I commend FEATR for its videos featuring Philippine indigenous cuisine. As a food technologist, your videos open different perspectives on Filipino cuisines that cannot be seen in books or learned in classrooms. Most importantly, you feature Filipino dishes that are not known by the general population and can be lost through time due to changes in diet preference and influences of external cultures. This channel is a significant step towards promoting Filipino cuisine, and educating Filipinos to what truly is ours. This channel deserves an award!
As a Bisaya from Northern Mindanao, a tabirak/binignit is never complete without the quintessential landang. I love munching on its chewy goodness. Now that I'm in Luzon, I have never seen it anywhere in any palengke I've been to. Thanks for featuring this underrated local ingredient! 😍
@@featrmedia, so many good memories 😍😍😍 We used to make this as well when I was growing up in a farming town in Bohol. It was like a community affair...I would accompany my grandmother from the start of the process of making landang until the final product was distributed to everyone involved, including the owner of the buri tree. Missing those days ❤
Our Binignit/Tabirak would never be complete without this ingredient. And i didn’t know it is this precious to create. Landang should be priced more in the market.
One of the best memories i had when i was a gradeschooler, was buying binignit from an old lady near our school during recess time. She used landang & rice aside from the usual camote, banana & few strands of jackfruit. But that was the best binignit I’ve tasted ever- simple ingredients nothing fancy. I was used to having cookies & breads at school when we were in the city, but shifting to the province was the best thing happened to me & my sibs. I often asked my mom to cook the same way how that Nanay cooks her binignit, but she failed. Maybe because she hasnt tried it too. Anyhow, now that I’m older I’ll try to relive that memory and cook something for my little girl instead - the binignit with only landang & rice as the main ingredients.. Thank you for this feature.. ❤ good job.
I’m from mindanao and we call that landang. it’s purplish / brownish in color when uncooked and it turns translucent just like sago when it’s cooked. i didn’t realize how tidious and difficult to obtain it . thank you for this vlog. i’m so ashamed not to much about my food source.❤❤❤
It is a laborious job. And the generations of today are no longer aware of how folks from the past valued traditions and heirloom food ingredients. Thank you Featr team for showing us the diverse aspects of Filipino life.
I echo someone’s comment here that growing up in northern Mindanao and Holy Week wouldn’t be complete without tabirak with landang which you guys should try.there’s something about that food ingredient that makes the tabirak more unique,comforting and part of the Mindanao food tradition during Holy Week and even in other days.now living in the uk watching this makes me miss home more and makes me just want to sit in the corner and eat it with family while the rain is pouring.thank you for featuring this featr ❤
I really apreciate FEATR doing this kinds of videos showcasing our culture and food. Although I am saddened to see that I know so little of our heritage and feel so sheltered living in the bubble of Manila and not knowing these regional foods. Even travelling locally you don't really get to experience a lot of these things.
Amazing! No fancy equipments. They rely on hard work, creativity and respect to their traditions. Food is one of the best ways to introduce our culture to other nations. Ang galing ng Pilipino! 😍
Nag comment lang ako about this dati, now it's finally here sa FEATR. Common to sa PNG, Indonesia and Malaysia. To the quuen of sago research in the Philippines, Dr. Dulce Flores a.k.a "The Sago Queen", sana happy ka jan sa heaven.
Anyone from Butuan City here? There’s a barangay (Brgy. Banza) in Butuan where you find the best suman palagsing! They hold the tradition of making it from LUMBIA (Metroxylon longispinum). In this Brgy., is where you’ll find the Banza Church Ruins. Reputed to be one of the most beautiful stone structure back in 1600s! Thank you for this FEATR! I’m buying palagsing tomorrow😉
Unsay kalahian ani sa Unaw? I grew up knowing that it is from the core of Lumbia, and we call it Unaw not Landang. I thought lahi ng Landang nga baligya sa Langihan pang sagol sa Binignit ug lahi sab ng Unaw pang himo ug Palagsing. Lahi ng Buli ug lahi sab ng Lumbia, right? I am asking cause I'm getting confused by the comments.
It's very important to document all these Filipino recipes, traditions, and beliefs for future generations. UA-cam made it possible to create important contents like this which can be shared to the whole world. It's amazing what people can make from different natural resources though somewhat tedious and requires cutting the whole tree. I hope the tree that they cut was not wasted.
