00:00 This is overloaded.
00:02 Let's make more happy memories here in our studio.
00:06 Let's eat our breakfast.
00:08 Anjo, are you ready?
00:09 Ready, brother.
00:10 This is our special breakfast, Mathew.
00:13 It's a special day in the first month.
00:15 That's why we have bangus in a bottle.
00:18 Where else would they put bangus in a bottle?
00:21 Bangus in a bottle.
00:22 Chef JR visited us to make bangus in a bottle this morning.
00:27 He will show us how to make bangus in a bottle.
00:31 Good morning, chef.
00:33 Is it good to have bangus in a bottle this rainy season?
00:36 It's delicious.
00:37 A blessed morning.
00:38 It's delicious, Anjo.
00:39 A blessed morning, brother.
00:42 A blessed morning, Sanjee and to our fellow workers in our world-class set.
00:47 And to our world-class food explorers,
00:50 bangus in a bottle is a must-try.
00:54 It's very convenient, especially for busy mothers
01:00 and for those who are lazy to prepare.
01:04 This is the answer for you.
01:06 It's very convenient because you don't have to go through the long process of cooking.
01:11 It's also shelf-life-friendly.
01:16 So, this is perfect for us.
01:18 And of course, many of us are asking if this can be a business.
01:23 This is why we went to Pampanga.
01:26 We said that it's worth P200.
01:31 You can start your own business.
01:36 This is one of the steps.
01:37 We'll come back to that later.
01:39 What's good about this, fellow workers,
01:41 aside from business,
01:43 and of course, for our home,
01:47 we have nothing to fear because this has a long shelf-life.
01:52 You can't just put this in your refrigerator.
01:56 But of course, it needs to be refrigerated.
01:58 You can store it there anytime you need it.
02:03 And of course, to learn more about their process,
02:06 we'll have with us Ma'am Sharon, their Assistant Production Manager.
02:11 And Sir, we have with us here.
02:12 Hi, Ma'am Sharon. A blessed morning.
02:14 Of course, when we process bangus, it needs to be cleaned.
02:18 What's next, Ma'am?
02:20 The process we call this is brining.
02:24 We'll soak the bangus for one hour for our brine solution.
02:29 Okay, Sir.
02:30 So basically, when we say brine, it's water and salt.
02:35 Yes, Sir.
02:36 So we'll soak it for one hour to dry it.
02:39 And then, what I did earlier, fellow workers,
02:41 we'll just brown it a bit.
02:44 So Ma'am Sharon, this is our next step.
02:47 Okay, so our next step is the assembly.
02:50 Assembly, okay.
02:51 Yes, Sir.
02:52 Here, we'll put the fried bangus in the barrel.
02:57 Okay, so is there a process for this, Sir?
02:59 Do we need to do this or what?
03:02 No, that's correct.
03:03 This is how it looks like.
03:04 Yes, Sir.
03:05 Alright, so this bottle, Ma'am, its net weight is?
03:09 220 grams, Sir.
03:10 220 grams.
03:12 Yes, Sir.
03:13 Okay, so how many pieces are there?
03:14 As long as it fits, Ma'am?
03:16 Yes, Sir.
03:17 As long as they fit in there?
03:19 Approximately 90 grams is the weight of the bangus.
03:22 So how many pieces are there, Ma'am?
03:23 About four on the bottom and two on the top.
03:26 Four on the bottom.
03:27 So apparently, I need to practice more
03:29 because Sir and Ma'am here are very experienced.
03:34 So after we put the bangus on the net,
03:37 here, we can see someone is cutting the vegetables.
03:41 So we have here carrots, garlic, and pickles.
03:45 So we're going to put two kinds of carrots?
03:48 Yes, Sir.
03:49 Okay.
03:50 Are those specific grams or just pieces, Ma'am?
03:51 Just pieces, Sir.
03:52 Okay, just pieces.
03:53 So after we cut those, Ma'am,
03:55 we're going to put oil.
03:59 Okay.
04:00 Let me see that, Sir.
04:03 So basically, we're using corn oil here, Ma'am.
04:06 Is there a seasoning for the oil?
04:07 This is corn oil and this is our secret ingredient.
04:12 Okay.
04:13 So this is like a seasoning for you.
04:15 Yes, Sir.
04:16 So if you're planning to do this business,
04:19 they have a tip, Ma'am.
04:20 Aside from the oil, you can also add other added flavors.
04:24 Your own variant or flavor.
04:28 So after we put the corn oil and our seasoning,
04:33 what will be our next step?
04:35 I'll close the bottle and lock it.
04:39 So it's important that we seal it.
04:41 And we can see that the oil is really dripping.
04:46 Up to the top.
04:47 So the sealing needs to be done properly.
04:49 And then, Ma'am Sharon, here it is.
04:51 This is very critical, Kapuso, in this process
04:54 because we need to pressure cook it.
04:58 Yes, Sir.
04:59 What is this process called, Ma'am?
05:01 This process is a process of pressurizing our bottled items.
05:06 Okay.
05:07 This is also the secret to those who are not fond of fish that melts.
05:15 I mean, that are easy to eat because you can eat the fish's intestines.
05:20 So how long do you need to pressure cook this?
05:24 It takes 75 minutes.
05:27 75 minutes.
05:28 Okay.
05:29 So you'll let it cool for 75 minutes and then you'll put a label on it.
05:33 Yes, Sir.
05:34 Alright.
05:35 So how many flavors do you have here, Kapuso?
05:37 We have spicy and classic flavors.
05:42 Spicy and classic.
05:43 And here it is, Kapuso.
05:45 Of course, it's up to you.
05:46 Anytime, even for breakfast, lunch, or dinner,
05:49 you can also put this in your pasta or bread.
05:51 Yes, Sir.
05:52 Here it is, Kapuso.
05:53 It's really solid.
05:54 Thank you so much for the information, Ma'am Sharon.
05:56 Here's to our food adventure.
05:59 Here, in your country morning show,
06:01 where you're always first.
06:03 Unang-irik!
06:05 [♪♪]
06:09 [♪♪]
06:10 [BLANK_AUDIO]
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