Ipinagmamalaking putahe ng Bataan na gawa sa seafood, tikman! (Full Episode) | Pinas Sarap
Aired (October 5, 2024): Ano nga ba ang mga ipinagmamalaking putahe ng probinsya ng Bataan? ‘Yan ang ibibida sa atin nina Kara David at Shuvee Etrata. 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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FunTranscript
00:00It's so cold!
00:12Oh! There's a big one!
00:14It looks like a snake!
00:16It's so big!
00:18It's so big!
00:20We caught it with our teeth!
00:26Oh my God!
00:28It's gone!
00:30Run!
00:32There it is!
00:34Oh my God!
00:46Oh my God!
00:48It's under my feet!
00:50Someone's holding my feet!
00:52A province with a rich ocean
00:54is flourishing
00:56until the bottom.
00:58We're going to look for fish here.
01:00It's like you're looking for something
01:02in the dark because
01:04the bottom is deep.
01:06That's why you're just
01:08stepping on the sand.
01:10Oh my God!
01:12Run!
01:20That's youth.
01:22Of course,
01:24we're also going to taste
01:26the big fish they caught in the seafood.
01:28I hope it's not fishy.
01:32Mmm!
01:34Wow! It's so spicy!
01:36It's so good!
01:38It's spicy, but it's good!
01:40I'm a bit nervous
01:42to eat this
01:44because I saw
01:46a lot of fish.
01:48Good luck with high blood.
01:50When I was cooking this, I thought
01:52the sweet and sour sauce might overpower
01:54the taste of the fish, but it didn't.
01:56The taste is very balanced.
01:58The first fun liner
02:00and sparkle artist,
02:02Shuvie Etrata,
02:04will be challenged by the fish.
02:06I ran out of fish.
02:08I'll just pay for it.
02:10It's like
02:12I ran out of fish smell.
02:14This is the
02:16most delicious sea urchin
02:18in the whole world.
02:20That's why we're going to get it.
02:22It's so deep.
02:26There it is.
02:28It's still hard.
02:30Mmm!
02:32It's like vinegar.
02:34Wait, it's like vinegar.
02:36You're really mad
02:38at the chili. There's a lot of chili.
02:40It's so fat!
02:42It's so fat!
02:50Let's travel young this evening
02:52to the most delicious.
02:54Here in
02:56Sitio Pulo,
02:58in Orani, Bataan,
03:00one of the projects
03:02of their barangay is to increase
03:04the number of fish or mangrove areas
03:06because the mangroves
03:08serve as
03:10a nursery for
03:12small fish.
03:14So when there are more mangroves
03:16or fish, there will be more fish.
03:18Why did you decide
03:20to do that?
03:22We don't have enough protection
03:24for the mangroves.
03:26Aside from the protection against storm surge,
03:28because of the mangroves,
03:30there are more fish and other sea creatures
03:32in their area.
03:34The Orani fishermen
03:36have a gay style.
03:38They lay traps
03:40for the sea creatures
03:42and then they'll catch them.
03:44We're here in the middle of the sea
03:46with the gays.
03:48What is this?
03:50It's a net.
03:52We don't take it out.
03:54We'll just take the net.
03:56I hope
03:58we can catch the gays.
04:00Let's see.
04:02We'll just lift it.
04:04Wait a minute.
04:06It's slippery here.
04:08We'll just look
04:10at the net.
04:12There's a rope.
04:14We'll just lift it.
04:16It might be heavy.
04:18There might be fish.
04:20Okay, here we go.
04:24There's no fish.
04:28There's no small fish.
04:32There's a fish.
04:34What does it look like?
04:36What's the fish?
04:38It's red.
04:40It's a fish.
04:42It's a fish.
04:44There's a big one.
04:46What do you call it?
04:48Balabados.
04:50It looks like an eel.
04:52There's a big eel.
04:54It's long.
04:56I think it's two.
