Peste sa palayan, ginagawang pulutan?! (Full Episode) | Pinas Sarap
Aired (August 19, 2024): Ang mga itinuturing na peste sa palayan, biyaya para sa mga taga-Balagtas, Bulacan. Ang mga ito kasi, ginagawang pulutan?! Samahan sina Kara David at Shaira Diaz na tikman ang mga ito. 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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00:00According to the survey of the World Health Organization in 2017,
00:04the Philippines is in the Top 10 Heaviest Drinkers in Asia.
00:08But drinks are not complete if there is no bottle.
00:14The province of Bulacan is known for their special Chicharon,
00:18which is delicious to pair with drinks.
00:20But aside from this, they also have a big bottle
00:25that comes from their vast Palayan.
00:28They just need to be patient in getting it.
00:30A big part of the province of Bulacan is agricultural land.
00:37Of course, there are a lot of farmers here,
00:38and one of the pests they consider
00:41are the eels.
00:43Because, of course, they swim in the Palayan, right?
00:48Then, they dig their nests.
00:51Then, of course, the water is wasted.
00:54And sometimes, when they plant a new crop of rice,
00:57they will swim in the Palayan.
00:59The rice will die.
01:01Am I right, Daniel?
01:02Yes.
01:03But the eels are really here, right?
01:04Yes.
01:05What are you doing?
01:06I'm swimming.
01:07Swimming?
01:08Ah!
01:11So, we will now look for holes
01:13on the side of the river.
01:16Yes.
01:16We will wait for the eels to swim.
01:19Hmm.
01:21How long will it take before they swim?
01:23About an hour?
01:2415 minutes.
01:2515 minutes!
01:28Okay.
01:29They use a tool called a sieve.
01:33They will put a ball of rice in the sieve.
01:36You just have to push it.
01:38There!
01:40Like this.
01:42Like that.
01:44It's like that.
01:45And when you push it, it will slide.
01:48So, how do we push it?
01:50We will put it in the container we caught earlier.
01:53The yellow rice eel,
01:57or eels,
01:58but the eel that was a pest back then
02:00is now a lucky one.
02:02Sometimes, when we don't have food,
02:05we sell the eel
02:06at a price of 1.60 per kilo.
02:10Sometimes, we sell it for food,
02:13for clothing,
02:14for the family's livelihood,
02:16for everyday use.
02:17We also get lucky every day
02:20when we catch eels.
02:21Kuya, tell me if someone is biting there.
02:24After waiting for a few minutes,
02:27there!
02:29Is there really one?
02:30Let me see.
02:32It looks heavy.
02:33Maybe it's just the soil.
02:34Let's pull it.
02:36There, there, there!
02:38It's so hard to get it.
02:39I don't think so.
02:41I don't think so.
02:43There!
02:49It's so hard.
02:51Of course, we caught the eel
02:53right in the kitchen.
02:57The process of making Sisig na Igat
03:01In the process of making Sisig na Igat,
03:02we first debone the fish
03:04or remove the scales.
03:06We won't be using a knife.
03:08What we'll be using is
03:10a pair of scissors.
03:11Ate Jennifer, how do we do this?
03:13We'll start from the tip.
03:15We'll cut it at the tip.
03:16At the tip?
03:17Just like that?
03:18Yes, ma'am, just like that.
03:21Until we're done, ma'am.
03:23Ah!
03:25It's hard to clean, ma'am,
03:26but it's delicious to eat.
03:29What does the eel taste like?
03:31It's delicious, ma'am.
03:32It's more delicious than pork belly.
03:34Oh, really?
03:36There!
03:37It's done.
03:38We've removed the...
03:40What do you call this?
03:41The eel.
03:42We deboned it.
03:43We deboned it.
03:44In the middle.
03:45We deboned it.
03:46It's long, right?
03:47Yes.
03:48Then, this is our fillet
03:50of eel, ma'am.
03:51It's already marinated, ma'am.
03:52It's already marinated.
03:53What are we going to do now?
03:54Now, ma'am, we're just going to
03:55cut it into pieces
03:56that are this long.
03:58Like this?
