Aired (August 17, 2024): Seafood adventure sa San Pablo, Laguna kasama sina Kara David at Anjo Pertierra, G? Sama-sama nating tikman ang mga putaheng ipinagmamalaki ng kanilang siyudad.
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, 8:15 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, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00This is really just shallow, okay?
00:13It's just shallow.
00:14It's just shallow, okay?
00:15It's not that deep.
00:16See?
00:17It's shallow.
00:18Tonight, in Pinasarap, we will travel to San Pablo, Laguna to dive in the Lawa and
00:29get some starfish.
00:31That's a sea bass.
00:35Sea bass?
00:36Yes.
00:37This is where the....
00:38So we'll just get this one.
00:39Those are the ones that are attached...
00:40This one.
00:41This one.
00:42There, there.
00:43Just one?
00:44You don't know how to get it out, it's so small here.
00:45These are the ones.
00:46Let's see what we'll catch in the next week.
00:47You'll also catch some starfishes.
00:48You're going to catch some starfishes?
00:49Yes, I am.
00:50I'm not going to lie.
00:51I almost caught two already.
00:52You're not worried about how much it did just now?
00:53No, I'm not.
00:54I wouldn't say that I'm worried.
00:55I'm worried.
00:56Within a week, we will also catch a native shrimp.
01:04Oh, it's so small!
01:09Are the shrimp really not growing here?
01:12Not anymore.
01:13It's just like this? Maybe you're catching it right away.
01:16It's not growing anymore.
01:18Really?
01:19Yes.
01:20If we keep it for a month, it might suddenly grow.
01:22I'll get sick.
01:26We will also taste the most delicious dishes of shrimp and native shrimp.
01:33It's delicious.
01:34Kuya is right.
01:35The shrimp is more delicious when it's smaller.
01:41We will also be joined by the first Hirit Host and Weather Presenter, Angelo Pertierra.
01:49There.
01:51There, there's one near me. Let's hurry up.
01:53Let's eat.
01:58Another food adventure will be brought to you by the locals of San Pablo, Laguna.
02:06It's good, right?
02:15It's beautiful!
02:18Good morning, Kapuso!
02:19Kapuso, we are now here in San Pablo, Laguna, a well-known place with seven lakes.
02:27We are now here at Lake Palakpakin.
02:29This lake is the lowest in the seven lakes of San Pablo.
02:34But even if the water here is low, we can still get food.
02:40What we will catch today is native shrimp.
02:43The shrimp are small like this, but it's delicious.
02:47Let's go.
02:50Is it here, Kuya? Is it shallow there?
02:55Ah, it's deep.
03:03What do you call this?
03:05This is what we call…
03:09What do you call that?
03:10Taing.
03:11Huh?
03:12Taing.
03:13Taing.
03:14Yes.
03:15How long have you been putting it there?
03:16One week already, Ma'am.
03:18Oh, one week?
03:19So last week, what they did, Kuya, is they put traps here in this lake so they can catch native shrimp.
03:31Let's see if we can catch anything after one week.
03:34This is it, Kuya.
03:35Yes.
03:36This is the string.
03:41There.
03:43That's too little.
03:46That's too little.
03:47That's too little.
03:48Let's cover it.
03:49Cover it.
03:50Oh, Kuya!
03:53I think the shrimp know that they are being caught here.
04:11How many did you put here?
04:13Seven, Ma'am.
04:15Seven.
04:18The shrimp really don't grow here anymore?
04:20No, Ma'am.
04:21Just like this?
04:22Maybe you're being caught right away.
04:24No, Ma'am.
04:25They really don't grow here.
04:27Really?
04:28Yes.
04:29If we let it grow for a month, it might suddenly grow and become a snake.
04:33The shrimp in the lake of Palakpakin only grow up to 1 to 2 inches.
04:39It's part of the Caridina species family.
04:42It's a type of freshwater shrimp that lives in tropical countries like the Philippines.
04:48So this is what we caught.
04:51This is just a little bit.
04:53And they're still jumping.
04:55This is what they use for jumping salad, but it can also be used for cooking.
05:02Wait, don't jump!
05:06Oh, my God.
05:07There.
05:09This type of native shrimp is worth P300 per kilo.
05:15Oh, my God, don't jump! It's just a little bit.
05:18This type of native shrimp.
05:20But this, I estimate, how many kilos is this, Kuya?
05:25One-fourth, Ma'am.
05:26Maybe this is just one-fourth kilo.
05:31Even if the shrimp is small, don't throw it away.
05:34Because it won't lose if it tastes good.
05:39Do you eat it like this?
05:41You can do that.
