Seafood crawl sa Hagonoy, Bulacan | Pinas Sarap
Aired (June 29, 2024): Dadayo ang 'Pinas Sarap' sa Hagonoy, Bulacan kasama si Kakai Bautista para mag-seafood crawl! Ano-anong putahe kaya ang matitikman natin dito? 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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FunTranscript
00:00This is the most delicious food of the night.
00:07Oh, you're so good at walking in the water.
00:14We really feed the monkeys here so that they won't leave.
00:21You know what, let's feed them rice.
00:26It will really make them fat.
00:28We will have a battle to feed and catch the monkeys.
00:33Let's see if there's any meat that we caught earlier.
00:38Oh, there is!
00:41Okay, game.
00:42Hurry up, Kuya!
00:43Kuya, I might catch this.
00:45It's hard.
00:47This fish, Kapak, doesn't eat at night.
00:53He said he doesn't eat at night.
00:55After six.
00:58We will also learn the process of making Daing.
01:02Are you going to clean all of that?
01:04That's a lot.
01:06Of course, we will also taste what we worked hard to catch and make.
01:13It's delicious.
01:14You're just going to eat it like that?
01:15Yes.
01:16You can also eat it like that.
01:17Go ahead and eat it.
01:19Later?
01:20Yes, later.
01:21You might not be able to eat it later.
01:23It's a bit long.
01:25It's hard to eat.
01:27Are you okay, Ate?
01:31We will also be joined by the famous singer and comedian, Kakay Bautista.
01:36Kapak!
01:39It's salty!
01:41Aria!
01:43It's wrong.
01:44It should be Garina.
01:46Kuya, how do you balance this?
01:50Oh my God!
01:52Look at this. I'm really getting mad at you.
01:56It's you! You're the one who's balancing it!
02:00It's time for the most delicious,
02:02eye-catching,
02:03and delicious
02:06because we're going to taste the famous seafood of Hagonoy,
02:11in Bulacan.
02:16I'm here now in Hagonoy, Bulacan.
02:21Oh, Kuya!
02:23Is this the catch?
02:25What kind of fish is this?
02:27Kapak, Ma'am.
02:28Kapak?
02:29What is this for?
02:30For drying?
02:31It's for eating, Ma'am.
02:33It's so small.
02:35Are you going to eat it?
02:39Just like that?
02:40Oh, you're just going to pop it?
02:46Kapak doesn't eat at night.
02:51After 6,
02:54it's on a diet.
02:55Intermittent fasting.
02:57So, because this fish doesn't eat at night,
03:01the fishermen here say that
03:03its eggs are clean.
03:06Therefore,
03:07they don't need to clean it anymore.
03:10So, what do we remove when we clean it?
03:12So, what do we remove when we clean it?
03:14Only the abdomen.
03:15Only the abdomen?
03:16What about the intestines?
03:18We also remove it.
03:19Of course, we remove the intestines.
03:33This needs to be cleaned now
03:35before we can make the bait.
03:40All of this needs to be cleaned?
03:42There's so much.
03:44We might not be able to finish this by tomorrow.
03:48It looks like it's easy to clean this.
03:50Let's give it a try.
03:52Okay, I'll try.
03:54So,
03:56like this.
03:58You cut it here.
04:00Like this.
04:01Then, what do you remove here?
04:04I'll cut this.
04:06Like this.
04:09Like this.
04:10The way I clean the abdomen
04:12looks so clean.
04:14You're good.
04:16I'm getting better.
04:18Somehow.
04:21You're good.
04:23I also found out that
04:24there's almost nothing left in this fish.
04:30Even the intestines.
04:31Where did you get the intestines?
04:34It's so dirty.
04:36Why? What do you do with the intestines?
04:38What do you do with the intestines?
04:40Here.
04:41When we catch the fish,
04:42we remove the intestines
04:43and put it in a jar.
04:45Why?
04:46We sell it for 200 pesos per jar.
04:49A jar of peanuts.
04:51How much do you earn here?
04:55It's like this.
04:5650 pesos.
04:57I need to be able to make
04:58one of these.
05:00My gosh,
05:01I need to work fast here.
05:04There's so much intestines.
05:05I'm just here to get the intestines.
05:08It's so fast.
05:12There.
05:13Is it clean now?
05:16Just like that?
05:22There, it's clean now.
05:26Usually, the intestines are cleaned
05:27with fish salt.
05:29But here,
05:30they have a different way
05:31of putting the salt.
05:33What is this?
05:34Water?
05:36Fresh water?
05:38Oh, it's salt water.
