Aired (july 7, 2024): Kung pangmalakasan na merienda ang hanap mo, tikman ang higanteng empanada na paandar ni Teacher Lani mula sa Bulacan. Ang kanya raw kasing empanada, hindi lang sa laki lumalaban. Nag-uumapaw rin kasi ito sa flavors gaya ng spicy tuna, ham and cheese, at chicken ala king! Paano kaya ito ginagawa? Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 7:45 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 7:45 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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00:00Here in San Miguel, Bulacan, in a street named after one of the most historical first republics of the Philippines, Felipe Buen Camino.
00:12There is a strong snack that their vegetables come back to.
00:17Teacher Lani has an example of this.
00:21Teacher Lani is a teacher and a cook.
00:24She is very eager to cook and experiment because of her husband's requests from the Buen Camino family.
00:32I've always loved to cook since I was in elementary school.
00:35I also love to sell.
00:37What I really love about Buen Caminos is their food.
00:40Being meticulous, they are truly Buen Caminos.
00:44And to make it more noticeable, her son, husband, and cousin recommended to level up their measurements and flavors.
00:54Here is Teacher Lani's lesson, the recipe for her Dambuhalang Empanada.
01:00The measurement should be 2 inches.
01:03Equivalent to 75 pieces of normal-sized empanada that are mixed together.
01:09The first time I tried this, I cooked it in a small pot.
01:13The bottom was cooked.
01:15The problem was that it was split in the middle.
01:18I continued.
01:19My cousins came home.
01:22That's what I served them.
01:24They liked it.
01:25In my mind, it wasn't perfect because it was just a trial.
01:29I served it to my friends.
01:32When I paused that time, a lot of people ordered.
01:38Their popularity is effective because when it was uploaded on social media, it reached more than a million views.
01:45The reason why a lot of people became interested until it became a hit as a snack and gift.
01:53Its unique size helped their business.
02:00It's not just the size that won their battle, but also the taste.
02:04Oh, for those who are already floating in the ocean, it's already profitable.
02:08There's chicken ala king, ham and cheese, and spicy tuna.
02:12There are three flavors.
02:14It's all in one giant empanada.
02:19After kneading the dough that will serve as the crust,
02:22it will be placed in the intended bowl.
02:25Next, it will be filled with sari-saring sahog.
02:32Then, it will be covered so that the side that surrounds it can be closed properly.
02:38Using our electronic thermometer, let's soak it and check its temperature.
02:44150 degrees Celsius.
02:47We can now place our giant empanada.
02:53Lastly, we will cook the fish in a big pan.
03:03After two minutes, the giant empanada is cooked.
03:08It's not oily.
03:09It's because of the formula of our dough.
03:12Instead of absorbing oil, it's withdrawing oil.
03:18But I wonder, where did empanada come from?
03:21According to history, empanada came from Galicia, Spain.
03:28It's been 16 centuries.
03:31The original version of empanada is the seafood empanada
03:35and it's served to the hungry workers for sharing.
03:41The presentation of the food is very slave-like.
03:44It's delicious.
03:45It's so soft.
03:47It complements the empanada.
03:50The bread is crispy and soft.
03:56I like the flavor.
03:58I like the ham and cheese.
04:00So far, I like the taste of meat and cheese.
04:30Thank you for watching.