Mainit man ang panahon, hilig pa rin ng mga Pinoy ang maiinit na pagkain kaya naman swak ang isang kainan na ito na may ibibidang iba’t ibang sarap ng boneless bangus at pares! 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 [music]
00:01 It's so hot, Ate!
00:04 True.
00:05 We're in front of the fans but it's still so hot.
00:08 True. I thought I was getting hot flashes.
00:10 You're still young, you're already hot, right?
00:13 A lot of people don't like the heat, but the heat is beneficial for the bangus.
00:18 That's great.
00:20 The supply is more nowadays, so it's perfect for earning money.
00:25 And because the pares are so popular, why not try bangus pares?
00:29 Hey, partner! Overloaded?
00:32 The bangus pares are so good.
00:34 That's new, right?
00:35 Yes, bangus pares.
00:37 It's new because you cut it.
00:39 Yes.
00:40 Bye!
00:41 Yes.
00:42 Wait.
00:44 If it's overloaded, we'll know later when it's time to check in.
00:48 Good morning to you in the studio, Ms. Suzy and Shira.
00:50 It's so hot here compared to the studio where you're all dancing.
00:55 And if you're having a lot of bad trips because of the heat,
00:59 well, you should change what you're eating.
01:02 Because this summer season, there's a lot of supply of bangus.
01:07 And here in my business in Quezon City,
01:10 what they're selling is their boneless fried bangus.
01:14 And of course, I'm not the only one who's drooling.
01:16 Ms. Suzy said that they're also selling bangus in a way that it has different flavors.
01:23 So that we can try their different boneless bangus,
01:27 we're here with the owner, Sir Mike Canlas.
01:30 Hello.
01:31 Hello! Good morning to all of you.
01:33 Good morning to all of you.
01:35 This is Sir Mike.
01:36 Sir Mike, we heard that you're selling tons of bangus every summer season.
01:43 Can you confirm that for us?
01:44 Yes.
01:45 Every week, we receive three tons of bangus.
01:50 So that's how much bangus you need.
01:53 We receive three tons every week.
01:55 Yes, every week.
01:56 It's true that every summer season, there's a lot of supply of bangus.
01:59 And of course, I heard that you're trying a lot of flavors for your boneless fried bangus.
02:04 Yes, a lot of flavors.
02:06 So what are the flavors that you're trying?
02:08 We have original garlic, salted egg, cheese, and inasal.
02:16 And this is what's trending, our Spicy Pares Bangus.
02:20 I heard that you got me salted egg.
02:24 Salted egg, yes.
02:25 That's a different twist from boneless fried bangus.
02:27 And speaking of the spicy pares, that's what's trending with flavor.
02:32 We won't mind if you don't teach us how to make it.
02:34 Of course, it's a simple process.
02:37 So first, we'll get some bangus.
02:40 That's a lot of bangus.
02:41 This is a real overload of bangus.
02:43 Yeah, it's a lot. We have half a kilo of bangus and this is what we're famous for.
02:47 Big boneless bangus.
02:49 So, partner Syrah, if you're asking if it's an overload of size, yes.
02:53 We'll find out about the flavor later.
02:55 After it's been braided, we'll put it in the oil.
02:59 We need to deep fry it
03:01 so we can get the crispy bangus.
03:05 I noticed that the bangus wasn't that crispy.
03:09 'Cause when we deep fry bangus, the oil splashes everywhere.
03:13 You really need to cover it.
03:15 Anyway, after that,
03:16 while we're cooking the bangus,
03:21 we'll make the sauce.
03:22 This is our spicy pares.
03:24 Basically, pares flavor.
03:27 We have laurel, anise, and water.
03:31 We'll use these to cook noodles.
03:34 So, let's start.
03:37 -Sir Mike, you're the one who made this recipe, right? -Yes, we did.
03:40 -That's why the spicy pares and boneless fried bangus are trending. -Yes.
03:47 -How much should we put? -After that, we'll put it here.
03:49 Okay, here's the next step.
