This is Eat— Kanin ala fire bending! | Unang Hirit!
“Fire Bending Man,” matatagpuan daw sa Taytay?! Ang kanyang fire bending skills, ginagamit niya sa pagluluto ng pagkain! Kaya naman ang ating Morning Oppa Kaloy Tingcungco, gusto rin itong subukan! 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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00:00 This is it. Our kitchen is so beautiful.
00:03 It's so good to wake up to this smell in the morning.
00:07 That's right. How can we not?
00:09 Look, we just sautéed the garlic.
00:11 You know, it's a good ending.
00:13 It's so good to eat when your rice is Sinangag.
00:17 Yes. And when we talk about Sinangag,
00:19 Morning Opa Kaloy has a visitor
00:21 who is a good fire vendor
00:23 because she can make different fried rice that are delicious.
00:26 Wow. Look at that.
00:28 The question is, can a partner be a fire vendor?
00:34 Let's go, partner. I know you're the first one.
00:38 Let's go and be careful.
00:40 Who's there?
00:42 Hi, partner.
00:43 Good morning to everyone in the studio.
00:46 We're here with the famous fire vendor of Taytay.
00:50 This is Kurt Mendoza.
00:52 He's currently a fire vendor.
00:54 It's so hot in here.
00:56 Kurt Mendoza is also the owner of this fried rice business here in Sisig Taytay.
01:02 Here he is. Hi, Kurt. Good morning.
01:05 Good morning to you.
01:06 Take a break first.
01:07 Let's go straight to how to do this fire vending.
01:11 Of course, first, our fried rice needs to be hot.
01:15 The pan needs to be hot.
01:17 This wok, right?
01:18 Yes, our wok so we can heat this wok.
01:23 Wait, I'll change my wok.
01:26 So that…
01:28 Yup.
01:29 This one.
01:30 So, first, you need to heat the wok.
01:35 I have fire here.
01:39 Yup, yup. Actually, we'll increase the heat.
01:41 We'll increase it a bit so that the wok can heat up faster.
01:43 I noticed that I have tomatoes and onions in my pot.
01:47 Yes, yes.
01:48 What's this for?
01:49 This is what you'll use to cook the fried rice.
01:55 And this is where it'll be heated up.
01:57 Yup, yup.
01:58 Try it.
01:59 If you can see, the wok is smoking.
02:02 I'll put it here and I'll do the technique.
02:06 Yup, the fire vending.
02:07 Okay, let's see. Game, game, game.
02:09 Be careful.
02:10 Game, game.
02:11 Yay!
02:12 Yes, Kurt.
02:14 You did it right away. You're so good.
02:17 Just like that.
02:18 Okay, okay.
02:19 I need to practice a lot but you can see that on my first try, it's already smoking.
02:26 You know, let's try one more.
02:28 Okay, try one more.
02:30 So, I'll put some more oil.
02:33 Yup, yup.
02:34 I'll put this first.
02:35 Okay.
02:36 Again, tomatoes and onions.
02:38 Yay!
02:40 Okay, okay, okay.
02:44 It's a bit hot.
02:45 There, there.
02:46 Be careful, of course.
02:47 I just want to share my experience.
02:49 It's really hot.
02:51 The fire is burning.
02:52 The fire can get bigger and you need to lean back to avoid the fire from getting closer.
02:59 Yup, yup, yup.
03:00 So, you need to be careful when you do fire vending.
03:04 Why did you think of doing fire vending in the Benevento Mook Fried Rice?
03:07 Of course, to entertain all the customers who come to C6.
03:11 That's why we do the fire vending.
03:13 Okay.
03:14 And it has an entertainment value when you do it.
03:16 That's true.
03:17 So, they don't feel hot when they're doing the fire vending?
03:20 They just watch and see how their fried rice order is being made.
03:25 But, of course, not everyone can do fire vending in rice.
03:29 What are your tips, Kurt, for our preparation to be safe?
