Aired (November 30, 2024): Ang kakaibang lambanog na gawa sa nipa ng mga taga-Quezon, sinubukan ni Kara David ang paggawa at kanya na ring tinikman ito. Ano nga ba ang lasa nito kumpara sa nakasanayang lambanog na gawa sa buko? 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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00:00One of the major industries in the province of Quezon is the production of lambanog.
00:06The Niog plantations are large in the province.
00:12But did you know that aside from Niog, Sasa or Nipa Palm can also be used in the production of lambanog?
00:19Did you know that there are three types of lambanog?
00:22Lambanog made from Niog, Lambanog made from Kaong, and Lambanog made from Nipa.
00:29We are now surrounded by Nipa Palm or Sasa Palm.
00:34We are going to get the sap of the Nipa Palm and we are going to make Nipanog or Alak Sasasa.
00:46This episode is kind of intoxicating. Let's go!
00:52To get the sap of the Nipa Palm, the branch of the Nipa Palm will be cut where the sap is growing.
01:02We are going to wait for the entire crop tomorrow.
01:06Tomorrow, it will be full.
01:07It will be full. There will be a new sap that can be made.
01:10Yes.
01:11Brother, let's get more.
01:12So, this one.
01:14Is there a fight?
01:16Oh, there is. It's heavy.
01:18Then, here.
01:19Just like that.
01:21Oh, shucks!
01:23Okay.
01:26Okay.
01:27How many of these are we going to get?
01:30As long as it's not full.
01:34Just like that, right?
01:37It's hard, ma'am.
01:41How will I know if it's okay?
01:43It's okay.
01:45About three handfuls.
01:49It's okay, ma'am.
01:50Is it okay?
01:51Yes, it's okay.
01:52How will you know?
01:53Is it full?
01:54Yes.
01:55Where?
01:56It's not full.
01:57Where?
01:59It's just slowly.
02:00Oh, it's dripping.
02:01Yes.
02:02It's legit. It's dripping.
02:03Yes.
02:04It's okay.
02:05You got it.
02:08Okay.
02:09Let's go.
02:10The tuba that we got,
02:11will be imbucked in these drums
02:13within three days
02:15before going through the distillation process.
02:19Oh, it's bubbling like that.
02:25It's like a very strong vinegar.
02:28That's how it smells.
02:31The smell is so strong.
02:34So, we'll just imbuck the tuba that we got.
02:38We'll just imbuck it for three days
02:40until it ferments.
02:42After that,
02:43after three days,
02:44where will we put it?
02:46Here.
02:49We'll put it here.
02:50So, Kuya is putting the tuba here
02:53that has been fermented for three days.
02:55Then, it will go into their distillery.
02:58Actually, the lambanog or nipanog,
03:01it's just the sweat.
03:03They cook it,
03:05then it will evaporate, right?
03:07So, the sweat of the tuba
03:10will become the lambanog.
03:12It will evaporate here.
03:14Here.
03:16There.
03:17It's lambanog.
03:19It's intoxicating.
03:23The distillation process
03:24takes more than two hours
03:26before it becomes nipanog.
03:30So, the thirteen containers of tuba,
03:34when they put it there and cook it,
03:36it will become two or three gallons of lambanog.
03:42This is the lambanog that we made.
03:44Can we taste it now?
03:45Yes, you can.
03:46Really?
03:47Yes.
03:48How many proofs is that?
03:49Seventy proof.
03:50Seventy proof.
03:52It smells so good.
03:59Hey, it's delicious.
04:00It's really delicious.
04:01It's delicious.
04:03Your lambanog is delicious.
04:05It's really good.
04:08It's not too bitter.
04:14Whenever there's an occasion,
04:15like a party,
04:16nipanog is a must.
04:18It's part of their tradition
04:20to drink it.
04:25This is just right.
04:26If you have a lot of stories to tell.
04:30You can have a lot of stories.
04:31You can have a lot of stories.
04:33Yes.
04:34Other lambanogs have a strong taste.
04:39This one has a light taste.
04:43You can feel it from here.
04:45When it comes to your stomach,
04:47it feels like it's heating up.
04:50But it's delicious.
04:52It's light.
04:53It's not too strong.
04:55It's okay.
