Ang seafood boss ng Quezon City na si Jayson Visda— ang ating UH Palengke Star! Kaya naman binisita ni Chef JR ang kanyang puwesto sa pelengke. Panoorin ang video.
Category
😹
FunTranscript
00:00It's like we're in a market but it's more social.
00:04We're using an aircon.
00:05A small stall.
00:07Good morning, guys!
00:08We're having a market day today.
00:09Ate Sue, what's the most delicious dish today?
00:14Do you have a suggestion?
00:15Well, since we're in front of the market,
00:17this one is really easy.
00:18You can put the tilapia on the tomatoes.
00:24And this shrimp has soup.
00:27It's like a fish.
00:30It's easy.
00:31Just put it in front of you.
00:33A little bit of rice.
00:34Yes.
00:35Actually, I'm telling you something.
00:36When we were in Bangka,
00:37we used to get shrimp.
00:39It was delicious.
00:40Then we replaced it with sotoro.
00:41Then it was okay.
00:42It's really fresh.
00:43Because it's really sweet.
00:44It's really delicious.
00:45The question is,
00:46how much is the price of what you buy in the market today?
00:50That's the painful part.
00:51Why is it painful?
00:53Let's find out from Chef JR
00:55that he went to the market.
00:58Boss!
00:59We're right, boss.
01:00He's really good at peeling and slicing fish.
01:06Wow.
01:07You're the boss.
01:08I feel like he's fast.
01:09That's what you need in the market.
01:11If there are a lot of people coming in,
01:13we won't be able to buy from you.
01:14That's because they're buying.
01:15They're just removing the bones.
01:18That's why you need to be fast.
01:19Yes.
01:20Especially in Kaliskes.
01:21It's hard to remove.
01:22It's hard to remove at home.
01:24It's also messy.
01:25He's our UH Palenque star this morning.
01:27He's the seafood boss of Quezon City.
01:30Hi, Chef JR!
01:32Hi, Chef!
01:33Say hi to the boss.
01:34He's younger than us.
01:35He's so tall.
01:36Ablesive morning.
01:37I'm 5'9".
01:38Ablesive morning, beautiful ladies.
01:39Come sit.
01:40As you can see,
01:41this is Maya, Ma'am Susan.
01:43I know you have a delicious recipe here.
01:45And yes, I totally agree with you, ladies.
01:47You really need a different skill when you're here in the market.
01:51Aside from the skills of our fishmongers,
01:55I'm also very curious to know
01:57how the recent typhoon affected the prices here in the market,
02:02especially the fish from the sea.
02:06As you can see,
02:07they have different kinds of seafood available here.
02:11Very recently,
02:12their Bisugo,
02:14previously,
02:15it was only around Php 420.
02:17Now, it's around Php 480.
02:20As for our Yellowfin,
02:23previously, it was only around Php 350.
02:25Now, it's around Php 450.
02:27That's how the prices range.
02:29And of course, our Galunggong,
02:31which was only around Php 250 to Php 280,
02:33now, it's around Php 300+.
02:36So, we can really see and feel the effect of the prices.
02:41And it's not just because it leveled up.
02:44We need to enjoy our favorite seafoods.
02:48And because of that,
02:49we visited Visayas Wet and Dry Market
02:52to get to know the one and only seafood boss of Quezon City,
02:57Martin y Aidoledo.
02:59As you can see.
03:00Watch this.
03:13Hello, what's up?
03:14Are you looking for fresh fish?
03:17Okay.
03:19Yes, sir.
03:32Are you looking for fresh fish?
03:34When you get there, look for Boss JJ.
03:37Wow.
03:38We're just here at Visayas Wet and Dry Market, Quezon City.
03:41As you can see,
03:42as I told you,
03:43Martin y Aidoldo is really awesome.
03:45And I heard, Boss Jason,
03:47you're really awesome.
03:50You're really well-known here in our market.
03:52And you even go abroad to order.
03:55Physically,
03:56and your orders are online.
03:58Yes, sir.
03:59It's really amazing, right?
04:00Yes, sir.
04:01From Quezon City, Metro Manila to Cavite,
04:03we can go to Pasay.
04:04You also go there, right?
04:05Yes, sir.
04:06So, I think there are different markets,
04:07but Boss Jason is the one you're looking for,
04:09as long as it's really fresh.
04:11And he's the man.
04:12Like we said,
04:13he's a market superstar.
04:14He's a market superstar.
04:16Thank you, sir.
04:17Boss Jason,
04:18I'm just curious,
04:19how did you start this kind of business?
04:22Since the pandemic started,
04:24everything was really hard.
04:26That's why we went online.
04:27If we go online,
04:28people won't be able to go out.
04:30So, what we did here,
04:31we bring our customers to the doors.
04:35So, they'll just wait.
