Philippines Day 5 - cemetery visit then Aura Mall

December 26, 2014 - Day 5: A Funeral and a Mall

The most somber note of our trip to the Philippines was the funeral of a childhood friend. She died of cancer a few days before we arrived and lay in state for a week as her 3 kids wanted to “spend one last Christmas" with her. Her funeral was the day after Christmas. Funerals are very expensive and in the Philippines, everyone chips in and gives the family money to help with the funeral expenses. Some also bring flowers but almost everyone gives money. It’s community giving and grieving even if you didn’t know the deceased that well but know someone in his or her family.

The flowers we bought for my grandmother's grave (left)

The funeral was at the same place as where some of my relatives are buried, notably my grandmother who I miss to this day. She was such a forceful presence in our lives and her influences lives on. My sister and I bought some flowers to put at her grave. You might notice the second name on her gravestone and that’s actually one of my cousins, one of her grandchildren. It’s common for two names to be on a gravestone and two burials to be at the same site. Burial plots are very expensive and land is limited so often two people occupy the same plot. When the first person dies, they dig the grave deeper to place the first coffin in. When the second person dies, the ground is dug up again and the second coffin is placed atop the right one and covered.

This one was a bit odd as my grandmother was joined by my cousin who died 5 years after she did. I had expected her to be placed where my paternal grandfather, her husband, was but we couldn’t find his gravestone when we visited. In investigating this later, we learned that when my grandfather died many years ago, this particular cemetery, Garden of Memories, hadn't opened yet and so my grandfather is buried in the old town cemetery. Now we're aiming to have the tombstone re-done to place my grandparents' names together and for my cousin to get his own.

Christmas display inside Aura Mall

After the funeral and after we had paid our respects to the family, we went to the mall with my cousin Abby. It was our first foray into souvenir shopping and Abby took us to Aura Mall and Kultura, a store that specialized in Philippine-made products. You know how big I am about buying local. When I’m in the US, it’s made in the USA. When I’m in the Philippines, it’s made in the Philippines. As with anywhere else, there are plenty of goods made from other Third World countries with cheap labor but as I told Abby, I can buy made in China back in the States and I wanted goods made in the Philippines. Hence our visit to Kultura (or “culture” in the English translation). Kultura ran the gamut from jewelry to Christmas ornaments to placemats, wallets, handbags, t-shirts and kitchy souvenirs. Yes, I paid more than if I bought elsewhere but they were all locally made and that was worth it to me.

Aura is like any other mall in the States with some stores unique to the Philippines like Shoe Mart (the equivalent of Macy’s, Target and a little Kohls thrown in, despite the name, they sell far more than shoes) and other stores just as in the US like Forever 21, Abercrombie and Uniqlo. My nieces, both big Forever 21 shoppers, checked out the one at Aura and discovered the prices were actually better back home, even with the peso to dollar conversion rate. Go figure. We also found "Bay Max" from Big Hero 6. No idea who he is but my nieces knew. Good enough.

Filipino food at the Aura Mall food court

Filipino humor

Tapsilog: Tapa (beef) and itlog (egg) over fried rice

Also like any other mall, there was a food court and we stopped to have "merienda" or an afternoon snack. Merienda in the Philippines isn't a snack like a pretzel or a frozen yogurt. It's more like a meal. The food court held an assortment of various cuisines, mostly Asian. There was dim sum, Filipino food, Japanese food and some more Western cuisines.

Also, similar to back home, I found a cupcake shop. I know, I must have a magnet on me somewhere. This one was called A Royal Touch and like many cupcakeries, sold individual cupcakes that were decorated and had fancy flavors. The only odd thing is they only sold the cupcakes in packs of 3 or 6. I needed 3 so I didn’t question it that closely. I bought each of Abby’s 2 sons a cupcake based on their flavor preferences (vanilla for the younger one and caramel for the older one) plus chocolate for me to share with my nieces. The decorations were quite cute, especially the snowman with the penguin eyes on mine. The cupcake itself was just okay though. The chocolate flavor of the cupcake could’ve been more pronounced; it wasn’t dry but it wasn’t as moist as I would’ve liked. The frosting was quite good though, rich and creamy. Since I normally don’t like a lot of frosting, you know when I say it’s good, it’s good. The prices for the cupcakes ranged from 80 to 95 pesos, depending on the flavor and decoration, I suppose. So it’s somewhat on par with the $3-$4 range in the States; by Philippine standards, it’s more pricey than other baked goods so it would definitely be considered a luxury. Remember that Puto Bungbong was only 35 pesos and that was for a greater quantity than a single cupcake.