03:59Yes.
04:00Next, she's going to cut it
04:01and marinate it
04:02with salt and calamansi
04:03to remove the fishy smell.
04:05It's like it's still twitching.
04:06Yes, ma'am.
04:07Wow!
04:08Why is it like that?
04:09Oh, there!
04:10It's moving!
04:11That's normal for fish, ma'am.
04:12Huh?
04:13That's normal for fish.
04:15Oh, my God!
04:17I put salt and calamansi,
04:20but it's still twitching.
04:23That's normal, ma'am.
04:24Why is it like that?
04:25Oh, there!
04:26Never say die to this eel, okay?
04:34When the oil is hot,
04:35you can fry the marinated eel.
04:41How long will you fry it?
04:42Until the other side turns golden brown,
04:44we'll also flip it over.
04:46Oh, so it's like you're cooking
04:47lechon kawali.
04:48Yes, ma'am.
04:49Oh, my God!
04:53Oh, my God!
04:59Oh, my God!
05:00Now, we'll cook it.
05:01Okay, okay, okay.
05:03After frying it,
05:04we'll cut it into smaller pieces.
05:09Mmm!
05:10It's delicious.
05:14It's like chicharon.
05:15Yes, ma'am.
05:16That's why some of us here
05:18who are drinking,
05:19while they're cooking pork,
05:22we're just catching fish in the forest.
05:25It's like chicharon.
05:26Yes, ma'am.
05:31And then, we'll mix soy sauce,
05:33white onion, red onion,
05:35calamansi, salt, and mayonnaise.
05:39Lastly, we'll add chili.
05:41Perfect for a wrap.
05:44Sisig na igat.
05:48After mixing it,
05:49our sisig na igat is ready.
06:03Let's taste it.
06:07Mmm!
06:10It's spicy!
06:14Mmm!
06:15Actually, it's delicious.
06:18I know this is a wrap,
06:19but it's perfect with rice.
06:22It has a crunch,
06:23the igat itself,
06:24and it's not greasy at all.
06:27The seasoning is just right.
06:29I imagined it as a wrap,
06:31but actually,
06:32it can also be a dish
06:34mixed with rice.
06:38Another considered pest
06:40by farmers
06:41are the susok.
06:43They live in newly planted rice
06:46which is a source of pollution.
06:49Because usually,
06:50when there's a lot of rice,
06:52they stick to the bottom of the rice field.
06:58That's why they eat it little by little.
07:01But the pesting susok
07:03became a blessing.
07:04They were able to sell and cook it
07:07and make it into a perfect wrap.
07:11Is it also perfect for the taste
07:13of our celebrity guest
07:14whose first bite is always perfect?
07:17Our morning sunshine,
07:19Shaira Diaz.
07:21Shaira, are you ready
07:22to dive into the rice field?
07:25My dears,
07:26how are you?
07:27I'm here now
07:28in a rice field
07:30in Balagtas, Bulacan
07:32to harvest the susok
07:34which is really famous here
07:36and it's made into a wrap.
07:39Ate Luisa,
07:40so these are the susok.
07:42What do you call this kind of susok?
07:44It's called pilipit.
07:46That's why it's called pilipit
07:47because it's long.
07:49Okay.
07:50Because the susok we see in our house
07:53are the big ones, right?
07:55Yes.
07:56So this is how they look like.
07:57Do you eat this?
07:58Yes.
07:59You can also sell it.
08:01Oh, okay.
08:02Really?
08:03Yes.
08:04What kind of food do you cook?
08:06Oh, my God.
08:07I'm stuck here.
08:10Oh, my goodness.
08:11This is hard, right?
08:13Your feet will really sink.
08:17Here.
08:18So there's a lot here.
08:22It's still alive.
08:23Yes.
08:24It's really alive.
08:25It's been a long time.
08:26It's like your tradition
08:27in your place.
08:29Yes, in Bukid.
08:32The susok pilipit
08:33or hagora asperata
08:35is a freshwater snail
08:37with a black and long shell.
08:40It's usually found in rivers,
08:42creeks, and irrigations
08:44like what you can see in Bulacan.
