00:00Because the province of Tarlac is landlocked, livestock raising is one of the livelihoods of the people here.
00:08It is proven that Tarlac is also known for raising and breeding goats.
00:12Tarlac is the number one when it comes to goat meat production in the whole of Central Luzon.
00:17Goats have been with the Filipino farms for a long time.
00:20But do you know, Kapusom, that there are different kinds of goats here in the Philippines?
00:25Four to be exact, and only one is native here.
00:28Others are imported.
00:29That's what we're going to find out here in this farm, in Girona, Tarlac.
00:33Tarlac, Kapusom, is the number one producer of goats in the whole of Central Luzon.
00:40Out of 44 goat breeding farms in the whole of the Philippines,
00:43only 17 can be found in Tarlac.
00:46Hi, sir!
00:47Hi!
00:47How are you?
00:48Mr. Noel Suleman is from the Philippine Goat and Sheep Association.
00:53Is that right?
00:54It's the Federation of Goat and Sheep.
00:56Okay, Federation of Goat and Sheep.
00:59Is it true that you can find four different breeds of goats in the Philippines?
01:04Yes, we have them here.
01:06The first one is, of course, the Philippine goat.
01:08This is our native.
01:10What does it look like?
01:11It's supposed to be small?
01:12Yes.
01:13This is an example of a Philippine goat.
01:16It's not very big.
01:17It's a male, but look at its size.
01:20It's small.
01:21Its ears are not very big.
01:24Its ears are a bit high.
01:26Its body is thin.
01:27Yes.
01:30The native goat can grow up to 15 to 20 kilos in weight.
01:36The Saanen goats from Switzerland are bigger than this one.
01:42They are usually bred for milk production.
01:46If we do this, you can see here.
01:48Okay.
01:49This is what we call the Saanen.
01:51It's white.
01:52Yes.
01:53This is the queen of the dairy goats.
01:55It's like a queen.
01:56They produce the most milk.
02:01So they have that reputation, the queen of the dairy goats.
02:04So this type of breed, you get it for the milk?
02:09Yes.
02:10Not for the meat?
02:10Well, they can also be bred for meat, but not so much.
02:13It's more of the milk.
02:14And they don't have a different color, just white?
02:17That's their typical color, white.
02:20Goat!
02:22Boer goats and Anglo-Nubian goats are bred for their meat.
02:28They usually grow up to 60 kilos in weight.
02:33Okay.
02:34So these are the ones?
02:35These are them.
02:36Wow, they're so big, right?
02:37Yes.
02:38Compared to the Philippine goats, these are so big.
02:41Their ears are up to here.
02:44It's so long.
02:45Yes.
02:46And this is a dual-purpose breed.
02:49Yes.
02:49Which means, if it's a dual-purpose breed, it can be meat or dairy.
02:54Any breed of goat is said to be simple to take care of.
02:58They eat any type of grass or plant,
03:01such as eepil-eepil, dayami, and kakawati.
03:05But so that they don't get tired,
03:07it's better to feed them a small amount of grass every day.
03:13In the province of Tarlac, the Lechon Kambing is a specialty.
03:17At a price of Php 3,500, you can buy a whole lechon.
03:23It's not less expensive than lechon baka and lechon baboy.
03:27But while it's cheaper than other types of lechon,
03:30it's not the last of its kind in terms of taste.
03:35In this lechon in Tarlac City,
03:37Genera is an expert in cooking lechon kambing.
03:41After cleaning the goat
03:43and removing the bones,
03:45we will now boil it.
03:49To make it golden brown,
03:50we will add soda.
03:54First, in the head.
03:56Then, down.
03:58So that you can just swallow it.
04:03We will tie its legs
04:05to make sure that it doesn't move while spinning.
04:09To remove the gills,
04:11they will fill it with
04:14garlic, onion leaves, star anise, salt, and pepper.
04:26The goat is being spun around on top of a stick
04:29to cook it evenly.
04:32After three hours, you can now taste the lechon kambing.
04:36After three hours,
04:37you can now taste the lechon kambing.
04:41Wow!
04:43Lechon kambing!
04:44Here in the Philippines,
04:45it's not just pork and beef that can be lechon.
04:47Here, you can also make lechon kambing.
04:49It's like lechon baka.
04:51It's like lechon baka.
04:52And tofu.
04:54There!
04:55Wow!
04:56Look at that!
04:57Wow!
05:00It's still hot.
05:01Here, madam.
05:02Wow!
05:03It looks so tender.
05:05Look at it.
05:07So, you dip it here?
05:08Yes, I dip it here.
05:10But actually, it's so tender.
05:12Yes, it's tender.
05:14Wow!
05:15The pork is so tender!
05:17Yes.
05:20And it doesn't have an aftertaste.
05:22Yes.
05:23Other goats have a taste.
05:26But this one doesn't.
05:27Why is that?
05:28That's why we added those ingredients
05:30to remove the gills.
05:33Mmm!
05:35Delicious!
05:38Wow!
05:39Look at that!
05:40And it's not too fat.
05:43Very lean.
05:44It's low in cholesterol.
05:46So...
05:49Delicious!
05:51It's so delicious!
05:52The pork is healthier.
05:56Mmm!
05:58Perfect!
06:00You just need to cook it properly.
06:04And the goat is properly cooked.
06:08Oh my gosh!
06:09Look at that!
06:10Oh!
06:11You don't need a knife anymore.
06:16It just falls naturally.
06:19Oh my gosh!
