UH GOES TO TARLAC PROVINCE!
Para full-experience ang Tarlac Province adventure, tikman ang putaheng tatak-Tarlac Province na bagis! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Para full-experience ang Tarlac Province adventure, tikman ang putaheng tatak-Tarlac Province na bagis! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00Shout-out to the people of Tarlac.
00:03The giant Belen display is so beautiful there in the year of Belenismo.
00:08That's right, Ms. Lin.
00:09Look, it's really Christmas in the Belen capital of the Philippines.
00:14And it's really celebrated every year.
00:16And of course, we won't be the last ones to visit it.
00:19Of course.
00:20Ginzel and Chef JR were there this morning to celebrate early.
00:25Of course.
00:26And to have a food trip.
00:28How many Belen will we see there?
00:37Good morning, Ms. Lin and Shaila.
00:39And of course, good morning, Kapungs.
00:41From the Belen capital of the Philippines.
00:44And we're here now in Moncada, Tarlac for their Belenismo.
00:49Where they're famous for making beautiful Belen.
00:53They started lighting up their Belen on November 5.
00:58And the number of entries reached 62 here in Tarlac.
01:02There are a lot of entries and everything is really beautiful.
01:05Of course, their Belen are very colorful, bright, and made with recycled materials.
01:11Like the ones behind me, there are plastic bottles,
01:14candles, and others.
01:16Personally, they're really beautiful, Kapuso.
01:19And that's why you can really feel Christmas.
01:21And of course, speaking of Christmas and celebration,
01:24food will not be missing.
01:27Of course, what's there, Chef?
01:29That's what I like the most.
01:30Yes, Ginzel.
01:31The Belen you showed us are really beautiful.
01:33And of course, the energy of our dancers.
01:35And one of the things that we admire here in Moncada,
01:38is one of their biggest dishes.
01:41They call it Baguiz.
01:43We're with Ms. Evangeline Fernando.
01:45Mam G, what is Baguiz?
01:47Baguiz is an official main dish of Tarlac.
01:52It's made by Kapampangan because they're Kapampangan of Tarlac.
01:56But it's also mixed with Kilawin,
01:59or it's made with beef,
02:02or it can also be made with Kalabaw.
02:04Okay, ma'am.
02:05Show us how simple or how simple the Baguiz is.
02:10Yes, ma'am.
02:11That your Tarlacans make.
02:12Okay, ma'am.
02:13Yes, yes.
02:14So, we'll just saute the onions.
02:16We'll just saute the onions.
02:18Okay.
02:19Of course, the pan should be hot, ma'am.
02:21Yes, ma'am.
02:22Let's add the garlic.
02:23Garlic, okay.
02:24There.
02:25I love ma'am.
02:26That's how I use a lot of garlic, ma'am.
02:28Yes, ma'am.
02:29There.
02:30So, it's just sauteed, right?
02:31Yes, ma'am.
02:32Let's just wait for the garlic to brown a bit.
02:34Then, let's add our main ingredients, the beef.
02:40Our ground beef.
02:41You said, ma'am, that in other places, they usually use beef.
02:44Yes, ma'am.
02:45Yes, ma'am.
02:46It's okay.
02:47Sometimes, they use cara beef.
02:50It's like raw beef.
02:51Yes, ma'am.
02:52But to show that it's okay to use ground beef.
02:56To make it more accessible.
02:58Just like our Kapuso in other places that don't have access to cara beef.
03:02At least, this one has a substitute.
03:05What else do we season it with, ma'am?
03:08Actually, you can season it with laurel.
03:11To remove the smell.
03:14Okay.
03:15Then, let's add the fish sauce.
03:17Fish sauce.
03:18Let's just add a bit of it.
03:21And this is what we're saying, ma'am, that it has the influence of Kapampangan, right?
03:25Yes, the lemon and vinegar.
03:29Pepper.
03:30And our vinegar, ma'am.
03:32Yes.
03:33Let's also add our vinegar and lemon.
03:36You can also use lemon or calamansi, right?
03:38Yes, ma'am.
03:39Okay.
03:40So, more or less, how long will this take, ma'am?
03:43More or less, about 15 minutes is enough.
03:46This is easier.
03:48Here, ma'am. Should we also add the chili?
03:51Of course.
03:52Let's just let it simmer for at least 5 minutes.
03:55Okay.
03:56For the flavor to stick.
03:58So, after 5 minutes, we'll add the chili.
04:00What's this, ma'am?
04:01It also depends on them, right?
04:03Yes, if they want it spicy or not.
04:06They want it spicy.
04:07So, after that, ma'am G said, about 15 minutes.
04:10Yes, let it absorb.
04:12So, this is how it looks, Kapuso.
04:14It also looks like Sisig, ma'am.
04:16Yes, ma'am. It's almost like Sisig,
04:18the only difference is that it's grilled.
04:21Ma'am, I'll taste it now.
04:25I like the balance of the saltiness and the sourness.
04:29And of course, the kick of the spiciness.
04:31This is the official dish of Tarlac.
04:33Baguiz, Kapuso.
04:35And of course, aside from their great effort, ma'am G, thank you so much.
04:38Yes, ma'am. Thank you.
04:39They also have different offerings here.
04:42Different products from different places.
04:45Like our fruit wines,
04:47there's ice cream mote.
04:49Yes, that's delicious. I like that, chef.
04:51They also have calamansi.
04:52There.
04:53And many more.
04:54Panutsha.
04:55Right, chef?
04:56Vinegar.
04:57Capis products.
04:58Yes, and not just food.
04:59They also have products there.
05:01They have perfumes there.
05:02Yes, yes.
05:03And tea.
05:04They also have tea.
05:05So, it's really nice.
05:06There are also walis tambu there.
05:08I want to buy this later, chef.
05:09Yes, it's nice.
05:10Yes.
05:11You can see the packaging.
05:12The packaging is really nice.
05:13That's why.
05:14You can see it.
05:15It's really good for you.
05:17Yes.
05:18It's really good.
05:19There.
05:20They also have ready-to-wear products there.
05:23Of course, there are a lot of farming products here.
05:27Yes.
05:28So, there are extracts there.
05:29Panutsha.
05:30Tocino.
05:31Mushroom sugar.
05:32There are a lot of products here, chef.
05:33It's a winner.
05:34Kapuso, we'll find out later
05:36the other details about Bellissimo.
05:38Because we need to know.
05:41The energy here is good.
05:42Yes.
05:43The feel is good.
05:44It's really Christmas, chef.
05:45Yes.
05:46So, tune in to your country's morning show
05:49where you'll always have
05:50Unang Hirit!
05:53Let's go!
05:54Did you get this?
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