00:00We Filipinos have always been very shy.
00:17Especially when it comes to food.
00:20You won't get hungry.
00:22You can go to the beach,
00:24rivers,
00:27and mountains.
00:30There's definitely something to eat there.
00:35The sea is black and hairy,
00:38and the air is polluted.
00:40It is said to strengthen the body.
00:46Insects can be caught in the river,
00:48and can be eaten alive.
00:50It is a culture that is still maintained by the Obo-Manubu in Kidapawan.
00:55Fish from the Bugkalot tribe in Quirino,
00:57instead of in a cauldron,
00:59it is cooked in a pan.
01:03The preparation of lechon in Mindoro is different.
01:06It is wrapped in a ponzo,
01:08and served side by side.
01:11Food is life
01:13for us Filipinos.
01:15Back then, our ancestors had a way to find
01:19and cook food.
01:21And as time passed,
01:23it became part of our culture and tradition.
01:27Tonight, let's find out
01:29some of the unique Filipino foods.
01:33I wonder what are the unique
01:36and delicious foods of Juan.
01:43In the province of Quezon,
01:45there's something black and hairy,
01:47that is said to be delicious to eat.
01:49It is already used to the place,
01:52but in the past, it became exotic,
01:54and only a few people get to eat it.
01:58It's not just delicious,
02:00it also strengthens the body.
02:06In fact, this is the secret of 63-year-old grandfather,
02:10Ebelardo.
02:12Rowing, cleaning, carrying,
02:14and many other jobs.
02:16It's just basic,
02:18with the help of kibit.
02:20Kibit strengthens the body.
02:22Until now, I'm still strong.
02:24It really strengthens the body.
02:25Even if there's no water,
02:27sometimes,
02:29I still row.
02:31I'm still strong.
02:33One of the proofs
02:35that kibit really strengthens the body,
02:37is Ebelardo,
02:39his wife, Miguelia.
02:41She eats a lot,
02:43especially when it comes to food.
02:45I noticed that she's strong.
02:48She can carry rocks
02:50that we carry
02:52on the other side of the boat.
02:54She can even guard the boat
02:56while she's guarding the sea.
03:00But I wonder,
03:02where can we find
03:04this secret strength?
03:07In big rocks like this,
03:09the marine molluscs,
03:11or kibit,
03:13are hidden by the people of Quezon.
03:15Kibit plays a big role
03:17in the ecosystem.
03:19Their presence
03:20can provide information
03:22on the health and well-being
03:24of an ocean.
03:26It helps to take care
03:28of the lower part of the sea.
03:30But aside from strengthening the body,
03:32it's also beneficial when it's cooked.
03:34To join us
03:36in collecting kibit,
03:38we'll be joined
03:40by our wanderer, Mike Hell.
03:42I learned how to eat kibit.
03:45All of the people here
03:47eat kibit.
03:48All of the people here
03:50eat kibit.
03:52Kibit is one of the reasons
03:54why we don't have food.
03:58Mike Hell grew up
04:00collecting kibit
04:02because there are many kibit
04:04in their area.
04:06Hello, wanderers!
04:08We're here in Pagbilango,
04:10Grande Island.
04:12Today, I'll teach you
04:14how to collect kibit.
04:16Come with me.
04:19But wonder,
04:21it's not easy
04:23to collect kibit
04:25from the rocks.
04:28You won't notice it
04:30from the rocks
04:32because it's colored.
04:34That's why you need
04:36to poke it
04:38so you can see the kibit.
04:42Mike Hell also shares
04:44his fishing experience
04:46on social media.
04:48Whew!
04:50It smells good.
04:52It's getting closer.
04:55Vlogging is also his way
04:57to earn money
04:59for his family's expenses.
05:02It's very difficult here
05:04and there.
05:06After half an hour
05:08of collecting kibit,
05:10Mike Hell will take it home
05:12and cook it for his wife,
05:14Cheryl.
05:16The perfect dish for this
05:18is kibit sisig.
05:20Now,
05:22we'll boil the kibit
05:24for 4 hours
05:26because it's long
05:28and hard.