Now I know why it's extremely rare to have landang served on the table during occasions, although I know what landang is, but I only know what it is, but not how to prepare and where it came from. I am from Bohol and yes I rarely encounter this food 😮 Truly an informative video. ❤
My parents in Leyte used to cook this when they were still alive. The last time I had the privilege of tasting this exquisite farmer's delicacy was probably back in 2019. Nanay passed away due to cancer in 2021... Tatay followed her just a year after. I miss them both, terribly.
Sorry for your loss. Must have been really difficult, but take the comfort with the idea that they're now in a safe place where pain and suffering no longer exist and they're now with our Lord God. Sana masarap ulam mo parati 🤗
I remember in my hometown northern part of Cebu, San Remegio. There was a tremendous heat which last a year or more around 1982. They don't have much food to eat. They cut this huge and tall Buli tree, and they process it to make it "Landang". they cooked it like a rice. everyone is happy.
When traveling in Butuan City, a friend offered me palagsing and a story. According to the elders, palagsing which is made of landang was their primary source of food during WW2 in the jungle where they retreated to avoid japanese soldiers.
My childhood memories...7months of famine.....this buri tree saves us our community..1 buri tree 50yrs old an more..can feed 1clan...b4 we can eat lot sweet an tears to invest...😢😢😢...it really bring back my childhood memories...by the way we do this in bohol too..where lots of buri tree grow in the wild...
Never knew Landang is quite rare. Binignit wouldn't be complete without it. It's one of my fave ingredients and chewing on it is such a delight. Edit: After finishing the video, it's worrying to think that, in the future, we may not be able to have a taste it anymore. 😢
Manang chief, you are blessed eating organic food, I feel envy in a way that doesn't exist where I live. I'm excited to watch this as it reminds me of being outskirts [bundok province]. We had gigantic several buli trees, yes it was dammed hard for long preparation. 65 years ago could be seen easily at any markets in Philippines.
Bago ra na introduce sa akoa ang landang kay nag luto mig binignit sa akong mga students and now here I am watching how landang is being prepared. Thank you for an informative video. 🤍
May i suggest getting someone to narrate this type of content ng featr. like local filipino actors/singer etc natin with distinct voices parang ang lakas mka David Attenborough feels.
I grew up eating binignit as a kid during the lenten season and landang was my favorite component of the dish. I knew of the ingredient but, I never knew it takes so much labor to produce. Back then, it was quite common to see this ingredient being sold in the local markets here in our town (in Cebu). In the past few years unfortunately, I only see them being sold during the lenten season.
ang sarap nyan landang sa boli,,,,pwede suman pwede rin pang binignit,, masarap talaga mamumuhay sa probensya kasi libre lahat ng pag kain kung masipag kalang katulad nyan daming proseso bago lutuin ang kainin pero masarap talaga kasi galing sa taniman fresh pa kinuha,,,
Ka katuwa nmsn po kau kht nsa Liblib o bukid Yong place nio ang linis nio sa pag kain nka gloves at magamit ng kutsara pansandok so proud po taga province din po ako batangas at sana mkatikim din ako ng ganyan pagkain god bless ke tatay na nag putol ng puno at sa inyo g anak na natulong sa inyo nanay god bless ingat po kau😊
With all the rare and indigenous ingredients in the Philippines featured by Featr, I hope that the government or LGU's from where these ingredients come from notice this. It can be a way to promote their region to be supported or use it as a tourist attraction. Baka kasi yun ang way to preserve or save them. And promote them by using them in local dishes or delicasies or gawan ng bagong putahe gamit ang ingredient na yun. Kagaya lang ng ube na dating kilala lang bilang halaya na ngayon nakikita at ginagamit sa iba't ibang pagkain. Makita din sana ng mga local scientist, biology students or local cooks na pag-aralan at gawan ng paraan para maimprove ang lasa nito. Because I think that is the main goal why the channel features them, educate and inform the people.
I am from east of Indonesia. I found it similar about the process and also the cuisine itself. Here in Maluku we’ve called it “Lamet”. I don’t know if this similarity is coincidence as one of the Kapitan here in Philippines joined the Spaniard to go to Maluku to find spices. I learn about it when visiting the Fort Santiago in Intramuros.
Thank you, Erwan and the Featr Team. I've always loved landang, a cheap afternoon merienda here in Ormoc. Now that i know how precious it is, and how you have to cut down a mature tree to harvest it, it makes me want to not eat it anymore. I'd feel guilty.
Ambulong yung tawag nito sa Panay Island. A good source of starch. Magandang roofing material po yung dahon niya. 😊 mas mahaba yung life span niya compared sa nipa.
@PiPoL.1 plant more of this tree, Sir, and in the future, you will have plenty to harvest not just for once but plentiful and spread them in tge Philippines. It's a good source of food kung taghirap ng panahon. God bless.
