Iba't ibang seafood ng Bohol! | Pinas Sarap
Aired (February 6, 2020): Seafood food trip by the beach? Matakam sa iba't ibang seafood na natikman ni Kara David habang nasa Virgin Island sa Bohol. Ano-ano kaya ang iba't ibang seafood na sa naturang isla lang matatagpuan?
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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00:00One of the most remote towns in the whole of Panglao Island.
00:06This is where you can find some of their big white sand beaches and world-class diving sites.
00:17If you are in Panglao, you should not miss out on island hopping.
00:22It's 10 o'clock in the morning, usually low tide here in Panglao in the morning.
00:34That's why the water level is so low.
00:37We are going to one of their islands that we call Lulubog Lilitao.
00:43Because when it's low tide, it glows.
00:46And when it's high tide, around 3 o'clock, it disappears and the sea swallows it.
00:49They call this place Virgin Island Sandbar.
00:53Exciting!
01:05So we have arrived at what they call Virgin Island.
01:10The locals told us that this place is called Balut Sandbar.
01:15But because this place was visited by tourists and there are no structures here,
01:24they called this place Virgin Island.
01:28Because there are no structures here back then.
01:36But now, look at this.
01:39It's like the fishermen are building their floating market in a way.
01:45Look at what they are selling.
01:48What they got from the sea.
01:51I'm sure this is fresh.
01:53Oh, this is sea urchin.
01:55Sea urchin.
01:57This is the one that has a long beak.
02:02And it's dangerous.
02:04If you get stung by it, some people will die.
02:07And this one is a bit safer because it doesn't get stung easily.
02:10This is called Maratangtang in Bolinao.
02:14What do you call this?
02:16Swaki.
02:20Some seafoods are different and this is the first time I've seen it.
02:24Just like the big alupihang dagat or mantis shrimp.
02:28They say that it stings.
02:30Yes.
02:32And it's painful.
02:34Yes, it's painful.
02:36You can cut your finger.
02:37Yes, you can cut your finger.
02:39It's like a lizard.
02:41It's like a lizard?
02:43It's body is like a lizard?
02:45Yes.
02:47It's like a lizard.
02:49Yes, it's long.
02:51Oh my gosh, really?
02:53Yes, it's long and sharp.
02:55Why are you taking that?
02:57It's dangerous.
02:59Because they are selling it.
03:01They are using nylon.
03:03Under the house.
03:08So, this place, the fishermen set up this place so that you don't have to go to the market or sell in the big markets.
03:21Right here, it's really fresh.
03:24You can buy...
03:26Wow, seafoods.
03:28This is...
03:30What is this?
03:32Oyster.
03:34This is puffer fish, right?
03:35And this is abalone.
03:37Oh, abalone. This is expensive.
03:39When I went to China, they include this in their very, very, very, very expensive soup, this abalone.
03:49And they said it's one of the most expensive soups in the world because it has a lot of different ingredients.
03:56And with the first-class ingredients is this, abalone.
04:00This is also called abalone.
04:02Kapinan.
04:03Kapinan.
04:05How much is this?
04:07It depends, ma'am.
04:09If we are going to buy from the Chinese or the tourists, we sell this for 200 per one.
04:15What is 200?
04:17200 per one piece.
04:19One piece is 200?
04:21Yes.
04:22Why is this so expensive? Is it hard to get?
04:24Yes, it's under the rock.
04:26Hey, what is this?
04:28This is alive.
04:30I used to eat this in the summer.
04:34Oh, sea cucumber.
04:36Sea cucumber, yes.
04:38I caught this in Guiwan in the eastern summer.
04:41Oh, you know, it's easy to get.
04:44The sea urchin, that's the only thing that comes out of the skin, right?
04:48And it's sticky on the hands.
04:50Yes.
04:52Before, they started with one, two, or three fishermen who are selling.
04:56Now, look, more than 50 fishermen are coming here and they are also invited by the tourists.
05:04Here, you are sure that the seafood you can eat is fresh.
05:10I'm excited to try it.
05:17You're trying it?
05:19Yes.
05:22Thank you.
05:24Do you know how to speak?
05:26Why do you know how to speak?
05:28It's been a long time.
05:30Do you know how to speak?
05:33So, you know how to speak.
05:42What are you saying?
05:45How did you learn that?
05:47It's just an experience.
05:49How did you learn that? What did you say to him?
05:53No, in Chinese, what did you say?
05:55In Chinese, when you cook, it's called chow.
05:57Chow.
05:59Chowda.
06:02Chowda is grilled.
06:04Chowda, chowda.
06:06Chowda is fried.
06:08Fried, yes.
06:10And chowda is grilled.
06:18Of course, since my peg is a tourist, I didn't miss the chance to try some of their big seafood recipes.
06:27First on the list, fried rice abalone.
06:31Boil it until the fresh abalone or kapinan softens.
06:35Then, remove the shell and clean the intestines or the inside of it.