08:47I think I saw something.
08:49It's like a pilipit lump.
08:51So,
08:52when you see it,
08:54you have to do this.
08:57There's a lot here.
08:59So the technique is
09:00you just dig it, right?
09:01Yes.
09:02Your eyes should be sharp, right?
09:04Because sometimes,
09:06they're covered with mud.
09:09There's a lot here.
09:11In fairness.
09:12They're scattered, right?
09:15Here, I saw one.
09:16Here.
09:19It's also painful on the back, right?
09:21It's like you're planting.
09:23Here.
09:25But it's also scary
09:27because you can't see it
09:29because the water is black.
09:31So whatever you put here,
09:33but there.
09:35It's just for strength.
09:37There's a hole here.
09:40There.
09:41Look.
09:42We got a lot of pilipit.
09:44There's a lot.
09:45Ate Luisa will help me.
09:47Let's taste this.
09:49Pilipit.
09:51Susong pilipit.
09:53PILIPIT
09:55PILIPIT
09:57PILIPIT
09:59There.
10:00It's so fresh.
10:01They're alive.
10:03First, Susong will clean
10:05and remove the hard part.
10:11You're so good.
10:16There.
10:17They all fell on the table.
10:21And here,
10:22Susong,
10:23we already cleaned the Susong.
10:25So what are we going to do next?
10:27We're going to cook it.
10:28We're going to cook it.
10:29Okay.
10:31We're going to sauté the ginger,
10:32garlic, and onion first.
10:40For example, you can also cook.
10:42But I can do it.
10:43I just can't do the soup.
10:45There.
10:46Let's brown it first.
10:48I hope Ma'am Cara can taste this.
10:50Ma'am Cara,
10:51I'll do my best
10:53so that
10:55we can cook this for you.
10:58Pilipit with coconut milk.
11:01When the garlic turns brown,
11:03we can now add the squash.
11:06Next, we'll add the coconut milk.
11:08Let's wait for it to boil.
11:10Until it boils,
11:11so that the squash also softens, right?
11:14Yes.
11:15Okay.
11:16Let's wait for it to boil.
11:21Let's wait for it to boil.
11:24We'll season it with whole pepper,
11:26and also crushed pepper,
11:29seasoning,
11:30and salt.
11:33We'll also add a ladle
11:35that will remove the slime from the Susong.
11:37When the squash softens,
11:39we'll get a few pieces to crush.
11:43And then we'll add the cleaned Pilipit Susong.
11:47Next, we'll add the coconut milk
11:49or the first coconut milk and Malunggay.
11:56What is it for?
11:57Why do we need to crush it?
11:59So that the squash goes into the Susong.
12:02So that when you bite it,
12:04the squash goes with it.
12:05Oh, so when you bite it,
12:07there's meat.
12:08Okay.
12:09Lastly, we'll add the crushed squash.
12:15We'll just wait for it to boil.
12:17Later, we'll cook the Susong Pilipit.
12:26Wow!
12:27Susong Pilipit!
12:30Ate!
12:32It smells so good!
12:35I'm so proud.
12:37Look!
12:38Let's drink!
12:40Let's go!
12:48There, it's still hot.
12:50Let's eat!
12:55Mmm!
12:58I already have something, but...
13:02Wait.
13:03It's sticky, but it's so good.
13:05Oh my gosh!
13:08Mmm!
13:10It's so good.
13:13Wow!
13:15It's so flavorful.
13:17Our seasonings are just right.
13:19Maybe it's better if it's a bit spicy.
13:22If you like spicy food,
13:24go!
13:25Add chili.
13:26But this is perfect.
13:28It's so good.
13:34You'll get hungry.
13:35Let's go!
13:46There.
13:47Let's pull it.
13:48There, there, there!
13:50Wait, wait, wait.
13:51It's stuck.
13:52There!
13:57It's so hard.
13:59Igat, which used to be called pesa in Palayan,
14:02is also considered a blessing by the farmers.
14:05It can be used as a dish or as a snack.
14:10Aside from igat sisig,
14:11there is also a big snack made from igat.
14:21First, cut the igat.
