Aired (October 12, 2024): Kung mapapadpad ka raw sa Pampanga, hindi problema ang kainan. Sa dami kasi ng kainan at karinderya rito, ikaw na raw mismo ang mahihirapan mamili ng kakainan. Kaya naman hindi nagpahuli sina Kara David at Sparkle artist Jenzel Angeles sa pag-karinderya hopping rito. Kumusta kaya ang kanilang experience? Panoorin ang video!
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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FunTranscript
00:00Where are the ducks?
00:02Oh, here they are!
00:04Looks like we'll have to fight again, my dears.
00:08There they are!
00:10So many!
00:12Can you handle that?
00:14Just like that?
00:16Okay, okay.
00:17Because the fish we'll catch,
00:19aside from being slippery,
00:21they're also strong when it comes to jumping.
00:24Jumping?
00:25Jumping?
00:26Jumping!
00:27Jumping!
00:28They're also strong when it comes to jumping.
00:30Jumping!
00:32Don't jump!
00:34How do you hold it?
00:36On the head.
00:37On the head, and then like this.
00:38That's it!
00:39Awesome!
00:40Jump!
00:41And they're also quick when it comes to jumping.
00:44There's a sting here!
00:46Ouch!
00:50They're the dangerous ones, the small ones.
00:53Our strength and patience will also be measured
00:56in the traditional way of making kawali,
00:59knocking.
01:01It's like a side kick.
01:03Oh my gosh!
01:05It looks like it'll take a long time.
01:12Did you do this for money?
01:14Sparkle artist Jensen Angeles
01:16is drowning in the pudic.
01:18Oh, there's a lot!
01:20There!
01:22See?
01:25There's something like that.
01:26There!
01:27Ouch!
01:28Are you okay?
01:29Oh my gosh!
01:31That's what you'll do.
01:33You have to save me if I fall.
01:35It's like riding a horse.
01:36It's so fast.
01:37Yes, it's fast.
01:38Carla might be really juicy because...
01:40It's just that...
01:42Jensen will also try to milk a pumpkin.
01:45There!
01:46There!
01:47There!
01:48And what we worked hard for
01:50are the ingredients for the dishes
01:52that are being prepared by the vendors in Pampanga.
01:56The hito is soft.
01:59It's so soft.
02:01Oh, it's a win!
02:06It's so good.
02:07I just want to sleep after this.
02:10Let's start the Pampangan Karenderya Hopping!
02:16In this karenderyang,
02:18one of the favorite dishes is the lagat hito.
02:23This fish is sautéed with alagao leaves.
02:26But before we taste it,
02:28of course, we need to catch hito first.
02:32We're here now in Florinda Blanca in Pampanga.
02:36We're going to catch hito or catfish.
02:39And here's what Kuya Alex said.
02:41Hi, Kuya Alex!
02:42Kuya Alex said that the catfish here are different
02:46because they're African catfish.
02:49Yes.
02:50Kuya Alex, compared to the hito caught in Palayaan,
02:54what's the difference between those and the African catfish?
02:58The African catfish has a softer meat.
03:01It has a softer meat.
03:02And?
03:03The native catfish caught in Palayaan has a harder meat.
03:07Ah!
03:08And this one is bigger, right?
03:11Yes, it's bigger.
03:13He said that the hito here are bigger, up to 2 kilos.
03:17So if you notice, the hito caught in Palayaan
03:20have a hard and hard skin here.
03:25They say that if you get stung, you'll get infected.
03:29I might get stung.
03:31The bigger ones are already infected.
03:34They're already infected.
03:35What are we going to do, Kuya?
03:37Hito, please be good to me.
03:40What are we going to do?
03:41We're going to remove the flip flops because it's slippery.
03:48What are we going to do?
03:49We're just going to pull it.
03:51Oh, we're just going to pull it?
03:52Yes.
03:54So we're going to pull the catfish now.
03:57And hopefully, all the catfish that pass by
04:01will be able to catch hito.
04:04It just needs to be slow.
04:07Yes.
04:09There it is! I saw it!
04:10There's one here!
04:13I really didn't see it, but there's one.
04:15There it is!
04:16It's moving!
04:18Kuya, I really didn't move.
04:21I didn't see it.
04:22How are we going to get it?
04:24Are we going to break it from the inside?