05:39Ah,
05:40it goes back to the salt water.
05:41Okay.
05:43And then,
05:44you put the salt.
05:45Wow, is that a lot?
05:48This is a lot.
05:49One big bowl.
05:53So, this mixture
05:55is salt water
05:57and added with salt.
05:59So,
06:00this is really salty.
06:09I'll just mix it.
06:10You'll mix it?
06:11Yes.
06:12How do you know
06:13if the salt has dissolved?
06:14What will I feel?
06:15It's not yet dissolved.
06:17Ah,
06:18if it's still slippery,
06:19it means it's not yet dissolved.
06:21Because salt
06:22can dehydrate
06:24the fish.
06:26So,
06:27earlier,
06:28it had a slimy,
06:29slimy texture.
06:32So,
06:33if the salt has really
06:34dissolved in it,
06:35the moisture will disappear
06:37and you won't have
06:38the slimy, slimy texture.
06:40Testing, testing.
06:44It's slippery.
06:45Can I peel it now?
06:46Yes, you can peel it now.
06:50How do you do it?
06:51Just like this?
06:53Like this?
06:55How long will you peel it,
06:56Ma'am?
06:57If it's like this,
06:58one day,
06:59it'll be dry.
07:00I mean, it'll be rotten.
07:01Just in the afternoon.
07:02Ah, just in the afternoon.
07:04Because salt
07:05is a natural
07:06disinfectant.
07:08It absorbs
07:09all the moisture
07:11and therefore,
07:12all the bacteria.
07:13Then,
07:14you'll sunbathe it
07:15so that it'll
07:16completely dry up
07:18and all the bacteria
07:19will die.
07:20The food will last longer.
07:22It's an ancient way
07:23of food preservation.
07:25There are a lot of places
07:26in the Philippines,
07:27especially coastal communities,
07:29that have this tradition
07:30or culture
07:31of farming.
07:33When you have
07:34one of these,
07:35you'll earn
07:36three pesos.
07:38My mom and I
07:39shared this
07:40for 150 pesos.
07:42Okay,
07:43we're done farming.
07:44But it's not just farming
07:46that we're going to taste.
07:48We Filipinos
07:49are really happy
07:50when it comes to food.
07:51There's no end to it.
07:53Aside from farming,
07:54do you know
07:55that here in Hagonoy,
07:56they also catch
07:57fish eggs.
07:59Even this,
08:00do you know this?
08:01It's like a garbanzo.
08:02It's a type of fish.
08:03And later,
08:04we're going to taste
08:05their specialty,
08:07Pusod at Itlog
08:09sautéed in tomato sauce.
08:12They boil eggs
08:13and Kapak Pusod
08:15to preserve it.
08:18How did you discover
08:19that you can eat Pusod?
08:21We were taught
08:22by our elders.
08:25They say it's easy
08:26to preserve eggs
08:27and Kapak Pusod.
08:29I'll put it here.
08:30Wait, there's no fire!
08:33Ate!
08:34There's no sashimi!
08:38I'll put it here.
08:39Ate, why are you putting it here?
08:40Yes, I'll put it here.
08:41It's not hot.
08:42It doesn't need to be hot
08:43because it's just going to be cooked.
08:45It needs to be cooked together.
08:46It's going to be cooked
08:47when the pan is not hot?
08:48No, and it's going to be
08:49absorbed by the fire.
08:51That's how it is.
08:54So, you're the owner of Hagonoy.
08:55Yes.
08:56You know it better than me.
08:57I'll put a little bit of bechin.
09:00They just boil it
09:02with garlic, vinegar, salt, and pepper.
09:06When the vinegar is dry,
09:08you can remove it.
09:09What's this?
09:11That's the finished product
09:12when it's already boiled.
09:13Boiled?
09:14Yes, it's already boiled.
09:16It's like papapak?
09:17Boiled.
09:18Yes, you can eat it like that.
09:19Okay, I'll eat it.
09:21Are you going to eat it?
09:22Yes, I am.
09:23I don't want it to taste bad.
09:27It's delicious.
09:30It's sour and salty.
09:31Yes.
09:32That's how it tastes like.
09:33It's like the prep serve
09:35that takes a long time.
09:37It's the worst.
09:39Are you okay, sis?
09:44Let's just put it here.
09:45The boiled egg and pusod
09:47are deliciously sautéed with tomatoes.
09:54We'll sauté the garlic and onion first.
09:58This is also Php 200.
10:02If you cook it faster,
10:03it might run out.
10:05You're crazy.
10:06Ma'am, I'm just kidding.
