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00:41So, habang pinaprepare natin yung papaya,
00:43pakukuluan lang natin yung tubig
00:45kasi we will be poaching yung sinasabing nga natin
00:47protein element natin,
00:48yung ating isda.
00:56.
00:58Medyo nagsisimmer na yung ating poaching liquid.
01:01Ilalagay lang natin yung ating Gigi.
01:04So we will poach this for roughly around 8 to 10 minutes.
01:14Na slowly simmer na natin yung ating galunggong.
01:28As always, we make sure to use everything doon sa ating mga ginagamit at ginagawa sa kusina.
01:37So yung stock na yan, we will make use of that.
01:40We will be saving this to finish off our dish.
01:44Yung ating namang galunggong na pinuch, ayan makita nyo, umuusok-usok pa siya.
01:50Palalamigin lang natin and then mamaya, pwede na nating himayin to.
01:58Then yung ating bawang.
02:01Then our chilies.
02:15So once na nahimanin natin yung ating isda, pwede na natin i-finish yung process.
02:19So yung ating mantika, lagay na natin yung ating hinimay na isda.
02:23Nagayin na rin natin yung ating sibuyas, bawang, at sile.
02:37Next up, yung ating ginagag na papaya.
02:41Then, yung ating fish stock.
02:52Timplahan natin syempre ng patis, minta,
02:57asukal,
03:00and then finally, yung ating suka.
03:02So I think ito yung isa sa mga pagkakapareho doon sa ating achara.
03:13And then we're just gonna bring this to a slow simmer.
03:17Reduce natin ng kaunti yung kanyang parang pinaka-broth.
03:20And then after that,
03:21pwede na mag-serve.
03:22Tis-a sa mga pagkakapareho doon sa atingAcara.
03:26So, chawakag na pwede na mag-serve.
03:30So you can get an lina na-muga pagkata.
03:32So you can't do it.
03:39Do it.
03:40That's what I just told you about.
03:40It's what I did.
03:41I was gonna travel to school in a LA.
03:43So you can get an lina,
03:44and then I'll be here.
03:45So you can get an lina,
03:46so you can get an lina,
03:46so you can get an lina.
03:49So I don't have a good application.
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