- 11 hours ago
- #gmanetwork
Aired (March 28, 2026): Sa ikalawang yugto ng pakikipagsapalaran ni Kara David sa Hong Kong ay masusubukan niya ang tradisyunal na paggawa ng bamboo noodles, pag-bake ng wife cake, at lantakan ang mga street food dito! Panoorin ang video.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap#GMAPublicAffairs #GMANetwork
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 8:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap#GMAPublicAffairs #GMANetwork
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00:16For our food adventures in Hong Kong,
00:20for the last anniversary of the Pinus Sarap,
00:25we'll show you the Hong Kong experience.
00:29Reproductive track?
00:30Ano itong palopian tube ng baboy?
00:33May wasabi!
00:35Umabot sa inong kong!
00:36Ah! Diyos, the Lord!
00:40I don't like any more!
00:42Mas bongkang kulitan at kwentuhan.
00:44Wait, we can cut this. It's okay.
00:46Oh my gosh, wait, wait!
00:49Oh my gosh!
00:51Yeah!
00:53Pangit!
00:54Who will teach us how to make the wife cake
00:57and after this, we will get husband.
01:00Yeah!
01:02Wag mo na mag-diet.
01:05Rice is mine.
01:07At ang mga putahing ibibida, siguradong mas pinasarap.
01:11This is really good!
01:14Kaya, ang lambot!
01:17Paano nangyari yun?
01:19Hmm?
01:20I love it!
01:21Ang sarap!
01:25Ikaw ba ay isang certified foodie?
01:28Then, Hong Kong is the place to be.
01:30At kung ang hanap mo ay mga pagkaing pinasarap,
01:34aba, hindi lang sa mga fine dining restaurants yan matatagpuan.
01:38Alam nyo ba na halos dalawang daang taon na
01:41ang tradisyon ng pagbebenta ng street food dito sa Hong Kong?
01:45Kaya naman, bawat askinita, bawat kanto, tiyak!
01:49Mabubusog ang sipmura mo.
01:51Ako po si Cara David.
01:53Tara!
01:53Let's taste Hong Kong!
01:59Ngayong gabi, bibisitahin natin ang dalawa sa 250 handpicked restaurants
02:04ng Taste Hong Kong Guide.
02:07Ito ang official gourmet map na binoon ng mga master chefs
02:11para sa pinakamasasarap na kainan dito.
02:14Ang una nating pupuntahan,
02:16nagsimula raw bilang isang street cart noong 1956.
02:20Ngayon, isa na ito sa mga restaurant na may Michelin Bib Gourmand.
02:25Pagkilala na ibinibigay sa mga kainang dekalidadang sarap,
02:28pero presyong pangmasa.
02:30At ang kanilang pambato,
02:32noodles na manumanong minamasa't gamit ang kawayan.
02:36Ito yung Lao Tsum Ke restaurant,
02:39isa sa pinakamatandang restaurant dito sa Hong Kong.
02:431956.
02:46At susubukan natin ngayon yung kanilang noodles na talagang handmade.
02:50Hello!
02:52Hi!
02:53This is 1956?
02:55Yes, from my father.
02:56From your father?
02:58Wow!
03:04Nagsisimula ang proseso sa paghahalo ng mga sangkap para sa noodle dough.
03:07So, ang ginagawa ngayon ni Jason ay naglalagay siya ng harina para ma-mix muna ito.
03:15Dati-dati, kamay yung ginagamit nila pang mix.
03:19Pero ngayon, meron ng mga machines para i-mix yung dough.
03:24Para mabilis at makuha ang tamang consistency,
03:27machine na ang ginagamit nila sa paghahalo ng dough.
03:30Oh wow!
03:31This is a lot of eggs.
03:32Ang alkaline water kasi ang nagpapatibay sa dough para sa perfect na texture ng noodles.
03:42So, dati-dati raw, it will take him 30 minutes to be able to mix it.
03:46Ngayon, less than one minute na lang dahil dito sa machine na ito.
03:52Pero, kahit na meron ng mga makina para gumawa ng noodles,
03:57meron pa rin isang importanteng proseso sa paggawa ng noodles na hindi makina ang ginagamit.
04:04Okay.
04:07So, dito sa prosesong ito, ipa-flatten na nila yung noodles.
