Bisitahin ang isang shrimp farm sa Zambales kung saan puwede mo ring ma-experience ang paghuli ng hipon! Panoorin ang video
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
00:00 Busy in our kitchen.
00:02 What's for breakfast?
00:06 Oh my, there's a lot of food.
00:08 We'll learn a lot.
00:10 Happy breakfast.
00:12 We're so full.
00:14 That's right.
00:15 Skip your diet, Ms. Lyn.
00:16 It's heart-wrenching.
00:18 But it's heart-wrenching.
00:19 Let's have breakfast together.
00:22 Let's crack this one.
00:24 Okay, show us.
00:27 Wow, chef.
00:28 Oh, the egg is whole.
00:31 Perfect. My sunny-side up.
00:32 We have coffee and pan de salto.
00:35 Let's add our favorite fried rice, hotdog.
00:39 And of course, sunny-side up egg.
00:41 There, you need to make it beautiful.
00:42 Don't break it.
00:43 That's a challenge for you.
00:44 You should toss the oil like that.
00:46 The oil might fall on me.
00:48 But that's basic.
00:50 But in this first round,
00:51 we'll have a different kind of breakfast.
00:53 We have shrimp for breakfast.
00:57 Wow.
00:58 Shrimp for breakfast.
00:59 Let's reveal this other one.
01:00 And this one is newly cooked.
01:02 Can we show?
01:03 One, two, and three.
01:06 It's so fresh.
01:07 It's smoking.
01:09 That is fresh literally from Zambales.
01:11 Where the shrimp is harvested from the giant shrimp tank.
01:17 That's where it came from.
01:19 I need that.
01:21 You can buy it.
01:22 Is this, chef,
01:24 this is the video from Zambales.
01:26 This is how they harvest the giant shrimp.
01:28 That's so good.
01:30 I love shrimp.
01:31 It's everyone's favorite.
01:32 And later, we'll find out how the shrimp is harvested.
01:37 And of course, we'll get full together.
01:39 I'm getting hungry.
01:42 Mommy, the egg is burning.
01:45 Good luck to you.
01:47 This is the plate for you.
01:49 After eating, it's good to take a nap.
01:53 But how can we take a nap?
01:55 In this hot weather,
01:57 -can you-- -Mom, actually,
01:59 -I heard it's hot. -Yes.
02:02 -You heard it? -Miss Bing.
02:04 -Do you want to eat? -No, it's just hot.
02:06 Perfect.
02:07 Mom, what's for breakfast?
02:10 What's up with the mom thing?
02:12 It's not good.
02:14 I noticed that you put onions first.
02:17 Always onion first.
02:19 It'll burn fast and it'll be bitter.
02:22 I can smell it.
02:23 -It's good. -It smells good.
02:25 Mom!
02:26 -Can I eat now? -Shut up, Ben!
02:29 Hey, patience.
02:32 Patience is key in everything.
02:34 We'll cook it in a short time.
02:36 It's good to stir-fry it.
02:40 Of course.
02:41 Shrimp should be good.
02:43 Especially if it's fresh.
02:46 It's from the shrimp farm in Palawig, Zabans.
02:50 It's so fresh.
02:51 It's so far from the shore.
02:54 -It's so far. -But it's worth it.
02:56 It's hard to catch.
02:58 If you want to know how, watch this.
03:01 When it comes to seafood,
03:05 shrimp is one of the first on the list.
03:10 You'll be thankful if you're not allergic to it.
03:13 It's good to eat,
03:16 to eat with rice and to eat with vegetables.
03:20 That's why for today's video,
03:22 we'll travel to Zambales for a shrimp adventure.
03:27 In a shrimp farm in Palawig, Zambales,
03:42 you'll meet a lot of talented people.
03:49 Here, they raise and breed Pacific White or Vanamey shrimp.
03:54 It's known as "hipong puti" or "swahe".
04:00 The big shrimp tanks here
04:03 are a modern way of raising shrimp.
04:06 In 2021, when the dream came true
04:12 for the shrimp lover-turned-farm owner, Iggy Colesio,
04:16 to have a shrimp farm in Zambales.
04:19 We produce very few shrimp.
04:22 We're one of the smallest production in Southeast Asia.
04:25 That's why I chose shrimp.
04:26 I studied shrimp farming.
04:29 I was encouraged because our production is very small.
04:33 Vanamey has a soft meat,
04:36 it's sweet,
04:37 it's a bit resilient to diseases,
04:39 it's strong,
04:40 it's our variety.
04:43 To ensure the shrimp are clean and healthy
04:46 in their shrimp tank,
04:48 Iggy uses intensive clean water technology.
04:52 The tip for raising shrimp
04:56 and having a successful shrimp farm,
04:58 first is the location.
05:00 Look for a source of clean water.
05:03 There's a good facility for filtration
05:07 because it's very important.
05:09 Shrimp love a clean environment.
05:11 You have to make sure that the food is very nutritious.
05:14 12 tons of shrimp are harvested every month.
05:20 It can reach different restaurants in the country.
05:31 Now, Iggy has 15 technicians
05:34 in their shrimp farm in Zambales.
05:38 Now, they will show us how to harvest shrimp
05:41 in the shrimp tank.
05:43 In this shrimp farm,
05:46 a shrimp farmer can experience
05:50 through the DALA experience.
05:53 Visitors can try to enjoy
05:58 harvesting shrimp for free.
06:05 Using a big net or DALA,
06:07 they have to pull the shrimp in the shrimp tank
06:10 to catch the shrimp.
06:12 At first, I was nervous
06:18 because I failed three times.
06:21 But when I did it in their shrimp farm,
06:24 I felt so fulfilled.
06:26 When you pull it up,
06:31 it's a bit heavy
06:33 because it has shrimp inside.
06:35 I caught it for 2 kilos,
06:37 60 to 70 pieces.
06:39 The shrimp are caught for 1 kilo and 1 kilo.
06:43 It's worth 600 to 650 pesos per kilo.
06:48 It's really a shrimp-tastic morning
06:53 because there's no loss to the shrimp.
07:01 [music]
07:03 It's cooked, my dear.
07:06 I'll try that one.
07:08 Thank you.
07:09 I'll plate it.
07:10 Let me just say,
07:11 the farm is beautiful.
07:13 It's a lot of effort to catch the shrimp.
07:16 I tried that once for the first time as well.
07:18 Really?
07:19 Yes, I did.
07:20 It's a different experience.
07:21 Again, it's all about the effort.
07:23 I want to go there just to be able to buy
07:25 because I love shrimp as in.
07:27 This is what we're cooking,
07:28 Kinamatisang Hapon.
07:29 Oh, it's already Hapon.
07:30 Kinamatisang Hapon.
07:33 There you go.
07:34 It's easy to make.
07:35 The ingredients are really two main ingredients,
07:39 shrimp and of course, tomatoes.
07:41 Of course, aromatics is there,
07:43 onion and garlic,
07:45 and that's about it.
07:46 That's also what makes it delicious.
07:47 I'll just peel it.
07:50 You're good at peeling.
07:51 The one on the side is already peeled.
07:54 The one on the side is ready.
07:55 Okay, eat the ready one so you can really taste it.
07:57 Let's show them.
07:58 This is the fresh Kinok of Miss Line4Me.
08:02 Yes.
08:03 This is our winner for breakfast.
08:04 Oh my goodness.
08:05 It's really fresh.
08:07 Even the tail,
08:08 you can see that it's fresh.
08:09 If the tail is still whole, you can remove it.
08:12 It's really good.
08:13 [BLANK_AUDIO]