Mga special na putahe sa Amadeo, Cavite, tikman! (Full Episode) | Pinas Sarap
Aired (July 27, 2024): Sa linggong ito, sa Amadeo, Cavite napadpad sina Kara David at Sparkle artist Thea Tolentino sa paghahanap ng mga kakaibang putahe. Sama-sama nating tikman 'yan sa video na ito!
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, 8:15 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, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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FunTranscript
00:00One, two, three.
00:02Oh, my God.
00:04Oh, my God.
00:05There.
00:06There.
00:07There.
00:08It's so big and the meat is so small.
00:11One, two, three.
00:13One more, one more.
00:14One, two, three.
00:15There you go.
00:16One, two, three.
00:21I feel like I'm going to give birth here, Lord.
00:23Are you ready, my dear?
00:25I'm going to give birth here, Lord.
00:27Are you ready, my dears?
00:29Because we're going to pull a big leaf.
00:32There, there, there, there!
00:35There!
00:39And we're going to climb a tree.
00:42There's no more, Kuya!
00:49I think it's all gone, Kuya.
00:52Before we taste the amazing dishes here in Amadeo, Cavite…
01:00Mmm! Is it avocado?
01:02It's not.
01:04It's like…
01:06It's okay, it's tasty.
01:12Okay, the flavor of the coconut milk is just right.
01:14The flavor of the coconut milk.
01:19We'll also be joined on our food trip by the sparkle artist, Thea Tolentino.
01:25Ahh! It's my first time to do this!
01:31I can do this sideline.
01:32I don't have a show yet.
01:35Even if it's easy, you have to go through difficult things.
01:40This is it.
01:42I'm scared.
01:45The sourness is trapped inside the coconut milk.
01:52It's delicious.
02:04Amadeo is a landlocked municipality in Cavite.
02:09There are many farms here that have been harvested from different root crops and plants.
02:19What we're going to do now is to test the strength of my muscles.
02:24We're going to get Gabi.
02:27If you think that Gabi can only be found in Sinigang,
02:31here in Amadeo, Cavite, they make this dessert.
02:35I'm here with Ate Irene.
02:36Ate Irene, what do you make with Gabi?
02:40I make Sinodsod.
02:41Sinodsod?
02:42What's Sinodsod?
02:44It's a fried Gabi.
02:46What's Sinodsod?
02:48It's fried Gabi.
02:50Sinodsod, fried Gabi.
02:52Is it like a gin rate?
02:53Yes.
02:54It's fancy!
02:55Gin rate, right?
02:56This is the Gabi.
02:57Okay, it's delicious.
02:59Then, what we're going to do is,
03:01we're going to pull the Gabi so that we can get the meat.
03:04Wait, wait.
03:06How do we pull it?
03:07Up?
03:08Yes.
03:091, 2, 3.
03:15Where's the Gabi?
03:16It's inside.
03:17I thought it's here.
03:20There!
03:22It's big and small.
03:25So, this whole thing?
03:27Yes.
03:28Wait, Ate.
03:291, 2, 3.
03:31One more, one more.
03:321, 2, 3.
03:34It's heavy.
03:35Yes, it's heavy.
03:361, 2, 3.
03:40I feel like I'm going to give birth here, Lord.
03:43Can't we just dig the ground first?
03:46That's how we're going to get it,
03:48but you can dig it if you want to.
03:51You can change it so that it's easier.
03:55There you go.
03:59Let's dig the ground first.
04:00There's a lot of words.
04:02It needs to expand first.
04:03Yes.
04:041, 2, 3.
04:07Let's go, Lord.
04:09There, there, there.
04:13There!
04:16We're going to dig so that we can get the meat.
04:19It's so big.
04:21It's big.
04:22No, it's small.
04:24I'm going to break it.
04:27It's small.
04:28We shouldn't have pulled it, Ate.
04:31It's big.
04:33It's broken.
04:36Is there more here?
04:38There, there's another one.
04:39It's trying to get it.
04:42This one.
04:43I think it needs to be easier.
04:49See?
04:53I know how to do this.
04:54You see?
04:55It's broken.
04:57There's nothing inside.
04:58This is what's inside.
05:00There's nothing inside.
05:01It's so easy to break it.
05:02There's nothing inside.
05:04That's it.
05:05This is what we got, Gaby.
05:08We can use it for Sigang,
05:09but we can also use it for Sinudsun.
05:13It has sugar,
05:14and it's said to be a delicious dessert.