04:11Kasabi sa akin ni Jason, mas maganda pa rin daw yung traditional way
04:15because the traditional way makes the noodles more elastic.
04:19So, you can...
04:21We can. Use noodle pen. Do you push this?
04:24To push it? Okay.
04:26I'll show you.
04:27Okay, okay.
04:28I'll show you first.
04:30Oh, like that!
04:34To flatten it.
04:35Okay.
04:40Parang may ganito rin sa atin.
04:42Sa, ano, sa Batangas, may ganito rin.
04:45Yung gumagawa ng yomi, rin yan din eh.
04:48Tapos sa Pilipinas ang tawag dyan, pangangabayo.
04:52Mapapansin niyo rin yung dough niya.
04:54Medyo may pag-crumbly siya ng konti kasi hindi masyadong maraming tubig ang dilagay.
04:59Ang dilagay talaga nila lamang talaga siya sa ipno.
05:08Do you want to try it?
05:09Okay, okay.
05:10Okay, susunupan ko rin.
05:12First, sit on the...
05:15Sit here? Sit here?
05:16Sit here?
05:17Mambo.
05:18Like this?
05:18Yeah.
05:19Okay.
05:20Like that?
05:22I put both...
05:23I put both meat here?
05:24Okay.
05:25Up and down.
05:27Like that?
05:28Yeah.
05:31Like that?
05:31Yeah, something like that.
05:35Be careful.
05:38Okay.
05:39This is very tiring, okay?
05:42Kailangan pantay kasi eh.
05:47It's not...
05:49Mahirap ha, guys ha?
05:50Kasi it has to be uniform.
05:54Yeah!
05:54Uniform.
06:00Otherwise, it will happen.
06:03Hindi siya pantay-pantay.
06:04Kailangan kasi pantay-pantay yung...
06:06Yung thickness niya.
06:08Yeah.
06:10Ah!
06:11Something like that.
06:12You can...
06:13But it's like like that?
06:14Yeah.
06:14Just like the...
06:16But it has to be like...
06:17Very smooth.
06:18Yeah, very smooth.
06:20Like choco, choco.
06:21Okay, okay.
06:23Okay.
06:24Yeah.
06:30It's still...
06:31Not...
06:32Not uniform.
06:34Yeah.
06:35Because...
06:36Still not good.
06:37Your first time.
06:38It's my first time.
06:42Okay, you do it.
06:44Okay.
06:45Ang hirap niya.
06:47Mukhang hindi tumalabang diskarte ko ah.
06:50Ah, hindi pala nakahang pa na yung paa.
07:01Oh, yun sa kanya oh.
07:02Parang walang ano, walang waves.
07:04Yung kanya, very smooth.
07:07Eh, kasi more than 40 years nang ginagawa ito ni Jason.
07:10Kaya, na-master na niya talaga.
07:13Ang pangarap niya, sana, bago raw siya tumanda ng gusto,
07:19eh maipamana rin niya ito sa kanyang mga anak.
07:22Yung anak raw niyang babae.
07:24Interesado raw.
07:25I hope she learns it so that the tradition will not die.
07:30Sa totoo lang, ang hirap niya at napaka tedious niyang gawin.
07:36Iisipin mo, matinoy na lang gumamit ng makina.
07:39Pero kahit na mahirapan siya, ang importante raw kasi mapanatiling nila yung tradisyon.
07:46Ganito ginawa ng kanilang lolo, yung mga noodles nila.
07:50Gusto nila yung pagpatuloy.
07:52So, ang ginagawa na yung nangyari ngayon kasi nakuha na yung tamang consistency niya.
07:59Ni Roronyo niya ngayon dito.
08:08Ito ngayon, mamaya iiwahiwain ito para maging noodles.
08:34Hanggang sa paghahati ng noodles, mano-mano pa rin.
08:38I'm a young boy.
08:40My father taught me how to put it in each one by one.
08:47One, two, three, four.
08:51Okay.
08:53And we have the easy one.
08:55One, two, three.
09:00Like that? No.
09:02Okay, okay. Again, again, again.
09:05Okay.
09:05One, two.
09:08Two.
09:09Something like that.
09:12Okay.
09:13Okay.
09:17Hangin!
09:19Ang bamboo noodles bidang sangkap sa ilan sa mga classic favorites sa restaurant na ito.
