God wanted us to come together so that we always know we’re not alone.

It was one of the best family days I attended in the community.

Finally, after almost two (2) years of planning, our Light Group had a chance to step back a bit, to unwind and to enjoy summer at its best.

Light Group

1 Corinthians 14:26 “Well, my brothers and sisters, let’s summarize. When you meet together, one will sing, another will teach, another will tell some special revelation God has given, one will speak in tongues, and another will interpret what is said. But everything that is done must strengthen all of you.”

It was a fun-filled weekend!

Just good vibes, more food, sunny weather and memorable memories of being one as a small family in the Light of Jesus (LOJ) community.

Our Light Group

Matthew 18:19-20 “Again, truly I tell you that if two of you on earth agree about anything they ask for, it will be done for them by my Father in heaven. For where two or three gather in my name, there am I with them.”

The venue was too big for us but our giggles and laughters echoed like a thunderstorm in the secluded resort tucked in the heart of Amadeo and Tagaytay.

My Light Group (couples) were the most generous and kind-hearted bunch of servants. They always went out of their way to serve each other.

Led by Bro. Allan and Sis. Bebet Gayondato everyone was inspired to give more and to share more.

Bro. Fred and Sis. Jane Pagala sourced out the venue and like any mission-ready servants, they brought an arsenal of home-goodies to make the fellowship a memorable event like no other from complete set of chafing dish and the best-seller Becky’s Kitchen sweets and knick-knacks.

Bro. Anton and Sis. Flor Erni generously contributed for the venue fees and brought freshly picked and sweet red makopa fruit or wax apple from their farm and also a hefty serving of fresh crabs.

Bro. Don and Sis. Emily Consuegra prepared a piping hot Sinigang during dinner and some “agua de pataranta” for the brothers to enjoy.

Sis. Faye cooked a delish original Bicol Express recipe- seafood and meat combined.

Bro. Mark and Sis. Lorrie Calangian prepared a sumptuous feast of all-time favorite Filipino breakfast. With barely no sleep, they woke up early and became the couple chef in tandem.


Some of the yummy spread shared during our Light Group fellowship.

Our LG was heaven-sent for me, a mixed of future business moguls but humble in serving God. A pure heart to love and to be of service to others for the greater glory of God.

Fellowship like what we did our LG, help us to keep our eyes on God.

He also works through them to provide us what we need in darker times. Coming together with others can aid in our healing process and give us the encouragement to move forward.

Coming together is a great way for each of us to grow in our faith.

God gives us a gift of learning and growing when we come together in fellowship we show each other how to live as God wants us to live, and how to walk in His footsteps.

When we come together in fellowship, it’s like us as a whole demonstrating God. Think of it like a cake. You need the flour, sugar, eggs, oil, and more to make a cake. The eggs will never be the flour. None of them make up the cake alone. Yet together, all those ingredients make a delicious cake. All of us together show the glory of God.

No matter where we are in our faith, fellowship provides us with strength. Being around other believers gives us the chance to learn and grow in our faith.


Do you like pancit or spaghetti?

Two different noodles that speaks volume of who we are as a Filipino.

I am biased with spaghetti because its more easy to prepare.


The diverse geography of the islands of the Philippines not only has made food easily accessible to fishermen, farmers, hunters and gatherers but has allowed it to be prepared by some of the simplest methods of cooking, including boiling, grilling, stewing and steaming. The cuisine has also been heavily influenced by centuries of trade with Spain, China, France, Southeast Asia and the United States. Two of my favorite dishes are pancit and spaghetti.

When I was in Riyadh, this Italian dish was my quick-fix meal for the day.

Boil some water, put the noodles for a few minutes and drain it. Prepare your favorite sauce. Mix it together and bon appetit!

Spaghetti means one thing in the Philippines: Birthday! If you make spaghetti, someone will probably ask whose birthday it is because that’s the customary thing to serve when someone has a birthday (although they sometimes serve pansit instead).

I love pancit, too!

Though very tedious to prepare pancit is a staple dish that completes your traditional Filipino feast. Visit cultural or religious fiestas across the metro all the way to the country’s most remote provinces and you will surely find pancit.

Although preparing huge pots of pancit has become an indelible part of Filipino culture, the beginnings of this popular fiesta food are not just confined to a specific region—or to the country itself, for that matter.

