Overdue na ata ang rent ni Andrea Brillantes, and probably marami na rin siyang bills na kailangang bayaran. 😭

Nakakalungkot lang makita na may mga artists na nagpo-promote ng online gambling, knowing na maraming tao ang nalululong dito. Hindi lang pera ang nawawala, pati peace of mind, relationships, at buong pamilya nadadamay.

Millions of lives have been affected by online gambling. Sana mas maging responsible ang mga taong may malaking platform sa pag-promote ng ganitong klaseng sugal, kasi hindi lahat ng nakakakita ng endorsements nila ay kayang kontrolin ang sarili nila. At the end of the day, hindi lang basta pera ang nakataya dito dahil may mga buhay at pamilyang pwedeng masira.

It is one thing to have integrity and competence as senator, another more important aspect is to WIN.

Right now, Cielo Magno does not have enough votes to secure a seat, but waves can change in a matter of months. It is really up to us, not just to vote, to make this happen. She needs to reach the grassroots level, the masa, to win.

Wala sa socmed ang laban, nasa kalsada at mga komunidad. Marami pa tayong oras. G! Pinklavarn activate!! 🌸

Isama na rin natin Atty Chel Diokno sa laban! Sana madagdagan pa ang mga tatakbong senador na may kasing husay at integridad tulad nila. Sino-sino pa kaya ang susunod sa yapak?

Among the respondents are Lloyd Christopher Lao, former head of the Procurement Service-Department of Budget and Management (PS-DBM), and businessman Michael Yang, a former economic adviser of former president Rodrigo Duterte.

The Office of the Ombudsman has filed an P11-billion plunder complaint against 46 people, including officials of Pharmally Pharmaceutical Corp., over alleged anomalous purchases of medical supplies during the onslaught of the COVID-19 pandemic.  

Ombudsman Jesus Crispin Remulla confirmed the filing of the complaint, lamenting that many of the respondents “have become invisible.” 

“It seems they’re trying to evade the jurisdiction of this body,” Remulla said at a press briefing. 

Among the respondents, he said, are Lloyd Christopher Lao, former head of the Procurement Service-Department of Budget and Management (PS-DBM), and businessman Michael Yang, a former economic adviser of former president Rodrigo Duterte. 

In August 2025, Lao pleaded not guilty before the Sandiganbayan Fifth Division concerning the alleged anomalous purchase of P4.1-billion worth of medical supplies from Pharmally during the COVID-19 pandemic. 

At the press briefing, Remulla flashed on the screen the names of the 23 respondents who cannot be “located in their known addresses.” 

“All attempts to find them have failed,” he said. 

These include Pharmally chairman Huang Tzu Yen, Pharmally president Twinkie Dargani, Pharmally corporate secretary and treasurer Mohit Dargani, Linconn Uy Ong, Pharmally head of regulatory affairs Krizle Grace Mago, Pharmally financial manager and associate of Michael Yang Lin Wei Xiong, Pharmally biological officer Rose Nono Lin. 

Also included are Yang Hong Ming or Michael Yang who has been tagged as Pharmally financier; Yang Hong Jiang (Tony Yang), brother of Michael Yang and Pai Li Holdings director; Pai Li Holdings director Yuqin Zheng; former PS-DBM personnel Mervin Ian Tanquintic, among others.

As a proud Bulakenyo born and raised in Metro Manila, I recently went down a rabbit hole exploring Filipino cuisine and discovered even more of Bulacan’s rich culinary heritage through food heritage advocates like FEATR and Lokalpedia, as well as mainstream media outlets like GMA and ABS-CBN.

Despite the wealth of content documenting the province’s heirloom delicacies and traditional dishes (Bulacan seems to be one of FEATR’s most extensively featured provinces, afaik), I feel that Bulakenyo cuisine remains relatively underrecognized in mainstream Filipino food culture compared to established culinary powerhouses like Pampanga, Cebu, Iloilo, Negros Occidental, Ilocos, Bicol, and Batangas.

I’m genuinely happy to see these regional cuisines receive the recognition they deserve, each with its own distinct flavors, specialties, and culinary traditions. At the same time, I hope Bulacan will one day receive similar recognition for its food heritage beyond the historical documentaries and travel vlogs the province is often associated with. Sadly, I feel that Bulakenyo cuisine is not being promoted enough, and many Bulakenyos themselves are unfamiliar with the native dishes and traditional delicacies of their own province.

Bulacan’s cuisine is shaped by its fertile agricultural lands, freshwater resources, and proximity to Manila Bay. Its culinary traditions draw from an abundance of rice, freshwater fish, vegetables, and other locally sourced ingredients. The province is also renowned for its traditional kakanin, rice-based delicacies, pastries, and sweets, reflecting its long-standing traditions of rice cultivation and confectionery. Its culinary heritage is further enriched by Spanish colonial influences, its revolutionary history, local artistry, and generations of heirloom family recipes passed down through the years.

