#KMJS na!
Merry Christmas, mga Kapuso! Tumutok na sa inyong telebisyon at sa ating livestream!
Merry Christmas, mga Kapuso! Tumutok na sa inyong telebisyon at sa ating livestream!
Category
😹
FunTranscript
00:00:00 [BLANK_AUDIO]
00:00:10 [BLANK_AUDIO]
00:00:20 [BLANK_AUDIO]
00:00:30 [BLANK_AUDIO]
00:00:40 [BLANK_AUDIO]
00:00:50 [BLANK_AUDIO]
00:01:00 [BLANK_AUDIO]
00:01:10 [BLANK_AUDIO]
00:01:20 [BLANK_AUDIO]
00:01:30 [BLANK_AUDIO]
00:01:40 [BLANK_AUDIO]
00:01:50 [BLANK_AUDIO]
00:02:00 [BLANK_AUDIO]
00:02:10 [BLANK_AUDIO]
00:02:20 [BLANK_AUDIO]
00:02:30 [BLANK_AUDIO]
00:02:40 [BLANK_AUDIO]
00:02:50 [BLANK_AUDIO]
00:03:00 [BLANK_AUDIO]
00:03:10 [BLANK_AUDIO]
00:03:20 [BLANK_AUDIO]
00:03:30 [BLANK_AUDIO]
00:03:40 [BLANK_AUDIO]
00:03:50 [BLANK_AUDIO]
00:04:00 [BLANK_AUDIO]
00:04:10 [BLANK_AUDIO]
00:04:20 [BLANK_AUDIO]
00:04:30 [BLANK_AUDIO]
00:04:40 [BLANK_AUDIO]
00:04:50 [BLANK_AUDIO]
00:05:00 [BLANK_AUDIO]
00:05:10 [BLANK_AUDIO]
00:05:20 [BLANK_AUDIO]
00:05:30 [BLANK_AUDIO]
00:05:40 [BLANK_AUDIO]
00:05:50 [BLANK_AUDIO]
00:06:00 [BLANK_AUDIO]
00:06:10 [BLANK_AUDIO]
00:06:20 [BLANK_AUDIO]
00:06:30 [BLANK_AUDIO]
00:06:40 [BLANK_AUDIO]
00:06:50 [BLANK_AUDIO]
00:07:00 [BLANK_AUDIO]
00:07:10 [BLANK_AUDIO]
00:07:20 [BLANK_AUDIO]
00:07:30 [BLANK_AUDIO]
00:07:40 [BLANK_AUDIO]
00:07:50 [BLANK_AUDIO]
00:08:00 [BLANK_AUDIO]
00:08:10 [BLANK_AUDIO]
00:08:20 [BLANK_AUDIO]
00:08:30 [BLANK_AUDIO]
00:08:40 [BLANK_AUDIO]
00:08:50 [BLANK_AUDIO]
00:09:00 [BLANK_AUDIO]
00:09:10 [BLANK_AUDIO]
00:09:20 [BLANK_AUDIO]
00:09:30 [BLANK_AUDIO]
00:09:40 [BLANK_AUDIO]
00:09:50 [BLANK_AUDIO]
00:10:00 [BLANK_AUDIO]
00:10:10 [BLANK_AUDIO]
00:10:20 [BLANK_AUDIO]
00:10:30 [BLANK_AUDIO]
00:10:40 [BLANK_AUDIO]
00:10:50 [BLANK_AUDIO]
00:11:00 [BLANK_AUDIO]
00:11:10 [BLANK_AUDIO]
00:11:20 [BLANK_AUDIO]
00:11:30 [BLANK_AUDIO]
00:11:40 [BLANK_AUDIO]
00:11:50 [BLANK_AUDIO]
00:12:00 [BLANK_AUDIO]
00:12:10 [BLANK_AUDIO]
00:12:20 [BLANK_AUDIO]
00:12:30 [BLANK_AUDIO]
00:12:40 [BLANK_AUDIO]
00:12:50 [BLANK_AUDIO]
00:13:00 [BLANK_AUDIO]
00:13:10 [BLANK_AUDIO]
00:13:20 [MUSIC]
00:13:30 [BLANK_AUDIO]
00:13:40 [BLANK_AUDIO]
00:13:50 [BLANK_AUDIO]
00:14:00 [BLANK_AUDIO]
00:14:10 [BLANK_AUDIO]
00:14:20 [MUSIC]
00:14:30 >> Merry Christmas and a Happy New Year.
00:14:33 [MUSIC]
00:14:43 [MUSIC]
00:14:53 [MUSIC]
00:15:03 [MUSIC]
00:15:13 [MUSIC]
00:15:23 [MUSIC]
00:15:33 [MUSIC]
00:15:43 [MUSIC]
00:15:53 [MUSIC]
00:16:03 [MUSIC]
00:16:13 [MUSIC]
00:16:23 [MUSIC]
00:16:33 [MUSIC]
00:16:43 [MUSIC]
00:16:53 [MUSIC]
00:17:03 [MUSIC]
00:17:13 [MUSIC]
00:17:23 [MUSIC]
00:17:33 [MUSIC]
00:17:43 [MUSIC]
00:17:53 [MUSIC]
00:18:03 [MUSIC]
00:18:13 [MUSIC]
00:18:23 [MUSIC]
00:18:33 [MUSIC]
00:18:43 [MUSIC]
00:18:53 [MUSIC]
00:19:03 [MUSIC]
00:19:13 [MUSIC]
00:19:23 [MUSIC]
00:19:33 [MUSIC]
00:19:43 [MUSIC]
00:19:53 [MUSIC]
00:20:03 [MUSIC]
00:20:11 [FOREIGN]
00:20:21 [FOREIGN]
00:20:31 [FOREIGN]
00:20:41 [FOREIGN]
00:20:51 >> Life goes on here in Baguio City, despite the grim reminders of a tragedy.
00:20:56 [FOREIGN]
00:21:06 [FOREIGN]
00:21:16 [FOREIGN]
00:21:26 [FOREIGN]
00:21:36 [FOREIGN]
00:21:46 [FOREIGN]
00:21:56 [FOREIGN]
00:22:06 [MUSIC]
00:22:16 [MUSIC]
00:22:18 [FOREIGN]
00:22:20 >> Hello from Munich to New York.
00:22:22 [MUSIC]
00:22:24 >> Hello from Japan.
00:22:26 >> Greetings from Dublin.
00:22:28 >> Hey guys, it's Sam here from Water Bear.
00:22:30 >> Hello from New York City.
00:22:32 >> Good evening from Munich.
00:22:34 >> New York festivals, it's Emily in San Francisco.
00:22:36 >> I'm in the list list studio in Sydney, Australia.
00:22:38 >> Hello from Scotland.
00:22:40 >> I'm Aisha Tansim in Washington, DC.
00:22:42 >> Hello from the Philippines. I'm Matt Amaralio.
00:22:44 [MUSIC]
00:22:46 >> I'm Susie John from Radio for Asia.
00:22:48 >> Hello from Saudi Arabia.
00:22:50 >> Hello, Martin Gose from Berlin, Germany.
00:22:52 [MUSIC]
00:22:54 >> Thank you very much, New York Festival.
00:22:56 >> Thank you very much.
00:22:58 >> Thank you very much.
00:23:00 >> Thank you very much.
00:23:02 [MUSIC]
00:23:04 >> The 2023 Storytellers Gala.
00:23:06 >> Jessica Soho of GMA Network Philippines.
00:23:08 Daxen is a boy stricken with a rare disease that causes his skin to blister and his eyes to bleed.
00:23:16 His mother can't take care of him because she works overseas as a maid.
00:23:20 But after our story aired, help came and his condition...
00:23:24 [MUSIC]
00:23:26 >> Philippines.
00:23:28 >> First, as a consumer of video vlogs.
00:23:32 [MUSIC]
00:23:34 >> Before, videos of Filipinos singing and dancing were trending.
00:23:38 >> Now, it's viral.
00:23:40 [MUSIC]
00:23:44 >> They're choosing Filipino food.
00:23:46 [MUSIC]
00:23:50 >> Do you know shrimp?
00:23:51 >> Shrimp?
00:23:52 >> What do you call that?
00:23:53 >> Shrimp.
00:23:54 >> So, we'll bring some of the most popular food vloggers and celebrities.
00:24:00 >> My face is being hit by flavors right now.
00:24:02 [MUSIC]
00:24:04 >> Not from Instagrammable restaurants.
00:24:06 [MUSIC]
00:24:08 >> But from the food that's causing a stir.
00:24:10 [MUSIC]
00:24:14 >> They call me "Pedring Kare-kare."
00:24:17 >> But all the stores are Kare-kare.
00:24:19 >> It's good even without shrimp.
00:24:21 >> It's tender.
00:24:22 >> From the corners of the market.
00:24:25 [MUSIC]
00:24:28 >> Barangay.
00:24:29 >> Ali, let's eat.
00:24:31 [MUSIC]
00:24:32 >> And even on the side of the road.
00:24:34 [MUSIC]
00:24:38 >> The food that tells the story of the richness of our nature.
00:24:42 [MUSIC]
00:24:44 >> It's spicy.
00:24:45 >> I tried it.
00:24:46 >> It's not spicy.
00:24:47 >> It's good.
00:24:48 [MUSIC]
00:24:49 >> Culture.
00:24:50 [MUSIC]
00:24:52 >> The food that tells the story of the richness of our nature.
00:24:57 [MUSIC]
00:24:58 >> And history.
00:24:59 [MUSIC]
00:25:02 >> Join us on this exciting food tour.
00:25:05 [MUSIC]
00:25:06 >> In Luzon.
00:25:07 [MUSIC]
00:25:11 >> Visayas.
00:25:12 [MUSIC]
00:25:15 >> Mangao Nata.
00:25:17 >> And Mindanao.
00:25:19 [MUSIC]
00:25:24 >> The food that is trending.
00:25:26 >> It's so good.
00:25:28 >> Wow.
00:25:29 >> It's so good.
00:25:30 >> You'll taste it or you'll see it.
00:25:32 >> Let's see.
00:25:33 [MUSIC]
00:25:37 >> Mmm.
00:25:38 >> You'll taste it.
00:25:39 [MUSIC]
00:25:42 [MUSIC]
00:25:52 >> Merry Christmas and a Happy New Year.
00:25:54 [MUSIC]
00:26:07 [MUSIC]
00:26:14 >> Revenge travel or rest back in the quarantine.
00:26:19 >> It's what some celebrities are calling for.
00:26:24 >> So let's go around the world.
00:26:29 [MUSIC]
00:26:31 >> Are you thinking of going on an out of the country trip this Christmas?
00:26:35 >> Welcome to Luzon.
00:26:38 [MUSIC]
00:26:40 >> Maybe you'll get an idea of how many of us are here.
00:26:44 >> Hi, Shiza.
00:26:46 [MUSIC]
00:26:48 >> Ruru Madrid is the flight destination to Dubai.
00:26:52 [MUSIC]
00:26:53 >> Here, he visited the Desert Safari.
00:26:56 [MUSIC]
00:26:58 >> You can rent a BB.
00:27:01 >> Ruru had a lot of fun in the desert.
00:27:05 >> He rode a 4x4.
00:27:07 [MUSIC]
00:27:09 >> Dakila!
00:27:10 >> This time, Lolo was not riding a Dakila.
00:27:15 [MUSIC]
00:27:17 >> He was riding a camel.
00:27:19 >> Yes.
00:27:20 [MUSIC]
00:27:21 >> I didn't expect it to be that big.
00:27:23 >> It's funny because when I rode a camel, it was already sunset.
00:27:28 [MUSIC]
00:27:30 >> He also experienced the nightlife in Dubai,
00:27:33 where he watched the belly dancing and fire shows.
00:27:39 [MUSIC]
00:27:42 >> It's like you're in a different world.
00:27:43 >> Your dreams are different cultures.
00:27:46 [MUSIC]
00:27:47 >> The dream destination of K-pop and K-drama fans,
00:27:51 [MUSIC]
00:27:53 >> Where else but in Korea.
00:27:56 >> And the latest to visit the land of Oppas,
00:28:00 >> Kailin Alcantara.
00:28:02 [MUSIC]
00:28:04 >> Annyeonghaseyo, I'm Kailin.
00:28:07 >> Saranghaeyo.
00:28:09 >> She was the honorary ambassador for Korean tourism in the Philippines.