05:16Let's go.
05:17Let's make Sinudsun, Ate.
05:19Our weapon.
05:20It's awesome.
05:22How do you make Sinudsun, Gaby?
05:25Stay tuned.
05:27Meanwhile,
05:28after we cut a big leaf,
05:30we'll climb a tree
05:31to pick a fruit.
05:33Can you guess
05:34what this fruit is?
05:41Are you familiar
05:42with the fruit called galo?
05:44Maybe not.
05:46But this fruit,
05:47or sometimes they call it galo nut,
05:51can only be found in some countries.
05:53Here in the Philippines,
05:54it can only be found
05:55in a few provinces.
05:56Sixteen, if I'm not mistaken.
05:58I'm here at Amadeo Cavite.
06:01It's known for coffee,
06:03but they're also known
06:05for the so-called galo fruit
06:07or galo nut.
06:09And we're going to get galo now.
06:11Let's go.
06:13Is this the galo tree?
06:15Yes, it is.
06:16Ah, okay.
06:17So usually,
06:18they climb this tree
06:20to get the galo fruits.
06:23So since we won't be able
06:24to climb this tree,
06:26we took out a ladder.
06:28I think this is higher than the tree.
06:30Come here, let's get this.
06:32Oh my God.
06:34Okay.
06:36Ah, this one.
06:37This doesn't have a ladder, does it?
06:39No, it doesn't.
06:41Just like that?
06:42Yes.
06:43They'll climb it by hand.
06:45Okay, you go down there,
06:46I'll go here.
06:47I'll put the basket here.
06:49There it is, right?
06:50The galo tree
06:52only bears fruits every July.
06:55Is that right?
06:56Yes.
06:57Every July?
06:58So once a year?
07:02It has a lot of fruits.
07:04It's just spread out.
07:05But it's just spread out,
07:06one by one.
07:07So if it's just like this,
07:08it won't be able to eat it?
07:10No.
07:11Ah, it needs to be cooked.
07:12Yes, it needs to be cooked.
07:15There it is.
07:18Wait, something fell here.
07:19Let's just pull it.
07:21It's still okay, Ma'am.
07:22It's still okay, right?
07:23Yes.
07:24There.
07:26This is the galo fruit.
07:29So these are the galo we got.
07:33Kuya Mario told me
07:34that we need to boil this
07:36and then we can...
07:37What's delicious to cook with this?
07:39Coconut milk.
07:40Coconut milk!
07:41There.
07:42Let's go.
07:43Let's make gato with galo.
07:44You can't eat raw galo.
07:46That's right.
07:47So what Eris did
07:48is he boiled it,
07:49he boiled it.
07:50For how many hours?
07:51About 15 to 30 minutes, Ma'am.
07:53Ah, just 30 minutes.
07:54Can we eat this?
07:55Yes, Ma'am.
07:56As in all of it?
07:57Can we eat it?
07:58The one with the seeds,
08:00the skin,
08:01you can't eat it.
08:02You can eat the skin?
08:03Yes, Ma'am.
08:04The green skin?
08:05Yes, Ma'am.
08:08It's like...
08:11avocado?
08:13It's not.
08:14What is it?
08:15It's okay.
08:16It's tasty.
08:17I can't describe it.
08:18What does it taste like?
08:20It's like suman.
08:21Suman!
08:24I'll taste the inside,
08:25the seeds.
08:27Ah, I know the seeds.
08:30The seeds of galo are delicious.
08:32It tastes like chestnuts.
08:34That's it.
08:35Chestnuts.
08:36Yes.
08:46We'll just add the second coconut milk.
08:49Coconut milk right away?
08:50Yes, Ma'am.
08:51No stir-frying?
08:53No, Ma'am.
08:55Ah, like that?
08:56Then we'll just add the onion and garlic.
08:59You don't stir-fry the onion and garlic?
09:02No, Ma'am.
09:03Why?
09:04It depends on how you cook it.
09:06We'll just let it boil
09:08and while we wait for it to boil,
09:11I'll finish this.
09:14I still don't get it.
09:16Is it a sweet potato?
09:17I don't know.
09:18I don't know.
09:19It's like a sweet potato?
09:21They say it's like a sweet potato.
09:22Gabi?
09:25It's like suman earlier.
09:28No, because it has a taste like suman,
09:31pandan.
09:32It's like it has a pandan flavor.
09:34That's what I'm trying to taste.
