The Colorful Festivities and Food of General Santos City (Full Episode) | Biyahe ni Drew
Join OG Biyahero Drew as he explores General Santos City, the hometown of Filipino boxing legends Manny Pacquiao, Nonito Donaire, and Rolando Navarrette.
Transcript
00:00What if there's a destination where there's forever summer?
00:12There's no shortage of choices in food.
00:14There's Mapa Seafood, street food, and even American food.
00:18What if there's a destination where there's forever summer?
00:26What if there's a destination where there's forever summer?
00:33What if you don't need to dream anymore?
00:36Wait, wait, wait, Mga Biharo.
00:38Don't be a coward.
00:41What? You're coming with me?
00:44Tonight's destination, home of the generals.
00:51And the most delicious tuna in the country, General Santos City.
00:57And if you ask me, why is this our destination for tonight?
01:01Well, General Santos City is one of the places in the Philippines where typhoons don't usually hit.
01:08That's because of the mountains surrounding the province.
01:11Well, if you don't believe me, just listen to them.
01:14If you look at the map, General Santos is near the equator.
01:18In a year, only one or two typhoons come in.
01:22The climate here is beautiful.
01:24The tuna harvest is bountiful every September.
01:29There, you heard it.
01:32Let's go. Let's tuna fest.
01:38Mga Biharo, we're here at General Santos City.
01:40Specifically, here at their main fish port.
01:44When we say General Santos City, the first fish that comes to our mind is not one, not three, but tuna.
01:55And we came here to General Santos on the first week of September because they're celebrating their annual festival.
02:03They're celebrating their annual festival.
02:06Now, what we're going to do is join them in a few of their activities.
02:12It looks interesting.
02:13Let's go?
02:14Let's go.
02:25The activities during the festival are of course anchored to the fish.
02:29At the first salvo of the festivities, the tuna-inspired floats will be on display.
02:38This year, there are six floats that are on display to showcase the beauty of the province and the benefits of tuna to the people of Gensan.
02:49Now, we have a fish pond at the fish port.
02:52The fish pond is where the festivities take place.
02:56The highlight of the festivities is the tuna-inspired floats.
03:07Does it get any fishier than this?
03:10Not only in the center of the town, there's a party going on.
03:13Even in the country of fish, there's a lot of joy.
03:15The activities are brought here to the port so that the fishermen of Gensan can join in the fun.
03:22Gensan is the largest tuna fishery in the country.
03:2722 metric tons of tuna are caught every day in the town of Sarangani Bay.
03:33The first contest is to raise the last tuna of the day.
03:38Look at how big those tuna are.
03:41Each tuna weighs less than 40 kilos.
03:43Look at each of these tuna.
03:51After weighing and measuring the tuna, the next category is called Cargatuna.
04:00Let's join their Cargatuna competition.
04:05Okay, her time has started.
04:08I think I got it wrong.
04:11Is this a weightlifting competition?
04:1439 kilos.
04:19Look at how big their bodies are.
04:21The main goal of the Cargatuna competition is to lift this almost 40-kilo tuna
04:27that is held at the waist and squeezed to the neck.
04:30Like this.
04:33Okay.
04:39Okay.
04:41The instructions are simple but not heavy.
04:45It looks like I was tested here.
04:50The time of the Cargatuna training is 1 minute and 23 seconds.
04:56Wow, that's a long time, right?
04:57Right?
05:04That's it.
05:16I need to lift the 39-kilo tuna.
05:20After that, there should be a certain distance from my chest and the tuna.
05:24And I need to not let go of the blue string.
05:29But apparently, I let go of it after a couple of seconds.
05:33I lost.
05:35But my journey here in Gensan hasn't started yet.
05:39So, I'm sure I'll win when it's over.
05:41Okay? Okay.
05:44Even if I lost in the Cargatuna, I'm sure I won't lose in my next activity.
05:55There's no problem in finding Filipino dishes here in Gensan.
06:00My target is the best product of the province.
06:03What else? Tuna.
06:05It's a fact that we've featured the tuna dish several times.
