Inalibangbangan na baka at minisong kagyos ng Cavite, ating tikman | Dapat Alam Mo!
Sa Cavite, ilan sa kanilang ipinagmamalaking heirloom dishes ang inalibangbangan na baka at minisong kagyos. Sabay-sabay nating tikman ‘yan sa video na ito.
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00:00There's a lot of Filipino food that's more delicious if it's made from Bacuran.
00:05It's true.
00:06It's fresh, right?
00:07That's true.
00:08That's why there are a lot of places here in the Philippines that are trying to revive their traditional dishes
00:14so that the next generation can also try them.
00:18That's my story that you should know.
00:21Delicious!
00:22The municipality of Magallanes, Cavite often sells their sweet rice and breakfast.
00:31And they say that you can also get full with snacks other than the delicious ones.
00:35It also includes the rich history and rich cuisine of Magallanes.
00:44One of the most popular food of the Magallanes is the grilled beef.
00:49In cooking it, they use cheap Alibangbang leaves.
00:53Even in the old days, we used this in the town of Magallanes.
00:59Magallanes consider this a special dish.
01:02I think that this is one of the most delicious dishes that our family prepares
01:08when there's a special celebration, especially when there's a wedding, feast, and other occasions.
01:14The ingredients of the Alibangbang beef are simple.
01:17Alibangbang, beef, water, and spices.
01:21What makes it delicious is the cheap Alibangbang leaves.
01:27It's known as a source of help in lowering the blood pressure and diabetes.
01:33Alibangbang seeds can grow anywhere,
01:36but Marinelle plants its seedlings so that Alibangbang trees can grow more in their area.
01:45Marinate the beef for more than 3 hours until it softens.
01:49Marinelle will get the cheap Alibangbang leaves planted in the backyard of her friend's house.
01:55Matured leaves are mixed with bakla.
01:58Its taste is already acquired.
02:00When the meat is soft, add garlic and onion.
02:04Season with salt, pepper, and fish sauce.
02:06Then add the cheap Alibangbang leaves.
02:10Boil for another 10 minutes for the leaves to soften.
02:20It's not too sour, just right.
02:22Even if you put a lot of leaves, it's okay.
02:25Marinelle is a member of TIKME,
02:27a group that introduces traditional ingredients and food to the municipality of Magallanes.
02:34Since there's no group that promotes our heirloom products,
02:39we saw that to introduce the local product of Magallanes to everyone who will go to Magallanes.
02:46One of their ancestors' heritage is the Minisong Kadyos.
02:50The Miso is made from dried Kadyos that they boil,
02:54ferment, and add coconut milk.
02:56Kadyos or Pigeon Peas is a type of vegetable that is a descendant of mung beans.
03:01In making this, the dried Kadyos are boiled until it softens.
03:06Remove the water and set aside.
03:08Next, sauté the onion and garlic.
03:10Pour in the coconut milk.
03:12Season with salt, pepper, and fish sauce.
03:14Then mix in vinegar.
03:17Let it boil.
03:18Mix in the Kadyos.
03:20Wait for the coconut milk to soften and it's ready to serve.
03:23It can last up to a week in the refrigerator.
03:26It's often paired with dishes like Sinaing na Isda as a side dish.
03:32The taste of the Miso adds to it.
03:37It makes the food more delicious.
03:42In fact, it can be bought for 80 pesos per tub at the Magallanes markets.
03:48We need to preserve these Erlong dishes
03:52because as a generation, there are no more young people who can recognize them.
03:57We need to introduce them to these types of dishes.
04:05Food is often delicious because of the rarity of ingredients.
04:11But can we let it run out?
04:14If we can plant and grow in Bacuran,
04:17the rich people and the Magallanes,
04:20that's what they live for.
04:23That's the story you need to know.
04:27Music
04:35Music