Iba’t ibang palengke sa buong mundo, lilibutin natin! At ang buena manong palengke na bibisitahin natin -- sa bansa na maraming OPPA?! 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.
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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00:00Hey, that's exactly 5,000 pesos.
00:02You can buy a lot of things here in Palenque.
00:04For real.
00:05And of course, because this is our new segment,
00:08we'll go around Palenque all over the world
00:10to do Palenque Hopping!
00:13And the good thing about our Palenque
00:15is that it's famous for its unique seafood.
00:18Really?
00:19Wow, we're suddenly at a Palenque.
00:22Are we the ones going to Palenque?
00:24Our food explorer, Chef JR, is here
00:26to find out, Chef, where is Palenque?
00:29Social? I can't read the signage of Palenque.
00:32Social.
00:33Europunzon and Chimindazan.
00:36And this, right?
00:38I learned that from Ana.
00:40Because we're only here in Longyearbyen.
00:55Alright, Chef.
00:56We'll try to get Chef Mamia back
00:58so you can see where she is in Korea.
01:01She's spending time with her family.
01:03And Chef asked us to tour their Palenque.
01:07Just look at how clean their seafood market is.
01:10But yes, it's very organized.
01:13Ms. Suzy, you can see that the lobsters are fresh.
01:19The claws are still moving.
01:21And of course, Koreans like to eat fresh seafood.
01:24It means that they're just raw.
01:26Just a little bit of garlic and vinegar.
01:29They're just raw, so freshness is key.
01:32Come back again, Chef Mamia.
01:34And we're back.
01:35Let's continue our Palenque hopping in Seoul, South Korea.
01:39Chef JR, let's take a look at the market.
01:42And let's hear the Korean greeting again.
01:44Good morning.
01:45Europunzon and Chimindazan.
01:48I learned that.
01:51My dears, this is the Noryangjin Fish Market.
01:56Legendary.
01:57It's a must-visit when you go to Seoul
02:00because it's the oldest and biggest fish market here in Seoul, South Korea.
02:08It's very easy.
02:09I don't think you'll travel.
02:11Seoul is just 4 hours by plane.
02:14And just like us, chefs and food explorers,
02:17that's what we included in our itinerary.
02:20So, we have different kinds of seafood here.
02:24You can see that we have king crabs,
02:27we also have sea cucumbers,
02:30different kinds of shellfish,
02:32and fresh lobsters.
02:34And of course, different kinds of fish.
02:37And what's nice here, my dears,
02:39it's like in the Philippines,
02:42it's like in Dampa,
02:43where you can order,
02:45and there are restaurants around here
02:47and you can directly cook.
02:50You can buy fresh seafood,
02:52like lobsters,
02:53we also have fish here,
02:55or they call it tampal.
02:58We also have here, of course,
03:00what we should try.
03:02Sir, good morning.
03:04We call this weh.
03:06It's like sashimi style.
03:08Can I order fish?
03:10Oh, sure.
03:11Alright.
03:12Here in Noryangjin, my dears,
03:14can I order that?
03:16Here, let's go.
03:18You just have to be very patient
03:19with our guests,
03:20because of course,
03:21there's a certain language barrier.
03:24But we have apps that we can use.
03:27Sir, can I buy this for weh?
03:29Oh, sure.
03:30Alright, how much is this?
03:31Php 50,000.
03:32Php 50,000.
03:34That's for a month.
03:36Can I pay for like Php 40,000?
03:38Is it possible?
03:40You can also call, my dears.
03:42Can I have your specialty here, please?
03:46Okay.
03:47So, we're going to try the weh.
03:49All of this,
03:50made to order,
03:51fresh, fresh.
03:52If you can see it on the display,
03:53I thought that's what they're selling,
03:55but it turns out it's just mackerel.
03:57So, what you're going to do here is
03:59you're going to teach them
04:00what fish you're going to buy,
04:02you're going to bring it to your fish bonger,
04:04to our specialists.
04:06So, they're going to be our hunters.
04:09So, they would do it in mainly.
04:12And then,
04:13we will try it, of course.
04:15There's a lot of different kinds.
04:18Yes, these are our special skills that we need.
04:23Here you go, sir.
04:24There you go.
04:25So, their fish are very fresh.
04:29So, we have here flatfish,
04:31but of course,
04:32we also have salmon here,
04:34tuna,
04:35and different kinds of big fish.
04:41So, of course,
04:42we're going to sample this, fellow hunters.
04:44When I have the first slice,
04:46can I try it?
04:47All right.
04:48So, for us,
04:49of course,
04:50since we're part of catching fish,
04:54it's normal that we can eat it.
04:57But,
04:58our suggestion to you,
05:00for safer consumption,
05:02if you're going to eat steamed fish,
05:04it should be refrigerated for at least two days.
05:07Freezer, actually.
05:09So, whatever it has,
05:11it will die.
05:12And it's safer for consumption.
05:14So, this is our fish bonger here,
05:19who is really an expert
05:21when it comes to slicing their fresh sashimi grade fish.
05:26You see, it's still alive.
05:27A few minutes ago,
05:29let's try it.
05:30So, originally,
05:31you can buy different kinds of fresh fish here
05:34depending on the platter.
05:36Different combinations.
05:37The price varies from Php 15,000 to Php 3,000 to Php 5,000.
