00:00 So let's eat breakfast together.
00:03 What's your breakfast?
00:04 Please comment on the live stream on Facebook page.
00:08 We're here.
00:09 Here we are.
00:10 Okay, run down the food we're going to eat later.
00:14 Miss Lint, it smells so good.
00:15 We have longganisa, salted egg, scrambled egg,
00:19 we have fried rice, tomatoes, fried longganisa,
00:23 and chicken longganisa.
00:25 Yeah.
00:26 So many.
00:28 For Monday morning.
00:30 But of course, the main thing here is the longganisa.
00:34 Because this is perfect for...
00:36 Yes.
00:37 For everything.
00:38 Actually, it's also good for everything.
00:40 But for fried rice.
00:42 For fried rice.
00:43 Fried rice is so good.
00:44 And egg, you need to have an egg topping.
00:46 Oh, that's delicious.
00:47 For me, it's for everything.
00:48 Everything.
00:49 You love food, my friend.
00:51 Hey, this is one of the favorite breakfast of Filipinos.
00:54 It's delicious to dip it in vinegar.
00:57 It's so good to dip it in vinegar.
00:59 And you'll be tired of longganisa,
01:01 which is not only delicious to eat,
01:03 but also delicious to make a business out of.
01:05 That's okay.
01:07 I heard that you can earn P100,000 in longganisa.
01:13 So, Chef, teach us first.
01:14 Good morning, Chef.
01:15 I'll heat these up.
01:16 Chef, morning.
01:17 For breakfast.
01:18 It's delicious.
01:19 Yoohoo!
01:20 A blessed morning.
01:22 A blessed morning to you again.
01:23 Your breakfast spread is so beautiful.
01:26 It seems like our friends in the studio are full.
01:30 And yes, just like you, I'm also looking for longganisa for breakfast.
01:38 Yes, sir. Yes, ma'am.
01:39 We said earlier that this is really OJ.
01:42 Just like what Ma'am Lynn said,
01:44 because it's a partner and it's really a perfect match with our favorite fried rice.
01:49 Actually, even if it's not for breakfast,
01:51 you can have it as a snack.
01:53 Even if you're a partner with rice,
01:54 you can have it as a winner.
01:56 And we went to Dasmarinas Cavite
01:59 to find out the secret of making longganisa here.
02:04 Why are their customers coming back?
02:07 And in fact,
02:08 because it's so delicious,
02:09 they're now making a profit.
02:11 They said that they're making P100,000 in the studio.
02:16 At least, per month.
02:17 And to find out,
02:18 of course, we're not just trying to impress you with the deliciousness of their longganisa here
02:23 but we're also trying to inspire you with the story of our owner.
02:27 Here's our young entrepreneur,
02:30 Ma'am Laika Hanabi.
02:32 Ma'am, a blessed morning.
02:33 Good morning, sir.
02:34 You're a winner.
02:35 How did you start this business?
02:37 I started in 2019.
02:38 I was working at that time.
02:40 So, I thought of the potential of longganisa
02:43 because it's essential every day.
02:45 Actually, we can call it…
02:46 It's for the taste.
02:47 Yes, that's right.
02:48 So, I earned it.
02:49 And the price of the product is affordable.
02:51 So, I think it's affordable.
02:53 It's easy to dispose of and sell.
02:56 Yes, it's easy to sell.
02:57 What's the price or how much did you start with?
03:01 I started with P10,000.
03:03 Just P10,000?
03:04 Yes, that was my first salary.
03:05 Wow!
03:06 Very good.
03:07 Then, when I clicked and my colleagues wanted it,
03:11 I improved it and it increased.
03:13 So, you first offered it to your colleagues?
03:15 Yes.
03:16 What was that? Just testing?
03:17 Yes, just testing.
03:18 Then, we improved their feedback and it increased.
03:23 Okay. That's a very nice way of using your network.
03:25 Instead of borrowing from a big company,
03:28 you first practiced with your colleagues.
03:30 And speaking of your perfecting process,
03:33 how do you make your longganisa here in your factory?
03:37 Okay.
03:38 Our first step is with the mixer.
03:41 Okay. But when you started, you didn't have this big of a mixer.
03:43 We only had a hand mixer when we started.
03:46 Okay. So, this is our…
03:47 This is our meat.
03:49 Meat. Okay. So, we'll put it in.
03:51 Alright.
03:52 So, you only used a mixer or you used a manual mixer?
03:54 At first, I used a manual mixer. It was hard.
03:56 I used a stainless steel mixer.
03:59 Now, we provide a bigger production.