14:24First, saute the garlic,
14:27yellow ginger,
14:29Tagalog ginger,
14:30and onion.
14:35Then, add the sliced igat.
14:42Soy sauce.
14:44Season it with soy sauce,
14:46bay leaves,
14:48pepper,
14:49and seasoning.
14:51When the igat is cooked and softened,
14:55you can now add the coconut milk.
15:01We're done making ginata kang igat.
15:06Here, ma'am.
15:07Let's see if it's cooked.
15:08After a few minutes,
15:09you can see that it's cooked.
15:11It's cooked.
15:12It's cooked.
15:13It's cooked.
15:14It's cooked.
15:15It's cooked.
15:16It's cooked.
15:17It's cooked.
15:18It's cooked.
15:19After a few minutes,
15:20our ginata ang igat is cooked.
15:27Okay.
15:28Let's taste this ginata ang igat.
15:32It has yellow ginger.
15:34Actually, this is a side dish,
15:35but
15:36for me,
15:37when there's coconut milk,
15:38there's always rice.
15:42It looks delicious.
15:43It's delicious.
15:45This is a winner.
15:47It's delicious.
15:54The concept of a combination of alcohol and drinks
15:57was brought to us by foreigners.
16:00But,
16:01even before the Spaniards arrived,
16:03there were drinks and drinks in our country.
16:06For us Filipinos,
16:07drinking is a part of our culture.
16:11For us Filipinos,
16:12drinking is a symbol of
16:14solidarity,
16:15togetherness,
16:16and unity.
16:17We enjoy it.
16:18So, most Filipinos
16:20come from work.
16:21So, they think that
16:22after work,
16:23we need to do something
16:25to alleviate our fatigue.
16:28Because we Filipinos believe
16:30that after work,
16:32we need to be more diligent
16:33in our work.
16:35Because drinking
16:36is not considered a vice,
16:38it's a part of our culture.
16:40It's a part of what we call
16:42the cultural domain.
16:44In the continuation of our Pulutan Food Trip,
16:48there's another Pulutan
16:49that can only be caught in Palayan.
16:53These are the Palakang Bukit.
16:55Because there are a lot of places here in Balagtas, Bulacan,
16:58the farmers,
16:59of course,
17:00aside from the fish,
17:01they also catch fish.
17:03This is also caught in Palayan, right?
17:04Yes, ma'am.
17:05So, this is their last fish,
17:06Ate Jennifer.
17:07Yes.
17:08What we're going to cook is
17:09Fried Palakang Bukit, ma'am.
17:10Fried Palakang Bukit.
17:14It's just like this, ma'am.
17:15It's easy to remove.
17:16First, we'll clean the Palakang Bukit
17:18and we'll remove the skin.
17:20We'll just remove the head,
17:22and then,
17:23just like this, ma'am.
17:24We'll just pull it.
17:26To dress up the whole fish.
17:29It's like you're just taking off
17:30the skin of the fish.
17:31Yes, it's fast.
17:33We also need to remove
17:34the inside of the Palakang Bukit.
17:37Okay, so this is the
17:39fried Palakang Bukit, ma'am.
17:41Palakang Bukit, ma'am.
17:42We'll just cut it.
17:43But you can also use a knife, ma'am.
17:46Next, we'll cut the Palakang Bukit
17:47into smaller pieces.
17:50We'll add a little salt
17:52to our Palakang Bukit, ma'am.
17:54To make it taste better.
17:56We'll also add pepper.
17:58It's like you're just cooking
17:59fried chicken.
18:00Yes, ma'am.
18:01Because the texture
18:03and taste of the frog meat
18:05is like chicken.
18:07Like chicken.
18:08After that, we'll add the Palakang breading
18:10using egg and cornstarch.
18:18We can now fry it.
18:25We'll now make the sauce.
18:29We'll mix vinegar, sugar,
18:32ground pepper,
18:33and onion.
18:35You can also use ketchup, ma'am.
18:36Yes, ma'am.
18:37We'll just mix it.
18:39We already have the sauce.
18:40Instant sauce.
18:42When the frog turns golden brown,
18:43we can now take it out.
