Daan-daang barbecue stick, 'yan ang pinagkakakitaan ng isa sa mga magsimulang gumawa ng ready to cook na barbecue sa isang palengke sa Pasay. Kumusta kaya ang lasa nito? Panoorin ang video. #UnangHirit
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 the counter-heat, Ms. Ben.
00:02This is Chef JR.
00:04It looks so fresh, even in the market.
00:06Aha!
00:08We have an idea why?
00:09Aha! There it is.
00:11There's a lot of people who want to pay respect to him.
00:13That's right.
00:14Chef, why are you so inspired to pay respect to him?
00:18Well, aside from the smoking hot body of the chef.
00:20Wow!
00:21Why is that?
00:22A blessed morning!
00:25A blessed morning to Ma'am Lynn and Brother Caloy.
00:28If you're not inspired by the number of people who want to pay respect to you, I don't know.
00:32And aside from that,
00:33of course, our food adventure this morning is here in an institution in Pasay City Public Market.
00:40Where they prepare hundreds of kilos of ready-to-cook barbecue every day.
00:48In fact, they prepare 300 to 400 kilograms of meat and they dispatch it every day.
00:56That's why we went to the legend herself,
01:00Ma'am Doray.
01:01A blessed morning, Ma'am.
01:02A blessed morning.
01:03A blessed morning to all of you.
01:05Ma'am, I told you earlier that you're a legendary.
01:08What year did you start preparing and selling ready-to-cook barbecue?
01:14I was in the market that day.
01:17I was with my mother.
01:19Then, I saw that they're preparing tuk-tuk.
01:22Okay.
01:23So, I started preparing barbecue when I was 1 kilo.
01:27What year was this, Ma'am?
01:281952.
01:30That's how old you are.
01:31Yes.
01:32But you started in the 1970s.
01:34Yes.
01:35But Ma'am, as we said, you're a legendary.
01:37Your customers keep coming back.
01:39How do you prepare your barbecue?
01:42Our barbecue is fresh.
01:43We slice it.
01:45Then, we prepare the meat.
01:47Okay.
01:48Then, in the morning, we grill it.
01:51What's good about this place, Ma'am, is that you have your own place in Pasay City Market.
01:56And you also prepare your products here.
01:59Yes, we slice it here.
02:00Okay.
02:01We slice it and grill it.
02:02Then, as we said, it's 300 to 400 kilograms.
02:06Ma'am, how about this?
02:08How about those who want to start a business?
02:11I mean, you.
02:12They can learn from us.
02:14They can learn from our ready-to-cook plan.
02:16Yes.
02:17Obviously, it's just a barbecue.
02:19Yes.
02:20It's typical.
02:21There's no secret.
02:23Yes.
02:24But, Ma'am, how much can they buy?
02:26For example, I'm a reseller.
02:27I want to start a business but I don't have the time.
02:30We only have 360 kilograms.
02:32360 kilograms.
02:33Yes.
02:34How many?
02:3523 pieces.
02:36Per kilogram.
02:37Yes, per kilogram.
02:38360 pesos per kilogram.
02:40How many pieces per kilogram?
02:4223 pieces.
02:4323 pieces.
02:44So, more or less, we can say 20 to 25 pieces.
02:47It depends on the weight.
02:49They weigh it.
02:50There you go.
02:51It's a story of success.
02:53Thank you so much, Ma'am.
02:54Here, Ma'am Doray.
02:55Let's take a look.
02:56Aside from the ready-to-eat barbecue,
02:59we're still on the grilling line.
03:05Here, Ma'am.
03:06It looks like it's ready.
03:07Can I grill this now?
03:08Yes, you can.
03:09Okay, Ma'am. I'll leave you there.
03:11Of course, we're gonna grill this, right?
03:13There you go.
03:14Here, Ma'am.
03:15What's good about this is
03:17that Ma'am Doray is also giving an opportunity
03:20to those of us who want to sell.
03:22So, let's just say 20 to 25 pieces
03:26for 360 pesos.
03:28If you're going to resell,
03:31you can sell this for 25 to 30 pesos.
03:35So, for your 360 pesos, you can earn
03:37from 500 pesos to 600 pesos.
03:41It depends on how much you can sell.
03:44But imagine,
03:46it's that simple.
03:47You don't have to do anything.
03:49You just have to resell.
03:50Of course, you're the one who's gonna grill
03:51in your place,
03:52but your business will continue.
03:54And here's a tip, my dears.
03:56If you're gonna grill,
03:58you should maintain the heat.
04:01Not too high.
04:02Not too low.
04:04There you go.
04:05Here, because we're about to check it,
04:07it's getting hotter and hotter.
04:09Also, if you're in a situation like this,
04:11it's better if you have water ready.
04:15Because that's what we're gonna maintain.
04:18And for your barbecue to cook well,
04:22what I suggest is
04:24to grill it while it's still hot.
04:26So, don't leave it.
04:29Although, yes, it's cooked, technically speaking,
04:31but it's gonna be hard.
04:32It's gonna be dry.
04:33So, it's not gonna be good.
04:35And if you want to be as legendary as Mami Doray,
04:38of course, you should be particular
04:40on the quality of your product.
04:42So, here it is.
04:43We have this ready-to-eat.
04:46We grilled it earlier.
04:48This is the kind of food that we really want.
04:51Let's taste it, of course.
04:55It's hot.
04:56That's what I'm talking about.
04:58Tender.
04:59There you go.
05:00This is how it feels like to eat Mami Doray's barbecue.
05:04It's sweet.
05:06The saltiness and the smoky aroma of the grill
05:11from the charcoal,
05:12it's a winner.
05:14The feeling is so good.
05:16It's refreshing.
05:17Those are the legendary food adventures
05:20that you'll learn here in your country.
05:22Morning show,
05:23where you're always the first to hit it!
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05:48of Unang Hirit.
05:49Thank you very much.