Transcription
He is being sold by my sister today, the cheapest chupan here in Malabon. For only Php10, you can taste chowan here in Malabon. We will also taste the biggest and most overloaded okoy here in the Conception market. This is the most delicious okoy in all of Malabon. It's like shrimp with a little bit of vegetables. I don't know how many there are. And of course, when you're in Malabon, you can't miss pansit Malabon. That's really our family's recipe. Pansit Malabon is different from other pansit dishes. Because pansit palabok has a sauce. Time check, mga CS. It's 12:39 PM and we are right here in Conception, Malabon. It's Malabon day today. Let's go to our first food crawl. Right here in the market are the okoy being cooked. The action is continuous. Fried okoy are coming out one after another. Let's find out what the ingredients of okoy are. Why are Malabon residents fond of okoy and when did their okoy-making begin? [Music] The ingredients for okoy are bean sprouts, squash, and then rice flour. Tony's Okoy started in 2006. We are the third generation managing this stall. The market used to have an old stall. Really old. We were located at the front. My sister-in-law is the one managing it. It's been continuous. Up until now, we've been managing it. [Music] The overload, because we used to have a special. A typical special shrimp. We used to have a lot of shrimp, shrimp at the bottom, shrimp at the top. That was our most special. But as time goes by, of course, everything upgrades, people want to be creative. So, I thought of another way because it stopped, so it's like our okoy lost its shine. And then I thought of something that could boom. I said, even just one vlogger. Then they came. Oh my god. Everything changed. And then that was it. I almost cried. It ranges, if you measure it exactly 1/4 kilo. They say it's like there are no more vegetables. There are still a lot of vegetables, they're just covered. They're just not very visible because there are so many shrimp. This is the most delicious okoy in all of Malabon. Let's go, mga kabs. Let's eat, mga kabs. And welcome to Malabon to taste different foods, a food crawl. Actually, but we are already at our first stop. You saw it earlier, it's an overloaded okoy. Camera Woman is with us. >> Hi Cabs Nation, we are here at Tony's Okoy. >> And this is the okoy. I've never seen an okoy with more shrimp. It's like shrimp with a little bit of vegetables, mga kabs, right? I don't know how many there are. >> 25 >> Almost 25. But I don't think it's always 25, it depends on the size. I think this is the first time I've seen something like this. Let's see. I'll break it first, okay? In the middle before we... >> I'll just bite it. >> Look. When you break it, it looks like there's squash. And then bean sprouts. Look. Let's cheers. >> Cheers. >> Cheers. [Music] >> Woo! >> It's sweet, maybe because of the shrimp and squash, and the umami from the bean sprouts. >> The sides are very crispy. It's perfect for okoy. >> It has crispy edges. >> Mm. Look. It's just right for being crispy. This is the kind you'd love to bite into. >> It seems good with rice. >> Not yet. What are we having first? A palate cleanser, bibes. Like our appetizer here in Malabon. Big okoy. Overloaded okoy, as they call it. Not stingy with shrimp. They even added more shrimp. Overload of shrimp, overload of deliciousness. That's their tagline. Oh, that's what it is. And I'll say they didn't make a mistake with the tagline. It's true. It's true. The contrast is nice, right? There's sweetness, saltiness, umami. If you add a sour dipping sauce to this, all the flavors are complete in your mouth. >> They have vinegar here. It's in a plastic. >> There. Okay. Add vinegar. Oh, wow. >> Why? >> Oh, cheers. >> M. >> That's what I'm talking about. All the flavors are complete. There's vinegar. So there's sourness. Squash. Sweetness. Along with the shrimp. That's a little sweet too. There's umami already. >> It has this. No. >> Contrast, everything. >> Cucumber. >> Mm. M. >> Cucumber. >> Cucumber. >> M. >> Tagalog is fine. It's delicious. >> It's crunchy, right? >> It's delicious because it's freshly cooked. >> Freshly made. >> Freshly made shrimp, so it's crunchy. It's coastal, coastal, because it's from the sea. You know, in Pampanga, I've tasted their okoy, but their