Ninong Ry is here to give you another Negosyo (business) idea so you don't have to ask me gifts anymore. So, we're gonna be making Spanish Style Sardines - spoiled?
- But we'll make one using baby milk fish. - it's not sardines anymore!
- so let's cut it! [music] Spanish Style Milk Fish. Are you okay with it?
- perfect! My father taught me this.
Put some rubber for protection. Guys, always use "rubber." Goma?
[laughs] Oh, Goma cooks too!
- agree! Goma, #bakanaman! I love your watches!
He has a lot of watches too. For those who don't know, we're talking about Mr. Richard Gomez. Put his picture here since we look alike. It has scales, but I'm not sure if you can remove it. We want an intact fish meat. It also has fish tail. Cut it out so it won't swim. Some people cook this as a whole, some of them remove the head. But for me, since this is for business, I will cut it on half so it will look a lot. As a matter of face, you can eat the head. Just in case you didn't know. - do you eat the head?
- Of course! As long as it's soft... Cut it in half. This is for DJ Khaled, "anotha one". No, I'm just alluding DJ Khaled.
DJ Khaled, #bakanaman! - it should be in English.
- DJ Khaled, #maybeIf! We'll transfer these into a bowl, and we'll put some salt. Hand me the salt, my hands smells fishy. - so handsome!
- you put some salt here. You're good at putting salt! Let's give these a good rub of salt, because this is our only chance of putting saltiness on these. We also need to draw out some moisture on these so, the fish meat will be firm. The idea behind this is that we will extract its moisture overnight using salt. But ideally, you can do this in 30 minutes only.
- is it too quick? You can do this in just 2 mins, just make sure you prepared it thoroughly. But anyway, let's set this aside while
we prepare our veggies. Can you get this one?
- wow, you're strong! Prepare 500 grams of carrots. It's up to you if you'll peel it off, but I rinsed it thoroughly so... When you peel it, there'll be a little problem on the yield because of the trimming. Let's put it directly. Cut it into circle shapes. We have 250 grams of pickles. Just do like this. [chopping] Let's put these two together. The costing is ruined. It tastes sour, like me. Maybe this is what they felt when they kiss my neck. So here, the salt and the meat fish already extracted after 30 minutes. Let's throw the extract. For some, they rinse off the fish meat so it won't taste too salty. But as for me, I don't do this. But if you want to rinse it and put some salt later, it's up to you. The world is your...
- oyster! - what does it mean? The world is your oyster?
- I don't know, you say that often. Oftentimes, people use olive oil on this. But for me, since we'll still cook this, you can use ordinary oil. But later when packaging, you can put some so the form won't break down. When frying these, you can put ordinary oil from the market. Actually, we will still use ordinary oil when we cook these on pressure cooker. But if you don't like that, it's okay. We're still friends. Let's start with 1/4 cup of oil. We just need to sear these, we don't need to cook it fully. What's important is that it develops a Maillard reaction to firm the meat and produce much flavor. You don't need to cook it all the way through. We have our pressure cooker here, and we'll put the carrots and pickles together We need to put the vegetables on the bottom, so the fish will not be burnt and won't stick on the pan. When you see the browning reaction of the meat, transfer it on the pressure cooker. Sear the second batch of the milk fish. We also have 100 grams of peeled garlic.
Let's put these here. We have peppercorns. Weighing in at...
- should only be 5. 5 grams. Let's put these peppercorns here. 5 grams. Put a half cup of white vinegar. I know we already put salt earlier, but we have to put a little bit of fish sauce. Put 1/8 cup of fish sauce. It's seafood, anyway. We also have to put quite a lot of
cooking oil of your choice. Let's put some water, the measurement
depends on your liking. We'll put around 3 to 4 liters, it depends. We need a pressure cooker. It's okay if you don't wanna use this. But I tried not using it, the fish meat are mashed. Something like that. Maybe the heat is too high. You know, there's a time that I even use one, the fish meat are still smashed. Hoping it won't this time. Open the stove. Let's wait the whistle to blow, then put it to medium heat. Just like that. Let's wait for the whistle, cook this from 30 to 45 minutes, depending on your pressure cooker. So you have to test it before using. This will take long so let's play a game first.
- 2 games! - just 2 games? How quick!
- because I'm good at it! Happy New Year! Okay! These are so tender and hot, the tendency is, these might be mashed. The best thing to do is to let it cool on a room temperature. Put into the fridge when cooled down. When it's fully cooled down, scoop it by portion. But since we used an ordinary oil from the market, it may get stiff when being put in the fridge. So, I think the best way is to put it into the fridge. Even if it stiffs, if you can scoop it wholly melt it, but... I think even it has stiffen, we can always put it on a room temperature and it will be okay. We'll let it cool, then we'll pack tomorrow.