09:37Ah, you're going to add another one?
09:39Okay.
09:42Ah, you're just going to put it like that?
09:44Yes.
09:47Just wait for the coconut milk to boil again
09:49and for the pepper and salt to be seasoned.
09:54We'll also add shrimp paste and coconut milk.
09:56If they don't have shrimp paste,
09:57can they use other vegetables?
09:59Yes, Ma'am.
10:00You can add whatever vegetables you want.
10:08We'll just let it boil for a while
10:10and then it's okay.
10:12For the final touch,
10:13we'll add the lechon kawali toppings.
10:18Okay.
10:20Here it is.
10:22Alright.
10:23This is different.
10:25Our ginataang galo is now cooked.
10:30Okay.
10:39Okay, let's taste this ginataang galo.
10:41I'm going to taste it first.
10:45Okay.
10:46The shrimp paste is delicious.
10:50I'm going to taste the galo right now.
10:53So if you look at the galo,
10:55it has something hard in the middle,
10:57the covering of the seeds.
11:01So that part is just a bit hard.
11:03So just avoid it.
11:06But the skin is not hard.
11:10Mmm.
11:12Okay.
11:14Okay.
11:15The flavor of the coconut milk really matches.
11:18Actually, the seasoning is delicious.
11:21You just need to be careful
11:24because there are parts of the galo that are a bit hard.
11:29And it's hard to chew.
11:34But if it's just the skin of the galo,
11:37it's like vegetables.
11:38You're just eating vegetables.
11:39It's regular.
11:43Mmm.
11:44The more adventure,
11:45the more fun we have in Amadeo
11:47with Sparkle artist Thea Tolentino.
11:51We need solid evidence,
11:54not just looking for someone to blame.
11:56She was known as a contrarian in TV series,
11:59like the GMA Afternoon revenge drama, Makiling.
12:03Not only is she a great artist,
12:05Thea is also a certified foodie.
12:07Will she be able to handle our Amadeo food adventure?
12:12Today, we're going to climb the palm tree
12:15and we're going to get fruits.
12:17So come with me.
12:19I'm here with Bryan,
12:21and he's going to help me get the fruits of the palm tree.
12:26Let's go.
12:28It's my first time climbing a palm tree.
12:36You can now get the yellow ones.
12:38Oh, the yellow ones.
12:41How do you pull it?
12:43Do you twist it?
12:44You just twist it and pull it down.
12:46Pull it down.
12:48Hold me, please.
12:51Twist it.
12:52Is that right?
12:53Yes, ma'am.
12:55It's my first time climbing a palm tree.
12:59I can use this as a sideline.
13:01I'm not afraid of heights,
13:03but it's my first time climbing a palm tree.
13:07I thought I was imagining my guesting here,
13:10literally climbing a palm tree.
13:13I didn't know there's a ladder.
13:15I'm just afraid of insects.
13:19Can I do this?
13:20Yes, ma'am.
13:24I'm scared.
13:28I don't think I can get it.
13:29Wait.
13:38Here, ma'am.
13:39You need to go through these difficult steps.
13:43This is it.
13:45I'm scared.
13:49I can do this, right?
13:50Yes, ma'am.
13:53Oh, no.
13:54Now, my dear viewers,
13:56we have a palm tree to hold.
13:58This is what they call a palm tree.
14:01We're going to hang the palm trees that are higher up
14:04because they're the first ones to be ready to be hung.
14:09I like this.
14:10Other palm trees are heavy, right?
14:12This one is light.
14:13Oh, no.
14:14It won't break, right?
14:15No, ma'am.
14:16It won't.
14:17Just hold it.
14:18Palm trees are hard to climb.
14:21My mom is strong.
14:22When she climbed a palm tree, she was pregnant.
14:24Which one of you will go first?
14:26My back hurts.
14:28This one.
14:29I can get the handle.
14:31My back hurts.
14:34My dears, please help me.
14:41My dears, it's hard to climb a palm tree,
14:44especially if it's your first time.
14:46I think there's a technique for this.
14:52It's hard.
14:54Let's just hang this one.
14:55I don't want to do this anymore.
14:57It's fun, guys, to climb a palm tree,
14:59but it's hard.
15:02These are the palm trees we got,
15:05the ones that are higher up.
15:06But this is the only one we need.
15:09I even had a hard time.
15:10Can you climb all of them?
15:11It's like rock climbing.
15:13It's fun.