Puto Bungbong

Puto Bungbong - recipe from Filipino Foods Recipes

There are many varieties of "puto" or steamed rice cake. I've already touched on the Puto Binan of my mom's hometown, I've posted a recipe for puto on my blog and today's post is about Puto Bungbong. Many Filipinos associate Christmas time with Puto Bungbong (or Bumbong), similar to how fruitcake and eggnog make an appearance in an American Christmas.

On our first day in the Philippines, as we walked the streets of my original hometown with my cousin Abby, we saw Puto Bungbong being made by a street vendor.

She had a steamer and an inverted funnel to her left and to her right was a basin full of purple dough nestled in purple flour. At the top of the funnel was a cylinder into which she would place a portion of dough, insert it over the top of the funnel and within seconds, pound out the purple cylinder shape of Puto Bungbong. Supposedly it got its name by the sound the cylinder,  typically a bamboo tube, makes when the puto is pounded out of the tube "bunggg! bonggg!" like a tap-tap. Or so they say.

The hot, fresh Puto Bumbong is wrapped in banana leaves and sold along with grated fresh coconut and brown sugar. This vendor was selling several pieces for 35 pesos or the equivalent of $.67 USD.

Genuine/traditional Puto Bumbong is made with a special kind of glutinous rice that has a distinct purple color, as evidenced by the final product. That's not food coloring that makes that beautiful purple color, at least not in authentic Puto Bungbong.

I don't know if that purple rice flour is available in the States so I've included a recipe below that calls for the food coloring as it uses a more readily available rice that can be found in Asian grocery stores. Please note that I haven't tried this recipe myself as I'm actually not a big consumer of puto bungbong. I don't mind the chewy texture and the flavor is okay but I prefer other types of puto. You can also view youtube videos of how to make puto bumbong.

Nevertheless, I'm including this as part of my travelogue as it's very traditional Filipino Christmas time fare. And I like the color. My parents bought some for my nieces to try and they enjoyed it. They have a much more adventurous palate than I do and the (fortunate) ability to enjoy a wide variety of foods.

1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
1/5 tsp. Lilac or violet food coloring
Pandan leaves
Salt
1 pc shredded mature coconut
Butter
Banana leaves
Water
Sugar

1. Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.
2. Put something heavy on top to squeeze out water. Mixture is ready for cooking the following morning.
3. Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.
4. Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.
5. Put a small amount of rice mixture inside bamboo tubes (bumbong) about 3/4 full. Steam for a few minutes. Serve warm with coconut and sugar.

Philippines Day 4: Christmas

Day 4: December 25, 2014 - Maligayang Pasko (Merry Christmas)

Christmas Eve with my cousins

If I was back in the States for Christmas, we would likely have had some extended family over for a big Christmas lunch or dinner, we’d have a tree, gifts, Christmas decorations and I’d bake a lot. In the Philippines, Christmas is a bit different. Many people had artificial trees but since we were there for a short while and we don’t live there year round, we didn’t have one nor did we decorate the house. Nor did we have a big present opening. We had given out most of our “presents” when we had arrived and unpacked our suitcases. Those presents being canned goods, dry packaged foods, clothes, some shoes, school supplies for the kids, make up for my female relatives, sponges, toothbrushes, toothpaste and other necessities. In a Third World country, you focus mostly on needs rather than wants although it’s always nice to toss in a few indulgences like makeup and nail polish.

