Aired (July 14, 2024): Join Biyahero Drew for a mouthwatering adventure in the “Bangus Capital of the World” — Dagupan City, Pangasinan!
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00:00Um hmm.
00:02Thank you, I hope that you're still boyfriend.
00:05This woman is grown-up.
00:06What should you called by treats your bangus love?
00:09What?
00:09Delicious.
00:10Fortunately, our bangus is boneless, loyal to you.
00:14Oh! That's a good understating!
00:16We are on a roadtrip to Norte Viejos.
00:19Join us on something delicious…
00:21The taste…
00:25The fastest...
00:27If you can, he's like a pig.
00:29He will make your relationship stronger.
00:31And the most amazing trip in the Bangus capital of the world.
00:35Love it, love it, love it.
00:40For a trip that's really fun, let's go to Dagupan Pangasinan, Pierros.
00:50In the fish, not only do they remove the scales, but also the scales.
00:54But here in the market of Dagupan, there's a different kind of calesques.
00:58That you won't see in the fish, but in the soup.
01:02Calesques is what they call the boiled beef intestines, an authentic dish of the people of Dagupan.
01:08We got to know Betta and Mercy here in Calesquesan.
01:13They are from the family that was the first to sell calesques in the whole of Dagupan.
01:18Is this the world famous calesques?
01:22Yes.
01:23What are the ingredients of calesques?
01:28The intestines, the bones, the meat, this is the intestines.
01:34There's intestines?
01:35Yes, and this is the bones.
01:37Bones? What do you mean?
01:39This is the liver.
01:40Liver?
01:41Pancreas.
01:42Pancreas.
01:43And this is the meat.
01:44How much is it per order?
01:4550.
01:4650 pesos?
01:47Yes.
01:48The intestines can be stored for up to 5 hours.
01:50To save money, they use wood as a filler.
01:55The customer can choose the intestines.
02:01And this will add more flavor.
02:11What does it taste like, sir?
02:12Well, because I added calamansi, it's a bit sour.
02:15But then we added chili, it's spicy.
02:20But sometimes, that's what we're looking for.
02:22The sourness, the spiciness, and you know, the meat that's been boiled for a long time.
02:29Because it's also from the bones, right?
02:31There are no bones.
02:32There are no bones?
02:33It's all meat.
02:35That's all?
02:41Oh, it's so tender.
02:45Today, I'll try to help Nanay Beta and Nanay Mercy in selling.
02:57Where should I put it?
02:58There, on the table.
02:59Oh, there.
03:00You might be able to get in.
03:03That's how it is. Thank you, bro.
03:06I really want to explain this.
03:08This is a real fork.
03:11I feel like this is a fork, not a fork.
03:13Where should I put it?
03:14In the soup, sir.
03:15Just there?
03:16It's hot, sir.
03:18You might get burned.
03:19So, I'll put it here?
03:20Yes, there.
03:21Then you can add the soup.
03:22We'll add the soup?
03:23Yes.
03:24So, I'll get it here?
03:25Yes.
03:30That's it?
03:31That's it.
03:32I'll put it on her head.
03:34Sorry.
03:35It's hot.
03:36It's hot.
03:37She might get burned.
03:38There.
03:39There.
03:40There.
03:41I'd like to order a Pali.
03:43Pali?
03:44Pali.
03:45The Pancreas.
03:46Pancreas.
03:47Pancreas?
03:48Oh, the Pancreas.
03:57Oh, there's no more.
03:58We're closed.
03:59Just two.
04:06Yes, ma'am.
04:07No, ma'am.
04:09Ma'am, what did she say?
04:11Who is Losa?
04:14Who is she?
04:16What is that?
04:17Valenteroso.
04:18Valenteroso.
04:19Valenteroso.
04:21A large intestine.
04:22A large intestine.
04:30For more than six decades,
04:32Kaliskesna has been the breadwinner of Nanay Mercy's family.
04:35She's the third generation to sell this,
04:38and she has no plans to be the last.
04:40Because she will continue to pass on the recipe of Kaliskes
04:43to the next generations of their family.
04:49It's only four in the morning.
04:50It's already lively here at Magsaysay Fish Market.
04:54In a town known for their world-famous bangus.
04:57A man from Saisay is the most busy in the market at this time.
05:01Just like Kuya Rodjak.
05:02He has a hard job.
05:03Let's go.
