00:00So guys, it's already Monday, so we should have a delicious breakfast.
00:03This smells so good, our dish for today is tuyo.
00:07It's so delicious. Actually, we need rice and it's super fried, so you can even eat the head.
00:14Classic Filipino breakfast, perfect for Sinangag and of course, for Suka.
00:18Your rice will really multiply.
00:20That's the only thing, because of course, it's salty.
00:23And you'll also get more income because you have money in the tuyo business,
00:27especially now that the currency is so expensive.
00:29I love tuyo. Chef JR will teach us how to do it.
00:33Hi, Chef. Good morning.
00:34Good morning, Chef!
00:36Oh, that's Dan's number.
00:38A blessed morning, beautiful ladies.
00:40Nice to see you guys.
00:42Here, spreading good vibrations from here,
00:46in a big factory or district of tuyo here in Barangay Wawa, Orion, Bataan.
00:52And I can already feel the rising heat of the sun,
00:56but with us here, the energy is so high, Kapuso.
01:01I'm sure you'll get hungry later, that's why I'm wearing a toka.
01:05Usually, just like what you serve in the studio,
01:09the tuyo is just fried,
01:12it'll be dipped in vinegar, as Ma'am Lin and Ma'am Suzy and Brother Caloy said.
01:18But here, Kapuso, I'll give you a simple, solid tuyo recipe.
01:24There you go.
01:25We'll make our tuyo even tastier.
01:27We'll make a delicious sauce.
01:30We'll also partner up with a well-nourished company.
01:33We'll be making Ginataang Tuyo.
01:36That's why our pan needs to be piping hot.
01:39We won't fry the tuyo first. That's an option.
01:42You can do that, too.
01:44But let's go straight to the sauce.
01:46Here in Orion, this is already cooked.
01:51It's around 200 kilos.
01:54At least, that's what they produce every day.
01:58Ma'am Ida told us that sometimes, it's not enough.
02:01Just in time, since it's almost Holy Week,
02:03this is their peak season.
02:05So, they're selling a lot.
02:07And of course, it's seasonal.
02:09Sometimes, they can sell up to 400 kilos.
02:14It also depends on the availability or the amount of fish that they catch from fish ports.
02:20We just sautéed the onions and tomatoes.
02:24Again, like I said, we're just making a delicious sauce.
02:29Let's now add the coconut milk.
02:32Then, the garlic.
02:39Then, I'll add the tuyo.
02:40Notice that I'm not even seasoning it at this point
02:45because I want the flavor of the tuyo to seep out first.
02:53So, I'll adjust the seasoning at the end of the process.
02:57There you go.
02:59And since our squash has been cooking for quite a while,
03:07I'll do the same.
03:09So that as the flavor of the tuyo seeps out,
03:12and the sauce tastes good,
03:14the squash becomes tender and at the same time,
03:19it also adds a sweet flavor to our Putahe.
03:25And since I feel like I need to add a bit more sweetness,
03:30I'll add some sugar.
03:31Then, let's add the eggplant.
03:35You can also add vinegar
03:38if you don't have tomatoes or if you've had expensive tomatoes for a long time.
03:46I would suggest that you do that
03:48because we want to balance the creaminess, saltiness and sweetness
03:53of our Putahe so that our experience is more complete.
04:00And then, we're going to add the okra.
04:08The string beans.
04:12And of course, the chilies.
04:18Now, for the vegetables,
04:21if you don't have eggplant, okra or squash,
04:26you can use whatever is in season.
04:30There you go.
04:31And speaking of season,
04:33let's add a bit of salt.
04:35I think we'll just cook this for about 5 to 8 minutes.
04:38And after that, this is what's gonna come out.
04:43Our Ginataang Tuyo.
04:47You can also substitute what's available here.
04:52We have a lot to choose from.
04:54Of course, I already gave you a tip on our recipe this morning
04:59but later on, we'll be with our guests from Barangay Wawa, Orion, Bataan
05:06because we'll be asking for tips from Ma'am Aida
05:09on how we can make their secret
05:12on why their Tuyo recipe took so long to make.
05:15That's all for your country morning show
05:17where you're always the first to hit it!
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