Craving for food pagkatapos lumangoy sa magagandang beach ng Borongan? Tikman ang kanilang mga ibinibidang putahe! Panoorin ang video.
Category
🏖
TravelTranscript
00:00 [music]
00:03 You can also taste some local delicacies here,
00:06 like these seashells.
00:08 [music]
00:20 If you don't have a strong appetite,
00:22 you can cook them in their canteen.
00:24 [music]
00:29 For those who want to stay overnight,
00:31 they have simple cottages here that can be rented.
00:33 [music]
00:38 A village called Divinubo is also located here.
00:41 This is one of the most visited tourist destinations in the province.
00:44 [music]
00:47 The cottages are simple, built in a pool,
00:50 after two storms destroyed the previous ones.
00:53 [music]
00:58 It's hard to believe that this place was destroyed by a storm,
01:01 because if you look closely, the place is still beautiful.
01:04 [music]
01:11 Even though the sea is rich,
01:13 it still looks like a fish market.
01:15 [music]
01:17 The evidence is that these lobsters are growing.
01:20 [music]
01:23 Presenting, Aswang Lobster.
01:25 Oh my God, it's so scary.
01:27 If it's too big, you might eat it.
01:30 Three to four people can eat this.
01:33 [music]
01:43 If you are allergic to seafoods,
01:44 just try these rice dishes.
01:47 It's also good.
01:48 [music]
01:57 Kenoy, how are you?
01:59 Is our lechon cooked?
02:01 It's ready, sir.
02:02 Wow, how long does it take?
02:04 Three hours.
02:05 Before we bring it to our immersion,
02:07 can we do a taste test?
02:10 What's the difference?
02:12 They said this is the best.
02:15 The lechon here has no sauce because it's already cooked.
02:18 [music]
02:21 That's it.
02:22 But almost all of the newly cooked dishes are the best.
02:28 But the newly cooked lechon is different.
02:31 Sir, what we do is,
02:33 there's no sauce because it's already cooked.
02:35 What's that?
02:36 We have onions, garlic, and this is the lawrent.
02:40 That's what's making it new.
02:42 We just added the sauce, but we added the galangal.
02:47 I thought it was the lotion.
02:48 Let's taste it.
02:50 Three hours.
02:51 [music]
03:00 As expected,
03:01 [music]
03:03 it's not fishy at all.
03:04 [music]
03:05 It's crispy.
03:06 Sir, can you get me the one with the meat?
03:11 [music]
03:17 What is this?
03:18 This is what's making it like rice.
03:20 That's it, sir.
03:21 What is this called?
03:22 But the texture.
03:23 This is the gabi.
03:24 There.
03:26 And why is there vinegar?
03:28 Because we're coating the lechon with vinegar.
03:33 [music]
03:43 It should have skin.
03:44 It's not the skin.
03:46 [music]
04:06 Of course, they call it palawan,
04:09 but the gabi,
04:11 it doesn't have much flavor.
04:13 For people who are looking for carbohydrates or rice,
04:18 sometimes when you have salty, or tasty food,
04:23 you want to complement it with carbohydrates.
04:27 Potato, sweet potato, rice.
04:29 Well, in this case,
04:30 it's two root crops.
04:33 [music]
04:35 But going back to the lechon,
04:37 well, as expected,
04:40 it's fresh, crunchy, tasty.
04:44 [music]
04:47 Filipino lechon.
04:48 [music]
04:52 These are the lechons that won't be found in the lechonpaks tomorrow.
04:57 They'll be gone.
04:58 Kuya, let's wrap it up.
05:00 Okay.
05:01 I'll just put it here.
05:02 [music]
05:28 [BLANK_AUDIO]