Aired (January 23, 2024): Ang binabalik-balikang Pinoy street food na isaw at calamares… binigyan ng kakaibang paandar! Kung paano iniluluto ang mga bagong pakulo na ‘yan, alamin sa video.
Category
😹
FunTranscript
00:00 We're lucky, Filipinos, because when we're hungry, we have street food.
00:03 There's a lot of delicious food there.
00:06 If you're not a fish,
00:09 the best thing is, you don't have to go out to get a lot of fish,
00:12 you can just go home full.
00:14 It's just a quick thing.
00:15 It's just a quick thing, right?
00:17 Or a fish ball.
00:18 The other thing is, we also make a gimmick
00:20 so that street food becomes good food.
00:22 Yes.
00:23 That's the story of Mark Salazar.
00:27 I'm scared of the fish.
00:29 They say, if you want to eat delicious food,
00:32 you have to look for it on the streets.
00:34 With the abundance of choices in Filipino street food,
00:39 you can't help but be hungry.
00:42 The fish and calamari are being brought back,
00:45 and given a new boil.
00:53 Gourmet pulutan is a traditional business
00:56 of 38-year-old Angelie.
00:59 Their fried fish ball is made in a sisig version.
01:02 People order it for pulutan only.
01:05 If it's just pulutan,
01:07 we know that it matches with beers and all that.
01:10 But now, we noticed that even family,
01:14 the whole family will order the sisig isaw,
01:18 even the kids love it.
01:19 The idea of cooking sisig isaw
01:22 came from her own soup.
01:24 There's a special homemade sauce
01:26 that you cannot find it elsewhere.
01:29 And then, we don't just top it with
01:32 simple onions, chili.
01:36 We have our own toppings then.
01:38 In making sisig isaw,
01:40 the chicken's bones are cleaned.
01:43 Then, it's rubbed with salt and lemon juice.
01:46 Next, the chicken's isaw is adobo.
01:49 It's boiled with bay leaves, ginger, garlic, vinegar,
01:55 soy sauce, and pepper.
01:57 It helps to remove the fishy smell of the isaw.
02:01 The adobo sauce is drained,
02:03 then it's dried.
02:05 If there's an order,
02:06 the isaw is directly fried in hot oil.
02:09 When fried, it's made into a special sisig sauce.
02:14 It's made with butter, garlic, onions, chili,
02:19 liquid seasoning, mayonnaise, and a special sisig mixture.
02:24 I didn't expect that sisig would go well with isaw,
02:33 which is two of my favorites.
02:34 It's good. The sauce is good too.
02:37 They can consume 10 to 20 kilos of isaw per day.
02:43 It's worth trying because it's affordable.
02:47 It's only Php 180.
02:49 It's 100% clean.
02:52 I'm 100% sure that people will love it.
02:56 From being a favorite,
03:00 the 33-year-old added different flavors,
03:05 which is John Carlo's calamari.
03:07 It's a part of a classic recipe of calamari.
03:12 But eventually, we added other flavors.
03:15 It's different.
03:18 It's not the usual calamari or squid.
03:22 When cooking calamari,
03:24 the marinated squid is first rolled in breading.
03:28 Then, it's dipped in boiling oil.
03:31 The frying should take less than 2 minutes
03:36 so that the squid won't be soggy.
03:39 You can choose between classic, salted egg, or garlic parmesan.
03:44 Then, dip it in their homemade vinegar.
03:47 It's soft.
03:49 It's a bit crunchy. It's good.
03:52 It's worth trying because it's a unique concept.
03:58 You can really taste the squid.
04:01 It's not marinated in squid.
04:04 In a different way of cooking and version of street food,
04:08 there's one thing that's not to be missed.
04:10 The Filipino people's taste for food
04:13 is always in search of something delicious.
04:17 I'm Mark Salazar,
04:19 and that's the story you need to know.
04:23 [music]
04:26 [music]
04:29 [music]
04:32 [music]
04:35 [music]
04:38 [music]
04:40 [music]
04:43 [music]
04:47 [music]
04:49 [BLANK_AUDIO]