00:00The province of Aklan is rich in the richness of the sea, mountains, and mangroves.
00:08But here in Barangay Kabulihan in the town of Malay,
00:11they are also growing waterfalls.
00:14We will catch fish.
00:16This is fresh water.
00:18Oh, our background is beautiful.
00:20There are waterfalls here in Malay Aklan.
00:23Kuya Lando, what are we going to do?
00:25We are going to swim.
00:26Yes.
00:27We will put our food first.
00:29What is this food?
00:30That's fish, ma'am.
00:31This might be a catfish.
00:33Ma'am, that's a river fish.
00:35Oh, river fish. Okay.
00:38The food needs to be placed at the tip of the catfish to catch the fish.
00:44It will be planted through the rocks while the food is submerged in the water.
00:49So this catfish that we put here,
00:52we will leave it to breed because later tonight,
00:56the fish will surely look for food.
00:59Maybe one of them will be able to catch our catfish.
01:03But we will get the catfish from last night.
01:07Let's see if there are fish inside.
01:09The water is so clear here.
01:11So we will just get this.
01:13These are the ones we put last night.
01:16Wow!
01:19There's a catfish.
01:22It's slippery.
01:24The catfish or freshwater eel is also called catfish by the locals.
01:29It is one of the Agnaga Falls that these people live in.
01:35I think there's a catfish here.
01:38Oh, there it is.
01:40Sorry.
01:42Okay, let's remove this.
01:45How do we remove this?
01:47Do we need to hold it?
01:48Yes, ma'am. Just hold it like this.
01:51It's slippery.
01:54Ouch!
01:55Ouch!
01:56Ouch! It's slipping!
02:00Ouch!
02:02Brother, you pull it.
02:03It's too hard.
02:04It's too hard.
02:07It really went inside.
02:09There.
02:15You're caught.
02:17This is the catfish that we caught.
02:20And now, I'm here with Ate Luisa who will cook Tinoom na Sili.
02:26We have chili here.
02:28But this is not.
02:29That's different, ma'am.
02:30This is different.
02:31That's labuyo.
02:32They call it labuyo there.
02:34They call it chili in Igat.
02:36There.
02:38So, what is Tinoom?
02:40This is where we cook the Igat.
02:42Ah, I think what Tinoom means is like it's cooked.
02:45It's grilled on…
02:46On leaves, ma'am.
02:47On leaves.
02:48Yes.
02:49What is this, ma'am?
02:51This is called blante.
02:53Blante?
02:54Yes.
02:55We cook it here so that the bones can be softened quickly.
03:01Wow, it's like a pressure cooker.
03:02Yes.
03:03Really?
03:04Yes.
03:05The bones will be softened?
03:06Yes.
03:07Because that's the problem when you eat Igat.
03:08The hard ones?
03:10No, the ones with bones.
03:11Then you break the bones, right?
03:13Yes.
03:14Sometimes it's hard.
03:15That's why when others cook Igat, they remove the bones first.
03:18But this one, our Igat is small.
03:19It's hard to eat.
03:21So, here…
03:22This is where we cook it.
03:23Ah, so here in Malay Aklan, they have a native pressure cooker.
03:29Yes.
03:37First, the leaves of blante and payaw will be placed.
03:41Then, the leaves of batuan will be placed.
03:43You're not familiar with batuan, right?
03:45This is it.
03:46This is the fruit, the leaves.
03:48This is the fruit of batuan.
03:50When you go to Visayas, the provinces in Visayas,
03:54their Sinigang is delicious because their sourness is batuan.
03:59It's also sour, but it has a fruity, sweet flavor.
04:04As long as the batuan is delicious.
04:05But here, we will use batuan leaves.
04:08Next, the Igat will be placed in a container of salt, onion, and ginger.
04:14Then,
04:15we will put this in…
04:16It's a mess.
04:17Yes.
04:18We will put chili.
04:19The chili.
04:20The chili.
04:21We call it katumbal.
04:22Katumbal.
04:23Katumbal.
04:25Hey, don't put too much.
04:28It might be spicy.
04:29That's delicious.
04:30Then, we will put vinegar.
04:33Lastly, we will put coconut milk and tamarind.
04:35Then, we will tie it with the leaves of niyog.
04:38Then, we will put it in a slow-cooker.
04:40We will roast it for 30 minutes.
04:45Do you think it's already cooked, Ate?
04:47Yes, Ma'am.
04:48It's already cooked.
04:49Let's take it out.
04:50Then, where will we put it?
04:52We will put it here.
04:54Their plate is beautiful.
04:56The banana tree.
04:58Banana, Ma'am.
04:59Wow!
05:00Here it is.
05:01Wow!
05:02Let's put it here.
05:04Okay, how will we put it?
05:05The soup is amazing.
05:09The soup of Igat, Ma'am.
05:12Here, Ma'am.
05:13Wow!
05:18Wow!
05:19It's not burnt, right?
05:22The leaves are not burnt.
05:26Look at the leaves inside.
05:28It's still whole.
05:31Wow!
05:32Those leaves are amazing.
05:34Can we plant like that?
05:37Wow!
05:38Look at this.
05:40It's already cooked.
05:41I'm excited to eat.
05:43Our cooked Igat is already cooked.
05:46Wow!
05:47It smells so good, Ate.
05:57There.
05:58Let's taste this.
06:01Actually, I like Igat.
06:04But what's annoying about Igat is that it has a lot of small leaves.
06:09But they said that this is like a pressure cooker.
06:16Their magic leaves.
06:22It's so delicious.
06:25It's so delicious.
06:26It's a win.
06:30It's a win.
06:31It's a win.
06:33And the small seeds are gone.
06:37It's like it's already a pressure cooker.
06:40The flavor is so delicious.
06:42It has coconut milk and vinegar.
06:45It's like a box of coconut milk.
06:50This is so delicious.
06:51Wow!
06:52This is my new favorite when cooking Igat.
06:58It's so delicious.
07:02Happy cooking.
07:14Really?
07:17And how delicious is the taste of Igat?
07:23And because it is.
07:25Thank you for sponsoring this video.
07:26You
Comments