Dito samin madami pa ring gumagala na magbabalut per night hndi sila bababa sa lima na dumadaan since malapit kami sa pateros. Kya buhay na buhay pa rin industry nila. 😊
Pwede nilang gawing tourist destination yung shop ni Mang Teryo to show yung traditional way of making balut, para additional income na din and to keep the tradition alive. Yung one of the remaining traditional Phyllo dough maker sa Greece ganon yung ginawa.
Loved this short food documentary! Learned a lot about traditional balut making. I felt the care and thought put into the planning and making of this video. Thank you, FEATR!
It's good that FEATR got to show the artistry behind the traditional balut making. We just need to remember that technology is not the enemy here. Hindi dapat pinaglalaban ang mga trad an modern balut makers. Bagkus, dapat nating i-incorporate yung technology para mas mapayabong pa yung industriya ng pagbabalut sa Pateros. I believe that the incubator method was endorsed by DOST to people who wants to earn more sa pagbabalut, dahil totoo naman na mas high-yeilding at mas controlled and parameters sa incubator method. Sana magkaroon din ng project ang DOST to assess what kinds on tech ang kailangan naman ng mga traditional balut makers para mas lumago pa ang business nila.
It's so sad the some people don't eat balut, they are missing out a lot. Balut is one of the best egg/egg dish that I have ever tasted. It is a gourmet food in itself, it doesn't need any fancy ingredient, it just needs attention and dedication to produce a great tasting balut.
Another legacy of FEATR. Congratulations! Lagi ko talaga papanoorin ang bawat feature nyo. Ansaya maging Pinoy pag napapanood ko ang food vlog nyo. Proud Pinoy here.
My family and I loves balut. I grew up eating traditionally made balut and we always get 18 days over 17 or 16. We have a go to place, Carmen, Davao del Norte. i miss those days. I am so happy to watch this.
Can't wait to have balut again when I go back home. Although I wish the video explained more on how it's actually made, & how they get all that taste from inside the egg, how they cook it.
I'm interested in eating balut again, but I'll make it a thing when I visit Pateros! Happy to watch all your videos, because they're so rich with info from the source, but just enough to make we want to get out there and get the rest of the story myself.
I am from Pateros, and this was also our family business before (from my Lolo and Lola up to my Mom). All I can say is iba pa rin yung BALUT sa PUTI na gawa sa Pateros. I wish we could have continued on with the business, but the supply of eggs coming from different provinces, such as Laguna, Bulacan, etc. makes it hard to sustain. If only the river was taken cared of.
I agree, the river has been neglected so much that it is now just a canal of garbage. I still remember my mom’s story about them swimming at the river and collecting bad duck eggs (abnoy) that floats, she’s from Ususan by the way, they share the same river system from Pateros. I only hope the government officials for both Pateros and Taguig can see the potential of this industry and revive the river. It can be done. Singapore River is one good example, it used to be a cesspool of harmful chemicals and garbage but they still managed to turn it around. Now you can again fish and enjoy the river. It all comes down to discipline and commitment.
Ako'y taga- Taguig sa barangay na mismong boundary ng Taguig-Pateros. Masarap talaga ang Balut kina Ka-Teryo. Talagang balut sa puti. Minsan nga kasarap bang ipulutan kahit di na sukaan at asnan.
@@marccilian8555 Kung taga-Ususan ka di mo na kailangang lumayo punta ka ng Bagong Calzada, yung kalsada tawid ng Vistamall-Taguig/ All Home. Ang bahay nya yung Red and Yellow na gate katabi ng Uno Store. Di ka na aabot ng Alta Guia. Wholesale ata bentahan nila, pero may mangbabalut kaming binibilhan na kina Ka-Teryo kumukuha
Hats off to FEATR and the people behind these videos brings lots of Memories. This reminds me of the once famous Balutan in Binangonan, Rizal Brgy. Bilibiran to be exact owned by the Chong Family, they use both method traditional and the incubator type.
