Paksiw na Pata RECIPE

Paksiw na Pata

 

Paksiw na Pata is pork leg cooked in vinegar and soy sauce. Although the term “Paksiw” means cooking in vinegar and garlic, the soy sauce is added to bring additional flavor and color. This is a very simple dish that has a great resemblance to the ever popular  Pork Adobo dish.

What I like about this dish other than its simplicity is the way the pork fat melts in my mouth. That is not an idiomatic expression, I really mean it. Imagine tenderizing the meat until it almost separates from the bone while the gelatin-like fat floats around the pan. When that very same fat reaches your mouth, it automatically melts having a texture similar to the filling of a bavarian donut. Just some precautions; this dish is not intended for those who have high cholesterol and high blood pressure.

Ingredients:

2 lbs Pork leg (pata), sliced crosswise

1 tsp garlic, crushed

½ cup soy sauce

3 tbsp vinegar

½ cup brown sugar

1 pack dried banana blossoms (about 100 grams), soaked in water

5 pieces dried bay leaves

1 tbsp whole pepper corn

Salt to taste

Cooking procedures:

 

1. Pour the water in a pot and bring to a boil

2. Add the whole pepper corn and dried bay leaves

3. Put-in the soy sauce and garlic then wait for the mixture to boil again

4. Put-in the sliced pork leg and simmer for 1 to 1.5 hours (or cook in pressure cooker for 30 minutes)

5. Add the vinegar and simmer for 10 minutes

6. Place the banana blossoms in and simmer for 5 to 7 minutes

7. Add the brown sugar and salt and simmer for 2 minutes

8. Serve hot. Share and Enjoy!

 

Adobong Kambing RECIPE

Adobong Kambing

Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Soy sauce and vinegar are the core components of adobo; this means that any meat or seafood can be cooked using this style as long as the core ingredients are present.

This goat dish, in particular, is often consumed as an appetizer or “pulutan”. In the Philippines, there are specialty restaurants or eateries called “kambingan” that specialize mainly in goat dishes.

Goat meat is not for everyone; there are people who do not want goat meat because of its overpowering smell. Removal of the unwanted odor still remains to be the toughest challenge when preparing goat dishes. However, there are some proven techniques that we can apply to lessen (if not neutralize) the strong odor.

As detailed in this post, boiling the meat with ginger and onions helps lessen the odor of goat meat. You may also soak the meat in vinegar before cooking

Ingredients:

1 lb goat meat, chopped

1/4 cup soy sauce

1/4 cup vinegar

5 pieces dried chilies (optional)

1 teaspoon crushed peppercorn

4 pieces dried bay leaves

4 cups water

1 medium sized onion, sliced

8 cloves garlic, crushed

3 tablespoons cooking oil

Cooking procedure:

1. Pour 3 cups of water in a cooking pot and put-in ginger, onion, and salt. Bring to a boil.

2. Add the goat meat and simmer until the meat is tender.

3. Turn off the heat, drain the water, and separate the meat from other ingredients. Set aside.

4. Pour-in cooking oil in a wok or a frying pan then apply heat.

5. When the oil is hot enough, put-in the garlic and fry until the color turns light brown.

6. Add the goat meat and pan fry until the outer part turns light brown.

7. Add soy sauce, 1 cup water, crushed peppercorns, and dried bay leaves then simmer for 10 minutes.

8. Add vinegar and let boil. Simmer for 5 to 7 minutes.

9. Put-in the dried chilies (if desired) and simmer until the sauce becomes thick.

10. Turn off the heat and transfer to a serving plate.

11. Serve. Share and enjoy!

 

Fish Fillet with Tausi recipe.

Fish Fillet with Tausi recipe.

 

There are a lot of recipes in the world’s cuisine that make use of Fish Fillet. The only way to identify the dish’s origin is by looking at the other ingredients that comprise it then associate them with the continent, country, or region where these are often used. In this Fish Fillet recipe, we’ll be using “Tausi” (Chinese Black Beans). Tausi is directly associated with the oriental or Chinese cuisine and is known to provide extra amounts of saltiness to the food. This Asian inspired recipe brings out the oceanic taste of the fish less the smell. 

Ingredients:

1 lb Fish Fillet (tilapia, red snapper, or tuna)

4 tbsp Chinese black beans (tausi)

1/2 cup Parsley, chopped finely

1/2 cup Green onions, chopped

1 medium sized Onion, chopped

1 cup water

1 pc egg, beaten

1 cup Cornstarch

1 cup cooking oil

Cooking Procedure:

1. Put some breading on the fish by dipping it on the beaten egg mixture.

2. Place the cornstarch in a clear plastic bag and put-in the fish. Close the container(be sure that there is some air inside) and shake until the cornstarch is evenly distributed on the fish

Do 1 and 2 twice

3. Fry the fish and set aside

4. On a separate pan, sauté the onion and put-in the chinese black beans

5. Add the green onion and parsley and simmer for 3 minutes

6. Add water and let boil

7. Put-in the fried fish fillet and simmer for 5 to 7 minutes

8. Add salt and pepper to taste

9. Serve hot. Share and Enjoy!

How to manufacture charcoal briquettes

How to manufacture charcoal briquettes

Charcoal made out of the modified pit method can be used in making charcoal briquettes. Charcoal briquettes are charcoal dust compactly massed by a binder of either cassava flour, corn or sweet potato starch.

As fuel, charcoal briquettes have higher heating value than wood or plain charcoal. They are almost smokeless when burning and give off intense and steady heat. They can be used in the smelting of iron ore since it is compact and dense.

Aside from their used as fuel, charcoal briquettes can be converted to other industrial products. In the chemical industry, they are used in the manufacture of carbon disulfide, carbon electrodes, carbon tetrachloride, carbon carbide, sodium cyanide and activated charcoal for purifying air or water.

Materials and equipment.

To make the charcoal briquettes, you need well-charred charcoal made through the modified pit method and cassava corn or camote starch as binder.

Hammer mill or wooden mallets, pail, mild and a tapahan type dryer are also needed.

Procedure.

Charcoal briquettes can be produced manually or mechanically. For a small-scale briquettes maker, the manual method will suffice. The method is simple and can easily applied in places where coconuts abound.

First, prepare or have ready smokeless charcoal. This type of charcoal is shiny and gives a metallic sound when tapped. Powder the charcoal into dust particles by hammering with a mallet or wooden hammer or by passing through a hammer mill.

Cook cassava corn or camote starch under moderate heat. The starch should have a syrupy consisting which is neither too thick nor too thin. This will be used as binder.

Mix thoroughly the charcoal dust and the binder in a pail or any available container. When the mixture has reached an even consistency, knead in the same ways making dough for bread.

Molding the resulting mixture into desired shape and size using the hands or an improved wooden molder such as a sungkahan.

The dry briquettes under the sun. Better still, oven cook them in an improvement tapahan type dryer using pieces of wood, coconut shells and dusks and other waste materials for fuel.

Making of charcoal briquettes can be practically costly if undertaken in areas where coconut shells or other suitable materials are discard as waste.

Materials for Briquetting

Only materials which would produce soft and poor quality charcoal should be used for charcoal briquetting. It is not advisable to convert hard charcoal into charcoal briquette. Big charcoal manufacturing establishments, could put up charcoal briquettting units to convert charcoal fine and small broken charcoal particles into briquettes. Studies show that in charcoal manufacturing establishments, fine waste constitutes 10 to 15 percent of usable charcoal. To ensure a smokeless charcoal briquette, the charcoal fine must be well-charged, that is, it must contain at least 75 percent fixed carbon and not more than 24 percent volatile matter.

