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Isda-Best Tilapia Festival sa Laurel, Batangas! | Unang Hirit
GMA Public Affairs
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6/20/2024
ISDA DAY FOR TILAPIA FESTIVAL DAY!
Makisaya sa ISDAbest festival sa Laurel, Batangas dahil mga tilapia naman ang bida. Ano-ano kaya ang masarap na luto sa tilapia? ‘Yan ang ating inalam kasama sina Chef JR at Kaloy.
Category
😹
Fun
Transcript
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00:00
While we're waiting for the rain, let's make Tilapia rain!
00:09
But this Tilapia looks different.
00:12
Can you show our dish of Tilapia?
00:15
The Tilapia is really delicious.
00:17
It's so fresh.
00:22
It's fresh Tilapia, guys. It's so moving.
00:25
It's still alive.
00:26
Are you surprised? It's a prank.
00:29
We also did a prank earlier.
00:31
But this is not a prank.
00:32
The Tilapia is so delicious and it's made in Laurel, Batangas.
00:37
The Tilapia Festival is the best!
00:40
Who's Chef JR Caloy? Make it a feast!
00:43
Chef JR Caloy, let's taste the Tilapia.
00:46
Very fresh!
00:48
Love fried Tilapia!
01:27
Alright! Happy Tilapia Festival, Kapusong!
01:31
Chef JR and I are back here in Laurel, Batangas for their Tilapia Festival.
01:37
Alright, this is their 6th Tilapia Festival.
01:41
Because of their aquaculture industry,
01:43
their main livelihood here is fishing for Tilapia.
01:48
They say here in Laurel, Batangas,
01:50
They say here in Laurel, Batangas,
01:52
there are many sources of Tilapia.
01:55
And with their Tilapia Festival celebration,
01:57
it's their 55th founding anniversary here in Laurel, Batangas.
02:02
You can see the energy of our Kapusong,
02:04
the people of Laurel, Batangas.
02:06
It's so high, right, Kapusong?
02:09
And here, you know what, Kapusong?
02:11
We're going to go to the people of Laurel, Batangas,
02:14
who are cooking Inigayo.
02:17
The people of Laurel are cooking Inigayo of Tilapia.
02:21
You know that one of the famous dishes of Tilapia is Inigayo.
02:25
So let's greet them.
02:27
Who can I talk to?
02:28
This is Ma'am.
02:29
Yes, I'm here.
02:30
Ma'am, what's your name?
02:31
I'm La'arney.
02:32
Ma'am La'arney.
02:33
Are you from here in Laurel?
02:35
Yes, ma'am.
02:36
That's why you're here.
02:37
And we're here with Ma'am La'arney who's grilling.
02:40
What's your favorite dish in Tilapia?
02:42
Inigayo.
02:43
Oh, this is your favorite?
02:45
Yes, ma'am.
02:46
Yes, ma'am.
02:47
And what's the sauce?
02:48
It's a delicious sauce with tomatoes, soy sauce, onions, and it's spicy.
02:53
Yes, it's spicy and as Ma'am Laurel said.
02:56
And you, Ma'am?
02:57
What's your name?
02:58
Melanie.
02:59
Ma'am Melanie, you're from Laurel as well?
03:01
Yes, I'm from Laurel.
03:02
What's your favorite dish in Tilapia?
03:04
Sinigang na Tilapia.
03:05
Oh, yes.
03:06
But usually, what I taste is bangus.
03:09
This is Tilapia.
03:10
Try Sinigang na Tilapia and it's delicious.
03:12
Oh, I'm excited.
03:13
You know, there are a lot of delicious dishes in Tilapia but Chef JR has a special dish for us.
03:20
What is it?
03:21
Chef JR.
03:22
Brother, let's start.
03:23
It's up to you, Chef.
03:24
Your dishes are really appetizing.
03:27
And while I was learning their dance steps,
03:30
I also learned the dance steps of our guests here in Laurel.
03:35
Because they have a cooking competition here in Tilapia.
03:38
Professor, what's your dish that you're going to battle?
03:41
This is called Spicy Korean Tilapia Fish.
03:44
Spicy Korean?
03:45
Yes, sir.
03:46
This is different, sir.
03:47
This is a different attack from our favorite dish in Tilapia.
03:49
What inspired you, sir?
03:51
As a typical Gen Z who likes to do Samji,
03:54
Samji.
03:55
But we also have Samji inside.
03:57
I was inspired to make this fish cake.
03:59
But it's not the typical fish cake that we eat in Samgipsal.
04:02
But it's made in Tilapia.
04:03
So, you're using real fish?
04:05
Yes, sir.
04:06
So, this is to integrate the culture of Koreans into the rich culture of our country.
04:11
That's right.
04:12
Congratulations.
04:13
Just now, sir.
04:14
Because you have a new innovation.
04:16
Well, you have an innovation in using our Tilapia.
04:19
Good luck in the competition.
04:20
There's more, actually.
