Weekly Fishing Guide in Jubail, Saudi Arbia - 29 July - 4 August 2017

According to the predictions of Fishing Reminder, this week seems not good for fishing. It is because 4 days of the week have one star rating out of 4. However, 31 July, 1 August and 4 August may bring good luck if the weather, tide, and sunrise, etc. have the good atmosphere. Make a clue for the low and high tide times as calculated by My Forecast.

(Image from https://pixabay.com/en/photos/fishing/)

See the table below and schedule your fishing trip throughout the week. Happy fishing!

Date	Rating	Major Bite Times	Minor Bite Times	High Tide	Low Tide
Sat, 29 Jul	1 star out of 4	03:29 - 05:29	09:48 -11:48	8:39 AM	2:21 AM
		15:47 - 17:47	21:47 - 23:47	8:56 PM	3:18 PM
Sun, 30 Jul	1 star out of 4	04:14 - 06:14	10:41 - 12:41	9:19 AM	3:07 AM
		16:32 - 18:32	22:23 - 00:23	9:51 PM	4:04 PM
Mon, 31 Jul	2 stars out of 4	04:58 - 06:58	- - -	10:01 AM	3:58 AM
		17:16 - 19:16	11:33 - 13:33	10:57 PM	4:53 PM
Tue, 01 Aug	2 stars out of 4	05:42 - 07:42	- - -	10:49 AM	4:56 AM
		18:02 - 20:02	12:25 - 14:25	- - -	5:46 PM
Wed, 02 Aug	1 star out of 4	06:27 - 08:27	- - -	12:15 AM	6:06 AM
		18:48 - 20:48	13:16 - 15:16	11:46 PM	6:41 PM
Thu, 03 Aug	1 star out of 4	07:14 - 09:14	00:21 - 02:21	1:33 AM	7:23 AM
		19:36 - 21:36	14:07 - 16:07	12:52 PM	7:37 PM
Fri, 04 Aug	2 stars out of 4	08:01 - 10:01	01:06 - 03:06	2:35 AM	8:36 AM
		20:25 - 22:25	14:56 - 16:56	1:56 PM	8:28 PM

Filipino Glossary of Cooking Terms - Part 3

FILLET: 
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

(TANGGALIN ANG BUTO o TINIK: bilang pandiwa - tanggalin ang mga buto/tinik mula sa karne o isda: bilang pangngalan - isang piraso ng laman matapos maalisan ng buto o tinik)

FISH FILLET (fil-ley)

(Image from http://www.seriouseats.com/2015/10/how-to-fillet-a-fin-fish-prep-freshness-knife-skills.html)

FLAKE:
To break lightly into small pieces.

(PIRASUHIN o HIMAYIN: bahagyang pagpipipiraso o paghihimay ng sangkap)

FISH FLAKES

(Image from http://www.thekitchn.com/how-to-make-japanese-dashi-broth-cooking-lessons-from-the-kitchn-57749)

FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.

(APUYAN: paglalagay ng konting alak o alkohol sa pagluluto at sindihan ito pagkatapos)

FLAMBE' (Flambey) IN COOKING

(Image from http://www.culinarylore.com/food-science:alcohol-doesnt-completely-burn-off-in-cooking)

FOLD:
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.

(MARAHANG PAGSASAMA: Paghalo ng krema o binating puti ng itlog sa isa pang sangkap na hindi nagkakabula. Sa paghahalo, parang itinitiklop lamang ang naunang sangkap sa ikalawa gamit ang kutsara, pangbati o tinidor; sasandok sa ilalim, paakyat at itataob sa ibabaw. Uulitin ang proseso, habang iniikot ang mangkok o lalagyan, hanggang ang mga sangkap ay nahalong mabuti)

FOLD

(Image from http://www.thejoykitchen.com/ingredients-techniques/essential-techniques-whipping-and-folding-egg-whites)

FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.

(FRICASSEE: Paraan ng pagluluto kung saan ang karne ng manok o kuneho ay piniprito nang bahagya at pagkatapos ay pakukuluan sa mahinang apoy at pagkatapos ay lalagyan ng white sauce.)

CHICKEN FRICASSEE

(Image from https://www.google.com.sa/search?q=Fricassee&safe=strict&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj3kt3yz6jVAhVEalAKHXk5DJgQ_AUICigB&biw=1280&bih=543#imgrc=lr8zGOGXxnSDRM:)

FRY: 
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.

