Aired (December 1, 2024): Join Biyahero Drew and content creator Ninong Ry as they embark on a mouthwatering food trip in Bulacan!
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00:00Let's go on a food trip to Jeros!
00:02G?
00:05Let's go to Bulacan!
00:08Where we will not only taste their delicious food,
00:14but also get to know the history of their local cuisine.
00:18Uhm, who wants to share?
00:22And for today's video, we have a big internet star with us.
00:26Let's go!
00:29Line up, kids!
00:30Because we will be joined by the celebrity chef, Ninong Ry!
00:36Not just delicious food,
00:40Try it, the perfect bite!
00:42The perfect bite.
00:53but also delicious stories.
00:56There's more to guess!
01:00But clearly, the first one we ate,
01:03that's the one with more marinating.
01:05What is it?
01:06It's not good.
01:07It's not good?
01:08It's still okay.
01:09Cooking!
01:10For those who are asking,
01:12what should I cook first?
01:14Onion or garlic?
01:16I will cook first,
01:17but I will wait for it to get hot.
01:19And a whole lot of fun!
01:21That's how an artist learns, bro.
01:24I'm full already.
01:25So, what are you waiting for?
01:27Let's go and taste the Flavors of Bulacan.
01:38It's so delicious!
01:39I thought something happened.
01:50The province of Bulacan is also known as the province of the heroes.
01:53This is where a lot of Filipinos come from.
01:56In this province,
01:57a lot of unfortunate battles happened.
02:00And whenever they won a battle,
02:02do you know that they have a favorite food?
02:05This is the Brinje ng Tagumpay.
02:12I'm Ninong Ry,
02:13and I'm going home with the Brinje ng Tagumpay.
02:16Brinje ng Tagumpay?
02:17You can't just go home with the Brinje ng Tagumpay.
02:21You need to come with me.
02:24Who is your bias, Mr. Entrepreneur?
02:34Because I'm the one who said,
02:35bring me,
02:37Brinje.
02:39Hey,
02:40that was fast.
02:46Are you okay, bro?
02:48I lost.
02:49What a pity.
02:55Bro, we don't need to fight.
02:57I can cook this.
02:58This is easy.
02:59Like that?
03:00Yes.
03:01Let's go here.
03:03If you want, we can cook this.
03:04Can you do it?
03:05I can.
03:06You?
03:07Yes.
03:08Let's go.
03:09Let's go.
03:10Captain.
03:11So, I told you,
03:12we don't need to fight.
03:13Right?
03:14Because we're going to cook here.
03:16But let me confess first.
03:17Yes.
03:18Let me teach you.
03:20Let me teach you.
03:21That's how it is.
03:22That's how it is.
03:23That's how it is.
03:24Yes.
03:25I didn't plan to eat this,
03:26the Brinje.
03:27Yes.
03:28But I'm aware of this.
03:29I've tasted it.
03:30But I never thought of cooking it.
03:32Until now?
03:33Until now.
03:34Because we're going to kill each other.
03:35I don't want that.
03:36No, no.
03:37We're already dead.
03:38We're already dead.
03:39That's right.
03:40That's what taught us
03:41how to cook a traditional Brinje.
03:42There's a Filipino version of Paella called Brinje.
03:46In the past,
03:47each province has its own version.
03:50What Rye will cook
03:51is the Brinje of Bulacan.
03:53First, we'll fry the chorizo.
03:55Let's fry the bulacan.
03:57Next is the bell pepper.
03:59The bell pepper,
04:00you don't want to cook it raw.
04:03And then,
04:04you'll set it aside.
04:05We'll saute the garlic and onion in the same pan.
04:09Those who are asking
04:10if what should be first,
04:12onion or garlic,
04:14I'll cook it,
04:15but I'll cook it together so it'll be hot.
04:17It's okay.
04:18It's okay.
04:19There's no problem.
04:20There's no basic rule, right?
04:22Yes.
