Ano ang masarap baunin ngayong Undas? Walang iba kundi ang kakanina! Kaya naman hinatid ni Chef JR Royol ang isang bilaong kakanin na may 8 flavors?! 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.
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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00:00Tomorrow, our hearts will start beating in the cemetery.
00:04Let's complete Unda's Essentials here at Unda's Serving!
00:10Included in Unda's Checklist are rice fillings.
00:15Of course, those fillings won't be missing during Unda's.
00:18Those fillings are so delicious.
00:20But we'll beat this one, okay?
00:21It's so delicious that it's hassle-free to eat.
00:24So, Chef JR, what kind of rice is that?
00:27I feel like there's a lot of rice in the rice field.
00:31A blessed morning, Ma'am Lynn, Brother Caloy, and to all of our viewers.
00:35What kind of rice is that?
00:36My answer to you is, there's a lot of kinds.
00:39I'm beating a Rueda right now.
00:41They call it a big rice field.
00:43It's a must-visit place for those who love life.
00:47This coming Unda's, and it's only been a few days, Kapuso.
00:50And I'm sure for some of you,
00:51they're already completing the checklist in the studio.
00:55So, our Rueda is an 8-in-1 goodness, Kapuso.
00:59As you can see, they're all different kinds of rice.
01:01It's perfect if you're going to visit that place,
01:06to all of you who love life in the cemetery.
01:08And of course, it's very exciting because
01:10it looks so appetizing, right?
01:12But we also want to know how the process is,
01:15and of course, the tips that we can get
01:19for those who are going to make rice fillings.
01:22Here's Ma'am Mimi and of course, Ma'am Vicky.
01:27Ma'am, a blessed morning to you.
01:28Hello. Good morning.
01:30Ma'am, how many people can fit in one Rueda that I was beating earlier?
01:35The big one?
01:37I think it can hold around 160 people.
01:41160 people, okay.
01:42It depends on the number of people.
01:44It depends on the number of people but at least 10 people.
01:48It can be eaten by a lot of people, right?
01:51A lot of people, even a few.
01:52Ma'am, I have a question.
01:54What's the shelf-life of a Rueda like that?
01:59How long can it be stored?
02:02You can store it for the day after tomorrow.
02:03If there's any left, you can refrigerate it.
02:07I'll refrigerate it or freeze it, it depends.
02:08Then, you can use it as a steamer or microwave.
02:12Ma'am, we saw earlier that our Rueda is an 8-in-1.
02:16What's the contents of our Rueda?
02:18What we're doing is that we're using a first station Rueda.
02:21We're using tamales.
02:22Tamales.
02:23What's this?
02:23This is not tamales.
02:25This is tapin-sapin.
02:27This is not tamales.
02:28What's this?
02:29Pichi-pichi.
02:31There's also pichi-pichi.
02:32Then, what do we have here?
02:34Ube-biko.
02:36There you go.
02:37Then,
02:38Kalamay Latig.
02:40This is?
02:41Kalamay Latig.
02:42Kalamay Latig.
02:42As you can see, Ma'am Mimi,
02:45this is what I like about your offer.
02:47This is the ultimate container.
02:50This is done by hand.
02:52There's no machine used.
02:53It's individually wrapped.
02:55So, even if it's not in a cemetery,
02:56they can serve this anywhere.
02:59So, this is our Kalamay Latig.
03:02And we also have here a
03:05Buchi.
03:07There you go.
03:07So, unlike the other ones,
03:09this one has mung beans.
03:10This one has mung beans.
03:11That's what's unique about this.
03:14So, I thought that
03:15the other one had sesame seeds,
03:19but this one has mung beans in the middle.
03:22Alright.
03:23Then,
03:24we have another offer here
03:26with Ma'am Vicky.
03:28Ma'am Vicky, what are you cutting here?
03:30Bibingka, sir.
03:31So, this is the Bibingka that they sell.
03:34As you can see,
03:35it's bite-sized.
03:36Then,
03:37Ma'am Vicky, what's a tip that you can give
03:39to our customers who are about to eat rice?
03:43If you're serving this in a cemetery,
03:47don't let it be exposed to direct sunlight.
03:51Okay. That's the most important thing.
03:54This is delicious,
03:55especially since Bibingka is our bestseller.
03:58Okay.
03:59Then, in terms of
04:01making sure that it's not easily damaged,
04:04it should be well-ventilated.
04:06It shouldn't be wrinkled.
04:10There you go, Ma'am Mimi and Ma'am Vicky.
04:11Let's try to assemble this.
04:13Let's make a Rueda.
04:15In terms of sizes,
04:16for the Rueda,
04:17we had the biggest one earlier.
04:19Yes.
04:20What size are we making this one?
04:22We're making this one
04:24size 14.
04:25This is the medium size.
04:27In terms of price,
04:28how much is the biggest Rueda?
04:30That one is ₱1,200.
04:32₱1,200?
04:33Yes, sir.
04:33Okay.
04:34Then, this one that we're making is the medium size.
04:37It's only ₱650.
04:38Wow. Very affordable.
04:39Again, you'll be able to feed a lot of people.
04:42There's a selection, right?
04:43Yes, sir.
04:44And this is how you wrap it?
04:48Individually?
04:49Individually.
04:50So that it's easy to eat.
04:52You can eat it wherever you want.
04:54Or you don't have to bring cutleries
04:57or spoons and forks.
05:00And one more thing I like about this,
05:03even if you throw it in the trash,
05:05it's biodegradable.
05:07The material they use.
05:10And ma'am,
05:10we've been making this here in Malolos, Bulacan
05:13since 1979, right?
05:15Yes, sir.
05:16It's very successful now.
05:18Last time we visited you,
05:19it was in a different location, right?
05:21So these are the different kinds.
05:23How is the process, ma'am?
05:27So, can I also order
05:30what I want to put?
05:32Actually, sir,
05:33here in our Ruedas,
05:35it's a fixed flavor.
05:36Okay.
05:37But we have Bilabila.
05:39There you go.
05:41This is my first time trying a savory rice.
05:45Because the tamales here are
05:48ground rice,
05:49there's pepper, garlic.
05:51There's coconut milk, onion.
05:53And there's salt.
05:55There you go.
05:56This is delicious.
05:57I mean, everything is delicious.
05:59But because this is the most unique,
06:01the one I tasted today,
06:02it's a winner.
06:04There you go.
06:04Thank you very much.
06:05Thank you, sir.
06:06Ma'am Vickie, Ma'am Mimi,
06:07Food Explorers,
06:08if you haven't brought anything yet,
06:10this is a must-try.
06:11And of course,
06:12we'll give you more food finds
06:14when we come back to Unang Hirit.