04:25No, ma'am.
04:27We're just going to change it.
04:28We're going to change it?
04:29Yes.
04:33Hito, it's coming out!
04:36It's coming out!
04:37There it is!
04:38There they are!
04:43This one is big!
04:46This one, but it's hard to hold.
04:50How are we going to put it in there?
04:51With our hands?
04:53With our hands?
04:56Just like that?
04:57Okay, okay.
04:58How?
05:00It's moving!
05:01It's jumping!
05:03Don't jump!
05:05On the head?
05:06On the head, and then like this.
05:07That's it!
05:08Awesome!
05:11Why is it so slippery?
05:18Look at this!
05:22This one.
05:24It's so big!
05:28And it doesn't have a spear.
05:30You know?
05:33It doesn't have a spear.
05:34Oh no!
05:35It's bleeding!
05:38They're moving!
05:43Ouch!
05:46The small ones have spears.
05:48They're the dangerous ones, the small ones.
05:51Let's just put it back.
05:56What are we going to do?
05:58It's coming out!
06:00Maybe it's not meant to be.
06:04Let's put it back.
06:11Let's weigh this one.
06:1318 kilos?
06:1518 kilos.
06:17So, not all of what we got will be served in the canteen.
06:23What we'll do is, we'll put it in a container
06:26to keep them alive,
06:28so that every time we order from the canteen,
06:30they'll have a ready-made stock.
06:35But before we cook and eat,
06:37let's do a little trivia, Kapuso.
06:40Do you know where the word,
06:42karinderia, comes from?
06:43It comes from the word, curry.
06:46This is our version of Indian curry.
06:49But for us, we call it curry,
06:51which eventually became kare-kare.
06:53Back then, there were a lot of places in the Philippines
06:56that had stalls that sold curry
07:00or kare-kare batot.
07:03Or kare-kare.
07:06But our topic for tonight is not kare-kare,
07:09but different stalls that cook curry or karinderia.
07:16Let's go!
07:19In this karinderia in Floridablanca, Pampanga,
07:22this authentic Pampangan dish,
07:24which is called lagat hito,
07:26is a favorite stall of the parroquians.
07:33When I go back to Pampanga,
07:35one of the things I eat here
07:38is the karinderia in Pampanga
07:40because the food here is so delicious.
07:43I'm here with Monette.
07:45And of course, we caught a hito earlier.
07:49So, we're going to cook it now.
07:51What are we going to cook, Monette?
07:53Lagat hito.
07:54What does lagat mean?
07:56It's just basically stir-fried.
07:58But for us, we call it lagat hito.
08:01But for us here in Pampanga,
08:03we call it lagat hito.
08:04Alright.
08:05So, these are the hitos.
08:07What did we do?
08:08We just cleaned them?
08:09We put vinegar and salt
08:12to remove the slime.
08:14The slime.
08:17First, sauté the turmeric
08:20to bring out its color and aroma.
08:22I love garlic.
08:24Next, sauté the garlic,
08:27onion,
08:28and galangal.
08:32Next, add the hito.
08:36Let it simmer for a few minutes.
08:41How do you know if it's cooked?
08:43The blood should be removed first.
08:45Remove the red part.
08:46Sauté it a bit before you season it.
08:49So, let it be like that.
08:51Let's cover it first.
08:55Once the hito has simmered well,
08:58season it with pepper,
09:00fish sauce,
09:02and vinegar.
09:04The acid has been released.
09:06There.
09:07Let's cover it first.
09:08Then, let it simmer until the vinegar is cooked.
09:13Okay, water.
09:14After simmering for a few minutes,
09:16you can add water,
09:18alagao leaves,
09:22and siling pangsigang.
09:24After a few minutes,
09:25our lagat hito is ready to serve.
09:28It smells so good!
09:37Mmm!
09:39It's delicious!
09:41The hito is soft.
09:43It doesn't have any stickiness.
09:45It's a bit sour,
09:48but it's not too sweet.
09:50It's just right.
09:52It's a bit sour,
09:54but you can taste the aroma of alagao,
09:58turmeric, and siling pangsigang.
10:00It's perfect!
10:04Mmm!
10:05It's delicious!
10:08It's like paksiw,
10:10but it smells good.
10:13Some people don't eat hito
10:15because they say it's smelly,
10:17but this doesn't have that.
