Chef Zhe, ipinatikim ang kanyang 'Hardinera' na swak ngayong Pasko! | Dapat Alam Mo!
Aired (December 15, 2023): Ilang araw na lang at Pasko na! Para turuan tayo ng puwedeng ihanda sa Noche Buena na "Hardinera," makakasama si Chef Zhe Jacinto at Susan Enriquez. Panoorin ang video.
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00:00 It's been 10 days, it's Christmas already.
00:03 Have you thought of what you will be preparing for Noche Buena?
00:06 The countdown to Christmas is already starting.
00:08 We are going to prepare our special dish of the day, which is Hardinera.
00:13 Our guest tonight is the Executive Chef, Chef Shea Jacinto.
00:20 There you go.
00:21 This is her own version of the Christmas Hardinera with Cheese.
00:25 She will be teaching us tonight.
00:27 Good evening, Chef Shea and welcome back!
00:29 Yes, I'm happy to be back here in GMA.
00:32 And I'm happy to be here with you, Mommy Sue.
00:34 Welcome!
00:35 Let's start cooking Hardinera.
00:38 Chef Shea, what's the difference between Hardinera and Embutido?
00:41 Aside from the fact that it's not rolled, what are the ingredients added to this?
00:45 Because they are both like Embutido, right?
00:46 Yes, what we are using here is our Llanera, but the ingredients are already here.
00:53 You're just mixing it.
00:55 We are just going to saute the onions and garlic.
00:59 You're just mixing it.
01:02 We are using ground pork.
01:07 Ground pork.
01:08 We are just going to saute all of this, Mommy Sue.
01:11 We are just going to saute it until it's soft.
01:15 We will let it cool down later when we saute it.
01:19 When it's cooled down?
01:21 When it's cooled down, we will just saute it partially.
01:25 Because we will be steaming it later.
01:27 So when it's sauteed, we will just put it in our mixing bowl.
01:32 You will put it in the mixing bowl.
01:33 Yes.
01:34 And there are a lot of ingredients, right?
01:36 Yes, because it's a special holiday, so we should make it special.
01:41 We have a budget, right?
01:42 Yes.
01:43 We have money, so we can do anything.
01:45 And you will put other ingredients, right?
01:47 We will put the carrots.
01:48 We have red and green bell peppers.
01:51 We will put it in.
01:52 We have, of course…
01:54 The jardin is so colorful.
01:56 Yes, I'm already coloring it.
01:58 This is potato, right?
02:00 We have…
02:01 Okay.
02:02 What is this?
02:03 Actually, this is the raisins.
02:05 That's big.
02:06 But we will use the dains.
02:09 Wow, it's so fancy.
02:11 But we can use it as a sauce.
02:12 Yes, we can use it as a sauce.
02:14 I also have cheese.
02:17 We have pineapple.
02:18 Pineapple is really…
02:20 I have a lot, so you should list the ingredients for making a jardinera.
02:24 We have potatoes.
02:26 And then we have…
02:27 We have pancakes.
02:28 So, our jardinera is very cheesy.
02:32 Okay.
02:33 And then we have eggs.
02:35 So, our eggs…
02:36 So, because it's a salionera, we need to mold it.
02:40 So, jardinera is usually put in a salionera, usually in leche flan.
02:47 Yes.
02:48 So, we will layer it.
02:49 Oh, you will layer it.
02:51 So, let's put it.
02:53 So, we will cut the boiled egg into two.
02:57 Okay.
02:58 There.
02:59 Because I can see the finished product.
03:00 It really looks like a minolde.
03:03 Yes, that's right.
03:04 Minolde is really delicious.
03:07 And we can really cook jardinera, right chef?
03:11 So, when we put it here, mommy, so we will put it all together.
03:17 You will form it.
03:18 You will mix the ingredients together with the meat, right chef?
03:22 Yes.
03:23 Oh, this is really exciting to taste.
03:26 You will mold it there.
03:27 Chef, we will now invite the chef who made jardinera.
03:34 Chef, brother Kim.
03:35 Excuse me.
03:36 Of course.
03:37 You will taste it here.
03:38 Of all the segments, this is my favorite because of what I'm doing.
03:41 Yes, thank you.
03:42 Wait, just a question.
03:43 You put it in a salionera, why is it called jardinera?
03:45 So, because the salionera is jardinera and the ingredients are really mixed together.
03:50 It's like there's something from our side.
03:53 It's like a jardinera.
03:54 There's a lot of vegetables.
03:55 There's vegetables.
03:56 Let's taste it.
03:57 It's like a jardinera but it's like an embotido.
04:00 But I thought it has a date.
04:01 So, it's our Pinoy meatloaf.
04:03 The date is delicious.
04:04 Yes.
04:05 It's really delicious.
04:06 It has a different sweetness because if it's cut into pieces, you just chop it into small pieces.
04:09 This is really big.
04:10 You will really taste it.
04:11 You will really eat the dates, right?
04:13 Yes, Chef.
04:14 Chef, thank you very much for this delicious Noche Buena dish.
04:18 My dear friends, even if it's different versions and ingredients of the dishes we are used to prepare for Noche Buena,
04:24 what's important is that we eat it together.
04:27 Stay tuned for next Sunday for more Noche Buena dishes that we will teach you for Christmas to be...
04:35 Christmas Sourap!
04:37 [Music]
04:59 you