Adobong bagaybay ng tuna ni Susan, ating tikman! | I Juander - video Dailymotion

GMA Public Affairs

Aired (January 12, 2025): Ibibida sa atin ni Susan Enriquez ang kanyang adobong bagaybay! Pumasa naman kaya ito sa panlasa ng ating mga ka-Juander? Panoorin ang video.

Transcript

00:00Let's go!

00:03Now we're here at the farmer's market.

00:07They have a lot of fish to buy.

00:09And they have different kinds of fish here.

00:11These are what we call scramsack.

00:14They are filled with tuna eggs.

00:17Let's check what's here.

00:19And what are the dishes that we can cook here.

00:22Okay, so come with me!

00:28Let's go to Bagaybay!

00:30Where's Bagaybay?

00:33Bagaybay!

00:34Bagaybay!

00:35Bagaybay!

00:37I'm so scared of you!

00:39Bagaybay!

00:41Where?

00:42Oh, here it is!

00:45What's the egg?

00:46Bagaybay.

00:47Oh, egg.

00:48This is a male egg?

00:49Male.

00:50So, Bagaybay is an egg of a male tuna.

00:54What do you cook that's delicious?

00:56Adobo, ma'am.

00:57Sigang.

00:58How much is that?

00:59Php 250, ma'am.

01:00Is that boiled?

01:01It can be boiled, ma'am.

01:03What does it taste like?

01:04Does it taste like liver?

01:05Something like that, ma'am.

01:08You think that's a tuna?

01:10You're still eating it?

01:13For an all-in experience,

01:15I'm also the one who cleans.

01:17This is just easy, fellow wanderers.

01:20There.

01:21It's just thin.

01:23There.

01:24You're just going to remove a piece.

01:25The greener one.

01:26Yes, ma'am.

01:27But the yellow one.

01:28Yes, ma'am.

01:29Even if it's not.

01:30There.

01:31It's really soft when it's cooked.

01:36There, fellow wanderers.

01:37We've bought Bagaybay.

01:38I bought 2 kilos because

01:40we're going to buy all of our belongings.

01:44We're going to cook Adobong Bagaybay.

01:47I haven't tried this yet, actually.

01:49But they said that

01:50what's deliciously cooked here is

01:53Adobo.

01:55In cooking Adobong Bagaybay ng Tuna,

01:57first, sauté the onion and garlic.

02:01Next, add the tuna.

02:03Add soy sauce, pepper, salt, and bay leaves.

02:07There.

02:08When you see it, it looks like you're good at cooking.

02:13Add vinegar and let it boil well.

02:20Mmm.

02:21It smells good.

02:22It's like chicken liver.

02:24Oh, exciting.

02:26It tastes good.

02:30After a few minutes,

02:31the Adobong Bagaybay is cooked.

02:38Mmm.

02:39But it doesn't look good.

02:46How does it taste?

02:49It tastes like chicken liver.

02:52It's clean.

02:53It's clean.

02:54But the texture of the chicken liver is like that.

02:56Actually, the chicken liver is more sticky.

02:59This one is just smooth.

03:03Of course, I can't be the only one to taste it.

03:05What will our hearts say?

03:08But this is Adobong

03:10What?

03:11Sperm sack.

03:12Oh, I don't want it.

03:16She doesn't want it.

03:19Is Adobong Bagaybay called here?

03:21Try it.

03:22Is this Adobong?

03:23Yes, of course.

03:24They say it's the biggest.

03:30It's big.

03:35It's Adobong.

03:36It's hot.

03:39It's good.

03:40It's like Adobong.

03:41The texture.

03:42It's like squid.

03:47It's good.

03:48Creamy.

03:49That's right.

03:50I was looking for a description.

03:52It's creamy inside.

03:54It's really creamy.

03:56And we have a special guest to taste.

03:58One of the famous people.

04:01Your favorite anchor, Sandra Aguinaldo.

04:04Is it because of her taste?

04:06They say Adobo is deliciously cooked.

04:08Why did you get a small one?

04:10It should be big.

04:13Okay, okay.

04:14Try it, Sandra.

04:15It's good.

04:20It's really good.

04:23It's the first time I taste this.

04:25Because the texture is different.

04:27I thought it's like chicken liver.

04:31Because of the look.

04:32And the texture.

04:34But it's not.

04:35It's softer.

04:36When she said the name, I hesitated.

04:40But it's good.

04:41Because look at the look.

04:44In a scale of 1 to 10, what's your score?

04:48Of course, 10.

04:54Tuna is approved!

05:13Thank you for watching!

05:15Like and subscribe!

Adobong bagaybay ng tuna ni Susan, ating tikman! | I Juander

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