Mga pangmalakasang dish ng Negros Oriental, tikman! | Biyahe ni Drew - video Dailymotion

GMA Public Affairs

Aired (November 3, 2024): Hindi lang fun activities at magagandang tanawin ang dinarayo sa Negros Oriental. Mayroon din kasi silang mga ipinagmamalaking putahe! Alamin 'yan sa video.

Transcript

00:00I'm going to feed you, literally feed you.

00:03So, are you ready for a strong food trip?

00:06For your first meal?

00:07Guess eat first, travelers.

00:09What do you call these black beans?

00:17The correct answer is cadios or tabios.

00:20In English, pigeon peas.

00:22To cook that, we'll be joined by Bisaya Mommy vlogger,

00:25Nanay Mary Ann.

00:26Good morning!

00:27In her videos, she will show us how she grows her crops in Bacuran,

00:31her home-cooked meals,

00:33and becoming a loving wife to Tata Mario.

00:37One of her specialty home-cooked meals,

00:39the star ingredient, is the tabios.

00:42So, let's go buy some in Palenque Veros.

00:44How much is this, ma'am?

00:46One fifty.

00:48One fifty.

00:49One half kilo?

00:50One half kilo.

00:51Three hundred per kilo?

00:52Okay.

00:53What's the difference between this and the green mung bean?

00:57Ah, the green mung bean,

00:59they have a similarity,

01:01but this one,

01:02it takes a long time to cook.

01:04It takes time.

01:05The only thing is,

01:07it has a lot of health benefits.

01:10Nanay Mary Ann's favorite dish is the cadios in coconut milk.

01:13It's low in cholesterol,

01:14and rich in protein, fiber, and B vitamins.

01:18That's why it can help with digestion and heart health.

01:21This is perfect for when it's raining.

01:24Let's add all the spices.

01:31Aren't we going to heat it up, ma'am?

01:33Yes, yes.

01:34Later.

01:35Later, okay.

01:37Daniel, later.

01:39Once we're done with everything.

01:42After mixing all the ingredients,

01:44we'll just wait for it to boil.

01:46How long does it take to boil?

01:48About 10 to 20 minutes.

01:51The green mung bean is now cooked.

01:53Cooked with love, Jan Bejeros.

01:55I like mung bean,

01:57but I also like Nanay Mary Ann's dish here at Cadios.

02:03Maybe because

02:05there's

02:06green mung bean.

02:08Maybe because

02:09there's ginger.

02:10The aftertaste of ginger is delicious.

02:13And maybe because

02:16the mung bean

02:17has a bit of a fight.

02:19Sometimes,

02:21when you come here,

02:23this is what you'll remember.

02:25The dishes

02:27locally.

02:28Local dishes that you can try

02:31before you go back to Manila.

02:34If you had a hard time guessing the first dish,

02:37I'm sure you know this one.

02:39This one.

02:46This is Subang Budbud.

02:49It's just plain.

02:51Usually, it needs to be thickened, right?

02:53It's okay.

02:54It's okay if it's plain.

02:55It's good with coffee.

02:56It's just vegetables, you know.

02:58Maybe you can mix this.

03:00The regular Subang that we know,

03:02sometimes they add sugar

03:03to make it sweet.

03:04This one,

03:05when you eat it,

03:06you don't need sugar anymore.

03:07It's just a hint of chocolate.

03:09In a cafe in San Jose,

03:11this is said to be the best chocolate partner.

03:13But we need to work on that first, Bjergos.

03:17So, this way of crushing cocoa?

03:21Cocoa.

03:22Cocoa.

03:23You use this?

03:25Can you show us, please?

03:26This is the old way.

03:27Because my grandparents

03:29really loved chocolate.

03:31Okay.

03:32But this is the real shell.

03:33Yeah.

03:34But this is my first time to experience

03:36crushing something

03:37using this one.

03:38Using shell, yeah.

03:39But this is our practice before

03:41because we don't have it yet.

03:42Yeah.

03:43Is it because your shell is abundant

03:45in your area?

03:46In the area.

03:47We have a lot of this.

03:49Okay.

03:50The whole time,

03:51when I see this,

03:52in the movies,

03:53it's like they use it

03:54to call out.

03:56It's a different kind.

03:57It's different.

03:58Because there's a hole here.

04:00You need a very fine cocoa.

04:02Almost like water

04:04so you can drink it.

04:07Now, let's try it with sumang budbud.

04:13It's just right.

04:14You don't want too sweet chocolate.

04:17It's just right.

04:19Sometimes, you want a bit of saltiness

04:21and a bit of sweetness.

04:23A bit of bitterness.

04:25That's it.

04:26Anything warm,

04:27I will accept.

04:28It's cold here, man.

04:34It's still cold.

04:36If you want to get warm,

04:37you can go to

04:38Painitahan ng Dumaggete, Biajeros.

04:41There's a tinatang kilig here

04:42from then until now.

04:44I've been a suki here for 10 years

04:46in Notebes, Putuhan.

04:48Aside from being clean,

04:50it's just cheap.

04:52Name this iconic duo, Biajeros.

04:59It's a bit cold.

05:00It's just right.

05:01It's just right.

05:04How's your day?

05:06That's puto maya.

05:0810.55 if you call it here.

05:10You can buy puto for 10 pesos

05:12and 5 pesos for each topping.

05:15As time goes by,

05:16this puto maya

05:17won't change its price.

05:21Even if the price increases,

05:23the pilit or the tabliya,

05:26it's still low.

05:29It depends on the market.

05:32The recipe of 10.55

05:33was inherited by Nanay Luz

05:35from her auntie, Rosemary.

05:37It was my auntie

05:38who ran the business for

05:40I think more than 20 years.

05:42Then before she died,

05:43she told me that

05:45if possible,

05:47I should run the business.

05:48Because it's a waste

05:50to have so many suki.

05:52Every morning and afternoon,

05:53almost no one can sit

05:54in Nanay Luz's stall.

05:56The sellers here are friendly.

05:58Their food is delicious.

06:02Nanay Luz said

06:03that she has no plans

06:04to change the price of 10.55.

06:06Because it's already spread out.

06:09It's a waste.

06:11Most likely,

06:13the students,

06:15out of 20 pesos,

06:17they're already full.

06:19That's why,

06:21maybe as of this time,

06:23we cannot change the price.

06:26High five, Nanay!

06:28These dishes have

06:30a common denominator.

06:31Guess what it is.

06:32It's a clue.

06:33It's very healthy.

06:40The correct answer is

06:41Fruits!

06:42Dishes with fruits?

06:44Do you like that?

06:49Valencia is known

06:51as a place

06:53that is very rich in fruits.

06:56This is Valencia Express.

06:58The cooking of Valencia Express

07:00is similar to the cooking

07:02of Bicol Express.

07:03But the twist is,

07:04they mix it with fruits.

07:15It's not too spicy.

07:20Sweet.

07:21Because there are a lot of fruits.

07:24Sweet and sour.

07:26Nice.

07:27You can also try their version of kumba.

07:29Of course, it's still mixed with fruits.

07:32It's soft,

07:33and the mango is sweet.

Mga pangmalakasang dish ng Negros Oriental, tikman! | Biyahe ni Drew

Category

Transcript

Recommended