UH Palengke Star— Ang seafood boss ng Quezon City | Unang Hirit - video Dailymotion

GMA Public Affairs

Ang seafood boss ng Quezon City na si Jayson Visda— ang ating UH Palengke Star! Kaya naman binisita ni Chef JR ang kanyang puwesto sa pelengke. Panoorin ang video.

Transcript

00:00It's like we're in a market but it's more social.

00:04We're using an aircon.

00:05A small stall.

00:07Good morning, guys!

00:08We're having a market day today.

00:09Ate Sue, what's the most delicious dish today?

00:14Do you have a suggestion?

00:15Well, since we're in front of the market,

00:17this one is really easy.

00:18You can put the tilapia on the tomatoes.

00:24And this shrimp has soup.

00:27It's like a fish.

00:30It's easy.

00:31Just put it in front of you.

00:33A little bit of rice.

00:34Yes.

00:35Actually, I'm telling you something.

00:36When we were in Bangka,

00:37we used to get shrimp.

00:39It was delicious.

00:40Then we replaced it with sotoro.

00:41Then it was okay.

00:42It's really fresh.

00:43Because it's really sweet.

00:44It's really delicious.

00:45The question is,

00:46how much is the price of what you buy in the market today?

00:50That's the painful part.

00:51Why is it painful?

00:53Let's find out from Chef JR

00:55that he went to the market.

00:58Boss!

00:59We're right, boss.

01:00He's really good at peeling and slicing fish.

01:06Wow.

01:07You're the boss.

01:08I feel like he's fast.

01:09That's what you need in the market.

01:11If there are a lot of people coming in,

01:13we won't be able to buy from you.

01:14That's because they're buying.

01:15They're just removing the bones.

01:18That's why you need to be fast.

01:19Yes.

01:20Especially in Kaliskes.

01:21It's hard to remove.

01:22It's hard to remove at home.

01:24It's also messy.

01:25He's our UH Palenque star this morning.

01:27He's the seafood boss of Quezon City.

01:30Hi, Chef JR!

01:32Hi, Chef!

01:33Say hi to the boss.

01:34He's younger than us.

01:35He's so tall.

01:36Ablesive morning.

01:37I'm 5'9".

01:38Ablesive morning, beautiful ladies.

01:39Come sit.

01:40As you can see,

01:41this is Maya, Ma'am Susan.

01:43I know you have a delicious recipe here.

01:45And yes, I totally agree with you, ladies.

01:47You really need a different skill when you're here in the market.

01:51Aside from the skills of our fishmongers,

01:55I'm also very curious to know

01:57how the recent typhoon affected the prices here in the market,

02:02especially the fish from the sea.

02:06As you can see,

02:07they have different kinds of seafood available here.

02:11Very recently,

02:12their Bisugo,

02:14previously,

02:15it was only around Php 420.

02:17Now, it's around Php 480.

02:20As for our Yellowfin,

02:23previously, it was only around Php 350.

02:25Now, it's around Php 450.

02:27That's how the prices range.

02:29And of course, our Galunggong,

02:31which was only around Php 250 to Php 280,

02:33now, it's around Php 300+.

02:36So, we can really see and feel the effect of the prices.

02:41And it's not just because it leveled up.

02:44We need to enjoy our favorite seafoods.

02:48And because of that,

02:49we visited Visayas Wet and Dry Market

02:52to get to know the one and only seafood boss of Quezon City,

02:57Martin y Aidoledo.

02:59As you can see.

03:00Watch this.

03:13Hello, what's up?

03:14Are you looking for fresh fish?

03:17Okay.

03:19Yes, sir.

03:32Are you looking for fresh fish?

03:34When you get there, look for Boss JJ.

03:37Wow.

03:38We're just here at Visayas Wet and Dry Market, Quezon City.

03:41As you can see,

03:42as I told you,

03:43Martin y Aidoldo is really awesome.

03:45And I heard, Boss Jason,

03:47you're really awesome.

03:50You're really well-known here in our market.

03:52And you even go abroad to order.

03:55Physically,

03:56and your orders are online.

03:58Yes, sir.

03:59It's really amazing, right?

04:00Yes, sir.

04:01From Quezon City, Metro Manila to Cavite,

04:03we can go to Pasay.

04:04You also go there, right?

04:05Yes, sir.

04:06So, I think there are different markets,

04:07but Boss Jason is the one you're looking for,

04:09as long as it's really fresh.

04:11And he's the man.

04:12Like we said,

04:13he's a market superstar.

04:14He's a market superstar.

04:16Thank you, sir.

04:17Boss Jason,

04:18I'm just curious,

04:19how did you start this kind of business?

04:22Since the pandemic started,

04:24everything was really hard.

04:26That's why we went online.

04:27If we go online,

04:28people won't be able to go out.

04:30So, what we did here,

04:31we bring our customers to the doors.

