Sa paggawa ng kakaning ‘suman sa ukaw’ mula sa Aklan, kailangan daw munang bumulong ng dasal bago kumuha ng sangkap?!
Samantala, ang kakanin na mula Sibalom, Antique na kung tawagin ay sapal… nakalalasing daw?!
At ang ibinebentang kakanin naman na butchi-butchi sa Batangas, aakalain mong kwek-kwek at mabibili sa halagang dalawang piso kada piraso?!
Ang mga kakaning dapat nating tangkilikin mula sa iba’t ibang panig ng bansa, tikman sa video na ito!
Panoorin ang video
Samantala, ang kakanin na mula Sibalom, Antique na kung tawagin ay sapal… nakalalasing daw?!
At ang ibinebentang kakanin naman na butchi-butchi sa Batangas, aakalain mong kwek-kwek at mabibili sa halagang dalawang piso kada piraso?!
Ang mga kakaning dapat nating tangkilikin mula sa iba’t ibang panig ng bansa, tikman sa video na ito!
Panoorin ang video
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FunTranscript
00:00In every province of the Philippines, there is a big rice field that is not only full, but also delicious.
00:14Not only do bananas have a heart, but also this tree, which was raised by the Nyug tree, grows in a clear field.
00:24This is called Ambulong in English.
00:30From these trees, you can get a kind of starch, or like glutinous rice, or flour, the main ingredient in the favorite rice of the Tiga Malinaw, suman sa ukaw.
00:50Arjen's family has been doing this for more than two decades.
00:57Early in the morning, they climbed the forest to look for the Ambulong tree.
01:02This is the one we chose because its heart is about to come out.
01:06It means that we can now eat it.
01:09But before they start eating or picking up the rice, Juvie's mother prayed first.
01:17When we were picking up the rice, we heard the sound of a drum.
01:26The skin of the Ambulong tree was cut into four equal pieces.
01:34Until we got the white part of the Ambulong tree, which is called Ogimas.
01:50Once the Ogimas were collected, they were cleaned,
01:59and then ground.
02:06Once the white part of the Ambulong tree is done, it means that the Ambulong tree is done.
02:09We can now remove it.
02:11To cook suman sa ukaw, the nato was mixed with coconut milk and sugar,
02:21wrapped in banana leaves,
02:31and then boiled.
02:33The suman sa ukaw was sold for Php 5 per piece.
02:46When you eat it, it's soft like a jelly.
02:49The coconut flavor and the Ambulong itself is sweet.
02:54But because of the difficulty of collecting the nato, they can only do this once in a while.
03:00In fact, in their place, they only do it once in a while.
03:06If there's a chance that we can harvest the Ambulong tree, we do it right away so that we can sell it.
03:14This grandmother bought it from Sibalong Antique.
03:19It should only be tasted when they make rice, especially those with coconut milk.
03:26Her specialty is Kalalaseng.
03:31It was made by 77-year-old Lola Lidja.
03:35It's very sour.
03:36She calls it Lasang Tubak in Palay.
03:40The presence of Palay is one of the manifestations of why Filipinos are fond of making this kind of rice.
03:49The rice is one cropping a year.
03:52There's what they call Damisag.
03:54They hide the rice.
03:56The rice grains can be used to make sapal.
04:05This is from the sticky rice that has been soaked for a long time.
04:10She will make Tapay or fermented rice.
04:14Seasoned with chili, ginger, and pepper.
04:19Soak the rice in water before cooking it.
04:31Next, crush it with a mortar.
04:42Mix the cooked rice with sugar and crushed tapay.
04:49Wrap it with leaves of gabi and marinate it for a day.
04:57There's a technique to soak the soup so that it won't be wasted.
05:02If you have a lot of people, you can eat a lot of Kalalaseng.
05:06The Mabis believe that this is a medicine for some diseases like rheumatism and cancer.
05:12That's why they don't eat the leaves that are wrapped.
05:17Instead, they soak it in water.
05:20There is a role, right?
05:22Fermented food helps as an anti-inflammatory agent.
05:27The plant inside this has a high dosage of vitamin C.
05:31It helps the body.
05:33In the past, it was sold three times a week.
05:36Now, it's only sold on Tuesdays in the market.
05:42When I was a kid, I used to eat it every day.
05:58At first glance, you might think that these are the same as the ones sold in Batangas.
06:06But when you taste it, it doesn't taste like an egg.
06:10It tastes sweet.
06:12It's made from Balinghoy or Kamoteng Kahoy.
06:16It's a version of Buchi.
06:18But because it's smaller, they call it Buchi-Buchi.
06:23Beth has been making and selling this for more than two decades.
06:27On Sundays, I sell it at Masa Basilica.
06:32The Balinghoy leaves are boiled.
06:36The roots are removed.
06:37It's in the middle of the Kamote.
06:39If you don't like it bitter, you might get sick.
06:44Seasoned to taste.
06:48Ground using a grinder.
06:54Mixed with food coloring.
07:00Rolled up.
07:06And pressed.
07:10It's soft, sweet, and delicious when it's hot.
07:15If you don't eat this, you're not from Batangas.
07:17Because this is the popular rice here.
07:20Because of the sweet Buchi-Buchi,
07:23their sweet love for their mister, Aguinaldo, grew stronger.
07:29When I met my husband, he gave me Buchi instead of flowers and chocolate.
07:35I didn't eat it.
07:37But on the third time Aguinaldo gave him Buchi-Buchi,
07:41he ate it.
07:42It means that he's already answering his former lover.
07:47Because of Buchi-Buchi, we fought for it.
07:51But Beth was exposed in 2000.
07:54Since then, their four children,
07:56after selling their rice, were left alone.
08:00I'm very proud.
08:01It's just that we didn't ask for help.
08:03Most of us are siblings.
08:04We just studied well.
08:07To a country that loves rice,
08:10or rice is life,
08:12I hope we don't forget those who are also full
08:16and we are happy with our traditional rice.
08:25Thank you for watching, Kapuso.
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