04:58It's big.
05:00It's a fish.
05:02It's a fish.
05:04It's a fish.
05:06We're caught.
05:08Don't escape.
05:10Don't leave me.
05:12Don't escape.
05:14We escaped
05:16the slippery Balabados.
05:18We caught
05:20eels, shrimp, and fish.
05:22Their dish is
05:24sweet and sour crabs
05:26with soft-shelled shrimp.
05:30Butter
05:36Melt the butter in hot oil.
05:38The taste of crabs
05:40and butter is perfect.
05:42Then, saute garlic and onion.
05:48Saute chili and bell pepper.
05:50You're really mad at chili.
05:52There's a lot of chili.
05:54The bell pepper is sweet,
05:56especially the red bell pepper.
05:58What's next?
06:02When the ingredients are caramelized,
06:04you can add
06:06the eels.
06:08It's so fat.
06:10It's so fat.
06:12Seriously.
06:14It's amazing.
06:16It's easy to cook
06:18the crabs.
06:20As soon as it changes color,
06:22it's cooked.
06:24It's so fat.
06:26It's in my heart.
06:28You're so young.
06:34But wait, there's more.
06:36We're going to add
06:38shrimp in our dish.
06:40Let's put all of it.
06:42Almost all.
06:44It's like
06:46soft-shelled shrimp.
06:48The shell
06:50is soft.
06:56Then, season it
06:58with tomato ketchup and brown sugar.
07:04After a few minutes,
07:06you can taste it.
07:08Alright.
07:10Mommy Nora's specialty is done.
07:12Sweet and sour crabs
07:14with soft-shelled shrimp.
07:16Let's not wait for that.
07:18Let's taste the seafood
07:20from the sea of Orani.
07:22I'm a bit nervous to eat this
07:24because
07:26I can see that it's all soft-shelled crab.
07:28The sauce
07:30is orange.
07:32It's really soft-shelled crab.
07:44It's so good.
07:46Seriously.
07:48Seriously.
07:50You can taste the butter, garlic,
07:52and the crab roe.
07:54It's so good.
07:56I can't really taste
07:58the ketchup, which is actually good
08:00because mommy's
08:02seasoning is really balanced.
08:04It's different when the crab is fresh.
08:06It's easy to chew.
08:08The shrimp
08:10doesn't need to be peeled
08:12because it's soft-shelled.
08:14When I was cooking it,
08:16I thought the sweet and sour sauce
08:18might overpower the taste of the crab.
08:20But it's not.
08:22The taste is really balanced.
08:24It enhances the taste of the crab.
08:28And the sauce is really good.
08:32I love it!
08:34Next, we're going to taste
08:36another one of the fish we caught,
08:38the soft-shelled crab.
08:40We're going to cook it with the
08:42mangrove fruit.
08:44I'm going to taste the soup first.
08:46Ah!
08:48The sourness is like
08:50the sourness of bay leaves.
08:52That's how strong it is.
08:54The soft-shelled crab
08:56needs to be shredded.
08:58But it's relatively easy to shred.
09:04It's okay.
09:06What does it taste like? It's too soft.
09:08It's like a fish
09:10that's super-duper soft
09:12that you'll just swallow.
09:14It's not like other fish
09:16that has fibers.
09:20This one is really
09:22super-duper soft.
09:24If you're a fan of
09:26the sinigang na bulanglang,
09:28the sinigang sa bayabas,
09:30you'll like this because
09:32they have a similar taste.
09:36The next seafood
09:38that we're going to taste
09:40is really challenging to catch.
09:42It's literally a silent challenge
09:44to catch a tuyom
09:46or sea urchin.
09:48But that won't be delayed
09:50by artist Shuvi Etrata.
09:54Every day,
09:56Shuvi watches UH Funliner.
10:02Are you ready, Shuvi,
10:04to catch a sea urchin?
10:06Hello, Kapuso!
