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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
00:30Don't run away, you won't survive there!
00:34I'll just corner you here!
00:41You thought, huh?
00:47Tonight on Pinasarap,
00:49we're on a trip to Visayas to taste the foods that will surely fill our stomachs.
00:57Here in the province of Atlan.
01:01It's really different when it's fresh.
01:03Look at this.
01:11We will also try our best to catch the rich creatures of the province.
01:17Wait, I left my...
01:21Your slippers got stuck.
01:22My slippers got stuck!
01:24I'll just use my feet.
01:26Go ahead, tap it.
01:29There it is!
01:30Something came out!
01:34Wait, their vinegar is so strong.
01:38It's still alive!
01:39It's still alive!
01:40It's still alive!
01:42That's how it is, ma'am.
01:43Why is it still alive?
01:48Join me in a fun and delicious
01:52trip to the foods of Atlan.
02:04The province of Atlan can be found in the northern part of Panay Island.
02:09Some of the province's riches are its rivers and seas.
02:14Not only is it delicious to bathe and swim,
02:17it's also a big help to their livelihood.
02:20We are now in Barangay Nabaoy in Malay, Atlan.
02:24In this place, you can get a lot of different foods.
02:28One of them is the giant freshwater shrimp.
02:33Or what do they call it?
02:36What is it, ma'am?
02:37What do you call it?
02:38Ugang.
02:39Ugang?
02:40Yes, ma'am.
02:41Or?
02:42Patuyaw.
02:43Patuyaw.
02:44Patuyaw.
02:45So, Ate Jean will teach us how to get Patuyaw.
02:49They call it Ugang here.
02:52But I have a feeling that this is also a type of shrimp.
02:57The shrimp in Kapampangan.
02:59Is this the type of shrimp that has a big head?
03:02Yes, ma'am.
03:03And it has a long tail.
03:05Yes, it has a long tail.
03:07How do we catch it, Ate?
03:09We will use our catch.
03:12This is called Taon.
03:14Taon?
03:15Why is this called Taon?
03:17It's a joke.
03:18This is called Kawayan.
03:19Kawayan.
03:21The trap is made of the so-called Kawayan, which is called Taon.
03:25At the end of the year, they put grilled fish or Nyug as bait.
03:31Oh, it really goes inside?
03:32Yes, ma'am.
03:33Wait.
03:34Oh, it will fall inside?
03:36Yes, ma'am.
03:37So, it's like a maze inside.
03:40There.
03:41If you look inside, it will go inside.
03:44Then, it has teeth inside.
03:47Then, it will be trapped.
03:48It won't be able to come out.
03:49Like that.
03:52They did a good job.
03:54Let's bring it.
03:56So, yesterday, Ate Jean already put Taon as a catch for grilled fish or Nyug.
04:04We will just harvest it now.
04:06But of course, we will still put these so that tomorrow, we can get something.
04:16Oh, not in the hole, but in the water.
04:18Yes.
04:19It needs water.
04:20Okay.
04:24The net is already full.
04:25We will put a net so that it won't get wet.
04:30Okay.
04:31Then?
04:32Just like that.
04:33Tomorrow morning,
04:34we will get it.
04:36So, we need to put it in a shallow place where the water will flow.
04:44The net is there.
04:46So, it's not in the hole.
04:48Yes.
04:50Patuyaw or Ulang is also known as freshwater river prawns.
04:55Fortunately, the residents near the river of Nabaoy,
04:59because it is abundant in Patuyaw.
05:04So, this is the overnight that they put here.
05:07Let's see if we caught anything.
05:22Oh, we caught something.
05:24Put it like that so that you can see what's inside.
05:27Yes, I saw something.
05:30Let's put it here.
05:31Let's put it here.
05:34Oh, it's so small.
05:35Oh, there it is.
05:43There, there, there.
05:44Something is coming out.
05:52Oh, it got stuck.
05:55You might get stuck, sister.
06:01There's another one.
06:03Okay.
06:04There's nothing left.
06:06There.
06:10Let's go.
06:11Let's cook this.
06:13It's still jumping.
06:16So, these are the Patuyaw or Ulang that we caught earlier.
