By Fr. Rolando V. De La Rosa, OP

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!

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.

Go-to ticketing platform Ticketnet has welcomed a global fintech player into its ecosystem: Google Wallet.
Starting soon, Filipinos buying tickets for movies, concerts and sporting events may be able to store them directly in Google Wallet, which officially launched in the country in late November. This is in line with paperless ticketing that’s already commonplace in overseas markets.
This integration is expected to streamline how customers manage their event passes, as Google Wallet allows users to store event and cinema tickets, loyalty cards, digital vouchers and even digital car keys.
“We are glad to be one of the first services that will boast of Google Wallet integration,” said Irene Jose, chief operating officer of Uniprom, the parent company of Ticketnet. “This will mean easier access and more convenient ticketing for our customers.”
For Ticketnet, the partnership also reflects its push to use technology to elevate entertainment and sporting experiences.
At present, Google Wallet supports cards from seven partner banks in the Philippines: Chinabank, EastWest Bank, GoTyme Bank, Maya Bank, RCBC, UnionBank and Wise.
For ticket-buyers weary of misplaced stubs, Ticketnet’s tie-up with Google Wallet could soon make attending events a little less stressful.
Stand:
Von: Mine Hacibekiroglu
Im Juli 2026 dürfen sich Millionen Rentner auf eine Rentenerhöhung freuen. Wann und wie viel mehr es gibt, erfahren Sie hier.
Im Sommer 2026 steht für viele Rentner in Deutschland ein wichtiger Termin an: Die nächste Rentenerhöhung wird erwartet. Nach aktuellen Modellrechnungen könnten die Bezüge um rund 3,73 Prozent steigen. Doch wie genau läuft die Anpassung ab, wann kommt der Rentenbescheid und wann landet das zusätzliche Geld auf dem Konto?

Die Rentenanpassung betrifft Millionen Menschen und sorgt jedes Jahr für viele Fragen. Die endgültige Höhe der Erhöhung wird erst im Frühjahr 2026 bekannt gegeben, da sie sich an den Lohnentwicklungen des Vorjahres orientiert. Bis dahin bleibt für viele Rentner die Unsicherheit, aber auch die Hoffnung auf spürbar mehr Geld im Portemonnaie.
Die Rentenanpassung erfolgt wie gewohnt zum 1. Juli. Die Deutsche Rentenversicherung verschickt dazu ab Mitte Juni 2026 die sogenannten Rentenanpassungsmitteilungen. Der Versand zieht sich erfahrungsgemäß bis Mitte Juli. Erst mit diesem Schreiben werden die Rentner offiziell über die neue Rentenhöhe informiert.
Die genaue Höhe der Erhöhung steht erst im Frühjahr 2026 fest. Experten rechnen derzeit mit einer Steigerung von etwa 3,73 Prozent. Die gesetzliche Grundlage regelt, dass die Anpassung stets auf Basis der Lohnentwicklung berechnet wird. Wer ab April 2004 oder später in Rente ging, erhält die erhöhte Zahlung erstmals Ende Juli. Für frühere Renteneintritte erfolgt die Anpassung ebenfalls zum Monatsende.
Viele Rentner würden sich eine frühere Auszahlung wünschen, doch der Anpassungszeitpunkt ist gesetzlich festgelegt. Grund dafür ist, dass die Rentenanpassung auf den endgültigen Lohn- und Gehaltsdaten des Vorjahres basiert. Diese Zahlen werden erst im Frühjahr vollständig ausgewertet. Deshalb erfolgt die Umsetzung der Erhöhung immer erst zum 1. Juli, mit der ersten Auszahlung am Monatsende. Vier Punkte entscheiden generell über die Rentenerhöhungen. Was Rentner rund um die Erhöhung beachten sollten
Die Deutsche Rentenversicherung empfiehlt, den Bescheid sorgfältig zu prüfen und bei Unklarheiten nachzufragen. Wer die Unterlagen rechtzeitig parat hält, kann auf Rückfragen schnell reagieren. Zudem lohnt es sich, regelmäßig die eigenen Rentenansprüche zu überprüfen und sich frühzeitig über Zusatzmöglichkeiten wie Grundsicherung zu informieren, falls die Rente nicht ausreicht.
Laut aktuellem Rentenversicherungsbericht könnten die gesetzlichen Renten bis 2039 um rund 45 Prozent steigen. Für 2027 wird bereits eine weitere Erhöhung von 4,75 Prozent prognostiziert. Solche Zahlen schaffen Planungssicherheit, zeigen aber auch, wie stark die Entwicklung an die allgemeine Lohnsituation gekoppelt ist. Sollte die Rente nicht ausreichen, können Betroffene Wohngeld und Grundsicherung beantragen.