This is Eat- Kumita ng 6 digits sa de boteng tahong! | Unang Hirit - video Dailymotion

GMA Public Affairs

Sa Bulacan, isang negosyo ang kumikita ng 6 digits sa paggawa at pagbebenta ng de boteng tahong! Ano kaya ang sikreto sa kanilang matagumpay na negosyo? ‘Yan ang inalam ng ating food explorer na si Chef Jr Royol! 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.  Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol

Transcript

00:00 This is a lot of sea urchins.

00:03 There's a lot.

00:05 Here, it's on the side.

00:07 That's why it smells.

00:09 This is it.

00:11 But this is also a lot.

00:13 Yes, it's a lot.

00:14 But if you want to earn hundreds of thousands without doing anything,

00:18 you want to do it?

00:19 Without doing anything?

00:20 Yes, you can.

00:21 Sign me up, Shai.

00:23 I want that.

00:24 But you know, without doing anything, of course, you'll lose.

00:27 You see, this year, you can do a business as a devotee.

00:32 And there's a proof that you can earn six digits per month.

00:36 How's that, Chef JR?

00:38 We'll do this as devotees.

00:40 Chef, give me an idea.

00:41 Without doing anything.

00:43 Why is there a question like that?

00:45 Hi, Shaira.

00:46 Hi, Kaloy.

00:47 Hi, everybody.

00:48 Hi, Shaira and Kaloy.

00:49 A blessed morning to you.

00:51 I'll take care of your questions because the answer is here.

00:55 For our food adventure this morning,

00:57 we went to a commissary and we'll be with the owners,

01:00 Sir Charlie and Ma'am Marie,

01:03 who are making hundreds of kilos of tahong,

01:08 our main dish this morning.

01:10 Good morning.

01:11 Good morning, Chef.

01:12 Our viewers are very excited.

01:15 Can you explain the process of your gourmet tahong?

01:18 We'll clean the tahong.

01:21 So, this is it?

01:23 Yes, this is it.

01:24 How do we clean it?

01:26 We'll clean it thoroughly to remove the dirt.

01:29 -So, we'll just wash it? -Yes.

01:31 -We'll just wipe it like this? -Yes.

01:33 Alright. So, after cleaning it,

01:35 how many times do we do this?

01:36 -At least twice. -Okay.

01:39 -What's next? -We'll put it in a big pan

01:42 to open the tahong.

01:44 -Ah, okay. So, this is one of the critical steps? -Yes.

01:48 We'll open the tahong.

01:49 Do you add anything else to this?

01:51 Is it water? Do you boil it? How is the process?

01:54 The process is that the water and tahong will come out.

01:58 -Is that so? -Yes.

01:59 Then, we'll add ginger to remove the smell.

02:02 -So, that's it? -Yes.

02:03 -No more seasoning, no more salt, nothing else? -Yes.

02:07 Oh, nice.

02:08 -We can't throw it away with the shell, right? -Yes.

02:12 What's the next step?

02:13 After that, we'll remove the tahong from the shell.

02:17 There you go. Mario is showing us how.

02:19 Ma'am, do you have a special technique for this?

02:22 After washing the tahong, we'll remove the tahong from the shell one by one.

02:26 We'll do it manually.

02:27 After removing the tahong from the shell,

02:30 we'll remove the hair from the shell one by one.

02:35 -Every tahong. -So, we'll remove the beard.

02:37 -Yes. -Of course, it's not a part of our food.

02:41 -Yes. -And of course, it's a gourmet dish.

02:43 -Yes. -Alright.

02:44 So, after that, what's the next step?

02:46 After that, we'll cook the finished product here.

02:51 -So, this is the cooking process. -Yes.

02:53 This is where it gets interesting, Kapuso.

02:56 Our owners are sharing their techniques and process

03:00 but it's up to you to decide what to do first.

03:05 We'll add the garlic chili to saute it.

03:08 Garlic chili. So, this is the only ingredient they use.

03:11 You can also use chili without it if you don't like it spicy.

03:16 Again, it's up to you to decide what to do first.

