Filipino ramen business, Php 40,000 ang hatid na kita kada buwan! | Pera Paraan
Aired (July 13, 2024): It’s ramen weather na! Siguradong magiging patok na naman ang mainit nitong sabaw at malinamnam na lasa! Ang isa nating Kapuso, ito ang ibinida sa kanyang negosyo na Pinoy na Pinoy ang twist. Kaya ang resulta, malaking kita! Panoorin ang video.
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00:00It's raining already?
00:04It's ramen weather.
00:08It's delicious to have a hot ramen when it's raining.
00:14This food has a special taste.
00:18The Japanese ramen that I'm used to,
00:21they made a Pinoy version.
00:24If you like ramen but the budget is tight,
00:26don't worry because there's an affordable Pinoy ramen.
00:37If you look at it, you'll think it's a Japanese ramen.
00:40But if you taste it, you'll taste the Pinoy flavor.
00:44Their Filipino style ramen uses Miki and Bihon noodles.
00:49It's not chashu.
00:51It's minced pork with toppings.
00:54They also put ordinary eggs instead of marinated eggs.
00:59And when it comes to the soup, it's creamy and savory.
01:04For P65 and P95, you can buy a Pinoy ramen.
01:10Of course, it won't be affordable if we pay for the usual ramen,
01:15which is ranging from P300 to P400, the normal one in the mall.
01:19There are also low-budget ramen ranging from P100,
01:24but they're not Pinoy-style.
01:26Ian and Meriel made the ramen and included it in the Pinoy flavor.
01:32But the product is not new.
01:35Their inspiration is the familiar food of Ian's family,
01:39Pancit Langlang.
01:41Langlang is usually served to us during cold weathers and rainy seasons
01:46because it's like our staple food.
01:49It's our equivalent in sopas or ramen to make it more affordable, but with a twist.
01:55Pancit, where the Pinoy ramen is from, is close to Ian's heart.
01:59For my grandmother, that's what I remember about Langlang.
02:05She was the one who cooked for us when we were young.
02:10I tasted it first.
02:11In memory of my grandmother, I made one of her recipes, which is Langlang.
02:19If we don't know that it should be delicious to cook,
02:22other people should also know.
02:25Ian and Meriel made the ramen and included it in the Pinoy flavor.
02:32But the product is not new.
02:34Their inspiration is the familiar food of Ian's family,
02:39Pancit Langlang.
02:41Pancit Langlang is also close to the heart of our countryman, Dr. Jose Rizal.
02:47He mentioned it in the novel El Filibusterismo.
02:50We have a standard Pancit Langlang according to El Filibusterismo.
02:55Also according to the documents in Laguna.
02:58This is now in Chapter 25 of El Filibusterismo.
03:02What's written there is that it has sotanghon, kabote, shrimp,
03:07tiniping itlog, which should be included in Pancit Langlang.
03:12And above all, it should have soup.
03:14There is no direct document that proves why it is called Pancit Langlang.
03:20The Pancit that we call Langlang.
03:23I saw that Filipinos are ashamed of us.
03:26Pancit Lang, this is all we can give you.
03:30This is all we have.
03:32That's why it's Pancit Lang.
03:33Kapusong, we are now here at Arayat Market in Quezon City
03:38to ask some of our Kapusong here if they know how to cook Langlang.
03:45Let's go.
03:47The food that the cooks here in Arayat Market will try their best.
03:54Okay, so Rose, we will let you taste this because you know how to cook, right?
03:58So let's see if you know what this dish is.
04:08Palabok.
04:10No.
04:11I taste something.
04:12What?
04:13There's coconut milk.
04:14There's coconut milk, what else?
04:15It's like curry.
04:18It's like Pancit Malabon.
04:20Pancit, no.
04:21Not that either.
04:22So you don't know what that is?
04:23I don't know, I don't get the taste.
04:25You can't get it.
04:26You can't get it.
04:27What's your favorite dish to cook?
04:30Miso.
04:32Yes, that's right.
04:34There's soup, right?
04:36If you look at it, it's like Pancit Palabok.
04:41It's like Palabok.
04:43Palabok, but it's not Palabok.
04:45It's soupy.
04:46It's soupy, okay.
04:47Taste it.
04:48It's the same as Palabok.
04:49What?
04:50It's a bit salty.
04:52Savory.
04:53It's like Palabok with Sotanghon.
04:56Palabok with Sotanghon?
04:58Yes.
04:59Is there such a dish?
05:01I'll taste it.
05:04At first, that was our challenge.
05:07It was hard for us to introduce her.
05:09Since that's her cons as a different kind of dish.
05:14One of our main introductions to her,
05:17we didn't just introduce her as Lang Lang.
05:19We introduced her as Pinoy Ramen
05:21so that she would be recognized.
05:25From the original recipe of Pancit Lang Lang by Ian's grandmother,
05:28they changed it to be a Pinoy version of Ramen.
05:31We'll show you how to make Pinoy Ramen.
05:36First, we'll boil the meat and pork bones
05:40for the broth or stock.
05:44One of our tips when cooking Ramen,
05:47since it takes a long time to boil,
05:49keep the fat that's in the upper base of the meat stock
05:55instead of the pan
05:57so that it won't burn and taste like a toasted Ramen.
06:02After boiling the meat for 1 to 2 hours,
06:05we'll add onions, milk, and other ingredients for flavor
06:09and for the color of the achuete.
06:11Once the broth is cooked, we'll make the Pinoy Ramen.
06:17For the toppings, we'll add toasted garlic, spring onion, and pepper.
06:23Now, we can serve the Pinoy Ramen.
06:28Aside from Ramen, they also thought of other products with a Pinoy twist.
06:34Like the Pinoy fan from Chow Fan.
06:37We thought of starting a business
06:40because we want to get married
06:42so that we can save money faster.
06:45It was actually a dream
06:47that pushed us to start the business.
06:51My dream is to have a restaurant
06:54with the name Eat Ka Lang
06:56and feature Ramen.
06:58That would be perfect.
07:00It's a Silog series.
07:02My dream is very precise.
07:05After dreaming for 2 months,
07:07their dream came true.
07:11Literally from dreams to reality.
07:14It started with 12,000 pesos.
07:167 months after opening,
07:18their income is already good.
07:20Our net is around 40,000 pesos per month.
07:24Gross is around 90,000 to 100,000 pesos.
07:30If you're thinking of starting a business,
07:32especially now,
07:34if it's unique,
07:35just push it.
07:37If it's booming,
07:38then it's good.
07:39If not,
07:40just think of something else.
07:41Just don't give up.
07:42Especially if you really want to have a business.
07:46Past is past,
07:47but it's not always true.
07:49Just like the product of the past,
07:52it changed,
07:53but it's still delicious.
07:55That's why it became
07:56the taste of the present.
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