I remembered eating this when I was young in my father's hometown in Negros Oriental. my relatives would make it into "kalamayhati" - if memory serves me right. It's so delicious, somewhat powdery but so yummy! I dont even know how to describe it anymore. hahaha
Kudos to the team, another informative documentary. I am learning a lot and would love to visit so many places in the Philippines😊 Maraming salamt po, always waiting for your next vlog👍
We need more quality content like these. Most people's attention spans have significantly dwindled, due in most part to socmed addiction. Social Media has trained us to expect quick surges of dopamine at lesser and lesser time intervals and durations every year. Hence the continued rise of "brain rot" content, inevitably frying the brain esp. those at an early age.
you guys are doing an amazing job telling these peoples' stories. i do hope, however, they get additional compensation from the views on these videos about them.
As an alternative to landag flour, mag flour na lang ng kamote or kahit steamed kamote mixed with coconut meat plus a little bit of sugar. Suman pa rin ang labas. Buong maghapon na ang inubos ni Nanay. Walang subtitle yung ibang Bisdak convo ok lang ba yung ibang nanonood dyan? Question, marami pang natira sa puno ng buli, may mahaharvest pa ba sa ibang parts doon. Sayang naman 50 years yung puno tapos ang flour lang ang kukunin😔
...same concern...sana balance ung pag putol ng puno ng buli or may alternative n pamalit n flour...ung uraro rotorcraft same procedure ng pag gawa ng harina...kc sayang 50 years n puno kunting harina lang din nakuha...pero if namamatay din ung puno after 50 years ok lang putulin at dapat may mga bagong puno kapalit...para in the future di maubos dyan puno ng buli...but any way thanks for showing that tradition...
The coconut grater reminds me of the wounds in my palm from the blades when I was a young kid and learning how to grate the coconuts. Life skills like this are no longer known to the youngsters these days when everything is already processed and canned or foil- packed.
Dito po sa amin sa probincya ng Aklan, ang tawag jan ay ambueong (ambolong) Kalimitang ginagawang suman o kaya panghalo sa bilobilo. Ang dahon po nito ang pinakamahal at matibay na klase ng pawid
Ang sarap nyan,,, pag natyempohan nyo po sa labas ng airport ng Butuan I mean b4 po kayo pumasok sa loob, meron po binebentang suman (budbod tawag nila)
must be so delicious! the process seemed so complicated pero so typical of parang starch making coming from patatas, corn or any tubers...very interesting! I hope someday make tikim din nyan.
Sa wakas nasagot na rin ang tanung sa isipan ko kng anu ung hinahalo sa binignit dati na lagi ko binibili sa cebu way back during college days, merienda ko bago pumasok😅 ang sarap chewy sya. Landang pla un😊
Bata pa ako, sumama ako sa paggawa nga landang. Ang boung puno nasa bakuran ng may ari ng puno. Kaya parang bayanihan ang nangyari. Madaming matatanda na nagtulong tulong sa pagkudkud at kaming mga bata na mga pasaway sa paligid. Nag iingay kung kilan na pwedeng ilagay sa sako ang mga na kudkud. 😅 Kailangan pala hati hati in sa lahat ng tumulong mag proseso ng puno.😅 Naalala ko may ginawa Auntie ko parang pancake na tostado.Yun ang pinaka paborito ko. Kasi yung ang pinakamadaling gawin after na ma sala ang starch. The rest yung mga madami recipe.like Suman ,binignit etc.
Sarap nyan gawing ginataan at suman may isang setio sa amin na gumagawa nyan landang kung tawagin sa amin yan madaming proseso yan bago makain😁sibakin ibilad at pag tuyo na bayohin ayagon onawon tas pag matigas na yong latak koskoson at iloto yong lotu na yon yong tawagin na landang pwede mona gawing suman o kaya ihalo sa ginataang bilo bilo.
Ayos naman ang Team mo Erwan. Nakakabilib talaga. Swerte mo pa at nakatikim kayo ng pambihirang meryenda. Wala bang pa Sharon yan at ng makatikim din kahit 1 lang?
I remember the same process being done by the Dumagats/Remontados of Northern Quezon to a similar palm tree called Pugahan, they extract the inner part of the tree to make tapioca starch as well and make it into suman and else. It's a staple among their tribe especially during rough times.
that was so nice and good taste the realy question is how many years to grow that plant again? how many plants they are left in the forest, hope they plant again to harvest another days months and years
I grew up eating Tabirak (Ginataang Halo-halo) with Landang. I didn't know it comes from a Palm tree. I always thought it's from Tapioca coz the texture is similar to sago but a bit dense. Now I know!
