Aired (January 12, 2025): Join Biyahero Drew as he explores the unique traditions and mouthwatering dishes of Cavite that are believed to bring luck! Watch this video.
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00:00This new year, each one has their own way of getting lucky.
00:06Hashtag Climbing It!
00:09We found out that there's a lot of luck in the province of Cavite.
00:12Wow!
00:13Sugod!
00:14From the stories of the new life of the Caviteños,
00:17This is really the business that I can say that I can recover from the fall.
00:24I wasn't swallowed.
00:26to the food that brings luck this new year.
00:32I think and I feel I'm the luckiest man in the world.
00:38When you grow up in Cavite City, this is really what you will look for in food.
00:43The season of Christmas and the new year.
00:46It's already Christmas?
00:47Yes.
00:48Again?
00:49Wow!
00:50I don't want to kill anyone, but this is really delicious.
00:55I told you, it's not only in the house, but also in life.
00:59That's right.
01:01Let's overcome the bad luck and welcome the good luck this 2025 here in Cavite.
01:13The food that we ate back then, salamay.
01:15Every time there's a good luck, it becomes a good luck soup every new year.
01:20From good luck to new life, real quick.
01:26I'm so excited.
01:28Are you ready?
01:29We've been traveling for a long time.
01:30That's why.
01:31Three hours in the bus, two hours in the...
01:41Who's the owner of this?
01:44Who's the cook?
01:46Come out.
01:49I'm the one who cooked. Is there a difference?
01:52We've been traveling for a long time.
01:55What's the difference?
01:57It's not...
01:59It's not delicious.
02:03It's so delicious.
02:06It's so delicious.
02:08It's so delicious.
02:09It smells so good.
02:12Oh my, oh my.
02:13Manang Lili's calandrakas is really good.
02:17Let's try it.
02:18She's going to reveal the recipe of how to make this a good luck food.
02:21Manang, explain to us.
02:24I just heard the word calandras.
02:28Is that right?
02:29Calandrakas.
02:30Calandrakas.
02:31Yes.
02:32How did you come up with calandrakas?
02:35It's a type of soup or sopas.
02:38Or sopas.
02:39Yes.
02:40The ingredients are just right, especially for babies.
02:45Because it's easy to eat.
02:47And it's complete.
02:49It's out of passion, out of love that you cook this.
02:52Yes.
02:53Because I saw my mother.
02:55So when I retired from teaching...
02:58This is what you made?
02:59Yes, this is what I made.
03:00Right?
03:02I saw this.
03:03This has liver.
03:06But how do they eat if they already have a liver?
03:09Not in the liver.
03:10If there's a liver.
03:11Oh, if there's a liver.
03:12The one that's shining.
03:14You know, you know.
03:16What they prepare is limited.
03:18They feed it to people.
03:20Sometimes, it's even popular among us.
03:23We give it to our neighbors.
03:25Yes, that's it.
03:26So this is it.
03:27This is calandrakas.
03:29When I go to people, they only offer me 3-in-1.
03:33Coffee?
03:34Yes.
03:35At this time, when do you eat and serve calandrakas?
03:39Anytime.
03:40Anytime?
03:41Anytime.
03:42And he asked me,
03:45why on New Year's or Christmas?
03:48Of course, we have midnight dinner, right?
03:51Midnight dinner, yes.
03:53The soup is limited.
03:55Especially on New Year's.
03:57That's right.
03:58Now, we prepare calandrakas.
04:02Calandra.
04:03This originated from Calandra,
04:05where Jesus' body is placed.
04:08So back then, people couldn't afford it.
04:11That's where they put the alay or abuloy,
04:15different types of caps,
04:18ingredients,
04:19to cook it,
04:21to cook it in a pot.
04:24Now, in Cavite City, the direction of calandrakas has changed
04:30because of American influence.
04:33Prosperity Soup was also created
04:36because it is very specific in its ingredients.
04:40It gives good luck.
04:44I think this is for the whole barangay, right?
04:46No.