03:32 Okay, for it to be safe, of course, we need to wear gloves.
03:35 And we need to check our pan carefully.
03:39 The pan needs to be on low heat, medium-high heat.
03:43 It shouldn't be too hot.
03:45 But, the temperature of the pan should be just right when you're making fried rice.
03:51 Okay, so what are we going to do now?
03:54 I noticed that we're going to make fried rice.
03:57 Yup, we're going to make crab fried rice.
04:01 What do you usually put in there? And what's the step-by-step?
04:04 I'll just do this.
04:06 Okay, game.
04:08 First, like I said earlier, we'll heat up our wok.
04:14 And we'll put a little oil.
04:18 Okay, there.
04:19 So, this crab fried rice is one of the best sellers, I would assume, right?
04:23 Yup, yup, yup. Actually, this is the best seller of all.
04:26 We didn't expect this to be the best seller.
04:28 How much is that crab fried rice?
04:30 So that our viewers can have an idea while we're cooking.
04:34 Our crab fried rice is P80.
04:38 P80 and that's a lot.
04:40 If you're wondering how much I'm earning from this serving, that's how much it is.
04:43 Yup, that's how much it is.
04:45 It's worth it. You'll get full.
04:46 And I feel like, for me, it's just for one person.
04:50 But if you're with two people, your siblings or your loved ones,
04:54 you can share the order of fried rice.
04:57 How much do you earn per month, Kurt?
05:00 Actually, let's just say per day.
05:05 We're able to make P35 to P40K a day.
05:09 - Per day? - Yup, per day.
05:11 So, that's how strong your business is.
05:13 I just want to ask, how long has your business been running?
05:16 Because we saw that you recently started trending.
05:19 Yup, that's a good question.
05:20 Actually, we've been operating here in Sisig for just two months.
05:24 But so far, it's so good.
05:26 Yeah, it's been going well.
05:28 I'm thankful to my team for helping me
05:31 to get fried rice here in Sisig.
05:33 I can see that the crab fried rice is almost done.
05:36 This is what I need to taste. Let's add--
05:39 I'll add the paste.
05:40 That's what will make it look good.
05:41 That's what I call "talangka".
05:43 This is our fried rice with a twist.
05:46 As you can see, Kurt has added the tomatoes, onions,
05:50 rice, the main ingredient, and crab paste
05:54 to achieve the crab flavor of our fried rice.
05:58 What else are we adding? Is there anything else?
06:01 Cabbage, of course.
06:04 And add leeks.
06:07 - Onion leeks. - Onion leeks.
06:08 That's complete, right?
06:09 You have crab paste and vegetables on the side
06:12 to make the fried rice perfect.
06:15 Of course, we can't forget the crab stick.
06:19 - There. - There.
06:20 - Erie, can you just help me? - The fried rice is done.
06:23 Okay. Let's wait for it to heat up a bit
06:25 and then we'll serve it on our plate.
06:28 I'll also prepare my spoon and fork that are on my side.
06:35 Okay, let's taste it right away.
06:38 Go ahead.
06:39 Let's taste it.
06:40 Let's eat it like the fried rice we made,
06:42 the "Farbender" that is superb.
06:43 Yes, sir.
06:44 I don't know if I can't get a bite of this.
06:51 Eat it, Kapuso.
06:53 Delicious!
06:57 The crab paste is balanced. It's not too much.
07:03 It's just perfect.
07:04 And it's perfect to serve when the fried rice is hot.
07:08 - Exactly. - That's the bestseller.
07:10 - Of course. - Thank you, Kurt,
07:12 for teaching me about firebending and our safety tips
07:14 for firebending fried rice.
07:16 Kapuso, we'll find out the different flavors of fried rice
07:20 and we'll continue our firebending.
07:24 That's all for this morning show.
07:26 Always be the first to try something new.
07:29 I'm so proud of you.
07:31 Thank you.
07:33 [END]
07:35 [END]