Aired (October 19, 2024): Samahan sa asim at kilig adventure sina Kara David at John Vic de Guzman. Ang kanilang food trip kasi ngayong linggo, hinaluan ng mga hindi pangkaraniwang prutas na ginagamit pampaasim. 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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00:00Hey!
00:05Kuya!
00:10Alam mo, sa totoo lang, madali lang naman manunkit eh.
00:29But guys, it's hard to climb when you're on top of a boat without a cattle.
00:33Wait a minute.
00:36Your knees need to be stable here.
00:39Ouch, ouch.
00:41Ouch.
00:43There.
00:45So what's the difference between calamansi and Dayap?
00:49Obviously, Dayap is bigger.
00:51But if it's bigger, is it also more sour?
00:55Let's taste it.
00:56So this is the calamansi.
01:00It's sour.
01:05Dayap is more sour.
01:08Are you excited when you see your crush?
01:13Well, you'll be more excited when you see the fruits and plants that we're going to plant.
01:18The sour fruits that will give a sweet and sour taste to the fruits that we're used to.
01:27So this is what the calamansi looks like when it's washed and cut.
01:38It's sour.
01:40It's a win, right?
01:48Awesome.
01:57Mmm.
01:59This one tastes good.
02:02You can really taste the Dayap.
02:04You'll also be thrilled by the sparkle hunk, John Vic de Guzman.
02:09You'll be able to test his strength and discerningness in picking different sour fruits.
02:20It's a bit hard to chew.
02:23It's hard to chew.
02:25If I didn't punch it, it might have stuck to my skin.
02:29I'll pick one for you.
02:30Will you answer me?
02:33You're making yourself nervous.
02:36Of course, let's add a bit of soup.
02:40Adobo.
02:43If I were to compare this to regular adobo,
02:46I can say that it has a different twist because of the sourness of the lemon.
02:53Are you getting thirsty already?
02:55Let's start picking fruits and sour plants.
03:04I feel like I'm craving for Sinigang.
03:07Did you know that here in the Philippines, we use a lot of different sour fruits to make Sinigang?
03:14Here in Valenzuela, not Sampaloc, not Camias, not Bayabas,
03:18but they use a kind of fruit that they call Palapat.
03:25Marvin, are you familiar with Palapat?
03:28Yes, ma'am.
03:29What is that?
03:30It's not Pinipet, right?
03:31No, ma'am.
03:33What is it?
03:34It's used to make Sinigang, ma'am.
03:36To make Sinigang?
03:37Yes, ma'am.
03:38Did you know where you can get Palapat?
03:40Here, ma'am, in Palaisdaan, ma'am.
03:42In Palaisdaan?
03:43Yes, ma'am.
03:44Let's go fishing.
03:45Yes, ma'am.
03:46Let's go fishing.
03:48Let's go fishing.
03:54Oh, there's a lot of fish here.
03:57It's okay, ma'am.
03:58Let's just put it here.
03:59Okay.
04:01Just like that.
04:02Then, tie it up.
04:03Yes, ma'am.
04:08Ah!
04:09Hi!
04:10Hi!
04:12Kuya!
04:14You know what?
04:15Actually, it's easy to catch fish.
04:17But, guys,
04:18it's hard to catch fish
04:19when you're on top of a boat
04:20that has no anchor.
04:22Wait a minute.
04:24You have to make sure
04:25that your fists are stable here.
04:28No, Kuya!
04:30Kuya, you do it.
04:32You do it.
04:33I can't do it.
04:35I can't do it.
04:36I'll just reach here.
04:37I'm already scared.
04:39I'll just swim here.
04:40I'll just swim.
04:42Ah!
04:43It's easier to swim.
04:45No!
04:48You know what, Kuya?
04:50I've already caught a lot.
04:54I'm tired.
04:5510, 11, 12, 13, 14, 15.
04:58We've only caught 15.
05:02Is that sour enough?
05:04I think so, ma'am.
05:05Okay, let's go.
05:08It's said that the sour taste
05:10of Palapat
05:11in our favorite Sinigang
05:12is really appetizing.
