Who am I?

In a shivering place known as the “Little Baguio of Laguna” Luisiana, Laguna, A boy set his feet on earth. It is December 12th on the ’94. The youngest of the siblings, the unico iho. The town knows him with the nickname “jhio boy” or simply “jhio”. He was the FAT kid from then and now. The son of 2 Doctors of Dental MED. Plus his 2 sisters the older one is a nurse and the younger one is also a dentist. Medical field all the way.

But here am I. . .

Taking Bachelor of Arts in Mass Communication. Yes, it is not the same path as with my family. For once I am also a dentistry student and guess what, I HATE it. So travelling my own road, finding what I really wanted. Though I am not in the track with my family, I know that in the end of the road we’ll meet. The destination called SATISFACTION AND SUCCESS with the undying love of my family.

Hi, I am NOEL VELORIA RONDILLA JR. A son, a sibling, a student, a dreamer, a MAN.

Soon to be a broadcaster, journalist, researcher . . . but now I am BLOGGING my way to the infinite realm of my dreams.

If I will be a superhero I would be called as “MEDIA MAN” !!!. . . . and I’m out. :P

Sunday, March 1, 2015

10 Famous Pinoy Pulutan

Known for being one of the best party-goers in the planet, Filipinos lived up to their reputation after a recent study of Euromonitor, a research company on market strategies, showed that the Filipinos was third on the world’s heaviest drinkers.

If there booze, there is always the food.

So here is 10 PINOY PULUTAN best partner with any liquor.


1. SISIG


A kapampangan term which means “to snack on something sour.”  There are many varieties of this dish including pork, chicken, bangus, tuna and squid. Best serve on a hot sizzling plate. Can be topped with egg or even mayo. But in inuman speaking, definitely this one got a spot in Pinoy’s favourite pulutan of all time.

2. CRISPY PATA


          
     This dish uses pork leg pressure-cooked until it becomes tender. Then the leg is rubbed with spices and deep fried to perfection. Great with spiced soy sauce and prickled papaya (atsara) on the side.

3. ADOBONG MANI

    
     Table pica-pica that is a must-have in every drinking session in the Philippines. A greaseless and boiled or fried peanut  sautéed with garlic, salt and pepper. A chili is perfect combo to it. 

     4. BANGUS BELLY


 Deep fried pork innards sprinkled with salt. A common partner of it is  an ice cold beer. Thank the heavens for a wonderful food. But then, eat moderately, your heart will be pleased.

6. LECHONG KAWALI

  .     
          Crispy pork belly deep-fried in a wok. It is seasoned beforehand, cooked then served chopped into pieces. Usually accompanied with suka, toyo-mansi or liver sauce (mang tomas). 


7. TOKWAT BABOY



This dish is made out of diced tofu and tender pork ears.  Dip in to a spiced soy sauce, vinegar and sugar mix. Perfect with lugaw for a meal and definitely perfect with a beer.


8. KILAWIN\KINILAW


 This no-cook dish employs curing meat in vinegar, which turns into opaque and gives it a “cooked” texture. Aside from vinegar, the meat is spiced with salt and pepper, tomatoes, chili and other spices. Fish is a common used in this dish. A good old classic pinoy pulutan.


9. STREET FOODS 


 Fishballs, kikiam, squidballs, chickenballs and all other of them belongs to a street food easy pulutan family. This would always be a hit for pinoys. Serve with thick sweet or chili sauce and vinegar on the side.

10. PAPAITAN


Derived from the word “pait” (bitter). This famous Ilocano soup dish made out of cow or goat innards is a great complement to a cold weather inuman.




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