00:00Beautiful! Good morning, Kapuso! We are now here in San Pablo, Laguna, a well-known place that has seven lakes.
00:15We are now here in Lake Palakpakin. This lake is the lowest among the seven lakes of San Pablo.
00:22But even if the water here is shallow, of course, we can still get food.
00:28What we are going to catch today is native shrimp.
00:31These shrimp are this small, but they are delicious.
00:35Let's go!
00:39Is it here, Kuya? Is it shallow there?
00:43Ah, it's deep.
00:52What is this called?
00:53This is what we call...
00:57What do you call that?
00:59Taing.
01:00Taing?
01:01Yes.
01:02How long have you been putting it there?
01:04One week already.
01:06Ah, one week?
01:07So last week, what they did was they put traps here in this lake so that they can get native shrimp.
01:19Let's see if we can catch anything after one week.
01:22This is it, Kuya.
01:23Yes.
01:24This is the string.
01:29There.
01:31That's too little.
01:34That's too little. It's been a week already.
01:35Let's cover it.
01:38Oh no, Kuya!
01:40I think the shrimp know that they are being caught here.
01:49That's too little.
01:52That's too little.
01:59How many did you put here?
02:01Seven, Ma'am.
02:03How many? Seven?
02:06Are the shrimp really not growing here anymore?
02:09No, Ma'am.
02:10It's just like this? Maybe you're being caught right away.
02:13No, it's really not growing.
02:15Really?
02:16Yes.
02:17If we let it grow for a month, it might suddenly grow and become a snake.
02:23The shrimp in the Palakpakin lake only grow up to 1 to 2 inches.
02:29This is in the family of Caridina species.
02:32This is a type of freshwater shrimp that lives in tropical countries like the Philippines.
02:38So this is what we caught.
02:41This is just a little.
02:42This is just a little.
02:44And they even jump.
02:45This is what they use for jumping salad, but it can also be used for making coconut milk.
02:51Wait, don't jump!
02:54Oh my God.
02:56There.
02:58This type of native shrimp is worth 300 pesos per kilo.
03:04Oh my God, don't jump. It's already a little.
03:07This type of native shrimp.
03:09But I estimate that this is only a few kilos.
03:14Maybe this is only 1.4 kilos.
03:19Even if the shrimp is small, don't throw it away.
03:23Because it won't lose if it's delicious to talk about.
03:27Do you eat this? Just like this?
03:29You can eat it like that, but what will happen is…
03:32Do you eat it like this?
03:34Yes, you can.
03:36Really?
03:37Yes.
03:39Okay, let's do it together.
03:41If we die.
03:45It's sweet.
03:49It's sweet.
03:52Because it's fresh.
03:53Yes, it's fresh.
03:54There's no bad smell, right?
03:55Yes.
03:57It's easy to make raw shrimp.
04:00Add the shrimp first.
04:03Then squeeze the calamansi and soak it for a few minutes.
04:07Then when you add the calamansi, the color will be like this.
04:11It will turn red.
04:13It's like it will be cooked in the calamansi.
04:15Okay, this is yours.
04:17In a container, mix the garlic, onion, garlic and salt.
04:22Mix it like this.
04:24Then we'll put the…
04:26Here it is.
04:27Here it is.
04:29How many shrimps did we add here?
04:32Around 1 for 2.
04:341 for 2, right?
04:36After mixing the chopped shrimp with the mixture of garlic,
04:40add liver spread, added calamansi and a little bit of pampalasa.
04:45There, that's okay.
04:47We'll just add the topping, tomato.
04:50Tomato.
04:51For the topping.
04:53This is the red egg, we'll add that too.
04:58After a few more minutes, our Kilawing Hipon, the most delicious dish in New York, is done.
05:04Okay, here it is.
05:06Kilawing Hipon by San Pablo.
05:10Let's see how it tastes.
05:18Okay, let's taste this Kilawing Native Shrimp.
05:22Kilawing Hipon.
05:28Huh?
05:30I was expecting calamansi.
05:33But it's not.
05:37Huh? It's mixed.
05:41It's very refreshing.
05:46It's okay.
05:52It's like the taste is enhanced because of the liver spread.
05:58Huh?
05:59It's good, right?
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