Ano kaya ang puyoy na ito na nag-trending online na isinasahog sa pagkain at iniihaw pa? Ligtas nga ba ito kainin? Panoorin ang video.
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00:00The adobo is boiling, so I mixed it with some salt and sugar to balance the taste.
00:10There, it's cooked.
00:12The grilled adobo is also cooked, so what are you waiting for?
00:16Of course, we're going to taste it.
00:20This dish is different from the regular adobo.
00:23It's long, smooth, and it looks like a ball.
00:27What is that?
00:28Adobong bulate?
00:30It looks scary.
00:32It's color is like a ball, and people have a natural aversion to eating balls.
00:38But did you know that even a ball can be eaten?
00:41It depends on the preparation.
00:43In the making of this unique dish, the video gained more than 21 million views.
00:49But what is this?
00:50And what does it taste like if we eat it?
01:01The surprising ingredient that you see is called puyoy.
01:05In the Bisayas, puyoy is used as a food in the panginista.
01:09It's also a type of eel called lesser thrush eel.
01:13Compared to sea eel, it's thinner and bigger.
01:16Welcome to the Bisayas, I'm Kim!
01:19Welcome to the Bisayas, I'm Kim!
01:25Here in Matan, Aklan, we met my friend Kim Zaraga,
01:30who cooked puyoy in her vlog.
01:34Kim started vlogging in 2022, depending on what she was preparing.
01:39And puyoy is one of them.
01:41I learned about puyoy because I used to vlog satay,
01:45and my family in Manila,
01:48since I'm not familiar with exotic food here,
01:52they told me that I should also try vlogging puyoy.
01:56When they told me that, I asked my acquaintances and cousins.
02:02I was the first one to cook puyoy when I vlogged it.
02:07And she also thought that puyoy was just a flower.
02:11It was the first time I saw it.
02:13I was a bit surprised because it looks like a flower.
02:18It's thin, and the color is also reddish.
02:22Many people mistake puyoy for a flower because of its appearance.
02:26What makes it different from a flower is that it has eyes, mouth, and tail,
02:30just like a fish that has a flat body.
02:34There are more than 800 species of puyoy in the world,
02:36and some of them can live up to a decade.
02:40European eels can live up to 50 years.
02:45While other eels can bury themselves in the sand or mud,
02:49where they can only see their heads.
02:53One of the behavior of eels is that they usually burrow in the mudflats.
02:57If they burrow, it's like they're looking for a nest, and they go in there.
03:03Eels have different sizes depending on the species.
03:06They can go down more than 13 feet or the length of a standard surfboard.
03:11You know a lot, Kim.
03:13You know a lot, Kim.
03:15But aside from being food, puyoy is also eaten.
03:19That's why in Kim's vlog, he tried to cook it himself.
03:23What does it taste like?
03:25The lesser thrush eel, or puyoy, is found in salty and white environments.
03:31Puyoy is a small eel.
03:33Usually, eels are harvested in the mudflats.
03:40They are harvested, you'd think they're big bubbles.
03:44That's what they look like.
03:46But they're slimy.
03:48They have a lot of slime on their bodies.
03:50That would protect them from the harsh environment they live in.
03:54It's reddish, but you can see the difference in the bubbles.
03:58But aside from being food, puyoy is also eaten.
04:03That's why in Kim's vlog, he tried to cook it himself.
04:06What does it taste like?
04:08I'll just mix this and sauté it well.
04:10Then, I'll add vinegar and soy sauce.
04:14I also added pepper.
04:16Then, I followed it with a bottle of water to cook it well.
04:20My adobo is also boiling.
04:22So, I put it back and mixed it well.
04:26Puyoy tastes good.
04:28I thought of vlogging puyoy
04:30because aside from its unique appearance,
04:33I know that the people who see it are also amazed.
04:37Of course, I can also promote our place
04:39because this is where I got it.
04:41To taste and judge, Kim will cook again.
04:45Before cooking, Kim washed the puyoy.
04:48He soaked it in seawater.
04:50Then, he sifted it with salt and vinegar.
04:53Then, he washed it with water.
04:55I washed it with salt to remove its slime.
04:59Also, to reduce the slime.
05:04Because I can't cook this
05:06if the slime is still there like before.
05:09Onion and garlic.
05:11We'll just sauté it well until it turns golden brown.
05:14Then, we'll add bay leaves and pepper.
05:17We'll just sauté it partially
05:19and we'll add our puyoy.
05:23And now, this is what I'm doing
05:25so that I can skewer the puyoy
05:27so that I can grill it.
05:29I didn't season the puyoy
05:31because I'm going to add pampahit here.
05:37What do you call this, ma'am?
05:39Spaghetti.
05:40Spell spaghetti.
05:42Spell spaghetti.
05:43A-S-P-A-G-U-I-T-I-A-S-P-A-G-I-T-I-A.
05:52U-I-C-K.
05:54Spaghetti.
05:56Mami, this is for you.
05:59Did you know that there's a type of eel
06:02called spaghetti eel?
06:04It's found in shallow tropical waters
06:06in the Indian, Pacific, and Atlantic Ocean.
06:09This skinny eel can grow 5 inches up to 55 inches.
06:13This is for you.
06:14Happy New Year.
06:15Happy New Year.
06:17You know a lot, Kim.
06:19You know a lot, Kim.
06:21And we're grilling this
06:23just like we're grilling an eel.
06:25Let's go back to Tukayong Kim.
06:27After a few minutes,
06:29he's ready to eat his Inadobong Puyoy.
06:32He's already grilled a few.
06:35And now, it's tasting time.
06:41Mmm.
06:42This is delicious.
06:45It's delicious.
06:46It's very yummy.
06:47It's delicious.
06:49It's delicious.
06:51It's very delicious.
06:54But always remember,
06:55if you're going to try something new,
06:57it's better to have enough knowledge.
07:01Happy New Year, Kim.
07:03Happy New Year, Kim.
07:06And I hope you too.
07:21Happy New Year, Kim.
07:23Happy New Year.