10:08We're here in Mariveles,
10:10and this is the most delicious sea urchin
10:12in the whole world.
10:14That's why we're going to catch it
10:16and harvest it ourselves
10:18so we can eat it later.
10:20Let's go!
10:32Hello, a tuyom!
10:34Is it here?
10:36Look!
10:38It's here!
10:40Look!
10:42I caught a tuyom here.
10:44Look!
10:46Because it's already dark,
10:48it's an extra challenge to catch a tuyom.
10:50I told you it's here!
10:52Let's go to the net.
10:54But Shuvi never says never.
10:56He caught a lot of tuyom.
10:58Amazing!
11:00Yay!
11:02It's painful to poke the tuyom,
11:04but there's a way
11:06to save the tuyom.
11:08You can use its guts.
11:10Soak the tuyom in water
11:12and wash the guts
11:14so the tuyom will scratch the guts
11:16and the tuyom will be safe.
11:18After washing the tuyom,
11:20you can taste it
11:22fresh from the shell.
11:26I think I can do it.
11:28Oh, that's why
11:30we need water
11:32to wash the tuyom.
11:34Let's soak the tuyom in water
11:36to wash it.
11:38There!
11:40That's why it was hard earlier.
11:42It's been a while since I ate this.
11:44It's like
11:46I'm 2 years old.
11:48No.
11:50What we need is
11:52the yellow part.
11:54Remove it
11:56because it's bad for your stomach.
11:58Oh, there's a bone.
12:00It's delicious if you add vinegar
12:02and eat it right away.
12:04You can just scoop it
12:06and eat it.
12:08There.
12:10You can eat it now.
12:12Mmm!
12:14It's like vinegar.
12:16Wait, it's like vinegar.
12:20It's like an oyster.
12:22It's so soft.
12:24It's delicious to eat tuyom fresh from the sea.
12:26But there are
12:28more delicious and simple dishes
12:30that will be taught to us by Mariveles Bataan.
12:38Put in a bowl
12:40the cleaned tuyom.
12:42Season with vinegar, calamansi juice,
12:44onion,
12:46ginger, chili,
12:48a little salt,
12:50and bell pepper.
12:52Just mix it and then
12:54our Kilawin Tuyom is ready!
13:00Before we taste it,
13:02we'll cook other
13:04tuyom dishes.
13:06This can be an all-day breakfast.
13:08First is the simple but yummy
13:10tuyom omelette.
13:16Crack the egg.
13:18Season it with a little salt and pepper.
13:20Add onion.
13:22A little flour.
13:26And of course, the tuyom.
13:28Put it in a pan.
13:34Cook it on low heat until it's cooked.
13:40Then our tuyom omelette is ready!
13:46What's the best partner for an omelette?
13:48Of course, it's
13:50fried rice with tuyom.
13:52Yum, yum, yum!
13:54Let's taste it.
13:56It's delicious.
14:00It's very spicy.
14:02The spiciness is here.
14:04We need water.
14:08I think my mom is angry.
14:10She put all the chili.
14:12But it's delicious.
14:14You know, I didn't know that
14:16Kilawin Tuyom is so delicious.
14:18I just ate it raw
14:20before in Bantayan.
14:22I was shocked.
14:24I'll taste it again.
14:26It's very raw.
14:28The taste is very authentic.
14:30Our fried rice partner
14:32is the omelette.
14:341, 2, 3, Cheers!
14:44I keep forgetting my problems.
14:46It's more delicious with ketchup.
14:48The egg is more delicious
14:50when it's a little salty.
14:52This is the best part
14:54of this omelette.
14:56Ms. Nemya's cooking is perfect.
14:58Even the fried rice.
15:00It's very crispy.
15:02You can taste the garlic
15:04and the tuyom.
15:06I didn't expect that
15:08when it's fried,
15:10it's different.
15:12It's like the fried lechon.
15:14It's very delicious.