10:08This is a whole tomato.
10:13Crush the tomato in the pan
10:15until it's soft.
10:17Yes, we'll put it in now.
10:20And then we'll put
10:21the boiled egg and pusod of Kapa.
10:25Season it with salt and pepper.
10:28You just need to be careful
10:29when mixing it
10:30so that it doesn't break.
10:35There!
10:37After boiling it for a few minutes,
10:39the sautéed egg and pusod of Kapa
10:41is now ready to serve.
10:48Let's taste it.
10:53It's delicious.
10:54What makes it delicious
10:55is the amount of tomatoes.
10:56The boiled egg and pusod
10:57has a bit of grains.
11:00The boiled egg is crunchy
11:01because it's mixed with the sauce.
11:05The boiled egg is tasty.
11:07The boiled egg and pusod
11:08has a texture like squid.
11:12The seasoning is delicious.
11:14Ate Lani is a good cook.
11:16The boiled egg and pusod
11:17is now ready to be served.
11:19Of course,
11:20it's also perfect for breakfast
11:21when it's served with
11:22the fried Kapa.
11:23Hmm,
11:24this fish is really good.
11:29It's delicious.
11:32The town of Hagonoy
11:33is surrounded by many rivers
11:34that flow out of Manila Bay.
11:37That's why it's rich
11:38in different types of seafood.
11:41This is one of the Alimango
11:42or Mud Crabs
11:43that are used in this farm.
11:48Aside from the fish,
11:49there are also other fish
11:50that are caught here.
11:51Aside from the fish,
11:52there are also other fish
11:53that are caught here
11:54in Hagonoy, Bulacan.
11:56This is what we'll use
11:57to catch the Alimango
11:58if they call it a laptop
12:00because it looks like a laptop.
12:05Or maybe a half moon
12:06because they say
12:07there's a half moon shape here.
12:10Actually, this is a crescent moon
12:12so it should be a crescent.
12:15Crescent!
12:17Okay,
12:18so what we'll do is
12:19we'll dip this laptop
12:22or this half moon
12:23if they call it that
12:24and we'll put the Alimango in here.
12:28As you can see,
12:29there's food inside.
12:321, 2, 3!
12:38Yuck!
12:40See?
12:42The boat we're riding
12:43is small and has no anchor
12:45so it's not allowed to turn around
12:47because it might fall.
12:49I'll show you.
12:50Ah!
12:54Kuya, you're doing it on purpose!
12:57Ah!
12:59So,
13:01the fish like this
13:04are fed to the Alimango
13:08so that they'll get fat
13:09and have more fins.
13:12If you want the Alimango's shell
13:14to be firmer,
13:16you'll feed it
13:18with baby fish.
13:21Okay!
13:22To make it fat!
13:24To make it round!
13:26Later,
13:27to make the shell
13:29firmer.
13:33So usually,
13:34after 15 to 30 minutes,
13:36the Alimango will bite
13:38on our bait.
13:41Let's see.
13:42Because after 30 minutes,
13:45it's cooked.
13:46Let's see if there's
13:47something inside
13:48that we caught earlier.
13:50Ah!
13:51There's something!
13:53Awesome!
13:55There!
13:56I feel like there's a lot of fish here.
13:58Wait.
13:59Oh, it's a male.
14:00Okay.
14:01Where's the other one
14:02that we caught?
14:07Okay, Bokya!
14:09Nothing.
14:10Let's drop it again.
14:13Oh, nothing yet.
14:21I caught something!
14:23I caught a male again!
14:26Awesome!
14:31We caught an Alimango
14:33and it looks like they're really fat.
14:35The Alimangos look big.
14:37Alimangos.
14:41The Alimangos that we caught
14:43need to be tied up.
14:45This is an extra challenge for me.
14:49It's not coming out.
14:51It's stuck.
14:54Let it go, Bokya.
14:55Let it go.
14:58Don't come near it.
15:03What's the technique here?
15:07I don't know.
15:08It's scary.
15:09It can cut your hand.
15:11It's dangerous.
15:19I'll hold it.
15:20You tie it up.
15:22Okay.
15:26Just like that.
15:27Okay.
15:28Like that.
15:29Then...
15:32Bokya, it might cut me.
15:34No.
15:35Tie it up.
15:37Okay, game.
15:38Tie it up, Bokya!
15:40Bokya, it might cut me.
15:42There.
15:43I can tie it up.
15:44I can tie it up.
15:45Ouch!
15:48Then, another one.
15:50Scary!
15:51It's not a joke to tie up the Alimangos' claws.
