00:00Almost all of the Pinoy dishes have onions in them.
00:05Even though the smell is strong and it makes us cry every time we cut it,
00:11it gives a distinct taste and aroma to the food.
00:16Every year, every first Sunday of April,
00:19the Onion Festival is held here in Bungabon, Nueva Ecija.
00:24Bungabon is also known as the Onion Capital of the Philippines.
00:29And their Onion Festival is their way of thanking for the good harvest of onions.
00:39Elisabeth has been planting and harvesting onions for three decades.
00:45So this is how you do it? Just pull it out?
00:47Yes, just pull it out.
00:48It's beautiful.
00:49I heard that it's hard for the onion growers in Nueva Ecija to make a living.
00:53It's hard. There's no income.
00:56Where can you find it?
00:59They eat the flesh.
01:00Just like this one. It's a good size.
01:02But if there's a shortage, it's already three decades.
01:04The buyer won't be able to buy it anymore.
01:06I heard that there are a lot of imported onions now.
01:09Yes, there are a lot.
01:10Yes.
01:11How many onions are there now?
01:14There are 12.
01:15There are 15.
01:16You can't buy them yet.
01:17Really?
01:18Yes.
01:19Wow.
01:20Because what you can buy is imported.
01:21Yes.
01:22Because imported onions are cheap.
01:24So if you're going to buy onions,
01:27choose the Pinoy onions.
01:32The ones that are imported so that we can help the onion growers in Nueva Ecija.
01:42Actually, it's fun to harvest onions.
01:45It's easy. You just pull it out like that.
01:48But if you do it for too long, your back will hurt.
01:57Oh no, I left it.
01:59Oh no, I left it.
02:00It's okay, Kuyo.
02:02It's okay to leave something behind.
02:14After pulling the onions,
02:17we need to remove the leaves.
02:20But don't we eat this too?
02:22No, we don't.
02:23So what are the leaves of the onions that we eat?
02:25It's just for planting.
02:32There are three types of onions that are planted by Bungabon.
02:36The Red Creole, or the big red onions that have a little spicy taste.
02:41The Yellow Granix, or the white onions,
02:44that have a milder and sweeter taste.
02:47And the Shallots, or as some call it, Sibuyas Tagalog.
02:51It's also known as Tanduyong.
02:53And if we're talking about taste,
02:55it's not as spicy as the Red Creole.
02:59Most of us only use onions for sautéing.
03:03But did you know, Kapuso,
03:05that there's a dish that you can't cook without onions?
03:09This is the beef dish that uses onions from marinating to cooking.
03:15It's more delicious because of the saltiness of the calamansi and the saltiness of the soy sauce.
03:19The Bistek Tagalog.
03:21Carmen's mom has been running a restaurant for a long time, right?
03:25And one of your specialties is Bistek.
03:28Yes.
03:29First, we'll marinate the tender beef in soy sauce,
03:33calamansi, sliced white onions, and crushed garlic.
03:38Lomo, or tenderloin, is the beef used by Carmen's mom.
03:42It's best to use Bistek because it's tender compared to other parts of beef.
03:47But any part of beef can also be used for cooking.
03:51The secret is to slice the beef thinly so that it's easy to cook.
03:57So we'll boil this.
03:59Let's add a little water.
04:00Let's put it in the casserole.
04:03Let's cook it for about 15 minutes.
04:10After 15 minutes, is it cooked?
04:13Yes, ma'am.
04:14Let's check.
04:16How did you know that it's cooked? Is it tender?
04:18Yes, ma'am. It's tender because it's already marinated.
04:21That's right.
04:22It's already marinated.
04:23Yes.
04:24If you cook it for a little longer, it will become soft.
04:28It's already tender, ma'am.
04:29Yes, ma'am.
04:30You know that if you do this, it will become soft.
04:33Yes, ma'am.
04:34You don't need a knife anymore.
04:36Yes, ma'am.
04:37Once the beef is tender, we'll remove it and fry it.
04:45After frying it for a while, we'll put it back in the casserole.
04:50Let's add a little water because we want the beefsteak to have sauce.
04:56When we cooked it for 15 minutes, it's already dry, right?
05:00Yes, ma'am.
05:01Then, we'll add a little onion rings.
05:05Once the beef is marinated, we'll put the rice in the casserole and we'll taste the Bungabon version of Bistek Tagalog.
05:18Mmm!
05:20You can really taste the soy sauce and the calamansi.
05:25And the onion is just perfect because if you add too much salt,
05:29you'll just eat a little onion and it will neutralize the strong flavor of the soy sauce.
05:35It's okay.
05:37Tatay Angboy, who has been a sorbetero for four decades, thought of making the onion a star of his sorbetes.
05:43First, he'll make the ice cream base.
05:45In a bowl, he'll dissolve the cassava powder in lukewarm water.
05:50Then, he'll pour hot water.
05:53He'll mix it quickly until the consistency of the almerol becomes thick.
05:59He'll squeeze the crushed garlic three times.
06:02Then, he'll mix the coconut milk in the made cassava mixture.
06:06He'll let it cool down in a jar or a big can that will be used to harden the sorbetes.
06:12The next day, he'll make the onion pastillas which will be the flavor of the ice cream.
06:18He'll cut the red onion.
06:20Then, he'll wash it with salt water to remove the sourness and spiciness of the onion.
06:28Then, he'll soak it again in water to remove the saltiness.
06:32In making the pastillas, he'll mix a little oil in a can of condensed milk.
06:38You can't put oil first because it will melt the oil.
06:50Here, he'll saute the chopped onion.
06:53I invented all kinds of flavors.
06:59Corn, pork and beans, durian, mango, and fruits.
07:07Those are the common flavors.
07:09When I flavored the onion, it clicked.
07:13I only spent Php 180.
07:16After cooking the onion pastillas flavoring, he'll let it cool down for an hour.
07:20When the ice cream base hardens, he'll add condensed milk and powdered milk.
07:26Then, he'll mix it using a 6-inch egg beater.
07:32After an hour, he'll add the onion pastillas mixture to the ice cream base.
07:37Then, he'll mix it again.
07:40After letting it cool down for 1-2 hours or when the ice cream hardens,
07:44he'll serve the ice cream.
07:46Presenting the ice-cold sweet delight of Mang Angoy, Sibuyas Ice Cream.
07:51This is onion ice cream.
07:54You can even see the bits of red onion.
07:57Oh my, it's really red.
07:59Oh my, it's really red.
08:02It's delicious.
08:04It's delicious.
08:06You won't taste the spiciness.
08:08The onion bits gives it a little texture and crunch.
08:13Surprisingly, it's delicious.
08:16Wow!
08:18Whether it's for breakfast or dinner, you'll definitely be amazed by the onion flavoring.
08:42For more information, visit www.Flydreamers.com
08:45www.Flydreamers.com
Comments