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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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00:00Aside from the fresh seafood that can be bought in the market,
00:05Rojas City is also known for its Bulad or Daing na Isda and Uga or Tuyo,
00:11which is one of the main industries here.
00:14Uga or Tuyo and Daing na Isda production.
00:18Here in Barangay Cogon,
00:20the row of Uga is usually seen in houses.
00:23In one day, if they catch a good one,
00:26they will produce up to 200 baniyeras of fish.
00:33So these are baniyeras of sapsap.
00:36After that, the sapsap will be soaked here in salt for overnight.
00:43One whole night.
00:44After that, it will be washed here.
00:49There.
00:54These are the newly caught sapsap.
00:57We will salt it now.
00:59How is it, Kuya?
01:00Just like that?
01:01Yes.
01:02Just throw it away?
01:03Just throw it away.
01:04Jesus, this is a lot of salt.
01:06Good luck to our kidneys.
01:10The salted and washed fish will be directed to be sun-dried.
01:15Perfect for sun-drying.
01:19There.
01:20We will make tuyos and daing.
01:24One baniyera like this,
01:26if you catch a lot of fish,
01:29you will earn three pesos.
01:31We only have one baniyera,
01:33we were divided by my mother,
01:34so we only have 150 pesos.
01:36One peso and 50 centavos.
01:39Jesus, we need to buy a lot of fish.
01:42This process of daing and drying
01:46is an ancient process of our ancestors
01:49to preserve the fish.
01:52Because, of course, in the old days,
01:54there were no refrigerators, right?
01:56So the way to preserve the food,
01:58meat, and fish,
02:00is sun-dried.
02:01It is salted and sun-dried.
02:04Pak, okay!
02:08Two baniyeras.
02:11We have two baniyeras!
02:13Next!
02:14We only have half a peso.
02:16No, we still have half a peso.
02:22After one or two days of sun-drying,
02:25the fish will look like this.
02:28We will put it in now.
02:31There.
02:35Don't drop it.
02:37What a waste.
02:41There.
02:44Yes.
02:46Like that.
02:48It's done.
02:49We will pack it here.
02:51It will go to Manila.
02:53Ah, you will pack it here.
02:56So in this part,
02:58we sort the dried fish.
03:00There are three types of dried fish.
03:02The good one.
03:03There.
03:04Perfect.
03:05Because it's shiny,
03:07it means that it's shiny and whole.
03:10It's here on this table.
03:12It's here on this container.
03:14Then, there are dried fish
03:16that are a bit
03:19uneven.
03:20The shininess is not complete.
03:22There.
03:23The ones that are not shiny
03:24or lacking in shininess,
03:26it's here on the second one.
03:28Then, there are also
03:31holes.
03:33There.
03:34Like that.
03:36It's broken.
03:37There.
03:38If you think it's rejected,
03:39it can still be sold
03:41but at a cheaper price.
03:44The dried and raw fish
03:45are priced at Php 80 to Php 400 per kilo
03:48depending on the type.
03:52Okay.
03:53No unevenness.
03:54Yes.
03:57What do you think about this?
03:59It's bright.
04:00Do you think it's bright
04:02if it's uneven or not?
04:05This is a hole.
04:06Yes, it's a hole.
04:07A hole.
04:13After the fish has been
04:15salted under the scorching sun,
04:19we will now taste the fruit
04:21of our hard work.
04:23What they have cooked
04:24in their Uga or Tuyo,
04:26but it's not just fried,
04:28Uga, but make it fancy,
04:30Uga Pasta.
04:33I'm here with Chef Nick.
04:35He will teach us how to cook
04:37Uga Pasta.
04:38Is Uga or Tuyo special?
04:41Yes.
04:42It's like a staple here
04:44because we have a lot of Ugas.
04:48Ah, okay.
04:49So, let's start by adding
04:51olive oil.
04:52Olive oil.
04:53Yes.
04:56Let's mix the garlic and onion.
04:59This is very simple, ma'am.
05:01And I noticed that your Tuyo
05:03is not too salty, right?
05:05Yes.
05:06The saltiness is not overpowering.
05:07Yes.
05:08That's why it's delicious
05:09with a different flavor.
05:10Bituka.
05:11Yes, ma'am.
05:12While sautéing,
05:13remove the bituka
05:14and the skin of the Tuyo.
05:18After that,
05:19let's chop it first.
05:21After that,
05:22sauté the Tuyo
05:23and the tomatoes.
05:26When the tomatoes are cooked,
05:28you can add the pasta.
05:32Then, we have to put some basil
05:36for the aroma.
05:41To balance the flavor,
05:42season it with a little sugar.
05:46After a few minutes,
05:49the Uga Pasta is ready.
05:55Here is our Uga Pasta.
05:57It's ready.
05:59Here is our Uga Pasta.
06:02Let's taste it.
06:11It's not too salty.
06:13The flavor of the Tuyo
06:14is very subtle.
06:19It's good.
06:20It has a very balanced flavor.
06:22You can still taste the tomatoes
06:24and the basil.
06:30Yeah.
06:31It's good.
06:54It's good.
06:55It's good.
06:56It's good.
06:57It's good.
06:58It's good.
06:59It's good.
07:00It's good.
07:01It's good.
07:02It's good.
07:03It's good.
07:04It's good.
07:05It's good.
07:06It's good.
07:07It's good.
07:08It's good.
07:09It's good.
07:10It's good.
07:11It's good.
07:12It's good.
07:13It's good.
07:14It's good.
07:15It's good.
07:16It's good.
07:17It's good.
07:18It's good.
07:19It's good.
07:20It's good.
07:21It's good.
07:22It's good.