‘Bringhe ng tagumpay’ ng mga Bulakenyo, ating lutuin kasama sina Ninong Ry at Biyahero Drew! | Biyahe ni Drew - video Dailymotion

GMA Public Affairs

Aired (December 1, 2024): Ninong Ry at Biyahero Drew, susubukang lutuin ang ipinagmamalaking ‘bringhe ng tagumpay’ ng mga Bulakenyo. Ano kaya ang lasa nito? Panoorin ang video.

Transcript

00:00I also visited Lalawigan ng mga Bayani, the province of Bulacan.

00:04This is where many of the Filipino heroes came from.

00:07In this province, there were also some unfortunate battles.

00:11And whenever they won a battle, do you know that they have a favorite food?

00:16This is the Brinje ng Tagumpay.

00:23I'm Ninong Ry, and I'm going home with the Brinje ng Tagumpay.

00:26Brinje ng Tagumpay?

00:28You can't just go home with the Brinje ng Tagumpay.

00:31You have to come with me.

00:34Who is the one that Ninong Ry denies to be the Bayas of Katupinero Viejos?

00:44Because I'm the one who said,

00:46Bring me,

00:47Brinje.

00:49Hey,

00:50that was fast.

00:51Where did that come from?

00:53Hmm.

00:56Are you okay, bro?

00:58I lost.

01:00What a pity.

01:03Hmm.

01:05What's up, bro Drew?

01:06You're always fighting.

01:07I can cook this.

01:09It's easy.

01:10Really?

01:11Yes.

01:12Let's go here.

01:13If you want, let's cook this.

01:15Can you do it?

01:16I can.

01:17You too?

01:18Yes.

01:19Let's go.

01:20Let's go.

01:21I told you,

01:22we don't need to fight.

01:23Yes.

01:24Because we're going to cook here.

01:26But let me confess something first.

01:27Yes.

01:29I'm just being taught.

01:31I'm just being taught.

01:32That's how it is.

01:33That's how it is.

01:34Yes.

01:35I didn't plan this food,

01:37the Brinje.

01:38But I'm aware of this.

01:39I've tried it.

01:40But I never thought of cooking it.

01:43Until now?

01:44Until now.

01:45Because we're going to kill each other.

01:46I don't want that.

01:47No, no.

01:48We're already dead.

01:49That's right.

01:50That's why I'm being taught

01:51so that we can cook a traditional Brinje.

01:53There's a Filipino version of Paella called Brinje.

01:56In the past,

01:57each province has its own version.

02:00Ninong Ry will cook the Brinje of Bulacan.

02:04First, we'll fry the chorizo.

02:06Let's fry it first.

02:08Next is the bell pepper.

02:10You don't want to cook the bell pepper in the pan.

02:14And then, set it aside.

02:16Saute the garlic and onion in the same pan.

02:19For those who are asking,

02:20what should I cook first,

02:23onion or garlic?

02:25I'll cook both at the same time

02:26so that they'll get annoyed.

02:28That's fine.

02:29That's fine.

02:30There's no problem.

02:31There's no basic rule.

02:32Right?

02:33There's no rule.

02:34But what I'll tell you is,

02:36if you want the garlic to be toasted,

02:40the crispy garlic.

02:41Yes.

02:42First, the garlic.

02:43Because if you cook the onion,

02:44you won't be able to make the garlic crispy.

02:46Yes.

02:48Next is the yellow ginger,

02:50chicken,

02:51and liver.

02:52When I watch your videos,

02:54when I watch you,

02:56you really explain and cook with so much conviction.

03:02How long have you been cooking?

03:05And before you became a content creator,

03:08that was your passion?

03:10Yes.

03:12I remember this.

03:13I studied culinary.

03:15Right.

03:16That was the time when all college students were taught by their nursing parents.

03:22That was 2006.

03:23That was the most popular course back then.

03:25I was happy with my parents because they allowed me.

03:27They allowed me to study culinary.

03:29Even though, to be honest,

03:31they were a bit against it.

03:32Okay.

03:33But they allowed me.

03:34They expressed their sentiments to me.

03:37They said you're happy.

03:38Yes.

03:39They still allowed me.

03:40That's the most important thing.

03:41Before that, I was already cooking.

03:44But I thought I was already cooking.

03:48It was different when I entered culinary.

03:50It's more strict.

03:51There's more structure.

03:52There's more structure.

03:53You understand the reasoning of the things more.

03:57Yes.

03:58Ninong Ryan is only in his second year of high school and he's fond of cooking.

04:02Do you just like the kitchen?

04:04My father is very passionate about cooking.

04:09He's the one who taught me.

04:11I got it.

04:12He's your father's son.

04:13Yes.

04:14I grew up with him.

04:16Of course, when I was a kid,

04:19I didn't know what to do.

04:20I was his mother.

04:21I didn't know what to do with him.

04:22You're the reason why I wanted to cook.

04:24That's right.

04:25That's why you allowed me to study culinary.

04:26He agreed.

04:28And I'm sure he's proud of me.

04:30Even though, he's a lot older than me.

04:32When he died,

04:33he needed someone to sell his family business in the market.

04:38Because of the pandemic,

04:39I was able to sell my business.

04:40We were exposed.

