00:00 This is what I eat when I'm in Paris, especially the Pêche de Peligro.
00:04 This is what I eat when I'm in Paris, especially the Pêche de Peligro.
00:04 This is what I eat when I'm in Paris, especially the Pêche de Peligro.
00:05 In the delicious and affordable food in Paris, this is the go-to food of Filipinos.
00:09 Of course, no matter what the weather is, whether it's sunny or rainy, it's always the right time to eat in Paris.
00:16 It's delicious, you can pair it with rice.
00:18 Speaking of Paris, Jenzel is trying a different kind of Paris.
00:21 Jenzel, what's so special about Paris?
00:24 What is?
00:25 Make sure there's something special there.
00:28 Come closer, Jenzel.
00:30 Hello, hello!
00:31 Hi!
00:32 Ms. Lin is right.
00:33 Filipinos love to eat in the morning, afternoon, and evening.
00:40 Actually, it doesn't matter what time it is, we can eat any food anytime.
00:45 Just like this Paris, we want to eat it in the morning, evening, and evening.
00:51 That's why I went to Parisian in Quezon City.
00:54 It's a different kind of delicious food because it's a sizzling tendon.
01:00 It's so delicious.
01:01 So now, we'll find out how they prepare our sizzling Paris tendon.
01:07 We have with us Sir Jerome.
01:10 Good morning, Sir Jerome.
01:12 Good morning.
01:13 Good morning, Sir.
01:14 Sir, how do you prepare our sizzling Paris tendon?
01:18 Okay.
01:19 So, this is our sizzling tendon.
01:21 It's one of our best sellers.
01:23 We have here the tendon.
01:25 Of course, it's important.
01:27 Yes.
01:28 And then, we have the secret sauce, the signature of our Paris Retiro.
01:32 So, how long do you boil the Paris?
01:37 In a normal cooker, it's approximately 4 to 6 hours.
01:40 4 to 6 hours.
01:41 Yes, 4 to 6 hours.
01:42 Where do you boil it? In water?
01:44 Right here, in this secret sauce.
01:46 So that the juice will be absorbed.
01:48 By the way, I would like to mention that the signature of this sauce is the balance of sweetness and saltiness.
01:55 Sir, let's do that.
01:57 I want to eat it.
01:58 So, first, we'll heat this flame.
02:01 First, we'll heat this on high fire for about 1 minute.
02:05 Then,
02:06 Okay.
02:07 So, this is what we boiled.
02:09 Yes, this is the actual Paris beef.
02:12 I'll also add this.
02:14 Okay.
02:15 It's really hot.
02:17 That's its signature.
02:19 Then, when it's done, we'll add the tendon.
02:24 Okay.
02:25 We'll add it.
02:26 It's on high fire.
02:27 There.
02:30 Why did you choose the tendon as the part to be added to your Paris?
02:33 That's a good question.
02:35 Because the normal Paris has a normal beef fat.
02:40 So, the tendency is to have a high blood count.
02:42 Okay.
02:43 People don't know that the tendon is not fat.
02:48 It's liquid or rich in collagen.
02:52 Wow.
02:53 That's what I was going to say.
02:54 I heard that it has collagen.
02:56 Yes.
02:57 We know that collagen is good for the skin, hair, and joints.
03:06 It has health benefits in short.
03:09 Wow.
03:10 That's how it is.
03:11 Wait, I'm trying to catch him.
03:13 So, we'll add that.
03:14 When it boils in the secret sauce, we'll add the tendon.
03:17 Okay.
03:18 Then, we'll add the rice.
03:19 It's delicious and easy to prepare at home.
03:22 Yes, it's quick.
03:23 The secret here is the tenderness of the meat.
03:27 Okay.
03:28 The duration of boiling it.
03:29 And of course, our secret sauce.
03:30 How much is this plate?
03:32 Okay.
03:33 This plate is P199.
03:36 P199.
03:37 Yes.
03:38 Actually, if it's that much.
03:39 Okay.
03:40 We'll add the sauce.
03:41 We'll add the secret sauce.
03:43 It's P199.
03:45 This much?
03:46 Yes.
03:47 It's really like that.
03:48 It's good for up to two persons.
03:53 Yes.
03:54 Because it's a lot.
03:55 You'll be literally full here.
03:57 Yes.
03:58 That's why.
03:59 Here it is.
04:00 We'll taste it.
04:01 I'll get it from the hot one.
04:04 Be careful.
04:06 It's hot.
04:07 Yes, it's hot.
04:09 Here, I'll get it again.
04:10 Yes.
04:11 There.
04:12 Oh my!
04:13 Your secret sauce is really delicious, sir.
04:22 Thank you.
04:23 That's why, you know, Kapuso.
04:26 Actually, our sizzling paris tendon,
04:29 not only here in Quezon City,
04:30 you can go to many places to taste this here in Metro Manila.
04:35 That's why.
04:37 You know, it's time to eat.
04:39 Join me in eating.
04:41 But of course, we'll go back to the studio first.
04:44 Later, we'll taste other foods here.
04:46 So, I'll just point you to your country's morning show
04:49 where you're always the first to...
04:50 First to...
04:52 Eat!
04:53 Eat!
04:54 Eat!
04:55 [BLANK_AUDIO]
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