Aired (March 30, 2025): oin Biyahero Drew as he embarks on an adventure filled with surprises and new discoveries in Guinayangan, Quezon Province!
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00:00Every person, every place has hidden secrets.
00:16Just like that in the town of Yinyangan in Quezon Province.
00:20We woke up early and started this morning because we have something to look for.
00:24Let's go shopping.
00:29Wait, I've been wanting to do this for a long time.
00:36But it's hard to hide a secret, right?
00:39I know myself, I'm a bit shy, so...
00:47That's why we're very proud to reveal it to you.
00:50Actually, when we first arrived here, we were like, this is possible, this is possible.
00:53I mean, we've had our fair share of waterfall featuring and this is actually one of the really nice ones.
00:59I feel like this is the standard texture of bibingka.
01:02It's moist, chewy.
01:04The Pet Malung Secrets of Quezon Province.
01:09Exclusively exclusive.
01:14For you, viewers.
01:15For you, viewers.
01:20It's not a secret that Yinyangan, Quezon, is rich in agriculture.
01:26But their town is secretive.
01:28A lot of things can be discovered.
01:31More than 40 falls.
01:35Sheesh, that's a lot.
01:38This is Banot Falls.
01:41This is one of their most famous falls in Yinyangan.
01:45Actually, when we first arrived here, we were like, this is possible, this is possible.
01:48I mean, we've had our fair share of waterfall featuring and this is actually one of the really nice ones.
02:03When the sun is shining, we can see the beautiful visibility of the falls.
02:08The water is not too deep, so the ground is light, pleasing to the eyes.
02:20Not only that, the rock formation that the waterfall goes through is also a bit picturesque.
02:26But wait, there's more.
02:27There's a cave, so there's another chance of, I guess, another element to the waterfalls to shoot and post on social media.
02:38We'll walk for about 20 minutes before we reach the falls.
02:42But we came here on ATVs.
02:52They say, sometimes adventure is part of the journey.
02:58ATVs are okay, that's an option.
03:00But a little trek is also okay.
03:02And sometimes, you can't even see the falls.
03:05But a little trek is also okay.
03:07And sometimes, people prefer trekking.
03:10It's not just more cost efficient, but it's also like, it's a more fulfilling experience
03:14because this is the reward after your 20-minute trek.
03:25These ATVs can rent for 2,500 pesos per head for 3 hours.
03:31The package we tried started in Barangay Dankalan.
03:36The main event, of course, was going to Bannock Falls.
03:43And for a sweet treat, we went to Newgan to try their Halohalo.
03:49For the safety of our guests, we also have a waiver that we have them sign.
03:54If you're going to use our ATV, we make sure that you have assistance coming from our staff
04:00that you have with you during the travel.
04:04We learned one more thing about this place.
04:09There are more than 40 falls here, and only one person discovered them.
04:15And that person is Erwin, a senior high school teacher.
04:21But how do you find the falls?
04:23Can you find them in the direction of the wind?
04:25In the moisture of the soil?
04:29Or in the sound of nature?
04:35Before we get lost, it's best if we follow Erwin.
04:39He heard that there are new falls in Barangay Kalimpak.
04:43Even I was surprised that within the vicinity of the town proper of Ginyangan,
04:48there are existing waterfalls.
04:53How do you find the falls?
04:55I ask around in the barangay.
04:57You ask around in the barangay?
04:58I ask around in the barangay, or the locals in the barangay.
05:02Especially when I see that there are big waterfalls on the side of the road.
05:06Is there a way to find them?
05:08Yes, there is. So I ask around.
05:11There.
05:12Is there a way to find them?
05:14Yes, there is. So I ask around.
05:17There.
05:18This is my indicator.
05:21Usually, when there is a river or a stream like this,
05:26this is my sign that there are falls on top of it.
05:30So this is what we point up,
05:32to find out if there are really falls here.
05:36When I hear that there is a stream,
05:39you can hear it even if it's just a few hundred meters away.
05:47After just 30 minutes,
05:50Erwin found this fall.
05:59Wow!
06:00Wow, it's cold!
06:02Wow!
06:03Wow, it's cold!
06:05Wow!
06:06Wow, it's cold!
06:14Wow!
06:17Why did you start looking for falls?
06:21I got burned out at work.
06:23You got burned out at work?
06:25So I have to protect my peace at all costs.
06:27This is where I find the peace that I'm looking for.
06:33Usually, we are the ones who introduce all the waterfalls here
06:37into the public
06:39because of our search.
06:41Erwin shares what he discovers online.
06:44And in his opinion,
06:45he can say that the city of Ginyangan is the Falls Capital of Quezon Province.
06:50This kind of activity needs to be taken care of.
