Aired (November 23, 2024): Bagong linggo, bagong food adventure na naman kasama si Kara David! Dinayo niya ang bayan ng Infanta, Quezon para tikman 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
00:00🎵
00:07I hope there's a catch.
00:09🎵
00:14There, okay, you can tap it.
00:16Awesome!
00:17Oh!
00:18Kuya, someone's escaping!
00:20Someone's escaping!
00:21You can't escape!
00:25Oh, it's different.
00:26There's a big shrimp.
00:28Tap!
00:29Okay, awesome, awesome.
00:30We're awesome here.
00:32Okay, tap, tap, kuya.
00:34Oh, it's big, right?
00:36🎵
00:41It's so hot here.
00:42As in,
00:44hi!
00:45It's a different level.
00:46It's like you're inside an incubator.
00:48I feel like I'm going to be wrapped here or something.
00:51It's really hot.
00:53🎵
00:55This town is located in the northern part of Quezon.
00:58It's called the Gateway to the Pacific.
01:04It's also known as the largest producer of lambanog in the province.
01:08But aside from this,
01:09there are other ways to get blessings from this town.
01:14Blessings come from their long and clean rivers.
01:18Oh, shucks, shucks, shucks!
01:21It's like there's a big fish here.
01:23It's like there are five small ones.
01:26My eyes are about to pop out here.
01:28You should also try this, ma'am.
01:31Joke!
01:33Up to the richness of this ocean,
01:37as well as the most careful fishermen.
01:41I caught something!
01:45Oh, it's a rock.
01:46Oh, it's a rock.
01:48Oh, it's a rock.
01:50I caught something.
01:52It looks like a parasite.
01:57Because the ingredients are fresh,
02:00the food here is surely delicious.
02:05Mmm, it's delicious.
02:09It's delicious.
02:11Our mission is to discover and taste
02:14the fruits grown by Infanta, Quezon.
02:23The province of Quezon is also known as the Land of Thousand Colors
02:27because of its rich history and colorful culture.
02:32Within the province,
02:33it is the eighth largest province in the Philippines.
02:37One proof of this is the 40-kilometer and longest river
02:42that can be seen in the town of Infanta,
02:44the Agos River.
02:47For the people of Infanta, Quezon,
02:49the Agos River is important.
02:51It's the largest river in their area.
02:54Aside from the water here,
02:56which serves as irrigation for their rice fields,
02:59they say they can also get a lot here,
03:01such as alimangos and shrimps.
03:03So this is where we put the rice in the river?
03:08Yes.
03:09This is the rice?
03:12Yes.
03:13What is that?
03:14Cobra.
03:15Yes, it's grilled.
03:16Grilled?
03:17Oh, it needs to be grilled?
03:18Yes, so it will smell good.
03:20One of the traditional ways of catching shrimps in Infanta
03:23is using a trap made of bamboo.
03:28This trap is smaller than other shrimp traps
03:31that are used in other provinces.
03:33They put the bamboo yesterday.
03:38Then they overnighted it.
03:40Now, we're just going to get the ones they set up
03:43and we're going to put new ones
03:45so that tomorrow, we can catch another one.
03:48Let's go.
03:49Let's put the shrimps.
03:57This is what they call a trap.
04:00As you can see, it has two holes,
04:02here and here.
04:03But here, we've already closed it.
04:06And here,
04:08there!
04:09You can really smell the shrimp.
04:16When planting rice,
04:17the last part of it needs to be facing
04:20the stream of the river.
04:22This way, more shrimps will be able to enter
04:25the rice that we're going to plant.
04:28The stones also need to be placed
04:30so that it will serve as a lock
04:32for the rice so that it won't move.
04:35That's good.
04:36Let's leave it there.
04:37Tomorrow, we'll come back.
04:39This is what we put here last night.
04:42Oh, that's right.
04:43Last night.
04:44I hope we can catch something.
04:46I hope we can catch something.
04:48Oh, we caught something.
04:54There it is!
04:56It's so small!
05:01Here, here, here.
05:02Let's look at this.
05:10Oh, shucks, shucks, shucks!
05:11It might...
05:16Here, it looks like there's a big one.
05:19And...
05:20It looks like there are five small ones.
05:23It might bite my eye here.
05:26Look, look.
05:27Let me see, let me see.
