Tindang dinuguan, patok raw sa Caloocan! | Pera Paraan - video Dailymotion

GMA Public Affairs

Aired (October 28, 2023): Madaling araw pa lang, pinipilahan na ang dinuguang ulam na ibinebenta sa Caloocan! Alamin ang sikreto ng matagumpay na negosyong ito na dinadagsa ng mga tao. Panoorin ang video.

Transcript

00:00This morning, a scary-looking food will be tasted and given a spotlight.

00:13Actually, I also don't know what this is.

00:16So, I will also guess with you.

00:19Glow.

00:20It's said to be black.

00:24Solitin.

00:25Agawampusin.

00:26Pachoy.

00:28Papaitan.

00:29Oh.

00:30Dinuguan.

00:33Am I right?

00:36Dinuguan itamina.

00:37Well, sometimes it's brown.

00:41It depends on the dish.

00:43I just want the right one.

00:45I don't want the scary black.

00:52In this food, a version of dinuguan is chosen.

00:59It's delicious.

01:00I think they have something delicious to pair with dinuguan.

01:03Puto.

01:04That's right.

01:06This puto is delicious to pair with dinuguan.

01:11Perfect combination.

01:13Puto and dinuguan.

01:19You're wrong, Susan.

01:20Because the secret of their dinuguan is not in pairing.

01:24It's in the process.

01:26Really?

01:27Really?

01:28I don't know that.

01:33It's just meat.

01:34And it's creamy.

01:35It's thick.

01:36It's delicious.

01:37I promise.

01:38The chili is mixed with the sauce of the dinuguan.

01:42Which is perfect.

01:45The secret of winning dinuguan in this food is not in the ingredients,

01:49but in the way of cooking.

01:53The recipe is also from my father.

01:55In our dinuguan, we use mascara.

01:59The mascara must be clean.

02:01Because there are flies.

02:03It looks messy.

02:05That's why our dinuguan must always have no flies.

02:10Our advantage is that some people cook dinuguan,

02:13they don't boil the vinegar.

02:15Sometimes, the vinegar is raw and it's too sour.

02:18That's why our vinegar is always cooked.

02:20The combination of salty and sweet is sour for us.

02:24That's it.

02:25The hope is in the vinegar.

02:27This is what makes the dinuguan delicious.

02:30But aside from that, they have another technique that is not prohibited.

02:34They follow it patiently so that the texture of the dinuguan is consistent.

02:39The blood must be mixed while putting it.

02:42Because it will curdle.

02:43The blood will curdle.

02:45The blood must be mixed while putting it.

02:49There are three cups.

02:51Mix it.

02:52It will curdle later.

02:53This is it.

02:54After putting the blood, we will mix it until it thickens.

03:02This is it.

03:03We will put the chili.

03:111972, when the Pizza Mora Street opened in Barangay 15, Zone 2, Caloocan City.

03:18From the first and original recipe of their famous kare-kare,

03:21another dish that was cooked by Pitna's parents,

03:25Ms. Pedring and Ms. Carmelita, is the dinuguan.

03:29Because their cooking is special and meticulous,

03:33the dinuguan is not available every day in their kitchen.

03:37They start preparing the ingredients on Saturday.

03:40And by Sunday, they start cooking on the early morning.

03:46Their cooking method is limited in stock.

03:49That's why sometimes, they are allowed to cook in the kitchen.

03:52The cooking of the dinuguan takes 3 to 4 hours,

03:56which is equivalent to 20 kilos of pork.

03:59What we do with the pork,

04:0210 kilos of mascara,

04:0415 kilos of tito.

04:07What we do is,

04:08when we cook it in a big pot,

04:10when it's cooked,

04:11we put it in two big pots.

04:14They finish cooking before 5 in the morning.

04:17And while the chicken is being cooked,

04:19their suki is coming.

04:24Since I've been living here in Fiburco,

04:26as you said,

04:28since 1986,

04:29I'm a regular suki here.

04:31They start cooking.

04:33It's already 5 am.

04:34You can eat now.

04:38Thank you very much.

04:40Dinuguan with rice meal is worth it

04:43for those who are looking for a hearty breakfast.

04:46Our dinuguan,

04:48the serving for each piece is 80 pesos.

04:51But some people buy 100,

04:53some buy 150.

04:55But the minimum price is 80 pesos.

04:59In one day,

05:00they can finish two big bowls of dinuguan.

05:04It can reach 100 servings,

05:07which is worth 80 pesos per order.

05:10It's not even noon yet,

05:12and the dinuguan is already sold out.

05:15That's why when they say,

05:16Mangpe Drinks Dinuguan,

05:18it's worth the wait.

05:21I'm from Jansan.

05:22This is where you can taste the best dinuguan.

05:25The best ever.

05:28I think our secret is in the food.

05:30You can see that it's actually being cooked.

05:33It's clean.

05:34It's not a secret anymore.

05:35This is Pete's ultimate business advice

05:37for those who want to succeed in their business.

05:41My advice to those who are cooking

05:43or just starting a business in food,

05:46just trust and be with the customers.

05:50Always smile when you're selling.

05:53Don't be shy.

05:54Our customers are the ones who follow you.

05:58As long as the food in the business is delicious and affordable,

06:02even if time passes,

06:04the taste will still be delicious

06:06and you'll continue to make a good income.

06:10So always remember,

06:11it's just money.

06:12You can do it.

06:14Until next Saturday, 10.45 am on GMA,

06:18I'm Susan Enriquez for Pera Paraan.

06:34www.peraparaan.com

Tindang dinuguan, patok raw sa Caloocan! | Pera Paraan

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