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 ❤
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!
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.
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.
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 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’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.
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.
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! 😍
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 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.
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. ❤
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.
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.
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.
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.
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. 🤍
My Mama and I's favorite. I remember those days when I was still a kid, every Sunday we go to our local market which there are locals selling their fresh products which we call it "Tabo". Besides buying the fresh veggies and fruits the most exciting part is finding Nanay who sells the "Budbod nga Landang". And now it's rarely to find it na 😢
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 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.
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.
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.
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😊
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👍
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.
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
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. 😢
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...
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.
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.
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
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 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.
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)
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?
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.
How to you find these indigenous food items to feature? Kudos to your efforts to promote not only Philippine cuisine, but also our culture. FEATR is so interesting and definitely informative and inspiring!
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.
FUNFACT: Yung old airport ng CDO is named after this palm, Lumbia Airport. In the Philippines, nag ta thrive to sa Marshy places like in Agusan Marsh. Meron din sa part ng Santa Cruz sa Davao del Sur, Argao in Cebu and in some places in VisMin.
Lumbia in CDO actually refers to the king sago palm. Not the buri palm. But the method of extraction of the flour and the making of sago pearls is exactly the same. Which is why "lumbia" or "lumbiya" and "landang" can refer to both species. King sago palm is known more widely simply as "sago" or "sagu" in most of the Philippines. Another palm species often used as a source of sago pearls is pugahan or anibong, the fishtail palm.
@@CG-fn2cj The description and the subtitles say it's _Corypha elata_ (buri), which is the usual source of landang. But it does not show the leaves, so I am not really sure if it is buri, or if FEATR just made another mistake. "King" sago palm IS _Metroxylon sagu._ It's the English name to differentiate it from the "Queen" sago palms (which are not actually palms, but cycads, i.e. pitogo). All of which, along with other palms, like buri, are harvested in the exact same way for sago starch. It's a very ancient technique that we inherited from our Aeta and Ati ancestors. Both "king" and "queen" sago palms are simply called "sago" or "sagu" in most languages of the Philippines (as well as in Indonesia and Malaysia) when used in this context, with other general local names that apply to multiple species like the aforementioned "lumbia", "landang", etc.
@@CG-fn2cj Or bisayaon nako. Ang "lumbia" sa Mindanao kay usually _Metroxylon sagu_ (known as "king sago palm" sa English). Na gitawag pud nga "sago" sa Cebuano. Ang "lumbia" sa Visayas (na mao gi-feature diri sa video) kay usually _Corypha_ spp. ("buri palm" sa English). Na ginatawag pud na "landang." Ga-share sila ug ngalan, depende sa kung aha ka gapuyo. Kay pareho sila ug gamit.
@@AngryKittens honest mistake, i haven't read the description that's why i jump into conclusion that it's Metroxylon sagu. But yeah, i guess FEATR is right with Buri, M.sagu's bole/trunk is way bigger than the one in the vid, and it's lifespan is about 10-15yrs only.
Daghan ni sa Mindanao na mi punuan ani kon magbinignit sagol me oh Landang Kay sticky😋Gaisano Store sa Grocery tupad sa Manga Bulad pero Naay Kulay pink bilog ni siya👍
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.. 😍
landaaaang!!!! kalami isagol sa binignit aaaaaa 🤤 kini gid among gina-request ug naay mupa-manila nga gikan sa probinsya huhuhu!! dili complete ang pasalubong ug way landang ✨
the first time is tasted this landing is when i was about 12 y/o visiting my uncle in daanbantayan,cebu. we had this as our lunch in one of his workers in his fields. i had two bowls of ginat-ang landang.
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
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
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.
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.
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 hope nabigyan ng tamang talent fee si Mother. ang effort at ang hassle pala gumawa ang kumuha ng landang. grabe. salute
True
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’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.
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
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! 😍
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. .
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 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.
Wow.....sana ituro ito sa mga kabataan lalo na sa mga agriculture courses.......
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!
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.
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.
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.
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.
Great production Brother. Loved how there was no narration and just all the sounds come to life...Bravo!!
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.
i will never skip a featr heirloom video, always learning something new with these bunch🤗
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.
As a Mindawan who loves Binignit, I never knew that this is how landang was made! Thank you for this.
Educational! This is my first time knowing what Landang is made of. Makes me proud!
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😊
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. 🤍
My Mama and I's favorite. I remember those days when I was still a kid, every Sunday we go to our local market which there are locals selling their fresh products which we call it "Tabo". Besides buying the fresh veggies and fruits the most exciting part is finding Nanay who sells the "Budbod nga Landang". And now it's rarely to find it na 😢
living for Featr heirloom videos. Grateful naabutan ko rin mga gumagawa ng landang from our town, binignit is never complete without it.
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.
The amount of hard work is exceptional. This should be considered as an artisanal ingredient.
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.
Masarap yan👍👍
Love this video, it's raw and pure, no twist and turn.
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.
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.
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😊
I love these kinds of videos. It's like literally being there with them. Please make more similar videos like this. ❤
Amazing 😊and very hard working good old fashioned tools .
Thanks for sharing 👍 greetings from England 🏴 Simon and Beth ❤❤❤
Ayaw pagsabi ng pobre Te! Labor of love talaga ang bawat suman.
Landang is the best in every binignit. It gives me completeness in every bite.
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👍
I've stayed 6 years in Cebu and I always liked their binignit, it's more unique with landang.
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.
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❤❤❤
ang sarap nito... Landang from Bohol is the best for me..
