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Bulacan Food Trip with Erwan, Ninong Ry & Chelsea Manalo

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    ***- Alam mo, this is weaving, so there should be a pattern pero fifth step na tayo wala pa akong pattern na nakikita. Alam mo yun?
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    - Yeah. Right now...
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    You know when you're in school
    and you're copying
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    someone's homework?
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    (laughs)
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    And then, at the end of the day,
    you don't know
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    what you wrote.
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    (laughs)
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    That's what's happening
    to me right now.
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    - You're right.
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    - To most, Bulacan is a name
    in a history book—
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    a place you drive past
    on the way to somewhere else.
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    Little do you know
    you were driving by
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    the birth place of democracy
    in the Philippines.
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    From family heirloom recipes
    still served that humble carinderias
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    to off cuts of meat
    that really never go out of style.
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    That's good.
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    Two precolonial traditions
    like Puni weaving
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    and river communities
    like Pamarawan,
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    that hold generations
    of untold stories.
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    I'm going to order everything.
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    Bulacan isn't just historic,
    it's alive.
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    I'm here to relearn everything I can
    about this province,
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    its past, how it identifies itself
    in the present,
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    and where it sees itself
    in the future.
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    Searching for a part
    of the Philippines
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    that's often buried
    under overdevelopment
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    and fast-rising buildings.
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    With me are Ninong Ry,
    Chelsea Manalo—
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    Ms. Universe Philippines 2024
    and proud Bulaceña,
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    and Bong Enriquez—
    keeper of culture and son
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    of culinary legend Mila Enriquez.
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    We're not just here for the food,
    we're here to uncover
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    the pride, passion,
    and people that make Bulacan
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    more than a page in our past.
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    Our first stop takes us right
    into the heart of Malolos,
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    at a place that's practically
    a landmark.
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    Established in 1970s,
    Citang's Eatery
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    is a local institution known
    for its staggering spread
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    of kakanin (rice cakes)
    and meryenda staples,
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    each one proudly made in-house
    every single day.
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    If you grew up in Bulacan,
    this place is part
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    of your childhood.
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    And if you didn't,
    well, what are you waiting for?
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    So overwhelmed.
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    I don't think I've seen
    this much choice in a long time.
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    There's some menu items.
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    There's hot food for takeaway.
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    There is lots of rice cakes.
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    What is your bestseller?
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    - Mostly rice cakes.
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    - So this one?
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    So everything's galapong?
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    So the kutsinta, palitaw...
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    - Yeah.
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    - Okay.
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    Sapin-sapin.
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    Relyenong bangus.
    They have everything.
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    Tuyo, embutido, siomai.
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    Wow.
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    I'm going to order everything.
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    - Our bestseller rice cake
    is the 7-in-1—
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    kutsinta, sapin-sapin,
    bibingka, tamales, and biko.
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    There's so much,
    because we have orders.
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    We also have riders ordering
    from our page,
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    then they deliver it.
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    ***Nakakarating pa kami ng Cavite, yung mga umoorder samin from Malabon.
    Basta i-rider lang o kaya pinapakuha nila, pinipick up naman. Mahirap na mahirap lang kami nung araw. Naglalako lang kaming magkakapatid. Maski umuulan, tulong tulong kami.
    (giggles)
    - Sino nagluluto?
    - Ang nanay ko noon. Nung buhay pa yung nanay ko. Kasi mana nga ng inang ko yan sa nanay niya. Minana naman namin mula sa nanay ko.
    Yung niluluto niya, una nagluluto kami ng mga kakanin. Pagkaluto niya, ilalako na naming magkakapatid. Talagang hirap kami. Pero ngayon nung natutunan namin ang mga recipes, dito na namin lahat nakuha lahat nung pagpapaaral sa lahat ng anak namin. Napagtapos namin sa hanapbuhay namin.
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    - Every person we've asked
    about Bulacan
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    and where to go in Bulacan—
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    Citang's keeps being repeated,
    and people tell us
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    we have to come here.
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    What's great is they make
    their rice cakes fresh
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    during the day
    so there's a constant batch
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    of new rice cakes coming.
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    So we got some goto,
    some cejos.
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    First time I've seen
    a deep-fried egg called cejo.
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    We have some pork here
    and some tokwa.
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    What?!
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    Who's that for?
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    For us?
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    - Yes.
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    - Wow. That's a lot.
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    (chuckles)
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    I have never seen rice cakes
    in like a pizza box.
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    It's a new thing.
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    - That's all the seven bestsellers.
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    - The seven bestsellers.
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    Wow. Thank you so much.
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    There's no way
