Aired (September 15, 2024): Saan aabot ang dos pesos mo? Sa Valenzuela City, makakabili pa raw ‘yan ng… lugaw?!
Samantala, ang paandar ng isang lugawan sa Tayabas, Quezon, ang kanilang iba’t ibang toppings! Ang isinasahog kasi nila sa lugaw, puel o bahay-itlugan ng manok, leeg at pati… palong ng manok!
Sa Mandaluyong naman, lugaw overload na may sahog na lechon kawali!
Sarap! Watch ‘til the end!
#KMJS
'Kapuso Mo, Jessica Soho' is GMA Network's highest-rating magazine show. Hosted by the country's most awarded broadcast journalist Jessica Soho, it features stories on food, urban legends, trends, and pop culture. 'KMJS' airs every Sunday, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
Samantala, ang paandar ng isang lugawan sa Tayabas, Quezon, ang kanilang iba’t ibang toppings! Ang isinasahog kasi nila sa lugaw, puel o bahay-itlugan ng manok, leeg at pati… palong ng manok!
Sa Mandaluyong naman, lugaw overload na may sahog na lechon kawali!
Sarap! Watch ‘til the end!
#KMJS
'Kapuso Mo, Jessica Soho' is GMA Network's highest-rating magazine show. Hosted by the country's most awarded broadcast journalist Jessica Soho, it features stories on food, urban legends, trends, and pop culture. 'KMJS' airs every Sunday, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
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FunTranscript
00:00In this day and age, where will your 2 pesos go?
00:07In Valenzuela City, you can still buy lugaw.
00:12Do you eat lugaw?
00:15To make it special, do you always put boiled eggs?
00:19The same goes for tigatayabas queson.
00:23But their lugaw, the toppings are not ordinary boiled eggs.
00:29But what they call puwel, or the chicken egg house.
00:35There used to be a store here in the town of Tayabas.
00:38So when we tried it, I just bought it.
00:44The puwel that Rommel gets from the chickens that lay eggs
00:49or those that are more than 2 years old.
00:52In Tayabas, there are not this many choices.
00:55That's why here in Lucena, we buy it.
00:57What's special about their lugaw is that it also has the neck and head of the chicken.
01:04It also comes with the head of the chicken.
01:11Every day, they can eat up to 50 chickens.
01:18The chickens are carefully cleaned by Rommel.
01:23If it's not properly cooked, it's really early.
01:27If it's cooked properly, you can eat it right away.
01:31To make it softer, they pressure cook it for half an hour.
01:38And to make the lugaw more flavorful,
01:42Rommel mixes it with crushed ginger.
01:46There are customers who don't like to eat sliced ginger.
01:50So we just crush it.
01:54The lugaw with puwel is 70 pesos.
01:58The lugaw with head and neck is 35 pesos.
02:03It has a different texture compared to other lugaws.
02:06It's different. I can't believe it.
02:11In this day and age, where can you get your 2 pesos?
02:16Candy and bubble gum.
02:18Fish ball.
02:20Here in Marulas, Valenzuela City,
02:23for 2 pesos, you can already taste lugaw.
02:27Each lugaw of Rommel is only 2 pesos.
02:31To make it faster,
02:33for the parents who can't give their children a lot of money,
02:37you can feed them.
02:38In 1974, when Rommel built their lugaw,
02:43they started with a price of only 25 cents.
02:48It's only 1.75 pesos if you eat one lugaw,
02:51bacon, pork, and cheese.
02:53It's only 2.50 pesos.
02:55It's still cheap.
02:56Rommel's business flourished in the 1970s.
03:00But when it went bankrupt,
03:02I have a story.
03:03I tried to start a lugaw.
03:11I've been eating here since I was in elementary school.
03:14I have two children.
03:15I still eat here.
03:16Especially when it rains, it's delicious to eat here.
03:18For more than 5 decades,
03:21Rommel has only increased the price of lugaw a few times.
03:25In 1992, he made it 1 peso.
03:28Until 2002,
03:30he increased the price of his lugaw to 2 pesos.
03:34But with the price of today's lugaw,
03:37does it still grow?
03:39When the price of lugaw went up,
03:42in the market,
03:44you can buy pork, chicken, and pig's ears.
03:48Even though Rommel's lugaw didn't grow in his lugaw,
03:52he was able to support his family in poverty.
03:56This is from America.
03:57This is my wife.
03:58That's where it all came from.
03:59I didn't grow up.
04:01As for Emma,
04:02she worked hard for her lugaw
04:06here in Baliwag, Bulacan.
04:08Her bestseller,
04:10lugaw na ang sahog,
04:11is not made of meat,
04:13but it's made of Betamax or chicken blood
04:16which makes it even crispier.
04:19It's cheaper than pork or beef.
04:22He cooks it with gatong,
04:25senga,
04:26santol,
04:27and mango.
04:28It's different, right?
04:30It really adds flavor and aroma.
04:33Here in this big cauldron,
04:35we boil rice.
04:36We don't wash it anymore
04:38because we believe that it adds thickness.
04:43We'll transfer it to this big cauldron.
04:56Each serving is 15 pesos.
05:00When I tasted this,
05:02my childhood memories came back to me.
05:04This is how my grandmother and mother used to cook.
05:09As for the favorite lugaw of the Tiga Mandaluyong,
05:13it's umaapaw!
05:15It has tualya,
05:16bituka,
05:17isaw,
05:18manzanilla,
05:19or chan ng baka,
05:20taba ng baka,
05:21and egg.
05:23But what makes it special
05:26are the crispy lechon kawali toppings.
05:29Who wouldn't want to try their lugaw
05:33overload?
05:35Because the lugawan of the Tiga Mandaluyong is located in Mandaluyong Public Market,
05:39they make sure that their sahog is always fresh.
05:43They directly drop the sahog by the supplier
05:46in their own place
05:50to remove the smell of the inside.
05:56They boil the sahog several times.
05:58First, we boil it,
06:00then we throw it away,
06:01and then we boil it again.
06:04Some people include the soup
06:07to remove the smell of the lugaw.
06:11The rice that we use is natural rice
06:14and there's a thick mixture
06:16so that the thickness is just right.
06:19Every day,
06:20Venerando can sell
06:22five large pots of lugaw.
06:25One day,
06:26you can earn
06:27Php 4,000 to Php 6,000 a day.
06:31You can't avoid the taste of lugaw.
06:33Even if you just drink it,
06:35it's still the same.
06:36That's why every time I go home from other countries,
06:38I automatically pass by here.
06:40Because of this,
06:41he was able to build a house,
06:43he was able to build a car,
06:45and he finished the HRM course
06:48or Hotel and Restaurant Management.
06:51His son, Vladimir,
06:53is now running
06:55his family business.
06:57I will tell you
06:58what my parents started.
07:03If you're so hungry and tired,
07:06are you ready to cook lugaw?
07:08Well,
07:09cook lugaw first!
07:16Thank you for watching, Kapuso!
07:18If you liked this video,
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