Aired (September 18, 2023): Hazel Cheffy n’yo, may pasilip sa kaniyang bagong kusina sa Unang Hirit! Hatid rin niya ang ilang baon ideas kasama ang ating UH food explorer Chef JR Royol! Panoorin ang video.
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
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FunTranscript
00:00 It's cold but the inside is still warm.
00:02 You know, we're still in the elementary school,
00:04 and we're still excited to have rice and vegetables.
00:07 Yes, the rice and vegetables are still colorful,
00:10 just like the hotdog that Ms. Suzy said,
00:12 it's even more delicious.
00:14 The rice turns pink, right?
00:16 But it's a challenge, especially for the mothers,
00:19 what to feed their children.
00:21 That's right.
00:22 That's why today, we have a collab.
00:24 We have kitchen access to one of the top food content creators.
00:29 Our food explorer chef JR meets Hazel Sheffy.
00:33 Hi, chefs!
00:34 Hi, chef!
00:35 Did you teach them how to vlog?
00:37 Maybe all of them can do it.
00:38 Hello, hello!
00:41 Here you go.
00:43 Alright!
00:45 A blessed morning to you, Kaloy and Shira.
00:48 Your breakfast looks delicious.
00:50 But I'm still practicing vlogging.
00:53 Because our food adventure this morning is just here at home.
00:57 One of the top food content creators of the country.
01:01 And of course, we have a very exclusive first-class kitchen access.
01:06 We'll be with the one and only cooking mother,
01:08 our Hazel Sheffy.
01:10 Good morning, Ms. Sheffy.
01:11 Hi, good morning!
01:12 Good morning!
01:13 Good morning to you, my dears!
01:15 Wow, you're still energetic.
01:16 It's still early in the morning.
01:17 She's still like that.
01:18 She's still like that?
01:19 Yes.
01:20 She's still energetic and because of that,
01:23 your story is very inspiring.
01:24 I heard that you started a small business before going to the world of vlogging.
01:30 Yes.
01:31 So this food business,
01:33 actually, it doesn't exist anymore.
01:35 I lost it before.
01:36 Oh!
01:37 And this is not like a very nice establishment.
01:41 It's a career.
01:42 It's a career level.
01:43 It's a career level.
01:44 Okay.
01:45 Very nice.
01:46 And that's what opened the opportunity for you.
01:49 Yes.
01:50 No, actually, no.
01:51 When I lost it,
01:52 I said, "Okay, I'll study."
01:55 That's when I started a culinary business.
01:56 Oh!
01:57 I worked in a hotel until I started vlogging.
02:00 Okay.
02:01 So that's why we can see that you know your kilos.
02:05 Yes.
02:06 And this is a very exclusive kitchen access that you gave us this morning, Ms. Sheffy.
02:10 This is it.
02:11 And Ms. Sheffy said that it's loud and proud.
02:14 Her kitchen is very nice.
02:15 Yes.
02:16 Ms. Sheffy, this is where you shoot your vlogs.
02:18 Yes, this is where I shoot my vlogs.
02:19 Okay.
02:20 This is where I shoot my normal vlogs.
02:23 I have other kitchens, but this is the main kitchen studio.
02:28 Oh, nice.
02:29 We can see everything that a chef and a food content creator needs.
02:36 We have a pantry there.
02:37 Of course, our busy schedule.
02:39 We'll show you the busy schedule, Chef.
02:43 There.
02:44 Of course, we have state-of-the-art ovens.
02:47 Yes.
02:48 And of course, we have everything we need.
02:50 Counters, drawers.
02:51 And because of that, Chef, we have everything we need.
02:54 Yes.
02:55 It's delicious to cook.
02:56 And we'll start cooking.
02:57 We'll start cooking.
02:58 So what's the recipe that we'll share this morning?
03:00 I don't know about you.
03:02 Just kidding.
03:03 Chicken nuggets.
03:04 Chicken nuggets.
03:05 Yes.
03:06 It's perfect for our busy moms, dad, aunt, uncle, grandma.
03:11 It needs to be quick.
03:12 Yes.
