The Duterte Youth is a betrayal of the Constitution

Wazzup Pilipinas!

"Kabataan Partylist Rep. Sarah Elago said that instead of pushing for funds to help the youth in the health, education, and labor sector amid the deliberations on the 2021 budget, the Duterte Youth Partylist Rep. Ducielle Cardema put first a “witch hunt.”"

Duterte Youth Partylist files its first House resolution which is a probe on the alleged youth recruitment of the New People's Army through civilian & campus organizations "to reinforce their ranks for communist terrorist activities."

Comelec Commissioner Rowena Guanzon is the lone dissenter in the decision to proclaim party-list group Duterte Youth calling the proclamation a 'betrayal of the Constitution' 

Rep. Ducielle Cardema took her oath just recently this week.

These so-called “Duterte Youth” are not even marginalized people of the society. 

The question here is why the hell did this group of circus performers pass the screening of ComElec? The more important question is, why is it important that the Cadermas hold position to represent this group? 

If you speculate more, you’ll understand that the ComElec isn’t doing its job to screen “legitimate” party lists while the House of Representative, knowing it holds more qualifications, never question this move by the ComElec and literally welcomes the party list representative with a fist bump. 

Duterte "Youth" kuno, puro naman TANDERS ang humahawak, with mistaken priorities. Mga mouthpiece, galamay at tuta ang akusasyon sa kanila ng karamihan. 

Ano ba talaga purpose at objective ng Duterte Youth?  May budget sila para sa mga outreach programs tapos iibahin nila yung purpose ng budget? Aba bawal Yan! Bakit kayo ang manghuhuli ng NPA eh may Militar at PNP naman?

Are they here to push government propaganda? Isipin mo kaysa i-priority ang initiatives for the YOUTH, mas priority pa nila mang hunting nang "NPA" ? Ang weird lang.

Youth nga ba nag hahandle ng organization na yan? As far as I know, most of them are boomers. Furthermore, ano basis nila for red-tagging people as an NPA? Pagiging activist? Mamumundok? Wala naman yata silang concern sa youth kung ganyan nila tratuhin yung mga youth na activists.

Red tagging is being normalized here and in our society. This shouldn't be, folks. 

Nung kalakasan ni Hitler at solid ang suporta ng mga Germans sa kanyang kabaliwan at galit sa mga tinatawag nilang “mga kalaban ng bayan”, mayroon din silang “youth” group na kung tawagin ay HITLER YOUTH.

History repeats itself.

https://www.history.com/news/how-the-hitler-youth-turned-a-generation-of-kids-into-nazis

Form of gerrymandering lang yang party list. Pang dagdag boto.

It is only in the Philippines where a party list is named after a person. What does it advocate to begin with? Fascism? Populism? This is an outright brainwashing of the youth. 

How about renaming the so called Duterte Youth party list to a most appropriate name to be called Duterte Gurang party list as the former name is really misleading. I am sure even the DDS will agree to this!

You could also ask the Kabataang Makabayan to rename themselves as Kabataang Makakumunista? I think that is most appropriate since our President gives so much preference and favors to China which is a communist country and supports communism ideologies throughout the world.

Has Duterte Youth ever supported free education? student's rights? youth employment? Lumad schools? welfare of youth and children? No. All this group ever does is red-tag youth leaders and serve as Duterte mouthpiece. So nope, DY is NOT a representative of Filipino youth. NEVER.

Ano na, Pilipinas?

Likhang HABI Market Fair: Supporting the local weaving industry

Wazzup Pilipinas!

When I read this upcoming fair online, I knew I had to take part of it's promotion, especially after knowing about their disposable face mask that you could plant after usage.

Yup! You'll be growing your own plants which could further escalate your Plantito and Plantita status, or if you're not yet into plants, it could lead you to the stress-relieving hobby of having your urban garden.

I have a similar project..... It's a Christmas greeting seed card. The seeds are also embedded in the card itself. Homemade.