okoy is made from papaya. But here, what I grew up with is squash and bean sprouts. In Pampanga, it's papaya. But here, the sweetness of the shrimp blends with the sweetness of the squash. That sweetness is true. And then we have our favorite dipping sauce. Of course, we brought this. We've been tasting this for a long time, even our own. Shake well. You often see this on Lazada. I'll tag it. Not on Lazada, it's searched on TikTok. Sometimes it's not on Shopee. It's on Lazada, number Freck by Team Carles TV. You go first. It's big. Okay, I'll do it. There. And then this dunk. Uy, >> cheers. [Music] Game changer. True. [Music] Perfect. Yes. Their vinegar is also delicious. Of course, it has cucumber. This is a different attack. But overall, even without any dipping sauce, even without this dip, the okoy alone is already overloaded. But this isn't the only thing we'll taste in Malabon. Actually, we are here in the market, we'll go out later. We'll look for our second stop. >> Before we move, I just want to give credit because if you see, the shrimp are so big, you'd think you can't eat them, even the heads, but earlier, we ate everything. This whole thing. >> Ka l. >> This too. I don't have anything. >> There's a head. [Music] >> Tony's Okoy here at the Conception Market in Malabon. Visit it. What ate claims is true, the most delicious okoy here at the Conception Market. >> I must say. Yes. Yes. And let's move. Mmm. Let's go. >> Let's go. >> Perfect start. Tony's Okoy. Okay as an appetizer. Let's go straight to the next one. Thank you. Okay. [Music] Now we're at the City of Malabon University, Padpad, to go to student meals or student food. We found cheap Chuan Fan here. Here, you can eat chowan if your budget is 10, 15, or 20. We can adjust depending on the viand you want. It's really for the masses because their most fixed price is low. You'll be full and satisfied. In cooking chowan, we sauté chorizo first, then we add medium oil. And what we use is not pork, but siomai itself, so you can really taste the chupan you're eating. When sautéing, it's a bit hard on the arm because we only use one hand. We put 5 kilos in our wok every time we cook. That's how it's made. [Music] We used to only do 30 kilos. Now I can use up 50 kilos in just 1 day. For only Php10, you can taste chowan here in Malabon. >> We just moved here, across CMU or City of >> Malabon University. >> Because we're eating student meals now, we have Chuanfan. The Php10 rice or Chuanfan rice is this much, like 1 cup. Or don't worry, it's not because there's a camera or anything, many people were ordering like this earlier, the same amount. It should always be like this, and I hope it's always consistent. Let's taste the chauffan cooked by Ate Josie. >> Okay. >> Cheers. >> Okay. The seasoning is just right. The umami you're looking for in fried rice isn't excessive. The sweetness is also just right. I can't understand, there's sweetness. >> I'm a bit curious what that is. Maybe ketchup manis. >> But for Php10, you shouldn't expect too much, and I'm not expecting too much, but it's okay. >> And it's rice. Chwan. >> It has toppings. >> It has corn, it has carrots, it has green peas, it has ingredients. Flavored. And siomai too. You saw earlier when it was being sautéed, there was siomai. So what else can you complain about for Php10? And besides the Php10 rice from Ate Roda, her stall here doesn't have a name. For her Php10 rice, her viands range from Php5 to Php50. So, like this, Php5 for this small hot dog. >> This one is Php25. That's good. These are the kinds of food for bridging the gap because Ate Roda's location is perfect, right in front of the school. Of course, for students, it's a budget meal. For me, as long as the rice is cooked with effort, so it's flavorful, or it has color, it has ingredients, the viand you order will make it. Like this. I've been eyeing this for a while. >> Longganisa, it's Php30. It's just enough for a student. This is Php10 for a styrofoam container like this. Imagine if you ordered Php20 worth of chapan, it would probably be piled up here. Honestly, mga kabs, for Php10, you'll still want more. Just get another 10. What's 10? There's this kind of eatery here. Cheap, you can't say it's not quality just because it's on the street. But as I said earlier, the fact that it was made with effort, with ingredients, with various colors to attract customers. That's good. That's good for me. >> But don't get us wrong, mga KS, there's nothing extravagant here. >> For us, if you're looking for value and it fits your budget, this is okay. There's nothing wrong, it's okay. You can survive. In fairness, it has meat. Like grilled liempo. I could bite into it quickly. Oh, seasoned. Still made with effort. Yes. But this isn't 10. It has a price. 