04:47No?
04:48No.
04:49Because they repeated it.
04:50They repeated it.
04:51I put a cup and they repeated it again.
04:53No, you can't.
04:55It's just for us, right?
04:59Okay, Ms. Lily.
05:00Later on, the fun is straight to the food.
05:06I love you.
05:12Are you happy?
05:13It's delicious.
05:15What?
05:16It's delicious.
05:17It's delicious.
05:19Let's eat.
05:20Attack.
05:21Attack.
05:23Me?
05:24Yes.
05:26Wow.
05:28Maybe this is the...
05:30I don't want to kill anyone, but...
05:34This is so delicious.
05:35I told you, it's not just for the liver.
05:37Yes.
05:38It's for life.
05:39That's right.
05:41This is for strength.
05:42To live longer.
05:43That's right.
05:48This is another New Year staple of Caviteño.
05:50It also has a lot of meat.
05:52Is that not enough?
05:53Or is it too much?
05:55Can we guess the ingredients that make it overload?
05:59What is this?
06:00Abo?
06:01I can't smell anything.
06:02I can't taste anything either.
06:04I'll just give you a clue.
06:05This is what gives color.
06:07Chuete?
06:08Why are you looking at me?
06:11Bilog?
06:12A small bilog?
06:13There's no taste.
06:14A small bilog.
06:15Quail egg?
06:16No.
06:17This is smaller than a quail egg.
06:18Garbanzo?
06:19No.
06:21Very pasty.
06:22Kind of heavy.
06:23It's a bit solid.
06:24It's solid, bro.
06:25So it's heavy.
06:26I thought it was like puto.
06:27Galapong?
06:30What's the smell?
06:31When the smell is distributed,
06:32I'll tell you the name right away.
06:34It's salty.
06:35It's ground.
06:36Moni?
06:39It's not pork.
06:40It's not beef.
06:41Chicken?
06:43It's not chicken.
06:44It's not beef.
06:45Pork?
06:47It gives color to those who want to be a woman.
06:50Lar?
06:51That's it.
06:52Good job.
06:54It's usually breakfast in the morning.
06:56Egg?
06:57That's it.
06:58Correct.
06:59That's just some of the overloaded and heavy-gut tamales
07:02of the Robinson family.
07:03But it's not just plant-based.
07:05This dish has been around for almost a millennium.
07:10My husband's grandmother,
07:11Iluminada Robinson.
07:13Then it went to my grandmother.
07:16When my grandmother passed away,
07:17it went to me.
07:19The iconic food of Cavite.
07:23We thought tamales only existed in Pampanga.
07:25In fact, as early as 1900s,
07:29Benjamin Robinson,
07:30along with his wife,
07:32Sacramento Guerrero Robinson of Ermita,
07:36were the ones who spread tamales in Cavite.
07:41I just showed it to you.
07:43But it took me more than a day to cook it.
07:46It's peanut-based.
07:47It's just a little bit crumbly.
07:50And it's used as a peppery and savory dish.
07:56It was influenced by Mexico.
07:58But somehow,
07:59the use and cooking of ingredients evolved
08:03according to the taste of the Caviteños.
08:06When you're a Caviteño,
08:07when you grow up in Cavite City,
08:09this is what you'll look for in your food.
08:12During Christmas and New Year.
08:16Now that we've opened the gift,
08:18as well as all the ingredients,
08:20let's taste the taste of the Caviteños' tamales.
08:26They didn't want Robinson to eat what they made.
08:31This is really hard.
08:32It's really well-packed to lengthen the shelf life.
08:37We tasted it here in Pampanga.
08:39We also tasted it in Visayas.
08:41We tasted it,
08:42probably not in Mexico,
08:44where it came from.
08:45But...
08:48I know it has peanuts,
08:51coconut milk.
08:53Actually, I just searched it on AI earlier.
08:55I really forgot.
08:56But there!
08:57It revealed itself.
08:59Okay.
09:01One of the ingredients that AI said
09:05is achuete.
