00:00We're having an OMG party this morning!
00:04OMG party as in OMGulay!
00:06Yes!
00:07Because we have a lot of vegetables here.
00:08Look at this!
00:09My basket is full!
00:11These vegetables are the star of the Vegetable Festival in Angat, Bulacan.
00:18Their festival is very healthy.
00:20It's fun to participate especially because of the delicious food.
00:24Chef JR and Cheska were so excited earlier.
00:27So guys, how many vegetables are there?
00:32Hi guys!
00:33We're just having a party in the studio.
00:35Yes! Good morning, good morning, Kapuso!
00:38Our Kapuso are having a wonderful time here in Angat, Bulacan.
00:45Their Vegetable Festival is on its 3rd anniversary.
00:50This is where they celebrate and show their beautiful harvest of vegetables.
00:57This is their main livelihood.
00:59And of course, this is also their founding anniversary.
01:04And because they are thankful for this,
01:07we can't just ignore their famous delicacies.
01:11So Chef JR, are there a lot of vegetables there?
01:15Hi Cheska!
01:16Yes ma'am!
01:17Yes ma'am!
01:18Those are the grand entrances.
01:20You're right.
01:21We have a lot of vegetables.
01:23And we are celebrating the abundance of their harvest.
01:26And as you can see, their staples are very common and familiar.
01:32All year round, they focus on their vegetables.
01:35Here, we have bitter gourd.
01:37Basically, we have homegrown vegetables.
01:40We also have water spinach.
01:41Their corn is also seasonal.
01:44And of course, the famous delicacies of Angat.
01:50Of course, we have bico, sapin-sapin.
01:54Their layer of sapin-sapin is a bit weird and fantastic.
02:01Because the texture on top is different.
02:03We also have buko, puto, and espasol.
02:09And of course, we can't ignore the fact that we can cook a very healthy dish
02:14because of the abundance of raw ingredients.
02:17That's why we're going to make buko chapsuy.
02:21Our buko is a source in one of the barangays here in Newgan.
02:25That's why it's very local.
02:26So we have our pan here.
02:28It's already hot.
02:29We have our oil as well.
02:31Of course, let's start with the stir-fry.
02:32We have our green onions.
02:35And then, our garlic.
02:39And then, one of the ingredients that takes a long time to cook.
02:42Hello, Chef!
02:43There it is.
02:44The getup of our dish is beautiful.
02:47It's full of vegetables.
02:48It's true.
02:49Right?
02:50Of course, because we're having a festival today.
02:52Yes.
02:53Vegetable Angat Festival.
02:54It's like Diwata.
02:55It's like Diwata.
02:56You too, Chef.
02:57Look at your outfit.
02:58These are our salakot.
03:00There are a lot of grains on top.
03:02Correct.
03:03I'm excited to cook.
03:05Of course.
03:06This is very healthy.
03:07It's typical when we think of chop suey.
03:10The shade is dark.
03:11This is a different recipe.
03:13So we have our carrots there.
03:14We're also going to add tofu.
03:17It's already pre-cooked.
03:19And then, we're just going to season this.
03:21This is a different version of chop suey.
03:23It's our tomato ketchup.
03:26Yes.
03:27Then, we're just going to season this with some salt.
03:31For a bit of sweetness.
03:33Brown sugar.
03:34And this.
03:35Our coconut juice is included in the ingredients.
03:39Wow.
03:40It's really different, Chef.
03:42Of course, we don't want to waste our ingredients.
03:45So, we try to maximize what we have.
03:48So, we're just going to bring this to a gentle simmer.
03:51Then, we're just going to add in the meat of the coconut.
03:54Yes.
03:55So, we said it's healthy.
03:57It's really healthy.
03:59And it really depends on your location.
04:01Especially if you're here in Angat where they have a source of coconut.
04:04This is really cheap.
04:06So, we're going to add in our chicharo.
04:09And then, we're going to add umami to our dish.
04:14Shrimp.
04:15Shrimp.
04:16There.
04:17And then, we're just going to let this simmer for more or less 3 to 5 minutes.
04:21And then, this is it.
04:22This is the result.
04:24We're just going to finish this.
04:25This is one of the easiest to plant.
04:27Yes.
04:28I'm sure that every barangay and house here in Angat has a petchay plant.
04:33Petchay.
04:34Yes.
04:35Let's just add that.
04:36And then, we can turn off the heat.
04:39The carry-over cooking is what will continue our cooking.
04:41And then, we are ready to serve.
04:43It's also delicious if the petchay is not overcooked.
04:47Yes.
04:48If the petchay is overcooked.
04:49Especially those leafy vegetables.
04:51We want to preserve the crunch that it has.
04:54Because that's its real character.
04:56There.
04:57So, Cheska, will you do the honor?
04:59Yes.
05:00I'm excited to taste that, Chef.
05:01There.
05:02Okay.
05:03Of course, I'll get some shrimp.
05:04Of course.
05:05A little bit of everything.
05:06As you said earlier, even if it's just the sea, they're abundant here.
05:10So, they have shrimp.
05:11Okay.
05:12It's still hot.
05:13Go.
05:14It's still hot.
05:15Okay.
05:18And then, the energy of our dancers is still continuous.
05:21They were dancing for us earlier.
05:24Passed?
05:25All right, Kapuso.
05:26You're approved, Cheska.
05:27Don't give up, okay?
05:28Because our celebration of their Vegetable Angat Festival is not yet over here.
05:33We will continue to talk to your country.
05:35Morning show.
05:36Where you're always the first.
05:37The first to eat it.
05:42Happy Vegetable Angat Festival.
05:46Let's go back to Chef JR Cheska, who is in Angat, Bulacan and is still enjoying the Vegetable Angat Festival.
05:54Chef JR Cheska, how are you?
05:56How's the party?
06:01Good morning, Kapuso.
06:02Yes, we're still here in Angat, Bulacan to celebrate their Vegetable Angat Festival
06:09with their founding anniversary.
06:11And one of the things they're waiting for is the float parade.
06:14Just like my float here from Yuga's barangay.
06:17You can see that they have a lot of nyug, tilapia and water lilies that they're recycling.
06:23And not only this, they have a lot of floats.
06:26Chef, how's your float there?
06:28Cheska, Kapuso, one of the beautiful floats here is from Pulong Yantok,
06:34which is made by Charon Jan.
06:36So, we know that Bulacan is well-known.
06:39They also have a lot of decorations of vegetables.
06:42And of course, their winner this year in their float or carrosa,
06:48which is number 8, their barangay of Taboc.
06:51Which is, they also have a lot of floats there.
06:54They have the closest source of water.
06:57So, you can really see the water element of our barangay, Taboc.
07:02And of course, we're here with our energetic dancers.
07:07They're from Barangay Paltok.
07:09They're their winner last year.
07:12So, they're trying to win a championship.
07:17So, we've been with them for a while,
07:20and our dancers from other barangays.
07:23And of course, because it's a vegetable festival,
07:26their vegetables are very special.
07:28Of course, they have squash, cabbage, eggplant, okra.
07:34And of course, when we say fiesta or festival,
07:37our food won't be left behind.
07:41You're right, Chef.
07:43And of course, Chef, we're enjoying ourselves here.
07:46So, for more adventures like this, Kapistahan,
07:50tune in to Pampasan Morning Show,
07:52where you'll always be the first to hear
07:56Happy Fiesta!
08:13Happy Fiesta!
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