00:00One of the things I really appreciate when I came to other places is when I discovered myself
00:07in the local place in the province.
00:12And one of the reasons I visited with Bicol,
00:15I've met a lot of people who are familiar with me,
00:19but it's a lot of different things that I discovered.
00:22So, this is one of the dishes I discovered during my travel in the Bicol region.
00:29Specifically in Naga City,
00:32kung saan na-encounter ko ang dish na kandinga or kandinga.
00:37What differentiates kandinga from your typical normal bopis
00:42is yung paggamit nila ng kangkong.
00:46So, palalambutin muna natin to.
00:48Yun yung pinakamahabang part dito.
00:50We will be using pressure cooker for that.
00:52Kasi kung normal yan na kalaan,
00:55I think mga nasa 3 to 4 hours bago natin makuha yung malambot na texture.
01:03And then we're just gonna add here yung ating lemongrass.
01:07We have here our garlic.
01:13And para lang din matanggal yung medyo gamey, funky aroma ng ating innards.
01:24Let's add in vinegar.
01:26Then of course water.
01:27Let's season this with some salt and peppercorns.
01:31Lastly, bay leaves.
01:38So, palalambutin lang natin to sa pressure cooker.
01:41After that, palalamigin.
01:42And then, tatad ka rin natin.
01:44Saka natin isasangkot siya sa iba pang ingredients.
01:46So, ito yung ating puso ng baka.
01:57What I like about these kinds of dishes,
02:01yung mga two-step, yung palalambutin mo muna tapos saka mo if you finish,
02:05you can actually make this ahead of time.
02:07So, kunyari, may pestahan sa inyo na kailangan mo gumawa ng isang malaking batch ng bow piece.
02:14Pwede mong pakuluan yan days before.
02:16Ilagay mo sa fridge.
02:17Ang advantage kasi nun is, mas madali mo siyang maikakat.
02:20Kapag medyo nag-firm up na ito, na-chill na siya.
02:24So, mas madali mo nang mamamanage na i-hand chop siya.
02:28Na-hand chop na natin yung ating beef heart and lungs, hot pan, oil, and then yung ating pangkandinga.
02:53Habang sinisear natin yung ating chopped parts,
02:59punta muna tayo dun sa ating aromatics.
03:03Luya natin.
03:09Tagay na natin yung ating sibuyas at luya.
03:14De-glace lang din natin ng ating vinegar.
03:20Tiso natin ng fish sauce.
03:23Pepper.
03:25And some sugar.
03:31Yung ating bawang.
03:36Then yung ating chillies.
03:44And to finish off our dish,
03:45Ito yung tatak kandinga.
03:48Ito daw yung talagang ginagamit nilang gulay instead of carrots.
03:53Sa kanilang popis version.
03:55So, tadalasan yung stems yung kanilang sinasama.
03:59Masangkot siya na natin lahat ng ating ingredients na ihabol na natin yung ating kangkong.
04:08Pwede tayo mag-plate ng kandinga.
04:09Pwede tayo mag-plate ng kandinga.
04:10Pwede tayo mag-plate ng kandinga.
04:11Wengap!
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