(PRITUHIN: paraan ng pagluluto sa mainit na mantika; Paggigisa o pagprito sa kawala ang tawag kapag konti lang ang mantika; mababaw na pagprito naman kapag nasa isa hanggang dalawang pulgada ng mantika ang gamit at malalim na pagprito kapag lubog na sa mantika ang pipirituhin)

PAN-FRY

(Image from http://www.seriouseats.com/2012/06/how-to-cook-salmon-pan-fry-fish-food-lab.html)

SHALLOW-FRY

(Image from http://www.steffisrecipes.com/2016/08/chicken-cutlet-recipe-chicken-patties.html)

DEEP-FRY

(Image from https://warosu.org/ck/thread/3802131)

My Simple Chicken Adobo

Adobo is considered the national dish of the Filipinos. It is so because this is one of the dishes that Filipinos learn first.  Adobo comes from the Spanish word adobar which means to marinate. It is suggested that instead of throwing away the marinade, Filipinos used it to cook the meat that was marinated.

My Chicken Adobo with Potatoes

Chicken and pork are most popular meat that can be made into adobo. But Filipinos use any kind of meat to make the dish. Some vegetables such as kangkong (water spinach), sweet potato tops, green papaya and string beans are also cooked into adobo.

Below are the ingredients and procedure to make the simplest adobo:

Ingredients

1. chicken - 1 kilo

2. vinegar - 1/2 cup

3. soy sauce (toyo) -  1/2 cup

4. water - 1 cup

5. cooking oil - 3 tablespoon

6. pinch of salt and black pepper powder

7. peppercorn  - about 10 pieces

8. dry laurel leaves - 2 pieces

9. garlic - 3 gloves

10. onions - 2 medium size

Optional:

11. Potato - 2 medium size

Procedures

1. Clean and cut the chicken into serving sizes or about 16 small pieces.

2.  Chop the onions finely or cut each into 4 pieces.

3. Cut each potato into 4 pieces.

4. Mince the 3 gloves of garlic.

5. In a pan, put cooking oil over medium heat.

6. Put the minced garlic and cook until clear or lightly brown.

7. Add one sliced onion and cook until clear.

8. Add the chicken and fry lightly or until half-cooked as below.

9. Add 1/2 cup of water. Stir occasionally so that the chicken will not stick to the bottom of the pan.

10. After 5 minutes, add the laurel leaves.

11. After 2 minutes, add the cut potatoes.

12. Add the soy sauce and the vinegar. Cover the pan and do not stir.

13. Uncover after 5 minutes and put the rest of the onions and the pepper corn.

14. Turn the stove into low heat and cook for further 10 minutes or until the sauce thickens.

15. Taste. Adjust the saltiness or the spiciness according to your liking with the pinch of salt and black pepper powder.

15. Serve with steam rice.

Optional:

1. To get a kick, you can add banana pepper or 3 siling-labuyo in step 13.

2. You can also use coconut milk instead of water or a combination of both.

3. You can also add chicken broth to enhance flavor.

My Simple Banana Pudding

Pudding is a kind of dessert which is very easy to make. It is usually made of sugar, milk and thickening agent such as flour, egg, etc. to produce sweet and creamy dessert. It can be cooked by simmering on double boiler or baking in an oven. Simmering produces dense and wet pudding while baking produces less dense and a little bit dry pudding.

Yesterday, I made a banana pudding and cooked it in the oven. Below are the ingredients and procedure.

Ingredients:

a. stale bread - 3 cups

b. sugar - 1 cup

c. milk - 1 1/2 cups

d. banana - 2 pieces, slice into 1/4" thick

e. butter - 1/2 cup, melted

f. eggs -  2 pieces

Procedure

a. Cut into small pieces the stale bread.

b.  Beat the eggs with the sugar until all the sugar is dissolved.

c.  Combine the milk and the butter into the egg and sugar mixture.

d.  Fold in the sliced bananas and the bread.

e. Bake the mixture in a medium heat (sorry I don't have oven temperature) for about an hour.

f. Insert a bamboo skewer into the middle of the pudding and if it came out clear, turn off the oven. Otherwise, bake for another 5 minutes.

g. Completely cool the pudding or put it into the refrigerator before slicing and serving.

h. You can put sweetened fruits, jam, condensed milk or just plain sugar on top of the pudding.