09:25Ito yung kagagawa lang natin ng noodles.
09:28So, very fresh ito.
09:31Mmm!
09:32Very elastic siya talaga.
09:34Hindi siya madaling mapigtas ba.
09:37So, pwede raw i-dip dito sa parang tubig or sabaw.
09:44Mmm!
09:46Simple-simple lang siya yung, yung sauce niya.
09:49Parang, parang bago ko.
09:55Milalagyan nila ng powder na parang ang tawag nila doon ay fish roe o yung itlog ng isda.
10:02Mmm!
10:03O yun!
10:06Mas masarap siya kapag may gulay.
10:08Sarap yung noodles.
10:11Very firm.
10:13Magko muna yung sabaw.
10:17It's good.
10:21Sarap ng sabaw.
10:29Ang galing kasi yung isipin mo.
10:31Ang nipis ng noodles, siguro madali siyang magbe-break o mapipigtas.
10:37Pero hindi.
10:41Kaya naman talaga din yung pinupuntahan dito sa restaurant na ito,
10:44yung kakaiba nilang bamboo noodles.
10:46Kasi iba talaga kapag traditional way yung pagkakagawa.
10:59Hope you like it.
11:01Joke lang po.
11:02Ang tawag natin dito ay hopya.
11:05Pero dito sa Hong Kong, ang tawag nila ay sobang.
11:09Ang ibig sabihin ng so ay flaky.
11:13Mmm! Harap!
11:14At ang ibig sabihin ng bang ay cake.
11:17Flaky cake.
11:19Diba?
11:19Andito ako ngayon sa Hong Kong.
11:22At pupuntahan natin ang isa sa pinakamatandang bakeries dito
11:27na gumagawa ng sobang.
11:301920s parao dito gumagawa.
11:32Hi Carol!
11:33Hello Carol!
11:34Nice to meet you!
11:35Hello! Hi!
11:36This is amazing.
11:38Nice?
11:39Okay, you can try the other one.
11:40Aabot sa labing limang klase ng pastry ang ibinibenta rito.
11:44At kada araw, halos dalawampung limong piraso
11:48ang mabilis na nagagawa at naibibenta.
11:50Pero ang tunay na bida at signature pastry ng panaderia
11:54ang ipinagmamalaki nilang wife cake.
11:58Why is it called wife cake?
12:00Yeah, I tell you.
12:01The story is a legend.
12:02A long time ago, there is a couple.
12:05They are very poor.
12:06And the wife need to go out to work to support her family.
12:09Her husband need to earn some more money
12:12and then get her wife back home.
12:14So, you make the pastry and sell in the market.
12:17Okay, so if you buy this,
12:19the wife of the man will come back.
12:21To honor his wife.
12:23To honor his wife.
12:24And commitment.
12:25Oo!
12:26Pati pala pinagmula ng wife cake, matamis din.
12:29Sana all!
12:30So all the men out there,
12:32if you want to honor your wife,
12:34you have to...
12:34Yeah, yeah, yeah, sure.
12:35You have to try this.
12:38At dahil dyan,
12:39susubukan natin gumawa ng pineapple wife cake.
12:43I'm here with Ellen.
12:44Hi!
12:44Who will teach us how to make the wife cake.
12:47And after this, we will get husband.
12:49Yeah!
12:51Sa isang bowl,
12:52una-munang paghahaluin ang dry ingredients
12:54gaya ng harina, asuka, at asin.
12:57We get the lard in the bowl.
13:00Ang paggamit ng lard o taba ng baboy ang sikreto
13:03para maging malambot ang pastry.
13:09After you mix it, then we put the water in.
13:11And then start to mix it into a dough.
13:14This one, we call it the water dough.
13:15And after that, we will make the oil dough.
13:17We will combine them.
13:19Traditionally, it's the man who makes the wife cake.
13:22Right?
13:23Yeah, it's the man make it.
13:24Yeah.
13:25But now,
13:26why are we making it?
13:28To get a man.
13:30Joke.
13:32Mamasahin ito hanggang sa lumambot ang dough.
13:38Getting better.
13:39It's getting better.
13:40Yeah.
13:40After 10 years, this will get better.
13:44I wanna help you?
13:45Okay.
13:48Ah, alam ko na.
13:49Ginaganon pala.
13:51Maybe you are not powerful in it.