15:15But now, we have Ate Ruby with us,
15:19and she will teach us how to cook
15:21Sinigang na Bangus sa Santol.
15:25I just heard that Santol can be made with Sinigang.
15:28Yes.
15:40The peeled Santol will be boiled in rice water.
15:45The rice water is more flavorful.
15:48We'll add the tomatoes, onions, and ginger.
15:52But we'll season it first
15:55so that the juice will come out.
15:58To give it a try, to give it an experience.
16:01You just need to squeeze it.
16:03So that the juice will come out.
16:05Once the juice comes out,
16:07we'll mix it with the boiled Santol
16:10and wait for it to boil.
16:16When it boils,
16:17we can add the bangus.
16:18Then, we'll add the vegetables,
16:21like eggplant,
16:22string beans,
16:23okra,
16:24and siling pangsigang.
16:25I haven't eaten Santol in a long time,
16:27so I don't know what it tastes like.
16:30That's why I'm excited,
16:31because it's different.
16:33Lastly, we'll add the water spinach.
16:37And that's it.
16:42This is our Sinigang na Bangus sa Santol.
16:51I'm excited.
16:52Actually, I can't imagine what it tastes like
16:54because I haven't tasted Santol in a long time.
17:02It's delicious.
17:04It's different from the Sinigang I cook,
17:07because mine tastes like Sinigang mix.
17:09This one,
17:10I didn't use any artificial ingredients.
17:16I like it because it's sour.
17:18Let's try it with rice.
17:26Mmm.
17:29It's delicious.
17:31The sourness is trapped inside the Santol.
17:37It's delicious.
17:39This is the sourness that makes you excited,
17:43but you can't stop eating.
17:48It's delicious.
17:49Even if it's just Santol,
17:50even if there's no fish,
17:51I'm okay with it.
17:55It's sour.
17:56Make this at home.
17:57It's really delicious.
17:59You'll be able to cook something different for your family.
18:09Mamitas ng Santol, check!
18:11We're done picking the fruits of Santol.
18:14Now, we're going to visit another tree
18:16that they also use in their dishes.
18:19This is the Ubod ng Nyog.
18:21So, let's go.
18:22Come with me to pick some Ubod.
18:24How do we get the Ubod ng Nyog?
18:27First, we have to remove the outer leaves.
18:30We have to clean it.
18:31I just found out that this is where they get it.
18:35Is it hard to remove?
18:36It's a bit hard,
18:38but it's okay.
18:42Let's remove it first.
18:46What is that?
18:47The whole thing?
18:48The middle?
18:49Yes.
18:50It's all Ubod?
18:51Yes.
18:52Oh, there it is.
18:57Wow.
18:58How many Ubods does one tree have?
19:01It depends on you.
19:03We can make Lumpia, Gata,
19:07and many more.
19:10I just found out that Ubod in Lumpia,
19:13in Nyog,
19:15I thought it's a different vegetable.
19:19Nothing.
19:20There's no power.
19:22Nothing happened.
19:25You can do it, Thea.
19:27Patience is a virtue.
19:33It's heavy.
19:36This is what we're going to get.
19:39It's soft.
19:41It's soft.
19:42Can we eat it right away?
19:44Yes.
19:48It's ready to eat.
19:49Fresh from the pond.
19:56The taste of Ubod is like
19:58it has no taste.
20:00As time goes by,
20:02it becomes sweet.
20:13This is what we cut from the tree of Nyog,
20:16but this is not the Ubod yet.
20:18The one in the middle is the Ubod,
20:20so we need to get the one in the middle.
20:23It still has a lot to remove.
20:25This part is still hard.
20:27It's like a bone marrow.
20:33The color of the Ubod
20:35is white.
20:43This is our Ubod.
20:45From a very big tree,
20:47this is the only Ubod we can get.
20:50It's sad because
20:52this is the only Ubod we can get.
20:54But we can make a lot of dishes
20:56because of this Ubod.
20:58So let's cook it.
21:01The Ubod of Nyog is usually made
21:03with Lumpiang Sariwa or Lumpiang Gulay.
21:06But Thea is going to cook something different.
21:09Let's go!
21:17First, sauté the onions and garlic.
21:21Add the bagnet.
21:23Let's see what you're working on.
21:26It's more delicious to eat
21:28when you're the one who gets it,
21:30harvests it,
21:32and now the Ubod.
21:34It's extra delicious.
21:36And of course, when you're the one who cooks it.
