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.
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08:44 you
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