01:31.2
It gives us identity as a people and as a nation.
01:35.3
So if we are not going to document it, who else will?
01:38.6
Kasi nung nagkukundaka ko ng research dati, mahirap gumawa ng research about Filipino food kasi konti ang documentation.
02:00.0
Kasi nung bata ako, hindi naman kami well-traveled.
02:07.7
The farthest I've been is Cavite and Baguio.
02:11.2
So nung nakapag-trabaho ko sa Mabuhay Magazine ng Philippine Airlines, nakapag-travel ako.
02:16.2
First time kumakasakay ng aeroplano.
02:18.3
So nung nakita ko, nakapag-travel ako, uy iba yung pagkain nila, iba't iba.
02:23.1
Pero masasarap din.
02:24.6
Iba sa kinalakihan ko.
02:26.4
Pero yung pagkain nila, Pilipino po din.
02:28.8
And then tapos lumaki ako sa kusina ng Lola Taba.
02:33.3
Ang Lola Taba may karinderiya, nasa palengke parate, araw-araw nagluluto.
02:39.0
So nakita ko yung discipline and love for passion for food.
02:43.8
Thank you, thank you so much.
02:48.4
So what I have here, I just made the name of the dish.
02:53.6
It's called Dinukuhak Mangga.
02:55.2
Lola Taba left a rich heritage with me.
02:58.2
And it's something in the past.
02:58.8
It's very intangible.
02:59.8
The memories of the kitchen, the memories of labors.
03:03.0
And that is an intangible cultural heritage.
03:05.4
Ito, mananggete, ito ang umaakit ng puno ng, basically, yan ang umaakit ng puno ng coconut.
03:16.3
So ang mananggete, yung inflorescence, yung bulaklak, iniislip niya, tapos inilalagyan niya ng plastic na yan eh, ng plastic bottle.
03:28.8
Para mag-release yung sap, sap, yan, drip by drip.
03:33.4
So, maninili ka, pwede yung gawing coconut sap o yung parang coconut honey.
03:38.8
Pwede siyang gawing coconut vinegar o pwede rin gawing tuba.
03:41.7
Doon sa flower, may speaking of the flower.
03:43.9
Yes, pero yung sap by sap, drip by drip.
03:45.9
So, hindi mo siya pwedeng hintayin.
03:47.1
So, babalikan niya yan.
03:48.2
So, first thing in the morning, aakyat siya.
03:50.9
Tapos, late after, nung babalikan niya, para may makawuhas siya at least one liter.
03:56.4
So, kuminsan, hindi sapat the following day.
03:58.8
So, ito, nagustuhan ko kasi, meron siya yung kawit, yung nilalagay diyan.
04:02.9
Ito yung kawit, no?
04:04.5
Parang kawit, nilalagay diyan sa balikat.
04:07.8
Pagkatapos, yung nakukuha niya, nasa plastic, itinatransfer niya diyan.
04:12.7
So, yung mga gamit niya, yung sukob, yan yung pang-slit ng kanyang coconut sap, yung coconut inflorescence.
04:21.6
Kasi, yung mga old books na nakita ko from 17th century,
04:27.8
ganito pa ang ginagamit, pati yung tinatali sa coconut flower, pero ngayon, hindi na eh.
04:34.8
Litro na ng mga plastic gallons, kasi mas convenient.
04:38.8
So, dapat nalatunan mo sa madon.
04:41.8
You're preserving...
04:43.8
You're preserving our culture.
04:45.8
Baka 10 years, 20 years from now, iba na ang itsura.
04:48.8
Ito yung magaling nagustuhan ko, Bruno.
04:50.8
Kasi, ito yung magaling nagustuhan ko.
04:54.8
Tikman mo pa tayo.
04:55.8
Ito yung tinatawag na coconut.
04:56.8
Ito yung tinatawag na coconut.
04:57.8
Ito yung tinatawag na coconut pearl na meron sa gitna na kinakain siya isa-isa.
05:01.8
Masarap din siya eh.
05:03.8
Pag pumunta kayo sa Aling Talengs in Pangasinan, wala silang leche flan on top.
05:11.8
Sweetened atubong.
05:13.8
So, pinakita ko lang na very rich yung coconut.
05:17.8
Kaya ako nag-present ng coconut culture because it's a unifying ingredient for Filipino food.
05:23.8
Mga paluzon, besides Mindanao, Christianong, Muslim, coconut.
05:26.8
So, this one is freshly pressed sugarcane juice.
05:31.8
This is in Santa Maria, Ilocos Sur.
05:34.8
At pagkatapos niyan, they let it dry, medyo tumitigas ng konti.
05:41.8
And then, meron niyang rod.
05:43.8
So, pag tumigas na yan, inilalagay diyan, pinupul nila, iniikot, pinupul, iniikot, pinupul.
05:48.8
Hanggang maging puti.
05:50.8
And then, pag maging puti, they shape it into like a small curled heart.
05:54.8
So, yan yung candy nung panahon na wala namang candy.
05:58.8
Pagkatapos, ginagamit din yan sa kape.
06:02.8
So, pag nilagay mo siya in hot coffee, nakikreate siya ng fees.
06:06.8
And it renders a toffee note.
06:09.8
So, parang cappuccino lang.
06:13.8
Sabi ko nga sana kung mailabas ko.
06:15.8
This is in Ilocos Sur.