05:30That's why it needs
05:324 hours.
05:34After 4 hours,
05:36the kibit will be cleaned.
05:38We need to separate
05:40the shell from the meat.
05:42This is kibit sisig.
05:44My husband's favorite
05:46is pulutani.
05:48Even for us, it's our favorite dish.
05:52After that,
05:54we'll cut it into small pieces.
05:56Cheryl will saute the garlic,
05:58onion,
06:00and kibit.
06:02We'll also add
06:04the seasonings.
06:07She'll also add chili
06:09and oyster sauce
06:11and continue to saute
06:13until the ingredients are cooked.
06:18Once the kibit is toasted,
06:20she'll add eggs
06:28and the kibit sisig is ready to serve.
06:36The taste is delicious.
06:38It's crunchy
06:40and the pork is tender.
06:43Until now,
06:45we've been eating kibit
06:46since I was a kid.
06:48I taught my kids
06:50how to eat kibit.
06:52It's really delicious.
06:55But I wonder,
06:57is it true that kibit strengthens the body?
07:00Or maybe it's all in the mind?
07:03With its nutritional value,
07:05there are no scientific studies
07:08that we can see
07:10regarding kibit.
07:12As a marine mollusk,
07:13it also has protein.
07:15It's possible that it also has carbohydrates
07:17and vitamins that can be obtained from it.
07:29It's long and tender.
07:33It's slippery and still moving.
07:37I wonder,
07:39are you tired of eating this?
07:41This is sasing,
07:43a delicacy in Lucena, Quezon.
07:46It's a type of sandworm
07:48that can be seen in the sand
07:50when it's low tide.
07:52It became a livelihood
07:54of some people here,
07:56like our wanderer, Jimmy.
07:58When I was a kid,
08:00my father taught me.
08:02He told me,
08:04this is the only thing
08:06I can get from you,
08:08to get sasing.
08:10It's worth it to me.
08:12That's why I get it.
08:14To get sasing,
08:16Jimmy earns more than 500 pesos
08:18per day.
08:20That's why he considers it
08:22a great blessing of the sea.
08:24It's also a great benefit
08:26for our family,
08:28for our daily expenses.
08:30Now, Jimmy is not the only one
08:32who gets it.
08:34He also gives it to his son, Jimboy.
08:36My father got it,
08:37but now,
08:39I'm used to getting it.
08:41My father's income
08:43is different from mine.
08:45To get sasing,
08:47Jimmy and Jimboy
08:49wait patiently
08:51for the water to come down.
08:53At 4 p.m.,
08:55they bring their rafts.
08:57They start getting sasing.
08:59The sasing
09:01hide under the ground.
09:03To get it,
09:05Jimmy and Jimboy
09:07go under the water.
09:09To get the sasing,
09:11they make a hole
09:13and get it inside.
09:18The rafts need to be fast
09:20to get the sasing.
09:32But they also need to be careful
09:34because it can break easily.
09:38After getting the sasing,
09:40what will they do
09:42if they don't eat it?
09:44For us,
09:46sasing is delicious.
09:48You can eat it raw.
09:50You poke it,
09:52then you cut the end,
09:54then you wash it.
09:56And when you eat it,
09:58you can eat it raw.
10:00You can eat it raw,
10:02you can eat it raw,
10:04you can eat it raw,
10:05then you wash it.
10:07And for Jimmy,
10:09he says that sasing is the best thing
10:11when you eat it raw.
10:13It tastes salty,
10:15and sweet.
10:17It's a seafood,
10:19really delicious.
10:21Along with eating it raw,
10:23Jimmy also drinks the sasing blood.
10:25This is the soup.
10:27It's a delicious soup.
10:29I'm already 57 years old,
10:31so my body is becoming stronger
10:33because of the sasing.
10:35Especially those who don't cook.
10:38Eating exotic seafood, enjoyable.
10:41But we still have a lot to consider,
10:45the species alone.
10:46Because later, it might not be safe to consume by the human body.
10:51It might have toxins.
10:53How safe is it?
10:54Of course, we need to consider where we got it from.
10:57And of course, the freshness, right?