04:21
Good morning.
04:22
Good morning, sir.
04:23
Sir, what's the name of our dish?
04:26
Our dish is Tilapia Fish Fillet with Creamy White Sauce.
04:32
Your presentation is so cool, sir.
04:35
Sir, why did you come up with this presentation of your Tilapia dish?
04:39
As a Tilapia vendor, I have a lot of inspirations,
04:44
like my wife and my family.
04:46
That's what keeps us alive.
04:48
And because I used to be a cook in a restaurant.
04:52
There you go.
04:53
And this is a winner, even among kids.
04:56
Yes.
04:57
Alright.
04:58
Here is the Tilapia finger.
04:59
Congratulations to you, sir.
05:00
Good luck in the competition.
05:01
We also have a salad here.
05:03
Good morning, ma'am.
05:04
Good morning, sir.
05:05
Ma'am, what's the name of your dish?
05:07
This is Tilapia Salad.
05:09
Tilapia Salad.
05:10
Yes, sir.
05:11
Very familiar.
05:12
Why did you come up with this presentation, ma'am?
05:14
To make it more appealing.
05:18
And when you eat it, you'll be able to eat something crispy.
05:22
Crispy.
05:23
Yes, sir.
05:24
Ma'am, I'll just do my best, okay?
05:25
Okay, sir.
05:26
Because your effort inside is a waste.
05:27
There you go.
05:28
They also have different colors here, ma'am.
05:30
Yes, sir.
05:31
Your Tilapia dish looks very enticing.
05:33
Congratulations to you, ma'am.
05:35
And good luck in the Tilapia Cookfest.
05:37
Thank you so much.
05:38
Of course, we can't just end it here.
05:41
I also have my own entry.
05:42
We're going to cook our Tilapia Puchero.
05:47
Which is, I'm sure, you've already tasted it.
05:49
It's being made by PESA.
05:50
But this time, our attack is different.
05:52
Because, there you go.
05:54
We have tomato sauce with it.
05:57
And our pan is hot.
05:58
Your brother is also here.
05:59
Let's go.
06:00
Here it is.
06:01
I've been looking for you for a while.
06:02
Puchero, I'm sure a lot of us are very familiar with how to cook it.
06:08
So, I'll just start.
06:09
Let's saute it.
06:10
Saute it right away.
06:11
There you go.
06:12
Just mix it together.
06:14
And this is another technique that I always mention.
06:17
Go, let me know.
06:18
If we're going to use tomato paste,
06:20
Okay.
06:21
We need to saute it together.
06:23
Because this somehow eliminates the bitter aftertaste that it has.
06:27
That it has in our tomato sauce.
06:29
Oh, is that so?
06:30
Yes, sir.
06:31
Okay, alright.
06:32
What's next, chef?
06:33
Tomatoes, of course.
06:35
And we're going to add our par-cooked or fried Tilapia.
06:40
Tilapia.
06:41
Yes.
06:42
Tilapia looks crispy.
06:44
It's optional.
06:45
Even if you're not going to fry it.
06:47
Earlier, we were talking about the difference between Puchero and other tomato base.
06:51
Here, it needs to have sago.
06:53
There you go.
06:54
I think this is the only one that has pechay.
06:56
Oh, is that pechay?
06:57
Yes, pechay.
06:58
Then, the soup.
06:59
It's all in here.
07:00
What vegetables are available to you?
07:02
Put that in our Puchero.
07:04
Yes, sir.
07:05
And of course,
07:06
when it's boiling, brother, this is it.
07:08
This has been waiting for me for a while.
07:10
Oh, no.
07:11
Our dishes are done, chef.
07:13
Okay, Puchero.
07:14
We have a guest now.
07:15
Yes, that's why we're going to invite him to our noodle fight.
07:18
Let's go right away.
07:19
I'm so excited.
07:20
Let's plate it.
07:21
There you go.
07:22
Yes.
07:23
Isn't it easy to plate?
07:24
Yes.
07:25
The presentation is festive.
07:26
It's perfect for our location this morning, brother.
07:29
And it's balanced.
07:30
You have fish and vegetables.
07:31
Let's go.
07:32
We also have potatoes and saba.
07:33
It's balanced.
07:34
All right, here it is.
07:37
I've been waiting for this for a while, chef Puchero.
07:39
Cheese.
07:40
Okay.
07:41
Let's put it here.
07:42
Thank you so much to our Kapusong Tagalog, Albatangas,
07:45
for helping in cooking our specialty Lapian dishes.
07:49
Yes, sir.
07:50
And of course, brother Galoy,
07:51
our participation in their celebration is not just about eating.
07:55
Of course.
07:56
Because of course, we have a surprise for our fellow Filipinos here.
08:00
Yes, that's right, chef.
08:01
It's not a first-come, first-served.
08:03
It's a surprise for you.
08:04
Just tune in to your country, Konyo Show,
08:05
where you're always first.
08:07
First come, first served!
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