00:00One of the major industries in the province of Quezon is the production of lambanog.
00:06The Niog plantations are large in the province.
00:12But did you know that aside from Niog, Sasa or Nipa Palm can also be used in the production of lambanog?
00:19Did you know that there are three types of lambanog?
00:22Lambanog made from Niog, Lambanog made from Kaong, and Lambanog made from Nipa.
00:29We are now surrounded by Nipa Palm or Sasa Palm.
00:34We are going to get the sap of the Nipa Palm and we are going to make Nipanog or Alak Sasasa.
00:46This episode is kind of intoxicating. Let's go!
00:52To get the sap of the Nipa Palm, the branch of the Nipa Palm will be cut where the sap is growing.
01:02We are going to wait for the entire crop tomorrow.
01:06Tomorrow, it will be full.
01:07It will be full. There will be a new sap that can be made.
01:10Yes.
01:11Brother, let's get more.
01:12So, this one.
01:14Is there a fight?
01:16Oh, there is. It's heavy.
01:18Then, here.
01:19Just like that.
01:21Oh, shucks!
01:23Okay.
01:26Okay.
01:27How many of these are we going to get?
01:30As long as it's not full.
01:34Just like that, right?
01:37It's hard, ma'am.
01:41How will I know if it's okay?
01:43It's okay.
01:45About three handfuls.
01:49It's okay, ma'am.
01:50Is it okay?
01:51Yes, it's okay.
01:52How will you know?
01:53Is it full?
01:54Yes.
01:55Where?
01:56It's not full.
01:57Where?
01:59It's just slowly.
02:00Oh, it's dripping.
02:01Yes.
02:02It's legit. It's dripping.
02:03Yes.
02:04It's okay.
02:05You got it.
02:08Okay.
02:09Let's go.
02:10The tuba that we got,
02:11will be imbucked in these drums
02:13within three days
02:15before going through the distillation process.
02:19Oh, it's bubbling like that.
02:25It's like a very strong vinegar.
02:28That's how it smells.
02:31The smell is so strong.
02:34So, we'll just imbuck the tuba that we got.
02:38We'll just imbuck it for three days
02:40until it ferments.
02:42After that,
02:43after three days,
02:44where will we put it?
02:46Here.
02:49We'll put it here.
02:50So, Kuya is putting the tuba here
02:53that has been fermented for three days.
02:55Then, it will go into their distillery.
02:58Actually, the lambanog or nipanog,
03:01it's just the sweat.
03:03They cook it,
03:05then it will evaporate, right?
03:07So, the sweat of the tuba
03:10will become the lambanog.
03:12It will evaporate here.
03:14Here.
03:16There.
03:17It's lambanog.
03:19It's intoxicating.
03:23The distillation process
03:24takes more than two hours
03:26before it becomes nipanog.
03:30So, the thirteen containers of tuba,
03:34when they put it there and cook it,
03:36it will become two or three gallons of lambanog.
03:42This is the lambanog that we made.
03:44Can we taste it now?
03:45Yes, you can.
03:46Really?
03:47Yes.
03:48How many proofs is that?
03:49Seventy proof.
03:50Seventy proof.
03:52It smells so good.
03:59Hey, it's delicious.
04:00It's really delicious.
04:01It's delicious.
04:03Your lambanog is delicious.
04:05It's really good.
04:08It's not too bitter.
04:14Whenever there's an occasion,
04:15like a party,
04:16nipanog is a must.
04:18It's part of their tradition
04:20to drink it.
04:25This is just right.
04:26If you have a lot of stories to tell.
04:30You can have a lot of stories.
04:31You can have a lot of stories.
04:33Yes.
04:34Other lambanogs have a strong taste.
04:39This one has a light taste.
04:43You can feel it from here.
04:45When it comes to your stomach,
04:47it feels like it's heating up.
04:50But it's delicious.
04:52It's light.
04:53It's not too strong.
04:55It's okay.
04:56It's heating up while it's taking a long time.
05:00But nipanog is not just for infants.
05:04It's also used in dishes.
