Aired (November 2, 2024): Kara David, tinikman ang ginisang munggo na may pata at ubod ng nipa. Ano kaya ang lasa nito? 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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00:00From Lawaan, let's go to its neighboring town, Barbaza.
00:08This is called Nipa Palm or Mangrove Palm.
00:12This is the only type of palm that can grow in estuarine areas or mangrove areas.
00:20The place where salt and water mix.
00:24This is the fruit of Nipa.
00:26Nipa has many uses.
00:30But today, we're not going to get vinegar, we're not going to get lime, we're not going to get palm.
00:36What we're going to do is we're going to get the top of the Nipa.
00:40Because they use it for cooking.
00:43Okay, where's the top?
00:45Top means the inside, right?
00:47Yes, ma'am.
00:48So where is it?
00:49Below you.
00:50So you just choose the Nipa that...
00:53Yes.
00:54What?
00:54If you choose this one, the small one that looks like a leaf, that's where you'll know that there's a top.
01:03Because if there's no top, then there's only fruit, then there's no pulp.
01:08No pulp.
01:11It's really like we're going to pluck the...
01:15Yes.
01:17Is its root just shallow?
01:20It's shallow, ma'am.
01:21Oh.
01:25It's heavy.
01:27I can't do this.
01:37There, it's moving.
01:43This is really heavy.
01:47Oh, it's like it's floating.
01:51There.
01:54It's like it's moving.
02:06Its root is just shallow, right?
02:10I'll bring it here, ma'am.
02:12Oh, we're going to bring it to the river?
02:14To pull it there?
02:15Just here, ma'am.
02:16Anything.
02:17Okay, let's bring it. You can do it.
02:19Okay, ma'am.
02:20It's heavy.
02:24Oh, my God.
02:26Oh, my God, it's so deep.
02:30It's lighter when it's floating in the water.
02:34So, where's the top here?
02:36It's on the other side.
02:38This one here?
02:40Yes.
02:44There.
02:46It's just like a banana.
02:49It's just like a banana.
02:59Okay, let's bring it to the river.
03:05It's like nothing is left, sir.
03:07It's just small, ma'am.
03:09Just here.
03:15There.
03:18Okay.
03:20This is the top.
03:22It's not the whole thing.
03:24It's just that.
03:26What does it taste like?
03:28We'll find out later.
03:30Okay, so this is the top we got.
03:32Where's the top?
03:34Let's get it.
03:36Just the middle.
03:42Just here, ma'am.
03:44Oh, my God, it's so small.
03:47So, it's just this.
03:49It's so small.
03:51So, usually, they get the top
03:53when they're going to use it
03:55in other parts
03:57of Nipa.
03:59So, for example,
04:01they already got vinegar,
04:03and they already got
04:05something for their ritual.
04:07Instead of just letting the tree go
04:09and throwing it away,
04:11they get the top of it.
04:13Where is it?
04:16Oh, in fairness.
04:18This is the top we got
04:20of Nipa.
04:22We're going to cook it now.
04:24I'm here with Loren.
04:26There's mung bean.
04:28So, you're going to cook it with mung bean?
04:30Yes, ma'am.
04:32I'm going to put pork leg.
04:42When do you eat this?
04:45When there's an occasion, ma'am.
04:47Oh, when there's an occasion.
04:49In fairness, the top of Nipa
04:51is just one.
04:53So, think about it.
04:55You're going to kill the whole tree
04:57just so you can eat it every day.
04:59When there's a special occasion,
05:01there's the top of Nipa.
05:03In cooking this,
05:05first, saute ginger, garlic, onion,
05:09and pork leg.
05:11So, earlier,
05:13we sauteed the mung bean to make it soft.
05:21When the pork leg is brown,
05:23you can put the mung bean
05:27and add water.
05:31So, we're just going to boil it
05:33until the pork is soft.
05:35When the pork is soft,
05:37we're going to put the top of Nipa
05:39and the seasoning.
05:42In the meantime,
05:44we're going to prepare the Ubod.
05:46We're going to cut it into small pieces.
05:48How small?
05:50Just bite-sized.
05:52Bite-sized?
06:02We're going to put the top of Nipa
06:04and season it
06:06with salt,
06:08tamarind, and chili.
06:12They say that the Ubod
06:14has a bitter taste.
06:16Some people who cook
06:18stir-fried mung bean,
06:20they put bitter leaves
06:22in their mung bean.
06:24The bitter leaves are also bitter.
06:26Instead of bitter leaves,
06:28we're going to use the top of Nipa.
06:30That will give
06:32a bitter taste
06:34to the stir-fried mung bean.
06:42Hey,
06:44this is a different stir-fried mung bean
06:46because it has the top of Nipa.
06:48What will it taste like?