Aired (February 22, 2025): Nasaksihan ni Kara David ang proseso ng paggawa ng asin ng mga taga-Bolina, Pangasinan. Ang paggawa nito, sinubukan niya rin! 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
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
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00:00In Pangasinan, you can find some of the biggest salt farms in the country.
00:06That's why it's called Pangasinan, because it's a salt farm.
00:11It means this is where the salt comes from.
00:13And here in Western Pangasinan, we have a lot of salt farms
00:17where the salt is fine and white.
00:22I'm here now in Bolinao, Pangasinan,
00:24where you can find the biggest salt farm in the Philippines.
00:30This salt farm, which has an area of 500 hectares,
00:34can produce 30 million kilos of salt per year.
00:39But how is salt made?
00:46What they do is they first put salt water, the salt bed.
00:51They wait for one day.
00:53After one day, this is what the salt bed will look like.
00:57As you can see, there are some that are already salting.
01:03To get that, we need to scrape it.
01:06With a scraper.
01:09It's like you're just leaving.
01:13How do you do this?
01:14Do you do it by hand?
01:17We don't do it by hand.
01:21We do it by hand for our customers.
01:25For whom?
01:26For newcomers.
01:29It removes impurities.
01:33The salted salt is transferred to large baskets.
01:38Actually, it's not heavy,
01:40but imagine if you do this all day,
01:43it will hurt your back.
01:45There's a lot of waste.
01:47Is this okay?
01:49Yes, it's okay, ma'am.
01:50Is this okay?
01:51Yes.
01:52So we'll carry this.
01:53We have a cableway carrier.
01:55How much salt do you harvest in one day?
01:5811 kilos per basket.
02:0011 kilos per basket.
02:02And in one day, you do 700.
02:05In one area only.
02:06In one area only?
02:07Yes.
02:08Because there's a commercial area here.
02:12Whoa!
02:13It's heavy.
02:16It's heavy, sir.
02:19One of their specialties is the salted chicken.
02:24So this is really cooked in salt.
02:27It's not salty.
02:28No, that's how it is.
02:29Okay, let's taste it.
02:30What we do is we do brining.
02:34After the brining,
02:35before we cook the ingredients,
02:37it has a tanglad.
02:39It has a tanglad?
02:40Yes, it does.
02:41The taste is different.
02:44I expected it to be very salty,
02:46but it's not.
02:47The salt is just right
02:50that mixes with the lemony taste of the tanglad.
02:55And it's soft for a native chicken.
02:59So it really needs to be slow-cooked
03:01as long as it's a chicken.
03:03It's delicious.
03:04The salt particles should not be removed
03:08because it has a big role in making our dishes delicious.
03:12It also gives life to many of our countrymen.
03:19For more information, visit www.fema.gov
03:49www.fema.gov