06:20Look at that!
06:23Look at that!
06:26And there's almost no fat.
06:31Delicious!
06:33With Hiner and Chinby,
06:35the goat dish is served with papayas.
06:39The cleaned gizzards,
06:40gizzards, and goat liver
06:42will be boiled for 3 hours
06:44with a mixture of ginger
06:45to remove the smell.
06:51When the meat inside is tender,
06:53it will be removed
06:54and chopped into small pieces.
06:56The onions and garlic will be sautéed in butter.
06:59And then,
07:01we'll add the meat inside the goat.
07:06We'll just mix them
07:08until the onions, garlic,
07:10and the meat inside the goat are combined.
07:14We'll add salt, pepper, ginger, and water.
07:18We can now add the skin of the gizzards.
07:21The skin of the gizzards
07:22will give bitterness to our papayas.
07:26Instead of making the goat dirty,
07:30we'll just peel the skin of the gizzards.
07:32The difference is that
07:34when peeling the skin of the gizzards,
07:36the soup will be whiter
07:38than when peeling the skin of the gizzards.
07:40When peeling the skin of the gizzards,
07:42the color will be darker.
07:44We'll also add the juice of the gizzards
07:46and long green peppers.
07:48And to bring out the bitterness
07:50in the skin of the gizzards,
07:52we'll squeeze it while boiling.
07:54Then, we'll add the long green peppers.
07:56After 5 minutes,
07:58here's our Papaitang Kambing.
08:06There's no bitterness.
08:08It's good that there's no bitterness.
08:10It's spicy!
08:12I've already tasted the papaita
08:14that we use, Abdo.
08:16It's really bitter.
08:18But this, because they used
08:20the skin of the gizzards
08:22to make it bitter,
08:24it gives a citrus flavor
08:27to the dish.
08:29So, actually,
08:31the sourness and the bitterness
08:33are competing in this dish.
08:35It's a new twist!
08:39Did you know that goat's milk
08:41is the milk that's said to be
08:43nearest to mother's milk?
08:45The components of mother's milk
08:47are almost identical
08:49to goat's milk.
08:51Goat's milk is also hypoallergenic
08:53or has a lower possibility
08:55to cause allergies.
08:57Wow!
08:59The goats are really good.
09:01They already know.
09:03This type of breed of goat
09:05is perfect for milking.
09:07It's the Sunnen breed.
09:09They're really trained.
09:11When they come here,
09:13they already know
09:15where to put them.
09:17There are two types
09:19of goat's milk.
09:21You can do it manually
09:24where do you put it?
09:26Here.
09:32Isn't it bitter?
09:34No, it's not.
09:36So that's why it's so simple!
09:38Here!
09:42It looks like it's empty now!
09:44For one goat,
09:46how much amount are we able to get per day?
09:48We have one liter,
09:50one point five,
09:52Two liters, ma'am.
09:53Oh, okay.
09:55So, aside from using a machine, can you also use a manual machine?
09:58Yes, you can also use a manual machine, ma'am.
09:59Ah!
10:00How do you do that?
10:02Ah, like this, ma'am.
10:05Press here on the top, lock, then...
10:09It looks easy.
10:17Ah, like this, ma'am.
10:17You don't have to turn it upside down.
10:20Ah, you don't have to.
10:21If you turn it upside down, it will get hurt.
10:23You can push it.
10:24I don't want to push it.
10:25I don't want to push it.
10:32The milk that we got will go through a process like pasteurization to kill the bacteria.
10:43After that, you can drink it.
10:46I'm really not a milk drinker, even when I was a kid, because I'm lactose intolerant.
10:51The goat milk is hypoallergenic.
10:54So, this is perfect for lactose intolerant people like me.
11:01It's so delicious.
11:06There's no smell.
11:10Hey, I think I'm going to finish this.
11:12It doesn't have a sour factor.
11:13It doesn't have a sour factor.
11:14Actually, I'm not a milk drinker, but this one, I can drink this.
11:21It's delicious.
11:24Aside from fresh milk, there are many other products that you can taste from goat milk,
11:28like feta cheese and cream cheese.
11:33And compared to cow's milk, goat milk is hypoallergenic.
11:43Wow, it's so delicious.
11:45This is so delicious.
11:49It's so creamy.
11:52Wow!
11:53This is really good.
11:55Very creamy.
11:56The taste is so good.
11:58And this one, feta cheese made of goat milk.
12:06Mmm!
12:09The taste is so special.
12:11It's so delicious.
12:13You can really taste the olive oil.
12:15You can really taste the cheese.
12:18Wow!
12:19It's so good.
12:20Both are delicious.
12:21Feta cheese or this cream cheese made of goat milk.
12:26I love it.
12:29It's delicious.
12:30This is delicious.
12:31I'm going to add more pandesal here.
12:43It's so good.
12:44It's so good.
12:45It's so good.
12:46It's so good.
12:47It's so good.
12:48It's so good.
12:49It's so good.
12:50It's so good.
12:51It's so good.
12:52It's so good.
12:53It's so good.
12:54It's so good.
12:55It's so good.
12:56It's so good.
12:57It's so good.
12:58It's so good.
12:59It's so good.
13:00It's so good.
13:01It's so good.
13:02It's so good.
13:03It's so good.
13:04It's so good.
13:05It's so good.
13:06It's so good.
13:07It's so good.
13:08It's so good.
13:09It's so good.
13:10It's so good.
13:11It's so good.
