"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

"the importance of Food in Thai culture"

In Thailand, food forms a central part of any social occasions—and vice versa. That is, food often becomes the social occasion in itself, or reason to celebrate. This is partly due to the friendly, social nature of Thai people, but also because of the way in which food is ordered and eaten in Thailand.

In the West, a “normal” restaurant meal consists of a starter followed by the main course and dessert, with each individual ordering only for him or herself. In Thailand, there is no such thing as a starter; neither is there any dish that belongs only to one person. As a general rule, Thai diners order the same number of dishes as people present; however, all dishes are shared and enjoyed together. For this reason, it is better to have many guests at the table rather than just one or two. In fact, many Thais believe that eating alone is bad luck.

After the meal is over, there is no such thing as dispensing with leftovers. Throwing food away enrages the Thai “god of rice”, a female deity who watches over the people, ensuring everyone has enough to eat. Bad luck or even widespread famine may then ensue.

A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy.Indeed, most Thai dishes are not considered satisfying unless they combine all four tastes. When eating out, a group of Thai diners would order a variety of meat and/or fish dishes, plus vegetables, a noodle dish, and possibly also soup. Dessert may consist simply of fresh fruit, such as pineapple, or something more exotic, such as colourful rice cakes, depending on the region.

Aside from meals, Thais are renowned “snackers”. It is easy to pick up a quick but delicious snack for mere pennies along the roadside or at marketplaces in Thailand. Popular snacks consist of spring rolls, chicken or beef satay, raw vegetables with a spicy dip, soups, salads, and sweets.

The formal presentation of food is another important aspect of Thai culture. Developed primarily in the palace to please the King of Siam, Thai food presentation is among the most exquisite in the world. Serving platters are decorated with all variety of carved vegetables and fruits into flowers and other pieces of beauty. Palace-style stir-fries include elegantly carved vegetables within the dish itself. For such artwork, Thai chefs use a simple paring knife and ice water (the ice water prevents discoloration of the vegetables as they cut them).

Asian's Foods

Asian Food Cooking

Asian cooking can generally be classified into several categories on the basis of the regional styles of cooking and the people and culture of those regions. Some of the main categories of Asian food are East Asian, Southeast Asian, South Asian, Central Asian and Middle Eastern. In common usage however, Asian food (also referred to as Asian cuisine) primarily includes South and Southeast Asian cuisine. The main countries that constitute this region are India, China, Japan, Korea, Malaysia, Vietnam, Thailand, Burma etc.

Chinese food is generally considered to be East Asian food, even though China stretches from across mid-Asia to the Far East. Rice is the most important staple through most of China. In some regions however, noodles are preferred to rice. Most foods are prepared by mincing or cooking, and are cooked in a wok, using very little oil. Traditionally, there are eight main regional cuisines in China: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang. The three distinct regional cuisines however, are Shanghainese – characterized by hot and spicy chilly pepper flavoring, Cantonese – associated with flavorful meat and vegetable combinations, and Mandarin – associated with steamed noodle and bread dumplings.

Since Japan is an island nation, much of its food includes fish and fish-based ingredients. Rice and sliced, salted vegetables are staples in Japanese cooking. Soy products such as soya sauce, soya paste and tofu are also used in many Japanese preparations. Japanese cuisine also includes sushi, meats in teriyaki sauce, lightly battered and fried meat and fish, as well as shellfish called tempura. Japanese food is healthy, tasty and simple to cook. It is low-fat, low-cholesterol, and well-known for reducing heart-related diseases.

While different parts of India are known for their different cultural backgrounds, they are also known for their different flavors and cuisines. Vegetarian food includes khakra and dhokla from Gujarat, daal-baati-choorma from Rajasthan, the Kashmiri dum-aloo, as well as dosas and kesari bhaat from South India. Non-vegetarian delicacies, especially the tandoori kind, were especially devised for the Nawabs of India. The saffron-flavoured reshmi kebab, and the lime juice and garlic marinated fish tikka serve as delectable appetizers in combination with the yoghurt-marinated chicken sheek kebab. Tandoori food is the perfect evidence of the richness of India’s cultural diversity and royalty.

Asian recipes were casually shared among the womenfolk in Asia, who generally got together after a long day’s work, to discuss the day’s events. Many of these recipes were guarded as important family secrets and carefully passed down from one generation to another. Thai food is a blend of Chinese, Malay, Indian, Myanmar, Khmer, Laotian and to a lesser extent, Portuguese cuisines. It is a harmonious blend of indigenous spices. Malaysian cuisine consists of fish, seafood, vegetables and poultry, though beef is conspicuously absent. It is usually spicier than Chinese food. Indonesian cuisine is also known for its unique blend of sweet and sour spiciness. Asian cooking has enormous potential in modern times, as Asian food chains are springing up all over the world very rapidly, and are also enjoying immense popularity.