04:56It's heating up while it's taking a long time.
05:00But nipanog is not just for infants.
05:04It's also used in dishes.
05:08The perfect dish for that is
05:10stufadong paan ng baboy.
05:12Okay, so we got nipanog or lambanog earlier.
05:16Did you know that
05:17lambanog is not just steamed,
05:19it's also used for cooking.
05:21Is that right, Randy?
05:22Yes.
05:24In hot oil,
05:25onions and garlic are sauteed.
05:30They put lambanog in their stufado
05:34because it enhances the flavor of the lambanog.
05:39At the same time,
05:41it has a tenderizing power.
05:44Tenderizing, right?
05:46We know that lambanog,
05:48like other types of wine,
05:51is used by chefs
05:55because it tenderizes the meat
06:01and enhances the flavor.
06:04Usually, French chefs use white wine
06:09or red wine
06:11in their dishes.
06:13They marinate it in wine.
06:15Here, it's lambanog.
06:19We'll now add the nipanog.
06:22There.
06:26There.
06:27I can already smell the lambanog.
06:29It's strong.
06:31We'll cover it.
06:33Then, we'll boil it
06:35to see the flavor of the paan ng baboy.
06:37While we're boiling the paan ng baboy in the lambanog,
06:43we'll make the sauce.
06:45This is oyster sauce.
06:46Yes, ma'am.
06:47We'll pour all of it.
06:48No, ma'am.
06:49Just half of it.
06:50Just half of it.
06:51Like this?
06:52Yes, ma'am.
06:53Okay.
06:54This is oyster sauce.
06:55Estofado is like adobo.
06:58It's sweet.
06:59Yes, ma'am.
07:00We'll also add soy sauce, calamansi, and sugar.
07:05Then, we'll add laurel, pepper,
07:08dried banana blossoms, and seasoning
07:10to the boiling paan ng baboy.
07:12We'll now add soda.
07:14What is soda for?
07:16To make it tender faster.
07:18Ah, okay.
07:20To make it tender faster.
07:22Yes, ma'am.
07:23It's also sweet.
07:24Yes, ma'am.
07:30Then, we'll pour the sauce we made earlier.
07:33There it is!
07:35There it is.
07:36I haven't tasted it yet, but it looks delicious.
07:39We'll boil it for 15 minutes until the sauce thickens.
07:43We'll add banana blossoms, sugar, green chili, and to the boiling paan again.
07:51This is okay, ma'am.
07:52It's okay?
07:53Okay!
07:54There, our estofado is cooked.
07:56Wow!
07:57But I haven't tasted the lambanog yet.
07:59Wow, it's already cooked.
08:00It's already cooked, right?
08:01It's already mixed with the meat.
08:03Okay, let's turn it off.
08:05After a few minutes, the lambanog is done.
08:08It's done.
08:09It's done.
08:11After a few minutes, the rice is done and the estofado paan is cooked.
08:21It's delicious.
08:22I haven't tasted it yet, but I'm already craving it.
08:26So, the best partner for this is rice and lambanog.
08:30Yes, ma'am.
08:41And here's Kuya Randy's estofado.
08:46Kuya Randy was just cooking this earlier.
08:50I'm already excited to eat.
08:53Of course, we need to add sauce.
08:56I don't have a serving spoon of sauce.
09:04Let's taste this.
09:06It's so tender.
09:07Wow!
09:08Wow!
09:10I really chose the one with a bit of fat.
09:12Because it's more delicious.
09:18Oh my!
09:24It's so delicious.
09:26It's so delicious.
09:30Oh my!
09:32Where's Kuya Randy?
09:35I'm really going to be friends with Kuya Randy.
09:37It's so delicious.
09:40It's really good.
09:43It's just right.
09:44It's not too sweet.
09:46The sweetness and saltiness is just right.
09:52There's a slight hint of sourness because of the calamansi.
09:59But I feel like it's also because of the lambanog.
10:02Because the flavor of the pork is really enhanced.
10:08Mmm!
10:10It's delicious!
10:11This is a winner!
10:14This is really a winner.
10:17Can you believe it?
10:19The lambanog is not only delicious to drink,
10:22you can also cook it.
10:26It's delicious.
10:37Yay!