Dinarayong kakainin sa Dumaguete, bakit tinatawag na “ten five five”? | Biyahe Ni Drew

4 months ago

Aired (May 19, 2024): Sa Dumaguete, Negros Oriental, isang food stall ang binabalikan-balikan dahil sa kanilang kakanin na puto maya o kung tawagin nila ay “ten five five.” Ang dahilan kung bakit ito ang tawag dito, alamin sa video.

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Transcript

00:00 In the many places we went and ate, the simple choice in life will still be tasted in the cooking of Nanay.

00:07 In the house of Dawin, the 59-year-old Bisaya vlogger Nanay Mary Ann lives.

00:12 Good morning!

00:13 In her videos, she will show off the way she grows her crops in Bakuran, her cooking houses, and be a loving wife to Tatay Mario.

00:23 The star ingredient in one of the dishes of Nanay Mary Ann is a vegetable that is already ripe in Dawin, the Tabios.

00:30 Also known as Kadios or Pigeon Peas.

00:34 That vegetable is available in Dawin's market.

00:37 How much is this, Ate?

00:39 150.

00:41 150.

00:42 1/2 kilo?

00:43 300 per kilo.

00:45 Okay.

00:46 What is the difference between this and the green mung bean?

00:50 The green mung bean has a similarity but this takes a long time to cook.

00:57 It takes time.

00:59 But it has a lot of health benefits.

01:02 Aha.

01:03 We also bought other ingredients that Nanay Mary Ann needs for cooking.

01:08 400 for one.

01:09 400.

01:10 Okay.

01:11 1 peso discount.

01:13 We're wasting money.

01:17 1 peso is already 365 pesos in Dawin.

01:22 That's true.

01:23 Kadios is low in cholesterol and rich in fiber, protein, and B vitamins.

01:29 It can help with digestion and heart health.

01:32 And it's Nanay Mary Ann's favorite coconut milk.

01:35 Let's put all the spices.

01:43 Shouldn't we put it on high heat, ma'am?

01:47 Yes, later.

01:49 Later.

01:50 Daniel, later.

01:52 After we put all the ingredients.

01:55 After mixing all the ingredients, we'll wait for it to boil.

01:59 How long does it take to boil?

02:02 About 10 to 20 minutes.

02:05 When you're vlogging, do you speak Tagalog?

02:09 Bisaya.

02:10 Bisaya, really.

02:11 Sometimes, I speak Bisaya and sometimes, I speak English.

02:14 I'm a good cook.

02:16 I can't even tell the difference between Tagalog and English.

02:20 You cook a lot.

02:22 Is this what you're thinking about or do you need to learn more?

02:25 I just cook what I want to cook.

02:28 I'm used to it, Drew.

02:30 I used to eat small portions.

02:33 That's our business.

02:34 That's why.

02:35 It's just natural.

02:38 That's why they love me.

02:41 It's like I'm just cooking something that no one remembers.

02:44 It's just for my family.

02:46 And they love me.

02:47 I didn't know.

02:48 That's why I didn't know that I have a lot of viewers.

02:52 That's why I'm happy.

02:54 After a few minutes, the Ginataang Kadyos is ready.

02:59 Cooked with love, Bjergos.

03:03 Almost every week, we eat mung bean.

03:08 We prepare it with something crunchy.

03:12 Usually, it's homemade fried chicken.

03:15 It's my kids' favorite.

03:16 And then, green mung bean.

03:19 It's my favorite, too.

03:21 Good thing I don't have a gout.

03:23 Anyway, I like mung bean.

03:25 But I also like how Mommy Mary cooks it here in Kadyos.

03:31 Maybe because it has coconut milk.

03:36 Maybe because it has ginger.

03:38 The ginger I'm tasting has a good aftertaste.

03:41 And maybe because mung bean has a bit of a fight.

03:47 Sometimes, when you're here,

03:51 this is what you remember.

03:53 The dishes, locally.

03:57 Local dishes that you can taste.

04:00 Before you go home.

04:02 You're swimming, Mom!

04:09 I'm sorry!

04:10 Oh, Dad!

04:12 Dad's speeding up.