18:47Fried frog!
18:48Let's eat!
18:52And our fried frog
18:53is now ready to be eaten.
18:57Okay, let's taste
18:58this fried frog.
19:03Mmm!
19:05Actually,
19:06if you haven't tried this,
19:08think about it.
19:09You're eating fried chicken.
19:12It tastes like chicken.
19:13And it's crunchy.
19:18Mmm!
19:20It's really like chicken.
19:21The bones are just smaller.
19:24You can eat it whole.
19:33In provinces with large farms,
19:35farmers are used to eating
19:37wild fruits.
19:39But remember,
19:40not all wild fruits
19:42can be eaten.
19:45Just like the ripe palm trees
19:47or karag,
19:48if you will.
19:50Compared to palm trees,
19:51wild palm trees
19:52have a clean skin
19:54while the palm trees
19:55have a rough skin.
20:04Atinesa!
20:05Hi, Ma'am!
20:06How's the catch?
20:07Do you have any?
20:09Let's see, Ma'am.
20:10We have a catch.
20:11We caught this last night.
20:13Ah, okay.
20:14You know, guys,
20:15I just realized
20:16that these kinds of fish
20:17are very loud.
20:18So, let's see.
20:19Let's check
20:20if we caught anything.
20:21To catch a catfish,
20:23they use a net
20:25that's square-shaped.
20:27After leaving it in the water,
20:29the fish are trapped here.
20:32There!
20:33There's one!
20:35There!
20:36You're so good!
20:38There!
20:39Oh, sorry!
20:43I caught a small one.
20:46It's not a catfish.
20:47It's not.
20:48Oh, my gosh!
20:49How do I hold this?
20:51Oh, it's like a catfish.
20:59I don't want that!
21:00Let me do it, Ma'am.
21:01Catfish or climbing perch
21:03are often seen
21:04and caught in lakes
21:06and other water-abundant places
21:08like the Kampungan.
21:11These fish have a habitat
21:13in Tilapia.
21:16There!
21:17There's two more!
21:18How many catfish did Shaira catch?
21:20There!
21:21Oh, sorry!
21:26I caught a small one.
21:28There!
21:29It's not a catfish.
21:30It's like a catfish.
21:31Oh, my gosh!
21:32How do I hold this?
21:33Oh, it's like a catfish.
21:41I don't want that!
21:42Let me do it, Ma'am.
21:43It's like a catfish.
21:44Let me do it, Ma'am.
21:45In order to catch this fish,
21:47it needs to be caught
21:48inside the hole.
21:49But we have one,
21:51two,
21:52three,
21:53four catfish.
21:54Five!
21:55Let's cook it!
21:56Let's go!
22:01Let's start cooking
22:02Sinampalukang Liwalo.
22:04In a pan,
22:05combine the ingredients.
22:07First, add the catfish.
22:09Then, add the fish.
22:12That's why it's called Liwalo
22:13because it's also an eight.
22:14Our fish is also an eight.
22:17Next, add ginger
22:18and onion.
22:21Add salt to taste,
22:23seasoning,
22:24whole pepper,
22:26and ground pepper.
22:28Lastly, add water,
22:30and the remaining catfish.
22:34Bring it to a boil
22:35for 15 minutes.
22:38There it is.
22:39It's boiling.
22:41Now, we need to remove
22:42the three catfish
22:45because we're going to crush them
22:48to make it more sour
22:51and to make the taste stronger.
22:54The sourness.
22:55To make it more flavorful.
22:59There.
23:00Okay.
23:02To make it more sour.
23:13How is it, ma'am?
23:14Sour!
23:17Wow!
23:18After boiling,
23:19our Sinampalukang Liwalo is ready.
23:22There's a lot of catfish.
23:24Wow!
23:30Let's taste it!
23:37Oh!
23:38It's really flavorful.
23:40It's like tilapia.
23:42It's so delicious.
23:45Mmm!
23:47It's delicious.
23:49Let's eat, Kapuso!
23:51It's so delicious!
23:59Thank you for watching!
24:01If you like this video,
24:03please subscribe to my channel.
24:05Thank you!