Pagkuha at pagluluto ng “bennek” sa Cagayan, alamin | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Aired (July 11, 2024):  Sa Ilog Cagayan ay may makukuhang yaman na maliit man tingnan ngunit pangmalakasan ang biyayang hatid — ‘yan ang bennek. Ang paraan ng pagkuha at pagluluto nito, alamin sa video.

Transcript

00:00It's better to eat when you're not feeling guilty, right?

00:03The type of food that you'll feel guilty,

00:06it's better when you're not feeling guilty, you'll still feel good.

00:09That's right, brother Kim.

00:10Especially when you're having a hard time getting a new face.

00:16And of course, the taste is good.

00:18Yes, of course.

00:20That's how the scene in Ilog sa Cagayan

00:22is caught in the story of Katrina Sot.

00:25Oh, why is it caught there?

00:28In Ilog, Cagayan, there's a place where you can get rich.

00:39It may look small, but the taste and blessings are for the big ones.

00:44This is Bennek.

00:46The 45-year-old group of Melisa is getting ready to catch Bennek or Tulia.

00:57They swim for 20 minutes to the middle of Ilog, Cagayan, to catch Bennek.

01:04They lower the slippery piece of wood, which is called tapu.

01:10The slippery piece of wood is called ligik.

01:16When the tapu falls into the water,

01:19it scratches the upper part of the river where the Bennek are.

01:24In its breath, you can see the tapu full of Bennek.

01:29The Bennek are tied up and washed in the river using a round net

01:34to make sure that there's no mixed sand and dead Tulia.

01:38After catching the Bennek, Melisa goes straight to their kitchen.

01:47Melisa has already raised the Bennek catcher.

01:51That's the source of our living.

01:53She taught us how to catch Tulia.

01:57My mother and I both went to catch Tulia.

02:00Our whole community knows about that.

02:04Even though Melisa worked as a manager in Dubai for almost two decades,

02:09she didn't expect that she would ascend to Bennek.

02:13In 2021, her family started the Crispy Bennek business.

02:18She remembered that there's a Tulia that her grandmother cooks.

02:23To our surprise, our friends liked it and they started selling it.

02:30In Melisa's work, the Bennek are first soaked in water

02:34to remove the sand or dirt.

02:38After the soaked Bennek,

02:40they manually cut the inside of the Bennek,

02:43which they call gassagas.

02:45This is the process of how it's cut.

02:48What we need is the shell of a tapu.

02:52The shell of the tapu is pierced and then the inside is taken out.

02:58The pierced gassagas are thoroughly washed in a sieve.

03:04When it's dry, it can be fried.

03:08In hot oil, garlic and ginger will be sautéed.

03:12Then the gassagas or the inside of the Bennek will be fried.

03:15Let's add the lemongrass.

03:20It will be fried for two hours on low heat

03:23and will be mixed while it's being cooked.

03:26After the frying, the crispy fried Bennek is ready to eat.

03:36Mmm, it's delicious and crunchy.

03:38Mmm, it's delicious and tasty.

03:41It's super crunchy. You can even eat it with vegetables.

03:44Each pack can be bought for P50

03:48and it can last up to three months.

03:50According to the Fisheries Technologies of the Municipality of Lalo,

03:54Sheila Tumamao,

03:56the situation of the Gilog Cagayan is suitable,

03:59so she will stick to Bennek.

04:01Because of the type of sand,

04:06the most production is in Lalo

04:10because of the habitat preference of our Bennek.

04:14As of now, no regulations have been implemented

04:17on the extraction of Bennek from the river.

04:19Because it's seasonal,

04:21so if there's a lot of Bennek,

04:22that's where our gatherers will go.

04:27From harvesting to cooking,

04:30the making of crispy Bennek is a challenge.

04:33But it's worth it

04:36if it tastes delicious.

04:40I'm Katrina Son,

04:42and that's the story you need to know.

04:50For more information on Bennek, visit www.fisheries.noaa.gov

Pagkuha at pagluluto ng “bennek” sa Cagayan, alamin | Dapat Alam Mo!

Category

Transcript

Recommended