00:00Travelers visit the four islands not only because of the white sand and the blue color of the water,
00:07but also because of the surprises waiting for them on each island.
00:14First stop, Mahaba Island.
00:16It's called Mahaba because its shape is literally long.
00:21On this island, you can experience a different kind of spa.
00:24But what's funny is that it's not a human being, but a bird.
00:29What do the tourists do here?
00:31They put their feet in the water and it's called shrimp spa.
00:36Shrimp spa?
00:37Yes, shrimp spa.
00:38Wow, those spas are really popular now.
00:41Yes, because they take care of the dead skin on their feet.
00:46Do you come here often?
00:49No, because it's just for sightseeing.
00:52It's unique, you won't find this anywhere else.
00:59The shrimp are red.
01:01It's a bit cloudy and not that visible.
01:05But even if it's not that sunny, a lot of them are moving.
01:11It's like a habitat for them.
01:16Red shrimps are known for being active scavengers.
01:20It means that they eat the rotting plants around them,
01:24as well as the dry skin of our feet.
01:28But shrimp spa is not the only surprise that Mahaba Island has to offer.
01:32If we're lucky, we also have friends waiting for us in Lubungin.
01:38Next stop, the smallest of the four islands, Digyo.
01:42The name comes from the Bisayan word, digyot, which means small.
01:47But don't miss this island, because you'll taste a different seafood treat here.
01:51Guys, have you seen a purple alimango?
01:55But they're not kikai, okay?
01:57They call it alikwai here.
02:00They say it's hard to catch them here,
02:02because it's only a month when there are a lot of them.
02:05This is not an AI or just a computer background.
02:10We're here now to taste their, I guess,
02:14this is the surprise of the island when you visit here.
02:18They call it alikwai.
02:20If they're not cooked yet, they're color purple.
02:23Ube crab?
02:26But when they're cooked,
02:28they're purple, as expected.
02:31So, they're cooked.
02:33But it looks like they just graduated and they have a title.
02:37I don't know if it's included.
02:40Ah, it looks like there's meat.
02:43The crab meat with coconut.
02:47So, are they still opening this?
02:49There, it's open.
02:51So, it's like they're stuffing it.
02:53Sorry, they're stuffing it with coconut.
02:56It's like they're stuffing it.
02:57Sorry, they're stuffing it.
02:58It's like they're filling it with crab.
03:05Ginger.
03:07It tastes like coconut milk.
03:12But the ginger is more pungent,
03:16which is what we need to get rid of the fishy smell.
03:23I guess that's their style here.
03:27They're adding different ingredients,
03:31including coconut milk and ginger.
03:33They're mixing it inside.
03:36And they're mixing the crab meat with the different ingredients.
03:42Another unique food trip here is the sea cucumber,
03:45which they call bat.
03:47It looks like a bat.
03:49But they're actually eating it here.
03:52This is what they call bat, sea cucumber.
03:55It's like they grilled it.
03:57They didn't grill it, they just grilled it.
04:08That's what's good about this trip.
04:10It's good if you just try what you can eat.
04:15And that's where you'll open your mind and eyes
04:20to what the locals eat here.
04:23That's not all.
04:24Aside from the food trip,
04:25the tourists also bring back
04:27the sunbathing and sunbathing sandbar.
04:34Here on Apid Island,
04:36they're making different handicrafts
04:38that the locals make.
04:41The women in the area
04:42are in charge of making the products
04:44like bags, wallets, and sombreros.
04:52After visiting the islands,
04:54let's go to the Hiloongos Viejos market.
04:57Not only food,
04:58but you'll also see a lot of different things here,
05:01such as tamarind and chili.
05:04What are these?
05:07Because of this smoke,
05:08the pain in your body and the bad luck in your life will be gone.
05:12Do you want that?
05:15Where did you come from?
05:18It's like smoke.
05:19What are you doing there?
05:20I'm a fisherman, sir.
05:21What is the process of being a fisherman?
05:23Why do people do this?
05:25Some people do this to get sick,
05:28to get rid of the sickness.
05:30Others, if you have fish,
05:33they do this to get more fish.