05:15But if there's a sour taste,
05:16what's a delicious Sinigang?
05:19Let's catch that.
05:23One of the new tourist attractions
05:25here in Valenzuela
05:27is the Tagalag Fishing Village.
05:29What's special about this place
05:30is that they not only promote tourism,
05:33they also promote conservation of the environment.
05:37Eco-tourism,
05:38because as you can see,
05:40this is a really big fishing village
05:42where a lot of different fish
05:44are caught.
05:46So that's what we're going to do today.
05:49I'm here with Kuya Lester
05:50and we're going to catch fish.
05:52What kind of fish are we going to catch here?
05:54Tilapia and mackerel.
05:56Tilapia and mackerel.
05:58Will they fit in here?
06:02Okay, let's go, Kuya.
06:03How do we do it?
06:04Just submerge it like that?
06:05Yes, ma'am.
06:06Okay.
06:07Let's feed it first
06:08so that when it...
06:09There it is!
06:10It's rising!
06:11Oh, it knows.
06:12Hey, get up!
06:13The food is delicious!
06:17We're really going to feed it first
06:19so that when it gets up,
06:20I'll catch it.
06:23Guys!
06:24There it is!
06:28There it is!
06:33Wait a minute!
06:34Kuya, game!
06:35There it is!
06:40I got one!
06:44It really caught it.
06:46Thank you!
06:51Tilapia, check!
06:54Palapat, check!
06:57What are we waiting for?
06:58Let's cook!
07:02This is the palapat, right?
07:04How do you marinate this?
07:06Well, we wash it first.
07:08Just wash it, and then?
07:10Then, we cut it.
07:11Then, we boil it to tenderize it.
07:13How long will it take to tenderize it?
07:1520 minutes.
07:16Oh, just 20 minutes!
07:18So, this is what the palapat looks like
07:20when it's washed and cut.
07:24It tastes sour.
07:26It's already sour!
07:30It's sour!
07:32It's a win, right?
07:34It's sour because it has a fruity flavor.
07:38So, this is what it looks like
07:40when it's boiled for 20 minutes.
07:44There, it's boiling!
07:46Awesome!
07:49What are we going to do now?
07:50We're going to add the vegetables.
07:52String beans.
07:53Let's put it together.
07:55To make it quick.
07:58To make it quick.
07:59To make it quick?
08:00It's all falling apart.
08:05What a waste!
08:09We're going to boil it to tenderize it.
08:11And then, we're going to boil it.
08:12Okay!
08:15We're also going to add the siling pangsigang and tilapia.
08:27We're going to boil it again.
08:31And then, we're going to season it with fish sauce.
08:34Next, we're going to add the shrimp.
08:37Next, we're going to add the onion leeks.
08:39And of course, the sinigang is incomplete without the shrimp.
08:44So, let's just wait for the shrimp to cook.
08:46Yes, for the shrimp to cook.
08:47After that, it's okay.
08:48After that, it's okay.
08:49Yes.
08:50Don't move the tilapia too much
08:52because it's going to break.
08:53Yes, it's going to break.
08:54It's going to break.
08:55Yes.
08:56And after one boil,
08:58that's it!
09:00It's ready!
09:01It's ready.
09:02It's ready.
09:06Okay!
09:07Let's taste this Sinigang sa Palapat!
09:11The soup is amazing!
09:14The soup is amazing!
09:15It's so thick!
09:16See?
09:17See?
09:18Right?
09:19You'd think there's a gap,
09:21but no.
09:22This is really just a Palapat.
09:25Wow!
09:28Let me taste the soup first.
09:32Ah!
09:33It's so thick!
09:34It's so thick!
09:36Ay!
09:37It's amazing!
09:39It's so thick,
09:40and the sourness is just right.
09:47Mmm!
09:50The cooking of the tilapia is perfect.
09:55It's not even crushed yet.
09:56It's just right.
09:59The Palapat
10:02It's not too sour.
10:07It's just right.
10:10The flavor is a bit fruity.
10:13It's perfect.
10:15It's okay.
10:16It's delicious.
