00:00Earlier, we surprised Chef Hazel with the secret ingredients that she'll be using.
00:05What dish will she be cooking with our mystery ingredient?
00:11So for today's video, what we'll be doing is
00:15Stir-fried Tofu with Kangkong.
00:18Kangkong!
00:20You need to pronounce Kangkong. It's Kangkong.
00:24Kangkong!
00:25There!
00:26Okay!
00:27Of course, we'll need tofu.
00:30We'll also need the highlight, the star of the dish, the kangkong.
00:36Ginger.
00:37Onion.
00:38Pepper.
00:39Cooking oil.
00:40Sesame oil.
00:42Oyster sauce.
00:43There.
00:44And light soy sauce.
00:45Optional.
00:46Now, we'll need flour because we'll be adding it here.
00:51Then, we'll also add this here.
00:53We'll coat the tofu in flour so that it won't become soggy later on.
00:58And it'll become crispier.
01:00There are different types of tofu, right?
01:02There's firm, there's soft.
01:04Yes, there are different types.
01:05So what we're using here is firm.
01:08And then, we'll season it with a bit of pepper.
01:11We won't be adding salt or anything to make it salty
01:14because later on, the sauce will be salty.
01:17Yes, so that it won't break.
01:19Be careful.
01:20Because tofu is very fragile.
01:22Yes.
01:23It's easy to break.
01:24So, make sure that we're careful.
01:26Don't scratch the floor.
01:28The water we're heating up is not our brains.
01:31Correct.
01:32While it's not that hot yet,
01:34we can now drop it.
01:35Let's remove the excess flour.
01:39We just need to achieve the kayumanggi color or the brown.
01:43This is my tip to everyone who cooks, especially those who are afraid of oil.
01:46Okay?
01:47For example, if you're going to fry anything,
01:50especially if it's deep-fried,
01:52don't throw it.
01:54If you're going to throw it,
01:55throw it outwards.
01:56Like this.
01:57Like that.
01:58Don't throw it inwards.
02:00Because sometimes,
02:01It'll go to you.
02:02It'll go to you.
02:03Because the oil can splash.
02:05It'll also go to you.
02:07Where should we put the tofu?
02:08Should we put it here?
02:09Yes.
02:10Ah, you're the signature.
02:12Yes.
02:13You know, everyone who holds a tofu,
02:15they're lucky.
02:16You can see it there.
02:17Yes.
02:18That's the tofu.
02:19Okay, I hope it's okay.
02:21You're so nice.
02:26So,
02:27here it is.
02:28We fried our tofu.
02:30This is one of our pans.
02:32It's beautiful.
02:33Beautiful, right?
02:34So, we're going to put the
02:35oil,
02:37garlic,
02:38and onion.
02:40Now, when the onion's color comes out,
02:42What's next?
02:43We're going to put a little,
02:45just a little.
02:46Light soy sauce.
02:47Oyster sauce.
02:48This is why we're going to put oyster sauce.
02:50Because to make it more velvety.
02:52The texture.
02:54And then, we're going to put
02:56kangkong.
02:57Kangkang?
02:58Yes.
02:59It's just like that, mommy.
03:00It's that simple.
03:01Then, we're going to put the tofu.
03:04But before we're done,
03:05we already put sesame oil.
03:07This is the most
03:09grand finale.
03:10And pepper.
03:11Yes, these two.
03:13So, this is okay.
03:14It's good that our kangkong is still crunchy.
03:21So, this is our stir-fried tofu
03:24with kangkong.
03:27Let's taste it.
03:28Come on, let's eat.
03:29Let's eat. Call auntie first.
03:30Let's eat.
03:31I'm ready for our garden.
03:33Let's go.
03:34This is your house.
03:35Yes, this is mine.
03:46If you like this video,
03:48please subscribe.
03:50See you next time.
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