00:00What's up, Chef?
00:02What's up, Chef?
00:04Well, you said it's a big deal.
00:08Right?
00:10So...
00:12I think I just thought to make an adobo.
00:16Ah!
00:18You know, Chef, before my thought process,
00:20since I was a vendor,
00:22what's the flavor
00:24that you want all of them?
00:26You're going to go to adobo.
00:28Ako napunta ako sa sisig.
00:30Ah!
00:32Ano?
00:33Medyo matrabaho nga lang.
00:36So we have here yung ating niya.
00:38Medyo on the jowls ito.
00:40Pork jowls.
00:42Paiigahin natin siya.
00:44Tapos, dapat maluto siya sa sarili niyang mantiga.
00:46Tapos, syempre, yung vinegar,
00:48garlicky na flavors,
00:50yun yung hahabulin natin.
00:52Ayan, so pinapakuluan ko yung
00:54tenga at yung
00:56maskara sa sibuyas.
00:58May unting bay leaf.
00:59Para lang malasa siya.
01:00Kasi dyan na talaga siya maluluto eh.
01:07It would make sense to use mayo as a dip.
01:10Pero, para sa akin,
01:12mataba na kasi yung laman eh.
01:14So, mas may sense sa akin na
01:16suka yung sausawan.
01:18Nakaka-break siya ng richness ng fat.
01:21So, naiga na yung ating water.
01:28What we're doing here is
01:30I'm showing you guys yung technique
01:32na ginagawa ko when I'm doing adobong puti.
01:34So, makikita natin yung brown na yan.
01:36We will deglaze that with water.
01:38We're basically just going to repeat the process
01:41hanggang sa maluto
01:43o hanggang lumabas yung
01:45sariling mantika
01:46ng ating baboy.
01:47Magpaprito ako
01:49konti ng atay.
01:51So, yung atay na may suka
01:53yun yung
01:55pinangpapalasa sa sisig, no?
01:57Tiplahin na natin yung filling.
01:59Sibuyas.
02:01Nagapit ako ng mix ng white at red.
02:03Gusto ko mas gawing lighter yung filling.
02:05Lalihan ko din ng sile.
02:07Yan.
02:08Dalawang klase
02:09kasi iba rin yung dating ng dalawang.
02:11And then later,
02:12i-mash pa natin itong atay
02:14tsaka suka.
02:15Yun yung gagamitin natin pampalasa nito.
02:25So, meron na tayong garlic.
02:27Siyempre, hindi ito magiging adobo
02:28kung wala yung ating billy garden.
02:35And, yung ating corn naman.
02:55Yung ating eggs.
02:59Rice din.
03:01Siyempre, yung pinang-timpla natin doon
03:05yung pinagtatasan ng baboy natin kanina
03:07para pabit-makabit yung laso ng baboy.
03:10Kahit saan ako pumunta,
03:12meron ako palagi na lang
03:13puchilyo,
03:15bench scraper,
03:17tsaka thermometer, no?
03:19Lalo kapag ka magpag-fry
03:21or lumpia,
03:23kailangan sakto
03:25or suwak na suwak yung temperature ng oil.
03:27So, yun yung mag-dedictate.
03:28Kung yung magpiyama pa,
03:29ay magiging pilaw sa loob.
03:31At masasunod na yung labas.
03:33Or, sabay ba silang
03:35yung loob at labas
03:36ay sabay malumoto
03:37at makasarak sa labas niya.
03:39So, kapag naglaluto ako ng lampia,
03:41nasa 3 to 380
03:43yung temperature ng oil.
03:45Drying always away from me.
03:48So, sa temperature ng oil,
03:50nakukuha yung makaganyang texture
03:52yung may blisters.
03:53So, my blisters.
03:54So, my blisters.
03:55So, my blisters.
03:58Depending laid.
04:00So, k Alberta.
04:01ifferuto.
04:09So, my blisters.
04:15To.
04:16So, own.
04:17So,ами mu-shirt.
04:19Nice.
04:21Fino.
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