Oes Tsetnoc Penalized by G

This blog has been penalized by Google for unknown reason for me. This used to receive more than a hundred visitors form Google alone but now only Yahoo and Bing are the source of visitors for this blog. This is what happened also to my oes tsetnoc entry in the ongoing SEO contest sponsored by Promo Junkie.

They have the same fate but in oes tsetnoc, I am able to dig the real cause of the penalty it received. It's the blog commenting that harmed the rank of my entry. I tried to do what the others are doing in their link popularity campaign and all I got is the penalty.

I was not actually doing blog commenting but I was tempted to do since everybody is doing it in the contest. I was hoping that it could give a little push to my campaign but it pushed me way way down below. I am again optimizing it with my own strategies and hope it could go back to the top ten soon.

Pansit Luglog

Pansit Luglog.

Palabok Sauce

  • 2 cups shrimp juice
  • 1/4 cup atsuwete water
  • 4 tablespoons cornstarch dissolved in 1/2 cup water
  • salt to taste
  1. Put shrimp juice, atsuwete water and cornstarch in a saucepan
  2. Bring to a boil, stirring constantly
  3. Season with salt
Pansit and Garnishings
  • 1 kg bihon, soaked in water for 10 minutes then drained
  • 1 cup mongo sprouts, boiled in q water
  • 1/2 cup flaked tinapa
  • 1/2 cup tsitsaron, pounded
  • 1/2 cup shrimps, boiled and shelled
  • 2 pcs hard-boiled eggs
  • 1/4 cup green onions, chopped
  • 4 cloves garlic, chopped and fried
  • salt to taste
  • dash of pepper
  • 2 tablespoons patis
  • 10 pcs kalamansi
  1. Blanch bihon in boiling water
  2. Drain and place on a large platter
  3. Cover with sauce
  4. Garnish with tinapa, tsitsaron, eggs and shrimps.
  5. Sprinkle green onions and fried garlic on the noodles and season with salt and pepper
  6. Serve with kalamansi and patis

Pansit Lomi

Pansit lomi.


  • 2 tablespoons cooking oil
  • 1 teaspoon garlic, minced
  • 1 pc medium sized onion, sliced
  • 100 g pork, cubed
  • 2 tbsps soy sauce
  • 1 1/2 teaspoons salt or patis
  • 5 cups meat stock
  • 1 cup cabbage, in strips
  • 1/2 kg fresh miki, blanched
  • kalamansi
  1. Heat cooking oil and saute garlic and onion
  2. Add pork and fry until light brown
  3. Season with soy sauce an salt or patis as desired
  4. Add meat stock and let simmer until pork is tender
  5. Add vegetables, then stir in noodles
  6. Cook until done
  7. Adjust seasonings
  8. Serve with kalamansi and patis