Aired (June 8, 2024): Veggie chips, sukang iloko at higanteng chicken inasal— 'yan ang mga produktong ibibida sa atin ng mga negosyanteng nakilala natin. Hatid raw ng mga ito ang sarap hindi lang dahil sa lasa, kundi dahil din sa maayos na kita! Panoorin ang video.
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
Category
😹
FunTranscript
00:00 [music]
00:08 Big, crispy, sour.
00:10 These are the businesses that we will be visiting this Saturday.
00:15 OMG!
00:17 The vegetables that we're just nibbling on, like lettuce and cucumber,
00:22 are full of protein.
00:24 You'll still be healthy as a business.
00:27 5 to 10 kilos of lettuce.
00:29 It can make 500 to 600 chips.
00:32 We earn P50,000 per month.
00:34 We produce P1,800 to P2,000 a month.
00:38 The highest is P135,000.
00:41 The sourness is so addictive because of the sweet profit.
00:46 You'll be crazy for vinegar.
00:48 When I ran out of vinegar in two containers,
00:51 I doubled my income to P500.
00:54 I don't think about my income.
00:57 I just think about how much we can help our neighbors.
01:01 Who's the first one, bro?
01:03 Egg or chicken?
01:05 The winner of this business is a giant chicken that we marinated
01:09 and we won't let it go to waste.
01:11 It's good. It's big and delicious.
01:13 The price is cheap for a chicken.
01:15 Per day, the average chicken that we can finish is P100 to P120.
01:20 If it's big, it's P150.
01:22 Per month, it's around six digits.
01:25 All of that is in Pera Paraan.
01:28 Let's see what our hearts are saying in "Use Lettuce in a Sentence".
01:34 You know this is lettuce, right?
01:36 You can use it in a sentence.
01:38 Use lettuce in a sentence.
01:44 Lettuce.
01:46 Lettuce.
01:48 Lettuce.
01:50 It seems like there's no one who has a bullet for my challenge.
01:54 And my entry is,
01:55 because of the rainy season,
02:00 lettuce pyrosis is in trend again.
02:04 Do our hearts know this vegetable?
02:08 Saluyot.
02:09 Saluyot.
02:10 What kind of salad do you know?
02:12 It's made with the ingredients of lettuce.
02:14 Really?
02:15 Do you know this vegetable?
02:17 Yes.
02:18 Do you know that this is saluyot?
02:20 Yes.
02:21 What kind of salad do you know?
02:23 It's boiled.
02:24 And then?
02:25 It's boiled.
02:26 Oh, it's boiled.
02:27 What kind of vegetable is this?
02:29 What is this?
02:30 It's saluyot.
02:31 What?
02:32 Saluyot.
02:33 It's saluyot.
02:34 Saluyot.
02:35 Is it saluyot?
02:36 What kind of dish do you know?
02:39 Paksiw.
02:40 Paksiw?
02:41 If tofu or tofu is what you're going to make as filling,
02:44 what is the perfect dish for this?
02:46 The seasoning tofu.
02:48 To mix with the vegetables.
02:49 [music]
02:55 Lettuce, saluyot, and tofu are not just for salads and street food.
02:59 They are also used to make healthy snacks and snacks.
03:03 [music]
03:06 Mandaluyan City represents
03:10 the fried lettuce, lettuce crisp.
03:14 The traditional Batavia lettuce, we made it into chips.
03:18 This is the lettuce used in sanggipsal.
03:22 Since sanggipsal is popular,
03:24 we thought why don't we make the lettuce into chips.
03:29 Brian really loves making different types of chips or cut putin.
03:33 Our current products are a bit of a mess.
03:37 So we wanted to cater to the health conscious.
03:40 We were able to get at least 5 to 10 thousand.
03:43 To make it different, instead of just putting breading,
03:46 we used lettuce.
03:48 Brian got the extract or juice from the lettuce.
03:52 We looked at the principle of our other business,
03:55 in the form of nachos type, we bake and fry it.
03:59 Now we have 3 flavors.
