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00:37 Chef Shuvie, how are you?
00:39 Hi!
00:40 How are you, Bibe?
00:42 Brother!
00:43 Hello! A blessed morning to you all!
00:46 Yes, Ma'am Suzy, Brother Mateo, and to all of you who are watching,
00:51 our Bibe-o-Eat-it food adventure continues here in San Luis, Pampanga
00:55 because the Bibe fever is on!
00:57 It's so hot right now because our last guests here are wearing clothes, right Shuvie?
01:03 Yes, you're right, Chef. We're wearing nice clothes even in the studio.
01:07 We're also wearing clothes from Itik.
01:09 But it's true that we went to a very different place this morning
01:14 because we're bonding with the real-life Bibe-o-Eat-it.
01:19 These are the real-life Bibe-o-Eat-it.
01:21 And the flesh.
01:22 Yes, yes.
01:24 And later, we'll know how they harvest their eggs.
01:29 I heard that they have 10,000 Itik that are here in this place.
01:34 Imagine how many Itik eggs they'll harvest.
01:37 I'll be the one to harvest and cook.
01:40 Very good.
01:41 Speaking, speaking.
01:43 You take care of that, Shuvie.
01:44 I'll go and prepare a delicious breakfast for you.
01:48 Shuvie, go Shuvie!
01:49 Don't worry, Chef.
01:51 These Itik are simple and basic to me.
01:53 But you'll be able to handle it later.
01:55 Now, we're with Sir Rommeo.
01:59 Rommeo, please come back.
02:01 Bye, Bibe.
02:03 Our Bibe.
02:04 I heard that you have a lot of Bibe-o-Eat-it.
02:08 10,000.
02:09 Do you get a lot of eggs every day?
02:12 Yes, they get 80% of them.
02:14 About 8,000 a day.
02:15 8,000 a day?
02:16 Yes.
02:17 That's a lot.
02:18 8,000.
02:19 That's a lot.
02:20 That's a lot of eggs.
02:21 And their eggs are big.
02:22 But how do you harvest them?
02:26 In the morning, people pick them up and put them in the train.
02:33 And we bring Chef JR there with a lot of eggs.
02:37 But I heard that these eggs become salty.
02:41 Sir, how do you make them salty?
02:44 We put soil from the Pulsos and salt.
02:50 Then, we wrap it and put it in a plastic bag for 15 days
02:56 so that it becomes a burro.
02:58 And we boil it for 4 to 6 hours.
03:02 The water is not that hot so that it's easy to boil.
03:06 So, the process is quite long.
03:08 Yes, it is.
03:09 But it's good because it releases oil.
03:13 But those salted eggs are really delicious, Chef.
03:16 But Chef, how are you?
03:19 I heard that you're making something delicious.
03:21 I'm ready.
03:22 I've harvested the salted eggs for you.
03:26 Back to you, Chef.
03:27 Good morning.
03:28 That's the main ingredient in the recipe that we'll be making this morning.
03:33 The salted egg vegetables.
03:37 I'm sure you're familiar with this.
03:39 We'll just make a slight variation to our classic Pinakbet.
03:43 Instead of using shrimp paste or alamang for the seasoning,
03:47 we'll use the delicious and affordable salted egg for the seasoning.
03:53 The oil is hot.
03:55 I'm sautéing the tomatoes and onions.
03:58 Let's add some garlic.
04:01 Then, I'll add the squash.
04:04 What's good about this recipe is that you can use any in-season vegetables.
04:08 You can use it as a substitute or if you prefer,
04:11 you can use bitter gourd or okra.
04:15 We'll toss it.
04:17 And of course, we have a rest bag with us.
04:21 I'm so tired.
04:22 I have a lot of salted eggs for you.
04:24 A lot?
04:25 Here, this is fresh.
04:27 This is the fresh salted egg that we harvested earlier.
04:31 It smells so good, Chef.
04:32 Of course.
04:33 It's still raw.
04:36 Like what we've been telling them,
04:39 we'll make a substitute for the seasoning,
04:42 which is the salted egg.
04:44 If you prefer a different seasoning, it's perfectly fine.
04:49 But by using salted egg, this makes it a complete dish.
04:54 It makes it more authentic.
04:56 Authentic.
04:57 Because you're using real ingredients, Chef.
05:00 And fresh from the farm.
05:01 Right?
05:02 So, we'll just crush it.
05:04 What can I help you with, Chef?
05:06 Prepare your bowl and later we'll fight for food.
05:10 Please, add the other vegetables.
05:12 I also added tofu just in case you want to try it.
05:16 And we can add it at the same time, right?
05:17 Yes.
05:18 We have bitter gourd and okra here.
05:22 And of course, a bit of pepper.
05:25 There.
05:27 So, this will be cooked for about 5 to 8 minutes.
05:33 It depends on your preference.
05:34 If you want your squash to be more mushy,
05:37 then it will take longer.
05:39 But if you want it half-cooked, then it will take 5 to 6 minutes.
05:42 -That's very healthy, Chef. -Yes, ma'am.
05:43 And there's also tofu!
05:45 -Tofu. -So good!
05:46 That's why it's a complete meal.
05:47 After 8 to 10 minutes, this is what it will look like.
05:51 There.
05:52 You can see it.
05:55 This is what it will look like.
05:57 This is ready to be served.
06:00 My stomach is ready to taste it, Chef.
06:03 I don't know if they have bread in the studio.
06:07 This is a perfect partner.
06:08 We'll just plate it.
06:09 Again, if you want to add more protein,
06:13 we already have that from our salted egg.
06:15 But if you want to add pork, it's perfectly fine.
06:18 It's up to you.
06:19 It's up to your preference.
06:20 -It's worth it. It's budget-friendly. -It's budget-friendly, too.
06:23 -It's easy to cook. -Definitely.
06:25 It's quick.
06:26 Even if you're cooking this for your kids,
06:28 you can cook this for them.
06:29 It's ready.
06:30 -Here, my dears. -It's time to eat!
06:32 -It's time to eat. -It's hot.
06:34 It's a bit hot.
06:35 -Be careful. I'm a free man. -Let's eat.
06:37 It's good, right?
06:38 It's good, Chef.
06:40 I want more.
06:41 Since we used salted egg,
06:44 it's not just salty,
06:45 but it also has a creamy texture at the end.
06:48 It's perfect.
06:50 Later, my dears,
06:51 they'll be waiting for the process of raising a baby or a duck.
06:58 I'm so excited.
06:59 Stay tuned to Pumalasang Morning Show
07:01 where we always have first...
07:03 First...
07:04 -Hit it! -Hit it!
07:05 Cheers!
07:06 Cheers!
07:08 [Pumalasang]
07:09 [Pumalasang]
07:11 [Pumalasang]
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