Ngayong ipinagdiriwang ng mga kapatid nating Muslim ang Eid Al-Fitr, may ihahain kaming de boteng pastil for today! Alamin ‘yan sa video na ito.
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.
Category
😹
FunTranscript
00:00We're having a hot day food because we're celebrating the end of Ramadan.
00:05We're having Chicken Pastil.
00:07Yes, it's so delicious and very on the go.
00:10It's in a bottle and you can bring it anywhere.
00:14And you know, Kapuso, you can earn up to six digits per month in this business.
00:19Oh, I like it.
00:21How's that, Chef JR?
00:22Teach us how.
00:24This Pastil is big on my back.
00:26I hope it's true.
00:27I hope we can make it.
00:28A blessed morning, Ma'am Lynn, Brother Caloy.
00:31A blessed morning to our Kapuso, our food explorers.
00:34And of course, as you said, we're celebrating the end of Ramadan today.
00:38And you also said that our Chicken Pastil is on the go food trip this morning.
00:43So, ask yourself how they do it.
00:46We're here in Pulilan, Dulacan with our friend
00:51to teach them how they make their Chicken Pastil.
00:56Kapuso, we heard that they earn up to six digits per month
01:03because of their on-the-go, very convenient Pastil business.
01:08Brother Charlie, teach us.
01:10Our Kapuso asked in the studio,
01:12how do you cook your Chicken Pastil recipe?
01:17First, we heat up the cooking oil.
01:22It's better if we add garlic and chili.
01:25We'll add the garlic and chili first.
01:27Okay.
01:28To saute it.
01:28Brother Charlie, okay.
01:29And our chicken is already pre-cooked?
01:34Yes, it's already boiled.
01:36Alright.
01:37So, Kapuso, for those who want to try this recipe at home,
01:42our chicken is already pre-boiled.
01:45Brother Charlie already added his chili.
01:49But that's optional, right?
01:50Yes.
01:51If they want it to be calmer, they can remove the chili.
01:55Yes.
01:56That's why we're adding the chicken, right?
01:59Yes.
01:59Once it's golden brown, we'll add the shredded chicken.
02:04Now, for you to have a six-digit revenue per month,
02:08how many bottles of Pastil can you make per day?
02:11Because of the demand of our Chicken Pastil,
02:13we can make around 300 to 500 bottles per day.
02:17Nice.
02:18That's a lot, right?
02:19Yes.
02:20And the source of your chicken is just around this area?
02:24Yes.
02:25We're also helping the local raisers
02:28so that they can also help in raising their chickens.
02:31We're the ones who are buying from them.
02:33You're directly buying from them.
02:34Yes.
02:34They're building a good relationship.
02:36And aside of course,
02:37they're also generating employment for our employees here.
02:42And let's go back to the recipe, Brother.
02:45What's the seasoning?
02:47They have their own seasoning here, right?
02:48Yes. We have our own seasoning here.
02:50We call it the Seasoning of Machilis.
02:53That's their signature seasoning.
02:56Are we going to add this now or later?
02:58Later.
02:59We'll just heat it up first and let the chicken cook a bit.
03:03That's why I asked, Food Explorers,
03:05because sometimes, especially if your seasoning has sugar,
03:09or any form of sugar,
03:11if you add it right away,
03:12it might actually affect their end product.
03:15It might burn or caramelize right away.
03:18That's right.
03:19So, more or less, how long will you cook this?
03:23If we're really cooking it in volume,
03:26we'll be able to cook it for 2 to 3 hours.
03:30Okay.
03:31For each salad.
03:32Because when we're making salad, the pan is full.
03:35Of course, it's necessary.
03:36And if it's like this, more or less, 30 minutes, right?
03:39Yes. It's still a bit long.
03:40So, after 30 minutes,
03:42we'll see that we have an ongoing process.
03:45Of course, we'll season this later.
03:47But this is what it should look like.
03:50Let me borrow this for a bit.
03:52This is one of the batches we made earlier.
03:55Brother Charlie, this is ready to battle.
03:58Yes, it's ready to battle.
04:00But as I said, we went to the FDA.
04:03So, what we're doing is we're still pressuring it
04:06so that it's safe to consume and the jet lag will last for another year.
04:09So, these bottles, of course,
04:11one preparation is to boil it and sanitize it.
04:16And then, we can transfer it.
04:18Yes.
04:19Okay.
04:20So, can you show us how it's done?
04:23So, it's also done manually, right?
04:24Yes, we do it manually.
04:26Even for shredding, we do it manually.
04:28So that we can give what we really want to the shredded chicken.
04:32Because when we say Chicken Pastil,
04:35we know that it's the origin in Mindanao,
04:38in our Muslim hearts.
04:40Can I try, ma'am?
04:41Sure.
04:42So, you also want to retain the authenticity of the recipe, right?
04:46Yes, that's right.
04:48That's why you do it manually.
04:50And since you already have an FDA certificate,
04:56if I want to get it from you, what are the opportunities?
05:00How much do you sell it in the market?
05:02So, the price we sell it in the market is around Php 200 to Php 210,
05:06depending on the marketer.
05:08Okay.
05:09But our resellers can only get Php 145.
05:12Oh, that's a big profit margin for a reseller.
05:15Yes, that's right.
05:17Then, we give them free delivery.
05:20So, roughly, they earn Php 1,000 to Php 1,500 per box.
05:24They don't shred anymore, they don't saute anymore,
05:27they don't bottle anymore.
05:28You'll just resell it.
05:30You'll see that there's no tiredness.
05:33Then, we'll put the oil pan, right?
05:36Yes.
05:37We'll put the oil, then we'll cover it, then we'll pressurize it.
05:42You'll pressurize it because the pressure of this would...
05:45How long is the shelf life of this?
05:47One year.
05:48One year.
05:49One year. That's a long time.
05:50Yes, one year.
05:51That's very positive for this bottle.
05:53That's why we can export it to other places.
05:58So, the shelf life is one year.
06:00Business opportunities for other Kapuso who are looking for an extra racket.
06:06Of course, let's see if we can endorse that to you.
06:11This is our finished product, Chicken Pasil.
06:14We're spicy, right?
06:16Yes.
06:17And the chili is spicy.
06:20There you go, Kapuso.
06:23From Pulilan, Bulacan.
06:29The sweetness is delicious.
06:31The savoriness and the heat from the chilies chase you away.
06:37This is the perfect flavor of Chicken Pasil, Kapuso.
06:39Brother Charlie, congratulations.
06:42Kapuso, business ideas, recipes, and solid food adventures
06:48are always popping up in your country's morning show
06:50where you're always the first to...
06:53hear it!
07:00Wait!
07:01Wait, wait, wait!
07:02Wait, don't close yet.
07:05Subscribe to the GMA Public Affairs YouTube channel
07:09so you're always the first to hear the latest stories and news.
07:12Also, follow the official social media pages of Unang Hirit.
07:17Go ahead.