Aired (December 15, 2024): Mga pagkain tuwing Noche Buena, paano ni-le-level up ni Juan? Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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FunTranscript
00:00I want it.
00:01Who made it?
00:02Who really made it?
00:03How did it start?
00:04Yes, that's right.
00:05Different beliefs.
00:06There are so many.
00:07Is there a basis?
00:08Or none?
00:09I want it.
00:10Give it clarity.
00:11Look for the answer.
00:12Know the truth.
00:13Answer the question.
00:14I want it.
00:15I want it.
00:16I want it.
00:17I want it.
00:18I want it.
00:19I want it.
00:20I want it.
00:21I want it.
00:22I want it.
00:23I want it.
00:24I want it.
00:25I want it.
00:26I want it.
00:27I want it.
00:28I want it.
00:29I want it.
00:30I want it.
00:31Juan's questions are answered.
00:33I want it.
00:34I want it.
00:35Juan's questions are answered.
00:38I want it.
00:39Juan's questions are answered.
00:41I want it.
00:46It's only been a few days and it's already Christmas.
00:50Have the ones who are prepared for Noche Buena already planned it?
00:55If you still have no idea on what to eat,
00:58It's a different flavor, and nice salt, and it's good, I like it.
01:26Wow, this lechon is really special.
01:39I wonder, how does Juan level up his food every night?
01:44Every time there's a feast, it's always present in Juan's mouth.
01:48That's why lechon has different versions.
01:52There's seafood lechon, lechon chicharon, and many more.
02:02And here, in Santa Maria, Bulacan, lechon is the centerpiece.
02:07It has a different filling.
02:10They make a big lechon with a sticky rice filling and a whole chicken.
02:18Alfred is the one who has a specialty.
02:22It's like in Valenciana, we put a twist, the sticky part,
02:26we put it in the lechon, so it has a special taste.
02:31It's like in Valenciana, we put a twist, the sticky part,
02:35we put it in the lechon, so it has a special taste.
02:38At first, we thought we wouldn't be able to make it.
02:41But a lot of people called.
02:46In making their bestseller, stuffed lechon,
02:49they will first put the chicken for flavoring,
02:51and then they will fill it with pork.
02:53They will also put the sticky rice filling.
02:56It's more delicious, ma'am, when it's this sticky.
03:01And then they will fill it with other flavors,
03:03such as tanglad, onion leaves, salt, pepper,
03:08onion, and garlic.
03:10Now, we will tie the pork so that it won't fall apart.
03:22For the final step, Alfred will serve the pork with soft drinks.
03:31And then he will cook it for two hours.
03:40Their lechon is cheaper than others.
03:45Their sales here is Php 12,000 per piece, including the fillings.
03:52We are just a small group of people, but we help a lot of people.
03:56The importance of our business is very big.
03:59We all earn our living here.
04:03It's our daily income.
04:07It's also for my son's education.
04:11After two hours, the lechon is cooked.
04:16Oh my, it's cooked. I can already smell the lechon.
04:19Alfred, I can smell the lechon outside.
04:23This lechon is so big.
04:24Welcome to Alfred Lechon, ma'am.
04:26It's so big. How much does it weigh?
04:2835 kilos, ma'am.
04:2935 kilos.
04:31How often do you sell lechon?
04:34Every Christmas and New Year, we sell a lot of lechon.
04:37Oh, it's for preparation.
04:38Yes, it's for preparation for the New Year.
04:41And since Christmas is coming, I will share this lechon with our viewers in Santa Maria, Bulacan.
04:50Where is it? Is it in the middle?
04:52Yes, we will cut it here.
04:53I want to see the chicken.
04:54Okay.
04:55Did you break an egg?
04:57Oh, it's cooked.
04:58Oh my, it's still raw.
05:04Oh, I can see it.
05:07I can see the rice inside.
05:13Oh, it's cooked.
05:14So, this is the cooked chicken.
05:18Is it cooked?
05:19Yes, it's cooked.
