Aired (June 15 2024): Isa sa ipinagmamalaki ng Batangas ang mga masasarap na pagkaing nakukuha mula sa dagat na narito! Panoorin ang video na ito at tuklasin ang iba't ibang mga putahe ng mga taga-Batangas.
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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FunTranscript
00:00We're going deep, brother!
00:07It's just shallow, ma'am.
00:11Oh my God!
00:14Oh, it's just shallow!
00:22Wow!
00:24So kind!
00:27Is it okay, ma'am?
00:29You need to hold it gently.
00:33Tonight on Pinasarap
00:36We're going to Batangas, Kapuso!
00:40We're going to catch and taste the big fish they caught
00:45and other blessings of water.
00:49There!
00:52There, I caught four!
00:56I caught four fish.
01:00Oh, it's delicious!
01:03The sourness is just right.
01:05Let's taste the fish itself.
01:11We're also joined by the sparkle artist and fun liner host of the first episode,
01:16Shuvie Etrata.
01:18Oh, there it is!
01:21This should be important.
01:221, 2, 3, pull!
01:24It should be.
01:261, 2, 3, pull!
01:29Oh, there's one!
01:31What's that?
01:32It's a swordfish.
01:36Oh, there's a lot!
01:40Oh, we already caught a squid.
01:49Who am I?
01:51Why am I here?
01:53It's so delicious!
01:55We're also going to taste their sweet food.
01:59But before we taste it, we need to work hard.
02:03So, our squid is almost cooked,
02:07so we need to be more vigorous.
02:15Oh, I'm scared.
02:19Oh, my gosh!
02:20I think they're getting angry.
02:29If you're curious, let's go to Batangas!
02:42We're here at Pansipit River in Lemery, Batangas.
02:47You know, this swordfish is fun to look at.
02:51It can live in salt water,
02:54and it can also live in fresh water.
02:57When it's in salt water,
02:59this is what we call it,
03:00in fresh water, swordfish.
03:02Let's see how big these swordfish are.
03:06That's a lot, Kuya.
03:08Do you also feed them when they're here?
03:11Yes, we do.
03:15These swordfish are also fed by fish.
03:20When the fishermen catch them,
03:22they only feed the small fish.
03:26Then, they feed them to the swordfish
03:30to make them fat.
03:33They say it's more effective than feeds.
03:36Let's eat the fish.
03:38The fish they caught.
03:42Don't throw it away.
03:43You might get hurt.
03:46Here it is.
03:47Oh my gosh!
03:52Let's eat.
03:53Swordfish, let's eat.
03:57Swordfish are raised and raised for 8 months to 1 year.
04:02What the fishermen do here,
04:05instead of getting fingerlings from the wild,
04:09they get them from the breeding facility
04:13so that the swordfish in the wild can propagate.
04:18These are fingerlings from the NFRDI
04:21where swordfish breed.
04:24Then, they put them in salt water
04:28to make them bigger.
04:35Oh, they just do that.
04:37Did you catch anything?
04:38Did you catch anything?
04:39You didn't catch anything.
04:41He's weak.
04:44Oh, there it is.
04:47There.
04:51It looks like a bat.
04:59There.
05:04I caught four.
05:07I caught four swordfish.
05:09How much is this?
05:10Is this for sale?
05:12It's P4.50 per kilo.
05:14P4.50 per kilo?
05:15Wow, that's expensive.
05:17Swordfish are almost extinct in Batangas
05:20because of overfishing.
05:22But with the help of the local government
05:24and the NFRDI
05:26or National Fisheries Research and Development Institute,
05:30swordfish are being bred again.
05:37This facility is huge.
05:40It's the NFRDI.
05:42Come, let's find out how this is done.
05:48As you can see here,
05:49there are different ponds in the NFRDI.
05:53There are different sections.
05:55The one over there is saltwater.
06:01Yes.
06:02This part is saltwater
06:04because we pump in saltwater from Balayan Bay.
06:08Yes.
06:09Our breeders are sectioned according to age.
06:13Ah.
06:14According to age and according to sex.
06:17There are females and males.
06:24Kapuso, I have a trivia for you.
06:27What kind of fish can be found in a P50 bell
06:32Before you spend P50,
06:35I will tell you.
06:37In the back, you can see an image of a fish.
06:41It's called a swordfish
06:44that can only be found in Lawan ng Taal.
06:48I'm here now
06:49where they breed giant swordfish.
06:53It grows up to 20 kilos.
06:56It's about 1 meter long.
06:59Is it deep, Kuya?
07:00It's just shallow, Ma'am.
07:05Oh, it's just shallow.