13:53Oh, okay.
13:54I have to be more powerful.
13:56I didn't eat enough pastry.
14:01Yung pastry,
14:02hindi lang naman siya isang buong cake.
14:04Para siyang layer, layer, layer.
14:07Para ma-achieve mo yun,
14:08dapat meron kang iba't ibang uri ng dough.
14:10Meron kang water dough.
14:12Tapos meron kang oil dough.
14:14So tapos na tayo dun sa water dough.
14:16Eto na siya.
14:16Eto na ngayon yung oil dough.
14:20Dalawa lang yung ingredients nito.
14:21It's just lard and flour.
14:30Water dough?
14:31Check.
14:32Oil dough?
14:33Check.
14:34Pero may next step pa pala.
14:39It's like a shumai.
14:40Yeah.
14:41It's very like a shumai.
14:44Yay!
14:49Next step, i-roll ang dough hanggang sa makuha ang tamang haba at pipis nito.
14:54Kailangan ilang ulit na nirorol at saka tinitiklop-tiklop, ganyan.
15:01Matapos ang mabusising proseso ng paghahanda ng dough,
15:04pwede nang ilagay ang filling.
15:08At saka ito, bibilugin.
15:11Dahan-dahang ifa-flatten ang dough para makuha ang tamang hugis.
15:17What is it made of aside from pineapple?
15:19Nothing with pineapple.
15:21Oh, there's no pineapple.
15:22No pineapple.
15:23Why we call it pineapple?
15:24Because the pattern, it crack.
15:28Ah, it looks like a pineapple.
15:30Pineapple.
15:30Pineapple.
15:31At saka ilalagay ang pineapple crust sa taas nito.
15:35Papahiran lang uli ito ng egg wash at pwede na itong isalang sa oven.
15:46Magalipas ang dalawampung minuto, ready nang tikman ang pineapple wife cake.
15:51At eto na ang ating pineapple wife cake.
15:55Nasaan na yung mga asawa dyan?
15:57Labas-labas na.
16:03Ganito ang itsura ng isang traditional Hong Kong tea set.
16:07Itong lugar kasi na ito, dati itong tea house na nagbibenta ng tsaa at saka ng dumplings.
16:15Ang haba-haba raw ng pila doon ng mga customer.
16:18Kaya naisip ng mga taga rito, ng mga nagbibenta dito,
16:22na mamigay ng libreng snack, libreng pastry para hindi sila mainip.
16:28Nasarapan yung mga tao.
16:30And over the years, nawala na yung tsaa, nawala na yung dumplings.
16:36At ito na, pastry na ito ang pinupuntahan ng mga tao.
16:42Ito na ang main product nila dito.
16:45Mmm!
16:49Hindi siya matamis na matamis.
16:51Yung texture niya parang hopya.
16:53It's very flaky kasi yung tradisyon ng paggawa ng mga ganitong klaseng biscuits or pastry
17:00ay fusion ng Asian at saka ng Western cuisine.
17:08Sabi nila, patok din ang lutong Pinoy sa panlasang Banyaga.
17:12Dito sa Hong Kong, may isang kwentong magpapatunay riyan.
17:16Ang kainang ito, pagmamayari ng isang Pilipina.
17:21At ang binang pagkain, mga lutong bahay.
17:25Pai Kahong, magandang araw sa inyong lahat.
17:29Kasama ko ay isang Filipina.
17:31Si Ma'am Shawnee ng Shawnee's lutong bahay.
17:35Meron siyang catering business dito sa Hong Kong.
17:38At ang customers ni Ma'am Shawnee, hindi Filipinos.
17:4260% non-Pinoy.
17:44So, mga taga-Hong Kong talaga.
17:46Or Westerners.
17:47Or Westerners.
17:48Pero ang niluluto niyo po?
17:50Filipino.
17:50Oh, talaga?
17:52I educate them to have our own.
17:53Amazing!
17:55So, bringing the Filipino to the Hong Kong.
17:59Merge ng Hong Kong Puisine and Filipino.
18:02Ano po ang ituturo niyo sa amin ngayon?
18:04By the way, yeah.
18:05This is adobong langka.
18:08But hindi baboy, bakit langka?
18:11Many people, they like adobo but they are vegan.
18:13So, I invented adobong langka.
