Aired (January 18, 2025): Kakaibang paandar sa pagluto ng okoy, patok i-negosyo! At Taiwanese milktea, bakit pinipilahan sa Baler, Aurora? 'Yan at ang negosyong silog meals na nakakabusog, paano nga ba napalago? 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
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Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs #GMANetwork
#GMAPublicAffairs #GMANetwork
GMA Network promotes healthy debate and conversation online. Any abusive language that does not facilitate productive discourse will be blocked from this post.
GMA Network upholds ethical standards of fairness, objectivity, accuracy, transparency, balance, and independence.
Walang Kinikilingan, Walang Pinoprotektahan, Serbisyong totoo lamang. #GMAPublicAffairs #KapusoStream #GMANetwork
Subscribe to the GMA Public Affairs channel: https://www.youtube.com/user/gmapublicaffairs
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FunTranscript
00:00Business minded ka ba?
00:09Sakto!
00:10Ikaw ang kailangan ko ngayong Sabado para bigyan ng mga idea na pang negosyo.
00:15Siksik at ubon ng laki, isang putahe na okay na okay rao na papakin o ulamin at pagkakitaan.
00:22Ang okoy!
00:23Sarap!
00:24Wala ko pa.
00:25Pwede pang pulutan, pwede pang merinda, pwede pang ulam.
00:28Tama-tama.
00:30Sana kayakita mo ngayon?
00:33Basta po malaki.
00:35Sa Baler Aurora, bukod sa mga naglalaki hang alon sa surfing,
00:39ang nagpapakool daw sa madalas na maalinsangang panahon doon, milk tea.
00:43Nine years ako sa abroad, wala po talaga akong napundala.
00:47Wala pa kaming bahay noon.
00:48Pero nung nagkaroon po ako ng Bubble Tea House,
00:50pag peak season, umaabot kami ng five days kada araw.
00:54Kung sa iba, fried rice, isang ulam at isang itlog ang silog nila sa Pila Laguna.
01:00Overload silog ang pambato nila.
01:02Sa tingin mo, ilan na makakain mong silog?
01:04Mga tatlo po.
01:05Ikaw kuya?
01:06Three and a half po.
01:07Three and a half po? May kayabangang taglay to ha?
01:09Medyo common na yung mga silog alone lang na isa-isang ulam lang.
01:13Doon pumasok yung idea na pwede kang pumili ng mga silog mo,
01:16tatlong ulam na magkakasama sa isang silog.
01:20Lahat ng yan sa Pera Paraan!
01:23Kapag nagawi ka sa malamon, hindi pwedeng hindi tikman.
01:27Ang ipinagmamalaki nilang pansit, ang pansit malamon.
01:31Pero hindi lang ito ang binabalikan sa syudad na ito.
01:36Dahil may isang putahe na okay na okay raw na papakin o ulamin.
01:40At pagkakitaan, ang okoy.
01:42Siksik at ubod ito ng laki, halata namang hindi kinipid sa hipon.
01:48Naka mga kapuso, kita niyo nasa harapan ko.
01:51Pero tuloy kakulay ko pa ha, okoy.
01:53Pero nakaiba sa okoy na ito, hindi ko siya maliliit na hipon.
01:57Parang yung hipon niya yung mga pang swahi ba?
02:00Swahi at lalaki o laki talaga.
02:03Okoy ng malamon kayo dyan!
02:07Mula sa City Hall ng Malabon wala pang apat na minuto
02:10ay mararating na ang Conception Market.
02:13Maliba sa mga gulay at karne,
02:15sinasadya ng mga mamimili ang pwestong ito ni Lyra.
02:20Mapapadalawang tingin talaga sa laki
02:22ng itinitinda niyang okoy.
02:25ominata ng pwesto sa Tito Tony.
02:28Mayroon ito may mula.
02:32Rilis na ron.
02:37Rilis na ron.
02:39Meron ito meron.
02:41Meron ito meron.
02:44Meron ito meron.
02:45Meron ito meron.
02:47Meron ito meron.
02:49Hipon na nga.
02:50So, nakunan hindi na pinatangkap.
