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00:00It's not a horror story today because it's almost Monday, but our business this Saturday is also scary.
00:13It's scary to see. Are you ready to be shocked? Here are the gossips.
00:20The inside of the pasabob is a secret to the couple who are already full.
00:26It's delicious to you because you own it. There are other people who tell you that it's delicious to eat.
00:31After three years, he's already earning six digits weekly.
00:35Candle, it's a match for a big income.
00:40The end of the month is near, that's when we get full blast. In production, at times like this, it's a time stealer.
00:47It's a different dish, of course, let's start with that.
00:52What we do is when we cook it in a big pot, when it's cooked, we put it in two big pots.
00:58The serving for a piece is 80 pesos.
01:03All of that, in Pera Paraan.
01:07In a street in Pasig City, every time the early hours of the morning or what is called the witching hour,
01:15there's a gossip that it's a witching hour.
01:19The story of the people who are seen here,
01:21it's always bloody,
01:25and there's a holding inside.
01:37We planned the place where it's said that it was seen again early in the morning,
01:44that the demon man is taking the hold inside.
01:48Join me to find out the truth behind this story.
02:00I'll just ask you, do you know the man who's seen here with the hold inside?
02:08Yes, I'm the one who's taking the hold inside.
02:14But I'm using it in Paris.
02:16Confirmed!
02:18He's the one who's taking the hold inside.
02:22This is the evidence.
02:24The evidence is not lying.
02:26The man is the one who's taking the hold inside here in Ugong every early morning.
02:34But to make it delicious, let's taste it.
02:37Let's taste it.
02:43There's nothing to be afraid of for today's video
02:45because the hold inside are the ingredients of Billy's delicious Pares.
02:51It's said that Billy really buys meat and hold inside early.
02:53Because if you buy it late,
02:55the meat is already cooked because it's been soaked for a long time.
02:57It's displayed there.
02:59That's why we buy it at that time.
03:02He eats more than 100 kilos of meat and hold inside every day.
03:08These are the things we use here.
03:10This is beef stew.
03:12This is the hold that we use.
03:14This is also a hold of beef.
03:16And this is the fat of the beef.
03:18Our customers always request this.
03:20When they see something floating in Pares,
03:22they always want to have beef fat.
03:28Billy ensures that these are cleaned before boiling.
03:31Let's add some water
03:33so that the unhealthy contents will come out.
03:35You just need to clean it well.
03:37They also don't cut the hold inside before cooking.
03:39Because it's better for people's eyes.
03:41You'll be amazed.
03:43It's not the one you see crushed.
03:45It's different from the one you see whole cut in front of you.
03:49In their special soup,
03:51they will add ginger and galangal.
03:53Here, the hold inside and other meats will be boiled
03:55within an hour.
04:01Once it's tender,
04:03they will remove the meat and hold inside
04:05to season the soup.
04:07They use different flavors here.
04:15It will be boiled for another hour.
04:17To remove the smell of the beef
04:19and the smell of the hold inside.
04:21That's why there are secret ingredients
04:23that we put in there.
04:27These are computer parts
04:30that used to be sold by Billy
04:32and his brother.
04:34When it went bankrupt,
04:36they decided to sell it in Paris.
04:38They went around Paris
04:40to come up with an idea.
04:42When we went around Paris,
04:44especially in Manila,
04:46Port Bonifacio,
04:48we went around.
04:50We slowly found out
04:52what are the ingredients
04:54that they use there.
04:56Because of this,
04:59It's delicious for you
05:01because you're the owner.
05:03There are people who tell you
05:05that it's delicious to eat.
05:07That's why it's fun.
05:09It's hard for you to lose it sometimes.
05:11It's tiring.
05:13He borrowed 3,000 Pesos
05:15to build this restaurant in their barangay.
05:17For 65 Pesos,
05:19they will be able to taste
05:21isaw pares and tumbong pares.
05:23Their overload meal
05:25with tumbong,
05:27isaw, balat,
05:29beef pares, and pork leg.
05:31I will now try
05:33to make an overload pares.
05:35This is for the overload, ma'am.
05:37And for the balat.
05:39Will you also put the tumbong?
05:41Yes, ma'am.
05:43We will cut it into pieces
05:45so that it's easy to eat.
05:47It's big.
05:49It's soft inside.
05:51That's why it's easy to cut.
05:53How much is the overload?
05:55110 Pesos, ma'am.
05:57And there's rice?
05:59Yes, ma'am.
06:03It smells good, ma'am.
06:05Put the meat inside.
06:07That's the overload, ma'am.
06:09Then?
06:11Put the soup inside.
06:15Put the meat inside.
06:17But there's no smell.
06:19It's good.
06:23My dear customers,
06:25as you can see behind me,
06:27there are a lot of customers
06:29who always come here
06:31to buy the delicious pares.
