Aired (February 13, 2024): Sa kabila ng pagiging maliit na isla, sagana ang Romblon sa iba’t ibang yamang tubig. Isa na riyan ang maliliit na hipon o “uyang.” Paano nga ba iniluluto ang
sikat na putahe ng probinsya na “sarsa na uyang?” Alamin sa video.
sikat na putahe ng probinsya na “sarsa na uyang?” Alamin sa video.
Category
😹
FunTranscript
00:00 Brother Kim, what food do you like?
00:02 Salsa or Ulam?
00:04 Salsa or Ulam?
00:06 Curry?
00:08 Callios?
00:10 I like Adobo.
00:12 Oh Adobo, Mechado?
00:14 Even if it has no meat, the salsa of Mechado is delicious.
00:16 You know Susan, in Romblon,
00:18 there's a shrimp that's must try
00:20 because Salsa is already delicious.
00:22 What's the taste?
00:24 That's the story of Mark Salazar.
00:26 It's already morning, and it's already sold out.
00:28 That's the Salsa of Ulam.
00:30 It's a popular food in the markets and in the streets of Romblon.
00:32 It's made from shrimp or Ulam caught in a net.
00:34 Since 1998,
00:36 Milagrosa has been cooking Salsa of Ulam.
00:38 It's a popular dish in the streets of Romblon.
00:40 It's a popular dish in the streets of Romblon.
00:42 It's a popular dish in the streets of Romblon.
00:44 It's a popular dish in the streets of Romblon.
00:46 It's a popular dish in the streets of Romblon.
00:48 It's a popular dish in the streets of Romblon.
00:50 It's a popular dish in the streets of Romblon.
00:52 It's a popular dish in the streets of Romblon.
00:54 Milagrosa started Salsa of Ulam
00:56 in Agnipa, Romblon.
00:58 in Agnipa, Romblon.
01:00 I thought of doing a business
01:02 of Salsa of Ulam
01:04 to help my daily needs.
01:06 to help my daily needs.
01:08 Aside from catching shrimp in a net,
01:12 it's Salsa has a strong taste
01:16 in the coconut milk.
01:18 The process of making
01:20 Salsa of Ulam
01:22 is to peel the coconut,
01:24 then peel it,
01:26 then grate it.
01:28 To avoid the coconut to fall apart.
01:30 Peel the coconut,
01:34 then add flavoring,
01:36 ginger, onion, garlic,
01:38 chili, and salt.
01:40 Then, pound it.
01:44 Then, pound it.
01:46 Put it in a plate,
01:48 and wrap it with coconut leaves.
01:50 Put it in a plate,
01:52 and wrap it with coconut leaves.
01:54 Put it in a pot,
01:56 and add coconut milk before cooking.
01:58 It will boil for 2 hours,
02:02 and will dry in the afternoon.
02:04 Tomorrow morning,
02:08 put it in a basket,
02:10 and sell it to the town.
02:12 Coconut tea,
02:18 spicy,
02:20 and taste of
02:22 shrimps.
02:24 It's very tasty,
02:28 and the spiciness is just right.
02:30 The coconut milk is what makes it tasty.
02:32 The coconut milk is just right.
02:34 It's like
02:36 Embutido.
02:38 You should know that even if Romblon is an island,
02:40 it has its own water.
02:42 Because their shrimp is rich in water,
02:46 it became a popular dish
02:48 to cook Sarsana Uyang.
02:50 According to the history,
02:52 Hippolyte Verano
02:54 uses this appetizer
02:56 because of the taste,
02:58 it has a little bit of spiciness.
03:00 That's why it's really tasty,
03:02 different, and very, very
03:04 Romblonian.
03:06 Milagrosa sells
03:08 Sarsana Uyang for 10 pesos per piece.
03:10 The importance of
03:12 this business to me,
03:14 is that I can
03:16 teach my children,
03:18 I can buy
03:20 our household items,
03:22 our daily food.
03:24 Every island in the Philippines
03:28 has its own specialty.
03:30 Because food
03:32 doesn't just fill your stomach,
03:34 it's also a symbol of
03:36 the recognition of a place.
03:38 I am Mark Salazar,
03:40 and this is the story
03:42 of love.
03:44 [music]
03:46 [music]
03:48 [ Music ]
04:04 you