Aired (December 22, 2024): Balikan at tikman muli ang mga pagkaing nagpatakam at nagpabusog sa ‘I Juander' ngayong taon.
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
Category
😹
FunTranscript
00:30ay wonder ay wonder
00:31Mga tanong ni Juan, bigyan ang kasagutan
00:34ay wonder ay wonder
00:36Mga tanong ni Juan, bigyan ang kasagutan
00:39ay wonder
00:40Mga tanong ni Juan, bigyan ang kasagutan
00:42ay wonder
00:46Kapagpagkain ang pinaguusapan, number one si Juan jan!
00:54Kung meron bida sa bawat tandaan ni Juan, hindi mawawala ang lechon
01:00And it's not just pork lechon that we're going to eat tonight.
01:06It's a lechon with seafood. I'll try to cook it.
01:11It's a bit slimy. I'll just put it on my eyes.
01:15Do you have shampoo?
01:21The new snacks in the North will be tasted by a sparkle artist and comedian
01:26who is very beautiful, sexy, and cool, Ashley Rivera.
01:32Yay! Here it is. Cheers!
01:39Is it good?
01:40It's good.
01:43Are you ready to meet San Pedro?
01:45Since it's the same in Malabon, you'll go to heaven.
01:54How's the fat?
01:55It's good.
01:56I'm getting fat.
01:58I can't open my mouth.
02:01What kind of fish is this?
02:09For tonight's episode, let's taste again the foods that make us full
02:13and make our nights better.
02:22Crispy, crunchy, juicy.
02:24Who can resist lechon?
02:28So if you're ready, come to La Loma, Quezon City.
02:34But did you know?
02:35There's a lechon seller here who has a unique way of cooking it.
02:39Let's meet Monchi, the owner of Monchi's Lechon.
02:45Monchi has been selling lechon in La Loma for more than three decades.
02:49Lechon is a part of our culture.
02:52It's a symbol of success, prosperity, and love for the Filipino family and culture.
03:01The simple lechon that he used to sell was filled with fillings.
03:06The seafood in La Loma, the crab and the octopus,
03:11are our favorite Filipino dishes, right?
03:15So it came to my mind that if I put my favorite seafood in the lechon,
03:20it will become a very special lechon.
03:25That's why it's a unique lechon.
03:27Let's try to make it and taste it.
03:30Good morning, fellow wanderers.
03:32We're here in La Loma to visit one of the most delicious lechon here,
03:38Monchi's Lechon.
03:42Alright, let's proceed ourselves.
03:46Good morning, Tito Monchi.
03:49Good morning, Empoy Idol.
03:51Yes, good morning to all of you.
03:53We're going to cook a seafood lechon.
03:55If you're wondering, this is my first time cooking a seafood lechon.
04:04After mixing the fillings we're going to use,
04:07we're going to put it inside the pork.
04:10Can I put it in now?
04:12Yes, you can.
04:13Sorry, shrimp.
04:15Budol, I'll put your cousins first.
04:19After putting the special fillings,
04:22we're going to put the prawns and shrimp,
04:24together with the lechon.
04:27This lechon is very delicious.
04:29If you're not going to ask,
04:32my favorite is the prawns and shrimp.
04:37Of course, the lechon.
04:40Of course, the lechon.
04:41My favorite is the skin.
04:44It's very crispy.
04:45It's very crispy.
04:47Why did you think of putting prawns and shrimp?
04:52Why didn't you put seafood?
04:56Because our ancestors,
04:58and the Filipinos,
04:59preferred prawns and shrimp.
05:02It's hot, it's hot.
05:04Because this is the most expensive seafood.
05:07So this is the most delicious.
05:09And it's fat.
05:10Look at it.
05:11It's fat, right?
05:14And when the seafood is all in,
05:17it's time to grill the lechon.
05:21Of course, Empoy will not be last.
05:23He will also try to grill the pork.
05:25It's like you're ironing shoes.
05:27Exactly.
05:28Right?
05:29Let's see if we can do it.
05:32What's the point of using this?
05:34That's a cow.
05:35Because cows are not burned in charcoal.
05:38In high heat.
05:40This is a cow going in.
