00:00Because of our love for rice, we were able to find ways to make it longer and not to waste the rice.
00:09When we visited some villages in Pampanga and Tarlac, we got to know their way of making pure rice.
00:17This is how we make pure rice.
00:28You really have to let it cool.
00:30Because if you don't let it cool, then you'll add the fish right away.
00:34The fish will be overcooked.
00:36It won't look good.
00:38It won't have a good texture.
00:40You have to add the rice first.
00:42So that the fish will be absorbed by the rice.
00:46Because if it's directly in the container, it won't be absorbed.
00:50Only this will be absorbed.
00:52This won't.
00:54So you have to add the rice.
00:56This is how you make pure rice.
00:59The fish has to be really clean.
01:02Because if you don't clean it well, the fish will smell.
01:08You have to make a hole in the bottom of the container.
01:12Because this will absorb the fish's water.
01:17At least, the fish still has water.
01:20It will flow.
01:22It has to flow.
01:24Because if you don't let it flow,
01:27the rice will turn white.
01:31It will turn black.
01:34While in my hometown in Mountain Province and other provinces in Cordillera,
01:39rice is preserved by making a drink,
01:43tapoy.
01:51This is how tapoy is made.
01:54We call it rice tapoy.
01:56Tapoy is a type of tapoy.
01:58Tapoy is a type of tapoy.
02:00This is how tapoy is made.
02:02We call it rice wine.
02:04This is what we call bubod.
02:07This is the first element that will ferment the rice.
02:11Tapoy has a different flavor.
02:13But for you, this is what I usually taste.
02:17How is your flavor?
02:19If you add more bubod, the taste will be stronger.
02:24But bubod is important.
02:26Yes.
02:27This is the most important component.
02:29This is called yeast.
02:31This is what I usually buy.
02:33Even in Baguio, we have this.
02:35But here, we make it in Kadaklan.
02:38In Kadaklan.
02:39This is what I always ask.
02:41When I go home,
02:43what is the measurement of the amount of bubod around or close to the rice?
02:51Around the rice, it is more juicy.
02:54Ah, it is more juicy.
02:56For an ordinary rice, it is just enough.
02:59Just enough?
03:00Yes.
03:01Maybe because of the starch.
03:03But if you have this much, what is the measurement?
03:06This is half.
03:08When I make this at home, what is the measurement?
03:11How many cups of rice is this?
03:13Around five chupas.
03:15Chupas.
03:16The condensed milk.
03:19Ah, the condensed milk can.
03:21That's chupas.
03:22That's the coconut milk.
03:23Yes, that's it.
03:25If you cook it like this, that's a lot.
03:28Do you just cook it with rice or is there something else?
03:31Just rice.
03:32It's like you're cooking rice.
03:33Okay.
03:34But it's better if it's sticky.
03:35It's better.
03:36Preferably.
03:37Okay.
03:38One-fourth or one-half?
03:39One-half.
03:40One-half.
03:41One-half of this.
03:42Five chupas, one-half of the bubod.
03:45We're not going to break it right away.
03:47We're just going to crush it.
03:49We're just going to crush it.
03:50We're not going to spread it.
03:52We're going to crush it.
03:54We're going to crush it.
03:56Ah, you're going to crumble it.
03:57Do you need to heat it or...
04:00It's better if it's cold.
04:02It's cold.
04:03Because if it's hot, the yeast will break.
04:05The yeast will die.
04:07Because of that.
04:10While you're crushing it, spread it evenly.
04:14Salt, a lot of salt.
04:16Okay.
04:17A lot of salt.
04:18A lot of salt.
04:19Spread it evenly.
04:21I think it's done.
04:22Let's take it out.
04:29We're going to put it in a jar.
04:33In a container.
04:34In a jar.
04:35In a container.
04:36Is it okay if it's just an ordinary jar?
04:38Preferably.
04:39Because we're not going to put it in plastic.
04:40Yes.
04:41Okay.
04:42But if it's glass, it's okay.
04:43Glass is better.
04:44If you don't have this kind of container.
04:45Yes, in my glass.
04:46When I try it, I put it in my glass.
04:51You should cover it with something.
05:02Do you need banana leaves?
05:04Yes.
05:05It's like in the practice of fruit cutting.
05:07Because when you use the banana,
05:10when you peel it,
05:12it will fly here.
05:14Okay.
05:15There's alien.
05:16It's an important process for not to make any noise.
05:20It needs to be sealed like this.
05:25We're going to put it in.
05:27Then you put the lid on.
05:33Then you wait for three days, then we can open.
05:36Three days is the fastest.
05:39But what about you?
05:40Is it like the one we're tasting?
05:42Because the definition of the wine is longer, it's getting fine.
05:46So if it takes longer, it becomes better.
05:48So that's why it takes longer.
05:51This was made last August.
05:54But the others can go as long as two years.
05:58That's why it's better.
06:00It's better if it takes that long.
06:03That's what they call aged.
06:18For more information, visit www.fema.gov
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