My paternal grandmother: 1910 - 2004

It’s a Filipino tradition that kids go “na-ma-masko” meaning they go to adult relatives and friends to pay their respects and wish them a Merry Christmas and in return, they get money. Think of it like trick or treating but at Christmas instead of Halloween and you get money instead of candy. When I was growing up, only the kids did it but I’ve noticed in recent years that more and more adults have been doing it as well. Typically, they’re poorer and while most have jobs or make a living in some fashion, they still benefit a lot from the extra money given out at Christmas by those who can afford to do so. This might seem like a weird custom by Western standards but it’s a time-honored one in the Philippines and, similar to the giveaway done by Final Touch, is a way of “sharing blessings”. If you’re fortunate enough to be the one giving money away on Christmas, you’re considered very blessed. The amounts given out vary, depending on the person’s age (children get less than adults) and their relation or relationship to you (godchildren get more than non-godchildren, the local street sweeper and garbage pickup guy may get a little less than the guy you occasionally or regularly call on to drive you places), a poorer relative gets more than a less-poor relative, a close relation may get more than a more distant relation. It’s a judgment call every time.

Giving out candy bars to the pihit boys

Another Filipino tradition at Christmas is lechon. Lechon is whole roast pig and is my family’s main business for some of my relatives. My grandmother started the business when she was young and she built it into local fame that lives on today even though she passed away more than 10 years ago. Thanks to her hard work and entrepreneurial nature in running the lechon business, she raised, fed, clothed and educated 9 children even though she was widowed young, and having been orphaned at age 8, she only had a second grade education. Yes, she was amazing and a smart businesswoman even without a formal education. My cousins have kept up the business and during non-holiday season, they do about 35-40 lechons a week. On Christmas Day alone, they did 102. They also did more than their weekly average every day in the week leading up to Christmas and New Years. Just as in retail, they do more than 85-90% of their annual business over the holidays. People order it for large family gatherings, office parties, weddings, holiday lunches and dinners, baptisms and christening, reunions and other special occasions.

Some people might find it strange or off-putting to see a whole pig roasting over a pit but if you’re a meat-eater, it’s no different than buying a pristinely-wrapped package of pork chops at the supermarket. Actually, I would argue the pigs used for lechon are likely more humanely treated than those that end up as mass-produced pork products. In the Philippines, there aren’t massive pig farms run by giant corporations. Instead, there are small “piggeries” supplying pigs for lechon and every pig counts for poor farmers. If a pig is sickly or dies en route, my cousins won’t accept it or pay for it so they send it back, always bad news to a farmer relying on the sale of the pig for income. It’s in their best financial, if not humane, interests to treat the pigs well. When I make loans on Kiva, I like to extend loans to pig farmers, knowing they’re who supply pigs for lechon.

If you’re a vegetarian or vegan, I can understand not liking the whole scenario, regardless. But still, I can’t use my Western standards to judge. In a poor Third World country, most of its residents don’t have the luxury to forego eating meat or animal products when they’re eating for survival as to what’s cheapest and available to them.

Selling lechon by the kilo

In the Philippines, lechon is a cultural tradition and marks celebrations and special occasions. It’s a luxury food for most people as a whole lechon can be quite expensive. The price depends on the size of the lechon ordered. My relatives also offer lechon by the kilo for those who can’t afford a whole pig and they sell by the kilo on Sundays and special occasions. Any lechon that doesn’t sell is then made into “paksiw” or lechon stewed in a sauce. Nothing ever gets wasted as they cannot afford the luxury of waste.

Bags of rice to give away

As part of our own Christmas giveaway, my dad gave out bags of rice and some money to the "pihit boys" who staff the family lechon business. They're mostly grown men rather than boys but some of them have been with our family a long time, and a few were even raised by my grandmother back when they were little more than boys, orphaned or very, very poor and taken in by her, helping in the business to earn their keep. Some she even sent to school in the hopes that they would aspire to being more than a pihit boy. "Pihit" refers to the act of turning the roasting pig over the coals until they were cooked, usually for at least 2-3 hours, depending on the size of the pig. Pihit boys do more than that, as you need them to kill the pig, clean it inside and out, stuff it with banana leaves, spear it with the pole, keep the coal fire going, roast it, take it off the fire when it was done, wrap in banana leaves and cardboard, deliver it and chop it up for serving.  They have families to feed and for those with kids, we also gave them candy and crayons.

