100,000 na hito?! Ganyan karami ang hito sa isang farm na binisita ni Chef JR sa Bulacan! Ang challenge niya ngayon, hulihin at s’yempre magluto! 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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00:00Here's the challenge this morning!
00:02Catching hito!
00:04That's right!
00:06It's so slippery, but at least they're on the net.
00:08Wow, that's a lot.
00:10They say that the hito in that farm can reach up to 100,000.
00:14Wow!
00:15Wow!
00:16It's so delicious to grill and eat it with coconut milk.
00:18Yum!
00:19But before we taste that, we'll let Chef JR catch it first.
00:23Chef JR, are the hito big there?
00:25But be careful because there's something there.
00:27There's something there, right?
00:28Yes.
00:29Be careful, okay?
00:32Yes, ma'am. You're right.
00:34A blessed morning, Kapuso!
00:36You're right.
00:37We're being careful here.
00:39As you said, there's a hito there.
00:41But we caught an African hito this morning.
00:44And yes, it's big.
00:46Because it's been here for five months,
00:48it weighs around 1 kilogram.
00:50Around 800 to 1 kilogram.
00:52Sometimes, one hito can weigh up to 2 kilos.
00:55And here we are in Plara del Bulacan,
00:57where our adventure is in a hito farm.
01:00And we're here with our friend,
01:02Christian Marc Mondoc,
01:04or better known online,
01:05Mac Hito.
01:06Good morning, sir.
01:07A blessed morning, brother.
01:09You're really hands-on in taking care of hitos, right?
01:12Yes, sir.
01:13Brother Mac, what are the challenges in taking care of hitos?
01:18We need to size them monthly
01:21so that they won't shrink
01:23and they'll grow up nicely.
01:25But compared to others,
01:27isn't it harder to take care of?
01:29Yes, sir. It's easier to take care of them
01:31because they're strong.
01:33Even though they're in the water,
01:35they're strong.
01:36So, it's low-maintenance.
01:37Yes.
01:38But I noticed something,
01:40they have strings attached to their hearts.
01:42Speaking of challenges,
01:43why do you have these?
01:45For our fingerlings,
01:47so that they won't get trapped in the water.
01:51Because they have enemies here,
01:52the hitos.
01:53There are predators that eat them.
01:56Sir Mac was telling me earlier
01:58that they caught 1,000 hitos
02:00and about 30 fingerlings got eaten.
02:04Yes, sir.
02:05Then, sir, when it comes to hitos,
02:07I said 5 months,
02:08but how long do you take care of them?
02:11Until 7 months, sir.
02:12Until all the hitos are eaten.
02:15Then, they're big, right?
02:16Yes.
02:17They have 3 hectares here
02:19and 6 ponds.
02:20That's why we said earlier
02:21that there are about 100,000 hitos, right?
02:24For each pond, sir,
02:25how many fingerlings do you have?
02:2810,000 to 15,000 hitos.
02:30Okay.
02:3110,000 to 15,000 hitos.
02:32Sir Mac, let's go.
02:33Sir Mac mentioned something earlier
02:35about sizing.
02:36So, after we harvest,
02:38normally, sir,
02:39what month do you start harvesting?
02:41About 4 to 5 months, sir.
02:43That's when we start harvesting.
02:454 to 5 months.
02:46Here,
02:47it's really light.
02:48Our catch,
02:50in fact,
02:51we already have a buyer
02:52who's waiting here.
02:53So, after we get that,
02:55catch it on the net,
02:56here,
02:57we have a place here,
03:01a table,
03:02where the sizing is said.
03:05What is it?
03:06Why?
03:07What is the purpose of our sizing, sir Mac?
03:09For us to give the right size
03:12to our buyers, sir.
03:13Okay, because we can see here
03:15that the sizes are different.
03:16Why is that?
03:17If we don't have the right size,
03:18will it have an impact on our pond?
03:20Yes, sir.
03:21It's hard for them to grow up.
03:24The others are just eating, right?
03:26Yes, they're just eating.
03:27So, they're just eating.
03:28But here's our hito.
03:30We said earlier
03:31that we won't let them go beyond
03:32being able to cook a solid recipe.
03:35Sir Mac,
03:36wait for me there
03:37because we'll be cooking hito bistec this morning.
03:40Here's our hito bistec.
03:42Basically,
03:43it's really easy.
03:44Of course, if you're in the market,
03:45you can request for cleaning, of course.
03:48And then,
03:49for this specific dish,
03:50we'll just request for the steak cut.
03:52You can also have it filleted.
03:54Or if your pan is bigger,
03:56you can cook it whole.
03:58So, we have here
03:59our processed hito.
04:03Of course,
04:04we'll season it with salt and pepper.
04:10We'll just rub it a bit
04:11so that our seasoning will be absorbed.
04:13And then,
04:14just to add texture to our hito,
04:18we're going to coat it with some cornstarch.
04:23So, once we've added the cornstarch,
04:28we can now fry it.
04:30In fact, we already have one here.
04:32So, we'll fry it until it turns golden brown.
04:35It depends on you
04:36if you want it more crispy.
04:38It's a winner.
04:39You can definitely do that.
04:41Once we get the right color,
04:43the right texture,
04:46that's what we're looking for,
04:47golden brown.
04:49We'll set it aside.
04:52And of course,
04:55we'll let it cook.
04:57This is what's good about this dish
04:58because it's simple.
04:59You don't need a long preparation.
05:02We'll just reduce the oil.
05:04And then,
05:05of course,
05:07we have the liquid here.
05:09We just need to add a bit of water.
05:14And then, our oyster sauce.
05:20And of course,
05:21it won't be bisnik
05:22if we don't have our signature garnish,
05:25onions.
05:28This is optional as well.
05:29We can add in bell peppers.
05:32So, we have red and green.
05:34And of course,
05:35let's not forget the calamansi.
05:39There.
05:41I always tend to put the calamansi towards the end
05:43so that we can preserve the taste and sourness
05:48of our calamansi.
05:51So,
05:52let's just cook this.
05:53We'll cook it until the onions are separated.
05:58Basically, that means that
05:59it's ready to be swept.
06:02So, you don't need to separate the onions one by one,
06:06especially if you're making bisnik.
06:07Because while it's cooking,
06:09the moisture evaporates.
06:12There.
06:13It's separating one by one.
06:14Compared to other fish,
06:16our catfish has whiskers.
06:20It's called barbells.
06:22It's called bigote.
06:24And here it is.
06:26Brother Max,
06:28our dish is that simple.
06:31There.
06:32Come here, brother.
06:33See?
06:34It's handsome, right?
06:36There.
06:38Our bell pepper is still alive.
06:40Brother Max, try this.
06:42Of course, our brother Max will taste it
06:44if he passes our hito bisnik.
06:47There.
06:48It's easy to cook and take care of.
06:51What do you think, Pasado?
06:52It's of good quality, chef.
06:53Good.
06:54It's a win.
06:55Right, Kapuso?
06:56You can add more to your recipes.
06:58And of course, add calamansi to those who are interested
07:00in taking care of hito.
07:02For them, if they have backyards.
07:04Brother Max, Kapuso,
07:06solid food adventures
07:08and solid recipes
07:10are always the focus of your country's morning show
07:12where you're always the first to hit it!
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07:38Thank you!
07:39Okay, bye!