This is Eat - Giant liempo, mabibili sa Novaliches! | Unang Hirit
Giant Liempo silog, pinipilahan daw sa Novaliches?! Ang size raw kasi nito, mas mahaba pa sa mukha ng tao? Hindi ka raw mabibitin sa laki at sa sarap nito! Tikman natin ‘yan kasama ang ating Morning Oppa na si Kaloy Tingcungco. Panoorin ang video.
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00:00 I don't think we can beat this.
00:02 Wow!
00:03 Here it is, the Giant Liempo!
00:08 Oh my God!
00:09 It's being sold in Novo Leches.
00:12 Wow!
00:13 It's huge!
00:14 Oh my!
00:15 It's huge!
00:16 It's not the usual Liempo that you order, right?
00:22 Of course!
00:23 How many rice can we eat?
00:25 Let's go to Kalloy and find out why the Liempo is called Giant.
00:29 Kalloy, where is it?
00:30 Enjoy it!
00:31 Enjoy it!
00:32 Huh?
00:33 Are you saying something, Shaira?
00:34 Are you saying something?
00:35 No, I'm not.
00:36 Miss Suzy, it's here in Novo Leches.
00:37 And we're still here in Novo Leches where we went to the trending Giant Liempo.
00:38 And here in front of me, we have a comparison of the normal Liempo and the Giant Liempo.
00:39 We will show you the comparison.
00:40 So, we're here in Novo Leches.
00:41 We're here in Novo Leches.
00:42 We're here in Novo Leches.
00:43 We're here in Novo Leches.
00:44 We're here in Novo Leches.
00:45 We're here in Novo Leches.
00:46 We're here in Novo Leches.
00:47 We're here in Novo Leches.
00:48 We're here in Novo Leches.
01:14 We're here in Novo Leches.
01:21 We're here in Novo Leches.
01:22 We're here in Novo Leches.
01:23 We're here in Novo Leches.
01:24 We're here in Novo Leches.
01:25 We're here in Novo Leches.
01:26 We're here in Novo Leches.
01:27 We're here in Novo Leches.
01:28 We're here in Novo Leches.
01:29 We're here in Novo Leches.
01:30 We're here in Novo Leches.
01:31 We're here in Novo Leches.
01:32 We're here in Novo Leches.
01:33 We're here in Novo Leches.
01:34 We're here in Novo Leches.
01:35 We're here in Novo Leches.
01:36 We're here in Novo Leches.
01:37 We're here in Novo Leches.
01:38 We're here in Novo Leches.
01:39 We're here in Novo Leches.
01:40 We're here in Novo Leches.
01:41 We're here in Novo Leches.
01:42 We're here in Novo Leches.
01:43 We're here in Novo Leches.
01:44 We're here in Novo Leches.
01:45 We're here in Novo Leches.
01:46 We're here in Novo Leches.
01:47 We're here in Novo Leches.
01:48 We're here in Novo Leches.
01:49 We're here in Novo Leches.
01:50 We're here in Novo Leches.
01:51 We're here in Novo Leches.
01:52 We're here in Novo Leches.
01:53 We're here in Novo Leches.
01:54 We're here in Novo Leches.
01:55 We're here in Novo Leches.
01:56 We're here in Novo Leches.
01:57 We're here in Novo Leches.
01:58 We're here in Novo Leches.
01:59 We're here in Novo Leches.
02:00 6, 7, 8, 9, 10, 11 inches.
02:05 Okay, so it's double.
02:06 Right?
02:07 The size of the normal Liempo that we order is double.
02:11 11 inches.
02:13 Break that record.
02:14 11 inches of giant Liempo.
02:17 Okay, let's compare.
02:19 You really can't beat this one.
02:24 But before I taste this giant Liempo of Novo Leches,
02:27 we need to know how they prepare it.
02:29 And to teach us the preparation of this giant Liempo,
02:34 trending giant Liempo,
02:35 we have with us, Sir Emmanuel Reyes
02:38 and with us to prepare the giant Liempo,
02:41 Miss Chinalyn Reyes.
02:43 Hello, good morning.
02:44 Good morning.
02:45 We'll start the preparation.
02:47 What's the first procedure?
02:48 We'll just put the ordinary breading.
02:53 We have marinated wet,
02:55 such as corn starch, flour,
02:58 pepper, paprika, and salt.
03:01 Is there a special seasoning?
03:04 Yes, we have different seasonings.
03:07 Okay, perfect.
03:09 It's not just big, it has a unique taste.
03:12 Okay, let's continue the procedure.
03:15 But I'll ask Sir Emmanuel,
03:17 Sir, who thought of selling this giant Liempo?
03:21 Because it's not what we're used to.
03:23 Actually, it just happened by accident.
03:26 Oh, let's change the subject.
03:28 We used to sell Liempo as a topping for our parents.
03:32 Okay, for the pork ribs.
03:34 Yes, for the pork ribs for our parents.
03:38 What happened was,
03:40 our customers requested,
03:43 especially the students,
03:44 that we should make our pork ribs as Liempo Silog.
03:48 That's what happened.
03:49 But before they requested to make Liempo Silog,
03:55 have you ever made Liempo Silog?
03:57 No, we haven't.
03:58 Okay, so it turns out that
04:00 it was a good thing for your business
04:02 that they requested to make Liempo Silog
04:05 because it's big,
04:06 two normal pieces of pork ribs.
04:09 Yes, this is what our customers often ask for.
04:14 Because for 130 pesos,
04:16 their pork ribs are worth it.
04:18 And not only that,
04:20 your partner can also share this.
04:22 Yes, it's limited.
04:23 Two people can eat this giant Liempo.
04:27 Okay, perfect.
04:28 130 pesos can be enough for two people.
04:30 Or even for the whole barcada.
04:32 But we'll split it up.
04:34 After we marinate it,
04:36 I saw that you're making,
04:38 what do you call this?
04:39 Breading.
04:40 Yes, breading.
04:41 We'll just put it on the pork.
04:44 Then, we'll fry it.
04:46 How long will it take to fry?
04:48 Ma'am, how long will it take to machine?
04:51 About 5 to 6 minutes.
04:53 5 to 6 minutes?
04:54 Okay.
04:55 So anyway, after 5 to 6 minutes of frying,
04:57 this is what we'll achieve.
04:59 This giant Liempo.
05:02 I'll taste it.
05:03 Is it okay?
05:04 I'll go first.
05:05 Let's try the crispy part.
05:07 Can you hear that?
05:14 I think the dip is not enough.
05:19 But it's okay.
05:20 This is perfect.
05:21 And the crispy, the flavorful,
05:23 and I can taste the special marination that you're making.
05:27 Okay.
05:28 Thank you, sir Emmanuel.
05:29 Thank you, Ms. Shina.
05:30 We'll continue cooking.
05:31 And for more food trip finds here in our country, Monsio,
05:35 where you're always the first to...
05:37 ...be the first to try.
05:38 Just stay tuned.
05:39 Bye.
05:41 [Bloopers]