00:00All right, grabe naman itong nasa harap natin.
00:03Gusto nyo bang kumita ng six digits kada buwan?
00:07Wes, tutok na!
00:09Uy, ang aga-aga nyan.
00:10Tutok, sabi mo tutok na.
00:11Tutok na, tutok ka tayo na dyan.
00:13At malalaman na rin natin kung paano magkaroon ng malutong nakita sa bagnet chicharon.
00:19Grabe, sabay-sabay tayong sasakses sa batsa-batsang bagnet chicharon.
00:23Tuturuan tayo nyan ni Chef JR.
00:25Chef, paano ba yan?
00:27Ang aga, ano ba mamaya?
00:29Tutok na.
00:30Oh, yan!
00:30Hi!
00:32Ang aga talaga.
00:33Walang problema.
00:34A blessed morning, shy.
00:35A blessed morning, EA.
00:37Eto, walang kasing aga sa sarap ng chicharon.
00:40Kasi lahat naman tayo, di ba, mahilig sa chicharon talaga.
00:42Kasi naman, talaga namang swak na swak.
00:44At talaga mapapawaw ka sa lutong nito at sarap na dala.
00:48At sinabi nyo nga dyan, meron din tong masarap na dalang malutong na malutong nakita.
00:53Ito mga kapuso.
00:54Yung steps lang yan, generic.
00:55I mean, mabusisi siya, pero saktong-sakto.
00:58Dahil, nandito tayo ngayon sa Magallanes Cavite para magpaturo sa isang expert.
01:02Mga kapuso, 30 ha?
01:04Trentang batsya.
01:05Yung kanilang nagagawa, kada proseso nila.
01:08At sobra naman talaga, andami na.
01:10Nag-umpisa lang ito noong 2018.
01:12Ito ngayon, meron na silang stable at talaga naman nakakapagbigay ng income sa iba pang mga tao.
01:20Kasama natin, sabi ko sa inyo, may resback akong expert, Brother Wyatt Noblesa.
01:24Brother.
01:25Good morning, ulang hirit.
01:26Nice to see you, pare.
01:28Ito, very inspiring yung kwento natin.
01:32May tanong si Shira at si EA sa studio.
01:34Paano daw ba ginagawa yung inyong bag na chicharron?
01:38Bali, dumadaan tayo sa proseso ng pag-inantala.
01:42Pag-inantala?
01:42Yes.
01:43Medyo malalim na Tagalog yan.
01:44Ano yung ibig sabihin ng brother?
01:46Inantala, which is delaying the process for making the chicharron.
01:50Kasi hindi ito pwedeng raw.
01:53Automatic crispy agad.
01:55Yes.
01:56So ano yung specific na proseso na pinagdadaanan nito?
01:59Pagbibilag, rehydrating, and then yung final cooking natin.
02:02Ito yung fire na nila.
02:04Ito mga kapuso, hand-sliced ito brother, no?
02:07Chop.
02:08Manually chop.
02:08Mano-mano yan.
02:09Kung makikita ninyo, close naman yung pagkakahiwa niya, pero consistent pa rin, no?
02:14Consistent.
02:15Para mas crispy, kailangan balance yung luto.
02:17Okay.
02:18Hindi overcook yung labas, pero yung inside, balance na yung luto.
02:21Maganda yung crunch, ano?
02:22Ito, makikita natin sila dito.
02:24Tuloy-tuloy yung pagpe-frito nila.
02:26So after nung, sabi ko kanina kasi mabusisi yung proseso.
02:29Yes po.
02:30Diba?
02:30Ito naman, ito na yung final touch.
02:33Yes, chef.
02:34Diba?
02:34Nakakailan ba kayong pack ng bag na chicharon?
02:38In a week, so nakagawa tayo ng 4,000 pieces to 5,000 pieces in 10 days.
02:43Okay, so ganun.
02:44Pero pag tonelada yung pinag-uusapan natin.
02:46In a month is 4,000 kilo.
02:48Apat na tonelada po yan.
02:50So mga kapuso, sabi natin kanina, maganda ang kitaan dito.
02:54Brother, papano kapag may 5,000 pesos ako?
02:57So more on market natin is mga resellers.
03:00So pangkahabuayan.
03:04Oo.
03:05So yung 5,000...
03:06Reseller ito ah?
03:07Yes po, yes.
03:08Okay.
03:08And then pag worth 5,000 mo, chef, is pwedeng maging 7,500.
03:13Oh, so may kita na 2,500 agad?
03:16Yes po.
03:17Makuha mo siya ng 100 and then suddenly, bebenta mo siya ng 150.
03:22Oo.
03:24Okay.
03:25So maganda yung profit margin natin, ano?
03:28Yes po.
03:28May saka may laman, chef.
03:31Tapos yung produkto na ito, Brother Wyatt,
03:34eh, papano pag nag-order ako,
03:37papano pag may 5,000 akong puhunan,
03:39taga-Cavite ako or taga-Laguna?