10:18Very refreshing.
10:21The saltiness is just right.
10:27Mmm!
10:28And the consistency is okay.
10:30I love it.
10:34I'm here with Ma'am Mary Rose.
10:37She's going to cook Sinigang sa Palapat
10:40using shrimp.
10:41I boiled it,
10:42then I strained it.
10:45How many pieces of Palapat?
10:47It depends on the quantity,
10:49but this is just 10 pieces.
10:51Just 10 pieces?
10:54Mmm!
10:55It's already sour, right?
10:56Hahaha!
10:58Aside from the tilapia,
10:59the shrimp in Sinigang sa Palapat is also delicious.
11:05Let's try the soup first.
11:10Mmm!
11:12It's not as sour as other Sinigang.
11:18It's just very, very subtle.
11:21Mmm!
11:26Maybe if you add more Palapat,
11:32it might be even more sour.
11:35Well, it depends on the person.
11:37If you want it to be very sour,
11:39or if you want it to be just right refreshing.
11:44Mmm!
11:46But the cooking of the shrimp is just right.
11:51It's not overcooked.
11:56And the vegetables are still crunchy.
12:05It's bigger than calamansi,
12:07and it has a lemon flavor.
12:09This fruit is part of the citrus family,
12:11and it's also rich in vitamin C.
12:14This is the dayap, or key lime.
12:17Here in Valenzuela,
12:18it's good for sourness in the throat.
12:22These are called dayap fruits.
12:25The dayap fruit is usually used
12:28when you're cooking lechiflan,
12:31desserts,
12:32or sometimes they make juice.
12:35But here in Valenzuela,
12:38the dayap can also be mixed with food.
12:44Later, Christine will teach us
12:47how to make pinangat pampano
12:51with dayap.
12:53There are so many fruits here.
12:55Just be careful when you're getting this,
12:58because it's a bit hard.
13:00The dayap fruits,
13:03if you look at it,
13:04it's a bit hard.
13:06There, it's a bit hard.
13:09So just be careful
13:11when you're getting the dayap.
13:15There's probably a lot of this.
13:19So what's the difference between calamansi and dayap?
13:23Is it obvious?
13:24Dayap is bigger.
13:26But if it's bigger, it's also sourer.
13:29Let's taste it.
13:30So this is calamansi.
13:35Ah, sour.
13:36It's sour.
13:40Dayap is sourer.
13:45Pinangat na pampano sa dayap,
13:47paano kaya lutuin at ano ang lasa?
13:50Abangan mamaya!
13:54Samantala, isang athlete at kapuso hanggang
13:56magpapakilig sa atin.
13:58Ang ginoo mula sa Laguna,
14:00meet John Vic de Guzman.
14:02Ganyang-ganyang mag-isipin mga maikinang nila lang.
14:05Kasama siya sa Afternoon Prime series
14:07na Abot Kamay na Pangarap.
14:09Gumaganap siya bilang Doc Ken Prado,
14:11isa sa mga mahuhusay na doktor
14:13ng Apex Medical Hospital.
14:15Pero ngayon, hindi siya mag-oopera o manggagamot.
14:18Nasaan ka na nga ba ngayon, John Vic?
14:22Hello mga kapuso,
14:23pusa pang-asim.
14:24Este, pampa-asim.
14:26Hindi ako yan ah.
14:27Ano bang biskara?
14:28Meron kami pambato dito sa Laguna,
14:30na pampa-asim.
14:31Hello kuya, I'm John Vic de Guzman.
14:33Ano bang kailangan suotin
14:35bago tayo kumuha nung sinasabi nilang prototype?
14:37Tama-tama yung kasuotan nyo
14:39na nakalong-sleeve, din yung pants.
14:41Dahil ang limuran ay matinig po.
14:44Bukod yung placer sa kasuotan nyo,
14:47kailangan din natin na mag-gloves.
14:56So, outfit check,
14:57long-sleeve, sapatos,
14:59pants, helmet,
15:00at siyempre, ang lagay natin
15:02ang ating kukunin namin.
15:03Tara, let's go!
