Aired (February 22, 2025): Mga hindi nawawala na pampalasa at sangkap sa ating mga pagkain, paano nga ba ginagawa? Samahan si Kara David para alamin ‘yan. 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
00:00This is a production of the Philippine Ministry of Health and Human Services
00:05Every time we cook, there are ingredients and flavors that cannot be left out in the Filipino cuisine.
00:12But before we use these, it's a long and difficult process that we have to go through.
00:19This menu is so scary.
00:23Oh my God, it's left. Oh my God, it's left.
00:27This is one of the most difficult jobs.
00:32It's ironic because it's supposed to be the sweetest thing in the world.
00:39This is so heavy.
00:42But they say that in this job, the work is not easy.
00:48And most of the time, we find a way to make these for our ancestors.
00:54Which is even tastier as time goes by.
00:58This is one of the first muscovado meals here in the Philippines.
01:02Tonight, in Pinasarap, let's find out how the salt reaches our kitchens.
01:10To get that, we need to stir it.
01:13It's like it's coming and going.
01:16And sugar.
01:18It's like it's sticking.
01:20It's like it's just mixing cement.
01:22Vinegar.
01:31It's sour.
01:33And onions.
01:35I heard that it's hard for the onions to grow in Nueva Ecija.
01:39It's hard, there are no seeds.
01:42Which makes our dishes tastier.
01:47The saltiness is just right.
01:49It's delicious.
01:51In Pangasinan, you can find some of the biggest salt farms in the country.
01:57That's why it's called Pangasinan because it's a salt farm.
02:01It means that this is where the salt comes from.
02:04And here in Western Pangasinan, we have a lot of salt farms where the salt is fine and white.
02:12I'm here in Bolinao, Pangasinan, where you can find the biggest salt farm in the Philippines.
02:20This salt farm, which has an area of 500 hectares, can produce 30 million kilos of salt per year.
02:29But how is the salt produced?
02:31What they do is they put salt water, the salt bed.
02:36They wait for one day.
02:39After one day, this is what the salt bed will look like.
02:43You will see that there are some that are already salty.
02:49To get that, we need to scrape it with a scraper.
02:55It's like it's just coming out.
02:57How do you do this?
03:00This is not what we do as iodized salt.
03:04If it's for service, it's B and B for quantity.
03:09For what is this for?
03:11For bagoong.
03:13It will remove impurities.
03:17The salt that has been scraped with a scraper is transferred to large baskets.
03:22Actually, it's not heavy.
03:25But imagine if you do this all day, it will hurt your back.
03:30There's a lot of waste.
03:32Is this okay?
03:34Yes, it's okay, ma'am.
03:36Can we take this?
03:38We have a cableway carrier.
03:40How much salt do you harvest in one day?
03:4411 kilos per basket.
03:4611 kilos per basket.
03:47How much salt do you harvest in one day?
03:4911 kilos per basket.
03:5111 kilos per basket.
03:53And in one day, you can make 700 kilos.
03:56This is just in one area.
03:58Just in one area?
04:00Yes, because there is a commercial area here.
04:03Wow, this is heavy.
04:06It's heavy.
04:08It's heavy, brother.
04:10One of their specialties is pinautong manok sa asin.
04:14So this is really cooked in salt.
04:17It's not salty.
04:19Try it.
04:21What we do is we have brining.
04:24After the brining, we cook the ingredients.
04:28It has tanglad.
04:30It has tanglad?
04:35I expected it to be very salty, but it's not.
04:37It's not salty.
04:39The saltiness is just right.
04:41It mixes with the lemony taste of the tanglad.
04:46And it's soft for a native chicken.
04:49So it needs to be slow-cooked for pinautong manok.
04:53It's delicious.
04:55The salt particles should not be removed
04:58because it has a big role in making our dishes delicious.
05:02It also gives life to many of our countrymen.
05:07Sugar is one of the must-haves in Filipino cuisine.
05:12But before we taste its sweetness,
05:15the process is not a joke.
05:18Negros is considered a sugar bowl of the Philippines.
05:2265% of the sugar in the Philippines comes from here.
05:27Almost 80% of agricultural land in Negros
05:31is irrigated by land.
05:33But how does the sugar come from the land?
05:37In the past, the sugar industry was the main industry here in Negros.
05:43Now, the sugar industry is declining.