06:09Right? I mean, we have tuna belly.
06:13Actually, from all parts of the Philippines.
06:16But of course, one of the, I guess, fresher ones are here in General Santos City.
06:21Tuna belly.
06:23Tuna steak.
06:28You know what?
06:30When I eat pangus or any other fish,
06:33I don't really like the belly.
06:36But what I eat as a belly is tuna belly.
06:40Because I can't taste what I'm tasting when I'm eating tuna belly.
06:48It's kind of weird.
06:49For some, for most of my friends, that's their trip.
06:53That's why they want to stay with me when I order fish.
06:57But anyway, tuna belly?
06:59No problem whatsoever.
07:04Ayos.
07:12Finally, vegetable today.
07:14Finally, vegetable today.
07:19Tuna steak.
07:21You know, sometimes, in terms of product photography, product shots,
07:27they look so good.
07:29It's really delicious.
07:31But it looks like it has a lot of sauce.
07:33Because of my producer.
07:42Nice.
07:45That's why there's nothing like grilled seafood.
07:52Or in this case, grilled tuna steak.
07:57You can really taste the aftertaste of grilled seafood.
08:04Love it.
08:06Another opportunity to eat veggie.
08:15Let's continue our tuna sampling with some tuna-rific pasalubong options.
08:23Of course, I'm also here in Gensan.
08:25You can find a lot of stores like this.
08:30They're already cut.
08:33They're freezed.
08:35And then, they're ready for your taking.
08:39There are a lot of tuna parts that you can buy.
08:42For me, my favorite is tuna steak.
08:47I love it.
08:48I grill it.
08:49Salt and pepper only.
08:50I grill it.
08:51And then, it tastes like beef.
08:56Really.
08:58If you want to bring some fresh seafood to Manila, you can buy your frozen fish here.
09:04Just make sure to buy on the day of your flight.
09:07You know, fish needs to be eaten fresh.
09:13It's a bit cheaper here compared to Manila.
09:16But hey, it's frozen, not fresh.
09:19So it's good to cook it right away.
09:22But if you don't want frozen tuna, there's canned tuna.
09:27And yes, tuna chicharon.
09:36Next, Gensan's fastest zipline.
09:43And Viajero vs. Burger.
09:48This is a contest to see how ugly your faces look while eating.
09:55It's really serious.
09:58Ma'am, can I take a picture with you?
10:02What? Are you coming with me on the flight?
10:05What? Are you coming with me on the flight?
10:13Every September 1st to September 6th, there's a tuna festival in General Santos City.
10:21There's a float parade at the opening.
10:23We're not tourists here anymore.
10:26Even if you're tired and sweaty from flying here, it's easy to find places to stay in Gensan.
10:33So we're going back to Nani Fakiau's hotel in General Santos City.
10:38This is my first time sleeping in such a big room.
10:44But anyway, it's Php 4,000.
10:47Good for four.
10:50With breakfast.
10:52Flat screen TV, cable, big mirror.
10:55Good for four.
10:59There's even branding.
11:01Get this, Chong.
11:02Right?
11:09CR.
11:18But it's Nani Fakiau.
11:22Okay, hot water.
11:24Nice, cool.
11:27Goes to show.
11:29But I sense I will have a good night's sleep.
11:37As in, I feel like I'm going to knock out.
11:53So we're here at Keys Cafe, short for Jing Key.
11:58And Jing Key is the wife of our country's first president, Nani Fakiau.
12:03And this is their hotel here in General Santos City.
12:06Now apparently, they have this contest in their restaurant.
12:10It's called Pound for Pound Challenge.
12:13Where we will try to finish the 150 gram of pure beef burger, including the fries, and of course the bun.
12:27In less than 288 seconds.
12:32Which is actually 4 minutes and 8 seconds.
12:34Why 288?
12:36Well, apparently the burger is priced at 288 pesos.
12:39So if you finish the burger and the fries, apparently, you don't need to pay.
12:46You don't have to pay the 288 pesos.
12:48Plus, they will give you a freebie.
12:51One more.
12:53Not bad, right?
