Ninong Ry's Adobo Fried Rice with a twist | Magandang Buhay - video Dailymotion

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Transcript

00:00 So we are with vloggers, isn't that amazing?

00:04 Uh huh, with you!

00:06 We're here in the kitchen because the heart trap of the kitchen is here.

00:10 And we're going to cook Ninong Ry.

00:12 What are you going to cook for us, Ninong Ry?

00:14 This is the food that, how do I explain this?

00:18 It's delicious, fast, and I often cook it for my wife because it's a one dish meal.

00:23 Adobo fried rice, but with a Japanese twist.

00:26 Just a little bit.

00:27 I promise, it smells so good.

00:30 We want to eat it raw.

00:32 Raw, raw, wait.

00:34 So there's a twist to this, what are the ingredients, Ninong Ry?

00:36 We have boneless chicken thigh,

00:39 typical adobo ingredients,

00:41 we have soy sauce, but we'll use Japanese soy sauce.

00:46 We have typical vinegar,

00:49 then we have mirin, that's where the sweetness comes from.

00:52 Then of course, garlic, pepper, and bay leaves.

00:57 Then we have our garnishes, sesame seeds and parsley.

00:59 Then we have quick-cured egg yolk,

01:02 that we cured in the soy sauce and mirin.

01:05 We'll also add that.

01:06 That's different.

01:08 That's the twist.

01:10 That's the small twist.

01:12 We'll also do multitasking.

01:15 We'll talk while we cook.

01:18 There.

01:20 Okay, you can start.

01:22 Game.

01:23 What will you do first?

01:24 I'll just taste it.

01:26 This is what Ninong Ry sells in the market.

01:30 Do you have any tips, Ninong Ry?

01:34 How to sell whatever they want to sell?

01:41 In the market, I complain to the people next to my store.

01:46 They say, "Mommy Mili will buy fish if the chicken is not fresh."

01:49 I want to know,

01:52 how do you know if the product you're buying is fresh?

01:56 Any product.

01:58 It's easy. The nose never lies.

02:00 The nose never lies.

02:01 If the smell is off,

02:03 then the taste is probably off, too.

02:05 It's off!

02:07 I'm the one who's off here, Ma'am Sheret.

02:09 No, your smell is not off.

02:11 You're very fresh.

02:13 So, it depends.

02:15 The nose never lies.

02:16 Anything that's nose, even if it's smelly.

02:18 Yes. That's right.

02:20 Fresh diet.

02:22 Very fresh diet.

02:24 Game time.

02:26 We're getting hungry.

02:28 I'm not used to cooking on induction, but we'll do our best.

02:30 Correct.

02:32 Ninong Ry brought something.

02:34 There it is.

02:36 He's not used to cooking.

02:38 Oil first.

02:40 Usually, when you're making Adobo,

02:42 you saute the garlic first.

02:44 But I saute the chicken first.

02:46 You put the boneless chicken.

02:48 So that it's brown.

02:50 Exactly.

02:52 So that it's toasted.

02:54 And later, if we toast it well,

02:56 the garlic will still be toasted.

02:58 It will still be toasted.

03:00 For Ma'am Shepops,

03:02 what do you usually cook?

03:04 For my kids?

03:06 Pasta.

03:08 I'm easier with pasta dishes.

03:10 Any dishes.

03:12 What dishes have you cooked for them?

03:14 Normally, of course, the tomato base.

03:16 I like

03:18 the double cheese pasta.

03:20 I make that.

03:22 So we like cheese.

03:24 And then, oil base.

03:26 But Robin is better at cooking.

03:28 Robin is better.

03:30 Ram is her specialty.

03:32 Burgers.

03:34 American.

03:36 Like Martin.

03:38 That's what she has.

03:40 But you know what I realized?

03:42 You realized something.

03:44 I'm getting nervous.

03:46 Like what I said earlier,

03:48 Ininong Ry is a content creator.

03:50 Ma'am Shepops is a vlogger.

03:52 What if you collab someday?

03:54 If that happens,

03:56 what do you think you can contribute?

03:58 We can.

04:00 Musical cooking.

04:02 That's my suggestion.

04:04 She will cook,

04:06 I will taste.

04:08 While she's cooking,

04:10 you sing.

04:12 I don't sing.

04:14 While you're tasting,

04:16 she will sing and dance.

04:18 You should sing, Inong Ry.

04:20 You can.

04:22 Maybe

04:24 when she's cooking, you'll do it.

04:26 But if not, I'll laugh.

04:28 I'll laugh at the end.

04:30 Be, you'll teach him.

04:32 Inong Ry, do you have a favorite dish

04:34 that you cook

04:36 for your baby?

04:38 Correct.

04:40 She loves

04:42 soups.

04:44 Simple.

04:46 Sinigang.

04:48 Her favorite is

04:50 suam na mais.

04:52 Suam.

04:54 It's so delicious.

04:56 It's like a Bisayan dish.

04:58 It's like a soup.

05:00 You add too much water

05:02 so it's delicious.

05:04 Then you add mais.

05:06 Are you okay?

05:08 It's like she's laughing.

05:10 I'm laughing.

05:12 It's like she's remembering.

05:14 I saw your girlfriend and I'm laughing.

05:16 She's an artist.

05:20 Of course.

05:22 The oil is hot

05:24 and it's browning.

05:26 Let's add garlic.

05:28 Garlic.

05:30 I love garlic.

05:32 The more, the merrier.

05:34 It's a contrast.

05:36 Do you have a problem,

05:38 Inong Ry?

