Aired (October 21, 2023): Samahan sina Kara David at Sparkle artist Mariel Pamintuan sa kanilang food adventure sa Nagcarlan, Laguna. Ang kanilang misyon--- tikman ang masaganang biyayang pagkain dito! Panoorin ang video.
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00:00I
00:18Just go Lord
00:20Oh
00:50Jesus, Mariosem!
00:56Wait, the tree looks like it's moving!
00:58Is it just the wind?
01:03Thank you!
01:06The nansones here are so pretty!
01:09Just think of it as a dukong!
01:11It's so pretty!
01:13It's sweet!
01:15It's so sweet!
01:18Can I have some more?
01:20Oh my God!
01:22It's so high!
01:24From the top of the tree
01:26to the bottom of the rocks in the river
01:30I can't get anything!
01:36I'm nervous!
01:38I'm nervous!
01:40Hey, there's another one!
01:47There's another one!
01:55There!
01:59Don't get wet!
02:05We're going to taste the blessings
02:07of the people of Nagcarlan in Laguna.
02:10Isn't it hard to eat tinolang susu?
02:13No, it's not.
02:15What are you thinking?
02:17Where are you thinking?
02:19Here or here?
02:21There, it came out.
02:27Actually, the flavor matches
02:29because the meat itself is salty and sweet
02:33and the side dish salad is sour.
02:37You won't taste the nansones.
02:39It tastes like the usual hardinera
02:42but the sweetness is different.
02:44Let's taste the side dish.
02:51It's like atzara but crunchier.
02:55Welcome to Yambul Lake!
02:57This is one of the seven lakes of the entire Laguna.
03:01But here, they say there's a red tilapia.
03:04So, let's go fishing.
03:06Let's go!
03:08Guys, my nails are getting hard.
03:12I'm nervous.
03:13It's not biting.
03:15The fish is so cute!
03:19There's two!
03:20We're going to eat with the sparkle artist,
03:23Marielle Pamintuan.
03:25Guys, say hi fish.
03:29This is the red tilapia.
03:31It looks like a koi fish.
03:33It's orange.
03:35Oh, it's red.
03:37It's very fresh.
03:39Very yummy.
03:41I can relate.
03:44Do you think I can do it?
03:47Let's try.
03:48Let's try.
03:53Is that all?
03:57Go, ma'am. You can do it.
03:59We can stay here for a day.
04:03Let's go.
04:11Do you like lansones?
04:13The lansones season here in the Philippines
04:15is from August to October.
04:17There are three types of lansones that you can find here in the Philippines.
04:20The dukong, which is a bit bigger.
04:23Then, the longkong, which is really sweet.
04:25And then, the native.
04:27Here in Nagcarlan, Laguna,
04:28native lansones are what you can find here.
04:31The question is, is it sweet?
04:33But before we find out,
04:35we need to climb a tree.
04:37Come with me.
04:39Hello, sir.
04:41What's your name?
04:42Edgardo.
04:43Edgardo.
04:44So, we're going to be climbed by Edgardo.
04:47Of course, we're going to climb.
04:49Yes.
04:52You might think it's Mount Everest,
04:56but of course, safety first.
04:59Here?
05:00And then...
05:02There, it's okay.
05:03There's the rope.
05:05It's beautiful.
05:08There.
05:12Oh my God.
05:17Sir, are you really doing this without a harness?
05:19It's like...
05:22Oh my God.
05:25Hi.
05:28Oh my God.
05:29Okay.
05:31Now...
05:35Should I go up?
05:39Hi.
05:45Can I step on this?
05:50Okay, awesome.
05:55Let's go.
06:04Oh my God.
06:07It fell.
06:09I need to hold it first.
06:12Wait, how am I going to do that?
06:15You can't jump.
06:16I'm just kidding.
06:20The swings here are beautiful.
06:22The other swings...
06:23Ouch.
06:26How are we going to reach the end?
06:29Can I step on this?
06:35Sir, how am I going to get that?
06:38Do I have to climb up here?
06:41Wait, can I really do that?
06:49What if it suddenly breaks?
06:56Wait, the tree is moving.
07:00Wait, the tree is moving.
07:02Is it just the wind?
07:09It's so heavy.
