00:00 Ma'am, sometimes when you combine flavors, the result is a fail.
00:05 Oh, but Pat, if you hit the jackpot in flavor, it's like you hit the jackpot.
00:11 Because you can ascend the ladder of life.
00:14 That's the story of Katrina Son.
00:17 In a visit, you will surely be attracted to its sourness.
00:26 But the sourness that we were looking for, now, is giving a sweet smile.
00:33 In the province of Laguna, if we talk about sourness,
00:41 it's not just the 63-year-old grandma Nina.
00:45 Her favorite is their heirloom recipe, calamansi with coconut milk.
00:51 In the 1960s, her grandmother taught her to her mother.
00:56 My grandmother taught her to be patient.
00:58 You will benefit from this when the time comes, you will study well because no one does this here.
01:04 Because of their sweet calamansi, they were able to finish the process.
01:09 But before they were able to achieve the sweet success,
01:13 there was also a chance that they were forced to do business.
01:17 We had a hard time, we tried to deliver groceries that day.
01:23 Because they are not COD, you have to finish your stocks first before they pay.
01:29 With the help of friends and relatives, their business was slowly flourishing.
01:35 All of our orders, until now, are from our relatives and friends, through word of mouth.
01:45 In making calamansi with coconut milk,
01:48 the calamansi must be soaked in water with apog or agricultural lime for 2 hours to get ripe.
01:56 We will cut it in the middle, but we have to do it slowly because the inside will be cut.
02:04 The hole should be small because if it's too big, it will break when it's cooked.
02:13 Next, the calamansi will be squeezed to remove the juice.
02:17 Then, it will be soaked again in clean water for 3 days.
02:22 It will be soaked in water every day, and will be changed for 3 days.
02:26 After 3 days, you will notice that the old green calamansi has turned yellow.
02:33 But the secret of Lola Nina, for the calamansi to turn green again,
02:38 is their casserole made of copper.
02:41 Here, they will boil the calamansi for more than 10 minutes.
02:45 When it turns green again, they will put white sugar and soak it for 3 days.
02:54 Then, they will put coconut milk inside.
02:57 For the price of 3 to 500 pesos per jar,
03:06 you can taste their sweet as candy calamansi with coconut milk.
03:12 The skin is not bitter.
03:20 The calamansi just tastes like it, but it's not bitter.
03:23 Dainel is 28 years old.
03:26 He often uses healthy ingredients in cooking.
03:30 Because my father had cancer, he died from it.
03:34 That's why I'm now doing healthy living.
03:37 Some of the ingredients he uses are santolada or santol juice and santol candy.
03:43 In making santol candy, the skin and seeds of the santol must be removed.
03:49 Then, it will be cut into small pieces.
03:53 Then, it will be soaked in clean water for 2 days.
03:58 Then, it will be washed and boiled.
04:01 Then, the white sugar will be mixed.
04:04 The sweet will be like santol candy.
04:07 As a pressure, Dainel makes santol juice.
04:17 It just needs to be cut into small pieces, mixed and soaked in sugar.
04:22 After 1 hour, squeeze it to make the taste of sweet santol.
04:28 In a few minutes, you will have a sweet and sour santolada.
04:32 Dainel doesn't sell this.
04:37 He just makes this for his mother, Divina.
04:40 When I taste the juice, it's delicious.
04:44 It's not too sour.
04:46 When I taste the santol candy, it's not sour.
04:50 It's sweet.
04:52 Maybe, even the kids will like it.
04:57 Fruits like santol and calamansi,
05:00 even though they are small in size,
05:02 they are better when it comes to sourness.
05:05 But if they are too sweet,
05:08 remember to eat them slowly.
05:11 I am Katrina Son,
05:13 and that is the story you should know.
05:16 Sambar!
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