Ginataang santol, naging daan sa matamis na pag-asenso! | Pera Paraan
Aired (August 24, 2024): Craving for something sour and sweet? Sagot na ‘yan ng mag-asawang negosyante na sina Etel at Alejohn Ramirez sa kanilang ginataang santol! Ano kaya ang kanilang sikreto para mapalago ang kanilang negosyo? Panoorin ang video.
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs # GMANetwork
Catch the latest episodes of 'Pera Paraan' every Saturday at 11:15 AM on GMA, hosted by Susan Enriquez. #PeraParaan #GMAPublicAffairs # GMANetwork
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FunTranscript
00:00Let's talk about Santol.
00:05What is Santol in English?
00:08Santol, we're brothers.
00:11Am I right?
00:13Santol.
00:15Give a hint that Santol can be used.
00:18Sinigang.
00:20It can be used in fishing.
00:25But Santol is online.
00:27It has become popular to make Ginataan.
00:33The leading man is Richard Gomez, who is loved by many.
00:37He has his own version of cooking in Santol.
00:41We are going to cook Sinantolan.
00:51Delicious.
00:53No need to be famous for making videos online.
00:56Ethel and Alejandra Rao are the ones who are in charge of your Santol cravings.
01:08Ethel's simple search for Santol back then
01:11paved the way for them to think of starting a business.
01:15When I was about to throw away the skin,
01:18when I was embarrassed,
01:20I thought it was delicious to make Sinantol,
01:22but I've never cooked Sinantol before.
01:23So I called my aunt in Bolillo Island,
01:28and my mother,
01:30they are the ones who really cook Sinantol.
01:32They taught me.
01:34I tried, I only cooked 3 kilos of skin.
01:37Ethel tried to make her own seasoning.
01:40I let my cousins try it at home.
01:43When MACQ was allowed to enter,
01:45I brought a few pieces to the staff in the office.
01:48They liked it.
01:50I also joked,
01:52can I sell it?
01:54I think it was 50 pesos per kilo.
01:57So I cooked 3 kilos.
02:00I really wanted to compliment myself,
02:03that I'm good at cooking.
02:05Sinantol was not for sale.
02:08She just wanted to taste it.
02:10It became a sideline for her husband.
02:12So I started making Sinantol.
02:14That's it.
02:16At that time,
02:17I was a freelance programmer.
02:19I had a lot of time to help my husband
02:21in his business.
02:23I was happy because we were able to open a small business.
02:25So everything I learned in IT,
02:29I used it to support my husband.
02:32Even in marketing and social media,
02:34I handled it all.
02:36To keep up with their daily work,
02:39they pre-ordered what they discarded.
02:42My capital was only 300 pesos.
02:441 kilo was 50 pesos at that time.
02:45So 3 kilos was 150 pesos.
02:47Then coconut milk,
02:49and the small ingredients,
02:51about 300 pesos.
02:53So you can make 15 to 20.
02:55That's it.
02:57I cook every Saturday.
02:59Then I deliver it on Saturday or by Monday
03:01to my colleagues or online.
03:05Until weekly,
03:07it's increasing.
03:11In Ethel's version of Sinantol,
03:12she will just boil the coconut milk.
03:14She will add garlic, sugar, pepper,
03:17tamarind, long green chilies,
03:19and the Santol that was already cooked.
03:24We have a store in Laguna
03:26that is already cooked.
03:28We can estimate
03:30if our stock is good for one year.
03:32We have a stock room in Quezon City.
03:35She will boil or ferment the Santol
03:37so it won't break easily.
03:39We need to cook it for a long time
03:41so the coconut milk will become oil
03:43and the oil will help
03:45the shelf life of the product.
03:50She will just boil it
03:52until the stock is oily.
03:54Then she will let it cool
03:56and then she will bottle it.
04:00I'm already happy
04:02by the time I'm 50.
04:04I'm already lucky if I can reach 50.
04:07Along with the high demand,
04:08the difficulty in business
04:10started to decrease.
04:12That's why Ethel and Aljon
04:14stopped selling their Sinantol.
04:19Meanwhile,
04:21their small business
04:23didn't stop.
04:27Our goal is to help
04:29those who are in need.
04:31Since we are farming,
04:33we want to have our own house.
04:35It's a hard life.
04:36It's not enough
04:38that we have our own jobs.
04:40We need to increase our income.
04:42Especially if the demand is high.
04:44Of course,
04:46you will double your income.
04:48Their Sinantol
04:50started to help online.
04:52To be more effective
04:54in their business,
04:56they became smarter
04:58in dividing their time.
05:00We always order until Sunday,
05:02straight 7 days.
05:03Now,
05:05we have a day off
05:07on Sunday.
05:09On Monday and Tuesday,
05:11we only have a little work
05:13or production.
05:15It's important to rest.
05:17For example,
05:19when we go to the market
05:21or when we get supplies,
05:23we order everything online.
05:25In the past,
05:27there were only 5 tubs.
05:29Now, there are 100 bottles.
05:31Since 30 tubs,
05:33we need to produce
05:35500 to 600 tubs
05:37per week.
05:39Since it's Sinantol season,
05:41we need to know how to cook
05:43using Sinantol.
05:45I will show you.
05:47Let's get Sinantol.
05:49Since the version of Ginataang Sinantol
05:51is left and right,
05:53will the people like me
05:55get caught?
05:57Here it is,
05:59the shrimp.
06:01There are more because
06:03it's Sinantol.
06:05Sinantolang Magastos.
06:12Presenting
06:14the Sinantolang Magastos
06:16a la Susant.
06:19Aside from being able
06:21to take care of their family,
06:23this became a big thing
06:24for Ethel and John
06:26to be able to build a business.
06:28It helped us
06:30to build a house.
06:32In a month,
06:34we earn P100+.
06:36Maybe P90 to P100.
06:38That's the net.
06:41They earn P170
06:43per bottle of Sinantol.
06:45The discount
06:47for the ongoing business?
06:49Even though
06:51we earn
06:52what we call
06:54a day job,
06:56it doesn't end there.
06:58If we see an opportunity
07:00outside work,
07:02outside day job,
07:04let's grab it.
07:06We still have a lot to learn.
07:08If you have a big support system,
07:10even if it's your wife,
07:12brother, or family,
07:14you will succeed.
07:16Because the business is flourishing,
07:18Norris added
07:20the aesthetic of her restaurant
07:22to her food.
07:24That's why her diner
07:26is called Dinarayo.
07:28It's a simple pancit
07:30that's always delicious.
07:32That's what Caroline's product
07:34invented.
07:36That's why it became
07:38her dream.
07:40She's already working
07:42and doing business.
07:44Ethel and John
07:46are solving time management
07:48to be successful
07:50in work and business.
07:52To learn more,
07:54go to
07:56www.norris.com