05:43It's going in.
05:45It's going in.
05:46That's a struggle, Empoy.
05:49It's a bit difficult because
05:52it's my first time to grill these animals.
05:57I feel sorry for him.
06:00Next step,
06:01soak the lechon in soy sauce.
06:05It's like you're bathing this baby.
06:08Wait.
06:09Wait, sir Monchi.
06:10It's a bit slimy.
06:14Do you have shampoo?
06:16Bro, do you have shampoo?
06:17I don't have shampoo.
06:18Sorry.
06:21So now,
06:22we're going to grill the lechon seafood.
06:30And just like the traditional cooking of lechon,
06:32it's time to put it on top of the charcoal for more than an hour.
06:38When the lechon is cooked,
06:41does it have a sign?
06:42Does it look like it's in a jeep?
06:46You know,
06:47we know when the lechon is cooked.
06:49Its tail is red.
06:50Its tail is red?
06:51Yes.
06:52The meat will come out.
06:53It's red like it's toasted.
06:55Is it left or right?
06:56Both.
06:59After two hours,
07:00the seafood lechon is cooked.
07:02Will I be able to taste it, Empoy?
07:04Alright, Ka-wanderers.
07:06Our seafood lechon is cooked.
07:09How was your experience with lechon?
07:11My experience was delicious.
07:13And it's that hard.
07:15It's not easy.
07:16But,
07:17is it right?
07:18But when the lechon is cooked,
07:20it's like you're fulfilling yourself.
07:23You'll really get it.
07:24We'll add that
07:26to give it to the girls.
07:31Ms. Susan,
07:32I'll bring it to you.
07:33I promise.
07:34Can we put it here?
07:36Because I can't see a spoon.
07:38I'll help you.
07:42Lechon,
07:43I won't refuse that, Empoy.
07:45Do you have a surprise for me?
07:47Surprise?
07:48Yes, of course I have a surprise for Ms. Susan.
07:51And this is,
07:53tada!
07:54Seafood, right?
07:56Lechon seafood.
07:57There.
07:58Did you try cooking it?
07:59Yes, I did.
08:00Sir Monchi taught me how to cook it.
08:03Let's taste it
08:04to see if it's really delicious.
08:06It's so juicy.
08:07There.
08:08Wow.
08:09Amazing.
08:10Did you know,
08:11Ms. Susan?
08:12Yes?
08:13That's my favorite breakfast.
08:15I eat it with pandesal.
08:19Mmm.
08:20Delicious.
08:21It's tasty.
08:22It's spicy.
08:23There's a kick to it.
08:24There's a kick, right?
08:25Mmm.
08:26This is
08:27Herlyn Budol's cousin.
08:30Let's taste her cousin.
08:31Here, let's just open it like this.
08:34No, because
08:36personally,
08:37I, Ms. Susan,
08:38because it's my first time cooking
08:40lechon,
08:41seafood,
08:42inside.
08:43You know, that's new.
08:44Because lechon is lechon,
08:45there's no chanye inside.
08:46There's none.
08:47Except for the
08:48egg,
08:49or whatever you put inside.
08:50But this is different.
08:52You already cooked the lechon,
08:53there's still seafood inside.
08:54Mmm.
08:55It's delicious, right?
08:56Actually, it's delicious.
08:57You can really taste the lechon.
08:58And there's a little bit of
08:59spiciness.
09:00Mmm.
09:01Mmm.
09:02Igat,
09:03that's big enough
09:04to become a yummy dish?
09:09It's not just perfect
09:10to bathe
09:11this river in Indang, Cavite.
09:13It's also perfect
09:14to catch a giant igat.
09:17If the length of a common fish
09:18reaches 12 to 20 inches,
09:21you can change
09:22this giant igat.
09:26Even if five different kinds
09:27of fish are caught at the same time,
09:29the giant igat is still longer.
09:35That's why friends
09:36Samboy and Ronald
09:38also made a catch
09:40for the giant igat,
09:41or giant mottled eel,
09:43in English.
09:45They made their own
09:46fishing rod.
09:48They ride their motorbikes.
