On Our Way To The Town Fiesta By: Bleseldaaringo: By: Bleselda B. Aringo

ON OUR WAY TO THE TOWN FIESTA By: BleseldaAringo
Every year, school children would always look forward to make the most of their summer
vacation. It’s the best time when the sun is out and all are having a good time with family
and friends. It could also be the best time to try and experience something new. That is
what Andoy had on his first time celebrating a town fiesta.
Andoy and his family had been invited by their relatives to spend their vacation out of town.
Days before the said trip, the whole family had kept themselves busy. First, Andoy and her
younger sister Dina prepared their bags. Both are excited to have their first time experience
in a town fiesta. Next, TatayLino checked the car brakes and wipers. Finally,
NanaySabelbusied herself preparing their food in the kitchen. They had packed everything
they need and were all set to spend a month long vacation away from the city.
As they were on their way, Andoy and Dina were delighted by what they have seen along
the streets. Colorful fiesta banners were lining the streets welcoming guests and visitors.
Next, their attention was caught by the busy residents decorating the carabaos for the grand
fiesta parade. Lastly, they were also fascinated by the festive decorations of fruits and
vegetables arranged and displayed in tables outside the houses and within their gates.
These were the fresh harvests of farmers from the fields. The town was in festive mood to
honor their Patron Saint, San Isidro Labrador. They were in great joy preparing for the
celebration of bountiful harvests for the year.
Seeing all these, Andoy and Dina just can’t wait for their car to stop.
HOUSE CAUGHT ON FIRE

By: BLESELDA B. ARINGO
Just around four this morning, a house was caught on fire!
The residents of Barangay San Isidro had been awakened by the loud noise of the fire truck
rushing to the house of Mang Nestor and AlingNelia. Their house was caught on fire! As the
police interviewed the couple, they said that first it started with a spark coming from the
edge of their television set. Next, the spark got bigger and bigger as it reached the curtains.
In a glance, they were shocked to see how fast the fire spread throughout their house. As
they tried to save some of their belongings, they were afraid to get stuck inside so they ran
outside as fast as they could.
Aling Lita’s Specialty

Every year’s town fiesta celebration would not be complete without the delicious dish of
AlingLita. She would always prepare her special adobo. But how does she make one so
special? Let’s find out.
1.
2. 1. Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.
3. 2. Heat the pot and put-in the marinated pork belly then cook for a few minutes.
4. 3. Add water, whole pepper corn, and dried bay leaves then bring to a boil.
5. 4. Put-in the vinegar and simmer for 12 to 15 minutes.
6. 5. Add salt to taste.
The Goddess who created unhusked rice
Narrated by: Dr. Eden K.Nasayao
Written and translated by: Prof. Ariel A. Guban
Once there was a goddess who finds delight in tendering her beautiful garden. In her
garden abound beautiful and sweet scented flowers that she loved so much. There was not
a day she would not water them. She makes sure that her plants are well kept. Because of
her care and nurturing, new species of plants would grow in her garden.
One day, while the goddess was watering the plants, the well where she gets water from
suddenly dried up. She was so worried that her plants might die. And so she waited for few
days hoping to have the oasis back. But to her dismay, no water was ever seen, and the
plants were starting to wither. The goddess was hopeless that she was willing to do
everything to save her plants from dying. And so she thought of her ingenious solution to
her problem. She started getting milk from her body. She used her breast milk to nourish
the withering plants. She was delighted to have seen her plants grow back to life again; but
this was only temporary for she was also running out of milk. This, however, did not stop the
goddess from getting more liquid from her body. She squeezed until there’s no milk to drop
but blood. She continued doing it until she died.
Few days after, a particular plant started to grow in the goddess’ garden. Although the land was
already barren, this plant increased in number and later on became known as unhusked rice.
HOW TO COOK RICE (Pinoy Style)

