Tuesday, April 15, 2014

Bisita Iglesia 2014: Central Pangasinan

For this year's Bisita Iglesia we go to the central part of my home province, spanning the third and fourth districts of Pangasinan. It includes one of the country's oldest pre-colonial settlements, my hometown, the province's oldest church, and the province's main pilgrimage town. 

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Parish Church of St. Vincent Ferrer
Bayambang, Pangasinan

We start at the border town of Bayambang, which is the first town of the province of Pangasinan from Tarlac, taking the Camiling route. Bayambang has vast fields planted to the native red onion, and during summer the countryside reeks of onions baking under the sun.

The present church structure dates back to 1869, and the cavernous interiors produce acoustics  dreamed by singers, sounds amplified by the thick brick walls. The first church was built in 1614, but numerous natural and man-made disasters resulted in various reconstructions.   
 St. Dominic de Guzman Parish Church
San Carlos City, Pangasinan

From Bayambang taking the bypass road through the municipality of Basista we arrive at the city of San Carlos, formerly called Binalatongan and Caboloan because of the abundance of mung beans (balatong) and the bolo variety of bamboo, respectively.   

The church of San Carlos City used to be the biggest in Luzon, while the parish is Pangasinan's oldest. The church retains its cathedral grandeur, and has the feel of a pilgrimage center. Excellent stained glass windows adorn the thick cemented walls, enriching the time for contemplation. 

After saying a prayer at the church, the new city public market of San Carlos City is worth going out of the way for. For heaped under the sun in an open field the size of an entire block are the city's pride - dalikan from giant to play size. Dalikan are the clay stoves of old, with a mouth on which to put pots (clay, too, of course!) and a wide pan underneath to put in wood for the fire. The number of dalikan still being sold made me wonder - I thought everybody had migrated to gas stoves as my family did when I was a kid.


Other implements made from clay are sold here, too. Banga, lasong or lasungan - huge baking pans for latik, small lasong for bibingkabuyug or buyugan (clay water container), as well as small clay saucers for feeding poultry.


Paso (clay planters) in different sizes, shapes and designs, and other landscaping decorative clay materials are also available. 


Bamboo huts, and bamboo furniture - rockers, chairs, tables, cribs, benches, cabinets, hampers - and other bamboo decorative creations like baskets, lamps and chandeliers, are also known products of San Carlos City, and all can be found lounging in the market.

St. Ildephonse Parish Curch
Malasiqui, Pangasinan

From San Carlos City the next town is Malasiqui, the town I am most familiar with, for I was born and grew up there. 

The church I attended used to be a cavernous, all-brick structure. In the 1980s the cement facade was chiselled away bit by bit to expose the beautiful brick layering. The entire structure crumbled down, though, in the 1991 earthquake that leveled down Baguio City and submerged the Malasiqui Central School by a meter or so. It took more than ten years for the town to put up a new church, which is a modern, beam-surrounded structure brightened by huge stained glass depictions of the stations of the cross. 


In front of the church on Sundays and on big Catholic feasts one can find small discs of rice bibingka and intemtem freshly cooked. In the public market just a block away from the church  after the town plaza are the various local kakanins I have been writing about in this blog - like binuburan, kulambo, latik, inkaldit, versions of the Calasiao putoeven buro.
In the afternoons to early evenings grilling stations are set up in front of the market, and one can buy milkfish, catfish and tilapia freshly and perfectly broiled. Grilled bangus and hito are the first things we eat whenever my family goes home to Malasiqui.

The Holy Family Parish Church
Sta. Barabara, Pangasinan

The town adjacent to Malasiqui is Sta. Barbara, which boasts of a very old church, built in 1716. It used to be a common belief among us Pangasinenses when I was a kid that the Holy Family Parish church was the oldest in the province, and the adjacent convent used to be an unassailable proof of this. The convent has since been renovated, while the church lawn on the other side has been landscaped. 

What's distinct about the church is the elevated area in front of the altar, around which rows of pews are arranged, so that is is like a centerstage.
Senor Divino Tesoro
Calasiao, Pangasinan


From Sta. Barbara we go out into the provincial highway and turn left towards the municipality of Calasiao. The town is very famous for its white gold, the Calasiao puto, and a line of kiosks sell the kakanin and other sweet stuff along the road across the town plaza.


