00:00Welcome back, Habit Bahay!
00:03We have with us today in the kitchen,
00:05our best friend, Niel Yasser!
00:08Welcome to Luntong Bahay, Niel!
00:10Thank you!
00:11Niel and I became friends in the third year of high school.
00:142012-2013.
00:16That's a long time.
00:17That's his age.
00:19How old are you guys?
00:21We're the same.
00:22We're 28.
00:23We're the same age.
00:25We're the same age!
00:27Really?
00:28Where did you guys study?
00:30In San Sebastian.
00:32What was your common thing?
00:34Why did you guys become best friends?
00:36It started with basketball training.
00:39We were in Team B.
00:41Team B.
00:42In San Sebastian.
00:44Team B?
00:45That's next to Team A.
00:47Right.
00:48A, B, C.
00:49Those who haven't played yet.
00:51It's like a reserve.
00:53Did you guys play in Team A?
00:54It's like we didn't make it.
00:56Yes, sir.
00:57What recipe are you going to share with us today?
01:01It's a very fresh bangus steak.
01:05We have bangus, milkfish, white onion, sugar, garlic, soy sauce, salt, pepper, oil, calamansi, flour.
01:15So now, we're going to show you how to debone the bangus.
01:20Normally, when you buy bangus, it's like this, right?
01:24So you have to do the splitting method.
01:27When you put it like this, you have to cut it from the tail.
01:31That's the splitting method.
01:33But since it's already cut, I'll just show it to you.
01:35So you have to do it like this.
01:37And when you open the bangus, you can still see the innards.
01:42That's called eviscerating.
01:44Removing the innards from the bangus.
01:47That's called eviscerating.
01:48Eviscerating.
01:50Eviscerating.
01:52I'll just debone it.
01:54So when you debone the bangus,
01:57we'll start with the dorsal.
01:59Dorsal.
02:00Dorsal.
02:01Right? Door. Outdoor.
02:02Door.
02:03Dorsal.
02:04So this is it.
02:05So we'll start with the dorsal.
02:07With the dorsal.
02:08We're a fast learner.
02:11I like you.
02:12Then, get a little bit of the tongue.
02:14Tongue.
02:15There.
02:16Because you have to cut the sides of the bangus.
02:19Because there are small parts of the bangus that we have to remove later.
02:24So when you're done cutting here,
02:26I'll get a tweezer, Mikey.
02:27We'll remove the innards.
02:30I'll try.
02:31There.
02:32Where are the innards?
02:33There. Can you see that?
02:35There.
02:36So when you eat this,
02:37even if you swallow rice and bananas,
02:39it won't be removed from your intestines.
02:41But there's a technique when you eat the innards.
02:44Yes, you have to hold it with...
02:46With a cat.
02:47With a cat.
02:48With a cat.
02:49No.
02:50With a cat.
02:51What's a cat?
02:52When you give birth,
02:53you put your foot first.
02:54That's called...
02:55What do you call it when you put your head first?
02:58Cat.
02:59What?
03:00But I know,
03:01that happened to my dad.
03:03He was holding his neck with a cat.
03:05It was removed.
03:06It was removed?
03:07It was removed.
03:08The...
03:09The innards.
03:10Oh, with a cat.
03:11He was holding his neck with a cat.
03:13But after that,
03:14when the innards were removed,
03:15my dad was like...
03:16Mikey, you're such a demon.
03:19Give it a little force.
03:21So here on the other side,
03:23remove the big hard innards.
03:25This one.
03:26That's here.
03:27No, not one by one.
03:28Don't do that.
03:29Separate the innards,
03:30my Kapitbhai.
03:32There.
03:34Let's separate it
03:35so that we can eat it.
03:36The middle.
03:37I can do this.
03:38He can do that.
03:39And my favorite is the middle one.
03:40It's fat.
03:41The belly, right?
03:42The belly.
03:43Okay, there.
03:44There, there.
03:45That's right, that's right.
03:46There.
03:47There should be a force.
03:48Amazing.
03:49There should be a force.
03:50And then,
03:51divide it into four again.
03:53After we debone
03:54the bangus from Kapitbhai,
03:55we'll fry it.
03:56Mikey,
03:57season it with salt and pepper.
03:59Salt and pepper
04:00coming your way.
04:03There.
04:04That looks good.
04:06There.
04:07You're good at that.
04:08Next step,
04:09we have here
04:10all-purpose flour.
04:11So why do they put flour
04:13in bangus
04:14before frying it?
04:18I feel like it's for breading.
04:20And?
04:21So that it doesn't stick.
04:22And?
04:23So that it's delicious.
04:24And?
04:25What do you want to answer?
04:27So,
04:28the flour,
04:29Kapitbhai,
04:30locks in moisture.
04:32So, it's just a moisturizer.
04:33Moisturizer.
04:36There.
04:37Then,
04:38you'll tap it
04:39so that the flour
04:40won't mix with the oil.
04:42Let's put it in.
04:45Then,
04:46we'll wait for it to brown.
04:47I'm watching
04:48My Ilonggo Girl.
04:49Hey!
04:50Really?
04:51But what I'm watching
04:52is like a bed scene.
04:55I don't know.
04:56I don't know.
04:57It's my favorite.
04:58Yeah,
04:59my character
05:00is like James.
05:01He's like,
05:02he has a lot of feelings
05:03towards girls.
05:04Really?
05:05But he really loves Venice.
