Aired (December 14, 2024): Kilala ang Roxas City sa Capiz sa hindi matawarang yamang lamang dagat at pagpapanatili nito sa kanilang kultura. Samahan si Kara David sa kanyang paglibot dito. 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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00:00I don't know if you can hear me, but there it is!
00:13Wow!
00:14It's so beautiful!
00:15It's so clean!
00:16It's so different!
00:17I didn't hear that much.
00:18There it is!
00:19Wait, wait, wait!
00:20It's flying!
00:21It's flying!
00:22It's flying!
00:23It's flying!
00:25There it is!
00:27Wait, wait!
00:28It's flying!
00:29It's flying!
00:31Yahoo!
00:32It's flying!
00:36I caught two already.
00:40There's more!
00:41There's more!
00:44If there's perseverance, there's momentum.
00:51Why are Calabansas so beautiful here?
00:53The water should be tight so that it can go inside.
00:58It should be tight so that it can go out.
01:01That's what makes it beautiful.
01:03When the water is moving?
01:05Yes.
01:06I can do it! I'm strong!
01:13You're caught! You're caught!
01:14Kuya, it's going in!
01:16Wait, I'll pull it.
01:18It's moving, Kuya!
01:20Wait, Kuya.
01:22Thank you, ma'am.
01:25It wants to sit. It's moving.
01:28Another happy and fulfilling adventure that we have for you.
01:32It's so delicious!
01:34This is a winner!
01:37Can you guess where we're going to take you?
01:41One of the most delicious dishes is the province of Capiz,
01:46particularly here in Rojas City.
01:48Wow! It's so beautiful!
01:51Look at the fish here.
01:55Look at this.
01:57Look at this.
01:58It's so white, right?
02:01The province of Capiz is no other than the seafood capital of the Philippines.
02:08Join us to explore and discover the rich treasures of Rojas City.
02:13Have you ever seen something like this?
02:15Is it hard to catch?
02:16It's hard, ma'am. If the water is cloudy.
02:18Is it still alive, Kuya?
02:19It's still alive.
02:20It's still alive? Are you sure?
02:22Yes.
02:23Oh, my God, Joseph!
02:25If you touch it like that, it will go in.
02:28We will also taste the big fish they caught.
02:38Good!
02:39Very, very creamy.
02:42Good!
02:43Very, very creamy.
02:45It's okay.
02:47Look at this.
02:50It's on a different level.
02:52You can see and eat all of this in our Rojas City Adventure.
03:02Super duper soft.
03:05Very creamy.
03:08Wow!
03:11Wow!
03:19Rojas City can be found in the northernmost part of Panay Island.
03:24This is the capital city of the province of Capiz.
03:27Since we are talking about seafood,
03:29first on our list is one of the biggest seashells of the city.
03:35The province of Capiz is known as the seafood capital of the Philippines
03:39because of the abundance of seafood that can be obtained from its rich seabed.
03:45And you can see different types of shellfish here.
03:49They say that there is a type of shellfish called kagaykay.
03:53It can be found here.
03:56But what is Kuya doing here?
03:59It looks like he is exploring the ocean.
04:02Let's get closer.
04:05What are you going to do?
04:06Try this.
04:08It looks like you are scratching the sand to get the kagaykay.
04:13So that it will come out.
04:15I didn't see anything.
04:17Is this what you are going to use, Kuya?
04:19Yes.
04:20Do you need to put this in?
04:22Baywang.
04:23Baywang?
04:24Yes.
04:25Why is there a rope here?
04:27This is used to pull this.
04:30I will pull it.
04:32And then?
04:34Just like this.
04:37Here.
04:38Just stand it.
04:39It should be standing.
04:41Here.
04:42Like this.
04:43And then?
04:46It needs to be deeper.
04:48Ah!
04:49It needs to be deeper.
04:53It needs to be deeper.
04:58Just like this.
05:00Just like this?
05:02Just stand it.
05:03Ah, just stand it.
