Aired (October 26, 2024): Ano-anong mga putaheng gawa sa lamang dagat nga ba ang maipagmamalaki ng mga taga-Rosario, Cavite? Alamin ‘yan kasama sina Kara David at Brent Valdez. 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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00:00Ah, it's heavy!
00:02It's because there's meat inside.
00:04When there's meat, it becomes heavy.
00:09It's heavy!
00:12Oh my God! Good luck to me!
00:17In our new food adventure in Pilasarap,
00:20we will go to a family-like country
00:23where I will try my luck in
00:26where I will try my luck with a game of tug of war.
00:30Hi!
00:32This is the big one.
00:33Yes.
00:34That's a lot! How much is this?
00:36400.
00:37This whole thing is 400?
00:38That's a lot!
00:41My arms will also be able to fight the beating of the rope.
00:50And of course, we will also get lost in the sea.
00:54There it is! We caught something!
00:58There! Look, we caught a lot!
01:02It's so small, right?
01:04There's a lot to eat!
01:08There you go! Okay!
01:10There's also a chance of catching a big fish in the sea food.
01:15That's the spot!
01:16Think about it.
01:18It's like I'm carrying a dumbbell.
01:21Nineteen kilos!
01:24The heart-throbbing crime drama series, Widow's War.
01:30Stop it! Stop it!
01:35It's Brent Valdez.
01:38That's why the cargators here have big bodies.
01:41Because this is how heavy they are carrying every day.
01:48There it is!
01:49It's only been 15 minutes, but look at it!
01:51It's so yellow!
01:54That's natural. There's no food coloring.
01:58Tasty!
02:03And filling!
02:07Wow! It's delicious!
02:08You can really taste the fish.
02:11In a delicious and big fish market,
02:17Rosario, Cavite.
02:21Rosario is one of the coastal towns of Cavite.
02:27Fishing is the main livelihood of the people here.
02:31The thousands of fish caught are supplied to neighboring towns.
02:37I'm here at the Rosario Public Market.
02:42It's located near the Rosario Fish Port.
02:44It's the largest fish port in Cavite province.
02:51And today, we're going to go shopping.
02:56We're going to look for fish that can be used as fillets.
03:03Laulao and Galungo are used as fillets.
03:07So, Salinas is not a type of fish?
03:10No, that's the place.
03:12That's the place?
03:14Salinas is the old name of the town of Rosario.
03:18It came from the Spanish word, Sal, which means salt.
03:23The type of fish that is used as fillets is?
03:27Laulao.
03:30Laulao.
03:31Is that laulao?
03:35Where's the laulao?
03:37Do you have laulao?
03:40This is the laulao.
03:43This is the fish that is used as fillets in Salinas.
03:51One kilo, please.
03:55Okay.
03:56Add more.
03:59Awesome!
04:04Where's the fish?
04:06Here it is.
04:07Just one, please.
04:09Just for the fillets.
04:10How much is this?
04:11It's 50 pesos.
04:1250 pesos.
04:13And how much is this?
04:15350 pesos.
04:16Yeah, 350 pesos.
04:20Here you go, sir.
04:22There you go.
04:29So, for 440 pesos, I still have 60 pesos left,
04:34I was able to buy fillets for Salinas,
04:38laulao fish for fillets,
04:40and alamang.
04:43The whole alamang is a part of their family.
04:47This part of Manila Bay, near Rosario, is rich in alamang.
04:52So, here in Rosario, Cavite,
04:54one of the people's livelihood is making bagoong.
04:58Yes.
04:59And now, we're going to get alamang using...
05:03Sakag.
05:04Sakag.
05:05Yes.
05:06Sakag.
05:07Yes.
05:08Just like that.
05:09Okay.
05:10Before we push it.
05:11We're going to push it.
05:12Just be careful.
05:13Just be careful.
05:14There's a lot of fish here.
05:16It's like we're fishing here.
05:19There's a lot of fish here.
05:20Are you going to ride that?
05:21Yes, ma'am.
05:24Are you going to ride that?
