Aired (April 15, 2024): Sa Manaoag, Pangasinan, matitikman ang kakanin na nanganganib na raw na maglaho — ang kundandit! Ang pagluluto nito, alamin sa video
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00:00 Susan, I have a question for you.
00:01 What is a classic food that you miss and haven't tried for a long time?
00:06 There are so many, Kuya Kim.
00:07 I ate something before that was round.
00:10 Then there was coconut inside.
00:12 Then it was sweet on the outside.
00:13 I haven't seen it since then.
00:14 -In the provinces. -Duhat is the classic food.
00:16 -Oh, for you? -Duhat.
00:17 -Duhat. -Mysterious Duhat.
00:19 Duhat Siniguelas.
00:21 -There. -We're going to be rich now.
00:23 Susan, a lot of food that is limited to taste
00:26 is because of what you do.
00:28 Yes, the delicious food that Kuya Kim makes
00:31 that is also very delicious.
00:34 Let's raise the flag in the story we learned from Darlene Kai.
00:38 Manawag in Pangasinan is a well-known place for Catholics to pray.
00:50 In the Minor Basilica of Our Lady of the Rosary of Manawag or Manawag Church.
00:57 Around it, you can taste the food that is now spreading.
01:01 The kundandit.
01:02 In the days of the Japanese, kundandit is now eaten in Pangasinan.
01:12 It is said that 53-year-old Imelda Verceles is one of the people who makes it.
01:18 Since I was young, my grandparents were already making it.
01:22 I became familiar with their work.
01:25 They said that they make plastic.
01:28 While I was doing it, I learned.
01:31 Until I became a woman, I already know how to make it.
01:34 Their rice always gets spoiled.
01:37 So they invented food, our grandparents.
01:41 It won't get spoiled even for a month.
01:42 Because the rice, when you cook it, and the Japanese are there,
01:46 it gets spoiled, they get hungry.
01:48 So this is their food.
01:50 When Imelda got old,
01:52 her family inherited the business and traditional kundandit making.
01:57 According to Imelda,
01:59 back then, the kundandit sellers and makers were in rows
02:03 near Manawag Church.
02:05 There were 20 of them, side by side, or in different places.
02:08 They were selling in the church.
02:11 As time went by,
02:13 it became dull and the shops were closing.
02:17 Only her cousin, Nympha,
02:20 was left to do the work and sell it in the shops.
02:24 Her cousin also taught her
02:27 so that I can at least be a part of it.
02:30 Because my other cousins don't want to do it because it's hard.
02:33 They prefer other businesses because it's easier.
02:36 It's just two ingredients,
02:38 but Imelda's kundandit making is very good.
02:41 She already prepared the sticky rice and the rice husk.
02:46 The dried sticky rice will be roasted until it turns golden brown.
02:51 Then, it will be ground.
02:57 In a separate pot,
03:00 the panotsha debao or pulut will melt
03:03 and will serve as the sweetener for the kundandit.
03:06 The ground sticky and heated pulut will be mixed.
03:15 Then, it will be placed in a mold that is shaped like a half moon
03:18 or what we call a lansunan.
03:20 This can be cooked in a big pan and we'll steam it.
03:26 After 15 minutes, the kundandit is cooked.
03:32 It's delicious.
03:40 When I was young,
03:40 we were in church in Manawag.
03:42 We bought this and I remember,
03:45 because of this,
03:45 I just tasted it again.
03:47 It's delicious.
03:50 Give it to me.
03:51 Okay.
03:51 The kundandit is part of the culture and tourism in Manawag
03:57 according to their tourism officer,
03:58 Brendo Natividad.
04:00 That's why it's important to teach and teach Imelda
04:03 the traditional cooking of this in their town.
04:06 This coming September,
04:08 in our tourism month,
04:09 we're going to have Ma'am Imelda
04:12 teach our fellowmen how to make kundandit
04:15 so that more people can make this kind of product.
04:19 My aunt told me before she died,
04:22 "Don't let this disease pass.
04:24 You should continue it until the new generation."
04:28 I have three children.
04:29 I finished two semens.
04:31 I will cook food for them every day.
04:34 It's just a sacrifice.
04:36 I really want to continue it,
04:39 no matter what happens.
04:40 As long as I can.
04:42 Whatever delicious food is cooked,
04:44 it may not taste good
04:47 if the way of cooking is not taught
04:50 and forgotten.
04:52 I am Darlene Kayat.
04:54 That's the story you should know.
04:56 (music)
05:18 you