Kara David, nagharvest ng pili sa Tanay, Rizal! | Pinas Sarap - video Dailymotion

GMA Public Affairs

Aired (December 7, 2024):  Kara David sinubukan ang challenging na pagha-harvest ng pili sa Tanay, Rizal. Panoorin ang video!   Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.    Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap

Transcript

00:00First stop, a farm that has an hectare-hectare tree of pili.

00:06Pili trees are endemic in the Philippines and are commonly found in the Bicol Region.

00:12This means that only in the Philippines do pili trees grow naturally.

00:17Do you know what this is? Pili nuts.

00:20When we say pili nuts, the first thing that comes to our mind is Bicol Region

00:24because only in a few places in the world do pili trees grow.

00:27And this is called the Crown Jewel of Bicol because as far as I know, only in Bicol do pili trees grow.

00:34But I'm here in Tanay, Rizal and there's a pili plantation here.

00:39And we're going to harvest now.

00:42Join me as I climb the tree.

00:44Let's go.

00:55The branches of the pili are slippery.

00:59That's why we're using a harness to make sure.

01:07There, ma'am. You're good to go.

01:09I'm just here?

01:10Yes.

01:11Where is it?

01:12There, ma'am. There's a lot.

01:13It's still green.

01:15Oh, this one.

01:16We just need to pull it to make it green.

01:19Just like that? Because I just dropped it.

01:21Just pull it, ma'am.

01:22Oh, there's a lot here.

01:25Oh, I haven't put it yet.

01:27No, ma'am.

01:29Oh, I can't reach it.

01:30This one. I'll just use this one to make it easier.

01:36Oh, this one, sir.

01:44Where is it?

01:54I don't want to. I don't want to touch you.

01:56There, at the end.

01:58The others are already far away.

01:59We're going to fall if we're there.

02:02This one is at the top.

02:03In this farm in Tanay, Rizal, there are more than 100 pili nuts.

02:09Where are you holding, sir?

02:11Oh, you're not holding it anymore?

02:15Huh?

02:16Samay, Puno ng Sanga.

02:23Because I'm afraid that this might break.

02:25It's not yet, ma'am.

02:41Oh.

03:03It's okay, we're going down.

03:07We're going to fall now.

03:11After climbing the tree, we're going to fall down.

03:15These are what we got.

03:32The pili nuts that we got, we can't eat yet.

03:37Because it still needs to be soaked in water to soften the skin.

03:45And then we'll peel it.

03:55And we'll leave it in the sun to dry.

03:58Once the pili nuts are dry, we can cut it in the middle.

04:04Because the pili nuts are very hard, we need to open it and roast it.

04:09Yes.

04:10Okay, so how do we open it?

04:12It's really hard, ma'am.

04:16There, just like that.

04:17And then, we can eat this.

04:19Yes, but we're going to roast it first to make it more delicious.

04:25It doesn't need to be hard, right?

04:27Yes.

04:28It doesn't need to be hard because it might get soggy.

04:31Actually, it's easy.

04:33Just like that.

04:34There, see?

04:35Just like that.

04:36And then we can eat it.

04:38Okay, we're going to eat it.

04:40And then we're going to eat it.

04:41Yes, ma'am.

04:42And then we're going to eat it.

04:43Let's eat it.

04:44Let's eat it.

04:46Just like that.

04:47Don't be too angry.

04:49Because if you do it too much,

04:51there, you'll get angry.

04:53It'll break.

04:54It'll break, right?

04:55So, just the right amount of anger.

04:57The right amount of anger.

04:58You, okay?

05:00Okay.

05:01Just like that.

05:02That's how you do it.

05:03Right?

05:04Just like that.

05:05The inside.

05:06Yes, because it's dry.

05:07It tastes like almonds.

05:09Oh, almonds.

05:10Yes, it's not far from almonds.

05:11Right?

05:12Yes.

05:14You're good at this, ma'am.

05:21This is so therapeutic.

05:27The fried pilis will be soaked in hot water for 5 minutes.

05:32So, after 5 minutes of soaking in hot water,

05:37it's still hot.

05:38Oh, it's still hot.

05:41Here.

05:42Can we peel it now?

05:43Yes.

05:44Let's look at it now.

05:46There.

05:47It's easier to peel, right?

05:49See?

05:50You're able to remove it right away.

05:52Unlike before,

05:53you have to peel it one by one.

05:54Yes.

05:55You're so good.

06:06It's delicious, Kuya.

06:07It's delicious.

06:08It's even more delicious when…

06:10When it's roasted.

06:11When it's roasted.

06:13Not only is the pili nut delicious to eat,

06:15it can also be delicious to cook.

06:18So, here are the peeled pilis.

06:21We're going to mix it now in a mortar.

06:24I'm here with Ate Irma.

06:26Oh, it's so hot, Ate.

06:27What are we going to do with this?

06:29The peeled pili nuts need to be roasted in a pan

06:33until it's toasted or golden brown.

06:37Next, we're going to crush it.

06:41It's delicious.

06:42It's crunchy.

06:44Once the pili nuts are crushed,

06:46we can start cooking the laing pasta.

06:56In a pan, sauté the garlic, ginger, onion, and pork.

07:03Then, we're going to add the balaw,

07:05or the seasoning from the pig's trotters made in Baguong, Alamang.

07:09This is the balaw.

07:12It's salty.

07:14Salty?

07:16It's like I ate the whole sea there.

07:19Wow, it's salty.

07:21Next, we're going to add the second type of coconut milk.

07:24Let it boil for 5 minutes.

07:29Then, we're going to add the bay leaves.

07:33And let it boil again.

07:38Next, we're going to add the first type of coconut milk.

07:41Add salt and red chili.

07:46Let it boil for 30 minutes until the coconut milk becomes creamy.

07:51What they do is, they mix it with the pasta.

07:56The crushed pili nuts will be added as toppings.

08:02Alright!

08:04I'm excited to eat.

08:05Laing pasta with crushed pili.

08:09Let's taste it!

08:11The laing pasta with crushed pili nuts is ready.

08:16It looks really good.

08:18And it smells so good.

08:20Of course, I have pili nuts here.

08:23I added more.

08:30It's so delicious.

08:32You can taste the laing.

08:34You can taste the gabing.

08:36The pili nuts, it's like an additional crunch, right?

08:41This is really good.

08:42You can imagine, the laing is not only good with rice.

08:46It can also be with pasta.

08:48Then, the pili adds flavor and crunch.

08:55Winner!

09:02Hey!

Kara David, nagharvest ng pili sa Tanay, Rizal! | Pinas Sarap

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