Long, happy and healthy life raw kapag kumain ng pansit! Kaya naman tara na’t kumain ng pansit with a twist sa Binondo! Dahil ang kanilang pansit— kinakabayo raw?! Kumusta naman kaya ang lasa nito? 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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00:00 There you go, Mateo G.
00:02 Making noodles is also a labor of love, right?
00:05 - Of course. - We ate it earlier.
00:07 That's why I think he'll try my horseback riding skills
00:11 with the people who are coming, Jenzel and John Wick.
00:14 I know. Let's go back to them.
00:16 Hi, guys. How are you? What's the news?
00:19 Those guys are tired.
00:21 Oh, no.
00:24 [horse neighing]
00:25 [upbeat music]
00:27 [horse galloping]
00:29 [indistinct chatter]
00:31 There you go, my dear.
00:33 We're still here at the traditional, legendary Noodle House.
00:37 And this morning, we'll find out how the process is done.
00:42 You know, this business has been going for more than 40 years.
00:47 That's why today, we'll have with us the one and only
00:51 Head of the Kitchen, Mama Shara Ma.
00:55 - Hello, good morning. - Good morning.
00:57 - How are you? - I'm okay.
00:59 A lot of people are asking,
01:01 what's the importance of kneading the noodles?
01:06 Okay, so this is very important to us
01:08 because it's to capture the texture of the noodles,
01:14 the al dente, and it doesn't absorb too much soup.
01:20 So even if it absorbs a lot of soup, it's okay
01:24 because it will still be al dente.
01:27 Honestly, this horse is really tiring.
01:30 But how long does it take to master this horse?
01:34 Okay, to know the texture, when it will stop,
01:39 when it will flatten,
01:40 maybe 5 to 7 years of experience.
01:43 - 7 years? - 5 to 7 years of experience
01:45 because it's to know the right texture.
01:48 But if you're just riding a horse,
01:52 riding a horse, maybe 1 to 2 years,
01:56 - it depends on the person. - Am I doing this right?
01:58 - Um, just right. - Am I a horse owner?
02:03 - Just a little more practice. - Okay.
02:06 So after the horse, what's the next step?
02:10 After that, we'll flatten it a little bit here.
02:15 And when it's flattened, we'll cut it
02:19 to make it into noodles.
02:21 This is how it should look like.
02:23 - After it's flattened, it should look like this? - Yes.
02:26 Then we'll cut it.
02:28 After cutting, what's the next step?
02:31 Maybe Jenzel wants to say something.
02:33 Are we going to eat this or what's the next step you want to suggest?
02:37 And here it is, John Wick.
02:39 After you cut the noodles, we're here.
02:44 And here, we're ready to boil our noodles.
02:48 So boiling the noodles in this pan
02:53 will take about 45 minutes.
02:56 And normally, you know,
02:58 15 kilos of noodles,
03:00 each batch, they cook for 45 minutes.
03:04 After this, we'll mix it with oil
03:08 so it won't stick.
03:11 There.
03:13 For example, my dear viewers, it's been 45 minutes.
03:17 And we'll remove this.
03:20 Okay.
03:21 Just a moment, my dear viewers.
03:23 There.
03:25 We'll remove them
03:27 because we have another step to do.
03:30 Oh, it's a little heavy.
03:33 There.
03:34 Okay.
03:37 Okay, we'll remove a little bit first.
03:42 There.
03:43 We'll have to shake them a little bit
03:48 because it'll stick.
03:51 Okay.
03:52 You know, since 4 a.m., my dear viewers,
03:55 they've been making noodles here
03:57 so they have a lot of noodles to make.
04:00 And after this,
04:02 they'll finish at 3 p.m.
04:05 See?
04:06 Wow, from 4 a.m. to 4 p.m.,
04:09 they're making this.
04:11 There.
04:12 After this, my dear viewers,
04:14 we'll go here
04:16 because we have to dry this
04:19 and mix it.
04:21 There.
04:23 Of course, we have to cool this first.
04:26 We have to mix it first
04:28 before we eat and prepare for our...
04:32 My dear viewers,
04:33 see?
04:34 They're making 200 kilos of noodles per day.
04:38 And they're finishing it.
04:40 If it's that good,
04:41 it's soft and authentic noodles.
04:45 They'll finish that much per day.
04:47 Yes.
04:48 So let's taste it.
04:49 Okay, let's taste it.
04:50 Actually, I already tasted this earlier, my dear viewers.
04:53 Even without the sauce, it's delicious.
04:56 The noodles are so soft.
05:04 And the noodles are soft,
05:06 and it's topped with toppings.
05:08 It's more delicious.
05:10 The noodles and the sauce are perfect.
05:13 We'll eat first, my dear viewers.
05:16 For more food trips,
05:17 come to your country, Morning Show,
05:20 where you're always the first to...
05:21 Hit it!
05:24 Hit it!
05:25 [BLANK_AUDIO]