04:23But,
04:24what I'll tell you is,
04:26if you want the garlic to taste toasted,
04:30the crispy garlic,
04:31put the garlic first.
04:32Because if you put the onion first,
04:33you won't be able to make the garlic crispy.
04:37Next is the yellow ginger,
04:39chicken,
04:40and liver.
04:42When I watch your videos,
04:44you really explain and cook with so much conviction.
04:49How long have you been cooking?
04:53And before you became a content creator,
04:56that was your passion, right?
04:57Yes.
04:59I remember this.
05:00I studied culinary.
05:02Right.
05:03During the time when all college students
05:06were taught by their nursing parents.
05:09That was in 2006.
05:10That was the most popular course back then.
05:13I was happy with my parents because they allowed me.
05:15They allowed me to study culinary
05:17even though, to be honest,
05:19they didn't want me to.
05:20Okay.
05:21But they allowed me.
05:22They expressed their sentiments to me.
05:25They wanted you to be happy.
05:26Yes, but they still allowed me.
05:27That's the most important thing, right?
05:29Before that, I was already cooking.
05:32But,
05:33I just thought that I was already cooking.
05:36It's really different when I studied culinary.
05:38It's more strict.
05:39It's more structured.
05:40It's more structured.
05:41It's easier to understand the reasoning
05:43when it comes to cooking.
05:45Yes.
05:46Ninong Ry was only in his second year of high school
05:48when he became fond of cooking.
05:50Do you just like the kitchen?
05:52My father was very passionate about cooking.
05:57He was the one who taught me.
05:59He was your father's son.
06:01Yes.
06:02I was with him.
06:03And of course,
06:04when I was about to give birth,
06:06he had nothing to do.
06:07I was his mother.
06:09He had nothing to do.
06:10I was his mother.
06:11That's right.
06:12You're the reason why I wanted to learn cooking.
06:14You're the one who taught me.
06:16He agreed.
06:18And I'm sure that he's proud of me.
06:20Even though he's a lot older than me.
06:21That's why when he died,
06:23I needed someone new to sell in the market.
06:26I needed a family business.
06:27I got it.
06:28Because of the pandemic,
06:29I was able to sell.
06:30I was able to expose myself.
06:33We were able to sell.
06:34During that time,
06:35I started doing content creation.
06:37And we're still here.
06:39That's great.
06:41For the brinje,
06:42after sautéing,
06:43add the soaked sticky rice.
06:46Then, add the normal rice.
06:48And then, add the chicken stock.
06:51When the rice is cooked,
06:53add the coconut milk.
06:55We're so lucky with the coconut milk.
06:56That's right.
06:57It's true.
06:58Of course,
06:59if you add coconut milk to the beef,
07:02it's like you're spying on it.
07:03Right?
07:04It's like you're spying on it.
07:05Then, we can season it.
07:06This is my favorite.
07:08Fish sauce.
07:09I can't live without fish sauce.
07:11I can live without salt,
07:12but I can't live without fish sauce.
07:14Really?
07:15So, that's your seasoning.
07:16It's not just a seasoning.
07:18It's a flavor enhancer.
07:19Flavor enhancer.
07:20It's good.
07:21It makes you look good.
07:22Someone told me that it makes me smell good.
07:24That's it, Ma'am.
07:25Fish sauce?
07:26Yes.
07:30Then, we have here a pan
07:31that has banana leaves.
07:33Banana leaves?
07:34Yes.
07:35Banana leaves were used as a parchment paper
07:37so that it won't stick.
07:38Now,
07:39banana leaves also have flavor.
07:41So, it will infuse.
07:43When it's hot,
07:44it will toast.
07:45Then, because of the leaves,
07:47it will bring its own moisture.
07:49Okay.
07:50That moisture will go up to our brain
07:53and it will continue to cook
07:55because that's when the inner part of the brain is damaged.
07:58This is the inner part of the brain.
08:00Then, when the banana leaves are cooked,
08:02the flavor of the banana leaves will enter our brain.
08:05Okay.
