Aired (July 12, 2024): Kapag usapang kakanin, tiyak daw na may pambato ang bawat bayan sa Pilipinas. Ang ilan, tila may pagkakahawig sa mga sangkap at lasa gaya ng espasol ng Laguna at hinagom ng Sorsogon. Kung paano ito iniluluto, alamin sa video.
Category
😹
FunTranscript
00:00Kim, there's a lot of food in the Philippines that's different in taste and flavor, but it's called differently.
00:08It depends on the place, Mommy Sue.
00:10So wherever you go here in Anel, you should try it.
00:15And they make a lot of food.
00:17That's right.
00:19Did you know that Laguna and Sorsogon are far from each other?
00:22But there's something that's different in taste and flavor.
00:25Really?
00:26That's the story of Jaime Santos.
00:29Oh, it's Jaime.
00:32If we're going to talk about food, every country in the Philippines has something to compare it to.
00:38Some of them seem to be related because of the ingredients and taste.
00:43Like the Espasol of Laguna and the Hinagom of Sorsogon.
00:52The Espasol business of the Castelo family in Naggarlan, Laguna has been in business for 7 decades.
00:57Their mother, Belen, loves to make food.
01:01My mother, in order to help and meet the needs of our siblings,
01:06she sells her own Espasol.
01:11From selling to the neighbors,
01:13the Espasol of Mother Belen was gradually known in their area.
01:18This is the livelihood of 11 of her children.
01:21In their 7 decades in the business,
01:23they haven't changed in the original recipe of Mother Belen.
01:27What we earn here is a big help to us,
01:31to every family that benefits from the business of Mother Belen's Espasol.
01:37In making Espasol,
01:38first of all, the yogurt is made.
01:41The reason why we call it Alangat is because it doesn't mix.
01:44The coconut is cheap.
01:46Then, the sugar and yogurt is added to make Bukayong.
01:51While it is being cooked,
01:53the sticky rice can be cooked at the same time.
01:56When the rice is cooked, it will be ground.
01:59After this, we will put it in the Bukayong Alangat.
02:08We will mix it well and transfer the mixture to the pot.
02:12It will be poured by the ground sticky rice.
02:15The Espasol will be boiled again and mixed in the pot.
02:21We will just mix it.
02:22After that, we will get the right consistency.
02:25We will just mix it.
02:26After that, we will get the right consistency and texture.
02:30The process is done.
02:31It will go through the packaging.
02:44On a regular day,
02:46we can make 10 sets.
02:49We can make around 1,000 to 1,200 baluts per day.
02:55From Laguna,
02:56the Espasol's specialty,
02:58the Hinagom Kakanin,
03:00is getting popular in Sorsogon.
03:02Prof. Nestor's sideline is the production and sales of Hinagom.
03:07It is one of his favorite foods.
03:10I remember when I was young,
03:12my grandmother,
03:13every time she comes home,
03:15she will wear a duster
03:16and she will put something in the bag.
03:18Wrapped in leaves,
03:19that is the Hinagom.
03:22Nestor made a different version of Hinagom.
03:25Compared to the traditional Hinagom,
03:27he doesn't roll it anymore.
03:29Instead,
03:30he removes the sticky rice
03:33and makes the coconut meat delicious.
03:36In making Hinagom,
03:37first, the sticky rice is toasted
03:40then it will be ground.
03:41In another pan,
03:43the coconut milk will be boiled again
03:45before mixing the coconut meat.
03:48We will heat up the banana wrap
03:54so that it won't be tough while wrapping.
03:58Once the coconut is cooked and the coconut milk is oily,
04:01he will add the toasted rice
04:04and mix it carefully.
04:07We will now add the sugar.
04:12He will transfer it to a mold
04:14and wrap it with banana leaves.
04:16If you want it to be traditional,
04:18you just need to wrap the mixture
04:20then you will roll it in the toasted sticky rice.
04:31It's really delicious,
04:32the Hinagom.
04:36I will say it again,
04:37it's delicious.
04:39If you haven't tried it,
04:41you will surely miss
04:43the most delicious part of being a Sorsoganon,
04:46the Hinagom.
04:48The Espasol of Laguna
04:50and the Hinagom of Sorsogon
04:52is full of ingredients,
04:54full of flavor and deliciousness.
04:56I am Janie Santos
04:58and that is the story you need to know.
05:09www.sorsogon.com