Isang putahe sa Tarlac, kinakain kahit gumagalaw pa ang sangkap?! | Biyahe ni Drew - video Dailymotion

GMA Public Affairs

Aired (April 28, 2024): Mapapalundag ka raw sa "jumping salad" ng Tarlac dahil ang pangunahing sangkap nito, gumagalaw-galaw pa -- 'yan ang kuros o maliliit na hipon! Ang panghuhuli ng kuros, sinubukan ni Biyahero Drew! 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

Transcript

00:00 Despite the different cultures and beliefs,

00:02 there is one thing that we all agree on.

00:05 We love to eat.

00:08 But what if the food is still alive?

00:11 What?

00:12 In the movie, there is a bird that even when it's moving, it's still eating.

00:17 You'll be shocked when you eat a jumping salad.

00:22 The main character is this small shrimp.

00:27 But before we taste it, let's first make it hard to catch.

00:31 This is my first time experiencing this style.

00:34 Tarlac is a landlocked province.

00:37 It means it's far from the ocean.

00:40 That's why the fish are caught in rivers and bays.

00:44 Where the crows are also caught.

00:48 Here in San Jose, the crows are still traditionally caught.

00:52 They use dried fish and a squid that is left under water.

00:58 The shrimp are caught there.

01:01 Why are they caught there?

01:03 That's what they do in their homes.

01:06 How long do you have to wait?

01:09 After that, you put the squid in the water?

01:11 Sometimes, it takes 3 weeks.

01:15 So that we can catch a lot.

01:17 I helped the locals remove the squid from the water.

01:22 The fish and the crows are kept in dry bays.

01:27 In Colombo, aside from the crows,

01:30 other fish are also caught here, like tilapia and hito.

01:33 This is dried.

01:36 This is a leaf.

01:38 I don't know what's the normal way to catch shrimp.

01:41 Especially if it's not a cultured shrimp.

01:45 This is the traditional way to catch shrimp.

01:51 This is how it's done.

01:53 This is the Japanese way.

01:54 Yes, this is the Japanese way.

01:56 19,000 years ago,

01:58 when the crows were discovered to be edible,

02:01 our forefathers tried to feed the indigenous people.

02:08 They feed the chickens.

02:10 If nothing happens, they feed the crows.

02:15 To make a jumping salad,

02:16 wash it well until the water is clear.

02:20 Then, season it to make a salad.

02:23 We're here by the river,

02:29 where people swim.

02:31 And where their shrimp comes from.

02:35 These shrimps are very fresh.

02:37 Actually, some of them are still moving.

02:39 They don't cook this.

02:42 They mix it with onions, garlic,

02:48 they have pako, cucumber,

02:51 and their seasoning is green mango.

02:56 They chop it like this

02:59 so that the juice or the strips will go here.

03:03 So, let's get some shrimp.

03:06 It's still moving.

03:09 You can't eat the head.

03:12 So, I'm sorry, shrimp.

03:15 This one, of course, has a little bit of sourness

03:22 because we added a little bit of sourness,

03:24 which is the green mango.

03:26 But if this is what they're used to,

03:28 I'm sure if you're here,

03:31 you'll find this.

03:38 The reason why green mango is used as a sour spice in a jumping salad

03:42 is because the tarlac is already ripe in the mango trees.

03:45 Almost all of the houses here have mango trees.

03:49 We just give it to them sometimes

03:51 instead of the ones that are rotten.

03:52 I've never bought green mangoes

03:55 because we have some.

03:56 Summer's in,

03:57 so the mango trees are also thirsty for fruits.

04:01 But how do you get mango fruits?

04:06 Do you climb a tree?

04:08 Do you have a long stick?

04:11 Do you use a hammer?

04:13 Or maybe you just reach for the mangoes.

04:19 In the house of Anao in Tarlac,

04:22 sometimes the mangoes just fall.

04:25 So the women here,

04:27 instead of grinding under the mango tree,

04:30 they just help make mango vinegar.

04:33 When we discovered mango vinegar,

04:37 we called them to make it.

04:40 This is the livelihood of our barangay.

04:43 Their mango vinegar is all natural.

04:47 After cutting the mangoes into small pieces and washing them,

04:50 they'll soak it in water and mix it with muscovado sugar.

04:54 They'll squeeze it in a drum for the fermentation process.

04:58 After a month, they'll sell it for 30 pesos per liter.

05:03 It's sweet with a little bit of sour, but it's delicious.

05:09 Food is generally dictated by the geographical condition of the place.

05:16 Mango is very suitable here in high altitude.

05:20 The climate, the humidity, the type of soil,

05:25 all the characteristics I mentioned,

05:28 Tarlac has those.

05:31 Because of the beautiful soil,

05:33 Tarlac is rich in agriculture.

05:35 And we'll see that now, Bjergos.

05:38 (music)

05:42 (music)

05:46 (music)

05:50 (music)

05:54 (music)

05:58 (music)

06:01 [BLANK_AUDIO]

Isang putahe sa Tarlac, kinakain kahit gumagalaw pa ang sangkap?! | Biyahe ni Drew

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