02:53I think he's proud of us because we were able to build up our business.
02:58We've been holding on for 6 months.
03:00Thank you, Lord.
03:01He gave us a break.
03:06She just bought Okoy online last year.
03:09Lyra didn't expect that this would be the change in her business.
03:14I'm really thankful for that.
03:16We were able to vlog.
03:18She used to earn only P1,000 a day.
03:24But now, her income is far from what she used to earn.
03:29Most of her orders are from online.
03:33We have a lot of online orders and walk-ins.
03:38But our income is really good.
03:41We can cut off our income for 15 days.
03:47In the video, some netizens noticed that Lyra looks angry.
03:51But wait, she will explain.
03:54I'm not really angry.
03:56It's hot, that's why I'm like that.
03:58In the videos, try it.
04:00It's normal because it's hot.
04:03It's really hot.
04:04This is also the hardest part of this business.
04:07Of course, it's hot.
04:08It's hot during the day.
04:10You're standing during the day.
04:13But at the end of the day, if you can earn, you will count your income.
04:18You won't be tired.
04:19It's really good.
04:20It's really good.
04:21Especially if there are a lot of people.
04:22It's really good.
04:25Even though her store went viral, it's not just a hype.
04:28For those who buy from us, they only come back a few times.
04:32Yes, we have a lot of vinegar.
04:34We also have vinegar from Makati.
04:37We're okay.
04:38Even if there's no vinegar, it's delicious.
04:40Even if it's cold, it's delicious.
04:41It's really good.
04:42You can eat it as a snack, as a snack, or as a meal.
04:46That's right.
04:47It's really good.
04:48It's crispy.
04:50Let's eat.
04:54Their cooking process is simple.
04:57On one plate, they will put the tofu and squash.
05:00Then, they will put the shrimp.
05:03For the overload okoy, the whole plate will be filled with shrimp.
05:07Then, we will put butter again so that it will stick together.
05:11So that when we put it in the oil, it will stick together.
05:15All together.
05:16They fry it twice so that it will be properly cooked.
05:22After 3 to 4 minutes, the overload okoy is cooked.
05:29One order is 90 pesos.
05:32Two to four people can be served here.
05:35They also have regular okoy for 50 pesos.
05:39Why is your okoy this big?
05:42Yes, of course.
05:43That's the best okoy we have.
05:45It's made of vegetables, but it's mostly this size.
05:48Lyra went viral.
05:50And you know, because of that, her business grew.
05:53Yes.
05:54How much can you earn now?
05:58As long as it's big.
05:59How many digits?
06:01Five.
06:02Five digits per day.
06:04You know, everyone who comes here asks,
06:06Is that an okoy?
06:08Cover my face.
06:11Cover my face.
06:13It's so heavy.
06:14The other okoy is like flying in the air.
06:17This is hard to fly because it's heavy.
06:20It has a heavy tail.
06:22There's a lot of shrimp.
06:23It's a lot.
06:24Maybe more than 20 pieces.
06:25Around 25.
06:27That's right.
06:28Around 25.
06:30I think you should try this.
06:33It's delicious.
06:34It's a winner.
06:35This is a delicious dish.
06:37And for example, you have mung bean.
06:39Wow.
06:40Stir-fried mung bean.
06:41This is a winner.
06:44Yes, before cooking.
06:45It seems to believe that Lyra's okoy is really big.
06:49And not just for the clout.
06:51I believe that as long as you're in front of your customers,
06:56you're in front of your customers.
06:58Whatever they see in the video,
07:00that's what they'll taste and see.
07:03I'm enjoying the opportunity.
07:06I'm really manifesting more opportunity.
07:09I'm feeling the moment.
07:12We're all waiting for a break in life.
07:14And when the right time comes,
07:16we should be ready to embrace the opportunity.
07:21Take your time.
07:23There's time for you.
07:24All the hardships,
07:26all the struggles,
07:28there's time for you.
07:31We're really thankful
07:33because Tony's gave me a break.
07:38It's said that in the last part of the first decade of the year 2000,
07:42the first milk tea in the country was tasted.