08:06Do you get it now?
08:10It's good, right?
08:11I can already visualize it.
08:12So, let's do that.
08:14At this point,
08:15we'll also add the bell pepper and chorizo
08:17that we fried earlier.
08:20Then, let's turn the stove on.
08:22Okay.
08:23Then,
08:24we have a banana leaf here
08:27that we'll cover on top.
08:31Leave it for half an hour
08:32or until there's a crack underneath.
08:35And,
08:36ta-da!
08:37The brinje of success!
08:41Let's get that.
08:42Okay.
08:43I'll get a little crack.
08:44Okay.
08:45Then, try to get a big portion.
08:48Okay.
08:49Look at it like that.
08:51Smell it.
08:53Say,
08:54the perfect bite.
08:56The perfect bite.
09:01It's still hot.
09:03It's still hot.
09:04Huh?
09:05Your banana leaf is still hot.
09:07Is it hot?
09:08Yes.
09:09It's good, right?
09:10Let's get the real one.
09:16Do you want more?
09:19You're avoiding it.
09:21What's that?
09:22It's just brinje.
09:23Okay.
09:24The perfect bite.
09:25The perfect bite.
09:26What's that?
09:29What's that?
09:41Sorry.
09:44No.
09:45Okay.
09:46Like what I do in my vlogs,
09:47I'm telling the truth.
09:49Taste-wise, it's okay.
09:51But texture-wise, it's not.
09:53Really?
09:54The texture of the rice is gone.
09:55Compared to the brinje we ate earlier.
09:58I hope I was wrong.
09:59I put too much liquid.
10:02I put too much liquid.
10:04And I mixed it too much.
10:05Hence, it's crumbling.
10:07Brother, you are too hard on yourself.
10:10The brinje that I tasted,
10:13the texture of the banana leaf,
10:15and the newly cooked,
10:16the fish sauce that you put,
10:20it's perfect for me.
10:23Really?
10:24Perfect bite.
10:25Let's also let our camera crew taste it.
10:28Fix it.
10:29Fix it.
10:30Fix it.
10:31Fix it.
10:32I have a bruise here.
10:38It's right.
10:39It's delicious.
10:40And of course,
10:41Ninong Ry also gave it to the crew.
10:43Is it hot?
10:44Is it hot?
10:45Is it hot?
10:47Is it hot?
10:49It's delicious.
10:50It's delicious.
10:52What?
10:53You told us that we're honest, right?
10:55We're honest.
10:57Am I handsome?
10:59No.
11:00You're kind.
11:02This is mine.
11:04Goodbye.
11:07We call this brinje ng tagumpay.
11:09Even though this is a part of a Spanish colony,
11:13it was still made by our countrymen
11:16using local ingredients.
11:22Aside from this,
11:23this food is also known as one of the foods of our ancestors,
11:29the food of victory,
11:31and the food of our history.
11:34Second,
11:35they also came up with a dish of shrimp and alimangong brinje.
11:38It's because it's the food that the people here in Bulacan get.
11:43Another food that they get is from the mountains.
11:46In fact,
11:47Bulacanians say that their favorite food is the meat of ox and pig.
11:51The meat that they sell here in Bulacan until now.
11:58Today,
11:59Ninong Ry and I will take part in a blindfold challenge.
12:04What we need to do is to guess which of these meats are the brave ox,
12:09brave pig,
12:10and the brave cow that we're used to.
12:14For the first meat,
12:15Hey!
12:16Do you smell smoke?
12:18You know, yes.
12:19Actually, I feel like it's sweet.
12:21It's like that.
12:22Yes.
12:23But this will make it harder because
12:25it's hard to taste the meat
12:28when there are other elements like smoke, right?
12:30Okay.
12:33Tender.
12:34Oh, my God.
12:37Chewy.
12:38It's sweet.
12:39I like the marinade, bro.
12:41It has the feel of being red meat.
12:43I don't know if you get what I mean.
12:45It's like the connective tissue.
12:47It's like lithium.