05:29Oh, there it is!
05:30It's also small.
05:35This one is heavier, Kuya.
05:38Kuya, get another one.
05:40This is the overnight one.
05:43What is it, Kuya?
05:44Is there a fish?
05:45Is there a fish?
05:46It's also small.
05:47It's small?
05:48Yes.
05:49That's why we caught five small ones.
05:52Okay, go ahead.
05:54Oh, there's a lot!
05:56Wow!
05:57Wow!
05:58Wow!
05:59There's a fish!
06:01There's a lot here.
06:02There's a fish to catch.
06:06Oh, it's jumping!
06:08It's jumping!
06:10Don't run away.
06:11Kuya, it's running away!
06:12It's running away!
06:13Don't!
06:14You can't!
06:15You can't run away!
06:17Oh, it's different.
06:18It's different.
06:19There's a big shrimp.
06:21There, it smells a bit.
06:23Ouch!
06:24Wait a minute.
06:28The other one is running away.
06:30Kuya, get another one.
06:31Ouch!
06:32Don't run away!
06:34Kuya, it's running away.
06:35Isn't there a cover?
06:37No, there isn't.
06:38Ouch!
06:39Wait!
06:40Here's another one!
06:42Wait a minute.
06:44What?
06:45Come here.
06:46Because we put it here.
06:47Let's cover it.
06:48It's jumping.
06:52What are you doing?
06:53What are you doing?
06:54What are you doing?
06:56Come on.
06:57The other one is running away.
06:58What?
06:59What?
07:00Is there one?
07:01Okay, go.
07:02Okay, let's go.
07:04There are four types of shrimp
07:05that are usually caught in the Agus River.
07:09The white-colored shrimp
07:14The shrimp with a long claw
07:17It's called a shrimp with a long claw
07:19because it has a long claw
07:24and it's also a bit long.
07:25That's a shrimp with a long claw.
07:27The shrimp with a small head
07:29How did a small shrimp get a head?
07:31Where is it?
07:33This is a shrimp with a small head.
07:34This one?
07:35Yes.
07:36It's a small one.
07:38It's called a shrimp with a small head
07:40because it has a similar color to a squid.
07:44And the shrimp with an egg
07:45or the shrimp that usually brings eggs.
07:49The shrimp in the Agus River
07:50straight from the kitchen.
07:53So don't worry
07:54if this shrimp is small
07:55because it's being caught.
07:57But do you peel it first?
07:59If it's big, we peel it
08:00but if it's small, we don't.
08:02So this small one
08:04and what else?
08:05The skin is included.
08:06The skin and the head
08:08Yes.
08:09The head is also included.
08:10Yes.
08:11And if you pound the shrimp,
08:13it will look like this.
08:14It's very fine.
08:15It's very fine.
08:24First, mix the pounded shrimp and coconut.
08:30Then, mix the garlic and salt.
08:32Next, wrap it in the leaves of gabi and kalalawan.
08:40The leaves of gabi and kalalawan are used
08:43by the infanta
08:44because it adds a different taste to the tinadtad.
08:52We will put it here in the casserole.
08:55All of them?
08:56Yes.
08:58Next, put the bay leaves, ginger,
09:02second, the coconut milk and salt.
09:06Boil it until the shrimp is cooked.
09:09While we are cooking the shrimps we wrapped,
09:13we will now cook the sauce.
09:15In a pan, mix the coconut milk, garlic, ginger, pepper and fish sauce.
09:24We will also put the bay leaves.
09:29Mix it until the sauce becomes creamy.
09:33Mix.
09:39So, after 30 minutes,
09:41this is how it will look like
09:43when you wrap the tinadtad na hipon.
09:46It's really dry.
09:47Yes, it's really drying.
09:49There, I will pour it like this.
09:51There!
09:54Wow, it's delicious!
09:57And if you want it to be more spicy,
09:59you can add chili.
10:00Yes, you can add chili if you want it to be spicy.
10:02Here it is!
10:03Our Ginataang Tinadtad na Hipon is now cooked.
10:19Mmm...
10:20It's delicious!
10:23It's delicious.
10:25It's like it's been steamed.
10:29And it's not fishy.
10:32It's not fishy at all.
10:36Then, when you cook Gabi,
10:40it's still bitter.
10:41This one is not.
10:42The Gabi is not bitter.