05:04Just like this.
05:05Just like this.
05:07And then?
05:08I will wait.
05:09If there is something, it will sound.
05:11It will sound?
05:12The kagaykay.
05:14Where will it sound?
05:16You will know if it is loud.
05:20Loud?
05:23It will sound.
05:25I don't hear anything.
05:28Does it need to be slow or fast?
05:31Slow.
05:32It can be fast.
05:33I might miss something.
05:35I didn't get anything.
05:38It is easy to do, but not easy.
05:42The kagaykay is not easy to pull.
05:50Is there an easier way?
05:55We do this every day.
05:57Do you get it every day?
05:58Every day.
05:59How many?
06:00Sometimes, there are a lot.
06:03Wow, really?
06:04When the waves are big, they come out.
06:06Ah, when the waves are big, they come out.
06:13Can I still get a kagaykay?
06:18That's it.
06:19I heard something.
06:21There.
06:22Wow.
06:24This is so beautiful.
06:27It is so clean.
06:31Wow.
06:33This is different.
06:37I didn't hear that much.
06:43That's it.
06:47No, that's wrong.
06:52There's a big one.
06:56That's it.
06:57Wait.
06:58It's floating.
06:59It's floating.
07:00It's floating.
07:05That's it.
07:06It's floating.
07:08Finally, I got something.
07:10It's floating.
07:12I got two.
07:17So, you do this all day?
07:19Yes.
07:20When there's water, we stop.
07:22When we reach the water.
07:29So, fishermen do this all day here.
07:33Usually, they do this when the waves are strong.
07:35They can't swim.
07:37They just look for kagaykay here in the sand.
07:40It's a bit challenging.
07:43Because you have to swim all the way in the sand to get it.
07:52We've been fishing here for a long time,
07:55but we only caught a few.
07:58They sell kagaykay for P100 per kilo.
08:05We caught a lot of kagaykay.
08:16I caught a small one.
08:20This is one of the traditional fishing methods here in Rojas City, Capi.
08:25So, you have to believe the fishermen here because they are really hardworking and patient.
08:32Because they still use the traditional way of catching food,
08:37they preserve the beauty of their environment because they don't use illegal methods.
08:44So, here in Capi, you just have to be patient.
08:46Just be patient.
08:52There's more, there's more.
08:56If you're patient, you'll get kagaykay.
09:05This is a small one.
09:06There's a small one.
09:07Oh my God.
09:08Can you sell that even if it's small?
09:10Yes.
09:11I used to buy this.
09:12Now, I don't.
09:14This is also mine.
09:15How much is this?
09:16It's a different price.
09:18It's P50.
09:19So, it's P30.
09:21It's beautiful.
09:22It's clean.
09:25It took us a long time to catch kagaykay.
09:30You might think that it's hard work for the people of Capi
09:34because you really have to be patient to catch a few kagaykay.
09:39But that's what's amazing about the people of Rojas City.
09:42They are really willing to be patient.
09:44And their way of not harming the environment
09:49is also the reason why they receive blessings every day.
09:54Let's cook this.
09:56These are the kagaykay we caught.
09:58It's really hard to get, but they say it's really delicious.
10:02And I'm here with Sir Bong.
10:04Yes, ma'am.
10:05We're going to cook mutia ng baybay.
10:08Mutia ng baybay.
10:09Yes, ma'am.
10:10Actually, that's a kind of soup.
10:12Yes, ma'am.
10:13In Capi, it's like a seafood chowder.
10:17This is the kagaykay.
10:18Yes, ma'am.
10:19We boiled it to make it easier to cook.
10:21So, this is what it looks like.
10:23Yes, ma'am.
10:24It opens like this.
10:25It opens like this.
10:26It's like a candy.
10:27Yes, ma'am.
10:28But I think it's more delicious.
10:29Yes, ma'am.
10:30It's sweeter.
10:31Really?
10:32Let me taste one.
10:33Okay, ma'am.
10:34I might finish it.