21:38Are you the one who cooks?
21:41Yes.
21:42You have to cook well
21:44so you won't get left behind.
21:46That's the secret,
21:48so you won't get left behind.
21:50You have to learn how to cook.
21:52Now, add the Ubod of Nyog.
21:54Ubod.
21:55Thea is working hard.
22:02And season it with soy sauce,
22:04pepper, and oyster sauce.
22:07It's my first time trying Ubod
22:10that's cooked differently.
22:12Because usually,
22:13all I know is Lumpiang Ubod.
22:16Lumpiang Sariwa.
22:17I didn't even know
22:18that it came from Nyog.
22:21I learned a lot here in Pinasarap.
22:24Just a little bit of sugar.
22:25Here's the vinegar.
22:27Just a little.
22:28Here's the sugar.
22:32Just wait for it to boil.
22:35Once it's boiling,
22:36add the cornstarch to thicken it.
22:41Later,
22:42our Adobong Ubod of Nyog is ready to serve.
22:47I'll try it without rice first.
22:55It's delicious!
22:57This is my favorite.
22:59It's delicious.
23:00It's like,
23:01you can eat it without rice.
23:03Without rice,
23:04for me.
23:05Because,
23:06your rice here is like Ubod.
23:08For example,
23:09if you're on a diet,
23:10you can eat it with rice.
23:15It's delicious.
23:16And the sauce of our Adobo
23:19is sweet.
23:22And what makes it more delicious
23:23is the fat.
23:24The fat of the pork.
23:28The Ubod is crunchy.
23:31It's like a stir-fried vegetable.
23:34The soy sauce and oyster sauce are already flavorful.
23:37Like what I said earlier,
23:38the taste of the Ubod
23:40when we first get it from the tree,
23:43it doesn't have a lot of flavor,
23:44but it has a little bit of sweetness.
23:46It's perfect for a diet.
23:47This can be an excuse for a diet.
23:50What we're going to do is,
23:52we're going to pull the fork
23:53to get the meat.
23:55How do you pull it?
23:56Like this?
23:57Yes.
23:581, 2, 3.
24:02Oh, my God.
24:03Oh, my God.
24:05There it is.
24:06Where's the fork?
24:07Here's the meat.
24:10There it is.
24:11It's so big,
24:12and the meat is so small.
24:15It's not easy to pull a big leaf
24:17to get the fork.
24:20There it is.
24:22See?
24:23Oh, there's no meat!
24:25But we had a hard time getting it,
24:28and in exchange,
24:29it's delicious to cook.
24:37I'm here with Lucy.
24:39We're going to cook Sinudsud na Gabi.
24:42Of course, the first thing we're going to do
24:44is to clean the Gabi.
24:45In other words,
24:46we're going to grate it.
24:48Oh, it's so big.
24:49Is it supposed to be small?
24:51It should be like this.
24:54There.
24:55Okay.
24:56When we're done grating,
24:59it should look like this.
25:02Okay.
25:03So this is what we made earlier.
25:05So we can just mix it like this.
25:08The grated Gabi
25:10will be mixed with yogurt and sugar.
25:12Brown sugar.
25:14There.
25:15Then we'll just form it.
25:18Then we can fry it.
25:31It's better if the heat is low
25:33so that the sugar doesn't burn.
25:36Just wait for the Gabi to turn golden brown.
25:40Okay.
25:41So now,
25:42we're going to fry it.
25:44The Gabi turned golden brown.
25:48Later on,
25:49we'll have a delicious snack.
25:56Mmm.
25:58It's crunchy.
26:00This is so good.
26:02You'll think that it's burnt.
26:04Actually,
26:05it's better if the outer part is slightly burnt
26:08because
26:10the taste of the burnt sugar is so good.
26:15It's crunchy on the outside
26:17and soft on the inside.
26:19The taste is like
26:21the suman.
26:22This is the real suman.
26:25It tastes like fried suman.
26:29Yeah.
26:30It's a win.
26:32And it's satisfying
26:34when you taste the crunch.
26:37It's crunchy on the outside
26:39and soft on the inside.
26:41And the sweetness is not overpowering.
26:44This is okay.
26:47Here in Amadeo Cavite,
26:49simple snacks
26:51become more delicious and special
26:56especially the ingredients,
27:00time-consuming,
27:02and difficult to get.
27:05Until our next story,
27:10I'm Cara David,
27:12and this is Pinas Sarawak.