10:19You won't taste any smell at all.
10:22It's delicious!
10:28If you go to a karenderya in Pampanga,
10:30you will see this.
10:32Usually, this is where they cook their dishes.
10:34And sometimes,
10:35in the karenderya,
10:37this is where they eat their food.
10:39I'm here in a place in Pampanga
10:42where they make pokpok kawali.
10:45Tatay Batman!
10:47How are you?
10:49I'm good.
10:50Did you make this?
10:51Yes, we made this.
10:52Oh, really?
10:59Is this aluminum?
11:01Yes, it's aluminum.
11:02Oh, and you pound it one by one.
11:05Why don't you use a machine?
11:07Don't you have a machine to make this?
11:09We do,
11:10but we pound it first.
11:12Why?
11:13It's easier for people to see.
11:17Is it better if you pound it?
11:19Why?
11:20It's easier to make.
11:22This is how you do it.
11:24Just hold it like this.
11:26So it doesn't move.
11:28Like this.
11:34It's like a table.
11:46Oh, my gosh!
11:48It looks like it's going to take a long time.
11:51It turns out that pounding kawali is not a joke.
12:05It's not even.
12:08It should be even.
12:19Ah!
12:21It's so tiring!
12:23My arms are numb and my shoulders are shaking.
12:26Why did you say there's something like this?
12:31But you don't have any.
12:33There's something like this.
12:35If you're not used to it, it's like this.
12:39And because I didn't make it even,
12:41I'll try to put a stick or hold the kawali that was pounded by Tatay Batman.
12:47Okay.
12:48Let's put a handle.
12:51There.
12:52Then,
12:53hammer it.
12:56How?
12:57Just like this?
12:58Huh?
12:59Hold it like this.
13:01Okay.
13:02I'll just do it like this?
13:03I'll just pound it?
13:12Oh, my gosh!
13:13It's not even.
13:15This one is not even.
13:17Oh, my gosh!
13:18It's not even.
13:21It's so tight.
13:23Wait, wait.
13:24Let's loosen it.
13:25What?
13:26We can't put it back.
13:29There.
13:30It's in.
13:31You're good!
13:32Okay, game.
13:35Ouch!
13:36Ouch!
13:38Joke.
13:40It's okay.
13:41It's okay.
13:42It's a handle.
13:43It's a handle.
13:44There.
13:45Okay.
13:47Don't move!
13:51Wait, it's moving!
13:57It's moving.
13:58Shucks!
13:59It's moving.
14:00It's moving.
14:01We can do this.
14:03Huh?
14:04No, it's moving.
14:05It's moving.
14:06It's so hard.
14:09You thought it's easy, but it's not, right?
14:14See?
14:16I did a good job.
14:17I made a pan to pound on my head.
14:22I'm just going to cook.
14:26A lot of people in Pampanga still use pounded pans.
14:33Just like this food.
14:35So, this is the pounded pan that we made.
14:38We're going to use this to cook kilayin.
14:43Kilayin, right?
14:44Yes.
14:45Kilayin.
14:46I'm here with Ate Beth.
14:48This is a karenderyang.
14:49Is it really good to cook?
14:52The pounded one.
14:53The pounded one?
14:54Why?
14:55It's not sticky.
14:56Oh, it's really non-sticky?
14:58Okay, Ate Beth.
14:59Let's try the pounded pan to cook kilayin.
15:09Stir-fry the garlic and onion in hot oil.
15:13Then, add the pork.
15:17Stir-fry for a few minutes.
15:21Let's wait for it to crackle.
15:23What do you mean by crackle?
15:24So that it's not sticky.
15:26Ah, okay.
15:28Next, add bay leaves, pepper, salt, pork meat,
15:34and the liver that was soaked in vinegar.
15:38It needs to be boiled for a long time so that the vinegar will absorb into the meat and make it tender.
15:46After an hour, this is what your kilayin will look like.
15:53Our kilayin or kilawing kapampangan is now cooked.
15:58The rice is now ready.
16:00Has the kilayin cooked well in the pounded pan?
16:03What does it taste like?
16:05We'll taste it later.
16:09Wait, someone's chasing us.
16:11I can't be the only one to go around the karenderias in Pampanga.
16:15We'll be joined by the first-ever funliner host, Jenzel Angeles.
