- 4 months ago
Aired (October 19, 2025): Join Biyahero Drew as he uncovers the best of Cagayan De Oro – adventures, local dishes, and scenery that make this city worth visiting!
Category
😹
FunTranscript
00:00Sino ba namang aayaw sa mga surpresa?
00:05Yung tipong gugulatin ka na?
00:08Hindi masisira ito?
00:11Kahit basketball ito eh?
00:14Bubusugin ka pa?
00:20Peso? Malambot?
00:21Malambot. Since 6am pa yan eh.
00:23I actually appreciate halal food.
00:25Yup.
00:26Ayan. That's it.
00:28Yup.
00:29Yung akala mo, ito na.
00:31Ito yung address.
00:33Pero bakit?
00:36Sorry sorry store.
00:37Kala ko kape.
00:39Pabili?
00:40Pabili eh?
00:42Tama kaya to?
00:43Aba.
00:44Sa iba pa pala pabunta?
00:59Yung parang todo na.
01:03Talagang outdoor na.
01:04Kumbaga no structure.
01:05And then ang iniisip ko steps.
01:07Pagdating ko dito, parang sabi ko,
01:08bakit sobrang well developed?
01:12Pero uy, bakit may ganyan pa?
01:15Hindi haros.
01:16Hayaan nyo akong supresahin ko kayo.
01:30Dahil kung akala nyo nakita nyo ng lahat,
01:32nagkakamali kayo.
01:37Dahil sa syudad dito,
01:38marami pang kakaiba at bago.
01:44Hindi mo akalaing meron ganito.
01:49Kaya tara sa Cagayan de Oro.
01:51Iisipin nyo bang sa kainan ito?
01:58Hindi lang ang mga pagkain tatak Cagayan de Oro ang matitikman,
02:01kundi ang ibang lutong Mindanao.
02:06Hindi na kailangan lunipat-lipat.
02:08Dahil sa restaurant ito,
02:10iba-iba na ang masusubukan.
02:12Parang signature dishes ng different parts of Mindanao.
02:14Like for example ito,
02:15ang kanilang beef friend ang ay galing Marawi.
02:17Ito ay galing CDO ng Cagayan de Oro City.
02:20We've traveled around the country
02:24featuring different types of Filipino dishes.
02:27Most of them, comfort Filipino dishes.
02:30With them naman daw,
02:31apparently,
02:32there's always that twist.
02:37With this type of sauce,
02:38mga ham-ham.
02:39Alam natin masarap yan.
02:41Let's go to, uh,
02:42tabigin.
02:43Now, ano nga ba ang chicken surol?
02:48So, apparently, it's gata.
02:49With native oregano.
02:51Kaya may herb kang nakalasaan sa lulo.
02:54Dapat inuna ko ito dahil mas fresher yung taste na ito.
02:57Sinuglaw.
02:59Sinugba, siniglaw, combo.
03:05I'm sticking to CDO.
03:06Love it.
03:07Siyempre, hindi yan natatapos sa ulam.
03:13Dapat may panghimagas na maangas.
03:16Sizzling binaki.
03:19Very okay.
03:20Then they poured caramel sa isang sizzling plate.
03:26At drizzled ng algis.
03:28Thank you so much.
03:32Oh, yeah.
03:34Hindi powerful yung taste.
03:36Parang ano eh.
03:37Parang ano eh.
03:39Paano ba ito?
03:41I don't know.
03:42Feeling ko parang meron siyang keso.
03:44Pero hindi ko alam kung meron siyang keso.
03:45But anyway.
03:46Sarap ng aftertaste niya.
03:47The texture is very soft.
03:49Tapos nun.
03:51Siyempre.
03:52You can eat binaki on its own.
03:55Mas masarap lang siguro talaga with caramel and,
03:58you know, that vanilla ice cream taste.
04:01And, you know, coldness.
04:09Nagsisilbing gateway sa Northern Mindanao,
04:11ang bayan ng Cagayan de Oro.
04:13Ito kasi ang access point para makarating sa iba't ibang region.
04:16Tinagurian din itong City of the Golden Friendship.
04:19Hindi lang dahil sa mainit nilang pagtanggap sa mga bisita,
04:22kundi dahil sa pagkakasama-sama ng mga Krisyano,
04:25Muslim at tigaw nun sa probinsya.
04:29At ang unang friendship natin today,
04:31makikilala natin sa rancho.
04:35Gusto maging cowboy for a day?
04:37Game!
04:41Merong horseback riding.
04:42Pero wait.
04:43Sa ilo gagdaan?
