Dishes na pinasarap ng luya, ihahain sa 'Pinas Sarap'

Dahil sa tapang ng lasa at aroma na dulot nito sa pagkain, hindi na nakapagtatakang isa sa pinamadalas gamiting pampalasa ang luya. Matagal ng parte ng lutuing Pilipino ang luya pero saan nga ba ito nagmula? ‘Yan ang aalamin ni Kara David ngayong Huwebes sa Pinas Sarap.

Isa ang probinsiya ng Quezon sa may pinakamalaking taniman ng luya sa bansa. Bukod sa luyang Tagalog o native na luya, may tanim din silang galangal o langkawas, Hawaiian ginger at red ginger. Ang langkawas at Hawaiian ginger madalas gamitin sa mga putaheng may gata gaya ng ginataang suso at adobo sa gata. Ang red ginger naman na pinakamatapang na uri ng luya pagdating sa lasa at aroma, ginagawang ginger candy.

Dahil mabango at malasa ang luya, isa sa kadalasang gamit nito sa pagluluto ay pantanggal ng lansa. Kaya naman madalas itong pampalasa sa mga fish at seafood dish. Samahan si Kara tikman ang mga best seller ng isang seafood restaurant sa Quezon City, ang Tahong Binakol at Steamed Lapu-lapu with Nuot Cham Sauce.

Pero ang luya hindi lang ginagamit na pampalasa sa pagkain, ginagawa rin itong inumin na mabisang pampainit sa katawan lalo ngayong tag-ulan. Bukod sa tradisyunal na inumin ng mga Pilipino na salabat o Filipino Ginger Tea, alam niyo ba na ang luya ginagamit na rin sa paggawa ng beer? Mga Kapuso, nakatikim na ba kayo ng ginger beer?

Tutok na sa pinakamasarap na programa sa telebisyon, ang Pinas Sarap  ngayong Huwebes 10:15PM sa GMA News TV Channel 11!

English version:

Because of the pungent taste and aroma it gives to the food, it is no wonder that ginger is often used as ingredient in preparing food. Ginger has long been part of Filipino dish, but do you know where it originated? Join Kara David as she finds out this thursday in Pinas Sarap.   

Quezon is one of the provinces that has vast ginger plantation in the country. Aside from native ginger, they also have other kinds such as galangal, Hawaiian ginger and red ginger. The galangal and Hawaiian ginger are mostly used in dishes with coconut milk like snail in coconut milk and adobo in coconut milk. The red ginger is the strongest kind of ginger when it comes to taste and aroma, it is prepared as ginger candy.   

Ginger is often used to remove the ramish taste of fish and seafood dishes. Join Kara in trying out the best seller of a seafood restaurant in Quezon City, the mussel binakol and steamed grouper with nuot cham sauce.

Ginger is also perfect for soup dishes because it has a gingerol compound that will bring heat in the body. Try their soup dishes like Kansi, Minanok and sutsa.

But the ginger is not only used as flavoring to different dishes, it is mixed with drink that is best served during rainy season. Aside from the traditional Filipino Ginger Tea, do you know that ginger is also used as beer?

Please watch the yummiest food program on television, Pinas Sarap, Thursday 10:15pm on GMA News TV channel 11!