This was a very balanced and well-researched documentary, as always. Good idea to have regular balut eaters try both types of balut and get honest feedback from them.
Ducks (as well as chickens and water buffaloes) were first domesticated by rice-farming Southeast Asians. Not by the millet/wheat-farming ancestral Chinese. The ancestors of Filipinos - Austronesians - already had aquaculture and boatbuilding traditions since at least 5000 years ago, since they lived in coastal floodplains in the Yangtze and Min Rivers (and later Taiwan) during the Neolithic period. It's more likely balut is native to Southeast Asians, and simply acquired by the Chinese when they invaded southern China during the Han Dynasty (~2000 years ago). Similar to other quintessentially SE Asian things that made their way into China, like the brass gongs, zongzi, sago pearls, black pepper, kangkong, cinnamon, cloves, taro, fermented fish/shrimp, junk sails, etc., which most people think are Chinese but are not.
@@PineappleOnPizza69 That's your only response? "Malawak ang China"? Do you think ancient China has the same borders as modern China? Or that the non-Han people of China today considered themselves "Chinese" before the concept of modern nation-states? 🤣 The pre-modern (and even modern) Chinese civilizations have always been Sinocentric (the Hua-Yi distinction). They believed they, the "Huaxia" (華夏, the actual Chinese people, later "Han people"), were the center of the universe, everyone around them were "barbarians" ("Yi", 夷). Mahirap mag-explain sa mga taong wala kahit base knowledge, pero try ko: The Chinese civilization was restricted to NORTHERN China for most of the Neolithic period (late Stone age). Their cultures were founded on the Huang He and Wei river regions, later extending towards the Shandong peninsula near Korea. These regions were cold to temperate. They farmed millet, wheat, and soy. "Grain foods", which they equated with civilization. They also invented writing and developed an early centralized state (a "kingdom"). They characteristically NEVER cut their hair their entire lives, which became part of what became the Confucian values later on. During that time, ALL of Southern China were inhabited by unrelated non-Chinese peoples whom the ancient Chinese variously called the "Yi" (夷, "Barbarians"), "Siyi" (四夷, "Four Barbarians"), "Jiu-Yi" (九夷, "Nine Barbarians"), "Baiyue" (百越, "Hundred Barbarians"), etc. The Chinese describe them in their records as foreign peoples who spoke different languages and had strange customs that even today, are still recognizably Southeast Asian. Archaeological and even genetic data also confirms this. On the southeastern coast of China, from the Yangtze to the modern Fujian region, lived the ancestors and later cousins of Austronesians (Aboriginal Taiwanese, Filipinos, Indonesians, Malaysians, Polynesians, Micronesians, Champa, Malagasy, etc.) and possibly also the Kra-Dai (Thais, etc.), who had a maritime culture and were rice farmers. They built cities with moats, carved jade, cut their hair short, had tattoos, etc. The early Chinese referred to these people as the Dongyi (東夷, "Eastern Barbarians"). The Yangtze region was invaded and assimilated by the Chinese Xia and Shang dynasty, resulting in the abrupt and complete disappearance of their last civilization, the Liangzhu culture. Although parts of them survived and fled to the Min river region for a time (becoming the Minyue, 閩越, "Min River Barbarians" in Chinese records), until around 200 BC. In the interior central regions of China, on the upper parts of the Yangtze river lived the Hmong-Mien, also rice farmers who traded heavily and had very similar cultures with the pre-Austronesian Dongyi. They built densely populated cities and were probably forming centralized true states ("kingdoms"), by around 3400 to 2000 BC. They are probably the people referred to as the Nanman (南蠻, "Southern barbarians") by the Shang dynasty Chinese. They were also invaded early on. Their last culture, the Shijiahe culture, also declined severely at around the same time as the disappearance of the Liangzhu. Their modern survivors are just scattered hill-tribes. On the southern coast of China, near the Pearl River basin were ancestors of the Austroasiatic peoples (Vietnamese, Khmer, etc.). Also called the Nanyue ("南越", "Southern Barbarians"), by the Chinese as their borders had expanded by then. They were invaded by the Han Dynasty around 200 BC to 200 AD. During the Han Southward Expansion (also the same period when the Han first invaded Joseon of Korea). Finally on the western edges of what is now modern China were the "Xirong" (西戎;, "western war-like people"), which included the ancestors of the Tibeto-Burman people. And likely also Central Asian people like the Uyghurs. To reiterate: these people were not Han Chinese. Not Huaxia. The majority of them were cousins of, or even direct ancestors of, modern Southeast Asian ethnic groups. Most were wiped out or assimilated during the various expansions of the Shang, Xia, Qin, and Han dynasty. It even continued into historic times, when the Chinese colonized and occupied Vietnam until around 1000 AD. Then China itself was invaded by the Mongol (non-Chinese) Yuan dynasty. And later on, the Jurchen (Manchu, also non-Chinese) Qing dynasty (who forced the Chinese to braid their hair and shave their forehead, following Jurchen custom), which itself fell to internal turmoil brought about by western colonization. Ducks (as well as rice, chickens, water buffaloes, etc.) were domesticated in the NEOLITHIC in SOUTHERN CHINA, when this region was NOT yet part of the Chinese empire and was home to non-Chinese peoples. And you credit the Chinese for it just because these regions are now part of modern China? That's as idiotic as crediting the Ottoman Turks instead of the Byzantine Greeks, with the building of the Hagia Sophia, just because Istanbul/Constantinople is now part of Turkey.
@@albertgallanosa8600Papuans and Indigenous Australians are descendants of the first wave out of Africa. But you're confusing the terms. Not all Melanesians are Papuans. The northern and eastern coastlines of New Guinea and the islands off New Guinea (Solomon Islands, Vanuatu, Fiji, Bismarcks, etc.) were settled by Austronesians (the Lapita culture). Over time, they mixed with Papuans, making them majority Papuan genetically, but still Austronesian culturally. The mixing happened within the last few centuries, AFTER the Austronesians had already also sailed for Polynesia. This is the reason why Austronesians in Polynesia have very little Papuan admixture (around 30% Papuan, 70% Austronesian), vs Islander Melanesians (around 80% Papuan, 20% Austronesian). You can see the difference most clearly in the peoples from the neighboring islands of Fiji (Melanesia) and Tonga (Polynesia). They look very different, even though culturally and linguistically, they are very closely related. Similar things happened in the Philippines, Indonesia, and Malaysia. Where Austronesians also mixed with preexisting populations of the Aeta, Ati, and Orang Asli, etc. In the Philippines, the average Filipino has around 10 to 20% Aeta/Ati ancestry. Similarly, the remaining Ati, Aeta, etc. have around 50% Austronesian ancestry.
@@albertgallanosa8600 Also I have no idea what you were replying to. I never mentioned Papuans. Just to make it very clear, unmixed Papuans and Indigenous Australians are NOT Austronesians and did not come from Taiwan. They crossed Southeast Asia to New Guinea and Australia in the Paleolithic, tens of thousands of years ago during the last ice age when sea levels were lower. They didn't reach Polynesia or Micronesia, though there are authors that think the Solomon Islands were settled by some Papuans before Austronesians (probably by short sea crossings). Austronesians are Neolithic group, they only started migrating via long-distance seafaring ships within the last 5000 years into Island Southeast Asia and Micronesia. Mixing with earlier Papuan and Ati/Aeta groups when they encountered them, but pushing further beyond New Guinea, into the islands of Melanesia, and eventually Polynesia. Westward, they also crossed the Indian Ocean and settled the island of Madagascar. However, Austronesians never settled Australia or the interior highlands of New Guinea. The reason is unknown, but it's likely because Austronesians tended to avoid settling large landmasses (especially populated ones), since most of their food-generating technologies required access to the sea and/or river floodplains.