05:20Let's see.
05:21The chicken is cooked.
05:24Oh, it tastes like chicken.
05:28Wow, this lechon is really special.
05:34Here it is.
05:36Here it is.
05:38Let's peel it.
05:39Is that for one person?
05:41We might need to go to the hospital.
05:46Mmm, it's crispy.
05:47It's crispy.
05:51So, this is the lechon that we will give to our viewers.
05:56As I said, if you don't answer the question, you will be punished.
06:01There.
06:03What time do you watch I Wonder?
06:05Wrong, wrong, wrong.
06:06Wrong, wrong, wrong.
06:10So, this is from Alfred.
06:12He will share his blessings to our I Wonder viewers.
06:19Sir, what is this?
06:20I created I Wonder on January 11, 2011.
06:24What is it?
06:25Oh, that's great.
06:26This is because of you.
06:30Trivia, trivia.
06:32One plus one.
06:37Darling.
06:44Trivia, the lechon is really tasty.
06:46Yes.
06:53It's delicious.
06:55There's lechon, there's balenciaga.
06:59You can really taste the lechon.
07:02Mmm, it's delicious.
07:07I Wonder viewers, don't forget to give during Christmas.
07:11Like the lechon that is divided for everyone,
07:14this is a symbol of sharing hearts this Christmas.
07:21Level up fruit salad.
07:23I will serve it now.
07:26Mama So, if you're just here, you will forget your classmates.
07:32For those who want to diet on Noche Buena,
07:35there's a healthier version of the ham.
07:38Let's go to Jensan.
07:41Hot and spicy bibingka?
07:44Is it suitable for a cold Christmas?
07:48In the return of I Wonder.
07:53If the Ibida you want is just sweet and ready for Christmas,
07:58Classic Panghimagas is the combination of milk and fruits.
08:06The fruit cocktail that we are used to from the can,
08:11which is influenced by Americans and Tagayoropas.
08:17But let's make a difference.
08:18The father-in-law Ernalyn and father-in-law Dondon of Infanta Queson.
08:24Their main ingredient in the special fruit salad
08:28is made from a fruit called sasa or kibal.
08:34It comes from the tree of nipapam or mangrove
08:37that can be found in a large part of the river
08:41that is adjacent to the sea.
08:44This tree is better known for its juice,
08:46which is made from vinegar and alcohol.
08:53This is what our mother taught us when we were in school.
08:57This is what our mother sells, alcohol,
09:01so that we can bring our knowledge to America.
09:06But it is not only the tree itself that can earn money.
09:10Even its fruits can be used for business.
09:15Then we plant it.
09:16We have to plant it first.
09:18Before, we don't plant it.
09:21We just plant it and eat it.
09:28Wait a minute.
09:29Where am I?
09:30The town is so far from here.
09:33Where can I find a fruit salad here?
09:35How can I get a fruit salad?
09:37It's all trees here.
09:38It's all diamonds here.
09:40It's all rice.
09:42How?
09:43Oh, come on.
09:49And I still have a lot to buy.
09:55I'll just do this for a goal.
09:58What do you think, Kawanda?
10:04Knock, knock.
10:06Yes?
10:08Who is that?
10:09Ma'am, can I ask you something?
10:12Do you know where to buy a fruit salad?
10:16I've been looking for it for a long time.
10:19Usually, they use canned fruits.
10:24But maybe you know a fruit salad with a twist.
10:30Who is that?
10:36They are looking for a fruit salad.
10:40We will teach them our version of the fruit salad.
10:44Is it okay?
10:45It's okay.
10:46It's okay.
10:47It's okay.
10:50Oh, that's why Dondon has a taxi.
10:53He will use it to go to the market or to buy kibal.
11:00But before anything else,
11:01we need to ride a boat to the river where the kibal trees are.
11:11Hey, Tati Dondon.
11:13How long have you been collecting kibal or sasa?
11:17It's been 25 years.
11:1825 years?
11:20Wow.
