Aired (June 9, 2024): Umulan man o umaraw, ang mga paresan, pinipilahan pa rin ni Juan. Bukod sa swak sa panlasa, pasok pa sa budget ng masa! Kaya naman ang ating mga ka-Juander, binigyan ng kakaibang pakulo ang pares. Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 7:45 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 7:45 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Category
😹
FunTranscript
00:00If you're a Filipino and you don't grill, you're favorite dish is Lubog sa Mantika.
00:18But here in Calzada Ni Juan, the new dish is called Sabaw na Raw.
00:23Even if your favorite celebrity is...
00:26Paris!
00:28This kind of business is also popular.
00:31Wondering, is everyone in Paris now?
00:37Whether it's hot or rainy, the Parisians are eagerly waiting for Juan.
00:44Since this is Paris, it's a taste that fits the budget of the masses.
00:48Wondering, since Paris is now dominating the streets,
00:52this Juan was given by the President of Paris the title of Paris.
00:59But where did this beef soup originate from?
01:03Juan's taste is getting better, especially now.
01:08I wonder, why is Paris in Juan's taste?
01:18Are you looking for a food trip to Manila?
01:21Make sure you go here, to Ugbo.
01:26One day in Umarangkada, this beef soup was made.
01:31They mixed a recipe of beef and beef pares, which is called Kamto Soup.
01:37The Kamto Soup that we call, is also an inspiration of the culture of culinary of Manila.
01:45It's also an inspiration of the culture of culinary of the Chinese.
01:49Number one in the world.
01:53This recipe was the favorite food of Yorme, Isko Moreno.
02:01The cooking time of Kamto is also not a joke.
02:04The meat is boiled for almost 4 hours.
02:08The ingredients are also in line with the taste of Paris.
02:12Cut the tender beef into small pieces.
02:16Add chili flakes, onion leaves, and boil the beef in a soup.
02:23Yorme's daily routine in Ugbo is the Karinderiana Radus Lechon, which is a specialty of Kamto.
02:32On this day, Yorme will visit the people who came to visit him.
02:38Welcome to F. Barona, or better known as Ugbo, here in Tondo.
02:49And if we talk about the Kamto version, their experience.
02:54Here, of course, I usually go around every night.
03:00Every night, after I go around Tondo, we will eat, we will be hungry.
03:10Ugbo has changed a lot now, but the Radus is still visited by Paraguayans, like Yorme.
03:18This is the famous Radus Lechon.
03:21Come here, let's eat.
03:24If Isko was just a kid, he was already the number one fan of Radus.
03:27Look at this, this is from 1994.
03:31Radus, his soul went to heaven.
03:34I was just a kid then, I was 19.
03:36So this is their kitchen.
03:39It's really typical street food.
03:44This is where they cook, this is where they prepare.
03:48Radus is one of the people who became famous in Ugbo.
03:51This is my wife, and her family.
03:55They started this.
03:57It's already cemented.
03:59This is where we order, and the line is just to be patient.
04:05At 4 in the morning, if you're late, it's all gone.
04:09So we just order like this, and if you're saving, beg too.
04:15If you're a little choppy, there are soft drinks.
04:20Nanay Tess is building something.
04:23When Jorme came here, he was still young.
04:26I don't know how old he was.
04:28I was young then.
04:30He was drinking, and he said, can I eat?
04:35But I don't have money.
04:37I don't have money.
04:39No problem.
04:43Jorme has his own place here.
04:46I'm always here.
04:48Here, we're always together.
04:51Sometimes, we drink together.
05:01Because the food here is delicious.
05:03Let's play chicha.
05:07The lechon is a specialty in Rado, but Jorme's favorite is...
05:11Nanay Tess, the old one.
05:13Here it is.
05:15This is it.
05:17As you can see, we're trained now.
05:20This is his partner, Toyo Manci.
05:24Let's eat.
05:27Jorme is also good at eating.
05:31Let's eat.
05:37One order of this is enough for one to two people.
05:42For Jorme, Rado's business is not just simple business.
05:47It's a part of Tondo's culture.
05:49People go to Tondo early in the morning.
05:53They just ride their motorbikes.
05:56Sometimes, they go here by car.
06:01We're happy because we're proud of Tondo's people...
