Aired (February 2, 2025): Hindi pinalagpas nina Kara David at Tuesday Vargas ang kainan-serye sa Paombong, Bulacan. Samahan sila na alamin ang mga putaheng ipinagmamalaki ng mga taga-rito. 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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FunTranscript
00:00Here goes nothing.
00:09See? It's an approach.
00:15Actually, the fixie trap is catching my attention.
00:17Not my other way around.
00:20You would've caught something.
00:22Oh, I have it!
00:24I have one!
00:25Surprise!
00:27Surprise!
00:29There's a lot!
00:31Oh my!
00:32Wait!
00:33It's jumping!
00:35What are you putting?
00:36Wait!
00:38Hey, they have a sound.
00:47Wait!
00:48Because there's no bucket!
00:51It's heavy!
00:54It's heavy!
00:55It's so big!
00:56There's a lot!
00:58Wow!
00:59There's a lot!
01:00Three minutes, guys!
01:03Tonight on Pinasarap!
01:06We'll visit the town of Paumbong in Bulacan.
01:12But we won't be tasting Paumbong vinegar.
01:17Instead, we'll taste their famous seafoods.
01:27This is where the people of Paumbong do their maritimes.
01:31While they're fishing.
01:33Here it is!
01:35One!
01:36Two!
01:40Oh no!
01:41What?
01:42It's opening, right?
01:43Slight!
01:44Slight?
01:45You're not happy, Kuya.
01:46It's just a slight.
01:48If this is three, it's a success.
01:51Yes, three small ones are happy!
01:54Our food adventure will make the comedian and host of GMA Youtube Vodcast, Your Honor, happier.
02:02So, Ma, thank you.
02:03Yes, yes, yes!
02:04And please sit down.
02:05Tuesday Vargas.
02:08So, we're going to intensify this.
02:10Attack!
02:11That's what mothers say.
02:12Preparation.
02:13The creamy mushroom soup of Ate.
02:16What?
02:17What does it taste like?
02:18It's delicious!
02:19Good job!
02:20We're going to face all the challenges.
02:23How are you?
02:24Well, I already split the mushroom.
02:26I didn't do it on purpose.
02:28I'm already making Shanghai.
02:30Just kidding.
02:31I feel like I'm beautiful.
02:33I'm already a winner.
02:35She's already detecting herself.
02:39To taste the mushrooms grown by the people of Paumbong, Bulacan.
02:43Paumbong, Bulacan
02:47The people of Paumbong, Bulacan are known for their main product, Paumbong Vinegar.
02:54The name of their town is proven by the word, Bombong.
02:58These are the vegetables that are used to harvest tuba, or juice from the tree of sasa or nipa.
03:04This tuba is used to make vinegar.
03:07But aside from growing their own vinegar, they are also rich in seafood.
03:13Good day, Kapuso!
03:15We're here at Paumbong, Bulacan.
03:19And we're next to a river or a sea.
03:23We're going to get drunk again for today's video.
03:27And of course, I have someone with me.
03:30Tuesday Vargas!
03:35What's today? It's Monday.
03:36No matter what day, it's still Tuesday.
03:38Tuesday is my day off.
03:39That's why I'm like this.
03:40Nothing.
03:41Tuesday, you're not afraid of water, are you?
03:44No, actually, I'm water-side.
03:46Do you believe in God?
03:47What's water-side?
03:48Water-side? I used to be an alakdan.
03:51What?
03:52No, I just love water.
03:54Fish.
03:55That's it.
03:57Let's go.
03:58Let's ride a boat.
03:59Let's go.
04:06BGC, BGC.
04:07BGC?
04:09BGC, BGC, BGC.
04:11Let's go.
04:14Why BGC?
04:16Waluhan, waluhan.
04:18Watch out for BGC, we're hiding.
04:23When it comes to this place, thousands of talabas came to us.
04:28Let's start with the best trivia, Kapuso.
04:31Did you know that in the culture of talaba,
04:33the shells of talabas that have no meat are tied together?
04:37Empty shells will serve as a collector to carry small talabas.