00:28:14 >> Kailin is a Korean drama addict.
00:28:19 >> My best friend watches K-drama.
00:28:21 >> The next thing I know, I'm crying.
00:28:24 >> She's also a BLINK, or what K-pop fans call a BLACKPINK.
00:28:30 >> Her bias is Lalisa.
00:28:33 >> Kailin's first visit was to Busan,
00:28:36 >> A place where Korean zombie films were shot.
00:28:43 >> Busan.
00:28:44 >> We're now at Busan KTX Station.
00:28:47 >> It looks like there are zombies.
00:28:48 >> There are a lot of zombies.
00:28:50 [MUSIC]
00:28:53 >> But the highlight of her Busan trip was to visit Busan X The Sky.
00:28:59 >> The second highest building in Korea.
00:29:01 >> The actual location of the K-drama series of the famous Korean superstar, Song Hye Kyo,
00:29:08 >> Who I also interviewed.
00:29:11 >> How would you describe each other?
00:29:13 >> I feel comfortable when I'm with Rain.
00:29:15 >> Our characters are happy and playful.
00:29:19 >> We're very in-created.
00:29:20 [MUSIC]
00:29:25 >> I fell in love with him.
00:29:27 >> Of course, she also went on a food trip.
00:29:30 [MUSIC]
00:29:33 >> Oh my God, it's Martin.
00:29:35 >> Yay!
00:29:36 [MUSIC]
00:29:41 >> She also visited Gyeongbokgung Palace and Bukchon Hanok Village.
00:29:47 >> The traditional Korean clothing is hanbok.
00:29:52 >> We're now at Gyeongbokgung Palace.
00:29:55 >> This is where the King passes by.
00:29:57 >> This is called the King's Road.
00:29:59 [MUSIC]
00:30:01 >> Korea is available for travel now.
00:30:04 >> It feels good to feel like, wow, I'm representing the Philippines in Korea.
00:30:09 >> It's an honor.
00:30:10 >> Super duper blessed.
00:30:11 [MUSIC]
00:30:15 >> Another location for the famous Korean drama Crash Landing on You.
00:30:20 [MUSIC]
00:30:23 >> It's also called Lovers' Destination, Switzerland.
00:30:28 [MUSIC]
00:30:30 >> Where the scenes are like in a postcard.
00:30:36 [MUSIC]
00:30:41 >> Chris Bernal and his mister are here on their honeymoon.
00:30:46 >> There.
00:30:48 >> Cute.
00:30:49 >> The structures.
00:30:51 >> Our UK visa didn't arrive on time, so we had to change it.
00:30:55 >> What we saw was Switzerland.
00:30:57 >> Wow, Switzerland is so beautiful.
00:30:59 >> And they also recreated the scene where they were met by Crash Landing on You.
00:31:07 [MUSIC]
00:31:09 >> Can I lie down?
00:31:10 >> I feel like Crash Landing on You.
00:31:13 [LAUGH]
00:31:16 >> I want to be Yoon Seri for a while, and then Yoon Bin.
00:31:20 >> It's like I'm laughing.
00:31:22 [MUSIC]
00:31:23 >> The beauty of Switzerland is the view from the air.
00:31:27 >> That's why Chris did paragliding.
00:31:30 [MUSIC]
00:31:32 >> Are you ready to go touch the clouds?
00:31:34 >> Yes.
00:31:35 [MUSIC]
00:31:42 >> Hi, Shizam.
00:31:43 >> It's beautiful.
00:31:44 >> And I feel like I'm touching the clouds.
00:31:47 >> And aside from Switzerland, they also toured 18 other European countries.
00:31:53 >> I hope all of them.
00:31:55 >> My favorite is Italy.
00:31:56 >> Their food is delicious.
00:31:57 >> I super enjoy it.
00:31:58 >> You can see new places.
00:32:00 >> You can see people face to face.
00:32:02 [MUSIC]
00:32:03 >> The real-life couple is Gabby Garcia and Khalil Ramos.
00:32:08 >> We haven't met yet.
00:32:09 [MUSIC]
00:32:11 >> The date destination is California, USA.
00:32:14 >> It's my first time driving in the US.
00:32:17 >> Where they went back to when they were kids when they visited the happiest place on Earth, Disneyland.
00:32:25 [MUSIC]
00:32:27 >> We're here inside California, D.C.
00:32:31 >> They enjoyed driving rides.
00:32:34 [SCREAMING]
00:32:37 >> And they went to the famous Star Wars attraction.
00:32:41 [SCREAMING]
00:32:45 >> Filipinas are defeated by the Instagrammable food.
00:32:49 >> Delicious and aesthetic.
00:32:52 >> World-class.
00:32:54 [MUSIC]
00:32:56 >> But we're in the Philippines where we have a lot of countrymen who can't afford to eat in expensive restaurants.
00:33:05 >> But our stars are all the same.
00:33:08 >> They are all going to eat in places where there's delicious food.
00:33:13 >> Even in simple barangays.
00:33:15 [MUSIC]
00:33:18 >> Like this area of Tizamora Street and 10th Avenue here in Caloocan City.
00:33:25 [MUSIC]
00:33:27 >> Where every Sunday morning, the line for a dish that is only sold once a week is getting longer.
00:33:35 >> I'm going to have three galagid.
00:33:37 >> We've been here for 15 years.
00:33:39 >> I've been buying here for a long time.
00:33:41 >> This is my first time.
00:33:42 >> My kids are still young.
00:33:45 >> I've been buying here for 25 years.
00:33:48 >> They recommend the Filipino food with peanut sauce, meat that is partnered with shrimp.
00:33:56 [MUSIC]
00:33:58 >> Pedring's Kare-Kare.
00:34:00 [MUSIC]
00:34:02 >> Once a week, people are in a rush.
00:34:06 >> They call me Pedring Kare-Kare.
00:34:09 >> It's all Kare-Kare.
00:34:11 [MUSIC]
00:34:13 >> It's only 3 o'clock in the morning.
00:34:15 >> They are already in their positions to season the soup of Kare-Kare.
00:34:19 [MUSIC]
00:34:20 >> It's being cooked in giant cauldrons.
00:34:24 >> The meat that is being cooked is the maskara or face of a cow.
00:34:29 >> The inside is the tualya and the meat of a cow that is covered in their Kare-Kare sauce.
00:34:35 [MUSIC]
00:34:38 >> Their house specialty is well-prepared and they can prepare it in a week.
00:34:45 >> That's why they sell it once a week.
00:34:49 [BLANK_AUDIO]
00:34:52 >> First, we let the meat soften for 1 to 2 hours.
00:34:56 >> We need to remove the hair.
00:34:58 >> It's very difficult to clean the meat.
00:35:00 >> If there are hair, it's easy to eat.
00:35:05 >> We remove the hair.
00:35:08 >> The secret of their delicious soup is the garlic that they themselves are using.
00:35:16 >> We cook it slowly.
00:35:18 [BLANK_AUDIO]
00:35:20 >> That's what makes it delicious.
00:35:22 >> Their shop was opened by Father Pedring in the 1970s.
00:35:27 >> His wife, his wife, is his wife, Nanay Carmen.
00:35:31 >> We have a Nino in Kasal, Macau.
00:35:35 >> The famous restaurant here in Caloocan is called Boy Chin Kun.
00:35:40 >> My wife and I, we are just selling food.
00:35:44 >> She told me, "You should sell food.
00:35:46 >> You should sell Kare-Kare.
00:35:47 >> There's no one selling food here in Caloocan."
00:35:49 [BLANK_AUDIO]
00:35:51 >> We're near Matadero, in Sloughter House, in the old market.
00:35:57 >> We thought of cooking our own food.
00:36:00 >> The vendors came to us.
00:36:02 >> We couldn't survive on food anymore.
00:36:05 >> People bought it.
00:36:06 >> We started cooking again and again.
00:36:08 >> My wife, she's the one who sells here.
00:36:10 >> It's been a long time.
00:36:12 >> This has the influence of Indian food.
00:36:14 >> The word "Kare" started with the word "Indian" which means "owner."
00:36:18 >> And their dishes have sauces.
00:36:22 >> But is it worth it to wait a week to taste the trending Kare-Kare of Tatay Pedring?
00:36:30 [MUSIC]
00:36:33 >> The food vlogger, Karl Chuey Dian, will judge.
00:36:37 >> Good day, Kapuso. I'm Paps Chuey.
00:36:39 >> I'm here at Chuey's Show and Today, we're going to a place that sells famous Kare-Kare.
00:36:46 >> So, we're waiting for...
00:36:47 >> Chura!
00:36:48 [MUSIC]
00:36:49 >> Surfing!
00:36:50 >> Hey!
00:36:51 >> Hello, Boss Chuey!
00:36:53 >> I'm just there and you're already fighting for your Kare-Kare.
00:36:56 >> Each order ranges from P100 to P300 depending on the type of meat.
00:37:03 >> They're being tasted when they've earned their own new knowledge.
00:37:08 >> This is what we call "overload."
00:37:11 >> This is a perfect Kare-Kare bite.
00:37:14 >> Cheers!
00:37:15 [MUSIC]
00:37:20 >> Mmm.
00:37:21 >> Wow!
00:37:26 >> The taste is so rich.
00:37:31 >> The strong peanut flavor.
00:37:33 >> It's a bit oily, but it's like my face is being hit by flavors.
00:37:39 [MUSIC]
00:37:41 >> That's what my mom taught us, "Don't save."
00:37:45 >> That's what she taught us.
00:37:47 >> Save money.
00:37:48 >> Save money, but don't save on the customer.
00:37:51 >> Don't save on what the customer wants.
00:37:53 >> I'm happy because we're the ones who are being visited by people.
00:37:57 >> We're educating our children.
00:37:59 >> But when will Father Pedring's dream come true for his children?
00:38:07 >> He's slowly losing his wife's health.
00:38:11 >> She had a goiter in her neck.
00:38:14 >> It grew and grew until it spread.
00:38:16 >> She was also five years old.
00:38:18 >> That's why I couldn't sell.
00:38:20 >> She always comes to my mind before I go to sleep.
00:38:23 >> I just cry.
00:38:25 >> I told her, "Take me, I'm dying. I'll go with you."
00:38:29 >> I won't die.
00:38:31 >> I always remember her.
00:38:33 >> When we eat, we get angry.
00:38:35 >> I love my wife so much.
00:38:37 >> Have you ever lost your appetite?
00:38:39 >> Of course.
00:38:40 >> Sometimes I don't eat.
00:38:45 >> That's why Father Pedring has now given his position to his children.
00:38:50 >> My mother is number one.
00:38:52 >> She always reminds us, "No matter what happens, just stay on the bench and sell."
00:38:58 >> "Don't leave your goiter because that's where we met."
00:39:01 >> When I was still strong, she told me, "Why would I die?"
00:39:04 >> "Don't stop selling."
00:39:07 >> That's why we don't stop selling even if she's down.
00:39:10 >> Father Pedring and Mother Carmen are like a pair of goiter and a goiter.
00:39:15 >> They will live together for a long time.
00:39:18 >> They are now a pair.
00:39:23 >> In the image of Manila, the iconic jeepneys are passing through here.
00:39:28 >> And wherever jeeps and other public vehicles are stopping,
00:39:33 >> there is a cheap and delicious food.
00:39:39 >> Like this place in Barangay Bankal in Makati City,
00:39:43 >> where the Walastic Pares of the town is being selected.
00:39:49 >> The taste is very delicious.
00:39:52 >> It's chewy, but it depends on the meat.
00:39:55 >> It's solid here. It's a bit thick here. It's like milk.
00:39:58 >> From the start, we came here because we saw it on FB that it's trending and it's delicious.
00:40:06 >> The difference is the meat in the Pares is beef, seasoned with a sweet sauce.
00:40:12 >> The star of their Walastic Pares is the meat inside and the brain wrapped in plastic.
00:40:21 >> WALASTIC!
00:40:23 >> It really needs to be wrapped in plastic.
00:40:28 >> Because you can't just wrap it in meat because it will be crushed.
00:40:31 >> The former driver of Jeep, Fred, and his four children.
00:40:35 >> When the pandemic happened, the Jeep was not available anymore.
00:40:37 >> I sold the Jeep and we bought some things from the Pares.
00:40:41 >> The King of the Street, Jeep, sold the car that they made into a carriton.
00:40:47 >> It's now being sold on the streets of Makati City.
00:40:52 >> There are two of us here.
