00:00We're going to cook Tofu Sisig without taranta.
00:11Dudut.
00:12Dutify.
00:15That's okay.
00:16What did you think of?
00:17He's inventing a new name.
00:18How is this, Dudut?
00:19It's really quick.
00:20I thought of Tofu Sisig because it's really easy to prepare.
00:24Okay.
00:26I thought of this because beef kalderetang takes a long time to tenderize.
00:32So, you'll get hungry before you can eat.
00:35Now, you can make this as an appetizer or you can eat it together.
00:39All we need is, of course, tofu,
00:42onions,
00:44liver spread,
00:45liquid seasoning,
00:46red chilies,
00:48lime for sourness,
00:51mayonnaise,
00:53red bell peppers,
00:54and garlic.
00:55So, this time, we'll just put the oil in a hot pan
00:59to fry our...
01:03Tofu.
01:04You're stupid.
01:05I feel like I'm a fool.
01:07How did you know?
01:08It's just tofu.
01:09Now, let's put the tofu.
01:11It should be hot so it won't stick.
01:17Now, while it's frying, we'll make the sauce.
01:20How?
01:21There.
01:22Here.
01:23Let's put all the liquid seasoning.
01:25Then, mayo.
01:26Of course, we want it to be less creamy.
01:29Yes.
01:30Less creamy.
01:31That combination.
01:33Promise me.
01:35You're the winner.
01:36What do you call...
01:40a lot of Sisig?
01:42Sisig.
01:44Sir Richard's answer is,
01:47Sisig,
01:48Liglig,
01:49Nagu-umapaw.
01:51It's like my love.
01:53Wow.
01:55Make sure it's for me.
01:58No, it's his love for food.
02:02That's right.
02:03What do you call a little Sisig?
02:05What?
02:06Sisig is at the end.
02:09Okay, let's take it out.
02:11Look.
02:12The color is beautiful.
02:13It's beautiful.
02:14It's beautiful, isn't it, Sir?
02:17Are you proud of what I made, Sir?
02:18I'm very happy.
02:21Let's clap.
02:25Very.
02:26And you know?
02:27Yes.
02:28Clap your hands.
02:31The oil is hot.
02:33I'll just fry it a little.
02:34Let's saute the garlic.
02:35Just a little.
02:38Then, let's add the onions.
02:40That's a lot.
02:41That's a lot.
02:42Then, there are two kinds of chilies here.
02:44What do you want?
02:45We'll put the bell peppers first
02:47so that the flavors will spread.
02:49That's what you're choosing, right?
02:50That's good.
02:51I noticed.
02:52I'm used to it.
02:53I'm putting the bell peppers
02:54so that the spiciness won't spread too much.
02:56After that.
02:58Because if there's...
02:59So, after that, right?
03:00Yes.
03:01I won't complain anymore.
03:03Sorry.
03:04That's why I'm watching.
03:06You can see that my hands are wet.
03:07Okay.
03:08That's why I'm putting the bell peppers.
03:10I was forced.
03:11You see?
03:12I was forced.
03:13Did I pressure you?
03:14Sorry.
03:15No.
03:16Let's put it back.
03:17You just removed the oil earlier.
03:18Yes.
03:19I just removed the oil.
03:20And then,
03:21let's put it in the sauce.
03:22There it is!
03:24Let's put the mixture of our sauce
03:26which is liver spread, mayonnaise, and liquid seasoning.
03:32Wow!
03:35Wow, Dudun!
03:37There's still some left.
03:39You're so greedy.
03:41You're wasting it.
03:42There it is.
03:44There.
03:45Okay.
03:46Wow!
03:47No, no, no.
03:48It's an exhibition.
03:49It's an exhibition.
03:50It's on fire.
03:51It's on fire.
03:55And then,
03:56let's put the pepper.
03:57Yes.
03:58And then,
03:59plating.
04:00Wow!
04:01We're done.
04:02That's it.
04:03There we go.
04:04There it is.
04:05Tofu sisig.
04:20If you like this video,
04:22please subscribe to my channel.
Comments