04:43These will be submerged and left at sea for 6 months.
04:48After 6 months, the new talabas can be brought in.
04:58So this is where we'll go down?
04:59Yes.
05:00We'll just jump?
05:01We'll just jump.
05:04We'll just jump.
05:06We'll just jump.
05:08Wait.
05:10Can I sit first?
05:14It's cold.
05:19It's cold.
05:23It's a bit under.
05:25It's squishy.
05:27The bottom is squishy.
05:29It's like there's something underneath.
05:34Since it's the first time we'll be with Tuesday in Pinasarap,
05:37she won't be able to escape the challenges.
05:40Paramihan ng mahaharvest na talaba.
05:42What about you, Tuesday?
05:43Are you a G?
05:45So our challenge for Tuesday is to paramihan the talaba that we'll get.
05:50Yes.
05:51Within 3 minutes.
05:523 minutes.
05:54So you're really using a knife.
05:56This is how it is in Batangas.
05:59This is how we fight.
06:02Ready, get set, go.
06:03Okay, go.
06:20It's a bit fulfilling.
06:22The feeling.
06:23It's fulfilling.
06:24The feeling.
06:26It's fulfilling.
06:28This is where the people of Paombong get married.
06:32While the talaba is being cooked.
06:34There's a lot more.
06:36Four.
06:39It's fun.
06:41It won't cut.
06:45Since it's the first time we'll be with Tuesday in Pinasarap,
06:47there should be a challenge.
06:49Paramihan ng mahahakot na talaba sa loob ng 3 minuto.
06:52Sino kaya ang mananalo?
06:55Jackpot!
06:58It's fun.
07:00It won't cut.
07:02Just a little bit more.
07:04Just a little bit more.
07:06When it rained, I imagined how hard it would be.
07:10Before there's a storm.
07:12You won't be able to finish it.
07:14Because it'll disappear.
07:167, 6, 5, 4.
07:23It's heavy.
07:26It's too big.
07:2710.
07:29It's too much.
07:30Oh my God.
07:32Oh my God.
07:33Wow.
07:34It's that much.
07:363 minutes, guys.
07:38In 3 minutes, we got that much.
07:41That's how rich this place is.
07:43Right.
07:44Their sea.
07:46True.
07:47Awesome.
07:48Okay.
07:49Let's count the talaba we got.
07:52Game?
07:53Yes.
07:5410.
07:55Huh?
07:56You already know it's 10?
07:57Yes, 10.
07:58How did you know?
07:5912.
08:01How did he know?
08:0313.
08:0514.
08:0716.
08:0917.
08:1218.
08:1419.
08:1620.
08:1821.
08:1921!
08:20Paral.
08:21Woo!
08:22Paral.
08:2410.
08:2510 already?
08:2711.
08:3012.
08:3113.
08:3314.
08:3615.
08:3816.
08:3917.
08:4118.
08:4219.
08:44There!
08:4520.
08:4721.
08:48Woo!
08:4922.
08:5023.
08:5224.
08:5425.
08:5626.
08:57Woo!
08:5826.
09:00And the winner is Tuesday!
09:0426.
09:05Pinasarap Trivia Time.
09:07Did you know that there are species of talaba that can live for more than 100 years?
09:14They can also exchange their genes.
09:17Most of the time, they start out as males.
09:20But eventually, they become females when they grow up.
09:25After an exhausting challenge, we deserve a delicious reward.
09:30Tuesday will make us taste Sweet and Spicy Adobong Talaba.
09:41Hello, Kapuso.
09:42Today, I will teach you how to cook Sweet and Spicy Oyster.
09:46First, we will cook the garlic bits for its toppings.
09:51We will wait for a few minutes for it to be fried.
09:59Once the garlic is golden brown, we will set it aside.
10:04Then, we will add the oyster.
10:12We will also add oyster sauce,
10:14liquid seasoning,
10:16chili,
10:17and pepper.
10:19Once it's fried, we will add sugar.
10:30Garlic bits.
10:38Toray!
10:39Toray!
10:44There are oysters in bottles, right?
10:47Yes.
