00:00 [music]
00:01 It's so hot, Ate!
00:04 True.
00:05 We're in front of the fans but it's still so hot.
00:08 True. I thought I was getting hot flashes.
00:10 You're still young, you're already hot, right?
00:13 A lot of people don't like the heat, but the heat is beneficial for the bangus.
00:18 That's great.
00:20 The supply is more nowadays, so it's perfect for earning money.
00:25 And because the pares are so popular, why not try bangus pares?
00:29 Hey, partner! Overloaded?
00:32 The bangus pares are so good.
00:34 That's new, right?
00:35 Yes, bangus pares.
00:37 It's new because you cut it.
00:39 Yes.
00:40 Bye!
00:41 Yes.
00:42 Wait.
00:44 If it's overloaded, we'll know later when it's time to check in.
00:48 Good morning to you in the studio, Ms. Suzy and Shira.
00:50 It's so hot here compared to the studio where you're all dancing.
00:55 And if you're having a lot of bad trips because of the heat,
00:59 well, you should change what you're eating.
01:02 Because this summer season, there's a lot of supply of bangus.
01:07 And here in my business in Quezon City,
01:10 what they're selling is their boneless fried bangus.
01:14 And of course, I'm not the only one who's drooling.
01:16 Ms. Suzy said that they're also selling bangus in a way that it has different flavors.
01:23 So that we can try their different boneless bangus,
01:27 we're here with the owner, Sir Mike Canlas.
01:30 Hello.
01:31 Hello! Good morning to all of you.
01:33 Good morning to all of you.
01:35 This is Sir Mike.
01:36 Sir Mike, we heard that you're selling tons of bangus every summer season.
01:43 Can you confirm that for us?
01:44 Yes.
01:45 Every week, we receive three tons of bangus.
01:50 So that's how much bangus you need.
01:53 We receive three tons every week.
01:55 Yes, every week.
01:56 It's true that every summer season, there's a lot of supply of bangus.
01:59 And of course, I heard that you're trying a lot of flavors for your boneless fried bangus.
02:04 Yes, a lot of flavors.
02:06 So what are the flavors that you're trying?
02:08 We have original garlic, salted egg, cheese, and inasal.
02:16 And this is what's trending, our Spicy Pares Bangus.
02:20 I heard that you got me salted egg.
02:24 Salted egg, yes.
02:25 That's a different twist from boneless fried bangus.
02:27 And speaking of the spicy pares, that's what's trending with flavor.
02:32 We won't mind if you don't teach us how to make it.
02:34 Of course, it's a simple process.
02:37 So first, we'll get some bangus.
02:40 That's a lot of bangus.
02:41 This is a real overload of bangus.
02:43 Yeah, it's a lot. We have half a kilo of bangus and this is what we're famous for.
02:47 Big boneless bangus.
02:49 So, partner Syrah, if you're asking if it's an overload of size, yes.
02:53 We'll find out about the flavor later.
02:55 After it's been braided, we'll put it in the oil.
02:59 We need to deep fry it
03:01 so we can get the crispy bangus.
03:05 I noticed that the bangus wasn't that crispy.
03:09 'Cause when we deep fry bangus, the oil splashes everywhere.
03:13 You really need to cover it.
03:15 Anyway, after that,
03:16 while we're cooking the bangus,
03:21 we'll make the sauce.
03:22 This is our spicy pares.
03:24 Basically, pares flavor.
03:27 We have laurel, anise, and water.
03:31 We'll use these to cook noodles.
03:34 So, let's start.
03:37 -Sir Mike, you're the one who made this recipe, right? -Yes, we did.
03:40 -That's why the spicy pares and boneless fried bangus are trending. -Yes.
03:47 -How much should we put? -After that, we'll put it here.
03:49 Okay, here's the next step.
03:51 We're preparing the--
03:54 We'll pour it on top of the boneless fried bangus.
