"makisaya tayo sa Pilipinas"

Nood Tayo ng 
     Festival sa Pilipinas

                             Masskara Festival
The Masskara Festival through the years gives the people of Negros, as well as local and foreign visitors, a chance to drink and be merry for 20 days. Originally designed to show the hardships of the people of Negros, the Masskara Festival has become a tool of escapism and a way to generate revenues for big business. It has indeed come along way, and it is clear that the path turn away from the progressive goal. 

The term Masskara is created from two words: mass, meaning crowd, and the Spanish word cara, for face; thus the double meaning for "mask" and "many faces". It was coined by Ely Santiago, a painter, cartoonist, and cultural artist, who devoted show in his art works the many faces of Negrenses overwhelmed with various crises.

A smiling mask, which is the symbol of the fiesta was conceived by the organizers to show the happy spirit of the Negrenses despite experiencing bad times in the sugar industry.
The Masskara festival was first envisioned in 1980 to add color and jollity to the Bacolod City's celebration of its Charter Day anniversary, on 19 October. The symbol of the festival - a smiling mask - was adopted by the organizers to dramatize the Negrenses happy spirit, in spite of periodic economic downturns in the sugar industry.

                 Sinulog Festival

Sinulog is a dance ritual in honor of the miraculous image of the Santo Nino. The dance moves to the sound of the drums and this resembles the current (Sinulog) of what was then known as Cebu’s Pahina River. Thus, in Cebuano, they say it’s Sinulog.

  Kadayawan Festival 

The Kadayawan Festival is an annual festival in the city of Davao in the Philippines. Its name derives from the friendly greeting "Madayaw", from the Dabawenyo word "dayaw", meaning good, valuable, superior or beautiful. The festival is a celebration of life, a thanksgiving for the gifts of nature, the wealth of culture, the bounties of harvest and serenity of living.

      Lanzones Festival

Lanzones Festival is an annual thanksgiving celebration for Camiguin Island's bountiful harvest. The town of Mambajao holds the feast during the third week of October, in time for the season of the tropical fruit lanzones. The province of Camiguin is known for having the sweetest lanzones among the abundant sources of the fruit along the north-central coast of Mindanao. The locals and tourists enjoy this weeklong celebration with a line-up of activities showcasing the richness culture in Camiguin like street dancing, grand lanzones parade, agri-cottage industry products exhibits, and beauty pageants. Aside from this, the people also await the annual barangay beautification contest, indigenous sports, and tableau of local culture within the week.

                                 Ati-Atihan Festival

The Ati-Atihan, held every January in the town of Kalibo in the province of Aklan on the island of Panay, is the wildest among Philippine fiestas. Celebrants paint their faces with black soot and wear bright, outlandish costumes as they dance in revelry during the last three days of this week-long festival.The Ati-Atihan, a feast in honor of theSanto Niño, is celebrated on the second Sunday after Epiphany. Catholics observe this special day with processions, parades, dancing, and merrymaking. The Santo Niño has long been the favorite of Filipinos and devotion to it has been intense ever since an image was first presented to Juana, Queen of Cebu, in 1521.

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Sapin-sapin

The food glossary defines Sapin-sapin as a rice sweet of blanc-mange consistency, made of several layers, usually of different colors. The Sapin-Sapin originated from the northern part of the Philippines in the province of Abra. It is made of rice flour or rice that has been soaked overnight then crushed to paste. Each layer of the Sapin-sapin is tinted with different colors and steamed before adding the next layer.

 

Sapin-Sapin Recipe

 

Ingredient

5 cups Coconut Cream
2 cups rice flour
2 cups white sugar
1/4 teaspoon powdered aniseed
1/2 kilo ube
Red Food Color
latik

Bamboo steamer
Big Pan or steamer

Directions

1. Prepare the coconut cream first and latik. Then prepare the ube which should be pared, boiled, mashed and strained

2. Let’s start with the top layer. Mix 1 1/2 cups coconut cream, 1/2 cup rice flour and 2/3 cups white sugar. Set aside

3. for the rest of the 1 1/2 cups flour, add the remaining 3 1/2 cups coconut cream and 1/3 cup white sugar and aniseed. Blend this very well. Divide into two equal parts.