For big scale (one ton per hour and up) briquetting, charcoal fines and lump charcoal may be combined as raw materials.

Materials recommended for charcoal briquetting are:

1.Charcoal fines accumulated during charcoal manufacturing, handling, and transporting;

2.charcoal from low-density wood and bulky materials like coconut husks, corn cobs, etc.;

3.charcoal from wood wastes during logging, lumbering and veneering such a log ends, stumps, branches, twigs, barks and trimmings;

4.charcoal from the fine agro-forestry waste materials such as sawdust, ricehull, and coconut coir dust; and

5.charcoal from tree plantations.

These materials abound in the country. Their use in charcoal briquetting creates jobs and generates more income and recycles waste in the countryside into a useful commodity.

Binders for Charcoal Briquetting

1. Smokeless binders :

Meal binders such as cassava starch, corn starch, and other starches are smokeless but not moisture resistant. they are normally used in the range of 4 to 6 percent on the oven-dry basis. In some cases, small amounts of moisture resistant binders are used.

2. Smoky binders :

Smoky but moisture resistant binders are tar, pitch, asphalt, sugar cane molasses, and others. Recommended percentage for wood- tar pitch and coal-tar pitch is less than 30 percent. Briquettes with these blinders are smoky when ignited. But this characteristic is not a drawback for briquettes used in smelting and heating. For home use it could be very annoying.

MANUFACTURE OF CHARCOAL BRIQUETTES

Mechanical Process

Charcoal is manufactured either mechanically or manually. A lot- size briquetting machine installed at the Forest Products Research and Development Institute (FPRDI) produces better quality briquettes faster. The steps in manufacturing charcoal briquettes are:

Preparation of Charcoal Fines:

Use charcoal material with low moisture content and high fixed carbon content. If lump charcoal is used, pass these through a primary crusher, then through a disintegrator. This process is skipped if charcoal is fine like those obtained from sawdust, rice hull, and other agro-forestry fine materials such as those accumulated during charcoal manufacturing.

Mixing Charcoal Fines with Binder

Charcoal fines is mixed with binder which could be any of gelatinized starch of pastry consistency, liquid tar, molasses, or heated asphalt. Mixing usually use a kneader type, double- shaft mixer. This process is one of the most critical operations in the manufacture of charcoal briquettes. Efficient mixing is essential to obtain a strong product.

Briquetting of the Mixture

After thorough mixing of charcoal fines and the binders, mixture is fed into the molds where pressure is applied to make the particles compact. The size and shape of the briquettes go with the molds. The most common is the ovoid-type or pillow-shaped briquettes.

Drying of the Briquettes

Briquettes are dried first before packaging, to make them strong. They are dried in a batch-type or continuous dryer.

Manual Process

For small-scale briquette manufacturing, the manual method is recommended. Although, this method is time-consuming and produces irregularly shaped briquettes, it is good alternative for small- scale operators who cannot afford an expensive briquetting unit. It is also ideal for housewives and amateur charcoal briquettes makers who are willing to experiment.

The same operations and principle used in the mechanical method are applied in the manual method. The only difference is the use of the hand in the manual technique.

First, the charcoal fines and binder are separately prepared. Charcoal fines are pulverized into soft or low quality charcoal with a hammer or mallet. The binder is made by simply sun-drying sliced cassava or sweet potato for about one week the pulverizing them until they turn into starch. Corn starch may also be used. It is cooked into a syrup consistency, neither too thick nor too thin.

In a pail or any suitable container, mix thoroughly the charcoal fine and the binder by kneading. The mixture is molded into desired shapes and sizes by hand. An improvised wooden molder may also be used.

Dry the molded briquettes under the sun for about three days. Or better still, dry them in an improvised "tapahan" type dryer fueled by wood, coconut shell or husk or other waste material. When the briquette moisture goes down to 10 percent, the briquettes are removed from the dryer.

Source: Dost; photo courtesy of www.tradenote.net

Pinsec Frito

Pinsec Frito or Fried Wonton is an appetizer dish that resembles the all-time favorite Filipino-Chinese Dim Sum: Pork Siomai. Instead of steaming (which is the common way of cooking Dim Sum), Pinsec Frito is fried until the wrapper turns crispy and golden brown in color.

Taste and texture are the two main reasons why this appetizer interests us: It’s like having pork rinds (chicharon) and Siomai at the same time. If you are thinking of trying this recipe, please don’t hesitate. This is very easy to prepare; all you need to do is mix, wrap, and fry.

Appetizers won’t be complete without the dip. Sweet and sour sauce and the basic Asian dipping sauce are two of my top suggestions. Of course, that is just an idea. If you like dipping fried foods in banana ketchup or spiced vinegar, the choice is all yours. Enjoying your meal is still the most important thing – have it your way.

Ingredients:

2 lbs ground pork

1  1/2 cup carrots, minced

4 tablespoons sesame oil

1  1/2 cup onion, minced

1 piece raw egg

2 teaspoons salt

1 teaspoon ground black pepper

2 packs wonton wrapper

3/4 cup green onion, minced

1 cup crab meat

1  1/2 cup cooking oil

Cooking procedure:

1. Combine ground pork, carrots, onion, sesame oil, salt, ground black pepper, green onion, crab meat, and egg then mix thorougly.

2. Wrap the mixture in wonton wrapper.

2.1Place a piece of wonton wrapper in a flat surface then scoop a teaspoon of the meat mixture and place it in the middle of the wonton wrapper.
2.2 Dip your finger in water and run it on the sides of the wonton wrapper.
2.3 Fold the wonton wrapper in a manner where one edge meets the opposite forming a triangle.
2.4 Gently press the sides to seal.

3. Heat the oil in a frying pan.

4. When the oil is hot enough, fry the wrapped wontons until the wrapper becomes crispy.

5. Remove from the frying pan and place in a plate with paper towel.

6. Serve with sweet and sour sauce or Dim Sum sauce.

7. Share and enjoy!

TRY THIS "Cheese Sticks"

Cheese Sticks

Cheese sticks are deep-fried snacks composed of sliced cheeses wrapped in spring roll wrapper. This is totally different from the cheese sticks that they have in North America wherein cheese (usually Mozzarella) is coated in a butter and deep-fried.

A great meryenda (mid-afternoon snack) for the kids and kid at heart, this snack is so easy to prepare and is a total budget friendly meal.

Ingredients:

7 ounces cheddar cheese , sliced in small individual pieces (I used pinoy cheese for this recipe)

30 pieces spring roll (lumpia) wrapper

1 cup cooking oil

Cooking procedure:

1. Wrap the cheese in spring roll wrapper

2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes. (use a smaller pan to save oil)

3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4 minutes or until the color of the spring roll wrapper turns golden brown.

4. Remove from the pan and place in a plate with paper towel. Let stand for a few minutes for the oil  to drain.

5. Serve with mayonnaise and catsup dip. Share and enjoy!

 

10 Foods Proven to Boost Brain Power

Do you want to be smarter and more alert? How about having a clear mind and a healthier brain? I have good news for you; while studying hard and doing a lot of mental exercises might help, eating the right kinds of food can make your brain healthier and improve its functions.