12:54If you lose, well, it's a win-win situation.
12:58Because you'll get to taste a delicious burger.
13:02Of course, you'll have to pay.
13:04Right?
13:05So, I'm not alone.
13:08I am with other foolish people.
13:13Who didn't eat all day.
13:17Okay?
13:19And, on Drew's trip, safety first.
13:23We have a nurse.
13:27She can eat too.
13:29So if something happens to her, we don't know.
13:31We really don't know what will happen.
13:34So actually, this is a contest of how ugly your faces look while eating.
13:54Can I eat this Tambuhalang burger?
13:58It's worth the trip.
14:02So, we have a timer.
14:09Right?
14:11Are you guys ready?
14:12Yes, chef.
14:14Barn ready.
14:15That's his style.
14:17Ketchup and mustard.
14:19Ketchup and mustard.
14:21Or ketchup and mayonnaise.
14:23That's his style.
14:24Okay?
14:27There's a warm-up.
14:29Wait.
14:31There's a warm-up.
14:33Are you ready?
14:38Let's get ready to grumble.
14:423, 2, wait.
14:493, 2, 1, go!
14:51Go!
14:55I need a drink.
15:08Guys, we still have dinner.
15:17Wait.
15:18They're still eating.
15:20Let's slow down.
15:22Let's check your burger.
15:24Slow-mo.
15:31The bread is soft.
15:33Mayonnaise.
15:36Two burger patties.
15:38With cheese.
15:41On the bottom.
15:45Sautéed onions.
15:49Vegetables.
15:55We can do it, guys.
15:56Resume.
16:03So, 288 seconds.
16:08Consuming 1,200 calories.
16:12Or 1,500.
16:14Ma'am, let's check the BP.
16:18Am I okay?
16:19Yes, ma'am.
16:20This dish is okay.
16:21I think it's okay.
16:25The bread is good.
16:26It's soft.
16:33Seriously?
16:34Wow.
16:36One minute to go.
16:38Ma'am, calm down.
16:41Are you going to eat?
16:43Yes, ma'am.
16:50It looks good.
17:09We can't finish this huge burger.
17:11I'm sure there's more.
17:16Dear viewers,
17:17it's impossible to finish this huge burger in four minutes.
17:20At least we tried.
17:22It's worth the taste.
17:23It's a huge burger for the price of 288 pesos.
17:30If you're not a burger person,
17:31and you're also good at grilling and fish,
17:35in this food,
17:36you'll be addicted to grilled goodies and fresh seafood.
17:40Best sellers?
17:41What else?
17:42Tuna!
17:48A lot of people go there.
17:49They really want to try the tuna.
17:52The cheapest food here is barbecue.
17:55It's only 36 pesos per grill.
17:57But we also have shell soup,
18:00which costs about 50 pesos.
18:03The most expensive dish here is usually tuna belly.
18:08And the white squid,
18:10because that's the tastiest.
18:12In Manila,
18:13usually,
18:14there's a limit of 500 pesos if you eat outside, right?
18:17Here, if you eat,
18:18it's only 100 pesos.
18:19Yes.
18:32But to digest the thousands of calories from our food trip galore,
18:36we went to an exciting activity in Barangay Olimpog.
18:46Okay,
18:48another week,
18:49another zipline activity for me and Drew.
18:53Right now, we're here in General Santos City.
18:55We're going to climb 800 meters.
18:58Ziplining.
18:59They said the zipline will end in 27 seconds.
19:03So you do the math,
19:04because I'm so perfect.
19:05But apparently,
19:07speed is one of the fastest.
19:11Of course,
19:12I'm new.
19:13They go first.
19:24So, let's try it.
19:25I'll time it
19:27using my wearable tech.
19:30We'll also know the speed,
19:31maximum speed,
19:32average speed.
19:34Just kidding.
19:36Okay, sir.
19:39It's my turn, boys.
20:03Let's go.
20:15If you're afraid of heights,
20:16and you just want to see a nice view,
20:19don't worry.
20:20You can ride the cable car.
20:27There.
20:28My cameraman is also flying.