04:49Oops!
04:50Hindi ang eksena sa pelikula.
04:52Yan ang pwedeng masubukan sa isang family farm dito sa Cagayan de Oro.
04:55Ang paandar nilang horseback riding,
04:58medyo extreme.
04:59It's time to meet my new friend, Biheros.
05:02Mamgab, sino po ba yung sasakyan ko?
05:05Si Night Fury.
05:10Hi, Night Fury!
05:11He's four years old now.
05:13Saan po yung magiging ruta namin?
05:14Ano po yung magiging trail?
05:15We will be outside the farm.
05:17Okay.
05:18So it's out of our premises.
05:19We will be going down this stream,
05:21going to Imponan River.
05:23Oh!
05:24So talaga, most of the trail is pretty much on the river?
05:28Parang ganyan?
05:29Yeah.
05:30Pwede ko na sa akin si Night Fury?
05:32Tige po.
05:33Alright.
05:38Howdy partner!
05:39Let's get it on!
05:42Entrada pa lang ng trail.
05:43Tubig na agad ang sumalubong sa amin ni Night Fury.
05:49Bukod sa ilog, may madaraan ding kagubatan.
05:51O diba?
05:52All in one!
05:56Aabot sa dalawang oras ang main trail ng activity na ito.
06:02Pwedeng takbo chill,
06:03para mas ma-appreciate ang paligid.
06:06Pero sa mga sanay na at gusto pa ng extra,
06:10pwedeng-pwedeng humataw!
06:16Ako!
06:17As a beahero cowboy, of course!
06:18Smooth and cool naman ang bonding namin ni Night Fury.
06:23Hanggang sa...
06:32Mukhang nainitan lang si Night Fury.
06:35Tuloy ang arangkada biheros!
06:38Ang okay dito sa trail na ito,
06:39sige, paano natin?
06:40Iko-compara natin.
06:41Siguro, when we did trail riding sa Clark,
06:45siyempre yun.
06:46Iba naman, Lahar.
06:48When we did barrel racing with Caitlin,
06:52sa bukay dun naman yun.
06:53Yung medyo fast-paced.
06:55Ito iba rin dahil,
06:57alam mo, nasa ilog ka.
06:59Dahil nga sa height,
07:01yun yung naging advantage ng mga kabayo.
07:04Diba?
07:05Patangkad sila,
07:06so at least hindi ka masyado nababasa.
07:08Or so I thought!
07:09Dahil tumatakbo din pala silang mga bilis,
07:10at nababasa din naman yung aking paa.
07:15But then sa pinakadulo,
07:17parang nga,
07:19hindi yata pinaliguan ang aking kabayo.
07:22At gustong maligo,
07:23right then and there.
07:25So yun.
07:26Feeling ko nga ay isa siyang stunt horse.
07:29At naalala lang niya na,
07:32may camera sa harapan ko.
07:34Ito yung alam kong gawin!
07:36Eh!
07:37Kumiga!
07:39Kapag sa mga hayop nga eh,
07:40hindi mo alam kung anong gagawin nila
07:42100% of the time.
07:44Buti na lang,
07:45nakashorts ako.
07:46Buti na lang,
07:47nakiligo na din ako.
07:48So, thank you,
07:49Night Fury!
07:50Ito na tayo sa Cebu.
07:52Doon yung pinsa niya,
07:53si Mango Fury.
07:56Ang hilig sa pangangabayo
07:57ng may-ari na si Gab,
07:58ang siyang nagbukas
07:59para gawing tourist activity
08:00ang horseback riding sa lugar.
08:02The river,
08:03the sights,
08:04the view,
08:05connecting with nature.
08:06You have to be,
08:07ano din,
08:08experienced to be able to
08:09stay on the horse.
08:11That's one thing talaga
08:12na pinaka-important
08:13at beginners do understand.
08:14You have to be able to balance.
08:17Beginner rider,
08:18worry no more!
08:20May riding lessons naman
08:21bago magsimula.
08:22We will put you on a horse,
08:24of course,
08:25and then,
08:26look at your posture,
08:27how you hold the,
08:28ano,
08:29we will teach you
08:30from the pinaka-basic talaga
08:31which is,
08:32how to hold the reins,
08:33how to sit down properly,
08:34your,
08:35your, ano,
08:36your attire especially
08:37is very important also.
08:38Hindi naubos ang surpresa
08:39ang dala ng
08:40Cagayan de Oro
08:41para sa mga bihero.
08:44Hino?
