Paano iniluluto ang burong tuwalya ng baka? | Dapat Alam Mo!
Sa Lubao, Pampanga, “Buro Queen” ang bansag sa 63-anyos na si Lola Priscilla. Dalawang dekada nang gumagawa ng buro at ang bago niyang specialty — burong tuwalya ng baka! Alamin ang pagluluto niyan sa video.
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00:00Kuya Kim, make way because we have a ray that we're going to meet from Pampanga.
00:05Your majesty!
00:07Why is it called Mapapalhod?
00:08It's not because it's for showing off, but because of the deliciousness of its buro recipe.
00:13That's true!
00:14It's called Buro Queen in their place.
00:17Let's get to know it in my story, Dapat Alam Mo!
00:25The longer it's been buro, the more delicious it is.
00:28Usually, vegetables or fish is the main ingredient that the Filipinos use for buro,
00:32and it's soaked for a few months.
00:34But now, the beef tuvala can also be used for buro.
00:41Buro Queen!
00:42This is the country of the people of Pampanga,
00:44in the 73 years of Lola Priscila.
00:47She's been making burong isda and hipon for more than two decades.
00:51But now, she has a new specialty,
00:54the burong tuvala ng baka.
00:56She's been making it for four years now.
00:58It's just my own discovery.
01:00My neighbor asked me if I know how to make beef tuvala.
01:08I said, I'll try it.
01:10I tried the spices,
01:13so I was able to finish my order.
01:16One of the things that her parishioners bring back is the beef tuvala buro.
01:22She can make up to 25 kilos of buro in a week.
01:26I used to have two or three of these in the market,
01:30but now I have six.
01:32According to food historian Christopher Karangian,
01:35before the Spaniards came,
01:37buro was already a part of the Filipino culture.
01:40Why do we do buro?
01:42Because we're a tropical country.
01:44In buro, we put something that activates the yeast,
01:49or there needs to be something that activates the sugar.
01:52That's why we put rice in it,
01:54and that's how the fermentation starts.
01:57Fish is the first thing that is made into buro
02:00because we're surrounded by rivers and seas.
02:03That's why Lola Priscila discovered something new,
02:06the burong tuvala ng baka.
02:08The tuvala is part of the stomach lining of a cow.
02:13If we look at the tripe,
02:16or the tuvala,
02:17when it's sold in the market,
02:19it's like a folded tuvala that we use.
02:23It's like a towel in English.
02:25That's why it became common for us to call it a tuvala.
02:29Lola Priscila chooses a tuvala that has no lining.
02:33Lola Priscila spent P130 on a cow's tuvala.
02:37The cow's tuvala that she bought,
02:39Lola Priscila will wash
02:41to save the wood she uses.
02:44It will boil for 3 to 4 hours
02:46until the cow's tuvala is soft.
02:49She will cut it into small squares
02:52and mix it with rice.
02:55She will ferment it for 10 days to 2 weeks.
02:58Lola sells the buro for P30 per takal.
03:01It can last up to a month.
03:04It's only P30.
03:06Some people told me,
03:09Mom, how can I earn P30?
03:12It's up to you to give me tips.
03:16I don't have the conscience
03:18to stop my business.
03:21I let my family earn what I earn.
03:24I don't want to be cheated.
03:27Buro is said to be delicious.
03:29Just saute it in onions and tomatoes,
03:31and it's done.
03:38Delicious.
03:39Super delicious.
03:41Super rich.
03:42My daughter, look for Taglioni at the press.
03:45Lola Priscila's children are very proud of her.
03:48I'm happy for her.
03:50Even though she's old,
03:52she knows the products that she makes.
03:56Despite her age,
03:57Lola Priscila continues to strive for life.
04:01And she can still discover new recipes.
04:05That's the story you need to know.