Aired (November 23, 2024): Hindi lang daw lamang dagat ang biyaya ng katubigan na nakapalibot sa probinsiya ng Quezon. Ang tubig daw kasi nito, ginagawang asin na pagkabuhayan din ng mga taga-Infanta, Quezon. Paano nga ba ang proseso ng paggawa nito? ‘Yan ang sinubukan 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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00:00Surrounded by the waters of the province of Quezon, one of its coastal towns is the town of Infanta.
00:09The coastline of the province of Quezon is more than 1,000 kilometers.
00:16It's actually the third longest coastline in the whole Philippines.
00:21That's why one of the things that the people of Quezon live for is fishing.
00:25But we all know that when there's a typhoon or strong waves, our fellow countrymen cannot go fishing.
00:33So what did they do?
00:35The Bureau of Fisheries and Aquatic Resources provided an alternative livelihood for the fishermen.
00:41What is this?
00:42It still comes from the sea.
00:44The salt of the sea.
00:45These houses that you see are called salt beds.
00:53So there are salt beds inside.
00:55Brother Samuel is the president of their company that makes salt.
00:59Yes.
01:01So you have already taken salt water.
01:05Yes, I have.
01:06Here, this is it.
01:08There.
01:10Seriously, this is salt water. Let me taste it.
01:13Salty.
01:15So this is the sea water they took.
01:18The supply of sea water is unlimited.
01:21That's why the salt is also unlimited, right?
01:23They will take this and put it in drums.
01:27They will let it sit overnight.
01:29Then they will put it in salt beds.
01:33Okay, what are we going to do?
01:34I will help you.
01:36There. What is that? Clothes?
01:38What is that for?
01:39Ah, to wash.
01:45Opia.
01:46Opia.
01:47This is what we will put in the unit.
01:51On the other side.
01:52Pour it all?
01:53Yes.
01:55It's hot.
01:56It's hot here? What is this?
02:05Just drop it like that?
02:06Yes.
02:07Then it's okay?
02:08Yes.
02:10Salt is one of the most important ingredients in the Philippines.
02:13Not only is it used for flavoring,
02:16it is also used in different ways to preserve food,
02:20such as fermentation and fermentation.
02:25So here inside, it's hot.
02:28It's so hot here.
02:30As in, it's a different level.
02:32It's like you're inside an incubator.
02:35I feel like I'm going to be wrapped here or something.
02:38It's really hot.
02:40Wow.
02:41So we put the water here,
02:43then they will evaporate this,
02:45so it needs to be super duper hot
02:47for the water to evaporate naturally.
02:50Then, when it evaporates, it will be like this.
02:53This is the only thing that will be left.
02:55The water will disappear,
02:56then it will crystallize,
02:58and only the salt will be left.
03:00This is salt, but it still has a little moisture.
03:03So we will wait for it to totally evaporate.
03:06Wow.
03:07The heat is on a different level there.
03:09On next.
03:20After three days,
03:21the result will be like this.
03:23It still has a little water,
03:25but you can see that the salt is forming.
03:28There.
03:29Ouch, it's so hot.
03:30Kuya!
03:33It's so salty.
03:35One more, ma'am.
03:37In the Philippines,
03:38there are different ways to make salt.
03:41One is called asin tibuok in Bohol,
03:44where coconut husks are soaked in seawater
03:48to absorb the salt from the water.
03:51The coconuts are dried in the sun
03:53and are burnt until they become abo.
03:56Then, the abo are mixed in seawater
03:59to make brine.
04:01The brine is boiled in a kiln
04:03to get the salt.
04:05But here in Infanta,
04:07inside a solar dry unit,
04:09the salt is made.
04:11The water has been heated for five days.
04:15So there's really salt here.
04:17There.
04:18Wow, it's really rock salt.
04:21We won.
04:23So this can be sold now.
04:25Wow.
04:26It's literally hot now.
04:28Wow.
04:29Literal hotness overload
04:31in making salt.
04:34That's why we deserve to eat something delicious.
04:38I heard that there's a dish in Infanta
04:40that is the most delicious of all.
04:44In Infanta,
04:45they have their own version of fish
04:47that is called matalos.
04:51What they use to make it
04:53is what we struggled with earlier,
04:55salt.
04:57Matalos can be used
04:59in different dishes.
05:02We'll pour this coconut milk
05:04into this pan.
05:08Next, we'll add the fish
05:10that was crushed by Infanta or matalos.
05:12Then, we'll mix the bay leaves,
05:14cinnamon,
05:15ginger,
05:16salt,
05:17and pepper.
05:19Mix it until the brine thickens.
05:23Once the brine has thickened,
05:27we can now add the long pepper
05:29and labuyo pepper.
05:35We'll mix it for another 2 minutes.
05:41And later on,
05:42we can taste the matalos coconut milk.
05:48Guys,
05:49it's like bagoong.
05:52It's like bagoong ginataang.
05:56I think you should add it little by little.
05:58It's like you're just adding it to the dish
06:00as a side dish.
06:02It's salty.
06:03It's like bagoong isda
06:06that has...