00:40:54 >> Rueli in the morning and I work from afternoon to night.
00:40:57 >> At first, it's normal that you're really a week's wage.
00:41:00 >> But they didn't give up, especially knowing that they have a reason.
00:41:05 >> The thick soup of their Pares, which they boiled on low heat for 24 hours.
00:41:13 >> Of course, when you cook, there should be love.
00:41:17 >> It's not just about cooking.
00:41:20 >> 70 pesos, you're already underage.
00:41:23 >> Is this pork?
00:41:24 >> It's pork sir.
00:41:25 >> It's so tender sir.
00:41:27 >> This is for Lita Bar.
00:41:29 >> This is the Bulalo, let's check it out.
00:41:32 >> It's so tender.
00:41:39 >> The skin is like jelly.
00:41:43 >> In fairness, the soup is also delicious.
00:41:45 >> It's been a long time since I've eaten street style Pares.
00:41:54 >> And I'm glad that I'm back to Wall Street Pares.
00:41:57 [music]
00:41:59 >> Sir, how are you?
00:42:01 >> Sir Ruel.
00:42:02 >> Sir Alex.
00:42:04 >> Sir Alex, can you order one?
00:42:05 >> The classic one, but it's made of plastic.
00:42:07 [music]
00:42:10 >> I'll get a little of their sauce.
00:42:14 >> We'll get the one with rice, meat, chili garlic.
00:42:18 >> That's the perfect Pares.
00:42:20 >> Cheers.
00:42:25 >> You're still the same.
00:42:27 >> We Filipinos are known for being close to our families.
00:42:38 >> Even though it's hard, we prepare whenever there's a special occasion.
00:42:44 >> Where you can't miss the classic fried chicken.
00:42:52 >> We love chicken so much, we don't have enough chicken to eat.
00:42:58 >> Until the old days, we prepare it whenever there's a celebration.
00:43:03 >> It's also considered street food.
00:43:06 >> Before fried chicken, we have the fried chicken.
00:43:11 >> It's not new to us, it's an old tradition.
00:43:16 >> At 5 in the afternoon, this store sells fried chicken.
00:43:22 >> Ruel's fried chicken.
00:43:24 >> It's cooked evenly, it's crispy and juicy on the inside.
00:43:27 >> While others sell it in parts, here, it's a whole chicken for P260.
00:43:36 >> Their fried chicken is considered old because of its crispy skin.
00:43:42 >> It's been 14 years since it's been secreted.
00:43:47 >> We don't rush to cook it, we just watch it until the end.
00:43:52 >> Guys, we're here at Marikina, at the legendary Aton's Fried Chicken.
00:44:00 >> Actually, it's dinner time.
00:44:02 >> The line is getting longer, and I'm craving for a delicious Canto-style fried chicken.
00:44:08 >> Mmm.
00:44:09 >> It's different in taste, it's tender, and it's flavorful.
00:44:22 >> In 1995, Ruel left Manila to study here.
00:44:33 >> We're now at Choyingco's.
00:44:35 >> Their business is fried chicken.
00:44:37 >> I learned how to prepare chicken.
00:44:41 >> When he finished his studies, he thought of setting up his own business.
00:44:47 >> At first, there wasn't much of a crowd here.
00:44:50 >> I repaired the junked carretons.
00:44:53 >> I cleaned the junked tiles that they threw away.
00:44:57 >> It was a good time, we lived there.
00:45:00 >> Then the earthquake hit.
00:45:02 >> My carreton was really flooded.
00:45:05 >> Even the chicken stock was destroyed.
00:45:08 >> My wife was crying, but I was just trying to cheer her up.
00:45:12 >> I said, "We can do this."
00:45:14 >> I was in Mumbai, and I was in a phone call.
00:45:16 >> I started with just five.
00:45:18 >> My wife didn't agree, because she was afraid that it might not sell.
00:45:22 >> She was afraid that it would just go down.
00:45:23 >> But I really tried to cheer her up.
00:45:25 >> After the earthquake, she really jumped.
00:45:28 >> The street food that you eat, the street food that you eat,
00:45:34 >> Food for the soul, ultimate comfort food.
00:45:37 >> It's like what you used to eat when you were a kid.
00:45:40 >> It's not just about eating, but you remember a story.
00:45:43 >> We have a lot of fellow Filipinos,
00:45:46 >> who, from being a street vendor,
00:45:50 >> or getting into the business on the street,
00:45:54 >> they don't have any food to eat,
00:45:56 >> or Michelin star,
00:45:58 >> that is followed by the best chefs in the world.
00:46:02 >> But they really get the heart and the taste of the people.
00:46:08 >> When it comes to food,
00:46:23 >> we Filipinos are like a cloud of cotton.
00:46:27 >> We don't care about anything.
00:46:29 >> Even the fish that look like a monster.
00:46:34 >> First, I eat it because it's big,
00:46:37 >> but it's not good for your health.
00:46:39 >> But when it's raw, it's delicious.
00:46:42 >> Big eyes.
00:46:43 >> It has a different taste.
00:46:44 >> You can't really say that you're eating a fish.
00:46:47 >> A big body, wide and like it can eat a mouth.
00:46:53 >> These are called "sawan" or "tagotongan" in English.
00:46:58 >> And "porcupine fish."
00:47:00 >> These fish are caught 5 hours away from Cebu City,
00:47:09 >> here in Pantayan Island.
00:47:12 >> There's a fish like that.
00:47:16 >> I call it "piawan."
00:47:18 >> We use this when we wash the sea.
00:47:20 >> This is a "glugmam."
00:47:21 >> We don't have any fins.
00:47:23 [Sound of a fishing rod]
00:47:28 >> We use a "pana" or "sungkit" to fish the fish
00:47:33 >> at a depth of 15 meters.
00:47:36 [Sound of a fishing rod]
00:47:47 [Music]
00:47:55 >> This fish will be next to be caught in the market of Cebu City.
00:47:59 >> One, two, three.
00:48:01 >> One, two, three.
00:48:03 >> And this is Loloy's target.
00:48:06 [Music]
00:48:11 [Music]
00:48:18 >> Using a knife and scissors,
00:48:20 >> the whole skin of the "tagotongan" is removed.
00:48:24 [Music]
00:48:31 >> Loloy's boss, Junior, will cook this
00:48:35 >> in the giant "pinabawang tagotongan" that Loloy's boss, Junior, is using.
00:48:41 >> This is an original "linarang" that my father used to make.
00:48:45 >> We used to make "linarang" before.
00:48:47 >> We want to sell this to our children.
00:48:50 >> They can buy this because of the smoke.
00:48:53 >> It's painful to the eyes.
00:48:55 >> They are removing the "lansa" or "luya."
00:48:58 >> I'm going to cut it.
00:49:00 [Music]
00:49:14 >> They use cornstarch to make the soup thick.
00:49:18 [Music]
00:49:38 >> Let's eat!
00:49:40 >> It's only 6 in the morning.
00:49:44 >> Their "karinderia" is open tomorrow.
00:49:46 >> That's why the hot soup is perfect for warming up the "sikmura."
00:49:50 [Music]
00:49:52 >> Each bowl is P100 pesos.
00:49:55 >> The refill of the soup is unlimited.
00:50:01 >> Hello, vloggers! We are Team Canlas TV!
00:50:05 >> The group of vloggers, Chester and I,
00:50:08 >> tasted the "tagotongan" when they went on a food trip
00:50:12 >> in the Queen City of the South.
00:50:14 >> So, you're really using your hands to--
00:50:16 >> To separate the meat.
00:50:17 >> Yeah, to separate the meat.
00:50:18 >> Then, we'll put it in the corn rice.
00:50:20 [Music]
00:50:23 [Slurping]
00:50:27 >> This is the best fish I've ever tasted.
00:50:30 >> No kidding.
00:50:31 >> It's so good!
00:50:32 >> It's so good!
00:50:33 >> It's so good!
00:50:34 >> It's so good!
00:50:35 >> Hi, how are you?
00:50:37 >> How are you?
00:50:38 >> I'm good.
00:50:39 >> I'm good.
00:50:41 >> Cabs, we're here again.
00:50:44 >> Here at Esmen Carinderia,
00:50:45 >> with Kuya JR,
00:50:46 >> he's the one who sells "larang" or "tagotongan".
00:50:49 >> Did you watch the video we made before?
00:50:51 >> Yes, we watched it.
00:50:53 >> We watched it again and again.
00:50:54 >> Are there people who went here
00:50:56 >> and they said they watched it?
00:50:57 >> Yes, yes, yes.
00:50:58 >> There are a lot.
00:50:59 >> That's funny.
00:51:00 >> How many views is that?
00:51:02 >> It reached more than 1 million
00:51:05 >> on our channel.
00:51:07 >> Kuya JR is famous.
00:51:08 >> It's an upper fish.
00:51:09 >> They want to eat it or mix it.
00:51:11 >> But is the fish "tagotongan" poisoned?
00:51:15 >> Porcupine fish and puffer fish,
00:51:18 >> they are the same.
00:51:20 >> They both have tetrodotoxin,
00:51:22 >> the toxin that is toxic to puffer fish or "butete".
00:51:25 >> But the concentration of tetrodotoxin
00:51:29 >> in porcupine fish is too little.
00:51:32 >> So it doesn't cause paralysis.
00:51:35 >> Its effect is like nicotine or morphine.
00:51:38 >> So it's like an addict.
00:51:40 >> Let's cheers, Tol.
00:51:41 >> Cheers!
00:51:42 >> Cheers!
00:51:43 >> Cheers, Cubs!
00:51:44 >> It's been 60 years.
00:51:50 >> The recipe hasn't changed.
00:51:51 >> So whatever you taste now,
00:51:53 >> it's the same flavor as 60 years ago.
00:51:55 >> It's like the taste is still alive.
00:51:57 >> And Tol, of course, the experience too.
00:51:59 >> So if you come here to Cebu,
00:52:01 >> you really need to test it.
00:52:03 >> This dish is really something you come back to.
00:52:07 [music]
00:52:10 >> Ekit's family is still in Cebu City.
00:52:15 >> It's still early, and he's already holding a fish.
00:52:18 >> This is what they use to wash the cows' meat
00:52:23 >> to make "puchero".
00:52:25 >> We use fish because it's hard to wash the meat.
00:52:32 >> Your hands are still injured.
00:52:34 [music]
00:52:44 >> We put the meat,
00:52:47 >> and ginger,
00:52:50 >> corn,
00:52:54 >> onion,
00:52:55 >> and leaves,
00:52:56 >> and "mataba".
00:53:02 >> This recipe was passed down to Ekit
00:53:05 >> from his aunt, Lolita,
00:53:07 >> who taught it to her husband, Dennis.
00:53:11 [music]
00:53:14 >> This is how you make "puchero".
00:53:19 [music]
00:53:38 >> I only have 1,000 components.
00:53:40 >> I just added more.
00:53:42 >> I have a lot of customers,
00:53:45 >> so I thought about what to cook.
00:53:47 [music]
00:53:49 >> "Puchero" is original from Spain.
00:53:53 >> Even though Magellan didn't accept the invitation
00:53:57 >> of Lapu-Lapu in Mactan in 1521,
00:54:00 >> just a few years later,
00:54:02 >> our country and our cuisines
00:54:05 >> are now fully Spanish.
00:54:08 [music]
00:54:11 >> Let's check if it's boiling.
00:54:13 [music]
00:54:18 [slurping]
00:54:21 >> Their soup is so delicious.
00:54:24 >> And their meat is so tender.
00:54:26 >> It's so relaxing to eat.
00:54:29 >> So, it's a must-try.
00:54:31 >> It's relaxing.
00:54:32 >> It's filling.
00:54:33 >> But in 2020,
00:54:36 >> Ekit's husband, Dennis,
00:54:38 >> died of COVID.
00:54:40 >> It's really hard,
00:54:42 >> because he's gone.
00:54:44 >> I'm going to cry.
00:54:46 >> It's hard,
00:54:48 >> because I have children.
00:54:50 >> They're the only ones who care for me.
00:54:52 >> I'm just going to cry.
00:54:54 [music]
00:54:56 >> I'm going to bury them.
00:54:58 >> I'm going to bury them
00:55:00 >> so they won't remember me.
00:55:03 >> My husband,
00:55:04 >> a lot of people are looking at me.
00:55:07 >> Wherever I go,
00:55:09 >> I'm going to bury them.
