Skip to main content

Jollibee Group donates Php 100 million worth of food to health workers





In support of health workers and other frontliners who are responding to the COVID-19 pandemic, Jollibee Foods Corporation (JFC) is donating Php 100 million-worth of food products from its brands to health workers and on-ground checkpoint personnel.


JFC, through Jollibee Group Foundation’s FoodAID Program, has been closely coordinating with public and private organizations for an efficient distribution system of the food products to these frontliners.



“Our frontliners are our real modern-day heroes during this time of a pandemic, and it is unfortunate that many of them have little time to rest. The Jollibee Group is one with them in this fight and we hope that through our food, we can fuel their heroic efforts. We are more than grateful for what they are doing for our countrymen. We thank them from the bottom of our hearts,” said JFC CEO Ernesto Tanmantiong.

The frontliners will be receiving food packs from Jollibee, Chowking PH, Mang Inasal Philippines, Red Ribbon, Greenwich Barkada, Burger King Philippines, Panda Express Philippines, and PHO24.

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa