Aired (February 9, 2025): Kara David at Tuesday Vargas, sinubukan ang paggawa ng tinapa sa Paombong, Bulacan. Isa ito sa mga pangunahing industriya na pinagkakakitaan ng mga taga-rito. 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
Category
😹
FunTranscript
00:00One of the main products of Paumbong Bulacan is Tinapa.
00:05But their Tinapa is not made of Salinas or Galunggong.
00:10What they use for Tinapa is the fish caught from their fishpond, like Bangus.
00:20Usually Tinapa is made of small fish, right?
00:23Salinas, Galunggong.
00:26But here, it's all Bangus.
00:28And Tilapia.
00:29Ah, Tilapia.
00:31So, we have Ate Daisy with us today.
00:34She will teach us how to debone a fish.
00:39There are so many fish bones, right?
00:41Yes.
00:43There are big fish bones and small fish bones.
00:46Correct.
00:48Don't be hasty, okay?
00:50We will remove the big fish bones.
00:52So, we will remove the bones first.
00:53And when the fish was grilled, it's still cold.
00:58It's still frozen so that the meat won't be crushed.
01:03It's easier to debone, Ate Daisy said.
01:06So, you will remove the big fish bones first?
01:09Yes.
01:11Because there are more fish bones, Bangus is one of the fish that is hard to debone.
01:17Okay.
01:19That's it.
01:21Okay.
01:23So, our challenge for Tuesday is 10 minutes to debone a fish.
01:29Can we do it times 20?
01:31Just kidding.
01:33Because it's only 5 minutes.
01:35Game?
01:36Game.
01:37Oh my God.
01:38Okay.
01:47There are still a lot of fish bones.
01:49I want to tell everyone.
01:51Just kidding.
01:53Because this is what I'm going to do.
01:56But I will try my best.
01:59Just kidding.
02:00Boy, it's beautiful, right?
02:02Yes.
02:03You can work here.
02:05What?
02:06How far?
02:08I think it's too thick.
02:11Then, we will put it at the end, right?
02:14Yes.
02:16Okay.
02:17So, we can concentrate.
02:18Okay.
02:19Then, remove the fish bones.
02:25Here.
02:26So, it has ears.
02:29That's right, Ate.
02:30Yes.
02:35Is it here?
02:36Ate, is it here?
02:37Or here?
02:39Here or here?
02:40In the middle first.
02:41Here first.
02:43Where is it?
02:44Is it here?
02:45Is this right?
02:48The big one near the middle, Ate.
02:50Is it right?
02:51I didn't get anything.
02:53Oh my God.
02:56Yes, because this is different from all the fish bones.
03:00Why?
03:01It has more ears.
03:02Just kidding.
03:04It's a unique species.
03:05Just kidding.
03:07I'm just kidding.
03:08I'm not rude.
03:09But you will learn.
03:10I will learn.
03:12It's so easy to do.
03:14Ate, you have to turn it.
03:16I already turned it.
03:17I can't turn it.
03:20Ate, help me.
03:21What's this?
03:22I don't know.
03:23This is the line.
03:24Ate, you don't have to do it here.
03:27Oh my God.
03:28Look at what I pulled.
03:30Meat.
03:34You guys do it here.
03:35It's easy.
03:36Do it in 15 minutes.
03:41Aside from the discarding,
03:42the participants have to be patient and have a lot of patience.
03:46But even if it's hard,
03:47there's no giving up.
03:50How are you?
03:52I already split the fish bones.
03:54I didn't do it on purpose.
03:58Oh my God.
03:59Sorry, Ate.
04:00Sorry, Ate.
04:01But I can do it now.
04:03I can do it now.
04:04Oh my God.
04:06I feel like I'm beautiful now.
04:09I already won.
04:11She's detecting herself.
04:1810 minutes have passed.
04:20Time's up.
04:26I thought I left it.
04:29Oh my God.
04:31Sorry.
04:32What are you going to do?
04:34Now that I'm looking at the boneless bangus,
04:36I feel like I'm going to eat it.
04:40The winner will be chosen by Ate Daisy.
04:43Here, Ma'am.
04:44I ran out of meat.
04:47Ate 2,5.
04:48Do you need to pay?
04:49So that I can win?
04:51Ate Daisy is in pain.
04:53She said she ran out of meat.
04:55Actually, half of the bangus is here.
04:59She left half of it.
05:01So, half of it is paid.
05:02You didn't tell Tuesday.
05:04She thought she was going to do it.
05:06I thought she was going to leave the meat.
05:08She was going to leave the bones.
05:09Make it clear next time.
05:11Just kidding.
05:13The bangus made by Paumbong is more delicious when it's made into sisig.
05:17First, saute the onion, ginger,
05:20and then add the main ingredient,
05:23the bangus.
05:24Mix it and then turn off the heat.
05:28Because it's overcooked,
05:29because this is sisig,
05:32it's hard to overcook what we're cooking.
05:35Green chili and seasoning sauce.
05:40Let's also add black pepper.
05:45And the last,
05:47as they say,
05:48they don't like it.
05:50Ping, ping, ping, ping.
05:52That's it.
05:54Once the rice is out,
05:55taste the bangus sisig.
05:59Because of that.
06:00Let's sentence this.
06:01Do you want me to add calamansi?
06:04It's a waste, right?
06:06There's more.
06:07What now?
06:10See?
06:12I'll just eat it.
06:13There's more.
06:14See?
06:15It's luxurious.
06:17Okay.
06:18Let's eat.
06:20This is spicy.
06:21I see a lot of chili.
06:23Oh my God.
06:25The guy who's cooking,
06:26he's probably thinking of something else.
06:29Oh my God.
06:32Pulutan.
06:33It's pulutan, not ulam.
06:35But it's delicious.
06:36For pulutan.
06:37Wow, there's a lot of chili.
06:38Wow, right?
06:40Winner.
07:03Please subscribe to our channel.