Aired (December 7, 2024): Para patunayan na hindi lamang magagandang tanawin at extreme outdoor activities ang kayang ipagmalaki ng Tanay, Rizal, dumayo sina Kara David at Maey Baustia para mag-food hopping dito. Ano-ano nga ba ang mga putaheng maibibida ng mga lokal dito? Alamin ‘yan sa video na ito!
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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FunTranscript
00:00Oh
00:30Wait a minute, Kuya!
00:35How did you get out?
00:37You're still alive!
00:39Oh no, Kuya!
00:40Zombie!
00:43A town can be found at the foot of Sierra Madre,
00:47surrounded by mountains and hills.
00:51I can't do that!
00:53Kuya!
00:55Go straight!
00:57Join me in Tanay Rizal
01:00I might fall from a tree!
01:05for another exciting food adventure.
01:08No! I don't want to get in!
01:11We will also be joined by the comedian
01:15Nay Bautista
01:17One!
01:21I did it!
01:24Come on, let's eat!
01:29It's so delicious!
01:31I love it!
01:32In Tanay Rizal
01:39First stop is a farm with an hectare of rice paddy.
01:44Pili trees are endemic in the Philippines
01:47and are commonly found in the Bicol region.
01:50This means that only in the Philippines,
01:53Pili trees grow naturally.
01:55Do you know what this is?
01:57Pili nuts!
01:58When we say Pili nuts,
02:00the first thing that comes to mind is Bicol region
02:02because in only a few places in the world,
02:04Pili trees grow.
02:06And this is called the crown jewel of Bicol
02:09because as far as I know,
02:11only in Bicol, Pili trees grow.
02:13But here in Tanay Rizal,
02:15there is a Pili plantation here.
02:18We're going to harvest now.
02:20Join me as I climb the tree.
02:33Pili branches are slippery
02:38so we're using a harness to make sure.
02:45Ma'am, you're good to go.
02:47Just me?
02:48Yes.
02:49Where is it?
02:50There's a lot, ma'am.
02:51No, this is still green.
02:54Oh, this one.
02:55We just need to pull it to make it grow.
02:58Just like that?
02:59Because I just dropped it.
03:00Just pull it, ma'am.
03:01Oh, there's a lot here.
03:04Oh, this isn't broken, right?
03:06No, ma'am.
03:08I can't reach it.
03:09Ma'am, I'll just use this
03:10to make it easier.
03:14Oh, this is true.
03:17I can't reach it.
03:23Where is it?
03:32I can't reach it.
03:33I can't reach it.
03:34There, at the end.
03:36Some are already far away.
03:38We're going to fall if we're there.
03:40This is at the top.
03:42In this farm in Tanay Rizal,
03:44there are more than 100 Pili Nuts trees.
03:48Where are you holding, kuya?
03:49Here.
03:50Oh, you're not holding it anymore?
03:51Just hold on to the branch tree.
03:53Huh?
03:55To the branch tree?
03:56Yes, just hold on to it.
03:58Where should I hold it?
04:02Because I'm afraid this might break.
04:04Oh, it's not, ma'am.
04:15Yeah!
04:39It's okay, let's go down.
04:44We're going to fall now.
04:49After climbing up the tree,
04:50we're going to fall with grace.
04:53Here are the ones we got.
04:55Oh!
05:11The Pili Nuts that we got
05:12can't be eaten right away
05:15because it needs to be soaked in water
05:17to make the skin soft.
05:20And then we're going to peel it
05:30and let it dry under the sun.
05:40Once the Pili Nuts are dry,
05:42we can cut it in half.
05:44Because the Pili Nuts are very hard,
05:46we need to open it
05:48and then we need to roast it.
05:49Yes.
05:50Okay, so how do we open it?
05:52It's really hard, ma'am.
05:56There, just like that.
05:59And then,
06:00this can be eaten now.
06:02Yes, but we're going to roast it first
06:04to make it more delicious.
06:08Ah.
06:09You don't need to roast it,
06:10you can just eat it.
06:12Ah.
06:13You don't need to make it hard
06:15to peel it
06:16because it might be bitter later.
