Aired (November 3, 2024): Hindi lang fun activities at magagandang tanawin ang dinarayo sa Negros Oriental. Mayroon din kasi silang mga ipinagmamalaking putahe! Alamin 'yan sa video.
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00:00I'm going to feed you, literally feed you.
00:03So, are you ready for a strong food trip?
00:06For your first meal?
00:07Guess eat first, travelers.
00:09What do you call these black beans?
00:17The correct answer is cadios or tabios.
00:20In English, pigeon peas.
00:22To cook that, we'll be joined by Bisaya Mommy vlogger,
00:25Nanay Mary Ann.
00:26Good morning!
00:27In her videos, she will show us how she grows her crops in Bacuran,
00:31her home-cooked meals,
00:33and becoming a loving wife to Tata Mario.
00:37One of her specialty home-cooked meals,
00:39the star ingredient, is the tabios.
00:42So, let's go buy some in Palenque Veros.
00:44How much is this, ma'am?
00:46One fifty.
00:48One fifty.
00:49One half kilo?
00:50One half kilo.
00:51Three hundred per kilo?
00:52Okay.
00:53What's the difference between this and the green mung bean?
00:57Ah, the green mung bean,
00:59they have a similarity,
01:01but this one,
01:02it takes a long time to cook.
01:04It takes time.
01:05The only thing is,
01:07it has a lot of health benefits.
01:10Nanay Mary Ann's favorite dish is the cadios in coconut milk.
01:13It's low in cholesterol,
01:14and rich in protein, fiber, and B vitamins.
01:18That's why it can help with digestion and heart health.
01:21This is perfect for when it's raining.
01:24Let's add all the spices.
01:31Aren't we going to heat it up, ma'am?
01:33Yes, yes.
01:34Later.
01:35Later, okay.
01:37Daniel, later.
01:39Once we're done with everything.
01:42After mixing all the ingredients,
01:44we'll just wait for it to boil.
01:46How long does it take to boil?
01:48About 10 to 20 minutes.
01:51The green mung bean is now cooked.
01:53Cooked with love, Jan Bejeros.
01:55I like mung bean,
01:57but I also like Nanay Mary Ann's dish here at Cadios.
02:03Maybe because
02:05there's
02:06green mung bean.
02:08Maybe because
02:09there's ginger.
02:10The aftertaste of ginger is delicious.
02:13And maybe because
02:16the mung bean
02:17has a bit of a fight.
02:19Sometimes,
02:21when you come here,
02:23this is what you'll remember.
02:25The dishes
02:27locally.
02:28Local dishes that you can try
02:31before you go back to Manila.
02:34If you had a hard time guessing the first dish,
02:37I'm sure you know this one.
02:39This one.
02:46This is Subang Budbud.
02:49It's just plain.
02:51Usually, it needs to be thickened, right?
02:53It's okay.
02:54It's okay if it's plain.
02:55It's good with coffee.
02:56It's just vegetables, you know.
02:58Maybe you can mix this.
03:00The regular Subang that we know,
03:02sometimes they add sugar
03:03to make it sweet.
03:04This one,
03:05when you eat it,
03:06you don't need sugar anymore.
03:07It's just a hint of chocolate.
03:09In a cafe in San Jose,
03:11this is said to be the best chocolate partner.
03:13But we need to work on that first, Bjergos.
03:17So, this way of crushing cocoa?
03:21Cocoa.
03:22Cocoa.
03:23You use this?
03:25Can you show us, please?
03:26This is the old way.
03:27Because my grandparents
03:29really loved chocolate.
03:31Okay.
03:32But this is the real shell.
03:33Yeah.
03:34But this is my first time to experience
03:36crushing something
03:37using this one.
03:38Using shell, yeah.
03:39But this is our practice before
03:41because we don't have it yet.
03:42Yeah.
03:43Is it because your shell is abundant
03:45in your area?
03:46In the area.
03:47We have a lot of this.
03:49Okay.
03:50The whole time,
03:51when I see this,
03:52in the movies,
03:53it's like they use it
03:54to call out.
03:56It's a different kind.
03:57It's different.
03:58Because there's a hole here.
04:00You need a very fine cocoa.
04:02Almost like water
04:04so you can drink it.
04:07Now, let's try it with sumang budbud.
04:13It's just right.
04:14You don't want too sweet chocolate.
04:17It's just right.
04:19Sometimes, you want a bit of saltiness
04:21and a bit of sweetness.
04:23A bit of bitterness.
04:25That's it.
04:26Anything warm,
04:27I will accept.
04:28It's cold here, man.
04:34It's still cold.
04:36If you want to get warm,
04:37you can go to
04:38Painitahan ng Dumaggete, Biajeros.
04:41There's a tinatang kilig here
04:42from then until now.
04:44I've been a suki here for 10 years
04:46in Notebes, Putuhan.
04:48Aside from being clean,
04:50it's just cheap.
04:52Name this iconic duo, Biajeros.
04:59It's a bit cold.
05:00It's just right.
05:01It's just right.
05:04How's your day?
05:06That's puto maya.
05:0810.55 if you call it here.
05:10You can buy puto for 10 pesos
05:12and 5 pesos for each topping.
05:15As time goes by,
05:16this puto maya
05:17won't change its price.
05:21Even if the price increases,
05:23the pilit or the tabliya,
05:26it's still low.
05:29It depends on the market.
05:32The recipe of 10.55
05:33was inherited by Nanay Luz
05:35from her auntie, Rosemary.
05:37It was my auntie
05:38who ran the business for
05:40I think more than 20 years.
05:42Then before she died,
05:43she told me that
05:45if possible,
05:47I should run the business.
05:48Because it's a waste
05:50to have so many suki.
05:52Every morning and afternoon,
05:53almost no one can sit
05:54in Nanay Luz's stall.
05:56The sellers here are friendly.
05:58Their food is delicious.
06:02Nanay Luz said
06:03that she has no plans
06:04to change the price of 10.55.
06:06Because it's already spread out.
06:09It's a waste.
06:11Most likely,
06:13the students,
06:15out of 20 pesos,
06:17they're already full.
06:19That's why,
06:21maybe as of this time,
06:23we cannot change the price.
06:26High five, Nanay!
06:28These dishes have
06:30a common denominator.
06:31Guess what it is.
06:32It's a clue.
06:33It's very healthy.
06:40The correct answer is
06:41Fruits!
06:42Dishes with fruits?
06:44Do you like that?
06:49Valencia is known
06:51as a place
06:53that is very rich in fruits.
06:56This is Valencia Express.
06:58The cooking of Valencia Express
07:00is similar to the cooking
07:02of Bicol Express.
07:03But the twist is,
07:04they mix it with fruits.
07:15It's not too spicy.
07:20Sweet.
07:21Because there are a lot of fruits.
07:24Sweet and sour.
07:26Nice.
07:27You can also try their version of kumba.
07:29Of course, it's still mixed with fruits.
07:32It's soft,
07:33and the mango is sweet.