05:42But what will happen is…
05:44Do you eat it like this?
05:46Yes, you can.
05:47Really?
05:48Yes.
05:49Okay.
05:51Okay, let's do it together, Kuya.
05:52If we die.
05:56It's sweet.
06:01It's sweet.
06:03Because it's fresh.
06:04Yes, it's fresh.
06:05There's no bad smell, right?
06:06Yes.
06:09It's said that raw shrimp is easy to make.
06:14First, fry the shrimp.
06:16Then, squeeze the calamansi and soak it for a few minutes.
06:21Then, when you put the calamansi, its color will be like this.
06:25It will turn red, Kuya.
06:26It's like it will be cooked in the calamansi.
06:28Okay.
06:29This is yours.
06:30In a bowl, mix the fried shrimp, onion, garlic, and salt.
06:36Just mix it like this.
06:38We'll put the…
06:39Here it is.
06:40Yes.
06:41How many shrimps did we add here?
06:44Around 1.
06:45Around 1.
06:461 for 2, right?
06:48After mixing the chopped shrimp in the shrimp mixture,
06:52add liver spread, extra calamansi, and a little bit of pampalasa.
06:57There.
06:58It's okay now.
06:59We'll just add the topping.
07:01Tomato.
07:02Tomatoes.
07:03For the topping.
07:05This is the red egg.
07:06We'll add that as well.
07:10After a few minutes, our Kilawing Hipon, the most delicious dish in New York, is done.
07:15Okay.
07:16Here it is.
07:18Kilawing Hipon of San Pablo.
07:22What does it taste like?
07:28Okay.
07:29Let's taste this Kilawing Native Shrimp.
07:33Kilawing Hipon.
07:40I was expecting it to be salty.
07:43But it's not!
07:47Huh?
07:48It's so mixed.
07:51It's very refreshing.
07:53It's very refreshing.
07:58It's okay.
08:04It's like the taste is enhanced because of the liver spread.
08:11It's good, right?
08:16Different types of fish, such as catfish and mollusks, live here.
08:23They are also known as freshwater snails.
08:26This is what we'll try to catch.
08:28Let's go!
08:29The boatman is new.
08:36Before we can reach our destination, it's already tomorrow.
08:42The new boatman is weak.
08:45It's hard to find food.
08:52Sam!
08:55What do you call this?
08:56Palakpakan.
08:57Palak, what?
08:58Palakpakan.
08:59Palakpakan!
09:00Palakpakan.
09:03Oh, you're being sarcastic.
09:05Funny.
09:08Okay, here it is.
09:09It's just shallow.
09:11It's just shallow.
09:13It's just shallow.
09:14It's not that deep.
09:15See?
09:18It's called Palapa.
09:19Palapa?
09:20Yes.
09:21This is where we catch fish.
09:22Oh, so we'll just catch fish here?
09:24Yes.
09:25This is where we catch fish.
09:26Here, here, here!
09:27Here.
09:28Here.
09:29Here.
09:30Here.
09:31Just one?
09:32There's a lot.
09:33I feel like I'm going to throw up here.
09:36Oh, these are the fish.
09:37So I'll just look for Palapa.
09:41Then, I'll see if I can catch something there.
09:47Okay, is there a lot there?
09:49Here.
09:51There's a lot there, but...
09:56It's so small!
09:57Oh my gosh!
09:59Oh my gosh!
10:01It's so small here.
10:06Their shrimps are so small,
10:08and the mackerels are so small too.
10:13How am I going to eat this?
10:16Here, here, here!
10:17Behind you!
10:18Here, here, here!
10:19Here, here, here!
10:20There's a lot, a lot, a lot, a lot!
10:28Oh my gosh!
10:29I think there's something in the Palapa!
10:31Let's go home.
10:33There's a lot of fish here.
10:37Let's go home, Kuya.
10:39I'm looking for life.
10:41There's a lot of fish here.
10:43There's a lot of fish here.
10:45Stop!
10:47Stop!
10:48Kuya, are the shrimps really this small?
10:50Yes, yes.
10:51Oh, it won't grow anymore?
10:53No, that's how big they are.
10:55How am I going to eat this?
10:56There, you cut the tail.
10:58You cut the tail?
10:59Yes.
11:00And then?
11:01You cut it.
11:02You cut it, and then?
11:03You shake it.
11:04You shake it?
11:05It's like you're...
11:07You're what?
11:08Oh, Kuya!
11:11Don't do that!
11:14Alright, Kuya.
11:15Let's see later if what you're saying is true.
11:21Alright!
11:23Oh, it's beautiful!
11:24Oh, it won't grow anymore.
11:27So sometimes, they get bigger ones,
11:30but they call this a call.