04:02 Original with Himalayan salt,
04:04 Kimchi flavor,
04:05 and we have white cheddar.
04:07 Brian uses flour and cassava flour for the base of the lettuce chips.
04:11 He will mix the lettuce extract to make a dough
04:14 and he will knead it until it becomes thin.
04:16 Then he will cut it into chips size and fry it.
04:18 At first, we had a hard time to maintain the crispiness.
04:22 It's a bit windy, it's a bit hard.
04:25 We tried and tried until we got the right process.
04:29 For more people to know about their lettuce crisp,
04:32 Brian started selling it online.
04:35 The usual, Facebook, TikTok,
04:37 the feedback on the product is good.
04:40 We thought that we can do this with other vegetables.
04:44 Brian is also trying to make a crispy salad.
04:47 What we earn from lettuce chips per month is around Php 50,000.
04:53 At least we make 5 to 10 kilos of lettuce,
04:56 that can make 500 to 600 chips.
05:00 In the province of Ilocos,
05:06 also in Dinengdeng, Isinasahogan, in Luyot,
05:09 the new trend of 20-year-old businessman, Alan,
05:12 is the crispy salad, "Saluyot Crunch".
05:16 When I graduated, I wanted to build my own business.
05:19 When my mom came home with a salad,
05:23 she said, "Here's our salad."
05:25 And then, that's when the idea popped to me,
05:28 "This is good, this is very Ilocano."
05:30 In Saluyot, Alan tried his own unique recipe.
05:34 So I did some research.
05:35 This is also trial and error.
05:36 I tried a lot of recipes and ingredients.
05:40 I did that for almost 3 to 5 months.
05:43 First, I sold it to my relatives, friends, and classmates.
05:48 They gave me bad feedbacks.
05:51 And then, that's when Saluyot Crunch improved.
05:54 The fresh lettuce leaves are first wrapped in flour.
05:59 Then, the buttercoat is wrapped again to make it crispy.
06:04 The oil must be hot.
06:06 To make it more popular, Alan added more flavoring to Saluyot Crunch.
06:17 From classic, there's cheese, honey butter, spicy barbecue, and sour cream.
06:21 Then, I targeted it online, in TikTok shops.
06:25 We have distributors in different places.
06:28 That's why my business is expanding.
06:30 Alan's business started with 8,000 pesos.
06:34 I need to buy resources, and my cooking equipment.
06:39 Through Discarte, like the plants in Saluyot, he earns a lot.
06:44 The highest is 133,000 pesos.
06:47 Mostly, it's around 33,000 pesos.
06:49 What we produce every month is around 1,800 to 2,000 trucks.
06:57 The town of Gigintos in Bulacan is not the last to reach a different level.
07:01 The couple of Lawrence and Cherry is going to make tofu.
07:05 Last year, my wife and I were looking for extra income.
07:10 That year, we were looking for canned corn chips, and tomato chips.
07:15 I searched why we don't try the tofu chips.
07:17 Actually, it's a Korean-Japanese snack.
07:20 I just gave it to them as Filipino style.
07:22 The tofu that is usually served with rice or meat extender or pamparami,
07:27 is crushed and mixed with a special flour mixture.
07:31 Egg is added and massaged to make the tofu dough.
07:34 It's cleaned and fried.
07:36 After removing the tofu chips, the eggs are twisted and air-dried to make it crispy.
07:43 The family and friends of the first-borns, Lawrence and Cherry,
07:48 became the first to taste the tofu chips.
07:52 We became critics to our friends and families.
07:54 We just share it through social media, and we also give it to shops.
07:59 Our business friends also know our product.
08:04 But the couple of Lawrence and Cherry's business is not easy.
08:10 It's a bit early to break it.
08:13 It's oily, and it doesn't stay crispy for long.
08:17 Because they want to promote their business, they attended seminars.
08:22 We also consulted with the FDA.
08:25 They also suggested us to try this quality.
08:30 That's why their business was so strong before.
08:33 Their income is getting more and more.
08:35 We started this business with 5,000 pesos.
08:38 We can only do it every weekend.
08:41 We only do 40 packs every weekend.
