00:00But who doesn't love chicharon, right?
00:02Of course, all of us.
00:04This is our favorite dish here in Unang Hirit.
00:06I think we have almost all kinds of chicharon featured here in Unang Hirit.
00:10You're correct, Miss Lyn.
00:11And this morning, we discovered a new kind.
00:14And this is the first one we're going to taste.
00:17We're going to taste it here in Unang Hirit.
00:19Here it is.
00:20Let's taste it!
00:21I already tasted it earlier.
00:23You're not stopping me anymore.
00:25You're tired of stopping me.
00:27Miss Lyn is really enjoying it.
00:29Of course, this is mine.
00:32Okay, I'll taste it.
00:33We're on a diet.
00:35You're not really.
00:37How is it, Miss Lyn?
00:39It's good. It's crunchy.
00:40Yay!
00:41Let me hear it.
00:43There! I heard it.
00:45I heard it.
00:46You're good.
00:47It's different.
00:48You're right.
00:49It's good.
00:50It tastes like tilapia.
00:51Tilapia.
00:52Very crunchy.
00:53Chicharon-y.
00:54Chicharon-y!
00:55Chicharon-y!
00:56It's different because this chicharon is made of tilapia.
00:59Like she said.
01:00How is this chicharon made of tilapia, Chef JR?
01:04I'll give it to you.
01:06It's yours.
01:08Can you cook it, Mark?
01:09Go ahead.
01:12Here it is.
01:14Wow!
01:15Chicharon right away?
01:21Here it is.
01:22A blessed morning, beautiful ladies.
01:24A blessed morning to all of our viewers.
01:27We're here for the making of the best tilapia chicharon.
01:33It's here in Marilao, Bulacan.
01:35Like what they said in the studio, it's the first thing you'll see here.
01:41It's very exciting because just like any other chicharon products,
01:45this is 100% made of tilapia meat.
01:50Or the meat of our tilapia fish.
01:53Exactly.
01:54And of course, when we say chicharon, it has to be crispy.
01:58Let's do a sound check.
02:01Oh my God.
02:02Crispy.
02:03Check.
02:04Flavor.
02:05Approved.
02:06That's why it's very exciting.
02:08We need to know the process of making this kind of product.
02:13That's why we hired the owner.
02:16Sir Jonard, a blessed morning.
02:18Sir, your idea is amazing.
02:21Yes, Chef.
02:22How did you come up with your business strategy for making tilapia chicharon?
02:28Okay, Chef.
02:29Our family is in the food business.
02:32However, we're in the food services business.
02:35So, you're in the catering business?
02:37Yes.
02:38We wanted to have a product that will reach out to our customers in faraway places.
02:44That's why we came up with a product that is well-known in our town, which is chicharon.
02:50In Marilao, right?
02:51Yes.
02:52Back then, chicharon was usually made with pork or chicken skin.
02:58However, we came up with a product that's not available in the market, which is tilapia.
03:02Very good.
03:03Speaking of your tilapia chicharon, Sir Jonard, how do you make it?
03:08It's like this, Chef.
03:09First, we'll peel the tilapia.
03:12Then, we'll clean it.
03:13Yes, we'll clean it.
03:14Then, we'll cut the largest fillet of tilapia.
03:19Okay.
03:20Then, we'll fillet it.
03:21Let's be sure.
03:22Tilapia is also good.
03:23Yes.
03:24It's really fresh.
03:25It's also not noisy.
03:26It's not noisy.
03:27There's also a process of deboning.
03:29Okay.
03:30In our production.
03:31So, they're experts in filleting fish.
03:34Yes.
03:35So, once we cut this, Sir Jonard, into this shape,
03:39what's our next step?
03:40Next, we'll cut it into bite-sized pieces.
03:44Okay.
03:45We'll make strips.
03:46Ma'am is making strips.
03:49After we cut it into strips, what's our next step?
03:52We'll marinate it with salt and pepper.
03:54Just salt and pepper?
03:55Yes, just salt and pepper.
03:56There's no other magic in this?
04:00Just salt and pepper?
04:01Yes, just salt and pepper.
04:03I can really taste the tilapia flavor.
04:06Yes, Chef. That's the process.
04:08After that, we'll add it to the cornstarch mixture.
04:14Oh, okay.
04:15Of course, when we say Chicharon,
04:18it should be crispy.
04:20So, this is our starch.
04:22By the way, there's a secret ingredient in our cornstarch.
04:26That's what makes the crispiness last longer.
04:29Yes, because when we use cornstarch,
04:31we'll notice that it doesn't last long.
04:35Yes, it doesn't last long.
04:36Okay.
04:37So, is there a specific amount of cornstarch?
04:40No, as long as it's coated.
04:42Okay, so this is it.
04:43I know that you're kneading the cornstarch to remove the excess.
04:47Yes.
04:48Sir Johnnard, how much cornstarch do you use per week?
04:54Per week, we produce 200 kilos of cornstarch.
04:58Wow, 200 kilos?
05:00Yes.
05:01That's per week.
05:02That's per week?
05:03Yes.
05:04Okay, let's fry this, Sir Johnnard.
05:07Normally, how long does the frying process take?
05:11It takes about three minutes.
05:14Okay.
05:15Because the cornstarch will thicken.
05:16Yes.
05:17So, it's really easy to cook.
05:18So, after three minutes, Sir Johnnard, what's this?
05:21Can we eat this?
05:22Yes, you can.
05:23That's what we call the original flavor.
05:25Oh, so there are other flavors?
05:27Yes, there are.
05:28What other flavors are there?
05:29We have chili, cheese, garlic parmesan, salted egg and sour cream.
05:34Okay.
05:35So, after frying, that's where we'll do the flavoring.
05:39So, what other flavors are there?
05:41There are a lot.
05:42Original, chili, garlic parmesan, salted egg and cheese.
05:46Wow, that's a lot.
05:47And what's funny is that you started with just 10 kilograms, right?
05:52Yes.
05:53It was just a trial.
05:54Just a trial.
05:55Just kidding.
05:56You just started recently, right?
05:57Yes, recently.
05:58But we're already processing hundreds of kilos per week.
06:01Yes.
06:02And speaking of our packaging,
06:04Sir Johnnard, this is the finished product.
06:08Yes, this is the finished product.
06:10How much is this?
06:11Our wholesale price is Php 159.
06:15Php 159.
06:16For mothers, fathers who find it hard to feed their children,
06:21this is the best.
06:22We have cheese flavor here.
06:25We also have sauce here.
06:27Oh, my God.
06:28What a great partner.
06:29Very healthy.
06:30Guilt-free.
06:31Chicharon.
06:32And it's really a lean meat of tilapia.
06:34Yes.
06:35It's not mixed with butter mix.
06:36This is really good, Kapuso.
06:38The flavor is really good.
06:39It's really good.
06:40Congratulations, Sir.
06:41Thank you, Chef.
06:42You're a winner.
06:43Kapuso, as we've said before,
06:45this is the first dish here at Unang Hirit.
06:47There you go.
06:48The crispy part is the first.
06:51Nice.
06:52The delicious part is solid.
06:55Those are the legendary food adventures
06:57that we'll always invite you to.
06:58That's why we're always here at your country, Morning Show,
07:01where you're always the first to...
07:03Unang Hirit!
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