11:32But what Kuya told us is that the smaller ones are more delicious.
11:38We only caught a few.
11:40I hope it's delicious!
11:42The shrimps we caught are said to be delicious when cooked in coconut milk.
11:53This one first.
11:54The ginger.
11:55The ginger first?
11:56Yes, the ginger.
11:57First, saute the ginger, garlic, and onion.
12:02These shrimps, the small ones, what do we do with them?
12:07We wash them, then we cut off the tail, then we boil them in water.
12:11Oh, you boil them?
12:12Yes.
12:15Then, we'll add the cleaned shrimps.
12:23We'll also season it with salt and pepper.
12:26Next, we'll add the coconut milk.
12:30And liver spread.
12:31Then, we'll boil it until the coconut milk is thick.
12:35Once the coconut milk is thick, we'll add the liver.
12:42If they don't have liver, what will they use?
12:44I don't want it. I'll just use a plain shell.
12:49No, they want it to have vegetables, not liver.
12:52Even if it's kangkong.
12:53Kangkong, okay.
12:54Kangkong, malunggay, that's fine too.
12:57Even if it's bonga bilha.
12:59Bonga bilha, that's fine too.
13:00Santan!
13:01Gay, gomamela!
13:04Lahat na lahat!
13:06Basa't hindi makakamatay.
13:10After a few minutes, our Ginataang Bituo is ready.
13:14Ginataang Kuhol at Bituo by Kuya Erning, let's taste it!
13:19Palakpakan with love.
13:20Yes!
13:23What does Ginataang Bituo taste like?
13:26We'll find out later.
13:30Wait, someone's chasing us.
13:32He also needs to taste the food of San Pablo City.
13:36The smell of the sea breeze is coming back to the country.
13:39It's heart-warming.
13:40The person we'll take with us,
13:42the person we'll take with us every morning on our first trip,
13:45They have a price to pay.
13:46Andjo Partiera.
13:49Today, Andjo will go fishing in Lawa.
13:53Can you explain to us what's in front of us now?
13:56This is our fish trap.
14:01What's this?
14:02This is our bait.
14:05Let's go catch some fish!
14:16Ouch!
14:17It's itching!
14:20It's itchy!
14:26It's itchy!
14:31I'm taking a bath.
14:35You're about to dive, Andjo, but it seems like you want to get up right away.
14:39Remember, you won't get up until you catch a fish.
14:45This is a big one!
14:48How many days have you been diving here?
14:49Just yesterday.
14:50Just yesterday?
14:52So, there's a chance that we'll catch something later?
14:54There is.
14:56How much can you buy a Tilapia?
14:59Just P100.
15:00Just P100?
15:02What's the color of that goldfish?
15:05It's called Midas Cichlid.
15:07Midas Cichlid?
15:08What do you do with it?
15:10You can also fry it.
15:12Fry it?
15:13Is this the one that's being dried?
15:14Yes.
15:15That's the product that's being sold here.
15:17My dear viewers, you already know.
15:18If I see your neighbor,
15:20and I see a dried goldfish,
15:23that's where it comes from.
15:24You're so smart.
15:25Dried goldfish, but the color is gold.
15:27Where else?
15:28Golden Tilapia.
15:29Golden Tilapia.
15:33My dear viewers, this is what Kuya Jack is doing right now.
15:35This is the catch.
15:36He used this net.
15:38How many days have you been using this?
15:39Just a few days.
15:40Just a few days?
15:41Don't make me angry, Kuya Jack.
15:43Just a few days?
15:44How many days have you been diving here?
15:47Just a few days.
15:48Just a few days?
15:49One whole night.
15:50One whole night?
15:51Because it's always afternoon.
15:53If it's always afternoon,
15:54then it's afternoon.
15:56Let's just raise that.
15:59You don't have to tell me.
16:00You're making me confused.
16:08This is the point of view of the fish.
16:11We'll show it to you.
16:22You're welcome.
16:24Extra.
16:26Kibigan Jeff,
16:27bilang nakulong na tayo ng
16:281, 2, 3, 37 na tilapia.
16:31Lutuin na natin to.
16:32Tara, let's cook it.
16:33Let's grill it.
16:3436 na pala, tumarul niyo sa kanina.
16:36Tara na.
16:38Bago makakain,
16:39may isa pang challenge para sa iyo, Andjo.
16:42Kailangan mo munang paghirapan
16:43para sa mga kailangan.
16:45Kailangan mo munang paghirapan
16:46para sa mga kailangan.
16:48Kailangan mo munang paghirapan
16:49para sa mga kailangan.