08:45 Now, we can make 350 pieces per day.
08:51 The simple taste of tofu is leveled up by their flavors.
08:55 There's cheese, salted eggs, sour cream, barbecue, chili barbecue, and chili cheese.
09:00 They also have resellers and distributors to reach more customers.
09:04 Our goal is to help them sell their products,
09:10 and they can earn income.
09:12 We earn 5 digits monthly.
09:14 Can we just do it until we're full?
09:16 It's time to taste it!
09:17 Try this.
09:19 Cheers!
09:22 You're late.
09:24 It's delicious.
09:25 Pour it.
09:27 How does it taste?
09:30 What's the common vegetable in Saguio?
09:32 Lettuce.
09:33 That's right.
09:34 It's delicious.
09:36 It's like sweet potato.
09:40 I haven't eaten tofu yet, but it's delicious.
09:43 They will share their success.
09:46 We should always remember that when we do business, we shouldn't just think about income.
09:51 We should always think about being stable.
09:55 We should be prepared, mentally, physically, and financially.
09:59 We should study what we should do.
10:01 Discipline is more important than motivation.
10:04 You have to be consistent in order to get that success.
10:07 All businesses start with a hard start or lack of clarity.
10:11 Don't give up until you find the real taste and make it a success.
10:16 Kawaii!
10:19 To all the Sousawan lovers out there,
10:21 Sousawan is not only a place where you can find delicious food,
10:25 but also a place where you can enjoy the life of the people of Luna, La Union.
10:29 Everything you see in this high-tech factory
10:34 started with a 500 pesos income.
10:39 Welcome to Uncle Tom's Sukang Iloko!
10:43 The bestseller here is Sukang Iloko.
10:54 We will use it in a challenge, Kapuso.
10:57 Where I will be with Uncle Tom himself.
11:01 Okay, Kapuso, we are here in the No Reaction Challenge.
11:08 Why is it a challenge?
11:09 Because we have three types of vinegar.
11:11 Not spicy, spicy, and spicy.
11:15 We will use chicharon.
11:19 We don't have a reaction video, so if it's spicy, good luck to me.
11:23 You know, I'm weak with spicy food.
11:26 Uncle Tom, you can beat me in that.
11:28 How about that?
11:29 Can I be non-challenged?
11:32 Level 1, plain Sukang Iloko first.
11:35 Let's try it.
11:36 Level 2, Sukang Binabara ng Siling Labuyo.
11:49 My rice is small because this is spicy.
11:54 I don't trust this.
11:56 So, you can give it first.
11:57 You're not even looking at it.
12:03 Oh my goodness.
12:04 It's delicious.
12:15 For the last level, Nagasang or Spiced Turmeric Vinegar.
12:23 Sukang May Timplang Luwiang Dilaw.
12:25 You're not looking at it.
12:27 Okay, let's go.
12:28 I'm scared now.
12:54 Sparkle Artist, Aileen Dizon, is a winner of the No Reaction Challenge.
12:58 Non-challenged.
13:07 It's delicious.
13:10 I'm a vinegar lover.
13:12 Vinegar approved.
13:13 Sukang Iloko is made from fermented juice of sugar cane.
13:19 Those are the ones that are in our area.
13:22 There are many plants that grow there.
13:26 So, if you have those around you,
13:29 we can think of selling those.
13:33 Because there are many chilies around them,
13:36 they thought of adding more of their products.
13:39 Until Sukang Iloko added more products.
13:43 But before Uncle Tom became a businessman,
13:46 he became an OFW and his wife was in Jeddah for 15 years.
13:51 We really wanted to do business.
13:55 So when we came back here,
13:57 maybe less than a month, we started doing business with rice.
14:03 And our rice products were added and added.
14:07 It became a farm supply.
14:09 That's why we had a network with farmers.
14:16 In 2009, he bought 2 containers of Sukang Iloko from a farmer.
14:22 Of course, when I ran out of 2 containers of vinegar,
14:27 I had to double it.
14:29 I had 500 containers.
14:31 I was able to grow 500.
