Roasted chicken sa Malolos, Bulacan, tinikman nina Ninong Ry at Biyahero Drew | Biyahe ni Drew - video Dailymotion

GMA Public Affairs

Aired (December 1, 2024): Gamit ang pugon, niluluto sa loob ng halos tatlong oras ang ibinibidang roasted chicken ng isang kainan sa Malolos, Bulacan. Pumasa kaya sa panlasa nina Ninong Ry at Biyahero Drew? Panoorin ang video.

Transcript

00:00Perfect? We're going to battle this one!

00:03The perfectly roasted chicken!

00:06We're going to use a brick oven!

00:09The chickens are roasted in brick ovens for 3 to 4 hours.

00:13This brick oven was invented by Lolo Pedro, an engineer.

00:18Aside from being a slow cooker, they also use dried mango tree to add flavor.

00:25First of all,

00:26when you open it, you can smell it right away.

00:31It's so fragrant!

00:32It's really fragrant!

00:33You thought it was me, but it's not!

00:35This is it!

00:36I think we shouldn't consider the flavor rate of the heat source.

00:42Okay.

00:43Right?

00:43Does the fire have a taste?

00:44No!

00:45No, no.

00:45There's no taste.

00:46Only when it's hot.

00:47Yes, only when it's hot.

00:48And here, you can really smell it.

00:50You can really smell it.

00:51And I don't know what properties it will give to the meat itself, but flavor-wise,

00:58I can already smell it.

01:00I can already smell it.

01:01I can already smell it.

01:03It's like I want to eat it with rice.

01:06They have 5 special sauces that are said to be perfect for their chicken.

01:09Actually, it's one of my favorites because it transforms the dish.

01:14That's right.

01:15The experience of eating doesn't become stale.

01:17It's true.

01:18Although I have a lot of sauces, my first perfect bite didn't have any sauce.

01:23That's right.

01:24That's right.

01:24I agree with that.

01:25It's so tender.

01:31It's so good!

01:32To be honest, even without the sauce, it's already good.

01:35This sauce is a bonus.

01:36The chicken isn't dry.

01:38It's so moist.

01:41I don't know what magic this chicken has, but it does.

01:48I'm sorry, I didn't say anything.

01:50Sorry, sorry, sorry.

01:51He didn't say anything.

01:53What's your last name?

01:54Reyes.

01:55Español!

01:56Español!

01:57I'm also Reyes, bro.

02:00The Pugon Roasted Chicken with Modern Sauces,

02:03you can say it has a modern flavor of Bulacan.

02:06It's been a while since Rolopedo made the recipe for his chicken.

02:09And then, since he said it's better to just use this piece.

02:15So, we thought of a concept that would fit the Filipino,

02:22which is to use sauces.

02:23That's the concept.

02:25To give another experience through food.

02:28That's the goal of chefs like me,

02:31that food is not just to make you full,

02:35but also to tell a story,

02:37an experience for others.

02:39If chicken cooking in Pugon is a modern attack,

02:43back in the day, chicken was cooked in a banana plant.

02:47It's said to be Andres Bonifacio's favorite food.

02:51So, Nino Rai tried to cook it back then.

02:54We can just put this here,

02:57in our prepared grill.

03:00But the first to make this recipe,

03:03were the Filipinos.

03:04It's like life became an alternative to cooking chicken in a banana plant.

03:09If there's no balance,

03:11and there's a drop of oil in the banana plant,

03:14the banana plant will smoke.

03:17So, this is a sign that you,

03:19the Filipinos,

03:21the Spanish soldiers,

03:24will be able to catch the smoke of the banana plant.

03:29So, our fellow Filipinos will be able to catch it.

03:32Our Filipinos are really good at this.

03:36So, we salute you.

03:39I don't know if you think this is a V.I.A.

03:42All you gotta do,

03:43is just subscribe to the YouTube channel of Jamey Public Affairs,

03:46and you can just watch all the V.I.N.E.Drew episodes,

03:49all day, forever in your life.

03:51Let's go!

Roasted chicken sa Malolos, Bulacan, tinikman nina Ninong Ry at Biyahero Drew | Biyahe ni Drew

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