00:00I'm excited to eat, but before we eat, I have a challenge for Dudu.
00:07That's what I'm talking about.
00:08I'll put in our mystery ingredient.
00:13That's why I didn't prepare anything to cook.
00:15The dish that you're going to partner with Seafood Kare-kare,
00:18you have to use this mystery ingredient.
00:20Our mystery ingredient is...
00:26That's hard.
00:28Bahaw!
00:30Rice?
00:31Maybe, so that we can use our bagoong more.
00:35Okay.
00:36We'll just make bagoong fried rice.
00:38Okay.
00:39Usually, the partner of kare-kare is bagoong.
00:42Bagoong, bagoong.
00:43Instead of just having bagoong on the side, you'll make bagoong fried rice.
00:48That's what Boss Jack did earlier.
00:50He made kare-kare earlier.
00:51He seasoned it with sauce.
00:52Yes.
00:53The ingredients for Kuya Dudut's bagoong fried rice are...
00:56Oil
00:57Garlic
00:58Onion
00:59Bagoong
01:00Bahaw
01:01Cold rice
01:03Egg
01:04Is it true that bahaw is more delicious than bagoong kanin in fried rice?
01:08For me, personally.
01:09Bahaw is easy to manage when it comes to fried rice.
01:15Because?
01:16You'll see that it's easy to break apart.
01:19The moisture is reduced.
01:21But bagoong, bagoong has a lot of moisture.
01:25It's like it'll be soggy when fried.
01:27For me, I eat fried rice everyday.
01:29Everyday.
01:30Really?
01:31I'll just sauté the garlic and onion.
01:34We need to sauté the garlic because it has an identity to the rice.
01:40If you don't sauté it, you'll just taste it when you bite into it.
01:44Then, we'll add the bagoong.
01:45But let's not add all of it.
01:47Okay.
01:48Because it's salty.
01:49Yes, it's salty.
01:51It smells good!
01:52Let's start.
01:54My hands are clean, guys.
01:55Don't worry.
01:56He just added a lot of bagoong because our bagoong is a bit salty.
02:01He just added a lot of bahaw.
02:04Yes, that's right.
02:05That's just for me, bro.
02:06For you?
02:07Yes.
02:08You don't want to finish that?
02:09I don't want anything else.
02:10Do you avoid rice?
02:11Yes, I avoid it.
02:12Really?
02:13Not totally.
02:14Because you still need it to fuel your weight.
02:16One hundred grams.
02:17Oh my gosh.
02:18Did you do that in your life?
02:20I did.
02:21What? Effect?
02:22No, just two days.
02:23Just two days?
02:24Yes, just two days.
02:25You let it go?
02:26Yes, I let it go.
02:27If you put adobo on me and it's just one hundred grams of rice,
02:30you'll just kill me.
02:32I'll be depressed.
02:33We'll just fight.
02:34If I'm like that, I won't be able to talk anymore.
02:38That's why if you're going to make a movie or a series
02:42where your body needs to be completely dry,
02:44your head is a bit hot, right?
02:46Even if I'm not on a diet, my head is still hot.
02:49Hey!
02:50Hey!
02:51Don't pull.
02:52Where's the egg, Chef?
02:53We'll put it here.
02:54We'll cook it here.
02:55Let's set this aside for a while.
02:57Those that are toasted, the ones that stick,
02:59that's the delicious one.
03:01That's the best one.
03:02That's the delicious one.
03:03So if you're making fried rice,
03:04just let it stick to the bottom.
03:05Then let's cook the egg.
03:07There.
03:09Solid.
03:10Let's just let the egg set.
03:12I'm not going to put the prawns.
03:13Let's just let the prawns.
03:15My grandmother used to tell me,
03:17I remember,
03:18when you're making fried rice,
03:19you should be able to get the texture
03:21of the burnt parts on the bottom of the rice.
03:24Yes.
03:25And you should be able to pick it up.
03:26You shouldn't be moving it.
03:27Your grandmother is good.
03:28That's true.
03:29That's right.
03:30She knows her fried rice.
03:31Like this.
03:32Let's put it on the rice.
03:34There.
03:35It's straight.
03:36Wow.
03:38Our new fried rice is cooked.
03:42Wow!
03:44It looks like it's in love.
03:46It looks like it's in love.
03:47It looks like it's in love.
03:48It's like a restaurant.
04:14It's like a restaurant.
04:15It's like a restaurant.
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