Palengkeng soafer sarap at soafer fresh?! Sa ‘Seafood Capital of the Philippines’ Roxas City, Capiz na palengke lang ‘yan! #UnangHirit
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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FunTranscript
00:00Welcome to our continuous trip around the Philippines and around the world to go...
00:06Market Hopping!
00:08Really?
00:09Market Hopping is so awesome!
00:11With budget!
00:12This morning, we will go to the market where the seafood is so fresh and delicious!
00:18I said it before, I think I said it wrong.
00:20I said so-fer.
00:21So-fer.
00:22So-fer.
00:23So-fer.
00:24So-fer.
00:25So-fer.
00:26So-fer.
00:27Where else?
00:28Kapis!
00:29Oh!
00:30Anjo is so happy!
00:31Anjo, good morning to our Kapis!
00:34Good morning!
00:35Good morning!
00:36I'm so excited for their seafood!
00:38Excited?
00:39Oh my!
00:40Oh my!
00:41Oh my!
00:42Oh my!
00:43Oh my!
00:44Good morning Kapuso!
00:45If seafood is what you're looking for, you won't run out here!
00:49What I mean is, if you're looking for seafood, you won't run out here at Roa City Kapis
00:54because this is the seafood capital of our country.
00:57And if you can see what I'm carrying, this is called Mabsan.
01:01Can you see how big this is?
01:02Kapuso, that's not the only thing they have here.
01:05There are many other types of fish that they have here outside Fishport.
01:08And here we are at our market for today!
01:12Kapuso, let's talk to Sir Ronnie.
01:16Sir Ronnie, good morning!
01:18What are these different types of fish that we have in front of us?
01:21This is what we use for making bilad.
01:26This is called yapot.
01:29This is what we use for making bilad.
01:31And when we have dried fish, we sell it.
01:34What are those long ones?
01:36This is called liwet.
01:39Liwet?
01:40Yes, it's called liwet.
01:41What do you do for it?
01:43We also make bilad with this.
01:45Oh, you make bilad with this?
01:46Yes.
01:47So all of these that we have here today, Sir Ronnie, are for making bilad?
01:49Yes.
01:50They segregate these.
01:51These are different types.
01:53Per kilo, these are different.
01:55These are different per kilo.
01:58And these are different.
02:01And these are different.
02:04What are these, Sir Ronnie?
02:06These are called garahok.
02:08Garahok?
02:09Yes, garahok.
02:10And these are called babagudlong.
02:14These are for making tuyok.
02:16Sir Ronnie, let's go there.
02:18Yes, let's go.
02:22These are called bulaw.
02:24What are they called, Sir Ronnie?
02:25Bulaw.
02:26What do you cook with these?
02:27It's good for the stomach.
02:28You can fry it, make soup with it, and you can make bilad with it.
02:33You cut it here.
02:34In the middle, okay.
02:35These are liwet.
02:36These are liwet.
02:37These are mamsat.
02:38Mamsat.
02:39Where do you get these big fish?
02:42We get them from the sea.
02:46Palupad.
02:47Palupad, okay.
02:48Yes, palupad.
02:49Sir Ronnie, thank you very much.
02:50I'll visit you later.
02:51Okay.
02:52It's heart-warming, right?
02:53Of course, since there's a lot of seafood that we've seen,
02:55and different kinds of fish,
02:57we can't miss the chance to taste these fish.
03:01And of course, this morning,
03:02we're more excited because we're going to cook a tubong capis
03:06and he's going to show us a different version of salsado
03:10here at Roja City Capis.
03:14Good morning.
03:15Good morning, Kapuso.
03:17Sir, what's your name?
03:19I'm Roden A. Agnes.
03:22Sir Roden, good morning.
03:24What are you going to cook for me this morning?
03:27What I'm going to cook for you is what we call Salmoneting Cardilio.
03:31Salmoneting Cardilio.
03:33It's like salsado, but it's different, right?
03:36That's salsado, there's egg, and there's bread.
03:39And what kind of fish are we going to use?
03:41This is the fish that we're going to use.
03:43This is what we call Salmoneting.
03:45Salmoneting.
03:46Where do you get these kinds of fish?
03:48We get these kinds of fish from the sea.
03:51And most of the time,
03:53when it comes here, there's a lot of it.
03:55Maybe a few tubs per boat.
03:58It brings about 10 tubs.
04:01Is this kind of Salmoneting
04:03only caught here in the sea, near Roja City Capis?
