Aired (November 30, 2024): Hindi lang raw mga putaheng ulam ang maipagmamalaki ng mga taga-Infanta, Quezon, kundi pati na rin ang kanilang pangunahing kilalang panghimas na pinasingaw sa kawayan. ‘Yan ang tinikman ni Kara David. Ano kaya ang say niya sa lasa? 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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00:00The dishes that we tried in Infanta Queson were really delicious.
00:05But when it comes to dessert, they are not going to let us down.
00:09It's been a few weeks and it's already Christmas Eve.
00:12Do you like puto bumbong?
00:14Here in Infanta Queson, they also have a version of puto bumbong.
00:17But this is how their puto bumbong looks like.
00:20It's so big!
00:21It's so big.
00:22What they call this is infanta's puto bumbong or
00:27pasingaw sa kawayan.
00:29Inside of this, there's a sticky puto bumbong.
00:34But to make this, you need a good kawayan
00:38that can be used as a steamer.
00:40We're going to get some kawayan.
00:42Awesome!
00:43Wait, let me put this down first.
00:45We're going to get some kawayan, that's why I have this.
00:50Kuya, why can't I get this?
00:52Just do it. It's hard.
00:54I'll help you.
00:55It's hard?
00:56It's hard?
00:57It's messy?
01:00It's hard to peel?
01:01It's hard to peel.
01:03We want the cheap one.
01:05This one.
01:06It's easy to peel.
01:07It's easy to peel and it's cheap.
01:09And it's clean.
01:11Then, Kuya Romel also told me
01:13to avoid the kawayan that has a hole.
01:17This is the hole.
01:18This is called the hole.
01:21There.
01:22It's like this.
01:23Don't touch that because it's itchy.
01:28If you look closely,
01:30it looks like it has hair.
01:33It's itchy.
01:35Our mission now is to find
01:37kawayan that is clean,
01:39cheap,
01:41and can't be peeled right away.
01:43Let's do it!
01:49I might be here until tomorrow.
01:53Am I doing this wrong?
01:55I'm doing it right, right?
01:59I think it should be right.
02:11It's a hole!
02:13Is it close?
02:15Let me breathe.
02:19Don't give up.
02:20Just a little more.
02:25Why is it still not working?
02:28It's too thin.
02:32Okay, Kuya.
02:33I'll get it from you.
02:34I'll get it from someone else.
02:35I'll put it here.
02:40The suspense is too much.
02:42I'll just wash it.
02:44Last one, guys.
02:45Please.
02:48It's already broken.
02:49Why is it still not peeling?
02:51It's already broken.
02:52Kuya, why is it already broken?
02:54Why is it still not peeling?
02:57You can do it, Kuya.
02:58I'll just get one.
03:00But the challenge is not yet over
03:02when it comes to cutting kawayan.
03:04How heavy is this?
03:12I don't think I can cut it like this.
03:14Can you cut the back?
03:16Game, I can't do it.
03:19Wow.
03:21Then you go first.
03:23I can't do it.
03:25Just a little bit, Kuya.
03:27I'm tired.
03:36The kawayan we got earlier
03:38will be cleaned and sliced first
03:40by Kuya Ronel
03:42so that it can be used to cook pasingaw.
03:46It will be peeled until the kawayan becomes thin
03:49and the inside will be cleaned.
03:57In cooking pasingaw with kawayan,
03:59we'll put in a bowl
04:01the ground sticky rice.
04:03Then, next is
04:05the burnt sugar.
04:07We'll mix it
04:09so that it will become colorful.
04:11We'll also add
04:13a little bit of salt
04:15and a little bit of pepper.
04:18We'll also add brown sugar,
04:20cheese,
04:22condensed milk,
04:24and melted butter.
04:26Then, we'll add
04:28ground peanuts.
04:32We'll mix it
04:34so that it will
04:36taste good.
04:38After this,
04:40we'll put it in a clean
04:42kawayan.
04:44We'll put margarine
04:46and pour
04:48the mixture.
04:54We'll cover it with
04:56banana leaves.
05:00Now,
05:02we'll put it in a bucket
05:04so that it can be cooked.
05:10Now, we'll put water
05:13in a pot
05:15and we'll cook it
05:17for 2 hours.
05:21We'll check if it's cooked.
05:23We'll use a stick
05:25to check
05:27if it's cooked.
05:29We'll know if it's cooked
05:31if the meat doesn't stick anymore.
05:33After cooking
05:35the pasingaw with kawayan,
05:37it's time to taste it!
05:39Let's taste it!
05:42Wow!
05:44Look at this!
05:46Usually, kawayan is hard,
05:48but look at this!
05:50It's fancy, right?
05:52It's like a teakoy!
05:56So, the texture
05:58is like a teakoy
06:00that's like kutsinta
06:02that's like sapin-sapin
06:04but it's extra sticky!
06:06It's okay!
06:08It's just a bit heavy
06:11to taste!
06:13Slice some kawayan
06:15and get a piece
06:17of this tasty pasingaw!
06:19It's easy!
06:21You can have it
06:23in the many different ways
06:25and keep making it
06:27until you can make
06:29even more of it!
06:31Bon Appetit!
06:40you