00:00So, let's have breakfast with UH Vercada, yes?
00:04Yes, yes, yes.
00:05How's your BP? Nice, man?
00:07You should make sure, it's still low.
00:09Anyway, it's easy to feel when you're eating hot and delicious food at this time.
00:15Comfort food.
00:16Yes, UH Vercada looks happy.
00:18Egan, are you happy, Egan?
00:19It's okay, because everything is okay.
00:23This is not allowed.
00:24No, just the egg.
00:25At least there's that, right?
00:27Our breakfast today is hot, hot porridge.
00:29Porridge!
00:30Yeah!
00:31That's hot.
00:32It's one of the favorite comfort foods.
00:33Ms. Maryse said that it's delicious and you can eat more.
00:36That's why Chef JR is looking for a porridge that's overloaded with toppings but it's perfect for your pocket.
00:41Good morning, Chef!
00:42There you go.
00:43Thank you so much for the food.
00:45Good morning!
00:46Of course, let's answer that.
00:49Oh, there's really porridge.
00:51Let's eat together, my dear friends,
00:53that I can taste the super-duper winner of their porridge that we ordered here in Makati City,
01:01where they elevate their porridge by serving it with lechon kawali.
01:07And of course, since they've been here for 10 years,
01:09we need to absorb some tips on how to properly discard
01:14so that this kind of business can flourish.
01:17That's why we'll talk to one of the owners,
01:20Ms. Ethel De Vera.
01:21A blessed morning, ma'am.
01:22A blessed morning, ma'am.
01:23Good morning.
01:24Don't get confused, Kapuso.
01:25Our guest is not another Kapuso Artista.
01:28Ma'am, of course, we talked about the secret of this kind of business earlier.
01:33So, you said about the consistency.
01:35Yes.
01:36So, give me a tip on your recipe.
01:40Okay.
01:41Okay, ma'am.
01:42For us, Chef, it's more of everything that's in the public.
01:46Yes.
01:47So, there's really no secret.
01:48It's more of how you do it.
01:50Okay.
01:51It's more of how you do it.
01:52For example, for us, we make sure that before we add the ingredients,
02:00it's already boiling.
02:01Okay.
02:02This is a rolling boil.
02:03Yes, rolling boil.
02:04So, ma'am, this is basically aromatics.
02:05Ginger.
02:06We have ginger here.
02:07I think we also have garlic here.
02:08Fish sauce.
02:09All of it.
02:10So, before you add the sticky ingredients,
02:14you make the flavors first.
02:17So, it's already boiling.
02:21That's right.
02:22So, I think there's fish sauce here, I'm sure.
02:24Yes, fish sauce.
02:25We also have seasonings.
02:26We also have seasonings here.
02:27Pepper.
02:28This is also the part, ma'am, where people will ask
02:31Yes.
02:32what are their seasonings.
02:33Yes.
02:34Alright.
02:35So, after we add our seasonings, favoring and aromatics.
02:40Yes.
02:41One more thing we can share is the sticky ingredients.
02:44Since we cook a lot,
02:48we soak it in water
02:52Okay.
02:53so that it becomes soft.
02:55It doesn't take that long to cook.
02:57It doesn't take that long to cook.
02:58Also, it has a better texture when it's soaked in water.
03:00Yes.
03:01So, for this type of pot, how many kilos of sticky ingredients does it have?
03:06Chef, it's around 2 kilos.
03:082 kilos?
03:09Yes.
03:10So, for this type of pot, how many cups can you serve per day?
03:13We can serve a maximum of 100 cups.
03:17Wow.
03:18100 cups?
03:1980 to 100 cups.
03:21Okay.
03:22And for the pot itself, how many cups can you serve per day?
03:27Most likely, Chef, in 24 hours, 30 cups.
03:3030 cups?
03:31It depends on the season.
03:33So, that's the average amount?
03:35Yes, that's the average amount.
03:37But I'm sure that if we have peak seasons,
03:40it will rain even more.
03:42We love bad weather.
03:45There you go.
03:46And then, Ma'am,
03:47this is it.
03:48Yes.
03:49It will boil.
03:50At some point, it will look like this.
03:53Yes.
03:54Chef, you need to keep stirring it
03:56so that the sticky ingredients
03:58will stick to the pot.
04:01There you go.
04:02So, this is it.
04:03Normally, how long will that take, Ma'am?
04:05About 20 to 30 minutes is the average.
04:08So, we really need to be consistent.
04:10Yes.
04:11So, my dears,
04:12of course,
04:14we won't let you pass.
04:15Ma'am, your Lugaw is very popular.
04:18Yes.
04:19How much does it cost, Ma'am?
04:21We range it from P50 to P100.
04:25Okay.
04:26So, this is the plain Lugaw.
04:28Plain Lugaw, yes.
04:30So, this is our actual serving, Ma'am.
04:32Yes.
04:33Sir, you can put our toppings on it.
04:35So, for our toppings,
04:36we have Lechon Kawali.
04:38Alright.
04:39It can also have Goto
04:40and Arroz Caldo at the same time.
04:42So, that one is Lechon Kawali.
04:45Aside from our Lugaw base,
04:48what else do we offer?
04:50So, we have soup options
04:52like we have Pares.
04:54We also have Nilaga.
04:57Those are all beef.
04:58Nilaga and Sinigang.
04:59Okay.
05:00So, there's a lot.
05:01If they don't want Lugaw,
05:02we still have soup options.
05:04Ma'am,
05:05how much is my order?
05:09So, it ranges from P50 to P60.
05:13Alright.
05:14For P60,
05:15you can see how good it is.
05:17It's complete.
05:18You have meat and eggs.
05:21Of course, we have sauces outside.
05:23Thank you so much for your tips, Ma'am.
05:26You're a winner.
05:27This is so good, Kapuso.
05:29I'm going to eat this
05:30and I still have a lot of flavors to try.
05:32But, our food adventure will continue
05:34here in your country, Morning Show,
05:36where you're always the first to...
05:38be the first to try!
05:41Oh, they're already fighting.
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