Isang kakanin sa Pangasinan, nanganganib na raw na maglaho?! | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Aired (April 15, 2024): Sa Manaoag, Pangasinan, matitikman ang kakanin na nanganganib na raw na maglaho — ang kundandit! Ang pagluluto nito, alamin sa video

Transcript

00:00 Susan, I have a question for you.

00:01 What is a classic food that you miss and haven't tried for a long time?

00:06 There are so many, Kuya Kim.

00:07 I ate something before that was round.

00:10 Then there was coconut inside.

00:12 Then it was sweet on the outside.

00:13 I haven't seen it since then.

00:14 -In the provinces. -Duhat is the classic food.

00:16 -Oh, for you? -Duhat.

00:17 -Duhat. -Mysterious Duhat.

00:19 Duhat Siniguelas.

00:21 -There. -We're going to be rich now.

00:23 Susan, a lot of food that is limited to taste

00:26 is because of what you do.

00:28 Yes, the delicious food that Kuya Kim makes

00:31 that is also very delicious.

00:34 Let's raise the flag in the story we learned from Darlene Kai.

00:38 Manawag in Pangasinan is a well-known place for Catholics to pray.

00:50 In the Minor Basilica of Our Lady of the Rosary of Manawag or Manawag Church.

00:57 Around it, you can taste the food that is now spreading.

01:01 The kundandit.

01:02 In the days of the Japanese, kundandit is now eaten in Pangasinan.

01:12 It is said that 53-year-old Imelda Verceles is one of the people who makes it.

01:18 Since I was young, my grandparents were already making it.

01:22 I became familiar with their work.

01:25 They said that they make plastic.

01:28 While I was doing it, I learned.

01:31 Until I became a woman, I already know how to make it.

01:34 Their rice always gets spoiled.

01:37 So they invented food, our grandparents.

01:41 It won't get spoiled even for a month.

01:42 Because the rice, when you cook it, and the Japanese are there,

01:46 it gets spoiled, they get hungry.

01:48 So this is their food.

01:50 When Imelda got old,

01:52 her family inherited the business and traditional kundandit making.

01:57 According to Imelda,

01:59 back then, the kundandit sellers and makers were in rows

02:03 near Manawag Church.

02:05 There were 20 of them, side by side, or in different places.

02:08 They were selling in the church.

02:11 As time went by,

02:13 it became dull and the shops were closing.

02:17 Only her cousin, Nympha,

02:20 was left to do the work and sell it in the shops.

02:24 Her cousin also taught her

02:27 so that I can at least be a part of it.

02:30 Because my other cousins don't want to do it because it's hard.

02:33 They prefer other businesses because it's easier.

02:36 It's just two ingredients,

02:38 but Imelda's kundandit making is very good.

02:41 She already prepared the sticky rice and the rice husk.

02:46 The dried sticky rice will be roasted until it turns golden brown.

02:51 Then, it will be ground.

02:57 In a separate pot,

03:00 the panotsha debao or pulut will melt

03:03 and will serve as the sweetener for the kundandit.

03:06 The ground sticky and heated pulut will be mixed.

03:15 Then, it will be placed in a mold that is shaped like a half moon

03:18 or what we call a lansunan.

03:20 This can be cooked in a big pan and we'll steam it.

03:26 After 15 minutes, the kundandit is cooked.

03:32 It's delicious.

03:40 When I was young,

03:40 we were in church in Manawag.

03:42 We bought this and I remember,

03:45 because of this,

03:45 I just tasted it again.

03:47 It's delicious.

03:50 Give it to me.

03:51 Okay.

03:51 The kundandit is part of the culture and tourism in Manawag

03:57 according to their tourism officer,

03:58 Brendo Natividad.

04:00 That's why it's important to teach and teach Imelda

04:03 the traditional cooking of this in their town.

04:06 This coming September,

04:08 in our tourism month,

04:09 we're going to have Ma'am Imelda

04:12 teach our fellowmen how to make kundandit

04:15 so that more people can make this kind of product.

04:19 My aunt told me before she died,

04:22 "Don't let this disease pass.

04:24 You should continue it until the new generation."

04:28 I have three children.

04:29 I finished two semens.

04:31 I will cook food for them every day.

04:34 It's just a sacrifice.

04:36 I really want to continue it,

04:39 no matter what happens.

04:40 As long as I can.

04:42 Whatever delicious food is cooked,

04:44 it may not taste good

04:47 if the way of cooking is not taught

04:50 and forgotten.

04:52 I am Darlene Kayat.

04:54 That's the story you should know.

04:56 (music)

05:18 you

Isang kakanin sa Pangasinan, nanganganib na raw na maglaho?! | Dapat Alam Mo!

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