Have you ever had mental blocks, especially during examinations or interviews? Sure, you know all the answers but you got so overwhelmed or stressed-out that you forgot or got confused during the time that you most needed it. In this scenario, mental clarity and a good memory is all you need. Don’t worry; there are specific foods that can help.

Aside from improving mental clarity and providing good memory, there are foods that make your brain healthier and lessen your chances of developing Alzheimer’s disease and rapid memory loss when you get older.

Here are the 10 foods that you need to improve your brain functions:

1. Fish

Our brain needs Omega-3 fatty acids. These fats help the cells in our central nervous system lubricated to function properly. In addition, Omega-3 reduces inflammation or swelling in the brain which is a key factor in brain disease. Fatty fish such as salmon, herring, and sardines are good sources of Omega-3.

2. Wholegrain foods

Forgetfulness and memory loss can be controlled if you eat lots of whole grain food. Cereals, whole wheat pasta, wheat bran, and wheat germ and other wholegrain foods contain vitamin B6, vitamin B12, and folic acid. These are essential vitamins that improve memory functions.

3. Tomatoes

Eating tomatoes protects your brain cells against damaging free radicals. Tomatoes contain a powerful anti-oxidant called lycopene. This acts as a layer of protection and can also prevent dementia and Alzheimer’s disease.

4. Dark Leafy Green Vegetables

Another good source of folic acids are vegetables such as spinach, bok choy, collard, kale, and mustard greens are just some examples. Folic acid is responsible in preventing dementia and cognitive decline. It also helps avoid Alzheimer’s disease.

5. Eggs

Who says eggs are not healthy? Our brain needs choline for proper development and better memory functions – it can be found in eggs.
Aside from choline, proteins and other essential minerals that help our brain function properly are all in that oval thing. Tired of boiled eggs? Maybe some of our egg recipes might interest you.

6. Berries

Would it make you berry happy if you knew that your favorite berries can improve short term memory? Smile because they do. Aside for improving short-term memory, berries are good sources of anti-oxidants which protect brain cells from free radicals and lessen the occurrence of brain disease. Trying our fruit salad recipe is a bad idea, after all.

7. Broccoli

Vitamik K or ketamine is said to improve brain cells and prevent Alzheimer’s disease. Broccoli contains enough ketamine needed to better the condition of your brain and avoid brain diseases. Aside from that, beef with broccoli tastes good too.

8. Pumpkin Seeds

Did you know that pumpkin seeds (or butong pakwan) are rich in Zinc? This mineral is known to enhance memory and thinking skills. A handful of pumpkin seeds provide the recommended daily zinc allowance.

9. Nuts

Going nuts is not too bad at all if you’ll just eat them. Nuts are known to develop memory because they are rich in vitamin E.

10. Dark Chocolate

This high blood pressure maintenance is also good for the brain if taken in moderation. Dark chocolate’s caffeine content helps improve focus and concentration which can make you more productive. This reminds me of the positive health effects of coffee article that I’ve written a few month back.

Do you have other food or food groups in mind? Let us hear from you, your comments are always welcome.

JOKES LANG PO, WALANG PERSONALAN, WAG PONG SERYOSOHAN. :-)

JOKES LANG PO, WALANG PERSONALAN,

WAG PONG SERYOSOHAN. :-)

ALAMIN muli ang mga kabulastugan, este kapalaran sa iyong bonggang zodiac sign!

Narito na naman ang makulit na HOROSJOKES LANG PO! 

ARIES (Marso 20-Abril 19) Huwag ka munang lalabas ng bahay dahil maaari kang mabingwit. Mukha ka pa namang bisugo. Mag-stay sa fishpond, este bahay, mag-internet at magbasa ng BLOG ko.

TAURUS (Abril 20-Mayo 20) Para sa mga pangit na babae, HINDI ang sagot sa tanong mo. Maganda ka ba? Hindi… Hindi talaga! Kahit itanong mo pa sa mga sinungaling! 

GEMINI (Mayo 21-Hunyo 20) Maglilipat-bahay ka na naman dahil palalayasin ka ng iyong landlady. Hindi ka raw kasi marunong magbayad ng renta sa bahay. Aray!

CANCER (Hunyo 21-Hulyo 20) Para sa 66-anyos na lolang pandak, hindi ka na tatangkad. Iwasan ang tumalun-talon dahil maaaring mabali ang mga buto mo sa tuhod.

LEO (Hulyo 21-Agosto 23) Tigilan na ang pagte-text kung pinagseselos mo lang ang iyong crush. Nahahalata niya na balance inquiry ang tine-text mo dahil gawain din niya ito!

VIRGO (Agosto 21-Setyembre 22) Nagsasawa na sa iyo ang mister mo. Ayaw na niya ang pag­luluto at pamamlantsa mo. Gumawa ka ng paraan para hindi ka niya pagsawaan. Pero kung ayaw mo, ok lang.

LIBRA (Setyembre 23-Oktubre 22) Iwasang magtanong sa taong nakaputing damit, maong na pantalon at nakatsinelas. Hindi niya masasagot ang tanong mo dahil naliligaw rin siya!

SCORPIO (Oktubre 23-Nobyembre 22) Para sa mga babaeng matataba, huwag maniniwala sa pambobola ng nanliligaw sa ‘yo. Hindi totoong sexy at maganda ka. Ano ka ba?! Obvious naman, di ba?!

SAGITTARIUS (Nobyembre 23-Disyembre 22) Misis, maghanda ka na ng mga gamit ng sanggol dahil kahit baog ka, magkakaanak na kayo ng mister mo. Iuuwi na niya ang anak niya sa labas.

CAPRICORN (Dis­yembre 23-Enero 19) Hindi ka malas sa linggong ito. Dahil hindi ka naman talaga Capricorn. Mali ang nakalagay sa birth certificate mo. Napulot ka lang ng nanay mo!

AQUARIUS (Enero 20-Pebrero 19) Mananalo ka sa lotto at magpo-promote ka sa trabaho. Tapos, magiging mabait sa ‘yo si misis. Tapos, magigi­sing ka sa ingay ng iyong biyenan!

PISCES (Pebrero 20-Marso 19) Para sa mga babae, marami ang makakapansin sa bago mong hairstyle. Sinumang magsabing gumanda ka, huwag kang maniwala.

***

“FLUID MI WELDER… ‘Yan ba ang takot sumagupa sa akin? Kahit si KUTO, puwede na rin!” – MANNY PACQUIAO

***

SIMON: Pare, ano ang ibig sabihin ng MWSS?
CALOY: Manila Water Service Sadmininistration.
SIMON: Hindi. Wala na ito!
CALOY: Ahh… Mawawalan ng Water Sa Sangkalupaan! 

***

Usapan ng dalawang doktora…
DOKTORA #1: Ang laki ng bird ng pasyente ko, parang upo!
DOKTORA #2: Alam ko. Mister siya ng pas­yente ko.
DOKTORA #1: Ano naman ang sakit ng wife?
DOKTORA #2: Na-dislocate ang panga!

***

BOGS: Bakit Brunong Putol ang tawag kay Bruno? Bukod sa basagulero ay kumpleto naman ang mga kamay at paa niya, ah?!
JUN: Ahh… ehh… lagi kasi siyang napuputulan ng kuryente!

***

KAWAWANG HOLDAPER
Isang araw, pauwi na si Mando galing trabaho nang…
HOLDAPER: Holdap ‘to! Akina ‘yung pera at cellphone mo!
MANDO: ‘Tang ‘na mo! Holdaper din ako!

