Kapampangan food crawl sa… palengke?! | Biyahe ni Drew - video Dailymotion

GMA Public Affairs

Aired (August 31, 2024): Food trip sa palengke, G? Samahan ang ating OG Biyahero Drew sa isang Kapampangan food crawl sa San Nicolas Public Market. Panoorin ang video.

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00:00Let's finish our 10 over 10 food trip, but the bag is still not zero.

00:05Pancit Palabok is sold all day long, but it's always hot.

00:09Because it's always being returned by the paroquians.

00:12That's why they're dead even if they eat what's standing.

00:15There's also okoy that's not made from shrimp or pumpkin, but from papaya.

00:19Will it pass our taste test?

00:23We're here at San Nicolás Market, which is the oldest public market here in Angeles City.

00:28What are we going to do here?

00:30We're going to do a Palenque food crawl.

00:32Let's start the crawl.

00:36Even though there are a lot of new food vendors in Pampanga,

00:38the shops are still busy.

00:42First in our Palenque food crawl itinerary is Almas Palabok.

00:46Hi.

00:47Yes.

00:48It's 3.45pm already.

00:49Yes.

00:50What time did you start?

00:51What year?

00:52Ah, year.

00:53It's like that because I know the time.

00:55The year we started is 1979.

00:571979?

00:58Yes.

00:59We open at 4am.

01:014am?

01:02Yes.

01:03So from 4am to 6.30pm, so that's 14 hours straight of serving.

01:09Yes, because they're still cooking.

01:11And then around 6 or 5.30pm, there's already a customer.

01:14Do you take a break?

01:16Do you have a Saturday or Sunday?

01:18No, we don't.

01:19There.

01:20I just want to know, how long have you been buying food from Nanay Alma?

01:237 years.

01:247 years already.

01:25Why do you keep coming back?

01:26Because the Palabok is delicious.

01:27The Palabok is delicious.

01:29Even though there are no more seats,

01:30Nanay Alma's vegetables are willing to wait and eat standing up.

01:34But even though they don't like the large number of customers,

01:37they still make sure that every order is hot.

01:40Generous serving for 60 pesos.

01:43Okay.

01:44Fight.

01:45I know why.

01:46So that's what I feel right now.

01:48I mean, serving is different when it's really hot.

01:52If the food is really hot, it's really fresh.

01:57It's good.

02:02It's good.

02:03It's good.

02:04It's good.

02:05It's good.

02:06It's good.

02:07It's good.

02:08It's good.

02:09It's good.

02:10It's good.

02:11It's good.

02:19Let's try this.

02:20Their Ohoy.

02:21Best of the best sellers.

02:23Is Ohoy here okay, Rion?

02:27Where's the Ohoy?

02:28Takeout?

02:29We have Palabok, Ohoy,

02:32and Apollo.

02:3322-hour Ohoy.

02:34Apollo for Ohoy,

02:367 Ohoy,

02:375 Ohoy,

02:386 Ohoy,

02:407 Ohoy,

02:418 Ohoy.

02:45Even though other stores have almost covered the place of Otis,

02:48it's still very clear to their customers.

02:52When did you decide to make an Ohoy made from papaya?

02:57It's been a while.

02:58It's been a while.

02:59Why did you decide to make it from papaya?

03:00Because papaya is more delicious than other Ohoy.

03:07Let's try that.

03:09What do you like?

03:10I like the filling.

03:11I might sing later.

03:13It's so delicious.

03:18Normally, we eat Ohoy.

03:20Usually, it's made from bean sprouts.

03:23It's made from carrots.

03:25But this one is made from green papaya.

03:29And I think what happens with the texture is that

03:35it's still crunchy.

03:37It's still crunchy.

03:39But it's more filling.

03:4140 pesos,

03:42you have a thick Ohoy,

03:44you have vinegar,

03:45and you can still sing

03:47that can be heard by the people inside the kitchen.

04:09Yeehaw!

Kapampangan food crawl sa… palengke?! | Biyahe ni Drew

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