All in all, a different Christmas than how I usually spend the holiday but in many ways, much closer to the real meaning of Christmas as it was more focused on giving to others less fortunate and being conscious of my own blessings.

Philippines Day 3: A "Giveaway" Filipino-Style and Brazilian blowout on Christmas Eve

Day 3: December 24, 2014 - Final Touch Salon Giveaway and Brazilian blowout on Christmas Eve

Weeks before I arrived in the Philippines, I had arranged with one of my cousins to make an appointment to get my hair straightened. One of the awesome aspects of going to the Philippines is a lot of personal care services are so much cheaper than in the States. So of course I had to take advantage of it.

The giveaway bags full of groceries

My uncle's assistant, Lhita, made the appointment for me at a hair salon just a couple of blocks away from our house. My appointment was for 9 am when the shop opened so, being used to punctuality, Lhita, my sister and my niece who were going to get their hair cut, and I arrived a few minutes before 9. My stylist hadn't arrived yet and a call placed to him assured us he was "on his way". On his way translated into being almost an hour late. That is one aspect of Filipino habits I don't embrace. Tardiness has become one of my pet peeves as it shows such a lack of respect for one's time while the tardy person goes on their own schedule. But if there's anything I've learned in all my travels is that it's often best to leave your home-country preferences at home and to "go with the flow" on certain things. Punctuality being one of them when dealing with a more laidback culture.

Employees of Final Touch salon

Waiting actually worked out because it turns out that when we were there on Christmas Eve day, the salon, Final Touch, was doing a "giveaway". Giveaway doesn't have the American meaning of some kind of freebie of "buy one get one free" or sample sizes of a product promotion happening in a store. This giveaway was more akin to churches giving out bags of groceries to the needy except this was a local business doing the giving. My cousin Albert, who is a town councilor and often does charitable works for the poor, identified those in the area with the most need and each family was given a ticket. Final Touch Salon's owners (who turned out to be distant relations on my dad's side) spent their own personal money to buy rice, groceries and vitamins enough to fill 200 bags. Each family with a ticket could come to Final Touch on Christmas Eve and receive a bag of groceries. Final Touch's employees helped portion out all of the groceries into the bags the day before then they helped with passing out the bags on Christmas Eve when the salon opened.

The experience touched me on several different levels. For one, it was heartbreaking to see such need. People lined up long before the salon opened, clutching their tickets, despite the pouring rain at the time. Some brought extra family members in hopes of getting an extra bag and the salon owners had to politely but firmly explain it was only 1 ticket per family and 1 ticket per bag. Others had heard about the giveaway and shown up hopefully, young children in tow, and had to be regretfully turned away because they didn't have a ticket as the salon had to make sure they had enough bags for all of the tickets given out. Part of me almost felt despair at the overwhelming need, wondering how long a sack of groceries could sustain a large family. One day? Two? And that was for the lucky ones who were able to get a bag in the first place.

But as one of my aunts always tells me, "It may just be a drop in the bucket, but that's still better than an empty bucket." And that's something I always have to remember. Perfection is the enemy of progress. Just because you can't feed them all every day doesn't mean you shouldn't try to feed some for at least a day. Many of the people lined up had jobs but they still struggle to make ends meet and feed their families. A helping hand (or a full grocery bag) matters a lot in their struggles.

What struck me the most was the attitude of generosity. In the US, there's been a sentiment of considering many helping hand outreaches as "socialism" or villefying the poor as being "too lazy to work" and of "sponging off of the government". I've heard people talk about how hard they've worked for what they have and why shouldn't others do the same, how they themselves were never given any breaks so why should other people expect things to be just handed to them? In the Philippines, the sentiment is a little different. Because much of the country is so poor, there's more a sense of community and of helping each other during hard times. The salon's "giveaway" was regarded as not so much giving food but as giving "blessing". Meaning the owners and those fortunate to work there have much more than those lining up with their tickets and they were sharing those blessings with them. The sentiment has both cultural and religious roots, Biblical in giving to the poor and having it be returned unto you tenfold and cultural in that Filipinos don't believe in being stingy with food else food be stingy with you. Meaning you always should be generous with food and it's believed your generosity will manifest back to you as you will always have food in abundance.

