Aired (October 20, 2024): Hindi mo raw mapipigilang mapalundag sa ‘jumping salad’ ng Tarlac dahil ang pangunahing sangkap nito, gumagalaw-galaw pa! 'Yan ang 'kuros' o maliliit na hipon! Paano kaya ito hinuhuli? Panoorin ang video.
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00:00Even though cultures and beliefs are different,
00:02there is one thing that we can all agree on.
00:05What we love is food.
00:08But what if the food is still alive?
00:11What?
00:13In Thailand, there is a dish that even when it's still moving,
00:16it's still eaten.
00:19You'll get dizzy if you eat a jumping salad.
00:23The main character is these small shrimps.
00:27But before we taste it, we have to catch them first.
00:31This is my first time experiencing this style.
00:35Tarlac is a landlocked province,
00:37which means it's far from the ocean.
00:40That's why the fish are caught in rivers and bays,
00:44where the crocs are also caught.
00:48Here in the town of San Jose,
00:50the catch of the crocs is still traditional.
00:53What they use are dried fish,
00:55and a shrimp that is left under the water.
01:19I helped the locals remove the fish from the water.
01:23They need to tie up the dried fish,
01:25because this is where the fish and crocs live.
01:28In Colombo, aside from the crocs,
01:30there are also other fish caught,
01:32such as tilapia and hito.
01:39I really don't know what the normal way to catch a shrimp is,
01:42especially if it's not a cultured shrimp.
01:46This is the traditional way to catch a shrimp.
01:51This is the first time I've ever done this.
01:53This is the first time you've ever done this?
01:54Yes, this is the first time I've ever done this.
01:5719,000 years ago,
01:58it was discovered that the crocs could be eaten raw.
02:02Our forefathers tried it first,
02:05the indigenous people, our natives,
02:08to let the chickens taste it,
02:10so that if nothing happens,
02:12they can also taste it.
02:15To make the jumping salad,
02:17wash it well until the water is clear.
02:21Then season it to make a salad.
02:26We're here by the river,
02:29where people swim,
02:31and where their shrimp comes from.
02:35These shrimps are very fresh.
02:37Actually, some of them are still moving.
02:40They don't cook this.
02:43They mix it with onions,
02:47garlic,
02:49pako,
02:51cucumber,
02:53but they season it
02:55with green mango.
02:58They cut it like this
03:00so that the juice
03:02or the strips
03:04will go here.
03:06So, let's get a shrimp
03:08that's still moving.
03:10You can't eat the head,
03:12so,
03:14I'm sorry, shrimp.
03:18This one,
03:20of course, it still needs a little salt
03:22because we added a little more salt
03:24which is green mango.
03:26But if this is what they're used to,
03:28I'm sure
03:30when you're here,
03:32you'll find this.
03:42Hey!
03:44What do you think?
03:46Cool!
03:48All you gotta do is just subscribe
03:50to the YouTube channel of Jamey Public Affairs
03:52and you can just watch
03:54all the Behind the Drew episodes
03:56all day, forever in your life.
03:58Let's go!