- 6/3/2025
From Offcuts To Delicacies In Manila's Biggest Slum, Tondo _ Slumfood Millionaire _ Philippines
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TVTranscript
00:00Tsk
00:30I also had to drink water. I also had to drink water.
00:36I also had to drink water.
00:42I just had to drink water.
00:46I bought coffee for my 10-10 pesos.
00:49I bought coffee for even a few days.
00:53Because I was born here.
00:55I was born here.
00:57I couldn't get out of here because it's nice here.
01:08This is my carton.
01:12And then, let's go and put it on the other side.
01:17Ayan.
01:24Araw-araw, ganito ginagawa.
01:27Pagka magtipinda, makiraan po.
01:31Kung masipag ka, kakain ka.
01:35Pero kung tamad ka at wala kang gagawin,
01:38butom.
01:39www.pa ha ha.
01:41No, let's go and put it in there.
01:43Stop them, and let's go overboard.
01:45This is the new granulecause it's socialNA.
01:46This is what
02:00What's the unique thing here in Tondo that you don't know about non-Tondo?
02:20It's like my wedding.
02:30The Monoc arrived at 8 o'clock in the morning.
02:36This is the payment for me.
02:39You can tell me that I'm going to deliver it.
02:42Now, the price of every 1 kg that they delivered me is 120 kg.
02:50The first thing they told me,
02:52it's a lot of money.
02:54The Monoc that they delivered me came to the 4th class of hotel.
03:00When they delivered it,
03:02they didn't have any food.
03:05They paid for it to be money.
03:10They paid for it to be money.
03:11That's the sideline of the customers,
03:13rather than being able to eat people
03:15because it's clean, it's not homemade.
03:18What's unique about this Monoc dish is that
03:21nothing goes to waste.
03:25The trimmings or the bones that's been boiled for how many hours,
03:28so I guess that really dilutes the flavor of the chicken.
03:32Ako na yung gagawa ng paraan
03:36para maging masarap uli siya.
03:41Kasi parang maangang-angang siya na
03:43maalat-alat.
03:45Parang ganin yung gusto nila.
03:48Ito po yung suka, lalagyan natin siya.
04:01Ito yung toyo para magpulay-brown siya.
04:05Iaano mo siya eh, imamarinate mo siya.
04:09Pakukuluan na po natin siya kasi tawag dito,
04:12nakamarinate na siya.
04:19Kaya kailangan pakuluan yun
04:21para magkaroon siya ng lasa,
04:22kumapit yung lasa ng suka,
04:24toyo, bawang at silig,
04:26tsaka at sibuyas.
04:27Basta't kailangan, pag nag-adobo ka,
04:29lagay mo lahat ng ingredients,
04:31tapos pakuluan mo.
04:32Adobo meant a vinegar marinate.
04:37I like the idea that the cook
04:41has taken our love for adobo,
04:44which is salty and sour.
04:47She's taken that,
04:48and she has used it in her own way.
04:53Basta't pag nakita ko siyang kumulo na,
04:55o kaya kung may parang usok na lumalabas na,
04:58tsaka mo lang siya haluin.
05:00Ayan na siya.
05:06Napakuluan mo na siya,
05:07tsaka ka mag-drain,
05:09tapos mag-isa ka ng particular
05:11ng sibuyas tsaka bawang.
05:13Kaya kailangan i-drain,
05:22para pagka nilagay mo siya at ginisa,
05:24pag binaligtan mo,
05:25wow, ang sarap,
05:26kasi tostado na yung ilalim niya.
05:28Gagawin ko siyang crunchy,
05:38para mas masarap.
05:39Pride adobo kong tawagin.
05:41That crunchy texture is the most premium part of the dish,
05:44so everyone wants to have that part.
05:46Just talking about it right now,
05:47makes me wanna go fall in line as well and try it.
05:51There's texture,
06:01there's that spicy flavor,
06:03there's that kick.
06:04What more can you ask for?
06:15Para pasok po.
06:22Balit, yung tinitirahan ko na to,
06:24inuupahan ko to.