18:16Ah, so dito sa Hong Kong, maraming vegetarian?
18:18Marami.
18:21Ano pong ginawa niyo na po dito sa...
18:23Brine siya, i-brine.
18:24Very young jackfruit.
18:25Pinoy nyo na po.
18:26Pakuloan mo na siya ng matagal-tagal.
18:28May konting-kunting salt.
18:29Di ba brine mo siya hanggang sa ano?
18:31Hanggang sa ganyan na.
18:33Kailangan the jackfruit is very ano?
18:36Yung walang buto.
18:37Tapos light soy sauce.
18:39Light soy sauce.
18:40Kunti lang kasi parang di masyadong maalat.
18:42Oo.
18:43Ito naman, to balance, sweet soy sauce.
18:46Ah, okay.
18:50Tapos ano, paminta.
18:52Paminta.
18:53Palasang durog.
18:54Okay.
18:55Walang suka.
18:56Meron siya.
18:56Meron.
18:57Kasi para maging adobo.
18:58Oo.
18:59Suka na.
19:00Suka siya.
19:01At the bay leaf.
19:03Ay, ganun lang.
19:03Halo-halo na pa.
19:04Adobo lang talaga rin.
19:05Oo, adobo talaga siya.
19:06Kasi napalambot na natin yung lagka.
19:08Oo.
19:08Mushroom.
19:09Titimplahan nito ng mushroom seasoning at sweet soy sauce.
19:13Ayan.
19:14Igigisa ito ng bahagya.
19:16So, ito pwedeng pandayat ito.
19:18Yes.
19:18At saka tatakpan ng limang minuto.
19:21Ready ng lantakan ang adobong langka.
19:24Uy, parang masarap ah.
19:25Pag tinignan mo siya, parang hindi mo iisipin lang ka sa unang tingin.
19:29Parang karne kasi.
19:30Takala mo karne.
19:31Tikman na natin to.
19:35Mukhang mapaparami ako ng kanin sa dami ng inihanda mo, Tita Shoney.
19:40Bukod kasi sa adobong langka.
19:42Present din sa hapag ang pork belly dinuguan.
19:46Chicken dynamite.
19:47At rib ay tapsilog.
19:50Bakit po importante sa inyo na lutong bahay at Filipino food ang ihain?
19:56Eh pwede naman po kayong magluto ng international na cuisine.
20:00Para din maipromote natin ang cuisine natin.
20:05Ang sariling atin.
20:06Sariling atin na we have a really nice food.
20:08So, be proud of our own cuisine.
20:11Si Tita Shoney at ang kanyang lutong bahay,
20:14ang patunay na magkaiba man tayo ng kultura,
20:17Chinese man yan, Hong Kong man yan, Filipino man yan, o kung ano pa,
20:22nagkakasundo tayo sa pagkain.
20:24Magkaisa sa table.
20:25Oo, nagkakaisa tayo sa isang hapagkainan.
20:29Thank you po.
20:30Thank you din.
20:31And thank you for bringing the pride of the Filipino here in Hong Kong.
20:36Siyempre, huwag na natin patagalin pa.
20:38Tiki man time na!
20:41Mmm!
20:42I love it!
20:45Ang harap!
20:47Lasang-lasan mo yung adobo.
20:49Pero yung texture niya, langka.
20:52Hindi mo maiisip na kumakain ka ng gulay.
20:55Panalo to.
20:56Okay, tikman natin itong pork belly din ko.
21:01Mmm!
21:02Kailangan may kanin dito.
21:05Hindi pwedeng kainin ito ng walang kamer.
21:09Ito ay topsilog, pero rib-ice steak ang ginamit.
21:17Mmm!
21:21Ang lambot-lambot ng beef.
21:24Yung pagkakagawa niya sa topsilog, yung manamis-namis siya ng kaunti.
21:30Maalat-alat siya pero manamis-namis din siya.
21:33Mmm!
21:35Harap!
21:37It's good!
21:39Really good!
21:41And finally, tikman natin itong dynamite.
21:43Hinulikot talaga to kasi feeling ko maanghang to.
21:54Mmm!
21:55May anghang!
21:56Very crunchy, very meaty kasi meron din siyang chicken.
22:02Ito yung magsili na hindi duwag.
22:04Anghang!
22:06It's just the right amount of SIPA na kailangan mo.