But Calasiao is famous for two other things besides its puto. One, is the excellently preserved National Cultural Treasure 17th century Spanish church. And two, the Senor Divino Tesoro, an image of the crucified Christ that is regarded to be miraculous, drawing devotees from all over the province. The Senor Tesoro is housed in a shrine across the Sts. Peter & Paul parish church.


In Calasiao are many local restaurants worth visiting, and they are the only decent eating places from those found among all the towns and the one city covered in this Bisita Iglesia. There are the fastfood chains at the junction along McArthur Highway, but there is also Dagupena further along, serving stylized bangus. Grilling stations for bangus and hito also abound, and decent lechon manok and lechon baboy are also good stomach fillers. Along De Venecia Road are the main outlets of Jech and Panaderia Antonio, which is the owner of the pita snack kiosks Plato Wraps.

St. Thomas Aquinas Parish Church
Mangaldan, Pangasinan

From Calasiao go back along the highway towards Sta. Barabara, but turn left  into a street which goes straight to the town of Mangaldan. 

The imposing church of Mangaldan has a relatively new vintage, having been completed only in 1962 after the first structures were leveled down by natural disasters. Its narrow nave is highlighted by the very high ceiling, so that it appears even narrower. 


All around the plaza adjacent to the church premises are grilling stations for good Mangaldan intemtem. Further on, in front of the public market, bangus and hito grilling stations also engage in brisk business, so that sometimes during busy afternoons the smoke along the road can impair visibility. Carabao meat, fresh and pinindang (marinated, and sometimes sun-dried), is sold inside the public market. The famous peanut brittle brand Romana's calls Mangaldan home, and has an outlet downtown.

St. Hyacinth Parish Church
San Jacinto, Pangasinan

The municipality of San Jacinto is the town next to Mangaldan on the way to the pilgrimage town of Manaoag.

The church is spanking new, having been completed only by the turn of the new millenium. The imposing old brick church also gave way during the July 1991 massive earthquake. The present church has the span and style of a chapel, cozy and modern. 
Portions of the old church have been left at the former site, and the wall perimeter still outline the church's original size.
the church convent
The Shrine of Our Lady of the Rosary
Manaoag, Pangasinan

The church in Manaoag is probably the most well-known, not only in the province but also among the religious in the country. Flocks of devotees visit Manaoag on a daily basis, hearing mass and lining up to touch the back of the miraculous enshrined image.  
The church is appropriately vast, situated in a large property housing a covered structure for lighting candles, the second floor prayer room at the back of the altar where devotees line up, a hall selling all kinds of religious paraphernalia, and a meditation garden at the back of the church. 


The "unofficial" religious items are sold in the front area lining the path going up the church. People usually buy some of these and have them blessed at the convent beside the church. Pangasinenses also have this habit of having their new vehicles blessed in Manaoag. 


Also in front of the church are the many tables groaning with provincial kakanin. There is the Manaoag puto, yeasty and flat, as big as a plate and flecked with anise seeds. It is best eaten with sotanghon sabaw, also sold in the premises. There is good tupig, and sweet patopat. Good chicos, too, when in season, by the roadside, and siriguelas that are unparalleled by any in the province. 


About three kilometers from the Manaoag church is a private property with a spring called the Virgin's Well. Devotees drop by this place after going to the church, for it is believed that the spring water is miraculous. It is open to the public, but there is some kind of fee for collecting the water. And yes, people collect the slow-flowing water going through mossy pipes, collecting them in plastic containers by the gallons.
It is believed that the image of the Our Lady of Manaoag once appeared inside the well, rendering it with curative powers. The spring water bubbles up from time to time, but it is hard to see now that the well has been enclosed in a mausoleum-like structure.

The first time I went here was in my elementary grade years, with a black rosary group. The second time was only just recently, with my family. I can say that not a lot has changed from the span of decades that has elapsed. The same rolling, rutted road, the same dusty property. What's remarkable now, though, is the significant amount of plastic trash by the side of the property, and the cemented structures grouped around the well. There is a line of narrow stalls - dingy, mossy and smelly, where one can take a bath using the water purportedly flowing from the well. For a fee, of course. 

There is also a small chapel, though it looked closed, and 3D depictions of the stations of the cross, which didn't seem well-made enough to entice me to go take a closer look. A group of women by the entrance offer to everybody arriving at the property anting-anting made of dried lizards and salamanders. For what, I asked, since it reeks of voodoo, and we were supposedly in a religious place. It depends on my faith, I was told. Oh well, typical of Pangasinan faith, mixing everything in.   



