Sisig sa Tarlac, nilalagyan ng strawberry?! | Biyahe ni Drew
Aired (April 28, 2024) Hindi na lang sa Benguet makakahanap ng strawberry kundi pati na rin sa Tarlac! Kaya naman ang kanilang sisig, ginagamitan ng strawberry para magsilbing pampalasa. Alamin 'yan sa video.
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBatangas
‘Biyahe ni Drew’ is a popular travel show in the Philippines that takes its viewers on a budget-friendly adventure every week. Travel hacks, bucket list ideas, and tipid tips for local and international destinations? Biyahero Drew got you covered!
Watch it every Sunday, 8:15 PM on GMA. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #BiyaheNiDrew #BND10thAnniversary #BNDBatangas
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TravelTranscript
00:00 I saw a sugarcane plantation.
00:04 One of the first sugar mills established in the Philippines.
00:10 It's here in Tarlac.
00:12 Our soil here has sand and loam.
00:17 And that's the kind of soil requirement that the farmers want.
00:29 Here in Girona, there are products made from the sugarcane.
00:32 Their bestseller is called Inuyat and Panutsa.
00:37 To make these, the first step is to extract the juice from the sugarcane.
00:41 In the past, these were made by using a machine called "dadapilan".
00:48 But because the process has become more modern, there's a juicer for it.
00:52 - Is there anyone who's already tied their hands? - No, not yet.
00:56 After filtering the sugarcane juice, it will boil for half an hour to become Inuyat.
01:03 If you want to make Tinaklob, you just need to boil it for 10 minutes
01:08 to change its consistency.
01:10 We're being helped by DTI and DUST to get an FDA.
01:16 - This is the... - That's the Tinaklob, sir.
01:21 - Actually, there's one more. - There's more, ma'am?
01:25 This is what we call "cubes", "panutsa cubes".
01:28 Inuyat can be eaten raw, and can also be stuffed in bread.
01:32 - How is it, sir? - It's sweet.
01:37 - And the bread is perfect. - Perfect combination.
01:41 - How about you? - I don't know if you're used to it,
01:43 but normally, when you consume Inuyat, do you also eat it with bread?
01:50 We use it with coffee.
01:53 Inuyat is also available in the Tarlac City market.
01:57 - It's sweet. - It's sweet.
02:03 - It's very sweet. - Yes.
02:05 - I want to eat it with bread.
02:07 The sisig we know is simple and doesn't need any ingredients.
02:11 But in a place in San Clemente, their sisig is served with strawberry on top.
02:17 It's called "tutyal".
02:18 Why strawberry? Well, they have a lot of strawberries.
02:21 This is their sweetener, a kind of calamansi.
02:25 And maybe, it's a sweetener.
02:27 Now, let's check it.
02:30 To be honest, the added color is beautiful.
02:33 Savory sweet.
02:37 This is my first time experiencing it.
02:40 Usually, sisig is very savory.
02:43 It's different when you want something sweet to taste.
02:47 This might be for you.
02:49 This might be for you.
02:51 You can taste the sisig dish when you visit the strawberry farm in Sitio Dueg.
02:56 Did you know that you can also do strawberry picking in Tarlac?
03:00 In this farm, they have grown more than 30,000 seedlings of strawberries in just 4 years.
03:08 Baguio feels!
03:10 I've noticed that it's smaller than the weather.
03:15 When it comes to taste, the strawberries here are sweeter.
03:21 Because it's smaller?
03:22 Yes.
03:23 And it's juicy.
03:25 Juicy!
03:27 Right. Small, but sweet.
03:32 In the upper part of the Tarlac, there's a strawberry farm.
03:36 But some tourists really come back here.
03:39 It's unexplored, that's why it's a good place for people to visit.
03:43 [Music]
04:06 [BLANK_AUDIO]