Aired (December 7, 2024): Kara David sinubukan ang challenging na pagha-harvest ng pili sa Tanay, Rizal. 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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00:00First stop, a farm that has an hectare-hectare tree of pili.
00:06Pili trees are endemic in the Philippines and are commonly found in the Bicol Region.
00:12This means that only in the Philippines do pili trees grow naturally.
00:17Do you know what this is? Pili nuts.
00:20When we say pili nuts, the first thing that comes to our mind is Bicol Region
00:24because only in a few places in the world do pili trees grow.
00:27And this is called the Crown Jewel of Bicol because as far as I know, only in Bicol do pili trees grow.
00:34But I'm here in Tanay, Rizal and there's a pili plantation here.
00:39And we're going to harvest now.
00:42Join me as I climb the tree.
00:44Let's go.
00:55The branches of the pili are slippery.
00:59That's why we're using a harness to make sure.
01:07There, ma'am. You're good to go.
01:09I'm just here?
01:10Yes.
01:11Where is it?
01:12There, ma'am. There's a lot.
01:13It's still green.
01:15Oh, this one.
01:16We just need to pull it to make it green.
01:19Just like that? Because I just dropped it.
01:21Just pull it, ma'am.
01:22Oh, there's a lot here.
01:25Oh, I haven't put it yet.
01:27No, ma'am.
01:29Oh, I can't reach it.
01:30This one. I'll just use this one to make it easier.
01:36Oh, this one, sir.
01:44Where is it?
01:54I don't want to. I don't want to touch you.
01:56There, at the end.
01:58The others are already far away.
01:59We're going to fall if we're there.
02:02This one is at the top.
02:03In this farm in Tanay, Rizal, there are more than 100 pili nuts.
02:09Where are you holding, sir?
02:11Oh, you're not holding it anymore?
02:15Huh?
02:16Samay, Puno ng Sanga.
02:23Because I'm afraid that this might break.
02:25It's not yet, ma'am.
02:41Oh.
03:03It's okay, we're going down.
03:07We're going to fall now.
03:11After climbing the tree, we're going to fall down.
03:15These are what we got.
03:32The pili nuts that we got, we can't eat yet.
03:37Because it still needs to be soaked in water to soften the skin.
03:45And then we'll peel it.
03:55And we'll leave it in the sun to dry.
03:58Once the pili nuts are dry, we can cut it in the middle.
04:04Because the pili nuts are very hard, we need to open it and roast it.
04:09Yes.
04:10Okay, so how do we open it?
04:12It's really hard, ma'am.
04:16There, just like that.
04:17And then, we can eat this.
04:19Yes, but we're going to roast it first to make it more delicious.
04:25It doesn't need to be hard, right?
04:27Yes.
04:28It doesn't need to be hard because it might get soggy.
04:31Actually, it's easy.
04:33Just like that.
04:34There, see?
04:35Just like that.
04:36And then we can eat it.
04:38Okay, we're going to eat it.
04:40And then we're going to eat it.
04:41Yes, ma'am.
04:42And then we're going to eat it.
04:43Let's eat it.
04:44Let's eat it.
04:46Just like that.
04:47Don't be too angry.
04:49Because if you do it too much,
04:51there, you'll get angry.
04:53It'll break.
04:54It'll break, right?
04:55So, just the right amount of anger.
04:57The right amount of anger.
04:58You, okay?
05:00Okay.
05:01Just like that.
05:02That's how you do it.
05:03Right?
05:04Just like that.
05:05The inside.
05:06Yes, because it's dry.
05:07It tastes like almonds.
05:09Oh, almonds.
05:10Yes, it's not far from almonds.
05:11Right?
05:12Yes.
05:14You're good at this, ma'am.
05:21This is so therapeutic.
05:27The fried pilis will be soaked in hot water for 5 minutes.
05:32So, after 5 minutes of soaking in hot water,
05:37it's still hot.
05:38Oh, it's still hot.
05:41Here.
05:42Can we peel it now?
05:43Yes.
05:44Let's look at it now.
05:46There.
05:47It's easier to peel, right?
05:49See?
05:50You're able to remove it right away.
05:52Unlike before,
05:53you have to peel it one by one.
05:54Yes.
05:55You're so good.
06:06It's delicious, Kuya.
06:07It's delicious.
06:08It's even more delicious when…
06:10When it's roasted.
06:11When it's roasted.
06:13Not only is the pili nut delicious to eat,
06:15it can also be delicious to cook.
06:18So, here are the peeled pilis.
06:21We're going to mix it now in a mortar.
06:24I'm here with Ate Irma.
06:26Oh, it's so hot, Ate.
06:27What are we going to do with this?
06:29The peeled pili nuts need to be roasted in a pan
06:33until it's toasted or golden brown.
06:37Next, we're going to crush it.
06:41It's delicious.
06:42It's crunchy.
06:44Once the pili nuts are crushed,
06:46we can start cooking the laing pasta.
06:56In a pan, sauté the garlic, ginger, onion, and pork.
07:03Then, we're going to add the balaw,
07:05or the seasoning from the pig's trotters made in Baguong, Alamang.
07:09This is the balaw.
07:12It's salty.
07:14Salty?
07:16It's like I ate the whole sea there.
07:19Wow, it's salty.
07:21Next, we're going to add the second type of coconut milk.
07:24Let it boil for 5 minutes.
07:29Then, we're going to add the bay leaves.
07:33And let it boil again.
07:38Next, we're going to add the first type of coconut milk.
07:41Add salt and red chili.
07:46Let it boil for 30 minutes until the coconut milk becomes creamy.
07:51What they do is, they mix it with the pasta.
07:56The crushed pili nuts will be added as toppings.
08:02Alright!
08:04I'm excited to eat.
08:05Laing pasta with crushed pili.
08:09Let's taste it!
08:11The laing pasta with crushed pili nuts is ready.
08:16It looks really good.
08:18And it smells so good.
08:20Of course, I have pili nuts here.
08:23I added more.
08:30It's so delicious.
08:32You can taste the laing.
08:34You can taste the gabing.
08:36The pili nuts, it's like an additional crunch, right?
08:41This is really good.
08:42You can imagine, the laing is not only good with rice.
08:46It can also be with pasta.
08:48Then, the pili adds flavor and crunch.
08:55Winner!
09:02Hey!