SANDAMAKMAK NA GULAY, BIDA SA ANGAT! | Unang Hirit
Piyesta na ang bida— mga gulay!
Happy and healthy talaga ang morning sa Angat, Bulacan sa kanilang Gulayangat Festival dahil bida sa kanilang piyesta ang iba’t ibang gulay! 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.
Happy and healthy talaga ang morning sa Angat, Bulacan sa kanilang Gulayangat Festival dahil bida sa kanilang piyesta ang iba’t ibang gulay! 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.
Category
😹
FunTranscript
00:00We're having an OMG party this morning!
00:04OMG party as in OMGulay!
00:06Yes!
00:07Because we have a lot of vegetables here.
00:08Look at this!
00:09My basket is full!
00:11These vegetables are the star of the Vegetable Festival in Angat, Bulacan.
00:18Their festival is very healthy.
00:20It's fun to participate especially because of the delicious food.
00:24Chef JR and Cheska were so excited earlier.
00:27So guys, how many vegetables are there?
00:32Hi guys!
00:33We're just having a party in the studio.
00:35Yes! Good morning, good morning, Kapuso!
00:38Our Kapuso are having a wonderful time here in Angat, Bulacan.
00:45Their Vegetable Festival is on its 3rd anniversary.
00:50This is where they celebrate and show their beautiful harvest of vegetables.
00:57This is their main livelihood.
00:59And of course, this is also their founding anniversary.
01:04And because they are thankful for this,
01:07we can't just ignore their famous delicacies.
01:11So Chef JR, are there a lot of vegetables there?
01:15Hi Cheska!
01:16Yes ma'am!
01:17Yes ma'am!
01:18Those are the grand entrances.
01:20You're right.
01:21We have a lot of vegetables.
01:23And we are celebrating the abundance of their harvest.
01:26And as you can see, their staples are very common and familiar.
01:32All year round, they focus on their vegetables.
01:35Here, we have bitter gourd.
01:37Basically, we have homegrown vegetables.
01:40We also have water spinach.
01:41Their corn is also seasonal.
01:44And of course, the famous delicacies of Angat.
01:50Of course, we have bico, sapin-sapin.
01:54Their layer of sapin-sapin is a bit weird and fantastic.
02:01Because the texture on top is different.
02:03We also have buko, puto, and espasol.
02:09And of course, we can't ignore the fact that we can cook a very healthy dish
02:14because of the abundance of raw ingredients.
02:17That's why we're going to make buko chapsuy.
02:21Our buko is a source in one of the barangays here in Newgan.
02:25That's why it's very local.
02:26So we have our pan here.
02:28It's already hot.
02:29We have our oil as well.
02:31Of course, let's start with the stir-fry.
02:32We have our green onions.
02:35And then, our garlic.
02:39And then, one of the ingredients that takes a long time to cook.
02:42Hello, Chef!
02:43There it is.
02:44The getup of our dish is beautiful.
02:47It's full of vegetables.
02:48It's true.
02:49Right?
02:50Of course, because we're having a festival today.
02:52Yes.
02:53Vegetable Angat Festival.
02:54It's like Diwata.
02:55It's like Diwata.
02:56You too, Chef.
02:57Look at your outfit.
02:58These are our salakot.
03:00There are a lot of grains on top.
03:02Correct.
03:03I'm excited to cook.
03:05Of course.
03:06This is very healthy.
03:07It's typical when we think of chop suey.
03:10The shade is dark.
03:11This is a different recipe.
03:13So we have our carrots there.
03:14We're also going to add tofu.
03:17It's already pre-cooked.
03:19And then, we're just going to season this.
03:21This is a different version of chop suey.
03:23It's our tomato ketchup.
03:26Yes.
03:27Then, we're just going to season this with some salt.
03:31For a bit of sweetness.
03:33Brown sugar.
03:34And this.
03:35Our coconut juice is included in the ingredients.
03:39Wow.
03:40It's really different, Chef.
03:42Of course, we don't want to waste our ingredients.
03:45So, we try to maximize what we have.