15:10Medyo magiging challenging
15:11itong mga gagawin namin.
15:13As you can see,
15:14pababa kami dito sa
15:15medyo makitid na daan.
15:17Ingat ah, ingat.
15:19Tuwing kailan namumunga yung limuran?
15:21August, September, October.
15:22Yan, season talaga ng
15:24pamungunga ng limuran.
15:27Trivia muna tayo mga kapuso.
15:29Alam nyo ba kung anong tawag
15:30sa kakaibang prutas na ito
15:32na tila kaliskis ng ahas ang bala?
15:35Limuran, kung tawagi ni John Wick,
15:38lituko naman sa ibang lugar.
15:41Bunga ito ng halamang yantok o ratan.
15:54So, gaya nito,
15:55nangyari na laglag siya
15:56dahil hindi na enough
15:57yung pinagkakapitan niyang puno.
16:03Basic.
16:09Parang kung makain ng santol,
16:10ganun yung lasa niya,
16:11pero mas maliit lang.
16:12Kasi sa santol, may maasim,
16:13may matamis,
16:14but ito, maasim lang siya.
16:15Masarap din naman.
16:18So, ngayon pupunta tayo
16:19dun sa medyo mataas
16:21na gamitan natin ng
16:22karet, anong tawag niya kuya?
16:23Halabas, sir. Halabas.
16:24Halabas na dinugtong natin
16:26sa kawayan
16:27para maabot natin
16:28yung medyo mataas na part
16:29nung limutan.
16:30Limuraan.
16:31Limuraan pala. Limuraan.
16:39Ready ka na bang manungkit?
16:41Dokken este John Wick.
16:54So, ayan guys,
16:55kung magkuha ng limuraan,
16:57especially ganito kataas,
16:58kailangan dun sa pinaka,
17:00parang pinagkakapitan
17:01ng mga prutas niya.
17:03Kung paano ka magtaga
17:05ng limuraan sa baba,
17:06ganun lang din.
17:07Much better.
17:08Bibiglayin mo siya
17:09para yung talim
17:10kumapit agad dun sa katawan.
17:11Try natin ulit.
17:25Ah!
17:32Medyo matinik, aguy.
17:33Ayun, sumasabit to.
17:34Kung hindi ako nakapans,
17:35baka balat ko yung nakasabit.
17:46Anggaling mo natin yung mga tinik
17:47kasi masakit.
17:56Ito na po pala
17:57ang itsura ng ratan
17:59kapag binalala.
18:07Magigisa muna po tayo.
18:10Una muna ang igigisa
18:11ang bawang at sibuya.
18:15Naginan natin.
18:17At saka ilalagay ang manok.
18:20Pintayin po nating
18:21mag-brown ng konti.
18:23Sa totoo lang,
18:24nag-stay rin po ako
18:25sa Kabintay for a while.
18:26Pero,
18:27ang natikman ko lang dito
18:28yung afripaya.
18:29Opo, afripaya.
18:30At itong adobong
18:32nilagyan ng ratan,
18:34basically,
18:35first time ko pong matatry ito,
18:36luto nyo po.
18:38Sunod na ilalagay
18:39ang toyo,
18:40dahon ng laurel,
18:41paminta at tubig.
18:46Takpan po natin
18:47para lumambot yung karne.
18:51Kapag kumulo,
18:52ilagay na ang pampaasin
18:53na ratan o limuran.
18:55Paasin.
18:57Lagyan na rin
18:58ang kaunting suka.
19:01The last but not the least,
19:02ang oyster sauce.
19:04Yan talaga ang pampalansa.
19:06Tinakahuling ilalagay
19:07ito sa ate Eka.
19:14Eto na
19:15ang inadobong manok sa ratan.
19:24Siyempre,
19:25ilagyan natin
19:26ang konting
19:27sabaw
19:28ng adobo.
19:31Kung ikukumpara ito
19:32sa regular na adobo,
19:34masasabi kong iba yung twist nito
19:36dahil sa nanunoot na asim
19:38nung limuran.
