Aired (February 9, 2025): Join Biyahero Drew as he explores the irresistible charm of Iloilo!
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00:00♪♪♪
00:06It's time to measure up to beauty.
00:10♪♪♪
00:13Give flowers and gifts on Valentine's Day.
00:18♪♪♪
00:22But for those who are busy this year, don't worry.
00:25Because Single Man or Taken...
00:27Happy Valentine's!
00:29...is invited to our date today.
00:31How are you?
00:32I'm good, how about you?
00:33I'm good, how about you?
00:34Have you eaten yet?
00:35Yes, I have.
00:38Just don't stop yourself from falling
00:40and prepare yourself to fall in love.
00:44Love you!
00:50Adobo of Ilonggo
00:52The color of the heart
00:54and the ingredients that give color to it
00:57are also heart-shaped.
01:01You'll really fall in love at first bite
01:03with the Adobo of Ilonggo.
01:06But before you try it,
01:08you need to go through a little hardship.
01:16So, we're going to look for a type of chicken
01:20that they say is the native chicken
01:23that is known here in Iloilo.
01:26It's called Darag.
01:29For the challenge, I'll go inside
01:31and look for the type of chicken that is Darag.
01:36Okay?
01:37But wait, I haven't entered the cage yet.
01:40I was greeted by a welcoming committee.
01:43Excuse me, can you help me find Darag?
01:51But to prove my chicken-catching skills,
01:56I'll go inside.
02:05Darag, come here.
02:08He's our cameraman.
02:11Guys, can you help me find Darag?
02:13Of course.
02:27What can you say?
02:30We're not going to eat you yet.
02:32Just relax.
02:33Are you Darag?
02:37He said yes.
02:39Next, we'll look for the ingredients
02:41that will give color to Adobo.
02:43It's not like the Adobo we're used to
02:45and the Adobo of your boyfriends.
02:47The version of Ilonggo doesn't have soy sauce.
02:54We're here at Barangay Buntatala,
02:57an agri-farm where we'll find
03:01a culinary ingredient here in Iloilo.
03:05Welcome to Chipiti.
03:07We heard that there's a plant here
03:10that's perfect for Valentine's Day.
03:14There are two purposes.
03:16One is for enhancement of its smell,
03:20flavoring, and coloring.
03:22Coloring.
03:23I think this is an achuete, right?
03:25Anato.
03:26Anato.
03:28We call it here in our dialect,
03:31Hiligaynon.
03:32It is an asteritis.
03:34Oh, it only blooms on New Year's.
03:36That's right.
03:37Maybe it only blooms when it's brown.
03:43It only blooms when it's brown.
03:45Does that mean it can't be used anymore?
03:47Can I...
03:48You can also cut the leaves.
03:51Here?
03:52There are two things.
03:54It's better if you cut it for me.
03:57This is what I use to cut my husband's nails.
04:01I'll tell him.
04:03This is his last round.
04:05From May to December only, sir.
04:07May to December.
04:08December is over.
04:09He still has January.
04:11Heart shape and color, heart.
04:14And it really gives color to our favorite foods.
04:22It looks good.
04:23Even though the seeds are small,
04:25it also has a heart shape.
04:26Love it.
04:30Now that the ingredients are complete,
04:33Inadobo will cook an achuete for us,
04:36Jessie.
04:38It's not just that they love taking care of the chicken,
04:41They also love welcoming their husband, Lea.
04:44I started taking care of the chicken in 2009.
04:48At first, I took care of the chicken for consumption.
04:53It's not hard to take care of.
04:56And another thing,
04:57the native chicken,
04:58no matter how you cook it,
04:59it's really good.
05:00The chicken inadobo is really delicious.
05:04It's rich in flavor.
05:08This is what their husband and wife always eat
05:11whenever Jessie comes back from abroad.
05:13Because I'm always out of the country,
05:16whenever I come back here,
05:17I always eat this at home.
05:19It's always adobo with chicken.
05:21The taste of chicken adobo
05:25compared to commercial chicken,
05:27has a different taste.
05:28You can feel the sweetness of the chicken.
05:34Whenever I come home,
05:37that's what we eat adobo with.
