Wandering Sunflower 🌻

…wandering curiously around the world


9 Feb 2017


trisikad driver photo credits to

Sikad Driver

By: Rachel Ann B. Pedroso

          There is no room for tiredness, only a bold conviction to earn as many coins as they can to stay alive. At the age of ten when their fellow young boys marched in excitement to go to school, these young “men” rushed with vigor to pedal their bicycles along the streets and get as much passenger as they can. Those strong, muscled thighs and lean, broad shoulders fueled their rented “sikads” from dawn to dusk, rain or shine, as long as their humble and hard service is needed. A ride will cost you five pesos and the sikad can occupy a maximum of two persons, amounting to 10 pesos. It is not an easy earning since those kids are not the only “padyakeros” on the block. Older and stronger men rivaled with prospect passengers, bullying them, fighting dirty at times to get the ride. It was heartbreaking when the youngsters bow their heads in fear or look in pained anger at those unfair bullies. But life must go on and coins must come in, no matter how hard the struggle may be they have to survive or end up with empty pockets and gurgling stomachs. 

          Are we aware of the hardships of these men? Do we realize how important our coins is to them? We see them as normal people in the street who has to pedal their way against the rubble of cars and big buses to be able to eat at least twice a day.

          What are your thoughts about them?

<a href=””>Heard</a&gt;

<a href=””>Aware</a&gt;



panaraPANARA Ingredients:


2 tbsp cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/4 kg shrimp, peeled and chopped
1 medium sized carrot, cubed
1 medium sized potato, cubed
100 mg tauge
1 pc knorr pork cube
20-30 pcs lumpia wrapper
cooking oil for deep-frying


1. Heat oil and saute garlic and onion until limp. Add carrots and potatoes, until soft. Add tauge, shrimp, and Knorr pork cube. Simmer for about 10 minutes…or until cooked. Drain liquid well and cool.

2. Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste.

3. Deep fry until golden-brown. Drain on paper towels to remove excess oil.

4. Best served with ketchup…(Tomato Ketchup is the best)

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