Aired (October 28, 2023): Madaling araw pa lang, pinipilahan na ang dinuguang ulam na ibinebenta sa Caloocan! Alamin ang sikreto ng matagumpay na negosyong ito na dinadagsa ng mga tao. Panoorin ang video.
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00:00This morning, a scary-looking food will be tasted and given a spotlight.
00:13Actually, I also don't know what this is.
00:16So, I will also guess with you.
00:19Glow.
00:20It's said to be black.
00:24Solitin.
00:25Agawampusin.
00:26Pachoy.
00:28Papaitan.
00:29Oh.
00:30Dinuguan.
00:33Am I right?
00:36Dinuguan itamina.
00:37Well, sometimes it's brown.
00:41It depends on the dish.
00:43I just want the right one.
00:45I don't want the scary black.
00:52In this food, a version of dinuguan is chosen.
00:59It's delicious.
01:00I think they have something delicious to pair with dinuguan.
01:03Puto.
01:04That's right.
01:06This puto is delicious to pair with dinuguan.
01:11Perfect combination.
01:13Puto and dinuguan.
01:19You're wrong, Susan.
01:20Because the secret of their dinuguan is not in pairing.
01:24It's in the process.
01:26Really?
01:27Really?
01:28I don't know that.
01:33It's just meat.
01:34And it's creamy.
01:35It's thick.
01:36It's delicious.
01:37I promise.
01:38The chili is mixed with the sauce of the dinuguan.
01:42Which is perfect.
01:45The secret of winning dinuguan in this food is not in the ingredients,
01:49but in the way of cooking.
01:53The recipe is also from my father.
01:55In our dinuguan, we use mascara.
01:59The mascara must be clean.
02:01Because there are flies.
02:03It looks messy.
02:05That's why our dinuguan must always have no flies.
02:10Our advantage is that some people cook dinuguan,
02:13they don't boil the vinegar.
02:15Sometimes, the vinegar is raw and it's too sour.
02:18That's why our vinegar is always cooked.
02:20The combination of salty and sweet is sour for us.
02:24That's it.
02:25The hope is in the vinegar.
02:27This is what makes the dinuguan delicious.
02:30But aside from that, they have another technique that is not prohibited.
02:34They follow it patiently so that the texture of the dinuguan is consistent.
02:39The blood must be mixed while putting it.
02:42Because it will curdle.
02:43The blood will curdle.
02:45The blood must be mixed while putting it.
02:49There are three cups.
02:51Mix it.
02:52It will curdle later.
02:53This is it.
02:54After putting the blood, we will mix it until it thickens.
03:02This is it.
03:03We will put the chili.
03:111972, when the Pizza Mora Street opened in Barangay 15, Zone 2, Caloocan City.
03:18From the first and original recipe of their famous kare-kare,
03:21another dish that was cooked by Pitna's parents,
03:25Ms. Pedring and Ms. Carmelita, is the dinuguan.
03:29Because their cooking is special and meticulous,
03:33the dinuguan is not available every day in their kitchen.
03:37They start preparing the ingredients on Saturday.
03:40And by Sunday, they start cooking on the early morning.
03:46Their cooking method is limited in stock.
03:49That's why sometimes, they are allowed to cook in the kitchen.
03:52The cooking of the dinuguan takes 3 to 4 hours,
03:56which is equivalent to 20 kilos of pork.
03:59What we do with the pork,
04:0210 kilos of mascara,
04:0415 kilos of tito.
04:07What we do is,
04:08when we cook it in a big pot,
04:10when it's cooked,
04:11we put it in two big pots.
04:14They finish cooking before 5 in the morning.
04:17And while the chicken is being cooked,
04:19their suki is coming.
04:24Since I've been living here in Fiburco,
04:26as you said,
04:28since 1986,
04:29I'm a regular suki here.
04:31They start cooking.
04:33It's already 5 am.
04:34You can eat now.
04:38Thank you very much.
04:40Dinuguan with rice meal is worth it
04:43for those who are looking for a hearty breakfast.
04:46Our dinuguan,
04:48the serving for each piece is 80 pesos.
04:51But some people buy 100,
04:53some buy 150.
04:55But the minimum price is 80 pesos.
04:59In one day,
05:00they can finish two big bowls of dinuguan.
05:04It can reach 100 servings,
05:07which is worth 80 pesos per order.
05:10It's not even noon yet,
05:12and the dinuguan is already sold out.
05:15That's why when they say,
05:16Mangpe Drinks Dinuguan,
05:18it's worth the wait.
05:21I'm from Jansan.
05:22This is where you can taste the best dinuguan.
05:25The best ever.
05:28I think our secret is in the food.
05:30You can see that it's actually being cooked.
05:33It's clean.
05:34It's not a secret anymore.
05:35This is Pete's ultimate business advice
05:37for those who want to succeed in their business.
05:41My advice to those who are cooking
05:43or just starting a business in food,
05:46just trust and be with the customers.
05:50Always smile when you're selling.
05:53Don't be shy.
05:54Our customers are the ones who follow you.
05:58As long as the food in the business is delicious and affordable,
06:02even if time passes,
06:04the taste will still be delicious
06:06and you'll continue to make a good income.
06:10So always remember,
06:11it's just money.
06:12You can do it.
06:14Until next Saturday, 10.45 am on GMA,
06:18I'm Susan Enriquez for Pera Paraan.
06:34www.peraparaan.com