Aired (July 13, 2017): Alam n'yo bang hindi lang sampalok o kamias ang puwedeng gamitin na pang-asim? Ang tanging gamit ng mga Aeta ng Capas, Tarlac, ang dahon ng kalibangbang! Ang mga putaheng Aeta tulad ng kinalibangbang na tugak at puso ng saging sisig, alamin kung paano ginagawa sa video na ito!
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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00:00This vast place in Capas, Tarlac is recommended by tourists who want an action-adventure.
00:11But despite the beauty of the place, there is still a terrible past.
00:21The eruption of Mount Pinatubo in 1991.
00:26Many villages were destroyed by the volcano.
00:31The community of the people of Ayta is one of them.
00:45So this is called Crow Valley here in Tarlac.
00:49As you can see, this is all mud.
00:53It was just filled with rocks.
00:56Those mountains are where the people of Ayta live.
01:01And they are our food now.
01:05This vast place used to be a farm.
01:09There are bushes, rice fields, and many other things.
01:13The people here get a lot of root crops and other plants to eat here.
01:19But since 1991, when Mount Pinatubo erupted,
01:23even Tarlac was affected.
01:26The land here became barren.
01:34But the people of Ayta have a solid and strong way of life.
01:38They continue to live in spite of the tragedy
01:42with the help of the blessings of the forest and mountains.
01:50These trees seem familiar to me
01:53because I have climbed many mountains and I know many people here.
01:58This is what we call Kalibangbang.
02:01Brother, is this called Kalibangbang?
02:05Yes.
02:07I am Kara.
02:09What is your name?
02:11Jun Gutierrez.
02:15From here, the Ayta community is getting closer.
02:19Vice Chairman Jun is in their place.
02:22Just the cheap ones.
02:24Yes, just the cheap ones.
02:26Like this?
02:28Yes, for example, this one.
02:30We will buy this one.
02:32Yes.
02:34Because this is the tasty one.
02:36This is the tasty one?
02:38Yes, this is the tasty one.
02:40As long as the color is light green.
02:42Like this, ma'am.
02:43Like this.
02:45Nowadays, when we cook soup,
02:49we use the mix, right?
02:55But in the past,
02:58this is what we used to make Kalibangbang.
03:02This is sour, right?
03:04Can I taste it?
03:06Yes, ma'am.
03:08Oh, it's delicious.
03:10It's sour.
03:11It tastes like lemon.
03:16Before we go to the kitchen of the foreigners
03:19and teach them how to cook,
03:21the ancient Filipino food is said to be sour.
03:24Because Filipinos are familiar with sour plants
03:27like Kalibangbang.
03:30This leaf is often boiled
03:33for the sourness to come out.
03:35But not all Filipinos are familiar with this sour leaf.
03:42It's sour.
03:44It's very sour.
03:46What is this?
03:51Is this vinegar?
03:53Vinegar with water?
04:00It's sour.
04:02Maybe this is calamansi.
04:05Jun often gets Kalibangbang.
04:07This is the flavoring for almost all dishes.
04:11It doesn't have chemicals.
04:13Yes, it doesn't have chemicals.
04:15It's a natural food that Filipinos use like this.
04:19Because this is what our parents taught us.
04:23Kalibangbang cannot be bought in markets and supermarkets.
04:27Only in the mountains, you can taste it for free.
04:30I really want to be with the Filipinos
04:32because they are very good at finding food in the mountains.
04:38That's what they need to go to the market.
04:40Their market is the whole mountain, the whole forest.
04:43I'm getting curious.
04:45Can you show me?
04:47Can you teach me how to cook using Kalibangbang?
04:52Let's go.
05:03Jun and I joined him in the forest
05:06to get some other vegetables that Filipinos usually eat.
05:14You will notice that it's curled up.
05:18It's curled up.
05:20Okay.
05:22And when you cut it…
05:25It looks big.
05:27Yes.
05:28Let me see.
05:33Here it is. I can see it now.
05:39Kalut is a type of root crop.
05:42This is the alternative to rice.
05:45It is harvested from the soil with a deep groove.
05:49It looks like an ube.
05:51The farmers here do not grow rice on their own.
05:58Their source of carbs, carbohydrates,
06:02are usually root crops.
06:04And one of the root crops here is what they call Kalot.
06:08This is Kalot.
06:14The Kalot that we harvested is already ripe.
06:17It is already rooted and does not taste good when it is cooked.
06:21So we just turned it over and planted it again on the soil.
