Aired (April 20, 2025): Higit 100 taon nang ginagawa sa Antique ang espesyal na putaheng ito — ang hamon de pandan! Paano kaya ito hinahanda? Panoorin ang video.
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00:00This Hamon de Pandan,
00:02a hundred years ago,
00:04it's been made here.
00:06It's a hamon,
00:08but it's been a couple of weeks
00:10for a couple of weeks
00:12to make it happen.
00:14Uh-oh!
00:24I have no information
00:26about the name,
00:28about the recipe.
00:30From the looks of it,
00:32feeling ko,
00:34medyo sweet-savory.
00:36But usually,
00:38titirahin ko kagad yung buto eh.
00:40Kasi yung buto, that's where the flavor's at.
00:42Umayin natin.
00:44Parang siyang glazed.
00:46Parang siyang matamis.
00:50Maalat siya.
00:52So, mali.
00:54Gets ko na ngayon.
00:56Kaya kailangan ng tinapay.
00:58Kailangan nga talaga ng pampaka.
01:00Mmm.
01:02Mmm.
01:04Because the bread
01:06or the rice or whatever it is
01:08needs to counterbalance the saltiness.
01:10Mmm.
01:12Ayun.
01:14Anong dami kong kainin yung kakainin na ito.
01:16Mmm.
01:18Ang tanong,
01:20may uod nga ba itong kinain ko?
01:26Binigyan ako ng ideya ni Jude
01:28kung paano inihahanda ang hamon di pandan.
01:30Ano po yung perfect aging ng ganitong dish?
01:36Pinakasabi sa akin is one week onwards.
01:41Ito yung natunaw na salt and sugar.
01:45Combination ng fats ng baboy.
01:47Yun yung masarap dun, actually.
01:49Oo.
01:50So, pag two weeks na, they start to mold.
01:53At yung mold na yun, bago lutuin, tatanggalin?
01:57Oo, tatanggalin.
01:58Then, pag nag-mold siya, magmamagot siya.
02:03Ah, saan na po yung maggots?
02:04Wala, tunaw na.
02:05Oh, no!
02:06Ah, so kasama na po yun.
02:07It's a part of the aging process.
02:10Part of the process.
02:11Yung maggots naman yata,
02:12pwede naman kainin natin talaga.
02:13Oo, pwede naman.
02:14Di ba gano'n sa mga preserv.
02:15It's mga cheese.
02:16Pwede po bang umabot yan ng 52 weeks?
02:18Yeah, six months.
02:19Ako lang katikiman ko, five months.
02:21Five months.
02:22Ano po yung lasa na niya?
02:24Kinakausap ka na po ba ng baboy?
02:26Hindi na.
02:27Ano na?
02:28Maitim na yung meat niya.
02:30Maitim na yung meat niya.
02:31Oo.
02:32And then, yung saltiness, ganyan pa rin.
02:34Balanced pa rin siya.
02:35Si Lola Gloria ang nagpasa ng recipe ng jamón de pandan kay Jude.
02:40Sila lang daw ang pamilyang matyagang.
02:42Nakaka-perpekto sa proseso nito.
02:44Sabi ni Mother and Loco,
02:45pag ang baboy, huwag nang magagaling sa rep, huwag na.
02:48Mag-ibang lasa.
02:49Mag-iiba yung lasa.
02:50So, pagkakatay,
02:52bagong katay,
02:53bagong katay,
02:54lagi ka agad sa asin,
02:55pati sa Muscovado.
02:57It started yung uncle niya,
02:59lolo namin.
03:00Ano siya,
03:01contractor ng mga sakadas.
03:03Ano po ang sakadas?
03:04Namumuha ng gagawat sa tubo,
03:06sa mga asyenda.
03:07Ah.
03:08Mga sugar cane workers.
03:10Sugar cane workers.
03:11Okay.
03:12O, sila pupunta ng negros,
03:13tarlac.
03:14Yes.
03:15Ano yung babaunin nila?
03:16So, they have to preserve something sa meat.
03:19Kasi wala pang refrigerator ng araw,
03:20wala pang oriente.
03:21Totoo.
03:22So, ginawa nila,
03:23asin,
03:24Muscovado sugar,
03:25to,
03:27basic lang na ingredients.
03:34Ano na meeting tayo sa biyayay?
03:37All you gotta do
03:38is just subscribe
03:39to the YouTube channel
03:40of JMA Public Affairs
03:41and you can just watch
03:42all the biyayay ni Drew episodes
03:44all day,
03:45forever in your life.
03:46Let's go!
03:47Yee-haw!