Sa Malolos, Bulacan naman, ang pagluluto ng bangus, ginagawang lumlum kung saan ang isda, ibinabaon sa lupa! Safe naman ba itong kainin?
Sa Baguio City, ang paboritong pampasalubong, panghimagas na nasa loob ng shell ng punong bitaog. Ang jam na gamit dito na kung tawagin ay inuyat, mahigit tatlong oras na ginagawa?!
Ang mga pagkaing tradisyunal ang pagkakahanda, tikman sa video na ito
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Sa Baguio City, ang paboritong pampasalubong, panghimagas na nasa loob ng shell ng punong bitaog. Ang jam na gamit dito na kung tawagin ay inuyat, mahigit tatlong oras na ginagawa?!
Ang mga pagkaing tradisyunal ang pagkakahanda, tikman sa video na ito
Panoorin ang video.
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FunTranscript
00:00 If you're talking about chicken lechon, you can't miss out on the real barangay food here in Calamba, Laguna.
00:11 Their favorite dish is literally "pasok sa banga".
00:18 Instead of being cooked in a steamer, they grill it in a big steamer.
00:26 That's why they call it "lechon sa banga".
00:29 If there's no patience, there's no delicious food.
00:36 Just like the grilled chicken in Laguna, which is cooked in a steamer.
00:42 In Bulacan, the food is first cooked in the ground.
00:48 The idea of "lechon sa banga" was from Fernando and Cynthia.
00:53 When we were already in the process of steaming, that's when we realized that it's more delicious and smoky.
00:57 Their style of cooking lechon is inspired by Fernando's way of cooking bicol.
01:06 We soak the lechon in drinking water because it has a cooling effect.
01:10 The use of lechon sa banga is very ancient.
01:14 During the ancient times, they used to make food for the people and also for their cooking.
01:23 They used a big lechon sa banga.
01:27 They also did trial and error to make their lechon sa banga perfect.
01:33 Until they mastered it.
01:36 Fernando marinated the marinated chicken in their special sauce.
01:45 The secret is the seasoning so it won't be too much.
01:48 It takes a long time to marinate because you have to do a lot of things. It takes about 7 hours.
01:53 Next, they put a stick,
01:56 a hook,
01:58 and one by one, they stick it to the top of the lechon sa banga.
02:03 This will help the chicken to cool down.
02:06 The distances should be equal so that the air flow can circulate.
02:11 They will grill these in an hour.
02:17 To prevent the chicken from burning, they have to check it every 15 minutes.
02:24 Once it is removed, it is hard to pick it up because the inside of the chicken is impure.
02:30 It will be destroyed.
02:31 Our lechon sa banga is cooked.
02:34 I will remove it now.
02:35 The lechon sa banga is P360 per whole chicken.
02:43 The chicken is tender and delicious.
02:46 The seasoning is just right.
02:48 It tastes so good.
02:50 I feel like the taste is absorbed and it is not too much.
02:55 Here in Malolos, Bulacan,
03:01 there is a traditional dish that is said to be a must-try.
03:08 It is called "lumlum" and it is said that it is literally put on the ground.
03:19 The main ingredient in lumlum is bangus.
03:23 But it is not just bangus.
03:25 It is said that it is necessary to kill it.
03:27 While it is dead, it becomes tender.
03:29 This is okay to be called lumlum.
03:31 There are times when bangus suddenly droop because they lose oxygen.
03:37 They make lumlum to preserve the food.
03:40 It is said that it is a way for the elderly to eat bangus
03:44 that are carried by fish kill that cannot be sold.
03:48 It is still beneficial.
03:49 It tastes good.
03:50 It is not like the fresh ones.
03:53 The question is, is it safe to eat?
03:56 It can have dangerous or pathogenic microorganisms.
04:00 As much as possible, we should cook it immediately.
04:02 It could be killed through thorough cooking.
04:05 When fish kill is gone,
04:07 we catch the fresh ones and put them in lumlum.
04:10 It is said that it is still one of the substances in bangus.
04:13 First, Mang Lauro cut the soil with a depth of 5 inches.
04:18 Then, he put the bangus and covered it with lumlum.
04:23 When you get it in the morning, you get it in the afternoon.
04:26 Lumlum on the ground is cold.
04:28 It can also keep it cold compared to the room temperature.
04:31 But we have to be careful also because there are parasites on the ground.
04:35 You have to wash it well.
04:36 His favorite dish in lumlum is sinukaan.
04:40 It is said that vinegar also helps to remove the smell and taste of bangus.
05:00 It is delicious, sour and salty.
05:03 It is not fishy.
05:04 In the morning, it is usually eaten with rice.
05:07 In the afternoon, it is eaten with fish.
05:09 Some people even eat it with rice because it has a delicious taste.
05:11 No one complained that it is painful.
05:14 But I can hear that it is delicious.
05:17 I hope that lumlum will not be lost to the children.
05:22 For those who will visit Baguio City,
05:25 the favorite snack for the morning is inside the shell of a tree that is called bitaog.
05:33 To eat it, you have to eat it with a spoon.
05:37 And because of the color of our nose, it is called sundot kulangot.
05:46 The jam that is used here is made here in Gerona, Satarla.
05:51 It is filled with bread.
05:53 Or maybe it is made into candy.
05:58 It is called inuyat.
06:01 Adelaida's family has been making and selling inuyat for almost 4 decades.
06:09 It was started by their mother, who is now 85 years old.
06:15 When I was young, I could already find my mother's inuyat.
06:19 She didn't have a house yet. She was just getting it from other barrios.
06:22 The making of inuyat is very hard.
06:25 The seeds are put in a machine to extract the juice.
06:31 The collected juice of the seeds is cooked in a pot.
06:36 Their main ingredient is also the dried seeds.
06:39 The juice of the seeds is boiled.
06:44 After almost 3 hours, the molasses or the juice of the seeds will come out.
06:50 It has become thick with sugar.
06:53 It is put in another pot, sealed and cooled before it is poured in a can or bottle.
07:13 I don't have a cup, so I just scoop it.
07:15 In the making of inuyat by their mother, they tasted the sweetness of success.
07:22 Because of inuyat, they were able to finish 4 inuyat.
07:27 We will take care of the production of inuyat.
07:30 Almost all the food is ready in an instant.
07:36 But the taste of the food is different. The preparation is more difficult.
07:44 [Music]
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