Naumay ba kayo sa daming pagkain noong pasko at bagong taon? Para maiba naman, Pinoy breakfast naman ang aming ibibida— Tinapa! Ano-ano ba ang iba’t ibang masarap na luto rito? Alamin ‘yan kasama 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.
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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FunTranscript
00:00 What should I do?
00:02 I'm hungry too. Don't worry, I have a breakfast for you.
00:05 It's Anjou's birthday boy.
00:07 Wow!
00:09 He's so busy.
00:11 He's so busy.
00:13 Our birthday boy is so busy.
00:15 Come in.
00:17 Wow!
00:19 There's a hotdog.
00:21 Breakfast essentials.
00:23 Wow, it looks so good.
00:25 Anjou, you know that we're used to your busy schedule.
00:29 I'm sorry.
00:31 I know you're used to our ham and meat.
00:33 That's why our breakfast is Tinapa.
00:35 Yay!
00:37 It's a fish to make it different.
00:39 You're right, Anjou.
00:41 You're getting what we're craving today.
00:43 That's Shira's favorite, Tinapa.
00:45 You can eat it with salted egg.
00:47 It's so good.
00:49 With fried rice, tomato, and vinegar.
00:51 You can dip it in the vinegar.
00:53 Here it is.
00:55 Chef JR, what's the secret to making a delicious Tinapa?
00:57 A blessed morning, Chef JR.
00:59 Hi, Chefie!
01:01 Happy Thursday.
01:03 A blessed morning, birthday boy,
01:05 and Kaloy, and Shira.
01:07 Your spread looks so good.
01:09 I'm sure,
01:11 just like what you said,
01:13 many of us are craving
01:15 the classic signature Filipino breakfast.
01:19 If you have a good spread
01:21 for our birthday boy,
01:23 Apo Lakay has a birthday boy for us.
01:25 This is his spread for us.
01:27 And of course,
01:29 we said we'll have a delicious breakfast this morning
01:31 that's why we went to a different place.
01:33 We're here at Bulacan.
01:35 We'll learn about their process
01:37 of making their Tinapa.
01:39 I heard that they make not just one,
01:41 but four kinds of fish.
01:46 As you can see,
01:48 our table is full of delicious and appetizing breakfast.
01:52 We'll learn about their process of making their Tinapa
01:55 at the request of our birthday boy.
01:57 Basically,
01:59 the first step is to clean the Tinapa.
02:02 The reason why it takes a long time to make a Tinapa
02:04 is because we use two curing processes.
02:06 One of them is the salting process,
02:08 where we add salt.
02:10 The second one is the smoking process.
02:12 But let's go to Ma'am Mercy
02:15 to ask her what other things she does
02:18 in her signature Tinapa.
02:20 A blessed morning, Ma'am.
02:22 Ma'am, we've already added salt to the fish.
02:27 How long will you leave the fish in the salt?
02:31 About 5 minutes.
02:34 After that, we'll put it in a basket.
02:36 What's next?
02:38 We'll put it in boiling water.
02:41 -We'll season it. -What kind of seasoning?
02:43 Salt, pepper, pandan and tamarind.
02:47 Guys, that's what I've been saying earlier.
02:49 They have their own technique of using the ingredients.
02:51 Because in the Tinapa process that we've seen in the past,
02:56 Ma'am Mercy is the only one who uses the ingredients of Tinapa.
03:01 -Pandan. -Oh, sorry. Pandan.
03:03 That's the difference in what Ma'am Mercy does.
03:07 Ma'am, is that your own recipe or did you just come up with it?
03:11 It's our special recipe.
03:13 Aside from the smoky flavor and the saltiness,
03:17 there's also the bitter aroma of the pandan.
03:20 That's a great technique.
03:22 So, we have the fish here.
03:24 What's the next step, Ma'am?
03:27 We'll let it soak.
03:28 -We'll let it soak? -Yes.
03:29 -Ma'am, how long will it take to soak? -15 minutes.
03:34 After 15 minutes,
03:36 we'll remove the fish from the water and we'll put it in a bag.
03:40 Then, we'll put it in the trash.
03:42 We'll put it in a "lastay" which is the container
03:47 where the fish are placed to let it suckle.
03:54 Another thing--
03:56 That's a good one.
03:57 We're in heaven here in Tinapa.
