Craving for seafood? Ang food explorer na si Chef JR, huhuli ng seafood sa dampa sa Pasay City! 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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00:00Hooray for Thursday, Kapuso!
00:03It's breakfast time!
00:05Our breakfast is so delicious!
00:07Seafood!
00:08It's like a crepe, right?
00:10Crepe!
00:11And it's so big!
00:13Wow! This is really a seafood galore!
00:15Wow, wow, wow!
00:17It's so fresh because Chef JR himself will catch it!
00:21But the question is, how much is it?
00:23Chef?
00:24Oh my!
00:25It's so rich!
00:26It's so spicy!
00:27Let's take a picture!
00:28He might eat all of this!
00:30He might eat all of this!
00:34Hi, Chef!
00:36Morning!
00:39Hi, beautiful ladies!
00:41Be careful, Daxian might eat all of this!
00:43And here are our fresh main ingredients.
00:48Look at this.
00:49This lobster, Shaira and Ma'am Susan,
00:52this is more than 1 kilogram.
00:54So, it costs P3,000 per piece.
00:57So, we still have a lot of options here.
00:59And because of that, it's like I'm at a playground.
01:02We're here at Seaside Dampa in Pasay City
01:05to know the real and fresh seafoods.
01:10And of course, to know the stories and prices of the products,
01:16we'll be joined by our friend, Brother Julius Abrad.
01:20A blessed morning, Ton!
01:21Good morning, Kapuso!
01:23Earlier, we saw a lobster that costs P3,000.
01:27That's more than 1 kilogram, right?
01:29Yes, sir.
01:30And we also have different kinds of Lapu-Lapu.
01:34What kind is this?
01:36This is the Red Sulo Lapu-Lapu.
01:38This is the Red Lapu-Lapu?
01:40Yes, sir.
01:41We have two kinds of Lapu-Lapu.
01:45Where are these from?
01:47These are usually from Zamboanga.
01:49Okay.
01:50And we also have Dabao.
01:52Dabao?
01:53That's the best one.
01:55I'm just curious about this lobster.
01:58Earlier, we saw a lobster that costs P1,000.
02:00Are there other sizes?
02:02We have 500 grams.
02:04P2,500 per kilo.
02:06500 grams? That's surprising.
02:09So, this is 500 grams.
02:12I'm guessing this is around 700 grams, right?
02:14Yes, sir.
02:15How much is this?
02:16P2,500 per kilo.
02:18P2,500 per kilo.
02:19So, it's a bit cheaper.
02:20Yes, sir.
02:21Okay.
02:22Where are these from?
02:23Zamboanga.
02:24Zamboanga?
02:25Yes, sir.
02:26Okay.
02:27This is very interesting.
02:28Our sea mantis is alive.
02:32But, brother, why is this in a container?
02:35It's very dangerous, sir.
02:37It can get hurt if you just touch it.
02:41This is very strong.
02:44So, be careful when handling this.
02:47Especially when it's alive.
02:48It's very instinctive.
02:50Are these from Zamboanga?
02:51Yes, sir.
02:52Okay.
02:53How much is this?
02:54P2,000 per kilo.
02:56P2,000 per kilo.
02:57It's very alive.
02:59This is our sea mantis.
03:01Earlier, we said there are two kinds.
03:03Yes, sir.
03:04This is the green.
03:05Green grouper.
03:06This is our green grouper and this is the red.
03:08Where are these from, brother?
03:10This is our green grouper.
03:11We have our own farm in Camarines Sur.
03:14Alright. Camarines Sur?
03:15Yes, sir.
03:16And this.
03:17We also have sea mantis here.
03:20It's safe because it's tied up.
03:22There you go.
03:23Sea mantis are very alive.
03:27How much is this, sir?
03:29P700 per kilo, sir.
03:30I'm sorry. How much is our grouper?
03:33P900 per kilo.
03:34It's very affordable.
03:35Especially when it comes to other restaurants,
03:39they really need to be alive.
03:40Yes, sir.
03:41For the grouper, of course,
03:43we still have a lot of options here.
03:46For those who want to have a lively meal,
03:50we also have this.
03:53Where are these from, brother?
03:55These are from Zambalos and Batangas.
03:59Okay. This one is closer because it's easier to transport.
04:05That's right. That's a good segue.
04:07This is our main ingredient for the recipe we'll be making for our Kapuso this morning.
04:13Come with me, brother Julius.
04:15How long have you been here in Pasay?
04:18How long have you been farming here?
04:19Since 2001, sir.
04:212001?
04:22No, 2021.
04:23Oh, just 2021.
04:24But this place has been here for a long time.
04:25This is an institution for those who crave for fresh seafoods.
04:29I'll show you how I prepare our Suam na Suahe.
04:34The most important thing before we start sauteing
04:37is the preparation of the broth.
04:40As you can see, Kapuso,
04:42the head and the shell have been removed.
04:46For me, this is what gives the dish its flavor.
04:52In the restaurant, this is the technique I use.
04:54We separate the meat from the flesh
04:56so we can extract more flavor.
04:59Once we get the broth,
05:01here it is.
05:02As you can see, Kapuso,
05:04this is basically what will lift your dish.
05:08You can really taste the shrimp.
05:11Here's our pan.
05:15Let's saute this, brother.
05:16Okay, chef.
05:17Onions.
05:21Let's also add celery.
05:23That's the stalk.
05:27Then, let's also add bell pepper.
05:32Let's also add celery leaves.
05:37And of course, our cream of corn or sweet corn.
05:40If you have fresh cream of corn, it's better.
05:45There you go.
05:46That's how quick it is.
05:48Because the bulk of our work, Julius,
05:51is what we extract from the broth.
05:53That's the secret.
05:55Especially in our restaurant,
05:57that's what gives life to our dish.
06:00After that, let's add the broth.
06:06Then, let it boil.
06:10Let's season it with salt.
06:13You can also add sugar if you want it to be a bit sweeter.
06:18Brother, earlier, we were talking about
06:20where your fresh seafood comes from.
06:24For you, the ones who will deliver,
06:26can you order from any part of the Philippines?
06:29Yes, chef.
06:30Usually, we have customers from different places.
06:34From Pampanga, Pangasinan.
06:37You can order from there.
06:39So, even for personal use, you can order from there?
06:41Yes.
06:41Usually, who are the ones who deliver to you?
06:45Most of them are from restaurants.
06:48That's great.
06:49Here you go, Kapuso.
06:50Since we got the essence of our shrimp,
06:53let's add that.
06:56This will take about a minute.
07:00We'll let it boil for a while.
07:03Let's add some more celery leaves.
07:07Then, the remaining bell pepper.
07:09This will give life to our dish.
07:12After that, we can serve it, Kapuso.
07:16Brother Julius, this is how it should look like.
07:19It's a winner when the weather is cold like this.
07:23This is perfect.
07:25Here you go, brother.
07:26Try it.
07:27Let's get your serving.
07:30Let's dig in, Kapuso.
07:32For any seafood cravings,
07:34we have a lot of options here.
07:36It's very fresh.
07:39And I would say it's very affordable
07:41considering that it's not far from Pinanggalingan.
07:43Yes, chef.
07:44How is it, brother?
07:45It's delicious.
07:46It's perfect.
07:47It's a winner.
07:48It's very fresh.
07:49Of course, we caught it here.
07:51It's very sweet.
07:52Those are the perks of knowing
07:54where to get the source of your seafood.
07:57And of course,
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08:29Bye!