- 1 week ago
Kakaibang food trip ang hatid ni Kaloy sa General Trias, Cavite! Sa This Is Eat, matitikman ang chicken inasal na kakaiba ang paraan ng pag-iihaw—pinaikot-ikot sa automatic skewer para pantay ang luto sa bawat side. Panoorin ang video.
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00:00This morning, we have a big boss, attorney Annette Gozon-Valdez.
00:07Oh, it's different. Hello, Annette.
00:08We are here. We are here.
00:12Even on a normal day, we always give our best.
00:18And this is where we are in the middle of our hearts.
00:25Only the best.
00:26Oh yes, Namit Gid.
00:28Namit Gid Chicken Inasal.
00:30Yun naman, maayong aga po sa mga kapuso nating ilonggo.
00:33Ang sarap ng inasal.
00:35Pero, itong ibibida namin this morning.
00:37Hindi lang basta iniihaw, pinapaikot-ikot pa.
00:40Kaloy, bakit nga ba pinapaikot-ikot yung inasal na yan?
00:43Ah, kakaibo.
00:44Ay, amoy inasal na si Kaloy.
00:47Oo nga.
00:49Hi, good morning, Miss Suzy.
00:51Yes, ito nga. Medyo busy tayo dito mag-ahandaan na kanilang chicken inasal.
00:55Kung saan nga pinapaikot-ikot nila.
00:57Dito nga sa General Tias Cavite,
00:58iba yung version nila, yung pagluluto nyan.
01:01Bakit? Dahil nga daw,
01:03with this kind of style,
01:06hindi nila kailangan palaging bantayan yung manok.
01:08Pwede nila iwan.
01:09At kahit iwan nila yan, siguradong hindi yan ma-overcook.
01:12Pantay yung pagkalutok.
01:13All sides ng manok natin, yung chicken inasal.
01:17So, yan yung rason ko bakit nga pinapaikot-ikot nila yung chicken inasal.
01:19At yung chicken inasal nga, by the way, ay isang delicacy from Bacolod.
01:23Kung saan, ibig sabihin niya na yung pag-iihaw o yung paglaletsyon ng manok.
01:27Dito yan sa General Tias Cavite.
01:30At hindi ito yung usual kasi natin.
01:32Ang nakasanayan natin, iniihaw lang natin yan.
01:34So, ngayon, pinapaikot-ikot sa uling ang ating ibibidang ngayong umaga.
01:39At para na may pakita sa atin kung paano nga ba inaananda yan,
01:41kasama natin ang mismong owner nitong business na ito, walang iba,
01:45kundi si Sir Iverson na hindi naman bago sa ating lahat.
01:48Good morning, Sir Iverson.
01:49Ganda ang umaga po sa inyo.
01:50I see you again, ayan.
01:51So, chicken inasal.
01:53Yes po.
01:53Tapos, pinapaikot-ikot yung dito sa machine.
01:55Apo.
01:56Walk us through, bakit nga ba pinapaikot-ikot,
01:58mas in-depth na rason kung bakit nyo ganyan ang proseso.
02:03Ang maganda kasi dito sa style na ito, Sir,
02:06hindi mo kailangan na maraming tao para gumawa niyan.
02:08The same time, hindi mako-compromise yung quality.
02:11The same time, mas even yung luto niya,
02:14hindi siya ma-overcook, hindi siya masasunog.
02:18Ayun, diba maraming mga benefits yung pagkaganyang proseso.
02:21So, pakita natin yung paghahanda naman ng manok mismo, Sir Iverson.
02:24Ito naman, Sir, yung mga chicken natin, Sir.
02:26Unang-una, siyempre, chicken inasal,
02:28kailangan natin ng manok.
02:29Anong parte ng manok ang ginagamit natin, Sir?
02:31Dito, Sir, hindi ka naman mimili ng Thai or breast
02:34kasi pinagsama na namin siya, Sir.
02:37Ayan, around half kilo yan, Sir, bawat pieces natin yan.
02:40Per order?
02:41Per order, Sir.
02:42Ayan, Sir, ganyan, Sir.
02:44Sige, yun yung mismong timpla natin, Sir Iverson.
02:46Tapos, dalagay tayo ng, ayan, Sir, may luyang dilaw, Sir.
02:51Ayan.
02:52Tinimplahan nyo rin yung luyang?