06:20As you can see, its body is small, but its head is big.
06:25The Patuyaw needs to be thoroughly cleaned to remove its foul smell.
06:30Where is it?
06:31Did I catch it?
06:32Yes, ma'am.
06:33It didn't eat anything, ma'am.
06:34Oh, it didn't eat anything.
06:35This is the evidence that it didn't eat anything.
06:38There's nothing inside.
06:43Let's put it here in the small one, ma'am.
06:45Okay, in the small one.
06:46What should we do?
06:47Like this, right?
06:48Just like that, ma'am.
06:49Like that.
06:50There.
06:51Then, just like that.
06:52Pull it.
06:53It's following.
06:54Look, it's so clear.
06:57It didn't eat anything.
06:58There, yes.
06:59It didn't eat anything.
07:00It didn't eat anything.
07:01It's clean.
07:02Oh, no.
07:03Just a little bit.
07:04Magnificent.
07:05How is it?
07:06There.
07:07Oh, no.
07:08There's more.
07:09Okay.
07:10Oh, here.
07:11It ate something.
07:12There, ma'am.
07:13There, it ate something.
07:14Oh, there.
07:15There.
07:20Then, what else?
07:21That's all, ma'am.
07:22We're going to cook.
07:23We can cook now.
07:28So, what are we going to do, ma'am?
07:29It's just halibut.
07:30The cooking is the same as before.
07:31It's just halibut.
07:32It's just halibut.
07:33Salt and vinegar.
07:34Oh, vinegar.
07:35Our vinegar is from Niog, ma'am.
07:36Oh, really?
07:37Yes.
07:38Oh, it's sweet.
07:39Yes.
07:40It's tuba, ma'am.
07:41Oh, tuba.
07:42We made vinegar.
07:43Just like that.
07:44First, we're going to put the soy sauce.
07:45Then, the vinegar.
07:46And then, we're going to season it with salt.
07:47The shrimp cooks so fast.
07:48Yes.
07:49Yes.
07:50Yes.
07:51Yes.
07:52Yes.
07:53Yes.
07:54Yes.
07:55Yes.
07:56Yes.
07:58When it turns orange, it's already cooked.
07:59So, we're just going to wait for it to turn red.
08:00Okay.
08:01We're just going to let it dry, ma'am.
08:02Is it going to be cooked?
08:03Don't let the shrimp take too long because it will overcook.
08:04There are many types of cooking, ma'am.
08:05It depends on what you want.
08:06You know, it's also delicious if there's butter and garlic.
08:07Yes.
08:08And it's a bit spicy.
08:09It's also delicious.
08:10When we make the soup, we can add the soy sauce.
08:11Yes.
08:12Yes.
08:13Yes.
08:14Yes.
08:15Yes.
08:16Yes.
08:17Yes.
08:18Yes.
08:19Yes.
08:20Yes.
08:21Yes.
08:22Yes.
08:23Yes.
08:24Yes.
08:25Yes.
08:26Yes.
08:27Yes.
08:28Yes.
08:29Yes.
08:30Yes.
08:31Yes.
08:32Yes.
08:33Yes.
08:34Yes.
08:35Yes.
08:36Yes.
08:37Yes.
08:38Yes.
08:39Yes.
08:40So yes, it's already cooked.
08:41That's it.
08:42Alright.
08:43We're already waiting for the shrimp.
08:44Yes.
08:45Yes.
08:46Yes.
08:47Yes.
08:48Yes.
08:49Yes.
08:50Yes.
08:51Yes.
08:52Yes.
08:53Yes.
08:54Yes.
08:55The skin is peeled.
09:02Let's peel it.
09:04You know, it's really fresh because it's easy to peel.
09:08See, it's whole.
09:12It's sweet.
09:15It's delicious.
09:17Remember, if you're going to eat Patuyaw, or if you're going to eat Ulang, don't throw your head.
09:27Because it's delicious.
09:30It's really different when it's fresh.
09:33Look.
09:40It's delicious.
09:41Aside from the river, there are other ways to get these.
09:47Aside from the freshwater shrimp, they also have catfish or hito.