05:40 The garlic is good

05:42 for the heart.

05:44 We can also add

05:46 pepper, garlic and bay leaves

05:48 to give it a chance

05:50 to toast the spices.

05:52 Actually,

05:54 adobo is better

05:56 the following day.

05:58 When you refrigerate it,

06:00 you can heat it again.

06:02 It's crunchy.

06:04 Do you know that

06:06 Inong Ry's wife is lucky

06:08 because she's pregnant.

06:10 She can request

06:12 anything under the sun.

06:14 Yes.

06:16 So even if it's a late night,

06:18 you'll wake up to cook for her?

06:20 No.

06:22 She already knows

06:24 that she has work to do

06:26 the next day.

06:28 It's okay.

06:30 Here's the rice.

06:32 We'll add the rice.

06:34 We're going to be Tom Jones.

06:36 Oh,

06:38 we're all going to be Tom Jones.

06:40 Are you okay with the current TV shows?

06:42 Sorry, we're the first ones.

06:44 The actors said that.

06:46 Oh, I'm sorry.

06:48 We'll just mix it.

06:50 That's how it's going to happen.

06:52 Yes.

06:54 Why didn't we think of this?

06:56 We'll add it to the rice.

06:58 We'll eat it right away.

07:00 We'll give the rice a chance

07:02 to absorb the sauce.

07:04 Which is the best.

07:06 Yes, exactly.

07:08 Let's eat, guys!

07:10 The egg?

07:12 We'll garnish it.

07:14 This is Adobong Manok a la Inong Ry.

07:16 We'll taste it at the end.

07:18 Let's get some.

07:20 I'm not hungry, but I'm really hungry.

07:22 There.

07:24 There.

07:28 In the Philippines, there's no appetizer.

07:30 Our appetizer is the smell of the food we eat.

07:32 There.

07:34 There.

07:36 That's right.

07:38 Let's just put it in the center.

07:40 Okay.

07:42 That's how it's supposed to be.

07:44 There.

07:46 Perfect.

07:48 Let's put an indentation in the middle.

07:50 What's the indentation?

07:52 Who asked?

07:54 It's called "fuka".

07:56 There.

07:58 The yellow egg.

08:00 Yes, but it's cured.

08:02 If you can see,

08:04 it's firmer.

08:06 But it can be cooked

08:08 because it's hot.

08:10 There.

08:12 Interesting.

08:14 Let's put it there.

08:16 That's me.

08:18 But Inong Ry is really good at this.

08:20 There.

08:22 Let's garnish it with any green.

08:24 I feel like I'm in a restaurant.

08:26 He just put an egg.

08:28 I feel like I'm in a restaurant.

08:30 This is our

08:32 Japanese Adobo Fried Rice.

08:34 Adobo Fried Rice.

08:36 With a twist.

08:38 Oh, Inong Ry.

08:40 Let's taste it.

08:42 Yes.

08:44 My guesting is right.

08:46 Oh my God.

08:48 Inong Ry, can I share this?

08:50 You can share it.

08:52 Yes, go ahead.

08:54 Let's show it to the camera.

08:56 There.

08:58 There.

09:00 Then,

09:02 let's mix it a bit.

09:04 The rice is still hot.

09:06 It's like a volcano.

09:08 It's so good.

09:10 There.

09:12 The egg is cooked because of the rice.

09:14 Yes, exactly.

09:16 And because of the heat of the rice.

09:18 Oh, I see.

09:20 Because of the heat of the rice,

09:22 Ry's rice is cooked.

09:24 Look at it. It's not oily anymore.

09:26 It's not oily anymore.

09:28 There.

09:30 Let's taste it.

09:32 You go first.

09:34 I'm the chef.

09:36 I can't eat on the plate.

09:38 Oh, I see.

09:40 Game.

09:44 We'll mix it.

09:46 Our mom said that.

09:48 It's so good.

09:50 Bebe,

09:54 where's Bebe?

09:56 You're so lucky.

09:58 Oh,

10:00 let's call Bebe.

10:02 Let's give her a kiss.

10:04 It feels different when you kiss.

10:06 She's on TV.

10:10 It's so good.

10:12 It's so beautiful.

10:14 It's like she's an artist.

10:16 Is there meat inside?

10:18 There is.

10:20 Let's taste it.

10:22 Bebe, taste it.

10:24 That's why Bebe is here.

10:26 It's so good.

10:28 It's a combination of Jasmine's face.

10:30 Yes!

10:32 It's so sweet.

10:34 But it's so good.

10:36 Can we give them a message

10:38 from each other?

10:40 Because I know love is in the air.

10:42 Yes.

10:44 So that I can be inspired again.

10:46 Thank you so much

10:48 for letting me

10:50 be a part of your life.

10:52 Don't worry, I won't hurt you.

10:54 Of course,

10:58 they can't not give a message.

11:00 Just say,

11:04 "I love you so much."

11:06 I love you.

11:08 She's shy.

11:10 You're not a vlogger.

11:12 Not yet.

11:14 But very soon.

11:16 Thank you, Ninong Ry.

11:18 Thank you so much.

11:20 You're so cute.

11:22 Congratulations to both of you.

11:24 Thank you.

11:26 God bless you both.

11:28 Thank you.

11:30 Yes.

11:32 [END]

11:34 [END]

11:36 [END]

11:38 [END]

11:40 [END]

11:42 [END]

11:44 [END]

11:46 [BLANK_AUDIO]

Ninong Ry's Adobo Fried Rice with a twist | Magandang Buhay

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