Above is the pudding I made two days ago. It has the same ingredients above minus the bananas. I cooked it by steaming.

Enjoy your pudding!

Weekly Fishing Guide in Jubail, Saudi Arabia - 22 to 28 July 2017

Good news for fishing enthusiasts in Jubail, Saudi Arabia. This week , 22 - 28 July 2017, is considered the best time for fishing. According to Fishing Reminder,  Saturday to Tuesday, 22 to 25 July 2017, are best fishing dates with 4 stars out of 4 rating. Wednesday & Thursday, 26 & 27 July 2017, are not bad either with rating of 3 stars out of 4. Friday, 28 July 2017 is still good for fishing with 2 out of 4 stars rating.

(Image from http://michaelfields.org/fishing-for-dinner-summer-classes/)

In going out to your favorite fishing spots in Jubail, also consider the timing of the high and low tides as predicted by My Forecast. Please bring a lot of liquid and protection from the heat of the sun. Be aware of humidity!

Happy fishing everyone!

Date	Rating	Major Bite Times	Minor Bite Times	High Tide	Low Tide
Sat, 22 Jul	4 stars out of 4	09:42 - 11:42	02:45 - 04:45	3:30 AM	9:39 AM
		22:14 - 00:14	16:40 - 18:40	3:09 PM	9:33 PM
Sun, 23 Jul	4 stars out of 4	- - -	03:48 - 05:48	4:22 AM	10:38 AM
		10:42 - 12:42	17:36 - 19:36	4:04 PM	10:26 PM
Mon, 24 Jul	4 stars out of 4	- - -	04:53 - 06:53	5:10 AM	11:30 AM
		11:40 - 13:40	18:27 - 20:27	4:55 PM	11:16 PM
Tue, 25 Jul	4 stars out of 4	00:11 - 02:11	05:56 - 07:56	5:55 AM	12:19 AM
		12:34 - 14:34	19:13 - 21:13	5:44 PM	- - -
Wed, 26 Jul	3 stars out of 4	01:05 - 03:05	06:58 - 08:58	6:38 AM	12:04 AM
		13:26 - 15:26	19:55 - 21:55	6:31 PM	1:05 PM
Thu, 27 Jul	3 stars out of 4	01:56 - 03:56	07:57 - 09:57	7:19 AM	12:50 AM
		14:15 - 16:15	20:34 - 22:34	7:18 PM	1:49 PM
Fri, 28 Jul	2 stars out of 4	02:43 - 04:43	08:53 - 10:53	7:59 AM	1:35 AM
		15:01 - 17:01	21:10 - 23:10	8:06 PM	2:34 PM

Expats' Dependents Levy Starts 01 July 2017

Saudi Arabia imposes dependents levy on foreign workers in the private sector starting 01 July 2017. Expatriates working in private companies are obliged to pay SAR 1,200.00 every year to each dependent ( wife/husband and children)  under his/her sponsorship. The resident card or Iqama cannot be renewed unless this levy is paid. Also, exit/reentry visa cannot also be issued unless this dependent fee is paid.

(Image from http://blog.ubabenefits.com/bid/340565/Your-Dependents-Could-be-Costing-You)

Although the Iqama is renewed or exit/reentry visa was already issued prior to 01 July 2017, expats with dependents are still obliged to pay this levy. Foreign workers with wife/husband and children working in government and public sector are exempted to pay this levy.

Some private companies bear the cost of this new tax on expatriates to prevent their highly qualified employees for the first year. Whether they can still pay this levy in the next year is still unclear.

This levy on dependents of foreign workers will increase by SAR 100 each year until 2020 where it costs SAR 4,800 and thereafter.

Unless the private companies will continue to shoulder this dependent's fee or increase their salary by the same amount each year, foreign workers will start leaving in the next year. This levy, the Value Added Tax (VAT) and expats levy starting on 01 January 2018 will become a heavy burden to small and medium scale companies of Saudi Arabia. This might be the reason of their closing down in the future.

What Goes With Your Krispy Kreme Original Glazed Doughnut?

On 13 July 2017, Krispy Kreme celebrates its 80th Anniversary. The famous doughnut company opened its shop in Winston-Salem. North Carolina on 13 July 1837.

