00:00 [speaking in Filipino]
00:03 [speaking in Filipino]
00:06 You can feel the way Jesus walked through.
00:08 And from what I've read, it's delicious.
00:11 You can't miss the "ginatang bilubiluh"
00:15 Ginatang bilubiluh or in Bisaya, "binignit."
00:18 Yeah, there you go.
00:19 Our food explorers have answered.
00:21 The "pasor sarap."
00:24 Pasor presa sarap.
00:26 From what I've read, it's so good.
00:28 From St. Gabriel and the archangel Paris in Caloocan, Jan.
00:35 How are you, of course, our friend Chef JR.
00:37 Good morning, brother.
00:38 Hi, Chef!
00:39 "Ay tumugong kapagdakal sa anghil na embada."
00:54 "Dito ang pinagbadyan."
01:06 A blessed morning, Kapuso.
01:08 And yes, we are continuing our journey
01:11 in the year of observance or making their passion.
01:13 Here in Caloocan City, we are here now
01:17 in St. Gabriel, the archangel parish.
01:20 And again, here in Caloocan.
01:22 And it's just great because their tradition
01:25 of making their passion continues.
01:27 And many organizations and ministries
01:30 are really helping here
01:33 so that every year, they can make this tradition.
01:37 And of course, a big part of why they are still continuing
01:43 is the participation of different generations.
01:46 We can see now that our companions are a bit elderly.
01:51 But this starts at 5 a.m. and continues.
01:55 Later, around midnight,
01:57 the young ones, we told Father,
02:00 and of course, it's one hour for each group.
02:03 They will read it.
02:05 Actually, it's a poem but it has a tone.
02:06 That's the tricky part,
02:09 that you have to read the tone or melody at the same time.
02:13 So, it's different places.
02:14 It's their own style, but there's a generic one.
02:17 So, to those who are interested,
02:19 they are more than willing to accept
02:21 so that they can be taught
02:23 how to read the right practice or melody.
02:28 I'm still a bit nervous, but after one hour,
02:31 it's also important that those who read passion have a snack.
02:36 And of course, you can't miss
02:39 our ever-favorite ginataang bilo-bilo.
02:42 So, our ginataang bilo-bilo,
02:44 our coconut milk is here,
02:46 a bit of water is here,
02:48 the sugar is here, of course.
02:50 So, we're seasoning it.
02:52 We'll just add pandan.
02:54 In a way, we're just infusing the liquid of the pandan essence.
03:00 And then after that,
03:02 another aromatic ingredient in our favorite bilo-bilo
03:06 is our galangal.
03:09 We'll just add that.
03:11 So, I first tenderized our saba,
03:15 banana saba,
03:17 because our banana saba
03:19 doesn't melt easily.
03:21 So, I just followed the way of our sweet potatoes.
03:24 I'm just timing it so that by the time
03:26 we serve our ginataang bilo-bilo,
03:28 our ingredients won't melt.
03:32 And then, this is our glutinous rice ball.
03:36 So, we'll just add that.
03:38 And basically, this is the normal part
03:44 that we'll add at the last part
03:46 but you can't add it first
03:49 because it tends to crumble
03:52 and our sauce will be too thick.
03:55 So, we'll just cut it into pieces.
03:57 And then, it also depends on the size of the bilo-bilo you're making.
04:02 Actually, this is usually the part of kids
04:07 that are around,
04:08 that are being taught by their grandparents.
04:10 So, in a way, bilo-bilo is also very symbolic for me
04:14 aside from this kind of community activity.
04:18 These are the ones we raised.
04:20 Before, on Monday,
04:23 people would automatically lose their jobs.
04:26 And now, they're starting to have a passion
04:27 and they're also bringing their own snacks.
04:30 So, we'll just put our glutinous rice one by one.
04:33 For our galapong, it's easy to make.
04:36 There's no exact measurement for this.
04:39 Just eyeball the texture
04:42 so that it's not too mushy and it doesn't crack easily.
04:46 So, typically, you'll know that our bilo-bilo is cooked
04:50 or our glutinous rice balls
04:52 when it starts to crack.
04:56 There.
04:57 So, this is a good content.
04:58 It's also a good practice for those who want to learn
05:01 traditional snacks
05:03 because it's very easy.
05:05 So, after that, we'll also put our cooked sago.
05:12 And then, this would take us around
05:13 at least 10 to 15 minutes before we serve it.
05:17 You can adjust the seasoning of this, actually,
05:22 before we serve it.
05:24 And more or less, 10 to 15 minutes,
05:26 this is what we'll get.
05:28 So, this is what we want to see.
05:34 The soup is very thick.
05:36 But be careful because the bottom of this has a tendency
05:39 to get burnt.
05:41 So, we'll just be careful with the heat
05:43 and be careful with the mixing,
05:47 especially the bottom,
05:48 making sure that it doesn't get burnt
05:51 or, in the worst-case scenario, it gets burnt.
05:55 So, there.
05:56 Our bilo-bilo is now ready.
05:58 And there, you can see that
06:00 we'll be reading the portions for a long time.
06:02 Later, we'll serve it to them.
06:05 Of course, this is delicious while it's still hot.
06:08 And there, we'll be back there.
06:10 Come back to our food adventure this morning.
06:12 Here, again, in St. Gabriel the Archangel here in Caloocan.
06:16 This is just for you, the country morning show,
06:18 where you're always the first to hear it.
06:22 [singing]
06:32 [silence]
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