Perfect ang haluhalo ngayong summer! Ang isa sa mga topping nito— kaong! Saan at paano nga ba ginagawa ang haluhalo topping na ito? Alamin ‘yan sa video na ito.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories.
Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Category
😹
FunTranscript
00:00 We're so lucky to have you guys here. It's so hot right now.
00:05 That's right. So we made sure that you'll be cool this summer.
00:09 This is one of the most popular cold dishes in the Philippines.
00:13 As you can see, it's all about the ingredients.
00:16 People are biased. What's their favorite ingredient?
00:20 Let me ask you. What's your favorite ingredient?
00:22 Banana.
00:23 Mine is Lechaplan.
00:24 Oh, the toppings. You're always special.
00:27 One of the unique ingredients in the mix is the Kaong.
00:31 This one has a color.
00:33 It has a color, but this is the fruit.
00:36 That's right.
00:37 The plant.
00:38 But we're always asked what Kaong is, where it came from, and how it became like this.
00:43 That's what Chef JR will answer. So good morning to you, Chef.
00:46 I'll start.
00:48 This is just the color of the Kaong.
00:50 A blessed morning, Ma'am Suzy. A blessed morning, Kaloy.
00:53 And our favorite Kaong that you can see has a different color.
00:58 I just found out that it started from this fruit.
01:03 So in Cavite, this is called Irok.
01:07 And the finished product, the one we're eating, is the Kaong.
01:11 So that's the beautiful revelation.
01:13 And yes, it's harvested from sugar palm tree.
01:16 And it goes through a long process.
01:19 That's why we need to call a rest buck that's an expert in processing Irok into Kaong.
01:25 That's why we'll be joined this morning by Sir Jomar.
01:28 Sir, a blessed morning.
01:29 Good morning.
01:31 So they showed us in the studio how Irok is harvested.
01:35 This is what's harvested from sugar palm tree.
01:39 And what's the first process here, Sir?
01:41 This is where we remove the seeds.
01:44 The "yes, yes" if you want to call it.
01:46 Yes, yes, yes in or "iitakin".
01:49 So you can't do it one by one. You really need to "itak".
01:53 So very carefully, we'll swing the "itak" until it's removed.
02:00 Then, it'll go to a--
02:03 -It's in its own place, right, Sir Jomar? -Yes, yes.
02:06 Then, there.
02:08 I'm still doing it wrong.
02:10 So what happens here is, until we have enough, what's next, Sir Jomar?
02:14 We'll put it in the--
02:18 -So we'll cook it? -Yes, we'll cook it.
02:20 Okay. Sir Jomar, why do we need to cook the Irok?
02:24 We're cooking it so the pulp can be easily removed.
02:29 And also to remove the seeds.
02:32 So for those who are adventurous and can see a sugar palm tree,
02:38 you can harvest it.
02:40 -Be careful, Sir Jomar. -Yes, Sir Jomar.
02:42 -Because there's a sugar palm tree-- -It's very bitter.
02:45 It's very bitter. You'll go crazy with it.
02:47 I've experienced it before so I won't forget it.
02:50 That's why I know this fruit.
02:52 So how long will it take to boil, Sir Jomar?
02:55 -First, it'll take about two hours. -Two hours?
02:58 Yes. Because the water will be added in two different times.
03:02 Okay.
03:03 Once it's cooked and removed, the next step will be about one hour.
03:06 Okay. So we'll remove it and let it cool.
03:08 And this is the next step. What do we do next?
03:11 We'll add the pulp.
03:13 We call this "pungos".
03:15 -Pinu-pungos. -They're the ones that will cut it.
03:17 -So we're removing the tip of the pulp. -Yes.
03:22 Why do we need to remove it?
03:23 So the pulp can be seen.
03:25 The people who are in charge of cutting the pulp will do it.
03:31 So, again, we're not exaggerating.
03:35 -This is a long process. -Yes, it's very long.
03:39 After this, we'll remove the top part.
03:43 -What's next? -We'll cut it.
03:46 So this is the revelation of our favorite fruit, the pungo.
03:51 This is it, my fellow Kapuso and our fellow Kapuso in the community.
03:55 Once the pungo is cut, this is what it'll look like.
04:00 There.
04:01 Then, we'll cut it.
04:03 Let me borrow your cutting board.
04:05 This is what Sir Jomar is saying.
04:07 If you don't take care of it, it won't look like this.
04:10 No. The pulp is attached to the skin.
04:13 So we can't cut it like this if it's not cooked.
04:17 -Yes, it needs to be cooked. -This is what the pulp will look like.
04:22 -This is the pulp, right? -Yes.
04:24 This is what it'll look like. Do we know what this is?
04:28 Here it is.
04:29 After processing, we'll make it sweet.
04:32 It's ready for your Halo-Halo.
04:34 And of course, we'll enjoy the freshly processed food.
04:38 I have a lot of Halo-Halo to assemble.
04:40 Join us on our food adventure here at your country's morning show
04:43 where you're always the first to hit it.
04:47 [music]
04:56 -Let's move forward. -Yes.
04:57 Let's continue cooling this summer.
04:59 Halo-Halo is the key.
05:01 But before that, let's taste how one of the ingredients of Halo-Halo is processed.
05:09 -Yes. -Oh, that's right.
05:10 I'm Chef JR. I'll continue cooking the "tumpok-tumpok" Kaong.
05:14 -Hi again, Chef. -Hi, Chef. So you're here.
05:16 Kaong is amazing.
05:18 Hi again. I'm Suzy Kaloy.
05:20 And your tattoos look good.
05:23 And yes, we've explained earlier that it's a very process to make Kaong.
05:30 And here are our colleagues.
05:32 According to them, they process this every week.
05:37 And as we've explained earlier, they harvest it.
05:41 And then, they remove it one by one.
05:44 They boil it.
05:45 Then, after boiling, they cut the top part until we get this.
05:52 I asked Mr. Jomar earlier why it needs to be boiled or boiled
05:56 because it's meat won't separate.
06:01 Which is what we know as Kaong.
06:03 So we'll cut it and this is what it looks like.
06:08 After this, the process isn't done yet because this is ephephermint.
06:15 It's like we'll soak it in water for a week until it reaches this size.
06:20 This is what we know as Kaong because it's like you'll say, "Why is it so small?"
06:23 Because of the fermentation process, the meat expands.
06:29 But it's still gelatinous. It's still gooey.
06:34 Because of that process, the kate and bitter taste of Kaong is gone.
06:41 So after that, it's not done yet because it's processed to make minatamis.
06:48 And as Carlo said, we all have our own biases.
06:51 As for our favorite ingredients, we have sweet potato, banana,
06:59 but for me, it's nata de coco and Kaong Ambida.
07:03 So there you go!
07:04 We learned some great information this morning in our food adventure.
07:08 Aside from that, there's also vinegar and sweet potato
07:12 which are like jam for our Kaong food adventures.
07:15 This is what we get every day in your country's morning show
07:19 where you're always first!
07:21 First impression!
07:23 [music]
07:29 [music fades out]
07:31 [silence]
07:34 [BLANK_AUDIO]