05:25Yes, ma'am.
05:26There are two types of alamang that you can see here in the sea.
05:30The small ones and the big ones.
05:33The big ones are a bit bigger.
05:36And the small ones are really invisible.
05:40It's like a mosquito.
05:41Because mosquitoes are just big.
05:43Alamang, or asetes in English,
05:46is a type of small shrimp.
05:48It's usually found in the shallow parts of the sea
05:51and hides under the sand.
05:54There it is.
05:55There's a fish inside.
05:57So, when you're fishing,
05:59you need to find a place where there are a lot of alamang.
06:05Then, when you put the sakag,
06:08you need to walk slowly
06:10so that you can really catch it.
06:13Sakag is a traditional tool used to catch alamang
06:17made from two long sticks with a small hook in the middle.
06:21Oh, it's heavy.
06:23Yes, ma'am.
06:24Because there's a hook inside.
06:26When there's a hook inside,
06:28it becomes heavy.
06:36It's heavy.
06:39Yes, ma'am.
06:42Let's weigh it first.
06:43Let's weigh it.
06:47Let's weigh it.
06:59There, we caught something.
07:05Yes, we caught something.
07:11It's really small, right?
07:13There's a lot to eat.
07:17Let's go.
07:18Alright.
07:19Here are the alamang that we caught.
07:21We made bagoong.
07:23And when there's bagoong,
07:24we'll make pinakbet.
07:27I'm here with Ate Josie,
07:28the expert in making pinakbet here in Rosario, Cavite.
07:33Take it away, Ate Josie.
07:35Pinakbet
07:43First, saute the garlic, onion, and tomatoes.
07:48Okay, here are the tomatoes.
07:50I want the pinakbet to have a lot of tomatoes.
07:53My beloved husband will buy a lot of tomatoes.
07:56My dear, when you're making pinakbet,
07:58you need a lot of tomatoes to make it more delicious.
08:01More flavorful.
08:02More flavorful.
08:03It doesn't matter what my fault is.
08:05When I make pinakbet with a lot of tomatoes.
08:07You'll get rid of your anger.
08:08Yes.
08:11Next, saute the bagoong alamang
08:13and the seasoning.
08:17You can now add the squash,
08:19okra,
08:21eggplant,
08:22string beans,
08:23and bitter melon.
08:26Then, add a little water
08:28and boil for 5 minutes.
08:32When the vegetables are soft,
08:36you can now add the fried pork fat.
08:41After 5 minutes of boiling,
08:46the pinakbet is now ready to serve.
08:50Let's taste it.
08:59It's delicious.
09:01This is what I like about pinakbet.
09:06The saltiness and sourness is just right.
09:11Because he added a lot of tomatoes,
09:14but he also added bagoong.
09:18And the bagoong is not salty.
09:22You taste the saltiness,
09:24but it's not salty.
09:25It's delicious.
09:27I can eat a lot of rice.
09:36The tinapang salinas I bought earlier
09:38is a well-known product of Rosario.
09:42Tinapahan is the name of the place
09:44where they make it.
09:46And in this tinapahan,
09:47there are hamondaw waiting for me.
09:51The first process of making tinapah
09:53is to pound the wood.
09:55Because to get the smoky tinapah flavor,
09:58you really need to cook it in wood.
10:01Take note,
10:02these woods are just branches.
10:05So there are no dead trees
10:08to make tinapah.
10:10Oh, I don't know how to do it.
10:13Oh, shucks.
10:14Can I do it like that?
10:15I think I need to be angry.
10:19Right?
10:20This can be a stress reliever.
10:23How do I do this?
10:28It doesn't seem to work.
10:30This is hard.
10:33Call a friend.
10:35Am I doing it wrong?
10:36What should I do?
10:44Then you do it.
10:45You're strong.
10:47You're my hero.
10:49You're my hero.
10:50You're my hero.
10:52Good luck to me.
11:00All of you,
11:01wake up!
11:10I'm angry.
11:12Now that we have a hammer,
11:14we can start making tinapah.
11:17The process,
11:18stay tuned for later.
