My grandmother told me before that in these kind of industries you'll never go bankrupt because food is a necessity. People will look for you, that is if you are a good cook.
@@Janasartgallery that's false. A lot of food businesses fail before they reach their 6th month. You can be the best cook but if you can't do the business side then you'll likely not make it.
@@avatarwan5780 well, guess what? A lot of businesses went out during the pandemic even the ones who serve great food. Like I said, food businesses are a lot trickier than you think especially if you've never been in that industry. Knowing how to cook well is more than what you need to run a successful business.
I'm a Korean who lived in Philippines since young age and i'm right now feel so proud of myself that i know how the dish taste just by watching It's 2am and i'm drooling saliva
My grandma used to have her own karinderya before near in our school. She made a lot of friendships with many teachers, students, and other people because of her personality and of course her dishes! 🤤🤤. And her daily income with this is about P1,000-P2,000 not bad for a karinderya.
Pinsan ko nagluluto 36 dishes sa malalaking talyasi, madaling araw nag-uumpisa until before lunch. 5 kalan ang lutuan, sabay-sabay ang 5 ulam. 1 chef, 2 assistant sila.
Bago mg pandemic at umupo si isko. Nka pg pwesto din Ng karinderya sa divisoria, mg uumpisa kami mg luto 3pm hanggang 7 Ng Gabi, tapus alas 3 n nmn Ng madaling araw. Mkakauwi kami mga 8am na. Araw2. Nkkapa2god pero masaya..
My mom and dad also owns a food eatery near the public market with more than 15+ dishes a day. Their best seller is the undying "kare kare with bagoong" which is only available twice a week. We also got the unlimited "sinigang or bulalo" soup alternately. The price? You can have a rice and "ulam" for a total of P40 or less than a $1.
Hi, i noticed you got some stuff wrong hahah i'm filipino so i know :) You labelled the sisig as pork adobo, dinakdakan as pork sisig, pork adobo as bicol express, and the bicol express as dinakdakan. you also got the balunbalunan (gizzard) and atay (liver) mixed up. the fish used isn't salmonete, it's actually called galunggong (mackerel scad). nice vid tho!
I'm also a cook, and I noticed that the cook made a shortcut in cooking most of the dishes like that so-called menudo and didn't even saute it well or even marinated it. You won't be able to get the yumminess or the umami flavor profile of a dish if you do just that. We call that kind of cooking "pinagulong lang sa kawali." I also had my own carinderia in the past but I would really take time to marinate and saute all the meat items very well to achieve the best taste of them all that will make customers come back over and over.
… Grabe ung dedication and Passion 😍🥰 Above all NAPAKA LINIS ng pagluto at mga lutuan. Na tatakam aqo habang na nonood 🤤🤤🤤 Ganitong luto ung masarap at bina balikbalikan kasi alam mong made with LOVE 🥰 Kudos po and Lalo na kina Daddy na nasa video. God bless you more 🙏🏻🙏🏻🙏🏻
I remember my parents getting up 2 am .. going to the market and cooking until afternoon .. our karinderya is so successful but taking a toll on their health .. we gave it up and pass it on to our family cousins ..
Angsasarap naman po ang mga niluluto ninyo. Nakakamissed tuloy ang mga pagkaing Pilipino. Salamat po sa pag share ng video ninyo. Nag subscribed po ako sa RU-vid channel ninyo para sa suporta sa ating mga kababayan. Pagbati po sa inyo mula sa Canada 🇨🇦
@@GreenRiceBallTV gud pm sir! Ibigay m nga po sa akin ung mga recifi mo po , para my idea ako sa karenderya ko .first time ko po mg negosyo sa karenderya
More than half of this is labeled wrong. The Bicol Express was marked as Pork Adobo, and the Bicol Express was marked as Dinakdakan. Definitely the Dinakdakan was mislabeled too.
Morning! Mtrabaho talaga pag karendrya. Pero masaya nman pag maraming customer lalu nat binabalikbalikan nk2limutan Ang pagod khit konti lng income okay lng. Go go lng laking tulong din yan sa family free na ang food. Full support to you Sir..
We used to have our canteen business and I used to cook dishes with our staff. It’s very hard but it does pay off when you see customers lining up to have their meals. 🥰 It just bothers me that the caption/name of dishes in this video are not in order hahaha
Talagang pang komersiyante, masabaw lahat, mga adobong atay, balunbalunan, chicken ,adobong pork masabaw dapat gigisang mabuti ang mga karne para hindi madaling mapanis. Pero malinis siya sa kusina hindi madaming kalat.
May mga karinderya kasi na ginto yung presyo. Dito sa amin, isang maliit na takal lang ng menudo, 70 pesos na. Hindi pa kasama ang kanin. Although, the price outside the heart of the city is much cheaper.
ambilis magluto ni tatay galing nyo po dun.. pero wag nyo po shnugin ang bawang pra d lumasang sunog ang ulam.. at sinigang po try nyo unahin ang gulay bago ang knor tamarind pra po hindi umitin ang gulay.. at tagalan nyo pi ang pag gisa pra sure mawala ang langsa at mas masarap.. un lang po napansin ko pero overall gudjob po malinis ang pagluluto nyo 👍🏻👍🏻👍🏻👍🏻💪🏻💪🏻💪🏻🍾🥰
This is hardwork to the 10th power. 🥺 Salute to the carinderia workers. Back then we been selling agahan or morning meals like rice stew, pancit, sopas, spaghetti or palabok. It's physically taxing. What more a large-scale carinderia like this! I wish they have strong health.