07:45Because it's new in taste,
07:47it was selected and sold by many.
07:50After almost two decades,
07:52many still can't get over the taste of milk tea.
07:56In Balen Aurora,
07:57aside from surfing,
08:01the one that's cooling down in the hot weather is
08:06milk tea.
08:08We found the place of the former O&W, Jen,
08:11who has been serving Taiwanese milk tea for more than a decade.
08:15Jen also shares that it's not just the taste of milk tea.
08:20To be honest,
08:21when I was abroad for nine years,
08:23I really didn't have a place to go.
08:25We didn't have a house back then.
08:26But when I got a bubble tea house,
08:29during peak season,
08:30we can reach five villages a day.
08:32See?
08:33What doesn't kill you,
08:34makes you stronger.
08:36This is Jen.
08:37She did her studies back then
08:40to become stronger.
08:50She started with 10 flavors of milk tea.
08:53Now, they have more than 40 drinks.
08:57From milk tea,
09:00fruit teas,
09:02smoothies,
09:05and coffee.
09:10Taiwan,
09:11where Jen did her O&W,
09:13is also known as the bubble tea capital of the world.
09:16Every April 30,
09:18they hold a National Bubble Tea Day.
09:22When I went to Taiwan,
09:24it was like,
09:26wherever you look,
09:27left, right,
09:28in front of you,
09:29behind you,
09:30there are a lot of stalls,
09:32a lot of people selling milk tea.
09:38But wait, there's more.
09:41Even street foods that you can find in Taiwan,
09:43they also have it here.
09:45One of their bestsellers is Stinky Tofu.
09:48It's called Stinky Tofu
09:50because it's soaked in fermented brine
09:52that has a strong smell.
09:55Here in Jen's teahouse,
09:57they fry the tofu,
10:00add barbecue sauce,
10:02and serve it with kimchi.
10:07We can't find such a delicious dish in other stores.
10:10You can say that it's made with love
10:13because it's really delicious.
10:15You can buy their drinks from Php60 to Php130
10:19depending on their flavor and size.
10:21As for the snacks,
10:23they sell them from Php85 to Php180
10:27that are good for sharing.
10:28There's a blend, a secret,
10:30that's really different.
10:31It's delicious.
10:32The price is worth it.
10:35Before opening the teashop,
10:36Jen worked in Taiwan as a caregiver.
10:39It's really hard to be away from your family.
10:41At first, when you get there,
10:42you don't have anyone to take care of you.
10:44You don't know the people there.
10:46You're not from there.
10:47You don't understand the language.
10:49So I forced myself to be patient
10:50to save money
10:51so that when the time comes
10:53when I have my own family,
10:56I can also start something.
10:58While in Taiwan,
10:59one of the things that makes her smile
11:01is bubble tea,
11:02or what we know as milk tea.
11:04My employer always asked me to go home.
11:07At first, I didn't like the taste
11:09because it's bitter.
11:11Until I got used to it,
11:13I thought that maybe it will be popular here in the Philippines.
11:16In 2012, Jen went home to the Philippines.
11:19I feel that it's hard to be away from my husband
11:23and my children.
11:24So when I came here in 2012,
11:27I practiced making bubble tea.
11:29Until 2013,
11:30that's when I started.
11:31January 9.
11:32Her name in the business
11:34is the luckiest in Taiwan.
11:36I always go with my employer
11:38to fortune tellers.
11:39And all the tea houses in Taiwan,
11:41I always see numbers.
11:43I asked the fortune teller,
11:44why are there only numbers?
11:45Because numbers are luck.
11:47So the 16th is my husband's anniversary.
11:50Then the 97th,
11:52September 7,
11:53is the birthday of my eldest child.
11:55Sometimes, she was told that she was lucky in water.
11:58So she thought of trying her luck
12:00and spent P30,000
12:03to start a tea house.
12:05When I was in Taiwan,
12:06I bought a lot of things.
12:07That's all I could afford back then.
12:09My place was very small.
12:11In the beginning,
12:12Jen had a hard time selling her product.
12:14Milk tea is not yet popular in their province.
