Aired (August 3, 2024): Iba’t ibang klase at putahe ng crabs sa mga probinsya ng bansa, ating titikman kasama si Kara David. 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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00:00I have something here.
00:05Hey, this is heavy.
00:07This looks big.
00:09Wait.
00:10There's a lot of worms.
00:12Wait, wait.
00:14Oh!
00:16Look at that.
00:19Oh!
00:21This looks like a king crab.
00:23It's big.
00:25Oh, my God.
00:27It's running away.
00:29Ouch!
00:33It looks like it's doing that to me.
00:36Ouch!
00:37Why are you pinching it?
00:38You're so brave.
00:41You're going to put it in the hole.
00:45Then you're going to pinch it.
00:47There you go.
00:49There.
00:50Then?
00:51There.
00:52There it is.
00:53Okay.
00:54Of course, we're paying for it.
00:56Look at this.
00:57All that goodness.
00:58Oh, my gosh.
00:59If I ate all of this,
01:01good luck with the cholesterol.
01:07Are you looking for something delicious to watch while being pinched?
01:12There you go.
01:13It's whole.
01:17Special dishes are just for the looks.
01:20Anyone would love it.
01:23Look at that.
01:24Tonight, I'm going to be a dead man when it comes to food
01:27because we're going to eat different kinds of crabs.
01:32It's so good.
01:34We're going to explore the rich waters of the Philippines
01:40from the sea, rivers, and brackish waters.
01:44Join me on another delicious adventure.
01:48Alright.
01:49This is a female crab.
01:50You can tell because it has a wide bottom.
01:54Let's go crab overload, my dears.
02:00If you want to enjoy the beauty of nature,
02:03this is one of the places you should visit,
02:05Mangrove Eco Park.
02:08The vast bay serves as a habitat for fish and other animals.
02:12Nearby is a barangay where mud crabs are raised and bred.
02:17The question is, will I be able to catch mud crabs?
02:21I'm here at Barangay Naungan in Ormoc City.
02:25We're going to catch mud crabs using this.
02:31They have something to pinch. I also have something to pinch.
02:33So, this is what's going to happen.
02:36That puddle of water is where the fish will be.
02:41Kuya will let the water out and the mud crabs will be there.
02:45My challenge is to catch the mud crabs first.
02:50Before they pinch me, I need to catch them first.
02:55Of course, I have an expert with me.
02:57I have a call-a-friend.
02:58Kuya Rochelle will be with us to catch the mud crabs.
03:02Which one is easier to use?
03:03This or this?
03:04Both, ma'am.
03:07Let the crab hunting begin.
03:10The water is coming in.
03:12Oh, my gosh.
03:13Where?
03:15Is it coming up?
03:16Where?
03:18I caught a different fish.
03:20Here, here, here.
03:21Here, here.
03:22There's one here.
03:23Wait a minute.
03:24This is just a small one.
03:27It's so hard.
03:29The inside is black.
03:30I think I caught five of them.
03:33But I won't let you win.
03:36There, there. It's big.
03:37Here, here, here.
03:38Wait a minute. I can see it.
03:40One, two, three.
03:41There.
03:42Ah!
03:43Wait.
03:52It's like it's doing that to me.
03:55There.
03:57Here.
03:59You're so good.
04:00You really caught it.
04:02Here.
04:04Why did you pull it?
04:05You're so brave.
04:09You caught it.
04:10You caught a mud crab.
04:14Is there someone sleeping here?
04:18It looks like it wants to be caught.
04:22Ouch.
04:23Wait a minute.
04:24Okay, here it is.
04:25Here it is.
04:29It looks like it's dead.
04:31There are two.
04:32You're getting tired.
04:35There's one here.
04:36I saw something here.
04:38I thought you were going to escape.
04:40Yes, yes, yes.
04:42You're so good.
04:44Yes, yes, yes.
04:45Fight, fight, fight.
04:48Don't fight.
04:49My claw is bigger.
04:52After the hard work,
04:53of course, comes the deliciousness.
04:55You're so good.
04:56We're now going to cook the mud crabs we caught.
