Mga kakaibang putahe, tintikman ni Biyahero Drew! | Biyahe ni Drew - video Dailymotion

GMA Public Affairs

Aired (January 7, 2024): Isdang may taglay na lason, seashell na nanganganak ng alimango at putok-batok na mga putahe -- ilan lang 'yan sa mga pagkaing hindi inatrasan ni Biyahero Drew!  Panoorin ang video.

Transcript

00:00 [music]

00:02 After the water adventure, of course, the best is the food trip.

00:06 We've tried so many things.

00:08 This is the fish that's been seasoned.

00:10 Can I handle this?

00:11 [music]

00:20 There's tuna, tilapia, and there's also lapu-lapu.

00:27 Why did you choose this?

00:30 Because, right?

00:32 I'm so excited!

00:34 It's more fun when the dish we're going to eat is exciting.

00:37 The one you're having a hard time cooking before eating.

00:40 Like when you're eating crab, you need to remove the fish.

00:43 Yes, right?

00:44 Okay.

00:45 So, this is a porcupine fish.

00:48 Yes.

00:49 You don't see this a lot in restaurants because it's not really eaten.

00:56 Actually, it's not really caught by fishermen.

01:03 Okay.

01:04 If there's a chance, they'll catch it.

01:07 Yes, they'll catch it.

01:08 Or sometimes, they see it in the sea.

01:10 Interestingly, when they catch it, it will sink.

01:15 Correct.

01:16 So instead, they'll raise it in the sea and let it float.

01:19 And then they'll catch it.

01:20 Yes, like that.

01:22 It's a good idea to call this "zambales".

01:25 To easily remove the fish, you need to boil it.

01:28 To add the Filipino flavor, you need to cook it in coconut milk.

01:40 Okay.

01:49 There.

01:50 Yes.

01:52 Let's stop this for a while, bro.

01:54 There are more than 20 dishes that can be made from a Filipino shellfish.

01:59 But this seashell is said to be born from a small fish.

02:02 Is this really the son of a porcupine?

02:04 In the town of Talisay, they have a very popular shellfish called "tuhoy".

02:11 There are a lot of fish in the area where this is found.

02:14 Just like here in Barangay San Miguel,

02:17 the local people are very open to the idea of making shellfish from a porcupine.

02:22 The most accessible for them is the porcupine

02:28 because every low tide, wherever it is, in the area of Nipaan or Mangrove,

02:32 they can catch it.

02:34 Nanay Bebang is only 10 years old when she started catching porcupines.

02:39 This is also why her son Floribel is so passionate about it.

02:43 It's important for me to catch porcupines because when I was still studying,

02:47 I sometimes used to make a living from it at school.

02:50 I would catch them on Saturdays and Sundays.

02:52 I would sell them on Mondays and Fridays.

02:56 In the past, a porcupine would be sold for 20 pesos.

03:01 Now, it's a peso per piece.

03:08 When Floribel catches a few porcupines, instead of selling them, they just catch them.

03:13 Her all-time favorite dish is her specialty,

03:18 the "tuhoy" with miso and patola.

03:21 Let's eat.

03:24 Let's eat.

03:26 That's right, Nanay. You don't need to add salt.

03:36 In fairness, you know the taste of cooking, Nanay.

03:40 You know the combination of miso and patola.

03:44 Great combination.

03:46 It tastes fresh even though it's saltwater, but saltwater fresh.

03:50 And definitely, it's not salty.

03:52 But they also cook different dishes with "tuhoy".

03:54 Not one, not two, but 20 dishes more.

03:57 Wow, Unli!

03:59 And what is this?

04:00 "Tuhoy" is born by a small porcupine?

04:03 How true!

04:05 Looking for "putok batok"?

04:06 The flower of your craving has already answered.

04:08 It doesn't taste like liver, it doesn't taste like skin.

04:11 But is it still accurate if "putok batok" is creamy instead of crispy?

04:17 And it's caught only by porcupines?

04:20 What is that?

04:21 You know, it's my first time featuring,

04:26 and I've actually heard that the mammary glands of porcupines are cooked.

04:34 Oh, it's cooked.

04:35 Actually, it's been a long time.

04:36 It's been a long time. I've just heard about it.

04:38 Because it's just familiar to the town of Bukawe.

04:42 Actually, our fellow townspeople don't know about it.

04:45 So, it's only available here and it's easily available.

04:49 It will boil for 3 hours.

04:52 And it will be dried a bit before deep-frying.

05:04 (Frying)

05:06 It's very unique.

05:08 It's exotic.

05:09 It's one of the exotic foods.

05:11 Is it? Okay.

05:12 Some of them taste like "balot", while others taste like "atay".

05:16 It's simple, but the taste is very rich.

05:19 It's like "kinchi".

05:24 Not "kinchi".

05:26 It's like "kinyan".

05:27 No, it's not like "kinyan".

05:28 It's "kinyan"!

05:32 It doesn't taste like "liver".

05:33 It doesn't taste like "balot".

05:35 What does it taste like?

05:39 It doesn't have any taste.

05:40 It doesn't have any taste.

05:41 It doesn't have any taste.

05:42 It lacks MSG.

05:44 No!

05:47 I don't have any...

05:50 I don't have any...

05:52 It doesn't have any resemblance.

05:53 I don't have any...

05:54 I don't have any...

05:55 I can't think of any food that...

05:56 It doesn't have any taste.

05:58 I don't have any.

05:59 Imagine the 17 years that they've been eating this "sinuso".

06:02 Whether it's a dish or a snack, it's a hit.

06:05 How does it taste like?

06:15 It's like "yabut-yabutan".

06:17 It's delicious.

06:22 Especially that it has a spicy taste.

06:23 It's very tolerable.

06:26 I'm willing to eat this on a regular basis.

06:29 It reminds me of "crocodile".

06:36 It's right.

06:37 It's like chicken...

06:38 Chicken...

06:39 Hard fish.

06:40 It's like that.

06:42 Crocodile.

06:43 It's like a tendon.

06:44 Yes.

06:45 It's delicious.

06:47 Thank you.

06:48 I gotta say.

06:49 Winner.

06:51 Winner.

06:53 I'm going to eat this.

06:55 I'm going to eat this.

06:57 I'm going to eat this.

06:59 I'm going to eat this.

07:01 I'm going to eat this.

07:02 Please subscribe to this channel.

07:15 [BLANK_AUDIO]

Mga kakaibang putahe, tintikman ni Biyahero Drew! | Biyahe ni Drew

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