Sarsa pa lang, ulam na? ‘Yan ang tagline ng karinderya sa panibagong food adventure with Chef JR! Ang bida, ang kanilang binabalik-balikang Legendary Mechadong baka na since 1970 pa! Panoorin ang video.
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.
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FunTranscript
00:00Until later, when will we be able to eat a lot?
00:04Of course, we need to eat a lot.
00:07Adjo can say yes to that, for food definitely.
00:10Always.
00:12The type of sarsapalang ulam that we have, Shuvie.
00:16What do we have?
00:17That's the sarsapalang, delicious, and hot Mechado!
00:23It's so delicious!
00:25Add the hot rice right away.
00:28Chef JR, taste it!
00:31Blessed morning, Chef!
00:32Eat rice, Chef.
00:35This is for dieting.
00:36A blessed morning, beautiful people there, Shuvie Mamlin and brother Adjo.
00:41To all of you in the studio and to our viewers, a blessed morning to you.
00:46And yes, you're right because our food adventure this morning is sarsapalang ulam.
00:54In fact, that's the tagline of one of the legendary restaurants
00:59that we went to here in Nabotas.
01:02Since the 1970s, they've been preparing their Mechadong Baka.
01:09As you can see, my heart is beating so fast.
01:13There you go, sarsapalang.
01:14Lord, you might be able to eat 10 sarsapalang here.
01:18And of course, when it comes to legendary eats, we need to know the secret.
01:24How did this dish become legendary?
01:26That's why later, we'll be able to get the owner from the source.
01:30We'll find out.
01:31Let's all be curious, Kapuso.
01:34Here at your country's morning show where you're always the first to hit it!
01:41I don't know why you're walking here, Ivan.
01:42Is it because you can already smell the food and Adjo?
01:45Kuya, our food adventure today is legendary.
01:48Even this sex scene that I'm with, you can't help it.
01:51You can't help it!
01:52I'm on a diet.
01:53You're fattening up.
01:55You're already eating sarsapalang.
01:56That's the legendary Mechado of Nabotas.
02:00I'm so hungry and I don't think there's a diet for today's video.
02:04Not for you!
02:05Not for you.
02:06There you go.
02:07I'm really not going to diet.
02:08I'm going to start on my own.
02:09Yes, you should start.
02:11I'm going to start on my own, Adjo.
02:12I'm the only one who needs to jetta here.
02:14You and Adjo need to eat.
02:16He's a growing boy.
02:18He's our growing boy.
02:20Actually, Adjo is always the first one to eat.
02:22Yes, I'm always the first one to eat.
02:24Yes, you should be a growing girl.
02:27Let's see if it's good.
02:29The chef already cooked it.
02:31I'm sure it's solid.
02:33It has to be.
02:35Okay, it's a win.
02:37That's a big soup. I love it.
02:39Solid!
02:41Solid!
02:44But the question is,
02:46how are we going to cook this?
02:48A blessed morning!
02:50Is it solid?
02:52It should be a little bit.
02:54A blessed morning to you, ma'am.
02:56Your food looks delicious.
02:58How is it, chef?
03:00You're right, Ms. Lynn.
03:02It's legendary.
03:04The food we ate here in Navotas City
03:06where they started in the 1970s.
03:08They served a lot of food.
03:10As you can see,
03:12they served around 20 dishes.
03:14But,
03:16what you can see here
03:18is the beef.
03:20It's one of their best sellers
03:22since the 1970s.
03:24We have to know
03:26the secret and the recipe.
03:28That's why we need to know
03:30from the source herself.
03:32The third generation of this food
03:34is Ma'am Paula Ocampo.
03:36Ma'am, a blessed morning to you.
03:39Ma'am, your Mechado is legendary.
03:43It's from the 1970s.
03:45How do you cook it, ma'am?
03:47First,
03:49let's start with the onions.
03:51Okay.
03:53We have shallots here.
03:55We're just gonna saute it.
03:57I'm gonna add a lot of it
03:59because I personally like
04:01a lot of onions.
04:03Then, let's add the beef.
04:05Is this already par-cooked?
04:08Okay. So, it's already par-cooked.
04:12There you go.
04:14Ma'am, why do you think
04:16your regular customers
04:18keep coming back for this dish?
04:20Well,
04:22it's Sarasapalang Ulam.
04:24Sarasapalang. That's their
04:26tagline here, ma'am.
04:28It looks like a feast.
04:30You can really
04:32eat a lot of rice.
04:34Also, our recipe
04:37comes from my grandmother.
04:39So, your Mechadong Baka recipe
04:41comes from her.
04:43Ma'am, did your family
04:45pass this down to you?
04:47Yes.
04:49We also have employees
04:51who have been with us
04:53since I was young.
04:55So, we're gonna add
04:57the spices.
04:59Okay. So, let's season it a bit.
05:01Ma'am, what's next?
05:03Then, we're gonna
05:06add the sauce.
05:08Okay.
05:10Ma'am, in your Mechado recipe,
05:12what do you think
05:14is the secret?
05:16Of course, it's the recipe.
05:18It's the heart
05:20of the family.
05:22There you go.
05:24That's what keeps coming back.
05:26Sometimes, that becomes
05:28the X-factor in a potahe.
05:30Also, ma'am, we've been talking about
05:32the legendary, legendary,
05:34legendary price.
05:36How much is it per serving?
05:38It's only P120.00.
05:40It's good for sharing.
05:42So, this big?
05:44Yes, it's P120.00.
05:46It's good for sharing.
05:48Actually, this large portion
05:50is more appetizing, right?
05:52Yes.
05:54So, we're gonna add the tomato sauce
05:56and the broth.
05:58Okay.
06:00Ma'am, in your Mechado recipe,
06:03you're also adding
06:05ashuete.
06:07Yes, to add color.
06:09Also, it's good
06:11if the sauce has absorbed
06:13the oil.
06:15As you can see, it's separating.
06:17There you go, Ma'am Paula.
06:19Okay.
06:21Then, we're gonna let it boil.
06:23How long does it take, Ma'am?
06:25About 30 minutes.
06:27Basically, Kapuso,
06:29if you're making your own recipe at home,
06:32the softness and texture
06:34is up to you.
06:36If you want it to be gooey,
06:38this is what it should look like
06:40after 30 minutes to an hour.
06:42There you go.
06:44So, we're gonna portion this
06:46and then, of course, Kapuso,
06:48this is what it should look like.
06:50So, this is what it should look like.
06:52Ma'am, how much Mechado
06:54do you serve daily?
06:56It depends.
06:58We serve 15 to 20 kilos.
07:0120 kilos of Mechado.
07:03Per day?
07:05Actually, Kapuso,
07:07Mechado is also popular in parties.
07:09Aside from
07:11120 to 130 Pesos.
07:13Aside from 120 to 130 Pesos.
07:15Here you go.
07:17I'm sorry. I'll transfer you to Anjo
07:19and Shuvie.
07:21If you want to make Subo bigger,
07:23I have an entry for you.
07:25So, Kapuso, as you know,
07:27we celebrate the Filipino cuisine
07:30and this is where you'll find it
07:32in your country's morning show
07:34where you're always the first to hear it!