(Image copied from http://joybites.com/news-flash-free-original-glazed-krispy-kreme/)

On this 80th annivesary, Krispy Kreme offers big discount on the purchase of 12 pieces original glazed doughnuts in almost all of its franchise shops all over the world. In the Philippines, Krispy Kreme offers Php 80.00 for one glazed doughnut. In the USA, the next 12 pieces cost only 80 cents. In Saudi Arabia, 12 original glazed doughnuts cost SAR 17.00

After 80 years, I think only few know what goes with our favorite original glazed doughnut. To find out, I browsed over the website of Krispy Kreme . Below are the ingredients and nutrition facts of Original Glazed Doughnut:

INGREDIENTS

A. DOUGHNUT
 
1. Enriched wheat flour
    ( wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, floic acid and enzyme)

2. Vegetable shortening
    (palm oil, fully and/or partially hydrogenated soybean oil, and/or partially hudrogenated cottonseed oil, cottonseed oil, and/or soybean oil, mono and diglycerides and polyglycerol esters and/or BHT and/or tocopherol and/or citric acid)

3. Water

4. Dextrose

5. Yeast

6. Soy flour

7. Salt

8. Wheat gluten

9. Monoglycerides

10. Monocalcium phosphate monohydrate

11. Lecithin

12. Sugar

13. Calcium propionate (to maintain freshness)

14. Dried milk powder

15. Ethoxylated monoglycerides

16. Cellulose gum

17. Calcium sulfate

18. Maltodextrin

19. Ascorbic acid

20. Natural and artificial flavors

21. Sorbitan monostearate

22. Ammonium sulfate

23. Dicalcium phosphate

24. Enzyme

25. Tricalcium phosphate

26. Diammonium phosphate

B. GLAZE

1. Sugar

2. Water

3. Corn starch

4. Partially hydrogenated soybean oil

5. Calcium sulfate and/or calcium carbonate

6. Agar

7. Dextrose

8. Natural and artificial flavors

9. Salt

10. Disodium phosphate

11. Locust bean gum and/or mono and diglycerides

I guess that most of us are not familiar with most of the chemicals, enhancers and/or preservatives mentioned above and what they actually do in our body. However, the product of these ingredients is the soft, fluffy, fresh and sweet doughnut.

NUTRITIONAL FACTS

Serving size:  1 doughnut - 49g

Amount per serving:
    Calories: 190       Calories from fat: 100

                                       % Daily Value
Total Fat  - 11g                    17%
     Saturated fat 5g               25%
     Trans fat  0g
Cholesterol  0mg                     0%
Sodium  85mg                        4%
Total Carbohydrates 22g       7%
      Dietary fiber  < 1 g           3%
      Sugars  10g
Protein  3g
===========================
Vitamin A                                0%
Calcium                                   4%
Vitamin C                                8%
Iron                                          4%

The nutrition that we get from eating one original glazed doughnut are primarily fat, starch and sugar. I do hope the consumption of this soft, fluffy, fresh and sweet treat will not make us obese and diabetic overtime. I suggest that they lower the sugar content and offer some green salads in their shops worldwide.

To verify the contents of this blog, please visit Krispy Kreme's website or read the image below:

Sinangag

Sinangag or fried rice  (or garlic fried rice)is one simple dish prepared and eaten by ordinary Filipinos usually during breakfast. It is made from left-over rice or bahaw. Planning to have sinangag the next morning, the mother often adds a cup or two of rice to cook at dinner time.

SINANGAG

(Image from http://www.tasteasyougo.com/2011/02/embarrassingly-easy-garlic-fried-rice.html#.WW3cL_mGP3g)

Simplest Sinangag

The ingredients for sinangag consist of:

1. Left-over rice/cooked rice – 2 cups

2. Garlic, 3-4 gloves, minced

3. Salt to taste

4. Cooking oil, 3 tablespoon

Procedure:

1. Wet hands with water and slightly mash the rice to separate them.

2. Heat the oil in the pan and put the garlic until lightly brown.

3. Put the rice in the pan and stir constantly.

4. Put salt to taste.

5. Continue stirring the mixture until all the rice is coated with oil and the rice is slightly dry.

6. Remove from heat and serve.

Sinangag Varieties

There are many varietes of sinangag depending on the additional ingredients added to the simplest sinangag. Some of which are:

1. Scrambled Egg Sinangag

         Just beat one egg and fried separately. Cut the cooked eggs into small pieces add to the sinangag and combine. Similarly, you can just break one egg on top of the sinangag while cooking and stir continuously.

2. Vegetable Sinangag

         Add frozen vegetables, consisting of corn, carrots and green peas, during cooking.