08:45Kaya kahit ang mga piloto
08:46ng biyahe namin dito,
08:47game na game
08:49sa pakulong atid
08:50ng CDO.
08:51Saktong takbo lang sa paglibot sa probinsya, di ba?
08:57Pero kung anong ikinabanayad natin,
09:00yun namang ikinabilis nitong makikilala natin.
09:05Kita lang ang pioneering.
09:06Gano'ng kadami pong mga ostrich ngayon?
09:09Almost 600, sir.
09:10600?
09:11At malamang ito, galing na po, dito na po sila lumaki.
09:15Yes, sir.
09:16Alam niyo, Fabieros,
09:17ang isang itlog ng ostrich katumbas ng 24 pieces na itlog ng manok?
09:21At sa sobrang tibay nito,
09:23kaya rin daw akong buhatin.
09:25What?
09:25Sir, tama ba yung sinasabi nila?
09:28Sa sobrang tibay ng itlog ng ostrich,
09:32pwedeng apakan at tayuan ng tao?
09:35Pwede, sir.
09:36Pwede.
09:36Ganon?
09:36Oo.
09:38Matry mo yan, sir.
09:40Ganyang katibay yung itlog?
09:41Oo, sir.
09:43Hindi ba sisila ito?
09:45Hindi, sir.
09:47Kahit basketball, pre?
09:48Basta di nalampas ng 100 kilos, sir.
09:50Ah, 100 kilos.
09:5370 kilos lang naman ako,
09:54so kaya-kaya.
09:56Masubukan nga ang mga itlog na to.
09:58Ito natin lang, sir.
09:59Pa, pa, talo.
10:01Dalawang lang tayo.
10:04Kaya yan?
10:04Oo.
10:07Sagurado ko kayo.
10:10Talaga, nasasayangan naman ako dito.
10:12Sige, sir.
10:12Itutry mo.
10:14Although, hindi ba,
10:14konti lang naman kinain ko, no?
10:15Pero...
10:16Pero...
10:22Oo nga.
10:25Ba?
10:28Ang tigas niya to?
10:30Tigas ng ulo ko din?
10:31Prado?
10:31Okay.
10:37Approved.
10:40Ay, question ako.
10:41Kasi syempre,
10:42well,
10:43hindi naman katulad ng manok,
10:44pati baka at baboy,
10:47na, natural...
10:48natural kumain ng ostrich.
10:53For export po ba ito, o...
10:54Dito lang, sir?
10:55Dito lang talaga.
10:56Oo.
10:57Kadalasan,
10:58mga restauran namin binibinita.
11:00Kasi mahal yung karne.
11:02Mahal yung karne nila?
11:03May afford sa marka,
11:05Mercado.
11:05Mercado.
11:06Yung meat po nila,
11:07pero yung itlog po nila?
11:10Yung frisk egg namin, sir,
11:11kung may available,
11:12500 pesos isa.
11:13500 pesos isa?
11:14Usually,
11:14pag...
11:15pag-mature na sila,
11:16ano po yung ilang taon
11:18o ilang buwan lang po ba?
11:20Mga,
11:20kaan, sir?
11:20Mga early lease ya,
11:22kung mag-start siya ng
11:22mga 18 months.
11:24Tapos nun,
11:25kailan po sila?
11:2610 months to 1 year, sir.
11:28Well, hindi ko alam kung tama,
11:29pwede natin pag-usapan ito
11:30sa harapan nila.
11:31Para bang manok din siya
11:33na malaki lang talaga?
11:34Oo, para.
11:35Ganon din po.
11:39Hindi lang sa mga itlog
11:40may laban sa kumparahan
11:41ang mga ostrich.
11:43Ang specialty kasing salpikao,
11:45steak at tapa
11:46sa kainang ito,
11:47hindi baka.
11:48Ayan pa nga ba?
11:49E di ostrich meat?
11:50Yung ostrich daw
11:51is low calorie,
11:53low fat,
11:56low cholesterol.
11:57Nag-start na yung
11:58ostrich year 2000.
11:59Hanggang ngayon,
12:00ostrich meat na hinahanap
12:02ng guest namin dito sa kagayanon.
12:04Dahil hindi pang karaniwan,
12:10ang barasyo ng karna ito,
12:11hindi rin basta-basta.
12:13Per kilo, ma'am,
12:13is 1,450.
12:15Sa ostrich, ma'am,
12:16yung tenderloin
12:16at saka yung choice cut.
12:18Laman lang talaga.
12:19Walang buto,
12:19walang ano.
12:20Parang beef din, ma'am.