14:33 So I now have 1,000.
14:35 Until Uncle Tom continued to buy and sell Sukang Iloko.
14:40 He also made his own flavors
14:43 and he also started his own branding.
14:46 I learned how to market when I was invited by DTI.
14:55 DTI has trade fairs.
15:00 That's why I had a network with DTI.
15:05 Many people helped us promote it.
15:10 Local supermarkets were also helped.
15:13 Uncle Tom learned from his parents how to be a good businessman.
15:18 My mother sold fish.
15:21 When the market was open, she sold fish.
15:26 My father was into business.
15:30 He had a junk shop, shoe factory,
15:34 tailoring.
15:36 We had a small house in Manila.
15:39 Uncle Tom also has a target of helping many people in his business.
15:43 He's not the only one who can benefit from this.
15:45 I don't think about what I earn per month.
15:48 I just think about how we can help each other.
15:52 How many of our neighbors can help us.
15:59 I believe that what's inside you will be your fruit.
16:05 If what's inside you is good, the results will be good.
16:11 Uncle Tom has a tip for those who want to follow his footsteps.
16:15 Listen to your surroundings and maybe the swag is just around you.
16:20 And learn how to run your business.
16:23 What you really need in business is a network.
16:30 For example, DTI can help you with your business.
16:39 DOST can help you with your formulations.
16:47 There are also agencies that are popular in our country.
16:53 They give tips.
16:55 In the end, you'll know that a lot of people can help you.
17:00 Sometimes, what's the sourness?
17:02 Uncle Tom will give you a tip.
17:06 The most important question of the country.
17:10 What's the first thing that comes to mind?
17:12 Egg or chicken?
17:14 It's the same.
17:16 For example, if there's no chicken, there's no egg.
17:19 Egg.
17:20 Because...
17:21 Oh, no. It's chicken.
17:22 Because there's no egg if there's no chicken.
17:26 Egg.
17:27 Egg.
17:28 Mom, I just ate an egg.
17:30 According to archaeologists, eggs come first in chickens.
17:35 Why?
17:36 Because dinosaurs existed millions of years before chickens evolved.
17:40 And dinosaurs evolved by laying eggs.
17:43 Eggs come first, but it's not chicken's egg.
17:46 According to recent studies, there's a protein that's found in eggs called OC-17.
17:52 And this protein is only found in chicken ovaries.
17:55 Therefore, when eggs came from ovaries, chickens are the only ones with ovaries.
18:01 Chickens come first.
18:03 So, who's your chicken?
18:08 It's a debate about which is the first, egg or chicken.
18:15 But the real answer is still being debated.
18:24 But if it's just about chickens, this chicken won't be the last.
18:28 It can grow and grow.
18:33 It's a giant chicken.
18:36 If the baby of a pig is a duck, what's the name of the baby of a chicken?
18:49 Chicken.
18:50 Duck.
18:55 The small chicken is called a chicken because it has different colors.
18:59 Correct!
19:01 See, sir?
19:02 Chicken is far away.
19:03 Since you got it right, you have a chicken breast.
19:07 What sound does a chicken make?
19:10 Cock-a-doodle-doo.
19:12 In the early morning.
19:15 What sound does a chicken make in the early morning?
19:18 Cock-a-doodle-doo.
19:19 In the evening?
19:20 In the evening.
19:21 I think it's for men.
19:22 Oh, for men.
19:23 What does a woman say?
19:24 Cock-a-doodle-doo.
19:25 Because you got it right, you have a chicken breast.
19:29 Thank you.
19:30 Aside from the feet, what's the name of the part of the chicken, the breast, that a chicken makes in a salad?
19:39 Breast.
19:40 In a salad, you have a giant chicken.
19:45 Are you curious where you can find this big chicken in a salad?
19:48 Here in Antipolo, the chicken in a salad is bigger than a person.
19:55 Their jambupetio is about 12 inches or 1 foot long.
20:01 What's the secret?
20:03 It's not something that they expect.
20:06 Usually, when the chicken is already cooked on the table,
20:11 everyone is surprised that the chicken is really big.