Once a Chinese Merchant’s Meal
Most people refer to pancit as Filipino noodles, but history reveals that the word itself does not have a Filipino origin. The term originated from the Hokkien word “pian e sit,” which means, “something conveniently cooked. Ancient Filipinos had strong trade ties with Chinese merchants long before the Spaniards conquered the islands. Historians agree that pancit arrived on Philippine soil as a Chinese merchant’s meal meant to ease homesickness as they dealt with Filipino tradesmen. When their food supplies ran out, they were likely to have made their own noodles and substituted rice flour for wheat.

When the Spanish ruled the land, the native dish became a popular “takeout food”. Women who worked in factories were the first customers of panciteros. Because they usually didn’t have time to cook for themselves, pancit, the ready-to-eat meal, became their ultimate go-to food. As more customers flocked to noodle nooks, eateries then became the first noodle restaurants. Today, many established restaurants offer the original savory goodness of the once ordinary-Chinese-merchant’s meal.

The Long List of ‘Long Life Noodle’ Dishes
Through the years, the Filipino pancit evolved and many new variations grew in popularity. Sotanghon Guisado, Pancit Luglog, Pancit Batil Patong, Pancit Habhab, and Lomi are just few of the popular dishes around today. The two main variants of pancit that will never be absent in fiesta tables, though, are Pancit Canton and Pancit Bihon. The latter has a thin, almost clear rice noodle, while Pancit Canton uses an egg noodle, which appears like the noodle commonly used in spaghetti. Both dishes are often garnished with pork, chicken, or shrimp; and vegetables such as cabbage, bell peppers, onions, carrots, and celery.

Pancit reflects not just Filipino passion for food, but culture as well. The dish is closely associated to ancient Filipino superstitions that the dishes signify long life and health, and that they should not be cut short to preserve the symbolism. This is why it is most common for Filipinos to serve it during birthdays, New Year’s celebrations, and baptisms.

Though originally from the Chinese, pancit has become a signature Filipino dish because of the many variations Filipinos have made to the simple dish.

Source: GreenItPortal.com 


Tirador ka din ba ng unli rice sa Mang Inasal?

Piping hot unli rice smeared with toyo mansi with chicken oil. Rapsa!

Naka-kamay ka din ba?

Mas dama ang lasa ng manok.

Iba ang gana kumain. Napaparami ka ng kanin.

Naguunahan din ba kayo ng mga kaibigan mo sa unli rice?


Pero hinay-hinay lang.

Ayaw ni Sen. Villar sa masyadong dupang sa kanin, tapos hindi uubusin.

Nagkakaubusan na nga ng NFA rice, magsasayang ka pa?

Mang Inasal

Mang Inasal is one of the nation’s biggest and most popular food chains, thanks to their take on the Negrense specialty that took the country by storm. Photo credits to the Mang Inasal official facebook page.

Where Did Mang Inasal start?

Establishing its first branch in a 3-year-old unoccupied space in Robinsons Mall Carpark, Iloilo on December 12, 2003, Mang Inasal quickly became a hit for the Ilonggos.

Of course, it would not be done without the efforts of its owner, Mr. Edgar Sia II. After conducting a research on what could be the common “taste” of the 16 regions in the Philippines, Sia figured out that “barbecue” (or simply, Inasal in Ilonggo) is the mass appeal—a feat that has been capturing the hearts and empty stomachs of the Filipino people.

Before enterprising his business to Luzon, specifically in Manila, Mang Inasal opened its second outlet in Roxas City, Sia’s hometown. With this, his business bloomed in the provinces to 26 branches; a proof that his Inasal has really caught the Filipino tastebuds.

In 2006, he finally opened his outlet in Manila, a venture that he referred to as the “make-or-break” city. It was during this year when the city was in the middle of rice shortage (and as we all know, rice is a primary food for the Filipinos). This was where he opened the “Unli Rice” promo, which was only supposed to run for two months. Seeing that it has attracted more customers, the promo became permanent and is now being simulated by other fast food chains.

Famous for its native-style and “nuot-sarap” Chicken Inasal with its pioneering “unlimited rice”, Mang Inasal quickly won the hearts of its customers with its distinctively Pinoy stamp-grilling and special marinade made out of local secret spices.

The primary reason for Mang Inasal’s success is its wide array of Filipino comfort food, especially Chicken Inasal – with its distinct taste that Pinoys have grown and continue to love.

