Pininyahang Bangus by “bangus girl” herself! Ang kanyang pangmalakasang recipe, panoorin 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.
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FunTranscript
00:00Tick-tock at the end.
00:02Good morning, May.
00:04Come here!
00:06Welcome back to Unang Irit!
00:08Good morning!
00:10Good morning!
00:12Of course, I feel like you're going to cook bangus today.
00:14Yes!
00:16What's the name of your recipe today?
00:18I'm going to cook for you
00:20my specialty,
00:22Adobong Bangus
00:24with Pineapple.
00:26So this is your specialty?
00:28This is what you usually cook?
00:30Yes!
00:32May, you're famous
00:34and it went viral online
00:36because you're so good at slicing bangus.
00:38Show it to our viewers.
00:40Sure!
00:42I'll put some oil.
00:48Give us some tips
00:50on how to
00:52slice bangus.
00:54First, my tip is
00:56to dance while slicing.
00:58Really?
01:00Does that help?
01:02Yes!
01:04It helps to attract more customers.
01:06So the slicing
01:08starts from the bottom and ends at the top?
01:10Yes!
01:12We need to do this
01:14so we can slice it faster.
01:16Is there a term for it?
01:18I don't know.
01:20It's like a descaler.
01:22Who taught you that?
01:24I learned it at the market.
01:26I'm just watching.
01:28Now that it's sliced, let's cook it.
01:30Let's go!
01:32We're going to cook now.
01:34Get some oil.
01:36So we can saute
01:38May-Anne.
01:40How are you?
01:42I'm okay.
01:44I have a lot of friends there.
01:46Very good!
01:48But you miss the market, right?
01:50Yes.
01:52Let's take a picture.
01:54It's a chance.
01:56Okay.
01:58Here.
02:00Here.
02:02Tell me more
02:04about the people you're close with.
02:06It's Zephanie.
02:08Zephanie?
02:10Yes.
02:12Ashley.
02:14Sometimes, when there's no taping
02:16or off-cam,
02:18we do TikTok.
02:20That's what we do when there's no taping.
02:22So this is just a moment of sauteing?
02:24Yes.
02:26Let's saute the garlic
02:28and onion.
02:30Who taught you how to cook?
02:32Just me.
02:34That's my way of
02:36showing my love
02:38to my family.
02:40I taught them how to cook.
02:42You're so independent.
02:44You learn things on your own.
02:46The skills.
02:48Okay.
02:50We're just sauteing the garlic and onion.
02:52Do you know how to debone a fish?
02:54Yes, I do.
02:56You can watch my content
02:58on TikTok
03:00and Facebook page.
03:02How much does it cost
03:04if I want to debone a fish?
03:06It's only 10 pesos.
03:08Just one piece, right?
03:10They're so good at chatting.
03:12Let me show you.
03:14There you go.
03:16Your friends must be so happy.
03:18Okay.
03:20Let's add the bangus.
03:22What's the tip
03:24for us to know
03:26if the bangus is fresh?
03:28The eyes
03:30should be red.
03:32No sore eyes.
03:34And the mouth
03:36should be red.
03:38And it should have lipstick.
03:40I always tell my customers
03:42to buy
03:44bangus
03:46with lipstick.
03:48The vendor doesn't have lipstick.
03:50It means it's really fresh.
03:52Is it true that the mouth should be red?
03:54Yes, if it's really fresh,
03:56the mouth should be red.
03:58So let's add
04:00soy sauce.
04:02That's what we're going to add
04:04for our adobo style.
04:06We have soy sauce and vinegar.
04:08There you go.
04:10Maybe you haven't thought of anything.
04:12Sometimes it's hard
04:14to think of something.
04:16Try this recipe
04:18with water.
04:20So the bangus
04:22will be soft.
04:24How old are you?
04:26You seem to have done a lot in life.
04:28I'm 16.
04:30You're so tall.
04:32I'm 16.
04:34But you're still young.
04:36You're exposed to work.
04:38Yes, I really need it.
04:40When I was young,
04:42I lost my mom.
04:44That's why I need to be
04:46all around.
04:48She's so talented.
04:50Let's add
04:52crushed pepper.
04:54Shout out to those who crush and wash
04:56pepper.
04:58There's salt.
05:02Patrick knows someone.
05:04Let's just wait
05:06for it to boil.
05:08It's up to you.
05:10If you don't want it to be too salty,
05:12add more water.
05:14What's next?
05:16It's boiling.
05:18Let's add
05:20the sweetener for our adobo.
05:22Pineapple.
05:24That's Ivonne Marina's favorite.
05:26She's in Laos right now.
05:28She's looking for dishes with pineapple.
05:32Then, bell pepper.
05:34The color is beautiful.
05:36What do you usually do
05:38for Christmas?
05:40Aside from bangus?
05:42Aside from bangus,
05:44what else?
05:46Don't do it.
05:48Always bangus.
05:50Rilleno bangus.
05:52It's hard to make.
05:54Rilleno bangus is extra special.
05:56Here it is.
06:00Adobong bangus with pineapple.
06:02Thank you so much, Bangus Girl May Ann.
06:04Invite your family
06:06to watch MAKA.
06:08I invite you
06:10to watch MAKA
06:12every Saturday
06:14at 4.45pm.
06:16You're inspiring, May Ann.
06:18We wish you more success
06:20and good luck.
06:22Thank you, Susie.
06:24Thank you for having me here at UH.
06:26I hope I can come back here.
06:28Of course.
06:30You'll share a lot with us.
06:32Stay tuned
06:34for our next story
06:36here at UH Kusina.
06:38Yay! It's May Ann!