Happy Independence Day, mga Kapuso! Ipinagdiriwang ngayong araw ang ika-126 na taon ng ating kasarinlan. Kaya naman ang San-G, Chef JR at Kaloy nasa Kawit, Cavite— ang probinsya kung saan nakatira si Emilio Aguinaldo! Panoorin ang video.
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00:00You
00:30Foreign
00:52126th anniversary 126 independence day
01:00Foreign
01:10Happy independence day
01:20Foreign
01:30Foreign
01:32At chef jr. Good morning guys
01:46Foreign
02:02English but it's an honor and privilege to be standing right here at the aguinaldo shrine the homie smono
02:08um for our 126th anniversary, uh, uh
02:12Independence day anniversary. So what an honor to be here with you
02:14This is my personal first time to be here at my point to tour punamin. It's on a beautiful location beautiful home
02:24Where was this was where the flag was raised 126th year ago
02:29Oh, yes
02:31Excited
02:35Social activities
02:39Foreign
02:59Foreign
03:30Chef
03:33Happy independence day. Yes
03:41Thank you, mommy sue and brother matthew
03:56Foreign
03:59Foreign
04:14Foreign
04:29Foreign
04:43Foreign
04:59Foreign
05:09Love house tours
05:19Hi mom mom, good morning
05:29Foreign
05:38Good morning
05:56Thank you very much for joining us
06:00Foreign
06:05Around the house
06:07Secret passages
06:28Yeah, but we have to correct that because
06:38Foreign
06:48Yes
07:02You can see it's a beautiful depiction
07:08By another motherland
07:13This was restored obviously or well it's being maintained continuously restored by uh, the national historical commission of the philippines
07:21caretaker
07:23Foreign
07:45This is a dining room correct correct
07:48Formal dining room as you can see, there's so many tables there are three tables they used to have big tables
08:06Foreign
08:18Foreign
08:23And these are also original paintings of their families of the family the three daughters
08:39Sir alvin, go ahead. Well, we are leading to the main bedroom
08:48Foreign
09:10Bed
09:18Of course
09:21Uh
09:24Yes, all the furniture you can see are original
09:39Foreign
09:46I'll show you one of the secret passage here
09:50Yes, this is a door okay, you know that leads to the indoor pool indoor pool swimming pool
09:56Goes down there. So general loved. Um swimming. Well, I love swimming. Yes alone time at times. Yes
10:03And there's another passage door
10:10From the bedroom
10:17Leading to the veterans hall
10:21Yes
10:23Well
10:50And then
11:06Because it's a whole bomb shelter you have to lift this table
11:13Foreign
11:19We can spend the whole day here with you
11:33Of course our independence day
11:43Foreign
11:52Good morning
12:02Independence
12:13Overall experience
12:28From the paintings to the woods to everything else. So amazing
12:35Again, what is happening in the back in a few minutes
12:43Foreign
13:14Foreign
13:38All right
13:43Okay
14:13What
14:1634 years old
14:24Should witness this and experience this because this is just a sense of national pride here that's happening today
14:40What happened
14:43Uh
14:47Very rich history of the philippines
14:50Aside from that
14:58Actually, they're standing there's a balcony canina they were there so there's an owner there in a few minutes
15:02Foreign
15:17Foreign
15:19Jolo Rebilla, his house, Lani, is also there, she also came here earlier.
15:27Tita Susan, we will come back.
15:30Yes, we will, the beautiful Tita Susan.
15:33We will come back from Kawit Kawit.
15:36Today is a very special day, special independence day, right?
15:40Super.
15:41And special, of course, is our breakfast.
15:43Oh, look at this, Pancit?
15:46Where's the Pancit?
15:47Where's the Pancit?
15:48Wait, it's not just Pancit, it's Pancit Thomas Lin,
15:51because that's Emilio Aguinaldo's favorite.
15:54That's what we call Pancit Henoy.
15:57Why don't we have that here?
15:58Yes, that's right.
15:59We have different breakfasts, but we don't have Pancit.
16:01I still like Pancit.
16:02Send that.
16:03I'm excited to taste that, so send it, Chef JR.
16:06And of course, Kaloy, how is it cooked and why is it called Pancit Henoy?
16:10I know, Penoy, Pinoy.
16:12Penoy.
16:13Yes.
16:15Distance, amigo.
16:18Hello!
16:20Good morning, Kapuso, and happy Independence Day, Chef,
16:26and to all of our Filipino viewers.
16:29I'm here with Chef JR today.
16:32Here.
16:33Yes.
16:34You're here at Emilio Aguinaldo Shrine in Kawit, Cavite,
16:38because this is where Independence Day was declared on June 12, 1898.
16:43Yes, 1898, that's right.
16:45Yes.
16:46That's right.
16:47So, we are celebrating our 126th anniversary.
16:51So, it's already 126, right?
16:52Yes, of our independence,
16:54and where we are celebrating our own land with love in our hearts.
17:00Of course.
17:01That's what we're celebrating.
17:02For our country.
17:03Yes, sir.
17:04All right.
17:05Okay, but this is special.
17:06I mentioned it, Chef.
17:07For sure, you, Chef JR, can't serve us without a special dish, right?
17:12Of course, Brother Caloy.
17:13Of course, when it's a celebration, it's automatic.
17:16Our dish should also be strong.
17:18Yes.
17:19What is this called, sir?
17:20This is what we prepare for our fellow Filipinos.
17:24It's our Pancit Henoy.
17:26Of course, when it's a celebration, the Pancit will not be missing, right?
17:29Yes, that's right.
17:30That's our belief.
