00:00I think I've mentioned yung journey ko sa pagiging kusinero ng maraming beses na.
00:11Siyempre yung usual natin na litanya na came up from a family na mahilig kumain, pasiklaban ng luto,
00:19nakatulong siyempre dyan yung heritage ko, yung pinanggalingan ng aking mga magulang.
00:25So yun yung pinakamalaking impluensya na meron ako with my culinary journey, ikaw nga.
00:33Pero I can also name and remember a specific, siguro, scenario kung saan ko naman siya na-expand.
00:41I would say very critical yung familiarization ko with herbs.
00:47I would attribute that doon sa kung bakit ako nakapasok sa hotel industry.
00:53What we're making now is a seasoning para doon sa ating asin.
01:00Kasi bukod doon sa pastang na-discover ko before, again 20-25 years ago,
01:07e-preparean din natin to ng protein.
01:10So we will just roughly chop this.
01:12Let's add in yung ating salt.
01:18We will rub yung ating salt doon sa ating herbs.
01:23And this will give you herb salt.
01:26Pwede nyo itong istore.
01:28Siguro pwede nyo i-dry ng kaunti itong mixture na ito.
01:32I-rub mo lang yan and you have a sheet na pwede mong kunin sa inyong cupboard or sa inyong pantry
01:38anytime na gusto nyong ibahin yung lasa nung inyong dish na gagawin.
01:44Shelf life nito, since we're dealing with salt, it's practically forever.
01:51Huwag lang siyang mababasa.
01:53So what you can do is pwede mo itong i-crank sa microwave oven for like 30 second interval
02:00para tingnan mo lang yung consistency nung herbs mo.
02:05Yan.
02:06So ganyang kasimple.
02:07And then we have our chicken.
02:08Ito yung protein natin.
02:12I will season yung kabilang side ng skin.
02:15I'm being mindful na huwag siyang malagay doon sa kabila.
02:26Doon sa skin side.
02:28Because I will be cooking yung ating chicken siguro mga 80% doon sa skin side.
02:36Bakit?
02:37Para lang hindi masunog.
02:38You can let it stand for siguro overnight sa fridge.
02:44Pero pag ganito, pwede rin naman, walang problema.
02:48Kung gusto mo lang ng mas nanunoot yung lasa,
02:50you can definitely marinate this for a longer period of time.
02:54Ito yung kabalik na rin sa madalas kong tinuturo sa inyo, food explorers,
02:59na when you sear, dapat mainit yung pan.
03:00This time, we'll start with cold pan.
03:04The purpose of that is we want to render yung fat nung chicken skin.
03:11Kaya sabi ko kanina, okay lang din na kahit hindi natin inarinate ng matagal yung chicken
03:16is because of this process.
03:18It will have enough time para ma-absorb yung timpla na nilagay natin doon sa meat.
03:25Unti-unti magsizzle yan habang nagbabrown naman at nagkicrisp up yung chicken skin.
03:31Balikan natin to siguro more or less mga after 5 minutes.
03:34So, kung makikita natin, wala tayong nilagay na kahit anong oil.
03:43And yet, ayan na siya.
03:44Diba?
03:45Since hindi flat yung pan natin,
03:49flip lang natin.
03:51Sa kabilang side.
03:54Para pantay maluto.
03:56So, makikita natin,
03:59itong part na lang yung hilaw.
04:02Yung gray area na yan,
04:04that's your indicator kung hanggang sana yung lutong part.
04:08So, more or less nasa 70% na tayo.
04:11Flip lang natin siya to finish off yung cooking.
04:14Perfect time for us to prepare our pasta.
04:16We have here spaghetti,
04:31salt,
04:34pasta.
04:35Lagyan natin doon sa ating boiling water.
04:37Alalayan lang natin ng swirl yung ating pasta para hindi maputol.
04:42Ayan lang natin ito maluto.
04:44Depende, of course, sa brand.
04:45Pero, tatimingan natin ito mga 8 to 12 minutes.
04:49Pag gantong hindi natin kilala yung brand na ginamit,
04:52what you can do,
04:53I'm sure napanood nyo na ito kung paano matitest,
04:56kuha kayo ng isang piraso,
04:59patihin nyo sa gitna,
05:00dapat yan may tuldok sa gitna.
05:03So, medyo malaki pa yung tuldok.
05:05I'll give this 2 more minutes,
05:06and then pwede na natin i-finish.
05:09Since patapos na yung ating pasta,
05:11prepare na natin yung herb component.
05:13So, we have here rosemary,
05:14we have thyme,
05:16we have oregano.
05:17Tough chop lang natin ito.
05:18So, good sa'yo yung herb natin.
05:31Chicken natin at this point,
05:33ready na rin yan.
05:34Tanggalin na natin to rest.
05:40So, using the same pan with the fawns
05:43and yung seasoning ng ating chicken,
05:44we will add in our herbs
05:47para lang ma-infuse pa yung mantika.
05:51And then, dagdagan lang natin
05:52ng olive oil.
06:00Turn off heat.
06:02And then,
06:04pukunin na natin yung ating pasta.
06:09So, yung konting tubig na pumapatak na yan,
06:13ayaw mo masyadong tuyong-tuyo
06:17pag tinatransfer mo
06:18kasi that will help us emulsify
06:21or magbibigay ng body
06:23dun sa combination ng water natin
06:25and oil.
06:26So, magkakaroon ng parang lapot effect.
06:30Ayan, makikita na natin.
06:38So, ready na yung pasta natin.
06:40Ready na rin chicken.
06:41Ready na rin shared.
06:42So,
07:08We'll see you next time.
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