3. Meaty Sinangag

         Add small pieces of cooked chicken, pork or beef on the sinangag while cooking.

Instead of salt, you can substitute it with fish sauce or soy sauce. Others put cooked bagoong alamang (salted small shrimps) on their sinangag.

Partners for your Sinangag

Depending on your preference or budget, sinangag can be eaten in itself or with partners. Some of these are:

1. Fried egg = your sinangag becomes SILOG  (SInangag at itLOG)  (fried rice & egg)

SILOG

(Image from http://pilipinoexpress.blogspot.com/2014/04/silog.html)

2. Fried egg & Longganiza (Filipino sausage) = LONGSILOG (LONGganiza, SInangag at itLOG)

LONGSILOG

(Image from http://magandafilipino.com/silog-combos-the-all-day-filipino-breakfast/)

3. Tapa (dried meat) & Fried Egg = TAPSILOG (TAPa, SInangag, at itLOG)

TAPSILOG

(Image from http://www.angsarap.net/2011/03/10/tapsilog-2/)

4. Tocino (cured sweetened meat) & Fried Egg = TOSILOG (TOcino, SInangag at itLOG)

TOSILOG

(Image from https://www.pinterest.com/pin/33847434669738597/)

With so many varieties to choose from, sinangag is still best eaten with tuyo or dried fish. Because tuyo is very salty, vinegar with garlic or chopped tomatoes is the best combination.

SINANGAG at TUYO

(Image from http://www.backpackingphilippines.com/2014/06/jose-rizals-favorite-food-153rd.html)

i-DOLE OFW ID, NAPURNADA?

Maaaring mapurnada ang paglulunsad ng I-DOLE OFW ID card dahil sa batikos na inabot nito sa mga Overseas Filipino Workers (OFWs) partikular na tungkol sa bayad nito. Inilabas kasi ng DOLE na libre ang ID card subali't sa kalaunan ay may babayarang Php 701.00 bago ito mapasakamay sa mga OFW. Nang mag-react ang mga OFW sa website kung saan maaaring magbayad, sinabi ng DOLE na peke raw ang website gayong naka-ugnay dito ang mga datos ng mga OFS sa BMonline at gamit pa ang logo ng DOLE at OWWA.

(Image from http://inewsgo.net/video/yFGIlQa4RL1s)

Sa panayam ni Mocha Uson, tahasang sinabi ni Kalihim Bello III na hindi raw ang mga OFW ang magbabayad nito. Sinabi pa niyang mas mura sa binabayarang $25 ng mga OFW ang halaga ng i-DOLE OFW ID. Salunggat ang pahayag na ito dahil ang binabanggit ng $25 ng Kalihim ay bayad sa OWWA at hindi sa Overseas Employment Certificate (OEC). Nangangahulugan lamang na salat ang kaalaman ni Kal. Bello III tungkol dito.

Sa isang pahayag, sinabi ng DOLE Secretary na sa Agosto pa lalabas ang Implementing Rules and Regulations ng i-DOLE OFW ID subali't pinagdiinan niya na hindi gagastos ni isang kusing ang mga OFW. Maaaring ang employer o ang employment agency ang magbayad nito depende sa pagkakasunduan ng committee.

Ngayon pa man ay tila malabo pa ang pagpapatupad ng i-DOLE OFW ID. Isa sa nakakasagabal ay ang usapin tungkol kung sino ang magbabayad ng ID. Sariwain natin na ang paglulunsad ng i-DOLE OFW ID ay upang magamit ito bilang kapalit ng OEC. Sa ngayon, ang datihang OFW ay exempted na sa pagbabayad ng OEC. Kailangan lamang na kumuha ng OEC Exemption  sa Balik-Manggagawa website (http://bmonline.ph/). Ang bagong OFW ay magbabayad lang ng Php100 para makakuha ng OEC. Kailangan ang OEC bilang pagpapatunay na OFW ang isang may hawak nito at libre sa pagbabayad ng terminal fee sa mga international airport ng Pilipinas.

Pinulaan ng mga OFW ang i-DOLE OFW ID dahil may bayad nga ito. Pangalawa, mayroon itong validity na 2 taon lang at nakasulat din dito ang job site at employer ng OFW. Dahil sa mga limitasyong ito, tiyak na mas maraming babayaran ang isang OFW kapag nagpalit siya ng job site at employer. Pangatlo, kailangan niya itong palitan kada ikalawang taon. Isa pa, tila malabo ang pagsasabing LIBRE ang i-DOLE para sa mga OFW.