09:50They go from one place
09:51to another
09:52to the river
09:53where they catch
09:54the giant igat.
09:55And since the next
09:56place is already
09:57far away,
09:58Samboy and Ronald
09:59are now ready
10:00to go.
10:07So,
10:08Awander,
10:09is this the spot
10:10where we caught the giant mottled eel?
10:12Awander,
10:13we're here
10:14hunting for
10:16the giant igat,
10:17the giant mottled eel,
10:18in this place.
10:19We'll see if there's
10:20a big one here
10:21or if we can catch one.
10:24Before going into the river,
10:25they prepare
10:26their own tools
10:27for catching.
10:31Their goggles
10:32are covered with leaves
10:34to make sure
10:35that the eyes
10:36won't get moist
10:37and get contaminated
10:38by the chemicals.
10:41And to make sure
10:42that the river
10:43won't get contaminated,
10:44they don't use
10:45any chemicals.
10:48They only use
10:49rubber bullets
10:50for fishing.
10:52In rivers,
10:53giant mottled eels
10:54often get sick.
10:55And just like snakes,
10:56they also get sick
10:57and get swollen
10:58in the holes.
11:11Oh no,
11:12the giant mottled eels
11:13look like they're in trouble
11:14because after
11:15almost half an hour
11:16of fishing,
11:17they still haven't
11:18caught anything.
11:22According to
11:23marine biologist
11:24Dr. Joseph Raios,
11:25it's really hard
11:26to catch eels
11:27during the day.
11:30Just like other
11:31fishing activities,
11:32our giant eels
11:33are attracted
11:34to light.
11:35So once at night,
11:36there's lighting
11:37coming from the boats
11:38and they get attracted
11:39to that,
11:40so they come closer.
11:41So they form
11:42a congregation
11:43in the area
11:44that's lighted.
11:46And the reason
11:47why they're so
11:48attractive
11:49is because
11:50they're light.
11:53That's why
11:54the giant mottled eels
11:55are even more
11:56attracted to light
11:57when they catch
11:58giant eels.
11:59The giant mottled eels
12:00are strong
12:01when it comes
12:02to this kind of work.
12:08After a few minutes,
12:09it looks like
12:10his determination
12:11will be in vain.
12:12He noticed
12:13that there was
12:14something like
12:15a snake's head
12:16on the rock.
12:18That's why
12:19Samboy decided
12:20to catch it.
12:28And when he got closer,
12:29he was surprised
12:30to see
12:31a giant eel.
12:43We're fishing now.
12:44We caught
12:45a big one.
12:46Around
12:473 to 4 kilos.
12:49It's like
12:50Master Samboy
12:51caught it.
12:52Here in our river,
12:53we usually catch
12:54eels like this
12:55because
12:56our river
12:57is fresh
12:58and it's not
12:59polluted
13:00and it's not poisoned.
13:02After catching it,
13:03it's time
13:04to cook it.
13:05Ronald will
13:06boil
13:07eels
13:08in coconut milk.
13:13Before cooking it
13:14in a pan,
13:15he'll remove
13:16the eels
13:17to remove
13:18the smell.
13:19The recipe
13:20is just like
13:21the traditional
13:22eels
13:23cooked in coconut milk.
13:25But the highlight
13:26is of course
13:27the giant eel.
13:30In a pan,
13:31add garlic,
13:32onion,
13:33and yellow ginger.
13:37When the aroma
13:38of the eel
13:39spreads,
13:40add the eel.
13:41Let's break
13:42the head
13:43to taste it.
13:44The eel
13:45smells good.
13:47You know,
13:48it's fat.
13:52Cover it
13:53and boil it
13:54for 20 minutes.
13:55Ronald's advice,
13:57add water
13:58because
13:59eels
14:00get watery.
14:03It was watery
14:04earlier
14:05because
14:06Ronald didn't
14:07add a lot of water
14:08to it.
14:09Then,
14:10the eel's
14:11flesh
14:12started to
14:13shrink.
14:14Yes,
14:15because
14:16eels
14:17are watery.
14:18So,
14:19when you cook it,
14:20the water
14:21comes out
14:22and the flesh
14:23shrinks.