00:55:12 [music]
00:55:19 >> But if there's a food that's already established
00:55:22 >> in the province of Cebu,
00:55:24 >> this is the Minsan of Tinaguriang,
00:55:26 >> the best pig in Asia,
00:55:28 >> Lechon Cebu.
00:55:30 >> According to our Cebuano food historian,
00:55:32 >> there is documented that
00:55:34 >> lechon or inasal is sold from Talisay.
00:55:37 >> That's in the 1920s.
00:55:38 >> That's when the lechon business started.
00:55:41 >> Because you have to remember,
00:55:43 >> lechon is not really sold as a business.
00:55:45 >> It's only sold when it's ready.
00:55:47 >> In Cebu,
00:55:49 >> this is one big industry.
00:55:51 >> The vendors are all different.
00:55:53 >> With a lot of competition,
00:55:55 >> some are even boiling.
00:55:57 >> Buy some,
00:55:58 >> our lechon is still fresh.
00:55:59 >> The skin is still crispy.
00:56:01 [music]
00:56:05 >> Like this place of Malvin,
00:56:08 >> on the side of Mandawi City,
00:56:10 >> in their unlimited lechon,
00:56:14 >> Php 280 per serving,
00:56:16 >> including the heart,
00:56:18 >> rice, and drinks.
00:56:20 >> Here in Cebu,
00:56:21 >> unlimited is really popular.
00:56:23 >> We thought,
00:56:24 >> we can only do unlimited lechon.
00:56:26 [music]
00:56:33 >> Malvin's father, William,
00:56:35 >> also has an original recipe
00:56:37 >> for their lechon.
00:56:38 [music]
00:56:48 >> The secret to a fair lechon,
00:56:52 >> and crispy skin,
00:56:54 >> is to grill it in a strong fire
00:56:56 >> for 3 to 4 hours.
00:56:59 >> This lechon is so good.
00:57:00 >> I was only 10 years old.
00:57:01 >> I was only 10 years old
00:57:03 >> when I started working in Sintetris.
00:57:04 >> I was only a minion.
00:57:06 >> I raised my children.
00:57:07 >> At first,
00:57:08 >> it was hard for them to get along
00:57:10 >> with the many lechons in their area.
00:57:13 >> It was only 2 months,
00:57:14 >> we were cut off.
00:57:15 >> We don't have lechon anymore
00:57:17 >> because we don't have lechon anymore.
00:57:18 >> Before, we were just a small group
00:57:20 >> on the side of the road.
00:57:21 >> Now, we have people.
00:57:24 [music]
00:57:27 >> This is unlimited lechon, Php 280.
00:57:30 [knocking]
00:57:34 >> Good afternoon, sirs.
00:57:35 >> This is our package of unlimited lechon.
00:57:38 >> For serving,
00:57:39 >> we have 150 grams of lechon.
00:57:41 >> If you run out,
00:57:42 >> we'll make it 160 grams.
00:57:44 >> Higher, higher.
00:57:45 >> Higher, higher.
00:57:46 >> That's our challenge.
00:57:47 [music]
00:57:49 >> Let's eat, Caps.
00:57:51 [chewing]
00:57:59 >> I've never seen this unlimited lechon.
00:58:01 >> This is my first time too.
00:58:03 >> This food that we're eating,
00:58:04 >> this is usually the most special
00:58:06 >> in the preparations.
00:58:07 >> This is the last one that arrives.
00:58:09 >> Do you know why?
00:58:10 >> Why?
00:58:11 >> Because it's late.
00:58:12 >> Oh, no.
00:58:13 [music]
00:58:18 >> I'm okay.
00:58:19 >> I give up.
00:58:20 >> I give up.
00:58:21 >> Me too.
00:58:22 [laughs]
00:58:23 >> I give up too.
00:58:24 >> That's it?
00:58:26 >> That's it?
00:58:27 >> It's still worth it
00:58:28 >> even if we can't finish it.
00:58:29 >> Because it's really heavy.
00:58:31 >> But we're just curious,
00:58:33 >> are you not losing weight?
00:58:34 >> Not really, sir.
00:58:35 >> When you eat unlimited lechon,
00:58:37 >> how many rounds do you remember?
00:58:39 >> Five.
00:58:40 >> Five rounds?
00:58:41 [music]
00:58:52 >> Our Filipino people's taste
00:58:54 >> is influenced by our differences in life,
00:58:58 >> our history,
00:59:00 >> and our cuisine.
00:59:02 >> Let's eat!
00:59:04 [music]
00:59:07 >> But this,
00:59:08 >> the food that we're eating,
00:59:10 >> anyone can really compete in making it.
00:59:14 >> It's really hot.
00:59:15 >> It's also spicy sometimes.
00:59:17 >> When you're hungry,
00:59:18 >> it's like you're helping to make it hard.
00:59:21 >> Before you taste it, it's delicious!
00:59:24 [music]
00:59:29 >> Here in Puzo Rubio,
00:59:31 >> in Pangasinan,
00:59:32 >> at 5 in the evening,
00:59:34 >> when there's still a lot of sleep,
00:59:36 [music]
00:59:42 >> the 55-year-old Sinida
00:59:44 >> is already busy making rice
00:59:47 >> that has been around for more than three decades.
00:59:50 [music]
01:00:04 >> We wake up early
01:00:06 >> because it takes a long time to cook.
01:00:08 >> Five hours.
01:00:09 >> My mother used to sell rice cakes.
01:00:12 >> I still go with her.
01:00:13 >> We still live together.
01:00:16 [music]
01:00:24 >> Her specialty is the Biko
01:00:27 >> that the Tagalogs call
01:00:30 [music]
01:00:32 >> "Empalate."
01:00:33 [music]
01:00:36 >> Puzo Rubio is part of Pangasinan,
01:00:41 >> but I think there are more Ilocanos here
01:00:44 >> than in Pangasinan.
01:00:47 >> So I was wondering,
01:00:49 >> there's a rice cake here
01:00:50 >> that I've never heard of.
01:00:52 >> I haven't tasted it yet.
01:00:54 >> I didn't know there was such a thing.
01:00:56 >> First, she puts banana leaves.
01:00:59 >> I'm just going to put this.
01:01:00 >> I've contributed a lot.
01:01:02 >> The making of empalate is very busy.
01:01:06 >> You're still here?
01:01:07 >> Yes, I'm still here.
01:01:08 >> What time is it?
01:01:09 >> It's already time, Madam.
01:01:11 >> You're just going to sell rice cakes?
01:01:13 >> Yes, Madam.
01:01:14 >> Except that there's a "latik" on top,
01:01:16 >> so it's "empalate."
01:01:17 >> It's put "latik."
01:01:18 >> That's the literal translation.
01:01:20 >> I'm going to make the "malum" cake.
01:01:23 >> Yes, Madam.
01:01:24 >> The water, right?
01:01:25 [music]
01:01:30 >> I'm going to wash the rice cakes.
01:01:32 >> There's a smell.
01:01:35 >> You have to strain it.
01:01:37 >> Yes, Madam.
01:01:38 >> I'm going to strain it.
01:01:40 >> So that the taste of the coconut milk will be absorbed.
01:01:44 >> It needs to be without water.
01:01:47 [music]
01:01:51 >> You're going to bring the rice cakes?
01:01:52 >> Where?
01:01:53 >> No, Madam.
01:01:54 >> It's a good thing I didn't mix it.
01:01:56 >> I almost ruined the recipe of Madam Nida.
01:01:59 >> It's forbidden to mix the coconut milk
01:02:01 >> because it will be interrupted in the dissolution of sugar.
01:02:07 >> Do you want it?
01:02:08 [music]
01:02:11 >> Is it true that you are a fan of Mark Pingris?
01:02:14 >> I'm a fan of him because he's a good cook.
01:02:19 >> Mark Pingris is also a returnee in Puzo Rubio.
01:02:23 >> He used to sell fruits at the market.
01:02:30 >> When Pingris is on vacation here,
01:02:32 >> he will buy "empalate" because he really liked it when he was a kid.
01:02:37 >> So, my mother will put coconut milk.
01:02:41 >> And of course, sugar.
01:02:43 >> The coconut milk has sugar.
01:02:45 >> And then, we add "panutsa".
01:02:48 >> Oh, "panutsa".
01:02:49 >> "Panutsa" is for sweetness.
01:02:51 >> The other "latek" is poured on top.
01:02:55 >> We don't cook it directly because the sticky liquid is what we do.
01:03:01 >> Oh, it's red.
01:03:04 >> Yes, Madam.
01:03:05 >> And then, you put it on fire.
01:03:07 >> Because it's sticky.
01:03:08 >> Oh, it's like a "dibingka".
01:03:11 >> Yes.
01:03:12 >> What is this called?
01:03:13 >> "Ipil".
01:03:14 >> "Ipil".
01:03:15 >> It's also called "mabalin".
01:03:16 >> "Mabalin", Madam, but...
01:03:18 >> It has "metno", "ipil".
01:03:19 >> Yes, "metno".
01:03:20 >> The secret of its fair cooking is the calculated cooking time.
01:03:26 >> The whole process takes up to 5 hours.
01:03:30 >> The hardest part of cooking "impalate" is that it's very hot.
01:03:35 >> When you cook it, it's already cooked.
01:03:38 >> Sometimes, the technique of cooking "impalate" is not to use high heat.
01:03:45 >> Just use moderate heat so that it tastes good.
01:03:48 >> What is the process of making "panagbiag"?
01:03:53 >> It's a process of mixing the ingredients, then we coat it.
01:04:00 >> It's coated.
01:04:01 >> Yes.
01:04:02 >> Maybe, this is the only one.
01:04:03 >> [laughs]
01:04:04 >> Madam Nida is so bright.
01:04:06 >> All of that is the "impalate" liquid.
01:04:08 >> Yes, Madam.
01:04:09 >> So, this is the finished product.
01:04:11 >> There, it looks so good.
01:04:15 >> This is the "impalate" of the Manzano family of Pozo Rubio, Pangasinan.
01:04:20 >> I'm just kidding. It's a labor of love.
01:04:23 >> Because it's been cooked for 4 hours.
01:04:25 >> "Impalate". Let's taste it.
01:04:32 >> All the taste is absorbed by the sticky part.
01:04:39 >> Of course, the stickiness is the killer.
01:04:41 >> It's been cooked for hours.
01:04:44 >> Delicious!
01:04:49 >> I also accompanied Nida to her stall in the market.
01:04:52 >> How much is that?
01:04:53 >> It's "impalate".
01:04:55 >> Where is she selling her "impalate"?
01:04:58 >> 2,000 pesos for each big piece of rice.
01:05:02 >> 10 pesos for a small piece.
01:05:04 >> We have "gumatang".
01:05:06 >> Oh, you're selling "gumatang", right?
01:05:08 >> For everyone to be full, I'll answer their snack.
01:05:12 >> "Impalate" for all!
01:05:16 [Music]
01:05:19 >> The Philippines is a rice country.
01:05:24 >> Before the Spaniards came to us,
01:05:26 >> the rice plants already existed here in our country
01:05:29 >> because this was introduced by the Chinese.
01:05:31 >> Since time immemorial, our ancestors already know how to make rice.
01:05:35 >> In the far end of Pangasinan, in Balunggao,
01:05:40 >> the rice vendors also spread their rice on the streets
01:05:43 >> like "pasabit".
01:05:45 >> This is called "patupat".
01:05:47 >> But not like the "patupat" that I was able to find in La Union,
01:05:54 >> here, their "patupat" is small.
01:05:57 >> And they used a different sweetener for it.
01:06:01 >> Not from the rice plant,
01:06:03 >> but from the "buli" or "buri" tree.
01:06:08 >> One of my favorite things to do is to go on a road trip
01:06:11 >> to discover the small villages.
01:06:14 >> And I was happy because when I passed by Balunggao,
01:06:19 >> in Pangasinan,
01:06:21 >> I saw the small "patupat" that were hanging there.
01:06:25 >> It was different from the "patupat" that I found when I was growing up.
01:06:29 >> I also discovered that the sweetener used for the "patupat" here in Balunggao
01:06:37 >> came from the sap or the juice of the "buri" palm.
01:06:42 >> This is the "buri" or "buli" tree,
01:06:47 >> as they call it,
01:06:48 >> that was planted in La Union.
01:06:51 >> The story of this is that when it starts to bear fruit,
01:06:55 >> it will die.
01:06:57 >> So before it completely dies,
01:06:59 >> the sap of the trunk is extracted.