04:35So, they'll just wait.

04:36That's what we did.

04:38That's a good marketing strategy.

04:39And of course,

04:40as a market superstar,

04:43he'll show us one of the required skills.

04:46Earlier, they were talking about

04:48the skills required

04:50for you to be able to execute

04:52and serve your customers.

04:54He'll show us how to fillet

04:56our Tanigue.

04:58So, Brother,

04:59how do we get our Tanigue?

05:00Do you have any tips for our viewers?

05:03For big fish,

05:05we usually fillet it.

05:07Yes.

05:08This is usually the Kilawin.

05:09Yes, Kilawin.

05:10Kilawin is really delicious.

05:12So,

05:13if you boil the Tanigue,

05:14it's really delicious.

05:16As you can see,

05:17it's very smooth.

05:20There's no wasted meat.

05:21Those are the important things, right, Boss Jason?

05:23Yes.

05:24There's no wasted meat

05:25because it's wasted.

05:26Every small fish has a price.

05:30Yes.

05:31For example,

05:32if I'm your customer,

05:34all the fish I bought

05:37will be included in my potahing.

05:39Yes.

05:40Normally,

05:41what do you usually cook

05:43or prepare for Islang Tanigue?

05:46I usually fry it.

05:48But if we're talking about fish,

05:50Kilawin is really delicious.

05:53Okay.

05:54As you can see,

05:55the meat is firm.

05:57It's really fresh.

06:00So,

06:01Boss Jason,

06:02I have a chef with me today.

06:04I know you're the boss in the market

06:05but when it comes to cooking,

06:07we won't let you down.

06:08That's right, Chef.

06:09That's our role.

06:10Brother, do you have any ideas for potahing?

06:13I think this will be good with creamy Tanigue.

06:18Then, we'll add a bit of salt.

06:19Is that okay?

06:20That's fine.

06:21Okay, let's make a bistec.

06:22That's up to you, Chef.

06:23That's up to me.

06:24We'll make a creamy bistec.

06:26Brother, please continue.

06:27I'll be here in my position.

06:29These are my colleagues.

06:30He'll be on the chopping board

06:31and I'll be on the pan.

06:32Of course,

06:33if our dish is a creamy bistec Tanigue,

06:37basically, there are some very basic steps

06:41that we need to do.

06:42So, you want to marinate the fish fillet

06:46with calamansi juice

06:48and

06:51our soy sauce.

06:52We can also add salt.

06:56Just add it for color

06:57and you should have a hot pan

07:00so that

07:03we can stir it continuously.

07:05So, let's leave it for now.

07:07Then,

07:09we'll pat dry it quickly

07:12and then, we'll fry it.

07:16Alright.

07:17Since our main ingredient is fish,

07:21this will be a quick dish.

07:24While we're frying it,

07:26of course, when we say bistec,

07:29we need to add onions.

07:32There.

07:33Add the onions.

07:35Be very generous with your portion of onions.

07:41There.

07:42Then, let it simmer for about 2 to 3 minutes.

07:47If you can see that the onions are starting to get soft,

07:51that means that the heat is enough.

07:54While the oil in the pan is being infused,

07:59let's add the fish.

08:01Earlier, we marinated it with acid.

08:05Then, let's add the soy sauce.

08:08Just let it fry.

08:12Then,

08:14after 5 to 8 minutes,

08:16this is what it should look like.

08:19So, we're just going to add in more

08:22soy sauce

08:24to make it crispy.

08:25Then, the creamy element,

08:28all-purpose cream.

08:30Let's add that.

08:34Later, I'll give you a tea to retain the acidity of the bistec.

08:41Let's add more calamansi juice.

08:48There.

08:49Let the fish coat in the sauce.

08:53Once it's coated,

08:56again, like I said, we would want to finish our dish.

09:00Turn off the heat.

09:02To keep the acidity of the calamansi alive,

09:05let's add a bit less than 1 tablespoon.

09:09Here it is.

09:11This is rock and roll, KaPuso.

09:13Boss Jason!

09:15I have something to show you.

09:17Let's give it a try.

09:19There.

09:20This is just a quick portion.

09:22Try what I've prepared for you and your fellow KaPusos.

09:26Here it is.

09:27We have a taste test. Let's see if it'll pass.

09:29This is what we call the Superstar of Pisaya's Wet and Dry Market.

09:35It's hot.

09:36How is it? What do you think?

09:38You're on another level, Chef!

09:39This is amazing.

09:40This is rock and roll, too.

09:42This is so good.

09:43We're on the same page again.

09:44Can I have another bite?

09:45It's so good.

09:46Everything we cook for our fellow KaPusos

09:49continues our food adventure here at Pisaya's Wet and Dry Market.

09:54So tune in to your country's morning show,

09:56where you'll always be the first to hear it!

UH Palengke Star— Ang seafood boss ng Quezon City | Unang Hirit

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