Aired (June 30, 2024): Talagang ‘pag sinabing Pilipinas, hitik sa iba’t ibang masasarap na pagkain. Saan ka man magpunta, may mayamang kultura at pagkaing ipagmamalaki sa bayan ni Juan. Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 7:45 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 7:45 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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00:00We Filipinos have always been very shy.
00:17Especially when it comes to food.
00:20You won't get hungry.
00:22You can go to the beach,
00:24rivers,
00:27and mountains.
00:30There's definitely something to eat there.
00:35The sea is black and hairy,
00:38and the air is polluted.
00:40It is said to strengthen the body.
00:46Insects can be caught in the river,
00:48and can be eaten alive.
00:50It is a culture that is still maintained by the Obo-Manubu in Kidapawan.
00:55Fish from the Bugkalot tribe in Quirino,
00:57instead of in a cauldron,
00:59it is cooked in a pan.
01:03The preparation of lechon in Mindoro is different.
01:06It is wrapped in a ponzo,
01:08and served side by side.
01:11Food is life
01:13for us Filipinos.
01:15Back then, our ancestors had a way to find
01:19and cook food.
01:21And as time passed,
01:23it became part of our culture and tradition.
01:27Tonight, let's find out
01:29some of the unique Filipino foods.
01:33I wonder what are the unique
01:36and delicious foods of Juan.
01:43In the province of Quezon,
01:45there's something black and hairy,
01:47that is said to be delicious to eat.
01:49It is already used to the place,
01:52but in the past, it became exotic,
01:54and only a few people get to eat it.
01:58It's not just delicious,
02:00it also strengthens the body.
02:06In fact, this is the secret of 63-year-old grandfather,
02:10Ebelardo.
02:12Rowing, cleaning, carrying,
02:14and many other jobs.
02:16It's just basic,
02:18with the help of kibit.
02:20Kibit strengthens the body.
02:22Until now, I'm still strong.
02:24It really strengthens the body.
02:25Even if there's no water,
02:27sometimes,
02:29I still row.
02:31I'm still strong.
02:33One of the proofs
02:35that kibit really strengthens the body,
02:37is Ebelardo,
02:39his wife, Miguelia.
02:41She eats a lot,
02:43especially when it comes to food.
02:45I noticed that she's strong.
02:48She can carry rocks
02:50that we carry
02:52on the other side of the boat.
02:54She can even guard the boat
02:56while she's guarding the sea.
03:00But I wonder,
03:02where can we find
03:04this secret strength?
03:07In big rocks like this,
03:09the marine molluscs,
03:11or kibit,
03:13are hidden by the people of Quezon.
03:15Kibit plays a big role
03:17in the ecosystem.
03:19Their presence
03:20can provide information
03:22on the health and well-being
03:24of an ocean.
03:26It helps to take care
03:28of the lower part of the sea.
03:30But aside from strengthening the body,
03:32it's also beneficial when it's cooked.
03:34To join us
03:36in collecting kibit,
03:38we'll be joined
03:40by our wanderer, Mike Hell.
03:42I learned how to eat kibit.
03:45All of the people here
03:47eat kibit.
03:48All of the people here
03:50eat kibit.
03:52Kibit is one of the reasons
03:54why we don't have food.
03:58Mike Hell grew up
04:00collecting kibit
04:02because there are many kibit
04:04in their area.
04:06Hello, wanderers!
04:08We're here in Pagbilango,
04:10Grande Island.
04:12Today, I'll teach you
04:14how to collect kibit.
04:16Come with me.
04:19But wonder,
04:21it's not easy
04:23to collect kibit
04:25from the rocks.
04:28You won't notice it
04:30from the rocks
04:32because it's colored.
04:34That's why you need
04:36to poke it
04:38so you can see the kibit.
04:42Mike Hell also shares
04:44his fishing experience
04:46on social media.
04:48Whew!
04:50It smells good.
04:52It's getting closer.
04:55Vlogging is also his way
04:57to earn money
04:59for his family's expenses.
05:02It's very difficult here
05:04and there.
05:06After half an hour
05:08of collecting kibit,
05:10Mike Hell will take it home
05:12and cook it for his wife,
05:14Cheryl.
