Aired (May 4, 2024): Bukod sa naglalakihang alon sa tinaguriang ‘Surfing Capital of the North,’ ipinagmamalaki rin ng La Union ang mga masasarap nilang mga pagkain! Panoorin ang video.
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
Category
😹
FunTranscript
00:00Apparently, the bees are calmer when they are being pushed.
00:13There's so much honey here, it's already dripping.
00:17It's heavy, ma'am.
00:18It's heavy, it's full of honey.
00:20It's full of honey.
00:21It can do it by itself.
00:22Oh my gosh.
00:27It's a bit sweet.
00:31It's so delicious.
00:36Everything is fun under the sun.
00:39And this summer, we will visit a special place,
00:42the province of Dinarayo because of its rising waves,
00:46the renowned surfing capital of the north,
00:50La Union.
00:51If you're tired of surfing and swimming in the sea,
00:54and looking for challenging beach sports,
00:58try surfing!
01:02It's said that surfing is a different kind of thrill,
01:05that's why a lot of people try surfing.
01:10But aside from surfing,
01:11the province also visits Dinarayo whenever it's hot,
01:14because of its rising waves,
01:16the renowned surfing capital of the north,
01:19the province also visits Dinarayo whenever it's hot,
01:21because of its sweet summer fruits.
01:26We will also taste the biggest product of their town, La Union.
01:34The unique sweetness of the food,
01:36made from kulut pokyutan,
01:39and different potahe cooked with kawayan.
01:43It's delicious.
01:45Sweet and colorful,
01:47this is the treasure of the town of Baknotan,
01:50the kulut pokyutan or honey.
01:53It was made in 1991 as a one-town-one product,
01:56or the main product of Baknotan, the honey.
01:59The honey is made from the nectar that bees get from flowers.
02:04Beekeeping is the process of raising and breeding bees
02:08to make honey.
02:0920 kilos of honey,
02:1220 kilos of honey,
02:15in one frame.
02:16Wow!
02:18Oh wow, there's more at the top.
02:21These are our bees.
02:23Most of them are field bees.
02:25We call them field bees because they get nectar from flowers.
02:31This is what we call a bar comb.
02:34Each piece of this has honey inside.
02:37If you can see this,
02:39this brown color is already honey.
02:41Yes, it already has liquid inside.
02:44This is the honey.
02:48Most of the houses here have thousands of bees that they take care of.
02:53What Kuya Ben is doing now,
02:55he's looking at which of the frames has ripe honey.
03:01Wow, look at that.
03:04There are even bees on top.
03:07You'll notice that there's ripe honey inside the honeycomb.
03:11If you can see it, it looks like it has cells.
03:14It's like it has a cover.
03:16Compared to this part,
03:18look at the bottom part.
03:20It's still hollow.
03:22But the top part is yellow,
03:25which means it has a cover.
03:26So inside that, there's ripe honey
03:30that can be harvested.
03:31Good for harvesting.
03:33This thing I'm holding is a smoker.
03:36Apparently, bees become calmer
03:42when they get smoked.
03:45There's a lot of honey here.
03:47It's already dripping.
03:49It's heavy.
03:50It's full of honey.
03:52It's full of honey.
03:53It can do it by itself.
03:54Oh my gosh.
03:56Okay.
03:57It's really fresh.
03:59Actually, the sweetness or taste of a honey
04:02depends on the kind of trees and plants
04:05where the bees got the nectar.
04:08This one, I'm guessing,
04:11has a mango-like taste.
04:13Fruity.
04:14Fruity.
04:15Fruity flavor.
04:16Because it has a lot of acacia and mangoes.
04:19It's full of mangoes.
04:20It's delicious.
04:26It's sweet.
04:30The next step is to bring it to the honey extractor.
04:33But the only thing that can enter the honey extractor
04:36are the things that are placed in the frame,
04:38like this.
04:39Things like this can't enter.
04:41That's why this will enter my mouth.
04:45This can be eaten.
04:47Raw honey.
04:49It's delicious.
04:54Let's cut it.
04:55Let's remove the cover
04:58so that the honey can be exposed.
05:00There.
05:04This is what the honey extractor looks like.
05:06Yes.
05:07We'll place the frame here.
05:10It has a built-in container.
05:16There.
05:17It's closed.
05:18What do we do next?
05:19We'll turn it around.
05:21Yes, we'll turn it around.
05:22Why?
05:23So that the honey can be removed from the frame.
05:34It's gone.
05:36It's gone.