20:30Hey, stop being so cute.
20:34Next,
20:35we'll cross a river,
20:37climb a mountain,
20:39and jump off a cliff
20:41to see the hidden paradise of Gensan.
20:45This is the deepest.
20:47I think it's up to 18 feet deep.
20:50So, people do this,
20:51they climb up here,
20:52and jump.
20:54And an exciting food adventure.
20:59If this,
21:00this is my bulb,
21:01if this is so delicious,
21:03I need to kiss your head.
21:07What?
21:08Are you coming with me?
21:10Hey, hey, hey, travelers.
21:11It's not just the streets that were busy last Friday.
21:14Because even our social media accounts
21:16were in traffic.
21:18So, when I traveled to Southern Iloilo,
21:20the traffic in our social media accounts was also high.
21:23More than half a million travelers
21:25were on Facebook,
21:26tweeting us,
21:27and our videos.
21:28We got almost 100,000 views.
21:31So, it's time once again for Triple F.
21:35Fun, fun feedback from you, travelers.
21:40The Ilongas are really friendly.
21:43I feel so thankful to
21:44Nick Maria Frias,
21:47Orange Sane,
21:49and Susan Ninto
21:52for visiting me in Miagao.
21:54Lala Rosa even gave me a tip.
21:57Thank you for the sweet words
21:58as sweet as a cream horn.
22:01Janette Michelle Harrison
22:02is famous for her beautiful rice terraces
22:04in Southern Iloilo.
22:06Beth Ninto,
22:07wow,
22:08loud and proud
22:09that she grew up in Iloilo.
22:11Rodel Redondo
22:12is almost crazy
22:13about our Southern Iloilo food venture.
22:17And Trisha,
22:18who's in love with the beautiful Sulu Garden.
22:21Here's the hashtag of
22:22Alish Ashochua,
22:24with the hashtag
22:25of Alish Ashochua,
22:27with the hashtag
22:31Just keep your comments coming, travelers.
22:35Travelers,
22:36if you have a place,
22:37resto, or province
22:38that you want to share to our team,
22:40just leave a comment
22:41or message
22:42to our social media accounts.
22:44You know,
22:45you'll be the next ones to be mentioned
22:46in our show.
22:47Because of all my travels,
22:49I'll be with you, travelers.
22:52What?
22:53You'll be with my travels?
22:56Another day,
22:57another reason
22:58to burn the calories
22:59from all those burgers
23:00and tuna
23:01that we ate
23:02in our promotional video
23:03in Jansan.
23:06What's great about this trip
23:07is that there are still
23:08a lot of whales
23:09and whales
23:10that are fresh
23:11in the morning.
23:14The sweet smell of nature.
23:16It's hard to find that
23:17in the cities.
23:21If you want
23:22a fresher breeze
23:23and breeze,
23:25don't worry.
23:26You can check in
23:27in this adventure park.
23:28This is the quiet
23:29and loud part
23:30of General Santos City.
23:34So, after ziplining
23:35and smelling
23:36really nice-looking flowers,
23:39even if you want
23:40to sleep here,
23:41there's no problem.
23:42They have rooms.
23:44And one of them
23:45is this room
23:47that's good for P2,800.
23:49There's no aircon
23:50but there's no problem
23:51because it gets cold
23:52at night.
23:53If you have an electric fan,
23:54it's good for P2,800
23:55but
23:57your pets
23:58can sleep here.
24:00Or third wheel.
24:02It's also a bathroom.
24:03Right?
24:06Not bad.
24:10This is okay.
24:11I don't know
24:12what you can do here.
24:14I don't know.
24:18What can you do here?
24:24I don't know.
24:42Sometimes,
24:43you have moments
24:44where you just want
24:45to cry in the bathroom.
24:46You know that?
24:47You'll look at
24:48your face.
24:50You'll look at the mirror.
24:52There's no mirror.
24:53There's no problem.
24:54At least, you have
24:56your own personal
24:58pain cave.
25:00Own personal space.
25:03I can't do this anymore.
25:04I'm so tired.
25:07Your own personal
25:08pain cave.
