Aired (March 24, 2024): Sa paglibot sa isla ng Siquijor ay mapapansin ang maraming puno ng sineguelas. Kaya naman ang kanilang pagkain na kung tawagin ay “binakhaw,” mismong balat ng sineguelas ang ginagamit bilang pampaasim! Panoorin ang video.
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBatangas
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBatangas
Category
🏖
TravelTranscript
00:00 The whole island is now safe to ride in a van for just 2 hours.
00:05 But the best way to get around here is still by motorbike.
00:09 While traveling, you'll notice that they are very familiar with the pineapples.
00:14 In fact, they also use this in their traditional recipe called Pinakhao.
00:20 And what they mix here is the skin of the tree.
00:24 I just experienced this.
00:25 We have a lot of features to make it sour.
00:28 Of course, we have the "sampalok", the calamansi, and the "batuan".
00:34 - Batuan. - Yes, batuan.
00:36 - And this is the "singkamas". - "Siniguelas".
00:40 No, no, no. "Siniguelas".
00:42 "Siniguelas" is also used to make it sour.
00:44 "Siniguelas" is not only the fruit, but also the one that we'll use.
00:50 - Yes, this is the bark. - The bark itself.
00:52 Yes, because this bark is used to make it sour.
00:55 It also has a "pakla".
00:58 You need to remove the bark of the pineapple using a knife.
01:02 When you see the inside of the part, you can use a spoon for it.
01:07 How do you do it? By spoon?
01:09 By spoon, just like this. This is how you hold it.
01:12 We'll mix it here so it's easier to mix.
01:15 Just like this.
01:16 Just put it in the middle.
01:18 Then you'll do this.
01:19 You'll just hit it like this until you have enough to make a "sapgod".
01:27 - I'm ready. Can I try it? - Sure, go ahead.
01:30 They say that the real "biajero" is when we have a big spoon.
01:36 They'll eat the soft part of the pineapple.
01:40 Until there.
01:41 And then on the other side later.
01:43 It's over.
01:46 [music]
01:48 Why did I do that?
01:54 I haven't tasted it yet.
01:56 I still need to be concentrated.
01:58 Before using it in "binakaw",
02:02 we'll put the "saplod" with salt and water.
02:04 Then we'll squeeze it.
02:06 The juice will pass through the "sapal" so it'll be more salty and tasty.
02:10 In another container,
02:12 we'll mix the fish with other ingredients.
02:14 And the juice will pass through the "sapal" for the last time.
02:18 And lastly, we'll squeeze the calamansi before mixing it.
02:24 It's like...
02:30 - It's yellow. - Yes, it's yellow.
02:32 - The fish is still fresh. - Yes, it's fresh.
02:34 - It doesn't have any fish smell. - Yes.
02:36 It's yellow because it has citrus.
02:38 It gives it a sour taste.
02:40 But it's not vinegar.
02:42 So it's a bit...
02:44 I don't know if it's milder.
02:46 For me, it's my first time.
02:48 So it's not a strong type of ingredient or flavor.
02:52 It's not a strong type of ingredient or flavor.
02:54 It's not a strong type of ingredient or flavor.
02:56 So to the naked tongue,
02:58 to me, "baguhan",
03:00 it's like a fish.
03:02 It's like a fish.
03:04 It's like a fish.
03:06 To me, "baguhan",
03:08 it's like I'm eating...
03:10 - Yellow. - Yellow.
03:12 In the Siquijor beaches,
03:16 it's easy to find people selling fresh sea urchin.
03:18 - Let's try the... - Okay.
03:20 - We call it "uni", right? - Yes.
03:22 - But in here, we call it... - "Salwaki".
03:24 - Sea urchin. - Sea urchin.
03:26 If you're happy, "waki".
03:28 - "Waki". - Yes.
03:30 But before we eat a bit of this,
03:32 we need to make it hard.
03:34 - Just squeeze it. - There.
03:36 - No. - Sorry, my hand is not that thick.
03:38 - No. - Sorry, my hand is not that thick.
03:40 - There. - There.
03:44 - Hold it. - I'll hold it.
03:46 - I'll hold your hand. - There.
03:48 - There. - There.
03:50 Because of the locals' love for "salwaki",
04:00 you can buy it in the market
04:02 of the "bote" that is full of "salwaki".
04:06 There's also "puyom" which is a different variant of sea urchin
04:08 that has a whole sea urchin.
04:10 Hey, are you two having fun already?
04:14 (music)
04:16 (music)
04:18 (music)
04:20 [ Music ]
04:37 [BLANK_AUDIO]