15:16I'll never taste it again.
15:18Cheers!
15:22Kapis
15:26Kapis
15:28My mom is from Rojas City
15:30in the province of Kapis.
15:32So, I'm familiar with
15:34this kind of
15:36Windowpane Oyster or Kapis Shell.
15:38But,
15:40I just discovered
15:42that we use this kind of oyster
15:44for cooking palamuti,
15:46parol,
15:48ilaw,
15:50But here in Bataan, I found out that you can also get tapioca here.
15:57But tapioca is not just for decoration.
16:00Because of its content, it is also delicious as a dish.
16:05We will look for tapioca here.
16:07It's like you're looking for it in the dark.
16:10Because the bottom is dark.
16:12That's why you're just digging the tapioca.
16:20Tapioca is a type of tapioca that is grown in the Philippines.
16:23It is a type of tapioca that is grown in the Philippines.
16:26It is a type of tapioca that is grown in the Philippines.
16:31Tapioca is usually just lying or stuck in a white part of the sea.
16:39Be careful when picking it up because the sides of the shell are sharp.
16:44I'm so scared.
16:52Even though I'm afraid of the fish,
16:54there is another one who is afraid of me.
17:03I'm afraid of the fish.
17:04I'm afraid of the fish.
17:06I'm afraid of the fish.
17:11My God, I'm afraid of the fish.
17:13I'm afraid of the fish.
17:17The bottom of the sea is white or black.
17:22So, of course, when you dive, the white part of the sea becomes cloudy.
17:26So, of course, when you dive, the white part of the sea becomes cloudy.
17:28My foot is completely soaked.
17:34We will put the soaked tapioca in a bucket and shake it
17:37so that the white part of the tapioca will be removed.
17:43We will put the soaked tapioca in a bucket and shake it
17:45so that the white part of the tapioca will be removed.
17:49When it is clean, we can take the contents and cook it.
17:53When we say tapioca shells,
17:55the first thing that comes to our mind is this type of ornamental products
18:00or the windows made of tapioca.
18:03But did you know that windowpane oysters or tapioca shells
18:08can also be eaten?
18:11Yes!
18:12This is what the tapioca shell looks like.
18:21Saute the onion, garlic, and ginger.
18:27So, aside from the tapioca from Bicol Express,
18:30they also have tapioca chips.
18:33Ah, this looks spicy.
18:36And tapioca crackers.
18:40Ma'am Ruth, I will taste this.
18:42Okay.
18:46So, you can buy this and when it's done,
18:49it's ready to cook.
18:51You just need to fry it.
18:53And it will look like this.
18:56Now, we will put the sweet and sour pork.
19:00It's delicious!
19:03When the garlic and onion are caramelized,
19:05you can now add the pre-cooked tapioca.
19:10Season it with a bit of pepper.
19:12And since it's Bicol Express,
19:14of course, the chili won't be missing.
19:17Add a bit of salt and coconut milk.
19:22To add spiciness,
19:23add a long chili.
19:25Cook until the coconut milk is oily.
19:40Mmm.
19:41Wow, it's spicy!
19:46Wait, it's spicy.
19:50The flavor is so good.
19:53It's so delicious.
19:54And it doesn't have any blandness at all.
19:58Sometimes, shellfish has an aftertaste,
20:01but this doesn't.
20:04Mmm.
20:05It's so good.
20:07It's spicy,
20:08but it's delicious.
20:11Another specialty dish of Balangabataan
20:13is made tastier by tinapa.
20:16We're still here at Guadalupe Market.
20:19So, let's fight for it.
20:21Let's call the very first deserving
20:24Sparkle Artist, Shuvi Etrata,
20:26to show us how this is done.
20:29First, wash the fish.
20:32So, even the ones at the bottom,
20:34it's okay not to wash them.
20:36Then, this one.
20:38I'll put it in the fish sauce.
20:41Then, put it in the water with salt.
