00:00Inihaw, prito, lechon. Walang wenta kung walang sawsawan.
00:11Bago matapos ang 2024, ang mga kababayan natin sa Amerika na alarma.
00:17Nagkaubusan daw kasi ng ilan sa mga paborito nilang Pinoy sawsawan.
00:24Pansamantala kasing ipinaban ang pag-export ng Pilipinas ng ilan sa mga ito sa Amerika.
00:31Hindi pumasa sa bagong regulasyon ng kanilang Food and Drug Administration.
00:37Ang manufacturer nga ng isang Pinoy sarsa ng lechon.
00:42Gumawa pa ng reformulated lechon sauce para sa mga kababayan natin sa Amerika.
00:49Para magtuloy-tuloy ang want to sawang sawsawan.
00:54Dahil ika nga, sawsawan is life!
01:00At ang magandang balita, marami rin tayong mga kababayan na nang dahil sa sawsawan,
01:06umunlad na ang kanilang mga buhay.
01:09Ang bagoong na paboritong i-partner sa kare-kare dito sa Tanza Cavite.
01:15Hindi lang ibinote, nilagyan pa ng iba't-ibang toppings.
01:20Bagnet, sisig, tapa, pati na buffalo wings.
01:27Yung totoo, sawsawan pa ba ang mga ito?
01:31O ulam na may konting sawsawan?
01:36Una munang ibinuro o ifinerment ang alamang sa asin.
01:41Para yung lansa po niya ay mawala, kailangan matanggal din yung excess po na katas niya na sobrang alat.
01:54At tsaka ito pinakuluan sa suka.
01:59Pagka naluto siya, wala na po siyang lansa.
02:04Iginisa.
02:05Kinaloan ng asukal at mga sikretong pampalasa.
02:15Ito po yung bagnet na gagamitin natin pang toppings natin sa bagoong.
02:19Bali, sya yung pinaka magiging flavor ng ginagawa natin bagoong.
02:24Piprito naman po natin sya ngayon.
02:27Higit sa lahat, hindi tinipid sa toppings.
02:31Kada bote, mabibili mula Php 180 to Php 200, depende sa flavor.
02:39Ideally po ni Bryan, nadati palang nanghuhuli ng alamang.
02:42Trabaho po ni papa is mayang isda,
02:44and then si mama po is yun nya, sa opisina nilatad na napakatulang pinakuluan.
02:49So bad parang pinaka magiging alamang ngayon.
02:52Kapag ipagpatuloy mo na.
02:58Kapag ito na
03:02The work of Papa is fishing and Mama is in the office because we are three siblings.
03:09It's not enough for all of our needs.
03:12Brian used to join his father in fishing.
03:16And what they usually catch is what they caught.
03:20If the income in the sea is not good, we can't really catch anything.
03:27We are taught that in case there is no catch or there is a storm, we can cook.
03:33Because of his hard life, Brian did not go to school.
03:38After I graduated from high school, that's when I started looking for income to help my family and myself.
03:46What kind of work did he start?
03:49I started working in companies here as a production operator.
03:53If there is no income, I go back to the sea.
03:55He even went to Saudi Arabia as a car wash boy.
04:00What happened to me there was not good.
04:03Because I had a problem with my manager there.
04:06There was an accident.
04:07When he returned to the Philippines, he saved 10,000 pesos.
04:12He tried to start a business.
04:14I started going online.
04:16That's where I started my food supplement business.
04:18Until it grew.
04:20Until the food bottles product became popular.
04:24Because I used to fish and we have a lot of resources of fish caught in our sea.
04:32That's when I thought of adding that to my business.
04:35Our main product is shrimp.
04:38For the demand to grow, we put a twist.
04:41We put meat.
04:43Until it exploded.
04:44That's what our customers liked.
04:47Right now, we can produce 500 to 1,000 per day.
04:50The former chef of Bagoong,
04:53established a seafood restaurant,
04:56and also established a restaurant.
