Aired (April 13, 2024): Ano kaya ang naging inspirasyon ng isang negosyante sa Laguna nang simulan niya ang kanyang lechong manok de banga business? Panoorin ang video.
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00:00 This is from Los Baños, Laguna.
00:03 It has a unique smell that you can smell.
00:07 And it comes from
00:10 a fruit.
00:13 Oh, it has lechon inside.
00:19 It's a unique way of cooking that started with an idea.
00:25 Now, you can earn 5 digits per month.
00:28 [music]
00:30 Fernando is 56 years old,
00:36 and he doesn't just serve clothes,
00:38 but also chickens.
00:43 The principle is that the pot has a curvature.
00:46 It's like a heat.
00:48 It goes around, goes in, and goes out.
00:51 And then, you don't really grill it directly on top of the cow.
00:57 Fernando uses a clay pot or a big pot to cook chicken.
01:01 Cheryl designed it herself.
01:03 She earned 7,000 pesos for making the pots.
01:06 She says that cooking chicken in a clay pot makes it delicious.
01:09 For me, the earth is better.
01:11 It's really organic.
01:13 What happens is a combination of roasting and smoking.
01:16 The smoke is collapsed.
01:18 So, all the smoke you're grilling gets absorbed.
01:21 It adds up to your cooking.
01:24 They've been selling products for a long time,
01:26 until they decided to sell chicken lechon.
01:28 For me, chicken lechon is like a comfort food for Filipinos.
01:32 Fernando named the business after his wife, Cynthia.
01:36 They've been married for 30 years.
01:38 I am a restaurant owner who doesn't know how to cook.
01:40 I don't really cook. It's my wife.
01:42 My wife developed the marinade.
01:45 She taught me.
01:47 And then, we got it.
01:49 And we thought, "Oh, this is delicious."
01:52 The whole chicken is seasoned with spices.
01:54 This is the marinated chicken that we use.
01:57 Its breast weight is 1.2 to 1.3 kilos.
02:01 So, it's a bit bigger than the usual ones that competitors buy.
02:06 And the secret of their chicken lechon is the tanglad or lemon grass.
02:11 So, this is the tanglad, the stuffing that we put inside.
02:15 For Filipinos, chicken lechon is not a chicken lechon without tanglad.
02:20 The chickens are placed one by one with a hook.
02:23 They use a lot of ingredients when cooking.
02:27 It's very cheap because it's not wasteful.
02:29 Unlike the open system that has a big heating chamber, this one doesn't.
02:35 It's just small.
02:38 And then, when your business grows, you just add more chickens.
02:42 The chickens are placed one by one inside the cage.
02:45 Six whole chickens fit in one cage.
02:48 The chicken is then covered with a net.
02:50 It's covered until it's cooked for more than an hour.
02:54 Of course, from time to time, you have to check what's happening.
02:57 Maybe the chicken fell down.
02:59 Or you can add additional wood to continue cooking.
03:03 After a few minutes, the chicken lechon is cooked.
03:11 The whole chicken lechon is sold.
03:14 It's P360 per piece.
03:17 They also have a meal that includes rice for P115.
03:22 Most of the students from UP Los Baños are from Paraguay.
03:26 I watched it through online.
03:28 I tried it. It's okay. It's worth it.
03:30 It's fresh because it's from Sabangat.
03:33 Every week, I come here with my friends to try the chicken lechon.
03:39 It's delicious and flavorful.
03:42 Besides chicken lechon, they also have chicken tofu sisig and grilled pork belly.
03:47 Fernando doesn't think that people's love for his products will be hot.
03:52 That's why he's making sure that the taste of his products won't change.
03:56 I want the customers to not just eat from our store once.
04:01 I want them to come back and whenever they're here, we always tagline them so that they're always at home.
04:06 That's why they also give out loyalty cards.
04:10 You'll get a free meal when you come back to their store on the 12th.
04:12 Their business started with a small rental place.
04:18 When it grew, they made a mobile lechon that goes around in other places in Los Baños.
04:23 Now, they're planning to open another branch in Laguna.
04:27 We're very thankful to the food bloggers.
04:31 Come on! Where?
04:33 Join us and let's try the chicken in thevinegar.
04:38 We're very thankful to the people who share our posts because we felt the surge of sales.
04:44 After we were featured, people are coming from different places to our store just to have a taste of our food.
04:52 If you think about it, they're selling a typical chicken lechon.
04:57 But Fernando saw the potential of cooking in a big pot so that it will be more popular.
05:01 They can sell 50 chickens a day.
05:05 They can earn around P3,000 to P5,000 a day.
05:08 This is our main source of income.
05:10 As a normal family, we have car amortization, electric bill, and we have a son who's studying in high school.
05:20 Our food, clothing, everything, we're really into it.
05:23 We're happy and proud that he's growing.
05:28 In many businesses, it's important to be a source of income.
05:32 The old product can be a new one.
05:35 Ascension is a very important part of the business.
05:37 If you have an idea and it's a winning thing for you,
05:43 you saw the potential, don't stop.
05:46 You will improve it every day because every day is a learning day.
05:50 [Music]
06:19 you