19:39And parang
19:40may aftertaste siya na
19:42maasim-asim na
19:43hindi mo masyado
19:44malalasahan yung suka.
19:45So, mas maganda
19:46subukan natin
19:47with kani naman.
19:48Alam niyo, guys,
19:49napaka-worth it
19:50itong lasa
19:51nung adobo
19:52kasi
19:53bago makuha
19:54itong ratan
19:55or limuran,
19:56sobrang
19:57masukal pa
19:58yung pinasok namin
19:59na lugar.
20:00Well, for me,
20:01sa dami kong natikman
20:02na adobo,
20:04napakasarap
20:05nung adobong
20:06may kasamang limuran.
20:08Isa sa mga kilalang
20:09maasim na pruta
20:10sa Pilipinas
20:11ang batuan.
20:12Ginagamit din
20:13itong pampalansa
20:14ato.
20:16Ginagamit din
20:17itong pampaasim
20:18sa mga lutuin.
20:21Pero sa Laguna,
20:22magingang dahon ito,
20:23aba,
20:24ginagamit din palang
20:25pampaasim?
20:26O John Vic,
20:27alam mo na
20:28kung anong susunod
20:29mong kukunin.
20:30So, yan mga kapuso,
20:31kailangan natin
20:32i-check ngayon
20:33yung tinatawag nilang
20:34batuan,
20:35pero dito sa kabinti,
20:36ito ay tinatawag na
20:37bilukaw.
20:38So, i-check natin
20:39yung dahon niya
20:40dahil sabi daw nila
20:41masarap daw itong
20:42i-mix sa mga
20:43gagawin mong pagkain.
20:44Kapuso dahil
20:45masyadong mataas
20:46at matarik tong
20:47puno ng bilukaw,
20:48syempre kailangan natin
20:49na expert.
20:50Tawagin natin si Kuya Colin.
20:52Siya yung aakit dito
20:53dahil sanay na sanay
20:54siyang umakit
20:55sa ganitong klaseng puno.
20:57Sige, let's go Kuya!
20:59Ingat lang kuya sa...
21:12Medyo mahirap lang
21:13umakit ngayon
21:14dahil umulan.
21:15Kailangan expert yung
21:16aakit dyan.
21:17Guys.
21:20Ayan.
21:21Nakukuha na siya ng ano.
21:23Subukan ko umakit.
21:29Hindi kaya.
21:31Hindi kasi kailangan
21:32nakapa-ashy.
21:34Gaya nung ginawaan
21:35ni Kuya Colin o.
21:39Kuya!
21:40Kuya!
21:44Sige, ito pala yung
21:45klase nung dahon.
21:47Asya yung sinasabi ni Kuya
21:48na yung bunga niya
21:51talagang pinaka sa sinigang
21:52maasim.
21:53Pero etong dahon
21:54maasim na din daw talaga.
22:00Galing, galing ni Kuya.
22:02So ano, ano painintay natin?
22:03Tara na, gamitin natin
22:04doon sa lulutuin natin.
22:06Masarap daw ipansahog
22:07sa ginataang sugpo
22:08ang dahon ng bilukaw
22:10o batuan.
22:14Igigisa muna ang luya.
22:18Agad na isusunod ang sugpo.
22:26Kailangan maging orange lang
22:27na color niya.
22:31Timplahan nito ng asin.
22:35Ilagay na ang dahon ng batuan.
22:38Tikman natin kung
22:39ito
22:43maasim na.
22:45At kalahating gata.
22:54Hihintayin lang etong kumulo.
22:57Pagkatapos kumulo,
22:58ibugos na ang natitirang gata
23:01at timplahan na ng mga
23:02pampalasa.
23:04Hintayin ulit kumulo ang gata
23:06at pagkatapos nito,
23:07ready to serve na.
23:09Sige.
23:15Siyempre lalagyan natin
23:16ng konting gata.
23:17Ito yung masarap eh.
23:19Ito yung pinaka-favorito ko
23:20sa seafoods eh.
23:22Sugpo.
23:29Masarap talaga sya
23:30pag may konting kanin.