12:17The fortune tellers don't really know
12:19about milk tea.
12:21So when they tasted it,
12:22I was the only one who tasted it.
12:24It was bitter.
12:25The taste of the tea was different.
12:27So what I did,
12:28I adjusted.
12:29I studied the right taste
12:32that will appeal to young people.
12:35Because what I really market is students.
12:38In the beginning,
12:39she also got the taste
12:40that will make her customers crave for it.
12:43At that time,
12:44we had a lot of customers.
12:45We sold 5 to 6 digits
12:49in one day.
12:52What I did back then,
12:53I opened a company on branch
12:56that I didn't have a system yet.
12:58Jen's expansion in the business
13:00became the reason for her loss.
13:03I opened it again and again
13:04but I didn't study the locations.
13:06Then, when the pandemic came,
13:08that's when I started to realize
13:09that what I did was wrong.
13:11So when the pandemic came,
13:13our sales dropped a lot.
13:15All the stores I opened
13:17were closed
13:19without studying.
13:21So that became a lesson for me.
13:24What she learned,
13:25it's important to choose a location
13:27for the business.
13:28The best location is near the school.
13:30So what I did,
13:31I started again,
13:33I got up again.
13:34Gradually, Jen also got up
13:36and studied how to run the business.
13:40I joined different seminars.
13:42I asked mentors.
13:44What I'm continuing to study
13:46is in our franchising business
13:49because we started franchising.
13:51And the continuous development of the system,
13:54teaching our staff
13:57customer service,
13:58financial management,
14:00because that's the most important.
14:02That's where I lost myself.
14:06Now, they have 6 branches in Aurora
14:08and one in Manila.
14:10During peak season,
14:11we reach 5 digits per day.
14:13To be honest,
14:14when I was abroad for 9 years,
14:16I didn't have a foundation.
14:18We didn't have a house yet.
14:19But when I got a bubble tea house,
14:22that's where I built my house.
14:24We also had a car.
14:26I made my family's life easier.
14:28Especially my children.
14:32You know how to run a business,
14:33but you don't know how to hold money.
14:35Everything will be lost.
14:37Because that happened to me.
14:39When that happened to me,
14:40I forced myself to get up again.
14:42I forced myself to fight again
14:44the challenges that came to me
14:47because I didn't know anything back then.
14:49So when I learned that,
14:51I studied it
14:53and I won't repeat it.
15:03Silog is one of the comfort food
15:05for Filipinos.
15:11That's why Nayomi and Ninia PeƱa,
15:13the sister vloggers,
15:15have their favorite silog meals
15:17for the flex.
15:19Silog is eaten by the one
15:22The content creator,
15:24KaFoodTrip,
15:25will not miss his silog experience.
15:27I cooked and ate Chef Obang's trip
15:29to his silog with vegetables.
15:32In all the gimmicks,
15:34silog is included.
15:38It's really Filipino food
15:39and food for the masses.
15:41I'm used to it every day.
15:44Aside from being fast,
15:46it's also easy to find.
15:48There are a lot of choices
15:49because there are a lot of silog
15:51in every barangay.
15:53The price is cheap
15:55because the serving is big.
15:58Pagnet, liempot,
16:00and the rice is a lot.
16:02It's filling.
16:05In other places,
16:06fried rice,
16:07one dish,
16:08and one egg
16:09is their silog.
16:10In Pila Laguna,
16:11they serve overloaded silog.
16:20Liempo,
16:21bagnet,
16:22tapa,
16:23pork ribs,
16:24luncheon meat,
16:25Hungarian sausage,
16:26tosino,
16:27hotdog,
16:28chicken filet,
16:29boneless inasal,
16:30chicharong bulaklak,
16:31and sisig.
16:32These are just a few
16:33that you can buy
16:34at Create Your Own Silog
16:36by 32-year-old Freud.
16:38No one will be beaten for today's video
16:40because he will take care of you.
16:45Our business, Silog,
16:47started during the pandemic,
16:49in 2020.
16:50That's when I got the idea
16:52to sell rice online.
16:54Silog alone is common,
16:57one dish at a time.
