00:00Our next stop is in the town of Lawaan, also known as the sweetest municipality of Antique.
00:11This is where you can find the wide range of sugar production and production.
00:22The province of Antique is the top producer of muscovado sugar in the entire Philippines.
00:28Muscovado sugar is a dark brown type of sugar.
00:32It's really pure, sweet, and has a delicious taste.
00:36But over the years, the production of muscovado has declined
00:41because refined sugar has been replaced with pure white sugar.
00:45Now, here in Antique, they are reviving the muscovado industry
00:50because muscovado is healthier and this is what helps the people here.
00:55It's harvest season. We're going to harvest tubo.
00:58Let's go.
00:59Okay, we're going to harvest tubo.
01:02Good day.
01:04Good day.
01:05Hello, Kuya.
01:06Are you Kuya Tobias?
01:08Tobias Mangluyan.
01:09It looks like it's already harvested.
01:11Yes, we brought it there.
01:13Ah, this is the only one left?
01:14Yes.
01:15You know, tubo is usually grown for 12 months.
01:20Yes.
01:2110 to 12 months before it grows like this.
01:24And it's only once a year, harvest season.
01:27Yes.
01:28How do you harvest it?
01:30Like this.
01:31Okay, I'll leave it here.
01:33Where do you put it?
01:34Here.
01:35When it's here, I'll take it and put it here.
01:39You'll put it here?
01:40Yes.
01:41Where do you get it?
01:42From the tree.
01:43From the tree?
01:44Yes.
01:45Like this?
01:46Yes.
01:47Okay.
01:48Then?
01:49You take this one.
01:51Which side?
01:52This one?
01:53How do I know which side to take?
01:55Just calculate it.
01:57Ah, just calculate it.
01:58There, put it there.
02:00This one is sweet already.
02:01It's sweet.
02:02This is the easy one, the one that's hard.
02:06Yes.
02:07The hard one is the one that's heavy.
02:13That's why in the 1960s,
02:16Antique is really number one when it comes to muscovado sugar.
02:20Actually, muscovado is the healthy type of sugar
02:25because it doesn't have a lot of chemicals,
02:27it doesn't go through the machine,
02:28and it's really cooked manually here.
02:33And until now, that's still what the antiques do here.
02:37Later, we'll cook sugar.
02:47If it's the hard one, you'll cut it there.
02:50It'll be cut like that.
02:52Let's cut it.
02:53These are the bones.
03:06In this place, the bones are carried.
03:09It goes through a machine to extract the juice.
03:14Using this machine, we'll insert the bones
03:18to extract the juice of the sugarcane or the bones.
03:23There, look.
03:25Once it's inserted,
03:26Brother, be careful there!
03:27The machine might get you!
03:33Underneath, the juice of the sugarcane is coming out.
03:37Look at that.
03:38That's the juice.
03:43Let's put it here.
03:59After we extract the juice,
04:01it'll go through the filtration process.
04:03Then, we'll cook the juice of the sugarcane.
04:06One, two, three, four, five, six.
04:08Six times until it reaches here
04:11so that it becomes pure sugar.
04:13Now, we're using stainless steel to cook the juice of the sugarcane.
04:19But before, what they used here
04:21was the one we bathed yesterday,
04:23the cast iron pan.
04:26So here it is now.
04:27This is the juice of the sugarcane.
04:29Then, it'll become like this.
04:32There.
04:33Here, Brother,
04:35they don't stop mixing the muscovado sugar
04:39because they're letting it cool down.
04:42It needs to cool down.
04:46When it cools down, that's when the sugar comes out.
04:49If we don't mix it well,
04:51it'll become hard,
04:53and it'll become like a panocha.
04:55So they need to mix this for an hour.
05:01Can I tie it now?
05:03I'll tie it.
05:05There.
05:06On that side,
05:08you can see that it's really sugar.
05:11Before, it was still liquid.
05:14It was very liquid.
05:17But when it cooled down,
05:19it became pure sugar.
05:27They're so beautiful.
05:30Can I eat this?
05:34It's so sweet.
05:48Because making muscovado sugar is tiring and tedious,
05:53of course, we have a reward.
05:55We'll taste the most delicious fruit of muscovado.
06:00So this is the pure muscovado sugar we made.
06:04I'm here with Brother Alan.
06:06We're going to make...
06:08Chicken estufado.
06:10Chicken estufado with muscovado sugar?
06:12Yes, with muscovado.
06:19The first thing we're going to do
06:21is put the bones.
06:24We're going to put the bones?
06:26Yes.
06:27Let's make the chicken bed.
06:30Let's put the chicken.
06:31Is it native?
06:32Yes, it's native.
06:33It's been a long time.
06:34It's a whole native chicken.
06:37Then, we'll season the chicken.
06:39The ingredients inside.
06:41Onion.
06:43Ginger.
06:44And garlic.
06:46Let's put soy sauce.
06:49We'll put the salt inside.
06:51To absorb inside.
06:54Pineapple.
06:56Pineapple slice.
06:58We'll also put the pineapple and its juice.
07:06Then, we'll put the muscovado sugar.
07:13Then, we'll cover it with a lid.
07:19We'll wait for 45 minutes to 1 hour.
07:23Until it softens.
07:2645 minutes later.
07:30We'll also put a lid to remove the smell
07:33and give it a delicious aroma.
07:39It's really cooked.
07:42After 45 minutes,
07:44our chicken is soft.
07:47Wow.
07:50Let's put the fried sweet potato and banana.
07:59Oh my gosh.
08:00Ready to serve now.
08:02The Estufado Chicken.
08:10Let's taste this Estufado Chicken.
08:14I'll just get the drumstick.
08:17Of course, I'll put pineapple and banana juice.
08:26And this is the soup.
08:30I'll taste the sauce first.
08:35It's really delicious.
08:38It's a winner.
08:42It's really delicious.
08:43It's appetizing.
08:47It's salty and sweet.
08:56You can eat a lot of rice with this.
08:59And the chicken is super soft.
09:05It's the best.
09:06I've already taste a lot of Estufado but
09:09this is one of the best because it's really pure muscovado sugar.
09:15The sweetness is not overpowering.
09:17The sweetness is not overpowering.
09:19It's just pure sugar.
09:23It's delicious.
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