23:34Sobrang nanunoot yung lasa
23:35ng gata
23:36and yung aftertaste
23:37na medyo maasim-asim.
23:38Yun yung dahon ng bilukaw.
23:40First time kong makatikim
23:41nitong ginataang hipon
23:42sa bilukaw,
23:43I'm sure
23:44magugustuhan ito ng iba.
23:46So ako,
23:47kung ako tatanungin,
23:48upapaulit ko itong ipaluto
23:49sa mga
23:50mga pamilya natin
23:51dito sa Kabinti
23:52and syempre sa bahay.
23:53Sasuggest ko ito
23:54kasi masarap.
23:59Samantala,
24:00ang mga nakuha
24:01nating dayap kanina,
24:02isasahog natin
24:03sa pinangat.
24:04Ngayon ko lang
24:05masusubukan ito ah.
24:06Kasama si Christine
24:07ituturo niya sa ating
24:08kung paano
24:09magluto nito.
24:14Igigisa muna
24:15ang sibuyas at luya.
24:17Ako pagluluto kasi
24:18ako ng pampano
24:19palaging steamed lang siya.
24:21Tapos lalagyan ko
24:22ng onion leeks,
24:23tapos parang may
24:24oyster sauce,
24:25yung ganyan.
24:26Pwede rin po yun.
24:27Yung sa akin po kasi,
24:28kaya ko po ginigisa.
24:29Pero ito parang okay to ah.
24:30Opo.
24:31Para lang po lumabas
24:32yung aroma,
24:33lalo na po yung sa luya.
24:34Okay.
24:35Konting mantika lang naman po.
24:36Pinangat sa pampano.
24:39Sunod na igigisa
24:40ang kamatis
24:42at saka ilalagay ang pampano.
24:44Sunod ko na rin po mam
24:45yung tubig.
24:46Tubig.
24:49Saka yung mga
24:50pampalasa po.
24:51So yung dayak
24:52mamaya na yun?
24:53Yes po.
24:54Antayin lang po natin
24:55kung kumulu po yung
24:56tubig,
24:57saka po natin.
24:59Ano namang powder niya?
25:00Ano po,
25:01white pepper po.
25:02Ah, pepper.
25:03Yes po.
25:07Ayan,
25:08kumulu na.
25:09Kapag kumulu na,
25:10pwede nang ilagay
25:11ang dayak.
25:12Sigur po,
25:13dalawang piraso po
25:14itong nagamit ko dito.
25:17At ang siling pangsigang.
25:25Maya-maya pa,
25:26pwede nang tikman
25:27ang ating pinangat
25:28na pampano
25:29sa dayak.
25:32Pinangat na pampano
25:33sa dayak,
25:34kikiligin kaya ako
25:35sa asim-sarap?
25:37I really love this.
25:39Ito ay pampanong pinangat
25:40na may dayak.
25:45Mmm.
25:47Sarap to.
25:49Mmm.
25:51Lasang-lasa mo yung dayak.
25:52Actually,
25:53dalawang dayak lang yun
25:54na pinigan niya.
25:58Very refreshing.
26:00Lasang-lasa mo yung
26:01sibuya,
26:02lasang-lasa mo yung
26:03sibuya,
26:04yung kamatis,
26:05yung asim mula
26:06doon sa dayak.
26:08Panalo to.
26:13I love this.
26:14Gagawin ko to sa bahay.
26:21Bukod sa mga nakasanayang
26:22sukas,
26:23sampalok,
26:25kamyas,
26:26at kalamansi,
26:27marami pang mga
26:28pampaasin na
26:29dapat makilala natin.
26:31Extra challenge man
26:32ng pamimitas
26:33at pagkuhan sa mga
26:34prutas at halamang ito,
26:35sulit naman ang hirap.
26:41Dahil ang asim
26:42na hatid sa mga lutuin,
26:43natatangi
26:44at may kakalibang
26:45kilig.
26:50Hanggang sa susunod
26:51nating kwentuhan
26:52at salu-salo,
26:53ako po si Cara David
26:54at ito
26:55ang pinasarap.
26:57Masarap to.
26:58Masarap.