10:43The blend of Gabi is perfect
10:47with the Tinadtad na Hipon.
10:54Then, the taste of the coconut milk.
10:58It's good!
10:59It's delicious!
11:02Thank you!
11:07Surrounded by water is the province of Quezon.
11:10One of its coastal towns is the town of Infanta.
11:15The coastline of the province of Quezon is more than 1,000 kilometers.
11:22It's actually the third longest coastline in the whole Philippines.
11:26That's why one of the things that makes Quezon alive is fishing.
11:31But we all know that especially when there's a typhoon or the waves are strong,
11:36our fellow countrymen cannot go fishing.
11:39So, what did they do?
11:40The Bureau of Fisheries and Aquatic Resources provided an alternative livelihood for the fishermen.
11:47What is this?
11:48It's still from the sea.
11:49The salt of the sea.
11:51This is what you see in those houses.
11:56Those are called salt beds.
11:59There are salt beds inside.
12:01Brother Samuel is the president of their company that makes salt.
12:05Yes.
12:06So, did you get the salt water?
12:10Yes, I did.
12:11This is it.
12:14There.
12:16Seriously, this is salt water.
12:17Let me taste it.
12:19It's salty.
12:21So, this is the sea water that they got.
12:24The supply of sea water is unlimited.
12:26That's why the salt is also unlimited, right?
12:29They will take this and put it in drums.
12:32They will let it sit overnight.
12:35Then, they will put it in salt beds.
12:38Okay.
12:39What are we going to do?
12:40Let me help you.
12:41There.
12:42What is that?
12:43Clothes?
12:44Yes.
12:45What is it for?
12:46Ah, to wash.
12:51Opia.
12:52Opia.
12:53This is what we will put in the unit.
12:56This is the other one.
12:58Pour it all?
12:59Yes.
13:00It's hot.
13:01It's hot here?
13:02What is this?
13:10Just drop it like that?
13:11Yes.
13:12Then, it's okay?
13:13Yes.
13:15Salt is one of the most important ingredients in the Philippines.
13:19Not only is it used for flavoring,
13:21it is also used in different ways to preserve food,
13:26such as fermentation and fermentation.
13:31So, here inside, it's hot.
13:34It's so hot here.
13:35As in, it's a different level.
13:38It's like you're inside an incubator.
13:40But I feel like I'm going to be wrapped here or something.
13:44It's really hot.
13:46Wow.
13:47So, we put the water here,
13:49then they'll let it evaporate.
13:51That's why it needs to be super duper hot
13:53for the water to evaporate naturally.
13:56Then, when it evaporates, it will be like this.
13:59This is the only thing that will be left.
14:01The water will disappear,
14:02then it will crystallize,
14:04and only the salt will be left.
14:06This is salt, but it still has a little moisture.
14:09So, we'll wait for it to totally evaporate.
14:12Wow.
14:13That's a different level of heat.
14:15Okay, next.
14:26After three days, the result will be like this.
14:29It still has a little moisture,
14:31but as you can see, the salt is forming.
14:34There.
14:35Ouch, it's so hot.
14:36Kuya!
14:39It's so salty.
14:41One more, ma'am.
14:43In the Philippines,
14:44there are different ways to make salt.
14:46One is called asin tibuok in Bohol,
14:49where coconut husks are soaked in seawater
14:53to absorb the salt from the water.
14:56The coconuts are dried in the sun
14:58and are burnt until they become abo.
15:01Then, the abo are mixed in seawater
15:04to make brine.
15:07But here in Infanta,
15:09inside a solar dry unit,
15:11salt is made.
15:13The water has been heated for five days.
15:16So, there's really salt here.
15:19There!
15:20Wow, it's really rock salt!
15:23I won!
15:25So, can we sell this?
15:27Wow.
15:28Let's sell it.
15:29Let's sell it.
15:30Let's sell it.
15:31Let's sell it.
15:32Let's sell it.
15:33Let's sell it.
15:34Wow.
15:35Literal hotness overload
15:38in making salt.
15:40That's why we deserve to eat something delicious.
15:43I heard that there's a dish in Infanta
15:46that is the most delicious of all.
15:50In Infanta,
15:51they have their own version of fish
15:54that is called matalos.
15:56What they use to make it
15:59is what we struggled with earlier,
16:01salt.
