00:00 This is a lot of sea urchins.
00:03 There's a lot.
00:05 Here, it's on the side.
00:07 That's why it smells.
00:09 This is it.
00:11 But this is also a lot.
00:13 Yes, it's a lot.
00:14 But if you want to earn hundreds of thousands without doing anything,
00:18 you want to do it?
00:19 Without doing anything?
00:20 Yes, you can.
00:21 Sign me up, Shai.
00:23 I want that.
00:24 But you know, without doing anything, of course, you'll lose.
00:27 You see, this year, you can do a business as a devotee.
00:32 And there's a proof that you can earn six digits per month.
00:36 How's that, Chef JR?
00:38 We'll do this as devotees.
00:40 Chef, give me an idea.
00:41 Without doing anything.
00:43 Why is there a question like that?
00:45 Hi, Shaira.
00:46 Hi, Kaloy.
00:47 Hi, everybody.
00:48 Hi, Shaira and Kaloy.
00:49 A blessed morning to you.
00:51 I'll take care of your questions because the answer is here.
00:55 For our food adventure this morning,
00:57 we went to a commissary and we'll be with the owners,
01:00 Sir Charlie and Ma'am Marie,
01:03 who are making hundreds of kilos of tahong,
01:08 our main dish this morning.
01:10 Good morning.
01:11 Good morning, Chef.
01:12 Our viewers are very excited.
01:15 Can you explain the process of your gourmet tahong?
01:18 We'll clean the tahong.
01:21 So, this is it?
01:23 Yes, this is it.
01:24 How do we clean it?
01:26 We'll clean it thoroughly to remove the dirt.
01:29 -So, we'll just wash it? -Yes.
01:31 -We'll just wipe it like this? -Yes.
01:33 Alright. So, after cleaning it,
01:35 how many times do we do this?
01:36 -At least twice. -Okay.
01:39 -What's next? -We'll put it in a big pan
01:42 to open the tahong.
01:44 -Ah, okay. So, this is one of the critical steps? -Yes.
01:48 We'll open the tahong.
01:49 Do you add anything else to this?
01:51 Is it water? Do you boil it? How is the process?
01:54 The process is that the water and tahong will come out.
01:58 -Is that so? -Yes.
01:59 Then, we'll add ginger to remove the smell.
02:02 -So, that's it? -Yes.
02:03 -No more seasoning, no more salt, nothing else? -Yes.
02:07 Oh, nice.
02:08 -We can't throw it away with the shell, right? -Yes.
02:12 What's the next step?
02:13 After that, we'll remove the tahong from the shell.
02:17 There you go. Mario is showing us how.
02:19 Ma'am, do you have a special technique for this?
02:22 After washing the tahong, we'll remove the tahong from the shell one by one.
02:26 We'll do it manually.
02:27 After removing the tahong from the shell,
02:30 we'll remove the hair from the shell one by one.
02:35 -Every tahong. -So, we'll remove the beard.
02:37 -Yes. -Of course, it's not a part of our food.
02:41 -Yes. -And of course, it's a gourmet dish.
02:43 -Yes. -Alright.
02:44 So, after that, what's the next step?
02:46 After that, we'll cook the finished product here.
02:51 -So, this is the cooking process. -Yes.
02:53 This is where it gets interesting, Kapuso.
02:56 Our owners are sharing their techniques and process
03:00 but it's up to you to decide what to do first.
03:05 We'll add the garlic chili to saute it.
03:08 Garlic chili. So, this is the only ingredient they use.
03:11 You can also use chili without it if you don't like it spicy.
03:16 Again, it's up to you to decide what to do first.
03:19 If you want to season it, you can do that.
03:24 -And we'll add the tahong. -Yes.
03:28 I won't add the chili yet 'cause we'll just add it later.
03:33 Ma'am might finish it.
03:35 There you go.
03:36 So, how long will this take to cook?
03:40 If it's a lot, we'll cook it for at least 2 hours.
03:43 But if it's a little, we'll cook it for at least 30 minutes.
03:45 30 minutes. Alright.
03:47 -This is a good thing 'cause it has a special seasoning. -Yes.
03:50 We'll now add their secret seasoning.
03:54 We'll mix it. There's a solid ingredient underneath.
03:57 Yes.
03:58 Does tahong have a season?
04:00 Actually, we don't have MSG. No MSG, no flavoring.
04:03 We only add natural preservatives.
04:06 Alright. So, they don't add any preservatives.
04:08 Does it have a time period where it's hard to get the tahong?
04:14 No. Our tahong is directly from the Bakladan.
04:19 -So, it's easy to get it. -Okay.
04:21 We can now add the chili.
04:24 There you go.
04:27 Again, it's up to you what you prefer.
04:29 What you prefer in terms of seasoning, combination of flavors, etc.
04:33 How long does this step take?
04:40 It's just a short time. Especially since we saw that the tahong is already cooked.
04:46 -So, this is just a seasoning process. -Yes.
04:50 What's next?
04:52 Once it's cooked, we'll add it to the bottle.
04:56 -So, we'll let it cool and then, we'll bottle it. -Yes.
04:59 This step is important. Why do we need to pressure can it?
05:04 So, we can extend the shelf life of the tahong.
05:06 -The tahong is known to break down easily. -Oh, okay.
05:09 -So, this is what they use for pressure canning. -Yes.
05:14 How long does this shelf life last?
05:16 -At least six months. -Wow!
05:19 Six months.
05:20 You're a winner.
05:21 What's nice about this is that you have a new tip for Ms. Marie.
05:28 Yes.
05:29 Imagine that you can buy a bottle for P104.00.
05:34 Then, you can sell it for P160.00 to P180.00.
05:39 So, per bottle, you can earn P35.00 to P50.00.
05:44 And per box, you can earn P840.00 to P1,200.00.
05:48 That's the answer to your question earlier, Chyra.
05:51 If you want to earn P100.000 without doing anything,
05:55 you can become a reseller.
05:57 You won't have a hard time doing this.
06:00 And of course, for those who are just like us,
06:02 who don't have a business, this is very convenient
06:05 because you can just buy it from anywhere.
06:09 This is affordable and it will last for a month.
06:14 Six months.
06:15 -At least. It will last longer if refrigerated. -Yes.
06:18 But it's only room temperature.
06:20 -It's non-heat. -Oh, okay.
06:22 How often do you produce this much?
06:26 -Because it's a bestseller, -Oh, wow.
06:29 we have to produce this much everyday.
06:33 -100 kilos per day. -Yes.
06:35 As you can see, it's like what they're showing in the studio earlier.
06:38 They've been processing this for a year.
06:42 There.
06:43 So, after we season it,
06:47 -we'll wrap it. -Yes.
06:50 This is the seal.
06:52 And if you'll lay it on your hands,
06:56 this is what it looks like.
06:58 -It's a winner. It's really gourmet. -Yes.
07:01 -It's very appetizing and fresh. -It's true.
07:03 It's very fresh and what's nice about this is
07:05 we're able to extend the shelf life of a product that can be easily damaged.
07:09 -We all know that. -Yes.
07:10 If you made this fresh, you should finish it on the same day.
07:14 It's not advisable to refrigerate it.
07:16 But with this, you have an accessible, solid, and delicious gourmet seal ready for you to eat.
07:25 Alright, for our food adventures,
07:27 keep watching this on your country's morning show where you're always the first to...
07:32 "Unang Hirit!"
07:35 [music ends]
07:37 [BLANK_AUDIO]
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