Aired (July 27, 2024): Thea Tolentino, tinikman ang kakaibang putahe ng adobo ng mga taga-Amadeo, Cavite. Ang adobo kasi na ito ay gawa sa ubod ng niyog! Ano kaya ang masasabi niya sa lasa 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, 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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00:00Mamitas ng Santol, check!
00:02We're done picking the fruits of the santol.
00:05Now, we'll go to another tree that they also use for their dishes.
00:10This is the Ubod ng Nyog.
00:12So, let's go with me to pick some Ubod.
00:15How do we get the Ubod ng Nyog?
00:19First, we'll remove the roots.
00:22We'll clean it.
00:23We just found out that this is where they get it.
00:26Is it hard to remove?
00:29It's hard, but it's okay.
00:34We'll remove it first.
00:37What is that?
00:38The whole thing?
00:40The middle part?
00:41Yes, this is the Ubod ng Nyog.
00:49Wow!
00:50How many dishes does one tree have?
00:53It depends on you.
00:55We can make lumpia, gata,
00:58and many other dishes.
01:02Now, I know what Ubod ng Nyog is.
01:06I thought it was a different vegetable.
01:11There's no power.
01:13Nothing happened.
01:16You can do it, Thea!
01:19Patience is a virtue.
01:25It's heavy.
01:26There you go.
01:27This is what we'll get.
01:31It's soft.
01:32Yes, it's soft.
01:33Can we eat it right away?
01:35Yes, you can.
01:39You can eat it fresh from the tree.
01:47The taste of the Ubod is like...
01:49It's tasteless.
01:51As time goes by, it becomes sweet.
01:56This is the Ubod ng Nyog.
02:04This is what we got from the Ubod ng Nyog.
02:07But this is not the Ubod yet.
02:09The Ubod is in the middle.
02:11So, we need to remove the middle part.
02:14There's a lot to remove.
02:16This part is hard.
02:18It's like a bone marrow.
02:20The color of the Ubod is white.
02:32This is our Ubod.
02:34This is the only Ubod we can get from this big tree.
02:39It's sad because this is the only Ubod we can get from this big tree.
02:43But we can make a lot of dishes from this Ubod.
02:47So, let's go.
02:48The Ubod ng Nyog is usually made into Lumpiang Sariwa or Lumpiang Gulay.
02:52But Teah is going to make a different dish.
03:04First, saute the onion and garlic.
03:08Then, add the bagnet.
03:10Let's cook what you're working hard for.
03:12It's more delicious if you cook it.
03:14Let's cook what you're working hard for.
03:16It's more delicious if you cook it.
03:18If you're the one who gets it, harvests it,
03:22and now, it's the Ubod.
03:24It's extra delicious.
03:26And of course, if you're the one who cooks it.
03:29Do you cook?
03:31Yes.
03:33You need to cook well so you won't be left behind.
03:37That's the secret.
03:39So you won't be left behind.
03:41You'll learn how to cook.
03:43Now, let's add the Ubod ng Nyog.
03:45Ubod.
03:46Teah is working hard for it.
03:53Then, season it with soy sauce, pepper, and oyster sauce.
03:58It's my first time to taste Ubod that is cooked differently.
04:03Because usually, I only know Lumpiang Ubod.
04:07Lumpiang Sariwa.
04:08I didn't know that it came from Nyog.
04:12I learned a lot from Pinasarap.
04:14Just a bit of turmeric.
04:16Then, vinegar.
04:18Then, sugar.
04:22Just wait for it to boil.
04:26When it's boiling, add the cornstarch.
04:32Later, our Adobong Ubod ng Nyog is ready to serve.
04:38I'll taste it without rice first.
04:42It's so good!
04:44This is my favorite.
04:46It's so good.
04:48It's like it can eat without rice for me.
04:52Because the rice here is like Ubod.
04:55For example, if you're on a diet, just eat rice.
05:02It's so good.
05:03And the Adobo's sauce is so sweet.
05:09The Adobo's sauce is so good.
05:13And what makes it more delicious is the fat.
05:16The fat of the pork.
05:20The Ubod is crunchy.
05:22It's like a stir-fried vegetable.
05:26The soy sauce and oyster sauce are already flavorful.
05:29Like what I said earlier, the taste of the Ubod
05:31when we just got it from the tree.
05:35It doesn't have a lot of flavor, but it has a bit of sweetness.
05:38It's a good excuse for a diet.