Aired (September 23, 2023): Ang sinigang na talaba sa santol, pasok kaya ito sa panlasa ni Kara? Panoorin ang video.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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FunTranscript
00:00 Aside from the vast flora and fauna of Bulacan,
00:04 this province also has a rich river,
00:10 abundant fish and seafood farms.
00:27 We are here at the sea that is being carried by Barangay Capiz in Malolos, Bulacan.
00:33 Not to swim, but to get the fish that they have been growing for 3 months here in these lakes.
00:44 I didn't bring my goggles, so good luck.
00:48 We will just get caught here by the fish.
00:53 Oh my, the fishermen told us that it's low tide, so I didn't prepare.
00:59 Oh my, I just swam.
01:01 So here we go, good luck to us.
01:04 I saw here that there are a lot of fish that will be caught.
01:17 [Panting]
01:18 Yes!
01:28 This is our banyera.
01:35 This is where we will put all the fish that we caught.
01:38 So the fish are tied up, so it's easy to get.
01:42 You just need to tie it.
01:46 I will not try my best to tie it.
01:49 [Laughs]
01:51 So under the water, they have tied up the fish.
01:58 Then you just need to pull it out.
02:01 So it's easy to get.
02:03 So here we go, we will just tie it up.
02:06 [Laughs]
02:09 Under the water, they have tied up the fish.
02:15 Then from the fish, there are some that are already caught.
02:20 They waited for 3 months, now they can harvest.
02:25 The problem here is that the fish are a bit slippery.
02:28 So be careful, because you might get hurt.
02:31 How many banyeras did you harvest?
02:35 Around 300.
02:38 Oh my gosh, we just got one banyera.
02:40 In 2020, Bulacan is the top producer of fish in the country.
02:46 They harvested around 53,000 metric tons of fish.
02:51 [Laughs]
02:56 After 15 minutes, we got one banyera of fish.
03:03 We are experts in catching fish in the dark.
03:07 [Laughs]
03:08 But it's really easy, because you just need to tie it up like this.
03:15 After we got this, we will plant new plants.
03:20 These are the shells of the fish.
03:23 The old shell of the fish is combined with a rope and then submerged in water.
03:30 This is where the semolina of the newly caught fish will be attached.
03:35 We will wait for 3 months, after 3 months, we can harvest the fish again.
03:43 But now, because we got one banyera of fish, let's cook!
03:49 We are boiling water and we have here a Santol.
04:01 It's boiling now.
04:04 We will add the Santol.
04:05 If you are using a Santol of Bancok, you should use the fish meat, not the bones.
04:12 Because it's sweet.
04:14 The one with the bones.
04:16 Next, we will add the onions.
04:18 Are those the only ingredients?
04:20 Yes.
04:22 So we will boil this for a long time?
04:24 Yes, so the Santol will be crushed.
04:27 So the sourness will come out.
04:31 At the end, you will add the fish bones because the fish bones will shrink if it's overcooked.
04:36 Our Santol is now soft.
04:41 A little bit of salt.
04:43 And the seasoning.
04:47 Now, let's add the tomato and fish bones.
05:00 Wait for it to boil once, and our Sinigang na Talaba sa Santol is ready to serve!
05:06 This is my first time that I can serve Talaba.
05:16 Let's try the soup.
05:19 The flavor is so good.
05:27 It's not too sour like the one in Sampalok, but I like the taste of Sinigang na Santol.
05:39 It goes well with Talaba.
05:41 It's delicious.
05:47 It has a sour flavor, but it also has a sweet flavor.
05:51 The Santol is not just sour.
05:56 It's really good.
05:57 And there's no fishy taste at all.
06:00 Delicious.
06:02 This is really good.
06:04 This is really good.
06:05 This is really good.
06:06 (music)
06:28 [BLANK_AUDIO]