Aired (April 6, 2025): MGA IPINAGMAMALAKI NATING MGA PINOY NA HALO-HALO MULA SA IBA’T IBANG PANIG NG BANSA, ATING TIKMAN NGAYONG SUMMER TIME!
Sa Esperanza, Sultan Kudarat sa Mindanao, nakahilera ang 28 stalls na nagbebenta ng halo-halo!
Tuwing buwan din ng Abril, ipinagdiriwang nila ang kanilang Halo-halo Festival kung saan gumagawa sila ng giant halo-halo na pinagsasaluhan ng mga residente!
Sa Silang, Cavite naman, sa halagang 200 pesos lang, fully paid ka na sa… Halo-halo Pro Max na naka-serve sa maliit na timba!
Sa Pagsanjan, Laguna naman, may nagtitinda ng halo-halo mula pa noong 1933! Na-survive na nito ang World War 2 at dumaan lang naman sa 16 na presidente!
Matakam tayo sa haluhalo sa video na ito! #KMJS
"Kapuso Mo, Jessica Soho" (One at Heart, Jessica Soho) is the Philippines' top-rating news magazine program, hosted by one of the most-awarded broadcast journalists in the country, Jessica Soho. It features human interest stories, food, news personalities, travel, trends and pop culture.'KMJS' airs every Sunday, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
Sa Esperanza, Sultan Kudarat sa Mindanao, nakahilera ang 28 stalls na nagbebenta ng halo-halo!
Tuwing buwan din ng Abril, ipinagdiriwang nila ang kanilang Halo-halo Festival kung saan gumagawa sila ng giant halo-halo na pinagsasaluhan ng mga residente!
Sa Silang, Cavite naman, sa halagang 200 pesos lang, fully paid ka na sa… Halo-halo Pro Max na naka-serve sa maliit na timba!
Sa Pagsanjan, Laguna naman, may nagtitinda ng halo-halo mula pa noong 1933! Na-survive na nito ang World War 2 at dumaan lang naman sa 16 na presidente!
Matakam tayo sa haluhalo sa video na ito! #KMJS
"Kapuso Mo, Jessica Soho" (One at Heart, Jessica Soho) is the Philippines' top-rating news magazine program, hosted by one of the most-awarded broadcast journalists in the country, Jessica Soho. It features human interest stories, food, news personalities, travel, trends and pop culture.'KMJS' airs every Sunday, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
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FunTranscript
00:00Summertime! Halo-halo time!
00:03Let's taste again the halo-halo that we Filipinos have been waiting for!
00:11Here in Esperanza, in Sultan Kudarat, in Mindanao,
00:15the 28 stalls of halo-halo are lined up.
00:19What happens here in Halo-halo,
00:22is that we steal from the customers.
00:25We steal from the customers,
00:27because if you're really a sucker, you're really a sucker.
00:30Because halo-halo is now an industry here,
00:33every month of April,
00:35their halo-halo festival is held here in Esperanza.
00:41Every year, they make a giant halo-halo here,
00:45that the residents greet,
00:47where they greet each other with a glass and a tichel.
00:51Here in Esperanza,
00:53you will not see in the whole Philippines,
00:55that a single business is next to each other.
00:58This is Virginia,
00:59she has been in the halo-halo business for four decades.
01:02I started selling halo-halo in 1986.
01:06The secret of why they keep coming back,
01:10is that they make their own homemade dishes.
01:14My ingredients are always new, everyday.
01:17We buy it from the public market,
01:19then we cook it.
01:20Red grapes,
01:21sweet bananas,
01:24and even garlic toppings.
01:28I throw it in the bin,
01:30so that it's easier to get the ingredients.
01:40There are also fresh fruits,
01:43avocado, coconut, and pineapple.
01:46Of course, there are nutrients in fruits, ma'am.
01:48And to top it all off,
01:50Virginia makes leche flan,
01:53that is not beaten,
01:54because of the size of the dough.
02:02They also add toppings of peanuts,
02:05from 50 to 70 pesos.
02:10This is the most delicious of all the halo-halo,
02:13because there are a lot of ingredients,
02:15it's complete.
02:16It's very creamy, ma'am,
02:17because of the peanuts.
02:18Every day,
02:19they sell 200 halo-halo.
02:23Because of this,
02:24Virginia's children,
02:26as well as her grandchildren,
02:28are able to renovate their homes,
02:30and build their own cars.
02:33Halo-halo is a big part of our family's life.
