Viral at trending ang okoy sa Concepcion Market, Malabon! Ano ba ang natatangi nitong sikreto at nag-viral online? Alamin ‘yan 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.
Category
😹
FunTranscript
00:00Oh my, are you guys okay with that?
00:02Oh my, this is so heartwarming.
00:04Because I'm okay, okay, okay.
00:06Because we had a delicious breakfast this morning.
00:08Oh my, really?
00:10Really?
00:12They're so excited to say okay.
00:13This is viral.
00:15Continue that.
00:17Sir Ivan and I have been talking about this for a while.
00:19And also, you were just doing the intro, right?
00:21I'm already eating.
00:22I think it's bad.
00:23Right?
00:24This is viral.
00:25It's one of the most popular okays in Malabon.
00:28Watch that.
00:30Caloy went to Malabon to try that viral okay.
00:34Caloy, why is that okay so popular?
00:39We're also okay here.
00:40Hi, Caloy!
00:41Yes, Ms. Susie, to answer your question,
00:42the secret of their viral trending is that it's okay.
00:47Because it's really crispy.
00:48It's bigger than the usual ones we get from other markets.
00:52And they also use a different size of shrimp.
00:55Suahe, according to the owner.
00:57They use different ingredients.
00:58They have galapong, toge, kalabasa, and suaheng hipon.
01:03And to teach us how to make an okay that's okay,
01:07we have with us Mr. JR.
01:09Good morning, sir JR.
01:11Good morning, sir.
01:12Good morning to you, viewers.
01:15I want to know how you make this okay.
01:18Let's start, sir JR.
01:19Here. I'll put some toge, kalabasa, and shrimp.
01:23So, this is your base.
01:24The galapong is already there, right?
01:26Yes, at the bottom.
01:27So, you can see how we do it.
01:28We've heard that you've been in this business for 25 years.
01:30Why do you keep coming back to this business?
01:32I think it's because it's delicious.
01:33And also, it's what we do with our hearts.
01:36That's why we're able to choose.
01:37Made with love, right?
01:38What's the history? How did this business start?
01:40It started with my mom and my sister.
01:43And then, you're the one who started it.
01:44Of course, after they got a job,
01:46you're the one who left the business.
01:48Yes, I'm the one who left it.
01:49How much is one okay, sir?
01:50Right now, it's P50.
01:51P50 per okay.
01:53So, I saw that you already put the galapong.
01:55Next, Sir JR put the shrimp,
01:58shrimp paste,
01:59and the squash.
02:00So, after that, Sir JR,
02:02do we need to put another layer of galapong?
02:05Yes, we need to put another layer of galapong
02:08so that the ingredients will stick together.
02:11Let's show them, Sir JR.
02:13I just want to ask, how many galapong,
02:15I mean, how many okoy
02:17do you sell per day?
02:19Minimum 9 to 100.
02:21200 pieces?
02:22That's a lot.
02:23So, if you're ready,
02:24you'll be a supporter of the number of galapong
02:27that you sell per day.
02:29Alright.
02:30Let's add that.
02:31Since you already taught me, Sir JR,
02:33I'll be the one to try it.
02:34Okay.
02:35Let's go.
02:36Let's see.
02:37Of course, we're going to let him pass
02:38if he can't try it.
02:39I saw Sir JR's technique earlier.
02:44Oh, wait.
02:45Before we get confused.
02:47Wait, wait, wait.
02:49You know what?
02:50I don't usually do this.
02:52I'm used to this segment, Sir.
02:55I'll be the one to try it.
02:57After adding the okoy,
02:58let's add the squash.
03:00Before adding the shrimp,
03:02I'm good at this, Sir.
03:03It's alright.
03:04I don't think so.
03:05I don't think so.
03:06I don't think so.
03:07It's alright.
03:08Okay.
03:09Now,
03:10here's the shrimp.
03:11So, compared to the usual ones
03:13that they put here in Alamang,
03:15this one is bigger.
03:17They usually put around 7 to 8 pieces
03:20but for me, it's 10.
03:21Okay.
03:24It's alright.
03:25Again,
03:26for the ingredients to stick together,
03:28I'm going to add more galapong.
03:30Is that enough, Sir?
03:31Or should I add more?
03:32Add a bit more
03:33so you can roll it better.
03:35The sides.
03:36Okay.
03:39Is it rolling?
03:40It's alright.
03:41Now,
03:42I'm going to add more.
03:43I hope it's whole when I roll it.
03:46Is it alright?
03:47It's alright.
03:49It's like he answered all the questions.
03:50It's alright.
03:51Then, there's a stick on his neck.
03:53Anyway, I'm going to give it a try.
03:55We're just going to wait for a few minutes
03:56until our Okoy turns golden brown.
03:59Of course, we're not going to wait for that.
04:01I'm going to taste one of the ones we made earlier.
04:03Here.
04:04Let's take a look.
04:05Look at that crispy Okoy.
04:07Here's the vegetables.
04:11There you go.
04:12I'm going to taste it.
04:14Here you go.
04:15Here's the Okoy with vegetables
04:16without shrimp.
04:19Can you hear that?
04:22It's crispy.
04:24The color is perfect.
04:25And the crispiness of the fried Okoy.
04:27Sir, this Okoy is really good.
04:31Thank you so much, Sir JR.
04:32Thank you so much.
04:33This is our food adventure.
04:36And later,
04:37join us
04:38because we're going to use the UHW
04:41for our online commenters
04:43and our online viewers
04:44on our Facebook page.
04:45That's why you're always welcome
04:46to your country.
04:47Always go first!
04:48Go first!