01:07:03 >> That's what is used to cook the "patupat" or the juice that we drink.
01:07:08 >> Let's go to the next one.
01:07:10 >> DJ, DJ, where is the next one?
01:07:13 >> Let's go there.
01:07:14 >> The focus of climbing the "buri" tree
01:07:21 >> is to look for a tree that is 20 feet high.
01:07:24 >> Marvin.
01:07:25 >> Marvin said that it's better to climb the "buri" tree in the morning
01:07:28 >> because the "buri" tree is more juicy than in the afternoon.
01:07:33 >> I only tasted the "buri" juice once
01:07:36 >> or the "silag" in La Union,
01:07:38 >> if you call it that,
01:07:39 >> when I was a kid.
01:07:40 >> Every "buri" tree,
01:07:43 >> you can get two of them.
01:07:45 >> Yes, two.
01:07:47 >> Two of this kind of container of sap.
01:07:49 >> When it bears fruit, it will die.
01:07:51 >> Yes, madam.
01:07:53 >> What do you think, Marvin?
01:07:54 >> I don't know, madam.
01:07:56 >> I think it's about half a gallon.
01:08:01 >> Do you still have a sip?
01:08:02 >> No, it's already in my mouth.
01:08:04 >> Oh, it's already in your mouth.
01:08:06 >> From the tree to the mouth.
01:08:09 >> This is the sap that Marvin worked hard for.
01:08:13 >> Ah, it's delicious.
01:08:20 >> It's very fresh.
01:08:21 >> It's like a coconut juice that is more delicious
01:08:25 >> and sweeter.
01:08:27 >> So when you buy this, you should drink it right away in the afternoon
01:08:30 >> because the next day, it will be a vinegar.
01:08:33 >> I accompanied Edward in making "patupat".
01:08:40 >> We have a lot of "patupat" because we are going to visit the "patupat" factory.
01:08:45 >> We are going to visit.
01:08:46 >> We have to wash it first.
01:08:48 >> No, madam, because it's already sticking to the tree.
01:08:51 >> It really needs to be dry.
01:08:52 >> So, the sap is dry.
01:08:54 >> No, you have to put it inside when it's wet.
01:08:57 >> Should we pull it out?
01:08:58 >> Because the sticky part expands, so you need to cut it in half.
01:09:01 >> Just half?
01:09:02 >> Yes.
01:09:03 >> Okay, I think it's half.
01:09:05 >> Can I do it now?
01:09:06 >> Yes, just cut the small part first.
01:09:09 >> It's sticking.
01:09:14 >> It's like my childhood came back.
01:09:19 >> But when we were little, when my grandmother was making this, we were excited because "patupat" was our favorite.
01:09:26 >> You have to tie it like this, and then you have to twist it to make it lock.
01:09:32 >> You just have to knot it.
01:09:34 >> Oh my God, I made this, it's not pretty.
01:09:38 >> You have to pass the knot.
01:09:40 >> I won't pass this.
01:09:41 >> After putting the sticky rice in a small bag made of buri leaves, it's time to boil it.
01:09:54 >> How long do we have to cook it?
01:09:56 >> Two hours.
01:09:57 >> It's boiling.
01:10:01 >> They also use buri juice that is not sweetened by the tubo, like the one commonly used in making "patupat" of "ilokos".
01:10:11 >> The sugar cane is milder, and it's more intense in smell.
01:10:15 >> How much is this for?
01:10:19 >> It's 50 pesos, madam.
01:10:20 >> Eight pieces.
01:10:21 >> So, eight pieces of this, 50 pesos for the seller of Nana.
01:10:25 >> Let's taste Nana's "patupat".
01:10:33 >> It's still hot.
01:10:38 >> It's not too sweet.
01:10:40 >> The sticky rice is delicious.
01:10:42 >> Let's eat.
01:10:43 >> "Patupat".
01:10:44 >> The tapoy or rice wine of the "tigacordillera", as well as the "ilokano", before it becomes alcohol,
01:10:55 >> there is a first process where the rice is placed with what is called "bubod" or "apog".
01:11:02 >> Bubod is a sticky rice that is mixed with ginger and preserved or dried in the sun.
01:11:09 >> This is used as a yeast for making "binudbod".
01:11:13 >> It is also eaten as a snack.
01:11:15 >> It's called "binubudan" in "ilokano" and "binuburan" in "pangasinense".
01:11:23 >> Shirley has been making this for two decades.
01:11:31 >> She slowly mixes the rice.
01:11:33 >> She separates the rice.
01:11:35 >> When it's cold, she also crushes the "bubor" and mixes it with the rice.
01:11:42 >> She makes "imbak" once or twice a day.
01:11:49 >> It will become watery.
01:11:50 >> That's the sign that it's cooked.
01:11:55 >> She sells this for 5 to 10 pesos.
01:11:58 >> You can also make "budburan" with sugar.
01:12:01 >> This is also exported to America.
01:12:04 >> The taste of "binuburan" is sweet and sour.
01:12:08 >> There are people who are not used to it.
01:12:10 >> It's really different.
01:12:11 >> You can't compare it to anything else.
01:12:14 >> "Binuburan", if it's familiar to us,
01:12:19 >> It's also a part of another Filipino dish, "buro".
01:12:25 >> Every Christmas, when it's forbidden to eat meat,
01:12:34 >> The people of Talim Island in Binangon, Rizal
01:12:45 >> have a dish that they worship.
01:12:48 >> It's also imbaked in a big drum.
01:12:52 >> This is their version of "burong kamin"
01:12:55 >> which is an alternative to meat, fish.
01:12:58 >> Every "purok", there's a committee
01:13:00 >> that will implement the 50 pesos bill for each house.
01:13:03 >> Your whole barangay will be invited to worship.
01:13:06 >> Four days before the first day of the "pabasa",
01:13:11 >> the residents are already good at cooking.
01:13:15 >> They are cooking "toka-toka" as if they were punished early.
01:13:19 >> The whole process of preparation is also "kakaburo".
01:13:24 >> It took four days.
01:13:29 >> The women and men, together, became a prayer.
01:13:32 >> Someone is preparing a big pot.
01:13:36 >> The men are the ones who are supposed to break the "panggatong".
01:13:43 >> The first process is to cook the rice.
01:13:47 >> Once it's cooked, it needs to be cooled before putting the fish.
01:13:52 >> It needs to be stirred until it's soft.
01:13:57 >> It needs to be stirred for 30 minutes.
01:13:59 >> The fish is then put in a "kanduli".
01:14:04 >> We have to wash it again after this.
01:14:11 >> So that the fish will be gone.
01:14:13 >> The fish is then caught in the "lawa".
01:14:15 >> We will cover it and leave it for four days.
01:14:40 >> Four days have passed.
01:14:42 >> Here, they are cooking the "bulo" in the pan.
01:14:55 >> Once the garlic and onion are cooked, we can put the "bulo".
01:15:08 >> We will wait for it to boil before putting the second coconut milk.
01:15:12 >> We will now put food coloring.
01:15:22 >> "Buro" is like a vinegar of cat.
01:15:30 >> We put food coloring pink so that it will be more attractive to eat.
01:15:35 >> And it won't be bitter.
01:15:37 >> After putting the food coloring, we will put the vegetables.
01:15:40 >> The last thing we will put is the coconut milk.
01:15:53 >> It's hard to make "buro" because you're not sure if it will be good.
01:16:01 >> It can be spoiled if the process of "buro" is not good.
01:16:07 [Church singing]
01:16:09 >> Whenever there is a "pabasa" or the song in the book of Passion,
01:16:16 >> which is about the life and death of Jesus Christ,
01:16:20 >> this is their snack.
01:16:25 >> This is our favorite snack of "pabasa".
01:16:35 >> When you ask for "pabasa", the first thing you will ask is, "Is there "buro"?"
01:16:39 >> Oh no, "buro" is not missing.
01:16:41 >> I'm old and my hair is white.
01:16:44 >> People are still looking for "buro".
01:16:46 >> It tastes good.
01:17:03 >> We are not the only ones who are getting full here,
01:17:05 >> but also our faith.
01:17:07 >> We are thankful to God for the whole year that He is giving us.
01:17:10 >> The other day, we didn't have refrigeration.
01:17:16 >> So, all of the food that we catch, if it's not sold,
01:17:19 >> because sometimes there is no sun or rain,
01:17:22 >> we make "buro".
01:17:23 >> This food is safe.
01:17:25 >> Just make sure when you prepare,
01:17:28 >> that it's not contaminated. If the food is fermented, it is easier for our body to digest.
01:17:34 >> Not only is the province of Rizal a stronghold of importance to our music and culture,
01:17:42 >> they are also known for their strong faith,
01:17:51 >> especially in terms of charisma.
01:17:57 >> From the synagogues,
01:17:59 >> it's a procession or parade of saints and even of the bishops.
01:18:06 >> Our leader, Maria Dolorosa,
01:18:12 >> I have a vow that since I came to Angono,
01:18:15 >> I will go to her every holy day.
01:18:17 >> Here in Angono, Rizal,
01:18:24 >> the food is not complete without a snack
01:18:29 >> that is always prepared by the lay minister, Jun.
01:18:33 >> Here in Angono, most of the food is cooked with lumpiang pabasa.
01:18:41 >> Made from mixed vegetables and fish,
01:18:45 >> it's like lumpiang sariwa, but without skin.
01:18:48 >> They call it lumpiang pabasa.
01:18:54 >> This is also how a beautiful woman from Angono, Rizal,
01:18:58 >> Herlyn Budol, used to make it.
01:19:02 >> My grandmother and I, we are in line for food.
01:19:06 >> Wait, no one will cook for this family.
01:19:09 >> We went home, and we had one dish, lumpiang pabasa.
01:19:12 >> What's up, Kapuso!
01:19:14 >> I'm here in Angono, Rizal, where this is my hometown.
01:19:17 >> Join us in eating our favorite snack
01:19:22 >> that is always prepared by the lay minister.
01:19:24 >> So, what are you waiting for?
01:19:25 >> Let's go!
01:19:27 >> Herlyn also taught Jun how to prepare it.
01:19:33 >> What are the ingredients? Cabbage, singamas,
01:19:36 >> Oh, there's shrimp.
01:19:38 >> This is the shrimp that has no head.
01:19:41 >> It's good. What is it called?
01:19:43 >> Ison.
01:19:45 >> Because it's small.
01:19:46 >> Garlic, onion, and peanut butter.
01:19:49 >> We will saute the onion and garlic.
01:19:52 >> Oil, onion, garlic.
01:19:56 >> You're the one who's mixing it.
01:19:58 >> Mix it together.
01:20:00 >> Then, ground.
01:20:02 >> Ground, and the shrimp, you can mix it together.
01:20:05 >> And the shrimp.
01:20:07 >> So, I'll be the one to go in here.
01:20:09 >> You can eat it now.
01:20:11 >> Can I eat it now?
01:20:13 >> Go ahead, Jun.
01:20:15 >> Oh, you're so sweet.
01:20:17 >> Jun, did you know that we didn't cook it when we were kids?
01:20:19 >> We just ate it.
01:20:21 >> It's more delicious when it's raw.
01:20:23 >> I told you. That's why we didn't teach him.
01:20:25 >> Because we're used to their cooking.
01:20:28 >> How long have you been doing this, Jun?
01:20:32 >> It's been a long time. I came here from Angolo.
01:20:34 >> So, you're not from Lihit, but you loved Angolo.
01:20:38 >> I'm from Nueva Ecija.
01:20:40 >> Jun, what do you think about what's in Angolo?
01:20:42 >> We're happy here in Angolo.
01:20:46 >> Oh, you're happy.
01:20:47 >> What do you have here besides your husband?
01:20:51 >> This is our traditional dish.
01:20:53 >> What's next?
01:20:55 >> The pineapple.
01:20:57 >> You can taste it now.
01:21:05 >> Let's taste it.
01:21:07 >> It's so good.
01:21:12 >> What can you say? Is it delicious?
01:21:15 >> It's so good.
01:21:16 >> Solid.
01:21:23 >> When I tasted this, I remembered when I was in Pabasa.
01:21:26 >> This is what my friends and I were eating there.
01:21:28 >> Thank you so much, Jun.
01:21:30 >> If you weren't here, we wouldn't have Lumpiang Pabasa.
01:21:32 >> Thank you, too.