15:56Ta-da!
16:00These are the Alimangos that we caught earlier.
16:03We cleaned them already.
16:04I'm here with Kuya Reysan.
16:06We'll cook Tinabang Alimango.
16:11Tinabang Alimango.
16:13Because...
16:14There it is.
16:15That's the sauce.
16:16We collected their fat and added a bit of calamansi.
16:21We'll cook Tinabang Alimango today.
16:24Okay, Kuya.
16:25Go, go, go!
16:34Tinabang Alimango
16:39We'll saute the garlic and onion in a pan.
16:43Then, we'll add the crabs to cook it.
16:48When the Alimangos' color turns orange,
16:50we can season it with soy sauce,
16:52salt,
16:54pepper,
16:56a bit of water,
16:58and let it boil.
17:00Then, we'll add the crabs we separated earlier.
17:07After a few minutes,
17:08the Tinabang Alimango is cooked.
17:10Okay!
17:12It's cooked!
17:13Woo!
17:15We won!
17:17This is dangerous for our hearts, Kuya.
17:20It's dripping.
17:22This is dangerous.
17:23It's cholesterol.
17:25It makes you feel young, Kuya.
17:30Okay.
17:32Tinabang Alimango.
17:35Take out the rice,
17:37because I'm going to eat it.
17:39What's the taste of the Tinabang Alimango?
17:41We'll taste it later.
17:47Of course, something is happening.
17:49I'm not the only one who can go on a food trip to Hagonoy.
17:51We'll be joined by the singer-actress,
17:54Kakai Bautista.
17:55Why? Is there a problem?
17:57No, I'm just hungry.
17:59My favorite dish is Sinigang na Hipon.
18:02What do you mean by Hipon?
18:03What do you mean by Hipon?
18:05But Kakai is taking a break
18:07because he's going to go fishing.
18:10Oh, oh.
18:12Guys, we're here in Bulacan.
18:15We're going to go fishing.
18:16What's the name of that place?
18:17Kapak?
18:19It's easy, Kakai.
18:20Just focus on fishing.
18:22Hey! Wake up, fish!
18:25Kapak!
18:28It's salty!
18:30We're here!
18:32It's salty!
18:34Oh, that's great!
18:37Wait, wait.
18:38How do I get it?
18:40I'll just use this.
18:41Where's the hook?
18:43It's hard.
18:45This is different.
18:46What's this?
18:47It's a hook.
18:48It's a hook.
18:49It's a hook.
18:50This is different.
18:51What's this?
18:52It's a hook.
18:53It's a hook.
18:54There.
18:55You're so pitiful.
18:56Sorry, fishy.
18:57It's a hook.
18:58It's a hook.
18:59It's a hook.
19:01It's still bouncing.
19:05Where did you get it?
19:07Your eyes are pitiful.
19:09It's a fish.
19:15It's a fish.
19:16It's a fish?
19:17I look like a fish.
19:19It's a fish.
19:23Aria!
19:25It's wrong.
19:26It should be a fish.
19:29Kuya, how do you balance this?
19:32Oh, my God!
19:35Look at this.
19:36I'm really mad at you.
19:38Just chill.
19:39You've caught a lot of fish.
19:41We've caught about 20 fish.
19:46That's enough, Kakaib.
19:47You're just teasing them, Kuya.
19:49They're just hungry.
19:50That's why you let them cook the 20 pieces of fish that you caught.
19:55This is Ninian representing the island of Chiba.
19:57And I'm Abel again.
20:01What are we going to do?
20:02Sinigang na...
20:04Kapak?
20:05Kapak sa...
20:07What is this?
20:08Can you do it?
20:09It's a stick.
20:11I'm nervous.
20:12Wait a minute.
20:13Don't be nervous.
20:14It's a stick.
20:17It's a stick.
20:23In a pot, we're going to soak the stick in water
20:26so that the sourness will come out easily.
20:33We're also going to add onions, tomatoes,
20:36chili, and salt.
20:37Then, we're going to boil it.
20:41When it's boiling,
20:42we're going to add the fish.
20:44Lastly, we're going to add the vegetables.
20:46When it's boiling,
20:48it means it's ready.
20:50When it's boiling,
20:51look at my eyes.
20:54When it reaches that level,
20:55it's ready.
20:57We can add the vegetables.
21:02And the Sinigang na Kapak is ready.
21:07We're going to add the Sinantulang Kapak.
21:12I'm excited to eat.
21:13I'm excited to eat.
21:15Because I love soups.
21:18I'm breastfeeding.
