Aired (August 11, 2024): Sa Negros Oriental, may dalawang dosenang nakahilerang tindahan na nagbebenta ng kung tawagin ay ‘painitan’. Ang painitan puwedeng tinapay, pansit, nilagang itlog o hindi kaya… kakanin!
Pero ang pinakamabenta, ang tinatawag na 10-5-5-5! Dahil sa 10-5-5-5 recipe ni Merton, napagpatapos niya ang kanyang mga anak sa kolehiyo!
Sa Cavite, may pansit na institusyon na! Perfect daw kasi ito sa mga on-the-go dahil nakahain ito sa dahon ng saging na ginawang parang apa ng ice cream?!
Ang paborito namang agahan sa Pangasinan, ang binunguey na niluto sa kawayan na nabebenta mula P50 hanggang P100 kada piraso sa Bolinao Public Market! Panoorin ang video.
'Kapuso Mo, Jessica Soho' is GMA Network's highest-rating magazine show. Hosted by the country's most awarded broadcast journalist Jessica Soho, it features stories on food, urban legends, trends, and pop culture. 'KMJS' airs every Sunday, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
Pero ang pinakamabenta, ang tinatawag na 10-5-5-5! Dahil sa 10-5-5-5 recipe ni Merton, napagpatapos niya ang kanyang mga anak sa kolehiyo!
Sa Cavite, may pansit na institusyon na! Perfect daw kasi ito sa mga on-the-go dahil nakahain ito sa dahon ng saging na ginawang parang apa ng ice cream?!
Ang paborito namang agahan sa Pangasinan, ang binunguey na niluto sa kawayan na nabebenta mula P50 hanggang P100 kada piraso sa Bolinao Public Market! Panoorin ang video.
'Kapuso Mo, Jessica Soho' is GMA Network's highest-rating magazine show. Hosted by the country's most awarded broadcast journalist Jessica Soho, it features stories on food, urban legends, trends, and pop culture. 'KMJS' airs every Sunday, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
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FunTranscript
00:00Where is it delicious to eat if not in the house, in a restaurant, in a street vendor, or in a market?
00:13For the people of Negros Oriental, before they get up early, they first heat up their chans.
00:24They run this part of their market.
00:28This is what I call heating up.
00:31There are two dozen stores here that sell hot food for heating up.
00:39For heating up, it can be bread, pancit, boiled egg, or rice.
00:45But the most famous hot food here is the 10-555 of Merton.
00:52This is Putumaya that is coated with chocolate, peanut butter, and condensed milk.
00:58Creamy!
01:06It's like the sweetness and the peanut butter are fighting. It's really good.
01:11But wait, why do they call it 10-555?
01:16Putu in Bali is 10, 5 in chocolate, 5 in condensed milk, and 5 in peanut butter.
01:24One day before it's cooked, Merton soaks the sticky rice in water.
01:36Then he boils it in a big pot.
01:39This is how he levels it.
01:42He cooks 10 kilos of sticky rice.
01:50He adds coconut milk.
01:57And so that the rice doesn't burn, he constantly stirs it.
02:10Now, he puts the putu in the pot so that it can be put in the hot pot.
02:20At 4 in the morning, there are a lot of people who want to heat up their hot pot in Merton's hot pot.
02:28My choice is to heat it up over 830 in the morning.
02:31It's just nice to start your day with something sweet.
02:33Mostly, whole center agents and local tourists.
02:36And the perfect match of their 10-555 is the drink they sell, which is called Sari-Sari.
02:45It's like a pearl in the ocean.
02:48Our chocolate is like a pearl in the ocean.
02:53If you compare it to the coffee you drink in coffee shops, this is different.
02:59This is the real Filipino taste.
03:01Every day, Merton can finish 40 kilos of 10-555 and 2 pots of Sari-Sari.
03:09The 10-555 is a recipe that Merton inherited from his grandmother, Filomena.