05:36Others, if you're going to travel,
05:39they do this to make your trip better.
05:42How do you do this?
05:44Do you burn this?
05:46No, sir.
05:47It's on the plate.
05:50This is the peel, sir.
05:51This is the peel at the bottom.
05:53They use tamarind and chili
05:55for cleansing,
05:57which is part of the tambal binisaya,
05:59to improve the use of various herbal medicines.
06:03This is tamarind, sir.
06:05This is for cleansing.
06:06You can also use it at home.
06:07For example, if you have bad spirits,
06:10you can use this to get rid of them.
06:12This is the tambal binisaya, sir.
06:14For example, if you have bad spirits,
06:16you can use this to get rid of them.
06:18For example, if you have bad spirits,
06:20you can use this to get rid of them.
06:22This is the tambal binisaya.
06:24When people don't have money,
06:26they use this as a solution
06:29to get better.
06:31Yes, sir.
06:32Because it's more expensive when you go to the hospital.
06:34Yes.
06:35When I was young, I got sick.
06:37I was like this.
06:39I feel better now.
06:42You can use this to get better.
06:45Let's go to the lotto, mom.
06:47Let's go to the lotto.
06:50If tamarind and chili can get rid of the bad spirits,
06:54this can't solve the hunger I feel.
06:58So let's go to the famous heater of Hilongos.
07:01Let's taste the foods to get rid of hunger for our guests.
07:06Excuse me, ma'am.
07:07What's happening there? Why are there so many people?
07:09There's a rumble.
07:10A rumble? There's a fight?
07:11Where? There's a rumble.
07:12Oh, no.
07:14Should I call the police?
07:15I'll leave it.
07:16Who? Who's having a fight?
07:18There's no fight, sir.
07:19No? Okay, sorry.
07:21We can relax now, Bejeros.
07:23There's no fight.
07:24But there's really a rumble
07:26being sold by Nanay Nena.
07:28This is what we sell, puto rumble.
07:31Ah, puto rumble.
07:32Yes, this is the native delicacy of Hilongos.
07:34Puto rumble?
07:35Yeah.
07:36Why is it called puto rumble?
07:38It's a mix of three kinds, sir.
07:40Puto, mungo, and sikwate.
07:43Nanay, what is this?
07:45Normally, do you sell this all day?
07:48Is it cheaper in the morning?
07:50Do the locals eat this in the afternoon?
07:53Anytime, sir.
07:55Anytime?
07:56Yeah, from dawn to dusk.
08:00I'll just taste it.
08:05I remember when I was young.
08:07Because in our house,
08:09we always have champurrado.
08:12We call it champurrado.
08:15There.
08:16And that's also the taste of this.
08:19It's hot,
08:20the texture of the rice is delicious,
08:25and then there's a bit of sweetness
08:27because I guess you already added sugar to the chocolate, right?
08:31Yes, sir.
08:32How much is this?
08:33That's Php 20.
08:35Php 20?
08:36Yes.
08:39Their mother has been feeding the locals for 37 years.
08:44Is this from your ancestors?
08:47Or did you start this?
08:49No.
08:50I was young.
08:51We started this before we went to school.
08:55Cool.
08:56Yeah.
08:57Then I observed them.
08:58They're smart.
08:59I decided to start a business like this.
09:06Puto Sikwate,
09:08Puto Munggos,
09:09and Puto Rambol.
09:11Aside from Puto Rambol,
09:13their Puto Munggos is also one of the most popular dishes here.
09:16Puto Rambol has munggo in it.
09:19Yes.
09:20But what's different about this is that it doesn't have sikwate.
09:23It doesn't have sikwate.
09:30So, if this is champorado,
09:32it's sweet,
09:33and there's chocolate in it.
09:35This one,
09:37it's also sweet because there's sugar in the munggo.
09:42So, is it ulam or panghimagas?
09:46I think it's panghimagas or the panghimagas side
09:49because it's still sweet.
09:51I feel like you can mix it with tinapa.
09:55Tinapa?
09:56Isda?
09:57Isda.
09:58Yes, you can.
09:59Yes, you can.
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