Travel Itinerary: Exploring The Cordilleras | FielMie Vlogs

                        ETD ETA TRANSPORTATION FARE

Davao-Clark via Cebu Pacific Airline 7:25 AM 10:00 AM CEBUPAC 1594.8 (2 PAX)

Clark-Baguio             11:00AM 3:30 PM BUS (GENESIS LINER) 420

                                    1ST TRIP -11AM, 12:30 PM (EVERY HOUR)

                                                            CHECK IN (TRANSIENT HOUSE     1500(good for 4 pax)

DAY 1

EXPLORE BAGUIO CITY 5:00PM 10:PM 0 FREE

CAMP JOHN HAY

TRY VISCUS ( Session Road) Strawberry Shortcake 0 120/SLICE FREE

Blueberry Cheesecake

Brewed Coffee 0 (50 unlimited)

Try Italian Resto at Camp John Hay Pizza and etc.

TRY WAGWAG (UKAY-UKAY) - JACKET FOR SAGADA.HEHEHE 200-250

DAY 2

WAKE UP, BREAKFAST, PROCEED TO DANGWA

BAGUIO-ATOK, BENGUET     6:00 AM 7:30 AM BUS                                80

NORTHERN BLOSSOMS             8:00 AM 9:45 AM                                         250

W/ FREE COFFEE AND BREAD

 MAY OMIT 20 ENVIRONMENTAL FEE

ATOK, BANGUET TO SAGADA 10:30 AM 3:30 PM                                 180 PER PAX

CHECK-IN (GANDUYAN INN) 800 (good for 2 pax)

JUST INFRONT OF TOURISM OFFICE AND MARKET

EXPLORE SAGADA:

ST.MARY CHURCH

SAGADA WEAVING

EAT AT SAGADA BREW 250 (Coffee, Resto, Desserts)

complete meal - rice,adobo/sisig, salad (fresh), dessert-brownies. And brewed coffee

SAGADA LEMON PIE HOUSE LEMON PIE 100 35/SLICE 250/PAN

BUY SOUVENIERS(BAG,REF MAGNET AND ETC.)

LIGHTS OUT 9:00 PM

DAY 3

WAKE UP, PROCEED TO TERMINAL 5:00 AM 5:30 AM

SAGADA TO BONTOC 6:00 AM 6:45 AM 50

THEN GO TO TERMINALTO BUSCALAN 7:00 AM TO TABUK (CANCELLED)

(BUSCALAN-LOCK-DOWN)

FIND OTHER ALTERNATIVE

BREAKFAST AT BONTOC 150

EXPLORE BONTOC MUSEUM 0 100,ENTRANCE- OPEN MONDAY UNTIL SATURDAY OPNLY

EARLY LUNCH AT PINES KITCHENETTE 150 BREAKFAST COMPLETE MEAL,100 ONLY (SULIT NAH)

WAITING FOR MALIGCONG JEEP

SCHED JEEP TO MALIGCONG(8AM,12NN,4PM)

TO MALIGCONG 11:30 AM 12NN 20

CHENS HOMESTAY 800 EACH

REST AND WAIT FOR HIKE

MT.FATO 2:30PM 4:00PM 1 HR AND 30 MINS 300 (GUD FOR 5 PAX)

EXPLORE MT.FATO

DESCENT 4:30PM 5:30PM 1 HR

REST, WAITING FOR DINNER 7:00PM 200 EACH(HOMECOOK BY THE CHENS INN)

LIGHTS OUT 9:00PM

DAY 4

WAKE UP, SUNRISE 4:00AM 4:30AM - COFFEE ONLY

TO MT.KUPAPEY (START HIKE) 4:30AM 5:50AM 500 (GUD FOR 5 PAX)

EXPLORE(PICTORIALS, SUNRISE AND ETC.) 175/PAX IF MORE THAN 5 PAX

OVERLOOKING MALICGONG RICE TERRACES

DESCENT 6:30AM 7:30AM

PACK UP, CHECK-OUT and etc. 7:30AM 8:00AM

MALIGCONG-BONTOC 8:30AM 20 FIRST TRIP TO BONTOC PROPER

EAT AT PINE AND KITCHENETTE 200

BONTOC TO BAGUIO 11:00AM 4:00AM 227 EACH CODA LINES

SHOP, BUY SOUVENIERS AND ETC

BAGUIO-CLARK 7:00PM 10:30PM 500 W/ WATER AND BREAD

NON-STOP BUS P2P DIRECT TO CLARK (LAST TRIP)

DAY 5

CLARK-CEBU                     9:00 AM 10:20 AM

CONTACTS:

