Aired (December 15, 2024): Ang nakasanayan ng mga Pinoy na Christmas ham, binigyan ng twist ng mag-asawang sina Lorna at Valeriano. Ang hamon de bola kasi nila, gawa raw sa tuna?! Paano kaya ito ginagawa? Panoorin ang video.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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00:00Do you also wish for Christmas to have less life-threatening challenges, KaWonderers?
00:09Alright, let's try something else first.
00:19It tastes like a typical Filipino dish. It's sweet.
00:25It's a mixture of Tocino and street food.
00:31It's okay. It's medium sweet.
00:37But KaWonderers, believe it or not, this ham is not made from pork.
00:43Wait, where is it?
00:50The ham that we gave a try to Metro Manila,
00:54is a product of Valeriano and Lorna of Gensan.
01:01This is Tuna Hamon de Bola.
01:06The couple started their business in 1998.
01:18They used to sell tuna fish in the market.
01:21Lorna started her business in Tuna Chorizo when she thought of cooking tuna for breakfast.
01:32Her tuna hamon de bola became a bestseller.
01:38Hamon de bola started in 2015.
01:44Our quota for every Christmas is 10,000 packs.
01:48100% pure tuna.
01:51This is rich in Omega 3.
01:54Aside from its unique taste, they chose to make tuna hamon
01:59because it's healthier than the usual pork.
02:05But before becoming a star in every table in Noche Buena,
02:10the process of making tuna hamon de bola in their factory is more difficult.
02:14After cleaning and cutting the tuna into small pieces,
02:19it's ground in a grinder to make it finer.
02:25Then, it's seasoned with sugar, milk, vegetable oil, salt, breadcrumbs, and special seasoning.
02:37The tuna meat is weighed with 760 grams of plastic.
02:43Next, it's cooked in a steamer for 30 minutes.
02:50Then, it's soaked in honey-glazed syrup that will serve as its sauce.
03:02Lastly, they add syrup again before closing it tightly with their seal and net.
03:14Here's our tuna hamon de bola, guys. Let's taste it.
03:21Aside from the natural taste of the tuna from Gensan,
03:25the secret to their sweet taste is their hardworking employees.
03:35That's why they celebrate tuna hamon de bola together as an early Christmas meal.
04:13For more information, visit www.fema.gov