11:21And since it's so hard to chop wood,
11:23I cooked it.
11:25So let's cook first.
11:37In cooking palabok sauce,
11:39we'll saute the garlic and onion first.
11:42We'll add ground beef.
11:45When it's cooked,
11:47add a little water,
11:49and let it boil.
11:52While we're waiting for it to boil,
11:54and for the meat to soften,
11:56we'll mix this first.
11:58This is flour.
12:00Tell me when to stop.
12:05More?
12:07Mix well until the flour dissolves in the water.
12:11It's really smooth.
12:12There's no lumps.
12:17When the ground mixture is boiling,
12:20we can season it with fish sauce,
12:23pepper,
12:26and seasoning.
12:29Next, we'll mix the achuete oil,
12:31which will give color to our palabok sauce.
12:36Add the tinapah flakes,
12:39chicharon,
12:42and flour mixture.
12:45It's done.
12:46It's done?
12:47Let's try it.
12:49Mix it until the sauce thickens,
12:52and lastly, we'll add the egg.
12:57When the sauce is cooked,
12:58you can pour it in the noodles
13:00and add other toppings.
13:10Later, you can taste the pancit palabok
13:13which is the most delicious of Salinas Tinapa.
13:22Alright, let's taste the palabok.
13:27There's a lot of tinapah
13:29because there's tinapah in the sauce,
13:30and there's also tinapah toppings.
13:34Mmm.
13:37Wow, it's delicious.
13:38You can really taste the tinapah,
13:41but it's not bland.
13:46The balance between the sourness of the calamansi
13:49and the saltiness of the tinapah is just right.
13:53Mmm.
13:54Delicious.
13:59Next to Pamilihan Bayan is Rosario Fish Port.
14:03To visit it,
14:04we'll be accompanied by a heartthrob.
14:08You can't fire me.
14:10He'll be featured in the crime drama series
14:12Tuwing Gabi na Widow's War.
14:16Brent Valdez will not back down.
14:21Alright, Kapuso!
14:23We're here at the Rosario Fish Market
14:26because this is where the fresh fish
14:28are brought to the market
14:30when they're caught.
14:31So, let's go.
14:32Join me
14:33to be the cargador for the day
14:35here in Pinasarap.
14:37Let's go!
14:39Okay, let's start.
14:40Bros, is this it?
14:42Do we transfer it, boss?
14:43No, no, no.
14:44Just do it like this.
14:45There you go.
14:46These are the caught fish.
14:47They're really fresh.
14:48They're still alive.
14:49Hold it here.
14:50Ah.
14:52There you go.
14:54Okay.
14:56There you go.
14:57Okay.
14:58There you go.
14:59Okay.
15:00Let's go.
15:01Let's go get it.
15:02Where are we taking it?
15:03Let's go.
15:04Let's go.
15:06Up to 10 to 15 tons of fish
15:09are brought to this fish port every day.
15:12This is also one of the fish caught
15:14in nearby provinces
15:16like Batangas, Laguna, and Bataan.
15:19We still have a lot to get.
15:20So, let's go.
15:21Let's go back there.
15:22Let's go!
15:23You have a lot of energy, Brent.
15:25You're so energetic.
15:27There's still the next round.
15:28Can you still do it?
15:29Here's the fish.
15:32Okay, okay.
15:33Let's get it.
15:34Let's get it.
15:35It might spill.
15:36What do you call this fish, boss?
15:37Sap-sap.
15:38Sap-sap.
15:40This is called sap-sap.
15:44This is called sap-sap.
15:45It looks delicious when there's soup.
15:48There.
15:49Okay, okay.
15:50Let's put the balding sap-sap first.
15:55Sap-sap.
15:56That's right.
15:57There.
15:58Let's take this home.
16:00There.
16:06Okay.
16:08This is what you do every day, right, boss?
16:11What time do you start, boss?
16:14At 1 a.m.?
16:15You're already carrying it?
16:17There, there.
16:19New delivery.
16:20New delivery, boss.
16:22Okay, okay.