05:04We're going to cook garlic butter crabs.
05:06But, of course,
05:07we have to clean it thoroughly.
05:09Let's just get this.
05:11Let's put it here.
05:13So that it's really clean.
05:15Let's cut it here.
05:16So that the food will come out.
05:19Ah, you're going to cut it here.
05:21Because the mud crabs smell.
05:25So, let's cut it.
05:26So, this one?
05:27This one.
05:29Let's cut it.
05:30Ah, you're going to cut it like that.
05:31This one.
05:32This is called the mud crab.
05:34Mud crab.
05:35Because there are three types.
05:36Female, male, and...
05:37Gay.
05:38This one is gay.
05:39This one is gay.
05:40The female is round.
05:42The male is pointed.
05:45The round one with a pointed tip is gay.
05:48So, let's cut it here.
05:49We caught all the gay ones.
05:55The cleaned mud crabs will be boiled.
05:58He will add a little vinegar
06:00to remove the smell.
06:02He will season it with salt, garlic, and pepper.
06:06He will boil it for 15 minutes
06:08or until the mud crabs turn orange.
06:12There, it's boiling.
06:13And the color is already beautiful.
06:18There.
06:19We're going to cut it so that it's easy to cook.
06:21Ah, okay.
06:22The sauce will go in.
06:24Ah, okay.
06:25Because we're going to make a sauce.
06:28It's hot.
06:33Wow.
06:36Wow.
06:38It's beautiful.
06:39Ah, so this is how you serve it.
06:41Yes.
06:44Others cook it with soft drinks
06:49or lime soda
06:52so that it has a sweet flavor.
06:54But this one,
06:55we just boiled the water we cooked for it
06:58because we're going to make a garlic butter sauce.
07:02But if you want a sweeter flavor,
07:05instead of water,
07:07you can add soda.
07:11Yes.
07:14There.
07:17Wow.
07:19Amazing.
07:21This is the mud crab.
07:22Mud crabs are fleshy and round.
07:26Look.
07:28It's so small, right?
07:30It's small, but it has a lot of mud.
07:33There.
07:34There's nothing left.
07:35Okay.
07:36Now, we're going to make a garlic butter sauce.
07:41We're going to saute the garlic,
07:43onion,
07:45bell pepper,
07:46followed by sweet and sour sauce.
07:49Let's add vinegar.
07:51It also adds flavor.
07:53It also makes it more delicious.
07:57A bit of vinegar.
07:59This is really sweet and sour.
08:01Yes, it's like sweet and sour.
08:03And a bit of salt.
08:05Let's also add our secret ingredients.
08:08What are those?
08:09The ground pepper and garlic.
08:14You can buy these at the market.
08:16I just mix it up
08:18to make it extra delicious.
08:22You have a secret ingredient.
08:24Yes.
08:27Mmm.
08:29And this.
08:32What is it?
08:34Pepper and...
08:35Pepper and...
08:37Garlic.
08:38Garlic powder.
08:39Yes, garlic powder.
08:40But it's also salty.
08:41Yes.
08:42Next, we'll add the boiled mud crabs.
08:46Saute it for a few more minutes.
08:52Then, add the toasted garlic.
08:56Okay.
08:57It looks like it's for a restaurant.
08:58It's special.
09:00Here it is.
09:01Our Garlic Butter Crabs
09:05with Sweet Chili Sauce.
09:07It's really fresh.
09:21Alright.
09:22Here we go.
09:24Wait a minute.
09:25I'm a gay.
09:30Here.
09:32Mmm.
09:34This is how I eat it.
09:36I'll put the crab on the rice first.
09:43Then, I'll remove the lid.
09:47Don't go on a date
09:49if you're courting someone
09:50or you're showing off to a guy.
09:52Don't go on a crab date
09:54if you're courting someone
09:55or you're showing off to a guy.
09:58Here.
09:59See?
10:01The sauce is so good.
10:03Mix it like this.
10:06There.
10:07See?
10:08It's so good.
10:11Mmm.
10:13Mmm.
10:14It's so good.
10:17Mmm.
10:18It's so good.
