Aired (October 13, 2024): Join Biyahero Drew on an enlightening journey as he explores the essential role of carabaoes in the lives of the locals in Tuguegarao.
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00:00The body of a farmer
00:06is not just free to hope
00:10So I think I'm a certified
00:12carabao taker
00:14and lover, carabao lover
00:16Because of this thing,
00:18the carabaos are all around
00:20It's really different
00:22the richness of carabao's milk
00:24So good
00:26And I guess for the nth time
00:28the more we try carabao
00:30the more we appreciate carabao
00:34Carabao here, carabao there
00:36carabao everywhere
00:40The carabao of Tuguegarao
00:48Carabao is always at the center of the food
00:50It's a star
00:52and everyone is looking forward to it
00:54The all-time Pinoy favorite whenever you're ready
00:56Lechon
00:58Terbieros, have you tried
01:00lechon carabao?
01:02In lechon carabao,
01:04it's more flavorful
01:06compared to pork
01:08Even if there's no sauce in the sauce
01:10because of the injection, it's already flavorful
01:12If the preparation is small
01:14you can still make lechon carabao
01:16The part that is sold as lechon
01:18is called lomo
01:20or the back part of the carabao
01:22So how do you prepare the lomo?
01:24This lomo
01:26is already soaked
01:28in baking soda
01:30for one hour
01:32You're putting baking soda
01:34to tenderize it
01:36and to make the meat juicy
01:38Okay, got it
01:40So what are we going to do now?
01:42We're going to wash out
01:44the water
01:46to remove
01:48the baking soda
01:51You know,
01:53I've tried carabao several times
01:55but I've never prepared carabao
01:57for cooking
01:59If ever
02:01if you were to choose
02:03your favorite part of carabao
02:05is the lomo?
02:07Because it's the one that's tender
02:09and has flavor?
02:11Yes, it has fats
02:13but not that much fat
02:15The right percentage of fat?
02:17Yes
02:19Then we mix
02:21all the ingredients
02:23because we're going to inject it
02:25Ah, so we can mix it here
02:33What is this?
02:35Anisadong alak
02:37Yes
02:39What gives it that flavor?
02:41It tenderizes it
02:43at the same time
02:45even if you have
02:47a lot of food
02:49it has less cholesterol
02:51so it's okay
02:53if you have a lot of red meat
02:55Okay, got it
02:57The mixed flavors
02:59will be injected manually
03:05It will be tied
03:07to start the lechon
03:09Viajero Drew is out
03:11Lechonero Drew is in
03:13When the whole lechon
03:15is in the carabao order
03:17the lechon takes 7 hours
03:23But if it's a lomo
03:25it only takes 2 hours
03:35It's really hard to eat
03:37if I don't know it's a carabao
03:39I think it's a beef
03:41especially
03:43tender
03:45From the looks of it
03:47it looks hard
03:49but don't judge a book by it's cover
03:51Let's try the sauce
03:59I get it now
04:01why Filipinos
04:03choose carabao over beef
04:05or most of the time
04:07I guess for the nth time
04:09we tried carabao
04:11I guess
04:13I appreciate carabao more
04:15or maybe
04:17I feel like they're fooling me
04:23Carabao is delicious
04:25what a win
04:35Because it's hard to cook
04:37the carabao's skin
04:39it's easy to remove
04:41but to not waste it
04:43a cooperative has a bright idea
04:45presenting chicharabaw
04:47the chicharon
04:49made from carabao's skin
04:55compared to the chicharon made from pork
04:57it has less fat and cholesterol
04:59that can be obtained from chicharabaw
05:01everyday, 5000 packs of chicharabaw
05:03are made here
05:05So the chicharabaw
05:07that we make
05:09is for one week
05:11around 2000 kg of carabao's skin
05:13but it's not easy
05:15it starts with
05:17cleaning the skin
05:19and removing the hair
05:21it's fast
05:23but it takes more than 1 day
05:27it's really hard work
05:29now, this is one of the
05:31popular places
05:33to visit in Tuguegarao
05:37compared to other chicharon
05:39that I've tasted
05:41this is the most delicious
05:43chicharon that I've tasted in Tuguegarao
05:47it's delicious
05:49I'm not a fan of chicharon
05:51but now I'm a fan
05:53the chicharabaw has a solid skin
05:55it has fat
05:57but it has less fat
05:59compared to pork
06:01we can see that
06:03it's oily
06:07not only the skin
06:09of the chicharabaw
06:11is important
06:13because it has meat
06:15first on the list
06:17is pancit batil patong
06:19that makes the chicharabaw
06:21more delicious
06:23usually in Tuguegarao
06:25pancit batil patong
06:27means
06:29patong
06:31or patong on top
06:33the original of this dish
06:35is karabeef
06:37because in the 60s and 70s
06:39when pancit industry
06:41started to boom
06:43in Tuguegarao
06:45the meat of the chicharabaw
06:47was cheaper compared to beef or pork
06:49but this food
06:51is not just meat
06:53but also the brain
06:55who's the brain behind this?
