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ni Janelle Belmonte (OJT) @Lifestyle | October 29, 2025



Halloween


Bukod sa pagpunta sa mga sementeryo kapag Undas, tuwing sasapit ang Halloween season, ay nakagawian na ng ilang mga Pinoy ang umattend sa mga costume party. Kaya bago matapos ang Oktubre ay nagkukumahog na ang mga mommy na humanap ng mga pakak na costumes para sa kanilang mga cute na cute na babies.


Pero ang ganitong patalbugan ng mga costumes ay hindi na lamang pambata dahil puwedeng-puwede na rin kina ate at kuya na siguradong hanap to the max ng kanilang pasabog na susuotin tulad ng mga paborito nilang superhero.


Teka lang, paano nga ba nagsimula ang pagsusuot ng Halloween costumes?


Sinimulan ang ganitong uri ng pananamit noong 1,000 BCE sa isang ancient Celtic Festival na tinatawag nilang ‘Samhain’, isang selebrasyon para sa mga Celt sa Ireland, Scotland, at iba pang bahagi ng British Isles.


Tanda umano ito ng pagtatapos sa kanilang pag-aani at pagsisimula ng taglamig sa lugar. Pinaniniwalaan din nila ang panahon na ito kung saan manipis lamang ang pagitan sa mundo ng mga buhay at mundo ng mga patay. Kaya naman, para protektahan ang kanilang mga sarili mula sa mga kaluluwang gala ay nagsimula silang magsuot ng mga maskarang gawa sa balat ng iba’t ibang hayop para itaboy ang mga masasamang espiritu sa pamamagitan ng paggaya sa kanila para lituhin ang mga ito.


Ang tradisyon na ito ay binitbit na rin ng mga migranteng Scottish at Irish sa Amerika. Makalipas ang 5 siglo, tuluyan nang nakasanayan ang pagsusuot ng costumes para sa All Hallows Even o Halloween.


Sa Pilipinas, tinatawag itong ‘pangangaluluwa’, kasabay ng pagsusuot ng puting tela, pumupunta ang mga dumadalo rito sa mga bahay-bahay habang kumakanta kapalit ng dasal at matatamis na pagkain.


Gayunman, bihira na lamang ang gumagawa nito sa kasalukuyan dahil na rin sa pag-usbong ng makabagong teknolohiya.


Kahit kaunti na lang ang nagsasagawa nito, pilit pa rin itong niyayakap at binubuhay ng Generation Z o Gen Z, para ipakita nila ang pagiging malikhain ng mga Pinoy dulot ng impluwensya ng western country.


Taliwas sa tradisyon ng western country na ginagaya ang mga kaluluwa ng patay, mas pinagtutuunang pansin ng mga Pinoy ang pagsusuot at pag-i-imitate sa mga mythical creatures tulad ng kapre, aswang, tiyanak, tiktik, manananggal, tikbalang, white lady at iba pang mga nilalang na tanyag sa bansa.


Very creative din ang paggamit nila ng mga heavy gothic make-ups, at paglalagay ng artificial blood para mas realistic at mas nakakatakot na effects.


Hindi na rin bago ang malikot at malawak na pag-iisip ng mga Pinoy sa pagbuo ng mga nakakagulat o nakakaaliw na costumes at ideas na tulad ng pag-i-spoof sa mga momshie na ‘marites’ at tsismosa sa kanto, mga sikat na celebrities at politicians, at marami pang iba.


Kaya naman, ang pagsusuot ng mga Halloween costume na ginagawa noon bilang proteksyon sa masamang espiritu ay unti-unting naging tradisyon sa kasalukuyan na kinagigiliwan hindi lamang sa ‘Pinas, maging sa iba’t ibang bahagi ng mundo.