02:53Hindi, Sir.
02:53Ito yung luyang dilaw.
02:54Ayan yung ginagawang mga salabad.
02:56Ah.
02:57May kailangan ko yan.
02:58Oo, oo.
02:59Leto ko lang, Sir.
03:00Para sa aming, ano.
03:01Ayan.
03:02Okay.
03:03Mas generous, mas masarap yan, Sir.
03:05Toto.
03:06At saka, ang laki ng manok mismo.
03:08Oo, Sir.
03:08Pag isang serving nito, magkano yung ganitong...
03:11185 lang yan, Sir.
03:12185.
03:13At I've heard, hindi lang manok yun.
03:14Hindi lang manok.
03:15May dalawang chowpan rice na yan.
03:16Hindi ito only rice, Sir, pero marami ang serving kasi namin.
03:19Actually, nakita ko yung display din kanina yung 2 cups of rice.
03:22Sobra-sobra na yun, actually.
03:24At marami pang sa sobrang ulam pag kinain mo yung kanilang 185 pesos.
03:29Talagyan natin siya ng tanglad, Sir.
03:29Tanglad, okay.
03:30Usually, hindi na namin sinasama yung dahon, Sir.
03:33Ito lang yung pinakadulo kasi nandito yung pinakalasa, Sir.
03:37Oh, okay.
03:37Oo.
03:38So, kasama yun sa pagbabad.
03:40Oo, Sir.
03:41Ilang oras nyo naman po binababad?
03:43Usually, Sir, para hindi ma-compromise sa quality, 8 to 12 hours yan, Sir.
03:47So, overnight?
03:48Overnight talaga, Sir.
03:49Tapos, inyong iyahain yung pinabukasan sa mga araw.
03:50So, matagal ang preparation, Sir.
03:52Mas marami kaming ginagawa.
03:54Tapos, ito na yung special natin na panimpla, Sir.
03:57Okay.
03:58Yes, Sir.
03:59So, ganyan nakababad ng 8 to 10 hours.
04:01Well, na-mention mo na rin kanina, Sir. Since, since, ang laki ng manok natin.
04:04Eight...
04:05Ah, sorry.
04:06Almost kalahating kilo, tama?
04:08Yes, Sir.
04:08Tama ba?
04:08Oo.
04:09So, nakaka-ilang kilo kayo kada araw?
04:11Usually, Sir, umaabot siguro ng mga 200, 150 kilos a day, Sir.
04:16Ang daming mahilig sa manok mo.
04:18Oo, Sir.
04:19Oo.
04:19Personally, ako gusto ko yung manok eh.
04:21Imamassage mo siya, Sir.
04:23All right.
04:23Manuot yung mismong timpla.
04:26Oo, Sir.
04:27Ang daming spices.
04:28So, hindi tinipid.
04:29I mean, kakapit at kakapit yung lasan.
04:30Hindi ko magugulat na masarap talaga yung manok.
04:33All right.
04:34So, after this, ito na yung pabababarin natin na 8 to 10 hours.
04:37Oo, Sir.
04:37Okay.
04:37Tapos, dalhin natin dito, Sir.
04:40Dito sa ating, ang tawag niyo ulit dito ay portable stainless steel griller.
04:44Tapos, dito yung ating automatic skewer.
04:47Oo, Sir.
04:47So, ay, mga kapuso, ito yung almost 200.
04:49Pakita lang natin, Sir Iverson, bago makalimutan.
04:51Ganito, karami.
04:52Ito yung batch na, Oo, Sir.
04:53Bali, ito, Sir. Dalamang batch to.
04:55Kasi, ito, naka-exact measurement talaga yan.
04:58Straight kami, bago i-serve yan, Sir.
05:00Dito, sa mismong branch nito.
05:01All right.
05:02Okay.
05:02So, ito na yan, ipakita na natin naman yan.
05:04Balik tayo dito sa kanilang automatic skewer.
05:07Sir, ilalagay ko na yung ilang pirasa.
05:09Ito na po yung finished product natin.
05:11Ito yung ibang natimpla natin.
05:13Siyempre, dapat may ambagdindad kahit papano.
05:15Oo.
05:15So, ako yung maglalagay na dito.
05:17Yan, Sir.
05:18Okay.
05:20There you go.