06:53For those who want to visit our falls,
06:56we encourage you to visit our barangay first
07:00because they are the ones who will provide you with information and guidance
07:03for visiting the falls.
07:07Not only are there many falls in Ginyangan,
07:11but also the tree of yoke.
07:12The locals here really feel the tree of life.
07:19Especially for Joseph,
07:21who was brought up and enriched by the yoke.
07:25His business,
07:26the co-op.
07:29No look.
07:32No look.
07:34No look pass!
07:40It's like I'm not carrying anything.
07:46Is this steel?
07:53Challenging.
07:59When we say co-op,
08:02does that mean it's closely associated to coconut trees?
08:07Yes.
08:08It's a farm.
08:09Usually, it's an activity.
08:11They harvest every 45 days.
08:13Every 45 days.
08:14The look of the coconut that they can drink,
08:17the color green,
08:18is that also the color of...
08:21It has a batik.
08:23It's starting to turn brown.
08:25It's turning brown.
08:26That's what we can co-operate with.
08:28Because when it's still raw,
08:30the oil content is still low.
08:33Okay.
08:34So at least,
08:35the best days are the 45 days
08:39so that it has a good oil content.
08:42How many hectares do you have?
08:4420.
08:4520 hectares?
08:46Yes.
08:47For every hectare,
08:48Cairo can sell up to 45,000 pesos per acre.
08:52If you're rich in co-op,
08:54it's better if I start now.
09:05That's not a coconut.
09:06That's not a coconut?
09:07That's it.
09:08Is that the coconut tree?
09:10Yes.
09:11I'm sorry.
09:12Co-op is what they call
09:14harvesting coconuts from a tree.
09:21We're just basketball players, right?
09:23Cai.
09:24The coconut might fall.
09:26There.
09:28There.
09:32Yes, because it's long.
09:34Another one with feelings.
09:38Hold on, hold on, hold on.
09:40Just relax.
09:43The room was not built in a day.
09:46There.
09:47Wow.
09:48I don't think that's a coconut.
09:49I don't think that's a coconut.
09:50No, look.
09:52No, look.
09:55No, look, pass.
09:57Paragos is what they call
09:59the coconut farm.
10:04Come here.
10:05Come here.
10:06Come here.
10:08It's planted in hectares of coconut trees
10:10to harvest all the coconuts.
10:18Good.
10:19Fine.
10:20No, look.
10:30One by one,
10:31they remove the skin.
10:33It's easy to watch.
10:34It's hard, travelers.
10:39It's like I'm not carrying it.
10:45Is this expensive?
10:47Why am I having a hard time?
10:48So,
10:49come in.
10:53It's the first time we're doing this
10:54and you're dealing with sharp stuff.
10:58So, we're leaning on the side of caution.
11:02I don't want to overdo it.
11:03I know myself,
11:05I'm a bit of a joker.
11:08So,
11:10it's hard, right?
11:13I still have a lot to do with this hand.
11:16How do you push this?
11:17Like this?
11:18That's right.
11:25Why are you so fast?
11:28Okay.
11:31And then here again.
11:34That's it.
11:36I think this is okay.
11:42I'm challenging you.
11:43I'm challenging you.
11:47They buy coconut
11:48and cook what they call tapahan.
11:51So, how long does it take to cook this?
11:53They cook it overnight.
11:54The next day,
11:55it's ready.
11:57This is what Joseph's product looks like.
11:59After that,
12:00they sell it to plants
12:01where they can make
12:03different products from here.
12:13And because of his hard work,
12:14Joseph's dream of becoming
12:16a civil engineer came true.
12:19After graduating,
12:20he became an OFW in the Middle East.
12:22But after 15 years,
12:23he also went back to the Philippines.
12:25But why did you go back as a farmer?
12:27It's okay there.
12:28We also earn.
12:30We don't look like kids.
12:33So, we always have something to look back on.
12:35This is what brought us back to life.
12:37This is what inspired me.
12:40So, why not?
12:41My ancestors also came from here.
12:44So, this is the industry I chose to go back to.
12:48And I think it has potential.
12:50Potential.
12:52Because of the love of the locals
12:54for this dish,
12:55even the soy sauce they use
12:57is made in New York.
13:00I'll guess which one is the soy sauce
13:02and which one is the coconut sauce.
13:05This one smells more like soy sauce.
13:08No.
13:11No.
13:12I think this one smells more like soy sauce.
13:20Oh, it's sweet.
13:26Oh, it's also sweet.
13:29Both of them are sweet.
13:31But I feel like
13:32the one on the left
13:33has coconut in it.
13:37Am I right?
13:39I'm confused.
13:40Coconut?
13:43How is this?
13:49The coconut is a bit sour.
