Nagbabalik ang live teleserye sa umaga! Almu-serye presents “When Life Gives You Tons of Seafood”! Starring Chef JR and Cheska, ano kaya ang mahuhuli nila?
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.
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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00:00You've been waiting for this for a long time.
00:06We're all fans of dramas, right?
00:07Of course, Lyn.
00:08The first live tele-series in Umaga is here to present...
00:13Almost 7!
00:15I'm excited for this.
00:17The title is When Life Gives You Tons of Seafood.
00:20It looks like I'll be able to eat a lot.
00:22Right, Lyn?
00:23I like seafood.
00:24We both love seafood, right?
00:26Yes.
00:26I sure like it.
00:28Let's not make it any longer.
00:29It looks like the drama is about to begin.
00:32The drama!
00:33The real drama in life.
00:37By Chef JR and Cheska.
00:39She's saying hello.
00:41She's from the US.
00:44In the middle of the ocean,
00:46a boat capsized.
00:48And on the day of the accident,
00:51she was not caught.
00:54She died.
01:00Season 3
01:02Season 4
01:04Season 5
01:06Season 6
01:08Season 7
01:10Season 8
01:12Season 9
01:14Season 10
01:16Season 11
01:18Season 12
01:20Season 13
01:22Season 14
01:24Season 15
01:26Season 16
01:28But it's not because of the lines that we let go, it's because we're here now at a fishing terminal, here in Tanzacavite, where you can see, Kapuso, our Huli is really fresh from the sea.
01:42Correct. And this is what they said, Chef, that the fishermen are already going out at 4 p.m.
01:48Some of them come back at 9 p.m., but some of them come back at 5 a.m., just like earlier.
01:54Oh wow, 5 a.m.?
01:55Yes, 5 a.m.
01:56It really depends on the quantity, right? It also depends on the time, actually.
02:01Correct.
02:02Like this one.
02:03Hello, to you all!
02:05Here, we have a lot of Huli.
02:08So we have here, nasa-nasa, cuttlefish.
02:12Is that a torsillo, sir?
02:15Is that a torsillo?
02:16Yes.
02:17Right?
02:18There are different kinds of fish and shellfish that we have here.
02:23Correct.
02:24Correct.
02:25There, there are five of them.
02:26I mean, you're short.
02:28We'll find out. I'll just shout.
02:31And here, Cheska, what they sell here is per kilo and per lump.
02:36So it's really a lot, Chef.
02:38It's really a lot.
02:39Let's ask them how much they sell here.
02:42Here, we have some semantis.
02:45How much is this lump, sir?
02:47100 pang.
02:48Oh, it's only 100?
02:49Yes, it's only 100.
02:51That's really cheap.
02:52That's really cheap.
02:53It's really fresh.
02:54Yes, we can see it.
02:55They drop it here.
02:56So earlier, we saw some, not really commotion, but what happens when they drop it?
03:03It's like they're the first ones to do it.
03:06Yes, they're the first ones to do it.
03:07And then, it's like they're paying for it.
03:09Correct.
03:10So in a way, it's like they're making a hole in their discard here
03:13where they can bid for a good price.
03:17Correct.
03:18And here, Chef, I saw a squid.
03:21Oh, this one?
03:22Yes, that's our squid.
03:24That's one of my favorites.
03:27And of course, it still has a connection to what we were doing earlier.
03:30That's what Elise said.
03:31Yes, that's right.
03:32So we're going to cook our loved ones with Kinamatisang Pusit.
03:36Oh, Kinamatisang Pusit.
03:39Here it is.
03:40So we have here Kinamatisan.
03:43It's simple.
03:44Who cooks for you at home?
03:47I'm the only one in the condo.
03:49So here, we have here hot pan, oil.
03:52Oil.
03:54We'll be using butter.
03:58There.
03:59Butter.
04:01And it's healthy, right, Chef?
04:03Yes, of course.
04:04I mean, we're using butter here, which is considered a good fat.
04:10Then, our tomatoes.
04:16Of course, Kinamatisang Pusit.
04:18Of course, Kinamatisang Pusit.
04:19That's it, right?
04:21Wow.
04:22There, there, there.
04:23My loved ones, as I always say, Chef's dishes are so simple but so delicious.
04:29This doesn't smell.
04:31That's legit.
04:33There.
04:34That's it, right?
04:35Thank you, Ma'am.
04:36I don't know what to say.
04:37I'm good at cooking, but I'm not fat.
04:40Right?
04:41No, it's just that it's still controlled.
04:43And it's healthy, mostly, the dishes you cook, Chef.
04:47The dishes we cook, right?
04:48Correct.
04:49So we have here garlic.
04:50We also added onions.
04:51And then, I'll add our chilies.
04:54Chilies.
04:55There, there are people coming in.
04:57Hello.
04:58Who are you tasting?
04:59It looks like they're going to taste it, Cheska.
05:01It looks like you're going to feed a lot of people.
05:04They should.
05:05They'll get mad at us if we don't let them taste it.
05:07That's right.
05:08So just a little water.
05:09And then, we'll season this with some sugar.
05:12Just for taste.
05:13Yes, just to balance it out.
05:14Because when you have tomatoes, of course, it has a little bit of sourness.
05:19It has a tartness.
05:22Fish sauce?
05:23Fish sauce, yes, Ma'am.
05:26So we also have here our squid.
05:30There, right?
05:31So our squid is already pre-cooked.
05:33Okay.
05:34And it's very fresh.
05:35Yes, Ma'am.
05:37So for me, particularly, I cook our heads first.
05:44Why, Chef?
05:45Because it takes longer to cook.
05:47Ah, the head of the squid.
05:49Yes.
05:50So we have here pre-cooked.
05:51And then, we'll just slice this.
05:52I mean, it's just a different presentation.
05:54You can cut your squid like so.
05:57Just to make it look better.
05:59Yes.
06:01There.
06:02So, we'll just bring this to absorb what we sautéed earlier.
06:10Tomatoes, onions, and garlic.
06:13Its taste.
06:14Yes.
06:15It will be marinated.
06:16There.
06:17I mean, usually, when you're using squid, adobo, grilled.
06:22This, especially, the tomatoes are just right.
06:25So I think it's the best time.
06:27It's the best example that we can utilize.
06:30Correct.
06:31These are all in season ingredients.
06:32That's why we serve it with tomato squid.
06:37Sometimes, Chef, we have a lot of leftover tomatoes, right?
06:40Yes.
06:41So that's okay.
06:42True, true, true.
06:44And then, we can serve.
06:48There.
06:50Tomato squid.
06:52Squid.
06:53There.
06:54For our Inignat.
06:55I'm sure, when she was practicing our lines earlier, she got hungry.
07:00True.
07:01There.
07:02We'll taste it.
07:03Please.
07:04This is the Inignat.
07:05There.
07:06Please do.
07:07Try.
07:09My dears, our recipe is very simple.
07:11We just sautéed the tomatoes with some other aromatics.
07:15And then, just a tip while Cheska is tasting it.
07:18It's hot.
07:20If you give it a detail, the squid has a longer cooking time.
07:26So, I would suggest that you cook it first.
07:29Correct.
07:30There.
07:33Mmm.
07:34How is it?
07:35So good, my dears.
07:37It's very simple, but you know, it's healthy.
07:41There's no taste that's not healthy.
07:44Yes.
07:45It's very fresh.
07:46It's delicious.
07:47It's very simple.
07:48Perfect.
07:49Clean flavors, simple recipes, and of course, beautiful skits.
07:52Yes.
07:53That's why we always talk to you.
07:56On your morning show, where you're always first!
07:59Unang Hirip!