Dahil sa nabanggit  sa itaas, tila hindi naging mabuti ang pagpapalit ng OEC dahil sa gastos na maaaring kaharapin ng mga OFW at ng mga limitasyon ng card. Sa aking palagay, mabuti pang gawing voluntary na lang ang pagkuha ng i-DOLE OFW ID upang maiwasan ang pagbatikos dito. Kumuha yaong nais magbayad. Yong ayaw ay maaaring kumuha ng OEC, exempted man o hindi.

Kumita Habang Nag-i-internet

Sa pag-unlad ng siyensya at teknolohiya, umuusad din ang antas ng pamumuhay ng mga tao. Isa sa napakahalagang imbensyon ng dekada ay ang pagpapalaganap ng information technology sa pamamagitan ng internet. Dahil dito, mabilis na nakukuha at nalalaman ng isang indibidwal ang anumang impormasyong hinahanap at kinakailangan kung ito ay nasa world wide web (www).

(Image from http://www.blogsbyheather.com/new-gallery/)

Kasunod ng pag-unlad sa teknolohiya ay ang dagdag gastos na kinakaharap ng mga tao. Maliban sa linya ng kuryente, kailangan na rin magpakabit ng linya ng telepono upang makagamit ng internet. Kailangan na ring bumili ng computer, desktop man o laptop, kung hindi man smart phone o tablet.

Sa pamamagitan ng internet at ng mga social networking portals tulad ng Facebook, Twitter, Friendster (dati), Instagram atbp., mabilis na nagpapalitan ng larawan, bidyo, kuro-kuro, iniisip at kaalaman ang bawa’t isa. Kaya nga huli ka sa tugtog kung wala kang account sa alinman sa mga ito.

Dahil dagdag gastos, mainam kung kikita rin ang isang user ng internet habang nasa world wide web. Ito ay magagawa sa pamamagitan ng pagsusulat ng isang blog.

(Image from http://webbredaktorerna.nu/webbredaktor/)

Ano ba ang blog?

Ang blog ay maituturing na isang diary o talaarawang palagian o regular na nilalagyan ng kaganapan sa pamamagitan ng formal o informal mang uri ng pakikipagtalastasang nakatala sa world wide web o webpage. Kalipunan ito ng mga sulatin, larawan, bidyo o kumbinasyon ng dalawa o tatlong medium of communication na nakasulat at nababasa ng buong mundo o piling-piling miyembro sa isang platform. Ilan sa mga platapormang itong maaaring gamitin upang maitala o mailathala ang isang blog ay ang Blogger at WordPress.

(Image from http://www.walkernews.net/2007/02/25/wordpress-2-vs-new-blogger/)

Paano kikita ang isang blog?

Maaari kang kumita sa pagsusulat ng isang blog kapag naging popular ito at maraming bumibisitang nag-i-internet. Kapag naaliw at nagandahan ang mga taong may access sa computer at internet, palagian nilang bibisitahin ang isang webpage. Kapag marami ka nang naisulat, maaari ka nang makapagpatala sa Google Adsense. Lalagyan ng Google Adsense ng mga advertisement o patalastas ang iyong blog site. Kapag ang mga ads na ito ay nagustuhan at kinilik ng mga bumibisita sa iyong webpage, may katumbas na halaga ang bawat click. 

(Image from http://globalblurb.com/how-to-approve-site-from-google-adsense/)

Paano gumawa ng isang blog?

Bago gumawa ng isang blog, dapat isipin na ito ay regular na pagsusulat. Pwede itong araw-araw na gagawin, linggo-linggo, makalawa o kahit minsan isang buwan. Kapag hindi ito magagawa, hindi ka maaaring mag-blog.

Ang unang proseso ay ang pagkakaroon ng email address. Mahalaga ito para sa pagpapatala ng iyong blog sa Blogger, Wordpress at alinmang platform. 

Pumili kung saan mo ilalagay ang iyong blog. Basahin ang mga tuntunin at patakaran ng Blogger o Wordpress at pumili. Madali na rin ang paggawa ng theme, layout o anyo ng iyong blog dahil ito ay matatagpuan na rin sa platapormang iyong pinili. Ang anumang katanungan sa paggawa ng blog ay nahahanap din ang kasagutan sa internet. Mag-browse lamang gamit ang Google, Internet Explorer, Yahoo o Firefox at isulat ang iyong katanungan at lalabas na ang maaaring sagot sa iyong mga taon.

