Mahilig ka ba sa pares? Tikman ang kakaibang sarap ng pares na sizzling na, may tendon pa! Pumasa kaya ito sa panlasa ng ating UH Funliner Jenzel Angeles? Alamin ‘yan sa video na ito.
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.
Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol
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.
Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol
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FunTranscript
00:00 This is what I eat when I'm in Paris, especially the Pêche de Peligro.
00:04 This is what I eat when I'm in Paris, especially the Pêche de Peligro.
00:04 This is what I eat when I'm in Paris, especially the Pêche de Peligro.
00:05 In the delicious and affordable food in Paris, this is the go-to food of Filipinos.
00:09 Of course, no matter what the weather is, whether it's sunny or rainy, it's always the right time to eat in Paris.
00:16 It's delicious, you can pair it with rice.
00:18 Speaking of Paris, Jenzel is trying a different kind of Paris.
00:21 Jenzel, what's so special about Paris?
00:24 What is?
00:25 Make sure there's something special there.
00:28 Come closer, Jenzel.
00:30 Hello, hello!
00:31 Hi!
00:32 Ms. Lin is right.
00:33 Filipinos love to eat in the morning, afternoon, and evening.
00:40 Actually, it doesn't matter what time it is, we can eat any food anytime.
00:45 Just like this Paris, we want to eat it in the morning, evening, and evening.
00:51 That's why I went to Parisian in Quezon City.
00:54 It's a different kind of delicious food because it's a sizzling tendon.
01:00 It's so delicious.
01:01 So now, we'll find out how they prepare our sizzling Paris tendon.
01:07 We have with us Sir Jerome.
01:10 Good morning, Sir Jerome.
01:12 Good morning.
01:13 Good morning, Sir.
01:14 Sir, how do you prepare our sizzling Paris tendon?
01:18 Okay.
01:19 So, this is our sizzling tendon.
01:21 It's one of our best sellers.
01:23 We have here the tendon.
01:25 Of course, it's important.
01:27 Yes.
01:28 And then, we have the secret sauce, the signature of our Paris Retiro.
01:32 So, how long do you boil the Paris?
01:37 In a normal cooker, it's approximately 4 to 6 hours.
01:40 4 to 6 hours.
01:41 Yes, 4 to 6 hours.
01:42 Where do you boil it? In water?
01:44 Right here, in this secret sauce.
01:46 So that the juice will be absorbed.
01:48 By the way, I would like to mention that the signature of this sauce is the balance of sweetness and saltiness.
01:55 Sir, let's do that.
01:57 I want to eat it.
01:58 So, first, we'll heat this flame.
02:01 First, we'll heat this on high fire for about 1 minute.
02:05 Then,
02:06 Okay.
02:07 So, this is what we boiled.
02:09 Yes, this is the actual Paris beef.
02:12 I'll also add this.
02:14 Okay.
02:15 It's really hot.
02:17 That's its signature.
02:19 Then, when it's done, we'll add the tendon.
02:24 Okay.
02:25 We'll add it.
02:26 It's on high fire.
02:27 There.
02:30 Why did you choose the tendon as the part to be added to your Paris?
02:33 That's a good question.
02:35 Because the normal Paris has a normal beef fat.
02:40 So, the tendency is to have a high blood count.
02:42 Okay.
02:43 People don't know that the tendon is not fat.
02:48 It's liquid or rich in collagen.
02:52 Wow.
02:53 That's what I was going to say.
02:54 I heard that it has collagen.
02:56 Yes.
02:57 We know that collagen is good for the skin, hair, and joints.
03:06 It has health benefits in short.
03:09 Wow.
03:10 That's how it is.
03:11 Wait, I'm trying to catch him.
03:13 So, we'll add that.
03:14 When it boils in the secret sauce, we'll add the tendon.
03:17 Okay.
03:18 Then, we'll add the rice.
03:19 It's delicious and easy to prepare at home.
03:22 Yes, it's quick.
03:23 The secret here is the tenderness of the meat.
03:27 Okay.
03:28 The duration of boiling it.
03:29 And of course, our secret sauce.
03:30 How much is this plate?
03:32 Okay.
03:33 This plate is P199.
03:36 P199.
03:37 Yes.
03:38 Actually, if it's that much.
03:39 Okay.
03:40 We'll add the sauce.
03:41 We'll add the secret sauce.
03:43 It's P199.
03:45 This much?
03:46 Yes.
03:47 It's really like that.
03:48 It's good for up to two persons.
03:53 Yes.
03:54 Because it's a lot.
03:55 You'll be literally full here.
03:57 Yes.
03:58 That's why.
03:59 Here it is.
04:00 We'll taste it.
04:01 I'll get it from the hot one.
04:04 Be careful.
04:06 It's hot.
04:07 Yes, it's hot.
04:09 Here, I'll get it again.
04:10 Yes.
04:11 There.
04:12 Oh my!
04:13 Your secret sauce is really delicious, sir.
04:22 Thank you.
04:23 That's why, you know, Kapuso.
04:26 Actually, our sizzling paris tendon,
04:29 not only here in Quezon City,
04:30 you can go to many places to taste this here in Metro Manila.
04:35 That's why.
04:37 You know, it's time to eat.
04:39 Join me in eating.
04:41 But of course, we'll go back to the studio first.
04:44 Later, we'll taste other foods here.
04:46 So, I'll just point you to your country's morning show
04:49 where you're always the first to...
04:50 First to...
04:52 Eat!
04:53 Eat!
04:54 Eat!
04:55 [BLANK_AUDIO]