00:00Alright, here it is. Wake up, wake up, Kapuso.
00:04Have you thought of a dish later?
00:06If not, of course, we have a suggestion.
00:08Shanzhen is ready.
00:13Auntie!
00:14I'm excited. I'm sure this will be delicious.
00:16What are you going to cook this morning?
00:17Suggestion.
00:18Oh, Susie, this is for people like us, vegetarians.
00:21Especially during Christmas, we need to save money.
00:22Oh, there's a lot of rice.
00:23This is perfect because it's delicious.
00:24But it's not enough.
00:25This is eggplant with ground beef in oyster sauce.
00:29It's delicious.
00:30That's a go.
00:31Yes.
00:32It looks fancy, but it's not expensive.
00:33Go, go, go, Ate.
00:34Let's start, Susie.
00:35I'll start with the ginger.
00:36Oh.
00:37Because, you know, the lion of ginger.
00:40It's like, it can reduce the...
00:44Taste.
00:45It can add flavor.
00:46Or smell.
00:47Fine.
00:48Then, let's add the white onion.
00:50Let's wait for it to...
00:52Translucent.
00:54Like that.
00:55Wow.
00:56You have a lot of words in your cooking class.
00:58Translucent.
00:59And then, let's add the garlic.
01:01Because, you know, garlic is easy to burn.
01:03Correct.
01:04So, let's add that.
01:05Agree.
01:06Yes.
01:07But, you know, Ate, I would do this, but I can't think of adding ginger.
01:10Ah, okay.
01:11I can't think of adding ginger.
01:12Put a little bit so that it won't overpower the taste.
01:15Yes.
01:16So that it won't taste like...
01:17Niluyahang.
01:18There.
01:19So, let's add our ground beef.
01:22Because this is our vegetarian, so that we have protein.
01:25Yes, it's very important.
01:26It's very important.
01:27It's very important.
01:28Yes, because sometimes, Ate, most of our dishes have carbs.
01:33Yes.
01:34So, our dishes need protein.
01:36Because this is ground beef, it's easy to cook.
01:38There.
01:39Let's mix it.
01:40Especially if you have a strong stove.
01:41Yes.
01:42So that it won't burn.
01:43So, it needs to be continuous.
01:46Then, we can add the other ingredients, of course.
01:49There.
01:50The soy sauce.
01:51There.
01:52The seasoning is very important.
01:53Oyster sauce.
01:54That's also delicious.
01:55Soy sauce.
01:56Yes.
01:57And then, the sweet taste.
01:58Yes, that.
01:59I'll mix it a little before it burns.
02:01Susie.
02:02Yes, Ate.
02:03You can't do that.
02:04Then, a little sugar.
02:05Okay.
02:06If we're adding sugar, it's not to make it sweet.
02:09It's just to balance it.
02:10No, it's just to balance it.
02:11And of course, a little salt.
02:13And pepper.
02:14There.
02:15Okay, it's done.
02:16It's hot.
02:17This is a good idea, Ate.
02:18Yes, it should have water in it, but it doesn't.
02:20Susie, there's water.
02:21Oh, this is just a prop, Ate.
02:23There's no meat.
02:24There.
02:25Why is there a thing like this here?
02:26There's no water.
02:27Okay.
02:28Since we don't have water, let's add the bell pepper right away.
02:33That's okay.
02:34I hope it's just water.
02:35We don't want it to be saucy.
02:37Yes.
02:38You can do that.
02:39I want it dry.
02:40That won't reduce the dignity of our cooking.
02:43There.
02:44Let's add the bell pepper.
02:45We can now add the fried eggplant.
02:49There.
02:50You know, Ate.
02:51It's like a water water.
02:52I've never cooked this at home.
02:54It's so easy.
02:55There.
02:56And it's so substantial.
02:57See?
02:58It's like I'm the one who's doing the budget meal.
03:01Yes.
03:02It's so delicious.
03:03There.
03:04Good idea.
03:05Those of you who are thinking,
03:06those of you who are cooking for lunch or dinner,
03:08this is it.
03:09Good idea.
03:10So, as you can see, even if there's no water,
03:12it still has water.
03:13Of course, it can.
03:14Of course, it can.
03:15Because the eggplant is already cooked.
03:16And the eggplant is a bit watery.
03:17So, it will release water.
03:20Moisture.
03:21So, the soup will be absorbed by the eggplant with oyster sauce.
03:27I love it.
03:28There.
03:29It's already cooked.
03:30It's already cooked.
03:31Because the bell pepper is already cooked.
03:32True.
03:33It's already cooked, Nanas.
03:35There.
03:36Let's taste it.
03:37Let's not add water.
03:38Let's not.
03:39It's okay, Ate.
03:40I'll just turn it off so it won't get dry.
03:41Let's just turn it off.
03:42Because it's already cooked,
03:43we don't need anything else.
03:44Unless you want to have a sauce that's really rich.
03:46Yes.
03:47But, otherwise,
03:49if you want it to be like this,
03:51with just a bit of sauce,
03:53it's okay.
03:54It's like stir-fried.
03:55Stir-fried.
03:56Stir-fried.
03:57Yes.
03:58Stir-fried.
03:59The water is already dead.
04:00In Chinese restaurants,
04:01they do stir-fries like that.
04:02Yes.
04:03It's good, right, Susie?
04:04It's okay.
04:05It's just that we can't taste it.
04:06We can't taste it because we don't have a spoon.
04:09That's why we're using our hands.
04:12It's still hot.
04:14We'll taste it later.
04:15But, Ate, it smells good already.
04:17And it's really good.
04:18I'm sure it's really good.
04:19Especially because you're the one who cooked it.
04:20Can you see it?
04:21Can you show it to me?
04:22There.
04:23It looks so good.
04:24It looks good, right?
04:25Wow.
04:26Where do you want it, Ate?
04:27The one we cooked earlier.
04:28This is the one.
04:29Look at that.
04:30There.
04:31Mommies and Daddies,
04:32this is really good.
04:33She just garnished it with spring onions.
04:36Yes.
04:37And chili peppers.
04:38Chili peppers.
04:39Or spring onions.
04:40And also, it's a great way
04:41to introduce vegetables to your children.
04:42Yes.
04:43Right?
04:44She ground it.
04:45But, to be honest,
04:46there are a lot of eggplants.
04:47Yes, that's right.
04:48Okay.
04:49Thank you, Ate.
04:50Thank you so much, Ate.
04:51Alright.
04:52Wait!
04:53Wait, wait, wait.
04:54Wait.
04:55Don't close it yet.
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05:07of Unang Hirit.
05:10Let's go.
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