Traditional Games in Philippines

I used to play Holens, Agawan Base, Speedy, Mataya-taya, Monkey-Monkey and other games, liek Baragan ng Bato, etc. But upon checking Wikipedia, wow, there are a lot of kids traditional games on Wikipedia.

1 Agawan Base
2 Agawang Sulok
3 Araw-Lilim
4 Bahay-Bahayan
5 Bahay-Kubo
6 Bulong-Pari
7 Buwan-Buwan
8 Chinese Garter
9 Declan Ruki
10 Holen
11 Iring-Iring
12 Jack 'en Poy
13 Juego de Anillo
14 Juego de Prenda
15 Kapitang Bakod
16 Langit-Lupa
17 Lagundi
18 Luksong-Tinik
19 Palosebo
20 Patintero
21 Piko
22 Pitik-Bulag
23 Sawsaw-Suka
24 Sipa
25 Taguan
26 Takip-Silim
27 Ten-Twenty
28 Tinikling
29 Tsato
30 Ubusan Lahi
31 Teks

See it all here on Wikipedia

Cooking Methods in Philippines

I am not the best cook in the world, I do not know much stuff to cook except, bacon, eggs, hotdogs, instant pancit canton, and other simple stuff, but the cooking methods in the Philippines are way more than that.

From MariMari.com:

Although Filipino food is one of complexity with its varied origins of Malay, Chinese and Spanish, yet the cooking methods are rather simple. Basically, the four cooking methods that support the foundation of Filipino cookery are boiling (nilaga), grilling (ihaw), roasting and steaming (halabos). These cooking methods form the very basis of the modern-day demand of healthy cooking. It was not until the arrival of the Spanish that the method of sauteeing (guisado) was "Filipinized" and introduced into the Filipino kitchen, adding to the basic forms of Filipino cookery.

Here is a detailed list from Caridenria.net

Sinigang

cooking with water and adding a sour agent from fruit or vegetable. May be meat, fish or fowl.

Inasnan

food preserved with salt. May be broiled. Meat, fish or vegetables.

Pinaksiw

cooking fish with vinegar, just a little water and spices. May be with or without vegetables.

Nilaga

boiling fish, fowl or meat with more water.

Pangat

cooking fish with a little water with or without a souring agent.

Halabos

cooking with salt and almost no water. Cooks from the juice of the shellfish or crustacean.

Pinais

food wrapped in leaves (banana or alagao), and steamed.

Pesa

boiling sauteed fish with ginger, vegetables and patis.

Sinuam

boiling sauteed fish or shellfish in ginger and pepper leaves.

Pasingao

steaming fish, meat, fowl or shellfish.

Inihaw

broiled over live charcoal. May be meat, fish or root crops.

Dinaing (broiled or fired)

fish cut at the back and opened like a butterfly.

Tinapa

blanching fish and soaking it until golden brown.

Pinausukan

smoking fish, meat and fowl just before eating.

Binuro

Salting. Such as talangka (small crabs), alimasag (crabs), bangus (milkfish), hito (catfish), dalag (mudfish), eggs or vegetables.

Kinilaw

food marinated in vinegar and spices (saviche or raw).

Ginisa

basic use of lard, garlic and onions for almost everything meat, fish, fowl or vegetable.

Ginataan

cooking fish, crustaceans, vegetables, root crops in coconut milk.

Inadobo

cooking with vinegar and spices. May be meat, fish or vegetables.

Good thing, my wife is excellent in the kitchen. She makes the bet food in the world for me.