07:11I don't think I can lower the swings.
07:14I can't do it.
07:16Brother Edgardo, help me.
07:18Oh my God, let's share.
07:21I'll stay here.
07:22I'll stay here.
07:23I'll stay here.
07:25Let's share the tree.
07:31Okay, okay.
07:32Awesome, there's an elevator.
07:35I'm going down.
07:49The swings here are beautiful.
07:52Just think of it as a duck.
07:54It's beautiful.
07:56It's sweet.
07:58It's so sweet.
07:59It's so sweet.
08:01My mouth is watering.
08:04Oh my God.
08:05It's so delicious.
08:08So, you're just selling the swings like this?
08:11Yes.
08:12Some people sell them.
08:13That's great.
08:14The swings that we love to swing
08:17can also be cooked.
08:20Chef Calvin will show us his hardinera with a twist.
08:25The swings here in Nagcarlan, Laguna are really sweet.
08:28Just look at it, they're still raw.
08:30I'm here with Chef Calvin.
08:32He invented a hardinera with swings.
08:35This dish is my winning dish during Ani ng Laguna or Ani Lagun.
08:38That's great.
08:40So, this is a hardinera.
08:41Sometimes, they put pasas in a hardinera.
08:43Now, what they're putting in is a swing.
08:47Yes.
08:49Swing.
08:54This is ground pork.
08:55Then, the onion is followed.
09:00And then, garlic.
09:02This is minced.
09:03And then, our onion is also chopped.
09:06And then, we have some grated carrots.
09:09That's all of it.
09:10Actually, it's also an extender.
09:12Yes.
09:13He'll season it with soy sauce and seasoning.
09:16And then, he'll add green peas.
09:19And then, he'll add chopped lanzones.
09:21Next, he'll add the pickles.
09:23And then, he'll mix it.
09:25So, the lanzones here give a hint of sweetness.
09:29Yes.
09:30Instead of using raisins, we use lanzones.
09:34In this recipe, the hardinera is not going to be added to the llanera.
09:38Instead, he'll spread the ground pork.
09:41And he'll add sausage,
09:45cheese,
09:47and bell pepper.
09:49He'll roll it.
09:54He'll boil it for 7 minutes until it's half-cooked.
09:58So, we're not going to cook it completely?
10:01Yes, just halfway through.
10:03And then, we'll take it and shock it in water
10:07just to stop it from cooking.
10:14He'll wrap the hardinera in bacon
10:20and boil it again until it's half-cooked.
10:27Next, Chef Calvin will make the side dish.
10:31It's like you're making pickles.
10:33Yes.
10:43And here's our Hardinera with Lanzones, Gourmet Style.
10:49Okay, let's taste this unique Hardinera.
10:58Let's taste the pork itself.
11:04You won't taste the lanzones, okay?
11:06It tastes like the usual Hardinera but the sweetness is less.
11:11Let's taste the side dish.
11:15Mmm.
11:17It's like a pickle but crunchier.
11:20Actually, the flavor matches.
11:22The meat is salty and sweet.
11:25And the side dish is sour.
11:32Today, the Sparkle Artist, Mariel Pamintuan, will celebrate.
11:37Mariel was born as Sandy in the afternoon series,
11:41Love at First Read.
11:43You used the situation to get close to him.
11:47Mariel, the Sparkle Artist,
11:49went to the famous scene of Nagcarlan Laguna,
11:52Yambolake.
11:54Mariel, what's there?
11:57Welcome to Yambolake.
11:59This is one of the seven lakes of the entire laguna.
12:03But here, there's a red tilapia.
12:06So, let's go fishing. Let's go!
12:14There, guys!
12:15We're going to the lake.
12:18I can feel the fresh air.
12:20That's where we're going to fish.
12:23We will go fishing there.
12:33Guys, my nails are getting hard.
12:36I'm nervous.
12:37It's so beautiful.
12:39They're spinning.
12:41They're spinning.
12:43School of fish.
12:45Should I do it like this?
12:48Yeah!
12:50There, they're getting closer.
12:52Wee!
12:53You should be full.
12:55You should be fat.
12:57Because we're going to eat you.
13:04My nails are getting hard.
13:07I might fall.
13:08I might fall.
