Aired (June 1 2024): Sinubukan ni Kara David na tikman ang ipinagmamalaking lechon kambing at papaitan ng Tarlac. Hindi rin niya inatrasan ang pagkuha ng gatas mula sa mga kambing. 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
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00:00Because the province of Tarlac is landlocked, livestock raising is one of the livelihoods of the people here.
00:08It is proven that Tarlac is also known for raising and breeding goats.
00:12Tarlac is the number one when it comes to goat meat production in the whole of Central Luzon.
00:17Goats have been with the Filipino farms for a long time.
00:20But do you know, Kapusom, that there are different kinds of goats here in the Philippines?
00:25Four to be exact, and only one is native here.
00:28Others are imported.
00:29That's what we're going to find out here in this farm, in Girona, Tarlac.
00:33Tarlac, Kapusom, is the number one producer of goats in the whole of Central Luzon.
00:40Out of 44 goat breeding farms in the whole of the Philippines,
00:43only 17 can be found in Tarlac.
00:46Hi, sir!
00:47Hi!
00:47How are you?
00:48Mr. Noel Suleman is from the Philippine Goat and Sheep Association.
00:53Is that right?
00:54It's the Federation of Goat and Sheep.
00:56Okay, Federation of Goat and Sheep.
00:59Is it true that you can find four different breeds of goats in the Philippines?
01:04Yes, we have them here.
01:06The first one is, of course, the Philippine goat.
01:08This is our native.
01:10What does it look like?
01:11It's supposed to be small?
01:12Yes.
01:13This is an example of a Philippine goat.
01:16It's not very big.
01:17It's a male, but look at its size.
01:20It's small.
01:21Its ears are not very big.
01:24Its ears are a bit high.
01:26Its body is thin.
01:27Yes.
01:30The native goat can grow up to 15 to 20 kilos in weight.
01:36The Saanen goats from Switzerland are bigger than this one.
01:42They are usually bred for milk production.
01:46If we do this, you can see here.
01:48Okay.
01:49This is what we call the Saanen.
01:51It's white.
01:52Yes.
01:53This is the queen of the dairy goats.
01:55It's like a queen.
01:56They produce the most milk.
02:01So they have that reputation, the queen of the dairy goats.
02:04So this type of breed, you get it for the milk?
02:09Yes.
02:10Not for the meat?
02:10Well, they can also be bred for meat, but not so much.
02:13It's more of the milk.
02:14And they don't have a different color, just white?
02:17That's their typical color, white.
02:20Goat!
02:22Boer goats and Anglo-Nubian goats are bred for their meat.
02:28They usually grow up to 60 kilos in weight.
02:33Okay.
02:34So these are the ones?
02:35These are them.
02:36Wow, they're so big, right?
02:37Yes.
02:38Compared to the Philippine goats, these are so big.
02:41Their ears are up to here.
02:44It's so long.
02:45Yes.
02:46And this is a dual-purpose breed.
02:49Yes.
02:49Which means, if it's a dual-purpose breed, it can be meat or dairy.
02:54Any breed of goat is said to be simple to take care of.
02:58They eat any type of grass or plant,
03:01such as eepil-eepil, dayami, and kakawati.
03:05But so that they don't get tired,
03:07it's better to feed them a small amount of grass every day.
03:13In the province of Tarlac, the Lechon Kambing is a specialty.
03:17At a price of Php 3,500, you can buy a whole lechon.
03:23It's not less expensive than lechon baka and lechon baboy.
03:27But while it's cheaper than other types of lechon,
03:30it's not the last of its kind in terms of taste.
03:35In this lechon in Tarlac City,
03:37Genera is an expert in cooking lechon kambing.
03:41After cleaning the goat
03:43and removing the bones,
03:45we will now boil it.
03:49To make it golden brown,
03:50we will add soda.
03:54First, in the head.
03:56Then, down.
03:58So that you can just swallow it.
04:03We will tie its legs
04:05to make sure that it doesn't move while spinning.
04:09To remove the gills,
04:11they will fill it with
04:14garlic, onion leaves, star anise, salt, and pepper.
04:26The goat is being spun around on top of a stick
04:29to cook it evenly.
04:32After three hours, you can now taste the lechon kambing.
04:36After three hours,
04:37you can now taste the lechon kambing.
04:41Wow!
04:43Lechon kambing!
04:44Here in the Philippines,
04:45it's not just pork and beef that can be lechon.
04:47Here, you can also make lechon kambing.
04:49It's like lechon baka.
04:51It's like lechon baka.
04:52And tofu.
04:54There!
04:55Wow!
04:56Look at that!
04:57Wow!
05:00It's still hot.
05:01Here, madam.
05:02Wow!
05:03It looks so tender.
05:05Look at it.
05:07So, you dip it here?
05:08Yes, I dip it here.
05:10But actually, it's so tender.
05:12Yes, it's tender.
05:14Wow!
05:15The pork is so tender!
05:17Yes.
05:20And it doesn't have an aftertaste.
05:22Yes.
05:23Other goats have a taste.
05:26But this one doesn't.
05:27Why is that?
05:28That's why we added those ingredients
05:30to remove the gills.
05:33Mmm!
05:35Delicious!
05:38Wow!
05:39Look at that!
05:40And it's not too fat.
05:43Very lean.
05:44It's low in cholesterol.
05:46So...
05:49Delicious!
05:51It's so delicious!
05:52The pork is healthier.
05:56Mmm!
05:58Perfect!
06:00You just need to cook it properly.
06:04And the goat is properly cooked.
06:08Oh my gosh!