05:43Then, more and more.
05:45There you go.
05:46So, of course,
05:47this is our filleted fish.
05:49It's from filleting or cleaning.
05:52Can I have a slice, please?
05:55There you go.
05:57There you go.
05:58There you go.
05:59So, he just cut the flesh.
06:03Then, he'll remove the skin
06:07so that it's easier to consume.
06:09Can I have some?
06:12Can I try?
06:13Yes?
06:14Yeah?
06:15There you go.
06:16So, it's a big thing here, my dear viewers,
06:18that you try to communicate your request.
06:21Because, of course,
06:23we're using different words.
06:26Empties.
06:27There you go.
06:28They're nice to talk to here.
06:30You just have to be very, very patient.
06:34And here, they're showing us.
06:37Okay.
06:38All right.
06:39Can I have some?
06:40There you go.
06:41All right.
06:42So, here it is.
06:43This is ours.
06:44Oh, no.
06:45That's not allowed.
06:47Okay.
06:48Here, my dear viewers.
06:50This is a small bite-size.
06:52He's cutting it.
06:55It's sweet, of course,
06:56because it's fresh.
06:57It has a bit of a bite.
06:59But the sweetness that it has
07:01because it's fresh,
07:02it's still alive.
07:03A few minutes ago.
07:04Here.
07:05There you go.
07:06Oh.
07:07It needs conditioning.
07:08Oh.
07:09We still have some chunks here.
07:11Theirs.
07:12There you go.
07:13Here, my dear viewers.
07:14There you go.
07:15We're not just in the Philippines.
07:16We're just here in the markets.
07:18Our markets.
07:19It's a different world.
07:21We're on a different level here.
07:24Mmm.
07:25I love the texture.
07:26It's a bit gooey.
07:28Because, of course,
07:29the meat is still stiff.
07:30But when it's seasoned,
07:31it's still soft.
07:32But the flavor is there.
07:33It's so fresh.
07:34It's a winner, my dear viewers.
07:36Thank you so much.
07:37And, of course, my dear viewers,
07:39for more exciting market adventures,
07:41we're always here
07:42at your country's morning show.
07:44So, until next time.
07:46Good night.
07:48My dear viewers,
07:49let's continue our food trip this morning.
07:51This is so fresh
07:52with Chef JR Dumayo
07:54from Seoul, South Korea.
07:56Let's go to his market.
07:57Annyeonghaseyo, Chef!
07:59Good morning!
08:00Annyeong!
08:01Brother Anjo!
08:02There you go, my dear viewers.
08:04Sending good vibrations
08:05from Noryangjin.
08:07Here in Seoul, Korea.
08:08As you can see,
08:09it's so simple.
08:11Our ingredients are so basic.
08:13This morning,
08:14one of their biggest items
08:15is their fresh seafood.
08:17Here.
08:18There are many kinds of crabs.
08:21We have king crab here.
08:23We have snow crab.
08:25We also have an octopus.
08:27It's so cool, right?
08:29I've been holding it for a while.
08:31And, there are many selections.
08:34I still have this one.
08:36The one I'm holding.
08:37There.
08:38From Noryangjin.
08:40It's not for sale.
08:43It's just seafood.
08:44You have here king crab.
08:46King crab.
08:47King crab.
08:48What else?
08:49Frog.
08:50Frog.
08:51Frog.
08:52Alright.
08:53So, we also have snow crab here.
08:54We have different seashells.
08:56And,
08:57we also have
08:59sea cucumbers.
09:01What type is this?
09:04Oh, this one.
09:08Monge.
09:09Monge.
09:10Monge.
09:11Okay.
09:12So,
09:13it has a weird texture.
09:14It's like a toy.
09:16So,
09:17is it
09:18a plant?
09:19Is it a
09:22seafood as well?
09:24Yes.
09:25Alright.
09:26Anything that we can see here is food.
09:29And, speaking of food earlier,
09:31the one that we bought
09:35fresh,
09:36you can also cook it.
09:39Like what we said,
09:40it's like a dump style here.
09:42The one that you bought,
09:43you can cook it in restaurants around here.
09:46So,
09:47for additional tea,
09:48we have soup,
09:50our spicy seafood,
09:52the bones,
09:53the fish that we ate earlier.
09:56And,
09:57the main ingredient,
09:58we grilled it.
10:00So, for additional tea,
10:01of course,
10:02you can customize
10:04your breakfast,
10:05your lunch,
10:06your dinner.
10:07And,
10:08you can choose
10:09the delicious ingredients.
10:11And, using the different spices
10:13that are only here in Korea,
10:15our market is different
10:18because we are here in
10:20Jin Fish Market.
10:23And, it's really delicious.
10:25The fish
10:27and the different types of seafood
10:29that we saw and experienced this morning.
10:32So, of course,
10:34our food adventures are continuous.
10:37We always talk
10:38from one country to another.
10:39So, wherever you are,
10:41stay tuned.
10:42Wait!
10:43Wait!
10:44Wait!
10:45Wait!
10:46Wait!
10:47Wait!
10:48Wait!
10:49Don't close yet.
10:50Subscribe to the
10:51GMA Public Affairs YouTube channel
10:53to be the first to know
10:55the latest stories and news.
10:56Also, follow the official social media pages
10:59of Unang Hirit.
11:02Let's go.