00:00Going back to Filipino cuisine, of how rich our food culture is, what I really like about ours is
00:12andaming senyales kung gano kayaman ito. We follow the season, we respect yung abundance
00:21na binibigay sa atin ng inangkalikasan, and I think it's ito dun sa magandang example.
00:27Pag gandong tagulan, maraming betute o palaka. Adobong dilaw ang gagawin natin.
00:36Imbis na manok o baboy, in season, betute yung gamit natin.
00:40So nalinis na natin ito. Sila, Sir Reg, kasama yung mga staff niya.
00:45Sila'y namingwit dito sa paligid ng Redwood Farm Villa.
00:48Ito nga, I think, more or less nung buhay ito, mga tatlo, hanggang apat na kilo yung nahuli nila.
00:57So, lulutuin natin lahat yan. Heat lang natin yung pan.
01:00Bago pa totaling umangat yan, yung magpapadilaw sa ating adobong dilaw, ating turmeric.
01:06Sige natin yan. Optional, depende kung purest kayo sa adobo na bawal may sibuyas.
01:16Ako, I don't mind. I think it actually adds more depth to your adobo dish.
01:23So, maglalagay ako ng sibuyas.
01:25Narin natin yan.
01:27And then, yung ating bawang.
01:33So, mapapansin natin, yung oil natin, generous.
01:42Yun lang din yung kagandahan sa betute is very lean ito.
01:46So, kailangan mo ng maraming maraming fat para mas maikalat pa natin yung flavor.
01:52Lalo na na medyo hindi masabaw yung gagawin nating dish.
01:56And with that, put in our betute.
02:08Season lang natin ang salt.
02:13And pepper.
02:16And then, deglaze lang natin ng vinegar.
02:34Konting water.
02:37And then, sugar.
02:41At this point, maglalagay lang din ako ng, siguro mga dalawang pirasong sili.
02:45Some would say na yung gantong ingredient or yung gantong dish falls under the category ng exotic.
03:04Tatawa na namin kayo kasi this is like a usual yearly event sa amin na we really look forward na may mga ganito tayong makakain at matitikman.
03:15So, nire-reduce na lang natin yung sabaw.
03:16So, nire-reduce na lang natin yung sabaw.
03:19Tikpan muna natin.
03:23Saktong-sakto yung touch ng turmeric.
03:26Yung nilagay nating asukal.
03:28Somehow, nai-enhance din yung lasa niya.
03:31Hindi siya malansa.
03:33Yun yung hindi ko gets na impression ng mga tao na malansa or hindi ka aya-aya.
03:38When in fact, kung titikman mo to nang nakatikit ka, you wouldn't really know the difference kung meat lang yung pinag-uusapan natin.
03:45Sa isang native chicken.
03:48Alright.
03:49So, nag-reduce na yung binanli nating sabaw kanina.
03:53Siguro, a little bit caramelization pa.
03:56Pero, check muna natin siyempre kung pwede na ba yung karne.
04:00Sa liit nito, I'm assuming pwede na.
04:08Ang ganda ng texture ng meat.
04:11Perfect.
04:12That took us around less than 15 minutes.
04:16Patutuyuin pa natin ito.
04:17Totastahin pa natin ng kaunti.
04:19Pwede din tayo magserve.
04:20Tapos ang mag-al sao ang makinan?
04:26Balang nanok na.
04:27So?
04:28At ito na.
04:29Harap.
04:30So, ano ang mag-alas ng kanayin.
04:31Ito.
04:32So?
04:33Ito na lang nanok na.
04:34Okay.
04:35Tapos ang mag-alas ng bechi.
04:37But then ito na mag-alas ng panayin,
04:38So?
04:39So?
04:40In of course.
04:41Ito na.
04:42Have you tried it before?
04:43Uh, no po.
04:44Alright.
04:45First timer!
04:46Yay!
04:48How's the taste Harry?
04:50Chicken, right?
04:52Exactly, if you go past the
04:54that stage
04:56you know what I mean?
04:58You get to appreciate it, right?
05:16You get to appreciate it.
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