14:24That's why
14:25the flesh
14:26shrinks.
14:27Is my observation
14:28correct?
14:29Yes, it's correct.
14:30You may wonder
14:31that giant eels
14:32are more watery
14:33so it needs
14:34to be boiled
14:35for an hour
14:36before pouring
14:37the coconut milk.
14:38Boil the eel
14:39in the coconut milk
14:40again
14:41and when it's
14:42soft,
14:43the eel
14:44is ready
14:45to be served.
14:46The eel
14:47is ready
14:48to be served
14:49in the coconut milk.
14:50There!
14:51It's delicious!
14:52The taste
14:53of this is
14:54like
14:55a normal
14:56fish
14:57but
14:58it's tastier.
14:59And the fat
15:00of it
15:01Why is it fat?
15:02The fat
15:03of it
15:04is like
15:05the fat
15:06of a cow.
15:07It's a good
15:08food
15:09when
15:10there's
15:11no
15:12fish.
15:13It's a good
15:14food
15:15when
15:16there's
15:17no
15:18fish.
15:19Wondering
15:20if you're
15:21familiar
15:22with this snack?
15:23Oh!
15:24Oh!
15:25Oh!
15:26I got it too!
15:27I should've
15:28danced first.
15:29The snack
15:30we're talking about
15:31is not
15:32going to be
15:33caught
15:34by the province
15:35of Apayao
15:36or
15:37by the
15:38Cordilleras
15:39Last Nature
15:40Frontier.
15:41You're wrong!
15:43We're going to
15:44first eat it in
15:45Apayao!
15:49Let's go
15:50to Apayao!
15:52To taste
15:53the different
15:54snacks back then
15:55that are still
15:56being prepared
15:57now.
16:02We'll be joined
16:03by a sparkle artist
16:04who's really
16:05cool
16:06Ashley Rivera.
16:08Hello KaWonderers!
16:09This is Ashley Rivera
16:10also known as
16:11Petra Mahalimuyak.
16:12Are you going to
16:13the fields?
16:14The beach?
16:15Anywhere?
16:16I'm sure you're
16:17excited but
16:18I'm more
16:19excited about
16:20food trips.
16:21Oh!
16:22I like
16:23things like that.
16:24That's why we're
16:25going on a food trip.
16:26Join me
16:27KaWonderers!
16:29When Ashley arrived,
16:30she was immediately
16:31welcomed by
16:32our sisters.
16:36I thought we were going to hug.
16:41They're going to eat
16:42fish.
16:43Fish!
16:47The snakes are
16:48one of the
16:49first tribes
16:50to live in
16:51the province of
16:52Apayao.
16:56They're eager
16:57to celebrate
16:58and believe.
16:59The ding dong
17:00is another
17:01one of their
17:02traditions.
17:03There's a special snack that strengthens the body of a farmer, especially when it comes to farming.
17:10They call this a Nandila, because it looks like a Nandila.
17:18And of course, Ashley won't let us down.
17:21She's going to show us how to make a Nandila.
17:24She's going to show us how to make a Nandila.
17:27She's going to show us how to make a Nandila.
17:31And of course, Ashley won't let us down.
17:34Don't miss out on a chance to cook and taste it.
17:46But before it's delicious, you need to work hard.
17:49That's one of the main ingredients.
17:52So here's the challenge for you, Ashley.
17:54You're going to try to make a stick for the stick that you're going to use for the Nandila.
18:00Wait, what's the timing?
18:01Just go straight.
18:07Go, Ashley! You're carrying that.
18:12Oh, I got it.
18:13I should be dancing first.
18:18Yes! See?
18:20Just throw it.
18:24Girl power!
18:26Okay, let's throw it.
18:29This is my workout.
18:31As the saying goes, no pain, no gain.
18:34I'm almost there.
18:36I'm a macho now.
18:39You can still do it.
18:40There you go.
18:42There you go.
18:45The whole thing.
18:46Next!
18:47There you go.
18:48Let's do it at the same time.
18:52Yay!
18:53Here it is.
18:54Cheers!
19:00To cook the Nandila, we met our wonder, Kelly.
19:04She is a nurse supervisor who is making social media a part of their province's culture.