03:57 But before we move on to the next step,
03:59 -Sir Mike, how much is one piece of boneless fried bangus? -One piece of it.
04:02 -Overload? -Overload. Pesos only, P299.
04:05 -That's worth it. I think it's enough for two people. -Actually, four people can eat it.
04:09 I think it's enough for one of us.
04:11 Two or one, but four people can eat it.
04:15 -Four people can eat it. -Four people can eat it.
04:17 P299 is worth it.
04:19 -Alright, next step, Sir Mike. -Next step.
04:21 After 8 minutes, we'll remove the crispy fried bangus.
04:27 So, we've deep-fried the bangus for 8 minutes.
04:30 -The cooking process is perfect. -There it is.
04:32 -How do we know if it's crispy? -There it is.
04:35 -It's just the sound. -There you go.
04:38 -It's crispy. -It's like crispy pata but the bangus is crispy.
04:41 But in our store, the sound is what matters.
04:45 And you can achieve that if you deep-fry it for 8 minutes.
04:49 -Okay. -I think we are--
04:52 -We'll put it in the packaging. -We'll put it in a pizza box.
04:57 -There it is. -That's a unique name.
04:59 -Customers are usually surprised when they see a surprise. -Let me help you.
05:04 They think it's a pizza but when they see it, they'll be like "Wow, it's bangus!"
05:09 -So, that's how it is. -Okay.
05:11 -After that, here's our finished product. -I think we're achieving the consistency of the Parisot.
05:16 -I can see it in the preparation. -Here it is.
05:18 -Okay. -It's thick, too. Here's our finished product.
05:21 How many pieces can you sell during the summer season?
05:24 Well, estimate. We can't really say the entire summer season.
05:27 -It's too long. -Yeah.
05:29 -Since it's made with three tons of lada, -Every week?
05:32 for one bangus, we have around half a kilo.
05:35 So, we can sell around 6,000 bangus per week.
05:38 -Wow. That's a lot of bangus. -That's how much we can sell.
05:40 After that, here's our Paris.
05:42 -We'll pour some Paris sauce. -Pour some.
05:46 -Can I pour it if I want more? -Of course.
05:49 -Since you're special today, we'll overload it. -Yes.
05:54 -The rest will be for size and flavor. -There you go.
05:57 -For sure, we'll overload it. -Of course, after that,
06:01 -we'll add the toppings. -We'll add the Paris and the overload.
06:05 -That's a lot. -And garlic.
06:07 -Let me help you, Sir Michael. -Here you go.
06:09 -We're fond of garlic. -Of course,
06:13 -here's our spring onions. -Here's our spring onions.
06:16 -It's a Paris. -Here it is.
06:19 -You know what's missing. -There you go.
06:21 If you want to be healthier,
06:24 this is a bangus.
06:25 -Paris is usually made with chicken breast, right? -Yes.
06:27 -So if you want to be-- -Less guilt.
06:29 -Guilt? This is it. -It's a perfect option.
06:32 -This is our bangus Paris. -Yes.
06:36 Spicy Paris.
06:37 Which we'll taste before we cook.
06:40 Let's see if we can't pass up on this.
06:42 -Okay. -I'll taste it, Sir Michael.
06:44 -You did it right away. -Okay.
06:45 What's special about me is that the owner made it for me.
06:48 [chuckles]
06:51 Can you see?
06:52 I just need to hold the box for whatever purpose it may serve.
06:58 Let's taste it.
06:59 Mmm.
07:03 It is spicy, which I like.
07:06 And the bangus is crispy on the outside but soft and tender on the inside.
07:12 Perfect for a summer season dish.
07:16 And later, we'll taste other flavors of this boneless fried bangus.
07:21 That's what you should bring to your country, Morso.
07:24 Where you're always first.
07:26 First to try.
07:28 Delicious.
07:29 Arabic.
07:30 [BLANK_AUDIO]
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