Tara at mag-food adventure sa Nagcarlan, Laguna! (Full Episode)

1 year ago

Aired (October 21, 2023): Samahan sina Kara David at Sparkle artist Mariel Pamintuan sa kanilang food adventure sa Nagcarlan, Laguna. Ang kanilang misyon--- tikman ang masaganang biyayang pagkain dito! Panoorin ang video.

Transcript

00:00I

00:18Just go Lord

00:20Oh

00:50Jesus, Mariosem!

00:56Wait, the tree looks like it's moving!

00:58Is it just the wind?

01:03Thank you!

01:06The nansones here are so pretty!

01:09Just think of it as a dukong!

01:11It's so pretty!

01:13It's sweet!

01:15It's so sweet!

01:18Can I have some more?

01:20Oh my God!

01:22It's so high!

01:24From the top of the tree

01:26to the bottom of the rocks in the river

01:30I can't get anything!

01:36I'm nervous!

01:38I'm nervous!

01:40Hey, there's another one!

01:47There's another one!

01:55There!

01:59Don't get wet!

02:05We're going to taste the blessings

02:07of the people of Nagcarlan in Laguna.

02:10Isn't it hard to eat tinolang susu?

02:13No, it's not.

02:15What are you thinking?

02:17Where are you thinking?

02:19Here or here?

02:21There, it came out.

02:27Actually, the flavor matches

02:29because the meat itself is salty and sweet

02:33and the side dish salad is sour.

02:37You won't taste the nansones.

02:39It tastes like the usual hardinera

02:42but the sweetness is different.

02:44Let's taste the side dish.

02:51It's like atzara but crunchier.

02:55Welcome to Yambul Lake!

02:57This is one of the seven lakes of the entire Laguna.

03:01But here, they say there's a red tilapia.

03:04So, let's go fishing.

03:06Let's go!

03:08Guys, my nails are getting hard.

03:12I'm nervous.

03:13It's not biting.

03:15The fish is so cute!

03:19There's two!

03:20We're going to eat with the sparkle artist,

03:23Marielle Pamintuan.

03:25Guys, say hi fish.

03:29This is the red tilapia.

03:31It looks like a koi fish.

03:33It's orange.

03:35Oh, it's red.

03:37It's very fresh.

03:39Very yummy.

03:41I can relate.

03:44Do you think I can do it?

03:47Let's try.

03:48Let's try.

03:53Is that all?

03:57Go, ma'am. You can do it.

03:59We can stay here for a day.

04:03Let's go.

04:11Do you like lansones?

04:13The lansones season here in the Philippines

04:15is from August to October.

04:17There are three types of lansones that you can find here in the Philippines.

04:20The dukong, which is a bit bigger.

04:23Then, the longkong, which is really sweet.

04:25And then, the native.

04:27Here in Nagcarlan, Laguna,

04:28native lansones are what you can find here.

04:31The question is, is it sweet?

04:33But before we find out,

04:35we need to climb a tree.

04:37Come with me.

04:39Hello, sir.

04:41What's your name?

04:42Edgardo.

04:43Edgardo.

04:44So, we're going to be climbed by Edgardo.

04:47Of course, we're going to climb.

04:49Yes.

04:52You might think it's Mount Everest,

04:56but of course, safety first.

04:59Here?

05:00And then...

05:02There, it's okay.

05:03There's the rope.

05:05It's beautiful.

05:08There.

05:12Oh my God.

05:17Sir, are you really doing this without a harness?

05:19It's like...

05:22Oh my God.

05:25Hi.

05:28Oh my God.

05:29Okay.

05:31Now...

05:35Should I go up?

05:39Hi.

05:45Can I step on this?

05:50Okay, awesome.

05:55Let's go.

06:04Oh my God.

06:07It fell.

06:09I need to hold it first.

06:12Wait, how am I going to do that?

06:15You can't jump.

06:16I'm just kidding.

06:20The swings here are beautiful.

06:22The other swings...

06:23Ouch.

06:26How are we going to reach the end?

06:29Can I step on this?

06:35Sir, how am I going to get that?

06:38Do I have to climb up here?

06:41Wait, can I really do that?

06:49What if it suddenly breaks?

06:56Wait, the tree is moving.

07:00Wait, the tree is moving.

