00:00 The whole island is now safe to ride in a van for just 2 hours.
00:05 But the best way to get around here is still by motorbike.
00:09 While traveling, you'll notice that they are very familiar with the pineapples.
00:14 In fact, they also use this in their traditional recipe called Pinakhao.
00:20 And what they mix here is the skin of the tree.
00:24 I just experienced this.
00:25 We have a lot of features to make it sour.
00:28 Of course, we have the "sampalok", the calamansi, and the "batuan".
00:34 - Batuan. - Yes, batuan.
00:36 - And this is the "singkamas". - "Siniguelas".
00:40 No, no, no. "Siniguelas".
00:42 "Siniguelas" is also used to make it sour.
00:44 "Siniguelas" is not only the fruit, but also the one that we'll use.
00:50 - Yes, this is the bark. - The bark itself.
00:52 Yes, because this bark is used to make it sour.
00:55 It also has a "pakla".
00:58 You need to remove the bark of the pineapple using a knife.
01:02 When you see the inside of the part, you can use a spoon for it.
01:07 How do you do it? By spoon?
01:09 By spoon, just like this. This is how you hold it.
01:12 We'll mix it here so it's easier to mix.
01:15 Just like this.
01:16 Just put it in the middle.
01:18 Then you'll do this.
01:19 You'll just hit it like this until you have enough to make a "sapgod".
01:27 - I'm ready. Can I try it? - Sure, go ahead.
01:30 They say that the real "biajero" is when we have a big spoon.
01:36 They'll eat the soft part of the pineapple.
01:40 Until there.
01:41 And then on the other side later.
01:43 It's over.
01:46 [music]
01:48 Why did I do that?
01:54 I haven't tasted it yet.
01:56 I still need to be concentrated.
01:58 Before using it in "binakaw",
02:02 we'll put the "saplod" with salt and water.
02:04 Then we'll squeeze it.
02:06 The juice will pass through the "sapal" so it'll be more salty and tasty.
02:10 In another container,
02:12 we'll mix the fish with other ingredients.
02:14 And the juice will pass through the "sapal" for the last time.
02:18 And lastly, we'll squeeze the calamansi before mixing it.
02:24 It's like...
02:30 - It's yellow. - Yes, it's yellow.
02:32 - The fish is still fresh. - Yes, it's fresh.
02:34 - It doesn't have any fish smell. - Yes.
02:36 It's yellow because it has citrus.
02:38 It gives it a sour taste.
02:40 But it's not vinegar.
02:42 So it's a bit...
02:44 I don't know if it's milder.
02:46 For me, it's my first time.
02:48 So it's not a strong type of ingredient or flavor.
02:52 It's not a strong type of ingredient or flavor.
02:54 It's not a strong type of ingredient or flavor.
02:56 So to the naked tongue,
02:58 to me, "baguhan",
03:00 it's like a fish.
03:02 It's like a fish.
03:04 It's like a fish.
03:06 To me, "baguhan",
03:08 it's like I'm eating...
03:10 - Yellow. - Yellow.
03:12 In the Siquijor beaches,
03:16 it's easy to find people selling fresh sea urchin.
03:18 - Let's try the... - Okay.
03:20 - We call it "uni", right? - Yes.
03:22 - But in here, we call it... - "Salwaki".
03:24 - Sea urchin. - Sea urchin.
03:26 If you're happy, "waki".
03:28 - "Waki". - Yes.
03:30 But before we eat a bit of this,
03:32 we need to make it hard.
03:34 - Just squeeze it. - There.
03:36 - No. - Sorry, my hand is not that thick.
03:38 - No. - Sorry, my hand is not that thick.
03:40 - There. - There.
03:44 - Hold it. - I'll hold it.
03:46 - I'll hold your hand. - There.
03:48 - There. - There.
03:50 Because of the locals' love for "salwaki",
04:00 you can buy it in the market
04:02 of the "bote" that is full of "salwaki".
04:06 There's also "puyom" which is a different variant of sea urchin
04:08 that has a whole sea urchin.
04:10 Hey, are you two having fun already?
04:14 (music)
04:16 (music)
04:18 (music)
04:20 [ Music ]
04:37 [BLANK_AUDIO]
Comments