00:00So, naka-inspire na naman tayo doon sa, isa sa mga nakita natin doon sa kanilang herb garden, yung kanilang fresh na fresh na parsley.
00:13Isa sa mga traditional dishes na I guess kailangan mong matutunan as a chef or maintindihan is yung scampi.
00:21Most of us would think na ang scampi ay pangalan ng dish, when in fact scampi is the name or the Italian name of langostine.
00:33Langostine is parang kamag-anak ng lobster, so ito yung mas slim, pero same characteristics, may claws, ma-segmented pa rin yung katawan nito.
00:44So, as far as taste, it's practically the same. Kaya kadalasan pag may nakikita kang langostine sa mga fine dining restaurant.
00:54And then parang nung pumunta yung mga Italian sa Amerika, since wala silang langostine doon, gumamit sila ng shrimp or prawns.
01:02Yun yung gagawin natin. Yun yung kinamulatan natin na shrimp scampi.
01:05So, just like what we always teach yung ating food explorers on extracting the flavors ng mga ingredients na binibili natin,
01:15lalo na pag medyo at a premium, kagaya ng prawns, gusto natin lahat hanggang sa pinaka-huling patak dapat na-extract natin yung flavor.
01:25And this is what we do sa restaurants.
01:27So, yung mga ulo na yan, imbes na i-discard ninyo or i-dispose, yung ginagawa namin dito, ini-infuse namin sa either butter, oil, or sa stock para makuha pa natin yung pinaka-essence.
01:45Kasi maraming flavors pa ang nakatago dyan sa heads at saka dun sa shell.
01:50Pakakapitin natin yung lasa ng shrimp or ng ating prawns doon sa ating mantikilya.
01:56So, hahayaan lang natin mag-steep, lumabas yung lasa yan.
02:00And then later on, nagamitan natin yan ng potato masher para talagang lumabas lahat ng lasa niya.
02:08Ayan, nagiging orange shade na yung ating butter.
02:11So, ibig sabihin yan, very effective yung ginagawa nating proseso.
02:15So, at this point, nakita nyo na ibang-iba na yung kulay nung ating mantikilya.
02:20Pwede na natin i-strain yan.
02:22And that, my friends, ang liquid gold.
02:31Shrimp scampi is best or traditionally served with bread or pasta.
02:37We're choosing bread this time.
02:38We have here baguette.
02:39Since garnish lang ito, kaya yung bahala kung papano nyo siya gusto kong iserve.
02:49Ako gusto ko ng medyo parang crisp.
02:54So, ganyan lang yan kaninipis.
02:57Dip lang natin.
02:58Mabilis lang.
03:00Hindi nyo kailangang ipasok doon sa bread yung mantikilya nating.
03:04Malagin ito.
03:06So, to-tostahin lang natin yung ating tinapay doon sa ating pan.
03:18Since matatapos na yung ating garnish, yung ating tinapay, ready ko lang yung ating bawang.
03:25Spice tayo ng slivers ng ating garlic.
03:29So, pag sinabi natin yung slivers, yan yung pot na yun.
03:45So, hot pan.
03:47Yung ating generous amount of garlic.
03:51Since manipis yung pagkakaslice natin doon sa ating garlic,
03:53it's best na pag igigisan nyo na siya,
03:57medyo on the medium lang yung temperature.
04:00Or actually, kahit mas mababa.
04:02That would prevent our garlic from burning.
04:05Since we will be adding our chili flakes,
04:09it's also best na yung temperature din ulit nung iyong oil ay mahina lang din.
04:14Kasi ang mangyayari dyan,
04:16pag sobrang init,
04:18number one, masusunog, mamamata yung lasa,
04:20papait, masisira yung dish.
04:22Second, magtatalsikan kasi may mga buto ito.
04:25And then,
04:26pag ilalagay na natin yung ating prawns or shrimp,
04:29pwede na natin iangat yung temperature.
04:36Since we used salted butter,
04:38medyo kakalmahan lang natin yung pag-season natin ng asin.
04:42Then, pepper.
04:42Since patapos na yung dish natin,
04:50ihahabol lang natin yung ating lemon.
04:54Pero bago natin tanggalin yung kanyang juice,
04:57tatanggalin ko muna yung zest.
04:58Pandagdag natin to finish off the dish.
05:00And then, finally,
05:09yung ating parsley.
05:14Okay.
05:17Turn off heat,
05:19konting halo,
05:20pwede na tayo mag-serve.
05:20Tee,
05:39pwede na tayo mag-serve.
05:40Pwede na tayo mag-serve.
05:42We'll see you next time.
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