05:37The other side.
05:38It's also gone.
05:46The sweetness of the baknotan honey
05:48can also be found in nearby towns.
05:51In fact, this is also used as an ingredient
05:53to make dishes delicious whenever there's a party.
05:56The Siliag Festival was held annually here in San Fernando, La Union.
06:01Siliag means moonbeam.
06:06Or simply, light.
06:08But we didn't go here for the light.
06:10Because I know that whenever there's a festival,
06:13there's a celebration.
06:14There's food.
06:15And that's what we went here for.
06:17The food of La Union.
06:18Let's go.
06:19Let's eat.
06:23In festivals like this,
06:25communities have the opportunity
06:27to show what products they are making.
06:30Just like the town of Baknotan,
06:33their main product is honey.
06:36And that's what's included in this special restaurant
06:39which is called LU Barbeque.
06:42Barbeque at first glance,
06:43but their main ingredient is honey.
06:47Let's go, honey.
06:48Let's go.
06:50Hi, ma'am.
06:51Good evening.
06:52Is this your menu?
06:53Yes, ma'am.
06:54Wait, I'll take a look.
06:55What are your specialties here?
06:57Ma'am, our bestseller is choletas.
06:59And quarter grilled honey chicken.
07:01Choletas sounds interesting.
07:03But actually, what choletas means in Spanish is chop.
07:07In fact, in Spain,
07:09they have something called choletas de cerdo.
07:12It means simply pork chop.
07:14Because choletas equals chop.
07:16Cerdo is pork.
07:18Choletas de cerdo.
07:20This looks delicious.
07:21But this has honey.
07:22It's different.
07:23And this is grilled.
07:24Okay, ma'am.
07:25Choletas and grilled honey chicken.
07:30Once the flavor of the meat is absorbed,
07:32it can be grilled.
07:34It will also be flipped a few times
07:36so that the meat is cooked and not burnt.
07:39After a few minutes,
07:40flaming hot and ready to serve,
07:42the choletas.
07:47The chicken version of choletas,
07:49grilled honey chicken.
08:00After a few minutes,
08:01the grilled honey chicken is cooked.
08:06Alright.
08:07Let's taste this honey grilled chicken first.
08:11Alright.
08:14It's delicious.
08:16It's delicious.
08:17Very, very good.
08:19I'm fond of barbecues.
08:21But I just realized that
08:23it's more delicious when it's grilled.
08:26I just realized that
08:28it's more delicious when it's sweetened
08:30with honey.
08:32Because honey has a distinct sweetness.
08:37They say it's the healthier kind of sweetener
08:41because it has a lot of nutrients.
08:44It has antioxidants.
08:45It's good for people with heart problems.
08:49Actually,
08:50honey can be used for different ailments,
08:52even for fruits.
08:54Because it's not that sweet.
08:56It's delicious.
08:58It doesn't overpower the taste of the chicken.
09:02It's good.
09:04Their sauce.
09:08You can really taste the honey.
09:10It's so delicious.
09:11It's not your ordinary barbecue chicken.
09:14The honey gives a distinct flavor.
09:17It's really delicious.
09:21Here it is.
09:22Let's taste the Chuletas.
09:24It looks so tender.
09:29It's like,
09:30imagine the Liempo,
09:31but more tender.
09:34And it has a hint of sweetness
09:37because of the honey.
09:39It's also delicious to dip it in their honey sauce.
09:45It's delicious.
09:46The way it's cooked is perfect
09:48because it's not overcooked
09:50and it's so tender.
09:52Very tender.
09:54Even if you don't use a knife,
09:56you can just do this.
09:59As is, it's delicious.
10:00But for me,
10:02it's also delicious to dip it in our honey barbecue sauce.
10:08Perfect.
10:10Delicious.
10:12LA UNION
10:17When we say La Union,
10:19the first thing that comes to mind
10:21is the richness of this ocean.
10:23But what many don't know is that
10:25not only the ocean is rich in La Union,
10:27but also their land.
10:29Here in San Juan, La Union,
10:31one of the main livelihoods of the people here
10:34is their red clay.
10:37They are rich in red clay
10:39used to make palayoks like this.
10:42How do they make this?
10:44That's what we'll find out next.
10:48Tabuk is a well-known barangay
10:50for the pottery or making of palayoks.
10:53They are famous for their red clay.
10:58Compared to other boutiques,
10:59red clay is more sticky
11:01when it comes to making palayoks.
11:04Red clay is obtained from the flat part
11:07of a mountain near their barangay.