19:11I posted one of our dishes here in Apayaw.
19:16It was trending when it started.
19:19So I continued to upload the food and daily activities of the people here in the barrio.
19:30Kelly is just a kid.
19:32She can already see the food prepared by her parents in Kisneg.
19:36She even shared it online because of the support of the elderly in their area.
19:42And because Kelly's goal is to share the culture of the people of Apayaw,
19:46Ashley will cook for them.
19:49Once the pinulbos is ready,
19:51we will mix the water and salt until the dough is ready.
19:56The banana leaf will absorb the oil from the coconut.
19:59Then, the mixture will be added to the water.
20:04How long will it take to cook?
20:07When we put it in the pot,
20:10we will cook it for 20 to 30 minutes.
20:14After it starts to boil,
20:16we will open the lid of the pot.
20:20There it is.
20:25Dip it.
20:27There.
20:28I'm so happy.
20:30Here it is.
20:31We can eat it now.
20:32Let's eat it together.
20:34I'll put some for you.
20:36Yay!
20:37Here it is.
20:38Cheers!
20:43It's so good.
20:44It smells good.
20:46The coconut smell is so good.
20:47And the saltiness is just right.
20:51You know, the texture is like...
20:53It's like a ticoy.
20:55It's in the pinulbos.
20:56And there's coconut.
21:05It's so good.
21:08It's so good.
21:10I love it.
21:12The pares are fried and boiled in Malabon in the first bath.
21:15It can be carried to heaven.
21:18Since the pares were fried,
21:20Juan has been promoting different versions.
21:23Each has its own boiling method to boil it.
21:27But you should try this pares in Malabon
21:30because their pares can be carried to heaven.
21:36Underneath San Pedro,
21:39this pares has its own boiling method.
21:42Customers like it.
21:44They said that they want to see Dolby,
21:46San Pedro,
21:47they want to see Diwana.
21:49They want to hide like this.
21:51Customers like it too.
21:55They recommend the pares with unlitaba.
22:00Other pares don't have taba.
22:03They want the mini way.
22:05They want it to be hidden.
22:08The taba that he puts in the pares is beef taba.
22:12And their bestseller,
22:14the lechon pares,
22:15costs P75.
22:18This is the pares lechon.
22:22Then we put taba.
22:25That's how fast we prepare the pares.
22:28That's how fast we prepare the pares.
22:31The beef pares that costs P75.
22:35This is the pares beef.
22:37And the lechon pares that can be carried to heaven.
22:41This has lechon,
22:44gulaklak,
22:45and beef.
22:47All of these are inclusive of unlitabalag.
22:51It's delicious,
22:52but the lechon,
22:54I feel like half of my face is getting swollen.
22:59How's the taba?
23:01It's delicious.
23:02I feel like my 140 is getting swollen.
23:04I can't open my mouth.
23:08I can't open my mouth.
23:12Because of this unusual boiling,
23:14Ferdie's pares are being returned.
23:18Just like John Juviel,
23:20who even though he's high blooded sometimes,
23:22he's still jealous of eating pares with taba.
23:26Maybe last year,
23:27I went there and I tried it.
23:29I tried it and it's really solid.
23:30It's delicious.
23:32John Juviel,
23:33he can eat 4 to 5 refills of taba.
23:35He's the only one who eats here.
23:38It's my 3rd time eating taba actually.
23:39It's really delicious, guys.
23:42When I eat taba,
23:43I'm not afraid.
23:44We have a medicine for high blooded.
23:46But it's tempting to look at.
23:50According to the expert,
23:51it's tempting to eat taba.
23:54Wanderers,
23:55it's just 3 days.
23:56It's already Christmas.
23:57Merry Christmas to all of you.
23:59If you have topics that you want to talk about,
24:02just email to iwanderdutv at gmail.com.
24:05I am Susan Enriquez.
24:10Merry Christmas, Wanderers!
24:12Of course, follow our social media accounts,
24:15iwander.
24:16This is Mpoy Marquez.
24:18We'll see each other every Sunday night on GTV.
24:21And for Juan's questions,
24:23we'll give the answers here on
24:26iWonder!