Aired (December 22, 2024): Natikman n’yo na ba ang dinuguan at suman combo, Biyaheros? Sa Bataan, tradisyon na raw ihain ang dinuguan at suman tuwing Noche Buena! Panoorin ang video.
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00:00Merry Christmas!
00:02Because here in Bataan,
00:03during Christmas,
00:04they can now afford to eat at home.
00:07Wow! Food repair?
00:10Jingle bell!
00:11I like to jingle!
00:12Jingle bell!
00:15Hello, Drew!
00:16You're here!
00:17Yes, I'm here!
00:18Sorry, I don't have any coins.
00:19Is that so?
00:20Do you want to come in?
00:21I have something to show you.
00:22Is that so?
00:23Yes!
00:24Okay!
00:25Let's go inside.
00:26Okay!
00:31Ate Minya is a well-known decorator of events in Samal.
00:35She can even transform houses for Christmas,
00:38even if it's just the beginning of the month.
00:41She can even cook food.
00:44See? Complete package!
00:47Of course, young people will gather during Noche Buena.
00:51Then, the next day, as early as 5 a.m. of December 25,
00:57of course, everyone will be ready to go home.
01:01The good thing is,
01:02you won't just go to Ninong and Ninang,
01:05you'll go to homes,
01:07and your neighbors will welcome you.
01:10The food they prepare for the guests is delicious.
01:16Wait a minute.
01:17Wait.
01:18Is what I see right?
01:19Dinuguan and suman at Noche Buena?
01:23Why?
01:24So, dinuguan and suman?
01:26Yes.
01:27This is the first time I've heard of such a combo.
01:31Usually, it's dinuguan and puto.
01:33Yes.
01:34In other places, it's called terno.
01:36But here in Samal,
01:38we call it suman and dinuguan.
01:40Suman and dinuguan.
01:41So, you've been doing this for a long time.
01:43Yes.
01:44I've been doing this since I was a kid.
01:46Would you know why it's called suman and not puto?
01:50Because here in Samal,
01:52we call it palay and malagket.
01:55Yes.
01:56Sometimes, puto is made from flour.
01:58It's hard for them.
02:00But this is easy.
02:01It's light.
02:02You can cook it.
02:05I guess, it's a classic for where we go.
02:10What's the majority?
02:12That's what they use wherever they live.
02:15Yes.
02:16And that's...
02:17Yes, this is it.
02:18Suman made from malagket with coconut milk.
02:20With coconut milk.
02:21Okay.
02:22Now, let's taste it.
02:24Okay.
02:27It was made by the elders
02:29to prepare dinuguan and suman for Noche Buena.
02:32It's said that dinuguan is bitter for a long time
02:34because it has vinegar in it.
02:36And it can be heated the next day.
02:38Instead of puto,
02:39suman is its equivalent
02:40because the province in Malakit na Bigas is rich.
02:43I'll teach you how to open suman.
02:45Okay.
02:48You can tie it with a bag.
02:50It's really eternal until the end.
02:52It's a bag.
02:54This is where you put the rice.
02:56Yes.
02:57There.
02:58It won't be thrown away.
03:00You can still use it.
03:02It's very eco-friendly.
03:06And you can also use it in langganisa.
03:08No.
03:09Oh, never mind.
03:11There, like that.
03:12So, we tie it like that.
03:14Then, after...
03:15Open it?
03:16Open it.
03:17Okay.
03:18It's just a string.
03:20The middle one.
03:21What did you say?
03:22Tilas.
03:23Tilas.
03:24Tilasin, like that.
03:25Tilasin.
03:26Is that the...
03:28Punit?
03:29Yes, but it's tilas.
03:30It's tilas.
03:31It's a bit deep...
03:32Tagalog?
03:33Yes, Tagalog.
03:34There, like that.
03:35Punit.
03:36So, if we say,
03:38I jumped,
03:39and then,
03:40my shorts were pulled,
03:42it's tilas.
03:43My shorts were tilas.
03:44Like that.
03:45Noted.
03:46Because it happened to me.
03:48Then, let's eat...
03:49Okay.
03:51Dinuguan.
03:52There are different versions of dinuguan.
03:54Some are sour,
03:55some are salty.
03:56But for us,
03:57it's sweet.
03:58It's sweet.
03:59It's sweet and sour.
04:00Their dinuguan
04:01is not just sweet.
04:03It can last up to a month.
04:05Immortal yarn?
04:07So, how many years ago did you cook this?
04:10Two years ago, maybe.
04:11Two years ago.
04:13Okay.
04:14Okay, let's start tasting.
04:16Aged dinuguan.
04:17Okay.
04:18Okay, let's judge it.
04:24Okay.
04:29It's your turn, Mora.
04:34So, the suman has no sugar?
04:35No.
04:36We just add salt.
04:37You just add salt.
04:40Actually, the dinuguan
04:42has sweetness.
04:43It's sweet for us.
04:44It's sweet.
04:45It's sour and salty.
04:46It's sour and salty.
04:47That's why the suman's seasoning
04:48is salty.
04:49So, it's balanced.
04:50So, it's balanced.
04:51There.
04:52Try some.
04:57It's sweet.
04:58Yes.
04:59And it takes a long time to cook.
05:00Almost two hours.
05:01Two years.
05:02Oh, two hours.
05:05Right?
05:07I get it.
05:08This is probably the sweetest dinuguan
05:10I've ever tasted.
05:11It's delicious.