Wow.. kudos #FEATR.. 👏👏👏 Here in Panay Island, we call it Abulong (Ambueong in Aklanon). A good source of carbohydrates which is used to make Not only sago, but delicacies like "Suman nga Ambueong". The leaves has longer life span if used as roofings compared to Nipa.. 😍
Imagine what was going through our ancestors' mind the very first time they gaze at the tree and wondered how they could eat it. How did our ancestors get the idea of cutting down the tree, grounding the trunks into bits, washing and sifting it to collect its starch, then cook it into a type of kakanin is beyond me.
we have landang in Cebu City that are sold in the market but I never watched anyone making this. I know they extract it from Buli . Now I know a little bit on how it is done.
We call it Arasip in our area and neighboring towns. When I was in the Bisaya region, I always wonder what Landang is made of. Now I know. Arasip can be sold during market days in our town by several vendors before typhoon Haiyan, now only one or two sells it. The result also of the typhoon was that many Lumbia Trees (local name for the tree were we get the Arasip) were destroyed, hence the limited supply.
I commend FEATR for its videos featuring Philippine indigenous cuisine. As a food technologist, your videos open different perspectives on Filipino cuisines that cannot be seen in books or learned in classrooms. Most importantly, you feature Filipino dishes that are not known by the general population and can be lost through time due to changes in diet preference and influences of external cultures. This channel is a significant step towards promoting Filipino cuisine, and educating Filipinos to what truly is ours. This channel deserves an award!
Agree
As a Bisaya from Northern Mindanao, a tabirak/binignit is never complete without the quintessential landang. I love munching on its chewy goodness. Now that I'm in Luzon, I have never seen it anywhere in any palengke I've been to. Thanks for featuring this underrated local ingredient! 😍
Thank you for sharing your story! we hope this brought back nice memories. 😍
@@featrmedia, so many good memories 😍😍😍 We used to make this as well when I was growing up in a farming town in Bohol. It was like a community affair...I would accompany my grandmother from the start of the process of making landang until the final product was distributed to everyone involved, including the owner of the buri tree. Missing those days ❤
Kinugay tawag ani sa amua.
Bitaw kalami anang binignit atung pulag kolor
lami jud ang binig nit
You're not buying a snack... But painstaking result of love and dedication... Priceless!
priceless but no value.. kaya tignan mo antas ng pamumuhay.. gusto mo yarn? hahaha ede mamundok ka na rin hahaha
Our Binignit/Tabirak would never be complete without this ingredient. And i didn’t know it is this precious to create. Landang should be priced more in the market.
very interesting! now ko lang malaga na appreciate ang mga suman human sa atin.
One of the best memories i had when i was a gradeschooler, was buying binignit from an old lady near our school during recess time. She used landang & rice aside from the usual camote, banana & few strands of jackfruit. But that was the best binignit I’ve tasted ever- simple ingredients nothing fancy. I was used to having cookies & breads at school when we were in the city, but shifting to the province was the best thing happened to me & my sibs. I often asked my mom to cook the same way how that Nanay cooks her binignit, but she failed. Maybe because she hasnt tried it too. Anyhow, now that I’m older I’ll try to relive that memory and cook something for my little girl instead - the binignit with only landang & rice as the main ingredients..
Thank you for this feature.. ❤ good job.
Wow.....sana ituro ito sa mga kabataan lalo na sa mga agriculture courses.......
I’m from mindanao and we call that landang. it’s purplish / brownish in color when uncooked and it turns translucent just like sago when it’s cooked. i didn’t realize how tidious and difficult to obtain it . thank you for this vlog. i’m so ashamed not to much about my food source.❤❤❤
It is a laborious job. And the generations of today are no longer aware of how folks from the past valued traditions and heirloom food ingredients. Thank you Featr team for showing us the diverse aspects of Filipino life.
i hope nabigyan ng tamang talent fee si Mother. ang effort at ang hassle pala gumawa ang kumuha ng landang. grabe. salute
True
Isa yan sa Buhay survival sa bundok. .thanks for making ds content para aware o Malaman ng ibang tao kng paano Gawin at same time food for life. .
I echo someone’s comment here that growing up in northern Mindanao and Holy Week wouldn’t be complete without tabirak with landang which you guys should try.there’s something about that food ingredient that makes the tabirak more unique,comforting and part of the Mindanao food tradition during Holy Week and even in other days.now living in the uk watching this makes me miss home more and makes me just want to sit in the corner and eat it with family while the rain is pouring.thank you for featuring this featr ❤
Salamat!