16:23Okay, okay.
16:25Let's put it down.
16:28I'll live here, boss.
16:30It's fun.
16:33All the fish are fresh.
16:35I have a challenge for you.
16:36There.
16:37What is it?
16:38I have tuna there.
16:39Can you bring it?
16:40Of course.
16:41Okay, let's go.
16:42Let's go.
16:44Okay, ma'am.
16:45Is this okay?
16:46Is this it?
16:47Okay.
16:48Let's get it.
16:50Okay, boss.
16:52There.
16:53This fish is huge.
16:56Wow.
16:57How many kilos is this?
16:58How many kilos is this?
17:00Around 19 kilos.
17:01Around 19.
17:02Okay.
17:03It's so big.
17:04Around 19-20 kilos.
17:05It's so fresh.
17:06You can even smell it.
17:07Of course.
17:08Yes.
17:09You're in Cavite.
17:10You're in Rosario, Cavite.
17:11Yes.
17:12That's why you can eat fish, right?
17:13Yes.
17:14It's so fresh here.
17:15In Rosario, Cavite.
17:16Let's go.
17:17Let's bring this to your store.
17:19Let's go.
17:21Where's your store?
17:22There's your store.
17:23Where's your store?
17:24I don't know where it is.
17:25Think about it.
17:27It's like I'm bringing a dumbell.
17:2919 kilos.
17:31Where will I bring it?
17:33There.
17:34There's a fish there.
17:35There.
17:36I'll pull it.
17:39There.
17:40Okay.
17:41Here.
17:42I'll go down.
17:44Okay.
17:45We'll go down.
17:47Up.
17:48Whoo.
17:51I'm so happy.
17:52That's why the cargadors here are so big.
17:55Because this is how heavy they carry on a daily basis.
18:00Here it is.
18:01You can see it, my dear.
18:02There are so many big fish here.
18:05Brent is a true fisherman.
18:08Because the Cargador for a Day Challenge is so easy.
18:12That's why after going to the fish port,
18:16you deserve a delicious reward.
18:21Yellowfin Tuna
18:29In a pan, add yellowfin tuna,
18:32ginger,
18:33garlic,
18:34onion,
18:35pepper,
18:36vinegar,
18:37and water.
18:38Then let it boil for 10 minutes.
18:42The fish is so fresh.
18:46Did you measure it earlier?
18:48Wow, how many kilos is this?
18:50About 19 kilos.
18:51Okay.
18:52It's so heavy, 19 kilos.
18:55We can now add the chili.
18:57Here it is, the chili.
19:00It already smells good.
19:04We'll cover it again for another 5 minutes.
19:09After 5 minutes, you can now add the coconut milk.
19:12Let it boil again.
19:17Next, we'll add the yellowfin tuna and eggplants.
19:20Once the vegetables are soft,
19:21you can now serve the Ginataang Yellowfin Tuna.
19:28There.
19:30Okay.
19:32This is now the Ginataang Yellowfin Tuna.
19:39Dig in.
19:47This is it.
19:50Mmm.
19:53You can taste the coconut milk
19:56and all of the ingredients that were added.
19:59Let's get some more eggplants
20:03so that it matches.
20:05This is delicious for lunch.
20:07Then you can eat it with rice.
20:09Oh, my.
20:12There you go.
20:17Mmm.
20:18Fresh.
20:19What we went through earlier was worth it
20:23because the food we're eating right now is so delicious.
20:28Oh, Brent.
20:29Let me taste that.
20:32We're not done with our fishport challenge yet.
20:34I heard that you're going to do something known for being fresh.
20:39What is it?
20:41In order to preserve the freshness of these fish,
20:44of course, we need ice.
20:48Ice.
20:49A big ice cube.
20:50That's why we're going to be helped by our friends here
20:54on how to divide this ice
20:57to preserve the freshness of our fish.
21:00So, come with me.
21:01Let's go.
21:02Boss, boss, boss.
21:04There you go, boss.
21:06Maru, what is our process
21:08before we sell these ice cubes?