11:21That's a long time, Kawanda.
11:23You are a silver albino.
11:30Tati Dondon has already collected kibal.
11:33The color of kibal is brown.
11:36It's like, Tata,
11:37it's brown.
11:38It's like, Tata,
11:39it's like a parrot.
11:46I'm thirsty.
11:48Just throw your thumb.
11:52Throw your thumb?
11:55And push it.
11:57And then eat it.
12:02And after 10 minutes,
12:04we were able to get kibal fruits.
12:09Here it is.
12:10Let's go.
12:11Let's take this.
12:13Here's the kibal.
12:15Let's make it into a snack.
12:18Let's open it.
12:20Oh, that's it.
12:21Here it is.
12:22Hey!
12:23It's falling apart.
12:28After stabbing the fruit with a spoon,
12:33the kibal is now ready to be served with a fruit salad.
12:42So now, we're done
12:44making the kibal fruit salad.
12:48Let's taste it.
12:59Delicious!
13:00Amazing!
13:01It's just like what Tata and I used to sell back then.
13:05If you come here,
13:07you'll forget the taste of grapefruit.
13:13And of course,
13:14I won't forget to share this fruit salad with a twist.
13:19I hope they'll like this.
13:22Sister Erma, too.
13:23Ho, ho, ho!
13:25I'm a human.
13:26I'm sure they'll like this fruit salad with a twist.
13:31Sister, Merry Christmas!
13:33I have a fruit salad with a twist for you.
13:41It's delicious.
13:42It's tasty.
13:44It's tasty.
13:46It's delicious.
13:47The kibal is delicious.
13:48Here you go.
13:51Hello.
13:52We're still the same.
13:55Go ahead, guys.
13:59Oh, my.
14:04Look, it's so pretty.
14:07This is the fruit salad.
14:14We're going to have kibal.
14:16Kibal means fruit.
14:17Kibal means fruit.
14:19Kibal means fruit.
14:20Kibal means kibal.
14:22Kiball means kiball.
14:24Kiball means kiball.
14:26They call it kiball.
14:28Kiboll.
14:29Hot and spicy bibingka, is it suitable for a cold Christmas?
14:41Twenka Paskuhan!
14:45This combo is a must-have!
14:49Puto Bumbong and Bibingka!
14:51But what if the all-time favorite of Juan, Bibingka, has chili?
15:01Will it still taste good?
15:10This is a spicy invention by Ciman-turned-businessman, Jeffrey.
15:14Being a Ciman is fun because you can go to different countries, the salary is high, you can help your family, and you can enjoy wherever you go.
15:28But the sad part is that you are far from your family and it seems like you are leaving your real home behind.
15:39Even on the boat, Jeffrey is willing to try cooking different recipes.
15:46Especially the spicy Putahe.
15:50I am a Bicolano and chili is our favorite.
15:54I tried the Ilocano-style bibingka with chili and a lot of cheese.
16:01When I tried it, I practiced a lot on the boat and it turned out to be delicious.
16:09Hello, ka-wanderers!
16:11Today, I will teach you how to cook our famous bibingka with chili.
16:17Let's start with the dry ingredients.
16:20In a bowl, we will make the bibingka mixture.
16:23We will add the ground malagkit, condensed milk, coconut milk, and egg.
16:30Let's mix it first.
16:32First, mix it slowly so that the flour won't be scattered.
16:38We will now add the salted butter.
16:41Then, we will mix it so that the mixture will be fine.
16:45We are doing this so that when the bibingka is cooked, it will be beautiful and there will be no lumps left.
16:54We will now pour the mixture in a pan.
17:02We will add the grated cheese.
17:05Long green pepper.
17:07And the star of this dish is the chili.
17:11We will put it in the oven for 45 minutes.
17:22After it's cooked, Jeffrey will add the cheese toppings.
17:28And chili.
17:29Ka-wanderers, let's cook our bibingka with chili.
17:36Because Christmas is coming, Jeffrey will give away the bibingka for free.
