Aired (September 15, 2024): Ano-anong luto ang puwedeng gawin sa iba't ibang parte ng baka? Alamin sa video na ito.
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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00:30I wonder, I wonder.
00:31Juan has a question and an answer.
00:34I wonder, I wonder.
00:36Juan has a question and an answer.
00:39I wonder, I wonder.
00:40Juan has a question and an answer.
00:43I wonder.
00:48Baka wonder,
00:50in the upper reaches of the Belin,
00:51it's more fortunate if you can still graze beef.
00:54But since Juan is a glutton, there's nothing to be wasted.
01:05Our food trip will include different parts of beef.
01:08No tapon, bring it on!
01:25I wonder, do we have an impression that when it comes to food, there's beef?
01:36Usually, beef is expensive, right?
01:38Usually, beef is expensive, right?
01:52What they say is that only those who can afford it can go on a food trip like this.
01:58What I'm saying is not true.
02:02It's delicious. It's tender.
02:05It's delicious.
02:07Win or lose, you can still eat calisthenics.
02:14It has a different gelatinousness to its texture.
02:19Isn't it high-blood?
02:20No, it's not.
02:22But and bold.
02:28What's with the face?
02:29But wonder, what we're going to eat are parts of beef that you won't believe are worth it and delicious.
02:47That's why tonight, I wonder, what are the winning dishes made from beef?
03:00In the rainy season, what else is not to be missed?
03:03Of course, the soup is always present.
03:05That's why Juan will not be shy to experiment with cooking beef.
03:10Different dishes, different flavors, and even hotpots are now available everywhere.
03:17The hotpot is the strongest soup you can choose from.
03:21When you want to season it, it was believed that it came from China.
03:25And when it arrived here in the Philippines, there were also different combinations.
03:32Our companion, Paul, who is a Chinese-Filipino,
03:36his family is now bonding together in the traditional hotpot.
03:41And their former favorite, they also made a business.
03:45They chose to serve assorted parts of beef.
03:49But of all the parts of beef, would you believe that the winner of their food,
03:55the owner of beef, or better known as beef butt and balls,
04:01is often compared to soup number five.
04:05The Castilians, they brought cattle over to the Philippines.
04:09It was more or less exclusive to the Spanish community here.
04:13The Filipinos, the natives, were not fond of beef back then.
04:19Beef was rare at that time.
04:21They are being resourceful.
04:23They need to use whatever part, so nothing goes to waste.
04:27Because the soup with the organs, that started out in the Chinese communities here.
04:34Here in Paul's hotpot restaurant, they clean and slice the beef
04:39into thin pieces to serve in their hotpot.
04:43There, my fellow wanderers.
04:45Of course, it's raining now, and as you can see, the surroundings are a bit wet.
04:50Let's taste one of the most delicious hotpots here.
04:53So let's go, let's find out how delicious it is.
04:56Let's go.
05:01Good morning, sir.
05:03Hello, good morning.
05:04Hello.
05:08We have beef balls.
05:09Beef balls.
05:10This is our cheese ball.
05:11This is prawn balls.
05:12Prawn balls.
05:14This is squid.
05:15Fish ball.
05:17That's the lobster ball.
05:19It's all balls, right?
05:20Is there no baseball or football?
05:21No, there isn't.
05:22There isn't?
05:23There isn't.
05:24We're just fixing it up.
05:25What we eat here is our beef.
05:29As for the soup, what we got today is spicy and herbal medicinal soup.
05:37Wow, I think I'm okay with herbal.
05:42I hope you're here, Mama Su.
05:43I'll go ahead.
05:45Oh, so that's your income for today, Empoy?
05:48It looks like you're getting a lot of beef.
05:50Okay, Paul, give Empoy a kiss.
05:51He's your bestseller.
05:54We have something we want you to try.
05:57Let's try all of that, Sir Paul.
05:59This is the best, and it's usually ordered by adults.
06:03What is it?
06:04This is the main ingredient of soup number five.
06:08Oh, really?
06:09Yes, this is what we call bat and balls.
06:12Or in Tagalog, ari ng baka.
06:15It's not high blood?
06:16No, it's not.
06:18Bat and ball.
06:24What's with your face?
06:26This is my first time trying this.