05:46But until now, there are still tapasero and tapasero
05:51that are their main source of income.
05:54Like this brother Walter.
05:56Good morning, brother Walter.
05:58Good morning, ma'am.
06:00Are you tapasero or tapasero?
06:02Tapasero.
06:04What's the difference between tapasero and tapasero?
06:07Tapasero is the sugar from the sugar cane.
06:10That's what they call...
06:12Sakada?
06:14Yes.
06:16Usually, tapasero is from Negros.
06:18Sakada is from Aklan,
06:20and other places.
06:22It's the sugar that goes to other places.
06:25I thought it was from Aklan,
06:27but I thought it was from Pampangue,
06:29because there are sugarcane plants there.
06:31So what are we going to do?
06:33What are you removing?
06:35Here, here.
06:37From the tree?
06:39Yes, like this.
06:41And then?
06:43You clean the tree.
06:45What we're really going to get is the trunk.
06:48Yes, the hard trunk.
06:50Yes, the hard one.
06:52Isn't that also the trunk?
06:54It's different.
06:56It's not included in the...
06:58It's not included?
07:00Yes.
07:02It's the same.
07:03It's said that every October,
07:05it's the best time to plant sugarcane,
07:07and every May, it's the best time to harvest.
07:12Wow, this is so long.
07:15How many sugarcane plants are you harvesting?
07:18We're going to harvest 10 now.
07:21Sometimes, we get 6-15 tons.
07:2915 tons?
07:31Yes.
07:33That's the truck that loads the sugarcane, ma'am.
07:35Ah, okay, okay.
07:37Right now, we're just loading the sugarcane.
07:39Others are loading the sugarcane.
07:41Ah, others are loading the sugarcane?
07:43Yes.
07:44I think it's harder to load the sugarcane.
07:45Yes, ma'am.
07:56How long does it take for this to grow?
07:59About 12 months, ma'am.
08:0312 months?
08:05It's been a year.
08:07From 5 a.m. to 6 p.m.,
08:09there's no end to the harvesting
08:11and loading of sugarcane by Walter
08:13and other sugarcane harvesters.
08:16Day after day,
08:18the work continues.
08:24Harvesting here, harvesting there.
08:26There's no end to the harvesting of sugarcane.
08:30Harvesting sugarcane is one of the hardest jobs.
08:34It's ironic because
08:36it's supposed to be the sweetest thing in the world.
08:41But they say that
08:43sugarcane harvesting is not a sweet job.
08:50After harvesting sugarcane,
08:53I tried harvesting sugarcane.
08:54After harvesting sugarcane,
08:56I tried to load it into a truck.
09:01This is so heavy.
09:03It's heavy, ma'am.
09:05It's really heavy.
09:07It's heavy.
09:17It's heavy, ma'am.
09:20You do this all day?
09:21Yes.
09:22You do this all day?
09:23Yes.
09:24The sugarcane is loaded into a sugar mill,
09:28or as they call it here, central.
09:30But despite the modernization,
09:32they still maintain the traditional way of making sugar.
09:37This is called a muscovado mill.
09:40This is one of the first muscovado mills here in the Philippines,
09:44specifically in Negros Island.
09:46You know, this is what was used
09:48back in the 1800s by our ancestors
09:50because if you look at the machine,
09:53it says 1873.
09:56So you can see,
09:58this tubo is very hard.
10:00The juice of the sugarcane is inside the tubo.
10:04So what they do is,
10:06they put it in here,
10:08inside this rotating turbine.
10:10Then,
10:12this is what will squeeze the juice out of the tubo.
10:16This is where the sugarcane juice will come out.
10:20There, it's so sweet.
10:22But the question is,
10:24how does this whole machine work,
10:27this whole mechanism?
10:29Back then, our ancestors didn't have electricity.
10:32Their electricity,
10:34there it is,
10:36that turbine,
10:38it rotates this whole muscovado mill.
10:43I also visited the traditional sugar processing area.
10:47So after you get the juice from the raw sugarcane,
10:51where does it go?
10:53We put it into these kawas,
10:55and it's boiling.
10:57You can see it's boiling in there,
10:59and the juice will boil,
11:01and it comes in with,
11:03it's mostly water in the juice.
11:05So we have to boil the water out,
11:07and as the water comes out,
11:09it will concentrate to a syrup.
11:11So when you squeeze out the juice,
11:13it's not this color?