06:20Actually, it's easy.
06:21Just like that.
06:22There, see?
06:24Just like that.
06:25Don't be too angry.
06:27Because if you do it too much,
06:29there, you'll get angry.
06:31It'll break.
06:32It'll break, right?
06:33So, just the right amount of anger.
06:35The right amount of anger.
06:36You, okay?
06:38Okay.
06:39Like that.
06:40That's how you do it.
06:41See?
06:42Just like that.
06:43The meat.
06:44Yes, because it's dry.
06:45It tastes like almonds.
06:47Oh, she wants almonds.
06:48Yes, it's not far from almonds.
06:50Right?
06:51Yes.
06:53Ma'am is really good at this.
06:59This is so therapeutic.
07:05The peeled chilies
07:07will be soaked in hot water
07:09for 5 minutes.
07:10So, after 5 minutes
07:12of soaking in hot water,
07:15it's still hot.
07:16Oh, it's still hot.
07:20Here.
07:21Can we peel it now?
07:22Yes.
07:23Let's take a look now.
07:25There, see?
07:26It's easier to peel, right?
07:27See?
07:28You can remove it right away.
07:30Unlike before,
07:31you have to peel it one by one.
07:33Oh, you're so good.
07:37Ouch!
07:41Mmm.
07:44It's delicious, Kuya!
07:46It's even more delicious when…
07:48When it's roasted.
07:49When it's roasted.
07:51Not only is it delicious to peel chilies,
07:53it can also be delicious
07:55to cook.
07:56So, here are the peeled chilies.
07:59We will now mix it
08:01in a mortar.
08:02I'm here with Ate Irma.
08:04Oh, this is so hot, Ate.
08:06What are we going to do?
08:07First, we need to roast the peeled chili nuts
08:10in a pan
08:11until it's toasted
08:12or until its color turns golden brown.
08:15Next, we will crush it.
08:19Is it delicious?
08:20It's crunchy!
08:22Once the chili nuts are crushed,
08:24we can start cooking the Laing Pasta.
08:34In a pan,
08:35sauté the garlic,
08:36ginger,
08:37onion,
08:38and pork.
08:41Then, we will mix in the balau
08:43or the seasoning from the Bicol
08:45made in Baguong, Alamang.
08:47This is the balau.
08:50It's salty.
08:52Salty?
08:54It's like I ate the whole sea there.
08:57Wow, it's salty!
08:59Next, we will add the second type of coconut milk.
09:02Let it boil for 5 minutes.
09:07Then, we will mix in the bay leaves
09:12and let it boil again.
09:16Next, we will add the first type of coconut milk.
09:19Add salt
09:20and red chili.
09:24Let it boil for 30 minutes
09:26until the coconut milk thickens.
09:29What they do is
09:30they mix it in the pasta.
09:33The crushed chili nuts will be added as toppings.
09:39Alright!
09:41I'm excited to eat.
09:43Laing Pasta with Crushed Chili.
09:46Let's taste it!
09:48The Laing Pasta with Crushed Chili Nuts is now ready.
09:53It looks really good.
09:55And it smells so good.
09:58Of course, I have chili nuts here.
10:00I'll add more chili nuts.
10:01I'll add more.
10:08It's so good.
10:10The flavor of the Laing Pasta,
10:12you can taste the gabi,
10:14the chili nuts,
10:16it's like an additional crunch.
10:19This is really good.
10:20Imagine, the Laing Pasta
10:22is not just good with rice.
10:24It can also be eaten with pasta.
10:27The chili, added flavor, added crunch.
10:31Mmm!
10:32Winner!
10:37Due to the vast land and mountains
10:39in the Sierra Madre Mountain Range,
10:43this is a perfect place for camping.
10:47The campsites also have
10:49extreme outdoor activities
10:51that you can try.
10:53Of course, we won't get caught there.
10:56I'll try the ATV ride
10:57at a campsite in Tanay, Rizal.
11:00Where are you going?
11:01I don't know.
11:03I'll follow you, sir.
11:13Brother!
11:15Go straight?
11:17Huh?