07:08So, there are fish here that are small.
07:10But they breed them.
07:12So, we won't eat them.
07:14We won't cook them.
07:18Oh, it's so small.
07:20It's so small.
07:29Wow.
07:31It's so small.
07:36You have to hold it gently.
07:38Oh, this fish is so expensive.
07:41It's about P700 per kilo.
07:43But here in NFRDI,
07:45they preserve it and breed it
07:47so that they won't run out.
07:50The fish is bred by the swordfish.
07:52What does it taste like?
08:03One of the most delicious dishes
08:05cooked with swordfish
08:07is Sinigang na Maliputo.
08:10Boil the swordfish for 15 minutes.
08:14Then,
08:15you can add vegetables such as
08:18cabbage,
08:21string beans,
08:22tomato,
08:24onion,
08:26garlic,
08:28and chili.
08:30Let it boil again.
08:33There.
08:34It looks like it's boiling.
08:35We can now add the eggplants.
08:39Let's add the okra.
08:41Then, let's add for sourness.
08:44I'll finish this.
08:45Yes.
08:47Let's add salt.
08:52Finally, add the water spinach.
08:55It's just one boil.
08:56It's done.
08:58Wait for it to boil again.
09:04And later,
09:05you can taste the Sinigang na Maliputo.
09:15Let's eat!
09:25It's delicious.
09:28The sourness is just right.
09:31Let's taste the fish.
09:37It's delicious.
09:39It's delicious.
09:40Even if you boil it for a long time,
09:42the meat is still firm.
09:44There's no fishy taste.
09:46It's not mushy.
09:48It's delicious.
09:50Aside from Sinigang,
09:51Maliputo is also delicious when grilled.
09:54Add salt and grill it.
09:56Then,
09:57it's time to taste it.
10:00I'll use my hands, guys.
10:04Let's dip it in the sauce.
10:06It's delicious.
10:09It's delicious.
10:10It's very fresh.
10:12My favorite is the black one.
10:18The taste is very clean.
10:22It's delicious.
10:25It's really delicious.
10:33The texture is soft.
10:35It's not mushy.
10:39The taste is very clean.
10:41It's delicious.
10:43Here in our Batangas Adventure,
10:44I'm not the only one who will go fishing.
10:46Because we will also be joined by a sparkle artist
10:49that we can see every morning on the first line.
10:52Shuvie Etrata.
10:54Shuvie, what are we going to do today?
10:57Hello, Kapuso!
10:59It's so beautiful here in the ocean of Batangas.
11:04We're here not to swim,
11:07although I'm ready to swim,
11:08but to go fishing.
11:09That's why we're here with our fishermen
11:12who will catch fish.
11:14Let's go.
11:23What kind of fish are we going to catch today?
11:27I think it will be catfish.
11:28Catfish.
11:29And...
11:30Sea bass?
11:31No.
11:32What is that?
11:33Catfish.
11:34So, there's a catfish that fell there.
11:36Then, they will pull the catfish
11:38until it reaches the shore.
11:41I'm ready to catch it.
11:42I'm ready.
11:43Let's go.
11:45This kind of fishing is called bayakos.
11:47First, the catfish will be placed in the sea
11:49and at the same time,
11:50the fishermen and residents will pull the catfish
11:53in the sea.
11:55Bayanihan style.
11:57There it is!
12:00This should be teamwork.
12:01One, two, three, pull!
12:02That's how it should be.
12:04One, two, three, pull!
12:06Okay, guys.
12:07Listen to me.
12:08One, two, three, pull!
12:11One, two, three, pull!
12:12It hurts.
12:13It's your turn.
12:16There it is.
12:17I think you can do this, Den.
12:20There's no...
12:21There should be something...
12:22There it is!
12:23The fish is gone!
12:24Hey, hold the reel!
12:26Don't do that!
12:27She's angry.
12:29They're flying!
12:32We won't be able to catch anything.
12:34The two we caught are still flying.
12:37Oh, there's something!
12:39What's that?
12:40Catfish?
12:41Swordfish?
12:44There it is!
12:45Oh, there's a lot!
12:47Oh, we already caught a catfish.
12:50You bought this, right?
12:52Oh, we already caught a catfish.
12:55Is this alive?
12:57I think it's dead.
12:58It's still alive.
13:01What's that?
13:03It's still alive.
13:04It's eating something.
13:05What do you call this, Kuya?
13:07It's a catfish.
13:08Catfish, needlefish.
13:10We also caught a catfish.
13:11And this is the best.
13:13You can fry it or grill it.
13:16It's still alive.
13:17It's a squid.
13:18It's still alive.