16:59You can choose your silog,
17:01three dishes,
17:02and three dishes
17:03combined in one silog.
17:06Freud and his partner, Lyra,
17:08started their business
17:10online.
17:12Freud is skilled
17:13in food production and delivery
17:16while Lyra is in charge
17:17of ordering online.
17:19Freud was supposed
17:20to leave the Philippines
17:21but he couldn't
17:22because of the pandemic.
17:24Lyra was laid off
17:25from the company she works for.
17:27So, business is the key
17:29to the two.
17:31From our kitchen,
17:32just behind us,
17:33he started.
17:34And then,
17:35he was kicked out
17:36until my brother came.
17:38We became business partners.
17:39We now have a dine-in.
17:42Now, aside from Pila, Laguna,
17:43they also have a branch
17:45in Santa Cruz and Lumban.
17:46They are affordable
17:47and serve a lot of people.
17:48Their business is not a loss
17:50because it pays off
17:52when customers come.
17:55But the real challenge
17:57for Freud
17:58is how to handle people.
18:00People have different personalities.
18:02So, you need to be good
18:03with people.
18:04You need to know
18:05where to put them
18:06and of course,
18:07you need to know
18:08how to get along with them.
18:09If that's the case,
18:10if people struggle,
18:12we also do our duty.
18:15Freud's two-year course
18:16in Hotel and Restaurant Management
18:18was a success
18:19for their business.
18:21Both of my parents are abroad.
18:23So, we grew up with our grandmother.
18:26Our family really struggled
18:29when my father passed away.
18:32It wasn't easy
18:33because my mother
18:34sent us to school.
18:37Even in Freud's business,
18:38his mother is always there
18:40to support him.
18:41Thank you for all the support
18:43and for your unwavering love
18:45for all of us siblings.
18:48In Freud's continued success,
18:50he will never forget
18:51his proud father.
18:54I know you're happy
18:56that we're all here.
18:58I hope you're with us today.
19:04Our guests today are
19:05Freud, the owner
19:07and behind this
19:09so-called
19:10Create Your Own Silo.
19:12What will you do
19:13when you create your own silo
19:15that's overloaded
19:16because of your EDM?
19:17What will you put?
19:18For me, Ma'am Susan,
19:19my favorite here
19:20is our bestseller, Tapa.
19:22Oh, Tapa.
19:23Because this is where we met
19:24and started.
19:26You really came up with that?
19:27Yes.
19:28Then?
19:29Then, Tocino.
19:30It's also one of my favorites.
19:31What's your third favorite?
19:32This is my third favorite.
19:34Sausage?
19:35Hungarian sausage.
19:36It's really worth it.
19:37It's really overloaded.
19:38Okay, for me,
19:39I also like sausage.
19:41That's sausage.
19:43I also like this.
19:44Ribs.
19:45Ribs.
19:46That's also one of our bestsellers, Ma'am.
19:47Ribs.
19:48And
19:50Quinasal.
19:52Oops, this is so big.
19:54It's boneless, Ma'am.
19:56We'll also add cheese sauce
19:58so that it's not just
19:59an ordinary silog.
20:01We'll also add
20:03cheese sauce and garlic sauce.
20:04So, here's our favorite silog.
20:08Ta-da!
20:12So, let's taste the ribs.
20:18It's so tasty.
20:19And this is the biggest part.
20:21Boneless chicken.
20:22Boneless.
20:25It's also tasty.
20:26This is so good.
20:28Hungarian.
20:33The taste is different here.
20:35It's good.
20:38It's good.
20:39The taste is just right.
20:40I'd like to tell my friends
20:42that their silog is better here.
20:45Their ribs are tender.
20:47And it's tastier.
20:49Their tapas are juicy.
20:51You can't go back and forth.
20:53To be honest,
20:55only two people can eat this.
20:57And their servings of food
21:01are really
21:02the best.
21:05Welcome to
21:06Pera Paraan Records!
21:09There are a lot of silog
21:12in just one minute.
21:15What's your name?
21:16I'm Marlon Dock.
21:17How many silog do you think you can eat?
21:19About three.