50. That's 50. 50 for a large slice like that. It's nice that in a busy place, there are eateries like this that don't take advantage of the prices too much. They're still honest with their prices. If this is their cost, they'll still sell it cheap. They're honest with their fellowmen. It's nice to eat and support these kinds of eateries. But it's not just about the eateries here in Malabon. It's not just about the price. It's not just about how delicious it is. Sometimes we also go for what's famous in that location. Is it my favorite? I feel like we're going there. Let's go. Solid at the first stop and solid at the second stop too. The second stop was cheap, so it's also good because it's in front of the school. Ate, we're leaving. Thank you. The rice will be given to those who ordered. Since we ordered a whole one, so we won't be a bother. Here, we'll just give it to the students and customers. Thank you, ate. >> Take care, ma'am. >> Let's go to the next stop. Let's go, tol. You got the freebie. Next stop. The freebie has been taken. Let's go. [Music] And we have arrived at our final stop. Of course, when talking about Malabon, pansit Malabon will never be missed. And we are here at M Flores, where we will taste an authentic pansit. [Music] Pansit Malabon is different from other stir-fried noodles, pansit canton. Like that. Yes. They look similar because pansit palabok has a sauce. Although they have almost the same ingredients. They have coloring agents, but their sauce is really different. It's like it's extracted from shrimp. [Music] I am Mila Flores, the owner of M Flores Pansit Malabon and M Flores Pichipichi. Our pansit Malabon has thin noodles. But the original pansit Malabon has thick, large noodles. We didn't do that because it's laborious to make. If you don't finish it, and you use it the next day, it's not good. But the taste is the same because we use the same sauce. As for our beef mechado, the difference is that other beef mechados you eat have tomato sauce, while ours is purely onions, and we boil it until it's very, very tender. That's really our family's recipe. Last but not least, and it won't be missed on the Malabon food crawl list, of course, pansit Malabon. I won't agree to go to Malabon without eating pansit. But this is a different kind of pansit Malabon because their noodles are thin. It's like a version of palabok noodles. The only difference is that in palabok, the sauce is on top. This one is already mixed in. And they put a lot of toppings. And do you know why it's called pansit Malabon? Let's see. Originally, pansit Malabon wasn't called that because it's pansit from Malabon. Pansit Malabong. Pansit Malabon uses bamboo shoots because bamboo shoots grow in their neighboring areas due to the watery environment. Jumbo is nodding his head. Someone researched this. I didn't know that. Anyway, for pansit Malabon, of course, it's one of the best made in Malabon. They have pichi-pichi here. They have their version of mechado, beef mechado. It's homemade. They also have their version of puto. I'll have some here first. I'll put some pansit on my plate. For me, with puto. Sao, no. Cheers. Let's go. Hm. This is what I smelled earlier when ate was mixing it. Yes. The aroma. The smell was amazing earlier while she was mixing it with the noodles, the sauce, and all the ingredients. This is it. Malabon noodles are good like this. Usually, for me, palabok has this texture. My mother used to bring me to Malabon to eat pansit Malabon. So before, I remember they always put calamansi on it, but now it's okay. It's amazing, even if you don't season it. >> Even if you don't season it, it's delicious. The taste is shrimp, and I don't know if it has tinapa, but it feels like that, smoky. I can taste the tinapa in the sauce. Yes. Typical pansit Malabon has thick noodles. Cabs Chess doesn't like that, the thick ones. He likes thin