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]
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