Aired (November 30, 2024): Samahan si Kara David sa pagpapatuloy ng kanyang food adventure sa Infanta, Quezon. Ano-ano pa kayang maipagmamalaking kulinarya at kultura ng mga taga-rito ang kanyang susubukan? Alamin ‘yan sa video na ‘to!
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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00:00We're going to continue our food adventure in Infanta Quezon, we're going to go to Bacawan.
00:21Do we need to finish this?
00:23No.
00:24Okay, great.
00:25I thought we're going to reach the Pacific Ocean.
00:28If we're too loud, they'll get confused.
00:31I think it's right to move in the water.
00:40Oh, I'm going to scream so they'll get confused.
00:44Like that?
00:46Woah!
00:48Ho!
00:50Ho!
00:52Ho!
00:53Ho!
00:56We're also going to hit the rocks.
00:59I might be here until tomorrow.
01:03It's right, right?
01:05We just need to…
01:07Wait a minute.
01:09Yeah!
01:10Bye!
01:13Yeah!
01:16Don't give up.
01:17Just a little more.
01:19Awesome.
01:21How many of these are we going to get?
01:23Until it's not full.
01:27Is that okay?
01:28Yes, it's okay.
01:30And we're going to taste delicious food that reflects the hard work and hard work of the people of Infanta.
01:39It's so soft. Wow!
01:41Wow!
01:42I really chose the one with a little fat because it's more delicious.
01:48It smells like…
01:55Hey, it's delicious.
01:56It's really delicious.
01:59Let's go to the town of Infanta, Quezon.
02:05The province of Quezon is considered the mangrove haven of the Philippines.
02:09In Infanta, you can find 18% of the mangrove forest in the province.
02:14One of the important ecosystems in our environment is the mangrove areas.
02:20Because aside from this, this is what we take care of when it comes to storms.
02:24The fish also live in the mangroves.
02:30It's a nursery for small fish.
02:32Here in Infanta, Quezon, the mangroves are very important to them.
02:35That's why here in Mangroves View Adventure Park, they really plant additional mangroves.
02:42So here, you will see that they planted a lot of not only nipa but also mangroves.
02:49And because the ecosystem here is very healthy, we will swim in their brackish water.
02:58They say that a lot of fish can be caught here.
03:00What kind of fish can be caught here?
03:03Bangus.
03:04Bangus?
03:06To catch bangus, you need to lay the net around the net.
03:11So the water here is called brackish water.
03:14Brackish water is the mixture of salt water and saline water.
03:20Usually, in brackish water, you can catch a lot of mullet and shellfish.
03:26Mullet and shellfish.
03:29Here, there are also mullet, mullet, and mullet.
03:35The bottom of the net is like a pond where your feet are submerged.
03:41There's also a tree here.
03:44What?
03:46There's a tree.
03:48I'll get closer to you.
03:51Here, the water is shallow.
03:53The water is shallow, but there are mullets here.
03:56Really?
03:58I'm shaking.
04:00How long is this net?
04:03It's long.
04:06How do you use this stick?
04:08I don't have one.
04:12Which one?
04:14This one.
04:15Where? Did you see it?
04:16Yes.
04:17Maybe they're already out.
04:18They saw us.
04:20There's a catch.
04:21There's a catch.
04:22There's a catch.
04:24Someone jumped.
04:25Did you see someone jumped?
04:28Does this net need to be emptied?
04:29No.
04:30Okay, great.
04:31Because I thought we're going to reach the Pacific Ocean.
04:35They're jumping.
04:39What?
04:41I don't get it. Why are they jumping?
04:44They're drowning.
04:49Did you see that? They jumped.
04:52If we're noisy, they'll drown.
04:54And if there's someone moving in the water.
05:03Did you see that?
05:05I even shouted to make them drown.
05:10For more people to be caught,
05:12they need to splash water with their hands to make the mullets drown.
05:17I'm the one who drowns.