***

Textmates sina Ambong Sugarol at Iskang Mapangarap. Isang gabi, nag-text si Ambo sa nililiyag…
AMBO: Gudnyt love. Sana’y mapanaginipan mo ako, at ikuwento mo agad sa akin bukas nang umaga!
ISKA: Ang sweet naman ng love ko! Bakit naman gusto mong malaman agad ang panaginip ko?
AMBO: Ahh… ehh… para madiskartehan ko agad ang numero at mata­yaan sa jueteng!

***

JUAN: Puwede ba u maging txtm8?
INDAY: Oke. Hu u?
JUAN: Hu1.
INDAY: Wag nga u niloloko me! Hu u nga?
JUAN: Hu1 nga!
INDAY: Kainis na u! Wag na magtxt ha? Txtbck. 

***

Sa botika…
LOLA: Ineng, pabili nga ng slimming pills.
PHARMACIST: Para sa inyo po ba, lola?
LOLA: Para sa apo ko ‘yan. Pabili na rin ng sanitary napkin, isang kahon.
PHARMACIST: Isang kahong napkin para sa apo ninyo rin ho, Lola?
LOLA: Anong para sa apo ko?! Para sa akin ‘yan!
PHARMACIST: Ang ibig ninyong sabihin, Lola, hindi pa kayo menopause?
LOLA: Anong menopause ka d’yan?! Gagawin ko lang unan ‘yan, ‘no?!

***

Sa swimming pool…
ARMANDO: Waah! Tulong! Tulong! Hindi ako marunong lumangoy!
ROBERTO: Eh ano naman?! Ako nga, hindi marunong magluto, isinisigaw ko ba?! Papansin ka!!! 

***

EFREN: Saang lugar dito sa Pilipinas kung saan lahat ng tao ay cool?
DANIEL: Sa Bikol!
EFREN: Eh saan namang lugar puro matatanda ang nakatira?
DANIEL: Sa Catanduanes!

***

EDWARD: ‘Tol, akyat ka sa puno! Pisilin mo ang bunga kung hinog na!
JACOB: (umakyat at pinisil ang bunga) Oo, ‘tol! Hinog na!
EDWARD: Sige, baba ka na… sungkitin na natin! 

***

NANAY: (walang magawa) Makapanood nga ng TV! Ano ba ‘to?! Puro mga cartoon! Doraemon! Digimon! Pokemon!
ANAK: Nay, anong ulam?
NANAY: Naku, malas! Dumating pa itong jejemon na palamon!

How to make laundry, bath, herbal soaps using coconut oil

How to make laundry, bath, herbal soaps using coconut oil

To make sure that the soap you are using does not have the chemicals that you don't like, and for personals reasons such as (1) you wanted to use coconut oil instead of animal fat, and (2) if you cannot find in the market you're desired combination of chemicals - you can make soaps yourself at the comfort of your home. Many people have turned their hobby of soap making into lucrative businesses by producing quality organic herbal soaps. Below are procedures; with coconut oil as primary ingredient; how to make laundry soap, toilet soap, bath soap, and herbal soap.

LAUNDRY SOAP

Materials/Ingredients (for 28 bars)

Coco oil - 8 kg
Caustic soda solution, 36oBe [30% solution] - 5 kg
Soda ash - 90 kg
Salt - 48 g
Sodium silicate - 400 g
CDEA [coco diethanolamide] - 40 mL
Citronella oil - 20 mL
Water - 6 L

Equipment/Tools

Plastic pail - 16 L cap. [2]; 20 L cap. [1]
Hydrometer, 0-70oBe
Weighing scale - 10 kg
Wooden stirrer/manual or electric mixer
Moulder
Cutter
Spatula, stainless
Basin (large)
Graduated cylinder

Preparation of Materials

Caustic soda solution, 36oBe (30% solution)
Dissolve 2 kg caustic soda in 4.6 liters water. Cool to room temperature, check the concentration with the hydrometer, adjust (if necessary) and filter if needed before using.

Additives

Dissolve salt, soda ash and sodium silicate in 1.4 L of water.

Preparation of the Soap
1. Measure or weigh carefully the required quantity of coco oil.
2. Weigh the lye or caustic soda solution required (5 kg) and add slowly to the oil, stirring continuously for about 30-45 minutes until it attains the condensed milk-like consistency.
3. Add the measured amounts of dissolved additives and CDEA (foam booster) with continuous stirring from 5-10 minutes more. Then add the essential oil with stirring. Stop stirring when the mixture attains a viscosity similar to condensed milk.
4. Pour the homogenous viscous soap mixture into the moulder, allow to set at room temperature for 12 hours or until soap solidifies.
5. Cut the soap into bars of suitable sizes with a string or wire attached to the wooden/metal cutter. Twenty-eight (28) bars will be produced. The soap is white or creamy white. Cut bar into 4 pieces and pack in a plastic bag.
6. Allow to age from 7 to 10 days to complete the saponification
reaction.


TOILET SOAP/BATH SOAP (OPAQUE)
Materials/Ingredients (for 14 bars, 135 g/bar)

Refined coconut oil - 4.5 kg
Caustic soda solution (32oBe) - 3.25 kg
EDTA (Ethylene diaminetetracetate) - 70 g
Citric acid - 70 g
Sodium chloride - 4.5 g
CDEA (Coco diethanolamide) - 50 g
Light mineral oil - 70 g
Scent to suit
Color (optional)

Equipment/Tools
Pails - 16 L cap. (2); 20 L cap. (1)
Basin (large)
Hydrometer - 0 - 70oBaume
Weighing scales - 10 kg cap.; 500 g cap.
Mold and cutter
Wooden stirrer/manual or electric mixer
Spatula, stainless

Preparation of Materials

1. Caustic soda solution, 32oBe

Dissolve 0.855 kg of caustic soda (NaOH) in 2.4 kg water. Cool to room temperature. Check the concentration with the hydrometer. Adjust if necessary and filter if needed before using.

2. Additives

Dissolve EDTA, citric acid and salt in 100 mL water. For color, make a 1% solution. Add color in oil.

Preparation of the Soap

1. Weigh carefully the required quantity of coco oil. To make a colored soap, add about 10 mL of the 1% color in oil solution or the amount to suit the desired intensity of color.
2. Add the required amount of caustic soda with stirring until the condensed milk-like consistency is attained. This usually takes 45 minutes to 1 hour.
3. Add the dissolved additives and continue stirring for 5 minutes more.
4. Add the light mineral oil, CDEA and scent. Stir for another 5 minutes.
5. Pour the soap mixture into the moulder. Let it stand at room temperature for 12 hours or until soap solidifies.
6. Remove soap from the moulder and cut into desired size.
7. Stamp and pack. Allow to age for about 7 days to complete the saponification.

BATH SOAP (TRANSPARENT)
Materials

Coconut oil - 100 gms
Stearic acid - 100 gms
Castor oil - 80 gms
Caustic soda solution (38oBe) - 160 gms
Glycerol - 85 gms
Alcohol - 100 gms
Sugar - 80 gms
Water - 80 gms
CDEA 25 gms
Perfume (Optional)

Preparation of 38oBe Caustic Soda

Dissolve 1 kg caustic soda in 2 liters of waters. Cool to room temperature. Measure the concentration with a hydrometer. Adjust (if necessary) and filter if needed before using.