It's an experience I won't forget anytime soon and I was actually glad Rey, my stylist, was late as the waiting time gave me a chance to watch Filipino generosity and sharing of blessings in action. And when Rey arrived, my hair straightening went underway. In the US, the procedure would be considered similar to a Brazilian blowout. In the Philippines, they call it "re-bonding". The process is similar - apply a cement solution to the hair, let set for a time, wash, blow dry and straighten every strand of hair with a flatiron (that part took the longest time as he was very meticulous about getting every strand), apply another solution and let it set, wash again, this time with a hot oil treatment, then a final blow dry. Result is my hair went from strongly wavy and freaking frizzy in tropical humidity to stick straight Asian hair I wasn't lucky enough to be born with but could at least buy for a time from the salon. Best part? At home, a Brazilian would cost me $250-$300 or more. In the Philippines - $50 plus tips for Rey and Jamie, the shampoo girl. Totally worth the trip.

Before and after pics of my Brazilian blowout

Despite the late start,  I was done in time to join my family to a trip to my aunt's house in Fort Bonifacio where she hosted us for Christmas Eve dinner. There were 14 of us but she made enough for 50 so it didn't look like we made much of a dent. It was a far cry from the scenes from that morning and forcibly reminded me just how blessed I am.

Leslie's Restaurant and Filipino dishes in Tagaytay

Leslie's Restaurant - lunch on December 23, 2014

Just a little rainy that day

Since I'm all about the food, taking pictures of it, eating it, documenting it, here's the pictorial of what we had at Leslie's Restaurant when we went to Tagaytay. Overall, the food was pretty good albeit the service was a little slow.

Entry way into Leslie's

Large dining room with an open area towards the back

Kalamansi Juice

Kalamansi juice is what I consider a cross between limeade and lemonade and some refer to it as Filipino lemonade. The kalamansi fruit looks like a thin-skinned little round meyer lemon that starts off green and ripens to a sunny orange-yellow color. In hot weather, it's drunk ice cold like frosty lemonade and in cold weather, hot kalamansi tea is popular and, I'm told, soothing for the throat. My mom has a kalamansi tree that produces multitudes of fruit. Good thing you can use kalamansi in many things, not just for making juice. It's also often squeezed over pancit, used as a garnish and can be used in marinades.

I had to take a picture of Diet Coke or "Coke Light" as they commonly refer to it in Asia as it turned out to be a rare sighting on our 10-day visit. Most establishments and grocery stores only carried Coke or Coke Zero. I'm still an adherent of Diet Coke and I hadn't realized how rare it was starting to get in the Philippines. There were days during the trip where I told my nieces I might need to trade one of them for a can of Coke Light; they just rolled their eyes.

Hot broth

Fried Bangus (fish)

Bangus is a milk fish and is considered the national fish of the Philippines. I didn't even know there was a national fish for the country. Huh.

Shrimp and Vegetables

Kare-Kare (oxtail stew)

Kare-kare is a Filipino stew typically made with oxtail and other parts of cows and pigs I don't normally eat (feet and sometimes offal and tripe). I'm what you'd think of as a Filipino-food-lite eater. Meaning I don't eat the hardcore Filipino food like kare-kare or dinuguan (blood stew) or bagoong (fermented shrimp paste). My taste buds are Americanized Filipino so I'll chow down on pancit (noodles), tocino (really yummy, more on that in a future post - hopefully) and bistek (below).

Chicken Barbecue

Filipinos make the BEST barbecue. Seriously. The marinade always has incredible flavor and the barbecue is done to perfection. No additional sauce needed as there's plenty of flavor in the chicken itself.

Bistek Tagalog

Bistek Tagalog is sliced beef in a sauce of onions, soy sauce and lemon. It's one of my favorite Filipino dishes although in Leslie's version, the beef was a bit chewy. My mom makes it very tender and flavorful.

Garlic Fried Rice

Rice. 'Nuff said.