05:06When the fishmongers bring the bangus to the market,
05:09the people of Saisay are the ones who will be in charge
05:11of taking care of the bangus.
05:16They separate them according to their size and weight
05:19so that they can be sold at the right price.
05:21She's really fast.
05:22So I thought,
05:23wait, how does she think?
05:24How does she differentiate and compare where to put it?
05:29Today, I will also try to be a Saisay person.
05:33It's only seven in the evening.
05:34Kuya Rodjak is already starting his work.
05:40We have a night shift at night.
05:43For example, when we start,
05:45when it reaches seven,
05:47we will finish by nine.
05:49How many hours do you do this every day?
05:52Whenever we have a visitor,
05:54there's no time limit?
05:55There's no time limit.
05:56Do you just call them or tomorrow?
05:58We're just here.
05:59We're just waiting.
06:01They will separate the bangus from the containers
06:03according to their weight.
06:04In this batch of fish,
06:06there are 550 grams, 650 grams, and 700 grams.
06:12That's the wrong size, sir.
06:13Put it here.
06:15650 grams.
06:16650 grams.
06:22650.
06:25750.
06:26750.
06:28750.
06:29750.
06:30Should I split it like this?
06:32Not like that.
06:34Just split it like that.
06:35Oh, just split it like that.
06:36Yes, just split it like that.
06:40This is 700.
06:41Yes.
06:45In my opinion,
06:46I only need to choose three sizes.
06:49But for pros like Kuya Rodjak,
06:51they need to weigh up to seven sizes.
06:55Let's go there.
06:58How fast are the men in the fish market?
07:02Just as fast,
07:03these women speak up
07:05so that the fish can be sold out
07:07in Tondaligan Beach.
07:13You should buy lumpiang gula and pork
07:16to strengthen the relationship.
07:17You should buy both
07:19so that we can sell them.
07:21Kuya, are you blind?
07:23Are you blind?
07:24You should buy both
07:25so that we can sell you.
07:27You're so handsome.
07:28Look at Tom Cruz.
07:29Even if you don't look like him,
07:31you're still handsome.
07:32You should buy both.
07:3715.
07:38Can I have 20?
07:39What?
07:40Lumpiang gula or pork?
07:42We're different sellers.
07:47Who's your bestseller?
07:51It's the same.
07:52You're the only one who talks.
07:53If you taste this,
07:54you'll be together for a long time
07:56until you get old.
07:58Do you know how to look at AI?
08:02Thank you.
08:03We don't have a barrier.
08:07You have a good style.
08:08Keep the change.
08:09Thank you.
08:10I hope you'll be together.
08:14My son is enough.
08:18The silence in Tondaligan Beach is broken
08:20when these women started selling.
08:27Meet Ronalyn and Jovelyn.
08:29The sisters are now popular online
08:31because of this post by a tourist
08:32who bought from them.
08:34As of now,
08:35the video has only 10 million views
08:36and is loved by many
08:38because of their strong bodies.
08:41They sell lumpiang gulay and shanghai baboy,
08:44made by their mother.
08:50Because the sisters are still studying,
08:52they go shopping every Saturday and Sunday.
08:54I hope you'll be together for a long time
08:56until you get old.
08:57Thank you.
09:01Who thought that you'll talk at the same time
09:04and look like aliens?
09:06You don't look like aliens.
09:07You sound like aliens.
09:09Me?
09:10Yes, you.
09:11So, the script is you too.
09:14We're just talking at the same time.
09:15You're just talking at the same time.
09:16Why did you think
09:17that your style will be like that
09:20when you sell?
09:21So that we'll be happy
09:23and we'll be able to sell.
09:24So that you'll be able to sell?
09:25Yes.
09:26And this is really at the baywalk,
09:27at the beach?
09:28Yes.
09:29Until there, at the end.
09:30Until there, at the end.
09:31They talk so fast.
09:33Will I be able to keep up with them?
09:35Vegetables,
09:36shanghai baboy,
09:38to strengthen the hydration.
09:41To buy spaghetti.
09:48Vegetables, shanghai baboy,
09:50to strengthen the hydration.
09:52To buy spaghetti.
09:59Vegetables, shanghai baboy,
10:02to strengthen the hydration.
10:04To buy spaghetti.
10:08You're so handsome,
10:10like an artist.
10:13Thank you.
10:14Thank you.
10:15Thank you.
