00:00Kung tatak ilo o sorte lang naman ang usapan, gaya ng sand dunes ng Pauay,
00:05hindi pahuhuli riyan.
00:07Ang pagkain ilokano, kada bayan may ibinabanderang sarap.
00:12Gaya na lang ng empanada ng batak,
00:16chicha corn ng Pauay,
00:19pati longganisa ng digan.
00:21Pero may isang bayan daw dito na matagal na raw may ipinaglalaban.
00:26Maga-60 taon na ang kainin ito sa lawag.
00:29Masasabi nga ang institusyon na ito sa paghahain ng paboritong pulutan ng mga ilokano.
00:35Hindi ka daw magladalawang isip kapag natikman mo na ang sarap ng ata-ata.
00:42Pero bakit parang kinabahan ata ako sa mga naghahain?
00:46Ako, I have to be honest with you.
00:48Ako yung tao na hindi masyadong adventurous pagdating sa laman loob.
00:56Pa aking rule is, you know what, rule ko rin ito sa mga anak ko,
01:00hindi nyo pwede sabihin ayaw nyo kung hindi nyo pa sinubukan.
01:03Okay.
01:04So, yun din yung mindset ko ngayon.
01:08Now, finally, explain to me kung anong nasa harapan natin.
01:14So, this is the ata-ata or kailawen in Ilocano.
01:19It would be a fresh-cut beet.
01:22Yung sibuyas lang.
01:23Wala siyang ibang other na condiment.
01:25Sibuyas lang.
01:27We call it liblibro.
01:29It's the part ng third stomach siya.
01:33Yung parang yung pabukulat.
01:35They call it liblibro because it's like a book.
01:37Parang liblibro na.
01:37And you have the pail.
01:39The pail.
01:40Okay.
01:41Let's start with this.
01:43You wanna try it the old-school way na may...
01:46I will try it with...
01:48I love beef.
01:50Okay.
01:51Probably not like this type of cooking or no cooking.
01:56Why don't we try with the toughest one, with the papai, this one?
02:01So, we go...
02:02We go with the bang.
02:04With the bang first.
02:05Yes.
02:06I like the mentality.
02:07If you'd like it raw, we can try the papai directly.
02:13You pick with the beef or would you like to try the papai raw?
02:18Subuhan ko na ito para combo na.
02:20Okay, sige.
02:21Okay, subuhan ko na ito.
02:21We can try it.
02:24Yan.
02:25Okay na ba yan?
02:27Dito na, Bieros.
02:29Parang medium rare na steak lang siguro ito, no?
02:35So, very bitter and vile.
02:37Tama?
02:38Yes.
02:38Doon nangko control dyan sa bitterness niya is yung vinegar.
02:42Kaya nagko...
02:43May ginger, no?
02:44Yes.
02:44Pang patanggal ng...
02:46Yung lansa.
02:48Taste niya.
02:49Ah, okay.
02:49Sabihin na natin, yung may halid tulad ko na usually nakakain ko.
02:55Parang sashimi, which is not cooked.
02:58Yes.
02:58It has the same texture, but of course, may konting laban lang siya and chewiness.
03:03Kasi yung isda, parang you bite into it and then it's softer and then madaling kainan.
03:08Ito, it's still soft, pero may konting laban lang.
03:12At tapos ang laman ng baka.
03:14Sa hilaw na, atay naman tayo.
03:15Sabi nga eh.
03:16Subuhan natin ng, siguro, as a whole.
03:19Parang one time, big time.
03:20It's worth a try na, no?
03:21Sige, ah...
03:22Or should I say, it's worth a try.
03:29So cheat.
03:35Iba din kasi kapag fresh eh.
03:37Kasi hindi ka sanayin.
03:38Mas na-appreciate ko pa nga ito kaysa dun sa yung very powdery na liver na nakakain ko.
03:45Kung hindi ka pa makapili, meron din silang secret menu na lib-libro at papait na specially made by order
03:52lang.
03:54Ang mantra nga natin, huwag muna sabihin ayaw kung hindi pa nasusubukan.
03:59Dahil dyan, I'm proud of you, self.
04:02I don't know, do you think this is a bi-eye?
04:05All you gotta do is just subscribe to the YouTube channel of JMA Public Affairs
04:09and you can just watch all the Behind the Drew episodes all day, forever in your life.
04:14Let's go.
04:15Yee-haw!
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