00:00At the end of our food adventure in Laguna,
00:02we are in the kitchen of Chef Mau Restaurant in the Bayan of Liliw.
00:07What's the way to do with the kitchen?
00:09I'm going to use the kitchen with the kitchen.
00:13So, for our kitchen drain,
00:15we have a lot of meat.
00:18And we serve them with a bagnet.
00:22So, I thought I would have a little bit of a dish
00:26that I really love here in Laguna.
00:29Yung kanilang okoy.
00:31So, gagawa lang ako ng bagnet okoy.
00:35So, we have our vegetables here.
00:40Now, for my version of okoy,
00:42pinili ko is, of course, yung carrots, squash, at saka yung sayote.
00:47Kung may mga maihalo kayong iba pang gulay,
00:49by all means, mas masarap yan, definitely.
00:52So, after natin mag-grate yung ating carrots, kalabasa, at saka sayote,
00:57sisison lang natin ito ng salt and pepper.
00:59And then, mix lang natin.
01:04Para lang din magkaroon ng protein component, yung ating okoy.
01:07Sakto, nagsiserve sila dito ng lechong bagnet or pork bagnet.
01:12So, meron na silang pre-cooked.
01:14Yun yung ating gagamitin pang topping.
01:15What will hold and make our okoy crispy is traditionally glutinous rice flour batter.
01:24But since wala tayong glutinous rice flour,
01:27ang binigay sa akin nila, chef, dito is ground rice.
01:31As in, bigas na bin-lender nila.
01:33Now, I'm very interested kung ano ba yung kalalabasan ng dish na ito.
01:37So, let's start.
01:38Pakanawin lang natin yung ating ground rice ng konti pang tubig
01:42hanggang sa mabuo natin yung medyo thick na consistency.
01:48Now, mainit na yung ating pan.
01:54Lagyan na natin ang mantika.
01:57Sakto, meron na tayong mga sliced pork dito.
02:00Ipapatas na rin natin yung ating pinaka-layers of okoy.
02:03So, we'll start with our ground rice batter sa pinaka-ilalim ng plato.
02:08And then, parang pizza lang ito,
02:10tatapping natin yung ating grated vegetables.
02:13Then, finally, yung ating sliced pork.
02:16Now, parang maging paste o kumbaga binder
02:22or taga-dikit ng ating mixture,
02:25papatungan pa natin ulit ito ng ground rice.
02:29Then, let's fry hanggang maging brown.
02:36After a few minutes, flip lang natin
02:39just to give siguro deeper texture doon sa taas na layer
02:43ng ating presentation side.
02:45And then, parang tamag-flake.
03:00Ito, ma'am.
03:01Yung ating napag-experimentohang pag-netokoy.
03:06Please try.
03:06Mas-i-hit natin dito siya.
03:08Yes po.
03:10Naririnig ko.
03:11Mmm.
03:12Sound check pa lang.
03:13Okay.
03:15In fairness,
03:18mas tala niya yung chicharron.
03:19Diba?
03:20Malo to ka.
03:20Diba?
03:21Malo to?
03:21Kasarap.
03:22Tapos, since naipit siya sa layer ng ground rice,
03:26parang may surprise kang baboy na lasa na makakain.
03:30So, parang pag-iisipin mo,
03:32akala mo, kumakain ka talaga ng bagnet.
03:33Yes po.
03:34No?
03:36Oo.
03:38Crispy.
03:39Dali.
03:40Tatao yan.
03:41Tatao yan.
03:42Diba?
03:43Pwede pala yun, no?
03:45Diba?
03:46Ngayon,
03:47may idea na tuloy akong,
03:48pwede akong gumawa ng parang vegetarian bagnet.
03:52Like salad.
03:53No.
03:53Yes, pwede crispy kasi.
03:56Diba?
03:58Vegetarian bagnet.
03:59Ito yung try nyo kasi, oh.
04:00Sound check,
04:00nakababag sa suka, ah.
04:04Oo, panalo.
04:06Diba?
04:08Yung ngiti nung farm engineer namin doon.
04:10Ngiting masaya.
04:16Yung ngiti nyo kasi, oh.
04:17Yung ngiti nyo kasi, oh.
04:18Yung ngiti nyo kasi, oh.
04:19Yung ngiti nyo kasi, oh.
04:20Yung ngiti nyo kasi, oh.
04:21Yung ngiti nyo kasi, oh.
04:22Yung ngiti nyo kasi, oh.
04:23Yung ngiti nyo kasi, oh.
04:24Yung ngiti nyo kasi, oh.
04:25Yung ngiti nyo kasi, oh.
04:26Yung ngiti nyo kasi, oh.
04:27Yung ngiti nyo kasi, oh.
04:28Yung ngiti nyo kasi, oh.
04:29Yung ngiti nyo kasi, oh.
04:30Yung ngiti nyo kasi, oh.
04:31Yung ngiti nyo kasi, oh.
04:32Yung ngiti nyo kasi, oh.
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