05:21Sa mga kapuso naman natin, na siyempre gusto matikpon yan dito sa General TS Cavite habang nilalagay ko dito.
05:25Anong oras po kayo open, Sir?
05:27Open po kami dito sa Parish Nibig na 24 hours, daily po yan.
05:33Hindi po kami natutulog.
05:34Ayun.
05:34Palagi po namin siniserve yan.
05:36So, anytime mag-crave kayo ng something na delicacy ng bakolod, na chicken in a salad.
05:41Oo, Sir.
05:41Ito, this is the perfect place for you guys dahil 24 hours sila open.
05:46At ngayon na nga, after natin ilagay, isasarado na yan, papaiikuti na yan.
05:49Yan, papaiikuti na po yan.
05:50Maganda dyan, Sir.
05:51Yan nga, hindi mo na kailangan ng manpower na sobra-sobra.
05:54Yan yung gawa ko nga, pagkapatong, iwan mo na lang ng 30 minutes.
05:57Mga 30 to 40 minutes, depende kasi sa laki.
06:00Lulut.
06:01Oh, okay.
06:01O, depende sa laki, Sir.
06:02So, yan, yung pagsiserve namin, talagang nakatimbang lahat.
06:07Pag medyo maliit, reject.
06:09So, kung anong makikita nyo sa video, makikita nyo sa TV, yun yung iseserve sa inyo.
06:15Malaki ang serving natin, sigurado yan.
06:1630 to 40 minutes na lang niluluto ito.
06:18At ito na nga, na-achieve natin.
06:19Kanina, actually, hindi ko comment na ako dun sa itsura.
06:22Sabi ko, alam mong at sigurado kang luto lahat ng sides nito.
06:26Tawa tayo dito.
06:27Ako dun sa breast part, that will need our protein.
06:29Yan.
06:29Dito.
06:30At syempre, hindi nawawala sa Bakaulodge ay sa chicken inasal, ang salsawad.
06:35Toyo manzi po.
06:35Toyo manzi.
06:36Chicken oil po tayo, mayroon Toyo manzi.
06:37Pwede bang sabay?
06:38Pwede po.
06:39Punti.
06:39Yup.
06:39Yan.
06:40Pati yung chicken oil natin, may itim.
06:42Tapos kuha na rin ako dito sa rice.
06:43Yes.
06:43Ito yung kanilang chow pan.
06:45Chow pan rice.
06:45Hindi po plain rice ang siniserve namin.
06:47Chow pan rice.
06:48Maramit.
06:49Ay, parang marami siya doon.
06:50Hindi ako makakapagsalita.
06:51Two cups of rice ang kasama ng P185 pesos ng chicken oil.
06:54Ako po.
06:54Kain tayo mga kapuso.
06:55Ayan po.
06:56Sir, kayo na mag-extra kasi niya makakapagsalita.
06:58Sige po.
06:59Ayan.
06:59So, two cups of chow pan rice.
07:01Naka-unlimited.
07:02Sabaw na po yan.
07:03Pwede kang mamili ng sabaw ng sinigang or pares po.
07:06Then, naka-unlimited condiments po yan.
07:10Tapos yun nga, siguradong hindi ka na rin mabibitin.
07:12Kasi yung iba naman dyan, pinaghahatian minsan yung pagsiserve.
07:15Actually, ito for good 4 to 2 actually.
07:17Hindi ito pang isa lang.
07:18Not unless pagod ako sa trabaho.
07:20Baka ito.
07:21Usually kasi, pagkakain ka ng manok, mamimili ka pa.
07:25Kaya kami, pinagsama na namin.
07:27Five?
07:27Ay, tama ba?
07:28Five and grass part.
07:29Grass part.
07:30Oo.
07:31So, lahat-lahat na.
07:31Almost kalahating kilo ng manok.
07:34And only for P185 pesos.
07:36P185 po.
07:37Tender.
07:38Parang lambot, ang lambot.
07:39At saka, tama yung pagkatimpla.
07:41Dahil, parang after mo i-massage, yung timpla nyo, talaga nanuot dun sa mismong manok.
07:46At saka, ayoko din po kasi na matamis yung pagkatimpla sa chicken.
07:50Parang medyo nauumay po.
07:51Kailangan i-keep it as a taste.
07:53Kung paano yung pagkaalam natin sa chicken bakolod.
