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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.

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

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