03:13 And it's different when you're making it quickly.
03:17 But it's healthy.
03:18 Healthy.
03:19 And we can buy this from the groceries.
03:22 Yes.
03:23 But it's different.
03:24 Because it's not processed.
03:25 That's right.
03:26 So we have here the chicken mince or the ground chicken.
03:29 Actually…
03:30 Giniling.
03:31 Giniling.
03:32 It's called Giniling.
03:33 Giniling.
03:34 Okay.
03:35 Actually, that's where I got to know myself.
03:36 I have my own kitchen vocabulary or kitchen terms.
03:39 So, Giniling.
03:40 Yes.
03:41 Okay, food explorers.
03:42 We learned something new today.
03:44 We're just going to mix the Giniling and pepper.
03:47 Pepper.
03:48 I'm British.
03:49 Oh, I see.
03:50 Okay.
03:51 So, at this point, can we add any other seasoning?
03:54 Yes, let's add the garlic.
03:56 Garlic?
03:57 Yes.
03:58 Buang?
03:59 What is that?
04:00 Garlic.
04:01 Garlic, sorry.
04:02 I thought you were calling it buang.
04:03 Just a little bit so it's not too strong and burnt.
04:07 Alright.
04:08 So, we're just going to mix this.
04:09 Okay.
04:10 It's good because…
04:11 What's the best tip we can give to our moms, dads, and busy parents who want healthy?
04:18 Right?
04:19 Baon tips.
04:20 First of all, when we're making baon, make sure it's really healthy.
04:26 Yes.
04:27 We don't always feed our kids or our family the processed food.
04:30 Because, right?
04:31 We tend to put them in the…
04:34 You know, in the unhealthy…
04:36 In the unhealthy.
04:37 In the unhealthy.
04:38 But, even if we're making it from scratch, I don't want it to be easy.
04:43 Yes.
04:44 Just like what we're doing.
04:45 Oh my God.
04:46 Actually, even if they don't have a jineeling chef, what can they use?
04:49 Jineeling, sorry.
04:50 They can use jineeling and at the same time, this is my tip.
04:57 You don't want it to be easy to make it spicy.
04:59 Oh yes, that's very important.
05:01 That's important, especially when it comes to baon.
05:05 You don't know the temperature of the place where they're making it.
05:12 So, what we're cooking needs to be safe from spicy.
05:16 Because it's hard to…
05:17 You're making it healthy but because you didn't consider the storage, it's spicy.
05:24 Correct.
05:25 So, we'll just brown it.
05:26 That's how simple it is, Kapuso.
05:28 One jineeling, our main ingredient.
05:30 We'll fry it.
05:32 And this is what we'll get.
05:34 We tried putting some letters on it.
05:38 Chefie will show you how to assemble our baon.
05:43 So, of course, since we have something ready here, we need to have baon.
05:50 Of course.
05:51 It's convenient for the kids, they can easily carry it.
05:55 And of course, rice.
05:56 Of course.
05:57 We can't eat rice-free food.
05:59 It's sad, Chefie.
06:01 Sometimes, I forget to eat rice when I make my kids eat baon.
06:05 Oh, no.
06:06 But I'm sure that's one of the tips that Chefie never forgets to give to her 2 million followers.
06:13 Don't forget to eat rice.
06:14 Right? Don't forget to eat rice.
06:16 Okay.
06:18 And then, we have something ready here.
06:21 I made something.
06:22 So, here's the atake.
06:24 Very pretty, very colorful.
06:26 Right?
06:27 So, this food is good for two days.
06:30 It's good for two days.
06:32 It's complete.
06:33 It's a complete meal.
06:34 We have fruits, vegetables, protein, and of course, rice.
06:39 Thank you so much, Chefie.
06:41 Yes.
06:42 And I won't let you go yet because we have more tips for them.
06:48 What?
06:49 Of course, we have more tips and content that you're making.
06:53 It's just here.
06:54 In your country's morning show, where you're always the first to eat.
07:00 Oh, no.
07:01 Oh, no.
07:02 Oh, no.
07:02 [BLANK_AUDIO]