Ang nakasanayang nating chicken cordon bleu, mas ile-level up pa natin gamit ang bangus! ‘Yan ang binibida ng isang kainan sa Antipolo City— ang Bangus Cordon Bleu. Paano kaya ito ginagawa?
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.
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.
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00:00 Let's eat this morning.
00:02 When we say cordon bleu,
00:04 it immediately comes to our mind, right?
00:06 That's right. But it's different now, okay?
00:09 Especially if you're on a trip to eat meatless Friday.
00:12 You can still enjoy the deliciousness of the cordon bleu
00:16 that you'll be using bangus.
00:18 For those who are on a diet, bangus is delicious.
00:21 Wow!
00:22 Not only will you enjoy the grilled bangus,
00:24 but you'll also get to try different dishes.
00:26 I'm hungry. Let's start eating.
00:28 Let's go!
00:30 Cheska, you're not eating.
00:32 Cheska!
00:33 Cheska doesn't seem to eat.
00:34 Yes, good morning, good morning, Kapuso and everybody in the studio.
00:39 I'm still here in Antipolo
00:42 because I heard that you'll get to try the highest level of deliciousness of bangus.
00:48 And this is really special
00:50 because we have different kinds of bangus dishes.
00:54 Here, we have bistek na bangus,
00:58 pinaputok,
01:00 inasal,
01:02 kare-kare,
01:04 our spicy ala pobre,
01:07 and of course, our bangus gata.
01:10 Kapuso, I thought that bangus was only for grilling,
01:15 for frying, for grilling,
01:17 but there are many more that you can try.
01:19 And of course, one of the most special dishes that we tried earlier
01:24 is their bangus cordon bleu.
01:28 And we're really curious about how it's made.
01:31 And of course, we'll be joined this morning by Sir Eric Montoya.
01:37 Good morning, Mrs. Cheska.
01:39 Good morning.
01:41 So, how do we make bangus cordon bleu?
01:47 Okay, so the process of making this, ma'am,
01:50 we have to debone the bangus.
01:54 We debone all of our bangus.
01:56 So, after deboning, we remove the head and the tail.
02:03 So, these are the ones that we removed.
02:07 Then, the next process here is
02:10 we'll lay it like this,
02:14 and then we'll add salt and pepper.
02:19 Just a little bit.
02:20 Yes, just a little bit.
02:22 Then, we'll add calamansi.
02:28 We'll crush the calamansi and remove the seeds.
02:32 Yes, that's a bit bitter, Kapuso.
02:35 Then, after that, ma'am Cheska,
02:38 we'll add cheese in the middle.
02:41 Cheese, that's delicious.
02:43 We'll add cheese in the middle.
02:46 We'll also add pepper.
02:53 Okay, then our ham.
02:58 Ham, there.
02:59 So, it's really like a traditional cordon bleu
03:02 except that the bangus is really the one.
03:05 Yes, the bangus is the one.
03:08 Then, after that, we'll roll it.
03:12 We'll roll it like this so that it's filled.
03:17 Okay.
03:20 That's why it's really important, Kapuso,
03:22 that we put the ingredients on the sides
03:29 so that when we roll it, it's safe.
03:33 So, that's how it looks.
03:34 After that, ma'am Cheska,
03:36 we'll put it in the flour.
03:40 We'll roll it again so that it's filled with flour.
03:45 And next, we'll put it in the egg.
03:50 Egg, there.
03:51 To hold the breading.
03:55 Correct.
03:56 So that it's stuck.
03:58 Yes, it's available in all of our stores.
04:02 Wow.
04:03 Yes.
04:04 Our bangus or the cordon bleu itself?
04:07 This cordon bleu, ma'am, is available in our stores in NCR,
04:10 here in Luzon, and in Visayas.
04:13 Okay.
04:14 Okay.
04:15 And this is the last coating, which is the breading.
04:21 Breadcrumbs.
04:22 Breadcrumbs.
04:23 So, what you're selling is already cooked?
04:28 It's already cooked, ma'am.
04:29 It's already cooked.
04:30 So, this is perfect for those who want a special meal
04:33 and there's no time to cook.
04:37 Correct.
04:38 So, this is still healthy, ma'am.
04:40 After the breadcrumbs,
04:43 it looks like this, ma'am.
04:44 It looks like this, ma'am.
04:45 Then, we'll fry it.
04:47 There, we can fry it now.
04:49 Yes.
04:50 There.
04:51 There.
04:55 Okay.
04:57 Oh, this is deep-fried, my dear.
05:00 This is deep-fried.
05:01 This is deep-fried.
05:02 There, the other ones.
05:04 There.
05:05 And after we fry it, this is how it looks like.
05:12 Yes, ma'am.
05:13 It's like that.
05:14 We'll just wait for it to turn golden brown, right?
05:16 Yes, ma'am.
05:17 Golden brown.
05:18 Then, when it's ready, before we serve it,
05:22 we'll put our creamy sauce, our special sauce.
05:28 Their special creamy sauce.
05:30 You'll only taste it here.
05:32 Yes.
05:33 Of course, it's a secret of our recipe.
05:35 Yes, it's a secret.
05:36 Okay.
05:37 So, after that, sir, it's okay, right?
05:40 It's okay.
05:41 We can now slice it.
05:42 Slice.
05:43 There.
05:44 It's really easy.
05:45 And we have here, ready for tasting.
05:49 I'm excited, my dear.
05:52 It looks delicious.
05:54 And this is our Bangus Cordon Bleu.
05:57 This is their special creamy sauce.
06:00 Creamy sauce.
06:01 Let's taste it, sir Eric.
06:02 Yes, of course.
06:03 Yes.
06:04 There.
06:05 Let's dip it in the sauce.
06:09 It's really creamy.
06:18 And for the heart, our Cordon Bleu is really round.
06:24 Unlike the chicken breast, which has a different shape,
06:29 this one is more delicious because it's juicier because of the bangus belly.
06:34 Yes, it has the bangus belly.
06:36 Yes.
06:37 Unlike the chicken breast, it's a bit dry.
06:40 This one is really delicious, my dear.
06:43 Do you want to taste it?
06:45 Yes, ma'am.
06:46 I always eat this.
06:48 You always eat it.
06:50 There.
06:53 This is perfect for those who love healthy dishes.
06:58 Yes.
06:59 It's really delicious, my dear.
07:01 And for sure, you will enjoy this.
07:04 And you can eat this on special occasions.
07:09 So if you're on a trip, this unique and delicious food experience,
07:14 just join us here at Pambal Sa Mori,
07:17 where you're always first,
07:19 first here!
07:21 Yeah!
07:23 Cordon Bleu!
07:24 Thank you.
07:25 [BLANK_AUDIO]