Libo-libong sugpo ang ibinabagsak sa isang consignacion sa Hagonoy, Bulacan—magkano kaya ang kilo? 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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00:00Nako, breakfast is ready mga kapuso!
00:03At sure na sure kami, mabubusog kayo sa almusal natin this morning!
00:07Oh look at that!
00:08Aba kita naman, no?
00:10An lalaki!
00:11Super laki!
00:12Nako grabe, sugpo overload tayo today!
00:15Libu-libu ba naman ang mga sugpo na ibinabagsak sa isang konsignasyon sa Hagonoy, Bulacan.
00:20Dako!
00:21At ngayong umaga, diyan ang food adventure!
00:23Ni Chef K.R.!
00:25Anyan!
00:26Si Aida!
00:27Bakit kain?
00:28Magkano kilo ng sugpo dyan, Chef?
00:30Pabili kami!
00:31Ay, oo nga, Chef!
00:32Good question natin!
00:33Yeah, lagyan mo na naayungin sa katiya!
00:35Yes!
00:36A blessed morning, beautiful ladies!
00:38Yung sugpo natin dito sa konsignasyon kung saan nga pumunta tayo ngayon dito nga sa Hagonoy, Bulacan
00:43ay naglalaro from as low as P500 to P1,200.
00:49Yan yung range.
00:50At makikita nyo nga, sabi nyo kanina, libu-libo.
00:52In fact, yung piraso mama pero hundreds of banyera ang transaction dito.
00:58Hindi lang basta kilo yung bilihan kasi malakihan.
01:01Pag sinabi kasi nating konsignasyon, dito binabagsak.
01:04At dito bumibili yung mga nagbebenta sa mga palengke at sa mga iba pang, kunyari, sa grocery
01:10at yung iba pang mga nag-wholesale or nagre-retail sa atin.
01:13At ito yung mga sizes nila.
01:15And of course, to know more kasi marami pa tayong tanong tungkol sa ating paboritong sugpo,
01:20kailangan matawag natin yung expert, may-ari yung konsignasyon dito, si Ma'am Kim.
01:25A blessed morning, Ma'am.
01:26Good morning.
01:27Ayan.
01:28Ma'am, saan-saan nyo po ba nasa source yung inyong mga sugpo?
01:31Actually, mga fishpond owners po namin galing usually ng Pampanga, Bulacan, and Bataan.
01:37Okay. So, iba't-ibang probinsya, no?
01:39Iba't-ibang probinsya, po.
01:40May-May season ba ito?
01:41Usually, po, April, May, September, October, and December, po.
01:47So, kanina tanong ni Ma'am Susan at ni Ma'am Suzy, magkana daw yung presyuhan?
01:51Pag ganto, ito?
01:52Pag ganyan po na size, usually nasa 1,000 to 1,200 right now.
01:58Okay.
01:59Bidding price yun, ah?
02:00Bidding price po yun, yes.
02:01Okay. Tapos may, syempre, sabi natin ganina, may maliliit.
02:04Kasi, papano ba yung classification ito?
02:06Papano natin nadidetermine yung price?
02:07So, depende po sa size and quality.
02:10Okay.
02:11So, ito pong size na ganito, nasa 400 to 500 per kilo po natin.
02:16Yung medyo maliliit.
02:17Ito yung kinakategorize natin as small, mga kapuso.
02:20Tapos meron din tayo dyan, medium.
02:22I think, yan, ito yung medium natin.
02:24So, that's going to be 800 to 900 per kilo naman.
02:28Okay. Ito yung mga binibili natin, I think ito yung mas nabibilian, no?
02:32Ito yung lalo na sa restaurants, sa bahay na handahan.
02:35Pero ito, yung mga jumbo natin, ito yung 1,000 to 1,200, no?
02:41Nice.
02:42Tapos, yung season ito, mas mataas man ng December?
02:46Oo, usually, holidays talaga tayo mataas ang peso.
02:49Okay.
02:50Depende sa demand.
02:51Yan talaga rin talaga naman namin, basic principle ng supply and demand.
02:55Exactly.
02:56And, bakikita natin, tiger prawns, ang tawag dito sa sugpo natin, ano?
03:01Ang dami. Tapos, ibang-ibang klase, no?
03:03Yes.
03:04Pero, syempre, yung sizes na meron tayo dyan at saka sila sa studio doon,
03:09meron na tayong pinakita kaninang dish.
03:12Syempre, hindi tayo nang palalampasin na makapagluto ng sarili nating putahin na,
03:17I'm sure, pwedeng i-replicate nung ating mga viewers sa bahay.
03:20Eto, mga kapuso.
03:21Gagawa lang tayo ng napakasimpleng, rellenong sugpo.
03:25Not your usual recipe.
03:27And, papakita lang natin kung gano'ng kasimple.
