Aired (November 2, 2024): Alamin ang industriya at mga putaheng nagbibigay pagkakakilanlan sa probinsiya ng Antique. Ano-anong adventure kaya ang ma-e-experience dito ni Kara David? 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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00:00It's another night full of adventure here in Antigua, let's try it!
00:14The water is a bit muddy.
00:16Sorry, I'm not wearing a swimsuit, I'm not prepared.
00:20Then what are we going to do?
00:22There's a fire!
00:23What is this, am I going to get burned here?
00:27Oh my God, Lord!
00:30And food trip!
00:40But before we taste the delicious food, we need to work hard.
00:43Because it's really an extra challenge to get the ingredients.
00:49It's heavy.
00:51I can't do this.
01:01There, it's moving.
01:08This is really heavy.
01:11Oh, it's like it's floating.
01:15There.
01:17It's like it's moving.
01:19That's heavy.
01:20What is that?
01:27It's like...
01:28Oh my God, it's so deep.
01:32This is the Ubod.
01:33It's not the whole thing, but just that.
01:37What does it taste like?
01:39We'll find out later.
01:45They say that the Ubod has a bitter taste.
01:48Other people who cook stir-fried monggo, they put bitter gourd leaves in their monggo.
01:56The leaves are bitter.
01:59But the monggo itself, the pork is already super soft.
02:09For the hard ones, you have to cut it.
02:13You have to cut it like that.
02:14You're an expert.
02:15With this machine, we're going to put in the leaves to extract the juice of the sugarcane or the leaves.
02:24Here, they don't stop mixing the muscovado sugar because they let it cool down.
02:32It needs to cool down.
02:36When it cools down, the sugar comes out.
02:39So this is what we made.
02:41So this is what we made.
02:43Pure muscovado sugar.
02:45Is this native?
02:46Yes, it's native.
02:48It's a whole native chicken.
02:51There, it's really cooked.
03:00It's delicious.
03:02It's the best.
03:04I've already tasted a lot of estufado, but this is one of the best.
03:09Because we used pure muscovado sugar.
03:20It's delicious.
03:25It's not tiring.
03:27Join us to discover beautiful sights
03:31and taste delicious food.
03:34All of that in our Antique Food Adventure.
03:40Antique is part of Panay Island.
03:43The province is blessed with beautiful seas,
03:47clean rivers, and cold springs that are designed to relax.
03:53Our first destination is a perfect place for tourists to rest.
03:58Here in Tibiao, you can see these huge pots.
04:04What do they cook here?
04:07Antique is known for muscovado sugar.
04:10In the past, when machines weren't popular,
04:13muscovado sugar was cooked in these huge pots.
04:18They put the juice of the plant in these huge pots.
04:23Then they cook the juice until the pure muscovado sugar comes out.
04:30But when we started exporting muscovado sugar to other countries,
04:37like South Korea,
04:40they had guidelines.
04:42To make it healthier,
04:44they prohibited these kinds of pots.
04:47Because they might get infected.
04:50They wanted to cook muscovado sugar in a stainless pot.
04:56The locals didn't know what to do with their old pots.
05:01They came up with a way to make use of these pots.
05:06In the past, sugar was used to cook in these pots.
05:10But now, it's human.
05:13This is the world-famous creme brulee.
05:18This is the world-famous kawa bath here in Antique.
05:23We'll try to cook alive.
05:27Just kidding!
05:29Kawa bath here in Antique. Let's try it.
05:31The water is a bit cloudy.
05:34Sorry, I'm not wearing a swimsuit. I'm not prepared.
05:38Are we just going to lie here?
05:41Is there a fire?
05:44Are you going to make a fire?
05:45Why?
05:47What are we going to do?
05:50There's a fire!
05:51Am I going to get burned here?
05:55Oh my God!
05:58Kawa bath is perfect after a long trip from Manila.
06:03See? You're relaxed.
06:05You learned something about the sugar industry in Antique.
06:10Back to work, my dears.
06:16Our next stop is Bayan ng Lawaan.
06:22It's also known as the sweetest municipality in Antique.
06:26This is where you can find the wide range of sugar production.
06:37The province of Antique is the top producer of muscovado sugar in the Philippines.
06:43Muscovado sugar is a dark brown type of sugar.
06:48It's pure, sweet, and has a delicious taste.
06:52But over the years, the production of muscovado has declined.
06:56Because, of course, refined sugar has been replaced with pure white sugar.
