Aired (December 23, 2023): Sagana ang Antique sa yamang tubig kaya naman isa sa kanilang bidang putahe ay naglalaman ng kakaibang isda na Tughod o Goby fish. Papasa kaya sa panlasa ni Kara David ang putaheng ito? 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 Because Antique is rich in water, the sea and river are also the source of their cooking.
00:07 Just like the fish "Tughod" or Gowi fish, which we will also cook in Palayok.
00:14 There are many different types of fish that you can get in Antique,
00:18 like this unique fish that they call "Tughod".
00:25 It looks like a janitor fish.
00:28 (Laughs)
00:33 It looks like a janitor fish.
00:36 It looks like a janitor fish.
00:37 Are you really eating this?
00:39 (Laughs)
00:41 We also added eel.
00:49 Kuya will teach us how to cook "Pinamarhan na Tughod".
00:56 "Pinamarhan" means "dried".
00:59 First, we will fry the "Palayok".
01:08 While the "Palayok" is heating, we will add vinegar.
01:15 We will also add salt and bay leaves.
01:19 What is this?
01:20 This is also for sourness.
01:22 Oh, this is sour.
01:24 While the "Palayok" is heating, we will add vinegar.
01:32 It is sour, but just the vinegar.
01:37 We will also add onion, garlic, ginger, and "Tughod", fish roe and shrimp.
01:44 Yes, ma'am.
01:45 Isn't it salty?
01:47 It is because of the salt.
01:49 It is because of the salt.
01:54 Because other fish are salty,
02:01 so the way to prepare it is to remove the scales,
02:06 remove the fish roe,
02:09 and then roll it in salt to remove the saltiness.
02:15 It is slippery and has a fishy smell.
02:19 "Tughod" or "Gumi Fish" is a fish from Tibiao.
02:23 It is easy to catch, especially if it is raining,
02:26 because it is caught in the shallow part of the river.
02:30 Meanwhile, we will wait for the vinegar to be cooked,
02:34 and then we will add a little water.
02:37 Let's see. It looks like it is cooked.
02:39 Yes, ma'am.
02:43 Okay.
02:45 There.
02:49 Let's taste this "Tughod".
03:13 I will also get some fish roe and shrimp.
03:17 This is a mixed fish.
03:21 I will taste the soup first.
03:24 It has a bitter taste.
03:33 Is it because of the leaves?
03:35 I will taste this "Gobi Fish" or "Tughod" as they call it.
03:40 This is what they say is delicious.
03:43 Mmm.
03:47 It is also tasty.
03:49 This is the fish roe.
03:51 Ah, this is okay.
03:53 This is what I like the most, the fish roe.
03:56 Mmm.
03:59 It is not that sour.
04:01 The leaves that were added are not that sour.
04:06 It is just to remove the fishiness.
04:09 The "Gobi Fish" or "Tughod",
04:12 if we did not cook it with ginger and the sour leaves,
04:22 it would be tasteless.
04:23 But this is not tasteless at all.
04:27 It is tasty.
04:30 [Music]
04:52 [BLANK_AUDIO]