Procedure
1. Weigh all the ingredients
2. Melt separately the stearic acid and coconut oil at 80oC.
3. Add castor oil first before adding lye into the charge oil
4. Mix caustic soda with alcohol; add slowly to fat charge with stirring. Temperature should not exceed 75oC.
5. In a separate container, dissolve sugar in water at 80oC (remove any froth)
6. Add to the soap mass, the glycerol, the water-sugar solution, and the CDEA stirring constantly.
7. Cover and allow to stand until temperature reaches 60oC, add perfume and color (if needed).
8. Transfer to mould or frame.

NOTE: Rapid cooling is essential for soap transparency.


BATH SOAP WITH HERBAL SOAP

Materials/Ingredients

Refined coconut oil 4.5 kg
Caustic soda 3.25 kg
EDTA 70 g
Citric acid 70 g
CDEA 50 g
Light mineral oil 70 g
Sodium chloride 5 g
Scent
Herbal extract
Color [optional]


Equipment/Tools

Plastic pail
Hydrometer - 0 - 70oBaume
Weighing scale
Cutter
Wooden stirrer/manual or electric mixer
Moulder
Stamper

Preparation of Materials
1. Caustic soda, 32oBe
Dissolve 1 kg of caustic soda in 2.8 kg water. Cool to room temperature. Check the concentration with a hydrometer. Adjust (if necessary) and filter if needed before using.

2. Additives
Dissolve EDTA, citric acid and NaCl in 100 mL water. For color, make a 1% solution of color in oil.

3. Preparation of extract
Osterize or blend 200 grams of material in 200 mL water. Strain thru cheesecloth.

Source: ITDI, photo from www.jatujakguide.com

HOW TO COOK "CHICKEN INASAL"

Chicken Inasal

Chicken Inasal is a grilled chicken dish and one of the well known Ilonggo dishes. This is done by marinating chicken pieces in a unique blend of spices and grilling them until done. Sounds like a simple grilled chicken recipe, isn’t it? Well, it might sound like one; however, the special marinade and basting sauce makes this Ilonggo version of the grilled chicken extra special.

Ingredients:

2 lbs chicken cut into serving pieces

Marinade:

2 tablespoons ginger, minced

2 tablespoons garlic, minced

3/4 cup lemongrass, chopped

1 cup coconut vinegar

1/2 cup lemon or calamansi juice

1 tablespoon salt

1/4 cup brown sugar

1 cup lemon soda (softdrink)

1/2 tablespoon ground black pepper

Basting Sauce:

3 tablespoons annatto oil (atsuete oil)

1/2 cup margarine, softened

1/4 teaspoon salt

1 teaspoon lemon or calamansi juice

Cooking procedure:

1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.

2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.

3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.

4. Grill the chicken while basting generous amount of the margarine mixture.

5. Transfer the grilled chicken to a serving plate.

6. Serve with sinamak. Share and enjoy!

 

<><><> JOKES LNG PO, WALANG PERSONALAN <><><>

 JOKES LNG PO, WALANG PERSONALAN

PINAKAMALIIT NA TAO

Q: SINO ANG PINAKAMALIIT NA TAO SA BUONG MUNDO?
A: FERNANDO POE JR.
BAKIT: "KAHIT BUTAS NG KARAYOM PAPASUKIN KO!"

****

KAPE!

(ERAP AT STARBUCK'S CAFE)
ERAP:WAITER!ISANG KAPE NGA.
WAITER:SIR, DECAF PO BA?
ERAP:SIYEMPRE! BOBO! LECHE! LAHAT NG KAPE DE CUP! BAKIT?! MAY NAKAPLATO BA?

****

PANTY SA HAWLA

ANO ANG PAGKAKAIBA NG HAWLA SA PANTY?

ANG HAWLA KAPAG BINUKSAN LALABAS ANG IBON...PERO KAPAG ANG PANTY BINABA...PAPASOK ANG IBON!!!!.......GETS?!

****

ANG KALABAW

ISANG BAGONG GRADUATE NA TENYENTE NG ARMY AND NADESTINO SA MT. BANAHAW. SA UNANG ARAW NG KANYANG PAG-I-INSPECTION SA KANYANG UNIT AY NAPUNA NYA NA MAY NAKATALING BABAENG KALABAW SA LIKOD NG MGA TENT NG SUNDALO.

TINAWAG NYA ANG KANYANG SARHENTO AT TINANONG ITO KUNG BAKIT MAY KALABAW NA NAKATALI SA LIKOD NG MGA TENT NG MGA SUNDALO. NININERBYOS NA SUMAGOT ANG SARHENTO: AH, SI BRITNEY BA, SIR? KASI ALAM NYO NAMAN NA PURO LALAKE TAYO DITO AT WALANG BABAE.AT DUMARATING ANG MGA ARAW NA MEDYO "NAUUHAW" SA ALAM NYO NA YUN, SIR, ANG MGA SUNDALO NATIN, KAYA NANDYAN SI BRITNEY, ANG KALABAW!

AH OK, NAIINTINDIHAN KO, SAGOT NI TENYENTE, KAYA PABABAYAAN KONG NANDYAN YANG KALABAW.

MAKALIPAS ANG ILANG LINGGO, NAKARAMDAM NG LIBOG SI TENYENTE KAYA INUTUSAN NYA SI SARHENTO NA DALHIN SA LOOB NG TENT NYA YUNG KALABAW. PAGDATING NA PAGDATING NG KALABAW, INUPAKAN AGAD NG IYOT NI TENYENTE ANG KALABAW. PAGKATAPOS "MAKARAOS" AY TINANONG NYA ANG SARHENTO: GANUN DIN BA ANG GINAGAWA NG MGA SUNDALO SA KALABAW?

MEDYO NINENERBYOS NG SUMAGOT ANG SARHENTO: HINDI SIR EXACTLY NA TULAD NG GINAWA NINYO. KADALASAN SIR, SINASAKYAN NILA SI BRITNEY PABABA NG BAYAN NA KUNG SAAN, NANDUON ANG MGA BABAE SA CLUB!!!!

****

CABINET MEETING

SA ISANG CABINET MEETING…

GMA: KUNG SINO MAN ANG TAMAAN NG BOLANG ITO AY SIYANG MAGRE-RESIGN… (INITSA ANG BOLA NA TUMALBOG PABALIK SA KANYA)… O, PRAKTIS LANG ‘YUN, ‘NO?! ULITIN NATIN!

****

QUESTION AND ANSWER.. URINE

QUESTION: WHICH URINE MAS MALINIS,YUNG SA BOY O SA GIRL?

ANSWER: MAS MALINIS YUNG SA BOY KASI..

ANG URINE NGA MGA LALAKE AY DUMADAAN SA PIPE.. YUNG SA GIRLS NAMN SA CANAL DUMADAAN..


****


YOURS

A PLACE TO LEARN..........YOUR SCHOOL

A PLACE TO EAT.....................YOUR KITCHEN

A PLACE TO SLEEP......................YOUR ROOM

A PLACE TO SIT.................................YOUR SOFA


A PLACE FOR FUN................................YOUR MOM!!!


****


TICKET

ISANG ARAW LUMUWAS NG MAYNILA ANG DALAWANG MAGKAIBIGAN, DAHIL MAY APPOINTMENT SILA SA 5TH FLOOR NG MANILA HOTEL SUMAKAY SILA NG ELEVATOR. DAHIL FIRST TIME NILANG SUMAKAY NANGANGAPA PA YUNG DALAWA.