11:14It's a greenish-brownish color.
11:16And then you boil it continuously
11:18so that the water in the juice will evaporate,
11:21and it will leave us just the sweetness.
11:26So that's the syrup.
11:28When it gets more concentrated,
11:30at just the right time,
11:32we'll scoop it out,
11:34it'll come down into this tray.
11:36When it comes out, we'll stir it with the shovel,
11:38and it'll turn into muscovado sugar.
11:41So you can see here in this part,
11:43it's a bit dry.
11:45There, it's slowly solidifying.
11:48Earlier it was just like water,
11:50but now it's slowly becoming thicker,
11:53which means,
11:55it's getting colder,
11:57and it's becoming a solid form.
12:02So now we'll put an electric fan,
12:04so that it gets dry.
12:07It might stick, Kuya!
12:09It's like we're just mixing cement.
12:12But we need to mix it continuously,
12:15because we don't want it to stick too much,
12:18we'll have a hard time crushing it.
12:21It's worth the effort in making sugar,
12:24because you'll definitely smile at the sweetness
12:27of its most delicious foods.
12:37From the sweetness,
12:39we'll now go to the sourness of the vinegar.
12:44This is one of the favorite sauces of the Filipinos.
12:48And whenever we cook Adobo or Paksiw,
12:51we can't miss the vinegar.
12:57The town of Paumbong Bulacan is rich
13:00in the tree of nipa or sasa.
13:02It grows in the white part of the river.
13:04That's why we have a lot of sasa here,
13:07because the water is good,
13:09the water is brackish,
13:11and it's salty.
13:15I went with Kuya Mario
13:17to his almost one hectare of sasa,
13:20to find out how they grow
13:22the paumbong or sasa vinegar.
13:26So that's the fruit of the nipa?
13:28Yes, this is it.
13:30You have to clean it.
13:35Then you have to cut it like this.
13:41Oh, you have to cut it?
13:43Yes, you have to cut it
13:45so that the sap will grow.
13:47Where will it grow?
13:49It will grow here in its arms.
13:51Oh, so you have to cut it.
13:53For about three weeks to a month
13:55before you cut it here.
13:58Using a sharp blade,
14:00they cut the sap of the nipa
14:02so that the sap will come out.
14:08Nipa can only be harvested
14:10from 7 to 10 years old.
14:13During this time,
14:15the sap of the nipa
14:17will mature and bear fruit.
14:21This is what you harvest
14:23in the morning and afternoon.
14:25Yes.
14:27It's like a cubatas.
14:29Yes, it's like a baby.
14:30If you don't cut it in the afternoon,
14:33it will bear fruit.
14:35Oh, it will bear fruit.
14:37The holes will open.
14:39It won't bear fruit.
14:41So you have to cut it in the morning and afternoon
14:43so that the sap will grow.
14:45Yes.
14:47Wait for the back of the nipa.
14:49Like this?
14:51Lower it.
14:53Where is the nipa?
14:55Here.
14:57Pull it.
14:58It's hard.
15:00It's scary.
15:02Your nipa is so sharp.
15:04That's because the nipa is hard.
15:08It's hard.
15:10You don't know how to do it.
15:12I don't know how to do it.
15:16It's hard.
15:21It's soft and cheap.
15:23There.
15:25It's like a liter.
15:26It has a filling.
15:28It has a filling.
15:30It's sour.
15:32Yes.
15:34It smells sour.
15:36But this is not vinegar yet.
15:38What is this?
15:40It's just nipa.
15:42Every day,
15:44Mr. Mario collects nipa sap.
15:46Every tree,
15:48they get more than one liter of nipa sap
15:50depending on the season.
15:52The nipa sap is placed in tapayan or earthen jars
15:54for two to three weeks
15:56before being processed.
15:58The production of nipa sap
16:00is a tradition
16:02that is passed down
16:04from generation to generation.
16:06Vinegar is produced
16:08through fermentation.
16:10The rice
16:12is fermented
16:14to produce bacteria.
16:16That's where the liquid comes from.
16:18Then,
16:20it's strained
16:22and ground.
16:24Then,
16:26it is left
16:28for oxidation
16:30and fermentation.
16:34Vinegar sap
16:36can be used
16:38to make new dishes
16:40such as
16:42lechon.
16:44It's eaten in Malolos, Bulacan
16:46for 50 years
16:48when serving delicious lechon.
