Aired (April 27, 2024): Level-up ang pampalamig na ihahain sa La Union ngayong tag-init dahil ang tipikal na halo-halo, fried and with a twist! Paano nga ba ito nagsimula? Alamin sa video na ito.
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00:00Oh, it's so hot today. I'm sure a lot of people relate to this kind of weather.
00:10The food here is refreshing, but I prefer the mixed one. I'm fed up with the Jai.
00:16I want to try something new.
00:20Okay, let's go.
00:30Halu-halu rito, halu-halu roon. Oh my, nakaka-umay!
00:42Let's try a different kind of halu-halu in La Union.
00:45Frito or fried halu-halu.
00:47Accompanied by Okoy Tikyosko, which is said to be a perfect combination.
00:53Chef Xavier Mercado is behind these different snacks.
00:57The fried halu-halu is the toroon version.
00:59So, whatever ingredients I use in the cold halu-halu, the ingredients I use are the same.
01:06Though, it's topped with ice cream.
01:08The Okoy Tikyosko is a shrimp fritters, like a shrimp vegetable omelette.
01:13Chef's fried halu-halu is not just for warming up. It can be used for all seasons.
01:19The halu-halu is sweet, the Okoy is salty, the vinegar is sour, and it's a bit spicy.
01:27It's a perfect combination when we're talking about snacks.
01:31Chef Xavier studied the right spices and tasted the halu-halu before serving it to his paroquians.
01:36Every time we travel, I really visit all the provinces that have delicious halu-halu for me to taste.
01:45I started making halu-halu last May 18 of 2004.
01:51He also participated in several workshops and seminars to perfect his cooking.
01:55I said, why not come up with the idea that I will make a brand of La Union, which is halu-halu.
02:01It's like combining everything in one container or in one glass so that they can taste La Union.
02:07So, my tagline before when I started was,
02:10La Union is delicious, you can taste it in one glass.
02:13A perfect halu-halu should have a lot of ingredients.
02:15The combination of the ingredients should be perfect.
02:20Oh my, it looks like there's something new here.
02:21Exactly, we're looking for something new.
02:23Let's check inside, okay?
02:27Hi, Chef!
02:28Hi, Ma'am Susan!
02:29Good afternoon.
02:30Welcome to Halu-Halu, the local mansion.
02:31Your restaurant is so big.
02:33Actually, this is just new.
02:34We have an old restaurant.
02:36It's an old house.
02:37Okay.
02:38Although our guests can't fit in yet, so we built a bigger one.
02:41I'm sure there's a lot of delicious food here.
02:43Yes, you're right.
02:44The weather is so hot.
02:46You want to make something new, something with a twist.
02:49Yes.
02:50So, there's fried halu-halu.
02:51Yes.
02:52First time, fried halu-halu.
02:53And the price is okay.
02:54It's okay.
02:55Oh my gosh, that's something new.
02:58Okay, Chef.
02:59This is what you call fried halu-halu.
03:02In a lumpia wrapper, put the sticky rice that was cooked in coconut milk and kalabaw milk.
03:07Next is the sweet potato or sweet potato and ube mixed together.
03:10Next is the sweet banana, corn, sukayo, sago, mountain rice, cheese, and nata.
03:16Then, wrap it and close it with egg white.
03:22What's that?
03:23Oil.
03:24Oil.
03:25Can you see the halu-halu with oil?
03:29When the oil is hot, you can put it in.
03:32And after 7 minutes, remove it from the pan and add the toppings of kamube, yema, ube crackers, ice cream, cheese, caramelized sugar cane, and honey.
03:44Presenting, fried halu-halu.
03:53Okay, Chef is showing us how to make okoy.
03:58Just combine the shrimp with the butter mixture made from egg, rice flour, and other flavors.
04:04Sausage to make it healthy.
04:08Sweet, of course, malunggay.
04:11And of course, sweet potato.
04:13You can mix it now, Ms. Susan.
04:15Okay.
04:16While I mix the oil in the pan.