09:07It's obvious.
09:10Hence, peanut.
09:11But if it were me,
09:13anything savory,
09:14I still prefer it warm and hot.
09:17But in terms of taste,
09:20actually, garbanzos is delicious.
09:22Because it's my favorite hummus.
09:24So I feel like
09:25the aftertaste of garbanzos is delicious,
09:30as well as the peanut butter with coconut milk
09:33and hard-boiled egg.
09:35If food is just for luck,
09:38we're not that lucky.
09:40What makes a lechon special in every occasion
09:42is that it can give crispy luck.
09:45Oh my God!
09:46We have a location,
09:47but the lechon is not here yet.
09:49Oh my God!
09:50The order for lechon got canceled!
09:52Oh my God!
09:53Oh my God!
09:54Oh my God!
09:58Sir, don't worry.
09:59The lechon is here.
10:00The lechon is always ready.
10:02Really?
10:03Yes.
10:04Alright.
10:05Oh my God.
10:06Same day delivery.
10:08No stress.
10:09No worries.
10:10Even if my lechon got canceled
10:12in order a week ago.
10:14Let's see if the quality is also there.
10:23It's a good thing the other one got canceled.
10:25This is delicious.
10:26I said I'll go on a diet,
10:28but it's only next year.
10:31Because they can rely on crispy and delicious food,
10:33they can easily earn money.
10:35In fact,
10:36they earned more than a million pesos
10:39in December 2023.
10:43But before the lechon gets crispy,
10:45Rafael has a bitter experience
10:47of being involved in an online scam.
10:49Online scam,
10:50I thought it was just entertainment,
10:52but I didn't notice
10:54that I was already involved in the system.
10:57That's where the deluge of my life started.
11:01All of my cars were sold,
11:04all of my pets were sold
11:06at a low price
11:08just to gamble.
11:10I got to the point
11:11where I had to deceive the people around me
11:13just to sustain my gambling.
11:15I got into debt.
11:17If I was in debt,
11:18it wouldn't go down to 5 million.
11:21I didn't have a face to face with people.
11:24Of course, I'm a police officer
11:25and I was the one who committed such a thing.
11:27So my morale really went down
11:29until the time came
11:31that I wanted to give up everything.
11:35But with the help of a close friend,
11:37Rafael took up gambling again.
11:39Not in an online scam,
11:40but in different businesses
11:42to get back on his feet.
11:43From there,
11:44that's where I started again
11:45to start my lechon business.
11:47I was able to buy a few pieces of pork.
11:49In a few months,
11:50I was able to regain my enthusiasm for business
11:54and I was able to recover
11:56because of lechon.
11:57This is the business
12:00that I can say that I can recover from.
12:04So I wasn't deceived.
12:06He shares his crispy blessings
12:09with others by giving free lechon.
12:11Lechon for everyone.
12:13For me, lechon is for everyone.
12:15That's why, as much as possible,
12:17we celebrate Christmas every day.
12:19We let our fellow countrymen taste this
12:23who want to taste lechon,
12:25but can't afford to buy it.
12:28When Rafael recovered from a bad vision
12:31and was able to get up again,
12:32the water that Santo Nino gave him to bathe in
12:35in Ternate
12:36was able to cure his illness.
12:40I only felt it for 20 minutes.
12:42I noticed that my blood pressure
12:45increased by 10 times
12:48and I was able to feel it.
12:52The lechon that was removed from me
12:54totally healed me.
12:58In Ternate, Cavite,
13:00every year on the last day of the year,
13:02the Parroquia de Santo Nino de Ternate is held.
13:05Not only to visit the mass,
13:07but also to give the water
13:09that Santo Nino gave him to bathe in.
13:11The celebration of the love of Santo Nino de Ternate
13:15starts on December 28.
13:18So we have the most important day
13:23to bathe in the love of Santo Nino de Ternate.
13:28That is held on the 31st of December.
13:32What happens when you bathe Santo Nino?
13:36Is it right?