10:19It's so good.
10:20The sauce that Kuya Rochel made is so good.
10:24Then, the crab.
10:27It's so sweet.
10:29It's perfect.
10:31We just cooked it here
10:32but it's so good.
10:34Mmm.
10:36It's so good.
10:39You can really taste the butter.
10:43Then, the sweet chili sauce is just right.
10:48It's so good.
10:52And you know,
10:53the calamango is really fresh.
10:56If it's easy to chew,
10:59it's easy to remove the inside.
11:02There.
11:04It's so fat.
11:07Wow.
11:08Good luck with my cholesterol.
11:13Mmm.
11:14It's so good.
11:17It's so good.
11:18It's so good.
11:23The length of the Dalam Pasigan of Capiz is more than 80 kilometers.
11:27That's why the province is not only rich in seafood,
11:32but aside from the long seashore,
11:34it also has a large area where salt water and brackish water mixes.
11:41This is where they grow one of their largest seafood,
11:45the Alimango or mud crabs.
11:49It usually grows up to 10 inches and weighs half a kilo.
11:55Can we dive here?
11:58Okay.
11:59We're ready.
12:01Is it deep?
12:03No, it's not.
12:04Brother, I might get pinched.
12:06Oh, no.
12:08What is it?
12:09The bottom is muddy.
12:11So, the system here,
12:15the Alimango is really just for digging.
12:17Are we really just going to dig?
12:19Yes.
12:21The problem is,
12:23you can also use your feet to dig the Alimango.
12:29Are we just going to dig, brother?
12:31Where?
12:32Did you see something?
12:34I might get pinched.
12:35I might get pinched.
12:36No, no.
12:37I can't see anything.
12:38The problem is,
12:39Oh, my God, brother.
12:41Oh, there it is.
12:43So, I dug its shell.
12:46The problem is,
12:47the pinch.
12:48Wait, wait.
12:49Okay, I'll get this.
12:50Brother, I might get pinched.
12:52Oh, my God.
12:54Okay, here it is.
12:55Okay, I'll hold it.
12:56Okay, ma'am.
12:57Okay, I'll hold it.
12:58Okay, ma'am.
13:00Yeah!
13:02The zipper is really scary.
13:03It's so big.
13:05Oh, my gosh.
13:07It's so big.
13:08It's scary.
13:10Oh, my God.
13:11You're really good at digging.
13:13So, this Alimango is male.
13:17Male.
13:19I have one here.
13:20This is heavy.
13:22This looks big.
13:25There's a lot of worms.
13:26It's drowning!
13:28Wait, wait, brother.
13:32Look at that.
13:36It's like a king crab.
13:38It's so big.
13:40After 20 minutes,
13:42we caught 3 alimangos.
13:50The alimasag is smaller than the alimango.
13:52But when it comes to taste and flavor,
13:54it's no match for the alimango.
13:56If the alimango is alive
13:58and reproduces in brackish water
14:00or a mixture of salt water
14:02and saline water,
14:04the alimasag is caught in the sea.
14:06Are you ready, Kapuso?
14:08We will visit the seas
14:10in Luzon and Visayas
14:12up to Mindanao
14:14to taste
14:16different kinds of alimasag.
14:18In the province of Zamboanga
14:20in Mindanao,
14:22the most popular food
14:24to taste is the
14:26spanner crab
14:28called curacha.
14:30Curacha comes from
14:32the Spanish word
14:34cucaracha,
14:36which means
14:38cockroach.
14:40It looks small at first glance.
14:42The Sulu Sea
14:44near Zamboanga
14:46is known for its curacha.
14:48It's usually found
14:50in the seabed of the sea.
14:52It's caught using
14:54a net trap
14:56that is placed by a fish
14:58that serves as bait for the curacha.
15:00Compared to other alimasag
15:02that only turns orange
15:04when cooked,
15:06the curacha of Zamboanga
15:08is reddish or orange
15:10even before it's caught.
15:12The delicious curacha
15:14can only be found
15:16in the sea of Zamboanga and Sulu.
