Aired (August 4, 2024): Time out muna sa mga pagkaing trending at kilalanin naman natin ang mga tradisyunal na pagkain sa bayan ni Juan! Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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00:00♪♪
00:09♪♪
00:14The different types of snacks seem to be trending right now.
00:21Mapaturo-turo,
00:22Inihaw,
00:24and even international food.
00:26All of those are trending and you can taste them everywhere.
00:32Are you familiar with that?
00:33Or you're just trying it now?
00:37Mmm!
00:38This is really my favorite snack here in Cam Norte.
00:45It's good.
00:46It's sweet.
00:47It's like brohan.
00:48Do you know the name of this snack?
00:50No.
00:51I don't think so.
00:53But tonight,
00:54let's time out with the food trending.
00:57Dol, I saw something.
00:58There it is.
00:59Are you a cat?
01:00Cat!
01:01Cat!
01:02Let's go back to the snacks that are hard to find
01:05and that we can call our own.
01:11Ta-da!
01:15It's a big size.
01:16Are you ready?
01:20Wanderers,
01:21we're not going to find snacks that are easy to cook
01:24because tonight's food is hard to find
01:29and that we can call our own.
01:32I wonder,
01:33what are the traditional snacks in Bayani Juan?
01:37When it comes to snacks,
01:39most of the time,
01:40Juan is scared.
01:42He's afraid and avoids it.
01:48But Wanderers,
01:49did you know
01:50that here in Pampanga,
01:52snacks are their favorite?
01:55It's also considered a delicacy in their area.
02:00But,
02:01when it comes to snacks,
02:03it's hard to find.
02:06It's perfect as a snack
02:08and as a filling
02:09or tugak betute,
02:11as the Pampangans call it.
02:14That's why I wonder,
02:15what's the best seller of tugak betute?
02:20I learned from my parents,
02:22from my mother especially,
02:23because she loves to cook
02:27and at the same time,
02:28they cook for the festivals here in Pampanga.
02:31So, we were able to highlight tugak betute
02:34because it's the most exotic food of Pampanga.
02:40But before we taste it,
02:42of course, we need to work hard.
02:44Our challenger,
02:46one of the cast of Running Man Philippines,
02:49Buboy Villar.
02:57Can you see
02:58the land behind me?
03:01That's not mine.
03:02That's not from Pampanga.
03:04I was invited by I Wonder
03:07for a challenge
03:08because, of course,
03:09I love challenges
03:10because I'm a runner
03:12and I'm the running man.
03:13The other runners might get jealous
03:15because I'm the...
03:17I am the...
03:18I'm one of the runners.
03:21But before the challenge,
03:22Buboy needs to be with us
03:24and teach him how to catch fish.
03:27We also met here in Magalang
03:29our wanderer, Romeo.
03:32I remember that
03:33when I was 8 years old,
03:36I was with my dad and my grandfather in Bukid.
03:39Sometimes, the fish were broken
03:42so we caught them.
03:45Whenever it rains,
03:46Romeo is used to catching fish
03:48so he can bring home food for his family.
03:52Romeo,
03:54what are you doing there?
03:55Why don't you want to...
03:56Why are you hiding?
03:57Why are you hiding?
03:58We should be playing hide-and-seek.
04:00What are you doing here?
04:02I'm teaching you how to catch fish, sir.
04:04I'm challenging you to catch fish.
04:05I don't want to.
04:06You're making me look like this.
04:08I'm going to catch fish.
04:09I should've just joined you.
04:12I thought you were going to give me land.
04:18To catch fish,
04:19Romeo and Buboy will use a fishing rod
04:21with a hook.
04:23I thought it's just for fish.
04:25Even for fish,
04:26there's a hook?
04:27Okay, there's one here.
04:29Fish.
04:30You go first,
04:31so that if you get caught,
04:34you'll be the first.
04:39Sir, what's the best tactic
04:41to catch fish?
04:42Fast?
04:43Like that?
04:44I'm not going to be fast.
04:46I just want to see
04:47how to catch fish.
04:49Of course, you need to.
04:50Let's be quiet
04:51so the fish won't get caught.
04:56So, the first thing to do
04:57is to be quiet.
04:59Why did I join this
05:01if I need to be quiet?
05:02That's just the number one rule.