Today, Mang Inasal is the leading Pinoy branded outlet in the country, with its strong portfolio of Chicken Inasal, Pork BBQ, Halo Halo, and Palabok. Variations in the menu are constantly being developed to meet the discriminating demands of its growing customer base.

Mang Inasal has steadily grown ever since its acquisition, making it one of the fastest growing quick service restaurants in the country. To date, Mang Inasal has over 450 stores nationwide and counting.


1) Did you know that Mang Inasal means “Mr. Barbecue?”

2) Mang Inasal is not only known for its delicious food, but with its affordable, permanent, rice-all-you-can promo, equipped with quick service.

3) Edgar Sia II is actually an architecture drop-out, but he was still able to establish a successful fast-food chain! How cool is that?

4) Also, Edgar Sia II gained 3Billion after selling Mang Inasal to Jollibee, a feat that proves how much of a successful businessman he is, and how high he has propelled Mang Inasal to success.

5) Mang Inasal’s success follows this formula: good business concept + quality of food + exceptional marketing strategy + affordable pricing and even expansion + the X Factor (blessing of God), which should be dealt with the right asal (behavior).



I miss the food in the Kingdom of Saudi Arabia (KSA)! I was craving for a piping hot tamis (unleavened bread) dipped in ghalaba mushakel (mashed assorted beans topped with chopped tomato & onion, grated hardboiled egg & feta cheese) for breakfast.

If you are an adventurous foodie like me, Riyadh has a lot to offer. There are many awesome local delicacies to try. It is a must that you visit hole in the wall food stops in the city and go where the locals go.


The Arabian people have consumed the same type of food for thousands of years. Some of the common food items in Saudi Arabian cuisine include wheat, rice, lamb, chicken, yogurt, potatoes and dates. In photo, hubad or naked shawarma (top left), ghalaba mushakel (left), loads of shawarma (top right) & kabsa (lower right). Photo credits to the owner.

The Arabic menu has a distinct appeal to indulge people’s taste buds.

Arabic cuisine is influenced by diversified food from India, Mediterranean and Middle East countries. Kabsa and Shawarma are the two most popular and affordable Arabic foods that will surely pacify the hunger of people from all walks of life.

Here are some of the famous Arabic cuisine that I miss so dearly:

If you are a “rice eater” just like most Pinoys (Filipinos), then you should not miss eating Kabsa. It is a traditional Arabian dish made with rice, chicken and mixture of spices like pepper, cardamom, saffron, cinnamon, lime, bay leaves and nutmeg that give it a unique delightful taste. This national dish is served in a big portion that 2-3 persons can share. To make eating kabsa more pleasurable, it is commonly eaten with the hands and prepared directly on a table covered with disposable food plastic instead of a plate.

I personally consider shawarma as an instant healthy meal. The grilled strips of seasoned meat commonly served as a wrap in Middle Eastern flat bread is very convenient to eat everywhere. Accompanied with other fillings like tomato, cucumber, onion, lettuce, French fries and garlic mayonnaise dressing, this may be considered a complete meal.

These are just a few that triggers my hunger pangs today. Who knows maybe tomorrow, I’ll add more!


Batang 90s?

Do you like Choc Nut, Flat Tops o Haw Haw? Or all?

Want something new yet something old (you really love)? Well, here it is, favorite chocolates at candy mo noon pa, nasa donuts na ngayon!

Visit your favorite Mister Donut shops and grab your #MDThrowbackDonuts!


Throwback Donut filled at topped ng inyong paboritong childhood candies.

#milky creamy hawhaw donut
#classic choco flat tops donut
#choco nutty chocnut donut

Sarap sulit ulitin!

Looking to franchise Mister Donut in the Philippines?

Here are the information you need to begin your own Mister Donut franchise, including franchise fee, application details, and contact information from PinoyMoneyTalk.com:

About Mister Donut

In 1955, American Harry Winokur began selling doughnuts in Boston, Massachusetts. The Mister Donut business became popular that others began to crave for a piece of the business.

As a result, Mister Donut went into franchising — selling franchises to entrepreneurs. Mister Donut eventually began rapid expansion resulting in the opening of several hundred stores across the USA and Canada.