CHENS SACYA-AN HOMESTAY 09207939550-SMART

09562805628-GLOBE

GANDUYANS INN (WALK-IN)

How to Make Kimchi | FielMie Blogs

This is our version of kimchi using what’s available on our kitchen. This is inspired by Maangchi.com recipe. Here are the ingredients:

2 kls. Napa Cabbage
Salt

For making porridge:

• 2 cups water
• 2 tablespoons all-purpose flour
• 2 tablespoons (brown sugar or white sugar)

Vegetables:

• 1 cup radish matchsticks
• 1 cup carrot matchsticks
• Chopped onions (referably white onions-but we use red one because the white onion was not available)

Seasonings and spices:

• 2 garlic cloves (big) minced
• 2 teaspoon ginger, minced
• 1 medium onion, minced
• 1/4 cup fish sauce
• 1 cup hot pepper powder

DIRECTIONS:

Prepare and salt the cabbage:

1. Wash the cabbage thoroughly…first with cold water, then running water.. cut a short slit of the base of the cabbage so that you can tear the cabbage into half easily.

2. Sprinkle the salt between the leaves. Use more salt closer to the stems, where the leaves are thicker.

3. Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they will get salted well.

4. After 2 hours, wash the cabbage with cold running water and slit the cabbage again into halves.

While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you can make the porridge and slice the vegetables.

To make the porridge:

1. Combine the water and the flour in a cooking pan. Mix well and let it cook over medium heat for about 10 minutes. When it thickens, add the sugar and cook for 1 more minute while continuously stirring. Let it cool off completely for several minutes.

2. To make kimchi paste, pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion ( I use blender so combine the mixture, creating a smooth mixture), fish sauce and hot pepper powder. (other use hot pepper flakes)

3. Mix well with the wooden spoon until the mixture turns into a thin paste.

4. Add the radish, carrot,(thiny sliced) and scallions (we forgot about this..huhuhuhu. but still it turned out delicious) because this was not available in our kitchen. Then mix well altogether.

Lastly, to make the kimchi:

1. Spread some kimchi paste on each cabbage leaf. Make sure that every leaf is covered with paste, wrap it around itself into a small packet, and put into a glass or plastic container. ( I prefer plastic one)

2. You can opt to garnish sesame seeds and yeah, you can eat it right away. Delish!!!

NOTE:

1. The kimchi easily ferments at room temperature. Once it starts to ferment it will smell and taste sour, you can press the top of the kimchi to release bubbles(air) beneath.

2. Once it starts to ferment, store it in the refrigerator . (I prefer to let it ferment overnight then I put it in the ref to chill). This slows down the fermentation process, which will make the kimchi more and more sour as time goes on.

You may try our very own recipe using ingredients that you can easily find in your own kitchen. Thank you very much and enjoy your kimchi!

Happy birthday Rr!

Hope you enjoyed your special day! God bless and stay safe always.

Kimchi (Own Version)

We made a home-made kimchi recipe and it's looking great so far. Don't forget to check out the video of our quick food project. The link of the video will be posted soon. See you!

Skim No. 5: Tip on How to Do A Monkey Crawl

Hey there!

Aside from the common run-drop-slide method of riding the board, another way of doing it is through the monkey crawl method. Personally, I don't know why it was named so but here's a video I found in YouTube to teach you the basics:

You can find the link of the video here.

Happy skimming!

Skim No. 4: New Board

Finally got my board today. I will be trying to use it over the weekend. After negotiating with Sir JessieJohn Villaver of Drop Slide Skimboard, we agreed to meet in Talisay City. He has been gracious enough to meet me in person and to wrap my board as well. Here are some pics of the new board that I bought:





I can't wait for the weekend. Wish me luck!

Skim No. 3: How To Skimboard For Beginners

While waiting for the board, it's time to learn the basics. There are many names that pop-up in YouTube but none are more famous than Austin Keen and Blair Conklin.

I didn't do much research about their biography but I think both are Americans who are the top of their game when talking about skimboarding. Blair has been living in Laguna Beach, California and is a great skimboarder in his own right. I got two of their videos here and both are good resources for starting skimboarding.

This is a screenshot of Austin's beginner's vlog complete with the AK logo:

This is a screenshot of Blair's beginner vlog:

If you are looking for a how-to video on skimboarding, you can find the following videos helpful:

Austin Keen's Video https://www.youtube.com/watch?v=cPzIKff0jiI&t=7s

Blair Conklin's Video https://www.youtube.com/watch?v=J5pYqPSGpcQ&t=149s

Enjoy the video guys and happy skimming!