Aired (September 21, 2024): Isang poging tindero este affordable na pansit ang tinatangkilik sa Divisoria! Samantala, mapapa-wow naman ang sino man sa malaki at masarap na burger na bida sa negosyo ni Kapuso artist Vince Maristela! 'Di naman magpapahuli sa laki ang chicharon na ibinibida ng ipapakilala naming negosyante. 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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00:00Bare Months is here and this is also the right time to earn money.
00:04I'm done, let's continue with the business.
00:09A viral pancit vendor in Divisoria is selling a lot.
00:13It's not just their pancit, but all of their goods as well.
00:21It's cheaper than theirs and it's delicious.
00:23It's 50 pesos.
00:24You can eat now.
00:25It's already 3,000 pesos.
00:26It's our last salary.
00:27We're just doing business.
00:28His parents have a carton of goods to cook.
00:32That's why it's only 3,000 pesos.
00:33It's just a product.
00:35It's raining, but Vince Maristela has something to heat up.
00:40His burger is big and thick.
00:42His burger is big and thick.
00:45It's delicious.
00:46It's different from the burger I had before.
00:48The burger is big.
00:49He's making money.
00:50Maybe he generates around 70,000 pesos for us.
00:54We also have other streams like Facebook and Instagram.
00:59We also have a website.
01:02Chicharron can feed 10 people?
01:05That's a lot.
01:06Prepare your teeth for this giant chicharron.
01:11It used to be small when it first started.
01:15It was only 2,000 pesos a month.
01:17Now, it's around 70,000 to 80,000 pesos per month.
01:22That's all for Pera Paraan.
01:26Four months is here.
01:27It's time to make money because it's Christmas and we're still doing business.
01:33It's the Christmas season.
01:34That's why here in Divisoria, people are buying more.
01:42When the first week of October comes, people will buy more.
01:47We've been selling here for a long time.
01:49We've been selling here for decades.
01:51Every year, when the time of the birth month comes, this is our life.
01:57We have a lot of customers.
02:00Especially on Fridays and Sundays.
02:05You can buy everything.
02:08Anything goes.
02:09Did you hear about the new product in Divisoria?
02:14It's not a product, but a vendor.
02:20He's really making a lot of money.
02:23Kit is really an artist.
02:28Look at this kid.
02:30He looks like James Reid.
02:33Look at his hair.
02:34He looks cute.
02:36Even his hair.
02:38My future.
02:42In Albuquerque Street of Tondo, you can find this place.
02:46Aside from the delicious food, even the vendor is very noticeable.
02:53That's the 20-year-old full-blooded Filipino, Kit.
02:56He's handsome.
02:58He's handsome.
03:00The vendor here is handsome.
03:04But Kit is not only serving looks, they are also serving delicious food.
03:16There are two kinds of customers here.
03:19There are those who are looking for meat, and there are also those who are hashtagging for the gram.
03:27This is delicious.
03:29He's handsome.
03:32But not all customers want to be tagged as Kit.
03:36Their food is cheaper and delicious.
03:39For example, this is only for 70 pesos.
03:42I always buy this because it's cheap.
03:45Their food is delicious.
03:47Just 50 pesos.
03:49I don't buy cheap food.
03:52While setting up, there are those who are waiting for their bestseller, Pancit.
03:57That's why when it comes out, it will run out in less than 30 minutes.
04:01That's why Pancit is lucky to get it.
04:04Kit will also get a bonus if he gets it.
04:07Even his eyes will be full.
04:15It's only 1 o'clock in the afternoon when Kit goes to the market.
04:18When he comes home, he starts cooking.
04:21It takes them 4 hours to finish 8 to 10 dishes that they sell every day.
04:29The last thing they cook is their bestseller, Pancit Canton.
04:33Maybe it's still hot when it's still hot.
04:36First, saute the garlic and onion.
04:39Add the chicken and chicken balls.
04:41Add soy sauce, pampalasa, and water.
04:44And when it boils, add the Pancit Canton.
04:46When it's soft, add the carrots and cabbage.
04:50Stir it until it's dry.
04:54Then add the bean sprouts, onion leeks, and chicharon on top.
05:02Our Pancit is only 25 pesos.
05:05Our Pancit is only 25 pesos.
05:08Most of the people here in Divisoria are cargadors and homeless.