09:55This is delicious to grill and fry.
09:58So the hito are here, but in order to catch them, we need to feed them.
10:04So what we're going to do is, you're going to put some food,
10:07and then I'll catch it.
10:10Okay, game. I can do that.
10:13When it rises, I'm ready.
10:18I think he's full. He doesn't want to eat.
10:21Let's try again.
10:26Hey, eat already! It's almost time!
10:30You can also put it on the side.
10:34You can also put it on the side, ma'am.
10:40I think they know I'm here.
10:43Eat already!
10:45Wait, I'll just corner you here.
10:52You thought, right?
10:55Okay.
10:57How? Just like that?
10:59Ouch!
11:01Awesome!
11:03Hey, that's big.
11:05Wait, let's look for more.
11:12They're hiding here.
11:17Wait, they're swimming.
11:18There they are again.
11:20We're going to catch them.
11:21Where are they?
11:23I can't see them.
11:25Wait, wait, wait.
11:28They're going to the side, ma'am.
11:29They're going to the side. Okay, okay.
11:34They're not here.
11:39Wait, it's you, kuya.
11:42Ouch! They're hiding there!
11:44They're escaping!
11:45Kuya, they're escaping.
11:46Okay, okay, okay, kuya. I can do this.
11:48You can't live there.
11:50You can't live there!
11:51You can't live there!
11:57Don't run away, you can't live there.
11:59Let's put some water here so they can live.
12:02There!
12:09Don't jump.
12:11Here, here, here, kuya.
12:12Here, here, here.
12:13There, there, there, there.
12:16They're not here anymore.
12:17They're not here anymore.
12:18I think someone should be floating there
12:20for them to come here.
12:21Then, when they come here,
12:23we'll just catch them.
12:27Just wait.
12:29Okay.
12:31Whoa!
12:32Whoa!
12:33You're really floating.
12:36Hey!
12:38You're floating, huh?
12:40Whoa!
12:44Here, they're here, they're here.
12:45Go there, go there.
12:48Shh!
12:49Shh!
12:51Why is no one here?
12:53Here, you're here.
12:56Go there.
13:00Here!
13:02Here, there's one here.
13:04Wait, I already caught them here.
13:07Oh, thank you.
13:08How many did we catch?
13:10Five, ma'am.
13:11That's okay.
13:13So, these are the ones we caught here earlier.
13:15I'm here with Glenda.
13:16She'll teach us how to clean the shrimp.
13:19Okay.
13:20For the last one,
13:21we'll get this one first.
13:23It's slippery, ma'am.
13:24It's slippery.
13:25We need to be careful
13:26because there's a pinnick here.
13:29There.
13:30Okay, free.
13:31You need to remove the pinnick here.
13:33Like that.
13:34This one first, ma'am.
13:35Get another one.
13:36One more.
13:37Two more, ma'am.
13:39One more.
13:40Good luck, ma'am.
13:41Good luck, ma'am.
13:44Once the pinnick is removed,
13:46we'll cut it in the middle
13:47to remove the insides
13:50and wash it with vinegar
13:52to remove the slimy and slimy part of the pinnick.
13:56Oh, it's still alive!
13:57It's still alive!
13:58The pinnick is already removed!
14:00That's how it is, ma'am.
14:02It's still alive!
14:04They're still alive.
14:05How did that happen?
14:07I'll just remove it.
14:08I'll just remove it.
14:10After removing the pinnick,
14:13they're still alive.
14:15Let's put them in water.
14:17Let's wash it with fresh water.
14:21Why is it still moving?
14:23That's how it is, ma'am.
14:24It's still moving.
14:25Even when it's on fire, it's still moving.
14:27As you can see,
14:28because we removed the pinnick with vinegar,
14:30the pinnick's color changed.
14:32It's not black anymore.
14:34Once the pinnick is cleaned,
14:36we can start cooking.
14:39Make small slits on the pinnick
14:42on both sides
14:44so that the flavor penetrates and permeates.
14:46Then, season it with salt, vinegar,
14:50garlic,
14:51and pepper.
14:52The pinnick can now be skewered for grilling.
14:55We're going to skewer it now.