25:13If you're fed up with
25:14seafood or tuna
25:15here in the city,
25:17don't worry.
25:18There's a beef soup dish
25:19that Jen San is famous for.
25:21From what I've heard,
25:22the beef soup
25:23is the best.
25:36This is the
25:37Bulalo, sir.
25:38This is Bulalo?
25:39Yes.
25:40Okay.
25:41What's the difference
25:42between Bulalo
25:43and Balbacua?
25:45Balbacua is skinned.
25:46Skinned?
25:47Yes.
25:48But it's still beef.
25:49It's still beef.
25:50Bulalo
25:51in the land of tuna?
25:53Why not?
25:56This is
25:57bone marrow.
25:58Bone marrow.
26:00This is the heart stopper.
26:04This is where the hospital
26:05wakes up, right?
26:06Yes.
26:07Even the funerals.
26:12Wow.
26:13Wow.
26:14I won.
26:17You know,
26:18this is my first time
26:19putting calamansi
26:20and chili
26:21in the same soup.
26:27Sir, I feel like
26:28I want to kiss your head.
26:32Wow.
26:33I must say,
26:34no exaggeration,
26:35probably one of the best
26:38Bulalo I've ever had.
26:39It's different
26:40from the one we had
26:41in Tagaytay.
26:42There's a
26:43row of
26:44Bulalo restaurants there.
26:46Their common denominator
26:47is that everything is delicious.
26:48Everything is tender.
26:50But this one
26:51has a different flavor.
26:52It's really good.
26:56Wow.
27:01Guys,
27:02this, for me,
27:03is the best
27:04Bulalo
27:05on this side of the country.
27:06For 35 pesos
27:07per order,
27:08it's not a bad price.
27:11This is really worth it, guys.
27:13I mean,
27:14they even brought
27:15their own rice cooker.
27:16Rice cooker?
27:17Only rice
27:18for more.
27:22If this one,
27:23this Balbacoa,
27:25if I find this
27:26really good,
27:27I need to
27:28kiss your head.
27:30Sir,
27:31I really need to.
27:33I'm going to remove
27:34the sweat from your head.
27:36Here it is.
27:40So, sir,
27:41what's the difference?
27:42It's just like
27:43the sopas.
27:44It's the same sopas.
27:45But the meat
27:46has a different skin.
27:47But the meat is the same.
27:48Yes, it's the same.
27:49It's just different.
27:52That's because
27:53the skin is beef.
27:54The skin is beef.
27:58The texture
27:59is also the same.
28:00Yes.
28:01It's the same.
28:05It's also good.
28:07It's also good.
28:15It's really good, sir.
28:27If
28:28the weather is cold,
28:30if you can't finish it,
28:31after five minutes,
28:32you can save it.
28:34Is that right?
28:35Not too much.
28:36Not too much.
28:40Oh, wow.
28:41Wow.
28:45I don't have anything to say.
28:46Nothing?
28:47No, wow.
28:48I'm going to finish this, sir.
28:49Okay.
28:51It's perfect.
28:52Is it lunch?
28:53There's no lunch yet.
28:54It's okay.
28:57This is what's funny about this.
29:00If you look at the surface,
29:03you'd think
29:04there's no meat.
29:05But it's okay.
29:06If you do that,
29:07there's meat again.
29:08There's meat again.
29:10And just for $35?
29:12$35.
29:13There.
29:16Good way to die.
29:20It's good.
29:21It's good, right?
29:28Looks like I need to figure out
29:29where I ate the beef.
29:32By going to
29:33Amiskong Falls.
29:36This falls is far.
29:37You need to ride a motorcycle
29:38to get to the starting point
29:40of a long walk.
29:46For Php 300 per person,
29:48you need to cross a driver
29:49on the side of a mountain.
29:51Be careful, travelers.
29:53You need to get close
29:54to your driver.
29:56It's a rocky road
29:57and the road is a bit white.
30:05After more than 30 minutes
30:06of motorcycle ride,
30:08it's trekking time.