12:21Pero big bird yan, ma'am.
12:22Pero ang lasa,
12:23parang beef.
12:23Malambot.
12:24Kumpara sa karna ng baka,
12:26mas malambot daw
12:26ang karna ng ostrich.
12:28Kaya konting gisa
12:29at luto lang sa apoy.
12:31Ready na ang putahing
12:32pwedeng lantakan.
12:33Masarap siya
12:34at malambot.
12:36Hindi mo akakalain
12:37na ostrich pala siya.
12:39If you look at it,
12:40it looks like beef.
12:43But it's tastier than beef.
12:45Unique yung taste.
12:47Malambot.
12:48Saka masarap.
12:49First time,
12:49and na-amaze ako.
12:51Nasa gitna siya
12:52ng beef saka pork
12:53na texture.
12:55At yung lasa niya is
12:59may pagkakahawig ng beef.
13:01Ang parasyon
13:02ng ostrich meat,
13:03aba,
13:04katumbas ng
13:05nagagandahang palimutin
13:06na yan.
13:07Aakalain niyo bang
13:08galing yan
13:08sa mga basura
13:09sa karagatan?
13:15Ang mga basag na baso
13:16at mga bote
13:17na natatangay sa dagat.
13:19May pwede pang gawin?
13:21Dahil ang inaakala
13:22natin mga basura
13:23na lang sa karagatan,
13:25aba pwede palang
13:25mabenta rito
13:26at pati na rin
13:27sa ibang bansa.
13:28Mga bubog
13:29ng mga bottles
13:30saka yung mga pinggan
13:32sa maraming taon
13:35na naka-ano siya
13:37sa dagat.
13:38Babalik siya
13:38sa seashore.
13:40Parang wala na yung
13:41ano niya,
13:42yung shiny part
13:43ng mga bubog na glass.
13:46Waka na siyang stone talaga
13:48pag makita mo siya
13:49o mapulot mo siya
13:49sa dagat.
13:51Ang mga nakuha
13:52yung sea glass
13:52o bubog na matagal
13:53nang nababad sa tubig
13:54dagat ni Purbel.
13:57Gagawin niya ng frame
13:58o base
13:59para maggawa niyang jewelry.
14:00Gumagamit siya
14:01ng stainless wires.
14:02Ikot dito,
14:03baluktot doon
14:04para makabuo
14:05ng iba't-ibang disenyo
14:05ng pintas at singsing.
14:07Nakita ko lang siya
14:09pero
14:10ang pagra-wrap kasi
14:12na ano ko siya
14:13sa gemstone.
14:14Pero pag nakita ko
14:15yung sea glass,
14:17talaga in-adapt ko
14:17yung
14:18try ko yung
14:19ano,
14:19yung wrap
14:20ng gemstone
14:22to sea glass.
14:23Ang mga customer ko
14:23mostly from
14:24other country
14:26sa US,
14:28Canada.
14:28Ang price ko
14:30for pendant,
14:31yung makagawa ko
14:32ay nag-range
14:34niyan sa
14:3430, 40, and 50
14:36dollars po ito.
14:37Yung
14:38na mahal ko
14:39na nagawa,
14:40yung
14:40dragon head
14:42na ginagamit ko
14:43yung red sea glass.
14:44So nag-range
14:44siya ng 200
14:45dollars.
14:48Katumbas ng
14:491,600 pesos
14:50hanggang
14:50mahigit
14:50sa 10,000 pesos?
14:52Grabe
14:53naman yung
14:53glow-up
14:53na yan!
14:54Nakakalaan nyo,
14:55itong mga
14:56charred glass
14:57na nakita
14:58sa seabed
14:59sa ilalim
15:00ng dagat
15:00na iba't
15:02ibang kulay,
15:02mind you.
15:04Magaganda.
15:05So hindi natin
15:05alam kung
15:06soda,
15:08bottle,
15:09but,
15:10or kung ano man,
15:11saan ang galing?
15:12Wine glass,
15:13wine bottle,
15:14may nakaisip
15:15na gumawa
15:16ng jewelry.
15:18Parang
15:18Titanic lang,
15:19oh.
15:20Hawakaw ko lang
15:20ni Rose.
15:23Oh my goodness.
15:27Tapos nun,
15:28may sinulid pa rin
15:29talaga.
15:31Halain mo.
15:32Mula sa mga
15:33singsing,
15:34necklace,
15:37gamit-gamit
15:37talaga,
15:38iba-ibang kulay.
15:39So that's very,
15:40very creative.
15:41Wow!
