Aired (January 8, 2024): Dalawang putahe, nagkaroon daw ng collaboration?! ‘Yan ang ipinagmamalaking putahe ng Marinduque na ‘Kari Kari.’ Kung paano ‘yan lutuin, alamin sa video.
Category
😹
FunTranscript
00:00 Juancho, do you like "Kari-Kari"?
00:03 Not "Kari-Kari", "Kari-Kari".
00:05 [laughs]
00:07 What's "Kari-Kari"?
00:09 "Kari-Kari", there you go.
00:11 It looks delicious, it smells good,
00:13 especially when it's made from beef.
00:15 It looks like "Kari-Kari",
00:17 not "Kari-Kari", "Kari-Kari".
00:19 "Kari-Kari".
00:21 That's right, the one that's
00:23 a popular dish among the Tagalog people,
00:25 "Marinduke".
00:27 It's one of the two favorite dishes
00:29 that I made.
00:31 That's my story, you know.
00:33 If you like "Dinuguan" and "Bopis",
00:37 you'll definitely like
00:39 one of the dishes from "Bwak-Marinduke".
00:41 Because of these two dishes,
00:43 there's a collaboration.
00:45 It looks like "Bopis", but black.
00:47 It looks like
00:49 "Dinuguan".
00:51 That's what "Marinduke" is proud of,
00:53 "Kari-Kari".
00:57 "Kari-Kari" is a well-known dish in Marinduke.
00:59 The remaining
01:01 pork meat is
01:03 mixed with blood to make a new dish.
01:05 It's a waste
01:07 to use the innards,
01:09 because if we use the pork,
01:11 it will all be removed.
01:13 The liver is made from pork's sauce,
01:15 but the other
01:17 meat, like beef,
01:19 beef heart, and beef intestines,
01:21 the Marinduke
01:23 thought of making "Kari-Kari"
01:25 with pork, or "Tad-Karin",
01:27 and make another dish.
01:29 Rosette Sota's family is the third generation
01:31 who makes "Kari-Kari".
01:33 Even though her son taught her
01:35 how to make it.
01:37 Mostly, when there are people from other places
01:39 who come here,
01:41 they always say, when we offer "Kari-Kari",
01:43 they say, "Oh, Bopis?"
01:45 I say, "That's not Bopis."
01:47 "Bopis" has no blood,
01:49 but the spiciness
01:51 and the ingredients
01:53 are almost the same.
01:55 Bopis uses anapo oil.
01:57 In the case of
01:59 "Dinuguan",
02:01 "Dinuguan" uses pork's meat.
02:03 They both have vinegar
02:05 and blood.
02:07 But "Dinuguan" is not spicy.
02:09 "Kari-Kari" is really spicy.
02:11 In cooking "Kari-Kari",
02:13 first, we saute the pork's
02:15 innards with garlic and onion.
02:21 Then, when the meat or innards are cooked,
02:23 we add vinegar.
02:25 Next, we mix the pork's blood.
02:29 The blood should be fresh
02:31 on the day.
02:33 We add a lot of chili.
02:37 We boil it for half an hour
02:39 until the pork's blood is cooked.
02:41 That's why "Kari-Kari" is called "Keri-Keri".
02:49 If it's worth Php 100 to Php 295,
02:51 you can taste
02:53 "Kari-Kari" of Marinduque.
02:55 They can make 5 to 10 kilos
02:57 of "Kari-Kari" everyday.
02:59 All the preparations
03:01 or occasions
03:03 are present in "Kari-Kari".
03:05 Foods like "Kari-Kari"
03:07 are not just filling our stomach.
03:09 It also symbolizes
03:11 the recognition of a place.
03:13 (music)
03:15 (music)
03:17 (music)
03:19 [ Music ]
03:40 [BLANK_AUDIO]