05:04I'm already a bit used to it.
05:06Enough talking, Buboy.
05:08Let's start the challenge.
05:10Do you know
05:11if there's a reason
05:12why they only play in the rain?
05:15Not in the sun?
05:16My grandfather used to tell me
05:18that they ask for more rain.
05:22That's what they do.
05:23Your brother should be able to answer this.
05:26Brother Kim,
05:27we should know this, right?
05:28Let's test it first.
05:29Let's catch one first.
05:31It looks like the fish
05:32are having a hard time, Buboy.
05:34Is there a canoe?
05:35There's one over there.
05:36Can you stop the horn?
05:38We're catching frogs.
05:40Excuse me?
05:42I already talked to him.
05:43He's my friend.
05:46Half an hour has passed
05:47and we still haven't caught anything.
05:50Half an hour has passed
05:51and you're still waiting?
05:54I saw something.
05:55There it is.
05:57There it is.
05:58You're having a hard time.
06:00It's mine.
06:01Can I just catch it?
06:03Where is it?
06:05Where is it?
06:09Can I catch it?
06:10I can catch it, right?
06:12Are you a cat?
06:14No, you're a frog.
06:15You're a frog.
06:16You're a frog.
06:17Where are you?
06:18Buboy is a true runner.
06:20He's a game.
06:21He's a game
06:22when it comes to catching frogs.
06:24It's hard to catch.
06:25I thought it was a big frog.
06:27It's slippery.
06:30Nice one.
06:32There it is.
06:34Is it like that?
06:35Yes, it's like that.
06:36We've been here for hours
06:37and we only caught one.
06:41Wait a minute.
06:46Let's call him Wonder.
06:48Wonder Pets.
06:54Ta-da!
06:55Sir,
06:56do you think I've passed the challenge?
06:58Yes, you have.
06:59How many have we caught so far?
07:01About 134 fish.
07:03That's not true.
07:05He's really a game.
07:07How many is this?
07:081, 2, 3, 4, 5, 6?
07:126.
07:13We caught 6 so far.
07:15But at least I caught 6, right?
07:17How many should we give?
07:18You think it's hard to catch 6, right?
07:20It's hard.
07:22After catching,
07:23Buboy cleaned up
07:24Romeo's mom's last fish.
07:29Here it is.
07:30And here we are at Miabe.
07:34It's still here in Pampanga.
07:36I saw food here
07:37so we're going to cook
07:39the fish we caught earlier.
07:43Not Chocera.
07:48I'm so hungry.
07:49I want a snack.
07:51And I chose Miabe
07:53so you can cook.
07:54Yes.
07:55Can we?
07:56What can we cook there?
07:57Rilleno.
07:58Rilleno?
07:59Yes.
08:00Rilleno sounds good.
08:03To make Tugak Betute or Rilleno Palaka,
08:06Risa will first cook the fillings.
08:12Is it normal here in Pampanga
08:14to cook Palaka?
08:15Yes.
08:16This is the exotic food of Pampanga.
08:19Yes.
08:20A lot of people come here
08:22because they want to experience the taste.
08:24Yes.
08:25The taste of the fish.
08:28That's right.
08:29So here in Pampanga,
08:31in other places,
08:32they throw the Palaka here.
08:34They eat it.
08:35There's no waste.
08:36There's no waste.
08:38Once it's cooked,
08:39she'll put it in the Palaka.
08:42Are you going to shoot?
08:43Yes.
08:44Okay.
08:45I think I'm okay with the last one.
08:54Eight months.
08:56And as you can see,
08:57the Palaka,
08:58they eat the Palaka again.
09:01After putting the fillings,
09:03she'll fry it until it's golden brown.
09:08After a few minutes,
09:10the Tugak Betute is cooked.
09:14Okay, Kawander.
09:16Our Rilleno Palaka is cooked
09:19that we caught earlier.
09:21Let's get the biggest size.
09:24Are you ready?
09:34It's different.
09:36It's tasty.
09:37To be honest,
09:39the biggest difference is
09:41in the Rilleno that I ate.
09:44If you've tried the real Rilleno,
09:46the bangus,
09:47the Palaka is different.
09:50How can I eat it like this?
09:51It's like,
09:52when you eat it,
09:55it tastes like crab.
09:56It's like that.