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
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. 😢
Ang sarp ito namimiss ko tlga sa probinsya,
I never thought that tapioca is from a family of palm tree.Thank you Featr for the content ❤🙏
Namiss ko boses ni erwan,
Nahirapan ako magbasa😊
Nakakamiss mga pagkaing bukid tlga lalo na at d yan mkikita dito sa ibang bansa.
Yay! New upload na naman! Always here to support FEATR ❤
That’s why I love the Philippines 💙💙💙💯💯💯
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...
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.
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.
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
Shoutout sa nakadiskobre neto, naimagine ko kung ilang puno ang napagtestingan nila para malaman ang tamang puno
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😊
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😊
Love the Channel, just a comment, it would more interesting if this was “Narrated”, hard to read captions and watch, thank you
Can’t wait to eat these kind of food again ♥️
Palagsing!❤ I always wonder when this heirloom be featured here.
We bisaya we like landang sa among binignit 😊..importanting sahog yan sa amin ,, 😊
I can't imagine eating binignit without landang
Lamia landang oi, benignit lamia
😱😱 oh how i miss landang.. i used to eat this in my elementary days..
Wow! weirdly this video is so relaxing to me. I miss Palagsing, coz there's no palagsing in Cebu.
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.
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)
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?
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.
Lami bitaw ug naay landang ang binignit...pero BAANG man siguro tawag sa amoang lugar sa BOHOL
How to you find these indigenous food items to feature? Kudos to your efforts to promote not only Philippine cuisine, but also our culture. FEATR is so interesting and definitely informative and inspiring!
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.
FUNFACT: Yung old airport ng CDO is named after this palm, Lumbia Airport. In the Philippines, nag ta thrive to sa Marshy places like in Agusan Marsh. Meron din sa part ng Santa Cruz sa Davao del Sur, Argao in Cebu and in some places in VisMin.
Lumbia in CDO actually refers to the king sago palm. Not the buri palm. But the method of extraction of the flour and the making of sago pearls is exactly the same. Which is why "lumbia" or "lumbiya" and "landang" can refer to both species.
King sago palm is known more widely simply as "sago" or "sagu" in most of the Philippines. Another palm species often used as a source of sago pearls is pugahan or anibong, the fishtail palm.
@@AngryKittens haven't encountered that king sago palm but the one in the vid is Metroxylon sagu ( actually it's not buri).
@@CG-fn2cj The description and the subtitles say it's _Corypha elata_ (buri), which is the usual source of landang. But it does not show the leaves, so I am not really sure if it is buri, or if FEATR just made another mistake.
"King" sago palm IS _Metroxylon sagu._ It's the English name to differentiate it from the "Queen" sago palms (which are not actually palms, but cycads, i.e. pitogo). All of which, along with other palms, like buri, are harvested in the exact same way for sago starch. It's a very ancient technique that we inherited from our Aeta and Ati ancestors.
Both "king" and "queen" sago palms are simply called "sago" or "sagu" in most languages of the Philippines (as well as in Indonesia and Malaysia) when used in this context, with other general local names that apply to multiple species like the aforementioned "lumbia", "landang", etc.
@@CG-fn2cj Or bisayaon nako. Ang "lumbia" sa Mindanao kay usually _Metroxylon sagu_ (known as "king sago palm" sa English). Na gitawag pud nga "sago" sa Cebuano.
Ang "lumbia" sa Visayas (na mao gi-feature diri sa video) kay usually _Corypha_ spp. ("buri palm" sa English). Na ginatawag pud na "landang."
Ga-share sila ug ngalan, depende sa kung aha ka gapuyo. Kay pareho sila ug gamit.
@@AngryKittens honest mistake, i haven't read the description that's why i jump into conclusion that it's Metroxylon sagu. But yeah, i guess FEATR is right with Buri, M.sagu's bole/trunk is way bigger than the one in the vid, and it's lifespan is about 10-15yrs only.
Sarap nito
Sarap po nyan, mao nga tambok pa ko kaayo sa gamay pa. Kay kugihan akong Nanay magluto ana.😊😊😊😊😊😊😊😊😊😊
Parang Ang sarap ❤
Daghan ni sa Mindanao na mi punuan ani kon magbinignit sagol me oh Landang Kay sticky😋Gaisano Store sa Grocery tupad sa Manga Bulad pero Naay Kulay pink bilog ni siya👍
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. ☺️
Srap yan sa kape noong ngbakasyon sa probinsya.sa aklan pko nkabili mg gnyan..kawo twag smin niyan eii..
1:37 What bird's singing that really cute tune in the background?
I miss this food..remind my lola
ahhhh Landang! kalami ana sa binignit uy!!!
landaaaang!!!! kalami isagol sa binignit aaaaaa 🤤 kini gid among gina-request ug naay mupa-manila nga gikan sa probinsya huhuhu!! dili complete ang pasalubong ug way landang ✨
the first time is tasted this landing is when i was about 12 y/o visiting my uncle in daanbantayan,cebu. we had this as our lunch in one of his workers in his fields. i had two bowls of ginat-ang landang.
Lami na siya labina himoon ug pancakes
Landang is our traditional food every holy week in Visayan, specially in Leyte region,
i dont even know what this is. im that clueless face. tysm for this, featr! i learned something knew about our local ingredient!!!
watching from mindanao
I wonder how they came up with the process like, hmm let’s cut down a tree and make it a delicacy. It amazes me!
Good job, featr! Been an avid fan! 💗
Maraming salamat!
Grabee di ko alam na may ganito pala.
Naabutan ko pa ito kumain luto ng lola ko puto noon landang sa cambuhat buenavista bohol ang daming proceso bago makakain.
Yes, landang... one of our ingredients in binignit.