I miss that moment too, eating in the corner while raining..w/ parents and siblings..😢🙂
I really apreciate FEATR doing this kinds of videos showcasing our culture and food.
Although I am saddened to see that I know so little of our heritage and feel so sheltered living in the bubble of Manila and not knowing these regional foods. Even travelling locally you don't really get to experience a lot of these things.
Amazing! No fancy equipments. They rely on hard work, creativity and respect to their traditions. Food is one of the best ways to introduce our culture to other nations. Ang galing ng Pilipino! 😍
As a city person, I do not haggle the price from these folks as I appreciate the hard work to come up with a heritage and authentic food.
Nag comment lang ako about this dati, now it's finally here sa FEATR. Common to sa PNG, Indonesia and Malaysia. To the quuen of sago research in the Philippines, Dr. Dulce Flores a.k.a "The Sago Queen", sana happy ka jan sa heaven.
Ibang genus ata yung sa PNG. Metroxylon daw tapos pagnagsesearch ako ng "Metroxylon Philippines" walang results.
@@nunyabiznes33 same bro. Try to search for Dr. Flores UP Mindanao Sago. I utilitized that too sa product devt ko sa UP Mindanao
@@nunyabiznes33 yes iba. buri pala to. My bad
Anyone from Butuan City here? There’s a barangay (Brgy. Banza) in Butuan where you find the best suman palagsing! They hold the tradition of making it from LUMBIA (Metroxylon longispinum).
In this Brgy., is where you’ll find the Banza Church Ruins. Reputed to be one of the most beautiful stone structure back in 1600s!
Thank you for this FEATR!
I’m buying palagsing tomorrow😉
I grew up in Butuan thinking it was a delicacy. Now I know that it's also a delicacy in different parts of the country, just wow!
I buy palagsing in Langihan. Where specifically in Banza is that place? Within the ruins?
Yes Taga Los Angeles ko, living here in New Zealand now, I love palagsing sa airport me makapalit pirme
Yes... butuanon here.... shout out to all butuanons....
Unsay kalahian ani sa Unaw? I grew up knowing that it is from the core of Lumbia, and we call it Unaw not Landang. I thought lahi ng Landang nga baligya sa Langihan pang sagol sa Binignit ug lahi sab ng Unaw pang himo ug Palagsing. Lahi ng Buli ug lahi sab ng Lumbia, right? I am asking cause I'm getting confused by the comments.
It's very important to document all these Filipino recipes, traditions, and beliefs for future generations. UA-cam made it possible to create important contents like this which can be shared to the whole world. It's amazing what people can make from different natural resources though somewhat tedious and requires cutting the whole tree. I hope the tree that they cut was not wasted.
Now I know why it's extremely rare to have landang served on the table during occasions, although I know what landang is, but I only know what it is, but not how to prepare and where it came from. I am from Bohol and yes I rarely encounter this food 😮
Truly an informative video. ❤
Much love!
My parents in Leyte used to cook this when they were still alive.
The last time I had the privilege of tasting this exquisite farmer's delicacy was probably back in 2019.
Nanay passed away due to cancer in 2021... Tatay followed her just a year after. I miss them both, terribly.
Sorry for your loss. Must have been really difficult, but take the comfort with the idea that they're now in a safe place where pain and suffering no longer exist and they're now with our Lord God. Sana masarap ulam mo parati 🤗
arasep
I remember in my hometown northern part of Cebu, San Remegio. There was a tremendous heat which last a year or more around 1982. They don't have much food to eat. They cut this huge and tall Buli tree, and they process it to make it "Landang". they cooked it like a rice. everyone is happy.
Saksak lage ila landang..ako nabaw an sa buli man
As a Mindawan who loves Binignit, I never knew that this is how landang was made! Thank you for this.
Ano pong uri ng kahoy iyan
Thanks Featr for making this kind of videos. Ang galing niyong magdocument. For future generations ito.
Educational! This is my first time knowing what Landang is made of. Makes me proud!
When traveling in Butuan City, a friend offered me palagsing and a story. According to the elders, palagsing which is made of landang was their primary source of food during WW2 in the jungle where they retreated to avoid japanese soldiers.
i will never skip a featr heirloom video, always learning something new with these bunch🤗
Great production Brother. Loved how there was no narration and just all the sounds come to life...Bravo!!
living for Featr heirloom videos. Grateful naabutan ko rin mga gumagawa ng landang from our town, binignit is never complete without it.