06:40It's fun here because it's like the usual dishes that we see in the market.
06:49It's all makeshift.
06:51All of their ingredients are here and they just cook it in the oven.
06:56We'll cut it.
06:58We'll cut it.
07:00First, saute ginger, tomato, garlic, and chili.
07:02Then, add the sliced abalone.
07:04When you cook squid, you can't cook it for too long because it's hard.
07:09Yes, you can cook it for a long time because it will soften.
07:14Oh, it will soften as it cooks.
07:16Yes, it won't stick to the squid.
07:18Yes.
07:20Season with chili powder, pampalasag, ground pepper, and black pepper powder.
07:25And add a little bit of soy sauce.
07:30Then, add rice.
07:34But you can also do it without rice.
07:36You can also do it with just one rice.
07:38What do you call that? Sisig?
07:40Yes.
07:42If you want a lot of people to taste the abalone, mix it with rice like fried rice.
07:56Hey, it's delicious.
07:58And it's still soft.
07:59It's delicious.
08:01It's not fishy.
08:04Because we added ginger.
08:08The texture of the abalone is like squid, but it's softer.
08:16If what you're looking for is a bit challenging in taste,
08:20you can cook abalone in a different way.
08:23Ms. Lorna's version is stir-fried abalone with chili and garlic.
08:29Stir-fry the carrot, onion, garlic, and green chili together.
08:35Add chili sauce and hot sauce.
08:38A little bit of stir-fry.
08:40Presto! Ready to serve the stir-fried abalone with chili and garlic.
08:48Aside from abalone, you can also taste their fresh caught sea urchins.
08:54There, it's beautiful.
08:57Actually, I think the sea urchins have more fat than the sea urchins.
09:03It's harder to get sea urchins.
09:06Oh, this is very expensive in Japanese restaurants.
09:12I only eat this.
09:15How much do you sell for this?
09:1820 pesos.
09:2020 pesos?
09:21Yes, 20 pesos per piece.
09:2320 pesos per piece? That's expensive.
09:27If you don't want to eat fresh sea urchins,
09:30this delicious dish can still be enjoyed in Sinangag with Sea Urchins.
09:34So this has carrots, bell pepper, onions, and garlic.
09:42And it has chili.
09:44So it's just like stir-fried.
09:46It's just stir-fried.
09:48A lot of Chinese dishes are stir-fried.
09:52So your pan must be very hot so that the ingredients won't get watery.
09:58So we put the sea urchins and rice.
10:03Actually, the sea urchins, even if it's just a little cooked, it's already good.
10:09Because you're eating it without cooking it.
10:12It has a very milky flavor.
10:16It's like rice.
10:21Add chili sauce and hot sauce.
10:35So we have our stir-fried abalone.
10:40We also have rice.
10:43Sea urchin fried rice.
10:45This is my first time.
10:53It's spicy!
10:55He added chili sauce, so the flavor of chili is overpowering.
11:02The cooking of the abalone is just right.
11:06It's still very tender.
11:07It's not rubbery.
11:12I think the chili sauce he added has a sweet and sour flavor.
11:21It's like there's a lot of chili sauce.
11:25So I can't really taste the sea urchin.
11:28The sea urchin.
11:33After a few minutes, the number of people in the sandbar is slowly increasing.
11:38Whether it's local or foreign tourists.
11:42It's proven that this is a good place for a different dining experience in the middle of the sea.
11:50What's this?
11:53Then you just put this.
11:56Can I taste it?
11:58How do you know if it's cooked?
12:00When it's dry.
12:02When it's dry?
12:04Oh, it has oil.
12:06Yes, but just a little.
12:08Oh, okay.
12:15Hey, it's easier to take it out.
12:22This is the sea urchin that we like.
12:26This is awesome.
12:28What's good about it is that it's just grilled.
12:32You can really taste the sea.
12:34But it enhances the taste of the stir-fried vegetables.
12:41Aside from sea urchins, abalone, shrimp, and squid,
12:45they also sell puffer fish and spider seashells, or more commonly known as saang.
12:50Yes, ma'am.
12:52How much is the saang?
12:54It's just grilled.
12:56Yes, ma'am.
12:58What do you put in it?
13:00Just puffer fish?
13:02No, ma'am.
13:04There's calamansi, soy sauce, and oyster sauce.
13:06Oyster sauce?
13:08Yes, ma'am.
13:10When the water runs out, it's already cooked.
13:12The water will cook itself, ma'am.
13:14The water will cook itself.
13:16It's so fun to cook saang because it's like it has its own shell.
13:21It has its own shell, and there's water inside.
13:27You really cook the meat, and the water will cook itself.
13:44Oh, that's calamansi.
13:46That's calamansi.
13:48This is the real calamansi, the seasoning.
13:52They didn't put anything else.
14:00It's better if it has soy sauce.
14:09It's like squid, but it has a sweet flavor.
14:16It's really good.