04:36That's what we did.
04:38That's a good marketing strategy.
04:39And of course,
04:40as a market superstar,
04:43he'll show us one of the required skills.
04:46Earlier, they were talking about
04:48the skills required
04:50for you to be able to execute
04:52and serve your customers.
04:54He'll show us how to fillet
04:56our Tanigue.
04:58So, Brother,
04:59how do we get our Tanigue?
05:00Do you have any tips for our viewers?
05:03For big fish,
05:05we usually fillet it.
05:07Yes.
05:08This is usually the Kilawin.
05:09Yes, Kilawin.
05:10Kilawin is really delicious.
05:12So,
05:13if you boil the Tanigue,
05:14it's really delicious.
05:16As you can see,
05:17it's very smooth.
05:20There's no wasted meat.
05:21Those are the important things, right, Boss Jason?
05:23Yes.
05:24There's no wasted meat
05:25because it's wasted.
05:26Every small fish has a price.
05:30Yes.
05:31For example,
05:32if I'm your customer,
05:34all the fish I bought
05:37will be included in my potahing.
05:39Yes.
05:40Normally,
05:41what do you usually cook
05:43or prepare for Islang Tanigue?
05:46I usually fry it.
05:48But if we're talking about fish,
05:50Kilawin is really delicious.
05:53Okay.
05:54As you can see,
05:55the meat is firm.
05:57It's really fresh.
06:00So,
06:01Boss Jason,
06:02I have a chef with me today.
06:04I know you're the boss in the market
06:05but when it comes to cooking,
06:07we won't let you down.
06:08That's right, Chef.
06:09That's our role.
06:10Brother, do you have any ideas for potahing?
06:13I think this will be good with creamy Tanigue.
06:18Then, we'll add a bit of salt.
06:19Is that okay?
06:20That's fine.
06:21Okay, let's make a bistec.
06:22That's up to you, Chef.
06:23That's up to me.
06:24We'll make a creamy bistec.
06:26Brother, please continue.
06:27I'll be here in my position.
06:29These are my colleagues.
06:30He'll be on the chopping board
06:31and I'll be on the pan.
06:32Of course,
06:33if our dish is a creamy bistec Tanigue,
06:37basically, there are some very basic steps
06:41that we need to do.
06:42So, you want to marinate the fish fillet
06:46with calamansi juice
06:48and
06:51our soy sauce.
06:52We can also add salt.
06:56Just add it for color
06:57and you should have a hot pan
07:00so that
07:03we can stir it continuously.
07:05So, let's leave it for now.
07:07Then,
07:09we'll pat dry it quickly
07:12and then, we'll fry it.
07:16Alright.
07:17Since our main ingredient is fish,
07:21this will be a quick dish.
07:24While we're frying it,
07:26of course, when we say bistec,
07:29we need to add onions.
07:32There.
07:33Add the onions.
07:35Be very generous with your portion of onions.
07:41There.
07:42Then, let it simmer for about 2 to 3 minutes.
07:47If you can see that the onions are starting to get soft,
07:51that means that the heat is enough.
07:54While the oil in the pan is being infused,
07:59let's add the fish.
08:01Earlier, we marinated it with acid.
08:05Then, let's add the soy sauce.
08:08Just let it fry.
08:12Then,
08:14after 5 to 8 minutes,
08:16this is what it should look like.
08:19So, we're just going to add in more
08:22soy sauce
08:24to make it crispy.
08:25Then, the creamy element,
08:28all-purpose cream.
08:30Let's add that.
08:34Later, I'll give you a tea to retain the acidity of the bistec.
08:41Let's add more calamansi juice.
08:48There.
08:49Let the fish coat in the sauce.
08:53Once it's coated,
08:56again, like I said, we would want to finish our dish.
09:00Turn off the heat.
09:02To keep the acidity of the calamansi alive,
09:05let's add a bit less than 1 tablespoon.
09:09Here it is.
09:11This is rock and roll, KaPuso.
09:13Boss Jason!
09:15I have something to show you.
09:17Let's give it a try.
09:19There.
09:20This is just a quick portion.
09:22Try what I've prepared for you and your fellow KaPusos.
09:26Here it is.
09:27We have a taste test. Let's see if it'll pass.
09:29This is what we call the Superstar of Pisaya's Wet and Dry Market.
09:35It's hot.
09:36How is it? What do you think?
09:38You're on another level, Chef!
09:39This is amazing.
09:40This is rock and roll, too.
09:42This is so good.
09:43We're on the same page again.
09:44Can I have another bite?
09:45It's so good.
09:46Everything we cook for our fellow KaPusos
09:49continues our food adventure here at Pisaya's Wet and Dry Market.
09:54So tune in to your country's morning show,
09:56where you'll always be the first to hear it!