The Overseas Filipino Worker that I have chosen to interview is my cousin,

Emmanuel Mallari but people call him Nino for short, He is a father of two
beautiful children and his job inside the ship is a Boatswain, a boatswain or bosun
is a member of the deck department and his duty, among others, is to supervise the
deck crew of the vessel. The bosun is also involved, under the purview of the Chief
Officer (and eventually the Master), in the planning, scheduling and assigning of
work to the deck crew on ship. To further simplify his role, a Bosun has to ensure
that the lowermost workers are effective in their duties and that the ships
officers are able to carry out their quota of work without constant direct
involvement with the crews deck work and all other aspects involving the deck
crew.
With the help of his job he had been to many places like morocco, Australia,
New Zealand, Hawaii, Venice, Myanmar, Angola, Argentina, Belgium, Ethiopia, Haiti,
Hong Kong and many more, but during our interview via Skype he specifically want to
further more compare the cultures of Philippines from the cities of England and
Singapore.
The culture that he wanted to focus in is the food cultures in Singapore,
Singapore is made up of several ethnic groups, the main being the Chinese, Malay,
Indians and Eurasians. Ethnic groups follow traditional cooking methods of their
ancestors who originally migrated to Singapore. Chinese food originates from
different regions of China, while Singaporean Indians are mostly from southern
India and enjoy spicy food. Rice is a staple food, often accompanied by meat and/or
vegetable dishes cooked in their specific ethnic style. The integration of ethnic
groups has created fusion foods unique to Singapore, such as the Peranakan cuisine
which originated from Chinese-Malay marriages in previous generations. Peranakan
cuisine is rich in Malay spices and often features pork, which Malay Muslims
refrain from.
Singaporeans usually eat three main meals a day and occasionally a late-night
supper. A popular breakfast is toast with kaya (a sweet coconut egg jam), soft
boiled eggs, and coffee with condensed milk. Another breakfast dish is Roti Prata,
an Indian fluffy pancake rich in fat, eaten with curry. Lunch and dinner are
similar, usually consisting of rice or noodles accompanied by stir-fried meat or
vegetables. Many Singaporeans have their meals at hawker centers, which are
collections of stalls selling simple, local, economical food. Supper is eaten
around midnight and is a popular affair in Singapore, especially on weekends.
People flock to late-night eateries selling a variety of foods ranging from curries
to stir-fried noodles to hot sweet dessert soups the difference with the Filipino
is that the interval of time they eat the 3 main meals.
Singaporeans, especially the older generation, believe in the concept of food
being either heaty or cooling. Having too much of one type of food imbalances
body systems and affects ones health. Traditional Chinese Medicines (TCM) concept
of food as medicine is popular for treating minor illness. For example, fried food
is considered heaty and may cause sore-throats. Drinking cooling teas made from
certain herbs can counter some of the heat. Also, the body is considered to be in
a cool and weak state immediately after delivering a child, so women follow a
confinement diet for a month post-partum. Cold foods such as lettuce or
pineapple are disallowed as they supposedly cause body aches. Heaty foods such as
red dates and ginger are widely used to restore the balance. Traditional Malay
(Jamu) and Indian (Ayurveda) medicine have similar beliefs about hot and cold food
and also follow a confinement diet, albeit with different foods
England is known for its bland cuisine. Traditional middle-class notions of
diet put meats at the heart of the main meal, which usually was eaten at midday.
Along with this main course, there might be a dish such as a meat casserole, and
fish also was consumed. Heavy sauces, gravies, soups and stews or puddings (savory
and sweet), and pasties and pies also were eaten. Vegetables included potatoes and
carrots, turnips and cabbage, and salad vegetables. Fruit was also part of the
diet, though in small proportions. Lighter meals included variations of the
sandwich. Breakfast foods ranged from hot cereals to tea, toast, and marmalade, to
steak, eggs, and kidneys. These foods were not available to most people before
World War II. The rural poor, for example, ate a diet based on cheese and bread,
with bacon eaten a few times a week, supplemented by fresh milk if available,
cabbage, and vegetables if a garden was kept. All the classes drank tea; beer was
drunk by the working classes and other alcoholic beverages were drunk by the middle
and upper classes.