– For one part, add the ube for the middle layer.

- For the other part (the bottom layer), add a few drops of red food coloring enough to give it a light pink color.

4. Prepare the Steamer. Boil water in the big pan or steamer.

5. Line a 9 inch diameter bamboo steamer with muslin cloth or banana leaves.

6. Place the bamboo steamer on the boiling water. Pour the pink mixture first (the bottom layer). Steam until firm or set.

7. Pour the ube mixture on top of the pink layer. Steam until set.

8. Place the topmost layer as prepared in number 2.

7. When all set, remove the layers from steamer. Cool.

8. Slice into 2-inch wedges and arrange on banana-lined platter.

Cassava cake

Cassava cake is popular Filipino dessert (pudding) made of freshly grated cassava, eggs, coconut milk and sugar and baked in round "leche flan" tin molds.

Cassava cake recipe

Ingredient

Cake  

• 2 lbs grated cassava
• 1 x 14 oz can sweetened condensed milk(reserve ⅓ cup for topping)
• 1 x 12 oz can evaporated milk
• 1 x 14 oz can coconut milk(reserve ⅓ cup for topping)
• 1 x 13 oz can coconut cream(reserve ⅓ cup for topping)
• ⅔ cup sugar
• 3 eggs+ 3 egg whites
• 1 cup grated coconut 
 

Topping

• 3 egg yolks
• ⅓ cup reserved sweetened condensed milk
•  ⅓ cup reserved coconut milk
• ⅓ cup reserved coconut cream

Directions  

1. Preheat oven to 325°F.

2. In large mixing bowl combine cake ingredients.

3. Mix well.

4. Pour equally into two large greased rectangular pans.

5. Bake until top is no longer liquid (approximately 30 minutes).

6. Mix topping ingredients well and spread evenly on the two cakes.

7. Bake an additional 20 to 30 minutes.

8. Cool cakes completely.

9. Slice each cake into 24 equal squares. 

Buko pie (or Coconut pie)

One of the most must-try product and specialty of Laguna Province. This pie is a traditional Filipino pastry style filled with strips of tender and young coconut.

Buko pie recipe

Ingredient

2 cups all-purpose flour

1/3 cup butter

1 teaspoon salt

1/3 cup vegetable shortening

6 to 8 tablespoons cold water

2 cups young coconut meat

3/4 cup granulated white sugar

1/2 cup cornstarch diluted in 1/2 cup young coconut water

1/2 cup evaporated milk

Cooking procedure:

1. Create the crust

1.1 Combine flour and salt then mix using a balloon whisk.
1.2 Add butter and shortening then mix using a pastry mixer.
1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients.
1.4 When everything is completely mixed, gather the mixture and divide into two equal parts.
1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough from sticking or use a silicon mat.
1.6 Arrange the first dough over the cake pan. This will be the base.
1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the cake pan.

2. Make the filling

2.1 Heat a saucepan and pour-in the milk. Let boil.
2.2 Add the granulated white sugar and stir.
2.3 Put-in the young coconut meat and cook for 3 minutes.
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking. Cook until the texture thickens.
2.5 Turn-off the heat and allow the mixture to cool down.

3. Preheat oven to 375 degrees Fahrenheit.

4. Arrange the cooked filling in the cake pan.

5. Put the second crust over the filling and seal the sides.

6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will prevent the crust from deforming.

7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary; make sure to check the color of the crust to determine if baking is complete.

8. Let cool and serve. Share and enjoy!

   

Ube Halaya

Ingredients

• 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
• 250 g sugar
• 1 cup sugar (or as desired)
• 1 can condensed milk
• 2 cups coconut milk
• butter

Directions

Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow cooling. Serve.