05:25Lord!
05:26Lord!
05:27Ho! Ho!
05:30I'm scaring them.
05:36There's no net.
05:38I think it's more effective to shout.
05:41After a few minutes to make the mullets drown.
05:44Ah! Ah! Someone's moving!
05:45Ah! There it is!
05:48It's harvest time.
05:50Oh, it looks like...
05:51Ah!
05:52It looks like a mullet.
05:53We need to...
05:55There.
05:57The mullet will come out.
05:59Oh.
06:00Okay.
06:01And then,
06:02we'll remove it.
06:04It's hard. It's complicated.
06:06Okay, next.
06:08I see something here.
06:10Two.
06:14Ho!
06:16Rummy, rummy, dude.
06:17Rummy, rummy, dude.
06:19There's a lot.
06:20We caught a lot.
06:23The mullets caught in Bacawan are said to be sweet and tasty
06:27because their food is natural and organic.
06:32For us to prove it,
06:33of course, we need to taste it.
06:37And what is the perfect dish for mullets but Paksiu?
06:48I'll show you how to cook Paksiu with mullets.
06:52We'll just put the eggplants at the bottom.
06:56Then,
06:58mullets.
07:03We put the eggplants so that it won't get burnt.
07:08Then, we'll put the remaining eggplants on top.
07:13After that, we'll add fish sauce.
07:15We'll add fish sauce,
07:17onion,
07:20garlic,
07:22ginger,
07:24seasoning,
07:26and pepper.
07:28Let's add a bit of salt.
07:32Then, vinegar.
07:34As per your taste.
07:37Then,
07:39water.
07:40Then,
07:41let's turn on the stove.
07:43Let's just cover it.
07:46It will boil in 5 minutes.
07:51It's okay.
07:53We'll now add the mullets.
07:58Then, chili.
08:00Let's add all of its ingredients.
08:04Let's just cover it again.
08:07After boiling for a few more minutes,
08:09the Paksiu with mullets is now cooked.
08:13This is now our last mullet.
08:17Pinaksiw.
08:19Pinaksiw with mullets.
08:24There are other mullets that have a bit of a rotten taste.
08:29This one doesn't.
08:31It's delicious.
08:32The chef's seasoning is delicious.
08:36It's because the mullets are fresh.
08:38That's why it's more delicious.
08:45One of the biggest industries in Quezon province is the production of mullets.
08:51The mullet plantations are wide in the province.
08:55The mullet industry is one of the biggest industries in Quezon province.
08:59The mullet plantations are wide in the province.
09:04But did you know that aside from mullets,
09:07sasa or nipa palm can also be used to make lambanog?
09:11Did you know that there are three types of lambanog?
09:15Lambanog made from mullets,
09:17lambanog made from mullets,
09:19and lambanog made from nipa palm.
09:21We are now surrounded by nipa palm or sasa.
09:26We are now going to get the nipa palm or nipa palm,
09:30and we are going to make nipanog or alak sasa.
09:38This episode is a bit intoxicating.
09:41Let's go!
09:46To get the nipa palm,
09:48the branch of the nipa palm will be cut where the fruit grows.
09:51We will now wait for the fruit to ripen.
09:55Tomorrow, it will be full again.
09:57It will be full again.
09:59There will be a new nipa palm that we can make.
10:01Brother, let's get more.
10:03So, this one.
10:05Do you have nipa palm?
10:07Oh, there's one. It's heavy.
10:09Then, here.
10:11Just like that.
10:13Oh, shucks!
10:15Go ahead.
10:17Okay.
10:18Okay.
10:20How many of these will we get?
10:23As long as it's not full.
10:25It's like this.
10:27Just like that, right?
10:30It's hard, ma'am.
10:34How will I know if it's okay?
10:37About three fingers.
10:41It's okay, ma'am.
10:42Is it okay?
10:43Yes, it's okay.
10:44How will you know?
10:45Is it ripe?