06:06...who don't go to Tondo early in the morning.
06:12Why? Because it's early in the morning.
06:14They're afraid of the food that gives a new aura to Tondo.
06:21Because Isko is with Nanay Tess,
06:24it's time for her to experience her Kanto version.
06:28Mom, have you been to Ugbo in BGC?
06:31This is my first time.
06:32First time.
06:34Because you made me eat, I'll treat you later.
06:37When Jorme grew up, he was inspired by Ugbo 24x7, Rado's Lechon.
06:45The serving in BGC and here is the same.
06:52It's the same.
06:55What they eat in their Ugbo 24x7 in BGC,
06:59are dishes that are grown in BGC.
07:03Narian, Tumbong Soup.
07:05Dila Asado, Lechon Kawali.
07:08And their bestseller, the Pares version of Ugbo, Kanto.
07:13But I wonder, is it true that Laga and Bipares mixed the Kanto soup?
07:20According to Chef Christopher Karangian, Culinary General,
07:24They say that Kanto is a soupy Pares.
07:28They say that Laga is tasty.
07:31If it's true, it's also a Pares.
07:34But because it's soupier, we usually compare it to Laga.
07:40Most probably, we'll compare it to a Filipino dish that has soup, which is Laga.
07:47Wait, wait. Why are there chopsticks there?
07:53Okay, let's go.
07:55Jorme, you're really strong with Tess.
07:59My children will be happy.
08:01This is their favorite.
08:04Jorme, tour and let Tess taste your Ugbo 24x7.
08:11Here it is, Ugbo 24x7 in BGC.
08:15Go on.
08:17And the ones they put in the jeep, it's really thick.
08:22Aside from the colorful and traditional dishes,
08:27Isko also brought his own food.
08:30Of course, just like you.
08:33They can buy it solo, or they can buy a set.
08:38And the kitchen, Tess's mom will not miss it.
08:42Boys, this is original.
08:47It's time for the tasting.
08:48Will their Kamto recipe pass to Tess's mom?
08:53Tess's mom, try it.
08:56Let's see if it will pass to you.
08:59This is the boiling Kamto.
09:04And the taste?
09:06Pass.
09:12I'm happy because it's their legacy.
09:19That's why the beef pares that they boiled in other dishes,
09:22It's still perfect in Juan's taste.
09:24Since the pares was boiled,
09:26Juan is now making different versions.
09:29Each one has its own boiling method.
09:33But this pares is different in Malabon
09:37because their pares can be brought to heaven.
09:42Wondermeet San Pedro, Esteferdi, is the one who boils this pares.
09:48My customers are the only ones who like it.
09:51They said they want to see Dolby, San Pedro,
09:54they want to see Diwanag.
09:56They want to hide in the door.
09:58My customers are the only ones who like it.
10:00Before the sun rises in the afternoon,
10:03Freddy is busy setting up his small stall in Malabon.
10:08And when the sun rises in the afternoon,
10:10the customers can't stop drinking.
10:13Their recommendation is the pares with unleaf fat.
10:18Others really like the unleaf fat.
10:22Because in other pares, there's no fat.
10:24That's why they like the meaty ones.
10:30The fat that he puts in his pares is beef fat.
10:34And their bestseller is the lechon pares for P75.
10:40This is the lechon pares.
10:43Then we put the fat.
10:46That's how fast we prepare the pares.
10:49The beef pares that costs P75.
10:53This is the beef pares.
10:55And the Diwanag pares that can be brought to heaven.
10:59The contents of this are lechon, cauliflower, and beef.
11:05All of these are inclusive of unleaf fat.
11:09It's delicious.
11:11But the lechon pares,
11:14I feel like half of my face is getting swollen.
11:18How's the fat?
11:20It's delicious.
11:22The unleaf fat is getting swollen.
11:24I can't open my mouth.
11:27You'll be surprised.
11:31Because of this unique cooking method,
11:34Freddy's pares didn't get swollen.
11:36From the first of the afternoon,
11:38the customers rushed in.
11:40And the three pots of pares were full.
11:42Even though the price is high,
11:44their pares didn't get swollen.
11:48But do you know,
11:50the business of Freddy's pares
11:52wasn't easy at first.
11:55We borrowed the money from the first one.
11:58We lost four pounds.
