Sisig na on the go? Yan ang negosyong de boteng sisig na bangus na pwedeng pagkakitaan ngayong taon. Paano nga ba ito gawin at palaguin?
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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00:00 Good morning!
00:02 Mateo, you're so much!
00:04 We've been gossiping since morning.
00:06 But it's so delicious!
00:08 Plus gossiping, right?
00:10 But you know what? This is my favorite.
00:12 No joke. I can't deny it.
00:14 Why? Do you like sisig?
00:16 Wait, wait, wait!
00:18 Of course, we have baon tayong sisig.
00:20 We always have baon tayong sisig.
00:22 It's so delicious.
00:24 It's very, very easy to use.
00:26 Because you just...
00:28 Yes, you just put it in.
00:30 And that's it.
00:32 You can eat it right away.
00:34 I hope you can enjoy.
00:36 Of course, the boteng sisig.
00:38 Of course, the boteng sisig.
00:40 This smells so good.
00:42 Look at that. You can even smell it from here.
00:44 Yes, it smells so good.
00:46 It's like we're going to eat it later.
00:48 But this is so good.
00:50 It's like it's a good business, Mateo.
00:52 I'm sure.
00:54 Let's go look at beach shuvie.
00:56 Island girls.
00:58 How do you make this?
01:00 Boteng sisig shuvie.
01:02 Happy Wednesday to all of you!
01:08 My dears!
01:10 Sisig on the go!
01:12 I made this perfect for you.
01:14 In Malolos, Bulacan.
01:16 The boteng sisig smells so good.
01:18 I want to know this.
01:20 Because this is travel friendly.
01:22 For busy people like me, this is perfect for us.
01:24 Let's call our co-owner, RJ Q-Riz!
01:26 Good morning, my dears.
01:32 Sir, it looks like our food is burning.
01:34 How do we do this?
01:36 First, my dears,
01:38 we're going to fry our fresh bangot.
01:40 There, it's fried.
01:44 Yes.
01:46 And then, after that,
01:48 we're going to debone it once it's cooked.
01:50 I'll teach you.
01:52 Watch carefully, my dears.
01:54 It's easier to debone it once it's cooked.
01:56 It's harder to debone it when it's still fresh.
02:00 Yes, the bones.
02:02 Next, we're going to cook our sisig mixture.
02:06 We already sautéed the garlic.
02:10 Do you want to do it?
02:12 You do it.
02:14 And then, we're going to add the onions.
02:16 It looks like we're making a dialogue.
02:20 We can now add everything.
02:22 Including the red and green chilies.
02:24 For aesthetic?
02:26 Yes.
02:28 It looks good.
02:30 And then, we're going to mix it.
02:32 This business is so easy, sir.
02:34 Yes, it's easy.
02:36 How did you come up with this?
02:38 We really love to eat sisig.
02:40 So, you chose bangus over pork?
02:44 Yes, because it's healthier.
02:46 Yes, and it's healthier for the heart.
02:48 And our consumers prefer it.
02:50 It's a healthier option.
02:52 You're right.
02:54 After this, we're going to cook the next step.
02:56 Yes, after we're done with the sisig mixture,
02:58 we're ready to cook the heart.
03:00 We have the deboned pork.
03:02 We're going to mix it.
03:06 I'm tired of what I did.
03:08 Are you tired, Shuby?
03:10 Okay.
03:12 Do I have to use my hands?
03:14 Yes, it's better to use your hands.
03:16 It's better to taste it.
03:18 It's better to taste it.
03:20 It smells so good.
03:22 I want to taste it.
03:24 For those who want to start a business like this,
03:26 How much do you need to start a business like this?
03:28 How much do you need to start a business like this?
03:30 How many bottles do you need?
03:32 How many bottles do you need?
03:34 When we started this business,
03:36 we only produced 5,000 bottles.
03:38 We made 50 bottles.
03:40 50?
03:42 5,000 bottles?
03:44 Yes, 50 bottles.
03:46 Yes.
03:48 You can just put it in the shop.
03:50 You'll make a profit.
03:52 What's next, sir?
03:54 Next, we're ready.
03:56 Here's the ready mix.
03:58 Here's the ready mix.
04:00 After we mix it,
04:02 we're going to bottle it.
04:04 Here it is.
04:06 Yes.
04:08 You can use this.
04:10 This is what the heart people do.
04:12 They squeeze the milk.
04:14 They squeeze the milk.
04:16 How long does it take
04:18 to bottle it?
04:20 How long does it take?
04:22 How many years?
04:24 How many years?
04:26 The good thing about our devoting sisig,
04:28 it will last for 6 months
04:30 up to 12 months.
04:32 One year.
04:34 We'll machine it
04:36 so it can last longer.
04:38 We can send it abroad.
04:40 This is proper storage.
04:42 Yes, it is.
04:44 When it's open,
04:46 we'll refrigerate it.
04:48 It's okay when it's open.
04:50 It just needs to be in a cool temp.
04:52 Not a hot temperature.
04:54 I'm excited to taste this.
04:56 Let's taste it!
04:58 It's perfect with rice.
05:00 Is it okay with my hands?
05:02 Yes, it's better with your hands.
05:04 Oh my!
05:06 Let's taste it, heart people.
05:08 Hold it.
05:10 Wow!
05:12 It's so cold!
05:14 It's so cold for the heart people.
05:16 It's so good!
05:18 Do you want to taste it, sir?
05:20 Oh my!
05:22 For those who want a delicious food,
05:24 and a delicious dish,
05:26 watch out for this.
05:28 Always be careful!
05:30 Cheers!
05:32 Sir,
05:34 you're really hot.
05:36 It's so good!
05:38 Thank you for watching!
05:40 Please subscribe to my channel!
05:42 Please subscribe to my channel!
05:44 Please subscribe to my channel!
05:46 Please subscribe to my channel!
05:48 Please subscribe to my channel!