01:21:34 >> Lumpiang Huban or Pabasa is the dish that is most often cooked during the festive season.
01:21:43 >> We have a lot of sources.
01:21:45 >> It's not wrapped anymore.
01:21:47 >> People help each other by cutting the vegetables.
01:21:50 >> Another dish that is always in the kitchen of the Tagarizal during the festive season is a dish that is called Batchoy of the Ilonggos.
01:22:02 >> But instead of meat and meat, they serve bones and pork blood.
01:22:09 >> This is called Sinoam.
01:22:12 >> It's a dish that is only eaten on Wednesdays and Fridays.
01:22:17 >> When Friday comes, we don't eat meat anymore.
01:22:21 >> One of the most famous cooks of Sinoam here in Angono is Teacher Chevy.
01:22:28 >> The recipe is passed down for generations by the family members of their ancestors.
01:22:36 >> My mother is already 75 years old. She's 76 years old. She's been cooking for her mother for 100 years.
01:22:42 >> This is my neighbor, Kuya. I'll pay later.
01:22:46 >> Stop it with my mother.
01:22:48 >> So now, we're going to the house of my friend.
01:22:54 >> We'll eat Sinoam.
01:22:56 >> It's a holiday because Holidays are cheap.
01:22:59 >> Yes!
01:23:01 >> Chevy!
01:23:03 >> Hello!
01:23:05 >> How are you?
01:23:06 >> Of course, if you're going to kiss me.
01:23:10 >> Okay guys, since I don't know how to do this, let's put some oil.
01:23:15 >> Okay, add some. Just add the pork.
01:23:18 >> I'm not yet. I'm just an O.A.
01:23:21 >> What is this? Is this with fillings when you cook Sinoam?
01:23:26 >> It's up to you. If you want, you can pray first.
01:23:29 >> Oh, this is a prayer.
01:23:31 >> My mother taught me this before I started.
01:23:34 >> You should pray first.
01:23:35 >> Lord, I hope you make all the dishes delicious.
01:23:38 >> Correct! Amen!
01:23:40 >> No, don't speak Tagalog. Speak in English.
01:23:43 >> I'm sorry. >> Yes, that's my subject for today.
01:23:46 >> I'm going to add some oil.
01:23:48 >> Okay, okay. Okay, that's enough. Let's stop that.
01:23:51 >> Next step, we will wait for the garlic to be golden brown.
01:23:56 >> Why? Pardon, please. And then?
01:23:58 >> We will add the onion.
01:24:01 [Music]
01:24:07 >> Then the pork.
01:24:09 >> So, let's wait for it to boil.
01:24:11 >> Okay, let's leave it for now.
01:24:13 >> I'm not letting anything go to waste.
01:24:15 >> How long do you boil this?
01:24:17 >> The usual 40 minutes.
01:24:19 >> It's boiling.
01:24:21 >> It's boiling. We will now add the pork.
01:24:24 >> I will add the blood.
01:24:26 >> What blood is this?
01:24:29 >> I'm just kidding.
01:24:30 >> We will add the papaya and the chayote.
01:24:34 >> Salt. Okay. He eats salty.
01:24:37 >> Is there a logro?
01:24:40 [Laughter]
01:24:42 >> You might be able to help me.
01:24:44 >> It's okay.
01:24:48 >> That's enough for me to cook.
01:24:50 >> You can deepen your faith because we will put that food inside our body.
01:24:58 [Music]
01:25:02 >> That's so good.
01:25:04 >> Wow. >> It's so good.
01:25:06 >> Solid.
01:25:09 >> It's like he mixed tinola, nilaga, and then bacho.
01:25:14 >> Okay, yes. That's it.
01:25:16 >> It has three flavors. It's like he's different. He doesn't get tired.
01:25:20 >> Thank you so much.
01:25:22 >> The plastic is so heavy.
01:25:25 >> We are making rice cakes. We are living the life of giving to our fellowmen and having unity within the community.
01:25:34 [Music]
01:25:49 >> Next, the Filipino's cold singkulay and sintamis, Halo-halo.
01:25:56 >> Titignan or titignan?
01:25:59 >> It's like ice cream.
01:26:03 >> Next, in the 1970s, the whole family of Sonia was trapped by the left and right gunshots in Jolo, Sulu.
01:26:13 >> Their only hope was to save their mother's ring.
01:26:18 >> That's what she tied. We started with a native chicken.
01:26:22 >> Until they gave birth to their only child.
01:26:25 >> But because of the mother's ring here in Sambuanga, we lost our child.
01:26:29 [Music]
01:26:32 [Crying]
01:26:34 >> You know what to do.
01:26:36 [Music]
01:26:40 >> Oh my God!
01:26:42 [Music]
01:26:46 >> Merry Christmas and a Happy New Year!
01:26:48 [Music]
01:27:07 [Foreign Language]
01:27:36 [Screaming]
01:27:38 [Foreign Language]
01:27:49 [Screaming]
01:27:53 [Foreign Language]
01:28:22 [Foreign Language]
01:28:32 [Screaming]
01:28:35 [Foreign Language]
01:28:42 [Foreign Language]
01:28:48 [Foreign Language]
01:29:17 [Foreign Language]
01:29:26 [Music]
01:29:32 [Foreign Language]
01:29:43 [Foreign Language]
01:29:49 [Music]
01:30:04 >> Mia was transferred to Baguio General Hospital Medical Center.
01:30:10 [Foreign Language]
01:30:15 [Music]
01:30:17 [Foreign Language]
01:30:28 [Foreign Language]
01:30:45 [Screaming]
01:30:48 >> The woman who was imprisoned in a small cell,
01:30:52 is now free.
01:30:57 [Music]
01:30:58 [Foreign Language]
01:31:13 [Foreign Language]
01:31:23 [Foreign Language]
01:31:40 [Music]
01:31:43 [Foreign Language]
01:31:56 [Foreign Language]
01:32:07 [Foreign Language]
01:32:15 [Music]
01:32:19 [Foreign Language]
01:32:31 [Foreign Language]
01:32:37 [Foreign Language]
01:32:47 [Music]
01:32:51 [Foreign Language]
01:33:02 [Foreign Language]
01:33:07 [Music]
01:33:13 [Foreign Language]
01:33:34 [Music]
01:33:42 [Foreign Language]
01:33:59 [Ice Scraping]
01:34:01 [Foreign Language]
01:34:08 [Foreign Language]
01:34:18 [Music]
01:34:21 >> Perfect, perfect.
01:34:23 [Foreign Language]
01:34:37 [Foreign Language]
01:34:44 [Foreign Language]
01:34:53 [Music]
01:35:01 [Foreign Language]
01:35:11 [Foreign Language]
01:35:22 [Music]
01:35:26 [Foreign Language]
01:35:54 [Foreign Language]
01:35:58 [Foreign Language]
01:36:10 [Foreign Language]
01:36:13 [Foreign Language]
01:36:31 [Foreign Language]
01:36:41 [Music]
01:36:43 [Foreign Language]
01:36:47 [Foreign Language]
01:36:57 [Music]
01:36:59 [Foreign Language]
01:37:03 [Foreign Language]
01:37:16 [Foreign Language]
01:37:25 [Foreign Language]
01:37:33 [Foreign Language]
01:37:42 [Foreign Language]
01:37:44 [Music]
01:37:47 [Foreign Language]
01:37:55 [Music]
01:37:57 [Foreign Language]
01:38:02 [Foreign Language]
01:38:08 [Foreign Language]
01:38:16 [Foreign Language]
01:38:26 [Foreign Language]
01:38:28 [Foreign Language]
01:38:30 [Foreign Language]
01:38:32 [Foreign Language]
01:38:34 [Foreign Language]
01:38:36 [Foreign Language]
01:38:38 [Foreign Language]
01:38:40 [Foreign Language]
01:38:42 [Foreign Language]
01:38:45 [Foreign Language]
01:38:46 [Music]
01:38:48 [Foreign Language]
01:38:50 [Foreign Language]
01:38:52 [Foreign Language]
01:38:54 [Foreign Language]
01:38:56 [Foreign Language]
01:38:58 [Foreign Language]
01:39:00 [Foreign Language]
01:39:02 [Foreign Language]
01:39:04 [Foreign Language]
01:39:06 [Foreign Language]
01:39:08 [Foreign Language]
01:39:10 [Foreign Language]
01:39:12 [Foreign Language]
01:39:14 [Foreign Language]
01:39:15 [Foreign Language]
01:39:17 [Foreign Language]
01:39:19 [Foreign Language]
01:39:21 [Foreign Language]
01:39:23 [Foreign Language]
01:39:25 [Foreign Language]
01:39:27 [Foreign Language]
01:39:29 [Foreign Language]
01:39:31 [Foreign Language]
01:39:33 [Foreign Language]
01:39:35 [Foreign Language]
01:39:37 [Foreign Language]
01:39:39 [Foreign Language]
01:39:41 [Foreign Language]
01:39:43 [Foreign Language]
01:39:44 [Foreign Language]
01:39:46 [Foreign Language]
01:39:48 [Foreign Language]
01:39:50 [Foreign Language]
01:39:52 [Foreign Language]
01:39:54 [Foreign Language]
01:39:56 [Foreign Language]
01:39:58 [Foreign Language]
01:40:00 [Foreign Language]
01:40:02 [Foreign Language]
01:40:04 [Foreign Language]
01:40:06 [Foreign Language]
01:40:08 [Foreign Language]
01:40:10 [Foreign Language]
01:40:12 [Foreign Language]
01:40:13 [Foreign Language]
01:40:15 [Foreign Language]
01:40:17 [Foreign Language]
01:40:19 [Foreign Language]
01:40:21 [Foreign Language]
01:40:23 [Foreign Language]
01:40:25 [Foreign Language]
01:40:27 [Foreign Language]
01:40:29 [Foreign Language]
01:40:31 [Foreign Language]
01:40:33 [Foreign Language]
01:40:35 [Foreign Language]
01:40:37 [Foreign Language]
01:40:39 [Foreign Language]
01:40:41 [Foreign Language]
01:40:42 [Foreign Language]
01:40:44 [Foreign Language]
01:40:46 [Foreign Language]
01:40:48 [Foreign Language]
01:40:50 [Foreign Language]
01:40:52 [Foreign Language]
01:40:54 [Foreign Language]
01:40:56 [Foreign Language]
01:40:58 [Foreign Language]
01:41:00 [Foreign Language]
01:41:02 [Foreign Language]
01:41:04 [Foreign Language]
01:41:06 [Foreign Language]
01:41:08 [Foreign Language]
01:41:10 [Foreign Language]
01:41:11 [Foreign Language]
01:41:13 [Foreign Language]
01:41:15 [Foreign Language]
01:41:17 [Foreign Language]
01:41:19 [Foreign Language]
01:41:21 [Foreign Language]
01:41:23 [Foreign Language]
01:41:25 [Foreign Language]
01:41:27 [Foreign Language]
01:41:29 [Foreign Language]
01:41:31 [Foreign Language]
01:41:33 [Foreign Language]
01:41:35 [Foreign Language]
01:41:37 [Foreign Language]
01:41:39 [Foreign Language]
01:41:40 [Foreign Language]
01:41:42 [Foreign Language]
01:41:44 [Foreign Language]
01:41:46 [Foreign Language]
01:41:48 [Foreign Language]
01:41:50 [Foreign Language]
01:41:52 [Foreign Language]
01:41:54 [Foreign Language]
01:41:56 [Foreign Language]
01:41:58 [Foreign Language]
01:42:00 [Foreign Language]
01:42:02 [Foreign Language]
01:42:04 [Foreign Language]
01:42:06 [Foreign Language]
01:42:08 [Foreign Language]
01:42:09 [Foreign Language]
01:42:11 [Foreign Language]
01:42:13 [Foreign Language]
01:42:15 [Foreign Language]
01:42:17 [Foreign Language]
01:42:19 [Foreign Language]
01:42:21 [Foreign Language]
01:42:23 [Foreign Language]
01:42:25 [Foreign Language]
01:42:27 [Foreign Language]
01:42:29 [Foreign Language]
01:42:31 [Foreign Language]
01:42:33 [Foreign Language]
01:42:35 [Foreign Language]
01:42:37 [Foreign Language]
01:42:38 [Foreign Language]
01:42:40 [Foreign Language]
01:42:42 [Foreign Language]
01:42:44 [Foreign Language]
01:42:46 [Foreign Language]
01:42:48 [Foreign Language]
01:42:50 [Foreign Language]
01:42:52 [Foreign Language]
01:42:54 [Foreign Language]
01:42:56 [Foreign Language]
01:42:58 [Foreign Language]
01:43:00 [Foreign Language]
01:43:02 [Foreign Language]
01:43:04 [Foreign Language]
01:43:07 [Foreign Language]
01:43:08 [Foreign Language]
01:43:10 [Foreign Language]
01:43:12 [Foreign Language]
