Kara David, sinubukan ang paggawa ng daing ng Hagonoy, Bulacan! | Pinas Sarap
Aired (June 29, 2024): Daing ang isa sa ipinagmamalaking produkto ng mga taga-Hagonoy, Bulaca. Kaya naman sinubukan ni Kara David na gumawa nito. 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
00:00I'm here at Hagonoy, Bulacan.
00:06Oh, brother, are these the catch?
00:10What kind of fish is this?
00:11It's a carp, ma'am.
00:12Carp?
00:13What is this for? To dry?
00:15It's for baiting, ma'am.
00:17This bait is so small.
00:19Will this work?
00:23Just like that?
00:24Oh, you're just going to throw it?
00:30This carp doesn't eat at night.
00:36It's after six o'clock.
00:39It's on a diet. Intermittent fasting.
00:42So, because this carp doesn't eat at night,
00:47the fishermen here say that their fish is clean.
00:52Therefore, they don't need to clean it anymore.
00:55So, what do we remove when we clean it?
00:57The abdomen.
00:58The abdomen?
00:59Yes, the abdomen.
01:01Remove it, ma'am.
01:02Of course, we need to remove the abdomen.
01:16This needs to be cleaned now before we can make the bait.
01:23All of this needs to be cleaned?
01:24Yes, ma'am.
01:26That's a lot.
01:27We might not be able to finish this by tomorrow.
01:31It looks like it's easy to clean this.
01:33Let's give it a try.
01:35Okay, I'll give it a try.
01:37So, like this.
01:41Then, you slice it.
01:43Like this.
01:44Then, what do you remove from here?
01:47Like this?
01:49Like this?
01:51Like this?
01:52Like this?
01:54When I clean the abdomen, it looks like it's packed.
01:58You're good.
02:00I'm getting better.
02:01Somehow.
02:05You're good.
02:07I also found out that there's almost nothing left in this fish.
02:14Even the heart.
02:15Where did you get the heart?
02:17It's so beautiful.
02:19Why? What do you do with the heart?
02:22When we get it, we pack it and put it in a jar.
02:28Why?
02:29We sell it for 200 pesos per jar.
02:33How much do you earn here?
02:38It's around 50 pesos.
02:40I need to be able to make a tree like this?
02:43Oh my gosh, I need to work fast here.
02:46There's a lot of heart.
02:47I'm just here to get the heart.
02:49Heart?
02:51That's easy.
02:55Is that it?
02:56Is it clean now?
02:59Just like that?
03:05There, it's clean now.
03:09Usually, the fish is cleaned with salt.
03:12But here, they have a different way of adding salt.
03:16What is this?
03:17Water?
03:19Fresh water?
03:21Oh, it's salt water.
03:23Oh, you're going to put it back in salt water.
03:26And then, you'll add salt.
03:28Wow, is that a lot?
03:31This might be a lot for a big pot.
03:36So, this mixture is made with salt water and added salt.
03:42So, this is really salty.
03:49You're just going to mix it?
03:51I'm going to mix it.
03:52How do I know if the salt has already dissolved?
03:55What will I feel?
03:56It's not yet dissolved.
03:58Oh, if it's still slippery, it means it's not yet dissolved.
04:02Because salt dehydrates the fish.
04:07So, earlier, it had a slimy texture, right?
04:14So, if the salt has already dissolved, the moisture will be gone.
04:20And it will have a slimy texture.
04:23Testing, testing.
04:27It's slippery now.
04:28Can I peel it now?
04:29Yes, you can peel it now.
04:33How do I do this?
04:36Like this?
04:38How long do I have to peel it?
04:40If the weather is like this, it will be dry in one day.
04:43I mean, it will be rotten.
04:44Only in the afternoon.
04:45Oh, only in the afternoon.
04:47Because salt is a natural disinfectant, it absorbs all the moisture.
04:55And therefore, all the bacteria.
04:57Then, you will peel it in the sun so that it will dry up and all the bacteria will die.
05:04The food will last longer.
05:06It's an ancient way of food preservation.
05:09There are a lot of places in the Philippines, especially coastal communities, that have this tradition or culture of food preservation.
05:16If you have one of these, it's only 3 pesos.
05:21My mom and I shared it earlier, so it's 150 pesos.
05:25Okay, we're done with food preservation.
05:27But it's not just food preservation that we will taste.
05:31We Filipinos are really happy when it comes to food.
05:34There's really nothing to throw away.
05:36Aside from food, do you know that they also get fish eggs here in Hagonoy?
05:43This is also like a garbanzo.
05:45It's a fish heart.
05:47And later, we will taste their specialty, fish heart and egg stir-fried with tomatoes.
05:55They peel the fish heart and egg to preserve it.
06:01How did you discover that you can eat fish heart?
06:03We were taught by our elders.
06:08It's said that it's easy to preserve fish heart and egg.
06:12I'll put it here.
06:13Wait, there's still no fire!
06:16Ate!
06:17There's sashimi!
06:21I'll put it here.
06:22Ate, why are you putting it here?
06:23Yes, I'll put it here.
06:24It's not hot yet.
06:25It doesn't need to be hot because it's just going to be cooked.
06:28It needs to be cooked together.
06:29It's going to be cooked when the pan is not hot?
06:31No, it's going to be cooked when the fire is not hot.
06:34It's just like that.
06:37So you're the owner of Hagonoy.
06:38Yes.
06:39You know that better than me.
06:40I'll put a little bit of bechin.
06:43They just boil it with garlic, vinegar, salt, and pepper.
06:49When the vinegar is dry, you can remove it.
06:52What is this?
06:53That's the finished product when it's already peeled.
06:56Peeled?
06:57Yes, it's already peeled.
06:58It's already peeled.
06:59It's like, you're peeling it?
07:01Yes, you can peel it like that.
07:02Go ahead, eat it.
07:04Can I eat it?
07:05Yes, you can.
07:06You might not be able to chew it.
07:10It's delicious.
07:13It's sour and salty.
07:14Yes.
07:15That's how it tastes like.
07:17It's like the preserved one that's a bit long.
07:21It's the one that's damaged.
07:23Are you okay, Ate?
07:24It's in my mouth.
07:26It's in my mouth.
07:27Let's just put it in here.
07:29The peeled egg and pusod are said to be delicious when sautéed with tomatoes.
07:37Saute the garlic and onion first.
07:41This is also P200.
07:45Hurry up, this might run out.
07:48You're crazy.
07:49Ma'am, it's running out.
07:51This is a can of tomatoes.
07:56Slightly crush the tomatoes in the pan until it's soft.
08:00Yes, we'll put it in now.
08:03And then we'll add the peeled egg and pusod.
08:08Season it with salt and pepper.
08:11You just need to be careful when mixing so that the peels won't be crushed.
08:18There!
08:20After boiling it for a few minutes,
08:23the sautéed tomato, egg, and pusod are now ready to serve.
08:32Let's taste it.
08:36Mmm, it's delicious.
08:37What makes this delicious is the amount of tomatoes.
08:40The egg or the peeled egg has a bit of grains.
08:44The peels are crunchy because it's mixed with the sauce.
08:49The peels are tasty.
08:51The pusod has a texture similar to squid.
08:56The seasoning is delicious.
08:58Ate Lani is a good cook.
09:00The egg and pusod are now ready to be served.
09:03Of course, this is also perfect for breakfast when you pair it with a fried crab.
09:08Hmm, this fish is really out of this world.
09:14Bon Appetit!