Aired (December 7, 2024): Maraming hamon ang hinarap ng Pamilya Kwong ng Quezon City bago pumstok ang kanilang negosyong hamon! Sa puhunang 50,000 pesos na mula sa kanilang printing business, sinimulan ni Hannah Kwong ang pagtitinda ng hamon na mula pa sa recipe ng kanyang biyenan halos apat na dekada na ang nakalilipas. Ngayon, ang ham business nila, kumikita ng 80,000 hanggang 100,000 pesos kada buwan. 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
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00:00Suso, it's me, it's you!
00:02Is it me?
00:03Yes, it's you!
00:04Hey, Susan!
00:06It's you, who's been facing challenges for a year now,
00:10for Hamon!
00:16We're cooking ham right now,
00:18not in our house.
00:20If the content creator, Mercedez Tlasak, or Kamangyan Vlogs,
00:24cooked her own version of ham,
00:27the foodie vloggers, Abby Marquez and Naomi Peña,
00:30will each flex their favorite ham.
00:33The family business of the Kuongs in Quezon City,
00:36has faced a lot of challenges
00:38before their Hamon was perfected.
00:41It's now a discard to reveal!
00:49The Kuong family's ham recipe started in 1985
00:53with the help of Amelia.
00:55She passed it on to her 54-year-old granddaughter, Hanna.
00:59My mother-in-law has been doing this for almost 40 years.
01:03So through the years, I learned.
01:05She really taught me.
01:07Amelia's family was just giving away their Hamon
01:11to friends and family members every Christmas.
01:15Mama's passion is cooking.
01:18She makes all kinds of dishes.
01:21Ham is one of her special recipes
01:23because it's something that she can share her love
01:25with her friends and relatives.
01:27So the very first time that I remember
01:29she cooked the ham,
01:31we were so excited.
01:33Whatever she does,
01:35she does it with love, with passion.
01:38More than the ham legacy that she left with us,
01:41I think the character.
01:45Hanna saw the potential in the ham of her family.
01:49Our other business was also weak.
01:51So we thought, why not start selling the ham?
01:54But a lot of people were asking
01:56because they said, it's so delicious, why not sell?
02:00But when it came to selling the ham,
02:02other people didn't notice it right away.
02:05At first, only family and friends knew
02:08how delicious Mama's ham was.
02:13That's why Hanna's family was eager
02:15to introduce their product.
02:17It's just seasonal
02:19since usually, it's only during Christmas
02:21in the Filipino tradition.
02:23But because of the quality and taste,
02:27there were always challenges.
02:30A lot of people were ordering,
02:32but there was a shortage of pork.
02:34We needed to be resourceful
02:36and look for other suppliers.
02:38Reliable suppliers, because we want premium pork.
02:41We don't just get it from anywhere.
02:44They also had a shortage of storage.
02:47We only have one refrigerator in the house.
02:49As you know, it takes a week or more to cure the ham.
02:54Hanna's husband, Michael,
02:56has a knack for running his business.
03:00Hanna finished her Business Administration in Accountancy.
03:03So she somehow knows how to run a business.
03:07Before selling the ham,
03:10their family also had a printing press business.
03:13During the pandemic, printing became weak.
03:16So we decided to start another business,
03:18to explore, to help our everyday expenses.
03:23Hanna's family still doesn't have a physical store
03:25for their ham business.
03:27But she has her own commissary.
03:32For me, hamon is made from hamon,
03:36even if it's not perfect.
03:37This pork weighs more than a kilo.
03:39Hold it, part.
03:40First, we inject the right solution
03:42into the pork
03:43to give it flavor and make the ham last longer.
03:46This is done in water with salt, sugar,
03:49and other ham flavorings.
03:51Next, we rub the pink curing salt
03:53that has sugar in the meat.
03:55We leave it in the chiller for five days.
03:59Five days?
04:00Yes, for it to cure.
04:02After five days,
04:03we wash the meat
04:04to remove the remaining curing ingredients
04:06to achieve the right saltiness.
04:09We tie the processed meat
04:11to make the meat more intact.
04:13This is our braising liquid
04:15that uses pure pineapple juice.
04:18How long does this take?
04:19One and a half hours.
04:21We let it cool overnight
04:24so it's easier to handle
04:27and we can remove the string.
04:29We remove the skin
04:30to expose the fat.
04:31We rub it with sugar to torch it.
04:35Next, we vacuum-sear the ham
04:37to make it last longer.
04:41This is the most exciting part of eating.
04:44The tasting.
04:48It's delicious.
04:51It's flavorful.
04:52Every bite of the meat is flavorful.
04:55The sweetness and saltiness mix.
04:57The meat is so tender.
04:59It's sweet.
05:01It's salty.
05:03For me,
05:04it's okay.
05:05It's just right for my taste.
05:07It's balanced.
05:08It's sweet,
05:09salty, and salty.
05:11And it's tender.
05:13Even if I'm a pig,
05:14I can handle it.
05:16It's tender.
05:17It's not hard.
05:18It's easy to eat.
05:19You'll enjoy it.
05:23From Negosyong Printing Press,
05:25Hanna received P50,000
05:28from their ham business.
05:30They were able to recover it
05:31after 3 to 4 months.
05:33Because of Hanna's family's hard work,
05:35they're now able to earn P80,000
05:38Hanna earns P80,000 to P100,000
05:41every month
05:42from October to December.
05:44Actually,
05:45my daughter and I
05:48planned to start this
05:49even if it's not Christmas.
05:51It's just for everyday enjoyment
05:53of ham
05:54for people who like it
05:55or even for businesses.
05:58You can taste
05:59whole boneless ham for P2,000.
06:01Sliced ham for P1,000
06:03for 500 grams.
06:05While P500 for P250 grams.
06:10Like others,
06:11social media is the key
06:13for Hanna's family
06:14to get to know the business better.
06:16We started using social media
06:19and by word of mouth,
06:21we got to know Emilia's Ham.
06:23People can order online
06:25and we also have bazaars.
06:27When we give free taste,
06:28we can see the instant reaction
06:30of the people who taste it.
06:32That's one way
06:33of reaching out
06:34to more markets.
06:37Hanna earns money
06:39for the daily expenses
06:41of her family.
06:43Aside from this,
06:44they also bought
06:45a freezer and a slicer
06:47that they use in their business.
06:49It's really hard to be successful
06:50in a business.
06:51You really need to be patient.
06:53It has to be your passion too.
06:56If you love your business,
06:58it will give back to you.
07:02In business,
07:03be it normal days or seasonal,
07:05you need to be patient
07:07to get through the challenges.
07:33For more information,
07:34visit www.fema.gov