Aired (May 2, 2024): Sa Santa Cruz, Laguna, isang ipinamanang kakainin ang ating titikman — ‘yan ang undi-undi. Taong 1890s pa nang simulan ng Pamilya Laurente ang pagluluto nitong kakanin. Ang pagluluto nito, alamin sa video.
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00:00Nako Kuya Kim, walang hihigit sa sarap ng mga kakanin natin dito sa Pilipinas.
00:05Siyempre naman Susan, ang daming pagpipilian.
00:08Tapos yung iba dyan talagang minanap ang paraan ng pagawa para maparatili ang wagas na sarap.
00:13Kaya sana maipasa at matikmanta ito ng hanggang sa susunod na henerasyon.
00:19Yan ang kwentong inalam ni Darlene Kai.
00:21Ang bahay na ito sa Santa Cruz, Laguna, saksi sa higit isang dekadang alaala ng pabiliya Laurente.
00:30Kabilang na ang masasayang salo-salo kung saan hindi mawawala ang ipinamanang kakanin, ang undi-undi.
00:38At ito pong undi-undi, habang niluluto ito, nakaabang na po kami labing dalawa magkakapatid.
00:44Lahat ng niluluto namin sinaunang pagkain, yung po yung binabalik-balikan namin as part ng memories namin sa aming pamilya.
00:51Taong 1890s nang simula ng mga nakatatandang miembro ng pamilya Laurente ang pagluluto ng undi-undi.
00:57First stage kung paano ginagawa ang hinalo o yung tinatawag natin kalamay.
01:01So para siya maging kalamay, undi-undi muna siya.
01:04At dinudurog siya bago siya maging kalamay.
01:07Ang problema dahil nakaabang na kami magkakapatid, nauubosa po yung undi-undi kasi kinakain na namin.
01:12Ang itsura nito tila pinagsamang kalamay at palitaw.
01:16Nakita ng mother namin, nagagalit na yung father namin.
01:19So inaisip naman niya, itinamana sa kanya na lutong pinaltok ng kanyang ina.
01:23So yung pinaltok is kamuka din siya undi-undi, pero bilog-bilog naman.
01:27So ang ginawa po niya, nilapad-lapad niya ito,
01:29so nagsimula po doon na undi-undi, eh nilagyan na namin na ibang sangkap katulad na latik atsaka nang manip.
01:36Ang malagkit at matamis na undi-undi sumisimbolo rau sa pagkakabukod bukod.
01:41The sticky and sweet Undi-Undi symbolizes the unity of the family.
01:47Every time the siblings meet, Rosmarina is the one who always cooks for them.
01:53Today, I will teach you how to make Undi-Undi.
01:57Boil the coconut milk, soaked panotsia, and pandan leaves.
02:01While waiting for it to boil, Rosmarina will make the dough using sticky rice and water.
02:07We will not add water right away because if we add water, the Undi-Undi will not be formed.
02:17Soak and boil the coconut milk and panotsia.
02:21It will become transparent. That is the sign that it is cooked.
02:26After a few minutes, she will mix the coconut milk to make the soup thicker.
02:31It has thickened. So we can now remove it and put it in our Undi-Undi.
02:40It is not complete if there is no stick and it is crushed.
02:44Who can resist Undi-Undi?
02:47It is like a plant that is popping. It is like it is mixing with the wrap.
02:54Rosmarina sells it for P100 per 7 pieces.
02:58The Undi-Undi is slowly coming to life because Rosmarie will not let the food they made go to waste.
03:07It is one of our advocacy. That is why we are making recipes and we will continue to make recipes like this.
03:13We also want to help the people to be able to buy cheap things.
03:17Cheap, even a little. We earn a little.
03:21The Filipino culture is really rich, especially in food.
03:26Learn and study it to pass it on to the next generation.
03:31I am Darlene Cai and that is the story you should know.
03:51Learn more at www.undi.org