Andoy and Dina were tired after their long trip to the town. They were so happy to see a
delightful sight of fiesta food ready for them. As they were about to eat, they were
wondering how the hot rice was prepared for them. So they asked Aling Marta and this is
what she said.
“This is how you prepare rice:.Scoop rice as you need or want in pot. Add enough water,
using your fingers to measure. Cover pot and put on high heat. Watch the pot until it is
about boil over. Lower the heat and wait until the water has evaporated. Cover completely
and remove from heat. Rice will be ready to serve in 5-10 minutes.
TUMBANG PRESO
Lito, together with Ivan, Emil and Franko would like to show their cousinfsAndoy and Dina
how to play their favorite TumbangPreso. So they shared how it works.
To play, a tin can (sardines, corned beef, etc.) is set upright on the ground inside a drawn
circle. The “it” will protect the can from the other players who are standing behind a line
about 2 meters away and will strike it down using their rubber slippers. Only when the can is
down can players retrieve their thrown flip-flops without getting tagged by the “it.” If a player
is tagged while the can is upright and in its circle, that person becomes the new “it.”
Bernardo Carpio
narrated by: Raymundo “Budoy” Alpajaro, written and translated by: Prof. Ariel A. Guban
Long ago, in the vast land of Kabikolan, there lived a man who was known for his
superhuman strength. He goes by the name of Bernadro Carpio, this was the name given to
him by the townspeople.
Bernardo Carpio was born from a family of farmers. His father tends the field everyday,
while his mother takes good care of the children. When Bernardo Carpio was growing up,
his father noticed something peculiar about him. As an infant, Bernardo Carpio is able to
wrench hard objects that other infant could ever do. His father thought that his child is
special. And so, he praised the gods for giving his son such herculean strength.
When Bernardo Carpio turned into a lad, people in town noticed his ability. For several occasions,
when a great strength is needed, or when people are in danger, Bernardo Carpio would do just
what the naked eye can seem to believe. And for a long time, he dueled against formidable foes and
win the battle as always. He later became known as Bernardo Carpio, the hero.
What’s in the Refrigerator? by Bleseda Aringo

The day of the feast of San Isidro Labrador is not yet over. A lot more visitors, relatives and
guests are on their way. That’s why Andoy and Dina checked on the refrigerator to see
what’s still good to prepare for merienda.
Andoy: Hey Dina what can we prepare for the other guests? Tito Raul and Tita Lucia are
still busy. Mama and Papa are also busy meeting their old friends who live permanently
here in San Isidro.
Dina: Well, let’s check on the fridge.
Andoy: Well then let me help you.
Dina: Here look I have found 2 cans of milk, 3 jars of gelatin, sweet corn, a bowl of
shredded coconut.
Andoy: Let me take the other stuff. Here, I have a bowl of ripe bananas and mangoes. And
another bottle of nata de coco and ube halaya. Here below is a cup of chopped bananas.
Dina: Wow, that’s great! I think we can do something with it.
Andoy: Yes, I think I have seen an ice shaver on top of the cabinet.
Group 1-Puto
Buttered Puto Recipe
Ingredients
 4 cups flour sifted
 2 cups sugar sifted
 2 1/2 tbsp baking powder
 1 cup evaporated milk
 2 1/2 cups water
 1/8 teaspoon Pandan essence
 1/2 cup butter melted
 1 piece egg raw
 small slices of cheese
 4 cups water for steaming
Instructions
1. In a mixing bowl, combine the dry ingredients then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence then mix all the
ingredients thoroughly.
3. Pour the mixture in individual molds
4. Pour the water in the steamer.
5. Arrange the molds in the steamer then steam for about 20 minutes
6. Remove from the mold and arrange in a serving plate. Enjoy!
Group 2- Buko Pandan Salad

Ingredients
 1 1/2 cup young coconut strips Buko
 5 ounces condensed milk
 8 ounces Table cream or all-purpose cream
 3 ounces powdered gelatin
 1 1/4 cups water
 6 drops Buko Pandan flavoring
 2 scoops vanilla ice cream optional
 1/2 cup small tapioca pearls cooked (optional)
Instructions
1. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold.
5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-
young coconut-tapioca mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-
cream.Share and enjoy!
Group 3- Turon Pinoy style

Ingredients
 6 saba bananas or plantains, cut in half (lengthwise)
 1 cup ripe Jackfruit
 1 1/2 cup brown sugar
 12 pieces spring roll wrapper
 2 cups cooking oil
Instructions
Roll the banana on the brown sugar plate and ensure that the banana is coated with
enough sugar
1. Place the banana with sugar coating in the spring roll wrapper and add some ripe
jackfruit
2. Fold and lock the spring roll wrapper, use water to seal the edge
3. In a pan, heat the oil and put-in some brown sugar.
4. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra
sugar sticks on wrapper
5. Serve hot during dessert or meryenda. Share and Enjoy!
Group 4- Ube Halaya

Ingredients
 1 lb. grated purple yam
 1 14 oz. can condensed milk
 2 cups coconut milk
 3 tablespoons butter
 1 teaspoon ube flavoring
 1/2 cup shredded cheddar cheese
Instructions
1. Pour coconut milk in a cooking pot. Let boil.
2. Stir and add the condensed milk.
3. Once the mixture starts to boil, add the grated purple yam and ube flavoring.
4. Add butter. Stir.
5. Transfer to a container. Top with shredded cheese.Serve. Share and enjoy!

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ON OUR WAY TO THE TOWN FIESTA By: BleseldaAringo

HOUSE CAUGHT ON FIRE

Aling Lita’s Specialty

HOW TO COOK RICE (Pinoy Style)

What’s in the Refrigerator? by Bleseda Aringo

Group 2- Buko Pandan Salad

Group 3- Turon Pinoy style

Group 4- Ube Halaya

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