''Miss Philippines Shamcey Supsup to Represent Miss Universe 2011''

Miss Philippines Shamcey Supsup will soon represent the country in the Miss Universe 2011 to be held in Sao Paulo, Brazil on September 12. Supsup bested 39 other contestants for the coveted title.

Shamcey Supsup is not just pure beauty but a ton of brains! She graduated with a Magna Cum Laude honors from the University of the Philippines College of Architecture. In July last year, she topped the national Architecture board exam.

Aside from the crown, Supsup also won three special awards: Best in Talent, Miss PAL, and Miss Cream Silk.

Miss Philippines Maria Venus Raj placed 4th runner-up in the Miss Universe 2010.

''The 7 towns''

ALABEL




The capital town of Sarangani is the commercial and services center. People from neighboring towns frequently visit the place to savor its delectable food products produced by Sarangani Aqua Resources, Inc. (SARI) and Sarangani Agricultural Company, Inc. (SACI).

The Sarangani Alson’s Aqua Technologies, Inc., the province’s only exporter of fresh and processed aquaculture fishery products, is also found in Alabel. It is the biggest producer of Sarangani Prime Bangus exported to Filipino communities in the United States, Canada, and Europe.

Features
Total Land Area – 51,098.27 hectares
Aquaculture Capital of Sarangani
Southern Philippines Power Corp. (55 MW)
Mariculture Area in barangay Kawas and Ladol
 Alsons Aquaculture Corp & SACI in barangay Maribulan
RD Prawn Farm in barangay Kawas
San Andres Aquaculture Corp. (SANACOR)
Isla Parilla Resort Hotel
One Town One Product (OTOP): High-Value Fin Fishes (Pompano, Trevally, Groupers & Basses)
Kasadyaan Festival (10th of September)

Investment Opportunities
Mari-culture Parks & Inland Fisheries
Industrial Tree Plantation
High Value Crop Production
Alternate Port Development
Industrial & Commercial Estates
Light Manufacturing Industries
Real Estate Projects
Tourism Development Projects

GLAN

The Lubi-lubi Festival every October translates Glan’s potentials for macro coco-industry and agri-eco tourism.

It is the oldest town in Southern and Central Mindanao.

Features
Total Land Area -  69, 760 hectares
Summer Capital of Sarangani
Capital of Jose Abad Santos, Glan and Sarangani Island Cooperation Triangle JAGS-CT
Coco Queen of the South
Coco Industry – 35,045.11 hectares
Production – 144,829,440 nuts / year
Alsons Aquaculture Corp. – Fish Cages in barangay  Kapatan
Alternate Port; Access to Brunei, Indonesia and Malaysia
Integrated Coco Fiber Processors (Phil. Coco Products & JAGS Lucky Fiber)
White Sand Beach Resorts in barangays Gumasa, Taluya & Lago
Century Old Houses & Museum in barangay Poblacion
One Town One Product (OTOP): Value-added Coco-based Products (Bahalina, Coco Textile, coco Sugar, VCO etc.)

Investment Opportunities
Aquaculture & Inland Fisheries
Integrated Coco-based Processing
Industrial Crops Production
High Value Crop Production
Alternate Port Development
Telecommunication Development
Cold Storage Facilities Project
Real Estate Projects
Tourism Development Projects

KIAMBA

Consistently awarded as Sarangani’s cleanest and greenest town, Kiamba is one of the food baskets of the province. Its well-milled whole grain rice is popular all over Sarangani and even in neighboring provinces.

The place has rich natural resources that offer local residents vast opportunities for livelihood.

Agriculture and fishing are viable business ventures, but so is tourism with its fine white beaches and diving grounds.

Features
Total Land Area -  41,828 hectares
Member – MAKIMA Industrial Triangle
Provincial Food Basket – Major Rice Producer
Integrated Coco Fiber Processor (Sarangani Cocotech Corp.)
Eastern Aqua Ventures, Inc. (Prawn Farm) in barangay Kling
Tuna Hand Lining & Boat-making Industries in barangays Lomuyon & Kayupo
Tuka Marine Park
Water Falls in barangays Nalus, Tambilil, Tamadang & Lomuyon
Vast Forestland – 25, 960 hectares
National Awardee ’04 (1st Runner-up Cleanest & Greenest Town)
One Town One Product (OTOP): Value-Added Abaca Fiber Products (tinagak, tabih, t’nalak and decors)
Timpuyog Festival (14th of February)

Investment Opportunities
Aquaculture and Fishery Projects
Industrial Tree Plantation
Integrated Abaca Fiber Processing
High Value Crop Production
Livestock and Poultry Production
Industrial Estate & Techno Parks
Light Manufacturing Industries
Telecommunication Development
Post-Harvest Facilities Projects
Real Estate Projects
Tourism Development Projects

MAASIM

This town is developed as a micro-industrial center for its rich deposits of marble, limestone, and other mineral rocks.

