00:00 This is the one we've been waiting for.
00:02 I know.
00:03 When you were a kid, what was your favorite snack in school?
00:06 Cheesecake.
00:09 Oh, like the ones you eat with bread.
00:11 Yes, the cheesecake with bread.
00:12 Oh, that's so good.
00:14 My favorite was hot rice with hotdog on top.
00:18 Oh, yes.
00:19 And then you eat it with rice.
00:21 Yes, it's so good.
00:23 It's so sweet.
00:24 Correct.
00:25 Do you still eat snacks in school?
00:27 No.
00:28 I just can't stand it anymore.
00:30 Sometimes, I don't have break time.
00:32 I just eat it all the time.
00:33 As a student?
00:34 Yes, as a student.
00:35 She's a student.
00:36 She's a working student.
00:37 Yes.
00:38 But you know what,
00:39 when we say "baon",
00:40 it should be convenient, right?
00:42 It's easy to eat.
00:43 It's filling.
00:44 And of course, it should be delicious.
00:45 All in one.
00:46 Did you hear that, Chef JR?
00:47 We should ask for "baon" or we should just eat it.
00:49 We're here.
00:50 It smells so good.
00:52 Let's eat this.
00:57 Hello, ladies.
00:58 Alright.
00:59 A blessed morning to you all.
01:01 And here we are.
01:02 The school starts in three weeks.
01:05 And I'm sure that some of you are running out of ideas for "baon"
01:10 and like Shaira,
01:11 you don't have much time to prepare your "baon"
01:15 or to eat it in school or at work.
01:17 Well, we'll answer you because
01:19 our all-time favorite, empanada,
01:21 is really good because it's packed with ingredients
01:25 and it's very flexible because you can add meat, vegetables,
01:30 and it's just a matter of taste.
01:32 And here we are,
01:33 we're here in a empanada factory
01:35 in Las Pinas City,
01:36 and we're here with Ma'am Tani.
01:39 Good morning, Chef.
01:41 Congratulations.
01:42 Your business is doing well.
01:43 Thank you so much.
01:44 What's the secret of your empanada business?
01:46 Our secret is we are cooked to order.
01:48 So when you order,
01:50 they'll cook it in front of you like French fries.
01:52 Yes.
01:53 Five to seven minutes and then it's guaranteed fresh.
01:57 That's it.
01:58 So what's good about our empanada,
02:00 like we said,
02:01 the idea of "baon" is very flexible.
02:03 You can make it ahead of time.
02:05 Yes.
02:06 And what flavors are you offering, Ma'am?
02:08 We have four flavors,
02:09 creamy chicken,
02:10 cheesy beef,
02:11 classic pork,
02:12 and the students' favorite,
02:15 ham and cheese.
02:16 Ham and cheese, that's right.
02:17 But this is one of our bestsellers.
02:21 Creamy chicken.
02:23 So we're sautéing the onions.
02:26 What's next, Ma'am?
02:28 Garlic.
02:29 Okay.
02:30 Then.
02:31 When we say empanada,
02:33 there are two components.
02:35 One is the filling that we're making.
02:38 And this is the vegetable.
02:41 Alright.
02:42 It's very common among mothers
02:44 to add healthy ingredients
02:46 to their children's "baon".
02:49 So when it's half-cooked,
02:51 we can add the diced chicken.
02:54 Diced chicken, okay.
02:56 So even the ingredients are readily available.
03:00 There's nothing complicated or difficult to find.
03:02 Then we'll season it with salt and pepper to taste.
03:06 To taste.
03:08 So it's up to you.
03:09 Like we said earlier,
03:10 it's all about the seasoning.
03:12 Yes.
03:13 And then,
03:14 when it's half-cooked,
03:17 we will put the cream.
03:18 Cream.
03:19 That's where the creamy element of our filling will go.
03:22 Alright.
03:23 So we'll just put that.
03:25 There.
03:27 And it's good if you're a mother,
03:29 you can add other vegetables, right?
03:31 Yes.
03:32 Others like raisins.
03:34 Or green peas.
03:36 Green peas, that's also fine.
03:38 So we'll just let this cook.
03:40 And like we said earlier,
03:41 there are several elements to our empanada.
03:44 One is our filling.
03:46 Second is the dough, which is very critical.
03:49 So we have here all the dry ingredients.
03:51 We'll just mix that with butter or fat.
03:55 And then our wet ingredients,
03:57 milk, water, and eggs.
04:00 So we'll just mix that.
04:02 We'll knead it until we get this consistency of dough.
04:07 Okay, what we're looking for is a consistency that's not sticky.
04:10 Yes.
04:11 And if you press it like that,
04:13 it doesn't stick to our fingers.
04:16 Alright, so how do we put this?
04:19 We'll just flatten it.
04:21 We'll flatten it and then roll it.
04:24 So we'll just roll it.
04:25 Any equipment, any tool that you have,
04:27 you can use it manually.
04:29 Rolling pin.
04:30 We'll flatten it.
04:32 And then we have already our molder.
04:37 This is readily available in any shop.
04:40 You can buy it online.
04:43 So it won't be hard to find.
04:45 Actually, this is the most special tool,
04:47 aside from the cooking equipment that we'll use.
04:50 And then we'll just seal it with white egg.
04:53 Egg white, yes.
04:54 There.
04:56 So what's good about this is,
04:58 it's very convenient.
04:59 And if you're like Shaira,
05:01 who has a very hectic schedule,
05:02 who goes to work,
05:04 you can definitely do this in 30 minutes.
05:07 Yes.
05:08 It's very doable.
05:09 You'll just put it in the freezer.
05:11 Freezer.
05:12 We'll set it first before we fry it.
05:14 Yes.
05:15 Actually, this can be set already.
05:17 Yes, especially if the room you're making is cold,
05:22 it can be set already because our dough has fat.
05:26 So we'll just deep fry it.
05:27 You mentioned earlier, ma'am, 5 to 7 minutes.
05:29 5 to 7 minutes, yes.
05:31 Very nice.
05:32 So we'll just wait for that.
05:33 Or since our filling is already cooked,
05:36 what we're really looking for is the golden brown.
05:39 Yes, and for our filling to be a bit crunchy.
05:44 And also, we should be careful not to raise the temperature too much
05:49 because what will happen is,
05:50 since our dough has flour,
05:52 if the temperature is too high,
05:54 the outside might turn brown,
05:56 and the inside might turn raw.
05:57 So we don't want that either.
05:59 So here, 5 to 7 minutes,
06:01 we'll be able to get a very yummy empanada.
06:07 Our flavors are creamy chicken.
06:08 Again, we have a lot of other flavors.
06:10 How much are we selling this, ma'am?
06:12 45 pesos each.
06:14 Winner.
06:15 This is the kind of food that,
06:17 even if it's newly cooked or even if it's already cold,
06:20 it's still delicious.
06:21 And it has texture and full of flavors and it's very nutritious.
06:28 It's a winner.
06:29 Thank you.
06:30 Thank you so much.
06:31 And of course, for the amazing food adventures,
06:34 it will continue here in your country, Boring Show,
06:38 where you're always first to...
06:40 First to eat!
06:42 [music]
06:43 [music]
06:44 [BLANK_AUDIO]
Comments