Aired (January 12, 2025): Sama-sama nating lantakan ang mga kakaibang seafood sa video na ito!
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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00:00What's your favorite seafood?
00:12Whatever you cook, it's all about the food.
00:17Who wouldn't want to eat what's on your table?
00:24But will you still eat the seafood that's on the table, Commander?
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01:51Sometimes, it's under the sea, and sometimes, it's just around the corner, hiding like a rock.
02:01Wait, why is this rock moving?
02:06Oh no! It's not a stone, my fellow wanderers.
02:10It's a stonefish.
02:12This is the most dangerous fish in the whole world.
02:15Because of its appearance, you won't be able to notice it if it moves to a rock or coral.
02:23It's strong enough to master in disguise, right?
02:26But you won't want to get close to it, because if you step on it, you'll be afraid of the captain.
02:34But even if it's dangerous, sometimes, this food trip is worth it.
02:40Food trip?
02:44Are you ready to eat a stonefish?
02:52Palawan is known for its delicious seafood.
02:56It's not just because of its clean sea and rich fishery.
03:03That's why fishing is one of the common activities of the residents here.
03:10Angelo is one of them.
03:12He caught different kinds of sea creatures.
03:17But one day, in their unforgettable encounter,
03:22he saw a stonefish.
03:25It's really hard to find a stonefish.
03:28There are many ways to catch a stonefish.
03:31You can catch it by hand, or you can use a net.
03:35There's a circle.
03:49It's dangerous if you get stung by it.
03:53Because its toxin is a neurotoxin.
03:57It will block the transmission of signals.
03:59If that happens, our muscles will be paralyzed.
04:04That's what kills those who get stung by a stonefish.
04:10Daniel, Angelo's childhood friend, was one of those who got stung by a stonefish.
04:15I didn't notice it. I thought it was a rock.
04:17When I stepped on it, the pain went up to my body.
04:23I was paralyzed.
04:26From my feet, I was stung by a stonefish.
04:29It was so painful.
04:32When Daniel experienced it, even though it was painful,
04:35he forced himself to go home and take medicine to get rid of the pain.
04:40The first aid treatment will sink the part of the body that was stung by a stonefish.
04:47The part of the body that was stung by a stonefish will usually sink to 60 degrees Celsius.
04:55It's hot.
04:57Because the neurotoxin is damaged when it's hot.
05:06But no matter what happens, Angelo is not afraid.
05:10In fact, they still make this dish.
05:14Today, Angelo and I will help them find a stonefish.
05:20How are you, brothers?
05:22We're going to look for a stonefish.
05:24There are a lot of stonefish in our province.
05:27You can only find them here, in the rocks.
05:31We found a stonefish.
05:39Thank you, brothers.
05:42Angelo was able to catch the stonefish.
05:45The next step is to clean and cook it.
05:49First, they will remove the scales from the stonefish.
05:54This is the milk.
05:56Now, brothers, we will put it in boiling water so that the venom will die.
06:01The milk has already released its venom.
06:03Here, Angelo is removing the white flesh or the stonefish.
06:07This is the white flesh of the stonefish.
06:09Make sure that the white flesh of the stonefish is removed.
06:12When it's clean, they will slowly remove the inside flesh and slice the flesh.
06:18Brothers, we will now cook the stonefish.
06:21We already sliced it.
06:23We will cook it with soy milk.
06:31Wow.
06:33That's a big stonefish.
06:38While cooking the stonefish, Angelo's soy milk is already cooked.
06:41Will it taste good?
06:44It's different from other fish.
06:46It's good.
06:48It's delicious.
06:50It's a bit bitter.
06:52But that's what makes it delicious.
06:54That's why it's not dangerous to eat.
06:57It's delicious even if it's raw.
06:59It really tastes like stonefish.
07:02It's delicious even if it's raw.
07:05It's delicious even if it's raw.
07:07We don't need to slice the fish.
07:11The fish's toxins will be destroyed when it's cooked.
07:15That's why a lot of coastal communities eat stonefish.
07:18For Angelo and his fellow villagers, eating stonefish is a part of their lives.
07:24Instead of the stonefish getting into an accident,
07:27it's better for them to cook it.
07:31They were able to avoid the misfortune that they are still full.
07:34You might wonder, will you eat a healthy stonefish?
07:42Have you seen the next food trip yet?
07:46It looks different.
07:48Do you think it's just street food?
07:53I wonder, why do Filipinos like seafood?
07:59As an archipelago country,
08:01there are more than 7,000 islands surrounded by water.
08:06It's not surprising that the Philippines is rich in different kinds of seafood.
08:13From fish,
08:15squid,
08:17shrimp,
08:19and many more.
08:21That's why eating seafood is one of our favorites.
08:25Just like this.
08:27How can we say,
08:28how can we say that one food is exotic?
08:33You might wonder, there's no such thing as exotic food.
08:37I'm the only one who's exotic.
08:38Yummy!
08:40It's just exotic because it's not familiar to many people.
08:46But to others, it's normal to eat it.
08:49Just like our next food trip.
08:53Do you also like street food?
08:58But what if you eat street food in a shell?
09:02Will you still eat it?
09:05The fish is delicious and delicious.
09:10The fish is delicious.
09:13This unique street food can be found in Cebu.
09:17And joining us on this street food adventure is
09:21the wonder and content creator, Pete.
09:24Calm down, calm down.
09:26In 2020, Pete will become a content creator.
09:29His vlog will include delicious food from Cebu.
09:34Look at that, calm down.
09:37I love food.
09:39I really want to introduce the food here in our island, in Lapu-Lapu City,
09:45and throughout Cebu.
09:46And we will showcase the food here in the Philippines,
09:49especially the seafood and other dishes here in Cebu.
09:54Wanderers, welcome to the Queen City of the South, Cebu,
09:58where we have not only beautiful places, but also delicious food.
10:02So come on, join us on our food trip.
10:07In the middle of Pete's enjoyment,
10:10something caught his attention.
10:12What is this?
10:14Where?
10:16Where?
10:18Where?
10:21Where?
10:22Wanderers, Saang or Spider Shell is a type of sea creature.
10:29It is known in the province of Cebu as a street food.
10:33It is also called Spider Shell
10:36because of its unique shell, it can be found like this in Gagamba.
10:41So if I eat that, will Spider-Man become me?
10:48One of the tastiest Saang is our wanderer, Francis.
10:52He inherited this from his father and grandfather.
10:55That's why he lives with his wife, Rose.
11:00He often accompanies his father to catch it.
11:03This is how it looks like.
11:19And the Saang that they caught,
11:22his wife will cook and sell to the town where he passed by.
11:27Saang is a big help to us, sir.
11:30He will give us everything, even school fees.
11:37This is the Saang.
11:39It has spikes and it is big.
11:42And its meat is also big.
11:44So let's try this.
11:46They put sugar here, it's like a ball.
11:52Let's try the Saang.
12:00It's delicious.
12:02What do people say when they eat Saang?
12:05It's delicious, sir.
12:09Before we look at the Saang that we caught and sell to Cebuans,
12:13this Saang is a winner.
12:16While the food is being cooked in the eyes of the tuna,
12:19watch out for the return of the I-wanderer.
12:25For today's video, as a seafood lover,
12:27our challenge for Mpoy is to guess the three seafood dishes that we will eat.
12:33Blindfolded,
12:37I-wanderers, guess what it is.
12:40Seafood dish number one,
12:42Whelk.
12:47I-wanderers, help me with this.
12:51I don't know.
12:53What is this?
12:55Salmon?
12:57Salmon?
13:02I don't know how to eat.
13:07Tuna.
13:09It's tuna.
13:11Yes.
13:16For the second dish, Mpoy,
13:22Shrimp.