11:18Yeah!
11:20Yeah!
11:22Woo!
11:28I got hungry there.
11:29Let's just cook.
11:31I don't want this anymore.
11:33It's scary.
11:35At this campsite,
11:37they also have food to eat.
11:40So, these are the hitos we got
11:42from the river of Tanay, Rizal.
11:45I'm here with Brother Romeo.
11:47These hitos are already dead.
11:51We soaked them in vinegar,
11:53and they're already dead.
11:55We'll clean them now.
11:56We'll clean them now.
11:58Oh, they're still alive!
12:02Oh no!
12:06Maybe they're already dead, Brother.
12:09Oh!
12:13How did that happen?
12:15The hitos are still alive?
12:17Oh no!
12:18What happened?
12:21Next, we'll season the hitos with salt.
12:23This process is done
12:24to get rid of the slimy hitos.
12:26Then, we'll soak them
12:28and we can cook them.
12:30So, these are the hitos we cleaned.
12:33We can cook them now, but…
12:35Brother, there's still a splinter.
12:37Did you become a zombie, ma'am?
12:39Yes, it looks like there's still a splinter.
12:41Oh no!
12:43This is a disaster.
12:44The fish is not alive.
12:46It's dead.
12:55It's oily because it's already a fish.
12:58It's oily?
13:00It's deadly.
13:02They say
13:04you need to stand up to get hurt.
13:08Oh my God!
13:10What is that?
13:12It's still alive, ma'am.
13:15Oh!
13:17Oh my God!
13:21We'll set aside the hitos
13:22that we fried earlier.
13:26In the same pan,
13:27we'll saute the garlic,
13:30yellow ginger,
13:33onion,
13:35white ginger,
13:40and long pepper.
13:45Next, we'll mix the coconut milk
13:48and vinegar.
13:53And to this, we'll add salt,
13:56pepper,
13:58and seasoning.
14:05Lastly, we'll add the fried hito.
14:10Let it boil for a few minutes.
14:14The Paksiw na Hito sa Gata is now cooked.
14:17Okay, here's our Paksiw na Hito sa Gata.
14:23Is it too flavorful?
14:25We'll taste it later.
14:31Aside from the tall pili trees in this farm,
14:34another thing that is taken care of here are the sheep.
14:37The one who's good at catching sheep
14:39is known for his funny jokes.
14:42The comedian,
14:44Hey Bautista.
14:46Hey, barcada!
14:48See, they're so close to me.
14:50They're running.
14:52We're friends, right?
14:54May, before the sheep run,
14:56they need to eat first.
14:58Okay, I'll do it.
15:00Here.
15:02Brother,
15:03I'm not eating with you.
15:05How do you call them?
15:07Bibi-bibi.
15:08Bibi-bibi?
15:09Yes.
15:11Are you also one of those who are confused
15:13about sheep and duck?
15:15Wait, what's the difference?
15:17Let's start with the best trivia.
15:19The sheep and duck
15:20have the same duck.
15:22The sheep is usually white
15:24while the duck is brown,
15:26black, or gray.
15:29In this farm,
15:31the sheep are taken care of
15:33for their meat.
15:35Oh, you're so hungry!
15:38Are you guys excited?
15:40Today is my fans' day.
15:42Look at my fans.
15:45My fans are all sheep.
15:47First challenge done.
15:48So, May, are you ready?
15:50The chase has already started.
15:52Since they're already eating,
15:54it's time for me to eat.
15:57I'll be the one to feed them.
15:59How should I hold them?
16:01What's the right way to hold them?
16:03Can you give me an example?
16:05You should hold them like this.
16:07Like this?
16:08Yes.
16:09Oh, like this?
16:10Yes.
16:11They won't get hurt?
16:12No.
16:13Not like a chicken?
16:14Yes.
16:15Brother!
16:16Brother!
16:17Brother!
16:19This is a challenge
16:20because the ground is slippery.
16:22Brother!
16:24Brother!
16:26You don't have any help?
16:29One, two, three!
16:32Wait!
16:33Yay!
16:34One point!
16:36He's so strong!
