Isang special Bacolod dish ang itinuro ni Joel Torre kay Marian Rivera! Ang fried kangkong dish na 'Apan-Apan!’
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00:00 Good morning!
00:01 [music]
00:03 [music]
00:07 Good morning to you all!
00:15 I feel like I'm in Bacolod.
00:18 And the smell of chicken in the sun,
00:20 I don't need to go to Bacolod anymore
00:22 because I can already smell it here.
00:25 And of course, it's a special morning
00:27 because we'll be together this morning
00:30 with a very talented actor.
00:32 And there's no one prettier than him!
00:35 [cheers]
00:37 He's Joel Tore!
00:40 Good morning!
00:41 Good morning!
00:43 Good morning to you all!
00:45 Yes, right?
00:47 What are we going to cook today?
00:50 We're going to cook a very simple dish.
00:53 It's called "apan-apan."
00:55 It's like adobong kangkung, but in Ilonggo style.
00:58 The difference is that we have ginamos or pagoong.
01:03 Ginamos or Ilonggo pagoong.
01:05 Is that the one?
01:07 Yes, that's why it's blocky.
01:10 Yes, that's it.
01:12 It smells different, right?
01:13 That's what we're going to use for "apan-apan."
01:15 Can we start?
01:17 I'm really curious.
01:18 Okay.
01:19 Just like most Filipino food,
01:22 we're going to saute it.
01:23 Just a little oil.
01:25 And then, red onions and garlic.
01:28 While you're sauteing it,
01:31 what's your favorite dish?
01:33 Inasal.
01:34 Yes, because that's the most famous dish of the people of Bacolod, of Ilonggo.
01:39 Inasal is a quarter of a chicken that's placed in a skewer.
01:45 So when you grill it, that's what you call inasal.
01:48 Do you know why it's called "apan-apan?"
01:50 Why?
01:51 Because this is our version of adobong kangkong.
01:56 "Apan-apan" is eaten by the poor,
02:00 in farms, in the fields.
02:03 "Apan" for us is the big grasshopper.
02:06 "Akrom," right?
02:07 The big one.
02:09 So they cook that.
02:11 Then they eat it, fry it, deep-fry it.
02:14 Then that's their dish.
02:16 Of course, a little water.
02:18 That's why it's called a water spinach.
02:20 Then,
02:22 it's simple,
02:23 we add vinegar.
02:26 And then, of course,
02:27 we add a little salt.
02:30 Okay, that's fine.
02:31 And the last to go is our "pag-oong."
02:35 There.
02:36 Voila!
02:37 Simple.
02:38 It's done.
02:39 "Namit."
02:41 "Namit?"
02:42 What's "namit?"
02:43 It's delicious.
02:44 Oh, there.
02:45 It even smells good.
02:47 It's really delicious.
02:49 I have a question.
02:50 Where's the "kansi?"
02:52 This is the "kansi."
02:55 Sorry.
02:56 This is like "bulalo."
02:58 "Bulalo."
02:59 Okay, I'll just taste it like this.
03:02 "Bulalo," but it's like...
03:05 It's salty.
03:06 ...a sinigang.
03:07 This is our seasoning.
03:10 What's this?
03:11 "Batuan."
03:12 It's "batuan."
03:15 That's why it's delicious.
03:17 Just like here in Manila.
03:19 This is the "sisig."
03:21 Sorry.
03:22 This is what we cooked earlier.
03:25 I'll taste this simple "kampungan."
03:28 "Apan-apan."
03:29 It's delicious.
03:32 It's delicious, right?
03:34 It's very simple.
03:35 They call it "apan-apan"
03:36 because they used to eat grasshoppers.
03:41 This is really good.
03:43 You mixed it.
03:45 Of course, it's delicious.
03:46 We really know how to cook.
03:47 Before I finish all of this,
03:48 I want to tell you
03:50 how did you come up with the idea of this delicious dish?
03:54 Because we're from Bacolod,
03:56 my wife and I thought that we should do this.
04:00 We always go to shootings and tapings,
04:03 and I don't act like a kid anymore.
04:06 I said, "We need to have a fallback position."
04:09 What fallback position?
04:11 My mom was in the food business.
04:13 We had catering in Bacolod before.
04:15 My aunt had a restaurant.
04:18 I said, "Let's open a restaurant."
