Lawa sa Manito, Albay, pinaglulutuan ng … itlog?! | Biyahe ni Drew
Aired (June 16, 2024): Ang lawa sa bayan ng Manito, Albay, imbes na paliguan ay pinaglulutuan ng mga residente ng… itlog?! Umaabot kasi sa 100 degrees Celsius ang init ng tubig dito. Pero ligtas nga bang kainin ang mga pagkaing niluluto rito? Alamin sa video.
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00:00Another kind of adventure for the locals is the journey that we will be going on.
00:05Okay, so we are looking for a lake that is being visited by tourists,
00:10Inang Maharang Lake.
00:12But wait, I don't know the way.
00:14It's a good thing that there are people here.
00:16Good afternoon.
00:17Good afternoon.
00:18Where is Inang Maharang Lake?
00:21We will go there.
00:23You will go there?
00:24Yes.
00:25Come with us.
00:26Okay, I will follow you.
00:27Let's go.
00:28Okay.
00:30Look at the eggs.
00:39You brought a lot, right?
00:40Yes.
00:43Do you want to cook there?
00:47Sir, we are here at the boiling lake.
00:49Here?
00:50Yes.
01:00How am I going to swim in this?
01:03I don't even have a cliff jumper.
01:05Here in the village of Mamanito, they don't bathe in their lake.
01:09But here, they cook eggs.
01:12The water here is sometimes higher than the boiling point of 100 degrees Celsius.
01:18Before, it was just small.
01:19Then when the volcano erupted, it got bigger.
01:23Wait.
01:24That's why it got so big.
01:26That's how big it is.
01:27Wait, this is a volcano.
01:29The eruption of the volcano.
01:30The eruption.
01:31How long have you been here?
01:33Do you cook here?
01:35Yes.
01:36Are you still young?
01:37What about your parents?
01:38My parents and my grandmother.
01:41You really cook here?
01:42Yes.
01:43What do you cook?
01:45Eggs.
01:46Pork and chicken.
01:48They cook it here because it's hot.
01:51They don't boil it anymore.
01:52They don't boil it anymore?
01:53Yes.
01:54It's still free?
01:55Yes.
01:57The skin can be hard when it's close to the hot water.
02:01That's why the locals still have a way to cook it.
02:05They put the eggs in a net and take it out of the water using a long stick.
02:10This is a very important question for chefs around the world.
02:14Yes.
02:15What kind of eggs do we cook?
02:17Soft-boiled?
02:18Hard-boiled?
02:20Eggs Benedict?
02:22When it comes out, it's hard-boiled?
02:24Yes.
02:26To achieve a hard-boiled egg,
02:28it needs to be left in boiling water for 10 minutes.
02:32But these eggs,
02:33we only soaked them for 4 minutes in boiling water.
02:37Is this enough time to cook the eggs?
02:45Soft-boiled egg content.
02:47It's still soft inside.
02:49But sometimes, this is what people like.
02:53Maybe 1 more minute or 1.5 more minutes.
02:58The reason why it's hard-boiled is because the groundwater that goes under the soil,
03:04it seeps when it rains.
03:06And the other water,
03:08it will look for cracks so that it can pass under it.
03:12That water will be heated by magma,
03:15and then it will evaporate.
03:18And the answer to the recent question,
03:20is it safe to eat food cooked in boiling water?
03:24Even if the salt pork smells of that boiling water,
03:29and you try to cook there,
03:32for example, eggs,
03:33it has a shell,
03:34the salt pork won't escape,
03:36because it's safe inside to eat.
03:39However,
03:40in the food,
03:42the portion you can eat will escape.
03:45It's not safe.
03:46Just a few minutes from Inang Maharang,
03:48there's another boiling place.
03:52Nagaso Lake.
03:55It's definitely calmer than Inang Maharang Lake.
03:58But it's still boiling,
04:00and the water is seeping.
04:02Manito is part of Mount Pocdol.
04:06It's one of the stratovolcanoes.
04:08Manito is in the middle,
04:10that's why it produces a lot of heat.
04:14It's really rare to see boiling lava.