02:36I also teach my children how to make it.
02:39I also leave it to them.
02:40They are the ones who will continue, ma'am,
02:42when I started.
02:44If kidney or kidney stone,
02:46is what needs to be prepared,
02:48for those who want to have a cellphone,
02:50that is a ProMax.
02:52Here in Silang, Cavite,
02:54blood sugar is what will fight,
02:56their obesity.
02:59Halo-halo,
03:01is served in a small container.
03:05This is the halo-halo ProMax,
03:08by Marwin.
03:09We always beat it in one serving,
03:11that's why I came up with a bigger serving,
03:13that can fit the whole family.
03:15The halo-halo ProMax,
03:17is a liter,
03:18or equivalent to three glasses,
03:21of the typical halo-halo.
03:23This is perfect for a friend,
03:25or for a family.
03:27It has more than a dozen ingredients.
03:31Corn,
03:32white beans,
03:33spinach,
03:34sago,
03:35gulaman,
03:36banana,
03:37sweet potato,
03:38melon,
03:39ube,
03:40their plan,
03:41is not to be a street vendor,
03:42but a cake seller.
03:46Only P200,
03:47you're fully paid,
03:48with the halo-halo ProMax.
03:52It's not too sweet,
03:53it's balanced,
03:54the creaminess and sweetness.
03:56The concept of why it's good,
03:58it's unique.
04:03But what the experts in Laguna say,
04:06it's not because of the size of the halo-halo,
04:09it's not because of the taste.
04:11And if it's just an institution,
04:13in making halo-halo,
04:15the discussion,
04:16their countryman, Rita,
04:17has a fight there.
04:19Her halo-halo,
04:21that survived World War II,
04:26and only passed through
04:28the 16th presidential election.
04:31Presenting,
04:32Ms. Taleng's Halo-Halo,
04:35since 1933.
04:37It started with Ms. Taleng's Halo-Halo,
04:39my grandmother,
04:40they said 1933.
04:41Then the next generation,
04:43my mother,
04:44that's Ms. Taleng.
04:45Then I'm the third generation.
04:47The original recipe,
04:49that they still follow,
04:51until now.
04:52Unlike others,
04:53who are obsessed with sahog.
04:55Only six ingredients,
04:57mung bean,
04:58white beans,
04:59ube,
05:00and makapuno.
05:01All the sahog,
05:02we do it,
05:03all fresh.
05:04Condol,
05:05or winter melon,
05:06is also called,
05:07in English.
05:08Yes,
05:09the flavor of milk tea.
05:11And they make it,
05:13sweet.
05:16The peeled condol,
05:17is mixed with apog.
05:19So its texture,
05:20is not soggy,
05:21when it's boiled.
05:22Next,
05:23it's soaked in water,
05:24for an hour and a half.
05:28And then,
05:29it's boiled.
05:34It's wrapped in a cloth,
05:38and put in a washing machine.
05:40We put it in a dryer,
05:41to remove the water content.
05:49And then,
05:50it's put in an arnival,
05:51to make it sweeter.
05:55Their toppings,
05:57are not ube,
05:58leche flan,
05:59or ice cream,
06:00but,
06:01sweetened mung bean.
06:03This comes from,
06:04other towns.
06:05Here in our town,
06:06this is very common.
06:12The taste of tubo,
06:13in the halohalo,
06:14is really delicious.
06:15To be honest,
06:16even though,
06:17there are only six sahog,
06:18of their halohalo,
06:19it's not easy,
06:20to make these.
06:22It's very hard,
06:23to maintain,
06:24or set up,
06:25our sahog,
06:26so that,
06:27I can continue,
06:28the legacy.
06:29One hundred seventy pesos,
06:30for each glass.
06:32The tubo,
06:33of mung bean,
06:34is sweet,
06:35and soft.
06:36The taste,
06:37is not weird.
06:38The sugar,
06:39when we eat it,
06:40if we don't burn it,
06:41or if we don't consume it,
06:42into energy,
06:43it will store,
06:44as fat.
06:45We have a bigger chance,
06:46to have diabetes,
06:48heart disease,
06:49and cancer.
06:50We can enjoy this,
06:51as long as,
06:52it's in moderation.
06:54We,
06:55Filipinos,
06:56are not complete,
06:57in the sun,
06:58or heat,
06:59if there is no halohalo.
07:01But whatever you add to this,
07:03it will still be sweeter,
07:05if you have,
07:06Kasalo!