16:50But their lechon
16:52is not always the same.
16:54It's more delicious
16:56with vinegar sap.
17:00The garlic is sautéed
17:02until golden brown.
17:04Then, the onion is added.
17:06Then, we add the lechon.
17:09Let's add a little more
17:11salt.
17:13And the secret of their family recipe,
17:15lechon paksil,
17:17is the special sauce
17:19that is mixed with vinegar sap.
17:22Lechon leftover
17:24undergoes a total makeover
17:26with sweet, sour, and savory
17:28lechon paksil.
17:31This is the version of lechon paksil
17:33that is sweet.
17:38If you like lechon paksil
17:40that is sweet,
17:42that is sweeter
17:44than the sour version,
17:46this is perfect for you.
17:48This is delicious with rice.
17:52And,
17:54the champion here is
17:56the lechon paksil.
17:58It lasts a long time.
18:00It doesn't get spoiled easily.
18:08Plain or mixed with onion and chili,
18:10for seasoning,
18:12sauce,
18:14or as a preservative.
18:16It's different from sour.
18:18It's delicious to add vinegar
18:20to our lechon paksil.
18:22Almost all of the Pinoy dishes
18:24are present with onions.
18:26It has a strong smell
18:28and makes us cry every time we cut it.
18:32It gives a distinct flavor
18:34and aroma to the food.
18:37Every year,
18:39during the first week of April,
18:41the Cebuyas Festival
18:43is held here in Bungabon, Nueva Ecija.
18:45Bungabon is also known as
18:47the Onion Capital of the Philippines.
18:49And their Cebuyas Festival
18:51is their way of thanking
18:53for the good harvest of onions.
18:59Elisabeth has been planting
19:01and harvesting onions
19:03for three decades.
19:05So, this is how you harvest it?
19:07Yes.
19:09It's beautiful.
19:11I heard that it's difficult
19:13to harvest onions in Nueva Ecija.
19:15Yes, it's difficult.
19:17It's hard to find.
19:19It's hard to find.
19:21The meat is eaten.
19:23Just like this.
19:25It's a good size.
19:27But if there's a problem,
19:29it's rejected.
19:31You can't buy it anymore.
19:33I heard that there are a lot of imported onions.
19:35Yes, there are a lot.
19:37The price of onions is cheap.
19:39How much is an onion now?
19:41It's 12 pesos.
19:43It's 15 pesos.
19:45It's not cheap yet.
19:47Really?
19:49Look at this.
19:51It's a Filipino onion.
19:53It's important
19:55so that we can help
19:57the farmers of Nueva Ecija.
20:03Actually, it's fun
20:05to harvest onions.
20:07It's easy.
20:09You just have to pull it like this.
20:11But,
20:13if you do it for a long time,
20:15your back hurts.
20:17Oh no, it's left.
20:19Oh no, it's left.
20:21It's okay, sir.
20:23It's part of what's left.
20:34After pulling the onions,
20:37we have to remove
20:39the leaves.
20:41But, don't we eat this too?
20:43No.
20:44So, what are the leaves of the onions that we eat?
20:47It's for planting.
20:53There are three types of onions
20:55that are planted by Bungabon.
20:57The red Creole,
20:59or the big red onions
21:01that have a little spicy taste.
21:03The yellow granics,
21:05or the white onions
21:07that have a milder and sweeter taste.
21:09And shallots,
21:11or as some call it,
21:12it's also known as tandooyong.
21:14And if we're talking about taste,
21:16it's not that spicy
21:18compared to the red Creole.
21:20Most of us just use onions
21:22for sautéing.
21:24But, do you know that
21:26there's a dish that you can't cook
21:28without onions?
21:30This is the beef dish
21:32that uses onions
21:34from marinating to cooking
21:36that tastes better
21:38with calamansi and soy sauce.
21:40The Bistek Tagalog.
21:42Nanny Carmen has been running
21:44a food stall for a long time,
21:46and one of your specialties
21:48is Bistek.
21:50First, we'll marinate
21:52the tenderized beef in soy sauce,
21:54calamansi,
21:56sliced white onions,
21:58and crushed garlic.
22:00Lomo, or tenderloin,
22:02is the beef used by Nanny Carmen.
22:04It's best to use Bistek
22:06because it's tender
22:08compared to other parts of beef.