04:06No, it's also caught in other places.
04:08It's caught in other places, in the Masbate area.
04:11Oh, in the Masbate area.
04:12But here in our area,
04:13the fish here are caught in smaller tubs.
04:17Okay.
04:18Let's get started.
04:19Let's get started.
04:20First step.
04:21First step,
04:22we're going to plate the fish first.
04:24Yes.
04:25There you go.
04:26We're going to place it.
04:31Okay, there you go.
04:32Okay.
04:33We're going to place the fire.
04:35Okay.
04:36Okay, we're going to do the other side.
04:38We're going to sauté this first.
04:40We're going to start with the oil.
04:43Just a little bit.
04:45Then we're going to heat it up.
04:47When it's hot,
04:49we're going to saute the other ingredients.
04:54So now, we're going to sauté.
04:56We're going to sauté.
04:57Here are the ingredients.
04:58We have tomatoes, onions, garlic, and ginger.
05:02Ginger is the most important ingredient
05:03when you're cooking fish.
05:05Because it's used to extract the juices from the fish.
05:11Yes.
05:12So what's the difference?
05:13Because in Manila,
05:14we have what we call sarsado.
05:16What's the difference between that and salmone...
05:19What's it called?
05:20Salmonete.
05:21Salmonete.
05:22Salmonete.
05:23Cardillo.
05:24Yes.
05:25What's the difference?
05:26Cardillo and what we call sarsado are different.
05:30Yes.
05:31Because the cardillo has an egg.
05:36Sir, what's the next step after sautéing?
05:40After this, we're going to add water.
05:42Water.
05:43That's going to be the juice of the sarsado, right?
05:45Yes, the juice of the sarsado.
05:47Just a little bit.
05:48Okay.
05:49After that,
05:51we're going to add the other ingredients.
05:53Yes.
05:54Like this.
05:56We're going to add salt.
05:57That's right.
05:59That's the seasoning.
06:01Salt.
06:02Then, we're going to add what we call...
06:07Pepper.
06:08Oh, pepper.
06:09That's it.
06:10There.
06:11Because our pepper...
06:12There.
06:13After that, sir...
06:15What's this?
06:16This is our egg.
06:17I really like this.
06:18Later, after this is cooked,
06:20we're going to add the egg.
06:22Okay.
06:23After that,
06:24we're going to add the fish.
06:26The fish.
06:27It's already fried.
06:28We're going to add it all at once.
06:30Yes, we're going to add it all at once.
06:33Because if we add it all at once,
06:36it won't look right.
06:38Yes.
06:39So, we need to fix it.
06:40Do people usually eat this dish?
06:44For us,
06:46most of the people here
06:50grew up eating this dish.
06:53How many years have you been eating this dish?
06:55Okay.
06:56For me,
06:57this is what we usually cook at home.
06:59Next, sir.
07:00After this,
07:01we're going to add...
07:03Sweet papaya salad.
07:04Sweet papaya salad.
07:05Yes, sweet papaya salad.
07:06That's it.
07:09Okay.
07:11After that,
07:12we're going to add the egg.
07:13This is the egg.
07:14Why is the egg this color?
07:15Because it's already fried.
07:17Oh, okay.
07:18It's a bit pinkish, right?
07:19Yes.
07:20Okay.
07:21That's it.
07:22Thank you very much.
07:23Here's our finished dish, sir.
07:24After this...
07:25Okay.
07:26What time is it?
07:27Here it is.
07:28It looks delicious.
07:29So, this is our finished product.
07:32This is what we call
07:34Salmon-Eating Cardinio.
07:36Thank you very much, sir.
07:37I'll taste that later
07:38because tomorrow,
07:39I still have to get some rice.
07:41My heart is racing.
07:42Oh, yesterday,
07:43I stayed here at Rojas Campus.
07:45Thank you very much.
07:47At MVW Restaurant and Inn
07:51because it was so delicious when I slept there.
07:53Thank you very much
07:54for letting me stay there.
07:56I wasn't able to get rid of my fatigue.
07:58I even had a massage there.
08:01They have a place there.
08:02So, for your next adventure trip,
08:04just stay here at Rojas City Campus.
08:06Just be patient.
08:07Here in your country,
08:08Morning Show,
08:09where you're always first...
08:10First...
08:11Hit it!
08:23Follow the official social media pages
08:26of Unang Hirit.
08:27Thank you, sir.