07:02Is it just the wind?

07:09It's so heavy.

07:11I don't think I can lower the swings.

07:14I can't do it.

07:16Brother Edgardo, help me.

07:18Oh my God, let's share.

07:21I'll stay here.

07:22I'll stay here.

07:23I'll stay here.

07:25Let's share the tree.

07:31Okay, okay.

07:32Awesome, there's an elevator.

07:35I'm going down.

07:49The swings here are beautiful.

07:52Just think of it as a duck.

07:54It's beautiful.

07:56It's sweet.

07:58It's so sweet.

07:59It's so sweet.

08:01My mouth is watering.

08:04Oh my God.

08:05It's so delicious.

08:08So, you're just selling the swings like this?

08:11Yes.

08:12Some people sell them.

08:13That's great.

08:14The swings that we love to swing

08:17can also be cooked.

08:20Chef Calvin will show us his hardinera with a twist.

08:25The swings here in Nagcarlan, Laguna are really sweet.

08:28Just look at it, they're still raw.

08:30I'm here with Chef Calvin.

08:32He invented a hardinera with swings.

08:35This dish is my winning dish during Ani ng Laguna or Ani Lagun.

08:38That's great.

08:40So, this is a hardinera.

08:41Sometimes, they put pasas in a hardinera.

08:43Now, what they're putting in is a swing.

08:47Yes.

08:49Swing.

08:54This is ground pork.

08:55Then, the onion is followed.

09:00And then, garlic.

09:02This is minced.

09:03And then, our onion is also chopped.

09:06And then, we have some grated carrots.

09:09That's all of it.

09:10Actually, it's also an extender.

09:12Yes.

09:13He'll season it with soy sauce and seasoning.

09:16And then, he'll add green peas.

09:19And then, he'll add chopped lanzones.

09:21Next, he'll add the pickles.

09:23And then, he'll mix it.

09:25So, the lanzones here give a hint of sweetness.

09:29Yes.

09:30Instead of using raisins, we use lanzones.

09:34In this recipe, the hardinera is not going to be added to the llanera.

09:38Instead, he'll spread the ground pork.

09:41And he'll add sausage,

09:45cheese,

09:47and bell pepper.

09:49He'll roll it.

09:54He'll boil it for 7 minutes until it's half-cooked.

09:58So, we're not going to cook it completely?

10:01Yes, just halfway through.

10:03And then, we'll take it and shock it in water

10:07just to stop it from cooking.

10:14He'll wrap the hardinera in bacon

10:20and boil it again until it's half-cooked.

10:27Next, Chef Calvin will make the side dish.

10:31It's like you're making pickles.

10:33Yes.

10:43And here's our Hardinera with Lanzones, Gourmet Style.

10:49Okay, let's taste this unique Hardinera.

10:58Let's taste the pork itself.

11:04You won't taste the lanzones, okay?

11:06It tastes like the usual Hardinera but the sweetness is less.

11:11Let's taste the side dish.

11:15Mmm.

11:17It's like a pickle but crunchier.

11:20Actually, the flavor matches.

11:22The meat is salty and sweet.

11:25And the side dish is sour.

11:32Today, the Sparkle Artist, Mariel Pamintuan, will celebrate.

11:37Mariel was born as Sandy in the afternoon series,

11:41Love at First Read.

11:43You used the situation to get close to him.

11:47Mariel, the Sparkle Artist,

11:49went to the famous scene of Nagcarlan Laguna,

11:52Yambolake.

11:54Mariel, what's there?

11:57Welcome to Yambolake.

11:59This is one of the seven lakes of the entire laguna.

12:03But here, there's a red tilapia.

12:06So, let's go fishing. Let's go!

12:14There, guys!

12:15We're going to the lake.

12:18I can feel the fresh air.

12:20That's where we're going to fish.

12:23We will go fishing there.

12:33Guys, my nails are getting hard.

12:36I'm nervous.

12:37It's so beautiful.

12:39They're spinning.

12:41They're spinning.

12:43School of fish.

12:45Should I do it like this?

12:48Yeah!

12:50There, they're getting closer.

12:52Wee!

12:53You should be full.

12:55You should be fat.

12:57Because we're going to eat you.

13:04My nails are getting hard.

13:07I might fall.

13:08I might fall.

