Aired (January 13, 2024): Isa sa ipinagmamalaking putahe ang mga Batangueño ang Champeni. Ang sahog nito, lamanloob ng mga kambing?! Ito raw ay bagay na bagay bilang pulutan! Paano nga ba ito niluluto? Panoorin ang video na ito.
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, 6:15 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, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00 The goat is also perfect for making pulutan.
00:03 In the province of Batangas, they have a version of pulutang made from its inside.
00:08 Hello Kuya Saldi, what kind of dish are you going to make?
00:12 We are going to cook a goat's inside, which we call champaigne.
00:18 First, we will heat the oil. Then, we will saute the garlic, ginger and onion.
00:29 Why is it called champaigne? Is it the first time you heard the word champaigne?
00:33 Here in Kalatagan, we call it the inside of the goat cooked with champaigne.
00:39 It is made with goat's intestine and skin.
00:43 Next, we will put the boiled inside of the goat.
00:47 Then, we will mix it until it dries or the real taste of our champaigne comes out.
00:57 We have atay, baga, libro, and morang bituka.
01:03 And do you have tualya?
01:05 Yes, we have tualya.
01:07 Aside from champaigne, what else can we do with the inside of the goat?
01:13 We can also make goto. We make goto here.
01:17 We mix it with luga or it can also be done.
01:21 Oh yes, as a topping for goto.
01:25 Next, we will season it with pepper and fish sauce.
01:28 It has boiled. We need to add other ingredients again.
01:34 Okay.
01:36 Just like the chili, we will add chili.
01:38 This is the chili that comes first.
01:39 So that the chili can be cooked.
01:43 We will mix it again.
01:45 Then, we will add the tomato sauce.
01:50 The champaigne is cooked. It's spicy.
01:53 Yes, it should be spicy.
01:55 Okay.
01:57 This can be used as a side dish, especially for those who will drink.
02:00 Okay.
02:02 Next, we will mix the liver spread and soy sauce.
02:06 We will boil it for 5 minutes.
02:11 Later, the champaigne is already cooked.
02:15 [Music]
02:20 Oh, it's hot.
02:22 Even if the soup is just a little, the thickness is just right.
02:27 You can make it a soup for your rice.
02:31 [Music]
02:36 It's so soft.
02:38 It's so fun because it's so soft.
02:42 It's so soft.
02:43 It's so fun because the textures that you can bite are different.
02:47 Because the mixture of the inside is just right.
02:51 The taste is a bit like the bopis.
02:55 But you can taste the ketchup or the red sauce.
03:01 That's why it's different.
03:03 But the taste is like the normal inside.
03:08 [Music]
03:14 [Music]
03:35 [BLANK_AUDIO]