- tomorrow? We don't have work tomorrow, right?
- indeed! That's too much!
- Monday, instead. Oh I just remembered, I will be at abs-cbn tomorrow. Please watch us tomorrow at Pie Channel. You can watch us at pie.com.ph/join This is such a good Pinoy interactive entertainment. Jerome, put a short clip here. I'm on this channel every Sunday. Oops, you said just a short clip.
- yes, just this short. You can watch me there every day, but every Sunday, I always go live. You can win exciting prizes
came straight from my pocket. No, I'm just kidding! Just watch.
- oh! I'm seeing a little bit of a problem here.
Show this on camera. It will be difficult to get the yield on this like the last time, when we get its total measurement/weight, because some of the fish meat will be mashed. What you can do from this, since we are going to weigh its total weight, Let's say you're gonna put 250 grams. What if, your 250 grams will be equal to 4 pcs then 3pcs the next time? Your customers won't get it.
The quantity should be all the same. I think the best way to do is that make sure that the raw ingredients you'll use have the same sizes. Make sure that the size of milk fish you'll buy has the same range of size, so we'll just count by piece. But it's up to you. Let's put this here. One of the reasons why the weight is not accurate, it's because of the liquid component. So, it's a bit challenging. Let's see how many we can put here. Again, our packaging is the microwaveable tub because it's the cheapest. But it depends
if you want to store it in a bottle. Later we'll show packaging ideas and suggestions. We're going to put some oil as much as possible, the fish meat should be immersed by the oil. Let me get a nicer... On top this is the oil. But the extract of the fish is on the bottom, the most flavorful one. It's full of flavor. Put some here. Now, if you want a shelf stable presentation, it's a tough one.
- not the shelf stable style? The ones that never...
- the one you'll put there. Oh, I thought it's shelf stable. Since us, we don't cook that much, we're not like Ninong Ry.
- right! It looks good, in fairness.
As Chef Boy Logro said, what a nice! It looks nice and presentable. But it's not shelf stable. Don't talk back! It will spoil, so you have to store it in the fridge. But when you put this in the fridge, it will stiffen a bit because we just used a regular oil. You just explore your costing. I put 4 pieces here, right?
- right! We'll base our yield here. We put 4 pieces.
- that's 2 milk fish in total. We'll show the costing on the latter part. So, this is our suggested packaging. See? The packaging looks nice. It's a glass bottle, and your branding is important. That's the most important one. "Bangus ni Ninong." But for them to understand it, there's a Spanish in here. Spanish... Bangus ni Ninong.
That's the most important here. Why does it look like that?
- why? It looks like I discovered 7,107 islands. Look at your forehead!
[laughs] - Alvin made this.
- You're such a "panginoo" (man with a big forehead) Look who's talking! Your hairline is higher than mine.
[laughs] Let's now try how this tastes. This kind of dish should be tried as a whole, not just a bit. Look at that! This is what you see in a bottle, the ones that your grandmother and aunt created. How much am I willing to pay for this?
I consume this all at once. Because it tastes good, it's tender. I didn't spit something, like a Python. I didn't taste any fish bones. Now let's try the head. Put it into our mouth. It's so tender. This tastes so good! And we can put a lot more on this. We can put a lot of different spices. You know that? There's a lot you can bring in. You can put onions, for sure.
And you can put chicken oil, too! Have you seen a red version of this? But since this is for business, don't claim that you're using chicken oil. Just say atsuete oil. So now, we'll just go to the office and we'll make the costing. We'll show it after. - are we going to eat yet?
- we're still working, and all you think is to eat! - are you hungry? Come over here!
- there you go! My arms hurt. I just finished doing the costing of our
Spanish Style Bangus. It's right here on your screen.
Just pause it and take a screenshot. In total, the amount per tub costs 50.38 pesos. It's a good cost for a 50 peso product, because you can sell it for 80 to 90 pesos. But then again, your selling price will increase
if you will upgrade the packaging. There are a lot of things we can change on the costing. For example, the 67-peso pickles can still be reduced a bit. Just put few pieces of pickles just to have that taste on the oil, then put some on the tub. Although it's a bit hard, it's okay to have that little crunch on the bite. So to all my godchildren who want to try this business, good luck! I hope it will thrive. But if not, it's okay. Always try. [outro: music]