Mga Tips sa Pagsulat ng Blog

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Fish Paksiw

The staple foods of Filipinos consist of rice and fish. This is before the price of rice and fish becomes expensive. Nowadays, Filipinos eat bread, corn, sweet potatoes and other root crops to substitute rice. They tend to eat chicken instead of fish because of the price.

I have observed that westerners eat fish either broiled or fried. Seldom do I see them eat fish in different dimension. Filipinos cook fish in a variety of ways. Broiled/Grilled and fried are still popular because these cooking method are cheap and do not require many ingredients.

Paksiw na Isda

One way of cooking fish is by boiling it with water, vinegar, salt and pepper. This method of cooking is called paksiw.  In generally, it is but cooking something with water and vinegar. The fish to be cooked are usually those who have thick scales like milkfish, tilapia, bisugo, mullet, sardines, etc. and some with little or no scales such as galunggong, mackerel, biya, etc. According to elders, paksiw is best cooked in an earthen pot or palayok.

Palayok (earthen pot)

(Image from http://tagaloglang.com/palayok/)

Bangus (milkfish) at Tilapia - best for paksiw

(Image from http://angbuhaypinas.weebly.com/pasyal-blog/category/la%20union)

Simple "Paksiw"

Ingredients:

1 kilo fish (isda)
1 1/2 cup water (tubig)
1/2 cup vinegar (suka)
salt (asin) to taste
pepper (paminta) to taste

Procedure:

1. Clean the fish. You can either remove the scales or not.
2. Put the fish in a thick pot or earthenware/palayok.
3. Put the water, vinegar, a pinch of salt and pepper.
4. Cover the pot tightly.
5. Cook continuously in a medium heat for about 10 minutes.
6. Uncover, taste and adjust salt and pepper.
7. Cook further in a low heat in about 5 minutes or until the liquid is reduced in half. The sauce should be cloudy white.
8. Serve with fish sauce (patis), soy sauce (toyo),or fermented anchovies (bangoong) with calamansi or green pepper.
9. Perfect with steaming rice.

The photo above is what I cooked last night. You can observed that there are also garlic and ginger on that dish. The recipe mentioned above is the simplest paksiw. There are many ingredients that can be incorporated with fish paksiw depending on what are available in a household.

Other Ingredients for Paksiw

Ginger (Luya) and garlic (bawang) are also used  in making fish paksiw. A thumbnail of ginger is cleaned, smashed or cut into pieces with a knife. Ginger removes the fishy smell of the dish and adds flavor. Garlic is also smashed and together with the ginger, are added in the pot with the vinegar and water.

Bawang, luya at sibuyas (Garlic, ginger, and onion)

(Image from https://blog.kachiskitchen.com/tag/ginger)

Sliced onions can also be added to the paksiw. In some areas of the Philippines, vegetables such as eggplant and bitter gourd or ampalaya are also used. After cleaning, the eggplant are cut into 4 portions. After removing the insides and cleaned, the ampalaya are sliced into 4 pieces as the eggplant. These vegetables add volume and texture to the fish paksiw.

Bitter gourd & Eggplant (Ampalaya at talong)

(Image from http://www.homecookingwithnonalema.com/2012/05/adobong-talong-at-ampalaya/)

To give a kick, green banana pepper or any other long pepper (siling haba) is usually added to the fish paksiw. The cooked banana pepper is usually mashed with the fish sauce, toyo or calamansi as a dip or eaten in itself.  Others prefer the smallest & hottest pepper or siling-labuyo.

Banana pepper (Sili)

(Image from https://thymeforfood.wordpress.com/2008/06/07/banana-peppers-2/)

Siling-labuyo

(Image from http://tagaloglang.com/sili/)

Paksiw ng Bangus

(Image from http://gethashtags.com/photo/1240796058155833797_210611365)

Most Filipinos are eager to eat paksiw na ayungin (silver therapon). But because of the price and low supply, this fish paksiw is becoming just a dream.

Paksiw na Ayungin

(Image from http://www.gastronomybyjoy.com/2015/08/)

Chicken and other meats are also best for paksiw. We shall feature these dishes in the future.

To readers, please post your best paksiw recipe!