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One of the Philippines oldest marine sanctuaries, Puerto Galera is breathtakingly beautiful both above and below its calm, clear waters, Below, its Kaleidoscope of colourful corals and marine life, and above, a spectacular vista set against cloud-shrouded mountains, a haven for divers, yachtsmen, fisherman and nature lovers alike.
Puerto is a Resort Town located in the north-eastern shoreline of Oriental
Mindoro. lt is the eastern half of the island of Mindoro, an island
which is the third largest in the Philippine archipelago. The island
is south-west of Metro Manila. Puerto Galera itself is about seventy
(70) statute miles away from Metro Manila, and can either be reached
by seacraft straight from Manila, or by land transportation from Manila
to Batangas City (100 kms), and by ferryboat onwards to Puerto Galera.
The land travel takes between one and a half to two hours ride depending
on the traffic situation, while the connecting boat ride takes either
forty minutes or one and a half hours depending on the ferryboat taken.
The attention of a traveller, should be particularly turned, in the first place, to the various works of Nature, to mark the distinctions of the climates he may explore, and to offer such useful observations on the different productions as may occur. William Bartram
Reminds me of my safari in Africa. Somebody forgot the corkscrew and for several days we had to live on nothing but food and water. W. C. Fields
Vinegar is a common ingredient. Adobo is popular not solely for its simplicity and ease of preparation, but also for its ability to be stored for days without spoiling, and even improve in flavor with a day or two of storage.
Tinapa is a smoke-cured fish while tuyo, daing, and dangit are corned, sun-dried fish popular because they can last for weeks without spoiling, even without refrigeration.
More details at Philippines Cuisine Characteristics
For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechón (also spelled litson) serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place of the popular adult pig.
More details at Northern Philippine Cuisine