Kapag dumayo ka ng Quezon, pancit habhab kaagad ang magpapatakam sa’yo. Kailangan din daw matikman ang tinatawag nilang ‘pasulbot’ na pinag-uusapan ngayon sa social media dahil matatagpuan ito sa Quiapo! Sabay-sabay natin ‘yang tikman sa video na ito.
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00:00 And you also need to have food.
00:02 I know!
00:03 You really want to eat.
00:04 Oh my!
00:05 Oh, look at that!
00:07 Oh, Shai, we are in for a treat today.
00:09 They'll certify the Filipino food that we'll be trying.
00:12 You're right!
00:13 Let's try it here at UH Foodie Finds!
00:18 So, yes, our food finds today,
00:20 this year, they brought it to Quiapo.
00:24 And this is the authentic pancit habhab,
00:26 this is what I'm holding.
00:27 And it's from Pasulbot, in Quezon Province.
00:30 Pasulbot!
00:31 And you can see, it's only been months,
00:33 and they're already making a fuss,
00:35 especially those who crave for authentic Quezon delicacies.
00:39 So, we're here today with Mary April Banagan,
00:42 who owns a trending place in Quiapo,
00:44 with her husband, Marlon.
00:46 Good morning, April!
00:47 Welcome to UNAHIRID, guys!
00:49 So, April, you brought it to Quiapo.
00:50 I thought you were April.
00:51 That's the reason.
00:52 Is that it?
00:53 Is there a connection?
00:55 I thought you were lucky, April.
00:57 But you're a proud Quezon person,
00:59 but why did you bring the habhab and pasulbot to Manila?
01:03 Because there are so many delicious things in Quezon.
01:05 Yes, as a proud Quezonian,
01:06 we wanted to introduce you to the unique food experiences,
01:10 like these,
01:11 and the delicacies that are really famous in Quezon Province.
01:15 You know, Mary,
01:17 I've never heard of pasulbot in my entire life.
01:19 Me too!
01:20 I've only tried the habhab.
01:22 Yes, it's famous, but pasulbot?
01:23 Pasulbot, yes.
01:24 So, let's start with the pasulbot.
01:26 So, April, what is this?
01:28 Why is it called pasulbot?
01:29 Yes, what does it mean?
01:31 This is made from sticky rice that floats when it's cooked.
01:36 Ah, so it floats.
01:38 It's like a float.
01:40 Okay.
01:41 So, it's a float.
01:42 But the float that I remember is the white one with a lot of yolk.
01:46 This one looks different.
01:47 Yes, this is the half-cooked calamay.
01:49 Once it's cooked,
01:51 it will be cooked for a longer time.
01:54 That's the calamay.
01:56 So, it's sweet?
01:57 Yes, it's a bit sweet because it's made with mascobado sugar,
02:01 so it's not that sweet.
02:03 So, basically, it's like a dessert.
02:05 Dessert, like a snack.
02:07 For breakfast, it can be a snack.
02:09 You're right.
02:10 What's the filling per order?
02:11 There's one piece per serving.
02:14 Ah, okay.
02:15 I'll order one.
02:17 Of course, she'll order.
02:18 Because Marlon has been cooking a lot here,
02:20 I'm already full.
02:21 I also ordered earlier, but this one has a sago.
02:25 Yes, that's it.
02:26 Pearls.
02:27 But it's different per order.
02:29 It's 25 pesos per serving.
02:31 25 pesos per serving.
02:33 You're full because, to be honest,
02:35 the one that's being cooked is heavy.
02:39 It's heavy.
02:40 It's just one piece,
02:41 but I'm already full.
02:43 Actually, yes.
02:44 April, I'll hold this for you.
02:46 Thank you.
02:48 I'll have a spoon.
02:49 Yes, you really want to have a spoon,
02:51 but just drink it.
02:53 I'll just eat the sago.
02:56 Yes, but Shai,
02:57 Shai, what do you think?
03:00 There, Dora's spoon has arrived.
03:02 There, for Shai to eat.
03:04 It's like a calamari.
03:06 Although, honestly,
03:07 I already ate earlier,
03:08 I already ordered a siso.
03:10 And it's delicious.
03:11 It's not that sweet.
03:13 That was my opinion.
03:15 But you, what's your opinion?
03:17 It's not that sweet. It's delicious.
03:18 Yes, that's it.
03:19 It's not that bitter.
03:20 So, it's just sweet enough.
03:22 That's why diabetics don't need to be afraid.
03:24 But Shai,
03:25 of course, when we say Quezon,
03:27 we can't forget the pancit habhab.
03:29 Yes, of course.
03:30 How can we say that pancit habhab is authentic?
03:32 And, you know,
03:33 there are a lot of different pancit, right?
03:35 Yes.
03:36 The pancit habhab is made by Miki Luqban,
03:39 who really came from Quezon Province.
03:41 Ah, okay.
03:43 The difference with other pancit is
03:45 that he doesn't use calamansi,
03:47 but vinegar.
03:48 Vinegar.
03:49 It's more elevated.
03:50 I love vinegar.
03:51 So, this is the vinegar.
03:53 Of course.
03:54 And the pancit maniames, too.
03:56 Yes, and I know there's a way to eat this,
03:58 the habhab way.
03:59 How can we say it?
04:00 The most authentic way.
04:02 Habhab way.
04:04 Say ah.
04:09 Shai, there should be vinegar.
04:11 Oh, here, here, here.
04:13 There.
04:15 The habhab way.
04:19 Is it good?
04:20 Is it good?
04:21 Here, here, here.
04:22 It's like a dish.
04:23 Sayang chicken skin.
04:25 It's good, but how much is this?
04:27 Sayang chicken skin.
04:28 I'm crying.
04:29 Eat it.
04:30 How much is this, Efe?
04:31 The plain one is only P25.
04:33 For overloaded with toppings,
04:35 it's P50.
04:37 This is P50.
04:38 You're full.
04:39 But you can have lunch.
04:40 You're okay.
04:41 You don't need rice anymore.
04:42 This is really good.
04:43 Thank you, Efe.
04:44 Marlon, thank you.
04:45 Thank you.
04:46 You made us happy this morning.
04:47 And good luck in your business, More Power.
04:49 Thank you so much.
04:50 Thank you for bringing us here.
04:52 We're so happy.
04:53 And you're full this morning.
04:55 That's right.
04:56 For more legit and trending food,
04:58 you can always go to UH Foodify.
05:02 It's a mess.
05:03 UH Foodify.
05:05 That's it.
05:06 I'm done.
05:07 I'm done.
05:08 I'm done.
05:08 [BLANK_AUDIO]