Paano iniluluto ang burong tuwalya ng baka? | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Sa Lubao, Pampanga, “Buro Queen” ang bansag sa 63-anyos na si Lola Priscilla. Dalawang dekada nang gumagawa ng buro at ang bago niyang specialty — burong tuwalya ng baka! Alamin ang pagluluto niyan sa video.

Transcript

00:00Kuya Kim, make way because we have a ray that we're going to meet from Pampanga.

00:05Your majesty!

00:07Why is it called Mapapalhod?

00:08It's not because it's for showing off, but because of the deliciousness of its buro recipe.

00:13That's true!

00:14It's called Buro Queen in their place.

00:17Let's get to know it in my story, Dapat Alam Mo!

00:25The longer it's been buro, the more delicious it is.

00:28Usually, vegetables or fish is the main ingredient that the Filipinos use for buro,

00:32and it's soaked for a few months.

00:34But now, the beef tuvala can also be used for buro.

00:41Buro Queen!

00:42This is the country of the people of Pampanga,

00:44in the 73 years of Lola Priscila.

00:47She's been making burong isda and hipon for more than two decades.

00:51But now, she has a new specialty,

00:54the burong tuvala ng baka.

00:56She's been making it for four years now.

00:58It's just my own discovery.

01:00My neighbor asked me if I know how to make beef tuvala.

01:08I said, I'll try it.

01:10I tried the spices,

01:13so I was able to finish my order.

01:16One of the things that her parishioners bring back is the beef tuvala buro.

01:22She can make up to 25 kilos of buro in a week.

01:26I used to have two or three of these in the market,

01:30but now I have six.

01:32According to food historian Christopher Karangian,

01:35before the Spaniards came,

01:37buro was already a part of the Filipino culture.

01:40Why do we do buro?

01:42Because we're a tropical country.

01:44In buro, we put something that activates the yeast,

01:49or there needs to be something that activates the sugar.

01:52That's why we put rice in it,

01:54and that's how the fermentation starts.

01:57Fish is the first thing that is made into buro

02:00because we're surrounded by rivers and seas.

02:03That's why Lola Priscila discovered something new,

02:06the burong tuvala ng baka.

02:08The tuvala is part of the stomach lining of a cow.

02:13If we look at the tripe,

02:16or the tuvala,

02:17when it's sold in the market,

02:19it's like a folded tuvala that we use.

02:23It's like a towel in English.

02:25That's why it became common for us to call it a tuvala.

02:29Lola Priscila chooses a tuvala that has no lining.

02:33Lola Priscila spent P130 on a cow's tuvala.

02:37The cow's tuvala that she bought,

02:39Lola Priscila will wash

02:41to save the wood she uses.

02:44It will boil for 3 to 4 hours

02:46until the cow's tuvala is soft.

02:49She will cut it into small squares

02:52and mix it with rice.

02:55She will ferment it for 10 days to 2 weeks.

02:58Lola sells the buro for P30 per takal.

03:01It can last up to a month.

03:04It's only P30.

03:06Some people told me,

03:09Mom, how can I earn P30?

03:12It's up to you to give me tips.

03:16I don't have the conscience

03:18to stop my business.

03:21I let my family earn what I earn.

03:24I don't want to be cheated.

03:27Buro is said to be delicious.

03:29Just saute it in onions and tomatoes,

03:31and it's done.

03:38Delicious.

03:39Super delicious.

03:41Super rich.

03:42My daughter, look for Taglioni at the press.

03:45Lola Priscila's children are very proud of her.

03:48I'm happy for her.

03:50Even though she's old,

03:52she knows the products that she makes.

03:56Despite her age,

03:57Lola Priscila continues to strive for life.

04:01And she can still discover new recipes.

04:05That's the story you need to know.

Paano iniluluto ang burong tuwalya ng baka? | Dapat Alam Mo!

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