When Christmas is over, you just tore a piece of the card, plant in soil, and wait a few days for it to grow. No waste paper to throw away. Paper is biodegrable, seeds will germinate, then you'll be harvesting veggies after a month.

More information on the link below;

https://www.facebook.com/273998629382347/posts/3350363768412469/

But enough about me. This event will surely be a must-not-be-missed on my calendar. Please remember the dates.

Driven by its advocacy to preserve and promote the local textile industry, HABI: The Philippine Textile Council continues to provide platforms for local weavers to showcase their work to more people. 

This year, in keeping with the times, the Likhang HABI Market Fair is going online for the first time at www.shophabifair.com from October 21 to 27. The annual trade fair used to be held at the Glorietta Activity Center.

“Since we are not allowed to gather in large groups because of the pandemic, the online edition of the Likhang HABI Market Fair is our way of helping to sustain the local weaving economy,” says HABI president Adelaida Lim. “And we urge our HABI friends to join us in this endeavor.”

A pioneer in artisan fairs and local textile advocacy, the Likhang HABI Online Market Fair will showcase sustainable and ethical fashion and lifestyle products from over 30 merchants representing various weaving communities from Luzon, Visayas, and Mindanao. 

Since 2009, HABI has been providing traditional weavers and local weaving communities platforms to further enhance their skills in creative design and modern marketing by exchanging ideas with consumers, designers, and traders. The Likhang HABI Market Fair allows them to innovate and to level up to modern trends.

“There are many beautiful fabrics from the different areas in our country. One of our main goals at HABI is to make sure that our traditional textiles will still be a part of our modern lifestyle as we transition to the new normal,” says HABI chairperson Maribel Ongpin. 

HABI also continues its long-term commitment and advocacy of reviving the use of pure Philippine cotton, a fiber that is very much a part of the Filipino culture. HABI has partnered with the Philippine Fiber Industry Development Authority (PHILFIDA) to give our local farmer with cotton seeds and threads for its Cotton Adoption Project to encourage more weavers to use pure cotton in their products. 

Learn with HABI

Aside from the online trade fair, there will also be a series of webinars and a four-day online summit in line with HABI’s mission to promote Filipino culture and heritage.

For this year, HABI is supporting Nayong Pilipino for Mga Hibla ng Pamana: A Summit on Weaving as Intangible Cultural Heritage. The four-day online summit aims to discuss how different sectors in the country are coming together to protect and conserve traditional weaving practices and traditions.

HABI is also collaborating with CulturAid, Kularts, House of Gongs, and Museo ng Muntinlupa to present the first-ever international Voices from the Field Program that will feature a series of webinars on the topic of Filipino Identity and Contemporary Cultural Practice in the Philippines and the Diaspora.  This webinar series aims to bridge interdisciplinary voices and encourage dialogue to better understand how our varied experiences as Filipinos have shaped the way we think, move, and learn. For the complete schedule of talks and webinars, please follow www.facebook.com/HABIThePhilippineTextileCouncil and @habifair on Instagram.

Aside from the webinars, the latest work of Philippine textile experts Dr. Norma Respicio and Gayle Zialcita, “Weaving Ways: Filipino Styles and Techniques” will also be available at the online fair. The book discusses the different weaving communities in the Philippines, their history and traditions, and the different weaving styles and techniques of Filipino weavers. 

3rd Lourdes Montinola Piña Prize

Another highlight of the annual Likhang HABI Market Fair is the Lourdes Montinola Piña Weaving Competition. Now in its third year, this competition recognizes exceptional craftsmanship and mastery of the delicate process of turning pineapple threads into works of art. 

The competition is open to all Filipino artisans who weave, dye, embroider or embellish piña. Interested participants can submit their entries until October 15. 

“The competition has encouraged us greatly over the years because it brings out new talent and revives old techniques. So, we always look forward to the surprises that this competition will bring,” says Adelaida Lim. 