05:08The perfect dish for that is
05:10stufadong paan ng baboy.
05:12Okay, so we got nipanog or lambanog earlier.
05:16Did you know that
05:17lambanog is not just steamed,
05:19it's also used for cooking.
05:21Is that right, Randy?
05:22Yes.
05:24In hot oil,
05:25onions and garlic are sauteed.
05:30They put lambanog in their stufado
05:34because it enhances the flavor of the lambanog.
05:39At the same time,
05:41it has a tenderizing power.
05:44Tenderizing, right?
05:46We know that lambanog,
05:48like other types of wine,
05:51is used by chefs
05:55because it tenderizes the meat
06:01and enhances the flavor.
06:04Usually, French chefs use white wine
06:09or red wine
06:11in their dishes.
06:13They marinate it in wine.
06:15Here, it's lambanog.
06:19We'll now add the nipanog.
06:22There.
06:26There.
06:27I can already smell the lambanog.
06:29It's strong.
06:31We'll cover it.
06:33Then, we'll boil it
06:35to see the flavor of the paan ng baboy.
06:37While we're boiling the paan ng baboy in the lambanog,
06:43we'll make the sauce.
06:45This is oyster sauce.
06:46Yes, ma'am.
06:47We'll pour all of it.
06:48No, ma'am.
06:49Just half of it.
06:50Just half of it.
06:51Like this?
06:52Yes, ma'am.
06:53Okay.
06:54This is oyster sauce.
06:55Estofado is like adobo.
06:58It's sweet.
06:59Yes, ma'am.
07:00We'll also add soy sauce, calamansi, and sugar.
07:05Then, we'll add laurel, pepper,
07:08dried banana blossoms, and seasoning
07:10to the boiling paan ng baboy.
07:12We'll now add soda.
07:14What is soda for?
07:16To make it tender faster.
07:18Ah, okay.
07:20To make it tender faster.
07:22Yes, ma'am.
07:23It's also sweet.
07:24Yes, ma'am.
07:30Then, we'll pour the sauce we made earlier.
07:33There it is!
07:35There it is.
07:36I haven't tasted it yet, but it looks delicious.
07:39We'll boil it for 15 minutes until the sauce thickens.
07:43We'll add banana blossoms, sugar, green chili, and to the boiling paan again.
07:51This is okay, ma'am.
07:52It's okay?
07:53Okay!
07:54There, our estofado is cooked.
07:56Wow!
07:57But I haven't tasted the lambanog yet.
07:59Wow, it's already cooked.
08:00It's already cooked, right?
08:01It's already mixed with the meat.
08:03Okay, let's turn it off.
08:05After a few minutes, the lambanog is done.
08:08It's done.
08:09It's done.
08:11After a few minutes, the rice is done and the estofado paan is cooked.
08:21It's delicious.
08:22I haven't tasted it yet, but I'm already craving it.
08:26So, the best partner for this is rice and lambanog.
08:30Yes, ma'am.
08:41And here's Kuya Randy's estofado.
08:46Kuya Randy was just cooking this earlier.
08:50I'm already excited to eat.
08:53Of course, we need to add sauce.
08:56I don't have a serving spoon of sauce.
09:04Let's taste this.
09:06It's so tender.
09:07Wow!
09:08Wow!
09:10I really chose the one with a bit of fat.
09:12Because it's more delicious.
09:18Oh my!
09:24It's so delicious.
09:26It's so delicious.
09:30Oh my!
09:32Where's Kuya Randy?
09:35I'm really going to be friends with Kuya Randy.
09:37It's so delicious.
09:40It's really good.
09:43It's just right.
09:44It's not too sweet.
09:46The sweetness and saltiness is just right.
09:52There's a slight hint of sourness because of the calamansi.
09:59But I feel like it's also because of the lambanog.
10:02Because the flavor of the pork is really enhanced.
10:08Mmm!
10:10It's delicious!
10:11This is a winner!
10:14This is really a winner.
10:17Can you believe it?
10:19The lambanog is not only delicious to drink,
10:22you can also cook it.
10:26It's delicious.
10:37Yay!
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