Aired (August 24, 2024): Kara David, tinikman ang mga bidang street food sa Angeles, Pampanga tulad ng deep fried isaw, leeg ng manok at atay at balunbalunan. Panoorin ang video!
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00:00If you're in a hurry and don't have time to cook, there are some on-the-go foods that are cheap but still delicious.
00:06The Pinoy street foods, and some bestsellers of these are fried chicken fillets.
00:14We're here now in one of the most popular places in Angeles, Pampanga that sells street food.
00:21What they call here is Toto Bites, short for Toto Bites.
00:28Bites means feet, and Toto means hanging.
00:32In the past, there were only high chairs here, but now there are people's feet hanging.
00:44Ma'am Ronna is one of the street food sellers here in Toto Bites.
00:48There are so many! What's the most popular here?
00:51We have Chicken Neck, which is our bestseller.
00:57Usually, chicken fillets are smaller, but this one has batter.
01:03So it's like deep-fried.
01:11How much is this?
01:1312 pesos.
01:15I'll get one of this.
01:19Chicken Neck.
01:21How much is this?
01:2312 pesos.
01:25What's this?
01:27Gizzard.
01:30Ronna's stall has been popular for 12 years because of their deep-fried gizzard, balun-balunan, and chicken neck.
01:39It's easy to cook these.
01:42We'll add salt.
01:45Next, we'll add flavoring.
01:49We also need baking powder, and we need to mix it to make it more flavorful.
01:57We'll do the same steps for the gizzard and balun-balunan.
02:04After seasoning, we'll stick the gizzard and balun-balunan before adding the breading.
02:11We'll soak it in water to make it more crispy.
02:16Then, we'll deep-fry it.
02:21They cook not less than 10 kilos of balun-balunan, 60 kilos of gizzard, and 120 kilos of chicken neck every day.
02:31You can't dip it in the sauce because it's not hygienic.
02:38This is more delicious.
02:41Let's try it.
02:43This is the balun-balunan.
02:48I really love balun-balunan.
02:51It's my favorite part of the gizzard.
02:55Balun-balunan and chicken neck.
02:58Now, I want to try the gizzard.
03:04It's a new take to gizzard because I'm used to grilling gizzard.
03:11But this one, they fried it.
03:15It's okay.
03:17It's very crunchy.
03:19And the gizzard is not tough.
03:24This is the chicken neck.
03:34For those who love chicken neck, it's usually frustrating because it's hard to pick it up and remove the meat.
03:42But because they deep-fried it, you can actually eat the whole thing.
03:46Because it's crunchy.
03:48Even the small bones in the neck.
03:52Wow.
03:54This is okay.
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