06:57both of my parents
06:59are chicharabaw farmers
07:01so one day
07:03my mother saw
07:05a piece of meat
07:07and that's all she had left
07:09so she made it by accident
07:11and from there
07:13people started to like it
07:15this food is an institution
07:17in their area
07:19back in 1987
07:21my mother was the first
07:23to have a pancit area
07:25in barangay linau ias
07:27and ratig barangay
07:29aside from the brain of the chicharabaw
07:31the main ingredient of this pancit
07:33is the boiled meat and bones
07:35that is used for the pancit
07:37not only that
07:39they also added
07:41150 pesos overloaded
07:43in the toppings
07:45chicharong bulaklak
07:47and arahay or lechong kawali
07:49so what does it taste like?
07:51the brain is more delicious
07:53the taste of the pancit
07:55is added
07:57that's what makes the pancit delicious
07:59pancit is their signature
08:01not only is their pancit
08:03overloaded
08:05they also help
08:07those in need
08:09the Dalalays pancit area
08:11we don't ask for money
08:13we ask for
08:15help
08:17we are helping those cancer patients
08:19we are giving away
08:21wheelchairs
08:23we come to Mindanao
08:25to help
08:27the pancit
08:29when it's new
08:31and still hot
08:33but
08:35there's something hotter
08:37the hot battle of
08:39Nuang Carrera
08:41but even though
08:43there's a winner
08:45there's someone who can't move on
08:47I've been with Nuang Carrera
08:49for 4 years
08:51I'm just a second
08:53meanwhile, this champion
08:55has won a prize of P1,000
08:57but
08:59his opponents
09:01Nuang Carrera
09:03won a prize of P1,000
09:05that's why
09:07Rocky wants a rematch
09:09I'm challenging you
09:11so let's fight
09:13Rocky, I accept your challenge
09:15but it's not the speed
09:17of the two
09:19it's the speed of the food
09:21that makes the pancit
09:23Patil Patong
09:25guys, we have here
09:27the Kalabaw Racers
09:29this is Kuya Rustom
09:31and this is Kuya Rocky
09:33now
09:35they will have a little battle
09:37but not in Kalabaw
09:39but they will eat
09:41Kalabaw, the real brain of Kalabaw
09:43with Patil Patong
09:45and whoever
09:47finishes first
09:49will not only receive P1,000
09:51but P2,000
09:53he will be the real
09:55first placer
09:573, 2, 1, go!
09:59I know that
10:01Patil Patong is still hot
10:03because we just ate it
10:05it's hot and delicious
10:07what's the taste of the brain of Kalabaw?
10:09it's sweet
10:11there's water in front of you
10:13and there's soup
10:15so that
10:17the digestion
10:19will go down faster
10:21I'm just trying to speak Tagalog
10:23I'm sorry
10:25no one drank water yet
10:27it's even
10:29we don't know who will be the first
10:31and who will be the first loser
10:33Kuya Rocky is close
10:35I can feel that
10:37I'm second place again
10:39I'm first place this time
10:41but I know Rustom
10:43it's different
10:45the determination of the rookie sensation
10:47it looks like Kuya Rocky
10:49will be first place
10:51but never say die
10:57ladies and gentlemen
10:59we have a winner
11:01let's give a round of applause
11:03to Kuya Rocky
11:05congratulations Kuya
11:07first place
11:09congratulations Kuya
11:11both are winners
11:13you're first place
11:15you're first place
11:17even though Kalabaw lost his career
11:19he won his career of fast eating
11:21well done Kuya Rocky
11:23I didn't know
11:25that I will finish the pancit
11:27because we ate two
11:29with Rustom
11:31but I forced him to eat pancit
11:33so that
11:35I will be the first
11:37there's no exception
11:39in Kalabaw's food
11:41because all the ingredients
11:43are in the soup
11:45for decades, the favorite
11:47hot pot of Tagat Tuguegarao
11:49is the papaitan
11:55and when it comes to papaitan
11:57here at Tatay Orlando's food
11:59is the first place
12:01I started with 2 kilos