13:27Tuna.
13:31Lapian.
13:34Ah, tuna.
13:36What is this, sir?
13:38Shrimp.
13:41Tuna.
13:46What is this? It's my birthday.
13:49Mpoy is so good.
13:52Let's see if you can guess our third dish.
13:58What is this?
14:00What is this sound?
14:05What is this?
14:08What is that?
14:11Smell it first.
14:20Meat?
14:22Liver?
14:25Tuna?
14:28I know what it is.
14:29Eyes.
14:30Eyes.
14:31Eyes.
14:34It's the eyes of a chicken.
14:45Why is it like that?
14:46Who wouldn't want to be shouted at?
14:49Are you going to ignore the eyes of a tuna?
14:51But don't be afraid, I-wanderers,
14:53because that is our next dish.
14:57Tuna.
14:58Tuna.
14:59Tuna.
15:03We're talking about tuna.
15:04Where else would you look for tuna
15:06other than the tuna capital of the Philippines,
15:08in General Santos City, South Cotabato.
15:15Aside from the delicious and sashimi-grade meat,
15:19can its eyes really be used as meat?
15:23According to Chinese culture,
15:25it is customary for the eyes of a tuna
15:27to be served to the most important guest of the feast.
15:31They believe that it will bring good luck to whoever will eat it.
15:37The eyes of a tuna is sold for one day.
15:41It is usually served as a soup.
15:44That's why Chef Jen showed us her eyes of a tuna recipe.
15:497 YEARS OF WORKING AS A CHEF
15:53Jen has been working as a chef for 7 years.
15:56Since she was young, she has always loved to cook.
15:59Hello, I-wanderers!
16:01Today, we are going to cook
16:03Balbacua Monte and Soft Tuna Eyes.
16:11We will carefully place the eyes of a tuna in the oven.
16:15For the Balbacua Monte,
16:16bake the eyes and head of the tuna first.
16:20TUNA EYES
16:27Sauté the seasoning for the soup.
16:33Wait for it to boil.
16:38For it to be colorful and shiny, it is a must.
16:41I learned how to cook the eyes of a tuna
16:45because this is what Chef Jen eats.
16:50We don't want to waste the parts of a tuna.
16:54For example,
16:55the eyes,
16:56the tail,
16:57the skin,
16:58and the insides.
17:01While the Balbacua Monte is boiling,
17:04we will start with the second dish,
17:07the Soft Tuna Eyes.
17:10We will carefully place it here.
17:12The eyes are here.
17:18Let's just wait for the tuna eyes to boil.
17:23Once it is soft,
17:24it is time to slice it.
17:30Let's slice it well.
17:38After that,
17:39add the seasoning.
17:43Mix it well.
17:51It is now ready to be deep-fried.
18:02Kawanders,
18:03we are done cooking our Balbacua Monte.
18:09And the Soft Tuna Eyes.
18:12Wow!
18:22Our kawanders are having a happy dinner time.
18:28You can't just eat the eyes and the insides of a tuna.
18:33Have you ever eaten Bagaybay
18:35or Tuna Sperm Shack?
18:37Let's try it.
18:41Just look at it.
18:43The next tuna dish
18:45is the return of I, Wander.
18:51Kawanders,
18:52we are now at the Farmer's Market.
18:55You can buy a lot of fish here.
18:57And here,
18:58they sell Bagaybay,
18:59or the so-called
19:01Tuna Sperm Shack.
19:05Let's see what's inside.
19:06How much is this?
19:07What are the dishes that we can make?
19:09Okay, so come with me, Kawanders.
19:11Let's go.
19:15Let's find Bagaybay.
19:18Where is Bagaybay?
19:25I'm so scared of you.
19:27Bagaybay.
19:29Where is it?
19:30Here it is.
19:31Here it is.
19:33Where's the egg?
19:34Bagaybay.
19:35Is this a male egg?
19:37Yes, it's a male.
