Aired (December 17, 2023): Samahan si Kara David mag-ani ng Muscovado sugar sa Lu-an, Antique. Matapos ang mabusising proseso ng pag-aani nito, titikman naman niya ang estofadong manok na may muscovado sugar. Pumatok kaya ito sa kanyang panlasa? Panoorin ang 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, 6:15 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, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00 From Lawaan, we will go to the neighboring town, Barbaza.
00:06 Here, you can find a lot of nipa palm.
00:11 It is used for making palm leaves and for making vinegar.
00:16 But this is not the palm tree that we are going to plant here.
00:19 This is called nipa palm or mangrove palm.
00:27 This is the only type of palm that can grow in estuarine areas or mangrove areas.
00:34 The place where salt and water mix.
00:39 This is the fruit of nipa palm.
00:41 Nipa palm has a lot of different uses.
00:45 But now, we will not get vinegar, we will not get lime, we will not get palm leaves.
00:50 What we will do is we will get the tip of the nipa palm.
00:55 Because they use it for cooking.
00:57 Okay, where is the tip?
00:59 Tip means the inside of the nipa palm, right?
01:02 So where is it?
01:04 Underneath.
01:06 So you just choose the nipa palm?
01:08 If you choose, you will find that the tip has a small leaf.
01:17 If there is no leaf, there is only fruit and no pulp.
01:22 No pulp.
01:25 So we will really dig the tip?
01:29 Yes.
01:31 Is the root just shallow?
01:34 Yes, it's shallow.
01:36 It's heavy.
01:43 I can't do this.
01:45 I can't.
01:46 It's moving.
01:56 This is very heavy.
02:02 It's like it's floating.
02:06 There.
02:09 It's moving.
02:12 It's moving.
02:13 So the root is just shallow?
02:24 I will just bring it here, ma'am.
02:27 We will bring it to the river?
02:29 We will pull it there?
02:31 Just here, ma'am.
02:32 Whatever.
02:33 Okay, let's bring it.
02:34 You can bring it.
02:35 It's heavy.
02:36 It's heavy.
02:37 Oh my God, it's deep.
02:46 In our return.
02:50 There.
02:52 It's just like a banana.
02:54 So where is the other one?
03:00 Where is the other one?
03:01 This one.
03:02 This one is here.
03:03 There.
03:04 It's just like a banana.
03:06 Okay, let's bring it to the river.
03:18 It's like nothing is left, brother.
03:24 It's just small.
03:25 It's just here.
03:27 There.
03:28 Where is it?
03:29 Okay.
03:31 This is the Ubod.
03:32 Not this whole thing, but just that.
03:36 What does it taste like?
03:38 We will know later.
03:39 Okay, so this is the Ubod that we got.
03:43 Where is the Ubod?
03:44 Let's get it.
03:45 We will get it later.
03:46 So, this is the Ubod that we got.
03:47 Where is the Ubod?
03:49 Let's get it.
03:50 Let's get it.
03:51 Let's get it.
03:52 Let's get it.
03:54 Where is the Ubod?
03:55 Let's get it.
03:56 It's in the middle.
03:57 Just the middle.
03:58 Just this much.
04:04 Oh my, it's just a little.
04:06 So, this is just it.
04:08 Just a little?
04:11 So, usually, they get the Ubod when they have something to use in other parts of Nipa.
04:20 So, for example, they got this for vinegar, for food, and for their food.
04:26 Instead of just letting the tree grow and throwing it away, they get the Ubod from it.
04:32 Where is it?
04:34 Where is it?
04:35 This whole thing?
04:36 Yes.
04:37 Oh, in fairness.
04:38 This is the Ubod that we got from Nipa.
04:41 We will cook this now.
04:43 I am here with Kuya Loren.
04:45 Hi!
04:46 There's mung bean.
04:47 Yes, ma'am.
04:48 So, we will cook this with mung bean?
04:49 Yes, ma'am.
04:50 We will put pork legs in it.
04:53 Wow!
04:54 When do you eat this?
05:05 When I have an occasion here, ma'am.
05:07 Oh, when you have an occasion?
05:08 Yes.
05:09 Oh, in fairness, because the Ubod of Nipa is just one Ubod.
05:12 So, you think you will kill the whole tree just for the food everyday.
05:16 Yes, in fairness.
05:17 When you have a special occasion, there's the Ubod of Nipa.
05:20 In cooking this, first, we will saute ginger, garlic, onion,
05:25 and pork leg.
05:31 So, earlier, we boiled the mung bean to make it this soft.
05:42 When the pork leg is brown, we can now add the mung bean
05:46 and add water.
05:50 So, we will just boil this until the pork is soft.
05:56 When the pork is soft, we will add the Ubod of Nipa and the seasonings.
06:02 Okay, you're soft now.
06:04 In the meantime, we will prepare the Ubod.
06:08 Let's cut the small ones.
06:10 How small?
06:11 Just bite-sized.
06:13 Bite-sized?
06:15 This is a bite-sized one.
06:17 We will now add the Ubod of Nipa
06:25 and season with salt,
06:28 tamarind, and chili.
06:31 So, they say that the Ubod has a bitter taste.
06:37 Some people who cook Ginisang Munggo,
06:41 they add bitter gourd leaves.
06:45 The bitter gourd leaves are also a bit bitter.
06:47 Instead of bitter gourd leaves,
06:49 we will use Ubod of Nipa.
06:51 That will give a bitter taste to the Ginisang Munggo.
06:57 Ginisang Munggo.
06:59 This is a different Ginisang Munggo
07:10 because it has the Ubod of Nipa.
07:12 What will it taste like?
07:14 Okay, let's taste this Ginisang Munggo
07:25 with the Ubod of Nipa.
07:27 The Nipa is already tender.
07:33 Let's taste this.
07:35 The Nipa is bitter.
07:41 But the Munggo itself
07:47 is already super tender.
07:54 The pork is cooked well.
07:56 The Munggo is also very thick.
08:01 The Munggo itself is not that bitter.
08:06 But if you only eat the Nipa,
08:11 it's really bitter.
08:13 But it's not overpowering
08:15 that the Munggo will be super bitter.
08:20 The taste is balanced.
08:23 (music)
08:26 (music)
08:29 (music)
08:31 (music)
08:33 (music)
08:38 (music)
08:42 (music)
08:44 you