07:01Now, here in Antique, they are reviving the muscovado industry.
07:05Because muscovado is healthier.
07:07And this is what helps people here.
07:10It's harvest season.
07:11We're going to harvest tubo.
07:13Let's go.
07:14Okay.
07:15We're going to harvest tubo.
07:17Good day.
07:19Good day.
07:20Hello, Kuya.
07:21Are you Kuya Tobias?
07:23Tobias Magluyan.
07:24It looks like you've already harvested it.
07:26Yes, we brought it there.
07:28Oh, you just left it there?
07:29Yes.
07:31You know, tubo is usually grown for 12 months.
07:35Yes.
07:36It's usually 10 to 12 months before it grows like this.
07:40And it's only once a year, harvest season.
07:43How do you harvest it?
07:45You do it like this.
07:46Oh, I'm going to leave it here.
07:49Where do you put it?
07:50Here.
07:51If it's already here, you'll get it.
07:54You put it here.
07:55You'll put it here.
07:56Where do you get it?
07:58From the tree.
07:59From the tree?
08:00Like this?
08:01Yes.
08:02Okay.
08:03There.
08:04And then?
08:05You put it here.
08:07Where?
08:08Here?
08:09How do I know where to put it?
08:11Just put it in a container.
08:12Oh, just put it in a container.
08:14There.
08:15You put it there.
08:16This is already sweet.
08:17It's already sweet.
08:19This is the easy one.
08:20The one that's easy.
08:22The hard one is to carry it.
08:29That's why in the 1960s,
08:31Antique is really number one when it comes to muscovado sugar.
08:36Muscovado is actually a healthy type of sugar
08:40because it doesn't have a lot of chemicals,
08:42it doesn't go through the machine.
08:44It's really cooked manually here.
08:48And until now,
08:49that's still what the antiques do here.
08:52Later, we'll cook sugar.
09:02For the hard one,
09:03you'll cut it there.
09:06You'll cut it like that.
09:07Let's cut it.
09:08These are the bones.
09:21In this place,
09:22the bones are carried.
09:25It goes through a machine
09:26to extract the sugar.
09:29Using this machine,
09:30we'll put the bones in
09:33to extract the juice of the sugarcane or the bones.
09:38There.
09:39Look.
09:40When he puts it in,
09:41Brother, be careful there!
09:42The machine might catch you!
09:48Underneath,
09:49the juice of the sugarcane is coming out.
09:52That's the bone.
09:53That's the bone.
09:58There.
10:13After we extract the juice,
10:15it goes through the filtration process.
10:17Then,
10:18we'll cook the juice of the sugarcane.
10:21One, two, three, four, five, six.
10:23Six times
10:24until it reaches here
10:26so that it becomes pure sugar.
10:28Now,
10:29we're using stainless steel
10:31to cook the sugarcane juice.
10:34But before,
10:35what they used here
10:36was the one we bathed yesterday,
10:38the cawa,
10:39right?
10:40The cast iron.
10:41So now,
10:42this is the sugarcane juice.
10:44Then,
10:45it'll become like this.
10:47There.
10:48So here,
10:49Brother,
10:50they don't stop mixing
10:52the muscovado sugar
10:54because they're letting it cool down.
10:57It needs to cool down.
11:00When it cools down,
11:02that's when the sugar comes out.
11:04If we don't mix it well,
11:06it'll become hard
11:07and it'll become like a panocha.
11:10So here,
11:11they need to mix it for an hour.
11:16Is it ready?
11:17I'll mix it.
11:18I'll mix it.
11:22There,
11:23on that part,
11:24you can see
11:25that it's already sugar.
11:27Earlier,
11:28it was still liquid.
11:30It was very liquid.
11:33But when it cooled down,
11:35it became pure sugar.
11:43It's good for them.
11:46You can eat it.
11:49It's sweet.
12:03Because making muscovado sugar
12:05is tiring and tedious,
12:07of course,
12:08we have a reward.
12:10We'll taste the most delicious
12:12muscovado fruit.
12:15So this is what we made,
12:17pure muscovado sugar.
12:19I'm here with Kuya Alan.
12:21We're going to make
12:23Chicken Estufado.
12:25Chicken Estufado
12:26with muscovado sugar.
12:34The first thing we'll do
12:36is put the bones.
12:39Oh, we have to put the bones.
12:41Let's make the chicken thigh.
12:44Let's put the chicken.
12:45Is this native?
12:46Yes, it's native.
12:47It's been a long time.