03:40Free delivery.
03:41Okay.
03:42Free delivery, chef.
03:43Ang NCR, Manila, Laguna, and Cavite.
03:47Pero na...
03:47Free delivery to ah?
03:48Yes po.
03:49Okay.
03:50So para yung mga resellers natin,
03:52mas maganda yung kikitain nila.
03:53Sino-order ko na yung delivery fee
03:54para mas maganda yung markup margin po nila.
03:57Oo.
03:57So, kung baga,
03:58siyempre, kagaya ko na,
03:59kunyari, nag-iisip ako ng safe muna,
04:02gusto ko muna sa bukat sa 5,000 piso,
04:04hindi ko na kailangan isipin yung overhead,
04:06yung bahay sa tao,
04:07yung mga gamit na kailangan gamitin, ano?
04:09Yes po.
04:09Saka may in-offer tayo, chef,
04:10na rebranding package.
04:12For example, meron kang Lomi House.
04:14Gusto mo mag-display ng chicharo natin,
04:16so lalagay natin yung brand name
04:17ng Lomi Halmo, chef.
04:20So, pwede ko rin itong i-customize,
04:22ika nga, para parang, kunyari,
04:23may sarili akong brand.
04:24Ako na po ako mag-dedesign.
04:26Oo.
04:26Yung team ko na po ang mag-dedesign,
04:28i-deliver na siya, good to sell na siya.
04:30Ready to eat and good to sell.
04:32So, sa 5,000, kita, 2,500, malinis.
04:34Malinis.
04:35Free delivery within Metro Manila,
04:37Cavite, saka Laguna.
04:38Yes po.
04:39Ayan.
04:39So, after natin ito,
04:40ito piniprito natin,
04:41makikita natin,
04:42yan yung ating...
04:43May laman.
04:44Ito yung pork skin,
04:45pang-topping chef,
04:46lugaw,
04:47panse.
04:47Munggo.
04:48Diba?
04:49Okay.
04:49Ito naman yung part ng seasoning,
04:51ano?
04:53Yan.
04:53So, makikita natin dito.
04:55I mean,
04:56mano-mano pa rin yung proseso natin,
04:57ano?
04:59Salt lang ito,
05:00tapos,
05:00ito toss lang natin,
05:01brother.
05:02Ito para,
05:03para lang tayo nagtatahit dito,
05:05mga kapuso.
05:05Mga tayo,
05:06mga expert.
05:07Yan.
05:084,000.
05:09Ano yun yung pinakamalayong
05:10na natin na chicharon mo,
05:11brother?
05:11Davao.
05:12Yan.
05:13Parting Mindanao.
05:15Pero ikaw,
05:16nag-umpisa noong 2018,
05:1710,000 lang yung kapital ko.
05:19Sa 10,000 pesos,
05:20mga kapuso,
05:21ah.
05:22Eto na,
05:23200,000 na yung kanilang kinikita
05:25this time,
05:26no?
05:26Yes, bro.
05:27Tapos lumalaki pa yung operations nila,
05:28mga kapuso.
05:29Eto,
05:30sabi ko nga sa inyo,
05:31wala akong kilalang,
05:32hindi mahilig
05:33sa chicharon,
05:34kaya,
05:34i-enjoyin ko na ito.
05:35Brother,
05:36maraming maraming salamat
05:37sa pagsashare ng nalit
05:38and opportunity,
05:39mga kapuso,
05:40sa mga gantong kumikita
05:42talaga,
05:43nakabuhayan
05:43saan pa ba kayo aasa?
05:45Kundi sa inyo pang bansang morning show
05:46kung saan,
05:47laging una ka,
05:48Unang Hirit!
05:50Soundcheck,
05:51soundcheck.
05:54Wait!
05:55Wait,
05:56wait,
05:56wait!
05:57Wait lang,
05:58huwag mo muna i-close,
06:00mag-subscribe ka na muna
06:01sa GMA Public Affairs
06:02YouTube channel
06:03para lagi kang una
06:04sa mga latest kweto
06:05at balita.
06:07I-follow mo na rin
06:07ang official social media pages
06:09ng Unang Hirit.
06:12O sige na.
06:18So the�,
06:18mam migi,
06:19got the Gunvolt
06:19put up your boat
06:19as well
06:20for you.
06:21I just never
06:21walk in any way.
06:21Get ready
06:22to the bus.
06:22If you go così,
06:23I'm gonna invite you
06:23to come sing.
06:27You canvisit.
06:28Excuse me.
06:28You can'T talk with me.
06:35I'd always have toツケ up
06:36as well.
06:37but then be okay.
06:37So the sun,
06:37you can't be helpful
06:38outside mini...
06:39I can't wait.
06:40Wait,
06:41so that we will
06:41monuments will
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