10:35Okay, chef.
10:36Okay, let's start, ma'am.
10:37You can do it.
10:38You can do it.
10:39I'm here.
10:40Let's eat.
10:43Oh, it's delicious.
10:44Let's try it.
10:45It's not seasoned yet, ma'am.
10:46It's not seasoned yet?
10:47Yes, ma'am.
10:48It will be more delicious later.
10:49It's delicious.
10:50Maybe it doesn't have any impurities.
10:51No, ma'am.
10:52It's clean.
10:53It's really clean, right?
11:01Oh, it's butter.
11:02It's delicious.
11:03First, we'll add butter.
11:06We'll saute the onion.
11:08Let's just saute it.
11:09Let's caramelize the onion.
11:12Why is it called Baybay?
11:13Our chef before, our head chef, he joined a competition.
11:18Then, he thought of making a menu that's named after this place.
11:24Because Baybay…
11:25This is Barangay Baybay, ma'am.
11:27Yes.
11:28Baybay is known for its Baywalk.
11:30Yes.
11:31And this is where you can get those seagulls.
11:33You can get all the seagulls in Baybayon Dagat.
11:35The seagulls, ma'am.
11:36Correct.
11:37We'll also add squid, shrimp, and white wine.
11:42Just a little.
11:43Next, we'll add flour to make the soup thicker.
11:46And then, we'll add kagaykay.
11:51Let's just add salt and pepper, ma'am.
11:54Lastly, we'll add fresh milk and all-purpose cream.
12:00About three teaspoons.
12:01Oh, just a little.
12:02Just a little, ma'am.
12:03Yes, ma'am.
12:04Just wait for it to boil.
12:08After a few minutes…
12:12And here's our Mutianang Baybay with kagaykay!
12:17Let's taste it.
12:22Let's taste it.
12:23I'll taste the soup first.
12:28Mmm.
12:29Super creamy.
12:31Mmm.
12:32Good.
12:33Mmm.
12:34Good.
12:36Even the kagaykay…
12:37It doesn't have an aftertaste.
12:39It's good.
12:42When it comes to seafood, oysters or talaba are always on the list.
12:49And that's the next stop in Rojas City.
12:52One of the most delicious talaba is the province of Capiz,
12:57particularly here in Rojas City.
13:00I know that because when I was a kid,
13:03we used to eat talaba here in Rojas.
13:06There it is, right?
13:08Oysters or talaba here in Rojas City are really of a different kind.
13:13They're white and big.
13:15Oh, my God.
13:16Let's go, Anay.
13:17Let's go and get some.
13:18Let's go.
13:19Okay, Ma'am.
13:22Jesus, Ma'am.
13:26How long have you been growing this here?
13:28Oh, it's been a year?
13:34Why do you grow talaba here?
13:36Because the water comes in here.
13:38Because the water comes in here.
13:40Because the water comes in here.
13:42Because the water comes in here.
13:44Because the water comes in here.
13:47Because the water comes out.
13:49What's the best part of the talaba?
13:51When the water moves?
13:53Yes.
13:54It's small.
13:55Others are dead.
13:57Oh, my God.
13:58It's different from the...
13:59It's small.
14:01There's a sting!
14:03There's a sting!
14:07You know, because the oysters here in Capiz are so fresh and of good quality,
14:13when we were kids,
14:15we would just get this and add vinegar or just squeeze calamansi.
14:22You eat it right away.
14:24It's delicious.
14:25I promise.
14:34Look at the talaba here.
14:36It's white.
14:37It's white.
14:38The other talaba in other places,
14:41the talaba inside the shell is small.
14:45Look at this.
14:46The shell is small, but it's really full.
14:50The talaba is full and it's white.
14:52There's no vinegar in there.
14:55You can eat this.
14:56You can eat this, right?
15:00Even without vinegar.
15:01Even without vinegar.
15:02Right?
15:04It's delicious with vinegar, ma'am.
15:06Yes, it's delicious.
15:07But...