16:50Kailangan mo munang paghirapan
16:51ang magiging lutuan mo.
16:54Alam niyo ba na dito sa siyudad
16:55ng San Pablo,
16:57ginagawa pa rin nilang
16:58traditional na pagluluto
16:59gamit ang kawayan?
17:01Ginagawa nilang ganitong uri
17:02ng pagluluto
17:03tuwing may espesyal na okasyon
17:05tulad ng piyesta,
17:06kasalan,
17:07at iba pang malalaking
17:08pagtitipon.
17:09Boss,
17:10magandang araw po.
17:11Magandang araw po.
17:12Mayurap ba magtabas
17:13ng kawayan?
17:14Actually, napakadali lang
17:15dahil ang ating kawayan
17:16na pinili ay
17:17hindi siya makunat.
17:18Hindi matigas.
17:19Siguro mga dalawa
17:20o tatlong taga
17:22pwede na,
17:23kayang-kaya na.
17:24Okay, boss.
17:25Simula natin.
17:28Para sa bayan!
17:29Laban, Pilipinas!
17:30Too good.
17:32Kumukha tayo ng babo.
17:34Paano mo masasabing
17:35perfect
17:36ang isang babo
17:37at ready na ito
17:38na pabasin?
17:39Una,
17:40yung kanyang size.
17:41Yan, tamang-tama.
17:42Pangalawa,
17:43yung kanyang age.
17:44Okay.
17:45So, feeling ko,
17:46ito'y nasa 8 months
17:47or 6 months.
17:48So, pwede pwede na yan.
17:49Sa pagtabas ng bambu
17:50dapat paano siya?
17:51Paslan.
17:52Paslan.
17:53Kasi,
17:54pag pagano'n,
17:55medyo mahihirapan tayo.
17:56So, dapat
17:57pagano'n.
17:58One,
17:59two,
18:00three!
18:01Okay na.
18:03Isa.
18:09Ayan na.
18:10Okay na to, no?
18:11Yan,
18:12isang taga pa.
18:14Tagain mo.
18:16Uy!
18:18Same spot.
18:21Boss mo,
18:22paling boss.
18:24Yan.
18:28Woo!
18:29One down.
18:30Kailangan, feeling ko,
18:31nakakagatlabi eh.
18:32Parang malakas
18:33tsakto yung hampas.
18:36One.
18:38One shot,
18:39mga kapuso.
18:40Ito na siya agad oh.
18:42Hindi ko lang malis.
18:48So Israel,
18:49okay na tayo siguro dito, no?
18:50Makilis sa mano yung kawayan ko.
18:52Pwede na to?
18:53Pwede, pwede na.
18:54Eto naman,
18:55Sir Israel,
18:56curious lang oh,
18:57bakit meron tayong kawayan dito ngayon?
18:59Ito yung ating gagamitin
19:00sa ating sinain.
19:02Woo!
19:05Kapoy kaayo.
19:09Pagkatapos tanggalin
19:10ang dahon ng kawayan,
19:11lalagariin naman ito
19:12sa tamang sukat.
19:15So,
19:16So yan,
19:17kung napapansin nyo,
19:18dito po natin siya kinat
19:20sa malapit sa pinaka-node niya.
19:22Ano tawag dito?
19:23Yan.
19:24Pinaka-node niya.
19:25Node?
19:26Sa Tagalog?
19:27Buko.
19:28Buko?
19:29Sige.
19:30Yan,
19:31tagdag kaalaman.
19:34Mga kapuso,
19:35pakita ko kayo
19:36kung paano maglagari, ha?
19:37Paano rin yung mahigit.
19:39Okay.
19:43Woo!
19:44Aksarap!
19:47Aksarap!
19:50Ganun pala dapat ko.
19:55Dito po,
19:56namin isasain
19:57itong bigas na hawak ko ngayon.
19:59Ang bentahi raw
20:00ng pagsasain sa kawayan
20:01nagbibigay ito
20:02ng natural flavor
20:03at aroma sa sinaing.
20:04Kaya,
20:05manamis-namis
20:06na mabango
20:07ang malulutong kamin dito.
20:08Gaano katagal,
20:09Boss Joe,
20:10kapag dito ang magsasain
20:11sa kawayan?
20:12Mga one hour signo.
20:13Ayos na to.
20:14Taliin natin ito.
20:15Tapos niyan,
20:16tatakpan.
20:17Tapos sinalagay natin
20:18sa bago.
20:22Yun!
20:23Pagkatapos magsain ng kanin,
20:25ulam naman ang lulutuin.
20:26Relianong tilapia.
20:28Syempre,
20:29sa kawayan din ito lulutuin.