03:29And, in a way, ibang approach doon sa usual nating sugpo recipe or dish.
03:35Ma'am Kim, pag-ayaw ba?
03:36Oo, medyo kakaiba.
03:37Natrya nyo na ba ito sa bahay?
03:38Hindi pa, hindi ko pa na-try.
03:39Ayan.
03:40So, ito, what we're going to do is, ito yung ating pinaka-stuffing or filling.
03:44We have ground pork.
03:46Dalagay lang natin yan.
03:47We're just going to season this with some salt.
03:50Normally ba kayo sa bahay?
03:51Anong usual na dish na sineserve ninyo?
03:54Actually, steam lang kami usually.
03:56Ah, talaga?
03:57Sometimes, tempura.
03:58Yung mga usual lang nakikita natin.
03:59Oo.
04:00Grabe, tempura, no?
04:01I mean, what's good about this ingredient is, kahit anong luto, masarap na sya.
04:08Yung yan, simpleng steam lang.
04:10Ito, meron tayong carrots, we have onions, we have garlic, and some spring onions.
04:15We're just going to mix it.
04:18At ito yung ating pagpo-process doon.
04:20Ito lang yung, I guess, pinaka-kakaiba lang doon sa dish natin is, we're just going to remove yung head.
04:26And then, ibabutterfly lang natin sya, para magkaroon tayo ng access doon sa loob.
04:31And, we could stuff it.
04:34Tip lang din po, mga kapuso, when you're going to do this dish,
04:36make sure lang po na, huwag nyo tatanggalin yung shell.
04:40Kasi that will protect the ingredient, yung sugpo, from overcooking.
04:46So, once na-mixan natin yung ating filling or stuffing, hilalapat lang natin doon sa nakabutterfly na ating sugpo.
04:53I would suggest, nanipisan lang din natin yung ating filling, para lang din maluto yung loob, diba?
05:00Kasi yun lang yung parang pinaka-magiging challenge dyan is to ensure na thoroughly cook yung ating mga ingredients.
05:08Syempre lalo na may meat tayong kasama dyan.
05:11We have to consider din kasi yung cooking time nung ating stuffing.
05:16And, we're just going to fry.
05:17What I would do, I would fry yung meat side first.
05:21Yan.
05:24And, this would roughly take us, depende sa temperature, around.
05:29Siguro mga 6 to 8, or 8 to 10 minutes.
05:32Yan, ito mas maunang maluluto ito, kumpara dun sa mas malaki natin.
05:36And then, yan, medyo mainit yung ating oil.
05:39We're just going to flip it, kaagad, para lang din mas even yung cooking.
05:45Yan.
05:49And then, kahit anong sarsa, kahit ketchup lang to.
05:51Mam Kim?
05:52Oo, tama.
05:53No? Mayonnaise.
05:55Tawa ka ng mabilis na tartar sauce.
05:57Eh, pwedeng-pwede na yan.
05:58We're just going to leave it there for a few minutes.
06:01And then, hanggang makuha natin yung gantong itsura.
06:05Ayan, oh.
06:06Sugpo overload, bebe.
06:08I know.
06:09Ayan.
06:10So, will you do the honor of tasting yung ating stuffing dyan and yung kasama yung ating sugpo na.
06:16Dapat yan, perfectly cook.
06:18Yun yung pinaka-importante for you to be able to, siguro makuha mo.
06:22Hindi masira yung lasa ng ating sugpo.
06:24The meat should complement yung ating sugpo.
06:28How is it?
06:29Mmm.
06:30Sarap.
06:31Very unique.
06:32It's not your usual, no?
06:33It's not the usual thing.
06:34It's not your usual recipe?
06:35Yeah.
06:36Approved ba siya, ma'am?
06:37Approved.
06:38Ah, ito. Panalo na naman, mga kapuso.
06:39Syempre.
06:40Panalo.
06:41Ito, nagsusort pa sila dito, yung ating mga sugpo.
06:43Marami-rami pa tayong gagawin dito.
06:45Mamaya-maya.
06:46Anong oras yung start ng bentahan niyo, ma'am?
06:477 a.m. usually yung start ng bentahan.
06:49Magdadagsaan na yung mga buyers natin.
06:51For the meantime, magre-ready pa tayo kasi mukhang gutom na yung mga kasama natin dito, mga kapuso.
06:56For more food adventures, laging tumutok sa inyong pambansang morning show kung saan laging una ka, unang hirit!
07:06Yeah, boy!
07:09Wait!
07:10Wait, wait, wait!
07:11Wait lang, huwag mo muna i-close.
07:14Mag-subscribe ka na muna sa GMA Public Affairs YouTube channel para lagi kang una sa mga latest kweto at balita.
07:21I-follow muna rin ang official social media pages na unang hirit.
07:25Thank you!
07:26Sige na!