00:00It's only the first day of the week and we should be ready.
00:03That's why our UH Barcada is ready to have breakfast.
00:06As you can see.
00:07Really?
00:08Our set-up has already been moved here.
00:11Thank you, Wancho.
00:13But it's not complete yet because we're going to cook something for Susan's chance.
00:19Wancho!
00:20Actually, what we're going to do today is a bit challenging, Mommy Sue.
00:24Because, of course, it's on top of the river, right?
00:27I don't know what you're going to cook.
00:28So don't worry, Wancho.
00:30Here, I'll answer that.
00:31What we're going to cook today, the price is a bit lower and it's really delicious, she said.
00:37She said, it's none other than Galunggong.
00:40Galunggong.
00:41Oh my, Galunggong.
00:42From P300 now, it's P270 per kilo according to the Department of Agriculture, right?
00:49There.
00:50Yes.
00:51It's really cheap, right?
00:52Really.
00:53What do you call this?
00:54Gigi.
00:55Gigi.
00:56Gigi.
00:57Mommy Sue, what's delicious to cook with Galunggong?
00:59You know what this is?
01:00Of course, it's delicious when it's fried, that's why it's called taksing.
01:02But you can also make it sarsayadong Galunggong with petchay to make it healthier.
01:08That's what we're going to cook today.
01:10And to make it sarsayadong, we need to fry the Galunggong first.
01:14There, we already fried it.
01:15Wow, we're really smelly.
01:18Smelly, very smelly.
01:20Here we go, we're going to make it sarsayadong.
01:22We're going to saute some garlic.
01:24Garlic and onion.
01:25We're going to saute the onion.
01:26There.
01:27We just need it.
01:28It's really good in the morning, right?
01:29Yes.
01:30It's for the kitchen.
01:31It's smelly.
01:32Then we're going to add the tomatoes.
01:34Oh, by the way, tomatoes are cheap now.
01:36It's only 50 pesos per kilo, but if you have other families, it's 40 pesos.
01:41There.
01:42So, we already sautéed this, Hancho.
01:44You're almost there.
01:45Help me.
01:46What do you need, Mommy Sue?
01:47We're going to add a little water.
01:49I'll do it.
01:50I'll do it.
01:51Just a little, okay?
01:52Don't add too much.
01:54I can already smell it.
01:55Mom, what's for dinner?
01:56Just a little.
01:57Let's add a little.
01:58Just a little.
01:59Okay, okay.
02:00Oops.
02:01It's okay now.
02:02So that we have a little soup.
02:04After that, we can add the...
02:09Wait, we're just going to sauté it a little.
02:11Don't make it too salty.
02:12There.
02:13Then, you can...
02:15This pepper is optional, right?
02:17Especially if you're cooking for kids.
02:20You can skip the pepper.
02:22But let's just add it.
02:24And then after that,
02:25let's add the pechay.
02:27Pechay.
02:28Pechay.
02:29Yay!
02:30This is our favorite.
02:31It's healthy.
02:32Looks like our customers are hungry, Mommy Sue.
02:33Are you hungry?
02:34Okay.
02:35Let's just cook our pechay.
02:37Let's just sauté it a little.
02:39Just a little.
02:40Pechay is delicious when it's crunchy.
02:43It shouldn't be overcooked
02:44because it will be soggy.
02:45It should be crunchy.
02:47There.
02:48And then,
02:49we can now add
02:51our egg.
02:53There.
02:55There it is.
02:57There, let's add it.
02:58There's an egg, right?
02:59There's an egg.
03:00It's like a sarciado.
03:01See?
03:02It's combined.
03:03You have fortina,
03:04you have pechay,
03:05and you have egg.
03:06There.
03:07So, almost finished.
03:08There.
03:09You know,
03:10eggs are easy to cook.
03:11Yes, yes, yes.
03:12So, we can now add on top of this.
03:14On top of this,
03:15all of this.
03:16We repaired something earlier
03:18while we were cooking this.
03:19On top of all of this,
03:20we have galunggong.
03:22We fried our galunggong.
03:25Wow, that's a lot.
03:26So, it's healthy.
03:28We will serve this
03:30to our loved ones.
03:32There.
03:33After that,
03:34this is just optional.
03:36If you want to add chili,
03:38just for the aroma,
03:40we can add that.
03:42You can also add spring onion.
03:45There.
03:46It's so fancy.
03:47See?
03:48It looks so healthy.
03:49It's so healthy to eat.
03:50But really, Mommy Sue,
03:51if there are a lot of colors,
03:52it will look good,
03:53especially in the morning.
03:54Yes.
03:55And you'll be full.
03:56And here it is,
03:57my dears.
03:58Our sarciado galunggong with pechay is now ready.
04:01Next, of course,
04:04it's time to eat!
04:05Here it is.
04:06Here it is.
04:07Let's go.
04:08Come here.
04:09Let's just wait.
04:11We already cooked this earlier.
04:12Come here, Juanjo.
04:13Let him cook.
04:14He's still cooking.
04:15There.
04:16He's cooking.
04:17What are you eating?
04:18He's eating.
04:21He's so excited.
04:22Juanjo is so good.
04:23He's really good.
04:24Is it good?
04:25Yes.
04:26There.
04:27Why does your plate look empty?
04:29I'm tasting it because it's rice.
04:31That's right.
04:32So that there's no doubt,
04:33Nilong Egan told us.
04:34No.
04:35Susan cooked it.
04:36Let's eat.
04:37Oh my God.
04:38Let's eat.
04:39Here it is,
04:40my dears.
04:41For more budget Korean recipes,
04:43Is it cheap?
04:44Yes.
04:45It's always on Unang Hirit
04:46because it's cheap.
04:47That's right.
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