10:49In Singapore and Malaysia, they are famous for their omelette.
10:52We really adobo all of them.
10:55All of them.
10:57Let's taste it.
10:58Let's taste this oyster.
11:00Mmm!
11:01How is it?
11:03The consistency of the oyster is different.
11:06It's beautiful.
11:07It's delicious.
11:08It's a bit sweet.
11:09I can taste the sweetness and spiciness more than the adobo.
11:14Mmm, yes.
11:15Maybe it's because of the soy sauce.
11:17Yes, yes.
11:18It's like the adobo is being dried.
11:22This is so spicy.
11:24It's so spicy.
11:26Harvesting the oyster?
11:27Check!
11:29For our next adventure, we will go fishing for fish.
11:33One more industry in Paumbong is the polyculture,
11:38or the cultivation and reproduction of different types of seafood
11:42in a controlled environment, like a fish pond.
11:48The water here is called brackish water,
11:51where salt water and fresh water are mixed.
11:55Here in Paumbong, Bulacan,
11:57they use the polyculture method of fishing.
12:03This fish pond has mackerel, tilapia, and mackerel.
12:10But the mackerel is at the bottom.
12:13Right?
12:14Yes.
12:15And prawns.
12:16So at the bottom of the fish pond,
12:19mackerel and prawns,
12:20above the water, there are mackerels.
12:25Yes, so they don't eat them.
12:27Tilapia.
12:28Yes.
12:29For our next challenge, we will catch mackerels.
12:33There's a lot to catch.
12:35Okay, go.
12:36Okay.
12:37That's why I'm wearing this,
12:39so you won't let go.
12:41You're in the water.
12:42You have to open it wide.
12:44I think you should hold the...
12:46The circle. Hold the circle.
12:49Wait, I'm going to go far.
12:51Like that?
12:52Okay.
12:56You're so close!
12:58You have to do it like a frisbee.
13:01I called them.
13:02Eat it!
13:05Sorry.
13:06It's whole, right?
13:08In fairness.
13:12Let's see.
13:15Jerry.
13:20There's a lot of fish.
13:23And they're small.
13:24Again, again, again.
13:25What's happening?
13:26It's like Tuesday's mackerels are too shy to come near us.
13:30You have to go far.
13:32Okay.
13:331, 2, 3.
13:37There!
13:38It's like a frisbee.
13:40Right?
13:41Oh, it fell.
13:43It's a bit heavy.
13:45It became two!
13:47Earlier, it was one.
13:48Now, it's two.
13:49Success!
13:50One more.
13:51No, let's let it eat first.
13:53The third one.
13:54This is the third one.
13:55Yes, promise.
13:56Let's let it eat first.
13:57Nearby.
13:59Second attempt.
14:00It's still in the field.
14:01Eat it!
14:03Joke run!
14:04Eat it!
14:06It's like it won't open.
14:09There.
14:10It doesn't know.
14:13It's not in the field.
14:14It really needs to be in the field.
14:16It's not in the field.
14:18What's wrong with you?
14:19It needs to be opened.
14:20Yes, because they can't get in.
14:23You know, they told me that they want to get in and get caught.
14:29They want to get in.
14:30They really want to get in and get caught.
14:32But the door is closed.
14:35There.
14:37There are a lot of mackerels.
14:39I thought it's just mackerels.
14:41Since we didn't get any mackerels, we moved to another spot.
14:44Here it is.
14:45We're going to get it.
14:50There!
14:54It's stuck.
14:56It's stuck.
14:57There.
14:58Okay, let's pull it.
14:59Let's pull it.
15:04I hope we caught something.
15:08Oh, there's something!
15:09There's something!
15:10We got it!
15:11We got it!
15:14There's a lot!
15:15There's a lot!
15:18It's jumping!
15:21They have a sound.
15:23There's a sound.
15:25There's a sound, guys.
15:26We got two.
15:28Thank you, Lord.
15:30Is that a mackerel or a bird?
15:33Let's go.
15:34I'll go.
15:36Let's add more.
15:37One.
15:38One.
15:39Two.
15:42Ouch!