03:48So, we're just going to bring this to a gentle simmer.
03:51Then, we're just going to add in the meat of the coconut.
03:54Yes.
03:55So, we said it's healthy.
03:57It's really healthy.
03:59And it really depends on your location.
04:01Especially if you're here in Angat where they have a source of coconut.
04:04This is really cheap.
04:06So, we're going to add in our chicharo.
04:09And then, we're going to add umami to our dish.
04:14Shrimp.
04:15Shrimp.
04:16There.
04:17And then, we're just going to let this simmer for more or less 3 to 5 minutes.
04:21And then, this is it.
04:22This is the result.
04:24We're just going to finish this.
04:25This is one of the easiest to plant.
04:27Yes.
04:28I'm sure that every barangay and house here in Angat has a petchay plant.
04:33Petchay.
04:34Yes.
04:35Let's just add that.
04:36And then, we can turn off the heat.
04:39The carry-over cooking is what will continue our cooking.
04:41And then, we are ready to serve.
04:43It's also delicious if the petchay is not overcooked.
04:47Yes.
04:48If the petchay is overcooked.
04:49Especially those leafy vegetables.
04:51We want to preserve the crunch that it has.
04:54Because that's its real character.
04:56There.
04:57So, Cheska, will you do the honor?
04:59Yes.
05:00I'm excited to taste that, Chef.
05:01There.
05:02Okay.
05:03Of course, I'll get some shrimp.
05:04Of course.
05:05A little bit of everything.
05:06As you said earlier, even if it's just the sea, they're abundant here.
05:10So, they have shrimp.
05:11Okay.
05:12It's still hot.
05:13Go.
05:14It's still hot.
05:15Okay.
05:18And then, the energy of our dancers is still continuous.
05:21They were dancing for us earlier.
05:24Passed?
05:25All right, Kapuso.
05:26You're approved, Cheska.
05:27Don't give up, okay?
05:28Because our celebration of their Vegetable Angat Festival is not yet over here.
05:33We will continue to talk to your country.
05:35Morning show.
05:36Where you're always the first.
05:37The first to eat it.
05:42Happy Vegetable Angat Festival.
05:46Let's go back to Chef JR Cheska, who is in Angat, Bulacan and is still enjoying the Vegetable Angat Festival.
05:54Chef JR Cheska, how are you?
05:56How's the party?
06:01Good morning, Kapuso.
06:02Yes, we're still here in Angat, Bulacan to celebrate their Vegetable Angat Festival
06:09with their founding anniversary.
06:11And one of the things they're waiting for is the float parade.
06:14Just like my float here from Yuga's barangay.
06:17You can see that they have a lot of nyug, tilapia and water lilies that they're recycling.
06:23And not only this, they have a lot of floats.
06:26Chef, how's your float there?
06:28Cheska, Kapuso, one of the beautiful floats here is from Pulong Yantok,
06:34which is made by Charon Jan.
06:36So, we know that Bulacan is well-known.
06:39They also have a lot of decorations of vegetables.
06:42And of course, their winner this year in their float or carrosa,
06:48which is number 8, their barangay of Taboc.
06:51Which is, they also have a lot of floats there.
06:54They have the closest source of water.
06:57So, you can really see the water element of our barangay, Taboc.
07:02And of course, we're here with our energetic dancers.
07:07They're from Barangay Paltok.
07:09They're their winner last year.
07:12So, they're trying to win a championship.
07:17So, we've been with them for a while,
07:20and our dancers from other barangays.
07:23And of course, because it's a vegetable festival,
07:26their vegetables are very special.
07:28Of course, they have squash, cabbage, eggplant, okra.
07:34And of course, when we say fiesta or festival,
07:37our food won't be left behind.
07:41You're right, Chef.
07:43And of course, Chef, we're enjoying ourselves here.
07:46So, for more adventures like this, Kapistahan,
07:50tune in to Pampasan Morning Show,
07:52where you'll always be the first to hear
07:56Happy Fiesta!
08:13Happy Fiesta!