Herlene Budol, tinuruan si Biyaherong Drew kumain ng itik! | Biyahe Ni Drew
Aired (August 3, 2024): Bukod sa kapehan, sikat din ang probinsya ng Rizal sa kanilang fried itik! Kaya naman ang pagkain ng fried itik, ituturo ni Herlene Budol kay OG Biyahero Drew! Panoorin ang video.
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00:00Also known as the Art Capital of the Philippines, Angono is the home town of two national artists,
00:06Carlos Botong Francisco, known for his painting and Lucio San Pedro, known for his music.
00:14In Angono, different types of art can be enjoyed.
00:18But the biggest way to show the people of Angono that they are welcome to their annual Gigantes Festival,
00:27where the streets are full of people, the Gigantes symbolize people, animals, and the importance of the country.
00:38But it's not only the Gigantes who are proud of Angono,
00:41even the small ones, but the Gigantes are proud of the delicious fried fish.
00:47Wow, Angono's Fried!
00:50I mean, Angono's Pride!
00:52Okay, we're here at... where are we?
00:54E. Rodriguez
00:56Did you say E. Rodriguez?
00:58This is really Itikang.
01:00Itikang?
01:02This is the main market for Itik in Angono, Rizal.
01:07Aside from fried Itik, you can also buy Itik's fillings here.
01:11Sir Lien, there's already Suki.
01:13I can see that you're already here.
01:17I queue up here from 5 to 8.
01:22I really queue up to reach that point.
01:26That's it!
01:28I don't let anyone interrupt me.
01:30That's it!
01:32You really don't let me interrupt you.
01:35You can buy a whole fried Itik for P240 while the fillings are for P100.
01:42Ma'am, can I help you?
01:44Sure.
01:46Ernie, are you okay there?
01:48I'm really okay here.
01:50I've been here for a long time in Angono, Rizal, and I buy Itik's fillings here in Maruton.
01:56I just saw such a handsome vendor.
02:00If I can buy this, I'll buy it.
02:04If there's no Itik, I'll just bring rice.
02:08That's it.
02:10But it's familiar.
02:12Shout out to Ate Ian!
02:14Shout out to Ate Ian!
02:16This fried Itik is ready to eat.
02:18Ernie will teach us how to eat it like a local.
02:22It's just like this.
02:24It's just small.
02:26It's just small.
02:28It's just small.
02:30Relax.
02:32You'll eat it right away.
02:38It smells good.
02:40That's a good style.
02:42It's like you're not throwing it away.
02:48It's delicious.
02:52It's delicious.
02:54It's solid, right?
02:56It's more flavorful, right?
03:00It's not hot anymore, right?
03:02That's right.
03:04It's too hot.
03:06It's not hot.
03:08It doesn't cool down.
03:10Erlene and I also visited the Itik's kitchen
03:14where we met Ate Mylene.
03:16It looks like this is one of the oldest fried Itik.
03:22How long has it been?
03:24How long has it been?
03:2640 years.
03:2840 years?
03:30I'm still alive.
03:32Question. I want to know.
03:34Why did Itik become popular here in Angono?
03:38I'm a jesmosa.
03:40I'm a legitimate jesmosa.
03:42It's said that Angono
03:44or you can call it Angono
03:46That's why it's called like that
03:48because it's called Maanggo.
03:50Every time cars pass by
03:52going to and from
03:54Pinamonan or Taytay,
03:56Paluas,
03:58Angono
04:00is really
04:02significant.
04:04The Itik's lives
04:06smell good.
04:08It smells good.
04:10Every day,
04:12200 to 300 pieces of Itik
04:14are sold by Ate Mylene.
04:16I heard that
04:18they don't throw away the fried Itik here.
04:20They just throw away the seeds.
04:22Oh, they just throw away the seeds.
04:24They can also make
04:26Putay with an ingredient
04:28called Bekongking
04:30or the owner of Itik.
04:32And this Caldereta
04:34is made from the head of the Itik.
04:40But Erlene has a favorite part
04:42of the Itik.
04:44My favorite part is the neck.
04:46The neck.
04:48Because of the neck,
04:50that's where I fight.
04:52I'm just telling a story and I'm already fighting.
04:56What do you think?
04:58All you gotta do
05:00is just subscribe to the YouTube channel
05:02of Jamie Public Affairs
05:04and you can just watch all the Behind the Drew episodes
05:06all day, forever in your life.
05:08Let's go!