06:29Should I dip it in the sauce?
06:30Yes, sir.
06:32Preferably, dip it in the sauce.
06:35Actually, I can't really eat it.
06:37When I first tasted it, I didn't know what it was.
06:42It tasted like ox brain.
06:45The other day, I already tried ox brain.
06:48I felt dizzy.
06:49But earlier, I was worried that I might feel dizzy.
06:54But it's not like that.
06:56It's delicious.
06:57It's crunchy.
06:58The inside is like a fried lechopla, but it's delicious.
07:04When it comes to eating,
07:05as they say in Chinese culture,
07:07if you want to improve something in your body,
07:10you eat that part of your food.
07:14That's why a lot of adults order this.
07:18Is it expensive, Sir Paul?
07:20Yes.
07:21Because if you think about it,
07:23out of a hundred,
07:25it's all male oxen.
07:27And of course, for each ox,
07:30there's only one set of that part.
07:32And we really fight for the supplies.
07:36And you're able to finish that?
07:37Yes, sir.
07:38The bat and balls.
07:39It's worth it, Mami Suah.
07:41And to our fellow Wanderers,
07:43for only Php 999,
07:46you can choose different parts of oxen.
07:50And don't forget,
07:52be careful when consuming oxen.
07:56It has protein,
07:58minerals and vitamins,
08:00like B vitamins,
08:02that we get from animals,
08:04and minerals like calcium.
08:06It's not like the ordinary meat.
08:08It has a higher level of cholesterol,
08:10so it can be bad for us
08:13if we eat too much and too often.
08:16It doesn't change depending on the cut.
08:18But because it's thinner,
08:20you can eat more
08:22when you don't notice it.
08:26Every Sunday,
08:28the Wanderers fill up
08:30this cockpit arena in Kalasyao, Pangasinan.
08:34Each Wanderer has his own bat.
08:38Jefferson, our fellow Wanderer,
08:40is a branch of this bat.
08:42He flew from San Carlos, Pangasinan,
08:44an hour away from the bat.
08:46I'm a Wanderer.
08:49If you win,
08:51Jefferson will go straight to his favorite food,
08:54the bat.
08:57If you win the bat, you'll win
08:59the delicious soup he's swallowing.
09:04This soup is made not only by batmen,
09:07but also by ostriches.
09:09The soup is called
09:11Kaleskes.
09:14But it's not like the normal
09:16cow soup
09:18that is usually made from sheep's meat.
09:20Because of the Kaleskes,
09:22there's a bat,
09:24a book,
09:26a house,
09:28a heart,
09:30blood,
09:32and a cow's towel.
09:34That's why these soups
09:36are always called Junelle's Eatery
09:38because there's a lot of people eating here.
09:40For P100,
09:42Kaleskes
09:44is a word in Pangasinense
09:46that means bat.
09:48This is their version of Goto
09:50like in Batangas.
09:52But what makes Kaleskes special
09:54is the Kamias,
09:56which is more sour,
09:58and the blood that thickens the soup.
10:00That's why it has a different flavor.
10:02It's a hit even for the ostriches.
10:04It's delicious.
10:06It's just right for the rainy season.
10:08It's really worth it.
10:10We're always here.
10:12Angelina started this recipe
10:14back in 1974.
10:18Kaleskes used to be
10:20really popular
10:22in Pangasinense.
10:24I tried to cook
10:26because a lot of people
10:28used to cook here.
10:30But what I needed
10:32was the blood
10:34to thicken the soup.
10:37Angelina started this event
10:39in Kalasyao in 1994.
10:41The recipe that she taught
10:43her countrymen back then
10:45didn't change until now.
10:47In fact,
10:49cooking Kaleskes
10:51brought life to her family.
10:53I raised
10:55my four children here
10:57in Kaleskes.
10:59Our life got better
11:01because my children
11:03were able to work.
11:05Now that she's 75 years old,
11:07Angelina has filled
11:09the recipe and business
11:11of her family's second generation.
11:13We're the only ones
11:15who continued.
11:17We thought of
11:19this place
11:21to make it more spacious,
11:23cleaner, and
11:25cater to more
11:27customers.
11:29Since her small stall
11:31in the market,
11:33we decided to
11:35build a bigger place
11:37here in Kalasyao.
