Aired (February 22, 2025): Hindi lang daw sa mga ulam puwede ihalo ang sibuyas, pati na rin daw sa ice cream?! Pumasa naman kaya ito sa panlasa ni Kara David? 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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00:00Almost all of the Pinoy dishes have onions in them.
00:05Even though the smell is strong and it makes us cry every time we cut it,
00:11it gives a distinct taste and aroma to the food.
00:16Every year, every first Sunday of April,
00:19the Onion Festival is held here in Bungabon, Nueva Ecija.
00:24Bungabon is also known as the Onion Capital of the Philippines.
00:29And their Onion Festival is their way of thanking for the good harvest of onions.
00:39Elisabeth has been planting and harvesting onions for three decades.
00:45So this is how you do it? Just pull it out?
00:47Yes, just pull it out.
00:48It's beautiful.
00:49I heard that it's hard for the onion growers in Nueva Ecija to make a living.
00:53It's hard. There's no income.
00:56Where can you find it?
00:59They eat the flesh.
01:00Just like this one. It's a good size.
01:02But if there's a shortage, it's already three decades.
01:04The buyer won't be able to buy it anymore.
01:06I heard that there are a lot of imported onions now.
01:09Yes, there are a lot.
01:10Yes.
01:11How many onions are there now?
01:14There are 12.
01:15There are 15.
01:16You can't buy them yet.
01:17Really?
01:18Yes.
01:19Wow.
01:20Because what you can buy is imported.
01:21Yes.
01:22Because imported onions are cheap.
01:24So if you're going to buy onions,
01:27choose the Pinoy onions.
01:32The ones that are imported so that we can help the onion growers in Nueva Ecija.
01:42Actually, it's fun to harvest onions.
01:45It's easy. You just pull it out like that.
01:48But if you do it for too long, your back will hurt.
01:57Oh no, I left it.
01:59Oh no, I left it.
02:00It's okay, Kuyo.
02:02It's okay to leave something behind.
02:14After pulling the onions,
02:17we need to remove the leaves.
02:20But don't we eat this too?
02:22No, we don't.
02:23So what are the leaves of the onions that we eat?
02:25It's just for planting.
02:32There are three types of onions that are planted by Bungabon.
02:36The Red Creole, or the big red onions that have a little spicy taste.
02:41The Yellow Granix, or the white onions,
02:44that have a milder and sweeter taste.
02:47And the Shallots, or as some call it, Sibuyas Tagalog.
02:51It's also known as Tanduyong.
02:53And if we're talking about taste,
02:55it's not as spicy as the Red Creole.
02:59Most of us only use onions for sautéing.
03:03But did you know, Kapuso,
03:05that there's a dish that you can't cook without onions?
03:09This is the beef dish that uses onions from marinating to cooking.
03:15It's more delicious because of the saltiness of the calamansi and the saltiness of the soy sauce.
03:19The Bistek Tagalog.
03:21Carmen's mom has been running a restaurant for a long time, right?
03:25And one of your specialties is Bistek.
03:28Yes.
03:29First, we'll marinate the tender beef in soy sauce,
03:33calamansi, sliced white onions, and crushed garlic.
03:38Lomo, or tenderloin, is the beef used by Carmen's mom.
03:42It's best to use Bistek because it's tender compared to other parts of beef.
03:47But any part of beef can also be used for cooking.
03:51The secret is to slice the beef thinly so that it's easy to cook.
03:57So we'll boil this.
03:59Let's add a little water.
04:00Let's put it in the casserole.
04:03Let's cook it for about 15 minutes.
04:10After 15 minutes, is it cooked?
04:13Yes, ma'am.
04:14Let's check.
04:16How did you know that it's cooked? Is it tender?
04:18Yes, ma'am. It's tender because it's already marinated.
04:21That's right.
04:22It's already marinated.
04:23Yes.
04:24If you cook it for a little longer, it will become soft.
04:28It's already tender, ma'am.
04:29Yes, ma'am.
04:30You know that if you do this, it will become soft.
04:33Yes, ma'am.
04:34You don't need a knife anymore.
04:36Yes, ma'am.
04:37Once the beef is tender, we'll remove it and fry it.
04:45After frying it for a while, we'll put it back in the casserole.
04:50Let's add a little water because we want the beefsteak to have sauce.
04:56When we cooked it for 15 minutes, it's already dry, right?
05:00Yes, ma'am.
05:01Then, we'll add a little onion rings.
05:05Once the beef is marinated, we'll put the rice in the casserole and we'll taste the Bungabon version of Bistek Tagalog.
05:18Mmm!
05:20You can really taste the soy sauce and the calamansi.
05:25And the onion is just perfect because if you add too much salt,
05:29you'll just eat a little onion and it will neutralize the strong flavor of the soy sauce.
05:35It's okay.
05:37Tatay Angboy, who has been a sorbetero for four decades, thought of making the onion a star of his sorbetes.
05:43First, he'll make the ice cream base.
05:45In a bowl, he'll dissolve the cassava powder in lukewarm water.
05:50Then, he'll pour hot water.
05:53He'll mix it quickly until the consistency of the almerol becomes thick.
05:59He'll squeeze the crushed garlic three times.
06:02Then, he'll mix the coconut milk in the made cassava mixture.
06:06He'll let it cool down in a jar or a big can that will be used to harden the sorbetes.
06:12The next day, he'll make the onion pastillas which will be the flavor of the ice cream.
06:18He'll cut the red onion.
06:20Then, he'll wash it with salt water to remove the sourness and spiciness of the onion.
06:28Then, he'll soak it again in water to remove the saltiness.
06:32In making the pastillas, he'll mix a little oil in a can of condensed milk.
06:38You can't put oil first because it will melt the oil.
06:50Here, he'll saute the chopped onion.
06:53I invented all kinds of flavors.
06:59Corn, pork and beans, durian, mango, and fruits.
07:07Those are the common flavors.
07:09When I flavored the onion, it clicked.
07:13I only spent Php 180.
07:16After cooking the onion pastillas flavoring, he'll let it cool down for an hour.
07:20When the ice cream base hardens, he'll add condensed milk and powdered milk.
07:26Then, he'll mix it using a 6-inch egg beater.
07:32After an hour, he'll add the onion pastillas mixture to the ice cream base.
07:37Then, he'll mix it again.
07:40After letting it cool down for 1-2 hours or when the ice cream hardens,
07:44he'll serve the ice cream.
07:46Presenting the ice-cold sweet delight of Mang Angoy, Sibuyas Ice Cream.
07:51This is onion ice cream.
07:54You can even see the bits of red onion.
07:57Oh my, it's really red.
07:59Oh my, it's really red.
08:02It's delicious.
08:04It's delicious.
08:06You won't taste the spiciness.
08:08The onion bits gives it a little texture and crunch.
08:13Surprisingly, it's delicious.
08:16Wow!
08:18Whether it's for breakfast or dinner, you'll definitely be amazed by the onion flavoring.
08:42For more information, visit www.Flydreamers.com
08:45www.Flydreamers.com