20:45The purpose of this is to remove the fish smell
20:48so that the saltiness of the fish will be absorbed.
20:52Plus 5, because it's salty.
20:54Plus 5, because it's salty.
20:57Plus 5, because you know what you're doing.
21:04So, you'll know which ones are good
21:06and which ones are okay.
21:08If the eyes turn white,
21:10because the eyes are black,
21:12so of course, it'll be white.
21:14But this one is still black.
21:15It's already light.
21:17It's already light.
21:18But it's okay,
21:19because the container also has salt.
21:23After being soaked for 5 minutes,
21:25After being soaked for 5 minutes,
21:29put it in the coconut milk.
21:44Boil it for 5 minutes.
21:55Then, take it out and put it in the coconut milk.
22:08We worked hard on this.
22:10How many hours?
22:12How many minutes?
22:17The fish will be cooked in 15 minutes.
22:26While we're waiting,
22:27we have a challenge for you, Shuvie.
22:31Can you remove the fish smell?
22:34The first step is to cut the fish in the middle.
22:39This is the main bone.
22:41It's pitiful.
22:42Pull it.
22:46Here.
22:47Put it inside a little bit.
22:49Turn it a little bit and pull.
22:52There.
22:53There it is.
22:55It's beautiful.
22:59It's so fast.
23:00Are you going to finish it?
23:03I can only do one.
23:05Can I just use my hands?
23:07No.
23:09Shuvie, can you do it?
23:11I feel sorry for the fish.
23:16I finished one already.
23:19How much is it?
23:20I'll pay for it.
23:22It's like the fish smell is all over me.
23:26Why is it like that?
23:28Can I just use my hands?
23:30No.
23:31It's pitiful.
23:33It's like I'm torturing the fish.
23:37It's double dead.
23:39This is a lot of work.
23:40It's pitiful.
23:41The fish smell.
23:42I'm so tired.
23:48That's okay, Shuvie.
23:49Looks like your Tinapang Kapak is a success.
23:54Pasta that's more delicious than Tinapak?
23:59That's a specialty in Balangabataan.
24:03We have with us today,
24:04Nanay
24:05Luisa Buse.
24:06Luisa Buse.
24:07Buse.
24:08Buse po?
24:09Buse.
24:10Buse.
24:11Buse.
24:12Sorry.
24:13I didn't mean to do that, Nanay.
24:20First, we'll make the sauce.
24:23We'll put basil leaves,
24:25cassoy,
24:26garlic,
24:27fish paste,
24:29and olive oil in a blender.
24:33We'll also add parmesan cheese.
24:35Why do we need to blend the basil?
24:37To bring out the flavor.
24:41Once we get the right consistency of the basil sauce,
24:44we'll set it aside.
24:50Next, we'll fry the ground tinapa
24:53until it's crispy.
25:00Once the tinapa is crispy,
25:01we can assemble the pasta.
25:07We'll put the basil sauce in the angel hair pasta.
25:20Then, we'll add the crispy tinapa and parmesan cheese as toppings.
25:32The taste of the pasta with tinapa
25:34will be served by Shuvie.
25:37There.
25:38Let's get a small one.
25:40Let's taste it.
25:41I'm so excited.
25:42Sorry, I'm really excited.
25:49Wow!
25:50It's so flavorful, guys.
25:51It's a bit dry,
25:52but the taste is not dry.
25:54It's so flavorful.
25:56It's very rich.
25:57I can taste the shrimp paste.
26:05It's so good.
26:08I keep forgetting my problems.
26:12If the science of conversation is rich,
26:14youth won't be left behind.
26:16Because of the blessings of the ocean,
26:20not only does it produce delicious food,
26:24but it also gives life to the residents.
26:28Until our next story,
26:30and together,
26:32good night.
26:33I'm Cara David.
26:36It's so good.
26:38This is the most delicious.
26:46It's so good.