00:00 We have with us a model, athlete, community development worker,
00:06 a military reservist, and of course, beauty queen Miss Universe Philippines 2021,
00:12 Beatriz Luigi Gomez. Hi, Bea.
00:16 Hi, Dindong. How are you?
00:18 We're excited that you're here. Welcome to Amazing Earth.
00:22 And here's the question.
00:24 Are you ready for the Amazing Outdoor Challenge
00:27 where you'll be making a "Atsarang Ubod"?
00:30 "Atsarang Ubod" sounds too easy.
00:33 That's a challenge for you, for sure.
00:35 But you'll think of it as what you need to do is to plant a coconut tree
00:41 and you'll get the "ubod" from it. That's what you'll do first.
00:44 Can you do it?
00:45 I can do it. We have nothing to lose for the Amazing Earth.
00:49 You're the best. Good luck, Bea.
00:51 Thank you so much. Good luck with the planting.
00:53 Good luck to me. Thank you.
00:54 See you later.
00:55 And here's the strong one, beauty queen,
00:58 who's also a Navy Reservist and Ubod Master.
01:02 Here's beauty queen, Bea Gomez, as you've never seen her before.
01:06 She served the country as a Philippine Navy Marine Corps Reservist.
01:15 Miss Universe 2021 Top 5 Finalist,
01:23 Sergeant Beatriz Luigi Gomez, has a new challenge in Amazing Earth.
01:28 My name is Beatriz Luigi Gomez,
01:32 and I believe in the saying that
01:35 "A person who is strong in the Ubod,
01:38 will be able to plant a "Atsarang".
01:41 Of course, because I was an athletic scholar in high school and college,
01:46 in playing volleyball,
01:48 we trained in endurance, strengthening, and conditioning.
01:52 That's why I'm going to use this today
01:54 because I need strength to plant a coconut trunk.
01:58 This is my first time doing this,
02:02 but it's good that Sir Arnold is here.
02:05 He's been doing this for 17 years.
02:07 He will teach me how to cut or plant a coconut tree.
02:14 Sir, I'll just plant it all the way down.
02:19 [dramatic music]
02:21 [indistinct chatter]
02:29 The Ubod is here.
02:35 The ideal age for a coconut tree to be used for "Atsara" or "Ubod"
02:41 is between 3 to 4 years old.
02:44 Because if it's below 3 years old, it's too small.
02:47 And if it's more than 4 years old,
02:50 it's already tough, the Ubod itself is already soft.
02:54 Will our beautiful beauty queen be able to finish her challenge?
03:00 It's almost there.
03:05 There.
03:06 [cheers]
03:08 After 15 minutes of planting,
03:15 this is what it looks like.
03:17 We can now chop it.
03:19 Finally, we're going to make Ubod atsara.
03:23 We're going to make the pickling ingredients first.
03:26 Since we're here in Mahay-Hahay,
03:28 we're going to follow their original recipe,
03:31 which is using cane vinegar without the process of boiling.
03:36 We're just going to pour out the cane vinegar.
03:39 We're going to add the sugar.
03:42 And then we will add the salt or the "atin."
03:45 We're going to add the ginger juice.
03:49 We're going to add the garlic.
03:52 So we're going to mix it until the cane vinegar is dissolved,
03:56 the sugar and the salt, along with the other ingredients.
04:00 So let's set it aside first.
04:02 And we're going to make the Ubod ng Niob.
04:06 So we're just going to shred it to make it into strips.
04:11 We're going to wash it and then we're going to squeeze it.
04:15 Since it's a long process, of course, we came prepared.
04:19 We prepared dried Ubod.
04:23 We're going to add our garnish, carrots, bell peppers.
04:28 So guys, I got used to making Ubod ng Niob and making atsara,
04:34 but I have another test.
04:36 Do you think this will pass the taste test of Ding Dong?
04:40 I'm so excited!
04:42 So the amazing adventure is over.
04:48 It passed the taste test.
04:50 I hope it really passes because it was hard.
04:54 I hope so.
04:56 You've been through a lot.
04:58 You've become a leader.
05:01 You're a leader, sir.
05:03 You're a leader, sir.
05:06 Dea, it looks like you're ready.
05:09 What do you call this?
05:10 Special atsarang Ubod ng Hirap Lagarien pero Ubod ng Sarap Kainin.
05:16 Ubod ng Hirap pero Ubod ng Sarap.
05:19 Let's taste it so we'll know.
05:22 It looks like you've been through a lot.
05:24 But how was it? Was it hard?
05:26 No, it was really hard.
05:29 I really asked for the help of an expert,
05:31 Kuya Arnold, who taught me how to make lagare.
05:34 So thank you so much, Kuya Arnold.
05:36 Are there different types of process for making this?
05:38 Actually, there are two types of process.
05:41 One is they use ordinary vinegar.
05:44 Then they boil the pickling ingredients.
05:47 With this one, this is the recipe of Mahai Hai.
05:51 This is their specialty.
05:52 What they do is they just add cane vinegar.
05:57 Then they just mix all the ingredients.
05:59 They don't boil it anymore.
06:01 Let's try it.
06:02 Okay.
06:03 Dea, how important is this experience you did?
06:06 This experience of going back to nature
06:09 to really understand our food choices and food sources.
06:14 How important is this for your advocacy?
06:17 It's really nice to go back to nature
06:20 and learn how to survive with what's available in our nature.
06:25 Because it's more important that you're self-sufficient and capable.
06:30 Wow.
06:31 And it's really different when it comes from what we know as natural.
06:36 Let's try it.
06:37 Wow.
06:38 Okay.
06:45 It's sweet and sour.
06:48 The seasoning is just right.
06:51 I was nervous.
06:52 Thank you, Bea,
06:53 for taking on that amazing challenge.
06:55 And thank you for your mussels.
06:58 You did it.
06:59 You reached the end of the hard and delicious part of what you did.
07:04 Achievement unlocked for you.
07:06 Thank you.
07:07 I'm glad you enjoyed.
07:08 Thank you for being with us with Amazing Food.
07:10 Thank you.
07:11 Thank you.
07:13 [ End ]
07:16 [ Silence ]
07:20 [ Silence ]
07:23 [ Silence ]
07:26 [ Silence ]
07:29 [BLANK_AUDIO]
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