The judges for the 3rd Lourdes Montinola Piña Weaving Competition are Filipino fashion designers Leslie Mobo and Len Cabili, and piña textile expert and food historian Felice Sta. Maria.

For more information on Likhang HABI Online Market Fair, the series of webinars, and other HABI advocacies, please visit www.habitextilecouncil.ph or follow www.facebook.com/HabiThePhilTextileCouncil and Instagram @habifair

Afritada, Menudo, Kaldereta, Mechado: What's the Difference Among Them?

Wazzup Pilipinas!

Netflix posted this picture on social media and challenged us to "Guess that ulam" honestly, this has been an enigma for me as well.

People from Visayas usually call that sinarsahan or ginagmay, regardless which is which since they're almost the same.

All I know is.....

Afritada - Chicken

Menudo - Pork

Kaldereta - Goat, or Beef

Mechado - Beef

You may also include....

Pochero - Pork with Garbanzos & Banana (Saba)

All their base are the same (tomato sauce/paste + potatos and carrots). Extra items can be liver, liver spread, green peas and chilis.

Kaya pala nalilito ang Pinoy kasi nilalagyan ng soy sauce kahit hindi mechado, ng liver spread kahit hindi menudo or kaldereta, ng bell pepper kahit afritada, tapos walang naglalagay ng green olives dahil mahal, at ayaw ng marami sa raisins. 

Obviously this isn't Menudo because of the cut of the meat, potatoes and carrots. Definitely not Afritada too because that's chicken. Only options left are Mechado and Kaldereta. I believe this is Mechado because of the bay leaf. Caldereta doesn't have that.

Though pork can also be used as a meat for afritada. As mechado isn't only for beef.

Mechado kasi yung hiwa pure meat at malaki. Pang Menudo maliit lang hiwa. Pag Kaldereta me buto, tapos kapag Afritada usually chicken or pork yun. Actually mahirap malaman hindi kasi pwede tikman. Nakalimutan ninyo pa sa choice pickles / wok tai. 

Here's another explanation;

Afritada is a Spanish based Filipino dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers.

Menudo, also known as ginamay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes.

Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. 

Mechado is a braised beef dish originating from the Philippines inspired by culinary methods of Spain, which it was a former colony of. Soy sauce and calamansi fruits are key ingredients to the braising liquid.

Pero ang buttomline pareparehas silang may tomato sauce hahaha!

KalFriMenuChado?

Menudo? Afritada? Mechado? Kaldereta? Ano bang pinagkaiba?

RECIPE (from Ninong Ry):

Morrey Chicken Products

www.youtube.com/NinongRy

www.NinongRy.com

AFRITADA INGREDIENTS

Chicken cut ups - 2kg

Oil for searing/saute

Patis as needed

Garlic (minced - 100g

Onions (diced) - 300g

Tomato (diced) - 200g

Tomato paste - 100g

Bay leaves - 3-5 leaves

Carrots 500g 

Potato 500g

Bell Peppers - 200g

Water - as needed

Ground black pepper - as needed

AFRITADA PROCEDURE:

1. Deep fry potatoes and carrots. Set aside

2. Season chicken with patis.

3. Sear on both sides until lightly browned.

4. Saute garlic until lightly brown.

5. Add onions and saute until lightly brown

6. Add tomato and saute until most of the liquid has evaporated.

7. Saute tomato paste for 1-2 mins

8. Add chicken and enough water to cover.

9. Add bay leaves.

10. Add patis as needed

11. Bring to a boil and simmer for 20 mins or until the chicken is cooked and the sauce is reduced. Add water if your sauce is reducing too quickly.

