00:00 If you're talking about chicken lechon, you can't miss out on the real barangay food here in Calamba, Laguna.
00:11 Their favorite dish is literally "pasok sa banga".
00:18 Instead of being cooked in a steamer, they grill it in a big steamer.
00:26 That's why they call it "lechon sa banga".
00:29 If there's no patience, there's no delicious food.
00:36 Just like the grilled chicken in Laguna, which is cooked in a steamer.
00:42 In Bulacan, the food is first cooked in the ground.
00:48 The idea of "lechon sa banga" was from Fernando and Cynthia.
00:53 When we were already in the process of steaming, that's when we realized that it's more delicious and smoky.
00:57 Their style of cooking lechon is inspired by Fernando's way of cooking bicol.
01:06 We soak the lechon in drinking water because it has a cooling effect.
01:10 The use of lechon sa banga is very ancient.
01:14 During the ancient times, they used to make food for the people and also for their cooking.
01:23 They used a big lechon sa banga.
01:27 They also did trial and error to make their lechon sa banga perfect.
01:33 Until they mastered it.
01:36 Fernando marinated the marinated chicken in their special sauce.
01:45 The secret is the seasoning so it won't be too much.
01:48 It takes a long time to marinate because you have to do a lot of things. It takes about 7 hours.
01:53 Next, they put a stick,
01:56 a hook,
01:58 and one by one, they stick it to the top of the lechon sa banga.
02:03 This will help the chicken to cool down.
02:06 The distances should be equal so that the air flow can circulate.
02:11 They will grill these in an hour.
02:17 To prevent the chicken from burning, they have to check it every 15 minutes.
02:24 Once it is removed, it is hard to pick it up because the inside of the chicken is impure.
02:30 It will be destroyed.
02:31 Our lechon sa banga is cooked.
02:34 I will remove it now.
02:35 The lechon sa banga is P360 per whole chicken.
02:43 The chicken is tender and delicious.
02:46 The seasoning is just right.
02:48 It tastes so good.
02:50 I feel like the taste is absorbed and it is not too much.
02:55 Here in Malolos, Bulacan,
03:01 there is a traditional dish that is said to be a must-try.
03:08 It is called "lumlum" and it is said that it is literally put on the ground.
03:19 The main ingredient in lumlum is bangus.
03:23 But it is not just bangus.
03:25 It is said that it is necessary to kill it.
03:27 While it is dead, it becomes tender.
03:29 This is okay to be called lumlum.
03:31 There are times when bangus suddenly droop because they lose oxygen.
03:37 They make lumlum to preserve the food.
03:40 It is said that it is a way for the elderly to eat bangus
03:44 that are carried by fish kill that cannot be sold.
03:48 It is still beneficial.
03:49 It tastes good.
03:50 It is not like the fresh ones.
03:53 The question is, is it safe to eat?
03:56 It can have dangerous or pathogenic microorganisms.
04:00 As much as possible, we should cook it immediately.
04:02 It could be killed through thorough cooking.
04:05 When fish kill is gone,
04:07 we catch the fresh ones and put them in lumlum.
04:10 It is said that it is still one of the substances in bangus.
04:13 First, Mang Lauro cut the soil with a depth of 5 inches.
04:18 Then, he put the bangus and covered it with lumlum.
04:23 When you get it in the morning, you get it in the afternoon.
04:26 Lumlum on the ground is cold.
04:28 It can also keep it cold compared to the room temperature.
04:31 But we have to be careful also because there are parasites on the ground.
04:35 You have to wash it well.
04:36 His favorite dish in lumlum is sinukaan.
04:40 It is said that vinegar also helps to remove the smell and taste of bangus.
05:00 It is delicious, sour and salty.
05:03 It is not fishy.
05:04 In the morning, it is usually eaten with rice.
05:07 In the afternoon, it is eaten with fish.
05:09 Some people even eat it with rice because it has a delicious taste.
05:11 No one complained that it is painful.
05:14 But I can hear that it is delicious.
05:17 I hope that lumlum will not be lost to the children.
05:22 For those who will visit Baguio City,
05:25 the favorite snack for the morning is inside the shell of a tree that is called bitaog.
05:33 To eat it, you have to eat it with a spoon.
05:37 And because of the color of our nose, it is called sundot kulangot.
05:46 The jam that is used here is made here in Gerona, Satarla.
05:51 It is filled with bread.
05:53 Or maybe it is made into candy.
05:58 It is called inuyat.
06:01 Adelaida's family has been making and selling inuyat for almost 4 decades.
06:09 It was started by their mother, who is now 85 years old.
06:15 When I was young, I could already find my mother's inuyat.
06:19 She didn't have a house yet. She was just getting it from other barrios.
06:22 The making of inuyat is very hard.
06:25 The seeds are put in a machine to extract the juice.
06:31 The collected juice of the seeds is cooked in a pot.
06:36 Their main ingredient is also the dried seeds.
06:39 The juice of the seeds is boiled.
06:44 After almost 3 hours, the molasses or the juice of the seeds will come out.
06:50 It has become thick with sugar.
06:53 It is put in another pot, sealed and cooled before it is poured in a can or bottle.
07:13 I don't have a cup, so I just scoop it.
07:15 In the making of inuyat by their mother, they tasted the sweetness of success.
07:22 Because of inuyat, they were able to finish 4 inuyat.
07:27 We will take care of the production of inuyat.
07:30 Almost all the food is ready in an instant.
07:36 But the taste of the food is different. The preparation is more difficult.
07:44 [Music]
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