11:10The red clay from the mountain
11:12is brought to the making of palayoks.
11:17And the good news,
11:19tourists can try making palayoks
11:22using this technique.
11:25Red clay pagdamilyan.
11:27Pagdamilyan is an Ilocano term
11:29that means making.
11:31So, we're going to make palayoks.
11:38This is the clay.
11:39Yes, ma'am.
11:40It's already processed.
11:41Why is it red?
11:42Usually, clay is red, right?
11:44It's a bit orange.
11:45Yes, ma'am.
11:46We use it to apply
11:48to make the color red.
11:50That's why it's called red clay.
11:52After firing or baking,
11:54it will turn red.
11:55Oh, it will turn red.
11:56First, we'll get some clay.
11:58Like this?
11:59Yes, ma'am.
12:00Then, we'll put it in the center
12:02of the potter's wheel.
12:03We'll press it down a bit
12:05so that the clay will stick.
12:06Then, we'll flatten the sides
12:07so that it will form a circle.
12:09We'll just rotate it.
12:11Our hand will be steady
12:13on its side.
12:14After that,
12:15we'll flatten the top, ma'am.
12:18There.
12:19We'll use our thumb to press it.
12:21Okay, then...
12:22Don't press it too hard
12:24on the bottom.
12:25There.
12:26Okay.
12:28There.
12:29Actually, pottery making
12:32is an ancient tradition
12:34of the Filipinos.
12:36Before our colonizers came,
12:38before the Spaniards came,
12:41our ancestors made clay pots.
12:46So, it's important
12:47that we preserve
12:48this kind of art form
12:49because it was passed down
12:50from our ancestors.
12:52Despite the modern times,
12:54they still cook using clay
12:56until now.
12:57Their favorite Ilocano dishes
12:59like dinengdeng,
13:01are served in the traditional way.
13:05Aside from using clay,
13:07they also have a traditional way
13:09of cooking.
13:10In Pugola Union,
13:12they use bamboo or kawayan.
13:14There are many kawayan plants
13:16in their town.
13:17That's why kawayan is their main product.
13:21Our first dish is
13:22Tinongbo na Kinemelan.
13:24Kinemelan is an Ilocano word
13:26that means
13:27from the river.
13:28That's why we'll catch
13:30the main ingredient of Kinemelan.
13:32La Union's nature is very rich.
13:35It has a sea,
13:36a mountain,
13:37and of course,
13:38it also has a river.
13:39So, the fish
13:41are under the rocks.
13:43So, what they did
13:44is they covered the rocks with mud.
13:46Now, we will slowly
13:48cover the rocks
13:52so that when the rocks are removed,
13:55the fish will swim
13:57and catch the mud.
14:00Kinemelan
14:04Fish,
14:05fish,
14:06fish,
14:07shrimp,
14:08shrimp,
14:09and small crabs
14:10are usually caught in the river.
14:12These are the dishes
14:13that Edwin will cook.
14:15We will cook
14:17a fish from the river.
14:18This is called Kinemelan.
14:23Add garlic,
14:24ginger,
14:25pepper,
14:26tomato,
14:27onion,
14:28chili,
14:29vinegar,
14:30calamansi,
14:31and a little bit of shrimp paste.
14:33Mix it well
14:34and add it to the fish.
14:38It will cook for 15 minutes.
14:51This is Kinemelan.
14:53What?
14:54Kinemelan.
14:55Kinemelan?
14:56Yes.
14:57What is that?
14:58It's like a paksiw.
15:00It's like a paksiw when it's cooked.
15:03And it's a bit spicy.
15:06Do you really cook this
15:07in a cauldron?
15:08Yes, ma'am.
15:09Is it more delicious
15:10when you cook it in a cauldron?
15:12Yes, ma'am.
15:13Because the taste is different.
15:16Because La Union
15:17has a lot of upland areas,
15:19there are a lot of bamboo plantations here.
15:24The meat is spicy and coconut-like.
15:28That's why they call it
15:29the Bangonan Express.
15:31The Bangonan Express
15:33has pork,
15:35coconut milk,
15:38a little bit of salt,
15:41pepper,
15:43long green pepper,
15:44but it's already cut,
15:46and long green pepper.
15:48Then add onion,
15:51then add shrimp paste,
15:53then mix it.
15:58It's put and cooked in a cauldron.
16:05The Bangonan Express.
16:07Oh my!
16:08It's like Bicol Express
16:09but it's made of bangonan.