10:47Where?
10:48There's no juice.
10:49Where?
10:50Be careful with the juice.
10:52Oh, it's already dripping.
10:54It's legit dripping.
10:56It's okay.
10:57You've been bitten.
11:00It's okay.
11:01Let's go.
11:03The nipa palm will be packed in these drums within three days
11:08before going through the distillation process.
11:11Oh, it's like this.
11:13It's bubbling.
11:17It's like a very strong vinegar.
11:21It has a strong smell.
11:23It has a strong smell.
11:26So, we'll just pack the nipa palm that we got
11:31for three days until it ferments.
11:35After that, after three days, where will we put it?
11:38Here, ma'am.
11:41We'll put it here.
11:42So, Kuya is putting the nipa palm that has been fermented for three days
11:48and it will now go through their distillery.
11:51Actually, the nipa palm is the sweat.
11:56They cook it and it will evaporate, right?
12:00So, the sweat of the nipa palm becomes the nipa palm.
12:05It goes straight here.
12:07Here.
12:08There.
12:10It's now a nipa palm.
12:12It's already intoxicating.
12:15The distillation process takes more than two hours
12:19before the nipa palm is fermented.
12:22So, the thirteen containers of nipa palm,
12:26when they put it there and cook it,
12:29it will become two or three gallons of nipa palm.
12:34This is the nipa palm that we made.
12:37Can we taste it now?
12:38Yes, you can.
12:39Really?
12:40Yes.
12:41How much is it?
12:42Seventy proof.
12:45It smells so good.
12:52Hey, it's so delicious.
12:53It's really delicious.
12:54It's delicious.
12:56Your nipa palm is so delicious.
12:57It's so sweet.
13:00It's not too bitter.
13:06Whenever there's an occasion like a party,
13:08the nipa palm will not be missed.
13:10It's part of their tradition to drink it.
13:17This is just right.
13:19You can tell a lot of stories.
13:22You can tell a lot of stories.
13:23You can tell a lot of stories.
13:24You can tell a lot of stories.
13:26The other nipa palm is really bitter, right?
13:31This one is really sweet.
13:35You can feel it from here.
13:36You can feel it from here, right?
13:37And when it comes to your stomach,
13:40it feels like it's getting hot.
13:43But it's delicious.
13:44It's really delicious.
13:45It's not too bitter.
13:47It's really okay.
13:49It's getting hot while it's lasting.
13:53But the nipa palm is not only drunk by the people of Infanta,
13:57it's also mixed with food.
14:00The perfect dish for that is
14:02stuffed pork feet.
14:04Okay, so we got nipa palm earlier.
14:08Did you know that nipa palm is not only used for cooking,
14:12it's also used for cooking.
14:13Is that right, Randy?
14:14Yes.
14:16In hot oil,
14:17onions and garlic will be sautéed.
14:22They put nipa palm in their stufado
14:26because it enhances the flavor of the nipa palm.
14:31At the same time,
14:33it has a tenderizing power.
14:36Tenderizing, right?
14:38We know that nipa palm,
14:40like other types of wine,
14:43is used by chefs
14:47because it tenderizes the meat
14:53and enhances the flavor.
14:56Usually, French chefs use white wine
15:01or red wine
15:02in their dishes.
15:04They marinate it in wine.
15:07But here, it's in nipa palm.
15:10They will now put the nipa palm.
15:18I can already smell the nipa palm.
15:21It's strong.
15:23Let's cover it.
15:25Then, they will boil it
15:27to absorb the flavor of the nipa palm.
15:30While we are boiling the nipa palm,
15:36we will make the sauce.
15:37This is oyster sauce.
15:38Yes, ma'am.
15:39All of it?
15:40No, ma'am.
15:41Just half of it.
15:43Like this?
15:44Yes, ma'am.
15:45Okay.
15:46This is oyster sauce.
15:47Because the stufado has an adobo flavor.
15:50It's sweet.