05:16The perfect dish for this
05:18is kibit sisig.
05:20Now,
05:22we'll boil the kibit
05:24for 4 hours
05:26because it's long
05:28and hard.
05:30That's why it needs
05:324 hours.
05:34After 4 hours,
05:36the kibit will be cleaned.
05:38We need to separate
05:40the shell from the meat.
05:42This is kibit sisig.
05:44My husband's favorite
05:46is pulutani.
05:48Even for us, it's our favorite dish.
05:52After that,
05:54we'll cut it into small pieces.
05:56Cheryl will saute the garlic,
05:58onion,
06:00and kibit.
06:02We'll also add
06:04the seasonings.
06:07She'll also add chili
06:09and oyster sauce
06:11and continue to saute
06:13until the ingredients are cooked.
06:18Once the kibit is toasted,
06:20she'll add eggs
06:28and the kibit sisig is ready to serve.
06:36The taste is delicious.
06:38It's crunchy
06:40and the pork is tender.
06:43Until now,
06:45we've been eating kibit
06:46since I was a kid.
06:48I taught my kids
06:50how to eat kibit.
06:52It's really delicious.
06:55But I wonder,
06:57is it true that kibit strengthens the body?
07:00Or maybe it's all in the mind?
07:03With its nutritional value,
07:05there are no scientific studies
07:08that we can see
07:10regarding kibit.
07:12As a marine mollusk,
07:13it also has protein.
07:15It's possible that it also has carbohydrates
07:17and vitamins that can be obtained from it.
07:29It's long and tender.
07:33It's slippery and still moving.
07:37I wonder,
07:39are you tired of eating this?
07:41This is sasing,
07:43a delicacy in Lucena, Quezon.
07:46It's a type of sandworm
07:48that can be seen in the sand
07:50when it's low tide.
07:52It became a livelihood
07:54of some people here,
07:56like our wanderer, Jimmy.
07:58When I was a kid,
08:00my father taught me.
08:02He told me,
08:04this is the only thing
08:06I can get from you,
08:08to get sasing.
08:10It's worth it to me.
08:12That's why I get it.
08:14To get sasing,
08:16Jimmy earns more than 500 pesos
08:18per day.
08:20That's why he considers it
08:22a great blessing of the sea.
08:24It's also a great benefit
08:26for our family,
08:28for our daily expenses.
08:30Now, Jimmy is not the only one
08:32who gets it.
08:34He also gives it to his son, Jimboy.
08:36My father got it,
08:37but now,
08:39I'm used to getting it.
08:41My father's income
08:43is different from mine.
08:45To get sasing,
08:47Jimmy and Jimboy
08:49wait patiently
08:51for the water to come down.
08:53At 4 p.m.,
08:55they bring their rafts.
08:57They start getting sasing.
08:59The sasing
09:01hide under the ground.
09:03To get it,
09:05Jimmy and Jimboy
09:07go under the water.
09:09To get the sasing,
09:11they make a hole
09:13and get it inside.
09:18The rafts need to be fast
09:20to get the sasing.
09:32But they also need to be careful
09:34because it can break easily.
09:38After getting the sasing,
09:40what will they do
09:42if they don't eat it?
09:44For us,
09:46sasing is delicious.
09:48You can eat it raw.
09:50You poke it,
09:52then you cut the end,
09:54then you wash it.
09:56And when you eat it,
09:58you can eat it raw.
10:00You can eat it raw,
10:02you can eat it raw,
10:04you can eat it raw,
10:05then you wash it.
10:07And for Jimmy,
10:09he says that sasing is the best thing
10:11when you eat it raw.
10:13It tastes salty,
10:15and sweet.
10:17It's a seafood,
10:19really delicious.
10:21Along with eating it raw,
10:23Jimmy also drinks the sasing blood.
10:25This is the soup.
10:27It's a delicious soup.
10:29I'm already 57 years old,
10:31so my body is becoming stronger
10:33because of the sasing.
10:35Especially those who don't cook.
10:38Eating exotic seafood, enjoyable.
10:41But we still have a lot to consider,
10:45the species alone.
10:46Because later, it might not be safe to consume by the human body.
