
This might not be the typical expat blog, written by a German expat, living in the Philippines since 1999. It's different. In English and in German. Check it out! Enjoy reading! Dies mag' nun wirklich nicht der typische Auswandererblog eines Deutschen auf den Philippinen sein. Er soll etwas anders sein. In Englisch und in Deutsch! Viel Spass beim Lesen!

Published Jan 29, 2026 05:03 pm
Philippine stocks suffered their steepest decline in months, tracking a selloff that erased more than two percent of the benchmark index’s value after government data showed economic growth stumbled to a near five-year low.
The disappointing gross domestic product (GDP) figures triggered a broad retreat across most sectors as investors reassessed the country’s recovery trajectory amid high interest rates and sluggish state spending.
The Philippine Stock Exchange Index dropped 132.42 points, or 2.08 percent, to finish at 6,223.36 on Thursday, Jan. 29. While mining companies found a foothold on the back of rising bullion prices, the rally was insufficient to offset heavy losses in heavyweight banking and property stocks.
Market turnover was active, with 1.34 billion shares valued at ₱7.55 billion changing hands. Decliners dominated the session, outnumbering gainers 124 to 75, while 56 issues remained unchanged.
The selloff intensified after the Philippine Statistics Authority reported that the economy expanded by just three percent in the fourth quarter of 2025, a deceleration from the 3.9 percent growth recorded in the preceding three-month period. For the full year, GDP growth averaged 4.4 percent.
Luis Limlingan, managing director at Regina Capital Development Corp., noted that the PSEi ended lower amid strong, broad-based selling pressure after the figures failed to meet market consensus.
He added that the softer growth data raised immediate concerns over the near-term economic outlook, prompting a shift toward risk-off positioning.
The equity market also faced headwinds from a weakening local currency as Japhet Tantiangco, research manager at Philstocks Financial, said the market was weighed down by the depreciation of the peso following the United States Federal Reserve’s decision to maintain its current policy rates.
Michael Ricafort, chief economist at Rizal Commercial Banking Corp., meanwhile, characterized the three percent fourth-quarter growth as the slowest pace since the first quarter of 2021.
Excluding the pandemic-induced contraction of 2020, the full-year performance represents the weakest expansion for the Philippines since 2011.
Ricafort attributed the slowdown to a combination of internal and external pressures, ranging from reduced government infrastructure spending amid heightened scrutiny of flood-control projects to adverse weather and geopolitical risks that have dampened global trade.

By Manila Bulletin Sports
Published Jan 21, 2026 06:12 pm
Filipina tennis sensation Alex Eala excites her fans after she boarded a plane bound for Manila, which hints at her possible participation in the inaugural Philippine Women's Open at the Rizal Memorial Tennis Center from Jan. 24 to 31.
By CHRISTAN SALVAÑA
Filipina tennis sensation Alex Eala excites her fans after she boarded a plane bound for Manila, which hints at her possible participation in the inaugural Philippine Women's Open at the Rizal Memorial Tennis Center from Jan. 24 to 31.
In an Instagram story on Wednesday, Jan. 21, the 20-year-old Eala shared a photo of herself on a plane with the text "Next-> MNL" after her run in the Australian Open.
The WTA No. 49 will have ample time to recover in a busy month highlighted by her main draw debut in the first Grand Slam tournament of the season.
She lost to American Alycia Parks, 6-0, 3-6, 2-6 in the first round of the singles event, and dropped a 6(3)-7, 6-2, 3-6 result with her brazilian partner Brazilian Ingrid Martins against Japan's Shuko Aoyama and Poland's Magda Linette in doubles.
Eala is trying to win her second WTA title after ruling the 2025 Guadalajara Open.
The Philippine Sports Commission has been doing an extensive job of rehabilitating the tennis courts and the surrounding areas at the Rizal Memorial Complex.
Throng of fans are expected to watch the games should Eala participate in the tournament.
Early Wednesday, tickets in the semifinal and final were already sold out.
A look into the different types of flu to watch out for


Felice Prudente Sta. Maria is an award-winning author and a pioneer in Philippine food history. Through research and storytelling, she helps us understand where our food comes from, reminding us that everyday dishes are part of a long, deeply rooted past.
The latest fruits of her labor are the newly published “When Mangoes & Olives Met at the Philippine Table” and its sequel, “What Recipes Don’t Tell.” The books reflect her belief that Filipino food cannot be understood through recipes alone, but through the changes it has undergone over time.