12:00Because it was weak.
12:02There were no customers.
12:03Freddy didn't give up.
12:05He was able to save money.
12:07The first thing he bought was a camera
12:09to use as a picture and video of his products
12:13to upload on social media.
12:15And because it was sold online,
12:17just a few months later,
12:19his customers started to increase.
12:22How much can you eat?
12:24Come with me.
12:26Let's try this.
12:28It's trending now.
12:29Freddy's pares is worth Php 100.
12:32And they have unlimited fats
12:34that you will get tired of.
12:36Food bloggers also discovered his pares.
12:40Until his customers became a vegetable
12:43that keeps coming back.
12:45Just like John Juviel.
12:48Even though he's high blooded sometimes,
12:51he's still jealous of eating pares with fats.
12:54Maybe last year,
12:56when I tried it,
12:57it was really good.
12:59John Juviel,
13:01has 4 to 5 refills of fats
13:03when he eats here.
13:05It's my third time eating fats.
13:07It's really good.
13:09I'm not afraid of eating fats
13:11because we have medicine.
13:13We have medicine for high blooded.
13:16It's worth it, guys.
13:18Because of the success of Freddy's pares,
13:20he doesn't have a problem
13:22with his family's daily expenses.
13:24Every day,
13:26we earn around Php 27 to Php 25.
13:29But we don't get tired of it.
13:32We don't get fat.
13:35But you might wonder
13:37how tempting it is
13:39for an expert
13:41to eat fats.
13:43One day,
13:45for a regular diet,
13:47if you're not sick
13:49or anything else that is concerning
13:51when it comes to fat consumption,
13:53out of our daily calories,
13:56only 30% should be
13:58the maximum
14:00from the fat.
14:02That's only 600 calories.
14:04If we convert it to grams,
14:06it's only around 67 grams of fat.
14:19When it comes to pares,
14:21it's usually putok-batok.
14:24But what if I tell you,
14:26my fellow Wanderers,
14:28there's also a healthier version of this.
14:31Pares na Healthy.
14:33That's the answer of Chick Pares
14:35by Team Paresan.
14:42The version of this pares
14:44was thought of by
14:46the member of Online Content Creators,
14:48Team Payaman, Awi.
14:50It was only in 2020
14:51that he tried
14:53to open a paresan.
14:55But it didn't continue
14:57because of the pandemic.
14:59Even if it was stopped
15:01for almost 3 years,
15:03in 2023,
15:05he tried to bring back
15:07the warmth of his love for pares.
15:09And he set up a paresan
15:11in an event.
15:13People immediately loved it.
15:15Last December,
15:17Team Payaman had a fair.
15:19We thought of reviving
15:21the paresan.
15:23After that,
15:25we started to build
15:27a real paresan.
15:29His cold paresan
15:31was heated again by customers.
15:34That's why this February,
15:36he opened Team Paresan.
15:38I love eating pares.
15:40I eat pares from different streets.
15:42They always lack
15:44this kind of meat,
15:46this kind of taste.
15:48Every time I move to a different paresan,
15:49they have different needs.
15:51I thought of combining
15:53all of those needs and put it here.
15:55Of course,
15:57Team Payaman also has
15:59Team Payaman members
16:01from Sinacong TV and others.
16:03Like other paresan,
16:05they also have an overload
16:07of potok-batok.
16:12But what's different
16:14in their menu
16:16is chicken pares.
16:17That's why we also have
16:19chicken pares.
16:21My wife doesn't eat pork.
16:23She eats beef.
16:25But every time we're here,
16:27she only eats beef.
16:29She wants something new.
16:31I thought of adding chicken pares.
16:33For now,
16:35his pares is a success.
16:37But to attract more customers,
16:39Team Paresan also has
16:41ready-to-cook dishes.
16:42Just like
16:44the Ultimate Pares Challenge,
16:46where you can eat more
16:48and faster.
16:50I thought of putting the title
16:52as The Ultimate Pares Eating Challenge
16:55because the challengers
16:57tried 600 grams of meat.
16:59Next!
17:01What's Awi's secret
17:03to returning pares?
17:12Pares that's healthy.
17:14That's the answer
17:16of Team Paresan's chicken pares.
17:18Hi, ko-wanderers!