13:19And it's not...
13:20They don't have any reaction.
13:21It's like they already accepted their destiny to be caught.
13:25Are we ready to cook this?
13:26Are you ready, Kuya?
13:27Or are you going to double it?
13:28One more catfish.
13:31This is the second catfish we caught.
13:34So, we're hoping that we'll be able to catch a catfish.
13:39No, whatever it is.
13:40Five kilos again.
13:41So, we'll be happier.
13:42We'll be able to give more fish.
13:44And we'll be able to cook more.
13:46There.
13:47You can do it!
13:52Here it is.
13:58Pull!
14:18We caught a catfish.
14:20It's small.
14:21There's a lot of catfish.
14:23We caught a lot.
14:24Let's cook this.
14:28The last catfish caught by Shuvie is really fresh.
14:37So, Shuvie, what are you waiting for?
14:39Let's grill this.
14:42We'll just fill the catfish with tomatoes and onions.
14:47And we'll season it with salt.
14:52There.
14:53We're done preparing our catfish.
14:56It's still alive.
14:57Our catfish.
14:58There.
15:00It looks good.
15:03I think it's time to grill it.
15:05Let's go grill it.
15:06Let's grill it.
15:07Okay, let's go.
15:13So, we're done preparing our catfish.
15:17We cooked it earlier.
15:19Put it there, sir.
15:21We already prepared the catfish.
15:23Is that right?
15:25We already grilled the catfish.
15:27It's still alive.
15:28It's still alive.
15:30It's still alive.
15:33It smells good.
15:38After a few minutes.
15:41It's cooked, sir.
15:44Let's taste it.
15:54It's good.
16:03Who am I?
16:04Why am I here?
16:06It's so good.
16:07I thought it was raw earlier.
16:10But now, I can taste it.
16:12It's just right.
16:13It's just right, guys.
16:14It's so good.
16:15It's so good.
16:19One of their catch is the emperor fish,
16:22or kanuping in Batangas.
16:25What's the delicious dish that they cook, Shuvie?
16:35The first thing we're going to do is boil the water.
16:37Go, go, go.
16:38What are we going to do next?
16:39Then, we'll add the ingredients.
16:42First, we'll add the onion, garlic, tomato, and tamarind.
16:49We already added a lot.
16:57When it's boiling, we can add the fish.
17:00I can already smell it.
17:01Mmm, it's already salty.
17:03We can now add the chili.
17:06We're going to add it now?
17:07Yes, and the water spinach.
17:10Just wait for the water spinach to cook.
17:13After that, the kanuping is ready to serve.
17:26I ate the water spinach.
17:27It's so good.
17:28And this is the fish.
17:30It's so fresh.
17:32I hope it's all fresh.
17:34Then, we'll add the vegetables.
17:37The soup.
17:38Let's try the soup.
17:42It's sour and spicy.
17:43It's so good.
17:52It's so good.
17:55It's so good.
17:56There's a lot of vegetables.
18:00It's so good.
18:03It's so good.
18:04I can taste the fish and the sea.
18:08It's so fresh.
18:09I can't eat the rice.
18:12It's so good.
18:14From the sea, we're going to a place that is
18:17sweet and not bitter.
18:19Where is that, Shuvie?
18:21We're here at Honey Bee Farms in Talabatangas
18:24to harvest honey.
18:26There they are, the bees.
18:29They're so beautiful.
18:36This feels so good.
18:38This is good for the hot weather.
18:40I look like a bee.
18:43I'm ready.
18:47I'm ready.
18:48What's the first thing we do?
18:49What you're going to do is…
18:50Is this it?
18:51We're here?
18:52Yes, this is it.
18:53It's huge.
18:54This is the European Honey Bee.
18:55We're going to smoke it here.
18:59Oh no, they're smoking!
19:02There they are!
19:03There's a lot of them!
19:04Then smoke them again, ma'am.
19:08Oh no, oh no!
19:11They're so small.
19:13What do we do, kuya?
19:15Then use a bee brush, ma'am.
19:18Brush them so that they won't be able to eat outside.
19:21Sorry.
19:22It's easy to harvest these.
19:26There.
19:27Then eat this.
19:28Let's set this aside.
19:30They made this?
19:31They're really good artists, right?
19:38And here are the honey we harvested from their hives.
19:42Oh no, are we going to extract them now, kuya?
19:45Yes, ma'am.
19:46Yes.
19:47We're going to extract the honey so that we can put it in the extractor.
19:50In that machine.
19:51We're going to do that, ma'am.
19:52First, we're going to uncap it.
19:55Uncap, okay, kuya.