06:09Look at that!
06:10Oh!
06:11You don't need a knife anymore.
06:16It just falls naturally.
06:19Oh my gosh!
06:20Look at that!
06:23Look at that!
06:26And there's almost no fat.
06:31Delicious!
06:33With Hiner and Chinby,
06:35the goat dish is served with papayas.
06:39The cleaned gizzards,
06:40gizzards, and goat liver
06:42will be boiled for 3 hours
06:44with a mixture of ginger
06:45to remove the smell.
06:51When the meat inside is tender,
06:53it will be removed
06:54and chopped into small pieces.
06:56The onions and garlic will be sautéed in butter.
06:59And then,
07:01we'll add the meat inside the goat.
07:06We'll just mix them
07:08until the onions, garlic,
07:10and the meat inside the goat are combined.
07:14We'll add salt, pepper, ginger, and water.
07:18We can now add the skin of the gizzards.
07:21The skin of the gizzards
07:22will give bitterness to our papayas.
07:26Instead of making the goat dirty,
07:30we'll just peel the skin of the gizzards.
07:32The difference is that
07:34when peeling the skin of the gizzards,
07:36the soup will be whiter
07:38than when peeling the skin of the gizzards.
07:40When peeling the skin of the gizzards,
07:42the color will be darker.
07:44We'll also add the juice of the gizzards
07:46and long green peppers.
07:48And to bring out the bitterness
07:50in the skin of the gizzards,
07:52we'll squeeze it while boiling.
07:54Then, we'll add the long green peppers.
07:56After 5 minutes,
07:58here's our Papaitang Kambing.
08:06There's no bitterness.
08:08It's good that there's no bitterness.
08:10It's spicy!
08:12I've already tasted the papaita
08:14that we use, Abdo.
08:16It's really bitter.
08:18But this, because they used
08:20the skin of the gizzards
08:22to make it bitter,
08:24it gives a citrus flavor
08:27to the dish.
08:29So, actually,
08:31the sourness and the bitterness
08:33are competing in this dish.
08:35It's a new twist!
08:39Did you know that goat's milk
08:41is the milk that's said to be
08:43nearest to mother's milk?
08:45The components of mother's milk
08:47are almost identical
08:49to goat's milk.
08:51Goat's milk is also hypoallergenic
08:53or has a lower possibility
08:55to cause allergies.
08:57Wow!
08:59The goats are really good.
09:01They already know.
09:03This type of breed of goat
09:05is perfect for milking.
09:07It's the Sunnen breed.
09:09They're really trained.
09:11When they come here,
09:13they already know
09:15where to put them.
09:17There are two types
09:19of goat's milk.
09:21You can do it manually
09:24where do you put it?
09:26Here.
09:32Isn't it bitter?
09:34No, it's not.
09:36So that's why it's so simple!
09:38Here!
09:42It looks like it's empty now!
09:44For one goat,
09:46how much amount are we able to get per day?
09:48We have one liter,
09:50one point five,
09:52Two liters, ma'am.
09:53Oh, okay.
09:55So, aside from using a machine, can you also use a manual machine?
09:58Yes, you can also use a manual machine, ma'am.
09:59Ah!
10:00How do you do that?
10:02Ah, like this, ma'am.
10:05Press here on the top, lock, then...
10:09It looks easy.
10:17Ah, like this, ma'am.
10:17You don't have to turn it upside down.
10:20Ah, you don't have to.
10:21If you turn it upside down, it will get hurt.
10:23You can push it.
10:24I don't want to push it.
10:25I don't want to push it.
10:32The milk that we got will go through a process like pasteurization to kill the bacteria.
10:43After that, you can drink it.
10:46I'm really not a milk drinker, even when I was a kid, because I'm lactose intolerant.
10:51The goat milk is hypoallergenic.
10:54So, this is perfect for lactose intolerant people like me.
11:01It's so delicious.
11:06There's no smell.
11:10Hey, I think I'm going to finish this.
11:12It doesn't have a sour factor.
11:13It doesn't have a sour factor.
11:14Actually, I'm not a milk drinker, but this one, I can drink this.
11:21It's delicious.
11:24Aside from fresh milk, there are many other products that you can taste from goat milk,
11:28like feta cheese and cream cheese.
11:33And compared to cow's milk, goat milk is hypoallergenic.
11:43Wow, it's so delicious.
11:45This is so delicious.
11:49It's so creamy.
11:52Wow!
11:53This is really good.
11:55Very creamy.
11:56The taste is so good.
11:58And this one, feta cheese made of goat milk.
12:06Mmm!
12:09The taste is so special.
12:11It's so delicious.
12:13You can really taste the olive oil.
12:15You can really taste the cheese.
12:18Wow!
12:19It's so good.
12:20Both are delicious.
12:21Feta cheese or this cream cheese made of goat milk.
12:26I love it.
12:29It's delicious.
12:30This is delicious.
12:31I'm going to add more pandesal here.
12:43It's so good.
12:44It's so good.
12:45It's so good.
12:46It's so good.
12:47It's so good.
12:48It's so good.
12:49It's so good.
12:50It's so good.
12:51It's so good.
12:52It's so good.
12:53It's so good.
12:54It's so good.
12:55It's so good.
12:56It's so good.
12:57It's so good.
12:58It's so good.
12:59It's so good.
13:00It's so good.
13:01It's so good.
13:02It's so good.
13:03It's so good.
13:04It's so good.
13:05It's so good.
13:06It's so good.
13:07It's so good.
13:08It's so good.
13:09It's so good.
13:10It's so good.
13:11It's so good.