Dinuguan at suman, bahagi ng Noche Buena ng mga taga-Bataan! | Biyahe ni Drew - video Dailymotion

GMA Public Affairs

Aired (December 22, 2024): Natikman n’yo na ba ang dinuguan at suman combo, Biyaheros? Sa Bataan, tradisyon na raw ihain ang dinuguan at suman tuwing Noche Buena! Panoorin ang video.

Transcript

00:00Merry Christmas!

00:02Because here in Bataan,

00:03during Christmas,

00:04they can now afford to eat at home.

00:07Wow! Food repair?

00:10Jingle bell!

00:11I like to jingle!

00:12Jingle bell!

00:15Hello, Drew!

00:16You're here!

00:17Yes, I'm here!

00:18Sorry, I don't have any coins.

00:19Is that so?

00:20Do you want to come in?

00:21I have something to show you.

00:22Is that so?

00:23Yes!

00:24Okay!

00:25Let's go inside.

00:26Okay!

00:31Ate Minya is a well-known decorator of events in Samal.

00:35She can even transform houses for Christmas,

00:38even if it's just the beginning of the month.

00:41She can even cook food.

00:44See? Complete package!

00:47Of course, young people will gather during Noche Buena.

00:51Then, the next day, as early as 5 a.m. of December 25,

00:57of course, everyone will be ready to go home.

01:01The good thing is,

01:02you won't just go to Ninong and Ninang,

01:05you'll go to homes,

01:07and your neighbors will welcome you.

01:10The food they prepare for the guests is delicious.

01:16Wait a minute.

01:17Wait.

01:18Is what I see right?

01:19Dinuguan and suman at Noche Buena?

01:23Why?

01:24So, dinuguan and suman?

01:26Yes.

01:27This is the first time I've heard of such a combo.

01:31Usually, it's dinuguan and puto.

01:33Yes.

01:34In other places, it's called terno.

01:36But here in Samal,

01:38we call it suman and dinuguan.

01:40Suman and dinuguan.

01:41So, you've been doing this for a long time.

01:43Yes.

01:44I've been doing this since I was a kid.

01:46Would you know why it's called suman and not puto?

01:50Because here in Samal,

01:52we call it palay and malagket.

01:55Yes.

01:56Sometimes, puto is made from flour.

01:58It's hard for them.

02:00But this is easy.

02:01It's light.

02:02You can cook it.

02:05I guess, it's a classic for where we go.

02:10What's the majority?

02:12That's what they use wherever they live.

02:15Yes.

02:16And that's...

02:17Yes, this is it.

02:18Suman made from malagket with coconut milk.

02:20With coconut milk.

02:21Okay.

02:22Now, let's taste it.

02:24Okay.

02:27It was made by the elders

02:29to prepare dinuguan and suman for Noche Buena.

02:32It's said that dinuguan is bitter for a long time

02:34because it has vinegar in it.

02:36And it can be heated the next day.

02:38Instead of puto,

02:39suman is its equivalent

02:40because the province in Malakit na Bigas is rich.

02:43I'll teach you how to open suman.

02:45Okay.

02:48You can tie it with a bag.

02:50It's really eternal until the end.

02:52It's a bag.

02:54This is where you put the rice.

02:56Yes.

02:57There.

02:58It won't be thrown away.

03:00You can still use it.

03:02It's very eco-friendly.

03:06And you can also use it in langganisa.

03:08No.

03:09Oh, never mind.

03:11There, like that.

03:12So, we tie it like that.

03:14Then, after...

03:15Open it?

03:16Open it.

03:17Okay.

03:18It's just a string.

03:20The middle one.

03:21What did you say?

03:22Tilas.

03:23Tilas.

03:24Tilasin, like that.

03:25Tilasin.

03:26Is that the...

03:28Punit?

03:29Yes, but it's tilas.

03:30It's tilas.

03:31It's a bit deep...

03:32Tagalog?

03:33Yes, Tagalog.

03:34There, like that.

03:35Punit.

03:36So, if we say,

03:38I jumped,

03:39and then,

03:40my shorts were pulled,

03:42it's tilas.

03:43My shorts were tilas.

03:44Like that.

03:45Noted.

03:46Because it happened to me.

03:48Then, let's eat...

03:49Okay.

03:51Dinuguan.

03:52There are different versions of dinuguan.

03:54Some are sour,

03:55some are salty.

03:56But for us,

03:57it's sweet.

03:58It's sweet.

03:59It's sweet and sour.

04:00Their dinuguan

04:01is not just sweet.

04:03It can last up to a month.

04:05Immortal yarn?

04:07So, how many years ago did you cook this?

04:10Two years ago, maybe.

04:11Two years ago.

04:13Okay.

04:14Okay, let's start tasting.

04:16Aged dinuguan.

04:17Okay.

04:18Okay, let's judge it.

04:24Okay.

04:29It's your turn, Mora.

04:34So, the suman has no sugar?

04:35No.

04:36We just add salt.

04:37You just add salt.

04:40Actually, the dinuguan

04:42has sweetness.

04:43It's sweet for us.

04:44It's sweet.

04:45It's sour and salty.

04:46It's sour and salty.

04:47That's why the suman's seasoning

04:48is salty.

04:49So, it's balanced.

04:50So, it's balanced.

04:51There.

04:52Try some.

04:57It's sweet.

04:58Yes.

04:59And it takes a long time to cook.

05:00Almost two hours.

05:01Two years.

05:02Oh, two hours.

05:05Right?

05:07I get it.

05:08This is probably the sweetest dinuguan

05:10I've ever tasted.

