Hindi pa tapos ang laban dahil sa Unang Hirit, mayroong mauupo na bubusog sa buong bayan?!
Ang pinaupong manok recipe ni Chef JR, alamin sa video na ito.
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.
Ang pinaupong manok recipe ni Chef JR, alamin sa video na ito.
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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00:00Time check everybody!
00:02Oh, 6.30 ngayon ang umaga!
00:04Gising na unang hirit na!
00:06That is right! Good morning sa lahat ng nakatutok
00:08sa unang hirit, sa kanilang TV
00:10at siyempre sa online stream.
00:12Sa mga may hangover pa, Ms. Nene?
00:14Nakupong may hangover sa botohan, tulad
00:16nating dalaw, pinag-uusapan natin, hiba?
00:18Kungapit po kayo dahil hindi pa
00:20tapos yung laban.
00:22This morning, may live na
00:24mauupo. Well, eto nga daw
00:26ang pangako niya. Kapag siya ang naupo,
00:28buong bayan eh mabubusog.
00:30Uy, gusto ko yan. Well, kilala natin natin siya.
00:32Sino kaya to?
00:34Di pa po, ang gutom na gutom ako.
00:36Yes po, mga kapuso!
00:38A blessed morning!
00:40Ayan! Tama kayo dyan!
00:42Dahil ako ang naitalaga at
00:44naiboton yung bilang food explorer,
00:46wala na pong magugutong, at lagi pong
00:48sigurado, may masarap na recipe kayong
00:50maihahanda sa inyong mga mahal
00:52sa buhay. At this morning,
00:54nandito tayo ngayon sa Tandang Sora Market
00:56kung saan. Eto,
00:58ang ating pauupuin this morning,
01:00ito ang ating bida na dito mismo natin
01:02nabili sa stall sa likod natin.
01:04Gagawa tayo ng pinaupong
01:06manok. Ayan! Napakasimple
01:08lang nito, mga kapuso. I mean,
01:10ito yung isa sa mga
01:12traditional, original na
01:14manok recipe natin
01:16dito sa Pilipinas.
01:18Traditionally din, palayok yung
01:20ginagamit dito, pero
01:22pwede nyo nang i-modify yung recipe
01:24or yung technique na gagamitin ninyo
01:26based sa kung anong merong
01:28available sa inyo. So, gagamit
01:30tayo ng kaldero dito. And, for our
01:32stuffing, kailangan syempre may mga
01:34pampalasa sa loob ng ating
01:36chicken. We have here yung ating
01:38tanglad. Ayan o, bidang-bida yung
01:40tanglad natin dito. This is optional.
01:42Punin nyo nung lasa nung tanglad
01:44natin. You can definitely use
01:46pandan. And,
01:48ito pa, other aromatics. So,
01:50we're putting in, nag-chop tayo
01:52ng tanglad dyan. We're also
01:54adding in sibuyas.
01:56And also, our
01:58garlic. Okay?
02:00So, once we have everything
02:02inside, season lang
02:04natin ito lightly.
02:08Ayan. And then, ito nga yung ating
02:10dida. We'd also wanna season
02:12the inside cavity
02:14with some salt.
02:16So, pag sinabi natin pinaupo,
02:18para itong roast chicken. Pero,
02:20technically speaking,
02:22steaming po yung nangyayari
02:24dito sa ating manok.
02:26So, once na na-season natin yan,
02:28spread lang natin. Massage natin
02:30yung salt. And then, we're gonna fill
02:32it in with our chopped
02:34aromatics. So, we have
02:36lemongrass once again, onions and garlic
02:38sa loob.
02:40Tapos, pwede nyo itong
02:42i-modify ng iba pang side dishes.
02:44Bukod, syempre, sa steaming na kanin,
02:46eh, kahit mga baked potatoes din.
02:48Pwedeng-pwede rin dito
02:50or other gulay. Kamote,
02:52kamoting kahoy. Ayan.
02:54Stuff lang natin sya dyan.
02:56And, ito po yung isa
02:58sa mga critical when you're doing
03:00pinaupong manok is dapat ito
03:02nakalagay, nakapatong
03:04sa bed of salt. So, we have
03:06here, may salt na tayo dyan.
03:08Generous amount of salt, ha?
03:10Chef, hindi ba sayang yung salt?
03:12You can definitely reuse
03:14yung inyong gagamitin asin dito.
03:16Make sure lang na tatanggalin nyo lang
03:18if ever may mga burnt parts.
03:20And also, to infuse more
03:22flavor, we will be adding
03:24few stalks
03:26ng lemongrass. Just to protect
03:28lang din yung ating chicken
03:30na huwag direkling
03:32may contact. Ang pinakakilang po
03:34dito when you're doing
03:36pinaupong manok is, unang-una,
03:38huwag pong mababasa sa tubig
03:40yung inyong asin. Kung hindi,
03:42ang mangyayari dyan is,
03:44papasok doon sa manok natin.
03:46Lahat ng alat na yun,
03:48and it will turn very salty.
03:50And since, sabi nga natin kanina,
03:52steaming yung cooking process,
03:54just to add color,
03:56para hindi naman pale masyado yung ating
03:58itsura ng ating chicken,
04:00doon sa
04:02outer skin.
04:04Massage lang natin gently.
04:08Okay? And then after that,
04:10ilalagay na natin
04:12doon sa ating kaldero.
04:14Ayan o. And then,
04:16pinaka-importante po dito is,
04:18takpan ninyo. Cooking time nito,
04:20mga kapuso, is mga 45 minutes
04:22per kilogram. So ito,
04:24mga nasa 1.5, 1.6 ito,
04:26niluto natin ng mahigit isang oras.
04:28More than an hour.
04:30Ito na. Ang kalalabasan
04:32ng ating panalong-panalong
04:34pinaupong manok. Ayan, hindi nyo na
04:36kailangan pagbotohan to. Sure winner ito,
04:38mga kapuso. At syempre,
04:40sigurado tayo, winner ito
04:42dahil titikman natin.
04:44Ang kita nyo naman, very moist.
04:46Mainit-init pa yan.
04:48Ayan o. Alright.
04:50And again, this is all
04:52just by steaming the chicken.
04:54Ito, mga kapuso.
04:56Salong recipe. Sarap nung tanglad,
04:58sarap nung alag. Winner na winner.
05:00Try nyo po ito ngayon. Tag nyo ang unang hirit ha.
05:02Pero, marami pa tayo mga recipes
05:04at masasarap na sorpresa para sa inyo.
05:06Tumutok lang sa inyong pambansang morning show
05:08kung saan laging una ka ha.
05:10Unang hirit.
05:12Ikaw, hindi ka pa nakasubscribe sa GMA Public Affairs YouTube channel?
05:18Bakit? Magsubscribe ka na, dali na!
05:20Para laging una ka sa mga latest kwento at balita.
05:24I-follow mo na rin yung official social media pages
05:26ng unang hirit.
05:28Kapuso.
05:32со
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