12:03of cooked papaitan
12:05but now
12:07there's more and more
12:09kilos of cooking
12:11the meat inside
12:13up to 70
12:15the meat
12:1725 to 30
12:19he needs to go early
12:21because it's just noon
12:23and his shop is already sold out
12:25from Kalinga, Apayaw
12:27Apare
12:29all of that
12:31I came from
12:33Manila, it's far
12:35so that we can taste
12:37it
12:39what his customers
12:41are returning is the signature
12:43but what makes it more delicious
12:47the gastric juice
12:49of Kalabaw or Puro
12:51as they call it
12:53the difference of
12:55the papaitan of the north
12:57in general, compared to other versions
12:59of papaitan in the rest of Luzon
13:01or the Philippines
13:03in Manila, they only give
13:05the papaitan
13:07but here in the north
13:09the gastric juice
13:11or the undigested
13:13in the stomach of the animal
13:15that's what they use for papaitan
13:17if we're going to eat papaitan
13:19one of the food content creators
13:21on tiktok will try
13:23Mark Batulayan
13:25or better known as Mr. Bats
13:27literal food trip because he travels
13:29to different foods in the north
13:31Hi, what's up? This is Mr. Bats
13:33If it's Puro Kalabaw that
13:35Drew wants us to try
13:37I'll go with him
13:39Let's go!
13:41We'll try how familiar
13:43he is with papaitan
13:45while blindfolded, will Mr. Bats
13:47be able to guess what's inside the kalabaw
13:49I feel like I can
13:51perfect this
13:53and because you're confident Mr. Bats
13:55we'll confuse you
13:57what he doesn't know
13:59is that we added a part
14:01not only to the papaitan but also
14:03to another togigaraw dish
14:05called laoya
14:07it's similar to typical nilaga
14:09the meat is boiled for a few hours
14:11along with pork bones, beef
14:13or kalabaw
14:15but in this dish, it's not just the meat
14:17and kalabaw bones that are boiled
14:19but also the head of the kalabaw
14:21that has eyes
14:23that's why we thought of adding
14:25the head of the kalabaw
14:27maybe they'll like it
14:29they're the ones
14:31looking for that
14:33we always sold out
14:35the laoya with eyes
14:37back to you Mr. Bats
14:39are you ready to guess?
14:41Eros, can you guess
14:43which part of the kalabaw
14:45Mr. Bats will taste?
14:49chewy
14:53it's hard to guess
14:55maybe this is the heart
15:00it's hard
15:04i can hear myself
15:06breathing while eating
15:08I think this is the heart
15:12I'm losing my confidence
15:22liver?
15:24skin?
15:28it has fat
15:30and it's tough
15:32skin?
15:34gilak?
15:36what do you think?
15:40it smells strong
15:44I think this is the
15:46bitter part
15:48they put it in the kalabaw
15:50to make it bitter
15:52better luck next time Mr. Bats
15:54here in Tuguegarao
15:56I can say that
15:58our culture is
16:00Bukod Tangi
16:02because a lot of aspects
16:04of our culture
16:06revolve around the kalabaw
16:08so the consumption of kalabaw
16:10has been going on for hundreds of years
16:12we inherited this from our ancestors
16:14the primary reason
16:16for this
16:18is for our own sustenance
16:21this river
16:23is a perfect tent for tourists
16:25kalabaw used to bathe here
16:27now, it's used by fishermen
16:29because of different water activities
16:31we didn't start here
16:33in Kalaw cave
16:35but it's nice to come back
16:37after a few years
16:39we're going to ride a cow
16:41and we have 20 minutes
16:43to get to the area
16:45where we're going to ride a tube
16:47we're going to do tubing
16:50hopefully in August
16:52because I'm happy
16:54when it's August
16:56here in Pinakanawan
16:58we have kayaking
17:00swimming
17:02and most specially river rafting
17:04sometimes
17:06we started here
17:08because the current is strong
17:10we can't do it anymore
17:12are we going to bring the tube?
17:14yes sir
17:16how far are we going to walk?