15:45Actually, the one I caught is a mackerel, not a fish.
15:48What is that?
15:51Let's do it again.
15:52Let's do it again.
15:53For the mackerels, never say never Tuesday.
15:57Okay.
15:58One.
16:01Two.
16:02I'm laughing!
16:03I'm laughing!
16:06It's beautiful.
16:07It has a big mouth.
16:08About 2 inches.
16:09It has a big mouth.
16:14It's a good thing I'm beautiful.
16:16At least, somehow.
16:19I can't catch anything.
16:22Wait.
16:25Fix it first.
16:27Here it is.
16:30Wait!
16:32I'm under pressure.
16:33One.
16:35Two.
16:38Yes!
16:39You can do it.
16:40Don't be mad.
16:41It's a triangle.
16:44Pull it first.
16:46Isn't it supposed to last for an hour?
16:48Right?
16:49Just kidding.
16:51Go ahead.
16:52It's there!
16:53It's there!
16:54It's there!
16:58It's there!
17:00Stay here.
17:01Don't go anywhere.
17:02Just stay with me.
17:04It's there!
17:05So, it's supposed to be in the middle.
17:08In the middle.
17:09In the middle.
17:11What's this?
17:12How do I get it out?
17:18It's not coming out.
17:20There it is.
17:21It's coming out.
17:23I cut its face.
17:27Amen.
17:29It's beautiful.
17:31After a very challenging catch of fish,
17:34congrats again, Tuesday!
17:36Yeah!
17:38Yeah!
17:39After a few trials,
17:41with the help of discarding,
17:43There it is!
17:45We also caught a fish.
17:50Amen.
17:52Amen.
17:54We also caught a fish.
17:55It's beautiful.
17:57The fish we caught are already in the kitchen.
18:02The dish that the Paumbong people are proud of is
18:05Tiim na Bangus.
18:07Tiim is a Filipino dish where a whole fish or meat is boiled for a long time.
18:14Tiim is a Filipino dish where a whole fish or meat is boiled for a long time.
18:20First, we will make the filling for the fish.
18:23We will also add white onion,
18:25tomato,
18:27pepper, and salt.
18:29Then, we will mix it.
18:34After that, we will make the sauce.
18:37We will add garlic, onion,
18:40oyster sauce,
18:41vinegar,
18:43soy sauce,
18:44pepper,
18:46sugar,
18:47and the special ingredient,
18:48alagaw.
18:55Let's get some bangus.
18:58We will put the mixed vegetables inside the bangus.
19:06Wrap the bangus with banana leaves.
19:14Then, we will boil the sauce mixture for half an hour.
19:27It's boiling now.
19:29We will add cooking oil.
19:31This is why we add cooking oil.
19:33This will be the sauce.
19:36The soy sauce will dry out.
19:44After a few minutes, the bangus is cooked.
19:49Let's taste it.
20:07Ah,
20:09the translation is pinaso.
20:11The translation.
20:13It's just,
20:14this is tasted.
20:15Tasted bangus.
20:17The taste is perfect.
20:20I can smell the smell of the leaves.
20:22The alagaw is delicious, right?
20:24Yes.
20:26I can smell the alagaw that I got.
20:28The leaves have a bit of sweetness.
20:34What?
20:35It's like a stick.
20:37The seasoning might stick to it.
20:40Right?
20:42It's different.
20:44It's different.
20:45It's fun.
20:46No one is hungry in Paombong.
20:48You can see the delicious food that they make here.
20:53Tiim.
20:55That's how you say tiim, right?
20:57Tiim.
20:58Isn't that what you say when you pray?
21:00Time team.
21:01Ah, it's just time team?
21:02That's wrong.
21:04The dictionaries that you bought in Bangui.
21:06Look at that.
21:08Tiim.
21:09Tiim.
21:10Black in English.
21:11It's black.
21:12Ah, is that black?
21:13Sorry, that's wrong again.
21:16Tiim is like you won't stop.
21:20You don't know.
21:21You keep going.
21:23It's like I'm the comedian.
21:25You're the news.
21:27I'm the comedian.
21:28You're the news.