Love this video, it's raw and pure, no twist and turn.
My childhood memories...7months of famine.....this buri tree saves us our community..1 buri tree 50yrs old an more..can feed 1clan...b4 we can eat lot sweet an tears to invest...😢😢😢...it really bring back my childhood memories...by the way we do this in bohol too..where lots of buri tree grow in the wild...
ang sarap nito... Landang from Bohol is the best for me..
The amount of hard work is exceptional. This should be considered as an artisanal ingredient.
Never knew Landang is quite rare. Binignit wouldn't be complete without it. It's one of my fave ingredients and chewing on it is such a delight.
Edit: After finishing the video, it's worrying to think that, in the future, we may not be able to have a taste it anymore. 😢
Manang chief, you are blessed eating organic food, I feel envy in a way that doesn't exist where I live. I'm excited to watch this as
it reminds me of being outskirts [bundok province]. We had gigantic several buli trees, yes it was dammed hard for long preparation.
65 years ago could be seen easily at any markets in Philippines.
Bago ra na introduce sa akoa ang landang kay nag luto mig binignit sa akong mga students and now here I am watching how landang is being prepared. Thank you for an informative video. 🤍
Ayaw pagsabi ng pobre Te! Labor of love talaga ang bawat suman.
May i suggest getting someone to narrate this type of content ng featr. like local filipino actors/singer etc natin with distinct voices parang ang lakas mka David Attenborough feels.
I grew up eating binignit as a kid during the lenten season and landang was my favorite component of the dish. I knew of the ingredient but, I never knew it takes so much labor to produce. Back then, it was quite common to see this ingredient being sold in the local markets here in our town (in Cebu). In the past few years unfortunately, I only see them being sold during the lenten season.
ang sarap nyan landang sa boli,,,,pwede suman pwede rin pang binignit,, masarap talaga mamumuhay sa probensya kasi libre lahat ng pag kain kung masipag kalang katulad nyan daming proseso bago lutuin ang kainin pero masarap talaga kasi galing sa taniman fresh pa kinuha,,,
Ka katuwa nmsn po kau kht nsa Liblib o bukid Yong place nio ang linis nio sa pag kain nka gloves at magamit ng kutsara pansandok so proud po taga province din po ako batangas at sana mkatikim din ako ng ganyan pagkain god bless ke tatay na nag putol ng puno at sa inyo g anak na natulong sa inyo nanay god bless ingat po kau😊
With all the rare and indigenous ingredients in the Philippines featured by Featr, I hope that the government or LGU's from where these ingredients come from notice this. It can be a way to promote their region to be supported or use it as a tourist attraction. Baka kasi yun ang way to preserve or save them. And promote them by using them in local dishes or delicasies or gawan ng bagong putahe gamit ang ingredient na yun. Kagaya lang ng ube na dating kilala lang bilang halaya na ngayon nakikita at ginagamit sa iba't ibang pagkain. Makita din sana ng mga local scientist, biology students or local cooks na pag-aralan at gawan ng paraan para maimprove ang lasa nito. Because I think that is the main goal why the channel features them, educate and inform the people.
Most places in Visayas and Mindanao have these. These are abundant and common ingredients. Never found it in Manila though.
I so agree with you.
Landang is the best in every binignit. It gives me completeness in every bite.
when i was young, this kind of native food was prepared by my father and mother, this will serve as a meryenda , or painit in my place😊
I am from east of Indonesia. I found it similar about the process and also the cuisine itself. Here in Maluku we’ve called it “Lamet”. I don’t know if this similarity is coincidence as one of the Kapitan here in Philippines joined the Spaniard to go to Maluku to find spices. I learn about it when visiting the Fort Santiago in Intramuros.
Indonesians and Filipinos belongs to Austronesian race, maybe Austronesians have been doing this and was passed to the next generations.
I never thought that tapioca is from a family of palm tree.Thank you Featr for the content ❤🙏
Every time we go home to the Philippines, my mom would always bring this back to Canada. Binignit is not complete without Landang.
Thank you, Erwan and the Featr Team. I've always loved landang, a cheap afternoon merienda here in Ormoc. Now that i know how precious it is, and how you have to cut down a mature tree to harvest it, it makes me want to not eat it anymore. I'd feel guilty.
I've stayed 6 years in Cebu and I always liked their binignit, it's more unique with landang.
