NALALAPIT NA ANG PASKO, NAG-CA-CRAVE NA BA KAYO NG HAMON? | Unang Hirit - video Dailymotion

GMA Public Affairs

38 days na lang, Pasko na! May mga panghanda na ba kayo, mga kapuso? Kami na ang bahala sa ham-mazing suggestions. Dito sa Baliwag, Bulacan, dumayo tayo sa isang pagawaan ng Christmas ham na paniguradong masarap at hindi mawawala sa ating Noche Buena.  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.

Transcript

00:00We have a gift for you.

00:02Especially for 38 days,

00:04it's only Pasko.

00:06It's so good!

00:08The ham!

00:10The star of the Noche Buena indeed!

00:12Wow!

00:14Actually, it's nice.

00:16What can you choose for Noche Buena?

00:20There are a lot of choices.

00:22It's a classic,

00:24the forever torch.

00:26We know that it's Kim.

00:28What kind of ham?

00:30What kind of ham?

00:32We're intrigued!

00:34What's the ham?

00:36There are a lot of ham.

00:38We're still here today.

00:40We're still here for the ham.

00:42Now, I'm going to show you how to do it.

00:46After our ham,

00:48we have a smoking machine.

00:52You can see it.

00:54We have the ham.

00:56After marinated,

00:58tumabot ito ng 6 to 8 hours

01:00ang prasit nito.

01:02At gumagamit sila ng cherry wood chip.

01:04Isang uri ng kahoy na nagbibigay ng ticori flavor

01:06sa ating mga ham.

01:08After nyan talaga,

01:10bumunta naman tayo dito sa ating glazing

01:12or torching.

01:14torch para magkaroon ng glaze effect sa ating ham.

01:18At syempre sabi daw nila,

01:20nakakadagdag din daw ito ng flavor.

01:22So gumagamit din sila ng sugar

01:24para mas magbigay ng konting brown

01:26sa ating brown outside ng ating ham.

01:30At sabi nga nila,

01:32talaga ganun kahirap gumawa ng ham.

01:34Dahil,

01:36tuturo ng ating chief operating officer

01:40na si Miss Elizabeth.

01:42Hi! Good morning, Tim!

01:44Balita ko, hindi naman po ganun talaga karami

01:46ang prasa sa paggawa ng ham.

01:48Kwentohan nyo nga po kami.

01:50Hindi po ba kinuubusan na ham?

01:52Ngayon pa peak season na po.

01:54Hindi na po tayong kumorder ng mga meat.

01:56Actually ngayon, talagang malaki ang demand natin, Kim.

01:59So what we do is that ahead of time,

02:02we store kung ano yung supply na kailangan namin

02:05until at the end of the year

02:07para hindi kami maputulan ng supply for the ham.

02:10Okay po.

02:11So ano po ba yung ano?

02:13Ano po ba yung pang-challenge sa paggawa ng ham?

02:16Actually tatlong factors lang naman

02:19ang we need to consider

02:20i-label for us to achieve a very flavorful ham.

02:23So number one is that

02:25we really have to use a quality meat.

02:28Mm-hmm.

02:29Second is of course the ingredients,

02:31the spices that we put in sa ating mga ham.

02:34At syempre pangatlo,

02:35the process or the cooking method

02:37kung paano natin ginagawa ang ham, Kim.

02:40Wow.

02:41Hindi po ba tumataas ang presyo ng ham

02:42kapag nasa peak season po?

02:44Hindi na.

02:45Kung ano yung pablo size na presyo natin,

02:47yun na ang aming benta sa merkado.

02:51So ano po ba yung mga iba't ibang

02:53klaseng ham po natin?

02:54Okay.

02:55So we have three kinds.

02:56We have

02:57Isabel Excelente.

02:58Ito.

02:59This one,

03:00Isabel Excelente whole muscle ham.

03:02Ang ating second is the

03:04Isabel Excelente piña jamon ham.

03:06And third is Isabel Excelente Pascua jamon.

03:09Bali.

03:10Ano po ba mga presyo po nito?

03:12Okay.

03:13Yeah.

03:14Ang ating whole muscle ham is 438 pesos.

03:19The piña jamon ham is 228 pesos per kilogram na yun, Kim ha.

03:25Ano mo?

03:26At ang ating naman Pascua jamon is 188 pesos per kilogram.

03:30So Bali.

03:31Mga Elizabeth.

03:32Ano po ba dito yung pinaka bestseller?

03:34Syempre.

03:35Ang ating whole muscle ham.

03:37Ang ating premium one.

03:38Syempre mga kapuso.

03:40Hindi natin kakalimutan tikma ng kanilang bestseller.

03:43Syempre itong bestseller.

03:44Siyempre itong bestseller.

03:45Ako please.

03:46Itikmang ko may silisob ito.

03:48Parang parang kailangan natin ng rice.

03:51Ah, amoy ko pala.

03:52Ang bango-bangon eh.

03:53Pamaya.

03:55Okay.

03:56Iman natin.

03:59Kamusta?

04:01Kakaiba ang sarap.

04:03Ang sarap ng...

04:04Tender no?

04:05Lalo na yung sinasabing nyo pong cherry chip.

04:07Nakakapagdagdag ng flavor.

04:08Yes.

04:09At the same time yung glaze.

04:10Parang kailangan ko ng kanin.

04:12It's the wood chips that we use every time we do the smoking method.

04:15Ayan.

04:16So, tuloy-tuloy naman po ang tikiman.

04:17At ang sarap talaga lang kami nila dito.

04:19So, mapapasabi ka na ng Merry Christmas agad sa ating lahat.

04:22Kaya naman,

04:23abangan lang ang mga susunod pa makainan dito sa inyong pambansang mo ni Show.

04:27Kung saan, laging unang ka.

04:29Unang hirit.

04:30Unang hirit.

04:31Wala kubutahin ganin dyan.

04:32Sarap.

04:33Dahil tinapay.

04:37Ikaw, hindi ka pa nakasubscribe sa GMI Public Affairs YouTube channel?

04:41Bakit?

04:42Mag-subscribe ka na dali na para laging una ka sa mga latest kwento at balita.

04:47I-follow mo na rin ang official social media pages ng Unang Hirit.

04:51Salamat ka puso.

04:52Salamat ka nag.

04:53Ma dispeloo-todaw mo na noty.

04:54Ma.

04:58Ma.

04:59Maraming.

05:01Ma.

05:02Ma.

05:03Ma.

05:04Ma.

05:05Ma.

05:06Ma.

05:07Ma.

05:08Ma.

05:10Ma.

05:11Ma.

05:12Ma.

05:13Ma.

05:14Ma.

05:15Ma.

05:16Ma.

05:17Ma.

05:18Ma.

05:19Ma.

NALALAPIT NA ANG PASKO, NAG-CA-CRAVE NA BA KAYO NG HAMON? | Unang Hirit

Category

Transcript

Be the first to comment

Recommended