13:10There.

13:11Feed them.

13:12Then...

13:15Come on, get closer.

13:17Get closer.

13:18Guys, I didn't catch anything.

13:20They're already full.

13:22Oh, that's a lot.

13:25Never give up, Mariel.

13:27You can do it.

13:31There!

13:32There's the fish.

13:34There's a fish.

13:35We have something to eat, guys.

13:39I'm so happy.

13:40I'll hold it.

13:44Oh, he's so kind.

13:46Hi, fish.

13:47I'll eat you later, sorry.

13:49Hi, fish.

13:51It's slippery.

13:53It's not biting, sir.

13:55It's not biting.

13:57The fish is so cute.

14:01There's two more.

14:02There, guys.

14:04Say hi, fish.

14:06This is the red tilapia.

14:08It looks like a koi fish.

14:09It's orange.

14:11Oh, it's red.

14:13It's so red.

14:15There, guys.

14:16Let's go fishing.

14:18Get in here.

14:22It's heavy.

14:24Yay!

14:26I'm the fish master.

14:28Red tilapia are cultivated and raised in Yambolay.

14:32They are brought to Malabo by tilapias caught here and sold for Php280 per kilo.

14:45First, the fish is filled with tomato, ginger, onion, garlic, pepper, and seasoning.

14:51Then, steam it until it's cooked.

14:58After the red tilapia is cooked, the coconut milk is next.

15:03Let's add salt to make it more flavorful.

15:06Then, let's add long green chilies.

15:09After it's cooked, we'll add it to the steamed red tilapia.

15:16Once it's cooked, we'll pour the coconut milk on the steamed red tilapia.

15:21Our steamed red tilapia is now ready to serve.

15:24Steamed red tilapia.

15:30This is what I like.

15:31Let's taste it.

15:32Yes.

15:35Okay.

15:36Oh, I'm drooling.

15:39Let's taste it, guys.

15:46It's very fresh.

15:48Very yummy.

15:50I can relate.

15:52It's more meaty, right?

15:55I like it.

15:58It's delicious.

16:00It's really delicious when it's freshly caught.

16:02It's very fresh.

16:06It's very delicious.

16:07Even if we don't have rice, this is already sold.

16:15Of course, for our food trip to be complete, there should be something to eat.

16:19We have Kuya Miguel with us.

16:21He will help me get some kawayan.

16:23I heard that there's a specialty here in Nagcarlan that is cooked with kawayan.

16:30Let's go, guys. Join us.

16:33Is it here?

16:34Yes.

16:35This is the kawayan that Kuya Miguel will cut.

16:39I can't do it.

16:40Can I do it?

16:41What do you think, Kuya?

16:43Let's try.

16:44Let's try.

16:48Is that all?

16:52Go, ma'am. You can do it.

16:55Let's do this for a day, guys.

16:57I can't do it, guys.

17:03There you go.

17:17So, what are we going to do next, Kuya?

17:20First, we need to measure this.

17:22Then, we will cut it.

17:25So, we will cut it this long?

17:27Yes.

17:31It's hard.

17:32Let me do it, Kuya.

17:34Let me do it, Kuya.

17:46It's almost done.

17:54The fruit of my labor.

17:58So, what are we going to do next?

18:00We will clean it. We will cut it in half.

18:06There you go.

18:10I'm just going to do it urgently.

18:12It's hard.

18:15Tukil is the specialty of Nagcarlan.

18:17Tukil is the specialty of Nagcarlan.

18:21Tukil is the specialty of Nagcarlan.

18:30What are the ingredients?

18:31What are we going to grind?

18:32Malagkit.

18:33This is the malagkit that we soak.

18:36We will grind it here.

18:42I will just dance for you, mom,

18:43so that I can be useful here.

18:45Grind, grind.

18:51Once the malagkit rice is ground,

18:53the condensed milk, sugar, and cheese will be added.

18:58So, when did you start this business?

19:02It's been a long time, about 20 years.

19:04Ah, 20 years. It's been a long time, guys.

19:07How much is one of these, ma'am?

19:09We give about P280.

19:12It's up to the reseller.

19:14The ingredients will be added to the ground rice again

19:17so that our tukil will be cooked finer.

19:23Then, we will put it in the pan.