22:09Woo!
22:17Sa unang tingin, iisipin ninyo nasa Binondo o nasa Divisoria ko.
22:22Nagkakamali po kayo.
22:23Taika ko!
22:25Nandito ko ngayon sa Shamshoi Po District.
22:29Isa sa mga busy districts dito sa Hong Kong.
22:34Pero balita ko, masarap din daw ang pagkain dito.
22:37Bukod sa mura, masarap din daw ang street food dito sa district na ito.
22:43At yan ang susubukan natin ngayon.
22:45Masarap nga ba?
22:46Let's go!
22:53Ang hawak ko dito ay 100 Hong Kong Dollars.
22:57Ito na ata yung pasweldo sa akin ng executive producer.
23:00Joke lang!
23:01This is 100 Hong Kong Dollars.
23:04Roughly 700 pesos.
23:06Saan kaya aabutin itong 100 Hong Kong Dollars ko?
23:10Ano kaya ang mabibili ko?
23:14Parang kilala ko yung babaeng yun.
23:19Parang si Fishball Lady.
23:22Pinafollow ko yun sa YouTube eh.
23:25Sa IG, the Fishball Lady.
23:26Siya yung Virginia.
23:28Patulong tayo. Lapitan natin.
23:31Excuse me?
23:32Are you Virginia the Fishball Lady?
23:34I am!
23:36Virginia the Fishball Lady.
23:38You're the one who conducts all the fishball tours in Hong Kong, right?
23:43I'm the one that does a lot of the street food tours in Hong Kong, yes.
23:47And Fishball sometimes is on the menu.
23:49So you're the expert in Fishballs and street food?
23:53Yes!
23:54Okay, I have 100 Hong Kong Dollars here.
23:58What can we eat?
23:59Okay, what?
24:00Can we eat anything?
24:01Yes, anything!
24:02Anything, okay.
24:03Anything.
24:03But just not too spicy, okay?
24:06Not too spicy.
24:07Okay, okay.
24:07What's that orange thing?
24:09What do you think it looks like?
24:10What do you think it looks like?
24:10It looks like intestines?
24:12No.
24:12It kind of, they're the reproductive tract of the female pig.
24:19Reproductive tract?
24:20Yeah.
24:21Like the fallopian tube?
24:23It's somewhere along there.
24:24I don't know specifically, but yeah.
24:26Oh my gosh!
24:27Okay, let's try that!
24:28How are they going to cook it?
24:29It's not.
24:30You just eat it like that.
24:31It's already cold and marinated and ready.
24:33You're not going to...
24:35No, no.
24:35It's been cooked.
24:36It's like sashimi?
24:37No, it's been cooked, but then you eat it as a cold dish.
24:40So what do you call this?
24:42Sangchan.
24:43Sangchan.
24:44Which is?
24:45The reproductive tract.
24:49Ang lamig e, malamig!
24:52Okay, okay.
24:53Let's try it.
25:03What do I tell you?
25:05It's just the mustard.
25:08It's like mustard.
25:09I'm a tomato.
25:11Anything, but just not too spicy.
25:13That, that, that, that, that too spicy.
25:16Okay.
25:16Not too spicy?
25:17Okay, okay.
25:19It's very spicy.
25:20Oh, sorry!
25:22It's a bit weird.
25:24It doesn't have a season.