15:18But you don't have to
15:20fly all the way to Mindanao
15:22to taste this delicious curacha
15:24because here in Quezon City,
15:26in this restaurant,
15:28they have curacha every day.
15:30Let's go!
15:32And their specialty, curacha
15:34in special coconut sauce.
15:36In cooking this,
15:38the curacha is boiled
15:40with spices like ginger,
15:42salt, and lime soda.
15:46After we boil the curacha
15:48for 15 minutes,
15:50it's ready to be cooked
15:52and sautéed.
15:54Margarine.
15:56You can't use butter.
15:58It's tastier if you use margarine.
16:00There.
16:04What is this?
16:06Garlic.
16:08Coconut spices.
16:10This ingredient is a secret.
16:14It's delicious!
16:16It's not just coconut milk.
16:18After that,
16:20we'll put the curacha in the middle
16:22and add the coconut sauce.
16:24So basically,
16:26we'll just toss this
16:28because our curacha has been cooked
16:30for 15 minutes.
16:32So we'll just toss it.
16:34It will be covered by our special sauce.
16:36Wow, look at that!
16:40This is so delicious!
16:46So this is the sauce
16:48for the dish.
16:54And there you have it.
16:56Curacha with special coconut milk sauce.
17:02The compartments will be broken.
17:04Then you will find the meat
17:06in between the compartments.
17:08This is it.
17:10It's whole.
17:12It's delicious.
17:14You can eat it with your hands
17:16or you can wear gloves.
17:18The kitchen gloves.
17:20It's so delicious!
17:24And it's easy to eat.
17:28Look at that.
17:30It's falling.
17:32And the sauce is so delicious.
17:34What is this sauce?
17:36It's so delicious.
17:38It's coconut milk.
17:40And it has spices.
17:44It's yellow because of the turmeric.
17:46And other spices
17:48that goes with it.
17:50I'll use my hands.
17:52I'm sorry if I'm handsome.
17:54But the rice is so delicious
17:56with this sauce.
18:00It's so delicious.
18:02I think this is the perfect crab
18:04of all time.
18:06It's easy to eat
18:08because of the taste of the crab.
18:10It's tastier than crab.
18:12And it's easy to chew.
18:14And it doesn't have high cholesterol.
18:16And because of that,
18:18I'm going to eat another one.
18:22Because the Negros Island
18:24is surrounded by the sea,
18:26it's not surprising
18:28that the migrants
18:30come here for seafood.
18:32And one of them is blue crabs.
18:38It's called blue crabs
18:40because
18:42if it's not cooked yet,
18:44it's blue.
18:46There.
18:48My hand is still small.
18:50The gills are blue.
18:52And usually,
18:54it has spikes.
18:56The mud crabs
18:58are very smooth
19:00and usually black or brown.
19:02But this one
19:04has patterns
19:06on its body.
19:08One of the most delicious dishes
19:10of the migrants in blue crabs is
19:12kare-kareng kasag.
19:14They boil or half-cook
19:16the vegetables such as
19:18petchay, string beans, eggplant,
19:20and banana blossom.
19:22In the boiling vegetables,
19:24the kare-kare powder will dissolve.
19:26So you steam this first?
19:28Yes.
19:30And before you put it here,
19:32you have to open it.
19:36There. It's beautiful.
19:38Wow. It's beautiful.
19:40Okay. And then?
19:42We'll just add the peanut butter.
19:44We'll add the alimasal.
19:48So,
19:50just a few minutes
19:52to let the kare-kare
19:54dissolve.
19:56And then we can add
19:58the vegetables.
20:04Alright. Here it is.
20:06Wow.
20:10Mmm.
20:12Delicious.
20:14The crab here in Ibi Magalones
20:16is really different.
20:18It's very tasty.
20:20And it's really
20:22just right.
20:24It's not fishy at all.
20:26It's delicious.
20:28It really goes well with the kare-kare sauce.
20:30Actually,
20:32usually when I eat kare-kare,
20:34I always add shrimp paste.
20:36But in this case,
20:38the crab has a subtle saltiness
20:40so you don't need to add
20:42shrimp paste.