06:263,100 ang upa ko per month.
06:37Ito,
06:38ginagamit ko sa paninda na miswa.
06:40Pag nagmi-miswa ko,
06:41ito yung ginagamit ko.
06:43Yung type ko,
06:44ang dumi.
06:46Louis Vuitton na peke.
06:49Bigay lang ng kapatid kuya
06:50na nag-birthday ako nung last year.
06:52Ganyan pa talaga itsura ng Louis Vuitton pagka-peke.
06:57Ganyan lang,
06:58ikaw hinihila mong mabuti.
07:00Kaya yung paa mo,
07:01pagka hindi siya masakit.
07:03Hindi,
07:06ayan mo nakaayon.
07:07Ako na yung naging nanay nila
07:08dahil iniwan sila sa akin ng kapatid kong bunso.
07:11Kailangan ka mag-aaral ka mabuti.
07:16Para kung ano yung paharap mo sa buhay,
07:18marating mo.
07:20Kasi pag hindi ka nag-aaral mabuti,
07:24hindi ka makakapagtapos.
07:27Baba,
07:28ingat ka, kiss mo mo na ako.
07:29Ayan,
07:30di ba?
07:31Fordi.
07:32Ba.
07:33Ganyan.
07:35Buk bi.
07:38Ayan.
07:39Bedar mo mo na ako.
07:40Ayan.
07:41O-O-O.
07:42O-O-O-O.
07:44Ayan.
07:45O-O-O-O-O.
07:46O-O-O.
07:48Ha.
07:49Ayan.
07:50O-O-O-O!
07:51O-O-O.
07:54Tondo has the highest population density in the country.
08:24There are areas of Tondo where the buying power is very limited.
08:35The food has to restyle itself so that it is accessible and appropriate.
08:44They have come up with quite a number of dishes that are affordable.
08:49The food has to restyle.
09:01The food has to restyle.
09:05The tumbong is controversial for some
09:33because it is the part of the intestine
09:37that is closest to the anus.
09:46For them, it was very nice
09:48when they were able to brush their teeth.
09:52I just noticed that it was a long time
09:56and it was a long time,
09:58and it was a long time.
10:00First, you're going to brush it.
10:02You'll brush it.
10:03You'll brush it.
10:04You'll brush it.
10:06You'll brush it.
10:10The reason why it's thoroughly scrubbed with salt
10:14is so that you get rid of that funky smell.
10:19The salt also acts as an exfoliant.
10:22The more you scrub it,
10:23the more you get rid of all that nasty bits.
10:28It's easy to use.
10:30It's more delicious.
10:31We'll put this in the caldero
10:34to just pour it.
10:35There's a lot of chevilles
10:38because it's in the bottom.
10:40There's a lot of chevilles.
10:41This is the seed.
10:44That's why you're eating.
10:46That's why you're eating.
10:48You'll get rid of it.
10:49It's a little more delicious.
10:50That's why you're eating.
10:51I'm saying.
10:54Porkhead.
10:55I love using porkhead because all the flavors there,
10:58it's so intense.
10:59And all the collagen.
11:02And when that melts and releases to your broth,
11:04then you get like a nice, thick soup.
11:21You know, maximum flavor.
11:24I think that's worth the calories.
11:33In this dish, one of the most important thing is the texture.
11:42You don't want to overcook that intestine.
11:45And because if you do, it becomes gooey or somehow rubbery.
11:49But that's when you put the crunchy garlic,
11:52the chili, raw onions.
11:55Then it becomes interesting.
11:58Then it becomes, you know, you're stimulated.
12:01You're excited. You're happy.
12:04You know, you have all these feelings.
12:06But subconsciously, you don't know why.
12:08But it's actually those textures.
12:10It's like a song, you know?
12:19I'm going to give you some tea.
12:21I'm going to give you some tea.
12:22I'm going to keep this tea.
12:23Even if I can see you a little bit,
12:24I'm going to give you some tea.
12:25Even if you have a little tea.
12:26It's like a little tea.
