00:01They are thoughtful boys.
00:07Minsan, masarap lang humiga sa duyan,
00:10magpahangin,
00:12at ipahinga ang ating isip sa mga bagay na pinagkakaabalahan natin.
00:17Ganito ang karahanasan na gusto ibahagi sa atin ng Doc Franco's Eco-Tourism Hub,
00:22isang comfortable kanlungan sa pamilya,
00:25magbabarkada,
00:27o mga nature seekers.
00:30Here we go, we're going to visit you, you're going to be able to visit us.
00:37We're here at Papini, Batangas.
00:40We're going to take a look at Dr. Franco's fishport
00:44that we're going to do now.
00:48So, they're here, the parrotfish.
00:52So, it's the top of the island.
00:55Yes.
00:56Islang Bato yung tawag, doon lang sa batuhan mo, mga bibingwit.
00:59Ah, okay. So, ito yung isa sa mga...
01:03So, ito rin yung sinasabi niyong islang bato, Dok?
01:05Yes.
01:11Fish and chips is one of those dishes na classic sa ibang bansa
01:17and madalas kong iserve sa restaurant and hotel na pinagtrabahohan ko dati,
01:22lalong-lalong na pag may mga weddings.
01:23So, dahil meron tayong mga nakuhang fresh ingredients.
01:27Fresh, galing doon sa port nila dito.
01:31May nakita akong magandang parrotfish.
01:34Kagawa rin tayo ng sarili nating version.
01:36Yung technique na ginagamit ko when doing this recipe is that we use beer and vodka.
01:44Parang pinaka-liquid nung aming batter.
01:47What it does is it makes a lighter and crisper end product.
01:55Magtataka ka, hindi ba makakalasing yun? No.
01:57Kasi once na na-deep fry mo na siya, yun yung isa sa mga unang mag-evaporate yung alcohol.
02:04So, ang matitira sa'yo would be yun nga yung napakaganda, napakalight na texture.
02:10When they say chips, they actually meant fries na kinalakihan natin.
02:16But since mas marami tayong kamote dito, yun yung gagamitin ating pinaka-starch or side dish ng ating main protein.
02:26Ready na yung ating sweet potatoes.
02:29Pa-fabricate na natin or magpipilay na tayo ng ating sda.
02:33I'm pretty sure narinig nyo na rin or nabalitaan nyo na
02:37parang nagkaroon ng update or parang advisory na
02:41as much as possible huwag tayong manguhuli ng parrotfish
02:45kasi yun sa role na ginagampana nila sa rehabilitation ng dagat
02:49in terms of pagkakaroon ng mga bagong corals.
02:53Parang na-update na yun na may mga specific parrotfish lang na
02:58kumbang kakinakategorize sa gantong klase ng impact.
03:03Ayon sa makabagong pananaliksik,
03:06ang bumphead parrotfish ay itinuturing ngayon na vulnerable
03:09lalong-lalo na sa Karibian.
03:12Pero ang pangingisda sa ibang uri ng parrotfish dito sa Pilipinas,
03:16tulad ng iluluto natin ngayon,
03:19nananatiling posible lalo pat sinusuring mabuti ng mga mangingisda
03:23ang marine species na dapat at hindi dapat ulihin.
03:27Ang maganda kasi dito, regulated yung palengke nila.
03:30Nakita naman natin nakalatag doon
03:32o itong klase ng binili natin ay hindi kasama doon sa listahan
03:36ng protected species.
03:49So for our batter, una sa mga dry ingredients natin yung salt.
03:57Lagyan din natin ng konting baking powder.
04:02So we have here yung all-purpose flour din.
04:06Bali yung measurement nito is 50-50.
04:1050% APF or all-purpose flour.
04:14And then yung kalahati would be cornstarch.
04:17The reason for this is the lesser ng harina,
04:21mas konti yung possibility na magkaroon ng gluten.
04:26Alam naman natin si gluten affects yung texture nung ating batter.
04:32So mix ko lang.
04:35And then initial coating lang din is nagayin natin.
04:41So yun yung ating, kumbaga first dusting.
04:45So after natin madust yung ating fish fillet,
04:48bubuoy na natin yung ating pinaka-batter.
04:51And in this case, I will use yung ating,
04:54well, personal ko ito yung flavored lambanog.
04:57Nababaran ko na ito ng raisins at saka ng mansanas.
05:01But definitely you can use yung plain lang.
05:04You can also most definitely use water.
05:08So I'll just add it in.
05:11I personally chose yung ating lambanog
05:15because yun nga, we can actually infuse flavor.
05:17So in a way, may tamis na ito.
05:20And yung fruity flavor na ibibigyan nyo dun sa ating batter.
05:25Let's just mix it.
05:31One of the reasons why you'd wanna use alcohol
05:35when doing your fish and chips,
05:38pag pinirito kasi natin sya, mas mabilis sya mag-evaporate.
05:41And when you use vodka,
05:43di ba pag kunyari yung store-bought na vodka,
05:46certain percentage nito is yung alcohol.
05:49So mas konti yung tubig.
05:51So mas konti ang tubig,
05:53mas magiging malutong
05:55at mas light yung batter mo.
06:06Once na nakuha natin yung tamang temperature,
06:09pwede na tayong mag-deep fry.
06:11Nakapag-relax na rin yung ating
06:14batter,
06:15yung ating fish.
06:17Tap nyo lang pour excess flour.
06:20Dip.
06:29Then fry.
06:32Then fry.
06:34Then fry.
06:51Once luto na yung fish,
06:53angoy natin sa mantika.
07:12And isunod na natin yung ating kamote.
07:23And isunod na natin yung ating kamote.
07:24So food explorers,
07:26another tip when you're making a batter for your fish.
07:30I prefer to use yung alcohol-based.
07:33Number one, alcohol kasi evaporates faster than water.
07:38Dahil sa ganyang impact doon sa ating ingredients
07:42or doon sa ating proseso,
07:43magkakaroon tayo ng mas lighter at mas malutong
07:47na produkto versus sa tubig.
07:50Sound check.
08:00Hanguin na rin natin yung ating pritong kamote.
08:18And habang nagre-relax or papalimig tayo ng ating fish and chips,
08:25nagawa lang ako isang mabilis na dip.
08:26Meron tayo dito, mayonnaise, ketchup.
08:29Depende na sa inyo kung gusto nyo gumamit ng banana or tomato ketchup.
08:32Kung gusto nyo na mas matamis, definitely banana ketchup.
08:36And then konting pickled relish.
09:12Yunga MAD
09:14Yunga MAD
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