Aired (October 12, 2024): Kara David, tinikman ang ipinagmamalaking lagat hito – isang authentic Kapampangan dish. Pumasa kaya ito sa kanyang panlasa? 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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00:00In this restaurant, one of their favorite dishes is Lagat Hito.
00:06This fish is sautéed with alagao leaves.
00:10But before we taste it, of course, we need to catch it first.
00:16We are here now in Florinda Blanca, in Pampanga.
00:20We will catch Hito or catfish.
00:23And here, what Kuya Alex said, Hi Kuya Alex!
00:26What Kuya Alex said, the catfish here are of different species.
00:30Because it is African catfish.
00:33Compared to the Hito caught in Palayaan, what is the difference between those and the African catfish?
00:42The African catfish has a softer meat.
00:46The native catfish caught in Palayaan has a harder meat.
00:51And this one is bigger, right?
00:55Yes, it is getting bigger.
00:56The Hito here are getting bigger, up to 2 kilos.
01:01So if you notice, the Hito caught in Palayaan, they have a hard skin here.
01:09They say that if you get stung, you will fall down.
01:12I might get stung.
01:14The bigger one, it is already cracked.
01:17It is already cracked.
01:19What will we do, Kuya? Game?
01:21Hito, please be good to me.
01:23What will we do, Kuya?
01:25We will remove the flip flops because I will just clean it.
01:32What will you do?
01:34I will just pull it.
01:38So we will pull the catfish now.
01:41And hopefully, all the catfish that pass by will be able to catch Hito.
01:48It just needs to be slow.
01:50Okay.
01:52There! I saw it!
01:54There's one here!
01:56I really didn't see it.
01:59There it is! It's moving!
02:02Kuya, I'm not joking.
02:04I saw it.
02:06How will we get it? Do we just pull it from the inside?
02:09No, we will just remove it.
02:12We will just make it smaller.
02:16Hito, it's coming out!
02:19It's coming out!
02:21There it is!
02:27This one is big!
02:29This one, but it's hard to hold.
02:33How will we put it there?
02:35With our hands?
02:37With our hands?
02:40Just like that? Okay, okay.
02:42How?
02:44It's moving!
02:46Don't move!
02:47Where's the glass?
02:49On the head.
02:51There!
02:54Why is it so slippery?
03:01Let me see this.
03:07It's so big!
03:11And it doesn't have a spear.
03:12It doesn't have a spear.
03:16It doesn't have a spear.
03:18Oh no! It's bleeding!
03:21They're slippery!
03:26Ouch!
03:29The small ones have a spear.
03:32They're the dangerous ones, the small ones.
03:34Let's just put it back.
03:39What are we going to do?
03:40It's coming out!
03:43Maybe it's not meant to be.
03:52This one, let's weigh it.
03:5518 kilos?
03:5718 kilos.
03:59So, not all of what we got will be served on the grill.
04:04What we're going to do is put it in a container
04:07to keep them alive.
04:09Then, every time we order the karenderya,
04:12they already have a ready-to-eat stock.
04:18But before we cook and eat,
04:21let's do a trivia first, Kapuso.
04:23Do you know where the word karenderya comes from?
04:26It comes from curry.
04:29This is our version of Indian curry.
04:32But for us, we call it curry,
04:34which eventually became kare-kare.
04:35Back then, there were a lot of places in the Philippines
04:39that had stalls that sold curry or kare-kare batot.
04:45Or kare-kare.
04:48But our topic for tonight is not kare-kare,
04:52but different dishes that are cooked in kare or karenderya.
04:59Let's go!
05:01In this karenderya in Floridablanca, Pampanga,
05:05this authentic Kapampangan dish,
05:08which is called lagat hito,
05:10is a favorite dish of the parroquians.
05:19When I go back to Pampanga,
05:21one of the dishes that I eat here
05:24is the karenderya in Kapampangan
05:26because the food is so delicious.
05:28This is really a home-cooked dish.
05:30I'm here with Monette.
05:32And of course, we caught a hito earlier.
05:35So we're going to cook it now.
05:38What are we going to cook, Monette?
05:40Lagat hito.
05:42What does lagat mean?
05:44It's just basically stir-fried.
05:46But here in Pampanga, we call it lagat.
05:48Alright.
05:50So these are the hitos.
05:52What did we do? We just cleaned them?
05:53We added vinegar and salt
05:56to remove the slime.
06:01First, we'll saute the turmeric
06:04to bring out its color and aroma.
06:06I love garlic.
06:08Next, we'll saute the garlic,
06:10onion,
06:12and galangal.
06:16Next, we'll add the hito.
06:19Let it simmer for a few minutes.
06:24How do you know if it's cooked?
06:26The blood should be removed first.
06:28Remove the red part.
06:30Saute it a bit before you season it.
06:32Just let it be like that.
06:34Let's cover it first.
06:38Once the hito is well-cooked,
06:41we'll season it with pepper,
06:43fish sauce,
06:45and vinegar.
06:47The acid has been released.
06:49Let's cover it first.
06:50And let it simmer until the vinegar is well-cooked.
06:54Okay, water.
06:56After letting it simmer for a few minutes,
06:58we can add water,
07:00alagao leaves,
07:03and siling pangsigang.
07:11After a few minutes,
07:13our lagat hito is ready to serve.
07:15It smells so good!
07:20Mmm!
07:22So delicious!
07:24The hito is soft.
07:26It's not mushy.
07:29It's a bit sour,
07:32but you can taste the aroma of the alagao,
07:35turmeric,
07:37and siling pangsigang.
07:39It's perfect!
07:42Mmm!
07:44Delicious!
07:51It's like paksiw,
07:53but it's fragrant.
07:55Some people don't eat hito
07:58because they say it's fishy.
08:00But this one,
08:02you won't taste any fishiness at all.
08:20Thank you for watching!