04:43We were closed.

04:44During that time, I started a content creation.

04:47And we're still here.

04:49That's great.

04:51For the brinje,

04:52after sautéing,

04:53add the soaked rice.

04:56Then, add the normal rice.

04:58Then, add the chicken stock.

05:02When the rice is cooked,

05:03add the coconut milk.

05:05We're so lucky with the coconut milk.

05:07That's right.

05:08To be honest,

05:09if you add coconut milk to beef,

05:12you'll end up spying it.

05:13Right?

05:14Not me.

05:16Then, we can season it.

05:17This is my favorite.

05:19Fish sauce.

05:20I can't live without fish sauce.

05:21I can live without salt,

05:23but I can't live without fish sauce.

05:24Really?

05:25Yes.

05:26So, that's your seasoning.

05:27It's not just a seasoning.

05:28It's a flavor enhancer.

05:29A flavor enhancer.

05:30It's a flavor enhancer.

05:31It's a flavor enhancer.

05:32I can smell it too.

05:33Someone told me that I can smell it.

05:34That's it, Ma'am.

05:35That's it.

05:36Fish sauce.

05:39We have a pan here

05:41that has banana leaves.

05:43Banana leaves?

05:44Yes.

05:45The banana leaves were used as a parchment paper

05:47so that it won't stick.

05:48Now,

05:49the banana leaves also have a flavor.

05:51So, it'll infuse.

05:53It'll heat up.

05:54It'll toast.

05:55Then, because of the leaves,

05:57it'll bring it's own moisture.

05:59Okay.

06:00That moisture will go up to our brain

06:03and it'll continue to cook

06:05because it's the one that will destroy the inner part.

06:08Inner part.

06:09Yes, this is the inner part.

06:10Then, when the banana leaves are toasted,

06:12the flavor of the toasted banana leaves

06:14will go into our brain.

06:16Okay.

06:17Do you get it now?

06:21It's delicious, right?

06:22I can already visualize it.

06:23So, let's do that.

06:24At this point,

06:25we'll also add the bell pepper and chorizo that we fried earlier.

06:31Then, let's turn the heat on.

06:33Okay.

06:34Then,

06:35we have a banana leaf here

06:37that we'll cover on top.

06:41Leave it for half an hour

06:43or until there's a crack on the bottom.

06:45And,

06:46ta-da!

06:47The brinje of success.

06:51Let's get that.

06:52Okay.

06:53I'll get a little crack.

06:54Okay.

06:55Then, try to get a big portion.

06:58Okay.

06:59Look at it like that.

07:01Smell it.

07:03Tell me,

07:04is it the perfect bite?

07:06The perfect bite.

07:11It's still hot.

07:13Huh?

07:14It's still hot.

07:15Huh?

07:16Your tongue is still hot.

07:17Is it hot?

07:18Yes.

07:19It's delicious.

07:21Let's get the real one, okay?

07:26Go inside.

07:27Huh?

07:30You're avoiding it.

07:31What's that?

07:33It's just brinje.

07:35The perfect bite.

07:36The perfect bite.

07:52Sorry.

07:55No, okay.

07:56Like what I do in our vlogs,

07:58I'm telling you the truth.

07:59Taste-wise, it's okay.

08:01But texture-wise, it's not.

08:03Really?

08:04The texture of the rice is gone.

08:06Compared to the brinje we ate earlier.

08:09Where did I go wrong?

08:10I put too much liquid.

08:12What?

08:13I put too much liquid.

08:14And I mixed it too much.

08:16Hence, it's crumbling.

08:18Brother, you are too hard on yourself.

08:21The brinje that I tasted,

08:24the texture of the brinje,

08:26and the newly cooked fish sauce,

08:30it's perfect for me.

08:33Really?

08:34Really?

08:35Perfect bite.

08:36Let's let our camera crew taste it too.

08:39Fix it.

08:40Fix it.

08:41Fix it.

08:42Fix it.

08:43I have a bruise here.

08:48It's right.

08:51And of course,

08:52the crew tried it too.

08:54Is it hot?

08:55Is it hot?

08:56Is it hot?

08:58Is it hot?

08:59It's delicious.

09:01Of course, it's delicious.

09:02What?

09:03What?

09:04What did you say?

09:05We're honest, right?

09:06We're honest.

09:07Our service is honest.

09:08Am I handsome?

09:10You're kind.

09:12Go away.

09:13This is mine.

09:14This is mine.

09:15Goodbye.

09:17What we call brinje ng tagumpay,

09:20even though it's a part of a Spanish colony,

09:24it was still made by our fellow countrymen

09:27using local ingredients.

09:32Aside from this,

09:33this food is also known as one of the foods of our heritage,

09:39the food of success,

09:41and the food of our history.

09:43What are you looking at?

09:46All you gotta do

09:47is just subscribe to the YouTube channel of Jamey Public Affairs

09:50and you can just watch all the Behind The Drew episodes all day

09:54forever in your life.

09:55Let's go.

09:56Yeehaw!

‘Bringhe ng tagumpay’ ng mga Bulakenyo, ating lutuin kasama sina Ninong Ry at Biyahero Drew! | Biyahe ni Drew

Category

Transcript

Recommended