Masarap na baon sa school ba ang hanap mo? Sagot na namin ‘yan! Dahil ang empanada na titikman ng ating Food Explorer Chef JR Royol, may iba’t ibang ulam fillings gaya ng ham and cheese, creamy chicken, classic pork at cheesy beef! Paano kaya ito niluluto? Alamin sa video na ito.
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.
Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol
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.
Hosts: Arnold Clavio, Susan Enriquez, Ivan Mayrina, Mariz Umali, Suzi Entrata-Abrera, Lyn Ching-Pascual, Matteo Guidicelli, Shaira Diaz, Kaloy Tingcungco, Chef JR Royol
Category
😹
FunTranscript
00:00 This is the one we've been waiting for.
00:02 I know.
00:03 When you were a kid, what was your favorite snack in school?
00:06 Cheesecake.
00:09 Oh, like the ones you eat with bread.
00:11 Yes, the cheesecake with bread.
00:12 Oh, that's so good.
00:14 My favorite was hot rice with hotdog on top.
00:18 Oh, yes.
00:19 And then you eat it with rice.
00:21 Yes, it's so good.
00:23 It's so sweet.
00:24 Correct.
00:25 Do you still eat snacks in school?
00:27 No.
00:28 I just can't stand it anymore.
00:30 Sometimes, I don't have break time.
00:32 I just eat it all the time.
00:33 As a student?
00:34 Yes, as a student.
00:35 She's a student.
00:36 She's a working student.
00:37 Yes.
00:38 But you know what,
00:39 when we say "baon",
00:40 it should be convenient, right?
00:42 It's easy to eat.
00:43 It's filling.
00:44 And of course, it should be delicious.
00:45 All in one.
00:46 Did you hear that, Chef JR?
00:47 We should ask for "baon" or we should just eat it.
00:49 We're here.
00:50 It smells so good.
00:52 Let's eat this.
00:57 Hello, ladies.
00:58 Alright.
00:59 A blessed morning to you all.
01:01 And here we are.
01:02 The school starts in three weeks.
01:05 And I'm sure that some of you are running out of ideas for "baon"
01:10 and like Shaira,
01:11 you don't have much time to prepare your "baon"
01:15 or to eat it in school or at work.
01:17 Well, we'll answer you because
01:19 our all-time favorite, empanada,
01:21 is really good because it's packed with ingredients
01:25 and it's very flexible because you can add meat, vegetables,
01:30 and it's just a matter of taste.
01:32 And here we are,
01:33 we're here in a empanada factory
01:35 in Las Pinas City,
01:36 and we're here with Ma'am Tani.
01:39 Good morning, Chef.
01:41 Congratulations.
01:42 Your business is doing well.
01:43 Thank you so much.
01:44 What's the secret of your empanada business?
01:46 Our secret is we are cooked to order.
01:48 So when you order,
01:50 they'll cook it in front of you like French fries.
01:52 Yes.
01:53 Five to seven minutes and then it's guaranteed fresh.
01:57 That's it.
01:58 So what's good about our empanada,
02:00 like we said,
02:01 the idea of "baon" is very flexible.
02:03 You can make it ahead of time.
02:05 Yes.
02:06 And what flavors are you offering, Ma'am?
02:08 We have four flavors,
02:09 creamy chicken,
02:10 cheesy beef,
02:11 classic pork,
02:12 and the students' favorite,
02:15 ham and cheese.
02:16 Ham and cheese, that's right.
02:17 But this is one of our bestsellers.
02:21 Creamy chicken.
02:23 So we're sautéing the onions.
02:26 What's next, Ma'am?
02:28 Garlic.
02:29 Okay.
02:30 Then.
02:31 When we say empanada,
02:33 there are two components.
02:35 One is the filling that we're making.
02:38 And this is the vegetable.
02:41 Alright.
02:42 It's very common among mothers
02:44 to add healthy ingredients
02:46 to their children's "baon".
02:49 So when it's half-cooked,
02:51 we can add the diced chicken.
