00:00A few months before the new year,
00:02but here in Pampanga,
00:04there's a new trend.
00:07Grab a stick and monitor your BP
00:09because we're going to taste
00:11DEADLY.
00:14Hi.
00:17Let's imitate what we see on social media.
00:20What they call asomer
00:22in true asomer fashion.
00:25We need to...
00:26Here.
00:28Whisper.
00:29Can you hear my voice?
00:32Good.
00:33Number two.
00:34I have a spoon or any utensil
00:37that I'm going to use
00:39for the food.
00:41This is the specialty of Onions.
00:44Chicken Pagmet.
00:45This is the head of a pig.
00:47Ready?
00:50Did you hear that?
00:52Nothing?
00:53Just testing.
00:54I just tested the editor
00:55because he might add special effects
00:57and I haven't touched my face yet.
00:59He said it's necessary.
01:05For the chicken.
01:10Hurry up.
01:21It's hot, sir.
01:23It's boiling.
01:28It's hot.
01:34You haven't heard
01:35and seen that in asomer.
01:37Did they kiss you like that?
01:39No.
01:40You need to respect that.
01:58In fairness,
01:59it's hot.
02:01It's not dangerous.
02:04But the food is hot.
02:06That's what we're looking for in food.
02:08So we can continue to enjoy
02:10the food that should be hot.
02:12Their chicken pagmet is
02:14an egg from the idea
02:16to give a new attack to the chicken.
02:19And what they thought of cooking here
02:21is Pagmet style.
02:27It's hot.
02:33It's crispy.
02:48No, but in all seriousness,
02:50but I'm also whispering.
02:53The spiciness and usually
02:55when you eat good food,
02:57the texture.
02:59So it's very important
03:01the cooked texture
03:03while you're eating.
03:04And I think that's one of the reasons why
03:06the crunch.
03:10Like that.
03:11But
03:12there's no vinegar.
03:13So it's not an asomer.
03:15Here.
03:16There's vinegar.
03:17It's sour.
03:21Not only the crispy head
03:23but the chicken pagmet
03:24will make you sweat.
03:26Because they offer everything crispy.
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