Mga higanteng tahong, susubukang hulihin ni Chef JR sa Angat River! Makarami kaya siya ng huli?
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00:00 This is so heartwarming. Our breakfast is so special this morning.
00:03 Here it is.
00:04 It's ready.
00:05 This is what we call "sinasalo kung di sinisisi."
00:12 Imagine these tapioca pearls, but they're even bigger.
00:18 Wow, giant tapioca pearls.
00:20 G-rated.
00:21 Oh my, we can eat more because of that.
00:24 It's also called "sulib sa bustos bulakan."
00:28 And that's what our food explorer this morning, Chef JR, will be catching up on.
00:31 The question is, have you caught a lot of fish?
00:34 There's Chef, he's really drowning.
00:35 I missed your topless fishing.
00:37 Oh, yes.
00:39 Hi!
00:40 - There he is! - Good morning, Suzy.
00:41 - Blessed morning, brother. - I almost drowned.
00:44 Blessed morning to all of you.
00:45 We're so busy.
00:47 And ma'am Suzy, your question is,
00:48 yes, we've caught a lot of fish.
00:51 Because we're here enjoying the sun's rays.
00:57 And the water here in Angat River is so clear.
01:00 My feet are still shivering from the cold.
01:04 Because we're still harvesting what they call "sulib."
01:11 This is the shellfish that you'll be able to catch here in Angat River.
01:16 And the tip for us, the people here, is
01:21 this is what Brother Mateo said earlier,
01:24 that one method is to dip your feet.
01:28 Especially in areas like this where you can still dip your feet.
01:34 So, they also told us earlier,
01:36 that usually, it's in the deeper parts of Angat River that you'll catch.
01:41 And basically, this season is not available.
01:44 It's available all year round.
01:46 And we said earlier that we'll catch this in Tahong.
01:50 Maybe because of its appearance, the shade is a bit greenish.
01:56 There, you can see it.
01:56 But the inside of this, we'll compare it later.
02:00 But this is the normal size of Tahong.
02:03 Actually, this is still small if we're going to throw it.
02:07 Because these are the bigger sizes of our "sulib."
02:10 Actually, what we were talking about earlier,
02:13 they say they catch "gadangkal" here or they'll catch it sometimes.
02:17 And the good thing about this, all year round,
02:20 the price of our "sulib" is also very affordable.
02:23 The price ranges from Php 100 to Php 140 per kilo.
02:28 And this is the inside, my dear.
02:31 So, if you'll notice,
02:33 there, it also looks like a giant clam.
02:37 So, compared to the appearance of our Tahong,
02:40 the outside, maybe we can compare it to Tahong,
02:43 but the inside, it looks more like clams.
02:47 And as we were talking about earlier,
02:51 what they usually cook is Adobo.
02:57 And sometimes, they also make Sisig.
03:01 But my dear, as we were saying earlier,
03:03 if you're still thinking of eating "ulam,"
03:05 especially if you bought "sulib" here,
03:08 you can make what we'll be cooking this morning,
03:11 Estofado with "sulib."
03:12 So, this process is very easy.
03:14 For me, Estofado needs to be marinated with calamansi.
03:20 So, quickly, we'll just add some acid.
03:24 If you don't have calamansi, we'll do lemon.
03:28 And also, soy sauce for seasoning.
03:31 If you want to add tomato sauce, you can do that.
03:36 So, this is our pan, it's already hot.
03:38 We're just going to add in margarine.
03:42 Tip for you, my dear, when we're cooking "sulib,"
03:45 make sure that it's cooked quickly
03:50 because the more you cook it, it'll turn out like beef.
03:53 For example, if it's cut steak or steak cuts,
03:57 the more you cook it, it'll become harder.
04:00 Maybe that's the only application
04:02 or technique we'll be using when you're cooking "sulib."
04:07 So, we're just sautéing the onion.
04:10 A little bit of garlic.
04:13 Let's just add some more oil.
04:17 I'm using margarine here, but if you want to use olive oil,
04:20 coconut oil, it's up to you.
04:24 And then, because we're saying that "sulib" should be cooked quickly,
04:29 the base or the flavoring is what we're putting first.
04:33 So, I'm just going to add in our tomato sauce.
04:39 Half of our bell pepper.
04:44 And then, finally, our "sulib."
04:49 I'm just going to sauté this for about 3 to 5 minutes.
04:54 Then, we'll season it with soy sauce.
04:58 You can also use oyster sauce if you want.
05:01 And then, our "sulib" stock.
05:04 We'll just add that.
05:07 Again, we're just gonna cook this further for about 3 to 5 minutes.
05:11 After that, here's our "estofado" "sulib".
05:16 It's ready to eat.
05:18 It's definitely a great dish for a meal or even for occasions.
05:23 To my parents and uncles, I know you're thinking
05:26 "Yes, we can also make this into a "tampuluts" but this is solid."
05:29 It looks like clams when it's cooked.
05:33 I understand what Ate is saying about the texture.
05:37 It needs to be cooked quickly to get the right texture.
05:41 That's why it's often used for Sisig.
05:44 This meat is very flexible.
05:47 You can substitute this shellfish with a lot of sauce.
05:52 If you can, you can buy "sulib" anywhere here in Bulacan or in Rizal Park.
05:59 Give it a try.
06:00 So, here's our food adventure in Bustos, Bulacan.
06:04 We're here at Angat River.
06:06 That's all for this episode of Pambansang Morning Show
06:08 where you're always first to--
06:11 First to--
06:13 [no audio]