Long before colonization, Filipinos were already cooking using ingredients and techniques drawn from their land and daily needs. The earliest recorded meat eaten in the Philippines was a prehistoric rhinoceros hunted in what is now Kalinga over 777,000 years ago. Thousands of years later, Filipino ancestors were domesticating pigs in Lal-lo, Cagayan, and sun-drying dolphin fish in Batanes more than 3,000 years ago—early signs of preservation, planning, and skill.
“Mangoes & Olives” traces this long food story using archaeology and historical records. It tells us that coconut vinegar was already recorded in writing in 1521. Dayap was the first cooking citrus of the islands, and calamansi, often assumed to be ancient, was developed only in the early 20th century by Filipino scientists.

The book also invites us to take another look at familiar food. Pan de sal, for instance, was once a measure of salt shaped like a bread bun. Lumpiang sariwa was originally served with a simple tahuri sauce—without soy sauce or cornstarch. Tsokolateh was so popular that it was served several times a day on galleon voyages, often in small bowls made of polished coconut shell. Even paho mango was once pickled to replace olives that could not grow in the Philippines.
“Mangoes & Olives” also shows that Filipino food history is a story of choice. Filipinos chose coffee over black pepper because it was easier to harvest. Spanish women born in the Philippines grew up eating tapa, tinola, sinigang, and eating with their fingers—habits they learned from the Filipina women who raised them.
“Recipes Don’t Tell” continues the story by focusing on food words. Everyday terms like kilaw, guisa, and halo-halo are highlighted and put in proper perspective. One Visayan word, nayá-nayá, captures the very essence of Filipino meals—caring for others and sharing happiness with guests.
Together, these books are Sta. Maria’s lasting gift to Filipino food culture. They prove that our food has a long, well-documented history and is something we can truly be proud of.
A delightful story she tells in her book is that of Filipino spaghetti, a dish many of us grew up with. In “What Recipes Don’t Tell,” Sta. Maria traces how spaghetti first appeared at the Philippine table in the 1920s, served publicly in Manila at places like the Santa Ana Cabaret. “Spaghetti dinners” were advertised for large gatherings and celebrations, when pasta was still new and considered special-occasion food.

By the 1930s, spaghetti slowly moved from dance halls into Filipino homes, pushed by the emergence of imported pasta, canned tomatoes, and American-style products. Early versions were savory, not sweet—closer to its Italian or American counterparts.
A clear example appears in the heirloom recipes chapter of “Mangoes & Olives”—a 1937 recipe for Spaghetti Italian from a Philippine Manufacturing Company booklet using Purico and Star Margarine. Made with bacon, tomato pulp, stock, mushrooms, and a simple roux, it shows how spaghetti was first prepared in Filipino kitchens.
What I love about these two books is how they make you think more carefully about the food we eat every day. The shift from the 1937 Spaghetti Italian to today’s Filipino-style spaghetti happened gradually. Cooks substituted tomato pulp with banana ketchup, bacon for hot dogs. And somewhere along the way (perhaps as children became the stars of our celebrations), the sauce turned sweet.
Whether that last part is fact or fiction—is something I need to confirm with Sta Maria. But one thing is clear: Filipino sweet spaghetti, the staple of birthdays and family gatherings, shows that Filipino food is alive—always changing, always evolving.

Ingredients
1/4 pound cooked spaghetti
3 slices of bacon
1 to 1/2 Tbsp minced onion
2 sprigs of parsley
1/2 cup canned mushrooms
2 cups stock
1 cup tomato pulp
1 Tbsp flour
1 Tbsp Star Margarine
1/2 tsp salt
1/4 tsp paprika
Grated cheese
Procedure
1. Place chopped bacon in a saucepan. Once the bacon has released some oil, add onion and allow it to cook slightly in the fat.
2. Chop and add in the mushrooms, along with the stock, parsley, tomato, salt, and paprika.
3. Bring slowly to their boiling point and simmer until ingredients are cooked down into a thick sauce. Rub flour into Star Margarine to make a paste, similar to making a roux. Blend it into the sauce. Cook for 3 minutes.
4. Pour sauce over cooked spaghetti. Using two forks, lift the spaghetti several times to evenly cover it with sauce. Sprinkle with a generous amount of grated cheese.