Paggawa ng pukpok kawali sa Pampanga, sinubukan ni Kara David!| Pinas Sarap
Aired (October 12, 2024): Alam n'yo ba na ang kawaling ginagamit ng mga karinderya sa Pampanga ay gawang kamay rin ng mga lokal? Ang buong kuwento, panoorin sa 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
00:00When you go to the street food stalls in Pampanga, you will see these.
00:11Usually, this is where they cook their dishes.
00:13And sometimes, right there in the street food stalls, this is also where they eat their food.
00:18I am now here in a place in Pampanga where they make Pukpuk Kawali.
00:24Tatay Batman!
00:26How are you?
00:28I'm good.
00:29Do you make this yourself?
00:31Yes, we make it ourselves.
00:32Oh, really?
00:39What is this? Aluminum?
00:40Yes, aluminum.
00:41Aluminum.
00:42Oh, and you pound it one by one.
00:44Yes.
00:45Why don't you use a machine?
00:46Don't you have a machine to make this?
00:48We do, but we make it by pounding it.
00:51Why?
00:52That's what people say.
00:56Is it better if you pound it?
00:58Yes, it's more durable.
01:00You should hold it like this so that it doesn't move.
01:12It's like a table.
01:15Oh my gosh!
01:16This looks like it will take a long time.
01:19Pukpuk Kawali is not a joke.
01:21It's not even, okay?
01:23It should be even.
01:24Huh?
01:25It should be even.
01:26How to make Pukpuk Kawali is to use a machine.
01:37Yes, it's hard work.
01:41Yes.
01:42It's not even, it has to be even.
02:00It's tiring.
02:02My arms are getting tired and my shoulders are shaking.
02:05It's not even, it has to be even.
02:12Is there anything like that?
02:14If you're not used to it, it's like this.
02:18And because I didn't make it even, I'll just try to put a hammer or hold Father Batman's hammer.
02:26Okay, let's put a handle.
02:29There.
02:31Then, hammer it.
02:33There.
02:35How? I'll just do it like this.
02:37I'll hold it like this.
02:39Okay, I'll just do it like this.
02:42I'll just hammer it.
02:51Oh no, it's not even.
02:55This one is not even.
02:58Oh no, it won't fit.
03:01Brother, it's tight.
03:03Wait, let's loosen it.
03:06What? It won't fit.
03:09There, it fits.
03:11You're good!
03:12Okay, game.
03:16Ouch!
03:18Joke.
03:21It's okay, it's a handle.
03:26Don't move!
03:30Wait, move aside!
03:34Move aside!
03:36Shucks, move aside!
03:38Move aside!
03:39It's okay now.
03:41Huh? No, it's moving!
03:43It's hard!
03:46You thought it's easy, but it's not, right?
03:51See?
03:53I did a good job.
03:55I made a pan to hammer it on my head.
04:00I'll just cook.
04:01I'll just cook.
04:05Many karenderyas in Pampanga still use pan to hammer.
04:12Just like this food.
04:14So this is the pan we made to hammer.
04:17We'll use this to cook kilayin.
04:22Kilayin, right?
04:23Yes.
04:24Kilayin.
04:25I'm here with Ate Beth of this karenderya.
04:28Is this really good to cook?
04:30Yes, the pan to hammer.
04:31The pan to hammer? Why?
04:33It doesn't stick.
04:34Oh, it's really non-stick?
04:37Okay, Ate Beth, let's try the pan to hammer on your kilayin.
04:51Saute the garlic and onion in hot oil,
04:55and next, the pork belly.
04:59Just cook it for a few minutes.
05:04Let's wait for it to crack.
05:05What do you mean by crack?
05:06So that it won't have any splinters.
05:08Ah, okay.
05:10Next, we'll add bay leaves, pepper, salt, pork belly,
05:17and the liver that was soaked in vinegar.
05:20It needs to be boiled for a long time so that the vinegar will absorb into the meat and it will also become tender.
05:28After an hour, this is what your kilayin will look like.
05:36Our kilayin or kilawing kapampangan is now cooked.
05:41The rice is ready.
05:43Did the kilayin cook well in the pan to hammer?
05:47What does it taste like?
05:48Let's taste it.
05:51The pan to hammer…
05:53Don't move!
05:59We used it to cook the kilayin.
06:02Can I have extra rice here?
06:08Mmm!
06:11Yum!
06:13Delicious!
06:18It's like…
06:19I don't know if you're familiar with igado.
06:21It's like that.
06:23It's a bit salty but you can really taste the liver.
06:34Good!
06:37You can really have a lot of rice here.
06:39And it's cooked in a pan to hammer.