17:195-10 minutes
17:25we're going to start here
17:27in our rubber tubing
17:29we're going to pass a couple of rapids
17:31which is part of the experience
17:33part of the fun
17:35ok, let's go
17:44most of the time
17:46we do water tubing for 1 hour
17:55when we start
17:57in cold water
17:59natural source of water
18:01or river
18:03it's really nice
18:05when it's cold
18:07that's where I live
18:09of course, you'll live in the atmosphere
18:11in the views
18:13you'll add the
18:15river rapids
18:17and it'll give you
18:21an amazing experience
18:23in this river
18:32not just meat
18:34skin and inside of the kalabawang
18:36has a lot of nutrients
18:38even the milk
18:40choose your flavor in their drinks
18:42they also make milk candy and pastillas
18:46it's sweet
18:48very rich
18:50for me, aside from the milk
18:52of the kalabawang
18:54which is good to drink
18:56my favorite end product
18:58used by carabao's milk
19:00is the pastillas
19:02this is the perfect breakfast
19:04the perfect breakfast
19:06after eating
19:08what are we eating?
19:12we're going to eat this
19:14let's try this
19:16it's good
19:18that the serving size is small
19:20because
19:22you can eat a lot
19:24if they make it bigger
19:26you'll finish it
19:32the richest of carabao's milk
19:34is different
19:36so good
19:40they also have frozen yogurt
19:42that's it
19:44because
19:46a lot of health conscious
19:48needs a healthier gut
19:50although this
19:52has sugar
19:54but still, it's their version of
19:56yogurt
20:00yeah, I think this is
20:02the healthier type of
20:04ice cream
20:08let's eat
20:13from the milk of the carabao
20:15to the different carabao's milk products
20:17that we tasted
20:19everything is made here
20:21so the integrated farmers cooperative
20:23has been making dairy products since 1986
20:25since this cooperative was established
20:27their supply of milk
20:29to the cooperative
20:31is their additional income
20:33and they are also a member
20:35of this cooperative
20:37but not only their products
20:39are worth trying
20:41this is also an opportunity
20:43for those who want to experience
20:45the farmer for a day experience
20:47we have here with us
20:49Tatay Tito
20:51and he will
20:53teach me
20:55to become a farmer
20:57for a day
20:59and the first thing we'll do
21:01is to milk the carabao
21:05the milk has to be strong
21:07the milk has to be strong
21:09like this dad
21:11it needs a bit of strength
21:13for the milk to come out
21:19after 10 minutes
21:21this is what Tatay and I got
21:23it's really fast
21:25not yet
21:27just a bit
21:29it's not enough
21:31in 10 minutes
21:33I'm sorry
21:35I'm new to this
21:37after the milk
21:39let's feed the carabao
21:41to Tatay
21:45are they just full?
21:47or they just don't like the grass?
21:49or to me?
21:53you don't want to eat?
21:55then just take a bath
21:57do you know how to avoid
21:59insects and in hot weather
22:01wash your face?
22:03you know
22:05carabao is our best friend
22:07I think the last couple of months
22:09we've had a bond with them
22:11but then again today
22:13it was different
22:15so I think
22:17I'm a
22:19certified carabao
22:21taker
22:23and lover? carabao lover
22:25boy
22:27after the carabao brought the gift
22:29to the farmer
22:31the farmer used it to
22:33make a living
22:35it's still made by the carabao
22:45they won't taste
22:47the
22:49taste of panday
22:51I'm not kidding
22:55did you buy that?
22:57I've been looking at it
22:59did you sell it?
23:01yes, for how much?
23:03$3.50
23:05I'll buy you $4.50
23:13it's been decades
23:15that the panday
23:17is still alive in this place
23:19the real life of this place
23:21is the family of Tatay Adoy
23:23the 4th generation of panday
23:25there's a lot of panday
23:27the farmers here
23:29they don't have land
23:31to farm
23:33there are farmers
23:35but the panday is the only one here
23:37this is the hat
23:39that Tatay Adoy gave
23:41to his grandfather
23:43I've been doing this
23:45since grade 6
23:47my grandfather is from Ilocos
23:49my father learned
23:51from him
23:53our father
23:55that's what we learned
23:57from him
23:59the bolo industry of Tuguegarao
24:01it started
24:03with the settlers
24:05from Ilocos Norte
24:07during the colonial period
24:09during the migration
24:11of the Ilocanos
24:13to Cagayan and Tuguegarao
24:15Larion Bajo in Tuguegarao
24:17is the home of a lot of panday
24:21their famous product
24:23that has something to do with
24:25the river of Calabao
24:29let's see how strong it is
24:33at first, the vehicle
24:35was hit in the river
24:39later on
24:43it didn't just get destroyed
24:45the yarn also
24:47it's not a coincidence
24:49that Calabao
24:51is the national animal
24:53of the Philippines
24:55here in Tuguegarao
24:57there are a lot of panday
25:01they might be
25:03considered
25:05one's best friend