Galing ni tatay magluto , nakakapagod pero His passion and dedication makes him inspired us .. na hindi susuko kahit umulan uminit man meron determinasyon.
I really miss those great times that I go to the karinderya and eat a lot of rice and if ever, unli soup! I am so glad that we now have these videos just like the ones in other countries! Keep it up and we can see the continue rising of the world's attention towards Filipino food! Na-mi-miss ko na tuloy lalo... 🤤
Kaya po maraming sabaw kasi karinderya siya, yung mga bumili nagpapadagdag ng sabaw sa ulam. Yung iba nga kanin lang bibilhin nagpa-patoppings lang ng sabaw 😂 #college days
By watching the way how they cooked the food...hndi masyadong n nagisa ung bawat pagkain...kpag d po masyado n nagisa ang tendency nya ay malansa po ung pgkain. ..and ung dinakdakan bakit masabaw..pasensya n po opinyon lng..✌️
Bicol express po yun, hindi dinakdakan. Mali mali kasi captions niya sa mga ulam. Yung dinakdakan or kilawin yun yung hiniwang maskara or tenga ng baboy na pinakuluan.
According to my translator you can't have it all. They'll not show you the whole thing considering it's 2 hours of cooking and 23 different dishes published in 37 minutes content just to entertain us all. You should be thankful whoever you are.
@Daddy Doods karinderiya kasi siya tendency ng mga bumili nagpapadagdag ng sabaw. Hindi puwede na katulad sa lutong bahay na talagang sakto lang ang sabaw. 😊
@@ACCAMP so true. A lot of ignorant pinoy commenters here thinking everything will be included on a compressed video. I would say the timestamps added might be even incorrect considering how the ulam captions are also wrong for some lol!
No offense evrything was done without the love and passion in cooking. He can cook but it wasnt sauted well but id still give him an applause for the hardwork . He did all the cooking and doesnt even mind the risk that can happen after . Cooking and washing all at the same time is not good ,your body will suffer at d end. Anyway ive enjoyed watching it😁 The pork sisig - was d pork dinakdakan You said Bicol express - it was pork adobo😁 Pork dinakdakan - it was the Bicol express (pork in coconutmilk and greenchilis) You stated Atay balunan - it was chicken liver which is the atay And Chicken liver adobo was the atay baluan (chicken gizzard adobo) You got it mixed up😅 And lastly the heart of the banana wasnt the heart of the banana 😄 its called gatang labong na may sardinas (Bamboo shoot in coconutmilk with sardines) Anyway jst gudvibes no hate❤️
im so used to watch Korean Buffet making videos that I thought this one's Korean too. then, the first menu i was like "Parang menudo to?" then I realized that this a Filipino karinderya O_O very nice!
Sa halagang 25 pesos mo may 1/2 ulam (sarsa included), x2 kanin, and sabaw solb na. 1 pitchel ng ice tubig panulak. When I was still in Uni, a place like this was my go to spot for a budget friendly lunch para may pang compshop pa later.
grabe. ok lang naman na punuin ng isang baldeng tubig, pero sana naman ay tanggalin ang bula at igisa ng maigi ang karne. Malansa ito kasi nagluluto din ako at gusto ng mga kapatid ko masabaw na adobo, menudo etc. pero dpaat naman igisa ng maayos ,sunog na nga ang bawang ,lasang malansa yan 100% ..
we used to have a small stall in front of our house, offering fishball, kikiam etc .. it was tiring and now we just replaced a small sari sari store, salute those who have a cafeteria because you really need patience, strong physique and positive thinking in this type of business.
1. Hindi nagigisa ng maayos. Tubig agad ng tubig. 2. Obvious na di pa tender ang mga meats hinahango na agad (pwede naman sa gabi palang palambutan na para madali nalang sa umaga ang pag prepare) 3. Laging nasusunog ang bawang. 4. Understandable naman na masabaw kasi pangmasa lang ang price at cheap. Pero sana nasimmer mabuti para naman justifiable yung babayaran ng customer na lasa, hindi yung saglit lang niluluto base sa time transition ng video. 5. Cleanliness is good.
Mahilig din ako mag luto pero ito talga bilib ako simple lang mag luto pero ang bilis gaNyan lang pala mag luto pag sa karenderia di masyadong magastos..style ng luto nya pero tanong ko lang paano naman ang lasa syempre😂 no.1ng kakain😂
nalito po ako sa mga pangalan ng ulam ahh, ang alam ko po ang bicol, me gata at puti, naging black na pala sya?! joke lang po pero labeling lang talaga pero salute to you sir
Kuddos for your determination to live and survive the daily hardships in life. You have so much dedication in what you do. Such a good cook...now I'm hungry po. 😜
Sorry ha, i know how to cook but mukang di masasarp luto...pramis nagmamadali hindi pa nasasangkutsa yung karne may tubig na, ung adobo puro sabaw at matigas...ay ewan
Karinderya po sila. Normal sa Karinderya ang madaliang lutuin at kalimitan sobrang masabaw o masarsa. Normal po kasi sa mga kumakain sa karinderya ang humingi ng sabaw o magpa toppings ng sarsa. Para sa akin understandable din na medyo madaliang lutuan sa karinderya dahil sa May hinahabol silang oras. If papasok sila sa standards niyo, dapat pala alas 12 pa lang ng hatinggabi nagluluto na sila if magbubukas sila ng 5 am. 🤷🏻♀️