15:51They will also mix soy sauce, calamansi, and sugar.
15:57Then, they will add laurel, pepper,
16:00dried banana blossoms, and seasoning
16:02to the boiling nipa palm.
16:04We will now add soda.
16:06What is soda for?
16:08To tenderize it faster, ma'am.
16:12Okay.
16:13To tenderize it faster.
16:15It's also sweet, right?
16:16Yes, ma'am.
16:17Let's cover it.
16:22Then, we will pour the sauce we made.
16:25There!
16:27There it is.
16:28I haven't tasted it yet, but it looks delicious.
16:31We will boil it for 15 minutes until the sauce thickens.
16:41We will add banana blossoms, sugar, green chili,
16:44and boil it again.
16:49Is this okay, ma'am?
16:50It's okay.
16:51Let's go!
16:52There.
16:53Our stufado is now cooked.
16:55But I don't think I can bite the nipa palm.
16:57It's already cooked.
16:58It's already cooked, right?
16:59It's already mixed with the meat.
17:01Okay, let's turn it off.
17:04After a few minutes,
17:05the rice is now cooked.
17:07The stufado paa ng baboy is now cooked.
17:13It's delicious.
17:14I'm just looking at it.
17:15I'm already craving it.
17:18So, the best partner for this is the rice.
17:21And the nipa palm.
17:22Yes, ma'am.
17:34And here's Kuya Randy's stufado.
17:39Kuya Randy was just cooking this earlier.
17:43I'm already excited to eat.
17:46Of course, we need to put some sauce.
17:49I don't have a serving spoon of sauce.
17:57Let's taste this.
17:59It's so soft.
18:00Wow!
18:02I really chose the one that's a bit fatter
18:04so that it's more delicious.
18:10Oh my!
18:16It's so delicious.
18:18It's so delicious.
18:22Oh my!
18:24Where's Kuya Randy?
18:27I'm really going to be friends with Kuya Randy.
18:29It's so delicious!
18:32It's a winner.
18:35It's just perfect.
18:36It's not too sweet.
18:38The sweetness and saltiness is just perfect.
18:44There's a slight hint of sourness because of the calamansi.
18:51But I feel like it's also because of the nipa palm
18:54because the flavor of the pork is really enhanced.
19:02It's delicious.
19:03This is a winner.
19:06This is really a winner.
19:09Can you imagine?
19:11The nipa palm is not only delicious to drink,
19:14but you can also cook it.
19:18It's delicious.
19:22The dishes that we tried in Infanta Queson are really a winner.
19:27But when it comes to dessert, they're not going to lose either.
19:31It's only been a few weeks and it's already Christmas Eve.
19:33Are you fond of puto bumbong?
19:35Here in Infanta Queson, they also have a version of puto bumbong.
19:38But this is what their puto bumbong looks like.
19:41It's so big.
19:43They call this the puto bumbong of Infanta
19:47or pasingaw sa kawayan.
19:50Inside, there's a sticky puto bumbong.
19:56But in order to make this, you need good kawayan
20:00that will be like a steamer.
20:02We're going to get some kawayan.
20:04Wait, let me put this down.
20:06We're going to get some kawayan, that's why I have this.
20:11Kuya, why can't we get this?
20:14It's hard.
20:16It's hard?
20:17It's hard?
20:18It's hard?
20:19It's hard?
20:20It's hard?
20:21It's hard to peel?
20:22It's hard to peel?
20:23It's hard to peel?
20:24We want the cheap one.
20:26Like this.
20:27It's easy to peel.
20:28It's easy to peel and it's cheap.
20:30And it's clean.
20:31Yes.
20:32Then, Kuya Romel also told me
20:34to avoid the kawayan that has hair.
20:38This is the hair.
20:39This is called the hair.
20:42There.
20:43It's like this.
20:44Don't touch that because it's itchy.
20:48If you look closely,
20:51it looks like it has hair.