21:12Boss, let's start with the ice cubes.
21:14Ice cubes first.
21:15Here are the ice cubes.
21:17As you can see,
21:18we're going to divide them into smaller pieces.
21:24Then, it depends on how many we're going to buy.
21:28Okay, let's give it a try.
21:29Here are the ice cubes.
21:31Let's try this one.
21:39Maru, you're so professional when it comes to ice cubes.
21:44These ice cubes are hard to break.
21:46You have to be careful.
21:51It's breaking apart.
21:55There, it's breaking apart.
21:56It's okay now.
21:57There, someone's buying ice cubes.
21:59Boss, how many ice cubes are you going to buy?
22:01Just one-eighth.
22:02Just one-eighth?
22:03Okay, Maru.
22:04How much is one-eighth?
22:07There you go.
22:08That's one-eighth.
22:09Maru, how much is one block of ice cubes?
22:12Php 480.
22:13Php 480.
22:14How much is one-eighth?
22:15Php 60.
22:16Php 60.
22:18Boss, what's your name?
22:21Dio.
22:22Boss Dio, let me help you.
22:30Ma'am, we have a new delivery.
22:32Let's bring this.
22:33Where are we going to bring this?
22:40Where is this?
22:41Jerome?
22:43Okay, good morning.
22:46We're going to bring this down.
22:50There, okay.
22:53There.
22:54Let's go.
22:57It's here.
22:58Okay, thank you, ma'am.
22:59Thank you, thank you.
23:01To prove that the fish that can be bought in Rosario Fish Port is really fresh,
23:06Brent has prepared a fish that he himself caught earlier.
23:11What kind of fish is that, Brent?
23:14There, my dear viewers.
23:15If you can see it now, this is what we caught earlier in the Rosario Fish Market.
23:22And what they call here is Sapsapo, right?
23:25There, okay.
23:26Let's start this, ma'am Rowena.
23:32In boiling water, add the tomatoes,
23:38calamansi juice, salt, and seasoning.
23:43Let it boil for 3 minutes.
23:46Then, add the long pepper and fish.
23:56Let it boil for another 10 minutes.
24:02Later, you can add the third Sapsap in the tomato and calamansi.
24:12Let's taste the soup first.
24:15Super inviting.
24:21The sourness is just right.
24:26There you go.
24:32The taste is very refined.
24:35The intention of adding the tomatoes, the chili,
24:40you can taste all of it when you taste this Sapsap.
24:46And it feels like you're home.
24:50I love this. It's a yes for me.
24:56After the wood is hammered,
25:00we're ready to start the process of making Tinapang Salinas.
25:04There are 4 processes in making this.
25:07First, the fish will be cleaned.
25:11Next is the brining process,
25:14where the fish is boiled in salted water.
25:20This is where the wood I hammered will be used.
25:22So, the fish will be put here.
25:26It's super salty.
25:36Next, it will be brined in the sun.
25:39After the fish is brined,
25:42they will spread it like this,
25:45so that it can be brined a bit.
25:47Just a bit dry.
25:48Just a bit dry, so that it can be brined.
25:52So that the moisture will be removed.
25:54Oh, these are the bones.
25:56Wow, oh my God.
25:58And the last step,
26:00it will be smoked on the bones.
26:04There it is.
26:06How long has it been?
26:0815 minutes.
26:09It's only been 15 minutes, but look at it.
26:11Can you see it?
26:13It looks like smoke.
26:16Wow, it's already yellow.
26:19It's natural.
26:20There's no food coloring.
26:22It's beautiful.
26:28In our visit to Rosario, Cavite,
26:30Oh, it's heavy.
26:31There's a lot of fish.
26:34we saw not only fresh fish and seafood,
26:37There are fish.
26:40Look, there are a lot of fish.
26:43but also the hardworking residents of Rosario
26:47and how they use the blessings from nature
26:50to become strong and vigorous.
26:54Until our next story,
26:56and Salo-Salo,
26:57It's really tasty.
26:59But it's not fishy.
27:00I am Cara David.
27:03This is the most delicious.