06:33There you go.
06:37Try it.
06:39What does it taste like?
06:41What can you say?
06:43It's delicious, ma'am.
06:45It's just right in taste.
06:47I can feel that
06:49he's not leaving.
06:51He keeps eating.
06:53He's hungry.
06:55Is it good?
06:57He said it's good.
06:59Let's not bother him.
07:01He's hungry.
07:03Of course,
07:05I won't let him not try it.
07:07It's hot.
07:13It's good.
07:15This is the most exciting part.
07:17It's the intestine.
07:19Wow.
07:21It's so fat.
07:27It's so good.
07:29It's so good.
07:31Don't be shy to refill the soup.
07:33If your soup is not good,
07:35just taste it.
07:37Then you'll know what's good for you.
07:39You think you're eating,
07:41but you're just taking the soup.
07:43It's fun to wake up early
07:45but for Billy,
07:47all of his tiredness is worth it.
07:49When we got married,
07:51when we were working,
07:53it's like when you get paid,
07:55you'll be in debt again.
07:57It's not like when you're in business,
07:59you're the one getting paid
08:01and you can do what you want.
08:03After 3 years,
08:05he's earning 6 digits.
08:07It's good because you're working hard.
08:09You're not just asking for it.
08:11It's so good.
08:13It's like you're raising a child.
08:15There's nothing to be afraid of
08:17when it comes to eating the intestine.
08:19Just like in business,
08:21you can't taste the flavor
08:23and it's delicious
08:25if you don't try it.
08:37When November comes,
08:39we'll be able to visit
08:41our loved ones.
08:43And when we visit them,
08:45we'll be able to see
08:47the candles.
08:53But did you know
08:55that these candles
08:57were the key
08:59to Harriet's wealth?
09:05In Barangay San Juan,
09:07we got to know
09:0947-year-old Harriet
09:11who's been making candles
09:13for almost 2 decades.
09:15Bayang Candle started in 2002.
09:17It started because
09:19we thought
09:21that our family is growing up
09:23and we don't earn enough
09:25if we stay as employees.
09:27So my husband decided
09:29to start making candles.
09:31My in-laws,
09:33my husband's parents,
09:35this is their line of business,
09:37candle manufacturing.
09:39So my husband,
09:41because he used to run their business,
09:43he had an idea on how to do it.
09:45But the candle
09:47that gave light
09:49to Harriet's family
09:51seemed to run out
09:53when her husband passed away.
09:55How can I face the obligation
09:57that my husband left me
09:59that I have to continue
10:01my life as a mother?
10:03I can't finish
10:05the education
10:07of my two children.
10:11Even though
10:13Harriet's heart was weak
10:15at that time,
10:17she continued her husband's business.
10:19Even though she didn't go to college,
10:21it didn't stop her
10:23from studying
10:25how to make candles,
10:27especially its designs.
10:29I don't have an assurance
10:31that I can support
10:33Harriet's family.
10:35How can I trust
10:37my employees
10:39when it comes to
10:41their needs?
10:43I can't explain
10:45the strength
10:47of my heart.
10:49That's all that's left
10:51of my heart.
10:53There are people
10:55who helped me
10:57and trusted me.
10:59They gave me a chance
11:01to run my business.
11:0310,000 pesos
11:05from Harriet's savings
11:07and her ex-husband
11:09is what they invested in the business.
11:11They bought wax,
11:13mittsha, scent, and molder from here.
11:15They only melt the wax
11:17in the cauldron
11:19because they don't have enough materials.
11:21From now on,
11:23Harriet can make
11:2510,000 to 20,000 pieces of candle
11:27with the help of
11:29Harriet's new light.
11:31They earn
11:33more than 6 digits per month.
11:37Welcome to our store.
11:39This is the owner
11:41of the store.
11:43This is a candle factory.
11:45How do you prepare
11:47the candles?
11:51We prepare them
11:53in advance.
11:55Do you add more candles?
11:57Yes.
11:59We add more candles
12:01every September.
12:05What about the design?
12:07What's the difference?
12:09We change the design
12:11every year.
12:13We change the label
12:15every year.
12:17How much
12:19do you earn
12:21per candle?
12:23Most people buy candles
12:25because they need it.
12:27What do you add to your production?
12:29During this time,
12:31we sell 10 candles
12:33on an ordinary day.
12:35Really?
12:37We don't stock a lot of candles.
12:39Before the season starts,
12:41we sell 10 candles.
12:43This is the candle
12:45that you use
12:47every day.
12:49Yes.
12:51This is for daily use.
12:53They come in different sizes.
12:55Ordinary candles
12:57cost from P4,000 to P500
12:59depending on the size.
13:01Scented candles
13:03cost P60,000 to P300
13:05while candles
13:07with different decorations
13:09cost P50,000 to P1,500
13:11for each candle.
