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Fiesta, In Spain








Fiesta, In Mexico








Fiesta, In The Philippines

mas lami gud fiesta sa pinas labi na sa bohol kay mapasmo kay  maglibog asa una kaon hahaha

Quote from: janjan on November 14, 2008, 04:05:52 PM
mas lami gud fiesta sa pinas labi na sa bohol kay mapasmo kay  maglibog asa una kaon hahaha

sa una, pero karon maglibog nag asang purtahana ang abli...hehehehe

Korek. Crisis naman gud.

Fiesta De San Isidro


(En Espana Madre)












(En La Islas de La Filipinas)

Kahinumdun ko fiesta sa Tagbilaran sauna, akong bayaw nanawag sa mga tawo nga nanglabay nga pahapiton sa ilang balay aron makakaon.

Angie, hapit na  ang pista sa Tagbilaran. Moagi ko sa inyo aron ko tawagon aron makakaon ko.

magdala kag poster, sir, markahi og TB member ko. aron sigurado makita ka ni angie. hehehe

Quote from: fdaray on March 13, 2009, 04:45:31 PM
Angie, hapit na  ang pista sa Tagbilaran. Moagi ko sa inyo aron ko tawagon aron makakaon ko.

Sure!

Advance Happy Fiesta sa Parokya ni Sr. San Jose de Cogtong, sa Cogtong, Candijay (March 18-19, 2009)

hapit na ang mayo, the fiesta capital month of Bohol hehe

Quote from: babyface sano on March 14, 2009, 12:48:50 PM
Fiest sa Valencia kono daghag ga tae kay daghan konog langaw.

Kono ning aho ha galig naay masuko taga Valencia. Hehe

kanus-a man ning pistaha kono?

Kono raning aho. Wa nako mapangutana ug kanus-a. Taga Velencia ka? k******n kono ng hospital ni lim sa philhelth?

Quote from: babyface sano on March 14, 2009, 12:53:32 PM
Kono raning aho. Wa nako mapangutana ug kanus-a. Taga Velencia ka? k******n kono ng hospital ni lim sa philhelth?

dili. silingan ra kos valencia.

TY Anggie, Magpersonal message ko sa imo kon modayon ko ug pamista.

Quote from: fdaray on March 20, 2009, 08:25:17 AM
TY Anggie, Magpersonal message ko sa imo kon modayon ko ug pamista.

hello Mr Fdaray..

Naa ba kay recipe sa atsara(papaya pickles man guro na.

 ATSARA PAPAYA


Achara or Atsara Ingredients:

800 g green papaya, grated or julienned
2 medium carrots, grated
1 onion, grated
1 medium red capsicum (pepper), julienned
1 medium green capsicum, julienned
1 c raisins
2 Tbsp salt

Syrup
2 c sugar
1 inch piece ginger, julienned
2 cloves garlic sliced thinly
1/4 tsp freshly ground pepper
Achara or Atsara Cooking Instructions:

In a large bowl, mix the grated green papaya with the salt.


Cover with cling film and leave in the refrigerator overnight.

Meanwhile, the syrup can be prepared by boiling the vinegar and sugar.


When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for a further 5 minutes.

When ready, rinse the papaya well. Squeeze as much of the water out as possible by placing the rinsed papaya in a large piece of muslin and wringing it hard.


Mix in the rest of the vegetables.

Put the vegetable mix into sterilized jars.


Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon.


Put lid on jar.

If for immediate consumption, the jar can be put in the fridge and it should last for a week.

If ‘preserving’, put the jars in a cauldron of lukewarm water, making sure the water level is around 2cm above the jar lids.


Bring to a boil and leave on a rolling boil for around 30minutes.


Leave the bottles in the cauldron, with water, until completely cool. The pop lids should be flat, meaning a vacuum has been created. Otherwise, repeat the pasteurisation process. This pasteurised atsara should be good in the jar for a couple of months.


Refrigerate upon opening.


Bookmark this Recipe

Kinsa tong mamista sa akong igsoon og bayaw sa Tagbilaran, PM lng nako.

Quote from: fdaray on March 20, 2009, 10:46:47 AM
ATSARA PAPAYA


Achara or Atsara Ingredients:

800 g green papaya, grated or julienned
2 medium carrots, grated
1 onion, grated
1 medium red capsicum (pepper), julienned
1 medium green capsicum, julienned
1 c raisins
2 Tbsp salt

Syrup
2 c sugar
1 inch piece ginger, julienned
2 cloves garlic sliced thinly
1/4 tsp freshly ground pepper
Achara or Atsara Cooking Instructions:

In a large bowl, mix the grated green papaya with the salt.


Cover with cling film and leave in the refrigerator overnight.

Meanwhile, the syrup can be prepared by boiling the vinegar and sugar.


When the sugar has dissolved, mix in the ginger, garlic and black pepper and let simmer for a further 5 minutes.

When ready, rinse the papaya well. Squeeze as much of the water out as possible by placing the rinsed papaya in a large piece of muslin and wringing it hard.


Mix in the rest of the vegetables.

Put the vegetable mix into sterilized jars.


Pour in the syrup and remove bubbles by pushing the vegetables down with the back of a spoon.


Put lid on jar.

If for immediate consumption, the jar can be put in the fridge and it should last for a week.

If ‘preserving’, put the jars in a cauldron of lukewarm water, making sure the water level is around 2cm above the jar lids.


Bring to a boil and leave on a rolling boil for around 30minutes.


Leave the bottles in the cauldron, with water, until completely cool. The pop lids should be flat, meaning a vacuum has been created. Otherwise, repeat the pasteurisation process. This pasteurised atsara should be good in the jar for a couple of months.


Refrigerate upon opening.


Bookmark this Recipe

Thank u so much Mr Fdaray, Na miss naman gud ni naku ang atchara, mayo dia koy kapayas hilaw akong pinalit sa chinese shop. Thanks a million jud.