Samahan si Kara David na alamin kung paano ginagawa ang kaong na isa sa mga sahog ng paboritong summer food ng mga Pinoy—ang haluhalo! Panoorin ang video na ito.
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 [music]
00:04 Do you like mixed foods?
00:06 Which part of mixed foods do you like the most?
00:09 My favorite is the crab.
00:12 But where do you get the crab?
00:15 Where does it come from?
00:16 I'm here at Alfonso Cavite, where there are a few other people who harvest crab.
00:23 I'm here with Kuya Jomar.
00:25 Hi Kuya Jomar.
00:26 Hello, good morning.
00:27 Good morning.
00:28 You are the crab harvester here.
00:30 Yes.
00:31 [laughs]
00:32 What does a crab tree look like?
00:34 This is it.
00:36 This is it.
00:37 It's like a hairy one.
00:39 And the crab is like that.
00:41 That's it.
00:42 Ah, it's hard.
00:45 Is that what you put in the mix?
00:46 Yes, that's it.
00:47 But that, every single bottle, you can see it's round, there's crab inside.
00:52 There are usually three pieces.
00:54 Okay, so we're lucky because we can harvest crab now.
00:59 This is the moment of truth.
01:03 And I think…
01:04 Of course, we'll harness because I might fall.
01:07 So that if I slip, I won't die.
01:12 Okay, here it is.
01:18 We'll get the crab.
01:20 There.
01:23 [screams]
01:24 Wait.
01:25 Um…
01:27 This is taking a long time.
01:31 I fell.
01:34 [bleep]
01:37 Yay!
01:41 [sighs]
01:48 It's hard.
01:49 The tip of your brain is just like that.
01:53 Wait.
01:54 My feet are itching.
01:59 Okay!
02:04 Oh, thank you.
02:08 So this is what Kuya Jomar got in just five minutes.
02:18 And for me, this is what I got.
02:21 [laughs]
02:22 Hey guys, it's hard.
02:25 You thought it was easy to look at, but actually it's hard.
02:30 One belt like this is hard to pass through.
02:33 So I only got four belts of crab.
02:38 Now, we'll cook this because I'm excited to mix it.
02:43 Honestly, what I did was hard.
02:45 Let's go!
02:48 Kaong or sugar palm is a type of palm tree.
02:51 Aside from its fruit, its juice also helps.
02:55 It becomes a vinegar, which is called "sukang irok."
02:59 So this is the kaong we got from the tree.
03:04 It's now being processed.
03:07 First, it's removed from the tank.
03:10 Then, we'll cook the kaong.
03:14 We'll cook it here.
03:16 When the kaong is cooked, how long does it take to cook?
03:20 Two hours.
03:22 So we'll cook the kaong for two hours.
03:25 It will look like this after two hours.
03:29 Then, we'll peel the kaong.
03:33 Is this okay?
03:34 Okay.
03:35 They'll just peel the upper part because this part is the exciting part.
03:44 They'll now cut the kaong.
03:48 Each fruit has three kaong inside.
03:52 But this doesn't have a taste yet.
03:56 Because after this, it needs to be soaked for almost one week.
04:03 It smells like vinegar.
04:08 They'll now cook this to make it sweet.
04:14 But before cooking, I'll try to peel the kaong.
04:21 It's easy to peel.
04:23 Oh no! It's broken.
04:28 It's okay even if it's broken?
04:31 Why does it look like a circle when you mix it?
04:36 It's being mixed.
04:38 It's like this.
04:39 Isn't it a whole kaong?
04:41 No, it's being mixed.
04:43 Oh, it's being mixed?
04:46 Then, it's being formed.
04:48 Actually, if you soak it in water, it will expand.
04:54 So if you see it now, it's small.
04:57 But if you soak it in water, it will expand.
05:03 This is one of the only things that Jomar makes in Alfonso Cavite.
05:08 This is what some mothers earn here in their area.
05:12 Meanwhile, the kaong that we get,
05:18 we'll make it sweet.
05:21 Now, we'll cook a sweet kaong.
05:27 I'm here with Renato.
05:29 You've cooked this kaong three times.
05:33 Three times?
05:34 Three times.
05:35 It's been cooked for 30 minutes.
05:38 Then, we'll add water.
05:40 We'll change the water again.
05:42 Why do you have to do that?
05:44 It's addicting.
05:46 And you really have to cook it for three or two times.
05:52 Because it's sticky.
05:53 Yes, it's sticky.
05:54 That's the first step.
05:55 We'll add sugar first.
05:57 Oh, sugar first.
05:59 Then, we'll add water.
06:03 Depending on how much sugar you add,
06:06 you can estimate the amount.
06:08 White sugar?
06:12 Yes, white sugar.
06:13 After that, you can add pandan.
06:18 Once the sugar is dissolved,
06:21 we can add the kaong.
06:23 We'll let it boil
06:25 until the sugar is reduced and the taste of the sugar is absorbed.
06:29 There.
06:35 While it's still hot,
06:40 our sweet kaong is cooked.
06:42 We'll let it cool down a bit.
06:44 Then, we can add it to the halohalo.
06:46 Can you feel the heat?
06:51 The halohalo is perfect.
06:54 Using sweet kaong,
06:56 let's make halohalo.
06:58 This is the sweet kaong we cooked.
07:03 Let's taste it.
07:04 It's delicious.
07:08 You can really taste the pandan.
07:13 It's delicious.
07:14 Let's start adding the ingredients.
07:17 The Caviteños are famous for their halohalo
07:22 because their halohalo is really overloaded.
07:25 There's gulaman, kaong, and different colors.
07:30 There are provinces where their halohalo is very simple.
07:35 They only use a few ingredients.
07:36 But in Cavite, when you go there,
07:38 their halohalo is complete.
07:42 A bit of ube, leche flan,
07:47 and my favorite, pinipig.
07:51 And of course, milk.
07:53 Let's eat!
07:55 Super refreshing.
08:04 I'll get the beans.
08:06 It's perfect.
08:13 It's delicious.
08:15 The sweetness of the kaong is just right.
08:18 It's perfect.
08:21 Mmm!
08:22 Another delicious ingredient in halohalo is
08:24 the pandan.
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