04:01 One thing I noticed about Ma'am Mercy is that
04:04 when it comes to sucking,
04:07 this is the first time I've seen a setup like this
04:10 where the fish are placed in a drum.
04:12 -Ma'am, is this how you start? -Yes.
04:16 -Okay. So, here are the suckers. -Please put it in.
04:19 -So, this is the "smoker" of Ma'am Mercy. -Yes.
04:23 -What's underneath that? -The "baga" and the "kusot".
04:27 -Is that what we use to suck? -Yes.
04:29 Okay.
04:31 -How long will it take to suck? -30 minutes to 1 hour.
04:35 30 minutes to 1 hour.
04:36 How much do you sell this for, Ma'am?
04:38 This is for P170 to P180.
04:40 -For the suckers? -Yes.
04:42 And for the other ones, P12 to P15, P50.
04:46 -Okay. So, that's one order. -Yes.
04:48 Since we're talking about the price,
04:51 after 30 minutes, we're ready to sell.
04:54 We can see that we have suckers and--
04:57 -Seleniase. -Seleniase.
04:59 So, there are only two types of fish.
05:01 -I said earlier that there are four types. -There are many types.
05:03 -What are the other types? -We have salmon, galunggong.
05:06 -Salmon, Ma'am? The local type? -Yes.
05:08 -Not the pink salmon? -No.
05:10 Okay. We also have local salmon that are caught in our ocean.
05:15 This is our bangus and galunggong.
05:18 -And you said that our bangus is P200? -P150 to P200.
05:24 -P150 to P200. And the seneliase, Ma'am? -P50.
05:27 -Per order? -Yes.
05:29 -And for the galunggong, Ma'am? -P100.
05:32 -This is our galunggong. -This is the salmon.
05:35 -This is also salmon, Ma'am? -Yes.
05:38 As you can see, the color is beautiful.
05:41 It's very interesting 'cause you guys are making a lot of things here.
05:45 And you're using only drums. How many kilos are you processing per day?
05:51 -Sometimes, we can make up to 300 kilos. -300 kilos?!
05:54 -So, you guys have a few drums. -We have a lot of drums.
05:57 Yes, they have a lot. And if you can see their last tie,
06:00 it's really a legit tie 'cause the layer of smoke is thick.
06:09 'Cause if it's a new tie, it won't turn red right away.
06:13 -So, it helps the tie to turn red. -Yes.
06:16 If I'm doing a business and I'm thinking of tying a tie at home,
06:23 -can we copy your set-up? -Yes.
06:25 Aside from the drums, what else did you use?
06:28 -We used different things. -We used different things.
06:30 -The important thing is-- -You can make Kusot.
06:33 -You can make Kusot and-- -We made Kusot and Paluchina.
06:35 -Oh. -We made Pako.
06:37 -What do you do with the Kusot? Do you order it? -We just order it.
06:40 -We deliver it. -We ordered Paluchina that's being made.
06:44 -What's that? From a furniture shop? -Yes.
06:46 There. You can see the Kusot.
06:48 Our spread is a winner.
06:50 I'm sure this is a good gift for our birthday boy 'cause he wants to know how the process is.
06:56 And of course, to our food explorers who are thinking of starting a business,
07:02 this is a good overview or breakdown of the process that Ma'am Mercy is doing.
07:06 Ma'am, how long have you been doing this?
07:08 -I've been doing this for 25 years. -25 years.
07:12 And you're the one who's gonna plant the flowers here, right?
07:16 We just planted those in our garden.
07:21 Oh my God.
07:22 And I'm sure you're all hungry.
07:25 Ma'am Mercy, I'm sorry.
07:27 Let's have breakfast first.
07:29 Let's have breakfast together 'cause our spread is a winner.
07:34 Of course, we'll have Sinangag.
07:37 Check.
07:38 There.
07:40 Salted egg, as Shaira said earlier.
07:43 Check. We also have tomatoes and cucumber.
07:46 Of course, the legit Tinapa.
07:49 Right here in Bulacan.
07:51 Here in Ma'am Mercy's shop.
07:53 Here, Kapuso, let's eat together and talk about our journey to our classic favorite simple breakfast.
08:02 Our food adventure will continue here in Bulacan.
08:05 We'll continue here in your country morning show where you're always the first to hit it.
08:12 [music]
08:13 [BLANK_AUDIO]