10:51It might have toxins.
10:53How safe is it?
10:54Of course, we need to consider where we got it from.
10:57And of course, the freshness, right?
10:59We still have a long way to go.
11:03Near the rivers and mountains,
11:05the tribe of Obong Manuvu lives,
11:07which can be found in Quedapawan.
11:12They are one of the first to live in Mount Apo.
11:15And their tribe is also the so-called first to climb the highest volcano in the Philippines.
11:23The trail that the people who climb Mount Apo follow,
11:26is also made by their tribe.
11:30Their tribe is known for eating what they call Kuligbos,
11:34or dragonfly nymph.
11:36It can be found in clean rivers and mountains.
11:42Even back then, their ancestors ate it.
11:46Until it was learned to be eaten by local residents.
11:51At first glance, it looks like it has something to do with Gagamba and cricket,
11:54or what we also call Kuliglig.
11:59That day, we accompanied Datu Hudson to catch Kuligbos.
12:08He will look for it in the nearest river in their community.
12:12This is what we use to catch Kuligbos.
12:17When we go to Sundang,
12:19we just catch it here at the shore of Sundang.
12:25Even though the water level is high,
12:27Datu Hudson knows that there are Kuligbos here.
12:46Kuligbos are not easily found because they are hidden in the rocks.
12:51But because of Datu Hudson,
12:53even if he uses his bare hands,
12:55he knows that there are Kuligbos here.
13:07Kuligbos are hidden here.
13:10We just catch them here.
13:12We catch them again.
13:15Now, when it rains,
13:19we just catch them here.
13:23That's how we catch Kuligbos.
13:25We catch them again and again.
13:27They are still fresh.
13:31But their favorite dish in Kuligbos is called Binunguhan.
13:37It is wrapped in banana leaves and can be roasted.
13:42Datu Hudson caught a lot of Kuligbos,
13:44so it's time to cook it.
13:50I will cook it in two pots.
13:54I will roast one.
13:57I will cook the other dish in banana leaves.
14:04First, he will put oil in the pan
14:06and he will saute the onion roots.
14:12He will put salt in the Kuligbos before he will saute it.
14:27I will put the onion roots in the Kuligbos.
14:33But this is not the only dish they cook in Kuligbos.
14:37Kawander, the next dish we will cook is called Kuligbos Paesan.
14:44First, he will put the onion roots and leaves.
14:47Then, he will put ginger and salt.
14:49Then, he will wrap it in banana leaves.
14:51Then, he will put it in the Kuligbos.
14:58Within four minutes, the Binunguhan is cooked.
15:03Finally, the two Kuligbos recipes of Datu Hudson are cooked.
15:08We can now taste it.
15:17It's delicious. It's like kangkong.
15:18Kangkong?
15:19The taste is really like kangkong.
15:26It's a bit sweet.
15:27It's a bit sweet.
15:28It's like grasshopper.
15:34Is it delicious?
15:36It's okay. The taste is good.
15:43In the town of Tirino Province, Iwander knows the Bugkalug Tribe,
15:48which was known as Ilonggot.
15:51Hello?
15:53They are giving to the tourists who visit their place
15:57by dancing.
16:03The tribe wears their rich culture.
16:06This is Aymet Dinagake.
16:09The adults are wearing on their head a big hornbill.
16:14This is a symbol of their high status in the community.
16:19They also have something to put on their left arm.
16:21And they are also wearing a hat on the top of their head
16:24which they call busiyet.
16:29But these hats are for the tourists.
16:32In fact, I have to consider this tribe in the past
16:36that can only be found in Tirino, Nueva Vizcaya, and Aurora.
16:42In the past, in order for a man to marry a Bugkalug,
16:45he needs to shave or shave his head.
16:49But now, the Bugkalug Tribe has become a symbol of the Bugkalug Tribe.
16:54The Bugkalug Tribe has become a symbol of the Bugkalug Tribe.
16:57In the past, in order for a man to marry a Bugkalug,
17:00he needs to shave or shave his head.
17:05This is a symbol of the courage that he is looking for
17:07that the women of Ilonggot have.
17:11That's why it's normal for them to share their children.
