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Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00Here's another sarsayado, Chef JR.
00:05Oh my, the sarsayado, we've been waiting for that.
00:08He's in the market right now to price check the tomatoes.
00:11And he also has tips on how to maximize the tomatoes,
00:16especially now that the per kilo is so expensive.
00:19I love kamatish.
00:20Me too.
00:21Oh my, kamatish.
00:22Kamatish!
00:23Chef, can we buy a piece of tomato and if possible, how much is one piece?
00:28Kamatish!
00:29Kamatish?
00:30It's expensive.
00:32Hi, Ma'am Susan.
00:33Hi, Ma'am Lynn.
00:34Hi, everybody.
00:35Yes, we're here at Malabon Central Market and you can buy tingi.
00:41In fact, what I'm holding right now ranges from P7 to P15 per piece.
00:48It's a bit heavy, but believe it or not, it's still going down.
00:54Yes, Ma'am.
00:56It's even cheaper now.
00:58That's why a lot of our customers are stressed.
01:01Sarsayado.
01:02I think I've asked a lot of questions about what they're going to do this morning.
01:06It's all about sarsayado.
01:07And they have their own discarding.
01:10And if you'll notice, these vegetables here, let's give you an overview of the general price.
01:16These vegetables are from the North.
01:18Some of these are from Benguet, Vizcaya, Nueva Vizcaya.
01:23There are also some from Bulacan and Pangasinan.
01:25And according to this man here, Sir, how much are the prices of our vegetables?
01:30The other vegetables are cheap.
01:33They're expensive, just like the Tagalog ones.
01:35So the ones we're selling are expensive?
01:38Yes, those are expensive.
01:39Those are the expensive ones during this time?
01:40Yes.
01:41Okay, as for the tomatoes, here are our tomatoes.
01:43Here, we just bought something.
01:47Ma'am, good morning, Ma'am.
01:48Good morning.
01:49What's your name?
01:50Ma'am Christy.
01:52Ma'am Christy.
01:53So, what are we going to cook this morning?
01:56I'm planning to make Sarsayadon Tilapia.
01:58Sarsayadon Tilapia?
01:59Yes.
02:00Okay. How are you going to buy our tomatoes?
02:04Actually, Chef, I'm still thinking about it.
02:07Because the prices of our tomatoes are really high.
02:10But what is your discarding? What do you usually do?
02:14Because this is not the first time this has happened, right?
02:17If that's the case, I just cut it in half.
02:21You really need to cut it in half, right?
02:23Alternative is tomato paste.
02:25I just mix the tomato paste and the tomatoes.
02:28Okay.
02:29So that I can still taste the taste of the Sarsayadon.
02:32That's a good tip.
02:33And of course, later on, we'll give it to you. Thank you so much, Ma'am.
02:36And then, the tomatoes that we're showing here, dear viewers,
02:40those are what we call storage tomatoes.
02:44As you can see, it looks very plump versus our fresh ones.
02:51This is what we call fresh.
02:53It will look like this.
02:57I asked them the main difference physically.
03:02They said it's smaller and then it has a crown.
03:06And this is the cheaper one.
03:08This one has a range of 150 kilos.
03:12The only disadvantage of this is that it's not easy to store.
03:18So you need to use it right away.
03:20This one has a range of 7 pesos to 9 pesos per piece.
03:25Right?
03:26But just like what we saw earlier,
03:28the vendors here will prepare the Sarsayadon.
03:32I will also prepare that for you.
03:34And I will give you guys tips on how to maximize,
03:37how to better make use of our tomatoes or kamatis.
03:41When we say Sarsayadon,
03:44the first thing that comes to our mind is the tomatoes and eggs.
03:48But of course, our main protein, which is tilapia,
03:52will be fried first while we prepare the other components.
03:58So here's our fish.
04:03There.
04:06We pre-cooked the sides earlier
04:10so that we can show it to you guys faster.
04:12And for our tomatoes,
04:15what I would normally suggest, just like what Ma'am Christine suggested earlier,
04:18is to add tomato paste or tomato sauce.
04:23But for me, if it's on a budget,
04:25and we only have one piece of tomato,
04:29I would suggest using azuete oil.
04:32This is what we made earlier.
04:34So basically, while the oil is not yet hot,
04:36we will now add the azuete bottles to give it color.
04:41And usually, the reason why we use tomatoes
04:45is for the umami that it brings to our dishes.
04:50So that's the main reason why we use a lot of tomatoes.
04:55So if we only use one piece, it will be too small.
04:59We will be able to compensate that by using other techniques
05:02like what we are doing now.
05:04And the best tip for those who have a lot of supplies,
05:10what I would suggest is,
05:13you can freeze the tomatoes.
05:16If you're not going to use it right away,
05:18portion it, put it in the freezer,
05:20and then thaw it out when you're going to use it.
05:23Another thing, you can also sun-dry
05:26or put it in the oven on the lowest setting
05:31until the moisture is extracted from the tomatoes
05:35and you'll be able to save that for a longer time.
05:37So whenever there's a time when prices are rising,
05:41you'll be able to find something that you don't have to sacrifice for the taste.
05:46And like what we said earlier,
05:49use tomato paste and in this case, azuete.
05:52So the other side of the fish is done.
05:56We're just gonna remove that.
06:01Because if we say it's too much,
06:03it's because of the egg tomato sauce.
06:06That's the side.
06:08So using the same pan, using the same oil,
06:12this is one of the techniques that we need to learn
06:15on how to be able to maximize flavor.
06:17So even if we only have a few tomatoes,
06:20it won't be a problem.
06:22So we're just adding onions.
06:26Also, some garlic.
06:29And for those who are hearty, we'll only use one tomato.
06:34We'll just sauté it a bit.
06:36To speed up the process, we're just gonna add in
06:42some water
06:43so that the flavors can easily blend together.
06:46And then we're going to season that with some fish sauce.
06:54And of course, our sugar
06:56to balance out the sourness of the tomatoes.
07:03And then,
07:06we can now add in our eggs.
07:12Just do it quickly.
07:14You don't need to overcook the eggs.
07:17And to finish it off,
07:18just to emphasize the color,
07:21the reddish shade,
07:23we're going to add in our azuete oil.
07:26Alright.
07:27So that's how quick it is.
07:29That sauce is done.
07:31Our Sarsayadong Isda.
07:33Tilapia is also perfectly cooked by Ma'am Christine.
07:36We're just gonna pour over our sauce.
07:43And of course, some garnish.
07:44We have spring onions here.
07:47And there it is.
07:48Our Sarsayadong Tilapia is now cooked
07:52using our very limited amount of tomatoes.
07:55And of course, it's worth it.
07:57All of the flavors are worth it.
07:58We didn't throw away any of the pieces,
08:00the skin, and even the juice.
08:02That's why we're able to get the flavor of the tomatoes.
08:10You can apply this even if you're saving on tomatoes.
08:12And of course,
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