10:16Thank you.
10:17He's an old man,
10:18is he still in a relationship?
10:22With all the vendors here
10:23at Tondaligan Beach,
10:24the brothers,
10:26Ronalyn and Jovelyn,
10:27really stand out
10:28in their style.
10:29They really are
10:30the leaders of today's youth.
10:38Let's go back to
10:39Matitinik na Isda.
10:41In this production area,
10:42I'll try to
10:43show you how to
10:44make bangus.
10:45Hold it like this.
10:46Like this?
10:47Yes.
10:52Not like this.
10:57So that the fat won't be removed.
10:59You need a bit of a giggle here,
11:00but more taktak,
11:02more fun.
11:04So,
11:05Ma'am,
11:06it's not totally
11:07that all of the fat
11:08is removed, right?
11:09Yes.
11:10It's not perfect.
11:11Yes.
11:12Some are left.
11:13So there's no perfect?
11:14There's no perfect here.
11:17But the ones that are left,
11:19these are the ones
11:20that are not painful?
11:21No.
11:23You can eat it now?
11:24Yes.
11:27So,
11:28you can eat it now?
11:29Yes.
11:30So, you can eat it now?
11:31Yes.
11:34It looks like
11:35Mom can't take it anymore.
11:36It should be
11:37spinning.
11:39Chef!
11:42Chef!
11:43Okay,
11:44give me another chance,
11:45Bihaross.
11:54Aren't they like
11:55giving birth
11:56without seeds?
11:58I'm going to cut you.
12:09It fell.
12:10Right?
12:11Perfect.
12:12See?
12:13The 700 grams before,
12:17we removed the inside.
12:21We removed the seeds.
12:23It's just 200 grams.
12:26Just think about it.
12:27If you're going to eat
12:28Daing na Bangus next time,
12:31you need to appreciate
12:33how the Daing na Bangus is made.
12:37So, props to them.
12:41I'm just going to cook chicken.
12:45The Boneless Bangus
12:46are made with different varieties.
12:48Eat it with pesto,
12:49chili garlic,
12:51and Asian steak.
12:53They also have
12:54Ready to Eat Bottled Bangus.
12:56The pasta is fast.
12:57Say no more!
12:59Their vacuum-sealed
13:00Frozen Boneless Bangus
13:02and Bottled Bangus
13:03have a shelf life
13:04of up to 2 years.
13:07But it's not just the products.
13:08Their good idea
13:09ends here.
13:11For this business,
13:12their advocacy
13:13is the most important.
13:15In 2016,
13:16we went around
13:17all the barangays
13:18of Dagupan,
13:1931 barangays.
13:20We saw
13:21that everyone
13:22has a bangus business.
13:25We also saw
13:26that there are PWDs
13:28who are not productive.
13:29My husband and I
13:30thought of
13:31starting a bangus business
13:33where we will hire
13:35PWDs.
13:37Aside from PWDs,
13:39we also included
13:40underprivileged women
13:41in our community
13:43so that they can also
13:44have a livelihood.
13:46One of their employees
13:47is Brother Julius.
13:48He's been working here
13:49for less than a year.
13:50I used to be
13:51a carpenter.
13:52I cut wood.
13:54How?
13:55Was it an accident?
13:56Yes, it was an accident.
13:57I fell from
13:58the second floor
14:00to the ground floor.
14:02Why did you fall?
14:04Because there was
14:05an aftershock
14:06of the earthquake.
14:09Because of the accident,
14:10one of Brother Julius' feet
14:11had to be cut.
14:13To make the work easier,
14:15he has a customized table
14:16that is lower
14:17compared to others.
14:18This way,
14:19he can do his work
14:20even while sitting.
14:22How do you feel
14:23that you were given
14:24a job here?
14:26I'm very happy, sir.
14:29And this food
14:30is one of the most
14:31invented recipes
14:32of bangus.
14:35Which of these
14:36should be awarded?
14:39Let's call in the contestants.
14:41Hi, sir.
14:42Hi.
14:43I'm Dain.
14:44Dain?
14:45Your name is Dain?
14:46Yes, sir.
14:47Because I'm dying
14:48inside to help you.
14:50Wow.
14:52What is that dish?
14:54Bangus Chili Salted Egg.
14:56Bangus Chili Salted Egg.
15:02Contestant number 2.
15:04Hi, sir.