01:43:14 [Foreign Language]
01:43:16 [Foreign Language]
01:43:18 [Foreign Language]
01:43:20 [Foreign Language]
01:43:22 [Foreign Language]
01:43:24 [Foreign Language]
01:43:26 [Foreign Language]
01:43:28 [Foreign Language]
01:43:30 [Foreign Language]
01:43:32 [Foreign Language]
01:43:35 [Foreign Language]
01:43:36 [Foreign Language]
01:43:38 [Foreign Language]
01:43:40 [Foreign Language]
01:43:42 [Foreign Language]
01:43:44 [Foreign Language]
01:43:46 [Foreign Language]
01:43:48 [Foreign Language]
01:43:50 [Foreign Language]
01:43:52 [Foreign Language]
01:43:54 [Foreign Language]
01:43:56 [Foreign Language]
01:43:58 [Foreign Language]
01:44:00 [Foreign Language]
01:44:02 [Foreign Language]
01:44:04 [Foreign Language]
01:44:05 [Foreign Language]
01:44:07 [Foreign Language]
01:44:09 [Foreign Language]
01:44:11 [Foreign Language]
01:44:13 [Foreign Language]
01:44:15 [Foreign Language]
01:44:17 [Foreign Language]
01:44:19 [Foreign Language]
01:44:21 [Foreign Language]
01:44:23 [Foreign Language]
01:44:25 [Foreign Language]
01:44:27 [Foreign Language]
01:44:29 [Foreign Language]
01:44:31 [Foreign Language]
01:44:33 [Foreign Language]
01:44:34 [Foreign Language]
01:44:36 [Foreign Language]
01:44:38 [Foreign Language]
01:44:40 [Foreign Language]
01:44:42 [Foreign Language]
01:44:44 [Foreign Language]
01:44:46 [Foreign Language]
01:44:48 [Foreign Language]
01:44:50 [Foreign Language]
01:44:52 [Foreign Language]
01:44:54 [Foreign Language]
01:44:56 [Foreign Language]
01:44:58 [Foreign Language]
01:45:00 [Foreign Language]
01:45:02 [Foreign Language]
01:45:03 [Foreign Language]
01:45:05 [Foreign Language]
01:45:07 [Foreign Language]
01:45:09 [Foreign Language]
01:45:11 [Foreign Language]
01:45:13 [Foreign Language]
01:45:15 [Foreign Language]
01:45:17 [Foreign Language]
01:45:19 [Foreign Language]
01:45:21 [Foreign Language]
01:45:23 [Foreign Language]
01:45:25 [Foreign Language]
01:45:27 [Foreign Language]
01:45:29 [Foreign Language]
01:45:31 [Foreign Language]
01:45:32 [Foreign Language]
01:45:34 [Foreign Language]
01:45:36 [Foreign Language]
01:45:38 [Foreign Language]
01:45:40 [Foreign Language]
01:45:42 [Foreign Language]
01:45:44 [Foreign Language]
01:45:46 [Foreign Language]
01:45:48 [Foreign Language]
01:45:50 [Foreign Language]
01:45:52 [Foreign Language]
01:45:54 [Foreign Language]
01:45:56 [Foreign Language]
01:45:58 [Foreign Language]
01:46:00 [Foreign Language]
01:46:01 [Foreign Language]
01:46:03 [Foreign Language]
01:46:05 [Foreign Language]
01:46:07 [Foreign Language]
01:46:09 [Foreign Language]
01:46:11 [Foreign Language]
01:46:13 [Foreign Language]
01:46:15 [Foreign Language]
01:46:17 [Foreign Language]
01:46:19 [Foreign Language]
01:46:21 [Foreign Language]
01:46:23 [Foreign Language]
01:46:25 [Foreign Language]
01:46:27 [Foreign Language]
01:46:29 [Foreign Language]
01:46:30 [Foreign Language]
01:46:32 [Foreign Language]
01:46:34 [Foreign Language]
01:46:36 [Foreign Language]
01:46:38 [Foreign Language]
01:46:40 [Foreign Language]
01:46:42 [Foreign Language]
01:46:44 [Foreign Language]
01:46:46 [Foreign Language]
01:46:48 [Foreign Language]
01:46:50 [Foreign Language]
01:46:52 [Foreign Language]
01:46:54 [Foreign Language]
01:46:56 [Foreign Language]
01:46:58 [Foreign Language]
01:46:59 [Foreign Language]
01:47:01 [Foreign Language]
01:47:03 [Foreign Language]
01:47:05 [Foreign Language]
01:47:07 [Foreign Language]
01:47:09 [Foreign Language]
01:47:11 [Foreign Language]
01:47:13 [Foreign Language]
01:47:15 [Foreign Language]
01:47:17 [Foreign Language]
01:47:19 [Foreign Language]
01:47:21 [Foreign Language]
01:47:23 [Foreign Language]
01:47:25 [Foreign Language]
01:47:27 [Foreign Language]
01:47:28 [Foreign Language]
01:47:30 Merry Christmas and a Happy New Year!
01:47:33 [Music]
01:47:50 [Foreign Language]
01:47:56 [Foreign Language]
01:47:57 [Foreign Language]
01:47:59 [Foreign Language]
01:48:01 [Foreign Language]
01:48:03 [Foreign Language]
01:48:05 [Foreign Language]
01:48:07 [Foreign Language]
01:48:09 [Foreign Language]
01:48:11 [Foreign Language]
01:48:13 [Foreign Language]
01:48:15 [Foreign Language]
01:48:17 [Foreign Language]
01:48:19 [Foreign Language]
01:48:21 [Foreign Language]
01:48:23 [Foreign Language]
01:48:25 [Cheering]
01:48:28 [Foreign Language]
01:48:30 [Foreign Language]
01:48:32 [Foreign Language]
01:48:34 [Cheering]
01:48:39 [Foreign Language]
01:48:41 [Foreign Language]
01:48:43 [Foreign Language]
01:48:45 [Cheering]
01:48:51 [Foreign Language]
01:49:03 [Foreign Language]
01:49:19 [Cheering]
01:49:21 But the good news is not yet over because Josh,
01:49:25 Aside from that,
01:49:27 [Music]
01:49:30 has another surprise.
01:49:32 What is this?
01:49:34 [Cheering]
01:49:36 Remember last January, when the first person who was found here in KMJS
01:49:41 was only 18 years old, Josh Mohica,
01:49:46 is now earning Php100,000 because of selling Kangkong chips.
01:49:54 It's very tasty and very delicious.
01:49:57 We ordered 400 packs of Kangkong chips.
01:50:01 The person who ordered it, he tweeted it and it went viral.
01:50:05 That's why a lot of people saw it.
01:50:07 Fast forward to 2023,
01:50:11 Josh's Php100,000 monthly income last year was 7 to 8 digits.
01:50:17 Now, he has his own factory,
01:50:21 bought a commuter van for deliveries,
01:50:24 and has more than 100 employees.
01:50:28 When I started, I was poor.
01:50:31 My parents were really poor.
01:50:33 I only had to buy what I needed for school.
01:50:36 But now, I can buy almost everything.
01:50:39 We have a culture that we are always happy.
01:50:41 If someone has a birthday, I will give them a cake.
01:50:44 Because that's how much our employees love us.
01:50:47 I want to hold on to the way I speak, not to be arrogant.
01:50:52 This is confidence because I also have a big company
01:50:56 that has hundreds of people that we can help.
01:50:59 Let's go back to another explosion of Josh.
01:51:02 Next, he will surprise his top performing employee,
01:51:08 Ate Rona, who is a PWD, or a person with disability.
01:51:12 To make Ate Rona's Christmas more merry,
01:51:15 I will call someone and give her a gift.
01:51:18 This is Doc Marlon Marquina.
01:51:21 Sir Josh has a gift for you.
01:51:26 He thinks that if you want another operation or revision for your condition,
01:51:37 you can get a plastic surgery.
01:51:39 Maybe we should do the surgery after Christmas
01:51:42 so you can still have a recovery stage in January.
01:51:45 [Applause]
01:51:47 [Inaudible]
01:51:55 [Music]
01:52:09 But Mister, who will be giving away your Christmas bonus?
01:52:14 Of course, it should be to Mrs. Just like Paul,
01:52:19 who received a 30,000 pesos Christmas bonus,
01:52:22 it should be to his commander, Jen.
01:52:25 He updated me that he already has a bonus.
01:52:28 So when I heard that he's already there, I prepared my phone and videoed him.
01:52:33 It's just right that he will give me the money.
01:52:36 I was happy then.
01:52:38 But to make it clear to Jen,
01:52:41 he was left out of the Christmas bonus of his Mister Police.
01:52:44 It's really to him that he's giving this.
01:52:47 It's all to him.
01:52:49 For me, it's just a bonus.
01:52:51 This Christmas bonus is a big help for Jen and Paul,
01:52:55 especially this year.
01:52:57 They received the best bonus of all,
01:53:01 the two months that they will have a baby.
01:53:04 The things that I'm spending on him,
01:53:06 diaper, milk, his clothes,
01:53:10 while he's growing up, the size of the baby is changing.
01:53:12 I'm also happy because, of course,
01:53:14 for our son, this year is the most memorable for him.
01:53:18 We should really hold on to the Christmas bonus received
01:53:38 not only for extra money,
01:53:40 but it can also be used to build a huge room.
01:53:44 Just like the couple Mark and Christine,
01:53:47 who received a Christmas bonus,
01:53:50 it became a way for them to become millionaires.
01:53:53 What's your order, sir?
01:53:55 The 5,000 pesos that they received as a Christmas bonus,
01:53:59 a few years ago,
01:54:01 they made capital on their coffee business.
01:54:06 I said, "Let's make a deal when we receive our Christmas bonus."
01:54:09 We'll take 5,000 pesos.
01:54:11 I was thinking, where will I spend the 5,000 pesos?
01:54:14 If I spend this now, it will be gone after a few months.
01:54:18 So I thought, if I spend this in capital, it's possible that...
01:54:21 In the 1970s,
01:54:24 the entire Sonia family was trapped by gunshots left and right in Jolo, Sulo.
01:54:31 We didn't bring any clothes, any shoes,
01:54:35 we didn't bring anything.
01:54:36 Along with other civilians,
01:54:38 they had to cross Zamboanga where there was no war.
01:54:42 The only thing they were able to save was their mother's ring,
01:54:46 named Cecilia.
01:54:48 Our mother started her business, so that's what she inherited.
01:54:52 And the money they received,
01:54:54 they used to build a small restaurant.
01:55:02 They used to grill their grandfather's recipe in Jolo, Sulo.
01:55:06 He was pitiful.
01:55:08 We told him to just use our money when a ship comes.
01:55:11 He said, "Do you want to use your money every day?"
01:55:13 My grandfather said, "Why not?"
01:55:15 He said, "This is for your daily income."
01:55:19 Made from meat and liver of chicken and beef,
01:55:23 which was skewered on a barbecue stick.
01:55:25 Grilled,
01:55:27 which was garnished with spicy and spicy soup.
01:55:31 [music]
01:55:35 This is the sati.
01:55:37 [music]
01:55:43 Until sati became a part of the daily meal of the Tausug.
01:55:50 It's really for breakfast.
01:55:52 We can say that if you taste it, it will last a long time.
01:55:56 [sizzling]
01:55:59 The first thing we do is to drop the spices.
01:56:03 This is what gives the taste, so that the sauce is spicy.
01:56:07 Then, we leave it for a while.
01:56:10 We let it boil.
01:56:12 [music]
01:56:14 So we drop it, so that the texture is like this.
01:56:19 [music]
01:56:28 This is called satay, or satay of Malaysia and Indonesia.
01:56:33 Their satay is like dry, not like ours,
01:56:37 it's soupy, because our grandfather improvised it.
01:56:40 Satay is really for massages.
01:56:42 [music]
01:56:46 I'm from Cebu now.
01:56:48 Every time I go home from Zamboanga, I used to come to Jimmy's Satay.