09:58The Tugak Betute,
09:59passed to our runner.
10:02Our fellow countrymen believe
10:04that the blessing of nature
10:06is also a blessing for them.
10:09That's why all the owners
10:11can eat and survive.
10:13Because this is about the survival thing.
10:16How our fellow countrymen
10:18can survive
10:20under their blessing.
10:24This snack is very popular in Japan.
10:28It's round and sticky.
10:31And usually,
10:32there's sweet potato inside.
10:36It's mochi.
10:37But did you know that
10:38we already have a version of this?
10:42Anko is what we call
10:43in a round and sticky thing
10:44that has peanuts
10:45and traditional sugar.
10:48And it's one of the first things
10:50that we found in the town of
10:52Vinzons, Camarines Norte.
10:56After a while,
10:57how do you make anko?
11:03Using the traditional grinding stone,
11:05we put the sticky part
11:06to make it fine
11:07and to remove the juice.
11:12Then, we fill it with the sticky part
11:14of the peanuts
11:15and the sweet thing called
11:16sangkaka or panucha.
11:18This is the filling.
11:19Then, we'll put it inside
11:21the sticky part.
11:23We'll make it round
11:24so that the filling inside
11:25won't fall apart.
11:28Lastly, we'll cook it in the steamer
11:30for 6 to 7 minutes.
11:36When I was young,
11:37anko was my favorite.
11:38It's still one of the best
11:39and it's a must-try here.
11:45This is really my favorite
11:46snack here in Camarines Norte.
11:49When you come here,
11:50this is the most delicious snack
11:52that you can buy here in Vinzons.
11:56The local historian
11:57in Camarines Norte believes
11:59that in the 15th century,
12:01there was a time
12:03in Camarines Norte
12:04that this was the first snack
12:05that was tasted in the 1950s.
12:08Anko!
12:09Anko!
12:10According to a story,
12:12there was a woman
12:13who was playing with this
12:14while her hair was in her head.
12:16She was one of the first
12:17to make anko
12:18in the remote area of Vinzons,
12:20Juliana Clasio Balani
12:23or better known as
12:24Nana Oya
12:25who was born in 1897.
12:28Anko!
12:30Nana Oya made anko
12:32for the Balani family
12:37until she gave birth
12:38to her daughter, Biene.
12:40Biene is now 90 years old
12:42and making anko
12:44has changed their lives.
12:47When I was at home,
12:48I made anko.
12:49When I was at school,
12:50I made anko.
12:51Then my children
12:52became engineers,
12:54chemists,
12:55teachers.
12:57That's what happened
12:58to making anko.
13:00That's why I owe a lot
13:01to making anko.
13:04But because she's getting old,
13:05in 2000,
13:07she stopped making anko
13:09for her daughter,
13:10Marie Vick.
13:12Now, it's estimated
13:13that they can sell
13:157,000 pieces
13:16in one day.
13:19Here are the quanders
13:21that I finished
13:22for my children
13:23because I'm going to sell
13:25these quanders.
13:29Wow!
13:30Anko is really a blessing.
13:32Not only do they give you
13:33a lot of snacks,
13:34but they also
13:35give you happiness in life.
13:37The term anko
13:38is a Japanese term.
13:39It means
13:40a cheerful person
13:42with ambition.
13:44It means
13:45to be happy.
13:46When this quander
13:47is consumed,
13:48our countrymen,
13:49especially the Vinsons,
13:50may experience
13:52happiness
13:53because of
13:54its uniqueness
13:55and deliciousness.
13:56That's why we still have
13:57the ambition
13:58to eat it again and again
13:59because it gives us
14:00a smile.
14:02That's why
14:03there's no doubt
14:04that the snack anko
14:06will make Juan's day
14:07smile.
14:16The Manawag Church
14:17in Pangasinan
14:18is one of the places
14:19that is visited
14:20by Catholic devotees.
14:22And when you visit
14:23a place,
14:24of course,
14:25you can't forget
14:26to pay a visit
14:27to Juan.
14:29But aside from the water
14:30that is known in Pangasinan,
14:33there is another place
14:34that is visited
14:35a long time ago
14:37that is now
14:38often absent
14:39in Manawag.
14:40That is Kundandit.
14:43One of the people
14:44who does this
14:45is our quander,
14:46Imelda.