13:37How is the process?
13:38Bathing Santo Nino
13:40is done from his altar,
13:42from his damba,
13:43where the image of the Lord is lowered
13:45in front of the altar
13:47to bathe him.
13:48I heard that
13:49the water used to bathe
13:54is also used by the devotees, right?
13:56Yes.
13:57The water that is used to bathe
14:00serves as a medicine
14:03for those who have feelings.
14:04There are many witnesses
14:06who were healed
14:07who had bad feelings
14:10like cancer.
14:11Wow!
14:13The water that Santo Nino used to bathe
14:16is sprinkled and drunk by the devotees.
14:18The tradition is held on the last day of the year
14:21as a symbol of new life and opportunity.
14:26One of the witnesses is
14:27stage 2 colon cancer survivor, Jason.
14:31I felt it in 2014.
14:33I noticed blood on the tissue.
14:38In 2019, that was the most amazing thing that happened.
14:41My father talked to me
14:44and he told me that
14:47there was a maroon-colored blood
14:51that my friend drank here and there.
14:54Maybe that's why
14:57my father looked at me.
15:00He knew that
15:02there was a tumor in my colon.
15:05At that time,
15:08I felt like heaven and earth fell on me.
15:10I was really touched by our beloved Santo Nino.
15:15But back then,
15:16Jason was already a member of a large church.
15:18In the parish of Santo Nino de Ternate,
15:20they were the active members of his family.
15:23Actually, when I was young,
15:25my parents already told me
15:28how miraculous our beloved Santo Nino was.
15:32Until I grew up,
15:34I went to church,
15:36I became a choir member.
15:38So every time,
15:40we were always present at the worship service of Santo Nino.
15:44Suddenly, when I joined politics,
15:50I started to drift away.
15:53I was no longer in the limelight of serving in the church.
15:56Even if he goes to church every Sunday,
15:58he doesn't care anymore.
16:00I go to church every Sunday.
16:02It depends on the time.
16:03Does the mass last?
16:06It lasts.
16:08Our Father is with us.
16:09How many times in my life
16:13did I get the chance to attend the mass?
16:15But it's not like that.
16:17The true worship is not in your heart.
16:22He did not fully believe that
16:24he would return to his faith
16:26through a difficult trial.
16:28As I was listening to him,
16:32it was an unforgettable experience
16:35when I attended the worship service of Santo Nino.
16:40If I remember correctly,
16:44that was my fourth week.
16:48I was called by the Church
16:50to pour water on Santo Nino.
16:54It was the first time I poured water on Santo Nino.
16:58I felt the power of Jesus Christ.
17:03He also drank the water
17:05that was poured on Santo Nino
17:07in the hope that he would recover from his illness.
17:10Lord,
17:12Santo Nino is dear to me.
17:13When he recovers,
17:15I will pray for him.
17:17I will pray for his victory and for his strength.
17:20I will pray for his recovery.
17:25He has survived cancer for five years now.
17:30I am very thankful to God
17:34that he has given him a chance to attend the worship service of Santo Nino.
17:38It is not dependent on the water
17:40that is poured or drunk.
17:42It is based on a feeling
17:44that we call
17:46deep faith in the Lord.
17:55The historical capital of the Philippines
17:57is not only rich in history,
17:59but also in delicious food.
18:02But they also have food
18:04that can make you rich
18:06and bring you good luck.
18:08As long as the ingredients are right.
18:11This is called Siento Quince,
18:13an extinct Chavacano dish.
18:16Are the people here familiar?
18:18Siento Quince.
18:19Maybe money?
18:20Numbers?
18:21Because numbers are Spanish.
18:24It's money.
18:25They talk about money.
18:28What is it in the calendar?
18:30There are 15.
18:32115.
18:33When you say Siento Quince,
18:34it's like Siento Quince.
18:36Speed?
18:37115.
18:38Kilometers per hour?
18:39Is that the limit?
18:41Maximum speed?
18:42Is that right?
18:44You're wrong, Self.