04:59It feels good because you ascend and expand in life.
05:03At the same time, you also help the fishermen who used to be with me.
05:08The dream is not just in the business.
05:11It's in other people too.
05:12So they can grow.
05:15It's not salty anymore.
05:17Thank you very much to Bagoong.
05:21Our love for Filipinos in Sausawan,
05:23since the beginning of history,
05:26we Filipinos are fond of a little bit of sourness,
05:30a little bit of saltiness.
05:32A big contribution to us is the Malay culture,
05:35or Malay people,
05:36is the use of Bagoong.
05:38Before the occupation of Spaniards,
05:41we already have Bagoong.
05:42We already have vinegar.
05:43So this is the food that will not be lost.
05:46The Filipinos have learned the so-called fermentation.
05:49So in that fermentation, we preserve the food.
05:53Then we can make our sauces.
05:55When different thieves came to us,
05:58we learned how to use different condiments.
06:01Another favorite of our Sausawan,
06:04Filipinos.
06:05Vinegar,
06:06pork belly,
06:07grilled or fried.
06:09It's delicious to dip it in the sauce.
06:12But in this food in Baguio City,
06:15the perfect partner of Liempo,
06:18a sauce made from pork blood,
06:22the special blood sauce prepared by Mr. Ed,
06:26a personal recipe of his mother, Luzila.
06:30The meat we dip in blood is always delicious.
06:34The blood that Mr. Ed uses,
06:37he extracts it from the nearest slaughterhouse.
06:40When the pork is chopped,
06:42we will add the blood.
06:44There is vinegar so that the blood will not form.
06:50When it turns brown,
06:52you saute it,
06:53then you add the blood.
06:58I will saute the blood.
07:00Onions, garlic,
07:02I will add a little ketchup,
07:04salt.
07:10When you sauté it,
07:11it's like you're eating dinuguan,
07:13but there's a twist because the pork is not mixed in the sauce.
07:16But before Mr. Ed could use the blood,
07:19his journey became a bloodbath.
07:22He was imprisoned for 14 years.
07:26Because ma'am, when I was young,
07:28I was really sad.
07:30We had a gang war here in Baguio.
07:34They renamed me.
07:35I was sentenced to murder,
07:38then I was sentenced to life.
07:41But even though he was imprisoned,
07:43Mr. Ed continued to cook.
07:46I had a hard time eating because the food there had no taste.
07:50That's why I took a risk.
07:52Can I eat even if it's just a snack?
07:55That's where it started, ma'am.
07:56My wife, ma'am, she's the one who cooks outside.
08:00I just tell her what I'm going to cook,
08:02the ingredients,
08:03she will buy it outside.
08:04It clicked.
08:05In 1998, he was released.
08:07But because he was an ex-convict,
08:09he couldn't find a job.
08:11No one accepted me to work.
08:13I sold barbeque on the side of the road.
08:18We were fired because it was prohibited.
08:20Until he built his own food
08:23and ate the different dishes
08:26that he learned from his mother, Luzila.
08:29Including the blood sauce,
08:32which is a partner of pork belly.
08:35By the grace of God,
08:37we raised it.
08:38Our neighbors,
08:40they didn't use it.
08:43They sold it to us until it grew.
08:45It became a third floor.
08:46His business grew.
08:49When it clicked,
08:50my children branched out.
08:52It became 8 branches.
08:54I was just living with my brother.
08:56Because of the grace of God,
08:58I had 3 houses.
09:00And my children,
09:01they also had their own car, ma'am.
09:04His past is bloody.
09:07What's important is the present
09:10and how he was able to fix his future.
09:14No matter how hard life is,
09:16all I can say is
09:18let's just trust the Lord
09:20and obey Him.
09:23Admit it.
09:24We Filipinos
09:26love to gossip.
09:29In our gossiping,
09:31in our stories,
09:33I hope we can gather
09:36knowledge and inspiration.
09:39Gossip more!
09:58Gossip updates!
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