20:16 It's a terabyte, right?
20:18 As they say, it's like 1 terabyte.
20:20 There's a lot of jambupetio, chicken, dinosaur feet,
20:26 so everything is called, which we feel overwhelmed that they're giving name to the chicken.
20:33 The egg of the Indian giant chicken in a salad is the chicken breast.
20:40 The chicken in a salad is the friendship between Joe and Van.
20:43 We have chicken in a salad all over the Philippines.
20:46 We have come up with an idea of what will differ us.
20:50 When we're plating, when we're eating, it should be something unique, really big.
20:57 That's why we came up with the idea of having only rice, only soup, and only juice.
21:05 Together with a big chicken.
21:07 So you won't be beaten.
21:09 When all our clients leave, all our customers are full.
21:13 The bigger, the better the motto when it comes to the product,
21:17 the more the merrier in the business.
21:20 They have 5 friends who built this.
21:23 Since we're friends, we already know the tricks that we've learned.
21:27 We have different skills that we've learned together.
21:32 So that's our advantage.
21:34 We became closer because our ideas are more jibing.
21:39 Aside from their friends in business, they also have 10 employees who are in the business.
21:44 They officially opened this March, but they didn't expect the rapid growth of the business.
21:50 Per day, the average of the chicken that we can finish is 100 to 120.
21:55 When it's big, it's 150.
21:57 The big chicken is called the giant chicken.
22:01 If per day, we can get 5 digits.
22:05 Per day, so per month, it's really playing with 6 digits.
22:10 For the chickens who lay eggs in different places, this is their business.
22:15 They started franchising.
22:17 All of this was achieved within 2 months since their OG branch opened.
22:23 Are you also intrigued by the size of the chicken they use?
22:29 The questions that are flying in our minds can be answered.
22:33 We're really looking for suppliers where we can get the same weight of chickens.
22:40 So we really choose that.
22:42 So that we know that the weight is the same, and the texture is the same.
22:47 To clarify, this is not turkey or turkey, it's not an ostrich, and especially not a dinosaur.
22:55 This is a big cluster of chickens that is being raised for its meat.
23:00 It doesn't have an injection or what they call it.
23:04 It's how you look for the right supplier, so this cart, then how you cut the chicken.
23:12 So it's all in the preparation.
23:15 So if your person in the kitchen is good, he knows what to do so that he can really be a jumbo.
23:23 Before Chef Jaz, I will show you how to make the Jumbo Inasal of Hot N' Chicks.
23:28 This is our leg quarter, this is 390 to 400 grams.
23:35 This is our jumbo pecho, 400 to 450 grams.
23:41 First, they marinate the chicken in the sauce that they made within 8 hours.
23:47 Then, they'll grill it and it's ready to be grilled.
23:52 After 8 hours, we'll prepare it to be grilled.
23:55 We'll grill the chicken in 30 to 35 minutes.
23:59 For the sauce, not only calamansi and soy sauce, they also made their own sauce that is mixed with pickles.
24:19 You can buy jumbo pecho for 209 pesos.
24:22 It has unripe rice, unripe juice, and unripe sauce, while the leg is for 199 pesos.
24:28 It's good, it's big and it's delicious.
24:30 The price is cheap for the chicken.
24:32 It's the first time I eat here and I saw the chicken.
24:35 We'll come back here tomorrow.
24:36 For Jo and Van, their business will not be successful if it's not for each other's support.
24:45 You need to have someone or those people who have the same mind when doing business.
24:52 Because if your minds are scattered, if you just started, you'll fall apart.
24:57 The secret is that you have your own role in the business.
25:02 But you need to have a pillar.
25:04 You just need to have a support group.
25:07 For those who are trying to do business, determination and patience are important.
25:14 Don't get tired in trying to fly and fly high.
25:19 Even if you're just watching for the first time, you can also achieve success in business.
25:25 That's why we should always be with you.
25:27 Always remember, it's just money, you can do it.
25:31 Join us every Saturday at 11.15 in the morning on GMA.
25:35 I'm Susan Enriquez for Pera Paraan.