Pinatuyong balat ng kalabaw, sinasabawan ng mga taga-La Trinidad, Benguet! Ang balat naman ng puno ng saging na nakasanayang pantakip sa uling, ginagawang chichirya ng mga taga-General Luna, Quezon!
At sa City of Naga sa Cebu, ang pinakuluang laman at balat ng baka, nagpapasarap daw sa sabaw nilang balbacua!
Ang pinakamasarap na balat sa balat ng lupa, ating tikman sa video na ito!
At sa City of Naga sa Cebu, ang pinakuluang laman at balat ng baka, nagpapasarap daw sa sabaw nilang balbacua!
Ang pinakamasarap na balat sa balat ng lupa, ating tikman sa video na ito!
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00:00In the corner of this house, in La Trinidad, in Binguet, the visitors are not the clothes, but the very black and very hard dried skin of Calabasas.
00:16They call it Pagit.
00:20Dame has been making and selling smoked meat for a long time.
00:24In the process, they call it Kiniing.
00:28And the skin of the Calabasas is smoked to preserve and not to waste.
00:37There was no electricity back then.
00:39When they cut it, that's the preservation of the meat.
00:43The skin of the Calabasas, if you smoke it and it dries up, you can preserve it for several months, years.
00:50The wood they use for smoking is usually Bayabas or what they call Alnus.
00:57It's a type of tree that grows in cold places.
01:01The fresh skin of the Calabasas needs to be smoked for 5 days in a smoker.
01:07The skin of the Calabasas has a different aroma.
01:10When it dries up, the skin of the Calabasas is removed using a blow torch.
01:20So that it's easier to cook and it looks cleaner.
01:27The Pagit that Dame has made are hung and stored in their silong.
01:33When it rains, that's the time when we take out the preserved skin of the Calabasas.
01:37Their favorite dish here is Sinabawan.
01:43The skin is similar to the skin of a cow.
01:45That's why they use a bench saw to cut the skin.
02:01Next, Dave removed the black spots on the skin.
02:08To soften the skin, he put it in a pressure cooker.
02:15It's still hot.
02:17There, it's soft now.
02:20The Pagit was boiled and cut into smaller pieces.
02:24We need to add oil because the skin won't stick to the knife.
02:27The skin is sticky, just like this. Perfect bite.
02:29Next, the garlic and onion were boiled, seasoned with salt and pepper.
02:38And the boiled white beans were mixed.
02:45The Sinabawang Pagit is said to be perfect with Tapoy or the fermented rice wine of the Cordilleras.
02:54I can bite it. It's like a jelly.
02:58It's juicy. It's more flavorful than the fresh skin of the Calabasas.
03:02We're doing a giveaway. I'm proud that I want everyone to taste it.
03:06That we have this kind of food here in the Cordilleras.
03:09It looks like it's hard to eat, but when you taste it, it's really delicious.
03:16Here in General Luna in Quezon Province,
03:19the Saha, or banana peel, is commonly used to feed pigs.
03:26But when Michelle was struck by a typhoon and a lot of banana trees fell,
03:32I was looking for something different to cook so that the banana peel wouldn't go to waste.
03:38That's why we thought of making chips.
03:40Michelle's Saha Chips is like Chichirria, but more nutritious.
03:47Michelle cut the banana tree.
03:53She removed the outer part and the skin of the banana tree.
04:00You should peel it carefully.
04:03You should peel it carefully.
04:10And because the banana tree is nutritious,
04:12we will always soak it in water.
04:14After peeling, we will squeeze it.
04:18Then we will shake it a little bit like this, so that it will return to its original shape.
04:23Then she mixed it with flour, seasoned it with pampalasa, and then fried it.
04:29When it's cooked, it turns golden brown.
04:32Saha Chips is delicious when it's sprinkled with cheese powder,
04:36dip it in mayonnaise, ketchup, or even dip it in Lambanog.
04:44It's like a crispy cracker.
04:47It's delicious. You won't regret making Saha Chips with banana.
04:51You won't regret making Saha Chips with banana.
04:57This is the comfort food of the Bisaya people,
05:00the hot soup with beef skin.
05:04This is the Balbacua.
05:06The word Balbacua comes from the word Barbacua.
05:09It means, in Spanish, the meat is cooked in the fire,
05:14slowly, for a long time, to become tender.
05:17But the Balbacua that we know now, has a sauce, has a soup.
05:24In this food, in the city of Naga, Cebu,
05:27what makes the soup of their Balbacua delicious
05:30is not only the boiled beef meat,
05:33but also its skin, which thickens the soup.
05:39It's still early.
05:40The people of Yansi are busy cleaning more than 100 kilos of beef.
05:47They boil it in a big pot with ginger and salt,
05:51to remove the impurities and impurities.
05:57The length of boiling depends on the age of the beef.
06:021 hour if it's a child, 2 to 5 hours if it's an adult.
06:06If it's a female cow, it can take up to 3 to 5 days.
06:13Females tend to tenderize the beef for a long time,
06:17because they give birth several times.
06:19The stir-fried ingredients are mixed in the tenderized beef and beef skin.
06:25Each serving of Balbacua is from P75 to P130.
06:34It's like jelly.
06:35It's sticky on the tongue.
06:36It's delicious when you eat it.
06:38It's delicious.
06:39Now, they earn P20,000 to P25,000 per day on weekdays,
06:46and almost double every weekend.
06:49Because of their Balbacua, they were able to found a car,
06:53renovate their house, and give their fellow countrymen a job.
06:58We already have a second branch, and it's in Cebu City.
07:02We plan to open another branch.
07:05Beef skin is a source of protein.
07:07It doesn't exceed 70 grams of cooked red meat per day.
07:12It's called beef skin.
07:14When it comes to bananas, it can cause stomach aches, bloating,
07:18or constipation, especially for people who are not used to eating high-fiber foods.
07:23Our food is really delicious, from meat to skin.
07:31And these are the most delicious skins on the face of the earth.
07:40Thank you for watching, Kapuso.
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