14:47Imelda is still young.
14:49She already knows
14:50how to make Kundandit.
14:52I am the fifth generation
14:54in making Kundandit.
14:56Because of the difficulty
14:57of making Kundandit,
14:58my cousin and I
14:59only made two Kundandit.
15:02For Imelda,
15:03the Kundandit
15:04served as a survival food
15:05for the Pangasinense
15:06during the Japanese period.
15:09They cook it
15:10so that there's food
15:11for a week.
15:14Because during the Japanese period,
15:16the rice they cook
15:17was spoiled.
15:18They invented rice
15:19so that it won't spoil
15:20even for a week.
15:23Its importance
15:24in the history of the place
15:25is great.
15:26For now,
15:27there are only two left
15:28who are selling Kundandit
15:29as Imelda.
15:31As time goes by,
15:32this kind of product
15:33is becoming less
15:34and less
15:35and less people
15:36are selling it
15:37because
15:38it is not like
15:39other rice
15:40that you can only
15:41make for a few hours.
15:45Together,
15:46we will let the tourists
15:47taste the Kundandit
15:48in Manawag,
15:49the Miss Pangasinan 2019
15:52and the commercial model
15:53Gwendolyn,
15:54a proud Pangasinense.
15:58Hi, KaWonderers!
15:59We are here
16:00in Manawag, Pangasinan.
16:01Manawag had
16:02another famous product
16:03back then
16:04that is now
16:05forgotten by people.
16:07That is
16:08the Kundandit.
16:10But of course,
16:11before I taste this,
16:12I want to know
16:13how to make it.
16:14Join me.
16:21In making Kundandit,
16:22you only need
16:23two ingredients.
16:24Sticky rice
16:25and panucha.
16:27How much?
16:28Just a little.
16:29First,
16:30wash the sticky rice.
16:32What do you call this?
16:33Labas.
16:34Labas.
16:36After that,
16:37stir it
16:38until golden brown.
16:41Just mix it
16:42so that
16:43it will not
16:44stick.
16:46We have to do something
16:47next.
16:48This is the challenging part.
16:49Just the first one.
16:50This is just level 1.
16:51Just the first one.
16:52Okay.
16:57After mixing
16:58for almost an hour,
17:01remove the sticky rice
17:02and mix it.
17:09Combine the sticky rice
17:10and the melted panucha
17:13and mix it.
17:19You can also hold it
17:20in a mold
17:21that they call
17:22lansunan.
17:23So why is it
17:24a moon shape?
17:25Because there are
17:26a lot of shapes.
17:27We'll ask
17:28our grandparents.
17:29I'll ask first.
17:30Okay, okay.
17:31We'll ask first.
17:32We've been through a lot.
17:33That's how hard it is
17:34to make, guys.
17:35That's why no one
17:36has been making it
17:37for a long time
17:38because it's really hard.
17:40And for the last step,
17:42let it cook
17:43for 15 minutes.
17:46There.
17:47There.
17:49Wow.
17:56It's delicious.
17:58I can taste
17:59our tiredness and hardship.
18:03Where are you from?
18:04Baguio.
18:05Baguio?
18:06Are you familiar there
18:07or have you just tried it?
18:08Just now.
18:09Because of that,
18:10we'll give you
18:12a lot of kundandit
18:13so you can share it
18:14with your friends
18:16and family
18:17in Baguio.
18:19This upcoming September,
18:20what we call
18:21Tourism Month,
18:22we'll invite
18:23Ms. Imelda
18:24to teach our countrymen
18:26how to make kundandit
18:28so that
18:29more people
18:30will know
18:31how to make it.
18:39It's delicious.
18:40It's sweet.
18:41It's like brohas.
18:42Do you know
18:43what this is called?
18:44No.
18:46I don't think so.
18:51It's delicious.
18:53I don't think so.
18:54It's called
18:55what?
18:56Really?
18:59You're right,
19:00Mr. Wander.
19:03I don't think
19:04that's the name
19:05of that biscuit.
19:07The shape is the same
19:08and it's covered
19:09with sugar.
19:13It's a specialty
19:14of a bakery in Pasig
19:15that has been
19:16selling for more than
19:17a century.