05:11It's delicious.

05:13Of course, I won't stay here

05:14when I go home.

05:15I'll take care of you.

05:17That's right.

05:18Oh, the kids are so nice.

05:20It's free to eat.

05:21There's even a pass.

05:24This is one of the…

05:25This is their usual request.

05:28There.

05:29Especially on Christmas,

05:30the suman is always there.

05:32I wasn't just wrapped

05:33for take-out.

05:35I'll also wrap suman.

05:37Yay!

05:38You made me taste dinuguan,

05:40and even suman,

05:41and you'll teach me how to make it.

05:43How will you teach me how to wrap suman?

05:45Because you ate a lot.

05:46Yes.

05:47Now, help me wrap suman.

05:49Oh, that's right.

05:50This has a hidden agenda.

05:53I'll teach you

05:55how to wrap suman.

05:57Okay.

05:59Let's get

06:04a spoon.

06:05A spoon.

06:06Okay.

06:07Get a spoon.

06:09We'll wrap it well.

06:11Wrap.

06:12It's deep.

06:13Let's do it again.

06:14Wrap.

06:15Like this.

06:19Flatten.

06:20Flatten.

06:21Like this.

06:22Flatten.

06:23What did you say again?

06:24Wrap.

06:26Wrap.

06:27There.

06:32There.

06:33Now,

06:34like this.

06:37Wait.

06:38Wait.

06:39There.

06:40Like this?

06:41Yes.

06:42So that it will float.

06:43Oh, my God.

06:44Oh, it's not like that.

06:46Don't make it flat.

06:47Okay.

06:48Like this.

06:49Flat.

06:50There.

06:51That's right.

06:52That's what old people do nowadays.

06:53Actually,

06:54this is also what my masseuses do.

06:56Yes.

06:57The simple wrapping of suman

06:58during Christmas

06:59also becomes a family bonding.

07:01We are a family.

07:02All of my aunts

07:04know how to do it.

07:05That's great.

07:06It becomes a bonding moment for the family

07:08It's only December 22.

07:10Yes.

07:11Our grandmothers

07:12buy these tulud

07:13on the 22nd of the morning.

07:15On the 22nd of the morning?

07:16In the market usually?

07:17Yes, in the market.

07:18Then after they buy it,

07:19they take it home.

07:20They dry it in the fields.

07:22To dry.

07:23Yes.

07:24So that it will be soft.

07:25So that it will be soft.

07:26Yes.

07:27Because if it's soft,

07:28it's possible that it won't be hard.

07:31So it will be more durable.

07:34Yes.

07:35Like that.

07:36Okay.

07:37It's like a garment

07:38that you tie up

07:39and the leaves are pulled

07:40before you use it.

07:41They do this

07:42because not everyone has gasol.

07:44And the wood was expensive

07:46at first.

07:47Wow!

07:48Resourceful.

07:49So it's just Christmas?

07:50Just Christmas?

07:51It's not like...

07:52If you can do that,

07:54or you can afford it,

07:55you will go to the market.

07:57There are really vendors

07:58in the market.

07:59But at home,

08:00you will do that?

08:02It's too much.

08:04Sorry.

08:05Sorry, Alex.

08:06That Tagalog is not that deep.

08:08But I feel like it's deep.

08:09It's deep.

08:11Okay.

08:12Then, there.

08:13Let's get our string.

08:15Let's get the string.

08:16Okay.

08:17The string came from

08:18the container he put.

08:19Ah, that's great.

08:21Get your partner.

08:22Yes.

08:23Perfection.

08:24Like...

08:25See?

08:26This is really...

08:27You know,

08:28I really did it

08:29after that.

08:30Look at it.

08:31It's like...

08:32There.

08:33Hold it like this.

08:34Ah, like that?

08:35Hold it.

08:36Hold it.

08:39Yes.

08:40Then after,

08:41tie it to your other hand.

08:43Left or right?

08:44Tie it here.

08:46Okay.

08:48Until it's tied.

08:51Oh my God.

08:53Spell legit.

08:55See?

08:56That's how we do it.

08:57Wow.

08:58That's great.

09:00Is it okay?

09:01It's okay.

09:02But it's really

09:03a good job done

09:04because

09:05it's...

09:06suman total.

09:07Suman.

09:10Oh my goodness.

09:12I don't know

09:13if this is more valuable

09:14than the money

09:15I can get

09:16from studying,

09:17but

09:19at least I learned something.

09:23Not yet full

09:24from dinuguan and suman,

09:26what if

09:27seafood?

09:28As a result,

09:29the children grew up

09:30with their rich sea.

09:31That's why

09:32seafood is also present

09:33in their food.

09:35Because alimango

09:36is one of the favorite

09:37of our family

09:38and the children,

09:39it's always

09:40usually steamed

09:41that we eat.

09:42Because it's always

09:43a lot,

09:44so usually

09:45there are leftovers.

09:46So we make this

09:47torta alimango

09:48or torta alimasag.

09:49So we just

09:50shred

09:51the leftovers

09:52of alimasag

09:53or alimango.

09:54It will be

09:55an additional dish.

10:00What?

10:01What are you doing?

10:02Wait, wait.

10:03Stop stop.

10:04All you gotta do

10:05is just subscribe

10:06to the YouTube channel

10:07of JMAPublicAffairs

10:08and you can just watch

10:09all the Behind the Drew episodes

10:10all day

10:11forever in your life.

10:12Let's go.

10:13Yee-haw!

Dinuguan at suman, bahagi ng Noche Buena ng mga taga-Bataan! | Biyahe ni Drew

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