00:00 I don't think we can beat this.
00:02 Wow!
00:03 Here it is, the Giant Liempo!
00:08 Oh my God!
00:09 It's being sold in Novo Leches.
00:12 Wow!
00:13 It's huge!
00:14 Oh my!
00:15 It's huge!
00:16 It's not the usual Liempo that you order, right?
00:22 Of course!
00:23 How many rice can we eat?
00:25 Let's go to Kalloy and find out why the Liempo is called Giant.
00:29 Kalloy, where is it?
00:30 Enjoy it!
00:31 Enjoy it!
00:32 Huh?
00:33 Are you saying something, Shaira?
00:34 Are you saying something?
00:35 No, I'm not.
00:36 Miss Suzy, it's here in Novo Leches.
00:37 And we're still here in Novo Leches where we went to the trending Giant Liempo.
00:38 And here in front of me, we have a comparison of the normal Liempo and the Giant Liempo.
00:39 We will show you the comparison.
00:40 So, we're here in Novo Leches.
00:41 We're here in Novo Leches.
00:42 We're here in Novo Leches.
00:43 We're here in Novo Leches.
00:44 We're here in Novo Leches.
00:45 We're here in Novo Leches.
00:46 We're here in Novo Leches.
00:47 We're here in Novo Leches.
00:48 We're here in Novo Leches.
01:14 We're here in Novo Leches.
01:21 We're here in Novo Leches.
01:22 We're here in Novo Leches.
01:23 We're here in Novo Leches.
01:24 We're here in Novo Leches.
01:25 We're here in Novo Leches.
01:26 We're here in Novo Leches.
01:27 We're here in Novo Leches.
01:28 We're here in Novo Leches.
01:29 We're here in Novo Leches.
01:30 We're here in Novo Leches.
01:31 We're here in Novo Leches.
01:32 We're here in Novo Leches.
01:33 We're here in Novo Leches.
01:34 We're here in Novo Leches.
01:35 We're here in Novo Leches.
01:36 We're here in Novo Leches.
01:37 We're here in Novo Leches.
01:38 We're here in Novo Leches.
01:39 We're here in Novo Leches.
01:40 We're here in Novo Leches.
01:41 We're here in Novo Leches.
01:42 We're here in Novo Leches.
01:43 We're here in Novo Leches.
01:44 We're here in Novo Leches.
01:45 We're here in Novo Leches.
01:46 We're here in Novo Leches.
01:47 We're here in Novo Leches.
01:48 We're here in Novo Leches.
01:49 We're here in Novo Leches.
01:50 We're here in Novo Leches.
01:51 We're here in Novo Leches.
01:52 We're here in Novo Leches.
01:53 We're here in Novo Leches.
01:54 We're here in Novo Leches.
01:55 We're here in Novo Leches.
01:56 We're here in Novo Leches.
01:57 We're here in Novo Leches.
01:58 We're here in Novo Leches.
01:59 We're here in Novo Leches.
02:00 6, 7, 8, 9, 10, 11 inches.
02:05 Okay, so it's double.
02:06 Right?
02:07 The size of the normal Liempo that we order is double.
02:11 11 inches.
02:13 Break that record.
02:14 11 inches of giant Liempo.
02:17 Okay, let's compare.
02:19 You really can't beat this one.
02:24 But before I taste this giant Liempo of Novo Leches,
02:27 we need to know how they prepare it.
02:29 And to teach us the preparation of this giant Liempo,
02:34 trending giant Liempo,
02:35 we have with us, Sir Emmanuel Reyes
02:38 and with us to prepare the giant Liempo,
02:41 Miss Chinalyn Reyes.
02:43 Hello, good morning.
02:44 Good morning.
02:45 We'll start the preparation.
02:47 What's the first procedure?
02:48 We'll just put the ordinary breading.
02:53 We have marinated wet,
02:55 such as corn starch, flour,
02:58 pepper, paprika, and salt.
03:01 Is there a special seasoning?
03:04 Yes, we have different seasonings.
03:07 Okay, perfect.
03:09 It's not just big, it has a unique taste.
03:12 Okay, let's continue the procedure.
03:15 But I'll ask Sir Emmanuel,
03:17 Sir, who thought of selling this giant Liempo?
03:21 Because it's not what we're used to.
03:23 Actually, it just happened by accident.
03:26 Oh, let's change the subject.
03:28 We used to sell Liempo as a topping for our parents.
03:32 Okay, for the pork ribs.
03:34 Yes, for the pork ribs for our parents.
03:38 What happened was,
03:40 our customers requested,
03:43 especially the students,
03:44 that we should make our pork ribs as Liempo Silog.
03:48 That's what happened.
03:49 But before they requested to make Liempo Silog,
03:55 have you ever made Liempo Silog?
03:57 No, we haven't.
03:58 Okay, so it turns out that
04:00 it was a good thing for your business
04:02 that they requested to make Liempo Silog
04:05 because it's big,
04:06 two normal pieces of pork ribs.
04:09 Yes, this is what our customers often ask for.
04:14 Because for 130 pesos,
04:16 their pork ribs are worth it.
04:18 And not only that,
04:20 your partner can also share this.
04:22 Yes, it's limited.
04:23 Two people can eat this giant Liempo.
04:27 Okay, perfect.
04:28 130 pesos can be enough for two people.
04:30 Or even for the whole barcada.
04:32 But we'll split it up.
04:34 After we marinate it,
04:36 I saw that you're making,
04:38 what do you call this?
04:39 Breading.
04:40 Yes, breading.
04:41 We'll just put it on the pork.
04:44 Then, we'll fry it.
04:46 How long will it take to fry?
04:48 Ma'am, how long will it take to machine?
04:51 About 5 to 6 minutes.
04:53 5 to 6 minutes?
04:54 Okay.
04:55 So anyway, after 5 to 6 minutes of frying,
04:57 this is what we'll achieve.
04:59 This giant Liempo.
05:02 I'll taste it.
05:03 Is it okay?
05:04 I'll go first.
05:05 Let's try the crispy part.
05:07 Can you hear that?
05:14 I think the dip is not enough.
05:19 But it's okay.
05:20 This is perfect.
05:21 And the crispy, the flavorful,
05:23 and I can taste the special marination that you're making.
05:27 Okay.
05:28 Thank you, sir Emmanuel.
05:29 Thank you, Ms. Shina.
05:30 We'll continue cooking.
05:31 And for more food trip finds here in our country, Monsio,
05:35 where you're always the first to...
05:37 ...be the first to try.
05:38 Just stay tuned.
05:39 Bye.
05:41 [Bloopers]
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