02:54 Diced chicken, okay.
02:56 So even the ingredients are readily available.
03:00 There's nothing complicated or difficult to find.
03:02 Then we'll season it with salt and pepper to taste.
03:06 To taste.
03:08 So it's up to you.
03:09 Like we said earlier,
03:10 it's all about the seasoning.
03:12 Yes.
03:13 And then,
03:14 when it's half-cooked,
03:17 we will put the cream.
03:18 Cream.
03:19 That's where the creamy element of our filling will go.
03:22 Alright.
03:23 So we'll just put that.
03:25 There.
03:27 And it's good if you're a mother,
03:29 you can add other vegetables, right?
03:31 Yes.
03:32 Others like raisins.
03:34 Or green peas.
03:36 Green peas, that's also fine.
03:38 So we'll just let this cook.
03:40 And like we said earlier,
03:41 there are several elements to our empanada.
03:44 One is our filling.
03:46 Second is the dough, which is very critical.
03:49 So we have here all the dry ingredients.
03:51 We'll just mix that with butter or fat.
03:55 And then our wet ingredients,
03:57 milk, water, and eggs.
04:00 So we'll just mix that.
04:02 We'll knead it until we get this consistency of dough.
04:07 Okay, what we're looking for is a consistency that's not sticky.
04:10 Yes.
04:11 And if you press it like that,
04:13 it doesn't stick to our fingers.
04:16 Alright, so how do we put this?
04:19 We'll just flatten it.
04:21 We'll flatten it and then roll it.
04:24 So we'll just roll it.
04:25 Any equipment, any tool that you have,
04:27 you can use it manually.
04:29 Rolling pin.
04:30 We'll flatten it.
04:32 And then we have already our molder.
04:37 This is readily available in any shop.
04:40 You can buy it online.
04:43 So it won't be hard to find.
04:45 Actually, this is the most special tool,
04:47 aside from the cooking equipment that we'll use.
04:50 And then we'll just seal it with white egg.
04:53 Egg white, yes.
04:54 There.
04:56 So what's good about this is,
04:58 it's very convenient.
04:59 And if you're like Shaira,
05:01 who has a very hectic schedule,
05:02 who goes to work,
05:04 you can definitely do this in 30 minutes.
05:07 Yes.
05:08 It's very doable.
05:09 You'll just put it in the freezer.
05:11 Freezer.
05:12 We'll set it first before we fry it.
05:14 Yes.
05:15 Actually, this can be set already.
05:17 Yes, especially if the room you're making is cold,
05:22 it can be set already because our dough has fat.
05:26 So we'll just deep fry it.
05:27 You mentioned earlier, ma'am, 5 to 7 minutes.
05:29 5 to 7 minutes, yes.
05:31 Very nice.
05:32 So we'll just wait for that.
05:33 Or since our filling is already cooked,
05:36 what we're really looking for is the golden brown.
05:39 Yes, and for our filling to be a bit crunchy.
05:44 And also, we should be careful not to raise the temperature too much
05:49 because what will happen is,
05:50 since our dough has flour,
05:52 if the temperature is too high,
05:54 the outside might turn brown,
05:56 and the inside might turn raw.
05:57 So we don't want that either.
05:59 So here, 5 to 7 minutes,
06:01 we'll be able to get a very yummy empanada.
06:07 Our flavors are creamy chicken.
06:08 Again, we have a lot of other flavors.
06:10 How much are we selling this, ma'am?
06:12 45 pesos each.
06:14 Winner.
06:15 This is the kind of food that,
06:17 even if it's newly cooked or even if it's already cold,
06:20 it's still delicious.
06:21 And it has texture and full of flavors and it's very nutritious.
06:28 It's a winner.
06:29 Thank you.
06:30 Thank you so much.
06:31 And of course, for the amazing food adventures,
06:34 it will continue here in your country, Boring Show,
06:38 where you're always first to...
06:40 First to eat!
06:42 [music]
06:43 [music]
06:44 [BLANK_AUDIO]