Iba’t ibang prutas na hitik ngayong summer, ginagawang inartem o sinukaan ng isang tindera sa highway ng Bacarra, Ilocos Norte.
Samantala, sa hilera naman ng mga stall sa bayan Cabugao sa Ilocos Sur, marami ang nakahilerang itinitindang inartem. Pero sa higpit ng kompetisyon hindi ba sila nagkakaasiman?
Huwag nang mag-inarte sa pagtikim ng iba’t ibang bersiyon ng inartem sa video na ito.
Samantala, sa hilera naman ng mga stall sa bayan Cabugao sa Ilocos Sur, marami ang nakahilerang itinitindang inartem. Pero sa higpit ng kompetisyon hindi ba sila nagkakaasiman?
Huwag nang mag-inarte sa pagtikim ng iba’t ibang bersiyon ng inartem sa video na ito.
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FunTranscript
00:00 At 8 in the morning, Perlita's shop is already in her spot here in Bakara Highway in Ilocos Norte.
00:10 It's a bit scary at first sight, especially since the lid of the container is cold.
00:17 But Perlita's shop is not drinking, but feeding.
00:23 I will never come back here. It's really delicious.
00:29 This is called Inartem or Sinukaan.
00:33 This is our version of Ilocano of "Binuro sa Suka".
00:37 Perlita makes different kinds of fruits.
00:41 But the most popular one is the Inartem Balayang, a kind of banana that grows in their town.
00:50 We are here at the banana farm. I will get a balayang for Inartem.
00:56 It's not like the bananas we are used to.
00:59 It has a lot of seeds, that's why they call it "wild banana".
01:04 This is the banana I'm looking for. It's not ripe yet, and it's cheap.
01:11 It's sliced thinly along with the skin.
01:23 It's so that it's delicious and crispy. Sometimes, I cut my hand.
01:28 There's no need to be too careful when making Inartem Balayang.
01:33 The skin sticks to your hand.
01:36 Perlita washed it and soaked it in water for three days.
01:47 I change the water every day.
01:52 Then, she heated up the Ilocano vinegar.
01:56 Then, she added sugar.
01:59 After adding the vinegar, we soak it for three days.
02:07 After three days, it's ready.
02:09 After almost a week, Perlita's Inartem Balayang is ready to be sold.
02:15 It's P25 per glass.
02:19 It has a little pungency and has an intense flavor.
02:22 It's crispy.
02:23 Aside from the banana with a lot of seeds, the skin is also there.
02:27 It's hard to tell apart the ingredients.
02:30 It's sour and delicious. It's my first time eating it.
02:32 It's delicious to eat with soap. I know what it tastes like.
02:35 You can taste the sourness of the Ilocos.
02:37 It's good to eat with rice.
02:39 Perlita's income is from her medicine for maintenance.
02:46 I have diabetes, high blood cholesterol.
02:50 In the line of stalls in Cabugaw, Ilocos Sur,
02:56 you are the one who is confused and confused
02:59 because of the many lines of Inartem.
03:03 But in the competition, aren't they competing?
03:09 If the customer is competing,
03:13 if one of the stalls is not there, I'll get it there.
03:16 So that my customers will buy from me.
03:19 At least that way, it will be sold.
03:21 As long as the Inartem in Sigay's stall is confident in its Inartem,
03:27 it will fight for its flavor.
03:30 Its Inartem Karmay or Karamay in English,
03:35 Gooseberry Fruit.
03:37 It looks like a small tomato.
03:40 It's sweet and the taste is like a sour candy.
03:45 The supply of Karamay or Karmay in Sigay is fresh.
03:50 It's from their farm.
03:52 Our Karamay is ripe in the summer.
03:55 It's cheaper than the harvest.
03:56 You just have to pick it up.
03:57 You don't have to order from others.
03:59 In harvesting Karamay or Karamay,
04:02 This is the bud that we will tie
04:05 when we pick the fruit of Karamay.