05:39Adobong, darags, and achuete
05:42are delicious,
05:43flavorful,
05:44and delicious.
05:46Just like my husband's love for me.
05:49It's so good.
05:50I wish it was all.
05:51The taste is really good.
05:57There are 101 ways to cook adobo.
05:59But this is one of the ways
06:01you can eat a lot of rice.
06:03Actually, even if you don't eat rice,
06:05this adobo is delicious.
06:08Even if you only eat adobo once a week,
06:10the adobo marks on your fingers
06:12because of the color of the adobo.
06:14It's worth it.
06:20Actually,
06:22the adobo is thick.
06:24To be honest,
06:25it doesn't really taste like adobo.
06:27But when you see the color of the adobo
06:29mixed with the oil,
06:31then you put it on the hot rice,
06:36so I take it back.
06:38Two cups of rice,
06:40for this adobo achuete.
06:42I'm kidding.
06:44Wait a minute.
06:46There's a reason why
06:47adobo is so colorful.
06:50Those are the colorful flowers
06:51of Mother Lucita.
06:55But those are not ordinary flowers.
06:58Because these are edible.
07:01Isn't it practical?
07:04The flowers that Mother Lucita makes
07:07are made from raw papaya and yema.
07:10At the age of 73 years old,
07:12she can make more than
07:13100 pieces in just one hour.
07:16I think I can do that too, travelers.
07:19What do you think?
07:20Mom, okay.
07:22I will try to copy
07:24whatever you do.
07:26I know you don't have much trust.
07:29I can see it in your face,
07:30but how do you do it?
07:33Okay, Mom.
07:34I'll be quiet in GEDLI
07:36and I'll do my best.
07:38Alright.
07:40Can I try, Mom?
07:42Okay, go ahead.
07:43Try it.
07:47Wow,
07:48you're just peeling.
07:51Mom, you've been doing this
07:52for years.
07:53This is just my first time.
07:54Wait.
07:55Give me a chance.
07:56Yeah.
08:01It's still not good.
08:03It's still not good.
08:05Mom.
08:06Mom,
08:07as the saying goes,
08:08love is patient,
08:09love is kind.
08:10Okay.
08:11Okay.
08:12Good.
08:14Good.
08:15Okay, okay.
08:16I think the peeler is done.
08:20Let's move on.
08:21Yes.
08:23Let's cut the papaya.
08:25Let's mix it and spin it
08:27like what she did to you.
08:29Ouch.
08:32The sugar of the papaya is not enough,
08:34so we'll add more yema.
08:36This is good.
08:37It's sweet.
08:38Is it?
08:39Ouch.
08:45Hey,
08:46let's be serious.
08:47I'm used to the heat.
08:49Is it?
08:50Are you serious?
08:51Ouch.
08:52Here.
08:53Ouch.
08:54Hold this.
08:55Hold that.
08:56Everything is hard.
08:57Everything.
08:59That's enough with the peeler.
09:01Because the Rosita Papaya is done.
09:06No one can compare to the skill of Rosita.
09:11She's been doing this for more than 4 decades.
09:13The first one to make papaya is
09:18our grandmother.
09:21Her mother passed it on to her.
09:23And to all four siblings,
09:24besides her,
09:25her nephew passed it on to her.
09:27That's why she named it Pangimagas.
09:30Her sweet wish
09:32will be fulfilled by her grandchildren.
09:34I want my grandchildren to learn
09:37because they don't know
09:39how to make papaya
09:42and how to live their lives.
09:53How are you?
09:56Oh, hi.
09:58Here.
10:00It doesn't smell.
10:01It's not really a flower.
10:02But let's see how sweet it is.
10:08Oh, it's sweet.
10:11Mmm.
10:15Oh, my.
10:16This is cut.
10:18The texture is good.
10:20It's sweet,
10:21but it has a crunch.
10:22I think this is perfect
10:24when you're courting someone.
10:26This is perfect when
10:29you're giving a bunch of flowers
10:33to your partner this Valentine's Day.
10:36Love you.
10:37From Iloilo to Manila,
10:38a labor of love for my one and only love,
10:41Naks Tamis.
10:44But there are those who are against the sweetness
10:45of Mr. and Mrs. A.