03:51 We're preparing the--
03:54 We'll pour it on top of the boneless fried bangus.
03:57 But before we move on to the next step,
03:59 -Sir Mike, how much is one piece of boneless fried bangus? -One piece of it.
04:02 -Overload? -Overload. Pesos only, P299.
04:05 -That's worth it. I think it's enough for two people. -Actually, four people can eat it.
04:09 I think it's enough for one of us.
04:11 Two or one, but four people can eat it.
04:15 -Four people can eat it. -Four people can eat it.
04:17 P299 is worth it.
04:19 -Alright, next step, Sir Mike. -Next step.
04:21 After 8 minutes, we'll remove the crispy fried bangus.
04:27 So, we've deep-fried the bangus for 8 minutes.
04:30 -The cooking process is perfect. -There it is.
04:32 -How do we know if it's crispy? -There it is.
04:35 -It's just the sound. -There you go.
04:38 -It's crispy. -It's like crispy pata but the bangus is crispy.
04:41 But in our store, the sound is what matters.
04:45 And you can achieve that if you deep-fry it for 8 minutes.
04:49 -Okay. -I think we are--
04:52 -We'll put it in the packaging. -We'll put it in a pizza box.
04:57 -There it is. -That's a unique name.
04:59 -Customers are usually surprised when they see a surprise. -Let me help you.
05:04 They think it's a pizza but when they see it, they'll be like "Wow, it's bangus!"
05:09 -So, that's how it is. -Okay.
05:11 -After that, here's our finished product. -I think we're achieving the consistency of the Parisot.
05:16 -I can see it in the preparation. -Here it is.
05:18 -Okay. -It's thick, too. Here's our finished product.
05:21 How many pieces can you sell during the summer season?
05:24 Well, estimate. We can't really say the entire summer season.
05:27 -It's too long. -Yeah.
05:29 -Since it's made with three tons of lada, -Every week?
05:32 for one bangus, we have around half a kilo.
05:35 So, we can sell around 6,000 bangus per week.
05:38 -Wow. That's a lot of bangus. -That's how much we can sell.
05:40 After that, here's our Paris.
05:42 -We'll pour some Paris sauce. -Pour some.
05:46 -Can I pour it if I want more? -Of course.
05:49 -Since you're special today, we'll overload it. -Yes.
05:54 -The rest will be for size and flavor. -There you go.
05:57 -For sure, we'll overload it. -Of course, after that,
06:01 -we'll add the toppings. -We'll add the Paris and the overload.
06:05 -That's a lot. -And garlic.
06:07 -Let me help you, Sir Michael. -Here you go.
06:09 -We're fond of garlic. -Of course,
06:13 -here's our spring onions. -Here's our spring onions.
06:16 -It's a Paris. -Here it is.
06:19 -You know what's missing. -There you go.
06:21 If you want to be healthier,
06:24 this is a bangus.
06:25 -Paris is usually made with chicken breast, right? -Yes.
06:27 -So if you want to be-- -Less guilt.
06:29 -Guilt? This is it. -It's a perfect option.
06:32 -This is our bangus Paris. -Yes.
06:36 Spicy Paris.
06:37 Which we'll taste before we cook.
06:40 Let's see if we can't pass up on this.
06:42 -Okay. -I'll taste it, Sir Michael.
06:44 -You did it right away. -Okay.
06:45 What's special about me is that the owner made it for me.
06:48 [chuckles]
06:51 Can you see?
06:52 I just need to hold the box for whatever purpose it may serve.
06:58 Let's taste it.
06:59 Mmm.
07:03 It is spicy, which I like.
07:06 And the bangus is crispy on the outside but soft and tender on the inside.
07:12 Perfect for a summer season dish.
07:16 And later, we'll taste other flavors of this boneless fried bangus.
07:21 That's what you should bring to your country, Morso.
07:24 Where you're always first.
07:26 First to try.
07:28 Delicious.
07:29 Arabic.
07:30 [BLANK_AUDIO]