"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

P-Noy’s Sona-ta

Balitang Kutsero
By Perry Diaz

ILLUSTRATION BY DAVE SAN PEDRO

My investigative reporter James Macaquecquec emailed me a draft of President Benigno “P-Noy” Aquino III’s 2011 State of the Nation Address (Sona).

James told me that the draft was leaked by an assistant of P-Noy’s scriptwriter, Mai-Mai. Remember her of Twitter fame or infamy?

But there’s a caveat – the document was not verified that it was indeed written by Mai-Mai.  Well, you be the judge.

The following is P-Noy’s draft Sona which seems to be more of a “State of the Nation Address – Tell All” or Sona-ta.  Here it is:

My dear shooting buddies, classmates, cronies, and my “boss” – the Filipino people.

P-Noy's 2010 Sona

And now that my first year has come to an end
I’m here to give you my report for the year-end
My friends I’ll say it clear
I’ll tell you all the things you’d want to hear.

It was a very exciting year
More than what I could bear
I traveled to many countries far and near
More than Gloria did in her first year.

Regrets I’ve had a few
But what the heck I’m just new
I did what I had to do
And learn as I go.

I thoroughly planned each junket
And budgeted it to save for my next junket
My only regret is that I could have traveled more
And beautiful chicks I could have met more.

I regret for not responding to the Luneta hostage fiasco
And I should have fired my shooting buddy Rico
It was his job to handle the murderous melee
But instead he chose to flee.

I regret for not getting involved in the Stradcom conflict
It made LTO administrator Virginia look like derelict
I should have fired my shooting buddy Virginia
Cuz’ she’s causing me headaches and hernia.

I regret for failing to free from China the Filipino drug mules
Convicted to death for violating their anti-drug trafficking rules
But to gain their freedom was too high a price to pay
Cuz’ trading the Spratlys for their freedom is out of the way.

And lastly, I regret buying a third-hand Porsche sports car
I enjoyed driving it around with my girlfriends near and far
But Juana Change lampooned me and my Porsche in a video hit
So I decided to sell it.

But what excites me more is meeting people
Especially women who are beautiful and noble
One of them would be the star
Who will be my bride to the altar.

I promise to do a good job in my second year
And promise that I’ll give you my ear
For there’s only one way that I can succeed
And that is to take your advice to accomplish my deed.

I made a lot of mistakes in my first year
Which I plan not to repeat in my second year
I’ll try to win my lost friends back
And work with them with a lot of tack.

I’ll try to keep the trust of my “boss” — the people
And I’ll work harder on the double
My goal is to make the people happy
And for me never again to be sloppy.

And to my critics I have this to say
You can attack me every hour of the day
But this I tell you: you can keep on ranting
Cuz’ you can’t dent my 64% approval rating.

Yes, there were times I’m sure you all knew
When I bit off more than I could chew
But I faced you all
And I stood tall and I did it my way.

I made a lot of boo-boo
And my enemies call me a dodo
But they can say all they want to say
Cuz’ I always did it my way.

Yes, it was my way.

NOTE: I just heard from James that his source told him that P-Noy rejected the Sona-ta written by Mai-Mai and that P-Noy decided not to tell all and only give a narration of all the good things he did in his first year.

(PerryDiaz@gmail.com)