05:07But when he got caught
05:08cheating,
05:09he's really like James.
05:10But I didn't do
05:11that cheating.
05:12Don't do that.
05:13Oh.
05:14What would you say
05:15to cheaters?
05:18Don't do that.
05:19Sorry.
05:20But in real life,
05:21yes, sir.
05:22Oh, no.
05:24If you're not
05:25ready to commit,
05:27just stay single
05:28instead of hurting
05:29other people.
05:30That's right.
05:31Once it's colored,
05:32let's set it aside.
05:34So, we have here
05:36tissue paper.
05:37Let's put it in.
05:39It's only high school
05:40when you started
05:41taping
05:42TVCs.
05:43Yes, TVCs.
05:44And I did
05:45extra work for that.
05:46Oh.
05:47As in,
05:48background,
05:49walking in the back.
05:50Really?
05:51You're not allowed to sit
05:52because if you sit,
05:53Direk will insult you.
05:54What are the
05:55unforgettable moments
05:56or experiences
05:57when you were still
05:58a talent?
05:59I think I was 19 or 18.
06:00We went to Baler.
06:01We arrived
06:02early in the morning.
06:03And my role there
06:05was the best friend
06:06of Bida.
06:07How?
06:08I was the best friend
06:09of Bida.
06:10This is it.
06:11He called the
06:12cat.
06:13Who's the friend of that?
06:14He said,
06:15it's me.
06:16Who's the guy
06:17who let you go home?
06:18Who's the one
06:19who's taking care
06:20of the homeless?
06:21He even
06:22took advantage of me.
06:23Why?
06:24I don't know.
06:25Maybe,
06:26it was too hot.
06:27And then,
06:283 a.m.
06:29You didn't get anything?
06:30I didn't get anything.
06:31Payment.
06:32Nothing.
06:33My mom and I
06:34just went home.
06:35What did your mom
06:36say?
06:37She said,
06:38it's okay, son.
06:39One day,
06:40she said,
06:41it's okay.
06:42Welcome back,
06:43Kapitbahay!
06:44Earlier,
06:45while we were cooking
06:46the bangus steak
06:47with Yace,
06:48he told us
06:49his bitter experience
06:51when he was just
06:52starting out
06:53in showbiz.
06:5518, 19?
06:56Something like that.
06:57How did you
06:58accept that experience?
06:59Maybe,
07:00it's my nature.
07:01I don't farm.
07:02I'll get angry now,
07:03but later,
07:04I'll be like,
07:05let's not do that.
07:06But once we meet again,
07:08I'll be like,
07:09let's not do that again.
07:10I'll get mad.
07:13Are you serious?
07:14Yes.
07:15No,
07:16I really don't
07:17get angry.
07:18There's a moment
07:19when I don't want to do it anymore.
07:20It's like,
07:21I'll just study
07:22and stop.
07:23But,
07:24when that happens,
07:25suddenly,
07:26a project comes along
07:27that really
07:28brings me back.
07:29For me,
07:30I believe that
07:31our lives
07:32are already written.
07:33Whatever decision
07:34you make,
07:36whatever it is
07:37that God will bring to you,
07:38He'll really bring it to you.
07:39Do you believe in destiny?
07:41Yes.
07:42So, do you believe
07:43that there's a destiny for you?
07:45I've already seen her.
07:48I'm just waiting.
07:49Who's that?
07:51What are you waiting for?
07:53To be a singer.
07:58Who's that?
07:59Who's that?
08:00I don't know.
08:01Is she an artiste?
08:02Long legs.
08:03She's just beautiful.
08:05Here it is,
08:06Kapitbahay.
08:07We've already half-fried it.
08:09This is what we need
08:10to achieve the color
08:12of our bangus.
08:14It's beautiful, right?
08:15It's brown.
08:16It's a bit brown.
08:17And it stayed moist.
08:18Right?
08:19And that's because of
08:20flour.
08:21Wow!
08:23Next time,
08:24I'll use that
08:25on my face.
08:28Moisturize.
08:29Moisturize.
08:30Wait,
08:31this isn't complete, Mike.
08:32The bangus steak
08:33has steak sauce.
08:35How do you make the sauce?
08:36It's easy.
08:37We have here
08:38soy sauce.
08:39Okay.
08:40Calamansi.
08:42That's delicious.
08:44Garlic.
08:46And then we have
08:47salt.
08:48Salt.
08:49Just a bit.
08:50And sugar.
08:51Oh, there's sugar.
08:52That's a lot.
08:54The sugar will be our glaze
08:55for the sauce.
08:57This is a different version
08:58of bangus steak.
08:59What we'll do is
09:00we'll put
09:01all of
09:03the mixture
09:04and then simmer it
09:05for a bit.
09:06Together with
09:07the cooked bangus.
09:10So, we can see
09:11that it's boiling.
09:12We'll put
09:13the cooked
09:14fish.
09:15Go, chef.
09:16Because
09:17it's not
09:18totally
09:19fried.
09:20So, we'll let it
09:21simmer here.
09:22Delicious.
09:25We'll put
09:26the white onion
09:27on top.
09:29And then you'll
09:30squeeze it.
09:31Yes.
09:33Here it is.
09:34It's done.
09:37Can we eat now?
09:38Yes, we can.
09:39Let's eat.
09:40Ready?
09:41Housemates,
09:42our bangus
09:43is now
09:44cooked.
09:47Let's go
09:48and eat.
09:50Let's go, chef.
10:03Hey!