15:42Tinatawag na
15:43upcycling.
15:46Kakaibang
15:46pampasalubong,
15:47di ba?
15:47Bongga!
15:49Hindi lang yan
15:50ang kakaiba
15:51rito sa
15:51Cagayan de Oro
15:52dahil ang
15:52pamilihan nila rito.
15:57Puno ng mga
15:57kainang
15:58may kakaibang
15:59ibinibida.
16:00A dial
16:00City of Golden
16:01Friendship
16:01ang Cagayan de Oro.
16:04May isang
16:04biyahero
16:05at kaibigan
16:06tayong mga kasama.
16:07Siya si JC,
16:08isang legit
16:08na museum
16:09OIC
16:10at tugong
16:11Cagayanon.
16:12Siyempre,
16:13doon tayo
16:13sa pinagkakaguluhan.
16:16Hindi ako,
16:18kundi yung Humba.
16:23So,
16:24dito tayo.
16:25Okay.
16:26This is the more
16:26popular
16:28kainan ng
16:30colon market.
16:30Okay.
16:31Humbaan ni Shosho.
16:32Humbaan ni Shosho.
16:33Yes.
16:34Daming varieties,
16:35no?
16:35But they specialize
16:36on their Humba.
16:37Humba.
16:38Ah, yes.
16:39If you're choosing
16:40other than Humba,
16:41but the Humba place
16:42dito talaga
16:43may main area
16:44para sa kanila.
16:45Yan.
16:46Sikki ni Boss?
16:47Oh, sikki.
16:47Yan, sikki.
16:48That's the best
16:49part for Humba.
16:50It's the ideal part.
16:51Sikki the knuckles.
16:52It's yung knuckle
16:53ng baboy.
16:54Ng baboy, yeah.
16:55Kano'y yun
16:55kada order?
16:56Yan.
16:57Hello,
16:57na?
16:5870 po?
16:5870 for order.
16:59Ako.
17:01100 soup
17:01eaten best
17:03after
17:03drinking.
17:05Ah,
17:06hangover.
17:07Hangover.
17:07Hang patanggal
17:09ng hangover ba?
17:10Mukhang busy-busy tayo.
17:11Medyo...
17:11Lunch rush.
17:13Tama naman,
17:13lunch rush.
17:14Yeah.
17:16Natuto ako,
17:17kapag malalaking ganyan,
17:18alam mong...
17:19Yeah.
17:20The flavor is there,
17:21eh, no?
17:22It's there.
17:22Slow cook.
17:24So,
17:24wow.
17:25Kano'y sakin?
17:26Kano'y sakin?
17:26So,
17:26huwag dahil nagloto?
17:276am.
17:29So,
17:29it's been boiling
17:30since 6am.
17:31So,
17:32malanggot.
17:33Melting your mouth.
17:35Oh,
17:35brother.
17:3670 pesos kada bowl.
17:3770 pesos kada bowl.
17:39There are different ways
17:40of cooking Humba.
17:42Kasi alam kong Humba
17:43is pork.
17:44At the same time,
17:45it's on the sweet side.
17:46It's on the sweet side.
17:47It's an adobo,
17:48but on the sweet side.
17:50And then,
17:51but it has more ingredients
17:53than your regular adobo.
17:54Ah,
17:55okay.
17:56So,
17:56it has black beans.
17:57May anis din ba ito?
17:58May anis.
17:59Some would add
18:00put anis.
18:00Others,
18:01na pag yung medyo walang anis,
18:02they just add sugar.
18:03Sugar na lang.
18:04Oo.
18:07Signature nila na.
18:10Lunga lang.
18:10Lunga lang.
18:11Malambot?
18:11Malambot.
18:12Yung nga.
18:12Since 6am pa yan,
18:13eh.
18:15Malambot.
18:16Woo!
18:17Malambot.
18:18Medyo on the salty side.
18:20So that you have to pair it with rice.
18:21Oo.
18:22Yun, yun.
18:23At hindi lang isang cup of rice.
18:25Parang...
18:25No.
18:26Dalawa,
18:27tatlo.
18:28Yeah,
18:28yun.
18:28Dalawa, tatlo.
18:28Kasi may,
18:29binyo soupy sa eh.
18:30Yes.
18:35Patigin pa lang yan.
18:36Isa pa sa pinupuntahan dito sa Cogon Market,
18:38ang mga lutong marinaw.
18:40Yan lang yan.
18:43Hello.
18:43Yeah, bro.
18:44Malalaman mo kapag halal, kapag may turmeric na nakikita mo sa akin, yun yung parang ano, common denominator.