04:01 Of course, you need more volume.
04:04 Yes, volume.
04:05 And this is our…
04:06 Garlic.
04:07 Garlic. Alright.
04:08 Of course.
04:09 So, how many flavors of longganisa do you prepare?
04:14 We have two flavors. We have garlic and sweet hamonado flavor.
04:19 Alright.
04:20 So, we'll just put all the ingredients in.
04:23 Okay.
04:24 After that, we'll add the water.
04:28 Water. Okay.
04:30 Then, we'll mix it a little bit.
04:33 There you go.
04:34 It's very convenient.
04:35 How many kilos of longganisa do you produce every day?
04:38 700 to 800 kilos every day.
04:41 Alright.
04:42 So, after that, we'll use the mixer.
04:44 Yes. We'll put it in here.
04:45 Until we get the consistency like this, Kapuso.
04:49 This will be the end product.
04:52 Then, the next step is?
04:54 We'll put it in the stuffer.
04:56 Stuffer. Okay.
04:57 Again, Kapuso, when Ma'am Laika started,
05:00 she didn't have these equipment.
05:03 It's all handmade.
05:04 Okay.
05:05 So, we can do that.
05:06 We have some Embudo that you can buy online.
05:09 So, there.
05:10 This is the stuffer.
05:12 It's very convenient.
05:13 Then, we have a casing here.
05:16 We'll just put it in here.
05:19 There.
05:20 So, our casing is--
05:22 If you can see it, it's the intestine of a pig.
05:25 Salted hog casing.
05:26 We call it hog casing here.
05:28 It's also sold locally.
05:30 Locally.
05:31 So, we'll just put it in here.
05:33 Can we push it?
05:34 Yes.
05:35 Then, we'll press it.
05:37 There.
05:38 It's a bit-- Oh!
05:39 It's too strong.
05:40 There.
05:41 The pressure.
05:42 So, that's what will happen.
05:43 Then, as you can imagine,
05:46 we'll be able to produce this much.
05:49 So, after this,
05:50 Ma'am Laika, what will happen?
05:52 After this, we'll put it in the oven.
05:54 Oven.
05:55 But we'll tie this first.
05:56 We'll tie it first.
05:57 So, this is one of the most difficult parts.
06:00 As you can see,
06:01 Kuya is already an expert.
06:03 So, once we've tied it,
06:07 After that?
06:08 This is very important.
06:10 In the oven.
06:11 The smoker.
06:12 Okay.
06:13 So, is this considered optional, Ma'am Laika?
06:17 Can we skip this?
06:19 You can't skip it.
06:20 We really cook in the oven.
06:23 Okay.
06:24 But at home, can we not smoke it?
06:27 You can.
06:28 Because we'll still cook it.
06:29 Yes.
06:30 We'll still steam it.
06:32 So, this is what gives the signature flavor.
06:35 The smoky flavor.
06:36 So, we'll shoot this in their smoker.
06:42 There.
06:43 This is a bit hot.
06:44 Ma'am, what do you use to smoke this?
06:47 What is this?
06:48 The wood that you cut?
06:50 Yes.
06:51 The…
06:54 There.
06:55 We can see it.
06:56 But how long does this take?
06:58 It takes one hour.
06:59 Its capacity is 100 kilos.
07:01 100 kilos? That's a lot.
07:03 So, after one hour,
07:05 we'll remove it.
07:07 And we'll cool it down.
07:09 And you mentioned, how much does this cost?
07:11 Okay.
07:12 It's only 120 per kilo.
07:14 120 per kilo?
07:16 Wow.
07:17 It's delicious.
07:18 So, there.
07:19 Because it's only 120 per kilo, it's easy to sell.
07:23 But for the smokers, it's really worth it.
07:26 Yes, it's worth it.
07:28 Very inspiring story.
07:29 Very young.
07:30 How old are you?
07:31 28.
07:32 In her early 20s,
07:35 she started this.
07:36 Hundreds of thousands of pesos of income
07:38 that she's giving to her family.
07:40 And of course, employment for her colleagues here.
07:43 My dear, very nice story.
07:45 Those are really success stories.
07:47 As I always say, we celebrate.
07:48 Here in Unang Hirit,
07:49 later, I'll give you an amazing recipe
07:52 that you can level up your favorite longganisa.
07:56 Our food adventure continues here
07:58 in your country, Borne Show,
07:59 where you're always the first to...
08:02 Unang Hirit!
08:05 Wow.
08:06 Unang Hirit.
08:07 Borne Show.
08:08 Borne Show.
08:08 Borne Show.
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