10:59We still have a long way to go.
11:03Near the rivers and mountains,
11:05the tribe of Obong Manuvu lives,
11:07which can be found in Quedapawan.
11:12They are one of the first to live in Mount Apo.
11:15And their tribe is also the so-called first to climb the highest volcano in the Philippines.
11:23The trail that the people who climb Mount Apo follow,
11:26is also made by their tribe.
11:30Their tribe is known for eating what they call Kuligbos,
11:34or dragonfly nymph.
11:36It can be found in clean rivers and mountains.
11:42Even back then, their ancestors ate it.
11:46Until it was learned to be eaten by local residents.
11:51At first glance, it looks like it has something to do with Gagamba and cricket,
11:54or what we also call Kuliglig.
11:59That day, we accompanied Datu Hudson to catch Kuligbos.
12:08He will look for it in the nearest river in their community.
12:12This is what we use to catch Kuligbos.
12:17When we go to Sundang,
12:19we just catch it here at the shore of Sundang.
12:25Even though the water level is high,
12:27Datu Hudson knows that there are Kuligbos here.
12:46Kuligbos are not easily found because they are hidden in the rocks.
12:51But because of Datu Hudson,
12:53even if he uses his bare hands,
12:55he knows that there are Kuligbos here.
13:07Kuligbos are hidden here.
13:10We just catch them here.
13:12We catch them again.
13:15Now, when it rains,
13:19we just catch them here.
13:23That's how we catch Kuligbos.
13:25We catch them again and again.
13:27They are still fresh.
13:31But their favorite dish in Kuligbos is called Binunguhan.
13:37It is wrapped in banana leaves and can be roasted.
13:42Datu Hudson caught a lot of Kuligbos,
13:44so it's time to cook it.
13:50I will cook it in two pots.
13:54I will roast one.
13:57I will cook the other dish in banana leaves.
14:04First, he will put oil in the pan
14:06and he will saute the onion roots.
14:12He will put salt in the Kuligbos before he will saute it.
14:27I will put the onion roots in the Kuligbos.
14:33But this is not the only dish they cook in Kuligbos.
14:37Kawander, the next dish we will cook is called Kuligbos Paesan.
14:44First, he will put the onion roots and leaves.
14:47Then, he will put ginger and salt.
14:49Then, he will wrap it in banana leaves.
14:51Then, he will put it in the Kuligbos.
14:58Within four minutes, the Binunguhan is cooked.
15:03Finally, the two Kuligbos recipes of Datu Hudson are cooked.
15:08We can now taste it.
15:17It's delicious. It's like kangkong.
15:18Kangkong?
15:19The taste is really like kangkong.
15:26It's a bit sweet.
15:27It's a bit sweet.
15:28It's like grasshopper.
15:34Is it delicious?
15:36It's okay. The taste is good.
15:43In the town of Tirino Province, Iwander knows the Bugkalug Tribe,
15:48which was known as Ilonggot.
15:51Hello?
15:53They are giving to the tourists who visit their place
15:57by dancing.
16:03The tribe wears their rich culture.
16:06This is Aymet Dinagake.
16:09The adults are wearing on their head a big hornbill.
16:14This is a symbol of their high status in the community.
16:19They also have something to put on their left arm.
16:21And they are also wearing a hat on the top of their head
16:24which they call busiyet.
16:29But these hats are for the tourists.
16:32In fact, I have to consider this tribe in the past
16:36that can only be found in Tirino, Nueva Vizcaya, and Aurora.
16:42In the past, in order for a man to marry a Bugkalug,
16:45he needs to shave or shave his head.
16:49But now, the Bugkalug Tribe has become a symbol of the Bugkalug Tribe.
16:54The Bugkalug Tribe has become a symbol of the Bugkalug Tribe.
16:57In the past, in order for a man to marry a Bugkalug,
17:00he needs to shave or shave his head.
17:05This is a symbol of the courage that he is looking for
17:07that the women of Ilonggot have.
17:11That's why it's normal for them to share their children.
17:19But this culture has changed since Christianity came to their place.