 
 

ni Chef Michelle Sison @Life & Style Recipe | October 29, 2025



Bulgarlicious Kitchen Chaos with Ms. Michelle Sison


Paella de Negra

Ingredients


½ pound squid

¼ cup olive oil extra virgin

1 white onion, finely chopped

2 plum tomatoes, chopped

8 garlic cloves, finely chopped

1 teaspoon sweet paprika

pinch of saffron

1.5 cup Bomba rice

½ cup white wine

6 cups cups fish stock

60 ml squid ink

½ teaspoon salt

¼ cup parsley, chopped for serving

1 lemon, for serving

Garlic Aioli

1 tbsp Grated garlic

1 cup mayo

2 tbsp milk or water

1tsp lemon juice

Salt and pepper to taste

mixed all together and set aside


Instructions


To prepare the squid, remove wings from the squid and cut the bodies open down one side. Cut them into slices about ¼ inch thick. Slice any large tentacles into bite size pieces.


Heat olive oil in a paella pan over medium heat and add half of the minced garlic and squid to the pan and saute for 30 seconds then remove them from the pan and set aside.


Add the onion and let it cook until fragrant and translucent, about 5 minutes.


Stir in the garlic and tomatoes and cook for a few minutes. Add in the paprika and pinch of saffron and continue cooking on low heat until you have a soft, thick mixture, about 10-12 minutes.


Add the rice to the pan and let it coat in tomato mixture.


Pour the wine into the pan and let it simmer for 5 minutes.


Add the fish stock and give it a quick stir before adding in the squid ink. Season with salt to taste.


Bring the rice to a boil then reduce the heat to a gentle simmer. Leave the rice to cook for another 20 minutes Keep an eye on the mixture and stir occasionally to make sure the bottom of the pan is not burnt. At this stage, you don't want to stir frequently or you will disturb the socarrat base that has formed at the bottom of the pan. Add a tablespoon of water if it's becoming too dry. The texture of the rice should just be al dente.

Remove pan from the heat and rest for 10mins

Drizzle the garlic aioli and sprinkle the chopped parsley.

Serve it with lemon wedges


BULGARLICIOUS PRESENTS KITCHEN CHAOS, UNTIL OUR NEXT RECIPE

 
 

by Info @Brand Zone | October 22, 2025



Mang Inasal PR


Mang Inasal, Philippines’ Grill Expert, earned top honors at the Marketech Asia-Pacific Empowered Women Awards 2025 held recently at the Mandarin Oriental Hotel in Singapore. The brand was named Company of the Year, while its Digital and Public Relations Director RJ Rodillo took home the Woman Marketing Leader of the Year, the highest distinctions of the evening.


“These Grand Prix wins reflect more than creativity. They reflect the heart, commitment, and unity of the entire Mang Inasal team,” said Mang Inasal president Mike V. Castro. “We dedicate these awards to our people and our customers. Their love for Mang Inasal inspires us to keep serving meals that connect families, friends, and communities, and this recognition reminds us why we do what we do every day.”





The brand also brought home Gold Awards for Love the Flavors, Love the Philippines (Integrated Marketing), the Mang Inasal Nation Facebook Group (Customer Engagement), and RJ Rodillo for Empowered Woman in F&B Marketing, alongside a Bronze for MANGINASAL.PH under Consumer Insights Campaign category.


The Marketech Asia-Pacific Empowered Women Awards celebrates visionary women in marketing and technology for their groundbreaking contributions and lasting influence in the Asia-Pacific.



Food Panda


In addition, Mang Inasal’s winning streak continued at the foodpanda 2025 CRAVE Partner Summit and Awards, where it received the Pau-Pau’s Top of Table Silver Award for exceptional sales performance and leadership in the Meals & Mains category. The CRAVE Awards, which stands for Celebrating Relationships & Advancing Valuable Experiences, recognize top partner vendors for sales leadership, campaign performance, operational efficiency, and customer preference.


With these honors, Mang Inasal reinforces its position as a leader in marketing, customer engagement, and brand excellence both in the Philippines and across the Asia-Pacific region.


Want more Mang Inasal exclusives NOW? Visit www.manginasal.ph for the latest news, https://order.manginasal.ph/ for delivery deals, and follow Mang Inasal on social media for more Ihaw-Sarap and Unli-Saya updates!


 
 
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