Mga lutong Maranao sa Cagayan De Oro, tikman! | Biyahe ni Drew

3 months ago

Aired (October 19, 2025): Halina’t mag-food trip sa Cogon Market, Cagayan de Oro! Tikman kasama si OG Biyahero Drew ang ilang masasarap na lutong Maranao na mabibili rito! Panoorin ang video.

Transcript

00:00It's not a part of the Cagayan de Oro,

00:02but they're going to be a part of it.

00:07They're full of food and food.

00:10And they're the city of golden friendship.

00:14One of them is a friend and friend.

00:17This is JC,

00:18a legit museum OIC

00:20and a great friend of Cagayanon.

00:22We're in the middle of the world.

00:27I'm not a friend,

00:28but I'm a home.

00:30So, here we are.

00:35This is the more popular

00:38food market.

00:40The Cagayan de Oro.

00:42Cagayan de Oro.

00:44There are a lot of varieties,

00:46but they specialize on their Humba.

00:48If you're choosing other than Humba,

00:50but the Humba place,

00:52it's really my main area for them.

00:54That's it.

00:56That's the best part for Humba.

00:58That's the best part for Humba.

01:00It's the ideal part.

01:01It's the knuckle.

01:02The knuckle of baboy.

01:04Yeah.

01:05It's the best part for Humba.

01:06Yeah.

01:07Hello, Nay.

01:0870 for order.

01:0970 for order.

01:10Apo.

01:11100 soup.

01:12Eaten best after drinking.

01:15Drinking.

01:16Ha, ha, ha, ha.

01:17Ha, ha, ha.

01:18Ha, ha.

01:19Ha, ha, ha.

01:20Ha, ha, ha.

01:21Yeah.

01:22Yeah.

01:23Yeah.

01:24Yeah.

01:25Yeah.

01:26Yeah.

01:27I'm sure that when you're a big one,

01:29you know the flavor is there.

01:31Yeah.

01:32Slow-cooked.

01:33So, wow.

01:34Oh, wow.

01:35How long is it when you're boiling at 6am?

01:376am.

01:38So, it's been boiling since 6am.

01:41So, it's been boiling since 6am.

01:42So, it's been boiling.

01:43Melting your mouth.

01:44Oh, brother.

01:4570 pesos per bowl.

01:4770 pesos per bowl.

01:49There are different ways of cooking humba.

01:51Different ways.

01:52Yeah.

01:53Kasi alam kung humba is pork.

01:54At the same time, it's on the sweet side.

01:56It's on the sweet side.

01:57Yeah.

01:58It's an adobo but on the sweet side.

01:59On the sweet side.

02:00And then, but it has more ingredients than your regular adobo.

02:04Ah, okay.

02:05So, it has black beans.

02:07May anis din ba ito?

02:08May anis.

02:09Some would add pot anis.

02:10Others, na pag medyo walang anis, they just add sugar.

02:13Sugar na lang.

02:14Oh.

02:17Signature na na.

02:18Wala na.

02:21Malambot.

02:22Malambot.

02:23Since 6am pa yan eh.

02:26Malambot.

02:27Malambot.

02:28Medyo on the salty side.

02:30So that you have to pair it with rice.

02:31Oo.

02:32Yun, yun.

02:33At hindi lang isang cup of rice.

02:35No.

02:36No.

02:37Dalawa, tatlo.

02:38Dalawa, tatlo.

02:39Kasi may binyo soupy siya eh.

02:41Yes.

02:45Patikin pa lang yan.

02:46Isa pa sa pinupuntahan dito sa Cogon Market, ang mga lutong Maranao.

02:53Hello.

02:54Yeah, intro.

02:55Malalaman mo kapag halala kapag may turmeric na nakikita.

02:59Turmeric na.

03:00That's a common denominator.

03:01One of the key ingredients sa Maranao cooking.

03:04Hmm.

03:05You have the turmeric.

03:06You have the grated coconut.

03:08Ha?

03:09Grated coconut.

03:10Yeah, grated coconut.

03:11Okay.

03:12And then the sakurab.

03:13Ito yung palapa.

03:14It's not Maranao if there's no palapa.

03:16Palapa.

03:17With sakurab.

03:18Kilala ang palapa bilang dagdag pampalasa sa hapagkainan ng mga taga Mindanao.

03:23Perfect side dish ito, Biheros.

03:25May kaanghanga nito.

03:26Ayaw.

03:27Pinay-pinay sa paglagay nito sa pagkain.

03:29Paano ba yan, JC?

03:30Maupo na tayo at tikman ang mga pagkain Maranao.

03:33This is chicken liver.

03:34Native chicken.

03:35Okay.

03:36And underdeveloped eggs.

03:37Piyaparan is you cook the ground grated coconut first.

03:43You cook it with spices.

03:44The sakurab, turmeric, coconut milk.

03:47And then you separate the soup.

03:49Ah, okay.

03:50And then you cook it together with whatever meat you have.

03:56Okay.

03:57So you have this one.

03:58You have the chicken liver and eggs.

04:00And for you, this is already wild.

04:02Yeah.

04:03I don't eat it on a regular basis.

04:06Regular basis.

04:07Okay, okay.