05:18That's why it's only 25 pesos.
05:21Our vegetables are 35 pesos.
05:24Tofu is 35 pesos.
05:27Omelette is 35 pesos.
05:29Salad is also 35 pesos.
05:32Scrambled egg is also 35 pesos.
05:35Flying fish with sweet and sour sauce is 30 pesos.
05:40At first, the vlogger noticed Keith.
05:46You're so handsome.
05:48You're so handsome.
05:50You can see in the videos how hardworking he is.
05:54Your Pancit is really delicious.
05:55Your Pancit is really delicious.
05:57You get extra points if you're hardworking and have a dream in life.
06:03That's why Madla asked,
06:05Is Keith single?
06:07I hope he's single.
06:09Hey, are you going to get mad?
06:14For those who are watching,
06:17because Keith has DTR or defined the relationship with his girlfriend of 3 years, Sam.
06:25And the truth is, they are business partners.
06:30When I was in high school, I saw her.
06:34When I was in grade 9, that's when I noticed her.
06:39I courted her until I got her answer.
06:44He's really hardworking and he's discarded.
06:47They worked together in a canteen when they were still in high school.
06:51My parents didn't expect anything.
06:54I only grew up with my grandmother.
06:58I have 5 siblings and I'm the eldest.
07:02That's why I don't want to depend on my parents.
07:05Because of bad luck, they had to close the canteen they were working in.
07:10We were able to save P3,000.
07:13That P3,000 was our last salary.
07:16So we thought, what are we going to do here?
07:20We don't have any income.
07:21So we decided to start a business.
07:23Her parents have a canteen where they can cook.
07:28That's why it's only P3,000 per product.
07:34Some of their recipes are from Sam's mother.
07:37My mother is from Taiwan.
07:40She's an OFW there.
07:42She learned how to cook because that's what her father wanted.
07:45So she learned how to cook in Taiwan.
07:48She brought her to the Philippines to learn how to cook.
07:54They sell twice a day.
07:57Every Friday afternoon and every morning at 4 a.m.
08:01Rain or shine, work!
08:05In their three years of selling,
08:08there's no denying that the effect of being viral online is huge.
08:12We used to sell until noon.
08:16We used to sell until late afternoon.
08:19Now, around 8 or 9 p.m., we're able to sell out.
08:23Aside from selling out faster,
08:26they also earn more.
08:29What we earn per day is P2,000 to P1,000.
08:34Before, it was P1,000 to P5,000.
08:36Kit and Sam just graduated from Senior High this July.
08:40And in the next school year, they plan to continue with their studies.
08:43In fact, that's what they're saving up for now.
08:48I plan to take a course in tourism.
08:53I plan to take a course in criminology.
08:58At a young age, Kit and Sam's hard work
09:02for their dreams has finally paid off.
09:04Their generation is now proven.
09:06They're also serving in the topic of hard work and the right way.
09:10Very juicy!
09:14Very crispy and very big!
09:17It's ready to eat!
09:23But wait!
09:25I'm referring to Vince Maristela's special burger that we're going to taste.
09:301, 2, 3!
09:39It's so good!
09:42You know what? I'm going to die here!
09:51That's a heart.
09:53Oh, there you are!
09:55I'm practicing how to eat a burger properly.
09:58Because later, we're going to have a competition on how to eat a burger.
10:01Our star, Vince Maristela,
10:06because this is his business,
10:08so let's practice now so we won't embarrass him.
10:11Like this?
10:13Like this?
10:16The fruit of discipline and strict workout,
10:18Vince's heart is full of laughter.
10:21So who would have thought that he's a fan of burgers?
10:25And he even started this business.
10:28Vince entered the showbiz early,
10:30starting as a child actor and model.
10:33Now, he's a part of the sparkle management of GMA Network.
10:36Vince is also one of the cast of Encantada Chronicles Sangre.
10:41He's looking for strong gurus here in Levante.
10:44Despite his busy schedule,
10:46Vince's passion for business is strong.
10:49Before, when I was in college,
10:51I really wanted to do business.
10:53We also have a family business but it's construction.
10:55Artists nowadays are really smart
10:58and we know that you won't be an artist forever.
11:04So as much as possible,
11:06while you're making money now,
11:08you'll invest in other things
11:10that will also give you income in the long run.
11:14He also hired a chef who helped him develop their menu.