12:48I can only feel that from the ox.
12:53The lithium that's a bit hard?
12:55Yes.
12:56The one that you wash a bit?
12:57Yes.
12:58Meat number two.
12:59It has vinegar.
13:00Vinegar?
13:02I smell acid.
13:04It's very dry.
13:05Okay.
13:06It's sun-dried.
13:08It's sun-dried.
13:09Let's mix it harder.
13:11I thought it's the same.
13:13It's just different.
13:14I thought it's the same.
13:15It's the same.
13:16This is how I tasted it.
13:18It's also sun-dried.
13:19And last but not the least.
13:22It's fatty.
13:23It's fatty.
13:24This is pork.
13:25Yes.
13:26Who's fat?
13:27Who?
13:28Who?
13:29Oh, sorry. I'm the one who said it.
13:31The fat of the ox isn't this tender.
13:35But...
13:36But?
13:37This is pork, bro.
13:38So, what do you think?
13:40From the perfect bite,
13:41Ninong Ry's answers are perfect.
13:44The sumo and tapas here
13:46are one of the ordinary food
13:48of our Bulacan people
13:50even back then
13:51because the mountains are fertile
13:53for the animals that graze
13:56in the high mountains
13:58or in the lower parts of our province.
14:03In terms of perfect,
14:04we'll fight for it.
14:07The perfectly roasted chicken.
14:10Using a brick oven.
14:13The chickens are roasted inside the oven
14:15for 3 to 4 hours.
14:17This oven is an invention
14:19of Lolo Pedro,
14:20an engineer.
14:22Aside from being slow-cooked,
14:23they also use dried mango tree
14:26to add flavor.
14:29First of all,
14:30when you open it,
14:31it's just a can.
14:33Smell it first.
14:34It smells good.
14:35It smells good.
14:36It really does.
14:37You thought it was me,
14:38but it's not.
14:39It's this.
14:40I think
14:42we shouldn't consider
14:44the flavor of the heat source.
14:46Okay.
14:47Does it have a taste of fire?
14:48No.
14:49It doesn't.
14:50It's just hot.
14:51Yeah, it's just hot.
14:52You can really smell it here.
14:55I don't know what properties
14:59it gives to the meat itself
15:01but flavor-wise,
15:02I can already smell it.
15:04I can already smell it.
15:05I can already taste it.
15:07It's like I want to eat it with rice.
15:09They have 5 special sauces
15:11that are perfect for their chicken.
15:13Actually, it's one of my favorites
15:15because the sauce transforms the dish.
15:18That's right.
15:19The experience of eating it
15:20doesn't become stale.
15:21That's true.
15:22Although I have a lot of sauces,
15:24my first perfect bite
15:26has no sauce.
15:27That's right.
15:28I agree with that.
15:29It's so tender.
15:35It's so good!
15:36To be honest,
15:37even without the sauce,
15:38it's already good.
15:39This sauce is a bonus.
15:40The chicken isn't dry.
15:42It's so moist.
15:45I don't know
15:46what properties it gives to the chicken itself
15:48but flavor-wise, it does.
15:51I think I'll eat it.
15:52I'm sorry.
15:53I didn't recognize you.
15:54I'm sorry.
15:55He didn't recognize me.
15:56He recognized me.
15:57What's your last name?
15:58Reyes.
15:59He's Spanish!
16:00He's Spanish!
16:01I'm also Reyes.
16:04Pugon Roasted Chicken with Modern Sauces
16:07can be called a modern flavor of Bulacan.
16:10Lolo Pedro's recipe is old-fashioned.
16:13And then,
16:14since he said
16:15it's better to just use this
16:17in this business.
16:19So,
16:20we came up with a concept
16:22that will fit the Filipino
16:26which is we'll use sauces.
16:27That's his concept
16:29to give another experience through food.
16:32That's the goal of a chef like me.
16:35Food is not just to make you full.
16:39It's also to tell a story
16:41and to give an experience to others.