18:51One of the key ingredients sa marinaw cooking, you have the turmeric, you have the grated coconut.
18:58Ah, grated coconut.
19:00Yeah, grated coconut.
19:01Okay.
19:01And then the sakurab, ito yung palapa.
19:04It's not marinaw if there's no palapa.
19:06Palapa.
19:06With sakurab.
19:08Kilalaang palapa bilang dagdag pampalasa sa hapagkainan ng mga taga-Mindanao.
19:13Perfect side dish ito, Vieros.
19:15May kaanghanga nito.
19:16Kaya, hinay-hinay sa paglain nito sa pagkain.
19:19Paano ba yan, JC?
19:20Maupo na tayo at tikman ang mga pagkain marinaw.
19:23This is chicken liver, native chicken.
19:25Okay.
19:25And underdeveloped ears.
19:27Piyaparan is, you cook the ground grated coconut first.
19:33You cook it with spices, the sakurab, turmeric, coconut milk.
19:37And then you separate the soup.
19:39Ah, okay.
19:40And then you cook it together with whatever meat you have.
19:47So you have this one, you have the chicken liver and eggs.
19:50And for you, this is already wild.
19:52Yeah.
19:54I don't eat it on a regular basis.
19:57Okay, okay.
19:57Although some people do.
19:59What makes it wild for you?
20:02Because I did not grow up eating underdeveloped eggs.
20:07Same here.
20:10Same here.
20:11And then liver.
20:13Liver is good, pero sometimes it sticks to, it's too much for me.
20:17Too much for you?
20:18Ah, okay.
20:18So pareho tayo.
20:19Same sentiment.
20:21Liver, I can probably, I can't eat it alone.
20:24Pero kapag hinalo mo na sa sisig, parang iba na.
20:27So this is the sakurab.
20:28Ay, yung sakurab.
20:29Yeah, it's a scallions.
20:31It's a kind of scallions.
20:32But you would know that it's sakurab because it's more aromatic.
20:36Parang mas maamoy yung siya.
20:38Bilang nakahain na sa atin, kainan na!
20:41That's it, the perfect pie.
20:44Perfect pie.
20:48Right.
20:48And then dapat siya maanghang.
20:53Hindi ko ba nararamdaman yung anghang?
20:55Aha.
20:56You can always add more to make it more spicy.
20:58Ah, kakarap.
20:59Good job.
20:59Well, I like kakarap.
21:02Love gata.
21:04I actually appreciate halaw food.
21:06Yeah.
21:07Ayan.
21:08Ayan na.
21:08That's it.
21:08Sa kainan naman ito, isa pang maranaw specialty ang ipatitikim sa akin ni JC.
21:15Ang tisasate at pusan.
21:20Salad alam maranaw naman ang kinain sa amin sa tindahan ito.
21:24Madalas na ihain ang pusan bilang appetizer ng mga kapatid nating muslim.
21:28Parang local version ng ensalada yan, biheros.
21:30Pero ang twist, creamy at may sipa.
21:33Pinatikim din sa atin ang pisasate o isang ground fish na binilog.
21:39Tikma na nga yan.
21:41Dahil nasa salty side ang pagkain ito, bagay itong partneran ng kanin.
21:46I exercise nga po!
21:48Isa sa pinagmamalaki ng Kogon Market, ang pagiging one-stop shop nila ng mga sangkap para sa halal food.
21:54Ito ang mga pagkain pinahihintulutan ng turo at aral ng Islam.
22:00Ang isa sa hindi mawawala sa kanilang palengke, ang sakurab.
22:04Basically, in this stretch, you see the, parang some of the key ingredients of the palapa.
22:12It is not palapa without this one.
22:14This is the sakurab.
22:15Sakurab.
22:16Sakurab.
22:16Sakurab.
22:17So ito yung, it gives the, like what you said, the gassy...
22:22Yeah, the gas, the gas-like aroma, freshly harvested.
22:26Very key ingredient.
22:26Very key ingredient.
22:27So yan.
22:28You cannot say pater to your dish if it does not have this one.
22:33That's what makes the palapa very unique.
22:36Very unique.
22:37Sakurab.
22:38And then the turmeric, of course, the garlic and ginger.
22:40Isa pa raw sa hindi nawawala sa palengke ng kogon, ang tabon-tabon.
22:46Isa sa pampalasang ginagamit sa putahing kilawin.
22:49The original use of this one is a sealant ng basket.
22:54Yeah.
22:55So what you would do is you would scrape it using a spoon.