11:18Vince is a graduate in the course of Marketing Management.
11:21All the things that my teachers taught me before,
11:25how to launch a product,
11:28how to test the products,
11:30I also applied it in my business.
11:33Now, his burgers are available online.
11:36They also participate in pop-up events.
11:39Vince started his business next to their house.
11:43We're here in the commissary of Nashville Fried Chicken.
11:46This is where we prepare all the food.
11:48This is where we prepare
11:50so that when a customer orders,
11:52they can order right away.
11:54First of all, you don't have to pay rent.
11:56People don't have overtime
11:58and they don't overwork too much.
12:00So business productivity is better.
12:03They use boneless chicken thigh in their burgers.
12:06This is Nashville Hot Chicken Seasoning
12:09that is mixed with different spices.
12:12We marinate this for 24 hours
12:15so that the taste will be absorbed by the meat.
12:19This is soaked in butter mixture
12:21and coated with flour that has flavor.
12:23We'll fry this for 5 minutes
12:26then we'll take it out.
12:29We'll dip it again in hot oil
12:32for 2 minutes
12:34to get the right crispiness.
12:36Nashville is their bestseller.
12:38It has pickles,
12:40chicken thigh with Nashville sauce,
12:42coleslaw, and mayo dressing.
12:48They have 3 other flavors.
12:50Umami Bomb,
12:55Masala Curry,
12:57and Red Hot.
12:59They also have Truffle Fries,
13:01Poppers, and Mac and Cheese.
13:04Hi Vince!
13:06You're very busy, right?
13:08Yes, I'm very busy.
13:10Are you going to have a burger?
13:12Of course!
13:14By the way,
13:16this is your business, right?
13:18Yes, my business is Susan.
13:20You're very busy because you're in Encantadia, right?
13:22Yes.
13:24How do you keep up with your business
13:26while you're still in Encantadia?
13:28I think I have the right discipline
13:30and time management.
13:32In Encantadia,
13:33there are many brilliants, right?
13:35If you're given a chance
13:37to take care of one of the brilliants,
13:39which brilliant would it be?
13:41Maybe,
13:43water, Ms. Susan.
13:44Why water?
13:45Because they say
13:47when you put water in a glass,
13:49it changes its form.
13:51So,
13:53it means it has adaptability.
13:55How about you, Ms. Susan?
13:57If you're given a chance,
13:59which brilliant would it be?
14:01I'll take care of it.
14:03I believe that
14:04Vince is a hands-on person.
14:05Do you know why?
14:06Because he's really...
14:10Okay, Ms. Susan,
14:11I'll let you try our bestseller.
14:13This one, because you're also fond of burgers.
14:15Yes, I'm really fond of burgers.
14:17Specifically, Ms. Susan,
14:18what I'm eating here,
14:19I'm really fond of it.
14:21The spicy chicken sandwich.
14:26You have a big...
14:29It's like it's hard to bite.
14:31It's so fat.
14:33It's so fat.
14:41So, Ms. Susan,
14:42we now have a classic Nashville.
14:44It's so fat.
14:48How can you eat that?
14:49It's so big.
14:51Let's try to teach Vince
14:53how to bite their burger
14:55thickly.
14:57Okay, you.
14:58It's okay, Ms. Susan.
14:59You have to bite it first.
15:00Which one?
15:01So, you won't eat the paper.
15:03I'll really eat the paper.
15:05Then,
15:06before you eat it,
15:07you have to smell it first.
15:11Right?
15:12Before you bite it,
15:13of course, you have to smell it first.
15:14Then, you can bite it.
15:15Okay, how?
15:17It's so big.
15:23It's so fat.
15:25I'll really get fat here.
15:29It's so fat.
15:34I'm getting dizzy.
15:36It's delicious,
15:37but your burger is so fat.
15:39The meat is so big.
15:41Vince also made his burger
15:43tasted by the people in the market.
15:45It's delicious.
15:46Can you taste this?
15:54It's a bit spicy.
15:55Do you like spicy food?
15:56Of course.
15:57Really?
15:58Do you like spicy food?
15:59Of course.
16:00Really?
16:04I'll taste your burger.
16:06It's a big burger.
16:11It's a bit spicy,
16:13with sweetness,
16:16and greasy.
16:18Wow, he bit it right away.
16:21One more.
16:25It's delicious.