16:43Pugon Roasted Chicken with Modern Sauces
16:47In the past,
16:48chicken was cooked in banana leaves.
16:51It's said to be the favorite food of
16:53Cat Andres Bonifacio.
16:55That's why
16:56Ninong Ry tried to cook it before.
16:58We can put it here
17:00in our prepared pot.
17:04But the first people to cook it
17:06were the Filipinos.
17:08It's like life became an alternative
17:10to cooking chicken in banana leaves.
17:13If you don't wrap it in banana leaves
17:15and there's oil dripping on the banana,
17:18the banana will be burnt.
17:21So, this is a sign
17:22that you will be hated
17:25by the Spanish soldiers.
17:27You will be hated
17:29by your fellow Filipinos
17:31if it's in your blood.
17:33So, our fellow Filipinos
17:35will be hated.
17:36Our fellow Filipinos are so ambitious.
17:40So, we salute you.
17:42It's like you deserve an ambition.
17:46It's not just an ambition,
17:48but it's also planned
17:49with a sense.
17:51Ambition is planned?
17:52What's that?
17:54Okay.
17:56Like this?
17:57Yes.
18:01Presenting
18:02Hamang Bulakinya.
18:04Instead of cooking it in the oven,
18:06the ham is cooked
18:07in a hot shansi
18:09which is planned to be cooked.
18:11It's an old-school attack.
18:16You know what?
18:17One of the added flavors
18:19in our ham is the smoky taste.
18:20Why did they put this?
18:22We're sorry.
18:25It's still hot.
18:32The perfect bite.
18:33The perfect bite.
18:37It's good.
18:39It tastes like Christmas.
18:40I'm used to it.
18:41It tastes like Christmas.
18:45I'm sorry.
18:47Just like the paso in hamang bulakinya,
18:49the same thing is done
18:50in this classic burrito.
18:52It's the pinaso.
18:53Literally,
18:54the top is stuffed
18:55with the new
18:56shanseng bakal.
18:59It's similar to leche flan.
19:01Perfect for those
19:02who love sweets.
19:08But if nature-tripping
19:09is your sweet spot,
19:11I know just the place.
19:13Is this your first time
19:14coming to this side
19:15of Bulakan?
19:16Yes.
19:17I was surprised too.
19:18I already know
19:19the other parts of Bulakan,
19:21but when we arrived
19:22at the rough road,
19:23the van slowed down.
19:24Yes.
19:25Then I saw the river.
19:26I thought,
19:27this is a beautiful field.
19:28Yes.
19:29It's so beautiful here.
19:30It's my first time here.
19:31In this episode,
19:32we'll play airsoft.
19:34It's a team survival game
19:35where you use a toy gun.
19:37Who will win?
19:39The colorful team
19:40of Drew?
19:43I'll go down.
19:47Or the team black
19:48of Ninong Ry?
19:52I'll go down.
19:53I'll go down.
19:54I'll go down.
20:00Okay.
20:02Go.
20:10Good, good, good.
20:11Action.
20:12Fight.
20:19Are you team
20:20of Drew?
20:22Or team Ninong Ry?
20:25You'll find out
20:26the winner later.
20:27I'll go down.
20:28I'll go down.
20:30I'll go down.
20:32If you don't want to fight,
20:33you still have a place
20:34in Bulakan.
20:36Yes.
20:37In this resort,
20:38they hold
20:39team building activities
20:40for organizations.
20:42The family
20:43and friends
20:44can also join.
20:46Perfect bonding
20:47this Christmas.
20:48Yes.
20:50When you say
20:51greetings from Bulakan,
20:52what's the first thing
20:53that comes to mind?
20:55Chicharon,
20:56minasa,
20:57and pastillas de leche.
20:58Chicharon.
21:00Pastillas,
21:01lechon,
21:02and chicharon.
21:03The chicharon
21:04that Bulakan raises.
21:05Literally,
21:06it's too big.
21:08In Santa Maria,
21:09it's not the clothes
21:10that reach the kids.
