Anjo Pertierra, sinubukan ang tradisyonal na pagluluto sa San Pablo, Laguna! | Pinas Sarap
Aired (August 17, 2024): Susubukan ni Anjo Pertierra ang tradisyunal na proseso ng pagluluto ng mga taga-San Pablo, Laguna gamit ang kawayan. 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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00:00Wait a minute, someone's chasing us.
00:02He also needs to taste the food of San Pablo City.
00:06The wind of Habagat is coming back to the country.
00:09It's suffocating.
00:10The person we're going to interview
00:12is the person we interview every morning.
00:15They have a fine.
00:16Andjo Perniera.
00:19Today, Andjo will go fishing in Lawa.
00:23Can you explain to us what's in front of us?
00:27This is our fish trap.
00:32What's this?
00:33This is our bait.
00:35Let's go catch some fish.
00:46Hello, who are you?
00:48I'm just fishing.
00:52I'm just fishing.
00:57I'm just fishing.
01:01I'm just taking a bath.
01:03I'm just taking a bath.
01:05You're about to sink, Andjo,
01:07but you want to get up right away.
01:10Remember, no one will get up
01:12until no one catches a fish.
01:15This is a big one.
01:18How many days has this been submerged?
01:20Just yesterday.
01:21Just yesterday?
01:22So later, we might have a chance to catch one.
01:26How much can you buy this for?
01:29Php 100.
01:31Just Php 100?
01:32What color is this goldfish?
01:35It's called Midas Cichlid.
01:37Midas Cichlid?
01:39What do you do with it?
01:41You can also fry it.
01:43Is this the one that's being dried?
01:45No, it's the product that's being sold here.
01:48You know what,
01:49if I see your neighbor
01:51I'll buy you a dried goldfish.
01:53That's where it's from.
01:55It's very fancy.
01:56Dried fish, but it's gold.
01:58Golden Tilapia.
02:03This is what he's doing right now.
02:05This is the catch.
02:07He used this as a bait.
02:09How many days has this been submerged?
02:10A bait.
02:11A bait?
02:12Don't make me angry.
02:13A bait.
02:14How many days has this been submerged?
02:17A lot.
02:19A whole night?
02:20A whole night.
02:21So, it's been here since yesterday.
02:23If it's been here since yesterday,
02:25then it's been here since yesterday.
02:26Let's just take it home.
02:30You're making it hard for me to count.
02:31You're making it hard for me to count.
02:33Hey!
02:36Hey!
02:37Gang!
02:39This is the point of view of the fish.
02:41We'll show it to you.
02:49The point of view of the fish when they're newly caught.
02:53You're welcome.
02:56Extra.
02:57Kibigan Jeff,
02:58since we've caught 37 Tilapia,
03:02let's cook this.
03:03Let's go.
03:04Let's cook this.
03:05Let's not.
03:06It's only 36.
03:07The other one already jumped.
03:08Let's go.
03:10Before we eat,
03:11there's one more challenge for us to do.
03:13We're going to cook this.
03:14We're going to cook this.
03:15We're going to cook this.
03:16We're going to cook this.
03:17Before we eat,
03:18there's one more challenge for you, Andrew.
03:21You need to work hard on what you're going to cook.
03:25Did you know that here in the city of San Pablo,
03:27they still do traditional cooking using bamboo?
03:32They do this type of cooking
03:34whenever there's a special occasion
03:35like a party, wedding,
03:37and other big celebrations.
03:40Boss.
03:41Good day to you.
03:42Is it hard to finish the bamboo?
03:44Actually, it's very easy
03:45because the bamboo we chose is not hard.
03:49It's not hard.
03:50I think two or three branches will do.
03:53Okay, Boss.
03:54Let's start.
03:58For the country!
03:59Fight, Philippines!
04:02Let's get a pig.
04:04How can you say that a pig is perfect
04:07and that it's ready to be cooked?
04:09First, its size.
04:11That's the right size.
04:12Second, its age.
04:14Age.
04:15Okay.
04:16I think this one is 8 months or 6 months old.
04:18It's ready to be cooked.
04:19After you finish cutting the bamboo,
04:21you need to cut it like this.
04:23If you cut it like that,
04:25it'll be hard for us.
04:26So, you need to cut it like that.
04:28One.
04:29Two.
04:30Three.
04:31That's good.
04:33One.
04:39That's good.
04:40It's ready.
04:41There.
04:42One more branch.
04:44Put it down.
04:49Same spot.
04:52Boss, it looks like a boss.
04:54There.
04:59One down.
05:01I feel like it's biting my lips.
05:02It's like it has a strong bite.
05:07One.
05:08One shot, Kapuso.
05:10Here it is.
05:12I don't know how to handle it.
05:14I don't know how to handle it.
05:21Sir Israel, I think we're good here.
05:23My bamboo is clean.
05:25Is this okay?
05:26Yes, it's okay.
05:27Sir Israel, I'm just curious.