19:56We're going to use an uncapping knife.
20:00Uncapping knife.
20:01Yes.
20:02So that we can remove the cover.
20:04In Pasadena, it's called uncapping.
20:07Ah, uncapping.
20:08Yes.
20:12Then we're going to put it in the honey extractor.
20:19Later on,
20:21Oh no!
20:22we'll have raw and fresh honey.
20:26Here it is.
20:31It's delicious!
20:32The sweetness stays in the throat.
20:35Taal is known for their version of tapa.
20:38It's made from pork,
20:39which is marinated in soy sauce, garlic, and calamansi.
20:43But tonight,
20:44the most delicious honey is going to be served on the table.
20:52In cooking honey glazed tapang taal,
20:55just fry the tapang taal.
21:04Then add a little water.
21:09Wait for it to boil.
21:14We can eat it now.
21:16It smells good.
21:18Is there rice in there?
21:20We can now put the honey.
21:23Honey.
21:24You're putting a lot of honey.
21:27One.
21:30How do you know?
21:31It's just a guess.
21:32It's just a guess.
21:33We're just going to let Jesus do it.
21:38After 10 minutes,
21:41our honey glazed tapang taal is cooked.
21:46We're now here at the exciting part.
21:48It's the cumin time!
21:51I really want to taste the honey glazed tapang taal.
21:59It's so sweet!
22:00It's so good!
22:01I promise!
22:03It's like peanuts.
22:07Look at the inside.
22:09The sesame seed gives crunchiness to the tapang taal
22:13that you wouldn't expect.
22:15It also gives flavor.
22:17Aside from being sweet because of the honey,
22:20it's so good because you know,
22:22every bite has a twist.
22:25It's really good.
22:28ASMR.
22:32Did you hear that?
22:33It's so good.
22:34One more rice.
22:36And because it's already sweet,
22:39let's continue.
22:42You can't leave Taal Batangas
22:44if you don't try their famous panut.
22:49One of the biggest products of Barangay Si Iran
22:53here in Taal Batangas
22:54is their very sweet panut.
22:57We're now here at Ate Beth's place.
23:01She's been making panut for 48 years.
23:05Hello, Ate Beth!
23:09When it starts to boil, you can mix it.
23:12Later, ma'am.
23:13Oh, later.
23:14When it's boiling.
23:16When it's boiling,
23:17how long will it take to mix?
23:1930 minutes.
23:21Oh, 30 minutes.
23:26How do you know if it's cooked?
23:28If it's thick.
23:29Oh, if it's thick.
23:31If it's hard to mix, like that?
23:33We already calculated the cooking time.
23:37Oh, how many minutes?
23:39About 10 minutes.
23:41Oh, just 10 minutes.
23:44I'll give it a try.
23:46Oh, it's not that hard.
23:50It's just like that.
23:52It's just really hot.
23:55Just be careful that it won't burn.
23:58Because it's a waste.
24:00Even if there's a cook
24:02who uses gas,
24:04here in Ate Beth's place,
24:06they still use the same stove.
24:08Oh, this stove
24:10is probably 50 years old.
24:12No, it's not.
24:13Oh, it's not?
24:14You're still young.
24:16It's already here.
24:17It's broken.
24:19Is it really different when it's cooked?
24:21It's easy to cook.
24:22And it's even.
24:26There.
24:28It's already sizzling.
24:30And the peanuts are coming out.
24:32It's just sugar and peanuts left.
24:35It was still watery earlier,
24:37so it's still easy to mix.
24:40There's a lot more to making panucha.
24:43Until it doesn't thicken,
24:45just keep mixing.
24:47What if it thickens?
24:49Oh, it's already like this.
24:51It's already like this.
24:53It's like you're mixing bico.
24:56Wait, kuya.
24:57Maybe the panucha...
24:59It really needs to be like that.
25:01The problem is,
25:02it might splatter.
25:04That's why you need to mix it properly.
25:07There.
25:08It's done.
25:09What do we do now?
25:12Oh, like that.
25:13And then?
25:19You need to flatten it.
25:38Flatten it.
25:44The panuchas will cool down a bit.
25:48When it thickens,
25:49you can wrap it.
26:05This is just cooked.
26:09What's good about their panucha
26:11is that they didn't save money.
26:15Every bite has money.
26:21Batangas is not just a beach destination.
26:26It's also a foodie haven,
26:28especially for those who love fresh seafood.
26:32And when you go home,
26:34you'll have a sweet treat.
26:39Until our next story,
26:41and together...
26:43This is so good.
26:46It's so good.
26:47I'm Cara David,
26:49and this is Pinasarap.