22:10But any part of beef
22:12is cooked.
22:14The secret is to slice the meat
22:16thinly so that it's easy to cook.
22:19So, we'll boil this.
22:21Let's add a little water.
22:23Let's put it in the casserole.
22:26Let's boil it for about 15 minutes.
22:32After 15 minutes,
22:34is it cooked, Nanny?
22:36Yes, ma'am.
22:38How did you know that it's cooked?
22:40Is it tender?
22:42Yes, that's right.
22:44It's already tender.
22:46If you wait a little longer,
22:48it will be tender.
22:50Yes, ma'am.
22:52Did you know that
22:54it's already tender?
22:56Yes, ma'am.
22:58You don't need a knife anymore.
23:00Once the beef is tender,
23:02we'll remove it from the pan
23:04and fry it.
23:06After the beef is fried,
23:08we'll put it back
23:10in the casserole.
23:12Let's add a little water
23:14because we want the beefsteak
23:16to have sauce.
23:18Earlier, when we boiled it for 15 minutes,
23:20it dried up, right?
23:22Yes, ma'am.
23:24Then, we'll add a little onion rings.
23:26Once the beef is coated in the sauce,
23:28we'll put the rice in the casserole
23:30and we'll taste the
23:32Bungabon version of Bistek Tagalog.
23:39Mmm!
23:40You can really taste
23:42the soy sauce and calamansi.
23:45And the onion is just perfect
23:48because if you add too much salt,
23:50you'll just eat a little onion
23:52and it will neutralize
23:54the strong flavor of the soy sauce.
23:56It's okay.
23:58Father Angboy,
24:00who has been a sorbet maker for four decades,
24:02thought of making the onion
24:04as the star of his sorbet.
24:06First, he'll make the ice cream base.
24:08In a bucket,
24:10he'll add the cassava powder.
24:12Then, he'll pour hot water.
24:14He'll mix it quickly
24:16until the consistency of the almerol becomes thick.
24:20He'll squeeze the crushed cassava three times.
24:23Then, he'll mix the coconut milk
24:25with the cassava mixture.
24:27He'll let it cool
24:29in a jar
24:31or a big can
24:33that will be hardened by sorbets.
24:35The next day,
24:37he can make onion pastillas
24:38and ice cream.
24:40He'll slice the red onion.
24:42Then, he'll wash it
24:44with salt water
24:46to get rid of the bitterness
24:48and spiciness of the onion.
24:50Then, he'll soak it again
24:52in water to get rid of the saltiness.
24:54In making the pastillas,
24:56he'll mix a little oil
24:58in a can of condensed milk.
25:00If you add the oil first,
25:02the condensed milk won't be included
25:04because the oil will boil.
25:09Here, he'll saute the chopped onion.
25:35When cooking onion pastillas,
25:36he'll let it cool for an hour.
25:38When the ice cream base hardens,
25:40he'll add condensed milk
25:42and powdered milk.
25:44Then, he'll mix it
25:46using a big egg beater.
25:50After an hour,
25:52he'll add the onion pastillas mixture
25:54to the ice cream base.
25:56Then, he'll mix it again.
25:59After letting it cool for an hour
26:01to two hours,
26:03or when the ice cream hardens,
26:04he'll present
26:06the ice cold sweet delight
26:08of Mang Angoy,
26:10Onion Ice Cream.
26:12This is onion ice cream.
26:14There, you can still see the bits
26:16of red onion.
26:18Oh my, really.
26:20Oh my, it really has onion.
26:23Hey, it's delicious.
26:25Hey, it's delicious.
26:27You won't taste the spiciness.
26:29The onion bits
26:31give it a little texture,
26:32a little crunch.
26:34Surprisingly,
26:36it's delicious.
26:38Wow!
26:40Whether it's for breakfast or dinner,
26:42you'll definitely be amazed
26:44by the flavor of the onion.
26:47The salt, sugar, vinegar, and onion
26:52are the flavors
26:54that make our food delicious.
26:56In our next cooking,
26:58we'll think about
26:59how each piece,
27:01block, and piece
27:03are the main ingredients
27:05for the hard work
27:07of farmers and workers.
27:09Mmm!
27:11It's sour!
27:13Until our next story,
27:15I'm Cara David,
27:17and this is Pinasarap.
27:19I really drank the soup.
27:29I really drank the soup.