Karne ng kalabaw, ginagamit sa official dish ng Tarlac na ‘bagis’| Biyahe ni Drew

GMA Public Affairs

Aired (April 28, 2024): ‘Bagis’ ang itinuturing na official dish ng Tarlac. Kahit saang restaurant o karinderya kasi ng probinsya, matitikman ang putahe na ito. Ang paggawa ng tradisyunal na ‘bagis,’ panoorin sa video na ito.  ‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!   Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBatangas

Transcript

00:00 Baguis is considered the official dish of Tarlac.

00:03 Or the meat of the Calabaw is cooked in the oven.

00:06 Even in the restaurant, Baguis is present.

00:10 Historically, Tarlac is noted for being a thickly forested area.

00:17 It is noted for its venison.

00:20 Venison is the meat of the Usa.

00:23 History tells us that the first Tarlac people sold this meat.

00:32 But as the number of people in Tarlac increased,

00:35 the Usa slowly disappeared.

00:37 And the number of goats and Calabaw increased.

00:40 Baguis is now being prepared using Calabaw meat.

00:46 We know that Filipinos are very resourceful when it comes to cooking.

00:51 So, Tarlac people are not slow in discovering new dishes.

00:56 They use the ingredients that are around them,

00:58 the ones that are in their backyard,

01:00 the ones that are planted.

01:01 They use those ingredients as the number one ingredients for our dishes.

01:07 The traditional way of making Baguis is not to cook it.

01:11 After adding the Calabaw meat,

01:13 it is soaked in vinegar and calamansi to remove the oil.

01:17 Then, it is squeezed to remove the impurities.

01:20 Not just once, but twice.

01:23 The process of making Baguis Calabaw is similar to the process of making Kilawin.

01:31 We know that most Filipinos are fond of Kilawin.

01:36 The only difference is that the traditional Kilawin uses meat from Calabaw.

01:46 That is why Filipinos are fond of giving new twists to their food.

01:50 They have also made different versions of Baguis.

01:53 This is the Baguis Calabaw.

01:55 You just get to taste this.

01:57 Oh, you should also try this Baguis Pasta.

02:02 This is also a pasta if you like it.

02:05 For me, the traditional Baguis is still the best.

02:11 Let me be the judge of that, Piajeros.

02:15 Let us start with contestant number one, the traditional Baguis.

02:19 Okay, I got it. I got it.

02:22 It tastes fresh, very citrusy, because of the calamansi.

02:28 So, when you taste the Kilinaw, Kinilaw, that is how it tastes.

02:33 But, using the Calabaw beef.

02:36 Contestant number two, the Ginataang Baguis.

02:43 It is delicious to bite into.

02:45 It is delicious to eat.

02:47 They still use the Cara beef, which defines Baguis.

02:55 Last but not the least, Pasta Baguis.

02:58 Yup. How it is cooked, super good too.

03:07 I am not going to lie, it is hard to choose a winner, Piajeros.

03:11 Sometimes, you are looking for the sour, so you can eat it.

03:16 Sometimes, you are looking for the different base, with a little bit of salt.

03:21 Sometimes, you want a very texturized, chewy type of meal, which comes from here.

03:30 So, I think all dishes are winners.

03:34 [Music]

03:56 [BLANK_AUDIO]

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