16:20UH Lucky Biome!
16:23How are you, Jen?
16:25Hello, Kapampangan!
16:27How are you, Jen?
16:29Hello, Kapuson!
16:30We're here in Florida Blanca, Pampanga to get susungkuhol.
16:36We're on our feet.
16:37Even if it's just for fun, we'll do it for the best taste.
16:42Hello!
16:43Kuya, I can't step on anything.
16:46You can't.
16:47My feet are sinking.
16:49Let's go this way.
16:53Ah, this is what it looks like.
16:55It's not slimy.
16:57Okay, Kuya.
16:59How do you see?
17:00Your eyes need to be clear.
17:02I want to see a circle.
17:04Here, I can see it.
17:08Hey, I got one!
17:11There!
17:12First!
17:13There's a lot!
17:17There!
17:18I got a lot!
17:21What is this, Kuya?
17:23It's just that I'm scared.
17:27If there's something like that.
17:28There!
17:29Is it okay?
17:33That's what you'll do.
17:35You need to save me if I fall.
17:37Because there are parts that are really sunk.
17:40Yes.
17:41It's sinking!
17:47It's like I'm eating soil.
17:50There's a lot here!
17:51Oh my!
17:53It's so big!
17:56Oh!
17:57What should we do?
17:58It's like they have a relationship.
18:02We already got a lot.
18:04And it's starting to hurt that I'm not wearing my balaclava.
18:07So let's stop this, Kuya.
18:08It's okay now.
18:09Let's go.
18:10Let's cook this.
18:12Let's go!
18:13Let's go!
18:14So I thought we can cook what we got.
18:18But we need to have a lot of one-day.
18:21So that we can get those sunkuhol.
18:24So that we can get rid of their dirt.
18:26So here are the people we'll be cooking with.
18:35They say it's easy to cook ginataang susungkuhol.
18:38Kuya, what's our first step?
18:40We'll put some oil.
18:42Okay, oil.
18:44Just saute the garlic, onion, and ginger.
18:48Next, we'll put the squash,
18:52bamboo shoot,
18:53and the second coconut milk.
18:55Let it boil for a few minutes.
18:59I think I can see it boiling.
19:01There!
19:04Next, we'll put the kakang gata, or the first scoop of coconut milk.
19:07Delicious!
19:09And then, the siling pangsiga.
19:12Season with salt, sugar,
19:15seasoning powder,
19:19and let it boil again.
19:22Ta-da!
19:24After a few minutes, our ginataang susungkuhol is ready.
19:31I haven't eaten susungkuhol for a long time.
19:34That's why I'm very excited.
19:37So that's what I was saying earlier,
19:39that this cover,
19:41when you catch the fish,
19:44it's still covered,
19:45and the fish is still big.
19:47But now, when it's cooked,
19:49it shrinks.
19:50I just realized that now.
19:54I've eaten a lot before,
19:55but I don't get caught.
19:57Oh my!
19:58The fish is so big!
20:04So delicious!
20:06Even without rice,
20:08it's still delicious.
20:13I can't get it.
20:14I can't get it.
20:16And this is so delicious, it's so big.
20:17Because usually, the ones we buy in Manila
20:20are not this big.
20:24Oh, you're jealous, right?
20:27This is delicious.
20:29Of course, we'll put squash in it.
20:33I'll just taste the soup.
20:37Delicious!
20:41Oh, it's hot!
20:45Delicious!
20:47It's so delicious.
20:49I just want to sleep after this.
20:52This food trip is so delicious.
20:57Of course, after eating,
20:59there should be something to drink.
21:01Here in Pampanga,
21:02they have their own version of dessert,
21:04called Maja Blanca.
21:06It's called Tibuk-Tibuk.
21:09If Maja Blanca is the most delicious
21:11If Maja Blanca is the most delicious
21:13coconut milk,
21:15the Pampanga version of Tibuk-Tibuk
21:17is the most delicious coconut milk.
21:21So, how do you make coconut milk?
21:24First, we prepare it.
21:26Number one,
21:27the coconut milk should be clean
21:30so that our customers are more safe.
21:32Yes, of course.
21:33We'll consume that.
21:35So, sir, I just want to ask,
21:37what is the name of our Brazilian restaurant?
21:39We named it Carla.
21:41Hi, Carla!
