00:00 Of course, to complete our food trip, we need to have something to eat.
00:04 We're with Kuya Miguel, and he will help me get some kawayan because I heard that there's a specialty here in Nagcarlan that is cooked with kawayan.
00:15 So, let's go guys, come with us.
00:17 Is it here?
00:20 Yes.
00:21 This is the kawayan that Kuya Miguel will cut.
00:25 I can't do it. Can I do it? What do you think, Kuya?
00:28 Let's try it.
00:29 Let's try it.
00:30 Is that all?
00:35 Go ma'am, you can do it.
00:39 Let's get here in one day.
00:43 There you go.
00:49 There you go.
00:50 So, what's next, Kuya?
01:05 We need to get the measurements first, then we'll cut it.
01:10 So, you're going to cut it this long?
01:12 Yes.
01:13 It's hard.
01:18 I'll do it.
01:19 You do it, Kuya.
01:21 Go ma'am, you're almost there.
01:32 The fruit of my labor.
01:42 What's next?
01:46 We'll clean it and cut it in half.
01:49 There you go.
01:53 I'll just do it like this. It's hard.
01:59 The famous sweet of Nagcarlan, the tikoy sa tukil, is cooked with clean kawayan.
02:07 Because they call it tukil in kawayan.
02:10 What are the ingredients? What are we going to grind?
02:13 Malagkit. This is the malagkit that we soak.
02:16 We'll grind it here.
02:18 I'll just dance for you so I can serve you.
02:25 Grind, grind.
02:26 Once the malagkit rice is ground, we'll add it to the pan.
02:35 Once the malagkit rice is ground, we'll add the condensed milk, sugar, and cheese.
02:41 So, when did you start this business?
02:45 It's been a long time, about 20 years.
02:48 20 years? That's a long time.
02:51 How much is one of these, ma'am?
02:53 We give it about P280. It depends on the reseller.
02:59 We'll add the ingredients we ground to the pan again so that the tikoy will be cooked finer in the tukil.
03:07 Then, we'll add it to the kawayan.
03:12 It will boil for 11 hours.
03:25 After 11 hours, the tikoy can be tasted in the tukil.
03:30 But there's still a challenge before tasting it.
03:34 Oh, it's so good.
03:41 It's like a color gem, guys.
03:48 [music]
03:57 This is it, finally, the tikoy in the tukil.
04:00 So, let's taste it.
04:02 Mmm, it's good.
04:08 It's worth it, the 11 hours of cooking.
04:13 It's so good.
04:14 It's so good. You can really taste the cheese and the condensed milk.
04:19 It's not too sweet, guys. It's not too bitter.
04:23 I think I can eat half of this.
04:25 Mmm.
04:29 [music]
04:52 [BLANK_AUDIO]
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