15:05Hi, ma'am.
15:06What is the name
15:07of the bangus
15:08that is fond of chicks?
15:11Bangus that is fond of chicks?
15:13What is it?
15:14Matini.
15:15But luckily,
15:16our bangus is boneless.
15:18It's loyal to you.
15:19Oh, that's why.
15:23This is Bangus Hickory Barbecue
15:25with Pineapple Salsa.
15:29Hi, sir.
15:30Hi, ma'am.
15:31Are you a fish?
15:33No, I'm not.
15:35Fish be mine, sir.
15:36You don't have to say it.
15:37I feel like
15:38Dain's bangus kare-kare.
15:43Brad.
15:46Are we good, Brad?
15:47Yeah.
15:49Sir, what is the name
15:50of the bangus that is fond of chicks?
15:52What is the name
15:53of the bangus that is fond of chicks?
15:55What is it?
15:57Tuna.
15:58Tuna.
16:00You're so funny.
16:02What did you prepare for me today?
16:04Bangus Cordon Bleu.
16:06But I feel like
16:07an earthquake is happening
16:08to our bangus,
16:09the Cordon Bleu.
16:11It's like blewing my mind away,
16:13the Cordon Bleu.
16:14Okay.
16:20What's up, bro?
16:22What is the fish
16:23that becomes a rock?
16:25What is the fish
16:26that becomes a rock?
16:27What is it?
16:28It's money, sir.
16:30It's money.
16:31It becomes a rock.
16:40What are those parts?
16:41Those are the bones of the bangus.
16:45It's good.
16:46It's really good.
16:47The dishes prepared
16:48like the bangus
16:49that is blown away
16:50and the cheesy baked bangus
16:51will not be left behind.
16:53Hi, ma'am.
16:54Hi, sir.
16:55I'll taste the bangus.
16:56Are you a bangus, sir?
16:57I'm a bangus?
16:58I eat a lot
16:59and I'm already
17:00becoming a bangus.
17:01You're crazy, sir.
17:02In Tagalog,
17:03I love you.
17:04Oh.
17:05Wow.
17:07This is really good.
17:11And our last contestant,
17:12contestant number
17:13eight.
17:15Hi, sir.
17:16Hi, ma'am.
17:17I'm a bangus, sir.
17:18You're a bangus?
17:19Okay.
17:20Share your example.
17:21Princess Helen,
17:22pilot's army,
17:23I want to go
17:24fishing with you,
17:25sir.
17:27As long as it's not
17:28broken.
17:32I like that.
17:33How many times
17:34did you practice that?
17:3610 times.
17:39There's an earthquake.
17:40Sir, wait.
17:41Oh.
17:42I saw it.
17:43The earthquake.
17:44I saw it.
17:45Sir.
17:46Let's just make sure
17:47that no one saw it.
17:48No, no.
17:49I saw it.
17:50The pick-up lines are strong.
17:51This is the battle
17:52between the most delicious
17:53bangus dish.
17:55So after the
17:56hard choice,
17:57I will choose
17:58the bangus dishes
17:59of Tobia Ros.
18:00It's a very tough choice.
18:02My top three is
18:04third,
18:05the paella.
18:07I'm a fan of mayonnaise.
18:08So I guess,
18:09whatever you put
18:10in the mayonnaise,
18:11it's good.
18:12Well,
18:13since it's bangus,
18:14you just put mayo
18:15and then you have
18:16rice.
18:17For me,
18:18it's like a full meal already.
18:19So that's
18:20part of my top three.
18:22For my top two favorites,
18:23the bangus sisig
18:24and bangus teriyaki.
18:26I love
18:27how it tastes.
18:28And this one as well
18:29because it's
18:30crunchy
18:31and it's
18:32savory
18:33and sweet
18:34combo.
18:36The one who will receive
18:37the award
18:38is none other than
18:39the founder of
18:40this dish,
18:41Chef Eric.
18:42We started
18:43with the
18:44most basic
18:45traditional
18:46Filipino dish
18:47which is
18:48grilled
18:49boneless bangus.
18:50Then eventually,
18:51we thought
18:52that we need
18:53to come up
18:54with other
18:55kinds of dishes
18:56so that
18:57we won't
18:58have
18:59customer fatigue.
19:00And eventually,
19:01a friend of mine,
19:02a chef,
19:03we joined
19:04forces.