Public Transportation:
The bus line Five Star has daily trips to San Carlos City from its Tramo, Pasay and Cubao terminals. Bayambang is two towns away from San Carlos City. Five Star also has a direct trip to Manaoag, and the Bisita Iglesia can start with Manaoag going backwards to end with San Carlos City, from where one can board a bus going back to Metro Manila. Dagupan Bus line, with terminal in New York Street, Cubao, also has daily trips to Manaoag. With the Bisita Iglesia ending in Manaoag, one can go to Urdaneta to board buses going to Manila, or go to Dagupan for the Five Star and Victory Liner bus terminals there.

Jeeps and mini buses interconnect all the towns with one another. Fares do not go beyond Php20 for a trip between two towns.

From Bayambang, one can flag down an air-conditioned bus going to San Carlos City from Manila, which goes through the town of Malasiqui. Mini buses going to Dagupan from Bayambang pass by Malasiqui, as well. In Malasiqui jeeps go to San Carlos City.

In San Carlos City there are jeeps going to Malasiqui, and from Malasiqui the jeeps and mini buses going to Dagupan that queue by the public market pass by Calasiao. From Calasiao jeeps go to Sta. Barbara and Mangaldan. From Mangaldan jeeps go on to San Jacinto and Manaoag.

It is not advisable to take a tricycle, as the distances between towns are lengthy. Pangasinan is one of the biggest provinces in the Philippines in terms of land area. It is possible to cover all churches, however, in one day, as long as the Bisita Iglesia is started early in the morning.



  
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Saturday, April 12, 2014

Hong Kong: Tsui Wah

A hot cup of nai cha or milk tea and a couple pieces of sweet buttered toast from Tsui Wah, plus a bowl of fish noodle soup,  were the last things I had upon leaving Hong Kong.

Tsui Wah’s buttered toast was one of the things that made an impression on Anthony Bourdain during the Hong Kong episode of The Layover. I found the shop by the busy Des Voeux Road Central, on the other side of Connaught Road Central along which it is parallel, a large tea house all in glass walls and windows. But this must not have been the original stall that Anthony Bourdain visited, for that was just a tiny, hole-in-the-wall affair.


Anyway, trying this and that and looking for other things besides, the chance to try Tsui Wah slipped me by. But still, luck was on my side, because Tsui Wah was at the departure area of the Hong Kong airport. So I arrived early for my flight, and sat down to savor my last hour in Hong Kong with one of the city’s famous offerings. 

The nai cha was how it should be, hot, creamy and not too sweet, the full-bodied tea providing a jolt to the senses. Which reminds me – in all of the four days I traveled along the expanses of Queen’s Road Central to West, Connaught Road Central to West, and Des Vouex Road, and exploring the malls all around Central,  there was only one cold bubble milk tea shop I passed by, and that was a Gong Cha stall. 

Hot milk tea – without the bubbles – can be ordered almost anywhere, though, especially in those tiny, family-run noodle shops. And of course there were all the teahouses serving complementary hot tea to your heart’s content, but without the milk. 
But as for Tsui Wah’s buttered toast, which came slathered with condensed milk, I wasn’t too impressed. In fact upon the first bite I wondered what all the fuss was about. It was just an ordinary bun made chewy by the butter and condensed milk heating up to a slightly crackly thin layer after its stint in the oven. 

It can be easily replicated at home, using better bread and taken to a myriad of directions. With cheese? Cream cheese! Or strawberry jam. Cream cheese and strawberry jam! Or mango jam! Even just simply butter – good, salted butter – and a generous sprinkling of white sugar, grilled until the sugar crystals have almost caramelized.
My bowl of rice noodles and fish balls was bland, as expected. All three were incidentally among Tsui Wah's top ten dishes. Tsui Wah’s milk tea is sold in take-home plastic bottles, so I bought several to compensate for the tetra packs of tea and cans of creams soda in my backpack that immigration officials confiscated because I forgot to insert them into my check-in luggage. The bottles were some of the things I brought home, along with several orders of baked buns from Tim Ho Wan, and a heaping of memories of food newly discovered and rediscovered.
But before I leave Hong Kong entirely, let me include a few other photos taken at the expansive Chek Lap Kok airport. 
  The female CR must be one of the most mother- and child-friendly lavatories in the world.