21:19Just kidding.
21:29Here's our Nilambat Lambat.
21:33Doggy, do you want to eat?
21:37It's delicious.
21:40I feel like I need rice,
21:41but I'm not going to eat rice
21:42because I already ate a lot.
21:47It's delicious.
21:49It's spicy.
21:51And it's sour.
21:52The taste is different
21:53when you make it sour naturally.
21:55The perfect combination is
21:56the Sinantulang Kapak
21:58and the Sinantulang Kapak.
22:01It's so delicious.
22:03I'm going to finish it quickly.
22:05Sinantulang Kapak!
22:07Perfect.
22:12Aside from fish,
22:13there are other delicious seafood in Hagonoy.
22:15But before you taste it,
22:17you have to work hard first.
22:19Are you ready, Kakai?
22:22Okay, guys.
22:23This is for you.
22:28Oh, my God.
22:29I'm here.
22:31It's so small, Bes.
22:34Okay, Ma'am.
22:36Kiss me.
22:39It's so deep, Bes.
22:42I'm here, Bes.
22:43Now, I'm going to get cold.
22:45I'm here like a mushroom.
22:48Because the water is still deep.
22:51It looks like you're enjoying it again.
22:53Push it, Kakai.
22:54Okay.
22:56Oh, my God.
22:57It's so high.
22:59Hold my hand.
23:07There, guys.
23:08I'm going to push it.
23:09Joey is going to die.
23:10Joey, his hand is sinking.
23:13There it is.
23:14What is that?
23:15Is that a green mussel?
23:16Yes.
23:17I think there's a mussel attached to it.
23:19There, guys.
23:20I'm going to the boat.
23:22Hey!
23:25Wait a minute.
23:26Ouch!
23:38Oh, my God.
23:39What an experience, guys.
23:41Swimming with mussels.
23:50Here are the mussels we caught earlier.
23:53It's so fresh.
23:55Let's put some margarine on it.
23:58This is one of the flavor enhancers.
24:01Those who have maintenance,
24:03please take care of Mr. MC's mussels.
24:06Let's put the mussels.
24:09We're going to wrap the fresh mussels in mixed cornstarch, flour, salt, and seasoning.
24:15We're going to put it one by one.
24:20Then, we're going to deep-fry it in mixed oil and butter.
24:29Actually, ma'am, this is the hardest part of cooking this.
24:34But after this, it's a bit easier.
24:36Once the mussels are golden brown,
24:38we can now take it out.
24:42Just put it together with a bowl of fried mussels,
24:46white onion,
24:48panigang chili,
24:49labuyo chili,
24:50and mayonnaise.
24:54Voila!
24:55Our Sisig Talaba is now ready to eat.
24:58Wow!
25:00It looks so delicious.
25:03I'm going to do it,
25:04but it's so hard to stack the oysters.
25:07You have to cook it fresh.
25:09Here it is.
25:10This is our
25:13Oyster Sisig.
25:15Sisig!
25:17You can also call it Sisling, right?
25:18Yes, ma'am.
25:28It's delicious.
25:30It's delicious, guys.
25:31Just a reminder,
25:32if you're trying this Sisig Oyster,
25:37you have to,
25:39if you have a maintenance,
25:40you have to drink first.
25:43It's so delicious.
25:45You know what's perfect, ma'am?
25:46Perfect with a little F.
25:49Because we added the right amount of chili.
25:52Because if you add more labuyo chili,
25:56it will be more spicy.
26:00Yuck!
26:05Ayayay!
26:07It's swimming
26:08in fat.
26:10There.
26:11That's what I'm talking about.
26:12It's so delicious.
26:13Can I have extra rice with this?
26:16Try it!
26:18Okay, let's try this.
26:23It's so delicious.
26:26Wow!
26:28Actually,
26:29I'm already solved.
26:30It's just the sauce.
26:33It mixes the taste
26:35with the saltiness of the oyster.
26:39It's so delicious!
26:41Here it is.
26:42It's so tight.
26:43You don't want to let me eat it.
26:44There.
26:47This is so delicious.
26:48Because it's so fresh,
26:51the meat is so sweet.
26:53It's so tasty,
26:54salty,
26:55and a little bit salty
26:56because of the calamansi.
26:59It's so delicious.
27:02The rich river of Hagonoy
27:03is a blessing for the residents here.
27:07They use it as a source of health and care.
27:11That's why they are full of energy.
27:15Until our next story,
27:17and until then,
27:18I'm Cara David,
27:19and this is Pinas sa Ramp.
27:22It's so delicious.