In 1983, Duskin Co. Ltd. of Japan acquired the sales and trademark rights for Asia from Mister Donut America. This paved the way for the introduction of Mister Donut, not only in Japan, but even in other countries including the Philippines. Mister Donut started its first store in the Philippines in 1982 and is now one of the biggest donut brands in the country.

Franchise Fee and Total Investment

The Mister Donut franchise fee is P50,000.

Apart from this fee, franchisees also have to pay the following cost depending on the store type:

Cart — P200,000 to P300,000
Take-out Booth — starts at P400,000
Dine-In — starts at P650,000
The franchise cost already includes the cart, equipment, small wares, POS tablet, and two (2) sets of crew uniform.

Franchise Term and Payback Period

The franchise investment is valid for 2 years, non-refundable and non-transferable, but renewable depending on the performance of the franchise.

According to the company, the expected payback period of the franchise investment is:

For Carts: 8 months
For Dine-In: 12 to 24 months

Frequently Asked Questions

What is a suitable location for a Mister Donut outlet?

Heavy pedestrian foot traffic locations are valid choices for a Mister Donut outlet. Examples of which are: jeepney, tricycle & bus terminals, public markets, shopping malls, groceries, school canteens, churches, lobbies of office buildings, etc.

Is the Franchise Term renewable?

Yes, franchisees of good standing may renew their Mister Donut franchise license for P50,000 for another two (2)-year term. If the franchisee decides to terminate the franchise agreement, the investment is non-refundable, except for the security deposit.

Does Mister Donut grant territorial or area exclusivity?

No, Mister Donut Philippines does not grant territorial exclusivity. New shops may be placed where customers are not yet served.

Application Requirements
Franchise applicants should submit a duly signed Letter of Intent addressed to the Franchise Management Department (fms@misterdonut.ph) containing the following information:

  • Applicant’s interest to be a franchisee of Mister Donut
  • Applicant’s address, contact numbers and e-mail
  • Proposed location address and vicinity map
  • Site pictures

Contact Details
For questions or concerns, contact:

Cherryl B. Carino

Franchise Management and Systems Manager

Address: Ramcar Center, 80-82 Roces Ave., Quezon City

Telephone / Cellphone Numbers: +632-3701236 ; +639178896016

E-mail: fms@misterdonut.ph

Alupihang Dagat

My brother cooked a mouthwatering Alupihang Dagat or Mantis Shrimp in Coconut Sauce (Ginataan na may Kalabasa) a few days ago.

Mantis Shrimp

Mantis shrimps are highly aggressive crustaceans that capture prey using large, raptorial claws much like that of a praying mantis. They’re very perishable out of the water – only the big ones are worth eating because there’s not much meat on them, just a thin strip.

It was given by his friend from a fresh market in Tanza, Cavite.

I posted the dish online and an amiga from Riyadh called it Tatampal or Hipong Dapa.

It’s a cross between a shrimp and a crab but much tastier.

It was not easy to eat but the meat was sweet like a lobster.

Some startling facts about Tatampal:

Despite their namesake and relatively puny stature, mantis shrimp aren’t shrimp at all. (Neither, of course, are they mantises.) They’re stomatopods, distant relatives to crabs, shrimp, and lobsters.

Mantis shrimps are highly aggressive crustaceans that capture prey using large, raptorial claws much like that of a praying mantis.

The life of a mantis shrimp isn’t all cold-blooded killing. Some species of stomatopods are known to engage in the rare practice of social monogamy, a behavior that’s especially remarkable among crustaceans.

This means mantis shrimp will choose one partner to share food, shelter, and raise offspring with over the course of a lifetime. What may sound romantic to humans serves a practical purpose for mantis shrimp.

Research has shown that certain mantis shrimp tend to cluster outside reefs instead of living in the heart of the action. Without the need to go looking for someone new to mate with on a regular basis, mantis shrimp couples are able to enjoy a relatively safe, sedentary lifestyle secluded from predators.

Some mantis shrimp species mate for life — they meet the shrimp of their dreams and they share the same burrow, protect their eggs and help each other with hunting for their entire lives — up to 20 years.

Stomatopods began evolving independently from other crustaceans nearly 400 million years ago, about 170 million years before the first dinosaurs appeared on the scene. Since then they’ve followed an isolated, evolutionary lineage that’s resulted in some of their more unique characteristics. Their biology is so bizarre that scientists have assigned them the nickname “shrimp from Mars.”