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.
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBatangas
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBatangas
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TravelTranscript
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]