30:15Amiskong Falls
30:20It was called Amiskong
30:21by the tribes back then
30:23because of its difficult terrain.
30:25Amiskong means
30:26hard to pass.
30:29It takes more than
30:306 hours of trekking
30:31up and down Amiskong.
30:34So, if you're planning to come here,
30:36make sure to allot
30:37one whole day
30:38for this trekking expedition.
30:45So, after 1.5 kilometers
30:47of trekking,
30:49it's about 30 minutes.
30:52This is the junction.
30:55We can see
30:56Amsikong Creek.
30:59This is where the
31:01series of waterfalls will start.
31:03Apparently,
31:04this is the 7th waterfall
31:06where people can swim.
31:16One more tip,
31:17don't bring
31:18heavy things
31:19because it's hard
31:20to walk on the rocks
31:21on the river.
31:23Don't be like my crew.
31:27We've also visited
31:28other waterfalls,
31:30but this is not
31:31our main destination.
31:32Do we need to climb
31:33the side of the falls?
31:34The roots of the trees
31:35that we're holding
31:36when we're climbing
31:38are really hard.
31:39So hard to pass.
31:43We've reached
31:44the 6th falls
31:45and they've already
31:46prepared something
31:47for the climbers.
31:48There are already
31:49a few hikers
31:50who had an accident here.
31:51So, make sure
31:52you have a guide
31:53when you're climbing, okay?
32:06And finally,
32:07we've reached
32:08Amsikong Falls.
32:10This is the
32:117th waterfall.
32:14And
32:15this is the
32:16deepest waterfall.
32:17I think it's
32:1818 feet deep.
32:20So, people
32:21climb here
32:22and swim.
32:24But the water
32:25is not that clear.
32:27Unfortunately,
32:28it rained last night.
32:30So,
32:31the water is not clear.
32:32If it doesn't rain,
32:33the water is clear.
32:34And,
32:35there are fish here.
32:45My producer
32:46lost to our guide.
32:48There!
32:49He's already
32:50on the top.
33:02It's a perfect
33:03refreshing dip
33:04after a tiring trek,
33:05right?
33:08Lunch cooked
33:09the traditional
33:10Bilaan Way.
33:11So,
33:12the natives here,
33:13when they're
33:14fed
33:15rice,
33:16especially
33:17when they're
33:18far from home,
33:19they cook rice
33:20for themselves.
33:21And this is
33:22their real
33:23dieting, guys.
33:34Thank you,
33:35thank you,
33:36thank you,
33:37thank you,
33:38thank you.
33:39It's going to be
33:40a pleasure
33:41to send
33:42your travel snapshots.
33:43It's really
33:44enviable.
33:45Here are some
33:46of the people
33:47who attacked us
33:48this week.
33:49From the north,
33:50it looks like
33:51Harold
33:52jumped
33:53to their
33:54top-loading shot.
33:55Maria Cristal David
33:56got the perfect
33:57jump shot
33:58of their group
33:59in Ilocos.
34:00On top of the world,
34:01it's Jackie Kim
34:02in Mt. Canlon.
34:05From the south,
34:06it's Arvin Velia's
34:07portrait
34:08on the top
34:09of Osmeña Peak,
34:10Cebu.
34:11Jessa May
34:12and Jessa Olaza
34:13got a summer feel
34:14on Sigihor.
34:16Oh,
34:17there's also
34:18an international one.
34:19From Asia,
34:20it's Lara Hernandez's
34:21cable car trip
34:22to Lantau Island,
34:23Hong Kong.
34:25Danilo Lopez
34:26is fresh
34:27from the Holy Land.
34:28And last
34:29but not the least,
34:30it's Miriam's
34:31iconic valley
34:32of temples
34:33in Italy.
34:35Just keep sending
34:36your travel photos,
34:37Bejeros.
34:38We'll know the results
34:39of your tiredness,
34:40hard work
34:41and travel.
34:43Until next time,
34:44always remember,
34:45make every trip worth it.
34:49What?
34:50You're coming with me?
34:58My daily fight's
34:59going to Jensan.