12:27Then you have some tea tea.
12:28So, it's like a tea tea.
12:29Then you gotta invite me to go.
12:30So, it's like, you know,
12:31that's what you're doing.
12:32And you're starting to know a tea tea.
12:33I'm trying to buy some tea tea.
12:34They'll provide a tea tea tea
12:36and tea tea tea tea.
12:37This is my house.
12:39I'm going to tour you here in Tondo.
12:43This is our house.
12:45This is our house.
12:47Can you go to the house?
12:49No, no.
12:51They're here.
12:53They're out here.
12:55They're out here.
12:57They're not out here.
12:59They're in the house.
13:01There are a lot of young people here.
13:03There are a lot of people here.
13:05They're not mad.
13:07They're here.
13:09They're playing.
13:11They're in the house.
13:13They're in the house.
13:15They're in the house.
13:17They're in the house.
13:19They're in the house.
13:21How many hours are they?
13:23Per minute.
13:25Per minute.
13:27Six minutes.
13:29They're like this.
13:31They're the people.
13:33They're Japanese.
13:35They're Korean people.
13:37They're all in Tondo.
13:39They're like this.
13:41Isn't this at Tondo?
13:43It's fun in Tondo?
13:45we were asking here,
13:50because we were hungry for that.
13:54After we had to work with Humber,
13:56and we were telling how to be in the hospital,
13:59our dad had to be nothing.
14:02I was the former pastor,
14:03my grandfather told me
14:05where she is,
14:07where he was living,
14:09where he was raised
14:11and where we were and our victims.
14:13Oh.
14:15Kuya.
14:18Tumbong.
14:19Dapat pag pinili mo yung tumbong, hindi yung mapula.
14:22Kasi pag naluto yun, maitim na yun.
14:25Dapat maputi para presentable pag naluto.
14:28Sa araw-araw yung tumbong depende, minsan 22, minsan 25.
14:33Tapos yung sa liyempo, minsan 40, minsan pinakamarami namin nakuha 51 kilos.
14:40Naubos namin yun sa loob ng isang araw.
14:45Pinipilahan pa kami.
14:49Tapos pag ano, yung iba wala nang inaabutan.
14:52Ayos, ayos.
14:54Ayos, ayos.
15:06Dito sa tundo, pag wasipag ka, hindi ka makawala ng income.
15:12Magtinda ka lang na balalakyo. About 300, kikita ka.
15:15Umaga pala ko, may nagtitid tala.
15:17Merienda.
15:18May mabibili ka.
15:19Aabot ang tanghalian.
15:21May mabibili ka.
15:22Midnight sack.
15:23Katulad po sa akin.
15:24Inaabot po ako midnight.
15:25Naga alas 12 ng ating gabi.
15:27Noong unang panahon, pag sinabi ko tundo, natatakot ang tao.
15:31Kasi marami raw.
15:32Salbahir ito.
15:33Maraming siga.
15:36Magulo.
15:37Mabibili na natin Luana talaga.
15:39Maraming makaganggang dito.
15:42Pero impressive po.
15:43Ngayon.
15:44Ala-ala.
15:46Ang ganda na po ang fish.
16:07Palang ng pang ng pang ng pang ng pang ng pang ng pang ng Pilang.
16:15Yes, it is very true that we love pork.
16:18Roasted pig, or the lechon, is a symbol that there is a celebration.
16:26And we find every reason to celebrate.
16:29so the connection between pork and the filipino goes way back into prehistory
16:42i think the spanish were very happy when they arrived
16:47because for them as christians they wanted people to be eating pork
16:54and the more pork you ate the more christian you were
16:59foreign
17:20pork belly
17:25If it's a bit of a bit, it's a bit more.
17:27And the skin is not too thin.
17:34When I'm eating the whole thing,
17:36when I'm eating the whole thing,
17:38I'm going to eat it.
17:40I'm going to eat it.
17:42I'm going to eat it,
17:44and I'm going to eat it
17:45so I'm going to eat it.
17:47I'm going to eat it.
