00:00In the corner of this house, in La Trinidad, in Binguet, the visitors are not the clothes, but the very black and very hard dried skin of Calabasas.
00:16They call it Pagit.
00:20Dame has been making and selling smoked meat for a long time.
00:24In the process, they call it Kiniing.
00:28And the skin of the Calabasas is smoked to preserve and not to waste.
00:37There was no electricity back then.
00:39When they cut it, that's the preservation of the meat.
00:43The skin of the Calabasas, if you smoke it and it dries up, you can preserve it for several months, years.
00:50The wood they use for smoking is usually Bayabas or what they call Alnus.
00:57It's a type of tree that grows in cold places.
01:01The fresh skin of the Calabasas needs to be smoked for 5 days in a smoker.
01:07The skin of the Calabasas has a different aroma.
01:10When it dries up, the skin of the Calabasas is removed using a blow torch.
01:20So that it's easier to cook and it looks cleaner.
01:27The Pagit that Dame has made are hung and stored in their silong.
01:33When it rains, that's the time when we take out the preserved skin of the Calabasas.
01:37Their favorite dish here is Sinabawan.
01:43The skin is similar to the skin of a cow.
01:45That's why they use a bench saw to cut the skin.
02:01Next, Dave removed the black spots on the skin.
02:08To soften the skin, he put it in a pressure cooker.
02:15It's still hot.
02:17There, it's soft now.
02:20The Pagit was boiled and cut into smaller pieces.
02:24We need to add oil because the skin won't stick to the knife.
02:27The skin is sticky, just like this. Perfect bite.
02:29Next, the garlic and onion were boiled, seasoned with salt and pepper.
02:38And the boiled white beans were mixed.
02:45The Sinabawang Pagit is said to be perfect with Tapoy or the fermented rice wine of the Cordilleras.
02:54I can bite it. It's like a jelly.
02:58It's juicy. It's more flavorful than the fresh skin of the Calabasas.
03:02We're doing a giveaway. I'm proud that I want everyone to taste it.
03:06That we have this kind of food here in the Cordilleras.
03:09It looks like it's hard to eat, but when you taste it, it's really delicious.
03:16Here in General Luna in Quezon Province,
03:19the Saha, or banana peel, is commonly used to feed pigs.
03:26But when Michelle was struck by a typhoon and a lot of banana trees fell,
03:32I was looking for something different to cook so that the banana peel wouldn't go to waste.
03:38That's why we thought of making chips.
03:40Michelle's Saha Chips is like Chichirria, but more nutritious.
03:47Michelle cut the banana tree.
03:53She removed the outer part and the skin of the banana tree.
04:00You should peel it carefully.
04:03You should peel it carefully.
04:10And because the banana tree is nutritious,
04:12we will always soak it in water.
04:14After peeling, we will squeeze it.
04:18Then we will shake it a little bit like this, so that it will return to its original shape.
04:23Then she mixed it with flour, seasoned it with pampalasa, and then fried it.
04:29When it's cooked, it turns golden brown.
04:32Saha Chips is delicious when it's sprinkled with cheese powder,
04:36dip it in mayonnaise, ketchup, or even dip it in Lambanog.
04:44It's like a crispy cracker.
04:47It's delicious. You won't regret making Saha Chips with banana.
04:51You won't regret making Saha Chips with banana.
04:57This is the comfort food of the Bisaya people,
05:00the hot soup with beef skin.
05:04This is the Balbacua.
05:06The word Balbacua comes from the word Barbacua.
05:09It means, in Spanish, the meat is cooked in the fire,
05:14slowly, for a long time, to become tender.
05:17But the Balbacua that we know now, has a sauce, has a soup.
05:24In this food, in the city of Naga, Cebu,
05:27what makes the soup of their Balbacua delicious
05:30is not only the boiled beef meat,
05:33but also its skin, which thickens the soup.
05:39It's still early.
05:40The people of Yansi are busy cleaning more than 100 kilos of beef.
05:47They boil it in a big pot with ginger and salt,
05:51to remove the impurities and impurities.
05:57The length of boiling depends on the age of the beef.
06:021 hour if it's a child, 2 to 5 hours if it's an adult.
06:06If it's a female cow, it can take up to 3 to 5 days.
06:13Females tend to tenderize the beef for a long time,
06:17because they give birth several times.
06:19The stir-fried ingredients are mixed in the tenderized beef and beef skin.
06:25Each serving of Balbacua is from P75 to P130.
06:34It's like jelly.
06:35It's sticky on the tongue.
06:36It's delicious when you eat it.
06:38It's delicious.
06:39Now, they earn P20,000 to P25,000 per day on weekdays,
06:46and almost double every weekend.
06:49Because of their Balbacua, they were able to found a car,
06:53renovate their house, and give their fellow countrymen a job.
06:58We already have a second branch, and it's in Cebu City.
07:02We plan to open another branch.
07:05Beef skin is a source of protein.
07:07It doesn't exceed 70 grams of cooked red meat per day.
07:12It's called beef skin.
07:14When it comes to bananas, it can cause stomach aches, bloating,
07:18or constipation, especially for people who are not used to eating high-fiber foods.
07:23Our food is really delicious, from meat to skin.
07:31And these are the most delicious skins on the face of the earth.
07:40Thank you for watching, Kapuso.
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