21:20Can you eat all of them?
21:22I'll try.
21:24We'll find out later.
21:25What's your name?
21:26I'm John Legilatore.
21:28Okay.
21:29How many silog do you think you can eat?
21:31I'll try.
21:32How many silog do you think you can eat?
21:35More than three?
21:36Or can you eat all of them?
21:38Three and a half.
21:39Three and a half?
21:40You're so arrogant.
21:42Let the challenge begin.
21:44Timer starts
21:45now!
21:55So, guys,
21:56can you do it?
21:58Can you eat all of them?
22:00You're so arrogant.
22:03She said, more than three.
22:05You can't eat all of them.
22:09You know, sometimes
22:10the first word
22:11is the most important.
22:21Okay, our challenge is done.
22:23The...
22:24I haven't said it yet.
22:25I'm sorry.
22:28What is it?
22:31Go ahead.
22:32You're the winner.
22:35So, here's our winner,
22:36Jorle.
22:37Of course, you have
22:38a token
22:39from Pera Paraan
22:40and a trophy.
22:41Wow.
22:42And of course,
22:43for those who didn't finish their silog,
22:45you also have
22:47a token.
22:51Thank you so much again.
22:52And this is
22:53Pera Paraan Records!
22:58Aside from social media,
22:59boiling or promotion overload
23:01is also important
23:03for the business to be known.
23:05We pre-sell our silog
23:06to our followers.
23:09For example,
23:10we post games on our Facebook page.
23:12We have a pre-delivery
23:13if the delivery is late
23:14to the customer.
23:17Silog craving
23:18in Combo Silog ni Freud
23:19is already solved
23:20because it already has
23:21two dishes,
23:22java rice
23:23and egg
23:24for P194 to P214.
23:27Presently,
23:28their super silog
23:29is for only P254
23:31to P284.
23:33It has three dishes,
23:34egg
23:35and java rice.
23:37The price of the silog
23:38depends on the dishes
23:39that you can choose.
23:40But if you don't have
23:41an overloaded silog,
23:42you can still have
23:43just one dish.
23:45They also have different drinks
23:46that are perfect
23:47for silog meals.
23:48And because of the strong
23:49passion of the Paroquians,
23:51Freud's food is open
23:53until early morning.
23:55While
23:56other branches
23:57are open
23:58until 12 o'clock.
23:59In business,
24:00you need to be hands-on.
24:01You can't just leave it.
24:03You can't be a time-first
24:04in business.
24:05You need to be continuous
24:06and you won't stop.
24:10Freud earned
24:11P5,000
24:12from his business.
24:14Just like his overloaded silog,
24:16their income is also overloaded
24:18and it goes up
24:19to six digits
24:20every month.
24:21Aside from Freud's silog,
24:23he also has other foods
24:24that have five branches.
24:26You can't stick
24:27to one business
24:28that you don't know
24:30how long it will last.
24:32At least,
24:33if you don't click on one,
24:34you still have another
24:35opportunity.
24:38Time management
24:39and choose the right partner.
24:40Those are two formulas
24:41in Freud's business.
24:43You really need
24:44someone to support you.
24:45Someone who will believe
24:46in your vision.
24:48Because of Freud's hard work
24:49and perseverance
24:50and his partner
24:51in business,
24:52they were able
24:53to buy a pickup truck,
24:54a motorcycle,
24:55and a car.
24:56They were also able
24:57to build their own house
24:59and expand their business.
25:01If you don't gamble,
25:02you won't win.
25:03So,
25:04if you have a chance
25:05to do business,
25:06just go for it.
25:07Don't be afraid
25:08because you might regret
25:09if you don't continue.
25:12No year,
25:13no business.
25:14Just keep on doing business.
25:15Use your brain
25:16and your imagination
25:17for your dream business.
25:20Overloaded income
25:21is the trend this year.
25:24Before lunch,
25:25let's talk about business ideas.
25:28Always remember,
25:29it's just money.
25:30Everyone can do it.
25:31Join us this Saturday
25:33at 11.15am on GMA.
25:35I'm Susan Enriquez
25:37for Pera Paraan.