From a public relations standpoint, Bulacan has been facing a difficult time, with controversies surrounding flood control projects and persistent concerns over poor road conditions affecting its public image. However, these issues should not overshadow the province’s rich history, cultural heritage, and culinary traditions. There is so much more to Bulacan than what makes the headlines, and its food culture deserves greater appreciation.

From traditional pastries and kakanin to savory main dishes and heirloom recipes, here are some of Bulacan’s native dishes and traditional delicacies that I believe more Filipinos should discover and enjoy!

Pastries, Kakanin, and Panghimagas

• Pastillas de Leche (incl. Pabalat Art) -  Pastillas de leche originated in San Miguel, Bulacan, as a homemade milk candy made by farmers from cow’s or carabao’s milk and sugar, a tradition celebrated through the annual Pastillas Festival since 2006, which also showcases the intricate art of pabalat; the delicate cutting and decorating of colorful papel de hapon wrappers, a cultural practice that continues to be preserved by a dwindling number of artisans.

• Ensaymadang Malolos - The Ensaymada Malolos is typically darker in color. It is topped with butter and cheese plus a slice of salted duck egg. One can never go wrong with Eurobake but other bakeshops makes a great version too.

• Pinaso - A dessert dish that is similar to leche flan - made of egg yolks, milk, and crushed biscuits, and traditionally scorched using a red-hot iron spatula (plantsa) to create a caramelized, crackly top, making the taste much sweet. Bistro Maloleño in Malolos Bayan serves this dish.

• Gurgurya/Gorgoria - an heirloom recipe from Malolos, characterized as a crunchy, glazed fried-dough cookie, credited to the Alberta Uitangcoy-Santos clan during the Spanish colonial era of the Philippines.

• Minasa - Minasa is a dry biscuit traditionally made with sago (arrowroot) starch, which takes three days to extract from the plant. On its surface are patterns of flowers, leaves, and vines made with wooden molds called trohel. Can be bought in any pasalubong stores in Bulacan.

• Rosalies Suman Pinipig - Suman pinipig is a soft and chewy Filipino kakanin made with pinipig, coconut milk, and sugar, wrapped in banana leaves with latik. A Rosalies classic with the main store in Marilao but also have several branches within Bulacan.

• Empanada de Kaliskis - is a traditional Filipino flaky pastry originating from Malolos, Bulacan, famous for its distinct crust that resembles fish scales (kaliskis) originated in 1820s. Mercys is the OG store in Malolos Bayan but the Catalinas Kitchen offer a new twist to the heirloom dish.

• Inipit - Inipit is a popular Filipino dessert consisting of two sponge cakes combined with a creamy, custard-like filling. Although it exists in many versions, the most common combination of flavors is plain vanilla sponge with a mashed potato filling. It originated in the city of Malolos and was invented by Salome P. De Ramos in the 1940s. Again, Eurobake is great but other bakeries are ok too. OG Inipit >>>> Lemon Square

• Belekoy - a dessert made with a combination of glutinous rice flour, brown sugar, water, apple juice, vanilla, and toasted sesame seeds. The rice flour is toasted with the sesame seeds until both turn light brown.

• Vibrant Kakanin Culture (Gorios and Mimis, Citangs, Puto Francia, and etc.)

Main Dishes

• Hamon Bulakenya -  a Filipino style ham from Malolos made with pork marinated in pineapple juice and beer then served with meted and singed sugar on top. Bistro Maloleno serves this in their menu

• Sinuso - Crispy deep fried pig's mammary gland of a pork that originated in Bocaue. Those looking to make sinuso either need to immediately cook the once it's been taken or immediately put it in a freezer because of the possibility of the milk inside it becoming spoiled. This same milk is what makes the sinuso delicious, as it reportedly gives the dish a “buttery, milky, creamy taste.”Ogoy's Sizzling & Tapsi in serves this dish.

• Pancit Alanganin **-**Bocaue's unique Pancit Alanganin: Soupy pancit bihon infused with milk, veggies & chicharon. The dish is served in Norys Restaurant in Bocaue.

• Chicken Pakam - Simple chicken and ginger dish from Malolos. It is served as an ulam (viand) and sometimes as a pulutan.

• Serkele - Dinuguan variety from Baliwagmade primarily with beef innards, Sukang Paombong and cattle blood in a savory, tangy broth. Aling Luring's Goto and Serkele is the og resto of the dish. The dish is also popular in Cauayan, Isabela where Aling Luring has a branch.

• Asado de Carajay - Asado de carajay is made with meat (pork, beef, or chicken) braised in soy sauce, bay leaves, peppercorns, calamansi, onions, and various vegetables (usually tomatoes, potatoes, mushrooms, and carrots). It is traditionally cooked in a wok, hence the name

• Balisuso/Balisungsong/Talulo Rice - Balisungsong a.k.a Balisuso is a cone shaped steamed rice wrapped in banana leaves. It is usually served in Bulacan for special occasions like birthdays, fiestas, or weddings.

• Longganisang Calumpit - Garlicky variant of Longganisa that is a staple in Calumpit. The town has an annual Longganisang Calumpit Festival. The longganisa can be bought in various markets in Calumpit, Apalit, and Malolos.