04:20 "Restaurant? Why?"
04:22 "What kind of restaurant?"
04:24 We're from Bacolod, of course.
04:26 We need to have a signature dish.
04:29 So what's our signature dish?
04:32 What's the most popular dish in Bacolod?
04:36 Which is chicken inasal.
04:38 Inasal.
04:39 That's the birth of JT's "manukan grill."
04:41 Are you aware that people are talking about
04:45 JT's "manukan grill" when they say that?
04:48 Thank you. I didn't know that.
04:50 Really?
04:51 It's one of my favorite grills and manukan.
04:54 I told you, it's my favorite dish because of the "ison."
04:58 And I hope that Ma'am has a good "ison."
05:00 Do you make all of these recipes?
05:02 We have a cook,
05:04 and the inasal are spot-on.
05:06 We made our own version.
05:09 It's a bit different, but all of the inasal are delicious.
05:13 Especially the one from Bacolod.
05:15 I have friends who have inasal restaurants.
05:17 I always recommend inasal.
05:19 Not just JT's.
05:20 I'm proud that we're from Bacolod.
05:23 We want to promote our place.
05:26 Especially the food.
05:27 Because Bacolod is known for its food.
05:31 Bacolod is really delicious.
05:33 Iloilo was the start.
05:35 They're the ones who came up with the recipes.
05:38 And the Iloilo people who migrated to Bacolod,
05:42 they brought their own recipes.
05:44 How did you come to Manila?
05:46 If you're from Bacolod, what's the reason?
05:50 Because I've always wanted to be an artist.
05:52 Because you're an artist.
05:55 I was doing theater with Peque Galeaga way, way, way before.
05:59 It was the 60's.
06:01 1969, 70's.
06:03 So when I was graduating from college,
06:07 we didn't have a job in Bacolod as an artist.
06:11 And Peque won his film in the Experimental Cinema of the Philippines.
06:18 Which is Orotlata Mata.
06:21 So straight right after graduation,
06:24 this was my first film job.
06:27 I was lucky.
06:29 And Peque has been my mentor.
06:31 He taught me since I was a kid.
06:33 Until high school, college.
06:36 Why did I hear that there's a joke that the people in your province, in Bacolod, make?
06:42 They said you like sweets.
06:44 They said you're almost diabetic.
06:47 We're a sugar country.
06:49 We have a lot of sugar.
06:51 But the recipes, for us, when it's sweet,
06:55 the sweets are really sweet.
06:58 If you like to eat sweet,
07:00 are you sweet as a person?
07:03 Are you sweet?
07:04 In language, yes.
07:06 In attitude, yes.
07:08 Because Bacolod people are laid back.
07:10 You're relaxed.
07:11 Your husband is sweet.
07:13 Enjoy.
07:14 The Ilongga are sweeter.
07:17 But they're brave.
07:18 The Ilongga are brave.
07:20 That's why the Ilongga is not real.
07:22 You think they're just soft.
07:24 They're brave.
07:26 Can we have a Hugot Ilonggo style?
07:30 You can say something in the language of the Ilongga.
07:35 Okay, let's try.
07:37 It's good that you always kiss your wife's forehead.
07:41 How old are you?
07:43 I'm not old yet.
07:44 But I'm still kissing my wife's forehead.
07:48 Where is my wife?
07:50 Number 2, Hugot Line.
07:53 I wish I was your pillow so I can hug you every night.
07:58 I wish I was your pillow so I can hug you every night.
08:03 How about the "I love you"?
08:09 You're a coward.
08:11 The term of endearment is usually "pangga".
08:17 "Pangga".
08:18 "Palangga".
08:19 "Palangga".
08:20 That's bigger.
08:23 But our "palangga" is bigger.
08:26 More than the universe.
08:28 Thank you.
08:30 Thank you, Marian.
08:31 We're here with your delicious manukat.
08:34 Thank you.
08:35 I'll finish all of this.
08:36 Okay, eat.
08:37 But before that, can we take a selfie?
08:40 Sure.
08:41 3, 2, 1.
08:48 From Luzon, we went to Visayas and of course, to complete our trip, we went to Mindanao.
08:53 Mark will cook for us.
08:55 But before that, I'll eat first.
08:58 You eat first.
09:00 Okay, I'll eat first.
09:01 I'm going to eat first.
09:02 You eat first.