22:59Spoon.
22:59As finely as you can.
23:01Okay.
23:02And then the pulp there, you rub it in between.
23:04As it dries, it acts as a sealant.
23:07Tinatabunan niya yung basket.
23:09Tabon-tabon.
23:10And then eventually.
23:13Eventually, some of the communities later discovered or realized na masarap pala siya
23:19pang halos sa kinilaw, pang tanggal ng lansa.
23:22Parang ginagawa ng any type of acid, which is lemon, calamansi.
23:27It works the same?
23:28It works the same, but what it adds, nagiging creamy yung suka.
23:33That makes the kinilaw in this area quite unique.
23:36Now, I'm not saying that Tabon-tabon is exclusively Kagai Anon.
23:40But why can Kagai Anon claim that sa kanila yung Tabon-tabon?
23:44Kasi it's in CDO, nandito lahat ang bumibili ng Tabon-tabon.
23:47Simple lang gamitin ang Tabon-tabon.
23:49Sa paggawa ng kinilaw, paghahalu-haluin lang ang mga sangkap.
23:53Saka babuhusan ng suka ang ginagad na Tabon-tabon.
23:56Kukunin ang katas ito at saka ibubuhus sa kinilaw.
23:59Patapos haluin, ito na ang kinilaw ala Cagayan de Oro.
24:02Very educational visit, that was.
24:09Iba rin talaga kasi kapag meron tayong, I guess, point person
24:12or someone that has so much knowledge
24:15pagdating sa mga kung ano man very unique dun sa mismong market na yan.
24:22Kung napalaban ang mga panlasa natin,
24:25ihanda naman ang katawan sa adventure rito sa Kagai Anon de Oro.
24:28Para sa mga extreme activity,
24:33isa sa madalas puntahan ang pasyalang ito.
24:41May panoramic view pa.
24:43We have different facilities here for sightseeing.
24:46We also have Larry Seal,
24:47which offers different kinds of extra activities
24:51like paragliding, wall climbing, rappelling, giant swing, and zipline.
24:57Yung sightseeing rates natin is 300 kapag weekdays
25:00and 350 kapag weekend.
25:02So, it is located at the highest peak of Cagayan de Oro City.
25:05We have the access of the 360 view of the city.
25:13Patapos mag-relax sa magandang view,
25:15pwede rin makabounding ang mga hayop na inaalagaan sa anilang zoo.
25:19Perfect pang family trip.
25:20Kung may perfect trip,
25:24ito yata ang next stop natin.
25:26Eh, kakaiba ang trip.
25:29Mayroon pa tayong isang pupuntahan
25:31na sabi nila, kakaiba daw.
25:34At lumabas sa Google Maps
25:36na ito yung address.
25:39Pero bakit?
25:41Sorry, sorry, store.
25:43Kala ko, kape.
25:45Kala ko kapehan.
25:46Taw po, pabilip.
25:48Pabili?
25:51Tama kaya ito?
25:55Ito po ba yung kapihan?
25:56Adyo po, sir.
25:57Adyo po.
25:57Masok po.
25:58Masok.
25:59Tama naman itong napuntahan ko, Biharos.
26:02Sali-sali yung store sa labas.
26:10Pero aesthetic na coffee shop naman pala sa loob.
26:12Pero wait, parang bawal mag-ingay dito ah.
26:18Pag-upo mo,
26:19para bang napunta ka sa ibang timeline.
26:23At sa isang iglap lang.
26:30Kung wala ng eksama, mga kabataan nito eh,
26:33hindi sana sama-sama tayo, chumichibog.
26:36Pati pagkain nila rito,
26:38ekstra ang presentation ha.
26:39Sino ba ang may pakanaan nito?
26:41Nag-come up kami with this kind of concept.
26:44Hindi siya usual na cafe.
26:47This is the first time na may speak-easy cafe
26:50in Cagayan de Oro.
26:52So, we decided to bring it here.
26:54Hango ang konsepto ng speak-easy
26:56sa mga bar na iligal
26:57na nagbibenta ng inumin noong 1920s.
27:00Kadalasan nito nasa mga secret location
27:02o lugar na hindi pansinin
27:04dahil sa disenyo ng harapan.
27:06Sa halit na bar,
27:07naisipan ni Joma na gawin itong coffee shop.
27:11At bilang risulta,
27:12surprise!
27:15Si Joma hindi pa na kundento.
27:17Ang sari-sari store concept niya kasi,
27:19may versyon din ng vulcanizing shop.