14:57This is how you skewer it, ma'am.
14:58You pass it through the pinnick.
15:00You open the pinnick,
15:01and you skewer it until it reaches the tip.
15:04There.
15:06See?
15:07You thought I was good at skewering.
15:14Yay!
15:19There.
15:20After 15 minutes,
15:22our grilled pinnick is cooked.
15:25It's delicious.
15:27You know, this is delicious with mustard,
15:29buro, and stuff like that.
15:31And the sauce.
15:32That's right.
15:33Let's go.
15:34Let's eat.
15:37Let's eat.
15:42Let's taste this
15:43Inasal na Pantat,
15:44or Inihaw na Hito.
15:52It's delicious.
15:53Let's dip it in the soy sauce
15:56with vinegar,
15:57onions, and tomatoes.
16:02It's delicious.
16:04You know,
16:05when you eat pinnick,
16:07we put it with mustard,
16:10and buro.
16:11But here,
16:12it's just like this.
16:13It's already delicious.
16:15The seafood you caught is fresh.
16:18The taste is different.
16:19It's sweet.
16:22And very juicy.
16:23Let's go to the center of the province of Aklan,
16:26Calibo.
16:27This is where you can see
16:29the 220 hectares of bakawang
16:31that the Aklan people themselves planted and cared for.
16:35This is also what gives them livelihood.
16:38There are many different kinds of food
16:40that you can get from bakawan or mangroves.
16:44Aside from fish,
16:46there are also shellfish,
16:49which they call tuwai.
16:52Then,
16:53right there,
16:54in the mangroves,
16:57right there,
16:58in the wood,
17:00where it's already rotting,
17:01there's something called tamilok,
17:06or woodworm.
17:08And it's delicious.
17:09It's edible.
17:11You don't have to cook it anymore.
17:13Just with vinegar,
17:14it's already delicious.
17:15Let's get some tamilok.
17:19I'm here with Brother Roderick,
17:21the tamilok expert.
17:24We're going to get some tamilok.
17:26Tamilok is found in places
17:29where the wood is already rotting, right?
17:33Yes.
17:34So, what we're looking for
17:35is dead wood,
17:38like this one.
17:40Because in dead wood,
17:41that's where the tamilok lives.
17:45Is there tamilok inside?
17:46Yes.
17:47There it is, Ma'am.
17:48What is it?
17:49That's its tip.
17:50We can bring it there.
17:52Okay, let's do that.
17:54Wait, what did I leave?
17:56My slippers got stuck.
17:59I'll just use my feet.
18:00My feet are here.
18:05I'll just walk,
18:06then I'll jump.
18:07Oh my gosh,
18:08my feet might get stuck.
18:10Using a plier,
18:12cut the wood in the middle
18:14to get the tamilok inside.
18:21You can also tap it
18:22to get the tamilok inside.
18:28Then, wash it in water
18:30to get rid of the dirt.
18:35Once the tamilok is clean,
18:36you can eat it with vinegar.
18:39Okay.
18:40Can I eat it now?
18:48Your vinegar is so strong.
18:49One more.
18:51Wait,
18:52their vinegar is so strong.
19:01It tastes like
19:03like talaba.
19:04But your vinegar is also delicious,
19:06right?
19:07It's like tuba,
19:08the vinegar.
19:09Then,
19:10it's so soft.
19:12It tastes like talaba.
19:18It's okay.
19:20It's not fishy,
19:21and you won't taste the wood.
19:23What's good about their vinegar is
19:26it's thick.
19:27Yeah.
19:28It's okay.
19:30I can eat it.
19:36So this is the tamilok
19:37that we ate earlier.
19:38We just soaked it in vinegar.
19:41But now,
19:42what Ate Lyn will teach us
19:44is
19:45tamilok na tinorta.
19:51Preheat a pan
19:52and add cooking oil.
19:54In a bowl,
19:55mix eggs,
19:57salt,
19:58seasoning,
19:59carrots,
20:00white onions,
20:01tomatoes,
20:02and tamilok.
20:04Because tamilok
20:05tastes like oyster,
20:07so it's like an oyster cake.
20:10Yes.
