Aired (January 7, 2024): Isdang may taglay na lason, seashell na nanganganak ng alimango at putok-batok na mga putahe -- ilan lang 'yan sa mga pagkaing hindi inatrasan ni Biyahero Drew! Panoorin ang video.
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TravelTranscript
00:00 [music]
00:02 After the water adventure, of course, the best is the food trip.
00:06 We've tried so many things.
00:08 This is the fish that's been seasoned.
00:10 Can I handle this?
00:11 [music]
00:20 There's tuna, tilapia, and there's also lapu-lapu.
00:27 Why did you choose this?
00:30 Because, right?
00:32 I'm so excited!
00:34 It's more fun when the dish we're going to eat is exciting.
00:37 The one you're having a hard time cooking before eating.
00:40 Like when you're eating crab, you need to remove the fish.
00:43 Yes, right?
00:44 Okay.
00:45 So, this is a porcupine fish.
00:48 Yes.
00:49 You don't see this a lot in restaurants because it's not really eaten.
00:56 Actually, it's not really caught by fishermen.
01:03 Okay.
01:04 If there's a chance, they'll catch it.
01:07 Yes, they'll catch it.
01:08 Or sometimes, they see it in the sea.
01:10 Interestingly, when they catch it, it will sink.
01:15 Correct.
01:16 So instead, they'll raise it in the sea and let it float.
01:19 And then they'll catch it.
01:20 Yes, like that.
01:22 It's a good idea to call this "zambales".
01:25 To easily remove the fish, you need to boil it.
01:28 To add the Filipino flavor, you need to cook it in coconut milk.
01:40 Okay.
01:49 There.
01:50 Yes.
01:52 Let's stop this for a while, bro.
01:54 There are more than 20 dishes that can be made from a Filipino shellfish.
01:59 But this seashell is said to be born from a small fish.
02:02 Is this really the son of a porcupine?
02:04 In the town of Talisay, they have a very popular shellfish called "tuhoy".
02:11 There are a lot of fish in the area where this is found.
02:14 Just like here in Barangay San Miguel,
02:17 the local people are very open to the idea of making shellfish from a porcupine.
02:22 The most accessible for them is the porcupine
02:28 because every low tide, wherever it is, in the area of Nipaan or Mangrove,
02:32 they can catch it.
02:34 Nanay Bebang is only 10 years old when she started catching porcupines.
02:39 This is also why her son Floribel is so passionate about it.
02:43 It's important for me to catch porcupines because when I was still studying,
02:47 I sometimes used to make a living from it at school.
02:50 I would catch them on Saturdays and Sundays.
02:52 I would sell them on Mondays and Fridays.
02:56 In the past, a porcupine would be sold for 20 pesos.
03:01 Now, it's a peso per piece.
03:08 When Floribel catches a few porcupines, instead of selling them, they just catch them.
03:13 Her all-time favorite dish is her specialty,
03:18 the "tuhoy" with miso and patola.
03:21 Let's eat.
03:24 Let's eat.
03:26 That's right, Nanay. You don't need to add salt.
03:36 In fairness, you know the taste of cooking, Nanay.
03:40 You know the combination of miso and patola.
03:44 Great combination.
03:46 It tastes fresh even though it's saltwater, but saltwater fresh.
03:50 And definitely, it's not salty.
03:52 But they also cook different dishes with "tuhoy".
03:54 Not one, not two, but 20 dishes more.
03:57 Wow, Unli!
03:59 And what is this?
04:00 "Tuhoy" is born by a small porcupine?
04:03 How true!
04:05 Looking for "putok batok"?
04:06 The flower of your craving has already answered.
04:08 It doesn't taste like liver, it doesn't taste like skin.
04:11 But is it still accurate if "putok batok" is creamy instead of crispy?
04:17 And it's caught only by porcupines?
04:20 What is that?
04:21 You know, it's my first time featuring,
04:26 and I've actually heard that the mammary glands of porcupines are cooked.
04:34 Oh, it's cooked.
04:35 Actually, it's been a long time.
04:36 It's been a long time. I've just heard about it.
04:38 Because it's just familiar to the town of Bukawe.
04:42 Actually, our fellow townspeople don't know about it.
04:45 So, it's only available here and it's easily available.
04:49 It will boil for 3 hours.
04:52 And it will be dried a bit before deep-frying.
05:04 (Frying)
05:06 It's very unique.
05:08 It's exotic.
05:09 It's one of the exotic foods.
05:11 Is it? Okay.
05:12 Some of them taste like "balot", while others taste like "atay".
05:16 It's simple, but the taste is very rich.
05:19 It's like "kinchi".
05:24 Not "kinchi".
05:26 It's like "kinyan".
05:27 No, it's not like "kinyan".
05:28 It's "kinyan"!
05:32 It doesn't taste like "liver".
05:33 It doesn't taste like "balot".
05:35 What does it taste like?
05:39 It doesn't have any taste.
05:40 It doesn't have any taste.
05:41 It doesn't have any taste.
05:42 It lacks MSG.
05:44 No!
05:47 I don't have any...
05:50 I don't have any...
05:52 It doesn't have any resemblance.
05:53 I don't have any...
05:54 I don't have any...
05:55 I can't think of any food that...
05:56 It doesn't have any taste.
05:58 I don't have any.
05:59 Imagine the 17 years that they've been eating this "sinuso".
06:02 Whether it's a dish or a snack, it's a hit.
06:05 How does it taste like?
06:15 It's like "yabut-yabutan".
06:17 It's delicious.
06:22 Especially that it has a spicy taste.
06:23 It's very tolerable.
06:26 I'm willing to eat this on a regular basis.
06:29 It reminds me of "crocodile".
06:36 It's right.
06:37 It's like chicken...
06:38 Chicken...
06:39 Hard fish.
06:40 It's like that.
06:42 Crocodile.
06:43 It's like a tendon.
06:44 Yes.
06:45 It's delicious.
06:47 Thank you.
06:48 I gotta say.
06:49 Winner.
06:51 Winner.
06:53 I'm going to eat this.
06:55 I'm going to eat this.
06:57 I'm going to eat this.
06:59 I'm going to eat this.
07:01 I'm going to eat this.
07:02 Please subscribe to this channel.
07:15 [BLANK_AUDIO]