13:51It's sour and sweet.
13:54There are two types of coconut juice.
13:56The coconut juice we usually drink
13:58and the vegetable juice
14:00that is usually thrown by the coconut traders.
14:04But the family we know
14:06doesn't want to waste that,
14:07but
14:11that's why they came up with this idea.
14:15The coconut juice that we use
14:17is boiled for a long time
14:19until it produces
14:20what we call coconut soy sauce.
14:26Here in their farm,
14:27the family helps each other
14:29in making their coconut sauce.
14:35They just have to
14:36mix the coconut juice well.
14:41And then,
14:42they let it boil
14:43over high heat.
14:45They also have to watch it
14:46until it gets the right color and texture.
14:50I'm really confident
14:51to say that this is more natural
14:53because this is just
14:54pure coconut soy sauce.
14:56They just boil it for a long time
14:57without adding preservatives,
14:59food coloring,
15:00or additives.
15:05They sell this
15:06from P150 to P240
15:09depending on the size.
15:10We use this
15:11just like how we normally use soy sauce.
15:14But we can use this
15:16as a dressing for salad,
15:18for stir-fry,
15:20as a substitute
15:21for the sauces
15:22that we usually use.
15:23It's the best for marinade.
15:26But I'm going to try
15:27to make it into a sauce.
15:33It means that you don't need
15:35to add calamansi
15:36because it's already sour here.
15:37Actually, you don't need it.
15:39But yeah, that's good.
15:41Nice.
15:43Aftertaste of coconut.
15:46But it's not just the fruits of the coconut
15:47that can make you rich.
15:50The last dead parts of the coconut
15:52give life to places like this.
15:56Just like these
15:57paddy fields
15:58that just fall off the road.
16:01Their second life
16:03as a wall-eating king.
16:06Mom, how do I do this?
16:08Am I doing it right?
16:09Is it upside down?
16:10No, it's not.
16:11Oh, it's here.
16:15This is Nana Juliana.
16:17She's been making
16:18wall-eating kings
16:19for three decades.
16:21That's why she's an expert
16:22in cooking.
16:25Do you cut each one?
16:27Yes, like this.
16:31It's important that you have
16:33a pin.
16:34A pin?
16:35Yes, this one.
16:38So that it's longer?
16:39Yes, like this.
16:40And it won't break?
16:41Yes.
16:42Like this.
16:44She's going to try it?
16:47I'm out of blood.
16:48Yes, like that.
16:51I can't feel anything.
16:55I'm out of circulation.
16:58This one is tighter.
16:59Is it?
17:00Okay.
17:01Okay.
17:02It's your turn.
17:03Okay.
17:04This one?
17:05Yes.
17:06Start with this one.
17:08Oh, this one.
17:09Put it in your hand
17:10and make a nice stand.
17:13Put it in your hand
17:14like this.
17:15That's what I'm doing.
17:17I'm putting it in my hand
17:18to make a nice stand.
17:19Okay.
17:20Put it in your hand.
17:22Like this.
17:23There you go.
17:24And then,
17:25I use this one.
17:26Like this.
17:28Teach me.
17:33Go ahead.
17:34Where should I put this?
17:35So that you won't cut yourself.
17:37So that I won't cut myself?
17:38Yes.
17:39If you don't have this,
17:40you'll cut yourself.
17:42There you go.
17:43Okay.
17:45Go ahead.
17:48Yes!
17:49Like this?
17:50Yes.
17:51I'm holding it like this?
17:52Yes.
17:53Put it in your hand
17:54like this.
17:55There you go.
17:56Five lines.
17:58I'll try this one.
17:59One more.
18:00One more?
18:01Put it in your hand
18:02like this
18:03before you cut yourself.
18:05Okay.
18:06I'll just stay here.
18:07Okay.
18:08There's a lot here.
18:09This is called Kayasin.
18:10Kayasin?
18:11Yes.
18:12It's called Kayasin.
18:13Kayasin.
18:14Yes.
18:15Palapa.
18:16Palapa.
18:17Yes.
18:18Put it on top.
18:19Okay.
18:20I'm done.
18:21I'm done.
18:22Can I try this one?
18:23Yes, you can.
18:24You can.
18:25Every time Tingting leaves,
18:26it's really hard for Eros.
18:29I'm getting tired
18:30of staying here.
18:31You might bite that.
18:32No, I won't.
18:33I might bite antiques.
18:34There's a lot of antiques here.
18:37In 30 years,
18:39I think I'll get faster
18:40after 100 years.
18:41Of course.
18:44Once you've saved enough money,
18:46your mom will measure it
18:48and tie it up.
18:53It's sold for 10 pesos each.
18:56You can use it as a fireman's hat.
