00:00In this day and age, where will your 2 pesos go?
00:07In Valenzuela City, you can still buy lugaw.
00:12Do you eat lugaw?
00:15To make it special, do you always put boiled eggs?
00:19The same goes for tigatayabas queson.
00:23But their lugaw, the toppings are not ordinary boiled eggs.
00:29But what they call puwel, or the chicken egg house.
00:35There used to be a store here in the town of Tayabas.
00:38So when we tried it, I just bought it.
00:44The puwel that Rommel gets from the chickens that lay eggs
00:49or those that are more than 2 years old.
00:52In Tayabas, there are not this many choices.
00:55That's why here in Lucena, we buy it.
00:57What's special about their lugaw is that it also has the neck and head of the chicken.
01:04It also comes with the head of the chicken.
01:11Every day, they can eat up to 50 chickens.
01:18The chickens are carefully cleaned by Rommel.
01:23If it's not properly cooked, it's really early.
01:27If it's cooked properly, you can eat it right away.
01:31To make it softer, they pressure cook it for half an hour.
01:38And to make the lugaw more flavorful,
01:42Rommel mixes it with crushed ginger.
01:46There are customers who don't like to eat sliced ginger.
01:50So we just crush it.
01:54The lugaw with puwel is 70 pesos.
01:58The lugaw with head and neck is 35 pesos.
02:03It has a different texture compared to other lugaws.
02:06It's different. I can't believe it.
02:11In this day and age, where can you get your 2 pesos?
02:16Candy and bubble gum.
02:18Fish ball.
02:20Here in Marulas, Valenzuela City,
02:23for 2 pesos, you can already taste lugaw.
02:27Each lugaw of Rommel is only 2 pesos.
02:31To make it faster,
02:33for the parents who can't give their children a lot of money,
02:37you can feed them.
02:38In 1974, when Rommel built their lugaw,
02:43they started with a price of only 25 cents.
02:48It's only 1.75 pesos if you eat one lugaw,
02:51bacon, pork, and cheese.
02:53It's only 2.50 pesos.
02:55It's still cheap.
02:56Rommel's business flourished in the 1970s.
03:00But when it went bankrupt,
03:02I have a story.
03:03I tried to start a lugaw.
03:11I've been eating here since I was in elementary school.
03:14I have two children.
03:15I still eat here.
03:16Especially when it rains, it's delicious to eat here.
03:18For more than 5 decades,
03:21Rommel has only increased the price of lugaw a few times.
03:25In 1992, he made it 1 peso.
03:28Until 2002,
03:30he increased the price of his lugaw to 2 pesos.
03:34But with the price of today's lugaw,
03:37does it still grow?
03:39When the price of lugaw went up,
03:42in the market,
03:44you can buy pork, chicken, and pig's ears.
03:48Even though Rommel's lugaw didn't grow in his lugaw,
03:52he was able to support his family in poverty.
03:56This is from America.
03:57This is my wife.
03:58That's where it all came from.
03:59I didn't grow up.
04:01As for Emma,
04:02she worked hard for her lugaw
04:06here in Baliwag, Bulacan.
04:08Her bestseller,
04:10lugaw na ang sahog,
04:11is not made of meat,
04:13but it's made of Betamax or chicken blood
04:16which makes it even crispier.
04:19It's cheaper than pork or beef.
04:22He cooks it with gatong,
04:25senga,
04:26santol,
04:27and mango.
04:28It's different, right?
04:30It really adds flavor and aroma.
04:33Here in this big cauldron,
04:35we boil rice.
04:36We don't wash it anymore
04:38because we believe that it adds thickness.
04:43We'll transfer it to this big cauldron.
04:56Each serving is 15 pesos.
05:00When I tasted this,
05:02my childhood memories came back to me.
05:04This is how my grandmother and mother used to cook.
05:09As for the favorite lugaw of the Tiga Mandaluyong,
05:13it's umaapaw!
05:15It has tualya,
05:16bituka,
05:17isaw,
05:18manzanilla,
05:19or chan ng baka,
05:20taba ng baka,
05:21and egg.
05:23But what makes it special
05:26are the crispy lechon kawali toppings.
05:29Who wouldn't want to try their lugaw
05:33overload?
05:35Because the lugawan of the Tiga Mandaluyong is located in Mandaluyong Public Market,
05:39they make sure that their sahog is always fresh.
05:43They directly drop the sahog by the supplier
05:46in their own place
05:50to remove the smell of the inside.
05:56They boil the sahog several times.
05:58First, we boil it,
06:00then we throw it away,
06:01and then we boil it again.
06:04Some people include the soup
06:07to remove the smell of the lugaw.
06:11The rice that we use is natural rice
06:14and there's a thick mixture
06:16so that the thickness is just right.
06:19Every day,
06:20Venerando can sell
06:22five large pots of lugaw.
06:25One day,
06:26you can earn
06:27Php 4,000 to Php 6,000 a day.
06:31You can't avoid the taste of lugaw.
06:33Even if you just drink it,
06:35it's still the same.
06:36That's why every time I go home from other countries,
06:38I automatically pass by here.
06:40Because of this,
06:41he was able to build a house,
06:43he was able to build a car,
06:45and he finished the HRM course
06:48or Hotel and Restaurant Management.
06:51His son, Vladimir,
06:53is now running
06:55his family business.
06:57I will tell you
06:58what my parents started.
07:03If you're so hungry and tired,
07:06are you ready to cook lugaw?
07:08Well,
07:09cook lugaw first!
07:16Thank you for watching, Kapuso!
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