00:00 There's a reason why we're here today.
00:02 But it smells so good, right?
00:04 You know what, Miss Lyn?
00:06 When Chef JR went to the Philippines,
00:08 he met an expert in making bibingka.
00:12 Oh my!
00:13 But you know, when you smell this bibingka,
00:16 it's already Christmas, right?
00:18 It really is Christmas.
00:19 In the Philippines.
00:20 But you know, not only this,
00:22 it also smells good.
00:24 Just like in business,
00:25 when you sell bibingka,
00:26 you can earn a different kind of income.
00:28 If you're good at this.
00:29 That's right.
00:30 Chef JR has been in Marikina for almost 20 years.
00:34 And their income per month
00:35 goes up to Php 100,000.
00:38 I think we're in the wrong business, man.
00:40 We're in the wrong business.
00:41 Let's go to Marikina.
00:42 Let's go to Marikina.
00:43 What's the secret?
00:45 There's a secret reveal, Chef.
00:47 Good morning.
00:48 Look at that bibingka.
00:50 This is the bibingka.
00:51 A blessed morning, Miss Lyn and Kaloy.
00:54 A blessed morning to all of our food explorers.
00:57 We came here early in the morning to a bibingka store.
01:01 Because later, you'll see our back
01:03 being covered by their vines.
01:05 Because their bibingka is really blessed.
01:08 And of course, we'll teach you the legit way.
01:11 We'll teach you the way of the king of bibingka.
01:15 Our lody this morning,
01:17 is a former janitor who's working.
01:19 And now, he's the owner of one of the stalls
01:23 that is really strong here in Marikina.
01:26 Imagine, my dear viewers,
01:27 they can sell 400 pieces of bibingka every day.
01:31 And they said in the studio that it's only six digits
01:35 that they earn every day.
01:37 And because of this business,
01:38 our idol has already earned his own house
01:42 and he's also helped his parents.
01:45 And now, I'll introduce to you the king of bibingka,
01:49 Sir Feliciano or Sir Egay.
01:51 Sir, a blessed morning.
01:53 Good morning.
01:54 Our business is blessed.
01:56 We're really blessed, Sir.
01:58 What are the flavors of our bibingka?
02:01 We have a classic.
02:02 A classic. Everyone knows what it is.
02:04 Is this it, Sir?
02:05 Salted egg and cheese.
02:06 Okay.
02:07 And coconut.
02:08 Of course, we'll put it on our toppings.
02:11 Then,
02:12 we have overload.
02:13 Overload.
02:14 Condensed with cheese.
02:16 With box.
02:17 It's already in a box.
02:18 Then,
02:20 our Ube.
02:22 -This is it. -Yes, Sir.
02:24 Ube de leche.
02:25 Okay.
02:26 It has lechip and ube.
02:27 This is it.
02:29 Is this your bestseller?
02:30 Yes, Sir.
02:31 -Look at the heart. -It's a bestseller.
02:33 It looks like a party.
02:37 It's like Christmas all year round.
02:39 Yes, Sir.
02:40 He'll give us tips on how to make his bibingka.
02:44 How does the process go?
02:45 -Go ahead. -Alright.
02:47 We have galapong.
02:49 -Grinded rice. -Grinded rice.
02:51 -Do you grind it or do you just buy it? -Yes, Sir.
02:54 We have it here at our neighbor's.
02:56 -They're the ones who grind it? -Yes, Sir.
02:57 What are the other ingredients?
02:59 We have eggs.
03:01 Okay.
03:02 -Beaten eggs. -And sugar.
03:05 Sugar. Okay.
03:06 That's what we're using.
03:07 -Alright. -Baking powder.
03:09 How much baking powder, Sir?
03:11 -You can use all of it. -All of it?
03:13 -Yes, Sir. -Okay.
03:15 So, baking powder.
03:17 And milk.
03:18 Of course.
03:19 -So it'll be tastier. -Yes.
03:21 And sugar.
03:23 -That's what brings out the sweetness. -Yes.
03:26 And a bit of food color.
03:29 -Food color? -So it'll brighten up the color.
03:32 -So, just a bit of it? -Yes.
03:36 How long have you been making this recipe?
03:40 Almost 20 years.
03:42 Okay.
03:43 -Then, we'll mix it? -Yes, Sir.
03:45 -And we'll put it in the oven? -Yes, Sir.
03:47 -So, this is a classic recipe, right? -Yes, Sir.
03:50 Here's Aydon.
03:52 Their recipe is also a classic.
03:54 As you can see, this is a clay pot.
03:58 Then, we'll put--
04:00 -Galapong. -We'll put banana leaves.
04:04 Then, the prepared Galapong.
04:08 Sir, how long does it take to cook this?
04:12 About 10 to 15 minutes.
04:15 -Here's the cheese. -Yes, Sir.
04:17 Here's the salted egg.
04:19 Those are the classics for Christmas.
04:21 But as we've said,
04:23 you're not just selling this all year round.
04:27 We'll now put the clay pot.
04:29 After 10 to 15 minutes,
04:31 this is what it'll look like.
04:33 As you can see, it's rising.
04:36 And of course, we'll garnish it.
04:39 -We'll taste the bestseller, right? -Yes, Sir.
04:42 -Here's our bestseller, Ube in Leche. -Delicious.
04:46 Here's our favorite, classic Bibingka.
04:50 Oh my God.
04:54 It's so good.
04:55 -Sir, how much is this? -Pesos 75.
04:57 -What about the other prices? -Pesos 65.
05:00 -Delicious. -Pesos 65.
05:01 -Pesos 55 overload and classic for 45. -Pesos 55.
05:04 -From Pesos 45 to Pesos 75. -Pesos 45.
05:07 Your cravings will be satisfied.
05:10 And of course, for food adventures and inspiring stories,
05:14 we'll be asking you everyday here at your country, Morley Show.
05:18 Remember, always be the first to..
05:20 "UNANG HIRIP!"
05:22 "UNANG HIRIP!"
05:23 [BLANK_AUDIO]
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