Observations on Filipinos abroad!

[FutureUSRN]

I've been to the US several times as a tourist and have observed some noticeable things about my fellow countrymen.

1. We now realized the difference between the red, amber, and green lights.

2. We also began to understand that the striped lines along the road is where the pedestrian crossing is.

3. We learned how to greet other people, look straight in their eyes, and say "how are you doing?".

4. We learned how to pay taxes properly.

5. We now understand that flashing our headlights means "I'm letting others pass first!" and not "hey, make me pass first"!

6.

7.

8.

You may add your observations too!

[Rep]

I remember one time when I was having my lunch, a guy came in and complained about the smell in the breakroom, My viand then was dried fish.:rotfl:

[FutureUSRN]

Are there any Filipino food/fruit that we cannot find in the US?

[gracediwa]

I don't know if they have calamansi there. When I went there, we couldn't find any so I settled for lemon instead, which tastes so differently. I think fresh mango is now available but is soo expensive!!

There's no Lansones as well. We were charged $50 at the immigration port for not declaring it hehehe.

[doki]

Hey even if Filipinos do forgot to speak their native tongue, all I can say is that they always remember their families bdays & special holidays, strong family bonds indeed

[doki]

not sure if you already got the answer to this question. but sometime ago i was reading through suzanne's (moderator) answers about the rumors being circulated on this forum, she was enlightening some issues and i remember her also mentioning " no need to pass the local board to take the nclex ". something to that effect. not exactly her own words. it's just somewhere around here if you have enough time, you can look around ...... hope this helps.

i'm also planning and have been scheduled to take the nclex and i'm not a local board passer so i guess not needed :wink2: lucky you, you already have a tourist visa. is it hard to get one? i'm still preparing for my visa application or else i gotta go to hongkong for the exam

[jonRNMD]

Are there any Filipino food/fruit that we cannot find in the US?

calamansi (philippine lemon) and "balut" are not available here in NY. not sure if it is available in the west coast......

to my surprise, "isaw" and "chicharon bulaklak" are available here.....my uncle cooks great tasting "sisig" by the way :biggringi

[jonRNMD]

hi there.Maddy here,i just want to ask question regarding the procedure on taking up nclex.I will be graduating this coming October my classmates and I decided not to take the local board exam(as what have you heard about the scam)We all have our us visa(tourist).Is it a requirement for nclex to pass the local board here in our country?

Pls help us thank you and God Bless

no offense but can we please stick to the thread topic.....

thanks

[Rep]

Are there any Filipino food/fruit that we cannot find in the US?

If you are living in a place where there a lots of Filipinos, you can almost find all of the foods we eat in the Philippines. Except the "calamansi," which my wife substitutes it with lemon but "calamansi" taste better. You can find dilis ( dried anchovies), galunggong, tilapia, bangus and other Philippine fish. Vegetables, well, saluyut, alugbati, malunggay, just name it.

In my opinion, here in California, we eat the same food that we eat in the Philippines except here we eat in abundance because the foods, even Philippine foods, are much cheaper and affordable compare to in our country.

You buy one whole chicken and it costs around 10 minutes of your work while in the Philippines, it will costs around 50% of your daily minimum wage.

[kalayaan]

filipinos who grew up in the philippines have not forgotten to speak filipino. its passing the language on to their kids that they have forgotten. thats my pet peeve. in my family we have made it a point that the kids have to learn how to speak filipino. besides, knowing more languages develops ones mind.

gracediwa, calamansi is available in the west coast. you can see houses here with trees of calamansi. they have mexican mangoes here, which pales in comparison with pinoy mangoes. 15 years ago my lola brought lanzones, she stuffed them in shoes. but that was 15 years ago.

also, i would love to eat in a decent filipino resto. omg, they all look like canteens here. to think that the phil has the best restos in the world!

[koala_bear]

Try using key limes as substitute for Kalamansi. Its as close as it gets

[lavalin]

Do they have BAEG in the West Coast?

BAEG ya SINAGSAGAN na INASIN also known as alokon or himbabao in Ilocano. It is rich in vitamins A, B and C, and contains calcium, phosphorus, potassium and iron.

It is mixed in the Ilocano dish inabrao, or a vegetable stew of tomatoes, sitaw (string beans) and patani (fresh lima beans), flavored by pieces of grilled pork. In Pangasinan it is called baég, with the requisite Pangasinan guttural e that all Filipinos outside of the province find so hard to pronounce (it is like the e in brother, or the second e in eagle - easy, right?).

In Pangasinan it is most commonly cooked with pakbet, a mix of okra, eggplants, tomatoes, palya (ampalaya, bitter gourd/melon), all put together in a boiling pot of sinágsagán and agát (luya, ginger).

[Rep]

I can't stand it anymore! I am hungry now.:rotfl:

Do they have BAEG in the West Coast?

BAEG ya SINAGSAGAN na INASIN also known as alokon or himbabao in Ilocano. It is rich in vitamins A, B and C, and contains calcium, phosphorus, potassium and iron.

It is mixed in the Ilocano dish inabrao, or a vegetable stew of tomatoes, sitaw (string beans) and patani (fresh lima beans), flavored by pieces of grilled pork. In Pangasinan it is called baég, with the requisite Pangasinan guttural e that all Filipinos outside of the province find so hard to pronounce (it is like the e in brother, or the second e in eagle - easy, right?).

In Pangasinan it is most commonly cooked with pakbet, a mix of okra, eggplants, tomatoes, palya (ampalaya, bitter gourd/melon), all put together in a boiling pot of sinágsagán and agát (luya, ginger).