00:00 [music]
00:04 Do you like mixed foods?
00:06 Which part of mixed foods do you like the most?
00:09 My favorite is the crab.
00:12 But where do you get the crab?
00:15 Where does it come from?
00:16 I'm here at Alfonso Cavite, where there are a few other people who harvest crab.
00:23 I'm here with Kuya Jomar.
00:25 Hi Kuya Jomar.
00:26 Hello, good morning.
00:27 Good morning.
00:28 You are the crab harvester here.
00:30 Yes.
00:31 [laughs]
00:32 What does a crab tree look like?
00:34 This is it.
00:36 This is it.
00:37 It's like a hairy one.
00:39 And the crab is like that.
00:41 That's it.
00:42 Ah, it's hard.
00:45 Is that what you put in the mix?
00:46 Yes, that's it.
00:47 But that, every single bottle, you can see it's round, there's crab inside.
00:52 There are usually three pieces.
00:54 Okay, so we're lucky because we can harvest crab now.
00:59 This is the moment of truth.
01:03 And I think…
01:04 Of course, we'll harness because I might fall.
01:07 So that if I slip, I won't die.
01:12 Okay, here it is.
01:18 We'll get the crab.
01:20 There.
01:23 [screams]
01:24 Wait.
01:25 Um…
01:27 This is taking a long time.
01:31 I fell.
01:34 [bleep]
01:37 Yay!
01:41 [sighs]
01:48 It's hard.
01:49 The tip of your brain is just like that.
01:53 Wait.
01:54 My feet are itching.
01:59 Okay!
02:04 Oh, thank you.
02:08 So this is what Kuya Jomar got in just five minutes.
02:18 And for me, this is what I got.
02:21 [laughs]
02:22 Hey guys, it's hard.
02:25 You thought it was easy to look at, but actually it's hard.
02:30 One belt like this is hard to pass through.
02:33 So I only got four belts of crab.
02:38 Now, we'll cook this because I'm excited to mix it.
02:43 Honestly, what I did was hard.
02:45 Let's go!
02:48 Kaong or sugar palm is a type of palm tree.
02:51 Aside from its fruit, its juice also helps.
02:55 It becomes a vinegar, which is called "sukang irok."
02:59 So this is the kaong we got from the tree.
03:04 It's now being processed.
03:07 First, it's removed from the tank.
03:10 Then, we'll cook the kaong.
03:14 We'll cook it here.
03:16 When the kaong is cooked, how long does it take to cook?
03:20 Two hours.
03:22 So we'll cook the kaong for two hours.
03:25 It will look like this after two hours.
03:29 Then, we'll peel the kaong.
03:33 Is this okay?
03:34 Okay.
03:35 They'll just peel the upper part because this part is the exciting part.
03:44 They'll now cut the kaong.
03:48 Each fruit has three kaong inside.
03:52 But this doesn't have a taste yet.
03:56 Because after this, it needs to be soaked for almost one week.
04:03 It smells like vinegar.
04:08 They'll now cook this to make it sweet.
04:14 But before cooking, I'll try to peel the kaong.
04:21 It's easy to peel.
04:23 Oh no! It's broken.
04:28 It's okay even if it's broken?
04:31 Why does it look like a circle when you mix it?
04:36 It's being mixed.
04:38 It's like this.
04:39 Isn't it a whole kaong?
04:41 No, it's being mixed.
04:43 Oh, it's being mixed?
04:46 Then, it's being formed.
04:48 Actually, if you soak it in water, it will expand.
04:54 So if you see it now, it's small.
04:57 But if you soak it in water, it will expand.
05:03 This is one of the only things that Jomar makes in Alfonso Cavite.
05:08 This is what some mothers earn here in their area.
05:12 Meanwhile, the kaong that we get,
05:18 we'll make it sweet.
05:21 Now, we'll cook a sweet kaong.
05:27 I'm here with Renato.
05:29 You've cooked this kaong three times.
05:33 Three times?
05:34 Three times.
05:35 It's been cooked for 30 minutes.
05:38 Then, we'll add water.
05:40 We'll change the water again.
05:42 Why do you have to do that?
05:44 It's addicting.
05:46 And you really have to cook it for three or two times.
05:52 Because it's sticky.
05:53 Yes, it's sticky.
05:54 That's the first step.
05:55 We'll add sugar first.
05:57 Oh, sugar first.
05:59 Then, we'll add water.
06:03 Depending on how much sugar you add,
06:06 you can estimate the amount.
06:08 White sugar?
06:12 Yes, white sugar.
06:13 After that, you can add pandan.
06:18 Once the sugar is dissolved,
06:21 we can add the kaong.
06:23 We'll let it boil
06:25 until the sugar is reduced and the taste of the sugar is absorbed.
06:29 There.
06:35 While it's still hot,
06:40 our sweet kaong is cooked.
06:42 We'll let it cool down a bit.
06:44 Then, we can add it to the halohalo.
06:46 Can you feel the heat?
06:51 The halohalo is perfect.
06:54 Using sweet kaong,
06:56 let's make halohalo.
06:58 This is the sweet kaong we cooked.
07:03 Let's taste it.
07:04 It's delicious.
07:08 You can really taste the pandan.
07:13 It's delicious.
07:14 Let's start adding the ingredients.
07:17 The Caviteños are famous for their halohalo
07:22 because their halohalo is really overloaded.
07:25 There's gulaman, kaong, and different colors.
07:30 There are provinces where their halohalo is very simple.
07:35 They only use a few ingredients.
07:36 But in Cavite, when you go there,
07:38 their halohalo is complete.
07:42 A bit of ube, leche flan,
07:47 and my favorite, pinipig.
07:51 And of course, milk.
07:53 Let's eat!
07:55 Super refreshing.
08:04 I'll get the beans.
08:06 It's perfect.
08:13 It's delicious.
08:15 The sweetness of the kaong is just right.
08:18 It's perfect.
08:21 Mmm!
08:22 Another delicious ingredient in halohalo is
08:24 the pandan.
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