19:22The bakery
19:23Dimas Alang
19:24is the first one
19:25to be known
19:26for their
19:27fresh from
19:28Pugon Pandesal
19:29that is
19:30really
19:31popular.
19:33But what many
19:34don't know
19:36is that
19:37even back then
19:38the biscuit
19:39that they call
19:40I didn't know
19:41I wonder
19:42why is it
19:43called
19:44biscuit?
19:45A lot of people
19:46ask that
19:47but no one
19:48can answer.
19:49We just guessed.
19:50Maybe it started
19:51small and then
19:52evolved.
19:53It grew
19:54and grew
19:55until now
19:56the taste
19:57that you're
19:58finding now.
19:59But what
20:00really is
20:01the secret?
20:02We just transfer
20:03the skill
20:04and the ability
20:05to our customers
20:06here in Panadero.
20:07A lot of people
20:08here are
20:09the children
20:10of our old
20:11Panadero.
20:12It requires
20:13a lot of effort.
20:15First,
20:16the dough
20:17is kneaded
20:18in the machine
20:19to make it
20:20soft.
20:21Then,
20:22the dough
20:23is flattened
20:24and rolled
20:25several times.
20:27The challenge
20:28is that
20:29the dough
20:30should not
20:31be cut.
20:32Then,
20:33the dough
20:34is cut.
20:37And to make it
20:38crispy,
20:39put three holes
20:40in the middle.
20:41Next,
20:42add a little
20:43oil and sugar
20:44before cooking
20:45in the oven.
20:53And after
20:5415 minutes,
20:56can you guess?
20:57What I didn't
20:58guess is that
20:59it can be
21:00eaten as a snack.
21:01It's a perfect snack
21:02with hot
21:03coffee
21:04or chocolate.
21:09This biscuit
21:10is also a witness
21:11in the history
21:12of Panaderia
21:13for more than
21:14100 years.
21:16In the year
21:171919,
21:18the bread
21:19in Panaderia
21:20Dimasalang
21:21began to rise.
21:23The meaning
21:24of the word
21:25Dimasalang
21:26is untouchable.
21:27The name
21:28was followed
21:29by our national
21:30hero,
21:31Dr. Jose Rizal
21:32in the movie
21:33La Solidaridad.
21:35But the original
21:36name of Panaderia
21:37is Dos Hermanos
21:38or Two Brothers
21:39which was
21:40the name
21:41of Lucila Raimundo
21:42when she was
21:43the owner.
21:44But when she
21:45died due to
21:46the Spanish
21:47Flu epidemic,
21:48her husband
21:49passed away
21:50Panaderia
21:51to Teresa,
21:52Lucila's sister.
21:53Panaderia
21:54was left
21:55to his daughter
21:56Feliza
21:57who became
21:58the wife
21:59of Lucio Lozada
22:00from a family
22:02and the daughter
22:03of Manolo Lozada
22:04who became
22:05the painter.
22:07They took care
22:08of Panaderia
22:09since then
22:10until now.
22:13The traditional
22:14snack in Panaderia
22:15is now proven.
22:16The people
22:17will still know
22:18if the seasoning
22:19is right.
22:20Oh my!
22:21I will not
22:22miss this opportunity
22:23to taste
22:24this
22:25gift from
22:26the I Wonder
22:27team.
22:28This is the
22:29biscuit
22:30that I did not
22:31expect.
22:41There should be
22:42coffee.
22:45It melts
22:46in the mouth
22:47easily.
22:50It's delicious.
22:54There should be
22:55coffee.
22:56It's delicious.
22:57For snack.
23:01The traditional
23:02snack in I Wonder
23:03is now proven.
23:04The people
23:05will still know
23:06if the seasoning
23:07is right.
23:08Oh my!
23:09I will not
23:10miss this
23:11opportunity
23:12to taste
23:13this
23:14gift from
23:15the I Wonder
23:16team.
23:17There should be
23:18coffee.
23:19It melts
23:20in the mouth
23:21easily.
23:22There should be
23:23coffee.
23:24There should be
23:25coffee.
23:26There should be
23:27coffee.
23:28There should be
23:29social media accounts like X, Tiktok, Instagram, and Facebook.
23:34Join us every Sunday night at 8pm on GTD.
23:38And for Juan's questions, we'll give the answers here on I WONDER.