16:14It's delicious.
16:16It's like Bicol Express
16:18because it's spicy,
16:20but it has coconut milk.
16:22Yes, it has coconut milk.
16:23It has coconut milk.
16:24And the coconut milk is really tasty.
16:27It's delicious.
16:29Tapas, Embutido, and Sisig.
16:31These are the staple foods of meat lovers.
16:34But can you believe
16:35that these can also be eaten
16:37by vegetarians?
16:39In La Union,
16:40their healthy version of these dishes
16:42is made from squash or mushroom.
16:45In different cities in La Union,
16:47it's a good thing
16:48that mushroom farms appeared.
16:50In the 1980s,
16:51the mushroom industry flourished
16:53in the province.
16:54That's why mushroom
16:55is one of their biggest products now.
16:58This is what a mushroom farm usually looks like.
17:02These are what they call
17:04fruiting bags.
17:06Then from their fruiting bags,
17:08these oyster mushrooms
17:10will sprout.
17:12But the question is,
17:13what's inside this fruiting bag?
17:17That's what we'll find out.
17:19This is called sawdust.
17:22This is the wood dust
17:25or the yammy.
17:26Right?
17:27What do you do with that?
17:28This is called the rock.
17:30This is the ground of the rice.
17:33So in other places,
17:35it's just thrown away.
17:36But here in La Union,
17:37they found a way
17:39to use this.
17:40You thought it was thrown away?
17:42It can still be used.
17:44Hi, sir!
17:45Hi, madam.
17:46What are you doing?
17:48I'm changing the mushroom substrate, ma'am.
17:52This will be our fruiting bag?
17:57Yes, ma'am.
17:58But this is called a mushroom substrate
18:00because it hasn't sprouted yet.
18:02If it hasn't sprouted yet.
18:03When the mushroom sprouts,
18:06that's what's called a fruiting bag.
18:09Yes.
18:10How will this bag have mushrooms?
18:15The mushroom spawn will mature.
18:19Ah.
18:21When the mushroom spawns,
18:24it will turn white
18:26after 30 to 45 days.
18:28Just like what's inside.
18:30Then it will sprout.
18:34So we can now harvest these.
18:37Sometimes, a fruiting bag
18:39has two sprouts.
18:44How much do you harvest?
18:46How many kilos?
18:48Right now, ma'am,
18:49the weather is a bit hot.
18:51Yes.
18:52Just a little.
18:55He likes the mushrooms
18:58to be moist.
19:01The environment is moist.
19:05It's very one-fourth.
19:07That's 40 pesos, ma'am.
19:09Ah, this is 40 pesos?
19:11Yes.
19:12Alright.
19:13Chester and Randy
19:15use meat alternative mushrooms.
19:18They will teach us
19:20how to make mushroom embutido.
19:22Once we get the petals
19:25of the oyster mushroom
19:27and we've cleaned it,
19:28we'll mince it finely.
19:30Yes, ma'am.
19:31So we can mimic
19:33the minced meat.
19:35We'll start with
19:37the garbanzos.
19:39The garbanzos.
19:40So we won't cut the garbanzos?
19:43We'll mash it.
19:45Ah, we'll mash it.
19:46Okay.
19:47Then we'll mix the mushroom.
19:49Alright.
19:51Breadcrumbs.
19:52Breadcrumbs.
19:54To give it a bit of crunch.
19:56Then the carrots.
19:58Carrots.
19:59It's not yet solidified.
20:02It's still crumbly.
20:04Yes, ma'am.
20:05We'll water the mushroom later.
20:07Ah, okay.
20:09Onions.
20:10Garlic, ma'am.
20:12And sugar.
20:13To give it a sweet aftertaste.
20:15I used brown sugar.
20:16Yes, ma'am.
20:17Okay.
20:18Pepper.
20:19Yes, ma'am.
20:20And our flour.
20:22Ah, flour.
20:23And salt.
20:24Yes, ma'am.
20:25Just mix all the ingredients.
20:28It's like it's crumbly and dry.
20:31Yes.
20:32But what Chester told us,
20:34after a while, when you really mix it,
20:38the mushroom will eventually become watery.
20:41It will slowly form, like this.
20:44So we can form it, ma'am, like this.
20:47Wow.
20:48So it will look like this after a few minutes of mashing.
20:52But if you really want your embotido to taste better,
20:56you can crush it.
20:58And if you crush it,
21:00it will look like this.
21:03We'll just roll it,
21:05then we'll steam it.
