00:00When you were kids, what did you look forward to every afternoon?
00:02Or sometimes, right after lunch, what do you look forward to?
00:06Me? Cartoons.
00:07Cartoons?
00:08Yeah, I also like cartoons.
00:09No, you don't like cartoons.
00:11Ice cream.
00:12No, snacks.
00:13Oh, snacks.
00:14I like spaghetti.
00:15Your favorite.
00:16Yeah, that's my favorite.
00:18Let's go to the Bicol region, where presidents wait for more than 30 years.
00:25Of what?
00:26Of what?
00:27I'm getting dizzy.
00:29There's a type of snack there called Biniribid.
00:34Biniribid.
00:35Biniribid.
00:36Biniribid.
00:37Biniribid.
00:38Biniribid.
00:39Biniribid.
00:40That's what I'm talking about.
00:41You know, Biniribid.
00:44On this long street in Naga, Camarines Sur,
00:47every afternoon, a 75-year-old woman, Flora,
00:50wears a big ribbon around her head
00:53while going from house to house
00:55to sell the big snacks of the Bicolans.
00:59Every child who looks at you,
01:02will buy, will join,
01:03will even shout,
01:04there's Joplor, Biniribid!
01:07Even now that I'm a bit old,
01:10I'm still looking for it.
01:12For a few days, I couldn't find it.
01:14This is their version of the Filipino word,
01:16Biniribid.
01:17At her house,
01:18Flora prepares the snacks of Biniribid.
01:21She has been cooking it for more than 30 years
01:23and other snacks.
01:25She learned how to make Biniribid
01:27from her aunt,
01:28who also used to sell it.
01:30She said,
01:32I can use that
01:34because I have a lot of children.
01:37I will need it
01:39to sell Filipino snacks.
01:41It's a big help.
01:44When I tried it at home,
01:46I tasted it,
01:47it was really delicious.
01:49Flora grew up in Ursugon,
01:50so she wasn't familiar with Biniribid.
01:53But when she got married,
01:54she didn't think
01:55that this would be her life.
01:58My neighbors,
02:00I'm a Filipino,
02:01you should buy it
02:02because they smelled it
02:03in front of my house.
02:05That's where it started,
02:07at home.
02:08My children are all grown up now.
02:10In making Biniribid,
02:12ground sticky rice is mixed,
02:14added coconut or locadon,
02:16coconut milk and margarine.
02:18Coconut makes the taste of Biniribid
02:20more flavorful
02:22compared to Filipino snacks.
02:24Be careful when mashing it.
02:26I will cut it into long pieces
02:28before cutting it into blocks.
02:30Next, I will roll it
02:32until it becomes a ball.
02:34After that,
02:36I will roll it again
02:38Next, I will roll it
02:40until it looks like a lapis.
02:42I will put the ends
02:44so that it looks like pinilipit.
02:46In hot oil,
02:48I will fry the Biniribid
02:50until it turns golden brown.
02:52In a separate pan,
02:54I will melt the panucha de bao
02:56or the sweetened hinulma
02:58in coconut milk.
03:00I will slowly melt
03:02the fried Biniribid
03:04in the melted panucha
03:06Every piece of Biniribid
03:08costs only Php 10.
03:10Biniribid is an abicolano term
03:12for pinilipit.
03:14Biniribid is a part
03:16of the local culture.
03:18It's part of our gastronomic culture
03:20that needs to be preserved.
03:22When the afternoon comes,
03:24we accompanied Flora
03:26in her journey.
03:28Biniribid!
03:30Flora is balancing
03:32the Biniribid
03:34on her head.
03:36Most of the time,
03:38Flora makes more than
03:40100 pieces of Biniribid
03:42that she uses
03:44for her journey.
03:46It's not hard
03:48because when you walk,
03:50you shout,
03:52you earn money,
03:54the kids follow you.
03:56Even though she is a senior citizen,
03:58Flora still can't let go
04:00of cooking and shopping Biniribid.
04:02I was able to help
04:04three colleges.
04:06I was able to send
04:08my son to school
04:10in Siam.
04:12He didn't finish
04:14high school.
04:16My children are still looking
04:18for Biniribid.
04:20When it's 2 p.m.,
04:22they can eat
04:24Biniribid.
04:26I'm really happy
04:28doing this.
04:30In its unusual shape
04:32and ingredients
04:34that are different from others,
04:36the Biniribid of Naga
04:38seems to be endlessly delicious.
04:40That's the story you need to know.
Comments