The Last Traditional Balut Vendor

[@palespectre]

I don’t even eat Balut but I am so rooting for Mang Eleuterio. We need more people like him dedicated to keeping traditions alive.

[@silversurfer1781]

Erwan put it perfectly, it is an ART. ❤

[@jerardaraza3735]

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. 😊

[@RandomUser-kg4lp]

@@jerardaraza3735 ang masarap jan sa Pateros fried itik tsaka kaldereta 🤣

[@mae5407]

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.

[@maryannesantocildes1075]

Tatay reminds me of my papa 🥹 he's so dedicated!!! May God bless you even more.

[@annabalinsayo2890]

Dapat yung mga ganitong natitirang traditional, should be preserved and gawing educational tourist spot. 😊

[@bellegianwaffles]

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!

[@featrmedia]

Thanks so much!

[@ceejcenteno]

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.

[@noellegracellabuenaventura]

I agree here. Incubators were given by DOST to promote yung balut industry sa pateros dahil kumokonti na ang balut makers doon. 😊

[@maryannesantocildes1075]

I love how you feature these kinds of people plus the tradition ♥️

[@ninap1998]

erwan needs his own bigger platform the whole team behind these blends so much it shows

[@guardiangoose]

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.

[@ngaran2108]

fear factor america demonize the egg and even the Filipino food in general for generations good thing in the age of social media we have a chance to.

[@amyserrano588]

That’s disgusting wow ewwww

[@raphaelledesma9393]

Oh I’m so sorry but I tried it and couldn’t get over the texture or the taste. Well at least I didn’t avoid it and tried it.

[@patch08787]

Not everyone will like balut. And its not sad if people dont eat it. Its just preference

[@RR-sj6nk]

Everything is not for everyone...

[@ladyvozz9355]

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.

[@yangluvslyf17]

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.

[@yowhatsup1006]

Channel ain't pregnant but always delivers. 🔥🔥🔥🔥

[@tipsypata2580]

wtf

[@monicabagonamarkande]

Wow! Didn't know that our traditional Balut is so meticulously hard to make! I have even more respect to Balut vendors and makers now. I love Balut!

[@kamoteking37]

Really appreciate the history of foods you guys provide.

[@MorningThief_]

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.

[@spoonv]

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.

[@ArkiCaloyzki]

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.

[@tonyvillavilla9650]

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.

[@Hahahaha_777]

I'm from pateros too😂 last time i eat balut when i was 2nd high school (10yrs ago) I'm gonna eat balut this fiesta😂😂😂 to support my hometown

[@edsense5710]

Sana mas maraming Pilipino ang nanunuod ng mga ganitong videos sa KZbin para umangat nman critical thinking ng lahi ntin.

[@k.fr.3228]

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]

Saan po banda yung kay ka teryo? Hehe salamat!

[@k.fr.3228]

@@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

[@aavstudios2956]

Pano po mag order sa kanila mam?

[@patsuarez-lx3rr]

@@k.fr.3228 baka meron ka contact # ni ka Teryo & kung ano ang name mismo ng kanyang balutan. Salamat

[@Booyjoy]

This is what youtube is meant to be for. Thank you for making these FEATR.

[@denzotmsc3157]

Na idol ko kaagad si mang eluterio napaka experyenxado at dedicated sa pagbabalut! Salute!

[@muchachitachinita]

*I love tatay's Passion!!! God Bless. I wanna try traditional balut 🤤*

[@gerrymarkgubantes9872]

sobrang solid talaga mga ganitong content from featr

[@dudleysmom100]

Love this. My dad was from Pateros and grew up with balut and penoy although I didn’t get the courage to eat the chick until I was an adult!

[@wengearlywistle6230]

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.

[@NinaDP8]

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.

[@rexxxxxxxx001]

I really loved the method they're using in making these videos. The hypothesis at the end is great

[@AngryKittens]

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]

Nagmamarunong na naman. Malawak ang china tapos sasabihin mo wheat farming? Hindi lang Han ang namumuhay dun.

[@AngryKittens]

@@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.

[@albertgallanosa8600]

I think the Papuan Melanesian Aborigines came from Africa , they didn’t come from pre cultural revolution Taiwan

[@AngryKittens]

@@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.

[@AngryKittens]

@@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.

[@lakbaypalaboy7505]

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..;

[@chairapelobello6835]

FEATR just deliver this greatly, this has expanded what I thought I predominantly known

[@MacGyver32]

Taga Pateros din ako at mahilig akong kumain ng balut. Masarap kainin at higupin ung sabaw ng balut lalo't na pag mainit pa. 🥚🐣

[@govols1995]

You'll never get me to try one, but I appreciate him keeping the tradition alive.

[@nakamag-trader3319]

"konti lang ang kita, basta tuloy 2x" - nice quote po.. halatang enjoy nyo po ung ginagawa nyo..

[@jules4433]

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❤😊

[@masteroogway5832]

Notification squad!!!! Still one of the best Sir Erwann! I'm a fan

[@morbiddawg]

FEATR always delivers! Thank you for this docu

[@acereyes9407]

Traditional balut is the best!👍

[@renzgarcia5527]

anggaling nito! really proud of what FEATR is doing. amazing content. more power

[@mgshobbies23]

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!

[@lanileiu.5931]

One has to show both sides of the coin to make an informed decision. Great job FEATR

[@aaronmanuel841]

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.

