Ang bestseller sa kambingan sa Jaen, Nueva Ecija… sinampalukang ulo ng kambing!
Pagdating naman sa pasarapan ng sabaw, ang pambato ng mga taga-Paco, Maynila, bulalong ulo ng baboy!
Samantala, sa halagang P80 hanggang P200 lang, matitikman na ang sinabawang ulo ng isda sa Mandaue City sa Cebu!
Ang sabaw ng iba’t ibang ulo recipes, sabay-sabay nating higupin ngayong nagsisimula nang umulan!
Paanorin ang video.
Pagdating naman sa pasarapan ng sabaw, ang pambato ng mga taga-Paco, Maynila, bulalong ulo ng baboy!
Samantala, sa halagang P80 hanggang P200 lang, matitikman na ang sinabawang ulo ng isda sa Mandaue City sa Cebu!
Ang sabaw ng iba’t ibang ulo recipes, sabay-sabay nating higupin ngayong nagsisimula nang umulan!
Paanorin ang video.
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FunTranscript
00:00Why is it like that when the rain pours and it's delicious to eat soup?
00:11If this is what makes you face-to-face with the storm, even if it looks scary, it's not meh.
00:21In fact, it will make you meh with the deliciousness.
00:26Do you have the strength to taste the best-seller of this goat in Hain, Nueva Ecija?
00:36The goat's head was smashed by the Ilocanos in Alsaman.
00:43That's what they're bringing back to us. They fight when it's gone.
00:49The goat's head was thoroughly cleaned.
00:52In a large pan, sauté the ginger, onion, and goat's head.
01:03Next, add the coconut milk of the boiled goat's head.
01:12Vangie's secret seasoning, chili, broth,
01:19and the raw mango.
01:25And to make it softer, put it in a pressure cooker.
01:35So that when it softens, the meat will be tender.
01:38Each serving, Php 400 to Php 500, depends on the size.
01:43According to Vangie, unlike other parts of the goat, the head is not as tender and tasty
01:51because of the eyes and brain.
02:00It's delicious. It's like the taste of the skin.
02:02The goat's meat is delivered from Masbate.
02:06Every two weeks, Php 60 is delivered to us.
02:10Every day, Vangie cuts five goats.
02:13The meat will be cooked in other goat dishes.
02:17We have goat caldaretas, adobo, and bopis.
02:21While the head, if it's not smashed by the Ilocanos,
02:26it's also said to be delicious to chew.
02:29The sourness mixes with the spiciness.
02:33It's the best. It's delicious.
02:35It's soft, tender, and it's easy to eat.
02:39Vangie has been cooking goat for more than two decades.
02:43Because of this, she was able to finish her children.
02:46She was able to build a house and a car.
02:48And she was able to build a house and a car.
02:52She was able to build a house and a car.
02:55And she was able to buy the land where their food is being built.
02:59And because she tasted success,
03:02because of the head of the goat,
03:04her head will not grow.
03:07That's why I told my daughter
03:09to continue doing this business
03:11because it's easy for her to make a living.
03:14When it comes to the deliciousness of the soup,
03:16When it comes to the deliciousness of the soup,
03:22the people of Manila can fight head to head.
03:30The main ingredient, the head of the pig.
03:35They call it Bulalong Ulo ng Baboy.
03:38My customers call it Bulalong Baboy.
03:42At 4 in the morning,
03:44the head of the pig was delivered to Lakay's place
03:47in a parking lot on Pass Street.
03:50The head of the pig was cleaned and the teeth were removed.
03:57We can serve it so that we can see the teeth of the pig.
04:01In a cauldron, water was boiled.
04:04The head of the pig was put in.
04:08When it boils, the head of the pig is put in.
04:21It takes more than an hour to tenderize the head of the pig.
04:24By noon, it's ready to serve.
04:27The hot soup is served.
04:30By noon, it's ready to serve.
04:33The hot Bulalong Ulo ng Baboy is served.
04:36When I serve it, I put it in my head.
04:39It's like a cockroach.
04:40Php 210 per serving.
04:43It's cheap compared to others.
04:45The eyes are delicious.
04:47Because of his version of Bulalong,
04:50Lakay's children graduated.
04:54Vloggers are a big help in his business.
04:58They make content about his cooking.
05:01Wow!
05:02Look how big it is.
05:04To be honest, I'm not that famous.
05:07I just saw that I'm on Facebook.
05:10It's simple and fun.
05:11It's a big help.
05:12These are the vloggers that I used to have.
05:16He used to cook pork head every day.
05:20It's about Php 100.
05:22I used to serve it to taxi drivers and delivery men.
05:26But his business was shut down
05:29when he was forced to leave his original job
05:32in Rumwalden Street.
05:34We were forced to leave.
05:35We were looking for a place to move.
05:37They told me to go to Pass Street
05:41in front of the police station
05:43inside the parking lot.
05:46The head is very expensive
05:50to eat in Mandaue City, Cebu.
05:53This is how big their serving is
05:57of fish head soup.
05:59The soup is only Php 1,200.
06:06Something's fishy?
06:08Nothing.
06:10Marivic's blue marlin's head is really gallant.
06:16In fact, the size of the blue marlin's head
06:20is different from the size of the fish.
06:26Every day, 300 kilos of blue marlin
06:30are brought to Marivic's place.
06:35The fish is cleaned
06:38sliced and cooked.
06:41Add oil, garlic,
06:44bay leaf,
06:45onion,
06:46a lot of tomatoes,
06:47and crush them.
06:51Then, add a lot of water.
06:56The fish is boiled
06:58and the head of the blue marlin.
07:00It's ready to eat.
07:01It's good to eat first
07:03because the taste is very rich.
07:07In 2009, Marivic started his business
07:11in a sidewalk in Mandaue.
07:14His initial investment is Php 30,000.
07:17Php 30,000 is all I have
07:19for the goods and for the shopkeepers.
07:23Fast forward to 2024,
07:25the business that started in the sidewalk
07:28now has three branches.
07:32I started working in Wilan Vic.
07:35It's good for my family.
07:38Marivic's Php 30,000
07:42is what he earns every day.
07:45We have a foundation
07:47just like our two children.
07:50We bought a house and lot.
07:52We bought a car.
07:54We are very happy and blessed, ma'am,
07:56because our shop is simple
07:59and people like it.
08:02Don't let the heat of your head
08:06be controlled by the hot broth.
08:12Bow!