TILAPIA, PUWEDE RIN PALA MAGING CHICHARON?!
Chicharon pero tilapia version?! ‘Yan ang titikman ni Chef JR Royol sa kanilang paggawaan sa Marilao, Bulacan! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Chicharon pero tilapia version?! ‘Yan ang titikman ni Chef JR Royol sa kanilang paggawaan sa Marilao, Bulacan! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00But who doesn't love chicharon, right?
00:02Of course, all of us.
00:04This is our favorite dish here in Unang Hirit.
00:06I think we have almost all kinds of chicharon featured here in Unang Hirit.
00:10You're correct, Miss Lyn.
00:11And this morning, we discovered a new kind.
00:14And this is the first one we're going to taste.
00:17We're going to taste it here in Unang Hirit.
00:19Here it is.
00:20Let's taste it!
00:21I already tasted it earlier.
00:23You're not stopping me anymore.
00:25You're tired of stopping me.
00:27Miss Lyn is really enjoying it.
00:29Of course, this is mine.
00:32Okay, I'll taste it.
00:33We're on a diet.
00:35You're not really.
00:37How is it, Miss Lyn?
00:39It's good. It's crunchy.
00:40Yay!
00:41Let me hear it.
00:43There! I heard it.
00:45I heard it.
00:46You're good.
00:47It's different.
00:48You're right.
00:49It's good.
00:50It tastes like tilapia.
00:51Tilapia.
00:52Very crunchy.
00:53Chicharon-y.
00:54Chicharon-y!
00:55Chicharon-y!
00:56It's different because this chicharon is made of tilapia.
00:59Like she said.
01:00How is this chicharon made of tilapia, Chef JR?
01:04I'll give it to you.
01:06It's yours.
01:08Can you cook it, Mark?
01:09Go ahead.
01:12Here it is.
01:14Wow!
01:15Chicharon right away?
01:21Here it is.
01:22A blessed morning, beautiful ladies.
01:24A blessed morning to all of our viewers.
01:27We're here for the making of the best tilapia chicharon.
01:33It's here in Marilao, Bulacan.
01:35Like what they said in the studio, it's the first thing you'll see here.
01:41It's very exciting because just like any other chicharon products,
01:45this is 100% made of tilapia meat.
01:50Or the meat of our tilapia fish.
01:53Exactly.
01:54And of course, when we say chicharon, it has to be crispy.
01:58Let's do a sound check.
02:01Oh my God.
02:02Crispy.
02:03Check.
02:04Flavor.
02:05Approved.
02:06That's why it's very exciting.
02:08We need to know the process of making this kind of product.
02:13That's why we hired the owner.
02:16Sir Jonard, a blessed morning.
02:18Sir, your idea is amazing.
02:21Yes, Chef.
02:22How did you come up with your business strategy for making tilapia chicharon?
02:28Okay, Chef.
02:29Our family is in the food business.
02:32However, we're in the food services business.
02:35So, you're in the catering business?
02:37Yes.
02:38We wanted to have a product that will reach out to our customers in faraway places.
02:44That's why we came up with a product that is well-known in our town, which is chicharon.
02:50In Marilao, right?
02:51Yes.
02:52Back then, chicharon was usually made with pork or chicken skin.
02:58However, we came up with a product that's not available in the market, which is tilapia.
03:02Very good.
03:03Speaking of your tilapia chicharon, Sir Jonard, how do you make it?
03:08It's like this, Chef.
03:09First, we'll peel the tilapia.
03:12Then, we'll clean it.
03:13Yes, we'll clean it.
03:14Then, we'll cut the largest fillet of tilapia.
03:19Okay.
03:20Then, we'll fillet it.
03:21Let's be sure.
03:22Tilapia is also good.
03:23Yes.
03:24It's really fresh.
03:25It's also not noisy.
03:26It's not noisy.
03:27There's also a process of deboning.
03:29Okay.
03:30In our production.
03:31So, they're experts in filleting fish.
03:34Yes.
03:35So, once we cut this, Sir Jonard, into this shape,
03:39what's our next step?
03:40Next, we'll cut it into bite-sized pieces.
03:44Okay.
03:45We'll make strips.
03:46Ma'am is making strips.
03:49After we cut it into strips, what's our next step?
03:52We'll marinate it with salt and pepper.
03:54Just salt and pepper?
03:55Yes, just salt and pepper.
03:56There's no other magic in this?
04:00Just salt and pepper?
04:01Yes, just salt and pepper.
04:03I can really taste the tilapia flavor.
04:06Yes, Chef. That's the process.
04:08After that, we'll add it to the cornstarch mixture.
04:14Oh, okay.
04:15Of course, when we say Chicharon,
04:18it should be crispy.
04:20So, this is our starch.
04:22By the way, there's a secret ingredient in our cornstarch.
04:26That's what makes the crispiness last longer.
04:29Yes, because when we use cornstarch,
04:31we'll notice that it doesn't last long.
04:35Yes, it doesn't last long.
04:36Okay.
04:37So, is there a specific amount of cornstarch?
04:40No, as long as it's coated.
04:42Okay, so this is it.
04:43I know that you're kneading the cornstarch to remove the excess.
04:47Yes.
04:48Sir Johnnard, how much cornstarch do you use per week?
04:54Per week, we produce 200 kilos of cornstarch.
04:58Wow, 200 kilos?
05:00Yes.
05:01That's per week.
05:02That's per week?
05:03Yes.
05:04Okay, let's fry this, Sir Johnnard.
05:07Normally, how long does the frying process take?
05:11It takes about three minutes.
05:14Okay.
05:15Because the cornstarch will thicken.
05:16Yes.
05:17So, it's really easy to cook.
05:18So, after three minutes, Sir Johnnard, what's this?
05:21Can we eat this?
05:22Yes, you can.
05:23That's what we call the original flavor.
05:25Oh, so there are other flavors?
05:27Yes, there are.
05:28What other flavors are there?
05:29We have chili, cheese, garlic parmesan, salted egg and sour cream.
05:34Okay.
05:35So, after frying, that's where we'll do the flavoring.
05:39So, what other flavors are there?
05:41There are a lot.
05:42Original, chili, garlic parmesan, salted egg and cheese.
05:46Wow, that's a lot.
05:47And what's funny is that you started with just 10 kilograms, right?
05:52Yes.
05:53It was just a trial.
05:54Just a trial.
05:55Just kidding.
05:56You just started recently, right?
05:57Yes, recently.
05:58But we're already processing hundreds of kilos per week.
06:01Yes.
06:02And speaking of our packaging,
06:04Sir Johnnard, this is the finished product.
06:08Yes, this is the finished product.
06:10How much is this?
06:11Our wholesale price is Php 159.
06:15Php 159.
06:16For mothers, fathers who find it hard to feed their children,
06:21this is the best.
06:22We have cheese flavor here.
06:25We also have sauce here.
06:27Oh, my God.
06:28What a great partner.
06:29Very healthy.
06:30Guilt-free.
06:31Chicharon.
06:32And it's really a lean meat of tilapia.
06:34Yes.
06:35It's not mixed with butter mix.
06:36This is really good, Kapuso.
06:38The flavor is really good.
06:39It's really good.
06:40Congratulations, Sir.
06:41Thank you, Chef.
06:42You're a winner.
06:43Kapuso, as we've said before,
06:45this is the first dish here at Unang Hirit.
06:47There you go.
06:48The crispy part is the first.
06:51Nice.
06:52The delicious part is solid.
06:55Those are the legendary food adventures
06:57that we'll always invite you to.
06:58That's why we're always here at your country, Morning Show,
07:01where you're always the first to...
07:03Unang Hirit!