Ngayong Holy Monday, makikiisa si Chef Jr sa isang Pabasa o ang tradisyon ng pag-alala ng buhay at kamatayan ni Hesus tuwing Mahal na Araw. At ang mga kasama ni Chef sa pabasa, ipagluluto niya ng paboritong ihanda tuwing mahal na araw— ang ginataang bilo-bilo.
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
00:00 [speaking in Filipino]
00:03 [speaking in Filipino]
00:06 You can feel the way Jesus walked through.
00:08 And from what I've read, it's delicious.
00:11 You can't miss the "ginatang bilubiluh"
00:15 Ginatang bilubiluh or in Bisaya, "binignit."
00:18 Yeah, there you go.
00:19 Our food explorers have answered.
00:21 The "pasor sarap."
00:24 Pasor presa sarap.
00:26 From what I've read, it's so good.
00:28 From St. Gabriel and the archangel Paris in Caloocan, Jan.
00:35 How are you, of course, our friend Chef JR.
00:37 Good morning, brother.
00:38 Hi, Chef!
00:39 "Ay tumugong kapagdakal sa anghil na embada."
00:54 "Dito ang pinagbadyan."
01:06 A blessed morning, Kapuso.
01:08 And yes, we are continuing our journey
01:11 in the year of observance or making their passion.
01:13 Here in Caloocan City, we are here now
01:17 in St. Gabriel, the archangel parish.
01:20 And again, here in Caloocan.
01:22 And it's just great because their tradition
01:25 of making their passion continues.
01:27 And many organizations and ministries
01:30 are really helping here
01:33 so that every year, they can make this tradition.
01:37 And of course, a big part of why they are still continuing
01:43 is the participation of different generations.
01:46 We can see now that our companions are a bit elderly.
01:51 But this starts at 5 a.m. and continues.
01:55 Later, around midnight,
01:57 the young ones, we told Father,
02:00 and of course, it's one hour for each group.
02:03 They will read it.
02:05 Actually, it's a poem but it has a tone.
02:06 That's the tricky part,
02:09 that you have to read the tone or melody at the same time.
02:13 So, it's different places.
02:14 It's their own style, but there's a generic one.
02:17 So, to those who are interested,
02:19 they are more than willing to accept
02:21 so that they can be taught
02:23 how to read the right practice or melody.
02:28 I'm still a bit nervous, but after one hour,
02:31 it's also important that those who read passion have a snack.
02:36 And of course, you can't miss
02:39 our ever-favorite ginataang bilo-bilo.
02:42 So, our ginataang bilo-bilo,
02:44 our coconut milk is here,
02:46 a bit of water is here,
02:48 the sugar is here, of course.
02:50 So, we're seasoning it.
02:52 We'll just add pandan.
02:54 In a way, we're just infusing the liquid of the pandan essence.
03:00 And then after that,
03:02 another aromatic ingredient in our favorite bilo-bilo
03:06 is our galangal.
03:09 We'll just add that.
03:11 So, I first tenderized our saba,
03:15 banana saba,
03:17 because our banana saba
03:19 doesn't melt easily.
03:21 So, I just followed the way of our sweet potatoes.
03:24 I'm just timing it so that by the time
03:26 we serve our ginataang bilo-bilo,
03:28 our ingredients won't melt.
03:32 And then, this is our glutinous rice ball.
03:36 So, we'll just add that.
03:38 And basically, this is the normal part
03:44 that we'll add at the last part
03:46 but you can't add it first
03:49 because it tends to crumble
03:52 and our sauce will be too thick.
03:55 So, we'll just cut it into pieces.
03:57 And then, it also depends on the size of the bilo-bilo you're making.
04:02 Actually, this is usually the part of kids
04:07 that are around,
04:08 that are being taught by their grandparents.
04:10 So, in a way, bilo-bilo is also very symbolic for me
04:14 aside from this kind of community activity.
04:18 These are the ones we raised.
04:20 Before, on Monday,
04:23 people would automatically lose their jobs.
04:26 And now, they're starting to have a passion
04:27 and they're also bringing their own snacks.
04:30 So, we'll just put our glutinous rice one by one.
04:33 For our galapong, it's easy to make.
04:36 There's no exact measurement for this.
04:39 Just eyeball the texture
04:42 so that it's not too mushy and it doesn't crack easily.
04:46 So, typically, you'll know that our bilo-bilo is cooked
04:50 or our glutinous rice balls
04:52 when it starts to crack.
04:56 There.
04:57 So, this is a good content.
04:58 It's also a good practice for those who want to learn
05:01 traditional snacks
05:03 because it's very easy.
05:05 So, after that, we'll also put our cooked sago.
05:12 And then, this would take us around
05:13 at least 10 to 15 minutes before we serve it.
05:17 You can adjust the seasoning of this, actually,
05:22 before we serve it.
05:24 And more or less, 10 to 15 minutes,
05:26 this is what we'll get.
05:28 So, this is what we want to see.
05:34 The soup is very thick.
05:36 But be careful because the bottom of this has a tendency
05:39 to get burnt.
05:41 So, we'll just be careful with the heat
05:43 and be careful with the mixing,
05:47 especially the bottom,
05:48 making sure that it doesn't get burnt
05:51 or, in the worst-case scenario, it gets burnt.
05:55 So, there.
05:56 Our bilo-bilo is now ready.
05:58 And there, you can see that
06:00 we'll be reading the portions for a long time.
06:02 Later, we'll serve it to them.
06:05 Of course, this is delicious while it's still hot.
06:08 And there, we'll be back there.
06:10 Come back to our food adventure this morning.
06:12 Here, again, in St. Gabriel the Archangel here in Caloocan.
06:16 This is just for you, the country morning show,
06:18 where you're always the first to hear it.
06:22 [singing]
06:32 [silence]