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