No, this is not a mirror image. And with that to muse over, I boarded my plane. 



Tsui Wah Restaurant
Website



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Friday, April 11, 2014

Hong Kong: Cliftons

The seminar I attended in Hong Kong was held at a Cliftons training venue  right smack in the middle of Queen's Road Central. The venue provider also catered the three-day event, providing breakfast, lunch, and mid-morning and mid-afternoon snacks. 

Before the seminar I wasn't at all happy that I will be provided most of my meals for the day. I envisioned lackluster Western dishes designed to please varying palates - in short, safe and oft-repeated standards. 

And that is what met me on my first day. Breakfast was sausages, eggs and some breads. I had indulged breakfast at my hotel, so I congratulated myself. I wasn't in Hong Kong to eat sausages. 

Lunch, however, was a revelation. There was a total turn-around, and it became hardcore Chinese. There were dishes that even came across as exotic, ones  I could never have come across no matter how hard I scoured the restaurant scene across Hong Kong. I would never have ordered them, for one, if they were available, since they were remotely unfamiliar. But here it came free with the tuition that the agency I work for had paid.  

And there was confirmation of the food's pedigree - my favorite classmate, the one who pointed me to Tim Ho Wan and who explained how to eat congee and soy milk for breakfast, declared that everything was "surprisingly good."

I didn't find everything that palatable, though. That dish above, for example, was labeled steamed angelo lufta and glass noodle in garlic. I'm sure there was some sort of mistranslation or misspelling there, for no matter how I researched I could not find what lufta or angelo are anywhere. But it's some kind of gourd, very much like sponge gourd or patola (which is spelled luffa), but not as slick, and very, very bitter. It has a different bitterness from, say, ampalaya, or even papait. The large slices further emphasized the bitterness, so needless to say I didn't enjoy it very much. 
This one is more familiar, called braised lo hon vegetables with bean curd. "Lo hon" is this revered vegetable mix called "Buddhist delight" because it is eaten by Buddhists, and is traditionally served in Chinese households for the first five days of the lunar or Chinese new year for self-purification practices. At Cliftons the vegetarian dish was mixed with glass noodles. 
Another vegetarian noodle dish, egg noodles with mushrooms. 
Smoked duck breast and peppered pastrami beef, which were very good eaten together with the vegetarian noodles. A bit irreverent, yes. I would have preferred those heavenly slices of duck with noodles in soup, though. 
I always enjoy the variations of Chinese rice, fried or otherwise. I had plenty to enjoy at Cliftons, like steamed rice topped with chicken a la king, or stir-fried yang chow style. 

No, liquid is not waste. Or is that, waste is not liquid? Or no liquid waste should be thrown here? This was a notice posted by the water dispenser. 
The cream soda is a popular carbonated drink in Hong Kong, said to taste like a mixture of milk and 7-Up. It tasted like shandy to me, and a can was a good way of helping me digest all that I ate as I got ready to end the day and start exploring Hong Kong, fueled and ready eat more.


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Thursday, April 10, 2014

Hong Kong: Hotel Breakfast

Because there were a lot of interesting things to eat around the area where my hotel was located, I had been tempted to forego the free breakfast included in my hotel package. But I inspected the spread on my first morning, and found it equally interesting so I had breakfast there. And I got hooked that I ate breakfast there for all the days of my stay in Hong Kong. 

It had the usual hotel breakfast features, but it had distinct Chinese accents. I always started with a plate of fresh fruits - there was  my favorite Hami melon, and bananas probably from Davao down south in my home country, sweet pineapples, and braised plums redolent of masala. 
Then there was congee, the bland Chinese rice porridge that was a perfect canvass for the contrasting textures and flavors of the various toppings on offer - fried salted peanuts, pickled vegetables, meat floss, fried wonton wrappers. The excellent chili paste did wonders in spicing things several levels up.   

The congee metal container sat on a warmer side by side with another container filled with warm and sweet soy milk. All around them were bowls and saucers, but no single mug or cup was visible. This perplexed me, for naturally I wanted to drink the soy milk from a cup. 
So I again consulted my Chinese classmate, who gave me the heads up on Tim Ho Wan, and it was explained to me that yes, soy milk was drunk from a bowl. But here's another interesting thing - he further explained that congee and soy milk were usually eaten together for breakfast.  