PEDRO: PARE, NAGBAYAD KANA BA?

JUAN: (NAG MARUNONG) IKAW NAMAN PARE PARA KANG TANGA. PAPAANO TAYO MAGBABAYAD, EH HINDI PA TAYO BINIGYAN NG TICKET!

****

UTOT!

MAY ISANG LALAKI NA NAKASAKAY SA JEEP, NAPAPAUTOT NA SYA,NGUNIT AYAW NYA UMUTOT DAHIL BAKA MAHALATA SYA.BUTI NA LANG MALAKAS ANG TUGTOG, BAWAT UTOT SABAY SA TUGTOG. PUMARA KA AT LAHAT NG PASAHERO AY NAKATINGIN SAU YUN PALA AY NAKA "WALKMAN" KA..

****

50 YRS. OF MARRIAGE

UBING: MARE , HOW'S YOUR SEX LIFE?
CORING: WELL, SA AGE NG PARE MO. MUKHA NA LANG ANG NAGAGALIT, BALAHIBO NA LANG ANG TUMATAYO AT UBO NA LANG ANG MATIGAS!

****

SCENE AFTER SEX

GIRL: BAKIT KINUKUHANAN MO NG PICTURE ANG ANG PEPE KO?

BOY: AH ETO, IPAPASIKAT KO LANG SA MGA BARKADA KO.

MAYA MAYA...

BOY: E IKAW BAKIT MO KINUKUNAN DIN NG PICTURE ANG BIRD KO?

GIRL: AH ETO, IPAPA-ENLARGE KO, ANLIIT KASI E...

****

WANNA BE HOSTES? GRO? WHAT IS MY TYPE, POK POK!

FUTURE BYENAN: ALAM MO IHA, MAHAL NA MAHAL NAMIN ANG ANAK NAMIN SI BOY, KAYA DISENTENG BABAE ANG KINUHA NAMING MAPAPANGASAWA NIYA, KUNG GRO LANG, O HOSTESS AY HINDI UUBRA SA AMIN!

FUTURE BYENAN: ANO BA ANG TRABAHO MO IHA?

BYENANS: TSK! ?!

****

TATLONG BALIW

MAY TATLONG BALIW NA NA-ISTRANDED SA ISANG ISLA.
KAILANGAN NILANG LUMANGOY NG 10 MILES PARA MAKARATING SA PINAKAMALAPIT NA BEACH RESORT.

UNANG BALIW:LALANGOY AKO PRA MAKARATING DUN
(NAKALANGOY HANGGANG 4 MILES AT
NALUNOD)

IKALAWANG BALIW:AKO DIN
(NAKALANGOY NG HANGGANG 8 MILES
AT NALUNOD)

IKATLONG BALIW:AKO ANG MAKAKARATING DUN.
(NAKALANGOY AT 1 METER NA LANG ANG
KANYANG LALANGUYIN AT MAKAKARATING
NA SA BEACH RESORT AT SINABI)

IKATLONG BALIW:HAAAY!!NAKAKAPAGOD MAKABALIK NGA SA ISLA PARA MAKAPAGPAHINGA

****

KAMUSTA KNA PARE!!!

DEAR PARENG AMBO,

KAMUSTA KANA BALITA KO NAOPERAHAN KA SA PUSO AT MEDYO MASAMA SAYO ANG MAGDARAMDAM RELAKS KA LANG PARE , SINUSUNOD KO ANG BILIN MO NA TINGNAN ANG PAMILYA MO PARE, SA KATUNAYAN AY LAGI KONG KASAMA SI MARE ANOMANG ORAS MULA PAG GISING SA UMAGA HANGANG PALILIGO MAG KASAMA KAMI AT SYANGA PLA PARE SI JUNIOR MO UNG INAANAK KO EH HUMILING SA AKIN NA GUSTO NA NIYA MAG KAROON NG KAPATID PARE WAG KANG MAG ALALA NAGAWAN KO NA NG PARAAN BALI 3 BUWAN BUNTIS NA SI MARE AT DBA ANIM NA BUWAN KANA JAN. AT PARE SABI NI MARE MAG PADALA KA NADAW NG PERA KASI NAG KAROON NG PROBLEMA NATALO SA SUGAL SI MARE AT NA SANLA MUNA UNG BAHAY AT LUPA NYO . KAYA PARE INUULIT KO MAG PADALA KA NA NG PERA . SO PAANO PARE HANGANG SA MULI WAG KANG MASYADONG MAG ALALA UNG PUSO MO ALAGAAN MO HA . PAHABOL PA PLA PARE NAALALA KO NGA PALA SA BINYAG AKO MUNA ANG POPROXY SAYO KASI 2 TAON PA PALA ANG KONTRATA MO JAN.

NAG MAMAHAL NA KUMPARE.

****

ANG PASYENTE

NURSE: DOC, BAT TINANGGIHAN NYO YUNG PASYENTE?

DOCTOR: ALIN, YUNG BAKLA?

NURSE: OPO. BAKA SABIHIN NAMIMILI TAYO, PORKE'T BADING SIYA.

DOCTOR: ANO NAMAN RARASPAHIN KO SA KANYA?

****

ASH TRAY

ISANG MANGYAN ANG PUMASOK SA RESTOBAR, D NYA ALAM ANG KANYANG OORDERIN KAYA NAGHINTAY MUNA SYA NG UNANG OORDER. DI NAGTAGAL AY MAY UMORDER NA MAYAMAN.

MAYAMAN : WAITER ISANG RICE.

NARINIG ITO NG MANGYAN KAYA GINAYA NYA ITO.

MANGYAN : WAITER ISA NGA RING RICE.
MAYAMAN: WAITER ISANG BEEF STEAK.
MANGYAN: WAITER ISANG BEEF STEAK NGA RIN.

MAYAMAN : WAITER ISANG ASHTRAY NGA.
MANGYAN: WAITER ISANG ASHTRAY NGA RIN.

NAKAHALATA ANG MAYAMAN KAYAT KINUWELYO NYA ANG MANGYAN:

MAYAMAN: ANO BA!!! NANG-AASAR KA BA, BAKIT MO GINAGAYA LAHAT NG ORDER KO HA????

MANAYAN: BAKIT IKAW LANG BA MARUNONG KUMAIN NG ASHTRAY!!

****

NOKIA 5110

"ANG YABANG MO PINAGTATAWANAN MO AKO? SAMANTALANG DATI GUSTONG GUSTO MO AKO..."



--- NOKIA 5110

****

MADILIM

GF: SAN TAU?

BF: PUNTA TAYU SA MADILIM!

GF: HA!

BF:TRUST ME

GF: OK!

PAGDATING SA MADILIM

GF:BAKIT KA NAG HUBO

BF: WAG KANG MAINGAY

GF: MAGHUHUBO RIN BA AKO?

BF: BAKIT TATAE KARIN BA?

HAHAAHAAH

KALA MO BASTOS NO
KAW AHHH

****

NAKAKUHA NG SANTOL ANG BULAG!!