20:54It's itchy.
20:56Our mission now is to find kawayan that are clean
21:01and cheap
21:02and you can't peel it right away.
21:04Let's do it.
21:10I might be here until tomorrow.
21:14Am I doing this wrong?
21:17It's right, right?
21:20I think it should be right.
21:32It's open!
21:35Is it close?
21:36It's close.
21:37Let me breathe.
21:41Don't give up.
21:42Just a little more.
21:47Why is it still not working?
21:50It's too thin.
21:54Okay, Kuya.
21:55I'll get it from you.
21:56From someone else.
21:57I'll stand here.
22:01The suspense is too much.
22:04I'll just wash it.
22:05Last one, guys.
22:06Please.
22:10It's already broken.
22:11Why is it still not working?
22:12It's already broken.
22:13Kuya, why is it already broken?
22:14It's still not working.
22:18You can do it, Kuya.
22:19I'll just get one.
22:21But the challenge is not yet done with cutting the kawayan.
22:25How heavy is this?
22:32I don't think I can cut it like this.
22:35Can you cut the back?
22:37Game.
22:38I can't do it.
22:42Wow.
22:43You go first.
22:45I can't do it.
22:47Just a little cut, Kuya.
22:49I'm tired.
22:50I'm tired.
22:58The kawayan we just got,
22:59Kuya Ronel will first clean and slice it
23:02so that it can be used for cooking in pasingaw.
23:07He'll peel it until the kawayan becomes thin
23:16and then he'll clean the inside.
23:21In cooking the kawayan in pasingaw,
23:25he'll put in a bowl the ground sticky rice.
23:29Next is the burnt sugar.
23:33We'll mix it so that it becomes colorful.
23:38He'll also add brown sugar,
23:41cheese,
23:42condensed milk,
23:44and melted butter.
23:45Then we'll add ground peanuts.
23:51We'll mix it well so that it will be well-flavored.
23:57After this, we'll put it in the clean kawayan.
24:03He'll put margarine in the kawayan
24:06and he'll pour the mixture.
24:08He'll cover it with banana leaves.
24:15Now, we'll put it in a bucket
24:19and let it cook.
24:24Now, we'll put water in it.
24:30And in the boiling water,
24:33we'll put the kawayan.
24:36And he'll cook it again for two hours.
24:42We'll check if it's cooked.
24:45We'll use a stick so that we'll know if it's cooked.
24:50We'll know if it's cooked if the meat doesn't stick anymore.
24:55After cooking the kawayan in pasingaw,
24:59it's time to taste it.
25:01Wow, look at this.
25:03Wow.
25:04Look at this.
25:05Usually, kawayan is hard, right?
25:07But look at this.
25:09Oh, it's fancy, right?
25:13Don't give up.
25:15Just a little more.
25:16Processed and tiring,
25:20when it comes to taste,
25:24here's the pasingaw sa kawayan.
25:28This is a lot.
25:29Wow.
25:30Look at this.
25:31Usually, kawayan is hard, right?
25:33But look at this.
25:35Oh, it's fancy, right?
25:37It's good.
25:40It's like a tikoy that's yema.
25:45So, the texture is like a tikoy that's like kutsinta,
25:50that's like sapin-sapin,
25:51but it's extra sticky.
25:55It's okay.
25:56It's just really heavy in my stomach.
25:58I can feel it.
26:01There you go.
26:02Cover it, Kuya.
26:03Fancy!
26:04In our food adventure in Infanta Queson,
26:07I got it!
26:13we witnessed the hard work and hard work of the Infanta family.
26:18Wow, it's really rock salt.
26:20I won!
26:22The blessings they get from nature,
26:27they use it to make their dishes tastier
26:33It's good.
26:34and to enrich their culinary.
26:38Wow!
26:39Until our next story, I'm Cara David.
26:43Hey, it's delicious!
26:45This is the pinas sarap.
26:56Hey!
26:59Hey!