00:00 We're so lucky to have you guys here. It's so hot right now.
00:05 That's right. So we made sure that you'll be cool this summer.
00:09 This is one of the most popular cold dishes in the Philippines.
00:13 As you can see, it's all about the ingredients.
00:16 People are biased. What's their favorite ingredient?
00:20 Let me ask you. What's your favorite ingredient?
00:22 Banana.
00:23 Mine is Lechaplan.
00:24 Oh, the toppings. You're always special.
00:27 One of the unique ingredients in the mix is the Kaong.
00:31 This one has a color.
00:33 It has a color, but this is the fruit.
00:36 That's right.
00:37 The plant.
00:38 But we're always asked what Kaong is, where it came from, and how it became like this.
00:43 That's what Chef JR will answer. So good morning to you, Chef.
00:46 I'll start.
00:48 This is just the color of the Kaong.
00:50 A blessed morning, Ma'am Suzy. A blessed morning, Kaloy.
00:53 And our favorite Kaong that you can see has a different color.
00:58 I just found out that it started from this fruit.
01:03 So in Cavite, this is called Irok.
01:07 And the finished product, the one we're eating, is the Kaong.
01:11 So that's the beautiful revelation.
01:13 And yes, it's harvested from sugar palm tree.
01:16 And it goes through a long process.
01:19 That's why we need to call a rest buck that's an expert in processing Irok into Kaong.
01:25 That's why we'll be joined this morning by Sir Jomar.
01:28 Sir, a blessed morning.
01:29 Good morning.
01:31 So they showed us in the studio how Irok is harvested.
01:35 This is what's harvested from sugar palm tree.
01:39 And what's the first process here, Sir?
01:41 This is where we remove the seeds.
01:44 The "yes, yes" if you want to call it.
01:46 Yes, yes, yes in or "iitakin".
01:49 So you can't do it one by one. You really need to "itak".
01:53 So very carefully, we'll swing the "itak" until it's removed.
02:00 Then, it'll go to a--
02:03 -It's in its own place, right, Sir Jomar? -Yes, yes.
02:06 Then, there.
02:08 I'm still doing it wrong.
02:10 So what happens here is, until we have enough, what's next, Sir Jomar?
02:14 We'll put it in the--
02:18 -So we'll cook it? -Yes, we'll cook it.
02:20 Okay. Sir Jomar, why do we need to cook the Irok?
02:24 We're cooking it so the pulp can be easily removed.
02:29 And also to remove the seeds.
02:32 So for those who are adventurous and can see a sugar palm tree,
02:38 you can harvest it.
02:40 -Be careful, Sir Jomar. -Yes, Sir Jomar.
02:42 -Because there's a sugar palm tree-- -It's very bitter.
02:45 It's very bitter. You'll go crazy with it.
02:47 I've experienced it before so I won't forget it.
02:50 That's why I know this fruit.
02:52 So how long will it take to boil, Sir Jomar?
02:55 -First, it'll take about two hours. -Two hours?
02:58 Yes. Because the water will be added in two different times.
03:02 Okay.
03:03 Once it's cooked and removed, the next step will be about one hour.
03:06 Okay. So we'll remove it and let it cool.
03:08 And this is the next step. What do we do next?
03:11 We'll add the pulp.
03:13 We call this "pungos".
03:15 -Pinu-pungos. -They're the ones that will cut it.
03:17 -So we're removing the tip of the pulp. -Yes.
03:22 Why do we need to remove it?
03:23 So the pulp can be seen.
03:25 The people who are in charge of cutting the pulp will do it.
03:31 So, again, we're not exaggerating.
03:35 -This is a long process. -Yes, it's very long.
03:39 After this, we'll remove the top part.
03:43 -What's next? -We'll cut it.
03:46 So this is the revelation of our favorite fruit, the pungo.
03:51 This is it, my fellow Kapuso and our fellow Kapuso in the community.
03:55 Once the pungo is cut, this is what it'll look like.
04:00 There.
04:01 Then, we'll cut it.
04:03 Let me borrow your cutting board.
04:05 This is what Sir Jomar is saying.
04:07 If you don't take care of it, it won't look like this.
04:10 No. The pulp is attached to the skin.
04:13 So we can't cut it like this if it's not cooked.
04:17 -Yes, it needs to be cooked. -This is what the pulp will look like.
04:22 -This is the pulp, right? -Yes.
04:24 This is what it'll look like. Do we know what this is?
04:28 Here it is.
04:29 After processing, we'll make it sweet.
04:32 It's ready for your Halo-Halo.
04:34 And of course, we'll enjoy the freshly processed food.
04:38 I have a lot of Halo-Halo to assemble.
04:40 Join us on our food adventure here at your country's morning show
04:43 where you're always the first to hit it.
04:47 [music]
04:56 -Let's move forward. -Yes.
04:57 Let's continue cooling this summer.
04:59 Halo-Halo is the key.
05:01 But before that, let's taste how one of the ingredients of Halo-Halo is processed.
05:09 -Yes. -Oh, that's right.
05:10 I'm Chef JR. I'll continue cooking the "tumpok-tumpok" Kaong.
05:14 -Hi again, Chef. -Hi, Chef. So you're here.
05:16 Kaong is amazing.
05:18 Hi again. I'm Suzy Kaloy.
05:20 And your tattoos look good.
05:23 And yes, we've explained earlier that it's a very process to make Kaong.
05:30 And here are our colleagues.
05:32 According to them, they process this every week.
05:37 And as we've explained earlier, they harvest it.
05:41 And then, they remove it one by one.
05:44 They boil it.
05:45 Then, after boiling, they cut the top part until we get this.
05:52 I asked Mr. Jomar earlier why it needs to be boiled or boiled
05:56 because it's meat won't separate.
06:01 Which is what we know as Kaong.
06:03 So we'll cut it and this is what it looks like.
06:08 After this, the process isn't done yet because this is ephephermint.
06:15 It's like we'll soak it in water for a week until it reaches this size.
06:20 This is what we know as Kaong because it's like you'll say, "Why is it so small?"
06:23 Because of the fermentation process, the meat expands.
06:29 But it's still gelatinous. It's still gooey.
06:34 Because of that process, the kate and bitter taste of Kaong is gone.
06:41 So after that, it's not done yet because it's processed to make minatamis.
06:48 And as Carlo said, we all have our own biases.
06:51 As for our favorite ingredients, we have sweet potato, banana,
06:59 but for me, it's nata de coco and Kaong Ambida.
07:03 So there you go!
07:04 We learned some great information this morning in our food adventure.
07:08 Aside from that, there's also vinegar and sweet potato
07:12 which are like jam for our Kaong food adventures.
07:15 This is what we get every day in your country's morning show
07:19 where you're always first!
07:21 First impression!
07:23 [music]
07:29 [music fades out]
07:31 [silence]
07:34 [BLANK_AUDIO]
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