16:03Matalos can be used in different dishes.
16:08We'll pour this coconut milk here in the pan.
16:14Next, we'll add the fish that Infanta made,
16:16or matalos.
16:18Then, we'll mix the bay leaves,
16:20cinnamon,
16:21ginger,
16:22salt,
16:23and pepper.
16:25Mix it until the broth thickens.
16:29Once the broth has thickened,
16:33we can now add the long pepper and labuyo pepper.
16:41We'll mix it for another 2 minutes.
16:47And later on,
16:48we can taste the matalos coconut milk.
16:54Guys,
16:55it's like bagoong.
16:58It's like bagoong ginataang.
17:02I think it should be added little by little.
17:04It's like it's just added to the dish
17:06as an appetizer.
17:08It's salty.
17:09It's like bagoong isda
17:12with coconut milk.
17:14Because it's surrounded by the sea,
17:16there are also a lot of bakawans in Infanta, Quezon.
17:2018% of the bakawans in the province of Quezon
17:23can be found in Infanta.
17:26Actually,
17:27in Putikan,
17:28where the nipa grows,
17:30there are fish that can be caught.
17:34This is a type of shellfish
17:37where they make sinigang,
17:39soup,
17:40or tinola.
17:41It's delicious.
17:42It can be caught in nipa
17:45or in Putikan,
17:46near Bakawan.
17:48Alitas Farmers and Fisherfolks Association
17:52is one of the most important
17:54bakawan farmers in Infanta.
17:57Their Afa Mangrove Eco Park
17:59is made up of almost 20 hectares of bakawans.
18:03Ma'am, that's the scurting sushi.
18:06That's the paros, ma'am.
18:07The hole.
18:08While you're scurting it,
18:10we need to follow the hole.
18:18Where's the paros?
18:20It's underneath, ma'am.
18:21We're going to scour it.
18:24Yes, ma'am.
18:27While you're scurting it,
18:28you need to follow the hole
18:30so we can get it.
18:32That's great.
18:33Yes.
18:36To get the paros,
18:37you need to use a small net
18:39and tweezers.
18:42These will serve as scourers
18:44and scourers of the paros.
18:46You can scour it.
18:48Once you feel the shell,
18:51scour it carefully
18:52so it won't break.
18:56I don't know.
18:57Hold on.
18:58There's a root.
19:00It's moving.
19:02It's deep inside.
19:04I don't know where it is.
19:07I don't know what I'm getting.
19:14It's underneath, ma'am.
19:16We're not going to follow the root.
19:22Let's follow it.
19:27There!
19:28How did you see it?
19:29You can feel it.
19:30It's moving, right?
19:32If this is the root,
19:33it's moving in the shell.
19:35We can feel it.
19:37There's nothing here, right?
19:39We're going to move to another spot.
19:45It's hard to get the paros
19:48because you need to know
19:50the shape of the hole.
19:53Yes, ma'am.
19:54You need to follow the hole
19:56and you need to feel it underneath.
19:59You need to scour it.
20:01I don't know what the hole of the paros looks like.
20:05This one, ma'am.
20:06This one.
20:07It's a scourer.
20:08A scourer.
20:09Yes, ma'am.
20:10Okay.
20:11As you can see,
20:12there are holes that are round.
20:15Yes, ma'am.
20:16Perfect circle.
20:17So, the perfect circle is not paros.
20:20Yes, ma'am.
20:21But if you see something round
20:23that looks like a scourer,
20:26that's paros.
20:28Hole is the key.
20:30Literally.
20:31Because the hole of the paros is a scourer,
20:34that's what we need to look for.
20:36This one, I can feel something.
20:38If this is the root,
20:40it's hard to get it.
20:41I can feel the root.
20:43There's something hard here.
20:45Sometimes, it's a rock.
20:46A rock?
20:47It's a hard rock.
20:49Look, ma'am.
20:50So, it's not a rock?
20:51Yes, ma'am.
20:52It's a rock.
20:53Shock!
20:54It's not paros yet?
20:55We're not going to follow the hole,
20:57that's why...
20:58I thought it's the one I'm hitting.
21:00It's paros.
21:01And it's rooted.
21:02So, this one.
21:03I'm sure.
21:04It looks like a scourer.
21:11I followed the hole.
21:14Look, ma'am.