07:55Oo, yun talaga po.
07:56Yan, mga kapuso.
07:57Yan.
07:57Alam niyo na kung saan tayo dapat pumunta dyan ng PES committee para sa kinaikot-tikot na chicken.
08:03Yan.
08:03Dito lang po yan, sa Paris ni Big.
08:05There you go.
08:05Mga kapuso.
08:06Pwede nyo pong ipin.
08:07Yan, dito yan.
08:08Malapit yan.
08:08Along the road.
08:09So, marami talaga po traffic dito.
08:10Tapos, may parking din po tayo na malaki.
08:12So, in case nandadayo ka may sasakyan, meron kang pa parkingan, the same time, anytime, pwede kang kumunta.
08:18So, accessible.
08:19Oh, yum.
08:20For other food trips,
08:21it's going to be a morning show
08:22where it's going to be a little.
08:23It's going to be a little.
08:26At ito,
08:26because we're not lost
08:27on the acting food trip,
08:29we're going to have a chicken.
08:32Inasal.
08:33Masarap,
08:33because we're going to have a chicken.
08:35We're going to have a chicken.
08:37Approved.
08:38Si Caloy Kakaibang Inasal
08:39is going to be a chicken.
08:40It's going to be a chicken.
08:41Nachos inihaw,
08:42pinapaikot-ikot pa.
08:44Naku, Caloy,
08:45nakarami ka na rin ba?
08:47Oy, protein na yan.
08:48Pwede yan sa'yo, partner.
08:49Pwede sa'yo.
08:52Nakarami.
08:53Actually,
08:54hindi yung usual dami
08:55na kinakain ko
08:56yung naubos ko na so far
08:59dahil
09:00dinanamnam ko
09:00yung lasal
09:01ng chicken inasal nila.
09:02Tama kayo, mga kapuso.
09:03Nagbabalik tayo
09:04ditong sa General Trias Cavite
09:05kung saan nga
09:06meron tayong dinayong
09:07kakaibang
09:08chicken inasal
09:09dahil iba'y yung pagluluto nila
09:12yung way of cooking nila nito.
09:14Kung tayo ay sanay
09:15sa nabibili nating chicken inasal
09:16sa mga canto-canto dyan,
09:20mas maiti,
09:21mas may yung skin
09:22ay mas brown,
09:23dark brown.
09:24E ito,
09:24ibahin nyo yung
09:25chicken inasal nila
09:26dahil
09:28pinaiikot-ikot
09:29nila yung chicken inasal nila.
09:30Ipapakita natin ngayon,
09:31eto yung templado
09:32na nilang chicken inasal.
09:33Inilalagay nila yan
09:34dito sa kanilang
09:35griller.
09:36So, hindi lang
09:37usual na nakapatong
09:38yung manok.
09:39Dito,
09:39ang pag-iihaw nila,
09:40meron silang ginagamit
09:41na portable
09:42stainless steel griller.
09:43So,
09:44this,
09:44yep,
09:45yan.
09:45Tapos,
09:46dito nilalagay yung manok.
09:48Pakita natin,
09:49for your information,
09:50mga kapuso,
09:50itong manok nila,
09:51not just thigh,
09:52not just breast,
09:53but both.
09:55So,
09:55hindi na kailangan
09:55mamili pa
09:56dahil pareho yan,
09:58nandito na.
09:58And according to their owner,
09:59Sir Iverson,
10:00almost kalahating kilo
10:02per order yan.
10:03At yung order nga
10:04sa kanila,
10:06mabibili mo na
10:06at matitikman mo
10:07yung kanilang chicken inasal
10:08for 185 pesos.
10:11And not just that,
10:12yung almost kalahating kilo
10:14chicken inasal,
10:14may kasama pa yan
10:152 cups of chow fan rice.
10:17So,
10:17hindi lang plain rice,
10:18but also
10:19fried rice,
10:20chow fan rice
10:21yung meron sila.
10:23Pakita natin,
10:24after 30 to 40 minutes
10:25of cooking,
10:26since medyo malaki nga
10:27yung kanilang manok,
10:29tsaka mo ma-achievement,
10:30yung ganitong perfection
10:32ng pagkaluto ng manok.
10:33Kita nyo,
10:34it's not so brown,
10:35pero
10:36don't be fooled
10:37dahil mga kapuso,
10:38ito sobrang luto yan.
