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.

Ready-to-cook Pancit Molo balls

It was only today that I remembered buying a pack of ready-to-cook pancit Molo. Locals are fortunate to buy them at groceries here saving them time, money and effort in the tedious preparation of pancit Molo. Anyway every pack of the RTC pancit Molo has the balls and the lang-lang . Its the balls that entice the buyers and the lang lang that "dictates" the price and weight. For this blog entry, I opted for the AR brand (150 grams for PhP 21) since they had the more photogenic combination at that time though I'm more partial to the Cares brand. Separating the contents makes you realize that what you actually bought but for that price, it's already a bargain, can be cooked in many ways and can serve 2-3 people. It is then up to you what you can make out from a pack or more. For this preparation, I used 2 chicken broth cubes and just estimated the amount of water. Upon taste test I added a pinch of salt, a dash of pepper and few drops of soy sauce. I boiled the lang

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 (

A new flavour for the Dinagyang 2011 Food Festival

Aside from the dances, drums and colorful costumes, Dinagyang also means food and Iloilo City has a lot to offer during this 3-day event. The festival brings them to the streets with the much awaited Dinagyang Food Festiva l . For four days, major streets in the city are lined with food stalls and kiosks that everywhere one turns it all about food. As this article states, major streets in Iloilo City will have a food festival there will be plenty of places to indulge in during D inagyang 2011 . ILOILO City's world-famous Dinagyang Festival will turn the spotlight on Ilonggo cuisine this year. Tourists are encouraged to try chicken barbecue the Ilonggo way and other tasty local dishes during the festival. There are also the world-famous Ilonggo delicacies and other concoctions to bring home after enjoying the Dinagyang ati-atihan and Kasadyahan competitions. Not only that. The 1s t Iloilo Convention and Visitors Bureau (ICVB) International Food Festival 2011 will attempt t

Valenciana

A close relative of paella, this dish originated in Valencia, Spain and probably brought by the Spaniards when they colonized the country. Always a staple in family gatherings, this yellow rice is a complete meal in itself, with pork, chicken, liver, chorizo, shrimps, bellpeppers, peas and raisins to name its basic ingredients. RECIPE Saute your choice meats and vegetables. Cook malagkit rice with turmeric and broth cubes then mix sauted meat and vegetables when almost done. Garnish with hardboiled eggs and onion leaves.

SIDRO: Iloilo's very own gourmet doughnuts

Just listening to Isidro Panizales Jr. animatedly talking about his life before and after being a “doughnut-preneur”, is like the different flavors of Sidro Doughnuts . Each variant seems to reflect different aspects of his almost three decades of living in America. From his work in corporate America for more than 10 years to that one little spark of deciding leaving work to pursue his delicious passion – life is like a box of doughnuts! IN A DOUGHNUT HOLE Sidro is an offshoot from the name Isidro but as Sid says, it’s a tribute to his father. The first Sidro Doughnuts came out of the kitchen and delivered to one lucky doughnut-phile on Dec. 18 last year. It comes in two sizes – Junior Doughnuts which at 30 grams each are perfect for parties and occasions. But if you can’t enough, there are the Regular Doughnuts which is more than 3x at 100 grams and comes with more toppings and flavours. Choose among nine specially concocted creations - Bugnay Berry, Calamansi, Dulce

FLAVOURS OF ILOILO

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