17:32If you have Pancit at hand, it will last a lifetime.
17:35But this is different.
17:36This is our first time hearing Pancit Henoy.
17:38It's the same for me.
17:39Same.
17:40I'm excited for the result and the taste.
17:43Of course, that's what we're most curious about.
17:45And when we say Pancit, typically, we have a generic idea of what Pancit is.
17:50Right?
17:51Then vegetables.
17:52Then vegetables.
17:53Then there's a bit of pork.
17:54Yes, that's where you get lost.
17:55Yes.
17:56What is the pork?
17:57What is it?
17:58Why did it become Pancit Henoy?
17:59Yes, but why?
18:00Do you have a trivia for us, Chef?
18:02Why was Pancit Henoy called Pancit?
18:04According to the son of General Emilio Aguinaldo, the term Henoy is from general.
18:10Ah, yes.
18:11And this is his personal favorite.
18:14There.
18:15It's fitting for a general who is always on the go.
18:18Because to be fast, you need to have a lot of food.
18:22Pancit, yes.
18:23You can't be a Filipino if you don't eat Pancit.
18:26Yes, sir.
18:27Perfect.
18:28What makes Pancit Henoy different from any other versions of Pancit is this.
18:33This is our pork.
18:35We sauteed it with garlic.
18:37We also have onions.
18:38Then we use…
18:40What is that, Chef?
18:41Chorizo Macaw.
18:42What is it called?
18:43Chorizo Macaw.
18:44That's the difference.
18:45This is the Chinese sausage.
18:46Our Chinese sausage has this five-spice-ish flavor compared to…
18:53The usual chorizo that we put in Pancit.
18:56Yes.
18:57Okay, so this is what stands out in this Pancit.
19:00And what makes it different, as Chef Mayor said.
19:02Yes, sir.
19:03So, the usual.
19:05Onions.
19:06Yes.
19:07Onions.
19:08Beans.
19:09We have Baguio beans.
19:11And, brother, this is what makes it different.
19:14In Pancit by Kawit Cavite, they use beef liver.
19:19Oh, wow.
19:20That's beef liver?
19:21Yes, sir.
19:22Wow.
19:23So, we can see that the beef is smaller compared to the pork.
19:26It looks smaller.
19:28Is it better if it's smaller?
19:30It's a bit of a hassle to eat, but personally, I like it better.
19:34Okay.
19:35So, it really depends on what you want to eat.
19:36Yes.
19:37And it only has a little bit of bones.
19:38So, that's what will differentiate what type of…
19:42Liver.
19:43Liver.
19:44Chef, what is that?
19:45This is our other one.
19:46Our Patola.
19:47There's also a Patola in Pancit.
19:49Yes.
19:50And while we're continuing to cook,
19:52the preparation of our colleagues here in the back is also busy, right, brother?
19:55Something is happening.
19:56I think the program is about to start here in Kawit Cavite.
20:01But Pancit is really an on-the-go food, right?
20:03Yes.
20:04This should also be strong.
20:06The fire should be strong.
20:07And then, it should be cooked directly.
20:10So, we'll just season this with soy sauce.
20:13Alright.
20:14I saw that there's shrimp as well.
20:15There's shrimp as well.
20:16Because Kawit Cavite is actually a coastal town.
20:20So, there are a lot of sources of seafood here.
20:23We have a lot of mackerel.
20:24We have a lot of…
20:25Any kind of seafood that you can think of.
20:28And finally, this is one of the signatures of Pancit Henoy.
20:32It's the use of glutinous rice.
20:34There.
20:35So, you're thickening it.
20:36It's like we have a sauce here that we'll put on top of our topping.
20:41So, is this what the noodles were boiling earlier?
20:43The noodles and our pork were boiling.
20:46Okay.
20:47Alright.
20:48So, we'll just thicken this.
20:49A little bit of seasoning.
20:51Nice.
20:52This is soy sauce, Chef.
20:54Soy sauce.
20:55With the glutinous rice, right?
20:56Yes, sir.
20:57Okay.
20:58So, that's what we seasoned it with.
21:00I can already see that our pancit is getting cooked.
21:01Yes.
21:02They're just separated now.
21:03The noodles, the pork, and then the sauce.
21:08Alright.
21:09Alright.
21:10So, after this, we'll just do the sautéed ingredients.
21:15I can already smell it, Chef.
21:16This is what we'll thicken.
21:17Alright.
21:18Oh, my goodness.
21:19This is what it'll look like.
21:20Look at that.
21:22We'll just top it with our miki.
21:24So, brother, that's another distinct character of pancit henoy.
21:29What he used for his noodles is miki.
21:31Miki noodles.
21:32Some people say that it's similar to lomi.
21:35Isn't it?
21:36No.
21:37This is different.
21:38Because lomi is too saucy.
21:40Right.
21:41It's served as a soup.
21:43Because of this, we'll top it with…
21:46But there's no soup.
21:47It's just a sauce that sticks to the noodles and pork.
21:49Yes, sir.
21:50Alright.
21:51Pancit henoy, brother.
21:52Chef, I saw that you prepared something earlier.
21:55There.
21:56Alright.
21:57We should taste this pancit henoy.
21:59Let's go.
22:00Let's go.
22:01Really quick.
22:02Alright.
22:03Everyone, let's continue our journey here in Kawit Cavite.
22:07This is my purpose here.
22:09Of course.
22:10We should.
22:11We should.
22:12We need something delicious to eat.
22:13Guys, I'll be back.
22:14We still have a lot of surprises for you.
22:16Can I have some pork?
22:20Thank you.
22:21Thank you.
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22:48Thank you.