• Bringhe ng Tagumpay - According to the food historians of Bulacan, Ka Mila and Dez Bautista, bringhe was Bulacan’s victory food, as it was customary to serve it every time a battle was won during the Spanish era. The rice dish was thus christened Bringhe ng Tagumpay.

• Nilagang Pasko - A variation of the classic nilaga but with holiday flavors that is traditionally prepared during the Christmas season as a centerpiece for festive gatherings, this heritage dish originated in Malolos, Bulacan as food for household helpers and workers. It was born from unwanted meat scraps and leftovers after the masters of the house have cherry-picked the prime cuts and best ingredients.

• Lumlom - A pre-colonial Filipino fermented fish dish originating fromBrgy. Bagna, Malolos City, Bulacan in the Philippines. It is uniquely prepared by burying the fish (typically milkfish or tilapia) in mud for a day or two, allowing it to ferment slightly

(Ill just paste the pictures of the foods below in the comment section because it reached the limit na)

• Lapu Lapu Dela Reyna -  Lapu Lapu de la Reyna which is a steamed grouper, covered in mayonnaise, and topped with finely chopped carrots, pickle relish, red onions, capsicum, and eggs. Lapu Lapu de La Reyna is a heirloom dish of Bautista Clan in Malolos, Bulacan during the 1980's and became very popular during Christmas. The dish has been losing prominence throughout the years  and only a few families still cook it as one of their specialties.

• Pavo Embuchado - A colonial Turkey heirloom recipe from Malolos that is starting to be extinct. Found this dish thru FEATR documentaries.

• Pancit Marilao - A 60 year old and counting recipe that characterized as a Bulacans twist to the famous Palabok. Aling Simeona in Marilao served this dish.

• Coastal Bulacan (Mainly Hagonoy) Seafoods

I’m sure there are plenty more Bulakenyo dishes out there, but this is as far as my research has taken me for now. I also left out chicharon since it’s already widely known and commercially popular.

naconfront ko na ang kapitbahay ko and nagsuot pa talaga ng eagles uniform ng nagusap kame sa barangay, complaint ko ay nangangati ang anak ko and mabaho ang ipot lalo na kpg naulan, tapos ang ingay pa ng mga aso nya dis oras ng gabi at buong maghapon, sabi nya magbabawas xa ng manok kc mga 80 daw ang manok nya pang benta na for breeding ng panabong, tapos sa aso naman wala daw xa mggawa at nasunod naman xa kc nakatali at nakakulong, for info ung aso nya nagIINGAY kasi gutom na at mga 11pm pa minsan nagpapakain, at sinisi pa nya kame na ang lapit daw ng bahay namin sa bakuran nya, and isang nakakashock ung barangay staff sobrang mali ng pagkakaalam ang unjust vexation daw ay sa paninirang puri hindi about sa maingay, at parang ayaw pa maabala nila at nasstress pa sa paguusap namin, ung owner ng manukan meron daw silang breeding certification and kpg meron daw nun automatic meron na daw sanitary permit, hinihinge ko ang sanitary permit control number pero wala silang maipakita, mukang hnd naman sila nageefort sa complain ko sa kanila and I think 1 month na nakalipas, ano kaya ang magagawa ko kung ang barangay staff ay parang meron negligence of duty? and nakaeguls pa na kapitbahay,

Sa totoo lang, masyadong na-underestimate ang concept na "security of tenure" ng mga permanent government employees at na-overestimate ang "job hopping" for higher salaries ng BPO workers at freelancers sa Filipino Reddit community kasi anong silbi ng six-digit monthly salary mo as virtual assistant kung anytime ay papalitan ka ng AI ng client mo, especially ngayon na may worldwide economic stagnation dahil sa digmaan sa pagitan ng US at Iran.

Naiintindihan ko kung bakit maraming mga taga-probinsya na Boomer na kababayan natin ay minamaliit nila ang mga tao na hindi nakapagtapos ng college pero five or six-digit ang sahod sa BPO at freelancing dahil sa concept na security of tenure at generous pensions para sa mga permanent government employees kasi sa probinsya, ang kinokonsider na high-paying but stable job na available na hindi ka kailangan lumuwas ng Manila o abroad ay pagiging public school teacher o pulis, kaya mas pinag-aagawan, to the point na may patayan pa, ang permanent plantilla government job position sa probinsya kaysa sa WFH na six-digit monthly salary as virtual assistant. Pasensya lang kung yung mga posts ko lately dito sa subreddit na gusto kong gawing mandatory ang pagsasalita ng English at sa next generation, Spanish, sa government offices kasi gusto kong i-absorb ng public sector ang majority ng mga English-only at Spanish-language bilingual call center agents na ma-di-displace ng AI in the coming years.

Kung ang goal mo sa buhay ay steady stream ng monthly paycheck, kahit during vacation months, at ayaw mong ma-worry na ma-lay off ka kahit sluggish ang job performance mo, magtrabaho ka na lang sa gobyerno, huwag sa BPO o freelancing.