01:56:52 Because it's so delicious.
01:56:54 The spiciness is just right.
01:56:57 [music]
01:56:58 We started with a native chicken,
01:57:01 until it grew up to 20 heads.
01:57:04 Until they will eat it alone, by their own child.
01:57:08 [music]
01:57:11 All of this, they owe to their mother's cooking.
01:57:16 But because of my mother's cooking here in Zamboanga,
01:57:19 we don't have, maybe we will be the only ones to cook.
01:57:22 [music]
01:57:27 In the most southern part of the Philippines,
01:57:29 [music]
01:57:37 there are many food and culture that have an influence of our neighboring countries in Southeast Asia.
01:57:45 [music]
01:57:47 But for all of these,
01:57:49 there is a treasure that we can grow on our own.
01:57:55 [music]
01:57:56 Native Tausug delicacies.
01:57:59 [music]
01:58:01 If you call it,
01:58:03 [music]
01:58:05 Bangbangsug.
01:58:07 It can be an appetizer, it can be a dessert, it can be eaten with rice.
01:58:09 You can buy it anywhere.
01:58:11 The only people who know how to cook it is in the town of Luok in Sulu.
01:58:15 The women of Tausug, they are told to do it whenever there is a special occasion.
01:58:22 [music]
01:58:25 Usually, there is a dozen kinds of food called Bangbangsug,
01:58:29 where each of them has a special dish to cook.
01:58:33 [music]
01:58:35 One of them is a pancake made with sticky rice, sugar and coconut milk,
01:58:41 which is called Panyang.
01:58:43 [speaking in Tagalog]
01:58:46 [speaking in Tagalog]
01:58:57 [water splashing]
01:59:03 [speaking in Tagalog]
01:59:14 [speaking in Tagalog]
01:59:19 [speaking in Tagalog]
01:59:41 [speaking in Tagalog]
01:59:48 [speaking in Tagalog]
02:00:10 [music]
02:00:15 [speaking in Tagalog]
02:00:20 [music]
02:00:24 [speaking in Tagalog]
02:00:28 [music]
02:00:39 [music]
02:00:42 [speaking in Tagalog]
02:00:53 [music]
02:01:07 [speaking in Tagalog]
02:01:15 [music]
02:01:17 [speaking in Tagalog]
02:01:23 [music]
02:01:27 [speaking in Tagalog]
02:01:33 [speaking in Tagalog]
02:01:39 [speaking in Tagalog]
02:01:46 [music]
02:01:49 [speaking in Tagalog]
02:01:52 [music]
02:01:54 [speaking in Tagalog]
02:02:02 [music]
02:02:03 [speaking in Tagalog]
02:02:06 [music]
02:02:08 [speaking in Tagalog]
02:02:11 [music]
02:02:13 [speaking in Tagalog]
02:02:16 [music]
02:02:18 [speaking in Tagalog]
02:02:20 [music]
02:02:22 [speaking in Tagalog]
02:02:24 [music]
02:02:26 [speaking in Tagalog]
02:02:28 [music]
02:02:31 [silence]
02:02:36 [music]
02:02:38 [singing]
02:02:40 [speaking in Tagalog]
02:02:42 [music]
02:02:44 [singing]
02:02:46 Merry Christmas and a Happy New Year.
02:02:49 [music]
02:02:51 [music]
02:02:53 [music]
02:02:55 [music]
02:02:57 [music]
02:03:00 [music]
02:03:01 [singing]
02:03:05 [crickets chirping]
02:03:07 [music]
02:03:09 [speaking in Tagalog]
02:03:11 [speaking in Tagalog]
02:03:12 [speaking in Tagalog]
02:03:13 [speaking in Tagalog]
02:03:15 [speaking in Tagalog]
02:03:17 [speaking in Tagalog]
02:03:19 [speaking in Tagalog]
02:03:21 [speaking in Tagalog]
02:03:23 [speaking in Tagalog]
02:03:25 [speaking in Tagalog]
02:03:27 [speaking in Tagalog]
02:03:29 [speaking in Tagalog]
02:03:31 [speaking in Tagalog]
02:03:33 [speaking in Tagalog]
02:03:35 [speaking in Tagalog]
02:03:37 [speaking in Tagalog]
02:03:39 [speaking in Tagalog]
02:03:41 [speaking in Tagalog]
02:03:42 [speaking in Tagalog]
02:03:44 [crowd cheering]
02:03:46 [music]
02:03:48 [speaking in Tagalog]
02:03:50 [speaking in Tagalog]
02:03:52 [speaking in Tagalog]
02:03:54 [speaking in Tagalog]
02:03:56 [speaking in Tagalog]
02:03:58 [speaking in Tagalog]
02:04:00 [speaking in Tagalog]
02:04:02 [speaking in Tagalog]
02:04:04 [speaking in Tagalog]
02:04:06 [speaking in Tagalog]
02:04:08 [speaking in Tagalog]
02:04:10 [music]
02:04:11 [speaking in Tagalog]
02:04:15 [speaking in Tagalog]
02:04:16 [speaking in Tagalog]
02:04:18 [speaking in Tagalog]
02:04:20 [speaking in Tagalog]
02:04:22 [music]
02:04:24 [speaking in Tagalog]
02:04:26 [speaking in Tagalog]
02:04:28 [speaking in Tagalog]
02:04:30 [speaking in Tagalog]
02:04:32 [speaking in Tagalog]
02:04:34 [speaking in Tagalog]
02:04:36 [speaking in Tagalog]
02:04:38 [speaking in Tagalog]
02:04:40 [speaking in Tagalog]
02:04:42 [speaking in Tagalog]
02:04:44 [speaking in Tagalog]
02:04:45 [speaking in Tagalog]
02:04:47 [speaking in Tagalog]
02:04:49 [speaking in Tagalog]
02:04:51 [speaking in Tagalog]
02:04:53 [speaking in Tagalog]
02:04:55 [speaking in Tagalog]
02:04:57 [speaking in Tagalog]
02:04:59 [speaking in Tagalog]
02:05:01 [speaking in Tagalog]
02:05:03 [speaking in Tagalog]
02:05:05 [speaking in Tagalog]
02:05:07 [speaking in Tagalog]
02:05:09 [speaking in Tagalog]
02:05:11 [speaking in Tagalog]
02:05:13 [speaking in Tagalog]
02:05:14 [speaking in Tagalog]
02:05:16 [speaking in Tagalog]
02:05:18 [speaking in Tagalog]
02:05:20 [speaking in Tagalog]
02:05:22 [music]
02:05:24 [speaking in Tagalog]
02:05:26 [speaking in Tagalog]
02:05:28 [speaking in Tagalog]
02:05:30 [speaking in Tagalog]
02:05:32 [speaking in Tagalog]
02:05:34 [speaking in Tagalog]
02:05:36 [speaking in Tagalog]
02:05:38 [speaking in Tagalog]
02:05:40 [speaking in Tagalog]
02:05:42 [speaking in Tagalog]
02:05:43 [music]
02:05:45 [speaking in Tagalog]
02:05:48 [speaking in Tagalog]
02:05:50 [speaking in Tagalog]
02:05:52 [speaking in Tagalog]
02:05:54 [speaking in Tagalog]
02:05:56 [speaking in Tagalog]
02:05:58 [speaking in Tagalog]
02:06:00 [speaking in Tagalog]
02:06:02 [speaking in Tagalog]
02:06:04 [speaking in Tagalog]
02:06:06 [speaking in Tagalog]
02:06:08 [speaking in Tagalog]
02:06:11 [speaking in Tagalog]
02:06:12 [speaking in Tagalog]
02:06:14 [music]
02:06:16 [speaking in Tagalog]
02:06:18 [music]
02:06:20 [speaking in Tagalog]
02:06:22 [speaking in Tagalog]
02:06:24 [speaking in Tagalog]
02:06:26 [speaking in Tagalog]
02:06:28 [speaking in Tagalog]
02:06:30 [speaking in Tagalog]
02:06:32 [speaking in Tagalog]
02:06:34 [speaking in Tagalog]
02:06:36 [music]
02:06:38 [speaking in Tagalog]
02:06:40 [speaking in Tagalog]
02:06:41 [speaking in Tagalog]
02:06:43 [speaking in Tagalog]
02:06:45 [speaking in Tagalog]
02:06:47 [speaking in Tagalog]
02:06:49 [speaking in Tagalog]
02:06:51 [speaking in Tagalog]
02:06:53 [speaking in Tagalog]
02:06:55 [speaking in Tagalog]
02:06:57 [music]
02:06:59 [music]
02:07:01 [music]
02:07:03 [speaking in Tagalog]
02:07:05 [speaking in Tagalog]
02:07:07 [speaking in Tagalog]
02:07:09 [speaking in Tagalog]
02:07:10 [speaking in Tagalog]
02:07:12 [speaking in Tagalog]
02:07:14 [speaking in Tagalog]
02:07:16 [speaking in Tagalog]
02:07:18 [speaking in Tagalog]
02:07:20 [speaking in Tagalog]
02:07:22 [speaking in Tagalog]
02:07:24 [speaking in Tagalog]
02:07:26 [speaking in Tagalog]
02:07:28 [speaking in Tagalog]
02:07:30 [speaking in Tagalog]
02:07:32 [speaking in Tagalog]
02:07:34 [music]
02:07:36 [speaking in Tagalog]
02:07:38 [speaking in Tagalog]
02:07:39 [speaking in Tagalog]
02:07:41 [speaking in Tagalog]
02:07:43 [speaking in Tagalog]
02:07:45 [speaking in Tagalog]
02:07:47 [speaking in Tagalog]
02:07:49 [speaking in Tagalog]
02:07:51 [speaking in Tagalog]
02:07:53 [speaking in Tagalog]
02:07:55 [speaking in Tagalog]
02:07:57 [speaking in Tagalog]
02:07:59 [speaking in Tagalog]
02:08:01 [speaking in Tagalog]
02:08:03 [speaking in Tagalog]
02:08:05 [speaking in Tagalog]
02:08:07 [music]
02:08:08 You may come to Lukban because you are assured that you will be safe here
02:08:14 because the LGU regularly monitors the safety of the tourists and of course our host community.
02:08:23 [music]
02:08:25 [speaking in Tagalog]
02:08:27 [speaking in Tagalog]
02:08:29 [speaking in Tagalog]
02:08:31 [speaking in Tagalog]
02:08:33 [speaking in Tagalog]
02:08:36 Christmas is in the heart.
02:08:38 [music]
02:08:40 [singing]
02:08:44 Merry Christmas
02:08:46 [singing]
02:08:48 [singing]
02:08:50 Merry Christmas and a Happy New Year.
02:08:55 [music]
02:08:57 [music]
02:08:58 [singing]
02:09:09 [music]
02:09:18 [speaking in Tagalog]
02:09:19 [speaking in Tagalog]
02:09:47 [speaking in Tagalog]
02:09:48 [speaking in Tagalog]
02:09:54 [speaking in Tagalog]
02:09:58 [speaking in Tagalog]
02:10:07 [speaking in Tagalog]
02:10:12 [speaking in Tagalog]
02:10:13 [speaking in Tagalog]
02:10:29 [speaking in Tagalog]
02:10:30 [speaking in Tagalog]
02:10:49 [speaking in Tagalog]
02:10:50 [speaking in Tagalog]
02:10:56 [speaking in Tagalog]
02:11:09 [speaking in Tagalog]
02:11:16 [speaking in Tagalog]
02:11:17 [speaking in Tagalog]
02:11:44 [speaking in Tagalog]
02:11:46 [speaking in Tagalog]
02:11:47 [speaking in Tagalog]
02:11:53 [speaking in Tagalog]
02:12:05 [speaking in Tagalog]
02:12:06 [music]
02:12:19 [music]
02:12:20 [music]
02:12:25 [music]
02:12:30 [music]
02:12:35 [music]
02:12:37 [music]
02:12:38 [music]
02:12:40 [music]
02:12:42 [music]
02:12:44 [music]
02:12:46 [music]
02:12:48 [music]
02:12:50 [music]
02:12:52 [music]
02:12:54 [music]
02:12:56 [music]
02:12:58 [music]
02:13:00 [music]
02:13:02 [music]
02:13:04 [music]
02:13:06 [music]
02:13:08 [music]
02:13:10 [music]
02:13:12 [music]
02:13:13 [music]
02:13:14 [music]
02:13:15 [music]
02:13:16 [music]
02:13:17 [music]