19:30We will boil it for 11 hours.

19:39After 11 hours,

19:41after 11 hours,

19:42the tukil is ready to be tasted.

19:45But there is still a challenge before tasting it.

19:54It's so delicious.

19:59It's like a color gem, guys.

20:12This is it, finally, the tikoy sa tukil.

20:15So, let's taste it.

20:21Mmm, it's delicious.

20:24It's worth it,

20:25the 11 hours of cooking.

20:27It's delicious.

20:28It's malagkit.

20:30You can really taste the cheese and the condensed milk.

20:33It's not too sweet, guys.

20:35It doesn't make you sick.

20:37I think I can eat half of this.

20:41Mmm.

20:49I'm here now in Barangay Santa Lucia.

20:51This is just one of the many rivers that can be found in Nagcarlan Laguna.

20:56This is a favorite place for children to bathe.

20:58But, they also say that you can get food here in this river.

21:03Soso.

21:05Oh my, the soso are delicious.

21:09Wait, let's look for soso here.

21:12Brother Pedro, is it true that there are a lot of soso here?

21:14Yes, there are a lot.

21:16Let's think about it.

21:18Are there a lot of soso here?

21:19Yes, there are a lot.

21:20How can we find the soso?

21:22Oh, you already got one.

21:24Yes, we already got one.

21:27The water is clear, so you can see it.

21:30Here, it's like this.

21:32There.

21:34Is this usually on the side of the river?

21:37Sometimes, it's on the bottom.

21:38Sometimes, it's on the bottom.

21:39Sometimes, it's on the top.

21:40There are no soso here, right?

21:42I might drown.

21:49Okay.

21:51I'm nervous.

21:52One.

21:58I might drown here.

22:02There.

22:04There, there, there.

22:07There.

22:12There.

22:23It's so small.

22:24Is there anything to eat here?

22:35There's nothing.

22:37There.

22:39It's on the back.

22:45Okay.

22:47There.

22:48Is there a stone inside? It's so small.

22:50There are.

22:51It's alive.

22:52When it's cooked, will there be something to eat?

22:54Yes, there are.

22:55Really?

22:56What's delicious to cook here?

22:57Tinola.

22:58Tinola?

22:59For the soup.

23:00You can also cook gata, right?

23:01But you're making tinola with soso?

23:03Yes, we can.

23:04That's different.

23:05Let's cook.

23:06Let's cook.

23:12After getting the soso,

23:17and cleaning the intestines,

23:19the soso goes straight to the pan of Girlie.

23:29First, saute the garlic, onion, and ginger.

23:33Isn't it hard to eat tinola with soso?

23:36At first, it's hard.

23:37But once you get used to it,

23:40you'll get better.

23:41You'll get better.

23:42Yes.

23:44Season it with pepper,

23:45and then add the soso.

23:47Saute it well.

23:50Add the papaya,

23:51and then add water and let it boil for a while.

23:57There.

23:58Lastly, add the chili leaves.

24:00Let it boil for a while,

24:02and later,

24:03you can taste our tinola with soso.

24:15There.

24:20You can now taste our tinola with soso.

24:27I'll taste the soup first.

24:31Mmm.

24:35It's like making a tinola pudding.

24:40That's how it tastes.

24:43Let's taste the soso.

24:48Here it is.

24:49It's coming out.

24:52It's easy to chew.

24:56Why is it hiding?

25:00Ah!

25:01You have to bite it hard.

25:06Mmm.

25:07There, I got it.

25:08It doesn't taste bad.

25:10It's a challenge to eat

25:11because you have to bite it hard.

25:15Not to your boss, okay?

25:19Bite it hard.

25:22Ay!

25:23Sos Mariosep.

25:25Ay!

25:27There.

25:30Ah!

25:31Thank you!

25:32Yay!

25:33Food tastes better when it's hard to make.

25:36It's super soft.

25:38I got one.

25:42Yes!

25:43That's what we have to prove to the people of Nagcarlan

25:46that they are really proud of the wealth of nature.

25:50Ay!

25:51Until our next story,

25:53I am Cara David.

25:55This is the pinas sarap.

25:58It's so sweet.

26:00Mmm.

Tara at mag-food adventure sa Nagcarlan, Laguna! (Full Episode) | Pinas Sarap

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