15:08Oh no, I already ate breakfast.
15:10Look, even if it's small, it's still there.
15:15We might finish this.
15:18What?
15:19Wow, wow, wow, wow, wow.
15:22Look at this.
15:23Wow.
15:24Oh, my God.
15:28The talaba looks so beautiful.
15:30Maybe there's a pearl inside.
15:33Oh, my God, it's so beautiful.
15:39It's delicious.
15:41Before I finish the talaba we caught,
15:43let's stop for a while.
15:47Here in Maidalampasigan,
15:51the talaba we caught will be cleaned.
15:55After it's cleaned, it's ready to be cooked.
15:58One of the delicious dishes in talaba is grilled.
16:03First, put butter, cheese, and fried garlic in the talaba.
16:09This is one of our best sellers.
16:11Then, grill it.
16:13Let's wait for it to boil.
16:18Later, the grilled talaba is ready to be served.
16:22Let's eat.
16:28Of course, I'll get the biggest one.
16:30Rojas City is so famous for its talaba.
16:35Oh, my gosh.
16:37Let's try this.
16:44It's delicious.
16:45This is a winner.
16:48It's on another level.
16:50The combination of garlic, butter, and cheese is so delicious.
16:55But the talaba is the best.
16:59It's so creamy.
17:02When you bite into it, there's a bursting flavor.
17:04My God.
17:05I can finish this.
17:08It's on another level. It's delicious.
17:15It's the best.
17:21You won't get tired of the seafood here in Rojas City.
17:26Different types of fish and seashells can be bought here in their public market.
17:31The fish is cut with a sharp knife.
17:37Aside from seafood, another thing Rojas City is proud of is the knife making industry.
17:44Here in the village of Mili-Bili, they make a living by making knives, forks, and other tools.
17:52I think it's hot.
17:59You're going to cut it now?
18:00Yes, ma'am.
18:02And later, you'll grind it to make it smooth, right?
18:05Yes, ma'am.
18:07I'll grind it.
18:09Rojas City has been in business for 60 years.
18:12Mang Antonio has been a farmer for 60 years.
18:15He's the oldest farmer in their area.
18:18He helped his son to become a farmer.
18:21When I was young, my brother brought me here.
18:26He's married to Garito.
18:29Oh, my God.
18:36Oh, my God.
18:39Ouch!
18:41Ouch!
18:44Ouch!
18:45Oh, my God!
18:47It's so hard!
18:49I can't do it.
18:50It's so hard to estimate.
18:54You need to be focused in hammering because the hammer is so heavy.
19:01Wow, it's like music.
19:04And after a few hours, this is what we call a knife.
19:12And now, it can be sold in different markets.
19:16It's not easy to make knives.
19:22And it's not easy to sharpen it.
19:25I met a resident here who is obsessed with sharpening knives.
19:30There.
19:31There.
19:35So, when we form the knife, it needs to be sharpened.
19:42This is how you wash it.
19:44And the main vendors are the fish and seafood sellers in the market.
19:54Aside from the fresh seafood that can be bought in the market,
19:56Rojas City is also known for its fish and seafood.
20:03This is one of the main industries here,
20:07the production of fish and seafood.
20:11Here in Barangay Kogon, most of the fish and seafood vendors are in the houses.
20:17In one day, if they catch a fish,
20:19they catch up to 200 baskets of fish and make it dry.
20:27So, these are the baskets of fish and seafood.
20:30After that, the fish and seafood will be soaked in salt overnight.
20:37One whole night.
20:39After that, they will be washed here.
20:42There.
20:49These are the newly caught fish and seafood.
20:52We will salt it now.
20:54How is it, Kuya?
20:56Just like that?
20:58Just throw it away?
21:00This is a lot of salt.
21:02Good luck to our kidneys.
21:05The salted and washed fish will be directed to be sun-dried.
21:10The sun is shining.
21:14Perfect for sun-drying.
21:17There.
21:19We will make dried and sun-dried fish.