13:13Soy candles
13:15can be purchased from P75,000
13:17to P1,600
13:19for each candle.
13:21Best sellers are
13:23Sperma Candles and Bigel Candles.
13:25And wait, there's more.
13:27They have new collections
13:29like Sun Candles and Gel Candles.
13:31Are you curious
13:33to know how to make a candle?
13:35We have Harriette
13:37to show us
13:39the process of making a candle
13:41step by step
13:43before you light it.
13:45First, melt the paraffin wax
13:47in the fire.
13:49It's hot now.
13:51What's the temperature?
13:53It's around 50°C.
13:55This is the process
13:57of making a candle.
14:01And of course,
14:03we won't be last.
14:05I'll try it too.
14:07Let it cool
14:09so the wax sticks
14:11and melt it many times
14:13until you get
14:15the desired result.
14:17Is this small?
14:19This is the smallest.
14:21After melting it
14:23many times,
14:25measure the length of the candle
14:27and then
14:29cut it.
14:31Let's say it's 10 inches.
14:33We do it manually.
14:35If you don't have a machine,
14:37you can do it manually.
14:39The tip should be flat
14:41because
14:43you can't stand it like this.
14:45If you want
14:47a colored candle,
14:49we showed you the white one.
14:51This one can be colored.
14:53This is how you color it.
14:55Let it melt.
14:57The wax too?
14:59Yes.
15:01Wow, it's already pink.
15:03I think I've been buying
15:05candles for more than 20 years.
15:07First, the quality,
15:09then the price. It's really affordable.
15:11I've been buying candles
15:13for more than 10 years.
15:17It's durable,
15:19durable, and affordable.
15:21Harriett ran out of candles
15:23because of his life experiences.
15:25He continued his business
15:27because people
15:29are depending on him
15:31like his resellers.
15:33For those who want to start
15:35a business,
15:37here are Harriett's tips.
15:39For the timing,
15:41if you want to sell
15:43or produce candles,
15:45this is the perfect time to sell.
15:47Tip number 2,
15:49look at where
15:51the candle holder will reach
15:53and the method
15:55so that the candle holder
15:57can rotate quickly.
15:59If you go to a manufacturer,
16:01ask them
16:03what is the best
16:05quality product
16:07they have.
16:09Tip number 3,
16:11choose the quality
16:13you want to sell
16:15because that will be your face
16:17when you sell the product.
16:19Tip number 4,
16:21plan what you want to do
16:23and make as much
16:25profit as possible
16:27to grow.
16:29May is one of Harriett's seasonal resellers
16:31or those who sell candles
16:33whenever there's an occasion,
16:35I was a reseller in 2008.
16:37This started
16:39because
16:41we use it
16:43on All Saints Day
16:45so I tried
16:47to sell it
16:49if it will click
16:51or not.
16:53It was okay until it lasted.
16:55She only sells online
16:57because more people
16:59can see her sales.
17:01It helps us
17:03because
17:05there's an additional income for us
17:07that we can use
17:09for our daily expenses
17:11and other things
17:13that
17:15will help us
17:17to sell this product.
17:19May earns
17:21around 30,000 pesos
17:23every season.
17:25Harriett admits
17:27that selling candles
17:29is not easy because it's only seasonal.
17:31But with the help of social media,
17:33they still earn
17:35no matter what.
17:37Even if they can't go to our physical store,
17:39you can see them posting
17:41on your page.
17:43Someone orders
17:45word of mouth.
17:47Aside from the quality of their product,
17:49Harriett also does something
17:51to attract more people.
17:53The service we provide
17:55to our customers
17:57is good.
17:59We don't ask
18:01if we can clean
18:03a broken candle.
18:05Because of the continuous
18:07light provided by Harriett's candle,
18:09she has a farm
18:11and a car.
18:13The small store
18:15grew bigger.
18:17If you love
18:19the craft that you started,
18:21you won't just sell it.
18:23Are the consumers happy?
18:25Are our customers
18:27happy with our products?
18:29Because
18:31what you earn
18:33will only be used
18:35if you love the business
18:37that you started.
18:43This morning,
18:45we will taste
18:47a scary-looking food
18:49and give it a spotlight.
18:53Actually, I don't know
18:55so I will guess
18:57with you.
18:59Clue! This is black.
19:03Black pepper.
19:05Agawong pusit. Pachoy.
19:07Papaitan.
19:09Oh! Dinuguan.
19:13Is it right?
19:15Dinuguan item yun ah?
19:17Well, sometimes
19:19it's brown.
19:21It depends on how you cook it.
19:23I will just guess.
19:25I don't like scary black.
19:31In this food,
19:33a version of dinuguan
19:35is chosen.
19:37Mmm! Tasty!
19:39I think they have something tasty
19:41to pair it with dinuguan.
19:43Puto! There!
