Aired (December 30, 2023): Puwedeng pang-ulam, puwedeng pangpulutan – ‘yan ang patok na negosyong hindi kasasawaan ng mga Pinoy! Alamin ang kuwento ng iba’t ibang negosyanteng nagsimula lamang sa maliit na puhunan at ngayo’y kumikita na ng malaking halaga. Panoorin ang video na ito.
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00:00 In Pinoy cuisine, any fried dish is a must, sizzling and grilled.
00:04 That's why the pulutans, not only per order,
00:06 but also the filets of these were available.
00:09 This is also accompanied by sisig that started with food cart.
00:12 And of course, the grilled fish,
00:14 which is everyone's favorite and will not let you down
00:17 in the way it's served.
00:19 Susan, are you hungry?
00:24 Yes.
00:25 Do you want tan puluts?
00:27 What tan puluts?
00:28 Then pulutan.
00:30 Oh, what is this? Pulutan!
00:32 Before you taste it,
00:34 you must first guess the name of the tan puluts.
00:38 Go, let's!
00:40 Pick crispy ngate.
00:47 Oh, what is this?
00:49 Crispy pata.
00:51 Wait, I need this.
00:53 Pick crisp...
00:55 Crispy tenga.
00:57 Crispy tenga.
00:59 Next!
01:01 It's really crispy.
01:05 Batok ng baboy.
01:07 Tukabi ng nokma.
01:13 Pituka ng manok.
01:15 This is perfect.
01:19 Chicharong si laklabu.
01:23 Chicharong bulaklak.
01:25 Bye-bye!
01:27 It's not hard to wrap.
01:29 So, you need to taste this.
01:31 This is a store in Taytay, Rizal.
01:36 It's a successful business of 33-year-old Jeycel.
01:39 The name is so catchy.
01:41 Tan puluts, when translated,
01:43 pulutan.
01:45 The amount of pulutans they sell is not enough.
01:48 It's a slang in Filipino,
01:50 which means "pagdampot".
01:53 [whistles]
01:55 Jeycel was only 12 years old when she was left to her parents.
02:01 Even though she was a sister,
02:03 she needed to take care of herself.
02:05 We buy cooked food for 15 pesos.
02:08 We just make do with what we have.
02:10 There's really not much.
02:12 I worked when I was 16 years old.
02:14 In 2012, Jeycel left her job and started a business.
02:20 The first thing we sold was Japanese cake.
02:23 Then we added calamari,
02:25 atay, and siomai.
02:27 But with the increase in their prices,
02:30 our businesswoman is also trying.
02:33 We always have to leave.
02:35 Of course, if we don't have enough people,
02:37 it causes traffic.
02:39 So we decided to stop being an ambulance vendor.
02:44 Our experience wasn't easy
02:47 because we didn't have enough money to pay for our first child.
02:51 We had to borrow our own rice
02:53 so that our child could have something to eat.
02:57 That's why Jeycel was so respectful
03:00 when she tried to open her own business.
03:03 Posting online became a way for Jeycel
03:08 to earn money.
03:10 I posted on all platforms,
03:13 I took beautiful pictures.
03:16 We didn't have a walk-in,
03:17 but our delivery was great.
03:19 They have chicken bites,
03:21 chicharon bulaklak, and batok ng baboy.
03:23 They also have crispy pata and crispy ulo ng baboy.
03:28 And before we finish,
03:30 because I won the challenge,
03:32 take aim on time!
03:34 Mmm!
03:35 The vinegar is delicious!
03:37 It's delicious!
03:38 Batok ng baboy?
03:39 That's why they call it batok ng baboy.
03:41 Mmm!
03:43 It's delicious!
03:45 It's delicious!
03:46 Jeycel's batok-batok stores are also getting a lot of money.
03:50 She also opened another branch of Tanpunuts
03:53 and she borrowed 20,000 pesos.
03:55 She's also earning a lot.
03:57 We earn 12,000 to 15,000 pesos a day.
04:00 Almost 300,000 pesos a month,
04:02 per branch.
04:04 And because of that,
04:05 Kata Saprito is a true winner.
04:07 Meanwhile,
04:10 Jam has a great opportunity to earn money.
04:14 She's also carrying a cart
04:15 to introduce her sisig to customers.
04:20 Her sisig is delicious.
04:22 Jam worked hard to make her sisig.
04:24 And when she started,
04:26 it seems like she doesn't want to give up.
04:29 My sisig started when my father died.
04:36 I was only two months old.
04:38 Before we could sell,
04:39 we were getting a vendor's permit.
04:41 Even though we had a permit,
04:43 we were still caught.
04:45 Jam tried to build a small food stall.
04:48 But it also closed
04:50 because of the problems with her pets.
04:53 So the cart she borrowed
04:55 became the key to revive her sisig.
04:59 The first one I built,
05:02 I only borrowed 10,000 pesos.
05:05 A week later,
05:08 Jam got her sisig back.
05:10 In her third month in the business,
05:12 she got a bonus to build her own cart.
05:15 She earns 30,000 to 40,000 pesos a month.
05:20 Because of Jam's sisig,
05:22 even I couldn't stop myself
05:25 from trying her product.
05:27 Let's try the sisig.
05:30 It's really big.
05:32 It's delicious!
05:40 After we beat Jam,
05:42 the cart she used to use
05:44 was also able to deliver sisig
05:46 to the physical store she opened.
05:48 She now has four branches.
05:51 It's been a long time
05:53 that's why her sisig is still good.
05:55 They say,
05:58 if there's smoke, there's grill.
06:00 That's the business of the couple
06:02 Kathleen and Albert.
06:04 Their craving for sisig during the pandemic
06:06 is the key to open up
06:08 so they can earn more.
06:10 They raised the total of 25,000 pesos
06:12 for their grill business.
06:15 We got the Filipino taste
06:18 that the Filipinos like.
06:21 The sweet, salty,
06:23 and different textures.
06:25 Like their favorite,
06:27 they have isaw, tenga,
06:29 balun-balunan, betamax,
06:31 and other delicious grilled foods.
06:33 They also have rice meals
06:35 and barkata bundles.
06:37 Their secret to their fast business
06:40 is being hands-on.
06:42 What they love is
06:44 the clean street foods that we sell.
06:47 We ensure that we're fresh
06:49 when we go to the market
06:51 in the early hours.
06:53 While they're doing business,
06:55 the couple is still working
06:57 on their day jobs.
06:59 At night, we're here at the barbecue house.
07:01 We're still there
07:02 because we still like our work.
07:04 We're still managing everything
07:06 and we have people
07:08 who are helping us manage this.
07:10 We have a POS,
07:12 so we can see if there are sales.
07:14 We monitor our Facebook pages.
07:17 When it comes to dine-in,
07:19 their Anli Rice and Anli Soup
07:21 are the ones that their customers
07:23 are waiting for.
07:25 They post it online
07:27 so that more and more people
07:29 can get their grilled foods.
07:31 The majority of our sales
07:33 or marketing strategy
07:35 is through our online channels.
07:38 We're topping different influencers.
07:41 Their grilled foods
07:43 can earn up to P15,000 to P30,000 per day.
07:46 So the couple,
07:47 aside from doing business,
07:49 is also able to do business
07:51 in different places.
07:53 It's a great experience
07:55 and it's simple to watch.
07:57 If you have a free card,
07:59 the products like these
08:01 can be a way for the businessmen
08:03 to get more food.
08:05 [music]
08:27 [BLANK_AUDIO]