03:15Because of their passionate love for their hot pot, Merton was able to finish his children in school.
03:24If the weather is good, we can earn only Php 12,000.
03:27On weekends, we can earn Php 18,000.
03:29This is the pancit institution in Tanza, Cavite.
03:38It's perfect for on-the-go.
03:40You can eat it not on a plate, but on a banana leaf.
03:45It's made like an ice cream cone.
03:50They call it pancit estacion.
03:53The name of this pancit is based on where it was sold before, in an old train station here in Tanza.
04:02To maintain its heat, we use banana leaves.
04:08Our food is not cold.
04:11It's easy to make.
04:13Wherever you are hungry, you can eat it right away.
04:16The train station where it can be bought has long been abandoned.
04:19But the love of the people of Tanza for pancit estacion remains going strong.
04:26One of the people who makes it is Alan, a former seaman.
04:30And his wife, Ling Ling.
04:32In their pancit, there are three variants.
04:36Payat, traba, and toge.
04:38Where instead of noodles, they use toge.
04:41So that more people can choose.
04:44Because they want to have breakfast in Tanza.
04:47What makes their pancit delicious?
04:50Toppings.
04:52There are crushed fish crackers, chicharon, tinapa flakes, atampalen, or prinitong taba ng baboy.
05:00In cooking pancit estacion, the couple has their own toka.
05:06Alan prepares the ingredients.
05:07Ling Ling prepares the ingredients.
05:14Ling Ling prepares the ingredients.
05:16They use banana leaves.
05:18I need to make 800 pieces every day.
05:22Because some people want to eat it like this.
05:27They say they can taste the aroma.
05:29If most of the people like it, every night, the couple wakes up.
05:42It's only 2 in the morning.
05:45Their vegetables are arriving.
05:48If you compare it to palabok, pancit estacion is crunchier because of the toge.
05:53The impact of selling palabok and pancit estacion is huge.
05:59We are able to save money.
06:01We are able to buy a house and land.
06:03We were able to buy a tricycle and a motorbike.
06:11The sound of these pans is like an alarm clock of the people of Arnedo in Bolinao, Pangasinan.
06:19When they hear this, it means that their favorite breakfast is already cooked.
06:25Binunge is a Pangasinan word.
06:29It means that it is cooked in a pan.
06:32They use sticky rice.
06:35It is cooked in a pan.
06:37They call it kawayang kiling.
06:40One of the experts in making this is Margie.
06:44She uses a pan.
06:47You need to use the upper part of the pan or the part with a hole.
06:53You need to use a lot of force.
07:07From here, it is 5 inches.
07:10From here, it is 2 inches.
07:12Then, you need to measure the chopped part of the pan.
07:15You need to cut it to the right size.
07:22The sticky rice needs to be cleaned and softened.
07:32After that, you need to mix it with coconut milk.
07:36Then, you need to season it with salt.
07:40We will now put the sticky rice in the pan.
07:43We will leave half-inch so that it will not be raw.
07:45We will now put the sticky rice in the pan.
07:48We will leave half-inch so that it will not be raw.
08:01The bananas are covered with banana leaves.
08:08They are placed in a row on the ground.
08:16And then, it is fired to cook the inside.
08:26We will know when the top is softened and the banana is brown.
08:37And to open the banana,
08:40it is poked with a knife.
08:43It is sold for P50 to P100 per piece in Bulinao Public Market.
08:49It is delicious. It has a smoky and earthy flavor.
08:52The saltiness is noticeable.
08:54It is tasty when it has a stickiness. The saltiness and sweetness explode in the mouth when you eat it.
08:58Because there are a lot of sellers, the competition has increased.
09:02That is why they formed a group that will participate in their selling time.
09:07It is scheduled so that all of us will be able to see it.
09:13Our markets and streets are the heart and kitchen of our communities and towns.
09:21And in this heart, there are a lot of delicious foods that will make our stomachs full or make our stomachs warm.
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