27:21Pagpasok ng mga tao dito,
27:33una-una nilang nakikita is yung interior.
27:36Pinapalitan ko yung mga furnitures
27:38kasi parang something new
27:40sa mga customers
27:41para pagpasok nila,
27:42uy, iba naman.
27:43Dahil speak-easy siya,
27:45then talyer yung front niya.
27:47Sinasabihan kami na nagtatago kami sa BIRs,
27:50mga permits,
27:51sa governors,
27:52and all.
27:52Pero,
27:53hindi.
27:54We just want to make it different
27:56from other cafes in Cagayan de Oro.
27:58Isa pang madalas,
28:05kagulat ng mga bumibisit
28:06sa Cagayan de Oro,
28:07ang majestic view
28:12ng Sinulom Falls.
28:15Pagpukas pa lang ng pinto,
28:16nasa 21 waterfalls na
28:18ang bubuwan sa inyo.
28:19Nakita ko,
28:24ah, falls, falls, falls.
28:25Automatically,
28:26isipin ko,
28:27okay,
28:28magpapark yung van namin,
28:29talagang outdoor na.
28:31Kumbaga no structure,
28:32and then,
28:32ang iniisik ko steps.
28:34Pagdating ko dito,
28:34parang sabi ko,
28:35bakit sobrang well-developed?
28:37We were developing the road first
28:39because dati kasi
28:40we have to walk two hours
28:41just to visit Sinulom Falls.
28:45Dalawa to siya,
28:45this is Sinulom Falls,
28:48and yung kabila,
28:49is bulaw cold spray.
28:50Kaya pala,
28:51pagdating mo dun,
28:52parang there's like a
28:53two signages.
28:54Nag-gets ko yung ginuwa mo dito.
28:56Lalo na at this,
28:58on this day,
28:59dahil kahit na medyo brown
29:02yung tubig dahil sa ulan,
29:03the river, yeah.
29:05People can still appreciate.
29:08Kaya ang mga biyahero
29:08na dumarayo dito,
29:10todo aura,
29:11kahit dito pa lang
29:11sa entrance.
29:13Cagayan de Oro
29:13being coined
29:14as the city of golden friendship,
29:16we are the melting pot
29:17of northern Mindanao.
29:19Napakahalagan ng ecotourism
29:21because we know
29:22for a fact that
29:23change is inevitable.
29:24Nagbabago yung panahon
29:25and nagbabago yung
29:27approach natin
29:28sa tourism.
29:29With the change of times,
29:31we also have to protect
29:32and preserve
29:32our nature.
29:34Ang mga bisita sa lugar,
29:36pwedeng mag-todo pose
29:37sa Infinity Pool.
29:38Ang background ba naman kasi?
29:42Ang magandang forma
29:42ng Silulung Falls.
29:44Mike,
29:45you know,
29:46two cents?
29:47I mean,
29:48it's an hour away
29:49from the airport.
29:50You have the mountains.
29:51You have choices.
29:53Gusto mo talaga
29:53ng medyo organic na feel.
29:56Kapag maputik sa baba,
29:57gusto mo nang
29:57malinis na tubig.
30:00Mayroon kang pagkain.
30:01Mayroon kang accommodations.
30:02I mean,
30:03it's actually
30:04such a win-win.
30:06You get the best
30:07of both worlds.
30:07You have options.
30:09If you have options,
30:10the better.
30:11Sa pagbiyahe,
30:12bawat pintong bumubukas,
30:17pagkakataon
30:18para magsaya
30:19at sandaling makatakas.
30:25Lalo pa kung
30:26ang lugar na pupuntahan,
30:28puno ng sorpresa.
30:29Ayan.
30:30Ayan.
30:31Ayan.
30:31That's it.
30:32Yep.
30:33Na talagang
30:34mapapasabi ka ng
30:35may ganyan para riyan.
30:36The perfect vibe.
30:38The perfect vibe.
30:41Paglata niyan
30:42para pasayahin tayo
30:43ang mga bihero.
30:46Kagaya na lang
30:47sa Cagayan de Oro.
30:48The perfect vibe.
30:50The perfect vibe is the target.
30:51The perfect vibe.
30:51The perfect vibe.
30:52The perfect vibe.
30:54The perfect vibe.
30:55Even,
30:56as you have the perfect vibe.
30:56Where yes,
30:57asria be,
30:58is there.
30:58Go.
30:59And have
31:00the best vibe on the market.
31:01Go.
31:03To go.
31:04Again,
31:05man.
31:05And have
31:07the perfect vibe.
31:08due to us.
Comments