Chef Zhe, ipinatikim ang kanyang 'Hardinera' na swak ngayong Pasko! | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Aired (December 15, 2023): Ilang araw na lang at Pasko na! Para turuan tayo ng puwedeng ihanda sa Noche Buena na "Hardinera," makakasama si Chef Zhe Jacinto at Susan Enriquez. Panoorin ang video.

Transcript

00:00 It's been 10 days, it's Christmas already.

00:03 Have you thought of what you will be preparing for Noche Buena?

00:06 The countdown to Christmas is already starting.

00:08 We are going to prepare our special dish of the day, which is Hardinera.

00:13 Our guest tonight is the Executive Chef, Chef Shea Jacinto.

00:20 There you go.

00:21 This is her own version of the Christmas Hardinera with Cheese.

00:25 She will be teaching us tonight.

00:27 Good evening, Chef Shea and welcome back!

00:29 Yes, I'm happy to be back here in GMA.

00:32 And I'm happy to be here with you, Mommy Sue.

00:34 Welcome!

00:35 Let's start cooking Hardinera.

00:38 Chef Shea, what's the difference between Hardinera and Embutido?

00:41 Aside from the fact that it's not rolled, what are the ingredients added to this?

00:45 Because they are both like Embutido, right?

00:46 Yes, what we are using here is our Llanera, but the ingredients are already here.

00:53 You're just mixing it.

00:55 We are just going to saute the onions and garlic.

00:59 You're just mixing it.

01:02 We are using ground pork.

01:07 Ground pork.

01:08 We are just going to saute all of this, Mommy Sue.

01:11 We are just going to saute it until it's soft.

01:15 We will let it cool down later when we saute it.

01:19 When it's cooled down?

01:21 When it's cooled down, we will just saute it partially.

01:25 Because we will be steaming it later.

01:27 So when it's sauteed, we will just put it in our mixing bowl.

01:32 You will put it in the mixing bowl.

01:33 Yes.

01:34 And there are a lot of ingredients, right?

01:36 Yes, because it's a special holiday, so we should make it special.

01:41 We have a budget, right?

01:42 Yes.

01:43 We have money, so we can do anything.

01:45 And you will put other ingredients, right?

01:47 We will put the carrots.

01:48 We have red and green bell peppers.

01:51 We will put it in.

01:52 We have, of course…

01:54 The jardin is so colorful.

01:56 Yes, I'm already coloring it.

01:58 This is potato, right?

02:00 We have…

02:01 Okay.

02:02 What is this?

02:03 Actually, this is the raisins.

02:05 That's big.

02:06 But we will use the dains.

02:09 Wow, it's so fancy.

02:11 But we can use it as a sauce.

02:12 Yes, we can use it as a sauce.

02:14 I also have cheese.

02:17 We have pineapple.

02:18 Pineapple is really…

02:20 I have a lot, so you should list the ingredients for making a jardinera.

02:24 We have potatoes.

02:26 And then we have…

02:27 We have pancakes.

02:28 So, our jardinera is very cheesy.

02:32 Okay.

02:33 And then we have eggs.

02:35 So, our eggs…

02:36 So, because it's a salionera, we need to mold it.

02:40 So, jardinera is usually put in a salionera, usually in leche flan.

02:47 Yes.

02:48 So, we will layer it.

02:49 Oh, you will layer it.

02:51 So, let's put it.

02:53 So, we will cut the boiled egg into two.

02:57 Okay.

02:58 There.

02:59 Because I can see the finished product.

03:00 It really looks like a minolde.

03:03 Yes, that's right.

03:04 Minolde is really delicious.

03:07 And we can really cook jardinera, right chef?

03:11 So, when we put it here, mommy, so we will put it all together.

03:17 You will form it.

03:18 You will mix the ingredients together with the meat, right chef?

03:22 Yes.

03:23 Oh, this is really exciting to taste.

03:26 You will mold it there.

03:27 Chef, we will now invite the chef who made jardinera.

03:34 Chef, brother Kim.

03:35 Excuse me.

03:36 Of course.

03:37 You will taste it here.

03:38 Of all the segments, this is my favorite because of what I'm doing.

03:41 Yes, thank you.

03:42 Wait, just a question.

03:43 You put it in a salionera, why is it called jardinera?

03:45 So, because the salionera is jardinera and the ingredients are really mixed together.

03:50 It's like there's something from our side.

03:53 It's like a jardinera.

03:54 There's a lot of vegetables.

03:55 There's vegetables.

03:56 Let's taste it.

03:57 It's like a jardinera but it's like an embotido.

04:00 But I thought it has a date.

04:01 So, it's our Pinoy meatloaf.

04:03 The date is delicious.

04:04 Yes.

04:05 It's really delicious.

04:06 It has a different sweetness because if it's cut into pieces, you just chop it into small pieces.

04:09 This is really big.

04:10 You will really taste it.

04:11 You will really eat the dates, right?

04:13 Yes, Chef.

04:14 Chef, thank you very much for this delicious Noche Buena dish.

04:18 My dear friends, even if it's different versions and ingredients of the dishes we are used to prepare for Noche Buena,

04:24 what's important is that we eat it together.

04:27 Stay tuned for next Sunday for more Noche Buena dishes that we will teach you for Christmas to be...

04:35 Christmas Sourap!

04:37 [Music]

04:59 you

Chef Zhe, ipinatikim ang kanyang 'Hardinera' na swak ngayong Pasko! | Dapat Alam Mo!

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