Paggawa ng sarsa berenjena, alamin | Dapat Alam Mo!
Hindi raw kumpleto ang kainan ng mga Caviteño kapag wala ang matingkad at malapot na sarsa berenjena. Ang paggawa ng kakaibang sawsawan na ‘to, alamin sa video.
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00:00You know, Susan, there are foods that are really delicious.
00:02But sometimes, it's more delicious when we pair it with a sauce or even a sauce.
00:07You're right, Kuya K.
00:08It's a big thing that other races have a big influence on us.
00:12That's why we eat more delicious food.
00:15Here's my story that you should know.
00:17The 42-year-old Tutsi is preparing a hot Nilagang Baka, aside from its vegetables and rice.
00:38If you were born and raised in Cavite City,
01:09you're not used to eating Nilaga without the sarsaparilla.
01:14Without the sarsaparilla, I wouldn't be able to eat Bulalo or any other Nilaga.
01:25This sarsaparilla, compared to other sauces, is made from crushed eggplant and squash,
01:30seasoned with crushed garlic, vinegar, and a little salt.
01:34It can also be paired with sweet potatoes and banana.
01:38The word sarsa comes from the word salsa or sauce.
01:48The word berenjena comes from the word castilla, which means eggplant.
01:52The taste should be sour and salty, and it should have a kick of garlic.
02:00I made a lot, and I'll just put it aside.
02:03For example, the next day, I'll cook Adobo.
02:05If I don't have vegetables or any other partner, it's fine with me.
02:09The sarsaparilla is also said to be related to the language that originated in Cavite City.
02:14This is the Chabacano that Tutsi first learned to use.
02:18When she retires, she'll be in charge of my A.K.
02:23At 3 p.m., we need to be dispelled every week so that she can speak the language.
02:28I've been learning Tagalog since I was a child.
02:32My mother had to send me to school so that I could speak Tagalog.
02:36I couldn't speak Tagalog at first.
02:38Chabacano is a language that originated from other languages,
02:42according to professor George Francisco.
02:45Chabacano is a combination of languages of Portuguese, Spanish, and Malayan.
02:54This is the product of the freedom of people living in Cavite City
03:01when they spoke to the Spaniards.
03:06Chef Christopher Karangian's food history is added
03:10because it became easier for the Spaniards to communicate with the people of Chabacano.
03:18It's also easier for them to teach them food like sarsaparilla.
03:22Cavite City is one of the most important places in their colony.
03:27This is what we call the main port.
03:29Here in Cavite, especially in Cavite City,
03:33we can see that almost all of the food,
03:36all of the things,
03:38they use the language of Chabacano.
03:42Even in the sarsaparilla, in the name of the food,
03:45in the pan,
03:46we use the names of the Spaniards.
03:50Tutsi will show us how to make the sarsaparilla.
03:54What we're going to do is mash the eggplant.
03:59Once you've mashed it, you'll also mash the squash.
04:13Once the eggplant and squash are mashed,
04:15mix it with vinegar and garlic.
04:20This is how you make the sarsaparilla.
04:24The cow's milk is the same.
04:26They say it's more delicious if you use the sarsaparilla.
04:30Those who are skilled and used to speak or eat,
04:35what they usually talk about is the history,
04:39like the sarsaparilla and the Chabacano language,
04:43which is really the language of the Cavite people.
04:46That's the story you should know.