25:25even if it's like um the or whatever reproductive tract there's no aftertaste
25:34it's very clean you have to eat this with the sauce yes it's always the sauce
25:39that makes it oh the ladies is asking me for money money money money here thank you thank you
25:45thirty six dollars for everything okay 13. so this is the intestines of the pig yes it's deep fried
26:00it's more of a textural thing again right but this one's deep fried yeah it's good so we love
26:05so this one is beef tang or sa atin sa pilipinas lengua
26:13i like this yeah it's a little bit less chewy yes creamier it's really good like meaty right
26:20and then they put spices on top are you ready to try the curry fish bowls should i order all
26:24right
26:25it's gonna cost you eight big bucks okay
26:30this is good yes
26:32you know that it's real fish because it really has a fish fishy flavor now these two are the faces
26:41of
26:41street food so shumai this is shumai shumai and that's the curry we actually have shumai in the
26:47philippines but it's made of pork
26:50sa dami lang natikman ko hindi ko na alam kung magkano na lang ang budget namin
26:54pero si virginia may ipatitikim pa raw sa akin
26:57so ang tawag nila dito ay three treasures tatlong treasure now usually three treasures are a little bit
27:03more expensive look ten dollars for five can you can we do that so it's now five treasures
27:10or it could be the same three but you get five pieces oh okay okay okay okay
27:16so you can try it yeah and make sure you get some of that fish paste right
27:25i love this okay good and also same kind of condiments the soy sauce the chili the hoisin
27:37hmm i like it yeah
27:39teka si virginia may isa parang na sorpresa now i want to bring you to another place that is also
27:46on
27:47the michelin or used to be on the michelin bib gourmand
27:50ang pupuntahan naman natin ngayon ay isang stall na ilang years nang nabibigyan ng michelin bib gourmand
27:56kasi ang sarap daw ng pagkain dito ang tawag dito sa pagkain dito ay chong fun
28:03ang ibig sabihin ng chong ay intestines tapos yung fun ay parang kind of a noodle rice noodle
28:09eto na raw yun eh
28:12nakit intestine
28:15kinakabahan ngayon intestine na naman ang dami ko nang nakain bituka so it's called chong fun
28:21and chong is intestine are we going to eat intestines again no it just looks like it
28:26okay okay okay so nakikita ninyo ngayon ang haba ng pila every day there's a line here
28:34araw-araw umaabot sa three thousand na chong fun or rice noodle rolls ang naibibenta sa tindahang ito
28:42so you're going to mix everything through so the soy sauce will give it the savoriness the
28:46hoisin will give it the sweetness and the sesame will kind of give it that creamiest okay okay
28:51mix it okay mix it
29:03oh wow it's very good
29:08very flavorful very smooth
29:11akala nyo lang para syang pasta pero naka roll sya talaga manipis sya tapos ni roll nila
29:19tapos yung sauce nya manamis namis na sesame sauce very savory
29:27ak sarap because it's um it's sweet medyo manamis namis sya pero maalat-alat din and very savory
29:37i love it very good very very good this is really good
29:46but we still have 23 23 hong kong dollars
29:51ah busog na busog na ako
29:54it's good you can eat cheap in hong kong if you know where yeah thank you thank you very much
30:00virginia i really enjoy i'm going to finish this
30:05at sa ating huling hirit na food trip siguradong amoy pa lang alam mo nang nasa food heaven ka na
30:15sa kalying ito kasi matatagpuan ang isa sa mga tinatawag na daipay dog
30:23ang open air kitchen at ininuturing na oji ng hong kong street food
30:33at ang main attraction mga putaheng literally on fire
30:40dito hindi lang recipe ang sikretong ipinamamana dahil pati ang lisensya sa pagtitinda air lung din
30:46familiar ba kayo sa mga hawker food stalls ito yung mga maliliit na kitchens
30:52or maliliit na mga restaurants na nagsiserve ng high quality food
30:55ito ay popular sa iba't ibang mga bansa tulad ng singapore
30:59ng malaysia pero meron din sila dito sa hong kong
31:03ang tawag dito ay daipay dong yung daipay dong ang ibig sabihin nun big license
31:09kasi hindi ka pwedeng mag operate dito ng mga karenderya
31:14o kung ano man kung wala kang lisensya minomonitor talaga ng gobyerno