Hello dear, this is great upload as always, thank you for keep sharing new update as always, this is great for watching and sharing, keep safe and stay connected..;
I don’t eat balut before and i prefer penoy. and then i have the gut to try it just the small ones with sisiw, the taste was not bad i like the sabaw and eat the part that has still yolk(?). No regrets! definitely must try❤😊
Best energy food of filipinos, Balut! 💓😍 the 12th day balut is the best ! I had 2 last time in West Buting, and it's so good! Put a pinch of salt,chili and you can sip the soup even the chick quickly! 😋 yum!
ung sa sabaw, i think it's about the way they cook the egg, not necessarily the way it's taken care of... hindi mo kasi pwedeng isabay ng cooking time ung 2 balut lalo na ung traditional way ay may masmalaking or mas whole ung loob.
Naalala ko tuloy balut business ng magulang nmen ng balut noon sa San Carlos City Negros Occidental kme bumibili ng fresh egg itik mula sa Canlaon City Negros simula ngaun meron pa namn kso kapatid ko nalang nag business dahil sa business na yan nkatapus lahat ng kapatid ko slamat magulang lalo ky mama Carmela balut
THANK YOU SO MUCH FOR THIS FEATR! I AM LOOKING FOR MORE OF THIS CONTENT! THIS IS SO IMFORMATIVE, IT HELPS ME MORE TO APPRECIATE THE FILIPINO FOOD AND CULTURE! 🤗👏👏👏✨️✨️🎉🎉🎉 AMAZING SHORT DOCUMENTARY! ❤️ MORE POWER TO THE TEAM! GOD BLESS! 💖👊
oh i see thats why the balut i eat before is not the same this is why im wondering why its different taste thats why i dont eat balut often now The Traditional the white stone is much smaller & tasted neutral which i think is good for beginners or newbies " foreigner " which is very hard to find today While incubated one have more soup sweeter,big white stone,bigger chick less yellow part now i know if its traditional or not
is there a way we can get a more in-depth way of making balut the traditional way? actually this series have kept me wondering, how would we keep these traditional way of making ingredients alive.
They are speaking Tagalog, our national Language. Derived from the word "Taga-ilog" (people from the river). Inception from its Austronesian Roots-local dialects combined with Chinese, Spanish, Malay and English language influences.
neglecting the incubation process, some factors that i think might affect the taste of balut is... through the light inspection since they're depending on the size of the egg white(bato) size - that could possibly contribute to the sweetness or bitterness of the balut, the family of duck eggs used - it might fall under the breed of the duck and/or how they're raised, and on how they're cooked.
When I was in Phil. I always go to Pateros, to visit my friend they lived there..So, pag-uwi ko,hindi pwedeng hindi ako bibili ng balut, 5 pesos lang siya during those time😜.Here in the US, palpak yung mga nabibili naming balut, mamatong kulang sa araw halos lusaw yung sisiw..mandaraya yung mga intsik o vietnamese or mexicans na gumagawa ng balut dito..Sayang talaga yung pera dahil halos wala kang makain, ang laki ng puti, for sure 12 days lang yun, minamadali nila para maging pera agad..
The one's making the review doesn't know a thing about Balut. He is taking about bitterness. The bitter taste means the chick's bile has already developed. For me it's good. When the balut tastes bitter, it is more meaty and everything is soft including the white. And the fishy taste is gone. If the white is hard, the balut is for sure 16 days and below. The taste of the balut can be manipulated. You can add salt and MSG during boiling to let it absorbed by the egg during the process. This way, the balut will taste good. The hardness, softness, bitterness of the balut depends on its age. The taste depends on how balut is cooked.
kea pala me nakakain ako na halos sisiw na at meron nmn kaen lahat mas gusto ko ung traditional ung lasa nmn pede nmn lagyan suka or asin thanks featr now i know
yes totoo po Yun Sabi ni manang dati po Malaki po yung ilog Jan Saka maraming alagaan Ng itik dati sa tabi Ng ilog kaya lang sa Dami na tumitira unti unti na lumiit Ang ilog at naging bahayan na nakaka miss bumalik Ng pateros ilang years na Rin di makakabalik sa home town ko😌