21:29Okay.
21:30We're here.
21:33You're here.
21:34In the eyes of the storm.
21:38Right?
21:40It's delicious.
21:41Yum.
21:44Aside from fish, this fish pond in Paombong, Bulacan is also active in Sugpo.
21:49Of course, we're not going to miss this on Tuesday.
21:51We're also going to get some Sugpo.
21:54So there are also alimangos and Sugpo here in this fish pond of tilapia and fish.
22:01Last night, they put traps that they call dragon bubu.
22:07There.
22:08This is the sign of this pond.
22:10It's called dragon bubu because it's long.
22:13It's like a dragon.
22:17So we're going to pull this.
22:18We're going to pull this now.
22:20Hopefully, we'll get some Sugpo.
22:24Overnight.
22:25This is overnight.
22:27So there's a trap underneath.
22:29Yes.
22:30So last night, there should be some Sugpo there.
22:35Hopefully.
22:37We're just going to pull it.
22:38Okay.
22:39Can you do it?
22:40Is it heavy?
22:42Is it heavy?
22:45Hey!
22:47Wait!
22:48Because there's no net.
22:51You're so good.
22:52You got it.
22:53Okay.
22:54Give it to me.
22:55I'll put it.
22:56I'll put it.
22:57There.
22:58So good.
22:59It's okay.
23:00You can pull it now.
23:01I'll pull it now.
23:05Oh my God!
23:06It's so big.
23:08In fairness.
23:12It's long.
23:13Yes.
23:14It's like a dragon.
23:15That's why it's called dragon.
23:18One more.
23:19Oh my gosh.
23:24We got some fish.
23:26Yes.
23:28We're going to pull it.
23:29Okay.
23:30Yes.
23:31You just pull the dragon.
23:44Can I do this?
23:45Yes, you can.
23:46Don't go backwards.
23:52Oh, this is the other one.
23:54Yes.
23:56You're just going to put it here?
23:58No.
23:59In the net.
24:00Oh, in the net.
24:01As soon as the net comes out.
24:02There.
24:03Oh, okay.
24:04So now, I'm just going to pull it.
24:05Yes.
24:06Just pull it.
24:07It's like tilapia.
24:09Yes.
24:10There are five of them.
24:14It's so big.
24:15Yes.
24:16It's so big.
24:17It's like a cockroach.
24:19It's like there's no net.
24:22There it is.
24:24Pinasarap Trivia Time!
24:26Kapuso, do you know that a female frog can grow up to 13 inches?
24:32But males can only grow up to 8 to 10 inches in length.
24:37What delicious dishes did we get from the frogs?
24:41Here are the frogs we got, or tiger prawns.
24:45We have with us on Tuesday, Ate Veronica.
24:50Let's put the butter.
24:52All of that?
24:53Yes.
24:54One full butter.
24:55Wow.
24:56It's fun.
24:57So, it's not for those who are on a diet.
25:00It's just rich.
25:01Then, the garlic.
25:02It needs to be a lot because this is what will make the shrimp delicious.
25:06Once the garlic is golden brown, we'll add the main ingredient,
25:09onion.
25:11The broccoli that you're going to use, Ate, you already blanched it, right?
25:14Yes, I already blanched it.
25:15Why did we do that?
25:17The other one, we'll mix it in the last part.
25:20Yes.
25:21Then, this is for the toppings on top.
25:25You're not going to salt that?
25:26No.
25:28It's just natural.
25:30So, your butter is unsalted and it's not salty anymore?
25:34Yes, it's unsalted.
25:36It should be unsalted?
25:37Yes, it should be unsalted butter.
25:39Because when it's unsalted, it's a bit...
25:42I feel like I'm throwing up.
25:43Yes.
25:44I know why you don't salt it anymore.
25:47Because the cream of mushroom is already seasoned.
25:52It has salt content.
25:53Yes.
25:54The shrimp, like shrimp, we shouldn't salt it because it attracts fat, right?
26:01Yes.
26:02When we cook it, we shouldn't add salt because the fat will be lost.
26:07It will be lost.
26:08It will be dehydrated.