18:45This is a seafood dish
18:47that is made with 115 chilies.
18:50It's spicy.
18:57Wait, Drew.
18:58Is it spicy?
18:59Do you have milk?
19:03It's not just spicy.
19:04It's also rich in history.
19:07It shows the state of a person
19:10when served.
19:12If you're served Siento Quince
19:14made in Hong Kong,
19:15you won't eat it.
19:16It's like when you cook,
19:18you prepare,
19:19you're not an important person.
19:20But if you're served Siento Quince
19:22made in Salangka,
19:23and it has shrimp,
19:25liempo,
19:26alimasag,
19:27it's like he's saying
19:28you're an important person to him
19:30and he's releasing blessings.
19:31It's like he's saying
19:32you're serving God
19:34and this is the food I'm giving you.
19:36And if you're the one receiving the food,
19:39it's a big thank you
19:40because he's releasing blessings
19:42to you in the beginning.
19:43That's how they believe.
19:45That's why it's funny
19:46that in the way of cooking,
19:48in the culinary of the Chavacanos,
19:50it shows how the Chavacanos
19:54in the early days of the Spaniards,
19:56their loved ones,
19:57neighbors,
19:58relatives.
19:59That's why in the early days of the Spaniards,
20:01Siento Quince was that important.
20:04We can serve it to important people
20:06and we'll release blessings for them.
20:12This is our Siento Quince.
20:14That's it.
20:15Siento Quince.
20:16115 pieces of chili.
20:20But of course,
20:21this size is not 115 pieces.
20:23Usually, if it's 1 kilo of Siento Quince,
20:26that's the majority.
20:30But there's no Siento Quince, right, Chef?
20:32Oh, there's no Siento Quince.
20:33We're fine.
20:34Alright.
20:39Yup.
20:41Absolutely.
20:42Yummy.
20:43While he's cooking,
20:45we ate the garlic.
20:49The chili.
20:50Of course, we ate a lot.
20:52So the question is,
20:53is it spicy?
20:55Or is it too spicy?
20:57Actually, it's just right.
21:02I think, and I feel,
21:03I'm the luckiest man in the world.
21:09If you're just proud of the strength of luck,
21:12your neighbors have something for you.
21:14The bad luck won't come to you
21:16if you have this.
21:21Oh, no!
21:38Oh, no!
21:42Aren't you looking at what you're going through?
21:44What are you?
21:45Do you want to ruin your life?
21:48Aren't you afraid of me?
21:51Just relax.
21:52This?
21:53I'll break this.
21:54You know, even if...
21:55You'll pull it.
21:56This is strong.
21:57Are you sure about that?
21:58I'll just break it.
21:59I told you, don't do that.
22:01I'll do it.
22:02Don't do that.
22:03What's that?
22:04Oh.
22:05Let's see.
22:16Oh, no!
22:18Do I know this?
22:21No.
22:22Do you know me?
22:24No.
22:25You don't know my name?
22:27I don't think so.
22:29Narda.
22:31Narda?
22:32Yes.
22:33Narda.
22:35Oh, no.
22:36Narda.
22:37That's why you're wearing a wig.
22:38Luck won't come to you.
22:42Okay?
22:43Let's go.
22:44Let's swim.
22:45Come here.
22:47Until now,
22:48there are still many in the province of Cavite
22:50who do and sell antiques.
22:53That's what they believe.
22:54It's a protection for themselves
22:57so that they can avoid misfortunes,
22:59especially when we're sick.
23:01They don't want to say bad things about them.
23:06There are old people in Cavite
23:10and this is a form of medicine.
23:13Even in the time of Emilio Aguinaldo,
23:15there are stories of the care of the revolutionaries.
23:24In the many beliefs that bring luck,
23:26especially every new year,
23:28let's remember that we are still making our own luck.
23:32What we learned in Cavite
23:34is that it's not bad to believe in superstitions for luck.
23:38But if we combine that with hard work and faith,
23:41the next one will surely be blessed.