00:00Chef, what dish are you going to partner with us?
00:03Of course, the thing there.
00:05Bangus ala pobre.
00:07Is that it?
00:08Yes, that's it!
00:10For Chef Ilith's bangus ala pobre,
00:12we need soy sauce, calamansi, garlic, sugar,
00:17and oyster sauce for the steak marinade.
00:20Here, we will marinate the bangus belly for 30 minutes.
00:25For the fried bangus belly,
00:27prepare the cornstarch, oil, butter, and onions.
00:32What we'll do is we'll just mix the...
00:35Mommy, I'll just put it here.
00:36I'm nervous, mommy's staring at us.
00:39She's judging you.
00:40She's staring at me.
00:42Eyes on you.
00:43We'll just mix the soy sauce.
00:45This will be the marinade mixture for our bangus ala pobre.
00:49And calamansi.
00:51I like this to be very sour.
00:53And then garlic.
00:55Oh, that's just for the marinade.
00:57Is it too much?
00:58Not yet.
00:59She said it's not too early.
01:01Not yet.
01:02That's her style.
01:03Yes.
01:04Then, a little bit of red sugar.
01:06Chef, she really cooks in her own style.
01:08True.
01:09Yes, it's true.
01:10So, oyster sauce.
01:11We'll mix it.
01:12Because of that, we'll put the bangus.
01:15Okay.
01:16When you cook something like this,
01:18do you squeeze it or not?
01:20No.
01:21You buy it ready.
01:22Yes.
01:23So, this will be our marinade mixture.
01:25Chef, I have a question.
01:27What's the difference between kaliskes and non-kaliskes?
01:29Kaliskes won't break.
01:31Non-kaliskes will cook faster.
01:33It's easier to separate.
01:35Good to know.
01:37When you marinate the bangus,
01:39you should marinate it overnight
01:41to make it more flavorful.
01:43So, here it is.
01:45Just set it aside.
01:4730 minutes.
01:48Here it is.
01:49This is our technique at my mom's house.
01:51When we fry the bangus,
01:53because it's really sticky,
01:55we'll add flour or cornstarch
01:57to make it more crispy.
01:59So, we'll just stretch it.
02:01It's not fully coated.
02:03Just a little.
02:04So, that's the style
02:05so that the meat won't be too sticky.
02:07Yes.
02:08There.
02:09So, we'll just stretch it a little.
02:10Then, this is a technique,
02:12if you're adding flour
02:14or you're breading any meat,
02:16we'll fry it right away.
02:18Because there's a tendency
02:20that the meat or fish will absorb
02:22the flour that you're adding
02:24when it's cooked.
02:25It'll be soggy.
02:27So, add it right away.
02:28Yes, add it right away.
02:29So, you should have a hot pan.
02:31This is hot.
02:32Let's add it.
02:33Let's fry it.
02:35Chef,
02:36I have a question.
02:37Do we eat the skin?
02:39We eat it.
02:40We eat it.
02:41Because it becomes crispy.
02:43It becomes crispy.
02:45And at my house,
02:46we only have a little vegetables.
02:48So, it's not good.
02:49The skin is a waste.
02:52We'll make the sauce.
02:54Okay.
02:55How do we set this?
02:56We'll just melt the butter.
02:58Okay.
02:59So, some people
03:00make it with white onion
03:02and caramelize it with butter.
03:04But I prefer
03:06onion or white onion.
03:08So, I'll add it last
03:10so that it'll be a little more raw.
03:12Crispy.
03:13Yes, it'll be crispy.
03:15So, the reason why
03:17we're making the sauce
03:19is because
03:21if there's a drop of fish sauce,
03:23that's what you'll add here.
03:25And then, we'll reduce it.
03:27So, when the sauce is boiling,
03:29we'll add it.
03:31This is quick because
03:33we'll add the fish.
03:35So, let's add all of it.
03:37It's quick to cook.
03:39What I'm doing here,
03:40the white onion,
03:41put it on top.
03:43Then, let the sauce
03:45mix with the fish.
03:47Okay.
03:48So, cover it.
03:50We're done.
03:51That's it!
03:52We're done!
04:20Thank you for watching!
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