26:09Yes.
26:10How about the saltiness?
26:11It's just natural.
26:13Especially when the mushroom is fresh, it already has a natural saltiness.
26:17The saltiness.
26:18Yes.
26:19That's how it is.
26:20It's not salty anymore.
26:21I'm going to add more salt.
26:24We learned something today.
26:26We're new to this.
26:27Yes, we're new to this.
26:29The fat goes away when it's salted.
26:32Yes, for those who are fat,
26:36For those who are fat,
26:38remove your selfies.
26:40Remove your selfies.
26:41It's like this.
26:42The fat will go away.
26:43I know the tip.
26:44This is where I'm going to add salt.
26:48Next, we're going to add the cream of mushroom and all-purpose cream.
26:53So that's why it's called creamy mushroom soup.
26:56Yes.
26:57Because this is really an overload of cream, right?
26:59Yes.
27:00Wow.
27:01It smells good, guys.
27:02Yes, it should.
27:03Of course.
27:04It's like this.
27:05And when you're adding the seasoning,
27:07the one in the second bowl.
27:08It's like this.
27:09Then we're going to add milk.
27:12Oh, there's milk.
27:13There's fresh milk.
27:14Sister, it's just whipped cream.
27:16All the dairy products are there.
27:19Butter.
27:20You're lactose intolerant, guys.
27:23But it looks balanced.
27:25We can see that.
27:26There's still milk.
27:28Let's add a little pepper.
27:30It needs more cheese.
27:33What's this?
27:34Seasoning.
27:35Seasoning?
27:37What kind of seasoning is that?
27:38She said it's a secret.
27:40Try it.
27:42We're also going to add mushroom and broccoli.
27:45When you boil it,
27:46when you take it out of the hot water,
27:48put it in the cold water.
27:51Yes, so that it's still crispy.
27:53And the color.
27:54Yes.
27:55It doesn't turn yellow or brown.
27:57Oh my, this is done.
27:58I know.
27:59We're just going to boil it.
28:01There, it's boiling.
28:02It's a preparation.
28:03It's a birthday.
28:05Or a special dish in the house.
28:07It's cooked.
28:08The kids are laughing.
28:09Kids!
28:10Come here, let's eat.
28:12Jeremy!
28:13He's still swimming.
28:14Stop it.
28:15Your fingers are already swollen.
28:17Why are you here?
28:18It's Jeremy again.
28:19It's Jeremy and Rigor.
28:21Jeremy!
28:22Gertrude!
28:24Hermingard!
28:26What are your children's names?
28:27Miss Minchie.
28:28Miss Minchie.
28:30After a few minutes,
28:31the Creamy Mushroom Sugpo can be served.
28:38So we're going to sentence it like that.
28:40Attack!
28:41That's what mothers say, preparation.
28:43The Creamy Mushroom Sugpo of Ate...
28:46But the color is beautiful.
28:48Yes.
28:49There's orange,
28:50then green, right?
28:52Contrast, contrast.
28:54It's festive.
28:55Yes.
28:56Okay, let's try it.
28:57Of course, there should be a bit of sauce.
28:59Yes, put some sauce.
29:00That's it.
29:01All of our dairy products are there.
29:03All of BIDA.
29:05How do you know if it's shrimp?
29:07If my partner is fancy.
29:11Good answer.
29:12Right?
29:13If you want to impress,
29:14this is how you do it.
29:16You do this,
29:17you do that.
29:18You make it hard for yourself.
29:19You make it hard for yourself.
29:20You do this.
29:21But...
29:22Oh my God.
29:24There.
29:25If we can be honest,
29:26that's all.
29:27That's when I know
29:28if I need to be friendly with people,
29:30how they eat.
29:31Of course.
29:33I'm more friendly with you.
29:37Is it a bath?
29:38They said, just eat the muscarra,
29:39don't bathe it.
29:40It's a soup.
29:42With anise.
29:44That's why it's moving like that.
29:46It's just a soup,
29:47Ate Veronica won.
29:48Yes, and it's easy to peel.
29:50It means it's not overcooked.
29:52It's delicious.