13:10There.
13:11Feed them.
13:12Then...
13:15Come on, get closer.
13:17Get closer.
13:18Guys, I didn't catch anything.
13:20They're already full.
13:22Oh, that's a lot.
13:25Never give up, Mariel.
13:27You can do it.
13:31There!
13:32There's the fish.
13:34There's a fish.
13:35We have something to eat, guys.
13:39I'm so happy.
13:40I'll hold it.
13:44Oh, he's so kind.
13:46Hi, fish.
13:47I'll eat you later, sorry.
13:49Hi, fish.
13:51It's slippery.
13:53It's not biting, sir.
13:55It's not biting.
13:57The fish is so cute.
14:01There's two more.
14:02There, guys.
14:04Say hi, fish.
14:06This is the red tilapia.
14:08It looks like a koi fish.
14:09It's orange.
14:11Oh, it's red.
14:13It's so red.
14:15There, guys.
14:16Let's go fishing.
14:18Get in here.
14:22It's heavy.
14:24Yay!
14:26I'm the fish master.
14:28Red tilapia are cultivated and raised in Yambolay.
14:32They are brought to Malabo by tilapias caught here and sold for Php280 per kilo.
14:45First, the fish is filled with tomato, ginger, onion, garlic, pepper, and seasoning.
14:51Then, steam it until it's cooked.
14:58After the red tilapia is cooked, the coconut milk is next.
15:03Let's add salt to make it more flavorful.
15:06Then, let's add long green chilies.
15:09After it's cooked, we'll add it to the steamed red tilapia.
15:16Once it's cooked, we'll pour the coconut milk on the steamed red tilapia.
15:21Our steamed red tilapia is now ready to serve.
15:24Steamed red tilapia.
15:30This is what I like.
15:31Let's taste it.
15:32Yes.
15:35Okay.
15:36Oh, I'm drooling.
15:39Let's taste it, guys.
15:46It's very fresh.
15:48Very yummy.
15:50I can relate.
15:52It's more meaty, right?
15:55I like it.
15:58It's delicious.
16:00It's really delicious when it's freshly caught.
16:02It's very fresh.
16:06It's very delicious.
16:07Even if we don't have rice, this is already sold.
16:15Of course, for our food trip to be complete, there should be something to eat.
16:19We have Kuya Miguel with us.
16:21He will help me get some kawayan.
16:23I heard that there's a specialty here in Nagcarlan that is cooked with kawayan.
16:30Let's go, guys. Join us.
16:33Is it here?
16:34Yes.
16:35This is the kawayan that Kuya Miguel will cut.
16:39I can't do it.
16:40Can I do it?
16:41What do you think, Kuya?
16:43Let's try.
16:44Let's try.
16:48Is that all?
16:52Go, ma'am. You can do it.
16:55Let's do this for a day, guys.
16:57I can't do it, guys.
17:03There you go.
17:17So, what are we going to do next, Kuya?
17:20First, we need to measure this.
17:22Then, we will cut it.
17:25So, we will cut it this long?
17:27Yes.
17:31It's hard.
17:32Let me do it, Kuya.
17:34Let me do it, Kuya.
17:46It's almost done.
17:54The fruit of my labor.
17:58So, what are we going to do next?
18:00We will clean it. We will cut it in half.
18:06There you go.
18:10I'm just going to do it urgently.
18:12It's hard.
18:15Tukil is the specialty of Nagcarlan.
18:17Tukil is the specialty of Nagcarlan.
18:21Tukil is the specialty of Nagcarlan.
18:30What are the ingredients?
18:31What are we going to grind?
18:32Malagkit.
18:33This is the malagkit that we soak.
18:36We will grind it here.
18:42I will just dance for you, mom,
18:43so that I can be useful here.
18:45Grind, grind.
18:51Once the malagkit rice is ground,
18:53the condensed milk, sugar, and cheese will be added.
18:58So, when did you start this business?
19:02It's been a long time, about 20 years.
19:04Ah, 20 years. It's been a long time, guys.
19:07How much is one of these, ma'am?
19:09We give about P280.
19:12It's up to the reseller.
19:14The ingredients will be added to the ground rice again
19:17so that our tukil will be cooked finer.