21:44How are you, ma'am?
21:45I'm nervous about Carla.
21:48I'll tie my hair.
21:50I feel like...
21:51I'll tie my hair.
21:52You might get hit, ma'am.
21:53That's right!
21:57Slowly but surely.
21:59Sorry, Carla.
22:00I'll tie my hair, ma'am.
22:02It's hard when there's a name.
22:04It's like you're judging a person.
22:06Sorry, Carla.
22:07There's nothing.
22:08There's nothing.
22:10I need to concentrate.
22:12Me too.
22:13Me too.
22:14I'm so nervous.
22:17Think about it.
22:18They finish the coconut milk in 10 minutes.
22:21I've been here for a few minutes
22:23and it's still coming out.
22:25I don't think there's even a bottle.
22:31Okay.
22:32Let's mix it first.
22:34That's right.
22:35Then, let's check the temperature.
22:37Oh!
22:38It's effective.
22:40So, you need to...
22:41Wipe your hands, ma'am.
22:43You really have something to wipe.
22:45There.
22:47That's a lot, ma'am.
22:48Oh!
22:50You can see it.
22:51One more.
22:54There!
22:57It's perfect, right?
22:58Let's do the next one.
23:00It looks like you're getting close to Carla's heart.
23:04I can do it with one hand.
23:06Earlier, I did it with two hands.
23:08That's a lot, ma'am.
23:09Oh!
23:10That's right.
23:11It's a lot of effort.
23:13Yes, ma'am.
23:16Oh!
23:17That's a lot, ma'am.
23:19Okay.
23:23There!
23:24So, we have three and a half bottles
23:26and we can use this to make tibok-tibok.
23:29Yes, ma'am.
23:30It's the best for tibok-tibok.
23:32Okay.
23:33I'm excited.
23:36Can I taste this?
23:37Yes.
23:38Oh!
23:39Don't finish it, Jenzel.
23:40You're going to make more tibok-tibok.
23:44It's not too much.
23:45It's very fresh.
23:47It has a very natural taste.
23:50Okay.
23:52You know you know.
23:53Okay.
24:05In a container,
24:06mix the coconut milk,
24:08rice flour,
24:11and sugar.
24:13I have a question, ma'am.
24:14I don't think we have our pot ready yet.
24:16Yes, ma'am.
24:17Let's mix this first.
24:20Once the sugar and rice flour have melted,
24:22there,
24:23we can now put it in.
24:25We can now put it in the pot.
24:27Then, we're still going to mix it
24:29so that it doesn't clump at the bottom.
24:31Okay.
24:32We won't stop mixing
24:34until the mixture becomes thick.
24:36This is what it looks like.
24:39This is going to be the base
24:41of our tibok-tibok.
24:44Once the mixture becomes thick,
24:45we can now remove it from the container.
24:47There.
24:48Oh, it hurts.
24:49It's okay, it's okay.
24:50I'm used to getting hurt.
24:54Then, we can add the toppings.
25:02Let it cool for 10 to 15 minutes
25:05and when it's done,
25:06the tibok-tibok.
25:18Wow!
25:20It smells so good.
25:21It smells so good.
25:27It's true.
25:29Wow, this is so good.
25:32The creaminess is just right
25:34and it's going to be sweet.
25:36It's so good.
25:44The pan that I used…
25:46Don't move!
25:50Don't move!
25:53We used it to cook kilayit.
25:56Can I have extra rice here?
26:04Yum!
26:07It's good.
26:11It's like…
26:12I don't know if you're familiar with igado.
26:15It's like that.
26:17It's a bit sour
26:18but you can really taste the liver.
26:27It's good.
26:29You can really get a lot of rice here
26:32and cook Kapampangan.
26:35If you don't have time to cook
26:37but you're looking for a house to cook in
26:39that's right up your alley,
26:41Sugod na sa Karinderia.
26:44In our visit to their Karinderia
26:46in Florida Blanca, Pampanga
26:48Hey, it's cooked!
26:52It's not just the delicious
26:54and authentic Kapampangan dishes
26:56that they've grown
26:58but also the preservation
27:01of their traditional cuisine.
27:05Good evening, I'm Cara David.
27:07This is Pinas Sarap.
27:10Ouch!
27:13Hey!
27:15Hey!
27:19Hey!