16:37Wow!
16:38He's so strong!
16:39He's like an eagle!
16:41Brother!
16:42Fly!
16:43He's so strong!
16:44Brother, hold him please.
16:45He might get injured.
16:46Can you help me?
16:48Okay.
16:49My target is pure white.
16:50Pure white.
16:52The previous one was pure white.
16:53This one is clean.
16:54Oh!
16:56Oh!
16:59Yay!
17:01Yay!
17:02Two points!
17:04One!
17:05One!
17:06One!
17:08Wow!
17:09He's dangerous.
17:11Okay.
17:12Here he is.
17:13Here he is.
17:15Here he is.
17:16Is this right?
17:17Here he is.
17:20Here he is.
17:23Oh!
17:26Brother!
17:28Brother!
17:29Corner.
17:30Then dribble.
17:32Corner there.
17:33Guard.
17:34Brother, guard.
17:35Brother!
17:36Brother!
17:38Brother!
17:39Baby!
17:40Baby!
17:41Baby!
17:42Don't help me!
17:45I did it!
17:47He's so strong!
17:48Wow!
17:49Successful!
17:50You're really good, May!
17:52Because of that, you deserve the delicious ulap.
17:56Have you tried lumpak?
17:59That's what the people of Tanay are proud of using beef.
18:04Lumpak is like a suman version with beef.
18:16In making lumpak, first we will cook the ingredients.
18:22In a hot pan, we will saute garlic,
18:27onion,
18:30garlic and yellow ginger.
18:36Then we will mix the fresh beef.
18:39We will saute this until the beef turns golden brown.
18:45Next, we will add coconut milk,
18:48salt,
18:50tamarind,
18:52and papaya.
18:55Let it boil for 10 minutes.
18:58Okay!
18:59Ate, what's the next part?
19:01Oh, here it is. It's really boiling.
19:03Here it is.
19:04Wow!
19:06It looks so good!
19:11There!
19:12Wow!
19:13This is more delicious!
19:14Yes, it's more delicious.
19:17Next, we will add kaffir lime leaves or kabuyaw in Tagalog.
19:22It is similar to the leaves of calamansi or bay leaves.
19:26We will add the kaffir lime leaves.
19:29We will add the kaffir lime leaves.
19:31We will add the kaffir lime leaves.
19:36We will mix it and let it boil for 10 minutes or until the coconut milk is dry.
19:42When the coconut milk is dry, we can set it aside.
19:46And you thought that our lumpak is done, right?
19:50This is just the first step.
19:52The next thing we will do is to shred it.
19:54We will shred it.
19:56I thought we just need rice.
19:59Alright, this is the shred that we cooked earlier, okay?
20:04So don't worry, we will now go to the lumpak, okay?
20:08We will go through the process first.
20:09After we shred it, what's next?
20:12In a hot pan, we will add the coconut milk.
20:16Next, we will add the kaffir lime leaves as flavoring.
20:20After that, we will add the sticky rice.
20:24We will just mix it for a few minutes until the rice is cooked.
20:28When the rice is cooked, we can now start wrapping the lumpak.
20:33To wrap the lumpak, we will use kaffir lime leaves.
20:37This is commonly used to wrap suman and other foods.
20:42We will fill the sticky rice with the shredded coconut milk.
20:48Then, we will wrap it with kaffir lime leaves.
20:51After wrapping it, we will steam it for 10 minutes.
20:59Later, we can now eat the lumpak of Tanay Rizal.
21:09Wow! This is like a bobo!
21:12The tamales in Rambanga, it's like tamales.
21:15It's like tamales, it looks like calamay.
21:18What kind of taste is this?
21:29It's delicious!
21:30It's a win!
21:31The way I look at the bibe is different.
21:34I mean, it's not just about the bibe.
21:36Yes, it's a kaldereta, but no.
21:38There are other things that can be cooked in the bibe that are interesting and delicious.
21:42Like this, lumpak tumpak.
21:51Our food adventure in Tanay is not yet over because May has something to show us.
21:58And I heard that she prepares this every Christmas.
22:03It's only been a few days and it's already Christmas.