29:53And Ate is right,
29:54it's not salty.
29:56It's not fishy.
29:58It's delicious.
30:00The broccoli is working.
30:02You know, earlier,
30:03when she was cooking,
30:04I was thinking,
30:05the soup is a waste.
30:06I can't taste it anymore
30:07because it's all cream.
30:08But I can still taste it.
30:11Good job.
30:13One of the main products
30:14of Paumbong Bulacan
30:16is tinapa.
30:18But their tinapa
30:19is not made from
30:20salinas or galunggong.
30:23What they use for tinapa
30:25are fish caught
30:26from their fishpond
30:27like bangus.
30:33Usually tinapa is made
30:34from small fish, right?
30:35Salinas.
30:36Salinas, galunggong,
30:37like that.
30:38But here,
30:39it's all bangus.
30:40Yes, and tilapia.
30:41It's delicious.
30:42And tilapia.
30:44So, we have here
30:45Ate Daisy.
30:46She will teach us
30:47how to debone
30:50bangus.
30:51There are so many
30:52types of bangus.
30:55Yes, yes.
30:56There are big ones
30:57and small ones.
30:58Correct.
30:59Yes, right?
31:00Okay, Kim.
31:01Don't be hasty.
31:02We will remove
31:03the big ones.
31:04So, we will debone
31:05the big ones first.
31:06Yes, debone.
31:07And when we debone
31:08the fish,
31:09it's still cold.
31:11It's still frozen
31:12so that the meat
31:13won't be crushed
31:14right away.
31:16It's easier to debone
31:17according to Ate Daisy.
31:18Okay.
31:19So, you will remove
31:20the big ones first?
31:21Yes.
31:22Okay.
31:23How do you do that?
31:24Like this.
31:25Because there are
31:26more fish,
31:27one bangus
31:28is difficult
31:29to debone.
31:31Okay.
31:32That's it.
31:33Okay.
31:35So, our challenge
31:36for Tuesday is
31:3910 minutes
31:40to debone.
31:41You can do it
31:42x2
31:4320 times.
31:44Just kidding.
31:45Because it's only
31:465 minutes.
31:47Is it a game?
31:48It's a game.
31:49Oh my God.
31:50Okay.
31:54Okay.
32:02There are still a lot
32:03of fish balls.
32:04I want to tell everyone.
32:05Just kidding.
32:08Because that's what
32:09I'm going to do.
32:11But I will try
32:12my best.
32:13Just kidding.
32:14Chuboy, it's beautiful, right?
32:17You can work here.
32:20What?
32:21How far?
32:22I think it's too thick.
32:23I think it's too thick.
32:26Then,
32:27I'll just put it back
32:28at the end, right?
32:29Yeah.
32:30That's it.
32:31We're quiet.
32:32Okay.
32:33Then,
32:34remove the scales.
32:38Here.
32:39It's like having ears
32:40on the tail.
32:41Am I right?
32:42Yes.
32:48Is it here?
32:49Is it here?
32:50Or here?
32:51Here or here?
32:52The middle one first.
32:53This one first.
32:57Where is it?
32:58Is it here?
32:59Is this right?
33:01The big one
33:02near the middle,
33:03sister.
33:04Is it right?
33:05I didn't get anything.
33:07Oh my God.
33:09Yes, because
33:11it's different from
33:12all the fish balls.
33:13It's different from
33:14all the fish balls.
33:15Why?
33:16There are more fish balls.
33:17Just kidding.
33:18It's a unique species.
33:19Just kidding.
33:20Just kidding.
33:21I don't know how to do it.
33:22But I'll learn.
33:24Earlier,
33:25it was so easy to do it.
33:27Also,
33:28you have to turn it.
33:29I have to turn it
33:30but I can't do it.
33:33Sister, help me.
33:34What's this?
33:35I don't know.
33:36This is the line.
33:37Sister,
33:38this is the line.
33:40Look,
33:41I pulled it.
33:42Meat.
33:45This one?
33:47You guys do it here.
33:48It's easy.
33:49It's easy.
