Ipinagmamalaking ‘surol’ ng Camiguin, paano nga ba ginagawa? | Biyahe ni Drew
Aired (June 30, 2024) Bukod sa scenic view at nagtatamisang mga lanzones, ipinagmamalaki rin ng isla ng Camiguin ang kanilang espesyal na ginataang manok — ang surol! Ang pagluluto nito, aalamin mismo ng ating OG Biyahero Drew! Panoorin ang video.
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00:00What you shouldn't miss when you're in Camiguin
00:02is their famous version of chicken ginataang, surol.
00:08You can taste it in this restaurant, in Mambahaw.
00:17Chef, let's try this surol.
00:19I heard that this is one of the famous soupy dishes here in Camiguin.
00:24Okay, Chef. Game.
00:25First, saute the garlic, onion, and ginger.
00:32Next, the chicken.
00:34Add the coconut milk,
00:36tamarind, and oregano.
00:38Cook the chicken until tender.
00:40Then, add the seasonings.
00:42Add the bell pepper, and wait for it to cook for half an hour.
00:47When you cook surol here, sometimes they add papaya.
00:51It's like adding string beans.
00:54It depends on what you want.
00:57Lanzones. Do you add lanzones here?
00:59No, I don't.
01:01When it's boiling, add the coconut milk.
01:04Add the onion leaves, and wait for the coconut milk to boil.
01:10Taste time!
01:11But save the best for last to make it more appetizing.
01:16Let's try two more of the bestsellers of this food.
01:21Sizzling Sinigang.
01:24That's all for Thursday.
01:25Sizzling Sinigang.
01:27Thank you.
01:28Thank you, Kuya.
01:29Kuya said, Sizzling Sinigang.
01:33Let's try this Sizzling Sinigang first.
01:35Let's see if this is really Sizzling Sinigang.
01:38Sizzling Sinigang.
01:45It's sour and delicious.
01:46Wow.
01:47Actually, I missed this.
01:49I missed the real sourness of Sinigang.
01:57Let's add more sauce.
01:59It's really sour.
02:02It's not like the vinegar commercials.
02:07It's that sour.
02:12It's like that.
02:16It's really sour.
02:18Beef afritada.
02:19Usually, chicken afritada.
02:20But people are asking,
02:22E is equal to MC squared.
02:25What's the difference between chowder and afritada?
02:28What's the difference?
02:30It's delicious.
02:36It's sweet.
02:40It's soft.
02:44It's been cooked for a long time.
02:48So, it's on the sweeter side.
02:50So, it's really Filipino.
02:53Now,
02:56I'm excited about this.
02:59This is what they call surol.
03:01You know, if you're using native chicken,
03:03it's tastier.
03:06Even if it doesn't have much meat.
03:08I don't know.
03:09There's something about native chicken.
03:12Okay.
03:13This is it.
03:15Let's not use the spoon.
03:18Their cup is beautiful.
03:32The taste is…
03:33What is this?
03:34Because you can taste the tanglad.
03:37But you can also taste the coconut milk.
03:39So, it's not too gingery.
03:42It's not like it's going to taste like tinola.
03:44It's not.
03:45But it's like,
03:46tanglad with coconut milk.
03:48This is it!
03:50Oregano!
03:54The one I'm tasting is different.
03:56So, apparently, they use oregano.
03:58But their local term is?
04:01Calabo.
04:02Calabo.
04:03The soup is good.
04:05The soup composition is good, I have to say.
04:07So, I think you should include surol
04:10in the list of things you should try
04:14when you come here.
04:18Wow!
04:19It's pretty good.
04:20It's so good.
04:22It's so good.
04:23Our food is so good.
04:26I didn't expect our food to be this good.
04:29It's a good thing I cooked this.
04:31I don't need any help.
04:33I'm the only one who cooked this.
04:35I just went to the restaurant and said,
04:37I'll just ask for a pot, tanglad,
04:39oregano, native chicken, coconut milk.
04:44Let's go.
04:54From the bottom of the sea and the sound of the volcano,
04:56we're on our way back to the road.
04:58We're going to the Sumpkin Cemetery.
05:07The Spanish Area Cemetery
05:09was built in the 1870s
05:11when Mount Vulcan erupted.
05:13It was declared a National Cultural Treasure
05:15by the National Museum of the Philippines in 2018.