Aired (October 26, 2023): Mas masarap daw ang pagkain, kapag may sawsawan! Kaya ang ilang Pinoy, basta may rekado, kayang gawan ng pauso. Gaya ng atcharang kangkong at buko bagoong! Panoorin ang video.
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00:00 We have another news.
00:02 Susan, we Filipinos, we feel more delicious when we eat something with sauce.
00:08 That's true, brother Kim.
00:10 We feel more delicious when we eat something with sauce.
00:14 But you know what, brother Kim?
00:15 We love to eat.
00:16 We invented a unique combination of food that fits our taste.
00:23 That's the story of Gatling Lason.
00:29 They say that food tastes better when it's served with sauce.
00:33 That's why some Filipinos, as long as there's a message, can make it popular.
00:40 Like the Acharang Kangkong and Buko Baguong.
00:43 In 2022, Rodrigo Motero started the production of Acharang Kangkong
00:53 with the Alibong Bungan Farmers Association of Naggarlan, Laguna.
00:57 We had the idea to use this Kangkong because it's easy to find here.
01:06 To make Acharang Kangkong, you need vinegar, onion, garlic, ginger, lara, carrots and Kangkong.
01:16 We get the steamed one.
01:18 After we cut it, we boil it.
01:25 The ingredients are mixed.
01:27 When it's done, we'll add the Kangkong.
01:35 Their price is around 1,300 pesos per can.
01:41 If you look at it, it's only 120 pesos.
01:42 We have a physical store.
01:44 We have our colleagues who bring it to their relatives abroad.
01:50 The sweetness and the spiciness, the combination of the two is really delicious.
01:55 It's really Acharang Achara.
01:57 The retired government employee, Elmer Marbello, will not be left behind.
02:02 His product is called Kokoong or Coconut Baguong.
02:07 I made something that can be eaten during the seven-day Adventist.
02:14 The Baguong that has no baguong and no alamang.
02:18 We get coconut milk from the fields because there's a lot of coconut milk here.
02:23 We'll mix the coconut milk and the soya paste.
02:29 We'll mix it until the soya paste and the coconut milk are evenly distributed.
02:37 When it's mixed and the fish sauce is added, we'll rest it for 2 to 3 hours for the flavor to absorb.
02:44 We'll saute the garlic and the onion.
02:48 Then we'll add the coconut milk.
02:52 We'll add pepper and vinegar.
02:56 We'll add achuete oil.
02:59 The coconut milk has chili and vegetarian flavors.
03:05 They sell it for 160 to 250 pesos per bottle.
03:10 With the amount of 5,000 pesos, a lot of people came.
03:15 Marinduque is now welcoming people from abroad.
03:18 I also have a lot of online resellers.
03:21 It's like a seafood pasta that's perfect for people who have seafood allergies.
03:29 You can make it an alternative. It's approved.
03:31 For Rodrigo and Elmer,
03:34 the mind of making new products in Filipino cuisine needs to be open.
03:40 I'm Katrina Sun, and that is the story you need to know.
03:46 [music]
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