Mga lumot sa bato, ginagamit pampalasa sa Nueva Ecija?! | Biyahe ni Drew
Aired (July 7, 2024): Sa Pantabangan, Nueva Ecija, bida sa kanilang sinigang ang… mga lumot sa bato na makukuha sa kanilang ilog! Ang pagluluto niyan, alamin kasama si OG Biyahero Drew sa video na ito
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00:00Like the old town of Pantabangan, there is a place called Lulubog Lilitao in their area.
00:06This place is said to be a place to swim in the mud, I mean, in the mud.
00:12Believe it or not, the mud in the rocks is used as a seasoning in one of the places here.
00:19I didn't say it because I haven't heard it yet.
00:23I heard it.
00:25Mud? They don't eat it.
00:27I haven't heard anything like that.
00:30For the fisherman Totoy, the mud in the rocks…
00:34It tastes like fish. It's sweet, it's tasty. It's really different. The taste is really different.
00:40What he's cooking here is Sinigang na Lumot sa Bato.
00:44This is what the fishermen used to eat when they didn't catch anything.
00:48However, as time went by, the mud in the mud became less and less.
00:53I just eat it because there are a lot of other things that I can get.
00:58There are vegetables, fish, there are fish that I can catch.
01:04I didn't pay much attention to it.
01:07But for today's video, we will go with Totoy to get mud so that we can taste what he caught.
01:14This river of Pantabangan, they get mud and mud in the rocks specifically.
01:20And that's what they use to taste the food. Is that right, Totoy?
01:25Yes.
01:26How did it start?
01:28It started when my uncle and I ate together.
01:33Yes.
01:34He scooped the soup.
01:35He scooped the soup?
01:37Yes.
01:38It was delicious.
01:40I was looking for the meat.
01:43Yes. What did you think it was?
01:45I thought it was fish.
01:46Fish? So the fish was souped?
01:48Yes.
01:49I told my uncle,
01:51Uncle, it's been a long time.
01:52The soup is already full.
01:53There's no meat.
01:54It's already finished.
01:55It's still steaming.
01:56It's still steaming?
01:57Yes.
01:58Okay.
01:59Later, it will be softened.
02:01What does he mean by softened?
02:03I looked at the casserole.
02:04Yes.
02:05It's still a rock.
02:06How can it be soft?
02:08That's why he can't pick it up.
02:10Can we say that if you can't see the rock inside,
02:15and you're closed,
02:17and let's say that you're not planning to eat the fish,
02:20what will it taste like?
02:22It really tastes like fish.
02:23It really tastes like fish?
02:24Yes.
02:29What we're looking for,
02:30is a rock in the river where the flow of water doesn't stop.
02:34This is the cleanest thing that can be used as a seasoning for what we're going to cook.
02:38After sautéing,
02:39we'll add the fish that we caught along with the rock.
02:42They told us not to use the rock,
02:44but the rock doesn't really matter.
02:47Why?
02:48If we say that what we're cooking is already cooked,
02:51will we remove the rock?
02:53Or is the rock just there?
02:55No.
02:56We'll just add the fish.
02:59Are you thinking about the rock?
03:01Yes.
03:02We'll just add the rock.
03:05Are you thinking about the rock?
03:07As if it's a bone?
03:09No, not yet.
03:10We're not getting tired of it.
03:13We'll just add it.
03:15So how do you know if it's already cooked?
03:17Because the rock is still hard, right?
03:19We'll just add it.
03:22The seasoning that they use here,
03:24is Balangabang leaves.
03:26This is also replaced by tulia and suso,
03:29which can also be obtained from the river.
03:35Let's taste what we cooked.
03:39This is it.
03:40Is the rock edible?
03:41No.
03:42Oh, it's not.
03:43It's just the smell.
03:44So you're not even thinking about it?
03:46No.
03:48We just added the taste.
03:50The taste.
03:53I can taste the saltiness.
03:54I can taste the bite of the long pepper.
04:01I can taste the...
04:04mountains.
04:05The river.
04:06The people who swim in the river.
04:10I can feel their happiness.
04:15I don't know if that's what makes it delicious,
04:18but it has a different taste that...
04:22makes it more delicious.
04:24I don't know if it comes from the rock or the mud.
04:26Coffee.
04:27Cream.
04:28Mud.
04:29Rock.
04:31Let's combine it, brother.
04:35Just like mud and rock.
04:39Let's swim.
04:41Here in Pantabahan Lake,
04:42fishermen will be more happy when they catch a big tilapia.
04:47It can weigh up to 3 kilos
04:50and can reach 14 centimeters or 1.16 feet in length.
04:56Get ready to eat.
04:57Their hands are in their grill
04:59in Pandawan,
05:00where tilapia are grilled in rows.
05:04The OG that is grilled tilapia
05:06by the people of Pantabangan,
05:08is the Kinunot.
05:10This is Noel's favorite dish
05:12from the family of fishermen.
05:15That day,
05:16sometimes,
05:17the river was flooded
05:18and no one was able to catch it.
05:20Sometimes,
05:21a piece of tilapia
05:22was caught by our parents.
05:25So, they thought
05:26to combine our dish
05:28with their children's,
05:30they grill the fish
05:32and water
05:33to make our dish.
05:36That's how Kinunot started.
05:40Tilapia is grilled first
05:43to make Pagkukunot
05:45or Paghihimay in Tagalog.
05:48The difference with their Kinunot by the people of Bigulano
05:51is that it doesn't use coconut milk.
05:53Their version
05:54is to mix the grilled tilapia
05:56with the boiled fish roe.
06:02Let's try it.
06:10It's good.
06:11The saltiness
06:12and the grilled tilapia
06:14mixed together.
06:18The saltiness
06:19and the saltiness
06:21is just right.
06:27Is the next dish
06:28that we'll taste
06:29also a winner?
06:33The dishes in Tilapia
06:34are different.
06:35It's literally a winning dish
06:36of a resort
06:37in terms of taste.
06:39Tilapia, but make it fancy.
06:51For this 2024
06:53Tilapia Cooking Contest,
06:54we have the Butterfly Tilapia
06:56with Ayoli Sauce
06:57that won the first place.
07:00It's really delicious.
07:01This is the only restaurant
07:03that I've been to
07:04that has an amazing taste.
07:08But it's not just that
07:09they can fill their stomachs.
07:11Their eyes will also be filled
07:13with beautiful sights.
07:15What you can see here
07:17at Lake Farm Delamar
07:18is our 5000 Roses.
07:31www.lakefarmdelamar.com