12:49It's a whole native chicken.
12:51Then,
12:52we'll season the chicken.
12:54Inside,
12:55onion,
12:58ginger,
12:59and garlic.
13:00Garlic.
13:01Let's put soy sauce.
13:03We'll put salt inside.
13:06To absorb inside.
13:09Pineapple.
13:10Pineapple slice.
13:13We'll also put pineapple and its juice.
13:21Then,
13:22we'll put muscovado sugar.
13:24So that's how it is.
13:27Then,
13:28Then,
13:29we'll cover it and let it cook.
13:34We'll wait for 45 minutes to 1 hour.
13:38Until it softens.
13:44We'll also put a lid
13:46that removes the smell
13:48and gives a delicious aroma.
13:53Oh, it's really cooked.
13:57After 45 minutes,
13:59our chicken is now soft.
14:02Wow.
14:07Let's put the
14:08fried sweet potato and banana.
14:12Banana.
14:14Oh my gosh.
14:15Ready to serve now.
14:17The Estufadong Manok.
14:25Let's taste this Estufadong Manok.
14:29I'll just get the skin.
14:33Of course, I'll put pineapple
14:36and
14:39banana.
14:41And this is the soup.
14:45I'll taste the sauce first.
14:50Oh my gosh, it's delicious.
14:53It's a winner.
14:57This is really delicious.
14:59It's appetizing.
15:03It's salty and sweet.
15:11You can eat a lot of rice with this.
15:14And the chicken is now super soft.
15:20It's the best.
15:21I've tasted a lot of Estufado
15:23but
15:25this is one of the best
15:26because it really uses pure Muscovado sugar.
15:31It's sweetness is not overpowering.
15:33It's sweetness is not tiring.
15:35You know, it's really pure sugar.
15:38It's delicious.
15:41Estufadong Manok
15:47And when it comes to Muscovado,
15:50there's always dessert.
15:53Whenever there's an occasion,
15:54it's a treat for kids and adults,
15:56the Puto Muscovado.
16:03Here, we have ground rice
16:07overnight
16:08so it's easier to grind.
16:11He'll add Muscovado sugar and baking powder.
16:15Let's mix it a little
16:17so that the sugar, Muscovado sugar, and baking powder are dissolved.
16:25Just mix it well.
16:33And then put it in their bowl.
16:37Put it in the steamer.
16:42And add coconut toppings.
16:47We can now steam it
16:49for 15 to 17 minutes.
16:58Cook the Puto Muscovado for a few minutes.
17:03Cook the Puto Muscovado for a few minutes.
17:09Let's taste it!
17:16Mmm!
17:18It's flavorful.
17:23It's not tiring.
17:26Nice!
17:29Delicious!
17:32From Lawaan, let's go to the neighboring town, Barbaza.
17:40This is called Nipa Palm or Mangrove Palm.
17:44This is the only type of palm
17:47that can grow in estuarine areas
17:50or mangrove areas,
17:52where salt and water mix.
17:57This is the fruit of Nipa.
17:59Nipa has a lot of uses.
18:03But now, we won't get vinegar,
18:05we won't get salt,
18:06we won't get alcohol.
18:08What we're going to do is
18:10we're going to get the tip of the Nipa.
18:12Because they use it for cooking.
18:15Okay, where's the tip?
18:17Tip means the inside, right?
18:20Yes, ma'am.
18:21So where is it?
18:22Below.
18:23So you just choose the Nipa that...
18:26Yes, ma'am.
18:27If you choose this one,
18:29the small one,
18:30the one that looks like a leaf,
18:32that's when you'll know that it has a tip.
18:35Because if there's no tip,
18:37and there's only fruit,
18:39there's no meat.
18:40There's no meat.
18:43So we're really going to get the tip of the Nipa?
18:47Yes.
18:49Is the root just shallow?
18:52It's shallow, ma'am.
18:58It's heavy.
19:01I can't do this.
19:11There, it's moving.
19:17This is really heavy.
19:21It's like it's floating.
19:25There.
19:27It's like it's moving.
19:39The root is just shallow, right?
19:43I'll bring it here, ma'am.
19:45You'll bring it to the river?
19:46You'll pull it there?
19:47Just here, ma'am.
19:48Anything?
19:49Okay, let's bring it.
19:50You can bring it.
19:51Okay, ma'am.
19:52It's heavy.
19:58Oh, my God.
19:59Oh, my God.
20:00It's so deep.
