Ang masarap at malinamnam na bangus, siksik-liglig ang sarap sa loob ng bote! Tikman ang de boteng bangus na nagmula pa sa Magalang, Pampanga. 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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00:00 This is overloaded.
00:02 Let's make more happy memories here in our studio.
00:06 Let's eat our breakfast.
00:08 Anjo, are you ready?
00:09 Ready, brother.
00:10 This is our special breakfast, Mathew.
00:13 It's a special day in the first month.
00:15 That's why we have bangus in a bottle.
00:18 Where else would they put bangus in a bottle?
00:21 Bangus in a bottle.
00:22 Chef JR visited us to make bangus in a bottle this morning.
00:27 He will show us how to make bangus in a bottle.
00:31 Good morning, chef.
00:33 Is it good to have bangus in a bottle this rainy season?
00:36 It's delicious.
00:37 A blessed morning.
00:38 It's delicious, Anjo.
00:39 A blessed morning, brother.
00:42 A blessed morning, Sanjee and to our fellow workers in our world-class set.
00:47 And to our world-class food explorers,
00:50 bangus in a bottle is a must-try.
00:54 It's very convenient, especially for busy mothers
01:00 and for those who are lazy to prepare.
01:04 This is the answer for you.
01:06 It's very convenient because you don't have to go through the long process of cooking.
01:11 It's also shelf-life-friendly.
01:16 So, this is perfect for us.
01:18 And of course, many of us are asking if this can be a business.
01:23 This is why we went to Pampanga.
01:26 We said that it's worth P200.
01:31 You can start your own business.
01:36 This is one of the steps.
01:37 We'll come back to that later.
01:39 What's good about this, fellow workers,
01:41 aside from business,
01:43 and of course, for our home,
01:47 we have nothing to fear because this has a long shelf-life.
01:52 You can't just put this in your refrigerator.
01:56 But of course, it needs to be refrigerated.
01:58 You can store it there anytime you need it.
02:03 And of course, to learn more about their process,
02:06 we'll have with us Ma'am Sharon, their Assistant Production Manager.
02:11 And Sir, we have with us here.
02:12 Hi, Ma'am Sharon. A blessed morning.
02:14 Of course, when we process bangus, it needs to be cleaned.
02:18 What's next, Ma'am?
02:20 The process we call this is brining.
02:24 We'll soak the bangus for one hour for our brine solution.
02:29 Okay, Sir.
02:30 So basically, when we say brine, it's water and salt.
02:35 Yes, Sir.
02:36 So we'll soak it for one hour to dry it.
02:39 And then, what I did earlier, fellow workers,
02:41 we'll just brown it a bit.
02:44 So Ma'am Sharon, this is our next step.
02:47 Okay, so our next step is the assembly.
02:50 Assembly, okay.
02:51 Yes, Sir.
02:52 Here, we'll put the fried bangus in the barrel.
02:57 Okay, so is there a process for this, Sir?
02:59 Do we need to do this or what?
03:02 No, that's correct.
03:03 This is how it looks like.
03:04 Yes, Sir.
03:05 Alright, so this bottle, Ma'am, its net weight is?
03:09 220 grams, Sir.
03:10 220 grams.
03:12 Yes, Sir.
03:13 Okay, so how many pieces are there?
03:14 As long as it fits, Ma'am?
03:16 Yes, Sir.
03:17 As long as they fit in there?
03:19 Approximately 90 grams is the weight of the bangus.
03:22 So how many pieces are there, Ma'am?
03:23 About four on the bottom and two on the top.
03:26 Four on the bottom.
03:27 So apparently, I need to practice more
03:29 because Sir and Ma'am here are very experienced.
03:34 So after we put the bangus on the net,
03:37 here, we can see someone is cutting the vegetables.
03:41 So we have here carrots, garlic, and pickles.
03:45 So we're going to put two kinds of carrots?
03:48 Yes, Sir.
03:49 Okay.
03:50 Are those specific grams or just pieces, Ma'am?
03:51 Just pieces, Sir.
03:52 Okay, just pieces.
03:53 So after we cut those, Ma'am,
03:55 we're going to put oil.
03:59 Okay.
04:00 Let me see that, Sir.
04:03 So basically, we're using corn oil here, Ma'am.
04:06 Is there a seasoning for the oil?
04:07 This is corn oil and this is our secret ingredient.
04:12 Okay.
04:13 So this is like a seasoning for you.
04:15 Yes, Sir.
04:16 So if you're planning to do this business,
04:19 they have a tip, Ma'am.
04:20 Aside from the oil, you can also add other added flavors.
04:24 Your own variant or flavor.
04:28 So after we put the corn oil and our seasoning,
04:33 what will be our next step?
04:35 I'll close the bottle and lock it.
04:39 So it's important that we seal it.
04:41 And we can see that the oil is really dripping.
04:46 Up to the top.
04:47 So the sealing needs to be done properly.
04:49 And then, Ma'am Sharon, here it is.
04:51 This is very critical, Kapuso, in this process
04:54 because we need to pressure cook it.
04:58 Yes, Sir.
04:59 What is this process called, Ma'am?
05:01 This process is a process of pressurizing our bottled items.
05:06 Okay.
05:07 This is also the secret to those who are not fond of fish that melts.
05:15 I mean, that are easy to eat because you can eat the fish's intestines.
05:20 So how long do you need to pressure cook this?
05:24 It takes 75 minutes.
05:27 75 minutes.
05:28 Okay.
05:29 So you'll let it cool for 75 minutes and then you'll put a label on it.
05:33 Yes, Sir.
05:34 Alright.
05:35 So how many flavors do you have here, Kapuso?
05:37 We have spicy and classic flavors.
05:42 Spicy and classic.
05:43 And here it is, Kapuso.
05:45 Of course, it's up to you.
05:46 Anytime, even for breakfast, lunch, or dinner,
05:49 you can also put this in your pasta or bread.
05:51 Yes, Sir.
05:52 Here it is, Kapuso.
05:53 It's really solid.
05:54 Thank you so much for the information, Ma'am Sharon.
05:56 Here's to our food adventure.
05:59 Here, in your country morning show,
06:01 where you're always first.
06:03 Unang-irik!
06:05 [♪♪]
06:09 [♪♪]
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