MAY ISANG BULAG AT ISANG HANDICAPPED. SINABI NG BULAG NA GUSTO NIYA NG SANTOL. GUSTO DIN NG HANDICAPPED ANG SANTOL. SO, PUMUNTA SILA SA ISANG SANTOL TREE. SINABI NG HANDICAPPED NAKUKUHA LNG SIYA NG SANTOL. PAGKALIPAS NG 30 MINUTES, SINABI NG BULAG NA "PAHENGE SANTOL". PERO SINABI NG HANDICAPPED NA " WLA PA AKO KSI NAKAKUHA NG SANTOL" PERO SA TOTOO, MAY NAKUHA ANG HANDICAPPED SANTOL PERO TINITAGO LANG NIYA SA BULAG. NAIINIT NA TALAGA ANG BULAG, STEP BY STEP, PUMUNTA SIYA SA SANTOL TREE. AT!! MAY NAKUHA SIYA!!
PERO HINDI SANTOL, EDI ANG ITLOG NG HANDICAPPED!!
SINABI NG BULAG "WOW!! SANTOL!! ANG TALIM NAMAN ITO"

****

SCIENCE PROJECT

A FRESHMAN AT EAGLE ROCK JUNIOR HIGH WON FIRST PRIZE AT THE GREATER IDAHO FALLS SCIENCE FAIR. HE WAS ATTEMPTING TO SHOW HOW CONDITIONED WE HAVE BECOME TO ALARMISTS PRACTICING JUNK SCIENCE AND SPREADING FEAR OF EVERYTHING IN OUR ENVIRONMENT.
IN HIS PROJECT HE URGED PEOPLE TO SIGN A PETITION DEMANDING STRICT CONTROL OR TOTAL ELIMINATION OF THE CHEMICAL “DIHYDROGEN MONOXIDE.” AND FOR PLENTY OF GOOD REASONS:
1. IT CAN CAUSE EXCESSIVE SWEATING AND VOMITING
2. IT IS A MAJOR COMPONENT OF ACID RAIN
3. IT CAN CAUSE SEVERE BURNS IN ITS GASEOUS STATE
4. ACCIDENTAL INHALATION CAN KILL YOU
5. IT CONTRIBUTES TO EROSION
6. IT DECREASES EFFECTIVENESS OF AUTOMOBILE BRAKES
7. IT HAS BEEN FOUND IN TUMORS OF TERMINAL CANCER
HE ASKED FIFTY PEOPLE IF THEY SUPPORTED A BAN OF THE CHEMICAL.

FORTY-THREE SAID YES AND SIX WERE UNDECIDED. ONLY ONE KNEW THAT THE CHEMICAL, “DIHYDROGEN MONOXIDE” WAS WATER. THE TITLE OF HIS PRIZE WINNING PROJECT WAS, “HOW GULLIBLE ARE WE?” HE FEELS THE CONCLUSION IS OBVIOUS.

Overview of Singapore Work Permit Schemes

Overview of Singapore Work Permit Schemes

 

Overview of Singapore Work Permit Schemes

The purpose of this guide is to provide an overview of various work permit schemes available in Singapore. Singapore has become the ideal business and commercial hub in Southeast Asia partly due to its creative immigration policies designed to attract seasoned entrepreneurs and working professionals from around the world.

The following are the main types of Singapore work permit schemes for foreigners in the professional employment visa category:
    * Employment Pass (EP)
    * Entrepreneur Pass (EntrePass)
    * S Pass
    * Personalized Employment Pass (PEP)

None of the above Singapore work permits except the S Pass come under a quota system. This means that the work permit will be approved mainly based on the merits of the applicant and not external factors. More details about the above work passes are provided below:
Work Permit Scheme: Employment Pass

The Employment Pass (EP) is the main type of work permit meant for company owners or skilled employees that will be working in Singapore. Your fixed monthly salary must be more than S$2,500 and you should be a degree holder from a reputable university. There is no official quota system limiting the number of Employment Passes that can be issued.

Validity: Employment Pass is initially issued for 1-2 years (at the discretion of authorities) and  renewable as long as the applicant continues to be employed by the company.

Eligibility: Company owners and professional staff with good education.

Quota System: No. Each EP application is considered based in its own merit

Permanent Residence Eligibility: Employment Pass holders are eligible to apply for PR status in due course.

For more detailed information on the Employment Pass work permit type, refer to Singapore Employment Pass guide.
Work Permit Scheme: Entrepreneur Pass

Entrepreneur Pass (EntrePass) type of work permit is a variation of Employment Pass and is meant for entrepreneurs wishing to start a business in Singapore who might not qualify under Employment Pass category due to the lack of education qualifications.

Validity: Entrepreneur Pass is initially issued for 1-2 years (at the discretion of authorities) and  renewable after that as long as the business remains viable.

Eligibility: Company owners that lack good education.

Quota System: No. Each EntrePass application is considered based in its own merit.

Permanent Residence Eligibility: Entrepreneur Pass holders are eligible to apply for PR status in due course.

For further information on the EntrePass work permit type, refer to Singapore Entrepreneur Pass (EntrePass) guide.
Work Permit Scheme: S Pass

The S Pass is for mid-skilled employees who earn a fixed monthly salary of at least $1,800. S Pass applicants are assessed based on employer's quota eligibility and applicant's qualifications. Instead of a degree, a technical diploma is acceptable for this kind of work pass.

Validity: S Pass is initially issued for 1-2 years (at the discretion of authorities) and  renewable after that as long as the applicant continues to be employed by the employer.

Eligibility: Mid-level staff.

Quota System: Yes. In general, the number of S Pass holders a company may hire is capped at 25% of the company's total workforce. For more details on quota details, see Computation of Company's Quota Balance

Permanent Residence Eligibility: S pass holders are eligible to apply for PR status, however they may to wait for 4-5 years.

For more detailed information on the S Pass work permit scheme, refer to Singapore S-Pass guide.
Work Permit Scheme: Personalised Employment Pass (PEP)

The Personalised Employment Pass (PEP) is a special type of Employment Pass that is not tied to a specific employer. The biggest benefit of having a PEP work permit is that you can switch jobs without re-applying for a new employment pass provided that you are not unemployed for more than six months. Candidates must meet specific requirements before a PEP is approved.

Validity: PEP is issued for 5 years and  non-renewable. 

Eligibility: Well paid professionals who want to work in Singapore for an employer. PEP holders cannot start their own business in Singapore.

Quota System: No. Each PEP application is considered based in its own merit.

Permanent Residence Eligibility: PEP holders are eligible to apply for PR status in due course.

For details on PEP work permit, refer to Personalised Employment Pass (PEP) guide.
Work Permit Scheme: Miscellaneous Work Pass

The Miscellaneous Work Pass is issued to foreigners working in Singapore on short-term assignments. More specifically, you will be issued a Miscellaneous Work Pass if you are:
    * involved in activities directly related to the organisation or conduct of any seminar, conference, workshop, gathering or talk concerning any religion, race or community, or political end;
    * a foreign religious worker giving talks relating directly or indirectly to any religion; or
    * a foreign journalist, reporter or an accompanying crew member not sponsored by any Singapore Government agency.

Validity: Depends

Quota System: No. Each Misc Work Pass application is considered based in its own merit.

Permanent Residence Eligibility: Misc Work Pass holders are not eligible to apply for PR status.
Work Permit Scheme: Training Employment Pass

The Training Employment Pass is issued to foreigners undergoing practical training attachments for professional, managerial, executive or specialist jobs in Singapore. You may apply for the pass if you are:
    * An undergraduate -The training attachment in Singapore must be part of the trainee's degree programme from an acceptable educational institution.
    * An intra-company trainee - Companies can bring employees from their foreign offices/subsidiaries to Singapore for professional or executive training. Intra-company trainees should have a degree or diploma.