Maasim is a historical town - the burial place of an Arab missionary of long ago in Tampat Shrine. Exotic coral reefs are abundant in the town’s coastline, particularly in Tinoto Cove and Tampat Point. These spots are favorite destinations for divers.

Features
Total Land Area – 50,043.00 hectares
Member – MAKIMA Industrial Triangle
Micro-Industrial Center
Industrial Zone / Mining Area (61% of its land area)
Mini Hydro Electric Power Plants (40 MW) by 2011)
Gensan Shipyard and Machine works Inc. in barangay Tinoto
Gensan Oxygen Corporation in barangay Tinoto
Dole Phils., Inc. – Pineapple Division Sarangani Expansion - 2,000 hectares
Integrated Coco Fiber Processor (Kanalo Agri-Aqua Resources, Inc.)
Lemlunay Diving Resort in barangay Tinoto
One Town One Product (OTOP): Fresh & Processed Banana (Cardaba)

Investment Opportunities
Aquaculture and Fishery Projects
Industrial Tree Plantation
High Value Crop Production
Livestock and Poultry Production
Industrial Estate & Techno Parks
Shipbuilding & Repair Industry
Light Manufacturing Industries
Telecommunication Development
Post-Harvest Facilities Projects (Cold Storage)
Alternate Port Zone Development
Mining Industry
Real Estate Projects
Tourism Development Projects

MAITUM

Maitum is a place of mystery; it is here where archeological finds, unparalleled in Southeast Asia, were unearthed.

The annual Binuyugan Festival is celebrated in May. Maitum is also a food basket famous for its rice and dried fish.

For nature lovers, Maitum offers an unspoiled rainforest.

Features
Total Land Area – 32, 435 hectares
Member – MAKIMA Industrial Triangle
Finalist  – Galing Pook 2007 (Forest Research and Learning Center Category)
National Awardee ’03-Cleanest & Greenest inland body of water
Philippine’s Most Child Friendly Municipality of 2003
Kalaong Rubber Plantation in barangays Kalaong & Upo
Pre-historic Archeological Finds (Burial Jars) in Ayub Cave
White Water River Tubing in barangay New La Union
Unspoiled Rainforest
One Town One Product (OTOP): Processed Fish (marinated flying fish, dried fish, fish sauces & paste)
Bangsi Festival (last week of January)
Binuyugan festival every (last week of May)

Investment Opportunities
Aquaculture and Fish Processing Industry
Industrial Tree Plantation
High Value Crop Production
Industrial Estate & Techno Parks
Light Manufacturing Industries
Telecommunications Development
Alternate Port Zone Development
Real Estate Projects
Tourism Development Projects

MALAPATAN

The place is ideal for coco-based estate and eco-villages for its expansive coconut farms and scenic shoreline.

Coastal villages lined with fishing grounds also serve as anchorage for big fishing boats. This town is also known for shipbuilding industry.

Features
Total Land Area – 62,456 hcetares
RD Prawn Farm in barangay Kawas
Finfish Hatcheries Inc. in barangay Lun Masla
SANACOR Prawn Farm in barangay Lun Padidu
RD Finishing Industry in barangay Lun Padidu
Fish Cages in barangays Sapu Padidu, Sapu Masla and Tuyan
Eco-Cultural Site (Mangrove Areas)
One Town One Product (OTOP): Tinagtag and other ethnic delicacies
Pakaradyan Festival (21st of June)

Investment Opportunities
Mari-culture Parks & Inland Fisheries
Industrial Tree Plantation
High Value Crop Production
Boat-making Industry & Auxiliary Services
Light Manufacturing Industries
Telecommunications Development
Post-Harvest Facilities Projects (Cold Storage)
Real Estate Projects
Tourism Development Projects

MALUNGON

Sarangani’s only landlocked town is the leader in high-value commercial crops and top producer of sugarcane in the province.

It is one of DOLE Philippines’ major sources of banana and pineapple. Malungon also produces asparagus. Its 18-hole Golf Course and Country Club at Pulatana, Malandag provides fast service for visitors breaking free from the city life’s drudgery.

Features
Total land area – 89, 663 hectares
Mango Capital of Sarangani
Dole Phils., Inc – Stanfilco Division in barangay Malandag
Banana, Papaya and Asparagus Production
Davao Musatech Corp. in barangay Malandag
Tissue-cultured Banana Seedlings
La Hermosa Stock Farm in barangay Malandag
Top Producer of Corn & Sugarcane
Lamlifew Tribal Village in Brgy. Datal Tampal
(Tabih Weavers, Beaded Accessories & Dresses)
Busagan Falls in barangay J.P. Laurel
One Town One Product (OTOP): Fresh & Processed Mango – 3,841 has.
Slang Festival (15th of July)

Investment Opportunities
Industrial Tree Plantation
High Value & Industrial Crop Production
Livestock and Poultry Production
Light Manufacturing Industries
Telecommunication Development
Post-Harvest Facilities Projects (Cold Storage)
Real State Projects
Tourism Development Projects