22:05I'm sure everybody's excited.
22:07Wow! I'm really good at English.
22:09I'm so excited and you're not going to ask me.
22:11My favorite is the ube.
22:13That's what I look forward to on Christmas.
22:15The one I can taste is the ube halaya.
22:17The real ube halaya.
22:19What does the ube really look like?
22:21Is this right?
22:22No, this is the stem of the ube.
22:26Oh, that.
22:27Where is the other part of the ube?
22:29If it's like this, it's already dying.
22:32It means?
22:33It's going to dry up.
22:34Its flesh is ready to eat.
22:36Oh, that's it.
22:37This is really the ube.
22:39That's it.
22:40Even the one we're stepping on?
22:42Yes.
22:43Oh, wow!
22:46Every Christmas, ube is more in demand because of what we're used to eating,
22:51which is made here, the ube halaya.
22:53Ube, wow, it's hard.
22:55What?
22:56There's nothing to do.
22:57It's just hard.
22:58What?
23:00Shucks.
23:01It has a lot of roots.
23:07Oh, brother.
23:08It's already inside.
23:09Yes, I can feel it.
23:12Ouch.
23:13I feel like I'm hurt.
23:17You're counting it?
23:18Oh, yay!
23:21It looks like a sweet potato.
23:23Yes.
23:24This is the first one.
23:25This is the first one.
23:26This is the first one.
23:27This is the first one.
23:28This is the first one.
23:29This is the first one.
23:30This is the first one.
23:31This is the first one.
23:32We planted this.
23:33Okay, so this one is no longer there?
23:34This is no longer there.
23:36This is the new one.
23:38This is what we will really use.
23:40Ah, so this is not the whole thing, right?
23:42No, this is one of the things we will really use.
23:46We've decided that this is fine, because at least, as Tansya said,
23:51it's about six lanyards, right?
23:53Four.
23:54Four.
23:55We can add four lanyards.
23:57I think this is already a merry-for-Christmas. Let's go, Kuya!
24:09In making Ube Halaya, we first need to slice the chopped ube into smaller pieces.
24:15And then we'll boil it until it softens.
24:17When the ube softens, we'll mash it until the consistency becomes fine.
24:24In a bowl, we'll mix the mashed ube, evaporated milk, coconut milk, and condensed milk.
24:32And to avoid the ube from clumping, we'll sieve it and blend it to make the texture of the ube halaya mixture fine.
24:41Lastly, we'll mix the sugar. Then we'll cook it in a hot pan.
24:46Mix it until the consistency of the halaya mixture becomes sticky.
24:50Lastly, we'll add the butter and mix it again until it softens and becomes sticky.
24:58After mixing it for a long time, we can now transfer the ube halaya.
25:04I already tasted this while cooking, but just a little bit. I want to be surprised.
25:22So whatever this is, because this is all mine. Wow, the color!
25:30Maybe that's why this became popular during Christmas season, because of the color, the smell, the aroma, and of course, the taste of ube halaya.
25:45Mmm, I told you!
25:50Mmm, it's delicious!
25:55It's so creamy. It's delicious!
25:59Ms. Kay is a good cook. The ube is meikey. It's delicious.
26:04Very creamy.
26:09After trying the ATV ride, it's time to taste our hard-earned paksiw with coconut milk.
26:19Mmm, it's delicious!
26:22The sauce is delicious. You can really taste the coconut milk.
26:28Actually, the coconut milk has more flavor than the vinegar. It's really flavorful.
26:34And the flavor of the yellow ginger is also delicious.
26:38As for the hito, it's not salty and it doesn't have an aftertaste. The taste of the hito is just right.
26:45You can add more rice to this.
26:52You can eat this.
26:56There's no falling, kuya.
26:59This is just a lot of coconut here.
27:03In our visit to the town of Tanay, we couldn't resist the temptation.
27:10What's that? It's already been removed. It's still alive.
27:15The beautiful things that are hidden in the mountains are really something to be admired by the visitors.
27:23Until our next story and together, I am Cara David.
27:27This is the pinas sarap!
27:29Napakasarap!