20:44Aside from the kare-kare kasag,
20:46their hot chili blue crabs
20:48and fried
20:50spicy crab siomai.
20:56The shell and
20:58the claws are not as small
21:00as the alimasag and alimango.
21:02Even so,
21:04this crab is still popular
21:06among Filipinos
21:08because of its small size
21:10and the fat
21:12that makes it delicious
21:14in many dishes.
21:20Mmm.
21:22It's delicious.
21:24The Asian shore crab
21:26is called talangka.
21:30Every rainy season,
21:32the Kapampangan people have a specialty.
21:34They make crab paste
21:36with crab meat.
21:38And to make the crab paste
21:40more delicious,
21:42in the town of Sasmoan,
21:44there's a famous name,
21:46Nanay Patricia.
21:48She sells 50 kilos of talangka
21:50in the market
21:52to make crab paste.
21:54I'm here with
21:56Ma'am Patricia Culala.
21:58You made this?
22:00Wow!
22:02And in one day,
22:04you made a lot of talangka.
22:06Look at this.
22:08Oh my gosh.
22:10I ate all of this.
22:12Good luck with your cholesterol.
22:14Alright.
22:16So how do you make
22:18this delicious
22:20and sinful
22:22talangka?
22:24I'll show you.
22:26The first step
22:28in making crab paste
22:30is to crack it.
22:32Pusit is a Kapampangan word
22:34that means to get the crab
22:36using a hammer.
22:38They use a hammer to get
22:40the talangka fat.
22:42You put it in the hole
22:44and hit it hard.
22:46There you go.
22:48There you go.
22:50There it is.
22:52Of course,
22:54we weigh it down there.
22:56How many talangka
22:58do you make in one day?
23:02The one we weighed earlier
23:04is 100 kilos.
23:06100 kilos?
23:08Wow!
23:10After we get
23:12the talangka fat,
23:14we'll cook it.
23:16Alright.
23:18How will you do it?
23:20A little oil.
23:22Garlic.
23:24We'll just saute the garlic.
23:26We'll put this first.
23:28We'll wait for it to turn golden brown.
23:30There you go.
23:32How does it come together?
23:34The talangka fat
23:36and the meat
23:38are together.
23:40It's just the same fat.
23:42That's why even for men
23:44who don't have a lot of fat,
23:46they still use this.
23:48Earlier,
23:50the blackish color
23:52is gone.
23:54It's now orange.
23:56Our mixture
23:58is now very bright orange.
24:00What is this? Salt?
24:02Just a little salt
24:04because the talangka is salty.
24:06We just need to add
24:08a little salt to neutralize
24:10the vinegar we added.
24:12It's a little salty.
24:14We'll mix it for 2-3 minutes
24:16until the mixture is cooked.
24:18How do you know if it's cooked?
24:20It's dry.
24:22Ah, so we need to let it dry.
24:26How long have you been cooking
24:28talangka fat?
24:3015 years.
24:32When the mixture is thick,
24:34the crab paste is ready to serve.
24:36Here's Patricia.
24:38Wow!
24:40There you have it.
24:42Freshly cooked talangka fat.
24:44This goes well
24:46with rice.
24:48Usually,
24:50it's mixed like this.
24:52It's also delicious
24:54if you squeeze calamansi
24:56and add a little
24:58fish sauce.
25:02Mmm!
25:04Delicious!
25:06It's delicious
25:08to cook.
25:10It's really fresh
25:12because you can really taste
25:14the calamansi and talangka.
25:26Alimango,
25:28alimasag, and talangka
25:30are beautiful to eat
25:32but they're different in taste and flavor.
25:34Mmm!
25:36It's proven that
25:38food tastes better
25:40when it's hard to make.
25:42Wow, it's delicious!
25:46Mmm!
25:48It's delicious!
25:50That's why
25:52this gift from our ocean
25:54and other waters
25:56should be multiplied and taken care of
25:58so that we can
26:00share it with others.
26:02And because of that,
26:04I'm going to eat another one.
26:06Good evening, I'm Cara David,
26:08and this is Pidas Sarap.