

Tahu Campur, As a special food of Surabaya, Tahu Campur is as famed as Rujak Cingur. Certainly, a culinary lover who likes food with thick spicy soup will fall in love with this food. Many people search it while it is hot (particulary at night, because it is usually served at night) or it is suitable for meal in formals events as well. The unique mixed ingredients often make it as a sweet or snack than as meal at home.
Commonly, the ingredients of Tahu Campur consist of rubbery beef, fried tofu, cassava perkedel (croquette of spicy cassava), fresh bean sprouts, fresh water cresses, and shrimp chips (chips made from flour flavored with shrimp), then mixed into petis seasoning, fried onion, and sambal. Adding lontong (food consisting of rice steamed in a banana leaf) is an alternative for pleasing our apetite.

Tahu Campur has a special characteristic in heavy impression that comes from the ingredients and seasoning. The spicy soup which is thick and sweet completed by beef pieces gives brave impression in the taste. And also petis aroma mixed with spices can shake tongues when smelling. If you are anxious, just try recipe below.

Mixed Tofu Recipe
Ingredients:
2 pieces tofu75 g bean sprouts, remove the root100 g wet noodles1 small bunch of water cress, cut
Cassava Fritter:
300 g scraped cassava (from ½ kg cassava, squeeze the extract)1 tsp coriander, fried without oil2 cloves garlic1 tsp sugar1 citrus leaf1/3 part of turmeric1 tsp salt
Thick Spicy Soup:
500 g fatty beef tetelan (bones with a bit of adhering meat)
3 onions
3 cloves garlic
½ tsp pepper
1 tsp coriander, fried without oil
½ part of turmeric
1 part ginger, crushed
4 stalks serai (lemongrass/citronella), crushed
4 sheets laurel likes
2 tbsp salt
Sambal Petis:
10 small chilies, boiled
5 tbsp petis
3 tbsp soy sauce
4 tbsp boiled water
Directions:
Fry tofu rarely, cut them. Pour bean sprouts with boiled water.
Cassava Perkedel: Grind coriander, garlic, sugar, citrus leaf, turmeric, and salt. Mix them with shredded cassava. Form into small oval about 2 inches in diameter. Steam until it is well-done, take them out. After being cold, fry for some minutes and don’t be too dry, take out and drain. Cut into small cube sized pieces.
Thick Spicy Soup: Cut beef into small pieces and boil them until well-done. Remove the stock. Add water into stock and measure it for about 2000cc, boiled. Grind onion, garlic, pepper, coriander, and turmeric. Cook spice in some oil till it is fragrant.
Put seasoning into stock boiling that contains beef. Add ginger, serai, laurel like, and salt. Cook until seasoning absorbs about for 10 minutes.
Sambal Petis: Mix small chilies, petis, soy sauce, and some water.
Serving: Put sambal petis, noodles, fried tofu, cassava perkedel, bean sprouts, and water cress in a plate. Pour the soup. Serve when it is still hot. Print This Recipe

This is my favorite menu when I have a dinner in Padang Restaurant. Yup..Beef Rendang. Originally from Minangkabau but now it is served outside Indonesia as well. Beef Rendang is also famous in Singapore and Malaysia and usually served in traditional festival. But there are differences between Indonesia and Malaysia, In Indonesia Beef Rendang is prefer to enjoy with rice then in Malaysia it’s enjoyed with ketupat. (a compressed rice cake).Whether you enjoy it with rice or ketupat, both are still taste fantastic. Let’s take alook at the recipe:

Ingredients :
1 1/4 liters Coconut milk from 2 old coconuts1 Turmeric leaf, torn and knotted5 Kaffir lime leaves1 stalk Lemon grass, bruised1-2 pieces Asam Gelugur10 Red chilies, finely sliced1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices
3 tablespoons Chopped galangal1/2 tablespoon Chopped turmeric1/2 tablespoon Chopped ginger200 g Red chilies4 ShallotsSalt
How to Cook:
Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
Reduce heat.
Add beef and cook until tender.
Stir occasionally until the spices dry and turn brown. Print This Recipe 

Indonesian Food is famous for its variety and taste. So that, every region in Indonesia has its own special food and custom. In West Java - where Sundanese live most - they like to eat fresh vegetables and sambal. As such, there is a ridiculous joke that says you can leave them in the garden and they will be fine. And they like to drink no sugar tea. In the other hand, Javanese (East Java) prefer eating sweet. So, Tea will be sweet but in Padang (West Sumatra), they like to spicy food.
But, When some of Indonesian foods is claimed by other country, who should be blamed on?.
According to a culinary expert “Bondan Winarno”, the fault can go back to Indonesia for not perpetuating food as a part of cultural inheritance. However, actions of perpetuating Indonesian food seems to be getting real support in recent years. The appearance of television programs about Culinary Archipelago, events of special regional food which sponsored by food industries, and bringing Indonesian special food on an exhibition abroad has brought wonderful publicity because Indonesian food will be familiar in internationally Finally, all this can attract foreign tourists to visit Indonesia through its culinary.
Bondan Winarno was known in Indonesia as a leading columnist and investigative reporter. Author of Jalan Sutra and some other best-selling books.
Brief History
Throughout its history, Indonesia had become centre of trade among other continents in the world (for about 360 years). The trade brought many things including spices, foodstuff, and cuisines from many ethnics such as Melayu, India, Middle East, Tionghoa, and Europe into Indonesia. The meeting of those differences causes a combination of Indonesian traditional food and results many varieties that cannot be found in other countries. For example, a combination with Tionghoa’s food results bakpao (steamed bun stuffed with meat or others) and noodle that sold in a shop or in the sidewalk. And one of characteristics of adaptation for Tionghoa-Indonesian food is beef and chicken are preferred then pork. It is because the majority of Indonesian people are Moslems which prohibit eating pork. Besides, Indonesian special spices are often consumed to complete the servings such as sambal