To qualify for the Training Employment Pass, you should:
    * Earn a fixed monthly salary of more than $2,500; and/or
    * Hold acceptable tertiary or professional qualifications.

Employment Pass Eligibility Certificate (EPEC)

The Employment Pass Eligibility Certificate (EPEC) is not exactly a work permit but a special type of social visit pass that allows the applicant to come and stay in Singapore for 6-12 months and look for a job. Once you have secured a job, you will still need to file an employment pass application.

Validity: EPEC is issued for 6-12 months and  non-renewable.

Eligibility: Professionals with tertiary education working overseas.

Quota System: No. Each EPEC application is considered based in its own merit.

Permanent Residence Eligibility: EPEC holders are not eligible to apply for PR status. Once EPEC holders have obtained an Employment Pass, they are eligible for PR under the Employment Pass category.

For more information on EPEC, refer to Employment Pass Eligibility Certificate guide.
Multiple Journey Business Visa

The Singapore Multiple Journey Business Visa is not a work permit and is meant for foreign business executives from visa-requiring countries who travel to Singapore frequently to attend to their business matters. The key benefit of this visa is that you don't need to apply for an entry-visa each time you plan to visit Singapore. Multiple visits are allowed each up to 30 days of stay, without a need for a separate visa application each time.

Validity: 1, 2 or 5 years as approved by authorities

Quota System: No. Each application is considered based on its own merit.

Permanent Residence Eligibility: Not eligible

Singapore has relatively liberal immigration policies that are designed to facilitate the relocation of foreign entrepreneurs and working professionals to Singapore through various work permit schemes. The increasing share of non-citizen population is a direct consequence of Singapore's policies to attract and rely on "foreign manpower" — at both the high and low ends of the spectrum — to overcome the limits of local resources.

Canada Changes to 2010 immigration plan

Canada Changes to 2010 immigration plan

Changes to 2010 immigration plan
Exclusive interview with Minister Jason Kenney on changes to the 2010 immigration plan
Nick Noorani

Sometimes doing the right thing may not be a popular step, but it is the right thing to do. After a quick announcement last Saturday, not many media carried the true story. In a 45-minute phone call, Minister Jason Kenney cleared many misconceptions about the changes.

“Canada is adjusting its 2010 immigration plan to put even greater emphasis on economic recovery and further reduce the federal skilled worker backlog,” reads the official press release from Citizenship, Immigration and Multiculturalism Minister Jason Kenney.

The minister clarified at the outset that these changes were not in any way a reduction of immigration numbers, but a way to bring in more transparency, controls and lastly a speedier more efficient processing system.

One of the most important factors contributing to an immigrant’s economic success is the ability to speak one of Canada’s official languages. Under changes to the federal skilled worker program and the Canadian experience class, all new applicants are required to include the results of an English or French language test as part of their application. The language requirements themselves, however, are not changing.

Previously, applicants had the option of proving their language ability through a language test or a written submission. The written submission was intended for people whose first language was English or French. However, non-native English and French speakers frequently used this option — in many cases, using someone else’s writing sample — making it difficult for visa officers to perform an accurate assessment of the applicant’s true language ability.

According to the minister, “With the results of a language test, FSW applicants will know before they apply exactly how many points they will be awarded for language ability on the federal skilled worker selection grid. Canadian Experience Class applicants will also know in advance if they meet the minimum language requirements necessary as part of their application.”

He added: “In keeping with the Action Plan for Faster Immigration, processing times are expected to improve because the visa officer simply assigns points based on the language test result instead of taking the time to review a written submission. Finally, many regulatory bodies and industry sectors require language testing or other proof of language assessment, so in taking the test, applicants are one step further on the path to integration into the Canadian labour market.”

The fact is a large number of immigrants who do not have language proficiency simply are unable to get a job in their field and end up with low-paying positions and as the minister rightly put it, “We are not doing them any favours.” This is a great step and will help immigrants succeed!

On the federal skilled worker category, Canada still receives thousands more applications each year than can be processed and accepted. This is true even when you consider that Canada has the highest relative level of immigration in the developed world, with a quarter million permanent residents admitted every year.

Effective immediately, to be eligible to apply as a federal skilled worker, applicants must either have a job offer, or they must have experience in one of 29 in-demand occupations. These occupations were identified through analysis of updated labour market information and consultations with provinces, territories, stakeholders and the public.

For those applying under the occupation list, the government will limit the number of applications considered for processing to 20,000 per year as a way to better manage the supply of applications with labour market demand.  Within the 20,000 limit, a maximum of 1,000 applications per occupation will be considered.  The limit does not apply to applicants with a job offer. Minister Kenney assured me that these files would be processed within six to 12 months and if they had applicants within these categories who had arranged employment in Canada, they would be processed even if the cap had been reached. The balance of 105,000 immigrants needed to maintain the targets would come from the backlog of 540 files that are made up of the old backlog of 380,000 files and 160,000 new files. “It is irresponsible to have six-year wait times,” said Kenney, and it is hoped that these changes will bring wait times down.

Arranged employment is one of the six factors under Canada's new points system for selecting immigrants under the skilled worker category. It is essentially a genuine job offer by a Canadian employer that is approved (validated) by Human Resources & Skills Development Canada (HRSDC). According to the minister, this category ensures that immigrants are not stuck in the “survival job conundrum” and will be given priority at all times.

The minister also confirmed that there would be a comprehensive review of the provincial nominee program in conjunction with provinces to design a more standardized program that would benefit all provinces. Additionally, the Auditor General has asked for more information on the program as there is a lack of data on whether it meets its objectives and whether immigrants who come in under this program get jobs commensurate with their education and previous careers and lastly whether they move out of the province after landing. 

The government is also proposing new eligibility criteria for the immigrant investor program so it makes an even greater contribution to the Canadian economy.  Proposed regulatory changes will require new investors to have a personal net worth of $1.6 million, up from $800,000, and make an investment of $800,000, up from $400,000.

The minister confirmed that there would be no changes or impacts on the family reunification class.

Homemade Tahô

Tahô is a Philippine street food sold by peddlers known as “magtataho”. It is a soft gelatin-like snack made from processed soybeans topped with caramel and tapioca pearls (locally called sago).

What we have here is a homemade version of this popular Filipino street food. Instead of processing soy beans, we will make use of extra soft tofu or soft silken tofu which is readily available in most major supermarkets. We will also be needing tapioca pearls and brown sugar to complete our list.

Ingredients:

22 ounces extra soft tofu

1 ¼ cup brown sugar

½ cup uncooked tapioca pearls

4 ½ cups water

Procedure:

1. Pour 4 cups of water in a cooking pot and bring to a boil.

2. Put-in the tapioca pearls and cook for 40 minutes in medium heat.

3. Add ¼ cup brown sugar and mix well.

4. Turn off the heat and let the tapioca pearls sit on the cooking pot until room temperature is achieved. Set aside.

5. Heat a saucepan then pour-in ½ cup of water.

6. Put-in 1 cup of brown sugar once the water starts to boil. Mix well and simmer for 1 minute. Set aside.

7. Transfer the extra soft tofu in a glass or mug then heat in a microwave oven for a minute.

8. Top the extra soft tofu with the cooked tapioca pearls and sweet syrup.

9. Serve warm. Share and Enjoy!