05:13Of course, I won't stay here
05:14when I go home.
05:15I'll take care of you.
05:17That's right.
05:18Oh, the kids are so nice.
05:20It's free to eat.
05:21There's even a pass.
05:24This is one of the…
05:25This is their usual request.
05:28There.
05:29Especially on Christmas,
05:30the suman is always there.
05:32I wasn't just wrapped
05:33for take-out.
05:35I'll also wrap suman.
05:37Yay!
05:38You made me taste dinuguan,
05:40and even suman,
05:41and you'll teach me how to make it.
05:43How will you teach me how to wrap suman?
05:45Because you ate a lot.
05:46Yes.
05:47Now, help me wrap suman.
05:49Oh, that's right.
05:50This has a hidden agenda.
05:53I'll teach you
05:55how to wrap suman.
05:57Okay.
05:59Let's get
06:04a spoon.
06:05A spoon.
06:06Okay.
06:07Get a spoon.
06:09We'll wrap it well.
06:11Wrap.
06:12It's deep.
06:13Let's do it again.
06:14Wrap.
06:15Like this.
06:19Flatten.
06:20Flatten.
06:21Like this.
06:22Flatten.
06:23What did you say again?
06:24Wrap.
06:26Wrap.
06:27There.
06:32There.
06:33Now,
06:34like this.
06:37Wait.
06:38Wait.
06:39There.
06:40Like this?
06:41Yes.
06:42So that it will float.
06:43Oh, my God.
06:44Oh, it's not like that.
06:46Don't make it flat.
06:47Okay.
06:48Like this.
06:49Flat.
06:50There.
06:51That's right.
06:52That's what old people do nowadays.
06:53Actually,
06:54this is also what my masseuses do.
06:56Yes.
06:57The simple wrapping of suman
06:58during Christmas
06:59also becomes a family bonding.
07:01We are a family.
07:02All of my aunts
07:04know how to do it.
07:05That's great.
07:06It becomes a bonding moment for the family
07:08It's only December 22.
07:10Yes.
07:11Our grandmothers
07:12buy these tulud
07:13on the 22nd of the morning.
07:15On the 22nd of the morning?
07:16In the market usually?
07:17Yes, in the market.
07:18Then after they buy it,
07:19they take it home.
07:20They dry it in the fields.
07:22To dry.
07:23Yes.
07:24So that it will be soft.
07:25So that it will be soft.
07:26Yes.
07:27Because if it's soft,
07:28it's possible that it won't be hard.
07:31So it will be more durable.
07:34Yes.
07:35Like that.
07:36Okay.
07:37It's like a garment
07:38that you tie up
07:39and the leaves are pulled
07:40before you use it.
07:41They do this
07:42because not everyone has gasol.
07:44And the wood was expensive
07:46at first.
07:47Wow!
07:48Resourceful.
07:49So it's just Christmas?
07:50Just Christmas?
07:51It's not like...
07:52If you can do that,
07:54or you can afford it,
07:55you will go to the market.
07:57There are really vendors
07:58in the market.
07:59But at home,
08:00you will do that?
08:02It's too much.
08:04Sorry.
08:05Sorry, Alex.
08:06That Tagalog is not that deep.
08:08But I feel like it's deep.
08:09It's deep.
08:11Okay.
08:12Then, there.
08:13Let's get our string.
08:15Let's get the string.
08:16Okay.
08:17The string came from
08:18the container he put.
08:19Ah, that's great.
08:21Get your partner.
08:22Yes.
08:23Perfection.
08:24Like...
08:25See?
08:26This is really...
08:27You know,
08:28I really did it
08:29after that.
08:30Look at it.
08:31It's like...
08:32There.
08:33Hold it like this.
08:34Ah, like that?
08:35Hold it.
08:36Hold it.
08:39Yes.
08:40Then after,
08:41tie it to your other hand.
08:43Left or right?
08:44Tie it here.
08:46Okay.
08:48Until it's tied.
08:51Oh my God.
08:53Spell legit.
08:55See?
08:56That's how we do it.
08:57Wow.
08:58That's great.
09:00Is it okay?
09:01It's okay.
09:02But it's really
09:03a good job done
09:04because
09:05it's...
09:06suman total.
09:07Suman.
09:10Oh my goodness.
09:12I don't know
09:13if this is more valuable
09:14than the money
09:15I can get
09:16from studying,
09:17but
09:19at least I learned something.
09:23Not yet full
09:24from dinuguan and suman,
09:26what if
09:27seafood?
09:28As a result,
09:29the children grew up
09:30with their rich sea.
09:31That's why
09:32seafood is also present
09:33in their food.
09:35Because alimango
09:36is one of the favorite
09:37of our family
09:38and the children,
09:39it's always
09:40usually steamed
09:41that we eat.
09:42Because it's always
09:43a lot,
09:44so usually
09:45there are leftovers.
09:46So we make this
09:47torta alimango
09:48or torta alimasag.
09:49So we just
09:50shred
09:51the leftovers
09:52of alimasag
09:53or alimango.
09:54It will be
09:55an additional dish.
10:00What?
10:01What are you doing?
10:02Wait, wait.
10:03Stop stop.
10:04All you gotta do
10:05is just subscribe
10:06to the YouTube channel
10:07of JMAPublicAffairs
10:08and you can just watch
10:09all the Behind the Drew episodes
10:10all day
10:11forever in your life.
10:12Let's go.
10:13Yee-haw!