20:35Ito yung tilapia
20:36na nakuli kanine.
20:37So,
20:38dinala natin dito
20:39para ilutu natin.
20:43Igigisa muna
20:44sibuyas,
20:45bawang,
20:46ground pork
20:47at isdang hinimay.
20:51Tinampung halo yun,
20:52saglit.
20:54Titimplahan nito
20:55ng paminta
20:56at patis.
20:58Saka tatakpan
20:59ng ilang minuto
21:00para masangkot siya.
21:013 to 5 minutes.
21:04Uish!
21:06So,
21:07paglagay natin ang patis,
21:08check natin,
21:09buko naman na.
21:10Anong susunod natin,
21:11Isra?
21:12So,
21:13ito.
21:14Yung log.
21:15Na binate.
21:17Sunod na ilalagay
21:18ang pickles,
21:19bell pepper,
21:20pasas,
21:21carrots,
21:22at celery.
21:23Pagkatapos isang kutsa
21:24ang mga sangkap,
21:25pwede na itong ilagay
21:26sa kawayan
21:33at isteam
21:34ng 15 to 20 minutes.
21:41Pwede na.
21:44Ayun!
21:46Ang bango.
21:47Sige.
21:52Ang bango na natin
21:53sa lahat.
21:56Milyenong tilapia
21:57sa awayan.
21:59The best.
22:03I love you.
22:04I love you too.
22:14Bago mulantakan yan,
22:15Anjo,
22:16may isang putahipara
22:17kayong iluluto.
22:18Kasama naman
22:19si nani Miguela,
22:20ang bulanglang na gulay
22:21na perfect partner
22:22ng piniritong golden
22:23tilapia
22:24na nahuli ni Anjo.
22:34In a casserole, bring water to a boil and add the string beans and ginger first.
22:38Next, add the bitter gourd, eggplant, tomato, and onion.
22:43Lastly, add the chili leaves, pumpkin flowers, pampalasa, and magoong.
22:49In just a few minutes, our bulanglang na gulay is cooked.
22:53With all the things you made today, Anjo, you deserve to eat.
22:57So, go ahead and taste it!
23:00Of course, let's start with the rice.
23:02Let's put it on our plate.
23:04It smells so good.
23:06Let's put it on our golden tilapia.
23:10This looks so fancy. It's hard to eat.
23:13The color is beautiful.
23:14Then, let's add the bulanglang soup.
23:16And of course, a little bit of vegetables.
23:19Since I can't eat bitter gourd,
23:21Miss Cara David, I'll eat bitter gourd for you.
23:25Let's mix it all in one bite.
23:30Oh Lord, help me please.
23:32It's not bitter, right?
23:37It's really good.
23:43It's so good.
23:45It's a win.
23:46The combo is so good.
23:47I'm just being honest.
23:48I didn't eat the bitter gourd on purpose.
23:50But it's good. It's not bitter.
23:52It's more flavorful.
23:53It's like a tilapia.
23:54But the inside is so fine.
23:56It's like a soup.
23:58It's a win.
23:59This is the best for me.
24:01The rice inside the bitter gourd.
24:04Kapuso, this is what we've been waiting for.
24:06We made this earlier with Israel.
24:09This is the relleno tilapia that we put inside the bitter gourd.
24:13We'll taste it to see if it tastes different
24:15and if it's different from the normal relleno.
24:18Here we go.
24:19Moment of truth.
24:22This is good.
24:23I promise.
24:24Kapuso, this is a win.
24:26Raise your hand if you want some rice.
24:28Kapuso, you're so good.
24:31You're good at raising your hand.
24:36It's so good.
24:38I really enjoyed our San Pablo trip, Kapuso.
24:42I made something really immersive today.
24:45Almost from scratch.
24:47We made it.
24:48We caught the fish.
24:49We used all the hands that we used today.
24:53That's why the food we made is more delicious
24:56because we know that we worked hard for each one.
25:03It's so good.
25:06The coconut milk is so good.
25:08Now, the challenge is how to eat this.
25:16It won't come out.
25:17Kapuso was right.
25:18The smaller bitter gourd is more delicious.
25:24It's just a bit challenging to eat
25:26because you have to chew on each one.
25:30And the bitter gourd with the bitter gourd is delicious.
25:35It's a win.
25:40The ability and skill of the people of San Pablo,
25:43The ability and skill of the people of San Pablo,
25:46is truly amazing.
25:52From their traditional way of preparing dishes
25:58to the importance of the blessings of their ancestors.
26:04This is it.
26:05This is it.
26:07See you in our next story.
26:11Hmm?
26:12I am Cara David.
26:14This is the most delicious.