03:19 If you want to season it, you can do that.

03:24 -And we'll add the tahong. -Yes.

03:28 I won't add the chili yet 'cause we'll just add it later.

03:33 Ma'am might finish it.

03:35 There you go.

03:36 So, how long will this take to cook?

03:40 If it's a lot, we'll cook it for at least 2 hours.

03:43 But if it's a little, we'll cook it for at least 30 minutes.

03:45 30 minutes. Alright.

03:47 -This is a good thing 'cause it has a special seasoning. -Yes.

03:50 We'll now add their secret seasoning.

03:54 We'll mix it. There's a solid ingredient underneath.

03:57 Yes.

03:58 Does tahong have a season?

04:00 Actually, we don't have MSG. No MSG, no flavoring.

04:03 We only add natural preservatives.

04:06 Alright. So, they don't add any preservatives.

04:08 Does it have a time period where it's hard to get the tahong?

04:14 No. Our tahong is directly from the Bakladan.

04:19 -So, it's easy to get it. -Okay.

04:21 We can now add the chili.

04:24 There you go.

04:27 Again, it's up to you what you prefer.

04:29 What you prefer in terms of seasoning, combination of flavors, etc.

04:33 How long does this step take?

04:40 It's just a short time. Especially since we saw that the tahong is already cooked.

04:46 -So, this is just a seasoning process. -Yes.

04:50 What's next?

04:52 Once it's cooked, we'll add it to the bottle.

04:56 -So, we'll let it cool and then, we'll bottle it. -Yes.

04:59 This step is important. Why do we need to pressure can it?

05:04 So, we can extend the shelf life of the tahong.

05:06 -The tahong is known to break down easily. -Oh, okay.

05:09 -So, this is what they use for pressure canning. -Yes.

05:14 How long does this shelf life last?

05:16 -At least six months. -Wow!

05:19 Six months.

05:20 You're a winner.

05:21 What's nice about this is that you have a new tip for Ms. Marie.

05:28 Yes.

05:29 Imagine that you can buy a bottle for P104.00.

05:34 Then, you can sell it for P160.00 to P180.00.

05:39 So, per bottle, you can earn P35.00 to P50.00.

05:44 And per box, you can earn P840.00 to P1,200.00.

05:48 That's the answer to your question earlier, Chyra.

05:51 If you want to earn P100.000 without doing anything,

05:55 you can become a reseller.

05:57 You won't have a hard time doing this.

06:00 And of course, for those who are just like us,

06:02 who don't have a business, this is very convenient

06:05 because you can just buy it from anywhere.

06:09 This is affordable and it will last for a month.

06:14 Six months.

06:15 -At least. It will last longer if refrigerated. -Yes.

06:18 But it's only room temperature.

06:20 -It's non-heat. -Oh, okay.

06:22 How often do you produce this much?

06:26 -Because it's a bestseller, -Oh, wow.

06:29 we have to produce this much everyday.

06:33 -100 kilos per day. -Yes.

06:35 As you can see, it's like what they're showing in the studio earlier.

06:38 They've been processing this for a year.

06:42 There.

06:43 So, after we season it,

06:47 -we'll wrap it. -Yes.

06:50 This is the seal.

06:52 And if you'll lay it on your hands,

06:56 this is what it looks like.

06:58 -It's a winner. It's really gourmet. -Yes.

07:01 -It's very appetizing and fresh. -It's true.

07:03 It's very fresh and what's nice about this is

07:05 we're able to extend the shelf life of a product that can be easily damaged.

07:09 -We all know that. -Yes.

07:10 If you made this fresh, you should finish it on the same day.

07:14 It's not advisable to refrigerate it.

07:16 But with this, you have an accessible, solid, and delicious gourmet seal ready for you to eat.

07:25 Alright, for our food adventures,

07:27 keep watching this on your country's morning show where you're always the first to...

07:32 "Unang Hirit!"

07:35 [music ends]

07:37 [BLANK_AUDIO]

This is Eat- Kumita ng 6 digits sa de boteng tahong! | Unang Hirit

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