04:08Although some people do.

04:09What makes it wild for you?

04:11Because I did not grow up eating underdeveloped eggs.

04:18Same here.

04:20Same here.

04:21And then liver is good.

04:24But sometimes it's too much for me.

04:27Too much for you?

04:28Ah, okay.

04:29So paano tayo.

04:30Same sentiment.

04:31The liver I can rub.

04:32I can't eat it alone.

04:33I can't eat it alone.

04:34Hmm.

04:35But when you put it on the ground, it's different.

04:37So this is the sakurab.

04:38Ah, that's the sakurab.

04:39Yeah.

04:40It's a scallions.

04:41It's a kind of scallions.

04:42But you would know that it's sakurab because it's more aromatic.

04:45Parang mas maamoy siya.

04:48Bilang nakahain na sa atin, kainan na!

04:51That's it.

04:52The perfect pie.

04:53Perfect pie.

04:54Perfect pie.

04:58Alright.

04:59And then dapat siya maanghang.

05:01Hindi ko ba nananamdaman yung anghang?

05:04Aha.

05:05You can always add more to make it more spicy.

05:08Ah, harap.

05:09Good job.

05:10Well, I like coconut.

05:12Love gata.

05:13I actually appreciate alaw food.

05:16Ayan.

05:17Ayan.

05:18Ayan.

05:19That's it.

05:20Woo!

05:21Sa kainan naman ito, isa pang Maranaw specialty ang ipatitikim sa akin ni JC.

05:25Ang tisasate at pusan.

05:30Salad ala Maranaw naman ang kinain sa amin sa tindahan ito.

05:34Madalas nahihain ang pusan bilang appetizer ng mga kapatid nating muslim.

05:38Parang local version ng ensalada yan di ros.

05:40Pero ang twist, creamy at may sipa.

05:43Pinatikin din sa atin ang pisasate o isang ground fish na binilog.

05:49Tikma na nga yan.

05:51Dahil nasa salty side ang pagkain to, bagay itong partneran ng kanin.

05:56I exercise nga po!

05:58Isa sa pinagmamalaki ng Kogon Market ang pagiging one-stop shop nila

06:01ng mga sangkap para sa halal food.

06:04Ito ang mga pagkain pinahihintulutan ng turo at aral ng Islam.

06:10Ang isa sa hindi mawawala sa kanilang palengke, ang sakurab.

06:14Basically, in this stretch, you see some of the key ingredients of the palapa.

06:21It is not palapa without this one.

06:23This is the sakurab.

06:24Sakurab.

06:25Sakurab.

06:26Sakurab.

06:27Sakurab.

06:28So ito yung, it gives the, like what you said, the gassy...

06:32Yeah, the gas-like aroma, freshly harvested.

06:35Very key ingredient.

06:36Very key ingredient.

06:37So yan.

06:38You cannot say pater to your dish if it does not have this one.

06:43That's what makes the palapa very unique.

06:46Very unique.

06:47Sakurab.

06:48And then the turmeric, of course, the garlic and ginger.

06:51Isa pa raw sa hindi nawawala sa palengke ng Kogon, ang tabon-tabon.

06:55Isa sa pampalas ang ginagamit sa putahing kilawid.

06:59The original use of this one is a sealant ng basket.

07:04Yeah.

07:05So what you would do is you would scrape it using a spoon.

07:09Spoon.

07:10As finely as you can.

07:11Okay.

07:12And then the pulp there, you rub it in between.

07:14As it dries, it acts as a sealant.

07:17Tinatabunan niya yung basket.

07:19Tabon-tabon.

07:22And then eventually?

07:23Eventually, some of the communities later discovered or realized na masarap pala siya pang halo sa kinilaw, pang tanggal ng lansa.

07:32Parang ginagawa ng any type of acid which is lemon, calamansi.

07:37It works the same?

07:38It works the same but what it adds, nagiging creamy yung suka.

07:43That makes the kinilaw in this area quite unique.

07:46Now I'm not saying that Tebuntabon is exclusively Cagayanon.

07:50But why can't Cagayanon claim that sa kanila yung tabon-tabon?

07:54Kasi it's in CDO, nandito lahat ang bumibili ng tabon-tabon.

07:57Simple lang gamitin ang tabon-tabon.

07:59Sa paggawa ng kinilaw, paghahalu-haluin lang ang mga sangkap.

08:03Saka bubuhusan ng suka ang ginagad na tabon-tabon.

08:06Kukunin ang katas ito at saka ibubuhus sa kinilaw.

08:09Matapos haluin, ito na ang kinilaw ala Cagayan de Oro.

08:16Very educational visit that was.

08:19Iba rin talaga kasi kapag meron tayong, I guess point person or someone that has so much knowledge

08:25pagdating sa mga kung anuman very unique dun sa mismong market na yan.

08:30I don't know if you think this is the IA.

08:32Kukun!

08:33All you gotta do is just subscribe to the YouTube channel of JMA Public Affairs

08:37and you can just watch all the Behind the Drew episodes all day, forever in your life.

08:42Let's go!

08:43Yee-haw!

Mga lutong Maranao sa Cagayan De Oro, tikman! | Biyahe ni Drew

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