21:22One basket like this,
21:25if you catch a lot of fish,
21:28you will earn three pesos.
21:30We are just one basket,
21:32we are still divided by my mother, so we are still 150.
21:34One peso and 50 centavos.
21:37I need to hurry.
21:39This process of sun-drying,
21:41this is an ancient process of our ancestors to preserve the fish.
21:48Because in the past, there were no refrigerators,
21:52so the way to preserve the food, meat, and fish,
21:57is to salt it and sun-dry it.
22:01Okay!
22:04We are two baskets now.
22:06Next!
22:08We are still divided by my mother.
22:09No, we are still divided.
22:11Three pesos.
22:15After one or two days of sun-drying,
22:19the fish will look like this.
22:22We will put it in now.
22:24There.
22:29Don't fall.
22:31What a waste.
22:37Yes!
22:39Like this.
22:41And now?
22:43We will pack it.
22:45It will go to Manila.
22:47Ah, you will pack it here.
22:49So in this part, we are sorting the dried fish.
22:53There are three types of dried fish.
22:56The good, there, perfect.
22:58Because it is shiny, it means it is crispy, and it is whole.
23:03This is for this table, this is for this container.
23:06Then, there are dried fish that are a bit cracked,
23:13the skin is not complete.
23:15Those without skin, or the skin is not complete,
23:19this is the second type.
23:21Then, there are also the holes,
23:26there, like that.
23:29It's ruined.
23:31There.
23:33You thought it was rejected?
23:34But for a cheaper price.
23:37The dried and raw fish are priced at 80 to 400 pesos per kilo,
23:42depending on the type.
23:45Okay.
23:47Without skin.
23:50What do you think about this?
23:53It's bright.
23:55You think it's bright if it has skin or no skin.
23:58This is a hole.
24:00It's a hole.
24:05After sorting the fish under the scorching sun,
24:11we will now taste the fruit of our hard work.
24:15What they have grown and cooked with their roots or dried fish,
24:19but it's not just fried.
24:21Roots, but make it fancy.
24:23Uga Pasta.
24:26I am here with Chef Nick,
24:28to teach us how to cook Uga Pasta.
24:31Is Uga Pasta special?
24:35Yes, it's like a staple here because we have a lot of roots.
24:41Ah, okay.
24:43So, let's start by putting olive oil.
24:45Olive oil.
24:49Let's mix the garlic and onion.
24:52This is very simple, Ma'am.
24:54And I noticed that your dried fish here is not too salty, right?
24:57Yes.
24:59The saltiness is not overpowering, right?
25:01Yes.
25:03That's why it has a different flavor.
25:05Yes, Ma'am.
25:07While sautéing, we will first remove the bones and skin of the dried fish.
25:11After that, we will just chop it.
25:15After that, we will also sauté the dried fish and tomatoes.
25:20Once the tomatoes are cooked, we can now add the pasta.
25:28Then, we have to put some basil.
25:32For aroma.
25:34For aroma.
25:36To balance the flavor, season it with a little bit of sugar.
25:42After a few minutes,
25:44Uga Pasta is now ready.
25:50Here is our Uga Pasta.
25:53Let's taste it.
25:58Mmm.
26:02It's not too salty.
26:04The flavor of the dried fish is very subtle.
26:08It's good.
26:10It has a balanced flavor.
26:12You can still taste the tomatoes.
26:17And the flavor of the basil.
26:20Yeah.
26:22It's good.
26:23You won't be able to forgive the beauty of the sea that can be found in Rojas City.
26:28It's so beautiful.
26:30Look at this.
26:32Look at the fish here.
26:34Look at this.
26:36Look at this.
26:38Look at this.
26:40It's so white.
26:42And they really put a lot of effort in their food.
26:46But that's just a taste.
26:48Watch out for the next week's part 2.
26:50Watch out for the next week's part 2 of our Rojas City adventure.
26:57It's crispy.
26:59Until our next story, I am Cara David and this is Pinasara.