10:47Because if they just want to be sweet,
10:49they're the new sweetest couple in town.
10:52Jillian Ward as Tata
10:55and Michael Seger as Frances
10:57of My Ilongo Girl.
11:00But wait, there's a problem.
11:01Venice is the doppelganger
11:03or Tata's lookalike.
11:06Venice, Venice.
11:07Can I take a picture with you?
11:09Drew, this is Idol.
11:11Let's take a picture.
11:15Thank you, thank you.
11:16There.
11:17Matalai, dude.
11:29Witness not only in history,
11:31but also in the many selfies
11:34this fort has taken in Iloilo.
11:36Especially the Ilongkong who are fond of sweetness.
11:40As Rianna,
11:41the wife of Sid and Rhea,
11:42this is their favorite date spot
11:44since the 90s.
11:46Sid and Rhea's love story
11:48is like a key drama.
11:51Rhea rides her bike
11:52from Cebu to Iloilo.
11:54Sid is crossing the sea.
11:55Rhea can only go there.
11:57When he was courting me,
11:59he took me to his house
12:01using his bike.
12:03After that,
12:04he always asked me to go out
12:07and he carried me on his back
12:09because I didn't know how to ride a bike yet.
12:11Until he taught me how to ride a bike
12:14and we always go out together
12:17using our bikes.
12:19This is where they do the Valentine's Day.
12:22Everything is always here
12:24in Fort San Pedro.
12:25You can't go anywhere else.
12:27Fort San Pedro was really popular
12:29during our time.
12:30That's why I also answered him here.
12:35The bike was the means
12:36of transportation for us at first.
12:40We had three children
12:42and we both loved it.
12:44When we were kids,
12:45we were taught how to ride a bike.
12:47We became a family of bikers.
12:53Because they became popular
12:54in riding a bike,
12:55they got married
12:56as the King of Bikes
12:58and Queen Biker of Iloilo.
13:03As a bike capital of the Philippines,
13:05Luzon is perfect.
13:06As a bike capital of the Philippines,
13:09we have bike lanes now
13:10that take you around Iloilo City.
13:14Fort San Pedro
13:15is not only a witness
13:16to the love of the people of the city.
13:18It also served as a defense
13:20against pirates
13:21and robbers in the past.
13:24Now, it is a proof
13:26of the love of the people of Iloilo.
13:30If the people of Iloilo
13:31ride their bikes every day,
13:34the 76-year-old father,
13:36Rodolfo,
13:37also rides his bike every day.
13:40It's not just for fun,
13:41but also to ride
13:42a bike that literally
13:44tastes sweet.
13:45Ang!
13:48This is already cooked.
13:49Oh, it's already cooked.
13:50Okay, dad.
13:51This is already cooked.
13:52Oh.
13:53There.
13:54It's still hot.
13:55It's for the taste.
13:57It already smells good.
13:58It smells good.
14:01I need to...
14:02Because there's a lot of...
14:04There's a lot of...
14:05There's a lot of...
14:06There's a lot of sugar.
14:07You only need to do it once.
14:08Just once.
14:09Because if there's a lot of beef,
14:11it will get hard.
14:12It will melt one by one
14:14when you put it in.
14:15It's hard.
14:17Oh, so that's how it is
14:18when there's a lot of it.
14:21You can't do that
14:22because there's a hole there.
14:24Oh, there's a hole?
14:25That's where you put the string.
14:28Can you see it?
14:30Oh, here.
14:31You put it here.
14:32How are you going to fill it?
14:34I'm sorry.
14:36That's it.
14:38Oh, no.
14:39I don't have five minutes.
14:40I'm done with my sermon.
14:41Until the bottom of the hole?
14:44Yes.
14:45How many years have you been doing this?
14:4652?
14:4752.
14:48Wow.
14:49So, two years...
14:50I'm 76.
14:51Oh, you're 76 now.
14:53What time do you start doing this?
14:56Around 8.
14:578?
14:588 o'clock in the morning.
14:598 o'clock in the morning.
15:00What time do you finish this?
15:02Around...
15:0310...
15:0410.30.
15:05In the morning,
15:06or in the evening.
15:07Before you sell it,
15:08you have to cover and tie up each end.