19:38So, Bagaybay is an egg of a male tuna.
19:42What do you cook that's delicious?
19:44Adobo, ma'am.
19:45How much is that?
19:46P2.50.
19:47Is that boiled?
19:49Yes, it's boiled.
19:51What does it taste like?
19:52Does it taste like liver?
19:53Something like that, ma'am.
19:56Can you believe it?
19:57He's already done,
19:58and he's still eating.
20:01To have an all-in experience,
20:03I'm also the one who cleans.
20:05This is easy, Kawanders.
20:08Just a little.
20:09Just a little.
20:12You're just going to remove it with your hand.
20:13The greener one.
20:14Yes, ma'am.
20:15But the yellow one.
20:16Even if it's not.
20:17There.
20:19It's really soft when you cook it.
20:23There, Kawanders.
20:24We've bought Bagaybay.
20:26I bought 2 kilos
20:27because we're going to buy all of our ingredients.
20:31We're going to cook Adobong Bagaybay.
20:35I haven't tried this yet, actually.
20:36But they said that what's delicious to cook here is Adobo.
20:42In cooking Adobong Bagaybay ng Tuna,
20:45first, saute the onion and garlic.
20:48Next, the Bagaybay ng Tuna.
20:51Add soy sauce, pepper, salt, and bay leaves.
20:55There.
20:56When you see it, it looks like you're good at cooking.
21:01Next, add vinegar and let it boil well.
21:08It smells good.
21:09It's like chicken liver.
21:12Exciting!
21:14What does it taste like?
21:18After a few minutes,
21:19Adobong Bagaybay is cooked.
21:26But it doesn't look good.
21:31What does it taste like?
21:38I'm going to taste the Bagaybay or sperm sac of tuna.
21:48Actually, it smells like squid.
21:51Let's taste it.
21:52Wait.
21:53Let's see how it tastes.
21:54It tastes like chicken liver.
21:57It's clean.
21:59But the texture of the chicken liver is thicker.
22:03This one is just smooth.
22:07Of course, I can't be the only one to taste it.
22:09What does our hearts say?
22:12But this is Adobong Bagaybay or sperm sac of tuna.
22:20But this is Adobong Bagaybay or sperm sac of tuna.
22:32This is called Bagaybay.
22:34Try it.
22:35Is it good?
22:36Yes, of course.
22:37It's the biggest one.
22:42It's like...
22:43It's swollen.
22:49It's like Adobo.
22:50It's hot.
22:52It's good.
22:53Yes.
22:54It's like Adobo.
22:55The texture.
22:56It's like squid.
23:01It's good. It's creamy.
23:02That's right.
23:03That's what I'm looking for in the description.
23:05It's creamy inside.
23:07It's creamy, right?
23:09And we have a special guest to taste.
23:11One of the famous people.
23:14Your favorite anchor, Sandra Aguinaldo.
23:17Is she good at cooking?
23:20Adobo is said to be delicious to cook.
23:22Why did you make it small?
23:23It should be big.
23:26Okay, okay.
23:27Try it, Sandra.
23:33It's really good to cook, right?
23:37It's the first time I've tasted this.
23:38Because the texture is different.
23:40I thought it's like chicken liver.
23:44Because of the look.
23:45Because of the look.
23:46And the texture.
23:47But it's not.
23:48It's softer.
23:49When she said the name, I hesitated.
23:54But it's good.
23:55Because look at the look.
23:56Right?
23:57In a scale of 1 to 10, what's your score here?
24:01Of course, 10.
24:07The difference of tuna is approved.
24:11The difference of food, that's the end.
24:14Wanderers, if you have topics that you want to talk about,
24:17just email to iwandergtv at gmail.com.
24:20I'm Susan Enriquez.
24:22Follow the social media accounts of iWander.
24:25I'm M.Poy Marquez.
24:27Let's meet every Sunday night on GTV.
24:30And for Juan's questions, we'll give the answers here at iWander.