12. Add bell peppers and cooked carrots and potatoes. 

13. Season if desired.

14. Serve

MENUDO INGREDIENTS

Pork shoulder (menudo cut) - 1kg

Oil for searing/saute

Patis as needed

Garlic (minced - 100g

Onions (diced) - 300g

Tomato (diced) - 200g

Tomato paste - 100g

Bay leaves - 3-5 leaves

Carrots 500g 

Potato 500g

Bell Peppers - 200g

Water - as needed

Ground black pepper - as needed

MENUDO PROCEDURE:

1. Season pork with patis.

2. Saute until lightly browned.

3. Saute garlic until lightly brown.

4. Add onions and saute until lightly brown

5. Add tomato and saute until most of the liquid has evaporated.

6. Saute tomato paste for 1-2 mins

7. Add pork and enough water to cover.

8. Add bay leaves.

9. Add patis as needed

10. Simmer for 10 mins.

11. Add raw carrots and potatoes.

12. Simmer for 10 mins or until the pork is tender and the sauce is reduced. Add water if your sauce is reducing too quickly.

13. Season if desired.

14. Serve

KALDRETA INGREDIENTS

Beef Kalitiran (caldereta cut) - 2kg

Oil for searing/saute

Patis as needed

Garlic (minced - 100g

Onions (diced) - 400g

Tomato (diced) - 200g

Tomato paste - 100g

Gata - 500ml

Melting cheese - 200g

All purpose cream - 150ml

Butter - 100g

Bay leaves - 3-5 leaves

Carrots 500g 

Potato 500g

Bell Peppers - 200g

Water - as needed

Ground black pepper - as needed

KALDERETA PROCEDURE:

1. Deep fry potatoes and carrots. Set aside

2. Season beef with patis.

3. Saute until lightly browned.

4. Saute garlic until lightly brown.

5. Add onions and saute until lightly brown

6. Add tomato and saute until most of the liquid has evaporated.

7. Saute tomato paste for 1-2 mins

8. Add beef and enough water to cover.

9. Add bay leaves.

10. Add patis as needed

11. Bring to a boil and simmer for 1 hour (30 mins if using a pressure cooker)

12. Add cheese and gata. Simmer until the beef is tender. Add water if needed

13. Once desired tenderness is achieved, add cream and butter off flame.

14. Add bell peppers and cooked carrots and potatoes. 

15. Season if desired.

16. Serve

MECHADO INGREDIENTS

1 whole beef kabilugan (eye of round)

1 kg thick pork backfat

Oil for searing/saute

Patis as needed

Garlic (minced - 100g

Onions (diced) - 300g

Tomato (diced) - 200g

Tomato paste - 100g

Bay leaves - 3-5 leaves

Soy sauce - 100ml

Calamansi juice - 50ml

Carrots 500g 

Potato 500g

Bell Peppers - 200g

Water - as needed

Ground black pepper - as needed

MECHADO PROCEDURE:

1. Deep fry potatoes and carrots. Set aside

2. Portion your beef into your desired shape and size. Please use the video as reference.

3. Cut the backfat according to the size of your beef. Please use the video as reference.

4. Using a narrow knife, create space inside the beef that's enough for your backfat. please use video as reference.

5. Gently insert the portioned backfat inside your beef.

6. Season chicken with patis.

8. On a cold cast iron pan, slowly render your backfat trimmings

7. Sear on two sides until lightly browned.

9. Saute garlic until lightly brown.

10. Add onions and saute until lightly brown

11. Add tomato and saute until most of the liquid has evaporated.

12. Saute tomato paste for 1-2 mins

13. Cool the mixture down. Alternatively, you can add ice so it cools down faster.

14. Bring the cooled mixture to a blender, add water if needed, and puree it.

15. In a pot, add your beef, puree, and enough water to cover.

16. Add bay leaves.

17. Add patis as needed

18. Bring to a boil and simmer for 1 hour (30 mins if using a pressure cooker)

19. Finish cooking without pressure until your desired tenderness is achieved

20. Add soy sauce and patis as needed.

21. Add bell peppers and cooked carrots and potatoes. 

22. Season if desired.

23. Serve