21:15Look at the hole.
21:16Right?
21:17I don't think so.
21:18There's nothing.
21:19I don't understand.
21:22Is there?
21:23Yes, ma'am.
21:24This is the hole.
21:25Okay.
21:26Let's go.
21:28Lord!
21:29Lord!
21:30Don't disappear!
21:32I don't think it's this one.
21:36Ma'am, there's something blocking the hole.
21:38That's why we can't go home.
21:39It's broken when it comes out.
21:41If we force it.
21:42That's how challenging it is, ma'am.
21:45There it is!
21:46Yes, ma'am.
21:47It's broken.
21:49It's broken inside.
21:51We can't let it come out.
21:53It's broken inside.
21:57This paros is too much.
21:59It doesn't want to be caught by me.
22:01But never say die is our motto for today's episode.
22:05It's okay.
22:06Let's go.
22:07Life is hard.
22:08It's really hard to live as a paros.
22:10This one.
22:11Okay, ma'am.
22:12You'll know it later.
22:13Later.
22:14Yes.
22:15Later.
22:16I already know it.
22:20There it is.
22:21I got a root.
22:23Yes, ma'am.
22:24I'm good.
22:25I got a root.
22:26There's no giving up.
22:28We can get a paros today.
22:30There it is.
22:32It's a different shell, ma'am.
22:33It's a different shell.
22:34I got a shell.
22:35Is it heavy?
22:36Yes.
22:37I'm good, right?
22:39Wait, wait.
22:41I got one!
22:47It looks like a paros.
22:48Yes, ma'am.
22:49But, my dears, it's not that easy.
22:52This one.
22:53I think I got it.
22:54I think it's a Yamashita threshold.
22:58This one?
22:59But, it's dead.
23:03Wait.
23:04I need to leave.
23:06I need to leave.
23:08My hands are better.
23:20But, it's broken.
23:24At least, I got one.
23:25Right?
23:27The paros scared me.
23:29But, it's okay.
23:30Because, I heard that the infantas in Paros can cook.
23:35It's cooking time!
23:39We're going to cook paros.
23:41A little oil.
23:44In a pan, sauté ginger,
23:47onion,
23:49and garlic.
23:54Next, mix the paros.
23:59Then, add salt,
24:01fish sauce,
24:03and water.
24:04Let it boil for 2 minutes.
24:06Then, after 2 minutes,
24:08let's add the chili,
24:11and the malunggay.
24:16Then, let's mix it.
24:17Let's soak the malunggay.
24:24Let's cover it again.
24:26One minute.
24:28After 1 minute of boiling,
24:30our Tinolang Paros is ready to serve!
24:34This is now our Tinolang Paros.
24:40The beautiful paros shell
24:42It's okay.
24:43You can eat it.
24:44That's how life is.
24:46is a treat for the infantas when it comes to eating.
24:50Okay, let's taste this Tinolang Paros that is so hard to get.
24:57This should be delicious.
24:58It's so hard to get this paros.
25:00My gosh!
25:02Let me taste the soup first.
25:05Mmm!
25:09It's okay.
25:11It's like when you eat halaan,
25:14that's how it tastes.
25:16Actually, I was nervous at first because
25:18I thought it came from putik, right?
25:21Maybe it has that kind of taste,
25:22but it doesn't.
25:24Let's taste the paros itself.
25:30Mmm!
25:31It's like halaan.
25:32It's like halaan,
25:33it doesn't have an aftertaste.
25:36It's delicious.
25:38The way they cooked the tinola,
25:39there's a lot of ginger.
25:43That's why it's a bit spicy.
25:48Yeah, it's good.
25:56Did we satisfy your appetite and taste for infantas?
26:01Ah! Ah!
26:02It's moving!
26:03Ah! There it is!
26:05But that's just a taste, Kapuso.
26:08Because next week,
26:10we will face more challenges
26:14and taste more food.
26:19In part 2 of our food adventure,
26:21Oh, it's fancy, right?
26:24in the town of Infanta, Quezon.
26:27It's like…
26:28It's just the smell,
26:29it's like…
26:31Hey, it's delicious!
26:32Your lambanog is delicious!
26:34It's so good with the lalamunan.
26:36Until our next story,
26:38and together,
26:39I am Cara David.
26:41This is the most delicious!