17:19But this culture has changed since Christianity came to their place.
17:23This will not be attached by a non-Bugkalug.
17:27Now, the machinaries are saying,
17:31do what you do every day.
17:36We have a conversation that cares for each one of us.
17:46Although their culture of being headhunters is gone,
17:49some of their traditions were preserved,
17:52just like their ancestors.
17:58Like what they call Pinugit Mugkalot,
18:01or Isdang Buyek that is cooked in a pan.
18:07It is partnered with Amsi leaves that are burned or heated in a fire.
18:15Even in catching fish, their methods are also traditional.
18:19They don't use a stick or hammer, but an axe.
18:29Hello, commanders.
18:31I will teach you what we used to do in the past.
18:35When we go to the river, we use an axe.
18:40When we are caught, we use a bamboo stick.
18:46We put it in the fire.
18:49The difference is that when we put it in a bamboo stick, it smells good and tastes good.
18:56When the fish is put in a bamboo stick, it will be covered with leaves at the end.
19:00When its partner, Amsi or wild plant, cooks,
19:04it is wrapped in large leaves of benaw.
19:06They also serve it as a plate when they eat.
19:09Because of the absence of a cauldron,
19:11we used to cook it here.
19:13We wrap it like this and put it in a pot.
19:19After that, we cook it in the fire.
19:24When it is cooked, this is how we open it.
19:27We do it like this.
19:30It's delicious.
19:31It's delicious.
19:32It's not fishy and tastes good.
19:39It tastes like an aloquon that is delicious when you chew it.
19:47It's really delicious.
19:48We eat it together.
19:49We eat it together.
19:51It's delicious.
19:52It's delicious.
19:54It's delicious.
19:55It's delicious.
19:56It's delicious.
19:57It's a delicious dish that you can eat repeatedly.
19:59It's a common dish that is hard to find.
20:02Some people are afraid to try it.
20:04Our wanderer, Franco, and his sibling, Rogelio,
20:07are looking for the white malapunso.
20:13Relax, wanderers.
20:15Halloween is not too early.
20:16The real fun for Franco and Rogelio
20:19is to cook goat meat.
20:21Wanderers, this is the soil we need
20:25to cook goat meat in putik.
20:32Because this soil is different.
20:34It's hard when it gets wet.
20:37Don't cook goat meat here in Occidental, Mindoro.
20:42They wrap the meat in putik.
20:47They don't boil it.
20:49They just make it look like putik.
20:54Franco and Rogelio are still young.
20:56They are already cooking putik.
20:58Their recipe for goat meat is incomplete
21:01without the malapunso putik.
21:06They wrap it in putik because it falls.
21:08It's like it's its own body.
21:11It cooks its own body.
21:14It's not like if it's overcooked.
21:19It's black.
21:20That's not it.
21:29After two hours,
21:30they wrap it in banana leaves and plastic.
21:35Then, they wrap it in the putik
21:36that Franco got earlier.
21:40They can now put it in a slow-cooker.
21:43After two hours,
21:44our lechong kambing is now cooked.
21:47Will it affect the taste of the lechon
21:49when it's wrapped in putik?
21:52I can compare it to chicken
21:54because it smells like smoke.
21:57I can only taste it.
21:59It's like chicken.
22:01I can compare the taste of this
22:03to lechon baka.
22:05It's the same.
22:07It's the same.
22:09It's the same.
22:11It's the same.
22:12I'll eat it again.
22:14It's delicious.
22:15You should try it.
22:16Actually, I don't eat lechon kambing.
22:18The Philippines is known for
22:21its delicious food.
22:24No matter where you go,
22:25it has a rich culture
22:27and it's full of food
22:29that has greatness.
22:31Wonders,
22:32I hope you're full
22:34with different Filipino foods.
22:37That's why,
22:38if you have stories to share,
22:41just send a photo or video
22:43to our Facebook page
22:45or email to iwondergtv
22:47at gmail.com.
22:49Follow our social media accounts
22:51of iWonder.
22:52I'm Susan Enriquez.
22:54See you every Sunday night
22:57at 8 p.m. on GTV.
22:59We'll answer Juan's questions
23:02here on iWonder.