Bacolod City Island Philippines
"Geography of Bacolod City"
Bacolod City is located on the northwestern coast of the Province of Negros Occidental. It is bounded on the northwest by the town of Talisay; on the east by the City of Silay; on the east and southwest by the town of Murcia; on the southwest by the City of Bago; and in the west by the Guimaras Strait. The global location of Bacolod City is 10 degrees, 40 minutes 40 seconds - north and 122 degrees 54 minutes 25 seconds - east with Bacolod Public Plaza as the benchmark.
Bacolod has a total land area of 16,145 hectares, including straits and bodies of water and the 124 hectare reclamation area; and is composed of 61 barangay (villages) and 639 purok (smaller units composing a village). It is accessible by sea through the ports of Banago; the BREDCO Port in the Reclamation Area, and the port of Pulupandan. By air, it is accessible through the Bacolod Airport, which is approximately three (four is counting from the Lagoon) kilometers away from the center of the city.
Bacolod is ideally located on a level area, slightly sloping as it extends toward the sea with an average slope of 0.9 percent for the city proper and between 3 to 5 percent for the suburbs. The altitude is 32.8 feet or 10.0 meters above sea level with the Bacolod City Public Plaza as the benchmark. Bacolod has two pronounced seasons, wet and dry. The rainy season starts from May to January of the following year with heavy rains occurring during the months of August and September. Dry season starts from the month of February until the last week of April.
Source : Wikipedia Encyclopedia
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Northern Philippine Cuisine
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 Desserts Food, Philippine Cuisine
As a tropical oriental country it should come as no surprise there are many treats made from rice and coconuts. One often seen dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets called biko made with sugar, butter, and coconut milk.
More details at Desserts Food, Philippine Cuisine |
