Aired (April 18, 2024): #DapatAlamMo na sagana sa tarukog o isang uri ng sea leech ang dalampasigan ng San Policarpio, Eastern Samar. Ang mga tarukog na nakukuha sa nakadikit sa mga bato, ginagawa nilang chicharukog! Alamin ‘yan sa video.
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01:30 The simple "tarukog" was made into "chicharukog".
01:34 Back in the days, when we were young, "sitsaron" was not a popular dish.
01:40 We would cook it and dip it in vinegar.
01:45 Now we discovered that it can be made into "sitsaron."
01:48 You should know that "tarukog" is boiled to remove its hard parts.
01:57 In making "chicharukog", the "tarukog" is boiled for almost 3 days.
02:02 In the past, we did not remove the "dila" part.
02:07 It was hard if we did not remove the "dila".
02:10 Now, we invented a new method. We removed the "dila".
02:14 When it is dry, we fry it.
02:17 We sell it for 100 pesos per "sitlap".
02:26 Aside from "chicharukog", Salvation also supplies dry "tarukog".
02:31 We sell it at the time of day.
02:35 10 pesos per plastic bag.
02:38 2,000 pesos per kilo.
02:41 We make a lot of "sisig" to have "ulam".
02:45 Before eating, it is important to clean and cook the "tarukog" properly.
02:55 According to nutritionist-dietitian, Julienne Catabas.
02:59 "Kibet" or "tarukog" is high in protein.
03:02 It is good for our muscles.
03:07 It is low in fat, so it does not increase our cholesterol.
03:12 According to other studies, it is high in calcium.
03:15 So it is good for our bones and heart.
03:18 Since it is obtained from stones,
03:21 it is important to wash it properly before cooking it.
03:29 It is important for Salvation to introduce "tarukog" and cook it differently.
03:35 It is a big help to us in terms of spending.
03:41 It is delicious.
03:49 It is delicious.
03:51 The local foodie is used to different dishes.
03:55 So, he is sure that he can earn money.
04:00 I am Mark Salazar and this is the story you need to know.
04:05 And this is the story you need to know.
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