20:03It's easier when it's floating in the water.
20:07So where's the tip here?
20:10Here, here.
20:18There.
20:19It's just like a banana.
20:28Okay, let's bring it to the river.
20:34It's like nothing is left, sir.
20:36It's just shallow, ma'am.
20:38Just here.
20:44There.
20:45There.
20:46Where?
20:47Here.
20:48Okay.
20:49This is the tip.
20:50It's not the whole thing, but the...
20:52This is the tip.
20:53It's not the whole thing, but the...
20:57That's all.
20:58What does it taste like?
20:59We'll find out later.
21:02Okay, so this is the tip we got.
21:04Where's the tip here?
21:06Let's get it.
21:07It's just in the middle.
21:08Just in the middle?
21:09Yes, ma'am.
21:14Just here, ma'am.
21:15Oh, my God.
21:16It's so little.
21:18So it's just this.
21:19It's just this.
21:21It's so little.
21:23So usually, they get the tip when they're going to use it in other parts of Nipa.
21:31So if, for example, they already got the vinegar, the kaong,
21:35and they already got something for their ritual,
21:38instead of just letting the tree go and throwing it away,
21:42they get the tip of this.
21:44Where is it?
21:45Where is it?
21:46This whole thing?
21:47Yes.
21:48Oh!
21:49In fairness, huh?
21:50This is the tip we got from Nipa.
21:53We're going to cook this now.
21:55I'm here with Kuya Loren.
21:56Hi!
21:57Hi, ma'am.
21:58There's mung bean.
21:59Yes, ma'am.
22:00So we're going to cook this with mung bean?
22:01Yes, ma'am.
22:02We're going to add pork lard, ma'am.
22:04Pork lard.
22:05Wow!
22:14When do you usually eat this?
22:16When there's an occasion, ma'am.
22:18Oh, when there's an occasion!
22:19Yes.
22:20In fairness, the tip of Nipa is just one tip of Nipa.
22:23So think about it.
22:24You're going to kill the whole tree just so you can eat it every day.
22:28When there's a special occasion, there's a tip of Nipa.
22:31In cooking this, first, sauté the ginger, garlic, onion,
22:41and pork lard.
22:43So earlier, we boiled the mung bean to make it soft.
22:53When the pork lard is brown, you can add the mung bean
22:59and add water.
23:03So we're just going to boil this until the pork is soft.
23:07When the pork is soft, we're going to add the tip of Nipa and the seasonings.
23:13Okay, you're soft now.
23:15In the meantime, we're going to prepare the tip.
23:19Let's cut it into small pieces.
23:21How small?
23:22Just like this.
23:23Oh, just like that?
23:24Just bite-sized.
23:25Bite-sized?
23:26This is a big bite.
23:27This is a big bite.
23:34We're going to add the tip of Nipa
23:38and season with salt,
23:41tanglad, and chili.
23:44So they say that the tip of Nipa has a bitter taste.
23:49Those who cook stir-fried mung bean,
23:52they add bitter leaves to their mung bean.
23:56The leaves are also a bit bitter.
23:59This, instead of bitter leaves,
24:01we're going to use the tip of Nipa.
24:03That will give a bitter taste to the stir-fried mung bean.
24:18Okay.
24:19This is a unique stir-fried mung bean because it has the tip of Nipa.
24:23What's the last one?
24:32Okay, let's taste this stir-fried mung bean with the tip of Nipa.
24:42The Nipa is already soft.
24:44Let's taste this.
24:50The Nipa is bitter.
24:56But the mung bean itself,
25:01the pork is already super soft.
25:05The pork is well-cooked.
25:08And the mung bean is really thick.
25:13The mung bean itself is not too bitter.
25:19But if you only eat the Nipa,
25:22it's really bitter.
25:24But it's not overpowering that the mung bean will be super bitter.
25:31The taste is just balanced.
25:33The place where the mountain meets the sea.
25:40That's where antiquity is known.
25:44In our visit here,
25:46aside from the peaceful surroundings,
25:48They said this is for the skin to be beautiful.
25:51we saw how the residents take care of their tradition.
25:56It's like a banana.
25:59It's lighter when it's soaked in water.
26:03The industries that give them their identity.
26:07It's so sour.
26:09And the foods that are more delicious with dedication and heart in cooking.
26:18I think that's what makes Palayok.
26:22Very flavorful.
26:24Until our next story,
26:28Good night, I'm Cara David.
26:31This is the most delicious.
26:47I'm