noodles, so M Floor's pansit is perfect. >> M. They'll remember that when I eat. They'll remember the noodles. >> We can still say that the recipe is still authentic. The taste is still there. Only the noodles have changed because it's just an innovation. A twist is added to stand out from the usual. At least you have something new to taste. And at the same time, the taste is still the same. Only the texture has changed because of the noodles. But for me, I prefer this type of noodles. And >> it really feels different eating pansit Malabon in Malabon. Right? >> That's how it is. Like eating Lapaz Batchoy in Lapaz, Iloilo. Eating Sising is delicious in Angeles City. Like Lomi, eating Lomi is delicious in Batangas. >> Basically, it's nice to savor the food that a place is proud of. >> They also have kakanin, like pichi. >> Here. It has cheese, it's sticky. Wow, that's amazing. It's like it has no end. K. It has a vertical bite, sticky, like gelatinous. It's like you're eating or biting into ube halaya. Mm. >> In your mouth. The texture is heavy, but the cheese is amazing. >> And it's not that sweet. It's not overly sweet. It's from the source. Oh, it's like mozzarella. And the cheese goes well with it. Cheese is on top. Earlier, Sir Well told me this is homemade because you need to eat it. It will melt. >> It will become oily. You know how it is. It's sleeping. It's cold here. N >> It's nice to eat here at Flores. >> It's air-conditioned. >> Air-conditioned. >> Like a topic. The rice is just reversed. The rice is placed upside down. The rice is hot. Perfect. So even if the oil is already sleeping. Uy, yes. It will wake up. It will wake up. Here it is. Even if the rice is still hot, it's steaming. [Music] I want you to taste what that is. What is it that made it like that? Flores, your adobo is delicious. Where did it come from? It tastes like... like tomato, soy sauce, and like liver, something like that. I can't explain it. This is not exaggerated. Sorry if my reaction is exaggerated, but when you taste this, and the rice is hot, and it's oily like this, you'll understand. Come here. >> It's delicious. Mm. Really? >> Mm. >> Actually, Mm. >> Oh, didn't CES say? Delicious. This. This. Let's put it here. And it's like eating... like pares. It looks like that. Oh. Yes. >> It's delicious. Why haven't I seen this before? >> Okay. Pansit Malabon. Adobo. >> Mm. >> Well, technically, M Flores' pansit Malabon can be mistaken for palabok. But as Cabst said earlier, the difference is this. Palabok has its sauce separated from the noodles, but Malabon is mixed, and they were the first pansit Malabon here to use bihon. And they were one of the participants in the longest... Malabon here in Malabon, recorded, and they are one of the participants among many legendary pansit Malabons, but this is our choice, M Flores, one of the best for us, really delicious. Actually, I know of legendary ones here, but of course, why not try different variants? Of course, let's give a chance to others who want to introduce themselves, want to introduce themselves, like this one, because the typical pansit Malabon I'm talking about has thick noodles, but this is bihon style. And this isn't the only thing they offer. This is the best, I promise. It's really good. Okay, tol. What's the taste of this? Complete. Wow. >> Wow. Panggap. >> It's okay for you. Because we have >> We have >> Mil Flores, guys. Mil Flores. Mil Flores. The mother and the son. So they continued the legacy. It's been 12 years since M Flores, this pansit Malabon. I'm just happy because for the longest time we've been coming here to Malabon, to tata, to the mayor, this is our nth time coming back here. I always tell you, we haven't tried pansit Malabon. We haven't felt it, so we haven't vlogged pansit Malabon in Malabon. I always say, if I go to Malabon, I'll eat pansit Malabon. You know, it rhymes. It's like going to Malabon and eating pansit Malabon. That's common. What I mean by rhyming is the common pansit Malabon in Malabon. It's like their national dish, their provincial or municipal dish. It's like when you go to Malabon, people know they'll eat pansit Malabon. So it's good that we found a pansit Malabon that's different. Let me try M Flores first. Don't worry, we know the taste of authentic, original pansit Malabon. I have a favorite