[@gemdie278]

Napakaaa sipag! Sana lahat ng ama gaya ni tatay

[@Justinian-p1y]

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

[@charmmercado7765]

Kanina pako nanunuod ng mga vidoes ninyo haha. Tamang stream lang salamat sa pagpapasaya lagi Erwan!

[@featrmedia]

Thanks for subscribing!

[@michaelvillamor9574]

Thank you FEATR.. Balut traditional is still the best taste.. Effort is the key..

[@josephorlyespedido302]

Sarap balot.. thank you fir feature balot. 🙏🇵🇭🇰🇼👼

[@allencruise6299]

Nice content! Sana kasali ako dun sa nag taste test haha. Nagcrave tuloy ako sa balut. Good to see our surviving balut industry being featured.

[@shirokanzaki15]

hmmm ang sarap panoorin... lalo na't balut ang usapan hehe new sub here

[@ayrasanmiguel9363]

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! 💖👊

[@marvinseanterry9200]

Sarap Balut! Maramihan kami bumili nyan sa Pateros.

[@Neiru24]

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

[@WanderNars]

It’s time to clean the river kaya palagi g nagbabaha kelan kaya tayo matutu mag tapon or mag recycle nang mga basura

[@mobilelegendsleih]

Iba tlga kapag sa pateros gawa ang balot.. ❤️

[@thefailingstudent]

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.

[@danilonepomuceno4330]

Nice. Very informative. Unfortunately people from Pateros no longer raise their own ducks due to changes in the environment.

[@mal5043]

out of topic pero ang ganda ni nanay luisa sksksk the skiiin

[@BAOKHANHANNGUYEN]

where do you buy the balut it is so delicoues i want to try one right now😊

[@bobbyserbano5872]

My Home Town Pateros I miss Balut😌

[@lifeisgood8178]

Tama si tatay di baleng konte Ang o sapat lang Ang kinikita Basta Consistent.

[@czeex44]

Featr truly lives up to its name!

[@shcc2742]

FEATR is better than TV contents~

[@borytawtv61]

Proud Pinoy here ❤️🇵🇭

[@keithlewis8238]

They sounded like they were speaking Spanish with a touch of Asian mixed, can anyone explain this or what language that was

[@HuwagSalangin]

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.

[@keithlewis8238]

@@HuwagSalangin thanks for the info.

[@LeodyGanda]

i love u na Erwan... nagkaroon ako ng libangan na panoodin. ayaw ko na kasi mag fb e. kaya youtube nalang

[@yohanleesakibara2072]

I'm a balut lover ♥️

[@jimbryansalada2283]

i would love to try the traditional one :3

[@shcc2742]

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.

[@missred2021]

My gosh I love balut pero ang Mahal na ngayon😭

[@albertgallanosa8600]

Ancient Filipino Stem Cell Therapy Along with Dinuguan that’s why we look young forever

[@rizaldonor8148]

Sarap ng balut😋😋

[@RandomUser-kg4lp]

Featr so better than Tikim TV na super stretched, paulit ulit ung scene tska ung snasabi ng may-ari.

[@koujin4406]

ang ganda nung documentary. 👍

[@RachelMe]

Very inspiring.. the last traditional balut vendor

[@damnsexycocaine]

I love to eat balut 😊

[@joeventurina7535]

sarap panoorin. Master

[@space_guy_04]

Parang sarap kumain ng balut mamaya. Kagutom

[@ivankennethana2402]

I like this series. ❤️

[@junrain9094]

Grabe words of wisdom ni Mang Eleuterio

[@zenyhuelgas8128]

May traditional balutan pa din po sa Victoria, Laguna.

[@PrettyKitty_210]

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..

[@MySliceOfLife101]

Very interesting topic and well-done video.

[@jonascreations2119]

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.

[@xiamalcami1878]

Tecnique diyan...control ang temperatura ng incubator para tama ang puti sa balut.

[@Immortal_725]

masarap naman lahat ng balut depende naman yan sa suka hehe

[@BAOKHANHANNGUYEN]

bro it taste so yummy i am going to eat one now

[@mhonpermejo84]

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

[@mikachoi8579]

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😌

[@kathecholamine]

I’d like to try the traditional one because the one thing i dislike in a balut is the stone-like egg white

[@ritace2549]

Mas sulit kainin Ang traditional kain lahat sulit sa bayad kaysa sa modern matigas Ang bato maliit lang laman.

[@greengreyable]

Balut means "Wrapped" in Malay too! As a Malaysian now it made sense to me 😂

[@Astigmc]

I love balut... nice video

[@concepcionnicolas5110]

Iba tlga pag balut ng pateros

[@elyusmechanicalengineering8898]

This channel looks like the food documentaries on GMA-7.

[@moonclayground]

Quality content as always😁

[@samzz07]

Sa lugar namin sa QC walang naglalako, nakakamiss tuloy

[@cathborbe2607]

Kaya pala d na maganda ang mga balut ngayon, mas maganda nga ung dating procedure

[@juantamadbetlogan1267]

ganun pala gumawa ng balut medyo matrabaho pala kudos to all balut vendors out there

[@hendrixxhermosa5523]

2012 ang balot sa manila 11 tpuz ang pinoy 9. Ngayon grabi na mahal na

[@edisongalgao644]

iba talaga ang traditional masmarami ang bumibili kasi simot lahat

[@povoljan13]

Dude! This is amazing