Pares, dinudumog at binabalik-balikan sa isang kainan sa Quezon City! Ano kaya ang sikreto ng kanilang blockbuster na pares? ‘Yan ang inalam ni Chef JR Royol 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.
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 Oh my! You're still pounding it.
00:02 Look at the queue.
00:04 Look at that, chef!
00:06 Chef is really different, but aside from his beauty,
00:10 what's really pounding here is
00:12 the delicious pares that we made.
00:15 And it's already here.
00:17 We're the first to give it.
00:19 It looks so delicious already,
00:21 that's why it's still pounding.
00:23 And it's coming back.
00:24 Chef JR, what's the secret of this pares?
00:28 Let's find out.
00:30 Let's find out.
00:31 Let's taste it.
00:32 Shaira!
00:34 Alright, Shaira and Caloy.
00:37 A blessed morning to you two.
00:39 Yes, I know you're already eating there.
00:42 And especially to our fellow there who tasted our pares.
00:47 But of course, we should know first
00:49 or let us know first about the people who always buy here.
00:52 Ma'am, good morning.
00:53 Yes, sir.
00:54 Good morning. Do you always buy here?
00:55 Yes, sir.
00:56 What's the reason why you always buy here?
00:59 Because when I first tasted this, it was so good.
01:03 It's delicious.
01:04 It's also unli, and it's worth it.
01:08 It's affordable.
01:09 It's delicious and unli.
01:11 That's what our fellow said.
01:13 Ma'am, do you have an order?
01:15 Sir, what do you usually order here?
01:18 Overload, sir.
01:19 Overload.
01:20 'Cause everything's already here.
01:21 Overload. What's inside the overload?
01:24 It has bone marrow, sir, and beef chunks.
01:27 And it's called "utak."
01:28 And then baguette and bulaklak.
01:30 And it's unli rice, sir.
01:31 Unli rice, and it has soft drinks.
01:33 That's what's delicious, sir.
01:34 Again, it's worth it.
01:35 Ma'am, good morning.
01:36 Good morning.
01:37 Why do you usually buy here in this pares?
01:40 First of all, it's unli rice.
01:41 And it has drinks with egg.
01:44 It's clean.
01:45 It's very clean.
01:46 There, before I said it's clean,
01:48 to them who came here, their relatives,
01:51 again, we're just here in Timog Avenue,
01:53 but catch this, guys,
01:55 they're just opening,
01:57 it's been less than a month,
01:58 or almost a month,
02:00 they've been very successful in building this.
02:04 And to find out the secret,
02:06 I'll just mess with this,
02:07 the busy-busy guy, Sir Keith.
02:09 Sir.
02:10 Sir, good morning.
02:11 We're from Oriental Mindoro, right?
02:13 Yes, sir.
02:14 Yes, sir, my fellow countrymen.
02:15 Yes, sir, Manzalay, hello to all of you.
02:17 No, sir, Puerto Galera.
02:18 Sir Keith is from Puerto Galera.
02:19 Rojas, sir, Rojas.
02:20 Rojas, there you go.
02:21 So, sir, why did you build this Paresan?
02:27 Why did you think of building a Paresan
02:30 right here in Timog?
02:32 Sir, because here in Timog,
02:34 on the left and right,
02:35 the food is a bit high-end,
02:38 a bit expensive.
02:39 Okay, so you saw a price point.
02:41 Yes, yes.
02:42 Now, we were given money
02:48 to eat the food.
02:51 It's more affordable.
02:52 Yes, it's more affordable.
02:53 It's an option.
02:54 And so that everyone can eat here.
02:58 So that we can meet all of our prices.
03:00 Okay, so speaking of,
03:01 I think one of the tips that you're going to give is,
03:04 what are the other secrets of your Paresan?
03:06 Why is it very successful
03:08 considering that you're just opening?
03:12 Because we're sure that we're not saving on the ingredients.
03:17 We're saving on the meat.
03:19 We're saving on the soup,
03:21 the meat,
03:23 sorry, the rice.
03:26 The rice, and the portion size is good.
03:28 Yes, we're not saving.
03:30 We gave the best price.
03:33 Then, there's free eggs,
03:34 free soft drinks.
03:36 So, this is just P110 to P120, sir?
03:39 Yes, sir.
03:40 So, the P110 to P120,
03:43 this is automatic,
03:44 Unli rice,
03:45 Unli soup,
03:47 Unli fat.
03:48 Unli fat.
03:49 I'm sorry, but this is what I'm looking for in Paresan.
03:52 Me too, sir.
03:53 And of course, there's free soft drinks.
03:55 There's even free eggs.
03:56 There's free eggs?
03:57 That's really worth it.
03:59 Very nice, sir.
04:00 So, we know that a lot of people are ordering.
04:05 How many kilos of meat do you eat per day?
04:09 Around 800 to 1000.
04:11 Daily.
04:12 800 kilos to 1000 kilos per day.
04:18 So, that's legit.
04:20 We've talked to them about the feedback.
04:22 But sir, give us some quick tips on what ingredients you put in your signature Paresan.
04:30 Here, sir. We have celery.
04:33 Celery.
04:34 We also have, of course--
04:36 It's not missing.
04:37 When they say Paresan, it's star anise.
04:39 So, we'll just put it here, sir?
04:41 Okay.
04:42 And then, the meat is--
04:45 -It's been boiled. -It's been boiled.
04:46 -It's been tenderized. -It's been tenderized.
04:48 -How long did it take to cook? -Around 3 and a half to 4 hours.
04:51 -Wow. It's slow cooking. -Yes.
04:53 It's like it's really juicy.
04:55 -And the flavor is really out there. -Yes.
04:57 Very nice.
04:58 So, these are the ingredients we usually use in our Paresan.
05:01 Sir, what type of Paresan do we serve?
05:05 Aside from the classic Paresan, we also serve
05:09 -Overload. -Overload.
05:11 Overload.
05:13 This is our Overload. It has bone marrow.
05:16 -This is the order from the guy earlier. -Yes.
05:18 -It also has-- -Bulaklak.
05:20 It has bagnet.
05:21 -Here, sir. Let me get some soup. -It also has meat, sir.
05:24 It also has beef, of course.
05:26 Aside from the Overload, what else do we offer?
05:28 We also have bagnet with Bulaklak.
05:32 -Okay. -And this.
05:34 We also have Mami.
05:35 Mami. Bagnet Mami.
05:37 -It depends on the person. -Pares Mami.
05:39 Oh, my God.
05:41 -That's just the ingredients, right? -Yes, sir.
05:44 -It's a winner. -It's really--
05:46 It's a winner. I won't waste it.
05:48 The soup.
05:50 My God. I really didn't waste it.
05:52 The flavor of the celery, onion and star anise is really out there.
05:55 It's a winner.
05:56 When you see the soup, it's a winner.
05:59 -Sir Keith, congratulations to you. -Thank you.
06:01 To all of your vegetables,
06:04 -it's a winner. -Yes.
06:06 Tibog Avenue.
06:08 -Let's continue our food adventure. -With Sir Keith.
06:10 -Gang, gang. -Alright.
06:12 Stay tuned for more Morning Show where you're always the first to--
06:17 -The first to hit it. -The first to hit it.
06:19 [music]
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