31:18hi hello this is one of the oldest daipay dong yes in hong kong yes we have been here since
31:271956
31:28wow 1956 and daipay dong means big license right license yes here is the license oh this is the
31:38license this is your grandma oh your grandmother oh so the license was given to your grandmother
31:45and your grandmother is still alive oh of course oh okay okay but when when she passes away can
31:59she give the license to you uh just one time just one time uh she can uh pass the license
32:06to the uh
32:07guang chow or uh some like that oh and do you want to continue it uh yes we are doing
32:16the uh uh
32:17process of for the uh license continue amazing amazing
32:23dito na nila niluluto lahat ng mga pagkain so alam mo ka agad na kung ano yung mga nilalagay nilang
32:30ingredients dun sa pagkain mo tapos minomonitor talaga ito para to make sure na malinis
32:35ang bawat isang dish na isa serve nila so makikita ninyo ang ginagamit nila dito ay yung
32:45traditional na wok ha apoy kung apoy ang cantonese cooking kasi talagang very high heat yung
32:54ginagamit nila para mapanatili yung moisture doon sa mga vegetables dun sa kanilang mga meats
33:01luto na siya pero napapanatili pa rin yung moisture
33:07sa sobrang bilis nila gumalaw
33:09ay
33:11maakalain mong naka time lapse sila
33:19okay let's get ready for our next dish tatayman ko si kuya eto na razor clams
33:26ang iluluto niya
33:29pinakukulaan lang niya ng kaunti tapos yan naghulog na ngayon siya ng mga
33:33aromatics niya sibuyas bell pepper
33:3730 seconds pa lang very high heat ito
33:45oops
33:48ah yun na
33:50wow
33:53wow
33:54ngayon yung sauce na
33:57syos ko lord
34:01tapos
34:01mabilis na stir fry lang ito
34:06tapos na
34:091 minute 14 seconds
34:12tapos na ka agad yung dish
34:13amazing
34:15pero syempre hindi raw pwedeng hindi ko yan masubukan
34:19like this
34:20ako
34:20kinakaban talaga ako
34:22and then
34:31okay like this
34:35like that
34:36ang init ha
34:38and then i throw it away
34:45okay
34:54okay
34:55okay
35:00just come on
35:04i don't like anymore
35:30okay
35:31okay
35:31okay
35:31okay
35:32ito na naman po tayo
35:34okay
35:35okay
35:35okay
35:38okay
35:39okay
35:45okay
35:46one two three four five six
35:49okay
35:56okay
35:57nakulog
35:58woo
36:00okay
36:01okay
36:02very good
36:04yeah
36:08pero sulit daw ang paghihirap
36:10dahil ang mga putahing aking matitikman
36:12pasabog daw sa sarap
36:15okay
36:15okay
36:16okay
36:16tikman muna natin tong beef
36:17ang bilis lang nito niluto
36:19kaya nakakapagtaka na
36:21magiging malambot na to
36:23so
36:23makikita ninyo
36:25dahil high heat sya
36:26kaya may
36:27searing
36:28or medyo sunog-sunog na sya ng kahunti
36:31yun yung nakakapagpasarap dito
36:34kaya
36:37ang lambot
36:39paano nangyari yun
36:41ang sarap
36:42yung beef
36:43malambot
36:44pero sa labas
36:45lutong-luto na sya
36:46yung
36:47alam mong
36:47na fry na sya ng maigi
36:50so meron syang crunchiness
36:52ng kaunti
36:53pero yung loob nya
36:54sobrang lambot
36:55tapos
36:56hindi sya dry at all
37:01masagat naman ito
37:02okay
37:04tigman naman natin itong
37:05razor clams
37:09nakatikim ako ng ganito
37:10noon sa capis
37:11pero maliliit lang
37:12ito talagang giant eh
37:16mmm
37:19sarap din
37:21medyo may pagka-chewy lang
37:23ng kaunti yung
37:24razor clams
37:25pero
37:25masarap yung
37:27garlicky flavor nya
37:28tigman natin ngayon itong
37:31kanilang crab
37:32ang galing
37:33kinrock na nila yung crab
37:35alright
37:44oh
37:48good
37:50lasang-lasan mo yung garlic
37:52medyo may anghang lang sya
37:54ng kaunti
37:56pero panalo
38:00sa paglalakbay
38:01mas makikilala mo raw
38:03ang isang lugar
38:04sa kanilang pagkain
38:05mga putahing
38:06pinaghirapan
38:07at pinasarap
38:09ng kanilang kultura
38:10tradisyon
38:11kaya naman talaga
38:12yung pinupuntahan
38:13dito sa restaurant na to
38:14yung kakaiba nilang
38:16bamboo noodles
38:16kasi
38:17iba talaga
38:18kapag
38:19traditional way
38:20yung pagkakagawa
38:23pero ang nakatutuwa
38:25kahit dito sa hong kong
38:26ang pagkain pinoy
38:27hindi pahuhuli
38:28patok din sa panlasa
38:30ng ibang lahi
38:31patunay na ang pagkain
38:33kayang pagbuklo rin
38:34anuman ang lahi
38:43mula rito sa hong kong
38:45ako po si cara david
38:46ito ang pinasarap
38:49mula rito sa hong kong
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