Year of the Water Snake celebrations at Marco Polo Plaza Hotel Cebu

Let’s all welcome the Year of the Water Snake on 09 February 2013 with the following events at The marco Polo Plaza Hotel in Cebu City!

YEE SANG TOSSING CEREMONY

In celebration of the traditional Chinese New Year, Marco Polo Plaza Cebu hotel brings you the Yee Sang Tossing Ceremony on February 9, 2013 at 7:00PM.

From www.iluvcebu.com

A treat for the senses, “Yee Sang”, which is served during the Chinese New Year only and stands for prosperity. In the Cantonese dialect, it is referred to as the “fatt choi发财”. The word “choi” can also be taken to mean “luck.” “Yee Sang” may vary in taste, depending on the ingredients used. A good “Yee Sang” will have a balanced sweet, bitter, salty and spicy taste. These four tastes represent the different experiences one goes through in life.”

Witness the traditional Lion and Dragon Dance, firecrackers and coin tossing between 8:00AM to 7:00PM at the Grand Lobby.

CULINARY CHINA

08-10 February
Bring the whole family to Cafe Marco to join the culinary tradition: Culinary China and enjoy the tastiest Chinese dishes at the buffet station on this three-day feast. Culinary China favorites are served at lunch and dinner above the much loved Cafe Marco international buffet.

GONG XI FA CAI!

For inquiries, you may call (Cebu) +63-32 2531111 or (Manila) +63 2 887 1263.

THE WATER SNAKE

The Snake is the intuitive, introspective, refined and collected of the Animal Signs. They are attractive people who take cries with ease and do not become flustered easily. They are graceful people, exciting and dark at the same time.

Contemplative and private, the Snake is not outwardly emotional. He can appear cunning and reticent and works very modestly in the business environment. The Snake will plot and scheme to make certain things turn out exactly as they want them to. They are not great communicators and can become quite possessive when they set their minds on achieving the interest of a partner.

Water Snakes are influential and insightful. They manage others well and tend to be good for organizations to utilize as staff. They are quite motivated and intellectual, very determined and resolute about success. They will have what they desire, despite the conclusion or outcome they generate because it is worth it to them to not only be recognized for their efforts, but to be rewarded as well. They are affectionate with their families and friends but do not show this side of their personality to colleagues or business partners.

Year of the Snake: 1905.1917.1929.1941.1953.1965.1977.1989.2001.2013.2025.2037.

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

A native delicacy called Inday-inday

Now you may ask, what is Inday-Inday ? It's another repetitive-feminine named native delicacy that is made from rice like its more popular sister - baye-baye . While the latter is has its own original flavor and make, inday-inday is actually a combination of two well loved native delicacies - muasi ( palitaw ) and bukayo . But the muasi portion is not the the usual palitaw recipe for the it's more firm and gummy (I don't know the English term for kid-ol ). Actually its more like a hardened kutsinta and this makes it more to my liking since I'm not really fond of muasi in the first place. And its not quite easy to find inday-inday in the market today, though I've seen and tried it in Sabor Ilonggo stalls but their's is more like suman latik for the based is ibos -like. Ibos is malagkit rice boiled in gata which is called suman in Tagalog. Despite the uncertainty for its nomenclature (I've read that inday-inday is just plain pal

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

FLAVOURS OF ILOILO

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