10:39At equally,
10:40cook all sides
10:41nung manok.
10:42Yung chicken,
10:43yung thigh,
10:44yung breast,
10:44pati yung kabilang side.
10:45Dahil nga,
10:46dito sa ating
10:47chicken rotisserie style
10:49of cooking nung manok.
10:50Yung chicken inasal nila,
10:51after mo ilagay doon
10:52sa kanilang automatic,
10:54portable stainless steel griller,
10:55ilalagay yan doon
10:56sa kanilang automatic skewer.
10:58So,
10:58ito matik yan.
10:59Pagkalagay doon,
11:00meron dito parang
11:02steel,
11:03tapos umiikot-ikot
11:05yung matik.
11:05Mga kapuso,
11:06yung benefit
11:07ng pag-ikot-ikot
11:09ng manok
11:09is less manpower
11:11according to Sir Iverson.
11:12And also,
11:13mas efficient.
11:14Hindi mo kailangan
11:14bantayan,
11:15hindi mo kailangan
11:16na
11:16pwede mo siyang iwan.
11:18At hindi ka
11:19mag-aalang
11:20mag-overcook yung manok
11:21dahil
11:22properly siya naluluto
11:23at saka
11:24equally,
11:25yung equal sides niya
11:26lahat talagang
11:27cooked to perfection.
11:28Hindi siya ma-overcook.
11:30Natikman ko na kanina
11:30yung manok nila,
11:31yung breast nila.
11:32It's still tender.
11:33Usually,
11:33ang breast kapag na-overcook,
11:34medyo tumitigas yan.
11:35But since
11:36ito properly cooked
11:37all sides,
11:39tender pa rin
11:40at nandun pa rin
11:40yung nanonoot yung lasa.
11:42Kasi nga ito ay
11:42cooked again to perfection
11:44at binabad yan
11:45ng 8 to 10 hours
11:46overnight
11:46para ma-achieve
11:47yung ganitong
11:48hitsura
11:49ng manok.
11:50That is
11:51P185
11:51again for
11:52an order
11:53with 2 cups
11:54of rice.
11:55Pero,
11:55syempre mga kapuso,
11:56hindi lang
11:56chicken in asal
11:57ang kanilang
11:58nile-lechon dito
11:59dahil meron silang
12:00mismong lechon
12:01belly.
12:01Isa pa yan
12:02sa mga offerings
12:02nila dito.
12:03Ipakita natin,
12:03this is about
12:044 to 5 kilos
12:05ng lechon belly
12:06at per kilo
12:07sa kanila
12:09ay
12:09P1,100
12:11hindi ko na siya
12:12medyo malaki
12:12pero ang dami.
12:13Alam,
12:14kita niyo talaga
12:14sik-sik
12:14at hindi tinipid
12:15sa ingredients.
12:16So,
12:16kapag order naman
12:17kayo ng
12:18lechon rice
12:18which is this,
12:20it has 1 cup
12:21of chow fan rice.
12:22Actually,
12:22sobrang-sobrang
12:23yung 1 cup nila.
12:24Tapos,
12:24meron kang ganitong
12:24amount of
12:25lechon.
12:26This is for
12:26165 pesos naman
12:27at it comes
12:29with sauce too.
12:30So,
12:30meron ditong suka
12:30kung whatever you want
12:31or itong kanilang
12:32lechon sauce
12:33which is
12:34unlimited.
12:35So,
12:35how much you want
12:36pwede yan
12:37at pwede nalang
12:38i-refill yan
12:39anytime that you'd like.
12:40Mga kapuso,
12:41for other food trip
12:42at food finds,
12:43ito ko lang sa inyo
12:43pamasang morning show
12:44kung saan
12:44lagi una ka.
12:45Ito ang Unang Hirit.
12:46Back to studio muna ako.
12:49Ikaw,
12:49hindi ka pa nakasubscribe
12:50sa GMA Public Affairs
12:52YouTube channel?
12:53Bakit?
12:53Mag-subscribe ka na,
12:55dali na,
12:55para lagi una ka
12:57sa mga latest kwento
12:58at balita.
12:59I-follow mo na rin
12:59ang official social media pages
13:01ng Unang Hirit.
13:03Salamat ka puso!
13:03Thank you so much.
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