16:26I won.
16:28So, how's the business so far?
16:30You've been here for 4 months already.
16:32So far, it's so good, Ms. Susan.
16:34Our brand,
16:36I got to know it better.
16:37How much do you earn?
16:38Can you say that?
16:39Debt.
16:43How much do you earn?
16:44She earns,
16:45maybe she generates
16:47around 70,000 pesos.
16:49Right.
16:50And then, we also have
16:51other streams,
16:52like those who message on Facebook,
16:55those who message on Instagram,
16:56and we also have a website.
16:58Vince's business was helped
16:59by his college course,
17:01because business is a long process
17:04that needs to be studied well.
17:06You don't need to start with a big card.
17:09It doesn't look like
17:11your business will be successful.
17:13The business should not be rushed.
17:15It should be done slowly.
17:23Chicharito, chicharoon.
17:26The favorite chicha of Filipinos, chicharoon.
17:30Are you tired of small things?
17:32You can't beat this giant chicharoon.
17:35And what's perfect here,
17:37this sauce is not vinegar,
17:39but chocolate.
17:42You heard it right.
17:43The sauce is chocolate.
17:45For food vloggers,
17:47this is a pass.
17:50Wow.
17:52Try and try until you succeed.
17:54That's the motto of
17:5644-year-old Joseph.
17:59But how?
18:00He said this is his 7th business.
18:02Well, I was doing farm business.
18:04I also have a taxi service.
18:06I have some manufacturing.
18:09I also have a restaurant,
18:11a canteen, and many more.
18:13All of them failed.
18:14All of the other businesses failed.
18:17Joseph didn't give up,
18:18and he also borrowed 20,000 pesos.
18:20to start a new business.
18:22He thought of selling chicharoon
18:24with chocolate dip.
18:26For real?
18:28I sometimes get bashed.
18:29People say,
18:30that's too much.
18:32But of course,
18:33on social media,
18:34you don't taste it yet.
18:36You're judged by the looks of it.
18:39There's nothing like this
18:41in chocolate dip.
18:43Almost everything is in vinegar.
18:45There's a lot of things
18:46that you can't accept.
18:48You can't accept
18:49what's in the chocolate dip.
18:53But the chocolate dip
18:54is not yet ready to go viral.
18:58The recipe actually came from my grandmother.
19:01This is the one with chocolate dip.
19:03She's been making it for a long time.
19:05This recipe is from the 1970s.
19:07She just gave it a second life.
19:10When we were kids,
19:11we were forced to eat chicharoon,
19:13but we didn't want to.
19:14But because of that,
19:15she added chocolate dip.
19:17We all liked it.
19:18It was a special treat for us.
19:23When cooking chicharoon,
19:24the pork skin is cut first.
19:29The pork is always fresh
19:31when they cook it.
19:34This big cut
19:35is for their giant chicharoon.
19:38This is what we call
19:40the back fat of the pork.
19:43Approximately,
19:44it's about 3 feet.
19:47The pork skin
19:48will be cooked in oil
19:50over low heat.
19:52Our chicharoon is charcoal-based.
19:54So it's not just metal.
19:56So the metal doesn't stick
19:58to the raw chicharoon.
20:02Oil also has a secret flavor.
20:06When it's cooked,
20:07it will be left to dry for 3 days.
20:09This is what we call pre-cooked.
20:12We'll leave it here
20:14for about 3 days
20:16so we can help the oil
20:18and it won't be too thick
20:21when it's cooked.
20:23The dried pork skin
20:24will be fried in hot oil
20:26and will be transferred
20:27to a hotter oil
20:29to be fried.
20:30This way,
20:31the chicharoon will be cooked
20:32and risen evenly.
20:37We'll put it here
20:38in the pot
20:39to let the oil heat up.
20:43We'll also season it
20:45for flavor.
20:46This is our giant chicharoon
20:48that's been pre-cooked.
20:49It's the same process
20:50for the giant chicharoon.
20:52But we need 2 people
20:54to make sure
20:55that it will rise evenly
20:57and won't shrink.
21:01With this size of chicharoon,
21:02we can fill
21:03up to 10 people.
21:13Oh, Joseph!
21:14What is that?
21:15What is this?
21:16This is our giant chicharoon.
21:20Giant chicharoon?
21:21Why did you come up with
21:22this giant chicharoon?