11:39It's right in front of
11:41Pangasinan Coliseum
11:43where Sabong is held.
11:45That's why most of
11:47their customers are
11:49from Bungero,
11:51an area of our
11:53neighbor, Jefferson.
11:55Today,
11:57with Jefferson,
11:59RJ is also from Bungero.
12:01Even though
12:03we don't have chickens,
12:05when we go to Sabong,
12:07for example,
12:09we pass by to eat.
12:11This is their comfort food.
12:13They say the hot soup is perfect
12:15especially when it's raining.
12:17Win or lose,
12:19we still eat Kaleskes.
12:21Since then,
12:23Kaleskes has become an important part
12:25of the lives of the people of Pangasinan.
12:27Many people eat here.
12:29You won't be able to leave Kalasyao
12:31if you don't try
12:33the Kaleskes of Junior.
12:35That's why the recipe of Kaleskes
12:37is still a popular
12:39food that their family
12:41continues.
12:43Our future plans here in Kaleskes
12:45is of course to continue
12:47the future generation
12:49so that at least the taste
12:51that we have
12:53since 1994
12:55can be continued by
12:57our children
12:59in the future.
13:01But you may wonder,
13:03is beef healthier
13:05than pork?
13:07According to the expert,
13:09it's still hard to eat
13:11especially the insides.
13:13When it comes to the insides,
13:15if we only eat it once in a while,
13:17there's no problem
13:19especially if it's not
13:21too much.
13:23If it's just a small cup,
13:25but we need to remember
13:27that the insides
13:29or organ meats
13:31have the highest level of cholesterol
13:33compared to all parts
13:35of beef.
13:39Put it here,
13:41put it there.
13:45With the strength
13:47of Juan's food trip in the streets,
13:49the grills won't be gone
13:51and put it here.
13:55Where all your favorite
13:57will be served on one stick.
13:59Let's go!
14:07But there's a special day
14:09on the streets of Tayuman.
14:15There's someone here
14:17who's going to have fun
14:19called Bagak King.
14:22This is Michael
14:24and he's selling
14:26beef tripe.
14:28Our beef tripe is
14:30solid, no fish, just grass.
14:32It's soft, juicy,
14:34and tasty.
14:36It's really delicious.
14:38Out of all the parts of beef,
14:40Michael chose beef.
14:42There's not much
14:44people selling it now.
14:48It was also popular in the early 90s
14:50as Dos Tres.
14:55And he wanted to introduce it
14:57to the new generation.
15:01There's 5 pesos per stick,
15:0350 pesos per glass,
15:05and 100 pesos per styro.
15:08The preparation of beef lungs
15:10is also not a joke.
15:12It's boiled for more than 3 hours
15:14to avoid ulcers.
15:20And before it's fried,
15:22it's seasoned for a few hours
15:24to make it sweet.
15:26It's also paired
15:28with spicy vinegar.
15:30It can be eaten raw
15:32or as a dish.
15:34It's delicious, ma'am.
15:36It's soft.
15:40It's okay. It's delicious.
15:42And the vinegar is a bit spicy.
15:46Okay.
15:48I wonder
15:50if this hot pig has a substance.
15:52Beef lungs
15:54have a higher content
15:56of vitamin A
15:58and iron
16:00compared to
16:02ordinary beef.
16:04If it's boiled many times,
16:06and every time you boil it,
16:08you throw away the first broth,
16:10the cholesterol can be reduced
16:12because the fat
16:14will melt.
16:16If you deep-fry it again,
16:18the cholesterol can increase.
16:22Michael's love life is also a cook.
16:24He cooks
16:26because he got to know
16:28Mia, who has a house.
16:32Although they didn't finish their course,
16:34they both studied culinary.
16:36And cooking beef lungs
16:38is their passion.
16:42Because of beef lungs,
16:44they are slowly
16:46resting in life.
16:48Within three years,
16:50they were able to ride a motorcycle
16:56and sometimes travel.
17:00And not only on the road
17:02can you buy Michael's products,
17:04they also have a repackaged version
17:06of this on social media.
17:08Try it.
17:10Mami Su.
17:12It smells good.
17:14It's delicious.
17:16If you're hungry,
17:18you can eat it.