04:14 Okay, I'll just eat.

04:17 Thank you.

04:19 Mommy Mary is already finished.

04:22 Okay.

04:24 Homemade dishes are the best.

04:27 But if you can't cook,

04:29 there are also dishes you can eat here.

04:31 And you won't have to carry your own bags.

04:34 Let's go inside the Dumaguete City's Painitan.

04:37 What are you looking for?

04:41 I think I left my wallet here.

04:43 How much is it?

04:45 This is only 20 pesos.

04:47 You'll be full there.

04:49 Where?

04:50 Let's go there.

04:51 She's showing us the Stall No. 15,

04:53 or Laidas Painitan,

04:55 owned by Nanay Luz.

04:57 It's a bestseller,

04:59 Puto Maya, with different toppings.

05:01 It's called 10-5-5

05:03 because you can buy puto for 10 pesos,

05:05 and every topping is 5 pesos.

05:07 Even if the prices go up,

05:09 this Puto Maya will never go out of stock.

05:13 Even if the price increases,

05:16 the price of the fillet or the tabliya,

05:19 it's still low.

05:22 It's for the market.

05:25 Every morning and afternoon,

05:27 almost no one can sit in Nanay Luz's stall.

05:29 I've been a suki for 10 years here in Notebes Putohan.

05:33 Aside from being clean,

05:35 it's cheap,

05:36 and the vendors are friendly.

05:39 Their food is delicious.

05:41 It's close to our school.

05:43 Good for students.

05:44 Let's eat!

05:46 The recipe of 10-5-5

05:48 was passed down to Nanay Luz

05:50 from her auntie Rosemary.

05:52 It was my auntie who ran the business for

05:55 I think more than 20 years.

05:57 Then before she died,

05:59 she told me that

06:01 if possible, I should run the business

06:03 because it's a waste of money.

06:05 There are so many suki.

06:07 Since last year,

06:08 Nanay Luz has been running the business.

06:11 And according to her,

06:12 she has no plans to change the price of 10-5-5.

06:15 Because it's spread out.

06:18 It's a pity because

06:20 most likely, students

06:23 out of 20 pesos,

06:25 they're already full.

06:27 So that's why,

06:29 maybe as of this time,

06:31 we cannot change the price.

06:34 High five, Nanay!

06:37 Have you tasted the fresh honey from the babuyog?

06:40 Tugleros is filled with sweetness.

06:42 In the town of Valencia,

06:43 we got to get honey from the babuyog.

06:47 But without any protection.

06:49 Oh no!

06:50 The babuyog's leader is being naughty.

06:53 But the truth is,

06:54 babuyogs here are stingless.

06:56 You can find them in V-Hive,

06:58 the famous happy place of stingless honeybees.

07:01 So that's the honey.

07:02 In the bees that have stingers,

07:04 they have honeycombs.

07:05 In stingless bees,

07:07 they make sugar bags.

07:09 So in this kind of bees,

07:11 this is the calm one,

07:12 that we can just open.

07:14 Even if we don't have a bee veil,

07:16 we're not afraid

07:18 even if they bite.

07:19 But in this kind of species,

07:22 they are really calm.

07:24 These babuyogs are almost the size of

07:26 ancient insects.

07:28 Japan released a study 5 years back

07:31 that the honey of stingless bees

07:33 is comparable to that of manuka honey,

07:36 which is considered to be the number one honey in the world.

07:39 In this kind of honey,

07:41 the harvest is really sweet and sour.

07:44 But its nutritional value

07:46 is what increases its price.

07:48 So the honey of stingless bees

07:50 reaches 3,000 to 4,000 pesos per kilo.

07:53 Wow! Liquid gold yarn!

07:56 Welcome here to those who want to start bee farming

07:59 or even those who just want to learn about stingless bees.

08:02 There's no entrance fee.

08:04 It's really free.

08:05 There's a municipal tourism office

08:08 that you can go to.

08:10 [music]

08:32 [BLANK_AUDIO]

Dinarayong kakainin sa Dumaguete, bakit tinatawag na “ten five five”? | Biyahe Ni Drew

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