Aired (August 17, 2024): Natikman n'yo na ba ang kilawing native shrimp sa niyog ng San Pablo, Laguna? Pumasa kaya ito sa panlasa ni 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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00:00Beautiful! Good morning, Kapuso! We are now here in San Pablo, Laguna, a well-known place that has seven lakes.
00:15We are now here in Lake Palakpakin. This lake is the lowest among the seven lakes of San Pablo.
00:22But even if the water here is shallow, of course, we can still get food.
00:28What we are going to catch today is native shrimp.
00:31These shrimp are this small, but they are delicious.
00:35Let's go!
00:39Is it here, Kuya? Is it shallow there?
00:43Ah, it's deep.
00:52What is this called?
00:53This is what we call...
00:57What do you call that?
00:59Taing.
01:00Taing?
01:01Yes.
01:02How long have you been putting it there?
01:04One week already.
01:06Ah, one week?
01:07So last week, what they did was they put traps here in this lake so that they can get native shrimp.
01:19Let's see if we can catch anything after one week.
01:22This is it, Kuya.
01:23Yes.
01:24This is the string.
01:29There.
01:31That's too little.
01:34That's too little. It's been a week already.
01:35Let's cover it.
01:38Oh no, Kuya!
01:40I think the shrimp know that they are being caught here.
01:49That's too little.
01:52That's too little.
01:59How many did you put here?
02:01Seven, Ma'am.
02:03How many? Seven?
02:06Are the shrimp really not growing here anymore?
02:09No, Ma'am.
02:10It's just like this? Maybe you're being caught right away.
02:13No, it's really not growing.
02:15Really?
02:16Yes.
02:17If we let it grow for a month, it might suddenly grow and become a snake.
02:23The shrimp in the Palakpakin lake only grow up to 1 to 2 inches.
02:29This is in the family of Caridina species.
02:32This is a type of freshwater shrimp that lives in tropical countries like the Philippines.
02:38So this is what we caught.
02:41This is just a little.
02:42This is just a little.
02:44And they even jump.
02:45This is what they use for jumping salad, but it can also be used for making coconut milk.
02:51Wait, don't jump!
02:54Oh my God.
02:56There.
02:58This type of native shrimp is worth 300 pesos per kilo.
03:04Oh my God, don't jump. It's already a little.
03:07This type of native shrimp.
03:09But I estimate that this is only a few kilos.
03:14Maybe this is only 1.4 kilos.
03:19Even if the shrimp is small, don't throw it away.
03:23Because it won't lose if it's delicious to talk about.
03:27Do you eat this? Just like this?
03:29You can eat it like that, but what will happen is…
03:32Do you eat it like this?
03:34Yes, you can.
03:36Really?
03:37Yes.
03:39Okay, let's do it together.
03:41If we die.
03:45It's sweet.
03:49It's sweet.
03:52Because it's fresh.
03:53Yes, it's fresh.
03:54There's no bad smell, right?
03:55Yes.
03:57It's easy to make raw shrimp.
04:00Add the shrimp first.
04:03Then squeeze the calamansi and soak it for a few minutes.
04:07Then when you add the calamansi, the color will be like this.
04:11It will turn red.
04:13It's like it will be cooked in the calamansi.
04:15Okay, this is yours.
04:17In a container, mix the garlic, onion, garlic and salt.
04:22Mix it like this.
04:24Then we'll put the…
04:26Here it is.
04:27Here it is.
04:29How many shrimps did we add here?
04:32Around 1 for 2.
04:341 for 2, right?
04:36After mixing the chopped shrimp with the mixture of garlic,
04:40add liver spread, added calamansi and a little bit of pampalasa.
04:45There, that's okay.
04:47We'll just add the topping, tomato.
04:50Tomato.
04:51For the topping.
04:53This is the red egg, we'll add that too.
04:58After a few more minutes, our Kilawing Hipon, the most delicious dish in New York, is done.
05:04Okay, here it is.
05:06Kilawing Hipon by San Pablo.
05:10Let's see how it tastes.
05:18Okay, let's taste this Kilawing Native Shrimp.
05:22Kilawing Hipon.
05:28Huh?
05:30I was expecting calamansi.
05:33But it's not.
05:37Huh? It's mixed.
05:41It's very refreshing.
05:46It's okay.
05:52It's like the taste is enhanced because of the liver spread.
05:58Huh?
05:59It's good, right?