17:20It doesn't taste fishy.
17:22I thought it was liver.
17:24Beef,
17:26Mami Su.
17:28If you're interested
17:30in this repackaged version,
17:32you can buy this.
17:34It's a lot.
17:36If you want to drink,
17:38you can buy it.
17:42From being a service crew
17:44back then,
17:46to now being a cook.
17:50These are the videos
17:52of Gilbert,
17:54also known as
17:56Impoised Journey
17:58on YouTube.
18:00Caldereta,
18:02Menudo, Shanghai,
18:04Chapsuey.
18:06He can cook anything.
18:08Kare-kare
18:10oxtail, 10kg.
18:12But he has a specialty.
18:14The main ingredient
18:16of his dishes is
18:18beef's tail.
18:20The beef's tail is
18:22cheaper than usual.
18:24It has a different
18:26taste.
18:28It has a gelatinous
18:30texture.
18:32Our guest, Gilbert,
18:34used to work as a service crew
18:36in Manila.
18:38Until I became an assistant cook
18:40and I learned to cook step by step.
18:42I love to cook.
18:44Even when I was young,
18:46I tried to cook
18:48dishes one by one.
18:50But when the pandemic came,
18:52Gilbert lost his job
18:54and was forced to go back to Batangas
18:56while he had no job.
18:58He decided to cook dishes
19:00that he learned from his job.
19:02Because he had no budget
19:04to buy beef,
19:06he chose to cook
19:08beef's tail.
19:10When I was at home,
19:12I posted videos online
19:14while I was cooking
19:16for my nieces and nephews.
19:18We wait for the soup to boil
19:20and then we transfer it to the pressure cooker.
19:22Until I met some subscribers
19:24who believed that they can cook.
19:26My subscribers are from different countries.
19:28When they go home, they request to cook.
19:32Today,
19:34Gilbert received an order
19:36from a subscriber
19:38who is also from Batangas.
19:40Let's go, Kawander.
19:42Let's go to the market first.
19:58Let's weigh it.
20:02How many kilos is it?
20:04320 kilos.
20:06Let's weigh it.
20:08Let's cut it
20:10so it's easier for us to cut.
20:22The recipe for today
20:24is beef's tail.
20:26It's boiling.
20:28Let's blanch
20:30the tail first
20:32so that
20:34the smell
20:36will go away.
20:38The impurities
20:40need to be removed.
20:50We will tenderize it
20:52for 30 minutes.
20:54It depends on the hardness of the beef.
20:56Sometimes, it's 30 to 40 minutes.
21:00After 30 minutes...
21:04When the beef is tender,
21:10we will saute it and season it with
21:12tamarind to make it salty.
21:24After cooking the tail,
21:30Melvin will wait
21:32for his customer
21:34to pick it up.
21:38Kawander,
21:40our subscriber,
21:42Ma'am Melly, is here.
21:44Here is your dish,
21:46Sinampalukang Buntot ng Baka.
21:48I watched it after the pandemic.
21:50After that,
21:52I asked her
21:54if I can order
21:56once I need it.
21:58It's our favorite dish.
22:00The taste is good.
22:02It's tender
22:04and salty.
22:08The taste is worth it.
22:10It's natural and delicious.
22:12To save money,
22:16Gilbert bought
22:18beef's tail to cook.
22:20When it comes to beef's tail,
22:22it's similar to organ meat.
22:24It doesn't have
22:26uric acid.
22:28However,
22:30beef's tail is high in cholesterol.
22:38There you go, Kawander.
22:40You saw it in our episode
22:42last night.
22:44When it comes to cooking,
22:46we Filipinos love to eat.
22:48Look at the beef.
22:50No part of the beef
22:52is wasted
22:54when brought to the kitchen.
22:56It's delicious.
22:58Kawander, if you have topics
23:00you want to talk about,
23:02just email to iwandergtv at gmail.com.
23:04I'm Susan Enriquez.
23:06Follow us on our social media,
23:08Facebook,
23:10Instagram, TikTok, and X.
23:12I'm M. Poy Marquez.
23:14Join us
23:16every Sunday
23:18here on GTV.
23:20We'll answer all of Juan's questions.
23:22See you again
23:24on I Wander...