This is Eat— Pink na mushroom, ano kaya ang lasa? | Unang Hirit
Aired (November 13, 2023): Nakatikim na ba kayo ng pink na mushroom? ‘Yan ang tinikman ni Jenzel Angeles sa kanyang pagbisita sa isang farm lab sa Makati! Ano kaya ang lasa nito? Panoorin ang video. #UnangHirit
Transcript
00:00 Wow, there are so many mushrooms here, Ms. Suzie.
00:04 There are so many kinds.
00:05 Oh my, the mushrooms are so chubby.
00:07 They just suddenly pop out and there are so many kinds.
00:10 But, among all the mushrooms here, there is one that is intriguing.
00:14 Oh my, this one.
00:15 This one really caught my attention, Ms. Suzie.
00:18 Look at this.
00:20 Color pink mushroom.
00:22 Is there something like that?
00:23 That's the first time I saw it, honestly.
00:25 And they also said that it tastes like bacon or ham.
00:28 What?
00:30 This mushroom is amazing, Jenzel.
00:31 Did you taste it first?
00:32 This one is cooked.
00:33 This one is cooked?
00:34 Yes, it's cooked.
00:35 There.
00:36 Hi, Martin, Ms. Suzie, and Shuvie.
00:41 I'll taste this later.
00:44 But, my dear, there is nothing like this in my pink mushroom.
00:49 Because there are so many.
00:51 As you can see, let's get some.
00:54 I'm here at a pink mushroom lab in Makati for our pink mushrooms.
01:02 And as you can see, I thought that the only available mushrooms were white and brown.
01:06 But, this one has pink.
01:08 And it's edible.
01:10 So, I'm really curious about the taste of this.
01:14 But, before that, let's first join this consultant of FarmLab, Mr. DJ Morales.
01:20 Let's ask some questions to our pink mushrooms.
01:23 Good morning, sir!
01:24 Good morning!
01:25 Sir, I'm curious.
01:27 Why does this mushroom turn pink?
01:30 Because the color of pink oyster is natural.
01:33 It's a tropical mushroom.
01:35 And it's not just pink, it has yellow, brown, white, and other colors.
01:40 But, we grow pink oyster.
01:42 Okay.
01:43 So, there are different colors.
01:44 Is there blue?
01:45 There is.
01:46 There are blue mushrooms, too.
01:47 But, this is my first time to see a pink mushroom.
01:50 And I feel like our viewers are also watching this for the first time.
01:53 And I'm curious, why does our light have to be bright here, sir?
01:59 Actually, the light is important because it triggers the growth of the white mushrooms.
02:07 It also helps to increase the growth of pink oyster mushrooms.
02:12 Okay, so here, sir.
02:13 Can you see the mushrooms?
02:15 So, this is just for you, there.
02:16 It's really cute.
02:17 It's soft and it's full of meat.
02:20 These pink mushrooms are this big.
02:22 Is it ready to be harvested?
02:24 Yes, actually, we can harvest this and send it to the supermarket and our customers online.
02:30 Oh, okay.
02:32 Thank you so much.
02:33 Sure, go ahead.
02:34 No, it's okay.
02:35 Let's go back.
02:36 I might get hurt.
02:37 But, the next question I have, sir.
02:39 How do we grow this?
02:41 How do we increase the number of pink mushrooms?
02:43 So, when we plant pink oyster mushrooms, we call it inoculation.
02:48 We use mushroom spawns and we plant these mushroom bags.
02:54 Oh, so you put the mushrooms in those bags.
02:57 It needs to be careful, right, sir?
02:59 Yes, all of our techniques here are sterile.
03:02 It means that it's very clean and it's very well-cared for because contamination is a big problem in making mushroom labs.
03:10 Okay.
03:11 Mushroom bags can quickly be contaminated.
03:13 So, if they're ready to be contaminated, they won't grow anymore?
03:16 Either they won't grow anymore or it will affect their body.
03:20 Also, we don't want to have contamination in our food.
03:23 Okay.
03:24 So, thank you so much, sir.
03:26 But, this is what our customers are waiting for.
03:29 Of course, we will be cooking, sir DJ, our mushroom.
03:33 So, what are we going to do today?
03:36 So, right now, we're going to make mushroom chicharon.
03:39 Pink oyster is known for its taste of bacon or seafood.
03:44 Oh.
03:45 So, what we're going to do is we have a batter for our pink oyster.
03:51 We'll just mix all-purpose flour and cornstarch.
03:56 Okay, so we'll put this in.
03:58 Yes.
03:59 Is our…
04:00 Yeah, go ahead. Let's just put it in.
04:02 Of course, dear customers, we've already washed our hands.
04:05 And then, we'll also season our batter.
04:08 Yes, it's hot.
04:10 Okay.
04:11 And then, we'll just mix it.
04:13 And then, we can fry it.
04:17 Yes.
04:18 Sir DJ, I have a question.
04:19 How long can it last after harvest?
04:21 It will last for a day if it's not in the refrigerator.
04:24 I'll help you, sir.
04:25 Okay, thank you.
04:26 So, I have something to do.
04:29 But, it will also last for three days if it's put in the refrigerator.
04:33 Okay.
04:34 There.
04:35 So, we can…
04:36 It will last for three days in the refrigerator.
04:37 But, if it's not in the refrigerator, it will last for one day.
04:40 One day.
04:41 Because mushrooms are mostly water, so it will easily get rotten.
04:45 And here it is.
04:46 After it's fried, this is what it will look like.
04:50 There.
04:51 It's very curious.
04:52 If you look at what we eat at night, what do you call it?
04:57 Calamares or chicken skin.
05:00 Actually, it's crispy on the outside and very chewy.
05:04 It's like calamares.
05:05 And its taste can be like meaty.
05:08 Yes.
05:09 And some hope you see.
05:10 Actually, pink oyster mushroom is a good protein vegan replacement.
05:14 So, if you want to make your food healthier, you can shift into mushrooms.
05:19 Okay.
05:20 It's okay in fairness.
05:22 Oh my.
05:23 This can be our alternative.
05:27 And we also have sisig here.
05:29 Let's try it.
05:30 This is sisig, right?
05:31 Actually, it's also good.
05:37 It tastes like meat.
05:39 The taste of the bacon and ham is just a bit less.
05:42 It's just mild.
05:44 But if you're a long-time vegan and you don't eat meat, you'll really taste it.
05:50 You'll really remember the taste of meat in our mushroom.
05:53 That's right.
05:54 Oh my, that's why you know, Kapuso.
05:56 I'm going to eat again.
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