04:19Even when cooking okoy, Chef Xavier has his own way.
04:22Even if the oil is not hot yet, you can still put the mixture.
04:25Why is it like that, Chef?
04:26To balance the cooking process and to prevent it from sticking to the pan.
04:32Does it need to be deep-fried?
04:35Yes, it needs to be deep-fried.
04:36Oh, it really needs to be deep-fried, Chef.
04:38The frying time of okoy is around 7 to 10 minutes, depending on how crispy you want it.
04:42What is it that you can flip?
04:45The smell and the color of the shrimp changes.
04:48So, it will be a bit crispy.
04:50It needs to be a bit crispy so you know it's already cooked.
04:53It's like palitaw.
04:56After a few minutes of deep-frying.
05:02So, this is our Okoy Tikyosko.
05:05Let's try the fried haluhalo and okoy tikyosko of Chef Xavier.
05:10Is it really a perfect combo?
05:17It's a bit salty.
05:18Let's try it with the fried haluhalo.
05:24Mmm.
05:26Yes.
05:28Because if you eat the haluhalo first or the okoy,
05:32it's like they're mixing it.
05:34This one is salty and this one is sweet.
05:37It's a perfect combo.
05:38So, if you're tired of salty food, there's a sweet one to neutralize it, right?
05:45It's different.
05:46It doesn't have ice, but the inside is the same.
05:49Crunchy outside, but inside it's very soft.
05:52The ube inside is very flavorful.
05:55Even though it's hot, the ice cream compliments the taste of the ube.
06:03It's not that salty.
06:04It's worth it here in the UN.
06:06It's delicious because it's crispy.
06:08It really matches your taste because it's delicious.
06:11It's a bit sweet.
06:12Chef Xavier sells for P191 for his fried haluhalo,
06:16while Okoy Tikyosko is for P181.
06:19He also has Fiesta Haluhalo for only P181,
06:23while Buko Haluhalo is for P251.
06:26Chef Xavier also offers catering and styling.
06:29I don't find it that it's a competition between restaurant owners or cafe owners here in the UN.
06:37I find it as a challenge.
06:38The consistency, the quality of the service, and the food.
06:42Maybe I'll just maintain it and level up whatever I have.
06:46Chef Xavier is a graduate of Mass Communication, but he chose to stay in the kitchen.
06:51I chose to be a chef or a cook because that's my passion.
06:59Chef Xavier has an experience of being a salesman and a businessman to his grandmother.
07:05My grandmother loves to cook.
07:07I grew up with her.
07:08So every time she cooks, I'm always by her side.
07:11I owe her everything I learned.
07:14And all I can say is thank you very much.
07:17That's all.
07:18I'm crying.
07:20Chef Xavier earned P25,000 from his business.
07:25The first day I opened, my opening was P1,999.
07:30So now, after 20 years, my per day is during weekdays,
07:35it doesn't go down to P70,000.
07:38During weekends, it doesn't go down to P100,000.
07:43But besties, do you know that Chef Xavier's business has a heart?
07:47Our contribution to nature should be good, right?
07:51The first thing we get from our food is from them.
07:55Of course, I'm very happy because I inspire people.
07:59Plus, I get pocky points from my children because I'm an inspiration to my children.
08:05Because Chef Xavier adds a lot to his food, he focuses more on handling the employees.
08:10He also gives people the opportunity to work with hearing impairment.
08:15Their weekly workshop is in sign language.
08:18They also have monthly workshops and seminars.
08:22Aside from the new restaurant, house, and land,
08:24Chef Xavier has also earned a farm from his business.
08:28Because of his perseverance and effort,
08:30he is one of the most outstanding entrepreneurs in the Philippines
08:35at the SIAN Business Award for Inclusive Business.
08:38Actually, I have three rules.
08:40The first one is to pray.
08:42The second one is to have passion and determination.
08:46Being unique is the key.
08:48When it comes to choosing a product,
08:50the business should be leveled up to be a winner for all seasons.
09:08Sign up at Domestika.org
09:12Create. Share. Learn.