pansit Malabon that starts with the letter D. I always buy that. But there are many, many branches. It's like it's already spread throughout Metro Manila. This is the type of pansit you eat even without an occasion, even if you're full, like what we did today, because it gives a flavor boost that's hard to refuse. >> And this is pansit. >> Mm. >> Oh, there's a follow-up. Thank you. Okay, taste it. You go ahead. Sisig sisig. Oh, there's a follow-up sisig. They say it's their best seller. Oh, it looks like crispy sisig. Mm, sisig. Creamy sisig. Crispy and creamy sisig. >> It's >> It's close to it. It's spicy. It's close to what we eat at the mall. >> That's what I'll say too. There are versions that you can really break into, and they're also good. This is crispy and creamy. >> For me, I don't like it with rice. I like it with beer. >> I also don't eat creamy dishes with rice. I just dip it, like a salad. Sauta. Something like that. But if you ask us, CS Nation, if this isn't our number one? >> Yes, number one. >> Toos. Number two, but now. >> Pansit Malabon, number one. Thank you, thank you to all the people of Malabon, CS Nation, whom we met here in our food crawl, from the market, to the school, to here, and to the entire CS Nation in the Philippines and OFWs in other countries. Thank you very much. If there's anyone. Hi, hi, hi, CS Nation. >> Hi to you. Before we end the video, I just want to wish a happy birthday to Tet Canlas David. >> Happy birthday. >> Darla Teris David. >> Happy birthday. And of course, my children, Vin and Digy. Happy birthday. >> And of course, our cameraman, lest we forget. >> Happy birthday. Happy birthday, guys. We'll take care of that. And >> also celebrating birthdays this October. Happy happy birthday to >> my sibling. Happy birthday also to Ate Tet. And Darla, my niece, I'm just repeating your... Happy birthday. And my children, Din and Dwayne. Happy birthday. And happy birthday to my nephew in the US, Alex. So many, so many birthdays in our family. So sorry. Just one more month for me. Yes. I went ahead of them. Excited? Excited. Maybe you have a surprise for me. No, I don't have a surprise. Okay, then. Thank you very much, everyone. Always take care. We don't know what's happening. Suddenly, there's news like this and that. So the most important thing is to always be ready and safe. >> Always pray. And for me, because I'm also a bit scared of what's happening, live life to the fullest and love your family. >> There are illnesses and tremors now, so always stay safe, mga kabs. So that's all for now. This is Cabs Check from Malabon. And I am Camera Woman, who is really enjoying the adobo from M Flores. Our introduction is long because we are Team Kalas TV, who will always say and remind you. Never forget and never remember to cheers. Cheers. Zero. [Music] Very thirsty. Really delicious. >> Kenny. >> Right. Peace out. >> Bye-bye. Cap station. Thank you so much. Thank you to everyone who joined us. >> Cover it with... You're in charge of how you'll cover it. We're done. Okay, eat first. O pao ng >> puso. [Music] Your favorite. I remember I brought you there. Yes, that's what it is. You like going to street food now. Go back to Pampanga. >> Yes, that's right. There are many places I haven't visited. >> Yes. Time check, mga kabs. 1:27. There. We're still tasting. Some people are already eating. Y >> There's a camera. >> Oh, pretending to be rolling. Ah, there. He was preempted. >> Work first. Your work. >> Oh, Jambo is so kind. Pretending not to eat. Look. But he's looking for vinegar. Let's follow. We're CCTV. Oh, what is that, tol? Vinegar, like... I thought you didn't want to eat? Caught red-handed by the camera. Oh, you even got vinegar. It's so tempting to take food. Yes, you're really kind. But okay, time check again. 1:32. Just 5 minutes ago, that was the bonus clip, mga kabs. He said work. Here, our camera followed. Okay, next clip. Let's go. Bonus clip, mga kabs. I'll leave the varnish. Now it's time to make it. And for our last stop, of course, it can't be missed when you say Malabon, of course, pansit Malabon. For our last stop, we ended up here in Barangay Baritan to taste what's being boasted, of course, the pride of the city. We ended up here at nanay's place, located here in Barangay Baritan, on Gog Pascal Street. Let's go inside. [Music]