17:23This will not be attached by a non-Bugkalug.
17:27Now, the machinaries are saying,
17:31do what you do every day.
17:36We have a conversation that cares for each one of us.
17:46Although their culture of being headhunters is gone,
17:49some of their traditions were preserved,
17:52just like their ancestors.
17:58Like what they call Pinugit Mugkalot,
18:01or Isdang Buyek that is cooked in a pan.
18:07It is partnered with Amsi leaves that are burned or heated in a fire.
18:15Even in catching fish, their methods are also traditional.
18:19They don't use a stick or hammer, but an axe.
18:29Hello, commanders.
18:31I will teach you what we used to do in the past.
18:35When we go to the river, we use an axe.
18:40When we are caught, we use a bamboo stick.
18:46We put it in the fire.
18:49The difference is that when we put it in a bamboo stick, it smells good and tastes good.
18:56When the fish is put in a bamboo stick, it will be covered with leaves at the end.
19:00When its partner, Amsi or wild plant, cooks,
19:04it is wrapped in large leaves of benaw.
19:06They also serve it as a plate when they eat.
19:09Because of the absence of a cauldron,
19:11we used to cook it here.
19:13We wrap it like this and put it in a pot.
19:19After that, we cook it in the fire.
19:24When it is cooked, this is how we open it.
19:27We do it like this.
19:30It's delicious.
19:31It's delicious.
19:32It's not fishy and tastes good.
19:39It tastes like an aloquon that is delicious when you chew it.
19:47It's really delicious.
19:48We eat it together.
19:49We eat it together.
19:51It's delicious.
19:52It's delicious.
19:54It's delicious.
19:55It's delicious.
19:56It's delicious.
19:57It's a delicious dish that you can eat repeatedly.
19:59It's a common dish that is hard to find.
20:02Some people are afraid to try it.
20:04Our wanderer, Franco, and his sibling, Rogelio,
20:07are looking for the white malapunso.
20:13Relax, wanderers.
20:15Halloween is not too early.
20:16The real fun for Franco and Rogelio
20:19is to cook goat meat.
20:21Wanderers, this is the soil we need
20:25to cook goat meat in putik.
20:32Because this soil is different.
20:34It's hard when it gets wet.
20:37Don't cook goat meat here in Occidental, Mindoro.
20:42They wrap the meat in putik.
20:47They don't boil it.
20:49They just make it look like putik.
20:54Franco and Rogelio are still young.
20:56They are already cooking putik.
20:58Their recipe for goat meat is incomplete
21:01without the malapunso putik.
21:06They wrap it in putik because it falls.
21:08It's like it's its own body.
21:11It cooks its own body.
21:14It's not like if it's overcooked.
21:19It's black.
21:20That's not it.
21:29After two hours,
21:30they wrap it in banana leaves and plastic.
21:35Then, they wrap it in the putik
21:36that Franco got earlier.
21:40They can now put it in a slow-cooker.
21:43After two hours,
21:44our lechong kambing is now cooked.
21:47Will it affect the taste of the lechon
21:49when it's wrapped in putik?
21:52I can compare it to chicken
21:54because it smells like smoke.
21:57I can only taste it.
21:59It's like chicken.
22:01I can compare the taste of this
22:03to lechon baka.
22:05It's the same.
22:07It's the same.
22:09It's the same.
22:11It's the same.
22:12I'll eat it again.
22:14It's delicious.
22:15You should try it.
22:16Actually, I don't eat lechon kambing.
22:18The Philippines is known for
22:21its delicious food.
22:24No matter where you go,
22:25it has a rich culture
22:27and it's full of food
22:29that has greatness.
22:31Wonders,
22:32I hope you're full
22:34with different Filipino foods.
22:37That's why,
22:38if you have stories to share,
22:41just send a photo or video
22:43to our Facebook page
22:45or email to iwondergtv
22:47at gmail.com.
22:49Follow our social media accounts
22:51of iWonder.
22:52I'm Susan Enriquez.
22:54See you every Sunday night
22:57at 8 p.m. on GTV.
22:59We'll answer Juan's questions
23:02here on iWonder.
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