35:00If you plan to go here,
35:01don't worry
35:02because the place
35:03won't change.
35:04So you can book
35:05all year round.
35:06How awesome is that,
35:07right?
35:14We're not going to Baguio
35:15because the bay
35:16is what prevents
35:17the typhoons
35:18from entering
35:19Jensan.
35:21And it's like
35:22a basin.
35:24Most of it
35:25is surrounded
35:26by mountainous areas
35:27like South Potabato
35:28and Jensan
35:29is on the
35:30bay side.
35:33Do you know
35:34why General Santos
35:35is the name
35:36of Sarangani province?
35:37Well,
35:38he was named
35:39by the most successful
35:40leader of the province
35:41General Paulino Santos.
35:43Now,
35:44you know.
35:46As we end our trip
35:47here in Jensan,
35:48a lunch is being prepared
35:49by the first inhabitants
35:50of General Santos,
35:52the native people.
35:54So,
35:55the natives here,
35:56when they're
35:57cooking rice,
36:00especially when
36:01they're far from home,
36:02of course,
36:03they hunt a few
36:04kilometers away
36:05from their house.
36:06So,
36:07they cook rice
36:08here in the province.
36:09And this is
36:10their way of
36:11finding rice.
36:12They use
36:13a special kind
36:14of place,
36:15Agiki.
36:16They put
36:17the rice
36:18and put it
36:19in the pan.
36:20How long
36:21does it take
36:22to cook?
36:2330 minutes.
36:2430 minutes.
36:25It's good
36:28to use
36:29the leaves
36:30because
36:32it's one serving.
36:33So,
36:34after they're
36:35done cooking,
36:36they remove
36:38each leaf
36:40one person.
36:42Steak.
36:43The beauty
36:44of Agiki leaves
36:45is that
36:46it dries up
36:47quickly
36:48just like
36:49banana leaves.
36:50Of course,
36:51I also tried
36:52to change this.
37:04Ayos!
37:05So,
37:08they prepared
37:09the food
37:10from scratch.
37:11Earlier,
37:12we showed you
37:13how to cook
37:14rice.
37:16This is the
37:17finished product.
37:18It looks like suman,
37:19right?
37:20But the rice
37:21is not sticky.
37:22Earlier,
37:23they brought
37:24a chicken.
37:25Now,
37:26they grilled it.
37:27Two ways
37:28of cooking chicken.
37:29They grilled it.
37:30This is
37:31what they
37:32called tinola.
37:34Of course,
37:35there's soup.
37:36This is
37:37bamboo air.
37:43Yum!
37:44It's still hot.
37:58It's like
37:59they used
38:00a rice cooker.
38:01It's thin.
38:03It's like
38:04they cooked it
38:05at home.
38:29They said
38:30sometimes,
38:31the journey
38:32is way better
38:33than the destination.
38:34Even if the water
38:35in Miscong Falls
38:36is not that clear,
38:37the bonding time
38:38with the locals
38:39is what makes
38:40my trip fun.
38:41I didn't know
38:42that there are
38:43this many
38:44unexplored sites
38:45in General Sato City.
38:47It's great that
38:48it's not only
38:49the tuna
38:50that this city
38:51is proud of,
38:52but also
38:53their old
38:54traditions
38:55and way of life.
38:56The things
38:57that make
38:58the food delicious.
38:59Next week,
39:00Mga Piro!
39:02Mga Piro.
39:04Mga Piro.
39:05Work hard.
39:06Sunset alert.
39:22What's happening?
39:24There's too much.
39:25There's too much.
39:30You don't know
39:31that I already
39:32ate a burger.
39:33I'm gonna barf.
39:36It's good
39:37that we're going
39:38to cut that.
39:42Because
39:43you can see
39:44our view.
39:45You can see
39:46our view.
39:48That means
39:49the place
39:50where we're standing
39:51is a bit high.
39:53That means
39:55this room
39:57is locked.
39:59We won't be able
40:00to enter.
40:02No problem.
40:03It's good
40:04that they have
40:05windows.
40:06Okay?
40:29I want vegetables.
40:30I want potatoes.