06:17.8
Sabi ko, yung mga ganyan, it's an artisanal sweet na sana.
06:22.8
Sana man lang masuportahan ng mga hotels, particularly in Ilocos Norte or at least in Region 1.
06:27.8
Kasi yung proximity of the destination.
06:30.8
Hindi ko lang pinakala ba i-require ba yan?
06:32.8
So, what does it take for us to basically support this?
06:37.8
Kasi yung mga ganito, pag walang nagsisuporta, hindi na nila gagawin yan.
06:44.8
Sa ito, Curucon, nag-lockdown ako sa province of Samar for 30 days.
06:49.8
Nag-document ako.
06:50.8
I was able to complete four days.
06:52.8
Four books on the secret kitchens of Samar.
06:54.8
So, ire-release yan siguro in a few months from now.
06:58.8
But this is one of the highlights.
07:00.8
Kasi, yun nga, lola, taba, dati parating nasa palengke.
07:04.8
Parang itrapped on me.
07:07.8
I enjoy palengke.
07:08.8
So, every time I visit a destination, I make sure na bumibisita ako ng palengke at kumakain ako sa karinderiya.
07:14.8
That's my gauge because those are the repository of local culture.
07:19.8
So, ito nakita ko sa palengke.
07:21.8
Ito yung tinatawag na curucod o yung suman sa Tagalog.
07:25.8
Meron silang black rice and meron sila yung tangon na tinatawag o yung sinamay.
07:32.8
Pinipilipit nila, kino-combine nila yung two colors.
07:36.8
Ang kagandahan nito, I was so impressed kasi the cooking vessel is anahaw.
07:41.8
So, this is where they steam it.
07:42.8
Tsaka yung flavors ng Samar, very balanced in flavor.
07:46.8
Walang matamis na matamis.
07:49.8
Talagang balanced lang siya.
07:50.8
So, this is salted and sweet.
08:07.8
So, ito, when I went to Zamboanga Peninsula, I was so amazed.
08:12.8
Siguro nag-document ko ito, siguro 10 years ago.
08:15.8
And this is meron sa Santa Cruz Island.
08:19.8
Merong activity doon where you can ride a boat.
08:22.8
Tapos yung mga Sama Bangini, the ethno-linguistic group residing in Santa Cruz Island.
08:28.8
They have a way of removing yung mga matatalas na spine, tinik.
08:36.8
Nilalagay lang nila sa net.
08:40.8
Kinalog nila tapos matatanggal na yung net.
08:42.8
Ang kagandahan nito, binubuksan nila, nililinis, sinatanggal yung mga dumi.
08:47.8
But yung uni na tinatawag sa Japanese, yung ang mahal-mahalon diba sa Japanese, yung uni.
08:54.8
So, yung which is gonads, naka-retain yan.
08:57.8
So, yung bigas, bigasan, yung grains, they saute in different spices.
09:03.8
Pagkatapos, ilalagay nila yan sa loob, kalahati lang.
09:07.8
Pagkatapos, bubusan nila ng tubig, pupunuin, and they will seal it with either pandan leaves or tanglad or lemongrass.
09:16.8
Pagkatapos, i-steam nila yan the way you cook bigas, diba?
09:21.8
So, pupunuin ng tubig hanggang pumulo.
09:24.8
And then, that's your sea urchin rice.
09:26.8
Can you imagine if people will discover it, put it in a restaurant?
09:31.8
This is first-class dish.
09:33.8
Magkano ang uni sa Japanese restaurant?
09:35.8
If you travel to Zamboanga, to Santa Cruz Island, or Isabela de Basilan,
09:40.8
commune with the locals and dine with them so that you'll be able to have a glimpse of local culture.
09:45.8
Ako, Tagalog. Hindi tayo limits sa Tagalog.
09:48.8
We have more than 100 ethno-linguistic groups around the Philippines, diba?
09:53.8
So, I encourage everyone to travel so that you may know who you really are as a people.
10:05.8
Kasi ito yung mga hindi rin kilala ng mga pagkain.
10:17.8
Kinakailangan natin na kumain ng ating mga sinaunang pagkain.
10:22.8
Dahil kung hindi natin niyang kakainin, hindi na yan iluluto, diba?
10:26.8
Mamamatay na lang yan.
10:28.8
At hindi lamang yan sa pagkain.
10:30.8
Kung sana ay may makilala kayo or enrolled in a local cooking class,
10:35.8
kahit na sa mga karinderiya or yung mga sa indigenous cultural communities,
10:40.8
magpaturo po kayo paano ba magluto ng mga traditional na pagkain.
10:43.8
Then it will enrich the lives of the community and you'll also enrich yourself.
10:49.8
Kasi may natutunan ka na bago at iba yung experience na nakita mo kung paano siya ginawa.
10:56.8
Nagkakaroon ka ng respeto at panibagong pagtingin sa mga pagkain na katutubo.
11:04.8
When you travel, it's very important to try the local traditional dishes
11:17.8
because it gives you a glimpse of the local culture and the way of life of the people.
11:22.8
Tsaka alam mo, ngayon pag nagbiyahay ka, eating local is now the hallmark of every traveler's journey, diba?
11:30.8
So, importante kasi you can never say that you've been there.
11:33.8
You can never say that you visited a destination until you try the local food
11:37.8
because it's a window to the soul of the locals.