05:28Why do we have bamboo here?
05:30This is what we're going to use
05:32for our sinai.
05:37Kapoy kaayo.
05:41After removing the leaves from the bamboo,
05:43we're going to water it at the right amount.
05:47If you can see,
05:49we cut it close to the node.
05:52What do you call this?
05:54The node.
05:55Node.
05:56In Tagalog?
05:57Buko.
05:58Buko.
05:59Okay.
06:00There.
06:01Add more.
06:04Kapuso, I'll show you how to water it.
06:07Watch closely.
06:09Okay.
06:14It's so delicious!
06:21That's how it's supposed to be.
06:26This is where we're going to cook the rice that I'm holding now.
06:29The advantage of cooking rice with bamboo
06:32is that it gives a natural flavor and aroma to the sinai.
06:35That's why the cooked rice here smells so sweet.
06:39How long do you want to cook rice with bamboo?
06:42About an hour.
06:43Okay, it's done.
06:45After that, we're going to cover it and put it in the house.
06:47We're going to cover it.
06:52There.
06:53After cooking the rice,
06:55we're going to cook the dish,
06:56Relienong Tilapia.
06:58Of course, we're also going to cook it with bamboo.
07:05This is the tilapia that we caught earlier.
07:07We brought it here to cook it.
07:13We're going to saute the onions, garlic, ground pork, and fish.
07:21We're going to mix it for a while.
07:24We're going to season it with pepper and fish sauce.
07:28Then, we're going to cover it for a few minutes so that it can be cooked.
07:31Three to five minutes.
07:36After adding the fish sauce,
07:37let's check if it's cooked.
07:39What are we going to do next?
07:41What we're going to do next is...
07:43This.
07:44The eggplants.
07:45The eggplants.
07:47Next, we're going to add the pickles, bell peppers,
07:49raisins, carrots, and celery.
07:52After adding a tablespoon of the ingredients,
07:53we can now put it in the pan
08:03and steam it for 15 to 20 minutes.
08:11It's done.
08:14There.
08:16It smells so good.
08:22Let's try it.
08:26Millenium Tilapia in Hawaii.
08:29The best.
08:33I love you.
08:41Before it starts to rain,
08:42there's one more dish you need to cook.
08:45It's with Nanay Miguela,
08:47the perfect partner of the fried golden tilapia
08:50that Anjo caught.
09:02In a casserole,
09:03we're going to boil some water
09:04and first, we're going to add the string beans and ginger.
09:07Next, we're going to add the eggplants.
09:10Next, we're going to add the bitter gourd,
09:11eggplants, tomatoes, and onions.
09:14Lastly, we're going to add the chili leaves,
09:16pumpkin flowers,
09:17bitter gourd, and shrimp paste.
09:20After a few minutes,
09:21our bulanglang na gulay is done.
09:24With all the things you made today,
09:25Anjo, you deserve to eat.
09:27So, go ahead and taste it.
09:31Of course, we're going to start with the rice.
09:32We're going to put it on our plate.
09:35It smells so good.
09:36We're going to put it on our golden tilapia.
09:41This is so fancy.
09:42It's so hard to eat.
09:43The color is beautiful.
09:44Then, we're going to put the bulanglang soup
09:46and of course, a little bit of vegetables.
09:49As I can't eat bitter gourd,
09:52Miss Cara David,
09:53this is for you.
09:54I'm going to eat bitter gourd.
09:56Let's mix it all in one bite.
10:00Oh, Lord.
10:01Help me, please.
10:03You haven't eaten this yet, right?
10:06Mm-hmm.
10:08It's so good.
10:09It's so good.
10:13It's so good.
10:15It's a win.
10:16The combo is so good.
10:17I'm just being honest, guys.
10:18I didn't eat the bitter gourd on purpose
10:20but it's good.
10:21It's not bitter.
10:22It's more flavorful.
10:23It's like a tilapia side.
10:24But the inside is so fine.
10:27It's like a sapsak.
10:28So, it's a win.
10:29And the best thing for me
10:31is the rice inside the bitter gourd.
10:34Guys, this is what we've been waiting for.
10:37We made this earlier with Israel.
10:39This is the Relleno Tilapia
10:41that we put inside the bitter gourd.
10:43We're going to taste it
10:44to see if it tastes different
10:45and what's the difference
10:46between this and the normal Relleno.
10:49Moment of truth.
10:52This is good.
10:54I promise, guys.
10:56It's a win.
10:57Please put your hands in the rice.
10:59Oh, that's good.
11:01Our hands are really good.
11:06Mm-hmm.
11:07It's good.
11:08I really enjoyed our San Pablo trip, guys.
11:12What I did today was really immersive.
11:16Almost from scratch.
11:17We made it.
11:18We caught the fish.
11:20We cut the bamboo that we used that day.
11:24That's why the food we made
11:26was more delicious
11:27because we know that we worked hard on each one.