00:00So, para tayo nagkikitchen raid ngayon,
00:09again, going back lang dun sa philosophy natin
00:11when we're designing items for the menu,
00:14you always want to make it very simple.
00:16Kung hindi mo kayang gawin sa bahay, yung putahe,
00:19may hihirapan kang ilabas to sa kahit anong restaurant
00:22despite ng level ng skills ng mga chefs mo.
00:26Yun pa rin yung prinsipyo yung lagi kong pinangahawakan na
00:29I think with my years of experience sa kusina,
00:34nag-prove naman itong very effective and very practical.
00:39So, this is one of those dishes.
00:41Shrimp natin. Salt lang yan.
00:46Hot pan. Hot oil.
00:50Prepare lang natin yung ating garlic.
00:55Kasi once na ibagsak natin yung ating shrimp,
00:58sigurado, wala pang five minutes tapos na yung cooking process.
01:07Okay.
01:08So, very hot oil and very hot pan.
01:12Aray ko!
01:15So, ganun ako nasusunog.
01:16And then, saka ako ilalagay yung ating garlic.
01:36More oil.
01:36Because of the temperature nung ating pan kanina,
01:46wala pa yata tayong three-minute mark.
01:48And tapos na yung cooking process.
01:51Nararamdaman ko na yung ating shrimp.
01:53Maganda na yung bounce.
01:54Perfectly cooked na siya at this point.
01:56So, set aside lang natin ito to rest.
02:09Ito sa magdali na abundant pa rin.
02:12Ang coconut.
02:14Siyempre, for our sauce,
02:16we're just gonna make
02:17coconut cream sauce.
02:20So, pan sauce lang ito,
02:21pero yung pang-de-deglaze natin sa kanya
02:23is yung ating kakanggata.
02:26We're making a sauce.
02:28Ngayon, pag masyadong mainit yung temperature
02:30na gagamitin natin,
02:32maghihiwalay yung cream sa oil.
02:36Yun naman yung ayaw natin mangyari at this point.
02:38So, salt lang ito.
02:40Konting patis.
02:41Let's add in
02:45some sugar.
02:51Buko doon sa simpleng components
02:53ng dishes natin.
02:55Bawang,
02:56ipon,
02:57gata.
02:58Pagagandahin lang natin yung ating plato.
03:01Dito naman papasok yung
03:02parte.
03:04Kumbaga,
03:05we will be adding some components
03:06like basil oil
03:08at saka yung ating tuwil
03:09na ginagawa in-house.
03:12So, this is basically just
03:13squid ink
03:14and
03:15oil,
03:16water,
03:16and flour.
03:17Tapos, pwede mo na rin timplahan to
03:19ng
03:19kung anong gusto mo.
03:20Lagin mo nang bagoong
03:21patis.
03:24There you go.
03:28Morning.
03:28Thank you for considering our
03:30farm and our restaurant
03:31for your
03:32relaxation.
03:34Are you guys
03:34over here for
03:35rest?
03:37Yeah.
03:38Are we celebrating something?
03:39Rest?
03:40Just a rest.
03:40What is your food?
03:41Oh, perfect.
03:43Nice.
03:43I'll take off from that.
03:46Please try something that we have
03:47played with in the kitchen.
03:50Okay.
03:50It's basically shrimp
03:51with gata.
03:52Shrimp,
03:53basil oil,
03:55garlic.
03:59Very tasty.
04:01Alam na, alam mo
04:01na, coconut milk.
04:04Na fresh.
04:05So, coconut cream
04:08nothing else.
04:09Nothing else.
04:09As in, nag-isa lang po ako
04:10ng shrimp
04:11with garlic.
04:13Same pan.
04:14Nag-drop lang ako
04:15ng siguro
04:16mga half cup
04:17ng coconut cream.
04:18Thank you so much.
04:20Thank you, ma'am.
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