21:07So after we steam our embotido rolls,
21:10we can fry it.
21:17Just a moment, let's not burn it, okay?
21:23And there you have it, mushroom embotido.
21:26Let's taste it.
21:38It tastes like embotido.
21:41It's like regular embotido.
21:43Yes, ma'am.
21:44Right?
21:45You won't think that it has no meat.
21:47Okay.
21:52For those who love pasta,
21:54Randi has a specialty,
21:55Shrimp Scampi with White Oyster Mushroom.
22:03Right.
22:04There you have it.
22:06Shrimp Scampi with White Oyster Mushroom.
22:11Nice.
22:12Looks good.
22:13And it smells good.
22:15Mmm.
22:18Mmm.
22:19Delicious.
22:21The flavor is very subtle.
22:24It's good that they didn't add a lot of creaminess
22:28because you can really taste the shrimp.
22:31Very, very simple dish.
22:33Sometimes, the simpler one is more delicious.
22:38Mmm.
22:39You don't need meat.
22:41You can live with mushroom.
22:43You can live with mushroom.
22:49The town of Bawang is also known as the fruit basket of La Union
22:53because of the various fruits that are grown here.
22:57One of the most delicious fruits is grapes.
23:01But if you think that grapes only grow in cold countries,
23:06you're wrong, my friends.
23:08Because here in Bawang, La Union,
23:10summer is the best time for grape picking.
23:14When we talk about grapes,
23:16the first thing that comes to our mind
23:18is fruits that can only be found in Europe or America.
23:23But what many people don't know is that
23:25right here in the province of La Union,
23:27even in the 1970s,
23:29grapes started to grow.
23:31And there's a grape farm here.
23:34It's harvest season right now,
23:36so look.
23:37They look so beautiful.
23:39They're so young, right?
23:41Avelino Lomboy is a farmer and scientist
23:44who was one of the first to plant grapes in the Philippines in the 1970s.
23:50So there's a specific kind of grape that can grow here?
23:53Yes, ma'am.
23:54The red cardinal grape?
23:56Yes, ma'am.
23:57Because this can really be found in tropical countries?
23:59Yes, ma'am.
24:00I read that even in Thailand and Vietnam,
24:03this is also what they plant.
24:05The red cardinal grapes
24:07live on fertile and fertile soil,
24:10like the soil of garlic.
24:13The harvest season of grapes is three times a year,
24:16but the season that has the most grapes is every summer.
24:20This one is sweeter.
24:21It depends on the color, ma'am.
24:24The darker colored ones are really sweet,
24:29but this one is darker and a bit sour.
24:37It's a bit sour.
24:38It's a bit sour.
24:40This one is...
24:43This one is sweet.
24:44It's really sweet.
24:47Every summer,
24:48about 400 kilos of grapes are harvested here every day.
24:53The main ingredient for making sweet wine.
24:56After grape picking,
24:57there's wine tasting.
24:59Wine and cheese.
25:00Nice!
25:01So, what kind of wine is this?
25:03It's different.
25:04It's not just grapes.
25:05We have the grapes,
25:07and we have guapo,
25:08and shagun fruit,
25:09depending on your preference.
25:11Wow!
25:12This is our bestseller,
25:13the rosa,
25:14which is coming from the red cardinal.
25:17So, this is the red wine.
25:24It's fruity.
25:26It's very fruity.
25:29It's good, too.
25:30Thank you.
25:31It's good, too.
25:32It's very, very fruity.
25:35But I don't drink much,
25:38so I'm more on the sweet side.
25:41But it's good.
25:42The shagun fruit is still good.
25:44Thank you.
25:45Wow!
25:46Actually,
25:47here in La Union,
25:48the high-value crops are
25:50grapes,
25:51guapo,
25:52and dragon fruit.
25:54So,
25:55it's not just good to eat as is,
25:58but it can also be used as a drink
26:00or wine,
26:01just like this.
26:09After our summer food adventure
26:11in La Union,
26:12I'm sure that you will not only remember
26:14the ride in Alon,
26:16but also the sweetness of their fruits
26:20and the flavor of their food
26:23that left a good memory for us.
26:27Which is more delicious than the traditional cooking,
26:33just a few of the reasons
26:35why a visit to La Union is worth it.
26:40Mmm.
26:41It's good.
26:44Perfect.
26:46It's good.
26:47Perfect.
26:49It's good.
26:50Good evening.
26:51I'm Cara David.
26:52And this is the Pinas Sarap.
26:54This is so good.