00:00Oh my, Kaloy, we have fish in front of us. Do you know what kind of fish are here?
00:06Kaloy, there are three kinds.
00:07Usually, I only cook food, but I ate grilled fish.
00:13What is that?
00:14Pampano.
00:15Oh, very good.
00:16Am I right?
00:17Yes, Pampano.
00:19I think I need a lesson.
00:21What is that called?
00:22Bisugo and Tawilis.
00:24What is cooked there, mommy?
00:26Oh, this is Paksiw.
00:28This is cooked with banana leaves.
00:30Oh my, it's so delicious.
00:32I need to taste that in mommy's pan.
00:34That's why I fried the Tawilis.
00:37Oh my, I need a lesson to be better in the market.
00:40Then, let's teach the expert.
00:43Chef JR, good morning.
00:46He's the head of the market.
00:48Chef, what type of fish are we going to cook?
00:50A blessed morning to Susan Brother Kaloy.
00:52If we're experts, we're here at Mega Q Mart
00:56where we're going to buy and sell
01:00Palengke Edukasyon with Master Palengke Edukasyon
01:05and our friend, BIFAR-NCR Regional Director,
01:10Ma'am Noemi Lanzuela.
01:12Ma'am, congratulations.
01:14From today until March 14,
01:16you're going to celebrate your 5th founding anniversary.
01:22Aside from giving food safety and handling information tips,
01:30you're also going to give tips to our customers
01:33on how to know if their fish is fresh.
01:38First of all, good morning to all of us.
01:41Chef Jay, this is our fish.
01:44To know if the fish is fresh,
01:46we're going to check if the fish is reddish.
01:50Reddish?
01:51Yes.
01:52Okay, that's good.
01:53Yes, it's reddish.
01:54Second, we're going to check the eyes.
01:57It needs to be clear.
01:59If the fish is reddish,
02:02the eyes of the fish should not be reddish.
02:06Third, we're going to check the texture of the fish.
02:10What should be the texture of the fish?
02:12It should not be soft.
02:15If we poke it?
02:16Yes, if we poke it.
02:17Okay.
02:18It should not be soft.
02:19Fourth, the skin.
02:23Yes, the skin.
02:24It should not come off.
02:27Okay.
02:28We can be sure that the fish is fresh.
02:30It should be intact.
02:31Yes.
02:32Fifth, if you smell it,
02:34there should be no fishy smell.
02:35Alright.
02:36We can be sure that the fish that our customers buy is fresh.
02:41Okay, Kapuso.
02:42Especially for those who really buy,
02:44of course, the fish is fresh.
02:46But what you said is,
02:47there should be no fishy smell.
02:48No fishy smell.
02:49Those are just a few of our tips,
02:51Ma'am Noemi.
02:52And of course,
02:53we still have a lot of options here.
02:55Of course, here at Mega Q Mart,
02:57there are a lot of choices of fish.
02:59But this morning,
03:00aside from the information that our friends from T-Far NCR are giving us,
03:04Ma'am Noemi,
03:05we're also going to cook for our Kapuso
03:07a vegetarian dish
03:09that is perfect for this time.
03:11The Kinamatisan Bangus.
03:13Bangus.
03:14Yes, Ma'am.
03:15I chose the Kinamatisan dish
03:17because the tomatoes are very cheap.
03:19And just like what we chose,
03:21the bangus is a bit stable in price.
03:24Yes.
03:25So for our Kinamatisan dish,
03:27this is just our stock.
03:29So we have here our broth
03:31with tomatoes and onions that are softened.
03:34This is how I cook our Kinamatisan.
03:36And then,
03:37we're just going to add in
03:39some fish sauce.
03:40I season this first
03:43so that when we put the fish in,
03:48it's already delicious.
03:49It already has a taste.
03:50Yes, Ma'am.
03:51And then, we're going to put in our bangus.
03:54So this is a vegetarian dish, Ma'am Noemi,
03:56because for a rough estimate of 120 or 150,
04:01we can feed up to 4 persons.
04:04Yes.
04:05And then, we'll also add chili.
04:06Chili from Pagana.
04:07Yes.
04:08And there's a bit of aroma that it gives.
04:10And then, we're just going to boil this
04:12for up to 15 minutes.
04:14After that, Ma'am,
04:15this is our finished product
04:17that's ready to serve.
04:19And of course, we're not going to let it pass
04:20that you can taste this, Ma'am.
04:22You can sample it.
04:23Ma'am, are you fond of fat?
04:24Yes, bangus is my favorite.
04:26Of course.
04:27And bangus is very accessible
04:29in every part of the Philippines.
04:31Actually, this is delicious.
04:32Our viewers will be jealous.
04:34Try it, Ma'am.
04:35It's very important
04:37that you give information
04:39to our consumers.
04:40Of course, the food safety practices
04:43to our vendors.
04:44Yes, yes.
04:45The handling practices should be proper.
04:48That's right.
04:49Okay, so I'll just taste it, Chef.
04:51Just the soup.
04:52Let's see.
04:53Let's see if it's approved by you.
04:57Just the soup and it's already a dish.
04:59There.
05:00And of course,
05:01we'll taste the meat.
05:03There.
05:04It's a very simple recipe, Kapusa.
05:06I'm sure you can do it.
05:08Ma'am Noemi?
05:09Of course.
05:10For more exciting market adventures,
05:13always tune in to your country's morning show
05:15where you'll always be the first to...
05:17hear it!
05:33Follow the official social media pages
05:35of Unang Hirit.
05:36Thank you, Kapuso.
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