17:49Take about 30 minutes to be sure you can eat it.
17:55When they're in a room,
17:57I'm going to eat it and I'm going to eat it.
17:59I'll put it in a room.
18:01I'm going to eat it for the skin.
18:03I'm going to eat it for the skin.
18:09You need to eat it.
18:10Because I'm going to eat it
18:12in my mouth.
18:14I'm going to eat it.
18:16I'm going to eat it for the seasoning
18:18and salt.
18:25When you put the salt in the water,
18:27you put it in a tray.
18:28You put it in the day.
18:31When you put it in the day,
18:32you put it in the day.
18:34I think they need to dry it under the sun
18:36because to absorb all the moisture.
18:39And that is the trick to make the best crispy pork.
18:43You know, you dry it
18:45and then so that you're left with its purest form,
18:49which is fat.
18:50And fried fat is the best.
18:58You have it crispy on the top.
19:01All that fat becomes delicious crispiness.
19:05Then you go into the tenderness
19:08of the layers of the meat inside.
19:15And then you can't even do it.
19:18But when you put it in the middle,
19:19we still do it.
19:20I can't say it.
19:21It's a secret.
19:23We have a clue.
19:24What is your secret?
19:25It's a secret.
19:26It's a secret.
19:27It's a secret.
19:28It's a secret.
19:29It's a secret.
19:30It's a secret.
19:31You love it.
19:35What are you doing?
19:36It's a secret.
20:01When my mom turned on, I just looked at what she was doing in Monoc.
20:08She said,
20:09that this is the Monoc, that when it comes to the day,
20:11you can also help her.
20:13I still remember my mom.
20:17Of course, I didn't miss her here.
20:19I also missed her.
20:21Because because of her,
20:22I can't learn my life.
20:26I helped my friends.
20:34I really needed to sell my money.
20:37Because first of all,
20:39all of these people are not good for me.
20:43I became a customer who was close to the church in Tundos.
20:49She said,
20:51what is your Monoc that I saw?
20:56He said,
20:57because my son was 8.
20:59One day,
21:00he paid $500 to $600
21:03for their food at the time.
21:06Now,
21:07when he discovered the Monoc,
21:09it was just cheap.
21:11He asked,
21:13what is Monoc?
21:14If you don't have money,
21:16you will have Monoc.
21:18In Filipino food,
21:19it doesn't have to be expensive at all
21:21for it to be tasty.
21:23Us Filipinos,
21:24we're very creative.
21:25We're very resourceful.
21:27And we make do in what we have.
21:30We find ways
21:31on how to make
21:32a humble ingredient or dish taste good.
21:35There are old Filipino sayings
21:38that explain,
21:40if the stomach is happy,
21:44if the stomach is full,
21:46then the heart can love.
21:50I saw a lot of eating
21:52and they were eating their food.
21:56I'm happy.
21:58At least,
21:59I knew they were eating their food
22:02for their food.
22:04I'm proud of
22:06because I'll help
22:08the Monoc the best
22:09for all the hard
22:11and the best
22:12budget.
22:13DASHPAVERS
22:18DASHPAVERS
22:21TANDO
22:22DATI
22:23WALANG WALANG
22:24NANIWALA
22:25AY SARILI LANG
22:26IMPIT
22:27TANGALAN
22:28AT NAGSAMA LANG
22:29NANG IILAN
22:30ALAM KONG TATAGAL
22:32ALAM KONG PAPALAGING
22:34NARUNANG PANAHON
22:35IBA KONG KATAGA
22:37DATI
22:38WALANG WALANG
22:39NANIWALA
22:40AY SARILI LANG
22:41NANIWALA
22:42NANIWALA
22:43NANG IILAN
22:44ALAM KONG TATAGAL
22:46ALAM KONG TATAGAL
22:47ALAM KONG PAPALAGING
22:48LARUNANG PANAHON
22:50IBAANG PAKATAG
22:52IBAANG PANGIRABDAM
22:54NANG NAGSIMULA KA
22:55SA BABA
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