21:23It's small
21:24because it's not like ours.
21:26Really?
21:27Yes.
21:28That's why we came up with it
21:29for occasions like weddings,
21:32birthdays.
21:33So smart, Joseph.
21:34How big is this, Joseph?
21:36I brought a measuring cup.
21:37Let's use this
21:38to measure Joseph's giant chicharoon.
21:41This is Joseph's giant chicharoon.
21:42Wow.
21:43How big is your giant chicharoon?
21:45It's small.
21:46It's small.
21:47It's almost empty.
21:4940 inches.
21:5040 inches.
21:51This giant chicharoon is 40 inches.
21:53There.
21:54Let's measure
21:55how long it is
21:56compared to my giant chicharoon.
21:57In my giant chicharoon,
21:58it's just a bit too long.
22:01It's just a bit too long.
22:02It's just a bit too long
22:03in my giant chicharoon.
22:06Sit right there.
22:07Who's fighting there?
22:08Who's inside?
22:09Huh?
22:10What?
22:11Are you getting married?
22:16First, you'll taste the chocolate.
22:18There's a bit of saltiness
22:20because of the chicharoon.
22:21It tastes okay.
22:22It's not weird.
22:24No, it's not weird.
22:26It's not weird at all
22:27because it tastes good.
22:28The combination of chocolate and chicharoon
22:31and rhyme,
22:32chocochicha.
22:34Chocochicha.
22:35Chocochicha.
22:39Mmm.
22:40The combination of chocolate and chicharoon is right.
22:44Come on, try it.
22:45You don't have anything else?
22:46I'll help you.
22:47It looks like there's a lot of fruit.
22:48There's a lot.
22:49Mmm.
22:50What does the mass say?
22:54It's good.
22:55It's crispy
22:56and creamy.
22:59The taste is balanced.
23:01It's good.
23:03You'll really taste the chocolate
23:05and chicharoon.
23:06It's perfect.
23:08That's what I thought.
23:09It's good.
23:10In Joseph's story,
23:11he said that he tried a lot of businesses.
23:15Why do you say that
23:16your giant chicharoon
23:18has a lot of potential?
23:20We have,
23:21Ma'am Susan,
23:22about 50% to 80% profitability rate.
23:25Oh.
23:26Because it really increases a lot.
23:28Even the income.
23:29From a small amount,
23:30it increases.
23:31Yes.
23:32How much is our income here, Joseph?
23:34Before,
23:35when we started,
23:36it was just a small amount.
23:37Maybe only Php 2,000 per month.
23:40But the number of people who believe in us is increasing.
23:43Now, it's Php 70,000 to Php 80,000 per month.
23:50Because Joseph's chicharoon is getting more and more popular,
23:53he now has 20 business associates.
23:56He's able to buy a car
23:57and a house.
24:00The most important thing,
24:01of course,
24:02is that I don't think about
24:04who I'm going to borrow from.
24:05Because, of course,
24:06you're already established.
24:07For now,
24:08his chicharoon is still available online.
24:10You have to be innovative.
24:12You have to stand out from the rest.
24:14You can't just follow
24:16what people have.
24:18You have to be different and unique.
24:21Business,
24:22like cooking chicharoon,
24:24has many processes
24:25but no shortcut.
24:27Above all,
24:28you need a lot of patience
24:30and dedication
24:31to achieve a crispy success.
24:36Because Vince is an advanced thinker,
24:37he used his income from showbiz
24:40to his business
24:41to grow it.
24:43That's why his income,
24:44not just one,
24:45but double.
24:47Joseph knows that his business,
24:49chicharoon and chocolate dip,
24:51needs to be tasted by people.
24:53That's why he changed his product a little
24:56to make people excited
24:58and intrigued
24:59to buy it.
25:00He was lucky
25:02in this prison.
25:04The dream of Keith and Sam
25:06is to go to college
25:07is the reason for their
25:08dedication to the business.
25:10But even if they're still young,
25:12they already know how to do business.
25:14They can use this dream
25:16and the continuous promotion.
25:19That's why before lunch,
25:20our business ideas are first
25:22and always remember,
25:23it's just money.
25:24There are many ways to do it.
25:26Join us this Saturday
25:28at 11.15am here at GMA.
25:31I'm Susan Enriquez
25:32for Pera Paraan.