    I'm eating seven pieces.
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    This, I can't eat the whole thing.
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    Let's do happy pride.
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    I am a fan of sapin-sapin.
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    I actually like it
    in this kind of small format.
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    I'm used to the big slices
    of sapin-sapin.
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    This is nice.
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    Much, much softer
    than the sapin-sapin
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    I'm used to.
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    The sapin-sapin I'm used to
    kind of...
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    usually the ube layer kind
    of like pulls out and stretches.
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    This one's really nice and soft.
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    I started the segment saying
    I wouldn't try everything.
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    I literally just tried everything.
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    After trying all their rice cakes,
    I needed a walk.
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    As we made our way
    through Malolos Bayan,
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    we passed the storied streets
    of the old district.
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    Declared a National
    Historic Landmark
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    by the NHCP in 2021.
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    These ancestral homes
    have witnessed revolutions,
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    gatherings, and generations
    of tradition.
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    It's a perfect setting
    for our next stop—
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    Bistro Maloleño.
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    Here, Bulacan's culinary soul
    is kept alive
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    through the legacy of one woman—
    Mila Enriquez.
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    A tireless champion
    of Bulaceño gastronomy,
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    Mila spent her life researching,
    preserving, and documenting
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    heirloom recipes,
    many of which would
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    have been lost to time
    without her.
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    Today, her son, Bong Enriquez,
    continues that mission,
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    sharing the flavors
    that once graced noble homes
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    and town fiestas alike.
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    Can you tell me about Milagros?
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    I mean, she's watching
    over us now.
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    - Yeah. She's watching over us.
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    My mom's from Malolos,
    walking distance from here.
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    13 in the family.
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    - Her and her siblings
    and everything?
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    - All of them,
    especially the men,
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    they would go to market
    by themselves.
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    - Okay.
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    - So my mom was there
    and she got interested in cooking.
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    Well, not for commercial
    or anything
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    but plain house cooking.
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    - Okay.
    - Okay?
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    She married my dad
    who's from Bulacan, Bulacan—
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    Jacinto Ycasiano Enriquez.
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    How did she get into this?
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    Because we have a household cook,
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    old household cook,
    by the name of Ba Pedro.
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    We call him Ba Pedro.
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    Ba Pedro's dad...
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    The father of Ba Pedro
    was the cook of the friars
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    in the convent of Bulacan, Bulacan.
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    - Okay.
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    - You know how
    the friars were, right?
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    - Yeah, yeah.
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    - They love good food.
    - They love to feast
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    and love to eat well. Yeah.
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    - And Ba Pedro became the cook
    of our family,
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    of the family of my grandfather,
    Enriquez household.
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    And so when my mom
    and my dad got married,
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    they stayed
    in our ancestral house.
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    You know, the old style
    of cooking?
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    There was no measuring cups,
    measuring teaspoons,
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    or whatever.
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    - It's just tasa (cup), half tasa.
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    - One pinch of salt.
    You know, the type.
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    Would start cooking
    at around 4:00 in the afternoon...
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    in the morning,
    and he would end up
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    at around 10:00 in the evening.
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    - The whole day.
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    - The whole day.
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    There's fire in...
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    And my mom got interested,
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    because the food
    of Ba Pedro was good.
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    After that, when she
    was interested in getting
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    all of these recipes,
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    because she was from Malolos,
    so she had a lot of friends here
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    in Malolos,
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    and they encouraged my mom,
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    "Why don't you do the research
    of the food
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    of Bulacan, Bulacan, of Malolos?"
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    You know.
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    - And for you, so I'm guessing,
    growing up,
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    you grew up with
    some very good food?
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    - Of course.
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    - So your mother was also cooking
    the food that she put here?
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    - Although I don't know
    how to cook, okay?
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    But I know the taste of my mom.
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    - I'm used to very sweet
    Filipino ham for Christmas.
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    I'm guessing it's something
    along those lines.
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    So Milagros got to work.
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    She interviewed
    the older generation
Title:
Bulacan Food Trip with Erwan, Ninong Ry & Chelsea Manalo
Description:

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Video Language:
Filipino
Duration:
48:28

English subtitles

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