19:06Chef Eric
19:07created different
19:08bangus dishes
19:09with the love
19:10of his grandmother.
19:11And now,
19:12he will also share
19:13the bangus
19:14to many restaurants
19:15across the country
19:16because his business
19:17has more than
19:1870 branches.
19:20If
19:21fighting is just
19:22about being
19:23cool and fast,
19:24then
19:25Luke Morales,
19:26who is already
19:2714 years old,
19:28will not be caught.
19:29At a young age,
19:30he is the
19:31record holder
19:32of the fastest
19:33rotation
19:34in one of the
19:35largest
19:36indoor go-kart tracks
19:37in the country
19:39while other
19:40visitors finish
19:41a lap of this
19:42track in
19:4350 to 60 seconds.
19:44But Luke
19:45only finished
19:46a lap of
19:4743.234 seconds.
19:50He is the fastest
19:51go-kart racer
19:52recorded here
19:53in both
19:54junior category
19:55and adult category.
19:56The older
19:57one is
19:58the hammock
19:59that Luke
20:00passes on the racetrack.
20:01Luke became
20:02interested in
20:03racing when
20:04he was 12 years old.
20:05I watched
20:06racing
20:07like Formula
20:08One
20:09and Formula
20:10E.
20:11What I feel
20:12is excitement.
20:13On Luke's
20:1413th birthday,
20:15his parents
20:16allowed him
20:17to sit
20:18on the back
20:19of the wheel.
20:20I've been
20:21driving for
20:22one year now.
20:23My expectation
20:24before driving
20:25is that
20:26I won't be
20:27fast
20:28instantly
20:29and I have
20:30to progress
20:31for each
20:32level
20:33in karting.
20:34But
20:35with some
20:36learning,
20:37it's
20:38becoming
20:39easy.
20:40Even in
20:41Manila,
20:42Luke designed
20:43this karting
20:44track in
20:45Dagupan
20:46for him
20:47to practice
20:48and play.
20:49To make
20:50sure that
20:51Luke can
20:52balance
20:53his driving
20:54in other
20:55aspects of
20:56his life,
20:57his mom
20:58always guides
20:59him.
21:00The support
21:01of their
21:02whole family
21:03is all out
21:04whenever
21:05Luke needs.
21:06For
21:07the fish
21:08in Dagupan,
21:09they decided
21:10to build
21:11the first
21:12fish cemetery
21:13here in
21:14the Philippines.
21:15The fish
21:16cemetery will be
21:17located in
21:18the property
21:19of the Bureau
21:20of Fisheries
21:21and Aquatic
21:22Resources
21:23or BFAR.
21:24The whale
21:25that they
21:26named
21:27Mobidik
21:28was the
21:29first
21:30to be buried
21:31here.
21:32In 1999,
21:33a whale
21:34named
21:35Mobidik
21:36was buried
21:37here in
21:38Dagupan.
21:39That's why
21:40they brought
21:41his body
21:42to Dagupan
21:43for burial.
21:44They
21:45named
21:46Mobidik
21:47here.
21:48Inspired
21:49by the
21:50life of
21:51an American
21:52classic
21:53novel
21:54about
21:55a whale.
21:56Next to
21:57Mobidik's
21:58cemetery
21:59are other
22:00aquatic
22:01animals
22:02that
22:03exist
22:04in the
22:05Philippines.
22:06Like
22:07sea turtles,
22:08whales,
22:09sharks,
22:10dolphins.
22:11The first
22:12thing the Bureau
22:13of Fisheries
22:14and Aquatic
22:15Resources
22:16does is
22:17rehabilitate
22:18them.
22:19They
22:20will be
22:21brought
22:22to a
22:23place
22:24where
22:25we will
22:26revive them
22:27or allow
22:28them to
22:29recover.
22:30If
22:31these
22:32animals
22:33die
22:34in a
22:35bad flood,
22:36they will
22:37be buried
22:38in Fish
22:39Cemetery.
22:40The
22:41locals
22:42in
22:43Pangasinan
22:44really
22:45love
22:46stories
22:47and
22:48gimmicks.
22:49So
22:50on this
22:51trip,
22:52all I can
22:53say is
22:54Pangasinan,
22:55you're
22:56one of a
22:57kind!
23:02©
23:032013
23:04All Rights Reserved.
23:05No part of this recording may be reproduced without His Majesty's Excellency's express consent.