21:12It's the skin of the pig.
21:14I grew up with that.
21:15When I was a kid,
21:16there was a chicharon
21:17in Santa Maria.
21:18Our product,
21:19chicharon,
21:20is famous
21:21in Santa Maria.
21:23Every day,
21:24they can make
21:251,000 kilos
21:26of chicharon.
21:27Wow!
21:29And to level up
21:30the business,
21:31they decided
21:32to make
21:33a giant chicharon.
21:34Sir,
21:35it looks like
21:36a big chicharon
21:37that we're going
21:38to deep fry.
21:39Sir,
21:40that's the giant chicharon
21:41that is trending
21:42right now.
21:45So,
21:46how is the process?
21:47It's just like that?
21:48It's just the same,
21:49sir,
21:50as the process
21:51of cooking chicharon.
21:52Okay.
21:53The only difference
21:54with the giant chicharon,
21:55sir,
21:56is that it's a whole
21:57and not cut into pieces.
21:58Why do you think
21:59it's trending?
22:00Does the taste
22:01change?
22:02It's the same.
22:03The taste is the same.
22:04It's the same.
22:05The taste is the same.
22:06The giant chicharon.
22:07Will I be able
22:08to deep fry it?
22:10There are also
22:11different cuts,
22:12right?
22:13Yes, sir.
22:14That's a lot.
22:15I use two.
22:16Ah.
22:18To flatten it a bit.
22:20Yes.
22:21Oh, my goodness.
22:28Ouch.
22:32The level of difficulty,
22:33if you're not used to it,
22:35maybe it's quite different
22:36from
22:37using this
22:38strainer
22:39that is
22:40big.
22:42They sell giant chicharon
22:43from P300
22:44to P400
22:46pesos, sir.
22:48I told you,
22:49it's healthy.
22:50It's just a piece.
22:52Our competitiveness
22:53here, sir,
22:54is competing
22:55between
22:56Drew's team
22:57and Ninong Ry's team
22:58here in Bulacan
22:59in an airsoft game.
23:00Try it, Drew!
23:01Try it, Drew!
23:04Run, run!
23:05Run, run!
23:06Run, run!
23:07Run, run!
23:13Oh, no!
23:16I give up, heroes.
23:18Let's give this
23:19to Ninong's team.
23:23Do you have any advice
23:24to our fellow
23:26newbies
23:27in
23:28these wargames?
23:29Yes, because
23:30this is my second time
23:31playing.
23:32Yes, absolutely.
23:33Absolutely.
23:34Now, these
23:35are just neophytes.
23:36Ah.
23:37Yes.
23:38They're new,
23:39but because I'm a veteran,
23:40I was able to learn their skills.
23:41That's great.
23:42Of course, it's my second time.
23:43That's great.
23:44That's why I already know
23:45these things.
23:46In this terrain,
23:48you really need
23:49to blend.
23:50I don't want it to be pink.
23:53To celebrate Ninong Ry's
23:54sweet victory,
23:55here are the classic
23:56sweets of Bulacan.
23:58These will also complete
23:59the flavors of
24:00Bulacan, heroes.
24:01Our fellow citizens
24:02here in Bulacan
24:03love sweets.
24:06This area
24:07of the province
24:09really has
24:10a lot of plants.
24:12That's why
24:13this could be
24:14the origin
24:15of the food
24:16of our people
24:18in the province.
24:20There are people
24:21who love sweets,
24:22and we can see this
24:23in the products
24:24that are sold
24:25in the market.
24:27And it's small.
24:28Yes.
24:29It's delicious.
24:30But if you want
24:31to be greedy,
24:32you'll get it again.
24:33Like me.
24:36Bulacan is really
24:37rich in history.
24:40It's delicious
24:41even in their food.
24:43And to level up
24:44the food trip,
24:46come with us,
24:47heroes.
24:49Because since then,
24:51until now,
24:52the flavors of Bulacan
24:54are more delicious
24:55when they're together.