19:00Just like
19:01their famous Bibingka here.
19:03This is Bibingkang Alsa.
19:06This Bibingkang is different.
19:11To get the right texture,
19:12they use a secret ingredient
19:15called bahaw.
19:16Wow.
19:19This Bibingkang was made
19:20by Nanay Robles.
19:22For 25 years,
19:23this has been her livelihood.
19:26Bahaw is used
19:28to soften my recipes.
19:31Without bahaw,
19:32it's hard.
19:34I really put a lot of effort
19:35in making it.
19:37I put it in
19:38when she kneads it.
19:48Nanay Robles' Bibingkang
19:49is made to order.
19:51You can buy it for 300 pesos
19:52for the whole family.
19:59Mm-hmm.
20:02Good.
20:03Their texture is good.
20:05Very soft, very moist.
20:09Of course, there's sugar.
20:11It's good.
20:12Very good.
20:13This is the standard
20:14texture of Bibingka.
20:16It's moist, chewy,
20:18chewy, savory.
20:22For those who will visit
20:23such a queson,
20:24it's hot to receive
20:25the gift from you
20:26because it's hot
20:27because the lambanog is hot.
20:29Shut up!
20:32The Tagayan ritual
20:33shows the warmth
20:34and warm reception
20:35of the queson
20:36to the visitors.
20:48It's time for
20:49a new adventure, Vieros.
20:50The secret we heard
20:51is that there's a
20:52well-known shell here
20:54that lives on
20:55an island that's floating.
20:57We woke up early
20:58and started our day
21:00because we're looking for
21:02a venomous shell
21:04on a vanishing island.
21:06Now,
21:07we don't know
21:08if we'll be able to see
21:09the island
21:10because it's vanishing
21:11and we also don't know
21:13if we'll be able to see
21:14the venomous shell
21:15when we see the island.
21:17But hey,
21:18it's a possibility.
21:21Our team's trip
21:22wasn't easy
21:24because to reach the island,
21:25we have to cross
21:26almost half a kilometer
21:27of white sand
21:28before we can ride
21:29on the boats.
21:35The depth depends
21:36on the weight, right?
21:40Vieros is low-tide.
21:49We'll try to find
21:50this cone snail.
21:51It's like a crime
21:52that there's a commander
21:53if you get shot.
21:55But even though
21:56it's a commander,
21:57the locals
21:58used to eat it.
22:00I've been doing this
22:01for a long time.
22:02Back in 1980,
22:04I'd just put it
22:05in the fire
22:06and I'd squeeze it.
22:08I'd eat the meat.
22:10I'm used to it.
22:11We just found out
22:12that it's dangerous.
22:17This is the Palad Sandbar.
22:19In the Palad,
22:21we didn't see
22:22a living cone snail.
22:26The way it works
22:27is that
22:31it can pray.
22:33It'll poke it
22:34and then
22:35it'll make a sound.
22:37Then,
22:38in seconds,
22:39the fish
22:40will be paralyzed.
22:42For humans,
22:43it's also dangerous
22:44if they see
22:45a living cone snail.
22:46For humans,
22:47it's also dangerous
22:48if they see
22:49a living cone snail.
22:50Yes.
22:51They shouldn't touch it.
22:52They shouldn't touch it.
22:54Just don't
22:55pull the shell
22:57to make a remembrance
22:59to the places
23:00you'll go
23:02and always
23:03cover your feet
23:04with the sand
23:05that you'll walk on.
23:06That's what you'll walk on.
23:15Since we didn't see
23:16a cone snail here,
23:18I'll just start.
23:36They say
23:37their fish here
23:38in Quezon Veros is special.
23:40This is the
23:41Bankalan Sisig.
23:43Its main ingredient
23:45is a shell
23:46that's dug
23:47under the ground.
23:49We came up with
23:50a different recipe
23:51so that
23:52there's always
23:53something new.
23:54Here in Guinea,
23:55there are a lot
23:56of shells like that.
23:58Sari-saring shell.
23:59So,
24:00the Bankalan
24:01is like
24:02the one
24:04with a lower price.
24:06It's expensive.
24:16Wow.
24:17Actually,
24:18this is our favorite.
24:19Look.
24:24Mmm.
24:25It's good.
24:28Mmm.
24:29Chewy.
24:30It has a bit of a kick.
24:32Oh.
24:33It's good.
24:34It's a Sisig.
24:37There are secrets
24:38that are hard to share
24:39with others.
24:40But admit it,
24:41it's easy to feel
24:42when there's nothing
24:43to hide.
24:46In my journey
24:47in Quezon,
24:49I can say
24:50THE SURF
24:51can assure you
24:52the hidden beauty
24:53of this place.
24:54Travelers,