00:00We've tried the Filipino staple dish, Adobo, several times.
00:05But this traditional dish has been leveled up.
00:10That's what Kapuso star, Vaness Nalmoral, is doing for our food explorers.
00:19Adobong kusit sa patis, well, like what I said earlier,
00:23we're tired of having soy sauce when we say Adobo.
00:28And then, instead of—
00:30it's like, that's always your seasoning,
00:32automatically, soy sauce, then Adobo, right?
00:35So we said,
00:37we can make Adobo without using soy sauce,
00:40since we don't really like eating pork.
00:43What else can we make Adobo with,
00:45aside from pork and chicken?
00:47So my husband and I thought,
00:51kusit, because there's Adobong kusit.
00:53Hello, hello, hello, fellow food explorers!
00:56I'm Vaness Nalmoral,
00:57and today I'm going to teach you how to make Adobo sa Patis,
01:01which is a squid dish, but it's really quick.
01:05So, of course, what we need are
01:08tomatoes, white onions, garlic,
01:11fish sauce, vinegar, bay leaf, whole peppercorn.
01:14It's better if you use white onions because they're sweeter.
01:18If you use red onions,
01:20they have a different taste.
01:22So to get the sweetness, we don't need to add sugar.
01:25We're just going to use white onions.
01:29There.
01:30Then,
01:31just cut it into sea-cuts.
01:33Like that.
01:34We'll add the tomatoes later because that's what makes it delicious.
01:40Oh my!
01:41You'll find out my secret to sautéing.
01:44How to sauté without MSG.
01:47Because you can bring out the umami,
01:50or the deliciousness of the food
01:52when you sauté the garlic, onions, and tomatoes well.
01:59And then for the ginger, I like it grated.
02:03So you don't have a choice if you can't eat it because
02:07you won't be able to separate it.
02:10We tried this on the internet,
02:12but we said,
02:14why not elevate it?
02:16Or let's make our own recipe.
02:20So we removed the ink from the squid.
02:24I'll just show you how I cut it.
02:27It's just rinsed.
02:30Of course, we removed the ink.
02:36So now, let's move on to the next step.
02:38For me, the most important step in cooking is sautéing.
02:43If you make the sautéing easy, it won't be delicious.
02:46For us, that's how we really cook.
02:49Usually, when we sauté, we put the garlic first.
02:53And then,
02:56just a little bit of salt when sautéing.
03:02Then, let's not brown the garlic.
03:08So the onion, when it's translucent,
03:12then we can put the other...
03:15There.
03:16I lowered the heat.
03:21Then, let's put the ginger.
03:26When we sauté, it's really taking our sweet time.
03:30If you rush it,
03:33it's like you just sautéed it.
03:35And because you're chasing the umami,
03:39the delicious taste that's like MSG,
03:41you'll put MSG.
03:43Patience.
03:44When we sauté, we really take a long time.
03:46We need patience.
03:50Let's put our tomato.
03:54When we sauté like this,
03:56and there's tomato,
03:58we know that it's ready when the skin of the tomato is cooked.
04:05But as long as it's not cooked, we won't stop.
04:08So now, because I want the skin of the tomato to be cooked,
04:14we'll cover it so that the moisture is just inside.
04:25There, it's crushed.
04:27This is what we fight for when we cook.
04:31It's not what's inside.
04:35It's what's inside.
04:37This is what we fight for.
04:43Now, we put our...
04:45My hands are clean.
04:47♪
05:04Then we put our patis.
05:08Patis to taste, and the vinegar.
05:11But the vinegar, you'll put it last.
05:14Maybe they said,
05:15there's a lot of patis, it's salty.
05:17That's why adobo with patis.
05:19Just kidding.
05:21So we'll simmer this for a while.
05:24It's going to be watery.
05:25But not too much, because the squid will be overcooked.
05:29If it's overcooked, of course, it won't taste good.
05:31It's like you're eating a fish roe.
05:35There.
05:36Bam!
05:40Look at that.
05:42Let's now put our vinegar.
05:51I'm a vinegar person, so...
05:54I want it to be a bit...
05:56I'm supposed to cook it in a sauce.
05:59Patis and vinegar.
06:02Let's taste it.
06:11♪
06:16This is okay.
06:20Of course, you can't leave out the taste.
06:23So we need to eat what we cooked.
06:26So we can know if it's good or not.
06:29I'm the one who cooks,
06:30how can I ask if it's good or not?
06:33I'm telling you, this is the most delicious part.
06:38That's what you'll add to the rice.
06:41Food explorers!
06:45The squid isn't overcooked, that's why it's not gamey.
06:49Our own version of Adobong Pusit sa Patis
06:53is now a staple in the house.
06:56Almost every two weeks or three weeks,
06:59we make that.
07:01Because it's also my son's favorite.
07:05♪
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