33:53Aside from the discarding,
33:54you have to be patient
33:55and have a lot of patience.
33:59But even if it's hard,
34:00there's no giving up.
34:03How are you?
34:05I already split the fish balls
34:06that I didn't mean to.
34:11Oh my God.
34:12Sorry.
34:13Sorry, sister.
34:14But I can do it.
34:16I can do it.
34:17Oh my God.
34:19I feel like I'm beautiful.
34:21I'm the winner.
34:23She's detecting herself.
34:30After 10 minutes,
34:32time's up.
34:36I'm sorry.
34:38Don't do that.
34:39I'm sorry.
34:42Oh my God.
34:44Sorry.
34:45What should I do?
34:46Now that I'm looking at
34:48boneless bangus,
34:49I'm going to eat a lot of it.
34:53The winner will be chosen
34:54by sister Daisy.
34:56Here, ma'am.
34:57I ran out of meat.
35:00Sister 2-5,
35:01do you need to pay?
35:02So that I can win?
35:04Sister Daisy is in trouble.
35:06She said,
35:07she ran out of meat.
35:08Actually, half of the bangus
35:09is already here.
35:12Half of it was left.
35:14So, half of it is paid.
35:15You didn't tell Tuesday
35:16that she thought
35:17she was going to do it.
35:19I thought she was going to
35:20take the meat out.
35:21I thought she was going to
35:22leave the bone.
35:23Make it clear next time.
35:24Just kidding.
35:26The tinapang bangus
35:27of Paumbong
35:28is more delicious
35:29when it's made into sisig.
35:30First,
35:31saute the onion,
35:32ginger,
35:33and then add
35:34the main ingredient,
35:35tinapang bangus.
35:37Mix it well
35:38and then turn off the heat.
35:41Because it's overcooked
35:42because it's sisig.
35:45It's hard for us
35:46to overcook
35:47what we're cooking.
35:48Green chili
35:49and
35:51seasoning sauce.
35:53Let's also add
35:54black pepper.
35:58And the last,
36:00as they say,
36:01they don't like it.
36:03Ping, ping, ping, ping, ping.
36:05That's it.
36:07Once the rice is out,
36:08taste the
36:09tinapang bangus sisig.
36:12Because of that.
36:13Let's sentence this.
36:14Do you want me to
36:15do the calamansi?
36:16Yes, go ahead.
36:17Because it's a waste.
36:18Right?
36:19There's more.
36:20What now?
36:23Right?
36:25Let's just eat.
36:26There's more.
36:27Right?
36:28Right.
36:30Okay.
36:31Let's eat.
36:32Okay.
36:33This is spicy.
36:34I see a lot of chilies.
36:36Oh my God.
36:37It's a mess.
36:38The guy who's cooking
36:39is probably thinking
36:40about getting fat.
36:42Oh my God, Lord.
36:45It's a mess.
36:46It's a mess,
36:47it's not a dish.
36:48But it's delicious.
36:49It's a mess.
36:50There's a lot of chilies.
36:51That's a lot.
36:53It's a win.
36:56When the town of Paumbong
36:57is mentioned,
36:58it's not just vinegar
36:59that we can think of,
37:00but also the different
37:01kinds of seafood
37:02that can be found
37:03in their ocean.
37:05It's a bit full-feeling.
37:07The feeling.
37:08I'm full-feeling.
37:10Yes.
37:11This is where the people
37:12of Paumbong
37:13live.
37:15And the fish.
37:17Wait!
37:18I'm under pressure.
37:19You can do it.
37:20One.
37:21Two.
37:24Yes!
37:25You can do it.
37:26Don't be picky.
37:27That's a triangle.
37:30You're too big.
37:32You shouldn't take too long.
37:33Maybe one hour.
37:34Right?
37:35I'm kidding.
37:38There it is!
37:39There it is!
37:40There it is!
37:44Wait!
37:45There's no cut!
37:48Oh my God!
37:49It's so big!
37:51Good job!
37:56Until our next story
37:57and salo-salo,
38:03I'm Cara David.
38:05This is Pinas sa Rap.
38:13This is Pinas salo-salo.