Ang sarp ito namimiss ko tlga sa probinsya,
I love these kinds of videos. It's like literally being there with them. Please make more similar videos like this. ❤
Ambulong yung tawag nito sa Panay Island. A good source of starch. Magandang roofing material po yung dahon niya. 😊 mas mahaba yung life span niya compared sa nipa.
Thank you for sharing some information about this tree but sad it has to be knockdown to be eaten.
@@vickyprice6984 the sad reality. It takes years to grow then in a minute can be cut down to be a source of food.
@PiPoL.1 plant more of this tree, Sir, and in the future, you will have plenty to harvest not just for once but plentiful and spread them in tge Philippines. It's a good source of food kung taghirap ng panahon. God bless.
I remembered eating this when I was young in my father's hometown in Negros Oriental. my relatives would make it into "kalamayhati" - if memory serves me right. It's so delicious, somewhat powdery but so yummy! I dont even know how to describe it anymore. hahaha
Kudos to the team, another informative documentary. I am learning a lot and would love to visit so many places in the Philippines😊 Maraming salamt po, always waiting for your next vlog👍
We need more quality content like these. Most people's attention spans have significantly dwindled, due in most part to socmed addiction.
Social Media has trained us to expect quick surges of dopamine at lesser and lesser time intervals and durations every year. Hence the continued rise of "brain rot" content, inevitably frying the brain esp. those at an early age.
you guys are doing an amazing job telling these peoples' stories. i do hope, however, they get additional compensation from the views on these videos about them.
I missed landang of Cebu so much which is so long in the process before it's made into landang, to much work and very delicious❤❤❤
Shoutout sa nakadiskobre neto, naimagine ko kung ilang puno ang napagtestingan nila para malaman ang tamang puno
Namiss ko boses ni erwan,
Nahirapan ako magbasa😊
Nakakamiss mga pagkaing bukid tlga lalo na at d yan mkikita dito sa ibang bansa.
Siquijodnon representing here! I also work in Enrique Villanueva so if memory serves me right, I think it was her that I bought "budbod" from before.
As an alternative to landag flour, mag flour na lang ng kamote or kahit steamed kamote mixed with coconut meat plus a little bit of sugar. Suman pa rin ang labas. Buong maghapon na ang inubos ni Nanay. Walang subtitle yung ibang Bisdak convo ok lang ba yung ibang nanonood dyan? Question, marami pang natira sa puno ng buli, may mahaharvest pa ba sa ibang parts doon. Sayang naman 50 years yung puno tapos ang flour lang ang kukunin😔
...same concern...sana balance ung pag putol ng puno ng buli or may alternative n pamalit n flour...ung uraro rotorcraft same procedure ng pag gawa ng harina...kc sayang 50 years n puno kunting harina lang din nakuha...pero if namamatay din ung puno after 50 years ok lang putulin at dapat may mga bagong puno kapalit...para in the future di maubos dyan puno ng buli...but any way thanks for showing that tradition...
That’s why I love the Philippines 💙💙💙💯💯💯
The coconut grater reminds me of the wounds in my palm from the blades when I was a young kid and learning how to grate the coconuts. Life skills like this are no longer known to the youngsters these days when everything is already processed and canned or foil- packed.
Amazing 😊and very hard working good old fashioned tools .
Thanks for sharing 👍 greetings from England 🏴 Simon and Beth ❤❤❤
Dito po sa amin sa probincya ng Aklan, ang tawag jan ay ambueong (ambolong)
Kalimitang ginagawang suman o kaya panghalo sa bilobilo.
Ang dahon po nito ang pinakamahal at matibay na klase ng pawid
Yay! New upload na naman! Always here to support FEATR ❤
Ang sarap nyan,,, pag natyempohan nyo po sa labas ng airport ng Butuan I mean b4 po kayo pumasok sa loob, meron po binebentang suman (budbod tawag nila)
Lami ang Landang sa bisag unsa nga Suman. Salamat ninyu @Featr sa pag video ani.
must be so delicious! the process seemed so complicated pero so typical of parang starch making coming from patatas, corn or any tubers...very interesting! I hope someday make tikim din nyan.