17:43Even though it rained that night, they didn't give up.
18:00Ma'am, sir.
18:11Try it first.
18:13Yeah, it's nice. It has a different flavor.
18:17Nice salt.
18:19Yeah, it's good. I like it.
18:23For those who want to go on a diet on Christmas Eve, there is a healthier version of ham.
18:30Let's go to Jen-san.
18:36It's delicious. It tastes like chicken.
18:40Stay tuned for the return of I, Wanderer.
18:46Do you also wish that the ham of life will be reduced this Christmas, Ka-wanderers?
18:53Okay, let's try a different ham first.
19:00It tastes like a typical Filipino ham.
19:04It's sweet.
19:07It's a mixture of tocino and street food.
19:15It's okay. It's a bit sweet.
19:19But Ka-wanderers, believe it or not, this ham is not made from pork.
19:25Wait, where is it?
19:29Here it is.
19:35The ham that we tried in Metro Manila
19:39is a product of a couple, Valeriano and Lorna of Jen-san.
19:46This is tuna ham de bola.
19:51The couple started their business in 1998.
20:00They used to sell tuna fish in the market.
20:06Lorna started her business in chorizo tuna,
20:10which was left for breakfast.
20:15Until she trained and became a bestseller, her tuna ham de bola.
20:21Ham de bola started in 2015.
20:27Our quota in every Christmas is 10,000 packs.
20:32100% pure tuna.
20:34This is rich in omega-3.
20:38Aside from its unique taste, they chose to make tuna ham
20:43because it's healthier than the usual pork.
20:49But before becoming a star in every table in Noche Buena,
20:53the process of making tuna ham de bola in their factory is very difficult.
20:58After cleaning and cutting the tuna into small pieces,
21:03they grind it in a grinder to make it finer.
21:09Then, they season it with sugar, milk, vegetable oil, salt, breadcrumbs, and special seasoning.
21:15They weigh 760 grams of tuna meat in a plastic bag.
21:26Next, they cook it in a steamer for 30 minutes.
21:33Then, they soak it in a honey-glazed syrup that will serve as its sauce.
21:38Lastly, they add syrup again before closing it tightly with their seal and net.
21:46Here's our tuna ham de bola, guys. Let's taste it.
21:53Aside from the natural taste of the tuna that came from the sea,
21:57it's also rich in omega-3.
22:00It's very healthy.
22:03Aside from the natural taste of the tuna that came from the sea,
22:07the secret to their sweet taste is their hardworking employees.
22:17That's why they celebrate tuna ham de bola together as an early Christmas meal.
22:24But I wonder, what food can't be absent in Juan's Noche Buena?
22:32But I wonder, what food can't be absent in Juan's Noche Buena?
22:37Maybe a salad.
22:38Maybe a lechon.
22:39Spaghetti.
22:40Chicken.
22:42Just pancit, son.
22:44Noche Buena literally means,
22:47But this is really the night before the birth of Christ.
22:51Traditionally, we celebrate it.
22:54Regardless of social status or social class,
22:59people prepare for it.
23:01We really celebrate it.
23:03But at the same time,
23:05it's also a celebration of God's love for us.
23:08It's a celebration of God's love for us.
23:11It's a celebration of God's love for us.
23:13It's a celebration of God's love for us.
23:15But at the same time,
23:17it's a celebration of God's love for us.
23:18It's a celebration of God's love for us.
23:24It's true that Juan will not be the last one to be born
23:28in the preparation of Noche Buena.
23:30But don't forget,
23:31whatever food you plan to prepare on the table,
23:34love and presence of everyone is still the most important.
23:39Merry Christmas, KaWanderers!
23:41KaWanderers, if you have topics that you want to talk about,
23:45just email to iwondergtv at gmail.com.
23:48I am Susan Enriquez.
23:50Follow our social media accounts.
23:53How can we see you every Sunday night on GTV?
23:56And for Juan's questions,
23:58we will give the answers here in
24:01iWonder!