Lechong manok de banga, kumikita ng Php 3,000 – Php 5,000 kada araw?! | Pera Paraan - video Dailymotion

GMA Public Affairs

Aired (April 13, 2024): Ano kaya ang naging inspirasyon ng isang negosyante sa Laguna nang simulan niya ang kanyang lechong manok de banga business? Panoorin ang video.

Transcript

00:00 This is from Los Baños, Laguna.

00:03 It has a unique smell that you can smell.

00:07 And it comes from

00:10 a fruit.

00:13 Oh, it has lechon inside.

00:19 It's a unique way of cooking that started with an idea.

00:25 Now, you can earn 5 digits per month.

00:28 [music]

00:30 Fernando is 56 years old,

00:36 and he doesn't just serve clothes,

00:38 but also chickens.

00:43 The principle is that the pot has a curvature.

00:46 It's like a heat.

00:48 It goes around, goes in, and goes out.

00:51 And then, you don't really grill it directly on top of the cow.

00:57 Fernando uses a clay pot or a big pot to cook chicken.

01:01 Cheryl designed it herself.

01:03 She earned 7,000 pesos for making the pots.

01:06 She says that cooking chicken in a clay pot makes it delicious.

01:09 For me, the earth is better.

01:11 It's really organic.

01:13 What happens is a combination of roasting and smoking.

01:16 The smoke is collapsed.

01:18 So, all the smoke you're grilling gets absorbed.

01:21 It adds up to your cooking.

01:24 They've been selling products for a long time,

01:26 until they decided to sell chicken lechon.

01:28 For me, chicken lechon is like a comfort food for Filipinos.

01:32 Fernando named the business after his wife, Cynthia.

01:36 They've been married for 30 years.

01:38 I am a restaurant owner who doesn't know how to cook.

01:40 I don't really cook. It's my wife.

01:42 My wife developed the marinade.

01:45 She taught me.

01:47 And then, we got it.

01:49 And we thought, "Oh, this is delicious."

01:52 The whole chicken is seasoned with spices.

01:54 This is the marinated chicken that we use.

01:57 Its breast weight is 1.2 to 1.3 kilos.

02:01 So, it's a bit bigger than the usual ones that competitors buy.

02:06 And the secret of their chicken lechon is the tanglad or lemon grass.

02:11 So, this is the tanglad, the stuffing that we put inside.

02:15 For Filipinos, chicken lechon is not a chicken lechon without tanglad.

02:20 The chickens are placed one by one with a hook.

02:23 They use a lot of ingredients when cooking.

02:27 It's very cheap because it's not wasteful.

02:29 Unlike the open system that has a big heating chamber, this one doesn't.

02:35 It's just small.

02:38 And then, when your business grows, you just add more chickens.

02:42 The chickens are placed one by one inside the cage.

02:45 Six whole chickens fit in one cage.

02:48 The chicken is then covered with a net.

02:50 It's covered until it's cooked for more than an hour.

02:54 Of course, from time to time, you have to check what's happening.

02:57 Maybe the chicken fell down.

02:59 Or you can add additional wood to continue cooking.

03:03 After a few minutes, the chicken lechon is cooked.

03:11 The whole chicken lechon is sold.

03:14 It's P360 per piece.

03:17 They also have a meal that includes rice for P115.

03:22 Most of the students from UP Los Baños are from Paraguay.

03:26 I watched it through online.

03:28 I tried it. It's okay. It's worth it.

03:30 It's fresh because it's from Sabangat.

03:33 Every week, I come here with my friends to try the chicken lechon.

03:39 It's delicious and flavorful.

03:42 Besides chicken lechon, they also have chicken tofu sisig and grilled pork belly.

03:47 Fernando doesn't think that people's love for his products will be hot.

03:52 That's why he's making sure that the taste of his products won't change.

03:56 I want the customers to not just eat from our store once.

04:01 I want them to come back and whenever they're here, we always tagline them so that they're always at home.

04:06 That's why they also give out loyalty cards.

04:10 You'll get a free meal when you come back to their store on the 12th.

04:12 Their business started with a small rental place.

04:18 When it grew, they made a mobile lechon that goes around in other places in Los Baños.

04:23 Now, they're planning to open another branch in Laguna.

04:27 We're very thankful to the food bloggers.

04:31 Come on! Where?

04:33 Join us and let's try the chicken in thevinegar.

04:38 We're very thankful to the people who share our posts because we felt the surge of sales.

04:44 After we were featured, people are coming from different places to our store just to have a taste of our food.

04:52 If you think about it, they're selling a typical chicken lechon.

04:57 But Fernando saw the potential of cooking in a big pot so that it will be more popular.

05:01 They can sell 50 chickens a day.

05:05 They can earn around P3,000 to P5,000 a day.

05:08 This is our main source of income.

05:10 As a normal family, we have car amortization, electric bill, and we have a son who's studying in high school.

05:20 Our food, clothing, everything, we're really into it.

05:23 We're happy and proud that he's growing.

05:28 In many businesses, it's important to be a source of income.

05:32 The old product can be a new one.

05:35 Ascension is a very important part of the business.

05:37 If you have an idea and it's a winning thing for you,

05:43 you saw the potential, don't stop.

05:46 You will improve it every day because every day is a learning day.

05:50 [Music]

06:19 you

Lechong manok de banga, kumikita ng Php 3,000 – Php 5,000 kada araw?! | Pera Paraan

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