15:10Oh, where's the...
15:12No, where's the hole.
15:14You're doing it wrong.
15:18It looks like you're going to suffer here
15:20for the rest of your life.
15:24Can I just join you, Father?
15:27My head is like this.
15:28There.
15:29There.
15:30There.
15:32Good.
15:33That's how he manages to make ends meet.
15:38How many pieces are there?
15:40How many pieces are there?
15:42Yes.
15:43How many pieces are there?
15:44Around...
15:45100 to 80.
15:46100?
15:47100 pieces.
15:48100 pieces!
15:50But Father Rudolfo doesn't sell sweets every day.
15:53He's only strong when there's an auction.
15:55Just like Paraw.
15:56Paraw with coconut milk.
15:58On special days,
15:59there are a lot of people at the beach.
16:03How do I eat this, Father?
16:04Mix it like this.
16:06There.
16:07That's right.
16:08The perfect combination is suman,
16:13sabah,
16:14sweet potato,
16:15and bread.
16:17You can also just eat it like this.
16:25It's good.
16:26If you have suman, it's good.
16:28Try this.
16:29Try it.
16:30Try the sweet smell.
16:31How does it smell?
16:32It's good.
16:33In Tagalog, it's called matamit.
16:35That's right.
16:36It's good to eat on its own,
16:38or it's good to eat with bread.
16:42That's enough, Chica.
16:43It's time to really dig some holes.
16:52The reason why Father Rudolfo continues
16:55to sell sweets for more than 50 years
16:59is because of our ancestors.
17:01I want to continue this
17:03until I can't breathe.
17:06I don't see how my body can exercise.
17:15Because if I stop this,
17:18maybe one day,
17:21my body will become weak.
17:23That's why I continue this until I'm old.
17:31From the literal meaning of sweet,
17:34the next one we're going to taste
17:36has a bitter taste.
17:38Because the version of Paris in the Milonggo
17:40where singles are discriminated,
17:43why is it like that?
17:46Here in Parangay Sampaguita,
17:47the smell of flowers is not the main thing.
17:51It's not just in a store.
17:53The main thing is the smell.
17:55One single, your order.
17:57One single.
17:58The single.
17:59One single.
18:00What do you sell first?
18:01And why is it bitter?
18:06One single.
18:10Single?
18:31Even if it's a single,
18:33the order will be doubled
18:35because of the bitter taste.
18:36But is it just for the singles in their stores?
18:39In 1980,
18:41the name was already single-double.
18:43When the drivers eat,
18:45when they're full,
18:46it's single.
18:48When they're hungry,
18:49it's double.
18:50That's why we didn't remove the name.
18:53They call this version of Paris
18:55and it's similar to the Gotong-Gotong
18:57in the Milonggo.
18:59It's similar to the Gotong-Batangas
19:00because of the texture of the beef.
19:05I can finish a double,
19:07even if I'm single.
19:09I can buy myself a double.
19:11Double or single,
19:12it's still delicious to eat.
19:14You don't need to remove the name.
19:17It's bitter.
19:22Now that the day of hearts is coming,
19:24here in Iloilo,
19:25there's a soup that's always
19:27boiling hot.
19:29Why?
19:30This soup is called Paganaraw.
19:33It's literally energizing
19:35because it's made by the owner
19:37and the heart of the cow.
19:39He said that his wife
19:40didn't get pregnant
19:42when she ate our soup.
19:45She got pregnant,
19:46he said.
19:47It's made of 10 types of meat
19:49and intestines.
19:50They call it Salam Ukan.
19:53It's a Filipino word
19:54that means
19:55to choke
19:56because it literally means
19:57you'll choke on the deliciousness.
20:00We have the ox cheek,
20:02the fish meat,
20:04the belly meat,
20:05and the skin.
20:06We have the eyes,
20:07brain,
20:08pancreas,
20:09ox dick,
20:10or what you call
20:11soup number five.
20:13We also have the balls,
20:14and the heart,
20:16the heart of the cow.
20:20That's why they're called Sukis.
20:21Most of them are married.
20:24Today,
20:25we'll find out
20:26who's the most Sukis
20:28in Sukis?
20:29The Sukiest Yarn?