So from then on I had congee and soy milk together, and yes, I had them both from bowls. 
There was always pancit, or stir-fried noodles, in one form or another. I  noticed mainly Chinese males eating them. I am a noodle-lover, always was, but the noodles didn't appeal to me much - mainly because I was so used to the Philippine version that feature a heap of various toppings from meats to balls to vegetables and even deli meats, that I thought I didn't know how to eat this kind of noodles. For it was just stir-fried noodles, and not much else. 
Not wanting to miss an opportunity to learn, I ate the pancit, of course. I tried all there was to try, every single morning. There was bihon - thin stick noodles - one day, and there was a thicker glass noodles another day. They came slick with sesame oil and soy sauce, but every single day they came unadorned. 

There was always dim sum - which couldn't compare with the ones I had at Tim Ho Wan or Lin Heung Kui - so I mixed them in with the noodles. Sometimes I got fried chicken or fish fillet or deli meats to mix in, too. Maybe this was how noodles was made to be, to be a side for viands, while pancit  in the Philippines evolved to become a one-pot dish. 


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Yung Kee
Tim Ho Wan
Cliftons Event Catering


Tuesday, April 08, 2014

Hong Kong: Sheung Wan Strolls

Because the dried seafood market of Sheung Wan opens late and closes early, my three-day early morning strolls, before I headed to the hotel cafe for breakfast, had been limited to the "normal" market stalls. By normal I mean the usual market produce, and nothing of the dried kind that Sheung Wan is famous for. 

It was a liability that my hotel featured free buffet breakfast, and when I arrive at my training venue there was free breakfast as well, with even a mid-morning snack after an hour. Which meant I couldn't eat much else before breakfast, which was a pity because the pastries being sold around Sheung Wan were all so very good.

Photo above shows some of those pastries, including the much-touted pineapple bun, top center. The coconut flakes-covered mochi was soft and not so sweet, while the sesame-flecked disc was properly flaky. The bigger hopia-like bread had a wintermelon filling that was so sticky it reminded me of kulambo, and eating it was like eating mochipia or hoptik. Maybe they're one and the same.     
I couldn't get a proper photo of these creatures, but the outline of their shapes is enough clue what they are. I didn't find anything skinned, so maybe the Chinese preferred to prepare them themselves, unlike in Pangasinan where they are sold in the market already skinned, gutted and skewered on barbecue sticks.
Live crabs in leaf straitjackets, a bit OC and overrated for me, being used to crabs crawling all over the place in Philipppine markets. 
Elderly ladies always crowded around this stall selling all kinds of balls. I didn't know what kind they were - I had once bought and eaten tortoise balls in Tsim Shat Sui - but I bought some of each kind, and they were some of the best balls I have had, braised in soup, or noodle soup, or stir-fried with noodles.  
 Chinese deli meats
Chinese crullers, called youtiao, the fried Chinese doughnut, in various shapes sold in many stores around Sheung Wan. I thought youtiao was similar to bitso-bitso, a popular afternoon street snack sold in the Philippines, also fried but sweet and rolled in sugar. 
So when I bought and ate a piece of youtiao, expecting it to be sweet as well, I was shocked by the saltiness of it. Turns out this cruller is eaten with something else in Hong Kong and China, usually for breakfast with soy milk or congee, or sliced and mixed with a meat dish. I sampled it stir-fried with beef later in my trip at Lin Heung Kui
It was the cold season, so there was not that good variety of fruits available. 
 pomelos
Makopas so much larger than the Philippine varieties

I once bought a few cobs of corn like this, tri-colored - it had kernels in white, violet and yellow - at SM supermarket. When they were boiled it took forever to soften them. By the end of two hours they were still hard as rocks so we threw them away. I don't know if this is the same variety, but I won't be persuaded into buying a tri-colored corn again.  
Water chestnuts? Water chestnuts are one of my all-time favorite school snacks, boiled, bought at the back of the grade 5 school building of my public elementary school and sold by enterprising residents of the houses around the school. My classmates and I bought plastic bags of it, still warm from boiling, and before we could eat them we skinned them first, using our teeth to scrape the skin off. 
Balimbing,or starfruit or carambola. Maybe this was imported from one  of the countries in Southeast Asia.
Malay cake


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