17:20Today, we're going to cook
17:22what we call chick's pares,
17:24which is our chicken.
17:26It's a fried chicken
17:28in the soup of pares.
17:30Of course, we'll start with
17:32the soup.
17:34First, we'll boil the meat broth
17:36for 6 hours
17:38to absorb the taste of the meat.
17:40After boiling,
17:42we'll add ginger,
17:44onion, and celery.
17:47For the cornstarch,
17:49you just need to mix it
17:51and dilute it in water.
17:53Okay, ko-wanderers?
17:55It looks like our cornstarch
17:57is already diluted in water.
17:59Now, we'll slowly add it in.
18:01After adding the cornstarch,
18:03we'll just mix it
18:05as if it's a tornado
18:07until you reach
18:09its consistency.
18:10Then, we'll add it
18:12through soy sauce.
18:15Then, we'll also add
18:17the star anise
18:19to make it smell better.
18:21Then, we'll mix it again.
18:23You'll see that
18:25its color has changed.
18:27We'll boil it again
18:29for 15 minutes.
18:33We have here
18:35a breaded and marinated chicken.
18:37We'll put it in the fryer
18:41once the oil is hot.
18:44We'll fry it
18:46for about 1-2 minutes
18:48until the chicken
18:50turns golden brown.
18:54We'll also change
18:56the white parts
18:58so that it's cooked.
19:00There, it's done.
19:05Ko-wanderers,
19:07what should we eat first?
19:08Soup or meat?
19:10Let's start with
19:12our regular Chick's Pares.
19:14Here it is.
19:16We'll start with the soup.
19:18Here's the soup.
19:20We'll just add the chicken
19:22and the condiments.
19:27Chili oil.
19:29And here's our
19:31Chick's Pares Overload.
19:34Presenting Chick Pares.
19:35Presenting Chick Pares.
19:39And to let our ko-wanderers
19:41taste it,
19:43we'll go with Awi.
19:46Here's the Chicken Pares
19:48with chili.
19:50It's good.
19:55It's good.
19:57It's tasty.
19:59First, the rice.
20:01It's okay.
20:02I'll just take a bath.
20:04I'll just take a bath.
20:08We use white meat.
20:10It has less amount of fat
20:13compared to our red meat
20:15which is your pork
20:17and your beef.
20:19Imagine that small amount of chicken
20:21compared to that same size
20:23of pork or beef,
20:25especially the fat part,
20:2710 grams to 1 gram of fat.
20:29The difference is big.
20:30It's confidential.
20:32It's no longer necessary
20:34for couples to go on a date.
20:36Celebrities or anyone else
20:38are already running this business.
20:40But I wonder,
20:42who was the first to make
20:44Chick Pares famous in Bayanihuan?
20:47It's said that
20:49this Jonas Restaurant
20:51was the first to make Chick Pares famous
20:53in La Loma, Quezon City.
20:55It opened in 1974.
20:57Shomai, Shofao, and Beef Mami
20:58were their products back then.
21:01But since the customers
21:03would often request for rice,
21:05the beef cutlet
21:07was replaced with rice
21:09and was called Pares.
21:11Jonas was the first
21:13to use the term Pares.
21:15They didn't invent
21:17a dish called Sinangag
21:19because it already existed back then.
21:21Even the Asado or Beef Stew
21:23that we call it,
21:25it's funny that
21:26because of their eternity
21:28and what they call
21:30Pagparisin,
21:32the food, the rice,
21:34that's where the culture
21:36of the modern era
21:38that we call Pares came from.
21:41My co-wonderers,
21:43in our episode tonight,
21:45we have proven that
21:47Pares is not just a place
21:49on the streets.
21:51It's really called
21:53the King of Pinoy Street Food
21:54because of the different versions
21:56that were popularized by Juan.
21:58Juan was famous
22:00or ordinary
22:02when it came to cooking Pares.
22:04My co-wonderers,
22:06if you have stories to share,
22:08just send a photo or video
22:10to our Facebook page
22:12or email to
22:14follow our social media accounts
22:16like Tiktok,
22:18Facebook, and Instagram.
22:20I'm Susan Enriquez.
22:22We'll see each other
22:24next time on GTV.
22:26Because of Juan's questions,
22:28we'll give answers
22:30here on I WONDER!