Chocolate at ube champorado, binabalik-balikan sa Caloocan | Saksi - video Dailymotion

GMA Integrated News

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Transcript

00:00Rainy season is soup season.

00:10That's why their lomi is served on a plate, but with a twist.

00:13And on the inside, there's champorado for Team Cocoa and Team Ube.

00:19Jaime Santos is the witness.

00:21Whether it's raining or sunny, the hot chocolatey goodness is not far off

00:32in this corner of Landasca, Dagat-Dagatang, Caloocan.

00:36Almost every day, Angelique reaches up to 8 refills of their trending champorado.

00:43Imported chocolate is used in their bestseller.

00:47And you can buy it at affordable prices.

00:50This is what we eat every day for lunch.

00:53People eat this for lunch and even for breakfast.

00:57It's not tiring.

00:58We don't save on the ingredients.

01:02I saw it online, and the feedback was good.

01:06They said it's delicious, especially the champorado.

01:08So what did we buy today?

01:10The champorado, sopas, and palabok.

01:14If you're not a fan of the cocoa-flavored OG flavor,

01:19Wil Ube might tell you about their purple champorado.

01:24It's cooked with ube and makapuno.

01:27It's delicious because it's not cooked with anything else.

01:32It has coconut milk.

01:36Aside from the ginatang munggo, what else is there?

01:39This is ube.

01:40It's really ube.

01:41It's delicious.

01:42It's really tasty.

01:44So it's really okay.

01:49The 2-in-1 soup in Santa Rosa, Laguna is also perfect for warming up.

01:54The owners brought in their favorites,

01:58goto ng batangas and bulalo ng tagaytay.

02:01It's really soft.

02:04And it tastes good.

02:06The soup is clean.

02:08They consume 30 to 40 kilos of meat and beef every day.

02:14It takes about 3 to 4 hours to make sure that it's really soft

02:18and that the meat and bones are separated.

02:24Some of the batangas invited us to taste their seafood lomi.

02:29The toppings are really fresh.

02:32So depending on the catch, they season it with sari, saring, pampalasa,

02:36boiled shrimp, and tahong.

02:38This is the only thing I can taste.

02:42We have a lot of different types of lomi.

02:44Usually, it's limited to fatty pork.

02:49And I'm close to the sea,

02:51so I thought of making something different for my lomi.

02:57From a small food cart,

02:59this dish became popular in Davao City.

03:02The recipe for their famous beef pares

03:05was inherited from their father.

03:08The most important thing in beef pares

03:11is that it should be pure beef.

03:13It should not be cooked with vegetables.

03:20For GMA Integrated News,

03:23For GMA Integrated News,

03:25I am Jamie Satos, your witness.

03:29Kapuso, let's be witnesses together!

03:33Subscribe to GMA Integrated News on YouTube,

03:36and for Kapuso Abroad,

03:37join us on GMA Pinoy TV and www.gmanews.tv.

03:52GMA Integrated News

03:53www.gma.in

Chocolate at ube champorado, binabalik-balikan sa Caloocan | Saksi

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