19:45Correct!
19:47This puto is the best to pair it with dinuguan.
19:49Perfect
19:51combination.
19:53Mmm! Puto and
19:55mmm!
19:57Dinuguan.
19:59That's wrong, Susan.
20:01Because the secret of their dinuguan
20:03is not in pairing,
20:05but in the process.
20:07Really? I don't know that.
20:13It's just meat,
20:15and it's creamy and thick.
20:17It's delicious. I promise.
20:19I'm used to the sauce of
20:21dinuguan, which is perfect.
20:23The secret of
20:25panalong dinuguan in this food
20:27is not in the ingredients,
20:29but in the way of cooking.
20:31The recipe is
20:33also from my father.
20:35In our dinuguan, we use
20:37mascara.
20:39The mascara needs to be clean
20:41because there are flies.
20:43It looks a bit messy.
20:45That's why our dinuguan
20:47doesn't have flies.
20:49Our advantage is that
20:51some people cook dinuguan
20:53without boiling the vinegar.
20:55Sometimes, the vinegar is raw
20:57and it's too sour.
20:59That's why our vinegar is always cooked.
21:01The combination of saltiness and sweetness
21:03is sour for us.
21:05So, it's up to the vinegar
21:07to make the dinuguan delicious.
21:09Aside from that,
21:11they have another technique
21:13that is not prohibited,
21:15which is to make the texture
21:17of the dinuguan consistent.
21:19The blood needs to be mixed
21:21while adding the ingredients.
21:23It will be lumpy.
21:25So, while adding the ingredients,
21:27we need to mix it well.
21:29After adding the ingredients,
21:31we will mix it again.
21:33After adding the blood,
21:35we will mix it until it becomes thick.
21:41Now, we will add the chili.
21:45Mix it well.
21:491972,
21:51when the Pizza Mora Street opened
21:53in Barangay 15, Zone 2,
21:55Caloocan City.
21:57From the first and original recipe
21:59of their famous Kare-Kare,
22:01another dish that was cooked
22:03by Pit's parents,
22:05Pedring and Carmelita,
22:07is Dinuguan.
22:09Because it's a special and meticulous
22:11dish,
22:13Dinuguan is available every day
22:15in their kitchen.
22:17On Saturdays, they start preparing
22:19the ingredients.
22:21And on Sundays,
22:23they start cooking.
22:25Their cooking method is limited
22:27in stock.
22:29So, sometimes, they are allowed
22:31to cook in the kitchen.
22:33It takes 3 to 4 hours
22:35to cook the Dinuguan
22:37using 20 kilos of pork.
22:39What we do with the pork
22:41is 10 kilos of mascara
22:43and 15 kilos of potato.
22:45What we do with the Dinuguan
22:47is we cook it in a big pot.
22:49Once it's cooked,
22:51we put it in two big cauldrons.
22:53They finish cooking
22:55before 5 a.m.
22:57And while I'm peeling the chicken,
22:59their Sukis are arriving.
23:03Since I've been living here
23:05in Fiburcon, 10th Avenue,
23:07since 1987,
23:09I'm a regular Suki here.
23:11They start cooking.
23:13It's 5 a.m. now. You can eat.
23:17Thank you very much.
23:21Dinuguan with rice meal is worth it
23:23for those who are looking for
23:25a hearty breakfast.
23:27Our Dinuguan serving
23:29for a piece is Php 80.
23:31But others buy
23:33for Php 100 or Php 150.
23:35But the minimum
23:37you can buy is Php 80.
23:39In one day,
23:41they can finish two big bowls
23:43of Dinuguan.
23:45It can reach 100 servings
23:47which is worth Php 80 per order.
23:49It doesn't even take a day
23:51for the Dinuguan to be sold out.
23:53That's why
23:55if you say Mang Pedrins Dinuguan,
23:57you can taste the variety
23:59and you can come back and forth.
24:01I'm from Jansan. I'm here to taste
24:03the most delicious Dinuguan, the best ever.
24:07Maybe our secret is
24:09the food. Maybe they can see
24:11that we're actually cooking. It's clean.
24:13It's not a secret anymore.
24:15This is Pete's ultimate business advice
24:17for those who are dreaming
24:19of succeeding in business.
24:21My advice to those who are cooking
24:23or just starting a business
24:25in food, just trust
24:27and be with
24:29the customers.
24:31Always smile when you're selling.
24:33Don't be shy.
24:35They're our customers.
24:37As long as the food business
24:39is delicious and profitable,
24:41even if time passes,
24:43the taste will still be delicious
24:45and you'll continue
24:47to make a good income.
24:49That's why you should always
24:51cross the line.
24:53Until next Saturday,
24:5510.45 am in GMA,
24:57I'm Susan Enriquez
24:59for Pera Paraan.
25:05www.peraparaan.com