20:31We're going to eat
20:33because it's raining.
20:34We eat a lot.
20:36We are Team B.
20:38I don't know about them,
20:39but I'm okay with Salam Ukan.
20:41I'm okay with anything.
20:43Team B.
20:44We are the Team A.
20:46The battle
20:47will begin
20:48between the Misters
20:49of Salam Ukan.
20:50But first,
20:51the wife's hands.
20:54They're trying to be careful.
20:55Okay,
20:56open it.
21:03It's really hard to breathe.
21:06Next,
21:07and there's nothing left.
21:09Then,
21:10if you move,
21:11it will melt.
21:14And in less than three minutes,
21:16Team B is the winner.
21:21Joanne and Dibo are with them.
21:24It's still hot.
21:31Salam Ukan's soup is hotter
21:33because of love.
21:36You're like Salam Ukan,
21:37but you're not married.
21:44Aside from the delicious taste,
21:46for Boyette,
21:47nothing can be compared
21:48to Salam Ukan
21:49because of the ingredients.
21:51Our mother
21:52had a sentimental value.
22:01She was the one
22:02who taught us.
22:04Because no one
22:05taught us.
22:07When I noticed our soup,
22:09it was Gintu.
22:10He was the one
22:11who taught us.
22:14Brother,
22:15he said,
22:16be careful.
22:17When you cook,
22:19you should cook with your heart.
22:20That's what he said.
22:23He said,
22:24you cook with your heart.
22:26I told my staff,
22:27we should not win their pockets,
22:30but also their hearts.
22:32And because of this,
22:33he followed his mother's recipe.
22:35It's perfect.
22:36The vegetables were also cooked
22:37with the heart of a cow.
22:39It's also delicious.
22:40It's like meat,
22:41but its texture
22:43is like ground meat.
22:46That's the taste of the heart.
22:50And what he didn't mean to do,
22:51he leveled up.
22:52I called it
22:53an energy soup
22:55because it has an energy drink.
22:58It was an accident
22:59that he spilled
23:00his mother's original
23:01pata recipe
23:02with a citric soda
23:03while cooking.
23:04I didn't use to do that.
23:07But when I spilled it,
23:08I said,
23:09it's delicious.
23:11Who can't fall
23:12in the food of Ilonggo?
23:14There's no need
23:15for a foodie haven in Luzon.
23:18It's our love language
23:19to our families
23:20and our friends and visitors.
23:22Being a UNESCO
23:23Creative City of Gastronomy,
23:25the first in the Philippines,
23:26the gastronomy of Iloilo
23:28speaks about
23:29its heritage as well.
23:31It's full of recipes
23:33cooked by your grandmother,
23:35your mother,
23:36and your father.
23:38That's what sets it apart.
23:40Even if there are
23:41new innovations,
23:43new foods,
23:45we have kept
23:46the Ilonggo food,
23:47the heritage of Ilonggo food.
23:52Not only
23:53the abundant food
23:54of Iloilo,
23:58the province is also rich
23:59in culture and history
24:01that adds to
24:02its romantic feels.
24:03The way we have preserved
24:05our heritage spaces
24:07has contributed a lot
24:09to the charm of the city.
24:12One of the must-see
24:13places for tourists
24:14is the Molo Church
24:15and Molo Plaza.
24:16That's right,
24:17this is where
24:18one of the scenes
24:19of My Ilonggo Girl was shot.
24:25This is the center
24:26of the social and cultural
24:27life of the province.
24:28The plaza is a popular
24:29date spot
24:30while the church
24:31is famous for the
24:32weddings of the Ilonggos.
24:35We will share here
24:37the papaya flowers
24:38of Nanny Rosita
24:39to pay
24:40back the love
24:41that the Ilonggos
24:42gave us
24:43when we returned
24:44to the City of Love.
24:48Deep,
24:49true,
24:50and pure.
24:51That's the love
24:52that I felt here
24:53in the City of Love.
24:55Aside from their special
24:56looks,
24:57I also felt it
24:58in the things
24:59that symbolize
25:00their love.
25:02On this trip,
25:03I was not the only one
25:04who fell in love.
25:05If not,
25:06I also fell in love
25:07with Iloilo.
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