00:00Why is it like that when the rain pours and it's delicious to eat soup?
00:11If this is what makes you face-to-face with the storm, even if it looks scary, it's not meh.
00:21In fact, it will make you meh with the deliciousness.
00:26Do you have the strength to taste the best-seller of this goat in Hain, Nueva Ecija?
00:36The goat's head was smashed by the Ilocanos in Alsaman.
00:43That's what they're bringing back to us. They fight when it's gone.
00:49The goat's head was thoroughly cleaned.
00:52In a large pan, sauté the ginger, onion, and goat's head.
01:03Next, add the coconut milk of the boiled goat's head.
01:12Vangie's secret seasoning, chili, broth,
01:19and the raw mango.
01:25And to make it softer, put it in a pressure cooker.
01:35So that when it softens, the meat will be tender.
01:38Each serving, Php 400 to Php 500, depends on the size.
01:43According to Vangie, unlike other parts of the goat, the head is not as tender and tasty
01:51because of the eyes and brain.
02:00It's delicious. It's like the taste of the skin.
02:02The goat's meat is delivered from Masbate.
02:06Every two weeks, Php 60 is delivered to us.
02:10Every day, Vangie cuts five goats.
02:13The meat will be cooked in other goat dishes.
02:17We have goat caldaretas, adobo, and bopis.
02:21While the head, if it's not smashed by the Ilocanos,
02:26it's also said to be delicious to chew.
02:29The sourness mixes with the spiciness.
02:33It's the best. It's delicious.
02:35It's soft, tender, and it's easy to eat.
02:39Vangie has been cooking goat for more than two decades.
02:43Because of this, she was able to finish her children.
02:46She was able to build a house and a car.
02:48And she was able to build a house and a car.
02:52She was able to build a house and a car.
02:55And she was able to buy the land where their food is being built.
02:59And because she tasted success,
03:02because of the head of the goat,
03:04her head will not grow.
03:07That's why I told my daughter
03:09to continue doing this business
03:11because it's easy for her to make a living.
03:14When it comes to the deliciousness of the soup,
03:16When it comes to the deliciousness of the soup,
03:22the people of Manila can fight head to head.
03:30The main ingredient, the head of the pig.
03:35They call it Bulalong Ulo ng Baboy.
03:38My customers call it Bulalong Baboy.
03:42At 4 in the morning,
03:44the head of the pig was delivered to Lakay's place
03:47in a parking lot on Pass Street.
03:50The head of the pig was cleaned and the teeth were removed.
03:57We can serve it so that we can see the teeth of the pig.
04:01In a cauldron, water was boiled.
04:04The head of the pig was put in.
04:08When it boils, the head of the pig is put in.
04:21It takes more than an hour to tenderize the head of the pig.
04:24By noon, it's ready to serve.
04:27The hot soup is served.
04:30By noon, it's ready to serve.
04:33The hot Bulalong Ulo ng Baboy is served.
04:36When I serve it, I put it in my head.
04:39It's like a cockroach.
04:40Php 210 per serving.
04:43It's cheap compared to others.
04:45The eyes are delicious.
04:47Because of his version of Bulalong,
04:50Lakay's children graduated.
04:54Vloggers are a big help in his business.
04:58They make content about his cooking.
05:01Wow!
05:02Look how big it is.
05:04To be honest, I'm not that famous.
05:07I just saw that I'm on Facebook.
05:10It's simple and fun.
05:11It's a big help.
05:12These are the vloggers that I used to have.
05:16He used to cook pork head every day.
05:20It's about Php 100.
05:22I used to serve it to taxi drivers and delivery men.
05:26But his business was shut down
05:29when he was forced to leave his original job
05:32in Rumwalden Street.
05:34We were forced to leave.
05:35We were looking for a place to move.
05:37They told me to go to Pass Street
05:41in front of the police station
05:43inside the parking lot.
05:46The head is very expensive
05:50to eat in Mandaue City, Cebu.
05:53This is how big their serving is
05:57of fish head soup.
05:59The soup is only Php 1,200.
06:06Something's fishy?
06:08Nothing.
06:10Marivic's blue marlin's head is really gallant.
06:16In fact, the size of the blue marlin's head
06:20is different from the size of the fish.
06:26Every day, 300 kilos of blue marlin
06:30are brought to Marivic's place.
06:35The fish is cleaned
06:38sliced and cooked.
06:41Add oil, garlic,
06:44bay leaf,
06:45onion,
06:46a lot of tomatoes,
06:47and crush them.
06:51Then, add a lot of water.
06:56The fish is boiled
06:58and the head of the blue marlin.
07:00It's ready to eat.
07:01It's good to eat first
07:03because the taste is very rich.
07:07In 2009, Marivic started his business
07:11in a sidewalk in Mandaue.
07:14His initial investment is Php 30,000.
07:17Php 30,000 is all I have
07:19for the goods and for the shopkeepers.
07:23Fast forward to 2024,
07:25the business that started in the sidewalk
07:28now has three branches.
07:32I started working in Wilan Vic.
07:35It's good for my family.
07:38Marivic's Php 30,000
07:42is what he earns every day.
07:45We have a foundation
07:47just like our two children.
07:50We bought a house and lot.
07:52We bought a car.
07:54We are very happy and blessed, ma'am,
07:56because our shop is simple
07:59and people like it.
08:02Don't let the heat of your head
08:06be controlled by the hot broth.
08:12Bow!
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