00:00Hooray for Thursday, Kapuso!
00:03It's breakfast time!
00:05Our breakfast is so delicious!
00:07Seafood!
00:08It's like a crepe, right?
00:10Crepe!
00:11And it's so big!
00:13Wow! This is really a seafood galore!
00:15Wow, wow, wow!
00:17It's so fresh because Chef JR himself will catch it!
00:21But the question is, how much is it?
00:23Chef?
00:24Oh my!
00:25It's so rich!
00:26It's so spicy!
00:27Let's take a picture!
00:28He might eat all of this!
00:30He might eat all of this!
00:34Hi, Chef!
00:36Morning!
00:39Hi, beautiful ladies!
00:41Be careful, Daxian might eat all of this!
00:43And here are our fresh main ingredients.
00:48Look at this.
00:49This lobster, Shaira and Ma'am Susan,
00:52this is more than 1 kilogram.
00:54So, it costs P3,000 per piece.
00:57So, we still have a lot of options here.
00:59And because of that, it's like I'm at a playground.
01:02We're here at Seaside Dampa in Pasay City
01:05to know the real and fresh seafoods.
01:10And of course, to know the stories and prices of the products,
01:16we'll be joined by our friend, Brother Julius Abrad.
01:20A blessed morning, Ton!
01:21Good morning, Kapuso!
01:23Earlier, we saw a lobster that costs P3,000.
01:27That's more than 1 kilogram, right?
01:29Yes, sir.
01:30And we also have different kinds of Lapu-Lapu.
01:34What kind is this?
01:36This is the Red Sulo Lapu-Lapu.
01:38This is the Red Lapu-Lapu?
01:40Yes, sir.
01:41We have two kinds of Lapu-Lapu.
01:45Where are these from?
01:47These are usually from Zamboanga.
01:49Okay.
01:50And we also have Dabao.
01:52Dabao?
01:53That's the best one.
01:55I'm just curious about this lobster.
01:58Earlier, we saw a lobster that costs P1,000.
02:00Are there other sizes?
02:02We have 500 grams.
02:04P2,500 per kilo.
02:06500 grams? That's surprising.
02:09So, this is 500 grams.
02:12I'm guessing this is around 700 grams, right?
02:14Yes, sir.
02:15How much is this?
02:16P2,500 per kilo.
02:18P2,500 per kilo.
02:19So, it's a bit cheaper.
02:20Yes, sir.
02:21Okay.
02:22Where are these from?
02:23Zamboanga.
02:24Zamboanga?
02:25Yes, sir.
02:26Okay.
02:27This is very interesting.
02:28Our sea mantis is alive.
02:32But, brother, why is this in a container?
02:35It's very dangerous, sir.
02:37It can get hurt if you just touch it.
02:41This is very strong.
02:44So, be careful when handling this.
02:47Especially when it's alive.
02:48It's very instinctive.
02:50Are these from Zamboanga?
02:51Yes, sir.
02:52Okay.
02:53How much is this?
02:54P2,000 per kilo.
02:56P2,000 per kilo.
02:57It's very alive.
02:59This is our sea mantis.
03:01Earlier, we said there are two kinds.
03:03Yes, sir.
03:04This is the green.
03:05Green grouper.
03:06This is our green grouper and this is the red.
03:08Where are these from, brother?
03:10This is our green grouper.
03:11We have our own farm in Camarines Sur.
03:14Alright. Camarines Sur?
03:15Yes, sir.
03:16And this.
03:17We also have sea mantis here.
03:20It's safe because it's tied up.
03:22There you go.
03:23Sea mantis are very alive.
03:27How much is this, sir?
03:29P700 per kilo, sir.
03:30I'm sorry. How much is our grouper?
03:33P900 per kilo.
03:34It's very affordable.
03:35Especially when it comes to other restaurants,
03:39they really need to be alive.
03:40Yes, sir.
03:41For the grouper, of course,
03:43we still have a lot of options here.
03:46For those who want to have a lively meal,
03:50we also have this.
03:53Where are these from, brother?
03:55These are from Zambalos and Batangas.
03:59Okay. This one is closer because it's easier to transport.
04:05That's right. That's a good segue.
04:07This is our main ingredient for the recipe we'll be making for our Kapuso this morning.
04:13Come with me, brother Julius.
04:15How long have you been here in Pasay?
04:18How long have you been farming here?
04:19Since 2001, sir.
04:212001?
04:22No, 2021.
04:23Oh, just 2021.
04:24But this place has been here for a long time.
04:25This is an institution for those who crave for fresh seafoods.
04:29I'll show you how I prepare our Suam na Suahe.
04:34The most important thing before we start sauteing
04:37is the preparation of the broth.
04:40As you can see, Kapuso,
04:42the head and the shell have been removed.
04:46For me, this is what gives the dish its flavor.
04:52In the restaurant, this is the technique I use.
04:54We separate the meat from the flesh
04:56so we can extract more flavor.
04:59Once we get the broth,
05:01here it is.
05:02As you can see, Kapuso,
05:04this is basically what will lift your dish.
05:08You can really taste the shrimp.
05:11Here's our pan.
05:15Let's saute this, brother.
05:16Okay, chef.
05:17Onions.
05:21Let's also add celery.
05:23That's the stalk.
05:27Then, let's also add bell pepper.
05:32Let's also add celery leaves.
05:37And of course, our cream of corn or sweet corn.
05:40If you have fresh cream of corn, it's better.
05:45There you go.
05:46That's how quick it is.
05:48Because the bulk of our work, Julius,
05:51is what we extract from the broth.
05:53That's the secret.
05:55Especially in our restaurant,
05:57that's what gives life to our dish.
06:00After that, let's add the broth.
06:06Then, let it boil.
06:10Let's season it with salt.
06:13You can also add sugar if you want it to be a bit sweeter.
06:18Brother, earlier, we were talking about
06:20where your fresh seafood comes from.
06:24For you, the ones who will deliver,
06:26can you order from any part of the Philippines?
06:29Yes, chef.
06:30Usually, we have customers from different places.
06:34From Pampanga, Pangasinan.
06:37You can order from there.
06:39So, even for personal use, you can order from there?
06:41Yes.
06:41Usually, who are the ones who deliver to you?
06:45Most of them are from restaurants.
06:48That's great.
06:49Here you go, Kapuso.
06:50Since we got the essence of our shrimp,
06:53let's add that.
06:56This will take about a minute.
07:00We'll let it boil for a while.
07:03Let's add some more celery leaves.
07:07Then, the remaining bell pepper.
07:09This will give life to our dish.
07:12After that, we can serve it, Kapuso.
07:16Brother Julius, this is how it should look like.
07:19It's a winner when the weather is cold like this.
07:23This is perfect.
07:25Here you go, brother.
07:26Try it.
07:27Let's get your serving.
07:30Let's dig in, Kapuso.
07:32For any seafood cravings,
07:34we have a lot of options here.
07:36It's very fresh.
07:39And I would say it's very affordable
07:41considering that it's not far from Pinanggalingan.
07:43Yes, chef.
07:44How is it, brother?
07:45It's delicious.
07:46It's perfect.
07:47It's a winner.
07:48It's very fresh.
07:49Of course, we caught it here.
07:51It's very sweet.
07:52Those are the perks of knowing
07:54where to get the source of your seafood.
07:57And of course,
07:58when it comes to these amazing food adventures,
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08:24of Unang Hirit!
08:27Thank you!
08:29Bye!
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