19:23Then, we will put it in the pan.
19:30We will boil it for 11 hours.
19:39After 11 hours,
19:41after 11 hours,
19:42the tukil is ready to be tasted.
19:45But there is still a challenge before tasting it.
19:54It's so delicious.
19:59It's like a color gem, guys.
20:12This is it, finally, the tikoy sa tukil.
20:15So, let's taste it.
20:21Mmm, it's delicious.
20:24It's worth it,
20:25the 11 hours of cooking.
20:27It's delicious.
20:28It's malagkit.
20:30You can really taste the cheese and the condensed milk.
20:33It's not too sweet, guys.
20:35It doesn't make you sick.
20:37I think I can eat half of this.
20:41Mmm.
20:49I'm here now in Barangay Santa Lucia.
20:51This is just one of the many rivers that can be found in Nagcarlan Laguna.
20:56This is a favorite place for children to bathe.
20:58But, they also say that you can get food here in this river.
21:03Soso.
21:05Oh my, the soso are delicious.
21:09Wait, let's look for soso here.
21:12Brother Pedro, is it true that there are a lot of soso here?
21:14Yes, there are a lot.
21:16Let's think about it.
21:18Are there a lot of soso here?
21:19Yes, there are a lot.
21:20How can we find the soso?
21:22Oh, you already got one.
21:24Yes, we already got one.
21:27The water is clear, so you can see it.
21:30Here, it's like this.
21:32There.
21:34Is this usually on the side of the river?
21:37Sometimes, it's on the bottom.
21:38Sometimes, it's on the bottom.
21:39Sometimes, it's on the top.
21:40There are no soso here, right?
21:42I might drown.
21:49Okay.
21:51I'm nervous.
21:52One.
21:58I might drown here.
22:02There.
22:04There, there, there.
22:07There.
22:12There.
22:23It's so small.
22:24Is there anything to eat here?
22:35There's nothing.
22:37There.
22:39It's on the back.
22:45Okay.
22:47There.
22:48Is there a stone inside? It's so small.
22:50There are.
22:51It's alive.
22:52When it's cooked, will there be something to eat?
22:54Yes, there are.
22:55Really?
22:56What's delicious to cook here?
22:57Tinola.
22:58Tinola?
22:59For the soup.
23:00You can also cook gata, right?
23:01But you're making tinola with soso?
23:03Yes, we can.
23:04That's different.
23:05Let's cook.
23:06Let's cook.
23:12After getting the soso,
23:17and cleaning the intestines,
23:19the soso goes straight to the pan of Girlie.
23:29First, saute the garlic, onion, and ginger.
23:33Isn't it hard to eat tinola with soso?
23:36At first, it's hard.
23:37But once you get used to it,
23:40you'll get better.
23:41You'll get better.
23:42Yes.
23:44Season it with pepper,
23:45and then add the soso.
23:47Saute it well.
23:50Add the papaya,
23:51and then add water and let it boil for a while.
23:57There.
23:58Lastly, add the chili leaves.
24:00Let it boil for a while,
24:02and later,
24:03you can taste our tinola with soso.
24:15There.
24:20You can now taste our tinola with soso.
24:27I'll taste the soup first.
24:31Mmm.
24:35It's like making a tinola pudding.
24:40That's how it tastes.
24:43Let's taste the soso.
24:48Here it is.
24:49It's coming out.
24:52It's easy to chew.
24:56Why is it hiding?
25:00Ah!
25:01You have to bite it hard.
25:06Mmm.
25:07There, I got it.
25:08It doesn't taste bad.
25:10It's a challenge to eat
25:11because you have to bite it hard.
25:15Not to your boss, okay?
25:19Bite it hard.
25:22Ay!
25:23Sos Mariosep.
25:25Ay!
25:27There.
25:30Ah!
25:31Thank you!
25:32Yay!
25:33Food tastes better when it's hard to make.
25:36It's super soft.
25:38I got one.
25:42Yes!
25:43That's what we have to prove to the people of Nagcarlan
25:46that they are really proud of the wealth of nature.
25:50Ay!
25:51Until our next story,
25:53I am Cara David.
25:55This is the pinas sarap.
25:58It's so sweet.
26:00Mmm.