20:16Fry it for a few minutes.
20:18When it's done,
20:19you can take it out.
20:22Our tortang tamilok is ready.
20:25Okay.
20:27Tortang tamilok.
20:28Let's taste it.
20:36It's like an omelette.
20:39It has a peg like this.
20:45Mmm.
20:46Actually,
20:47you don't really taste the tamilok.
20:50The onion, onion, and carrots
20:53taste better.
20:57You know the Spanish omelette?
20:58The onion, tomato,
21:00and then the omelette.
21:02It has a peg like that.
21:03Actually, this is perfect
21:04if you don't want to eat tamilok
21:09that's just soaked in vinegar.
21:12This is the perfect way
21:14to eat tamilok.
21:16You cook it
21:17and put it in an omelette.
21:19It's perfect for breakfast.
21:24Mmm.
21:27Aside from tamilok,
21:28tuay,
21:29and other shellfish,
21:31you can also get
21:33alimango or mud crab here.
21:35These were planted by
21:37Kuya Wilson
21:38last night, right?
21:39Yes, last night.
21:40Last night.
21:41We can now see
21:42if it already has a crab.
21:46How do you get this?
21:48Just like that?
21:51Lift it up.
21:52What if the alimango comes out?
21:54No.
21:55Lift it up.
21:56It's not there.
21:57There!
21:58There's one!
22:00There!
22:01There's one.
22:03Let's go.
22:04We can still catch it.
22:13There.
22:15There's one.
22:16Three!
22:18Two!
22:19One is big,
22:20and one is small.
22:22Hey, don't get too excited.
22:23You might hurt me.
22:24Did we plant anything else?
22:26How many did you plant?
22:27Just one.
22:28Oh, okay.
22:35Nothing?
22:36Nothing?
22:37Just one.
22:38You're so lucky.
22:40The fishermen here
22:41have been doing this
22:42since their mangrove forest
22:43became abundant.
22:46They also say that
22:47the sea creatures
22:48that can be caught here
22:49are increasing.
22:51The tuay,
22:52tamilok,
22:53and...
22:59There.
23:00There's one.
23:01Three!
23:03Two!
23:04One is big,
23:05and one is small.
23:08Wait,
23:09I left something.
23:12Your flip-flops got stuck.
23:13My flip-flops got stuck!
23:16I'll just use my feet.
23:19After visiting Matinding Putik,
23:21the mud crabs we caught
23:23went straight to the kitchen.
23:26The next dish,
23:27garlic-buttered mud crabs.
23:30First, melt the butter.
23:32Next, sauté the garlic and ginger.
23:38Then, add the mud crabs
23:40that have been cut and cleaned.
23:44Season it with salt and sugar.
23:49Then, add the garlic and ginger.
23:53Then, add the garlic and ginger.
23:56Then, add the garlic and ginger.
23:59Cover and cook for 15 minutes.
24:07Later,
24:08you can now plate the garlic-buttered mud crabs.
24:14Wow.
24:15I can smell the butter.
24:17The butter and the garlic.
24:19There.
24:22Our butter-garlic mud crabs are cooked.
24:25Let's eat.
24:30Alright.
24:31Let's taste it.
24:35It's still hot.
24:41Mmm.
24:42Even though it's small,
24:45it's delicious.
24:47It's a challenge to eat it because it's small.
24:52There.
24:53There.
24:59Mmm.
25:02Juicy.
25:04Very juicy.
25:05You can really taste the garlic
25:08and the butter.
25:13There.
25:15It's a challenge to eat it,
25:16but it's worth it.
25:20Mmm.
25:24Yeah.
25:26It's very fresh.
25:30You won't believe that the province of Aklan
25:33is rich in food from nature.
25:36Look.
25:37It's whole.
25:39Mmm.
25:40It's sweet.
25:43It's delicious.
25:45It's so delicious.
25:46But it's just a taste.
25:48You can really taste the garlic.
25:51Let's taste the chicken.
25:55Wow!
25:56Ouch!
25:57Ouch!
25:58Ouch!
25:59The glass is falling.
26:01I am Cara Dabin.
26:03This is the most delicious.
26:05Yay!