Caldereta na since 1980’s pa ang recipe?! Legendary! ‘Yan ang specialty ng isang carinderia sa Caloocan. Kaya naman agad itong pinuntahan ni Chef JR Royol! Pumasa naman kaya ito sa kanyang panlasa? 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 Good morning, Kapuska!
00:02 Good morning!
00:03 Aljo, you know what? It's so delicious to eat at a Karenderyan.
00:07 There are so many options.
00:08 It's like what we did last time.
00:09 That's right, Chai.
00:10 And I really love eating at Karenderyan.
00:12 I eat there everyday.
00:14 And of course, I want the food to be salty just like this Kalderyan.
00:18 There you go.
00:19 Look at the people in front of us.
00:21 It's salty.
00:22 The food can be salty.
00:23 Imagine, if you put that on hot rice, you're already sold.
00:29 You're right, Chai.
00:30 Especially if the Kaldereta is legendary.
00:33 Just like what Chef JR did in Caloocan.
00:35 Chef, how do you cook the legendary Kaldereta?
00:39 Show us, Chai.
00:40 Come on, Aljo.
00:41 Let's reduce the amount.
00:42 Let's eat here.
00:43 Chef, let's eat here.
00:44 That's my answer.
00:45 Enjoy that.
00:48 Earlier, Sir Egan was looking for me to pass by.
00:51 There you go.
00:52 Enjoy your legendary Kaldereta.
00:54 Because we went to Caloocan City for a solid food adventure.
00:59 We went to Karenderyan since 1980s.
01:03 And since then, they started serving their Kaldereta.
01:07 If you say that a Putahe is legendary, there are many factors.
01:12 First, how long has it been since it was found?
01:15 When we will be with the expert this morning,
01:19 Ma'am Marielle, she's her grandmother.
01:24 Am I right, Ma'am?
01:25 Yes.
01:26 She's from her grandmother's generation.
01:27 My grandmother, my mother, and then…
01:29 Third generation.
01:30 Our fan is getting angry.
01:33 Give us a quick overview of your recipe.
01:37 What should we do first?
01:39 The pork, Ma'am.
01:41 Let's do that first.
01:42 This is already tender.
01:43 We already parted it.
01:45 Let's saute the garlic first.
01:47 Okay. Garlic and onion.
01:50 You can add the tomatoes at the same time.
01:52 Let's add the onion first.
01:56 As you can see,
01:58 I'm a legend.
01:59 We need to be legendary so we can be in heaven
02:02 because this is that delicious.
02:04 I'll also add the tomato.
02:07 Ma'am, can you share with us the secret of your Kaldereta recipe?
02:12 The secret is that it's delicious.
02:16 That's all.
02:17 We don't add any other ingredients.
02:20 There's no secret ingredient.
02:22 It's a labor of love.
02:24 If you want your heirloom recipe to be a legendary status,
02:30 you need to have a heart.
02:34 I think I've said everything.
02:36 There are a lot of people who can cook,
02:39 but the deliciousness depends on the taste.
02:43 So, the X-factor here is the happiness of the person who cooks.
02:50 It comes from the heart.
02:52 That's it.
02:53 We've sautéed the aromatics.
02:56 Tomatoes, onion and garlic.
02:58 What's next?
02:59 Next, the meat.
03:02 Again, the meat is pre-cooked
03:05 so it's tender.
03:07 We pre-cooked it.
03:09 As you can see, there are onions and bits of garlic.
03:12 It's not just plain.
03:14 If you want specific techniques
03:17 that you can learn from the process of cooking Kaldereta,
03:20 I think that's one of them.
03:22 When you tenderize the meat, it's not just the water.
03:25 -It's also the meat. -I'm sautéing it before tenderizing it.
03:30 Ma'am, you've continued this career.
03:35 How did you end up liking cooking? Is it because of--
03:39 Actually, I don't like cooking because I'm an undergrad in Fine Arts.
03:44 I'm an interior designer undergrad.
03:48 Maybe it's because of my background.
03:50 So, I don't really learn from others.
03:56 -You just pick it up. -Yes.
03:59 It's like when you taste something, you think you've already done it.
04:03 It's good to have an exposure, especially to your children,
04:08 -grandchildren, and grandchildren. -Soy sauce is for the color.
04:12 Earlier, we added coconut milk and tomato sauce for the color.
04:17 And of course, for the seasoning, we added soy sauce.
04:22 -Ma'am, are we gonna add chili? -Yes, you can.
04:25 A bit of kick, depending on your preference.
04:29 -Ma'am? -The spicier, the better.
04:31 Of course, if Shaira said earlier that it's good to pair it with rice,
04:35 -it's even better if you add more rice. -Yes.
04:38 Ma'am, you've been serving this Caldereta since the 1980s.
04:43 How much can you sell?
04:45 We started at P60, but since the 1980s, it's P100.
04:52 But you can buy half for P60.
04:54 -Okay, so it's still P60, P100. -Yes.
04:58 -It's worth it, Ma'am. -Yes.
05:00 Maybe it's because after they taste it, they'll order a part-tray.
05:05 Of course.
05:06 -That's what they're buying now, right? -Yes.
05:11 -Ma'am, we'll reduce it and let it absorb. -Yes.
05:15 -This is what it'll look like, my Kapuso. -Yes, this is it.
05:18 We'll just add bell pepper.
05:22 I don't add potatoes because these are ribs.
05:26 Alright.
05:28 Our adventure in Aloha City will continue.
05:31 Join us on the Boy Show where you'll always be the first to...
05:34 -The first to hear it! -The first to hear it! Thank you!
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