Aired (August 31, 2024): Food trip sa palengke, G? Samahan ang ating OG Biyahero Drew sa isang Kapampangan food crawl sa San Nicolas Public Market. Panoorin ang video.
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00:00Let's finish our 10 over 10 food trip, but the bag is still not zero.
00:05Pancit Palabok is sold all day long, but it's always hot.
00:09Because it's always being returned by the paroquians.
00:12That's why they're dead even if they eat what's standing.
00:15There's also okoy that's not made from shrimp or pumpkin, but from papaya.
00:19Will it pass our taste test?
00:23We're here at San Nicolás Market, which is the oldest public market here in Angeles City.
00:28What are we going to do here?
00:30We're going to do a Palenque food crawl.
00:32Let's start the crawl.
00:36Even though there are a lot of new food vendors in Pampanga,
00:38the shops are still busy.
00:42First in our Palenque food crawl itinerary is Almas Palabok.
00:46Hi.
00:47Yes.
00:48It's 3.45pm already.
00:49Yes.
00:50What time did you start?
00:51What year?
00:52Ah, year.
00:53It's like that because I know the time.
00:55The year we started is 1979.
00:571979?
00:58Yes.
00:59We open at 4am.
01:014am?
01:02Yes.
01:03So from 4am to 6.30pm, so that's 14 hours straight of serving.
01:09Yes, because they're still cooking.
01:11And then around 6 or 5.30pm, there's already a customer.
01:14Do you take a break?
01:16Do you have a Saturday or Sunday?
01:18No, we don't.
01:19There.
01:20I just want to know, how long have you been buying food from Nanay Alma?
01:237 years.
01:247 years already.
01:25Why do you keep coming back?
01:26Because the Palabok is delicious.
01:27The Palabok is delicious.
01:29Even though there are no more seats,
01:30Nanay Alma's vegetables are willing to wait and eat standing up.
01:34But even though they don't like the large number of customers,
01:37they still make sure that every order is hot.
01:40Generous serving for 60 pesos.
01:43Okay.
01:44Fight.
01:45I know why.
01:46So that's what I feel right now.
01:48I mean, serving is different when it's really hot.
01:52If the food is really hot, it's really fresh.
01:57It's good.
02:02It's good.
02:03It's good.
02:04It's good.
02:05It's good.
02:06It's good.
02:07It's good.
02:08It's good.
02:09It's good.
02:10It's good.
02:11It's good.
02:19Let's try this.
02:20Their Ohoy.
02:21Best of the best sellers.
02:23Is Ohoy here okay, Rion?
02:27Where's the Ohoy?
02:28Takeout?
02:29We have Palabok, Ohoy,
02:32and Apollo.
02:3322-hour Ohoy.
02:34Apollo for Ohoy,
02:367 Ohoy,
02:375 Ohoy,
02:386 Ohoy,
02:407 Ohoy,
02:418 Ohoy.
02:45Even though other stores have almost covered the place of Otis,
02:48it's still very clear to their customers.
02:52When did you decide to make an Ohoy made from papaya?
02:57It's been a while.
02:58It's been a while.
02:59Why did you decide to make it from papaya?
03:00Because papaya is more delicious than other Ohoy.
03:07Let's try that.
03:09What do you like?
03:10I like the filling.
03:11I might sing later.
03:13It's so delicious.
03:18Normally, we eat Ohoy.
03:20Usually, it's made from bean sprouts.
03:23It's made from carrots.
03:25But this one is made from green papaya.
03:29And I think what happens with the texture is that
03:35it's still crunchy.
03:37It's still crunchy.
03:39But it's more filling.
03:4140 pesos,
03:42you have a thick Ohoy,
03:44you have vinegar,
03:45and you can still sing
03:47that can be heard by the people inside the kitchen.
04:09Yeehaw!