Atcharang kangkong at buko bagoong, tikman! | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

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.

Transcript

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]

03:48 [music]

04:08 [BLANK_AUDIO]

Atcharang kangkong at buko bagoong, tikman! | Dapat Alam Mo!

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