Masarap talaga yang..chewy na matamis at may aroma...budbud buli tawag samin nyan
Love the Channel, just a comment, it would more interesting if this was “Narrated”, hard to read captions and watch, thank you
Sa wakas nasagot na rin ang tanung sa isipan ko kng anu ung hinahalo sa binignit dati na lagi ko binibili sa cebu way back during college days, merienda ko bago pumasok😅 ang sarap chewy sya. Landang pla un😊
I love this kind Of food Landang
Bata pa ako, sumama ako sa paggawa nga landang. Ang boung puno nasa bakuran ng may ari ng puno. Kaya parang bayanihan ang nangyari. Madaming matatanda na nagtulong tulong sa pagkudkud at kaming mga bata na mga pasaway sa paligid. Nag iingay kung kilan na pwedeng ilagay sa sako ang mga na kudkud. 😅 Kailangan pala hati hati in sa lahat ng tumulong mag proseso ng puno.😅 Naalala ko may ginawa Auntie ko parang pancake na tostado.Yun ang pinaka paborito ko. Kasi yung ang pinakamadaling gawin after na ma sala ang starch. The rest yung mga madami recipe.like Suman ,binignit etc.
Yes delicacy po yan sa Butuan City, sana magtanim pa sila baka wala na po yan next generation :(
Sarap nyan gawing ginataan at suman may isang setio sa amin na gumagawa nyan landang kung tawagin sa amin yan madaming proseso yan bago makain😁sibakin ibilad at pag tuyo na bayohin ayagon onawon tas pag matigas na yong latak koskoson at iloto yong lotu na yon yong tawagin na landang pwede mona gawing suman o kaya ihalo sa ginataang bilo bilo.
Ayos naman ang Team mo Erwan. Nakakabilib talaga. Swerte mo pa at nakatikim kayo ng pambihirang meryenda. Wala bang pa Sharon yan at ng makatikim din kahit 1 lang?
Masarap yan👍👍
Lamia landang oi, benignit lamia
I remember the same process being done by the Dumagats/Remontados of Northern Quezon to a similar palm tree called Pugahan, they extract the inner part of the tree to make tapioca starch as well and make it into suman and else. It's a staple among their tribe especially during rough times.
that was so nice and good taste the realy question is how many years to grow that plant again? how many plants they are left in the forest, hope they plant again to harvest another days months and years
Yes, landang... one of our ingredients in binignit.
Yes I’m from Butuan City that’s our own delicacy very Miss that food very much ❤
Ukaw yan tawag sa aklan eh.. napakasarap nyan e suman🥰kakamiss😊
From Cebu, we used landang for our binignit especially Holy Week.
Oi msarap Yan lumbia n puno tawag s amin niyan.msarap tlga yan.nung bata ako nkakain ako now Dina tlga.
Ang ganda naman sa kugar niyo idol may nakita pa ako ang daming ibon good luck idol bagong kaibigan ito payakap naman po idol sa bahay ko salamat 👍👍👍👍
Wow! weirdly this video is so relaxing to me. I miss Palagsing, coz there's no palagsing in Cebu.
I grew up eating Tabirak (Ginataang Halo-halo) with Landang. I didn't know it comes from a Palm tree. I always thought it's from Tapioca coz the texture is similar to sago but a bit dense. Now I know!
😱😱 oh how i miss landang.. i used to eat this in my elementary days..
Yummy sa ginataan or benignet Ang landang
Wow.. kudos #FEATR.. 👏👏👏
Here in Panay Island, we call it Abulong (Ambueong in Aklanon). A good source of carbohydrates which is used to make Not only sago, but delicacies like "Suman nga Ambueong". The leaves has longer life span if used as roofings compared to Nipa.. 😍
Amazing!
@@featrmedia btw, it is also one of the ingredients of "Eangkuga", also known as Ginataan, Ginat-an of the Ilonggos, and Binignit of Bisaya. ☺️
Can’t wait to eat these kind of food again ♥️
Imagine what was going through our ancestors' mind the very first time they gaze at the tree and wondered how they could eat it. How did our ancestors get the idea of cutting down the tree, grounding the trunks into bits, washing and sifting it to collect its starch, then cook it into a type of kakanin is beyond me.
we have landang in Cebu City that are sold in the market but I never watched anyone making this. I know they extract it from Buli . Now I know a little bit on how it is done.
Palagsing!❤ I always wonder when this heirloom be featured here.
We call it Arasip in our area and neighboring towns. When I was in the Bisaya region, I always wonder what Landang is made of. Now I know. Arasip can be sold during market days in our town by several vendors before typhoon Haiyan, now only one or two sells it. The result also of the typhoon was that many Lumbia Trees (local name for the tree were we get the Arasip) were destroyed, hence the limited supply.
Sarap nito
Parang Ang sarap ❤
Looks delicious!!❤
I can't imagine eating binignit without landang
this nov. nagluto mig binignit with landang. lami kaayo ihalo ang landang ihalo sa dinuldog.
ahhhh Landang! kalami ana sa binignit uy!!!