06:26The soil will be turned over so that it can be harvested in the next harvest.
06:33When it rains, it will come back to life.
06:37And it will grow like this again.
06:41But Kalot, which looks like a common root crop,
06:44does not taste good.
06:46But if it is cleaned and cooked properly, it can be eaten safely.
06:52So if I eat this now, will I die?
06:56You will feel it, ma'am.
06:58You will not die easily.
07:00But you will feel dizzy.
07:02Oh, I will feel dizzy.
07:04Yes. And if you do not eat it, you will die.
07:08You will die.
07:10And you will die immediately.
07:11You will really die.
07:13If it is dangerous to eat, why do you still eat it?
07:19We eat it because our parents taught us how to cook it.
07:27Soak it for 3 nights.
07:31Before you cook it, slice it thinly.
07:37If it is thick, it will take a long time to cook.
07:42It needs to be sliced thinly so that the taste will come out.
07:46The taste is there in the Kalot.
07:50This is where you will find out how resourceful the farmers are.
07:56Because even if they do not have anything to eat,
08:00they can still find food under the soil.
08:07If there is no Kalot to harvest, the farmers will also grow rice.
08:12The rice that they harvest here is really for the family to eat.
08:20Because they do not have machinery to produce a lot of rice.
08:27They carry the rice manually.
08:32Is this the one?
08:34How long will this take?
08:37It will take a while.
08:40This is done for the coating of the rice.
08:44If you look at the rice, it has a covering.
08:48The yellow color needs to come out so that the white color comes out.
08:56So you need to cover it.
08:59This is a workout.
09:08So this is the rice.
09:11The rice has been left here.
09:14The rice is not yet harvested.
09:17If you look at it, they did a good job.
09:21The crushed rice that cannot be eaten is still here.
09:26The rice that can still be eaten is on the other side.
09:30The rice that can still be eaten is here in the middle.
09:35Your rice will be small.
09:37This is rice from the mountains.
09:40From the mountains, okay.
09:42That's rice.
09:44Some of the rice will be used to make Balinsuso.
09:48They spread it in the mountains
09:51so that we can taste other foods from the mountains.
09:56The rice will be wrapped in banana leaves
09:59before putting it in the pot.
10:03It will boil until it's cooked.
10:07And when it's cooked, it's ready to be offered to the gods of the mountains.
10:15And now, it's time to shine with what we've tasted a while ago.
10:19Along with another vegetable that we will make Sinigang.
10:26It's a new type of spinach that they often use as a vegetable.
10:31It's an extra challenge to get it
10:34because you can't hold the spinach for a long time.
10:39The skin is hard.
10:43So if possible, don't touch it too much.
10:47And if you touch it, you'll get hurt.
10:50Mix the boiled water of the spinach before adding the spinach.
10:57And to fight the saltiness and sourness,
11:00we'll also add the kalibangbang.
11:04After an hour, when the spinach is soft,
11:08the traditional Italian veggie dish is ready to be served.
11:12It's so good.
11:14The flavor of the kalibangbang leaves is so good.
11:18You can't compare it to the one in Sampaloc
11:21because it has a different flavor.
11:25It's delicious.
11:28If you don't like vegetables,
11:31there's a meat alternative for the Italians.
11:34Tugas.
11:35If you don't like vegetables,
11:38there's a meat alternative for the Italians.
11:41Tugas or palakas.
11:43The cleaned tugas will be boiled in salted water.
11:47Mix it with the kalibangbang.
11:50And when the meat is soft,
11:52you'll have a kalibangbang tugas.
12:00It's crunchy.
12:02It tastes like chicken.
12:03Because of the amount of spinach,
12:05the kalibangbang can be salty.
12:07Even the sisig version of the Italians
12:09has kalibangbang as well.
12:13Add the heart of the banana.
12:15Add salt and squeeze it to get rid of the excess.
12:18Saute the garlic and onion in oil.
12:21Then, add the heart of the banana.
12:26When it's cooked,
12:28mix it with the boiled kalibangbang.
12:33This is the heart of the banana.
12:38It's delicious!
12:40You won't think that it has no vinegar.
12:42The only thing added to make it sour is the kalibangbang.
12:48The Italians have lived for more than 30,000 years in the Philippines.
12:53That's why it's true that
12:55the traditional dishes they used to cook
12:58are still alive and can be tasted until now.
13:04Let's go!
13:06Let's eat!
13:33Thank you for watching!