04:07 Kumot Sigay tied it first,
04:10 while her husband, Joy,
04:12 is the one who will pick the fruit.
04:14 We will remove the stem and leaves one by one.
04:23 Then we will transfer it here.
04:26 The ones harvested by the couple are directly soaked in vinegar.
04:33 It's also good if you use Iloco vinegar for Inartem.
04:37 If it's white vinegar, it's too sour.
04:39 It's like the Karamay will be cooked.
04:40 If it's Iloco vinegar, it will be controlled.
04:42 Gay learned this technique from her husband.
04:46 This is their place before.
04:48 When they stopped selling,
04:50 we, the couple, followed and sold.
04:54 The next day, Gay replaced the vinegar.
04:58 It can be sold now.
05:01 From 30 to 150 pesos,
05:04 depending on the size of the container,
05:07 it's more delicious if you dip it in salt.
05:10 It's sour, and Iloco vinegar makes it more delicious.
05:14 The sourness is like raw mango and Kamias.
05:17 It's like a crispy apple.
05:19 It's like a green apple.
05:20 It's sour, like Kamias with seeds.
05:25 You know, it's good for fish.
05:30 In the past, their life was hard as a couple.
05:33 It's really hard, sir.
05:35 Imagine, sir, that we don't have food sometimes.
05:43 So we decided to sell.
05:48 Now, they're slowly tasting the sweetness of their hard work.
05:54 If I'm strong, I can earn 5,000 pesos.
05:57 I can also raise a pet, five goats, and we also have pigs.
06:02 I'm learning from my children, sir.
06:05 The sourness of my life has changed.
06:14 But if there's an institution in the field of inartem,
06:22 it's none other than the 70-year-old Nana Mada
06:26 who has been doing this for five decades.
06:29 I started selling in 1979.
06:33 I was the first to make butchina.
06:37 Her specialty is inartem butchina, or the fruit of Manila palm.
06:43 It tastes sweet, sour, and chewy, like a snack.
06:52 Nana Mada's inartem is made from fruits
06:56 that she gets from more than 50 butchina trees in her backyard.
07:02 We can see the fruits in our house.
07:06 There's no tree trunk.
07:08 But now that it's hot, the fruits are scarce.
07:11 We don't have any fruit trees, so someone delivered.
07:15 I'll pick one.
07:17 [music]
07:22 Nana Mada pokes the fruits with a wooden stick.
07:26 You have to be careful.
07:28 If you poke it, the fruit will break.
07:31 Sometimes, my hand gets poked.
07:33 Now it's poked.
07:37 I'll wash it with water to remove the skin.
07:41 Now, we'll peel it one by one.
07:45 [music]
07:50 The flesh of the butchina is soaked in salt to remove the bitterness.
07:56 The flesh is soaked in water for three days.
08:08 It's like a fish.
08:10 It's soaked in Iloco vinegar, seasoned with sugar, for three more days.
08:17 Nana Mada sells her inartem butchina for Php 100 to Php 500 per container.
08:25 The sweetness and sourness are balanced.
08:28 The taste is just right.
08:30 The product is soft.
08:31 It's like coconut milk.
08:33 It's really soft.
08:34 It's delicious.
08:38 You'll mostly taste the vinegar, but once you bite it, it's sweet.
08:42 It's soft.
08:43 It's delicious, but it's sour.
08:45 Because of inartem, Nana Mada's two children and her two daughters studied in London.
08:56 I've been to London twice, but I like it here.
09:00 I like selling inartem here.
09:04 Before the coming of the Spaniards, the land of Ilocos at that time was very dry.
09:09 They had to find a way to preserve the life of their livestock.
09:15 One way to preserve them is through this inartem.
09:19 This was started by their mother.
09:21 Then, chances are, it was passed on to their children.
09:25 To all the northeasterners out there, don't just use inartem. Try our inartem, Imas.
09:37 Thank you so much, Kapuso.
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09:55 [Music]