04:18But if you can swim here,
04:20it's still a priority to protect yourself.
04:32It's not just lava that's heating up in Manito,
04:34even the food is smoking.
04:36But not because of the heat and temperature,
04:38but because of the spiciness.
04:40Just like this empanada,
04:42it's filled with the signature dish of Bicolans,
04:46Bicol Express.
04:50We'll use empanada in a game.
04:53We're here at Manito Albay
04:56for our Bicol Express Empanada Game.
05:05Here at Bicol Express Empanada Game.
05:10Yes!
05:13Charge, I have some more charge.
05:16The mechanics of the game is simple.
05:18The players have to hold the empanada first.
05:21But every time I turn to them,
05:23they have to stop eating and moving.
05:26Whoever moves last,
05:28is out of the game.
05:29Let's play the game in 3,
05:332,
05:351.
05:37Anyway, the Bicol Express Empanada
05:43Oh, they're listening.
05:45It's delicious.
05:46It's crispy.
05:48It's newly cooked.
05:49But...
05:53There are statues.
05:56Oh,
05:57it looks like one of them is holding something.
06:03Even though the eyes aren't moving.
06:08Aha!
06:10You're caught.
06:13Let's try it.
06:15Oh, that's good.
06:17So,
06:19if I look at them,
06:20they'll stop there.
06:22But if I look here,
06:24they'll eat.
06:27Aha!
06:29The eyes are moving.
06:34That's good.
06:39Nothing, nothing.
06:41The Bicol Express Empanada is delicious.
06:44Aha!
06:49So,
06:523 are gone.
06:54Only 3 are left.
06:56One of them is hurting there
06:57because his hand is on the plate.
06:59The other one is finished.
07:02The other one is really...
07:04Aha!
07:11So,
07:12the question is,
07:14is the Bicol Express Empanada finished?
07:16Is it finished?
07:18What?
07:20That means
07:21both of them won.
07:23Yay!
07:31And because of that,
07:33congratulations,
07:341,000 each, brother.
07:41The one who came up with the concept of Bicol Express Empanada
07:44is 40-year-old Lemuel.
07:47Before, he wasn't a chef.
07:48Now, he's a professional chef
07:50and he has his own restaurant.
07:52Chef, aside from your very cozy setup here,
07:56with 2 floors,
07:57and the beautiful landscape,
08:00the arrangement of the plants,
08:03it's like the star of the show.
08:05Aside from what you're cooking,
08:07it's like the star of the show.
08:11I was raised and born in Marinduque.
08:13In Marinduque?
08:14Yes, heart of the Philippines.
08:15Why did you move here?
08:16I finished high school here.
08:19Half of my life,
08:20more than half of my life,
08:22I lived here in Bicol, Albay.
08:25When he finished high school,
08:26Lemuel didn't go to college right away.
08:29He worked as a cake artist and photographer for 10 years
08:32to save money.
08:34And when he was 30 years old,
08:35he was accepted to a university in Manila
08:38to study culinary arts.
08:40Lemuel is very thankful to Good Samaritan
08:43that he was able to finish his studies in college.
08:46I promise to myself that I will return to Bicol again
08:49for Mayon.
08:50For Mayon?
08:51Yes.
08:52I really want to rest
08:54in front of Mayon.
08:56In front of Mayon.
08:57And a miracle happens.
08:59For his internship,
09:00Lemuel was sent to Italy
09:02where he trained for 3 months.
09:04And at the age of 35,
09:06he graduated from the Culinary Arts course.
09:09After finishing his studies,
09:10Chef Lemuel returned to Albay
09:12to fulfill his dream
09:14to build his own restaurant
09:15in front of Mount Mayon.
09:17But when his dream was almost there,
09:19the pandemic came.
09:21And he lived in a tent for 2 months.
09:25At that time,
09:26other people told me,
09:29you can do it,
09:30they said.
09:31They said?
09:32Someone said,
09:33someone said,
09:35it won't click here.
09:37I pushed myself,
09:38even if I don't pay them,
09:41this is just a free taste.
09:42Trial and error.
09:44Until?
09:45Until someone ordered.
09:47300 pieces of empanadas.