00:00According to her prestigious career by executive sous-chef in a hotel,
00:05the first one is a vlogger and a culinary artist.
00:09And since Chinese cuisine experts,
00:12we have two versions of a potahe
00:15that's not lost in the Chinese New Year.
00:19Very special is our farm-to-table collab
00:21because our chef is a Michelin-selected.
00:42It's a great chef, Chef Welly in action.
00:48Yes, Chef Welly!
00:50Yes, Chef Welly!
00:52Anong potahe ang ituturo natin sa ating mga food explorers?
00:56Sa ngayon, gagawa tayo guys ng beef broccoli.
00:59Beef broccoli? Yes.
01:01Chef, isa ba ito sa mga staples talaga ng Chinese cuisine?
01:05Yes, Chef. Yes.
01:06Mga ilang orders ng beef broccoli ang dinidispatch ninyo araw-araw sa manho?
01:11Sa outlet lang ng mga 200 orders siguro.
01:14Per day yan?
01:1530.
01:16Grabe!
01:16Okay.
01:17So, kabisadong-kabisadong mo talaga ito.
01:19Yes.
01:20Yes.
01:21Maganda dito sa collab natin, food explorers,
01:23dahil kami ni Chef Welly,
01:25parehong-pareho yung ingredients na meron kami.
01:28Pero, papakitaan namin kayo yung ibat-ibang interpretation.
01:31Chef Welly will give you yung restaurant,
01:34Michelin-rated or selected na recipe.
01:39Ako naman, sarili kong interpretation.
01:42J.R. Royal yan, farm-to-table naman.
01:44So, Chef Welly, turuan mo yung ating mga food explorers nung technique mo.
01:48Okay.
01:49Ready ka na, Chef?
01:50Ready na, Chef.
01:50Alright. Let's roll.
01:52So, unang gawin natin is, iiwain muna natin yung beef.
01:56Kailangan ko lang nung filet mignon.
01:57Kasi, Chef, yung sa'yo, traditional na beef broccoli yung steak mo.
02:05Yung sa'kin kasi, gagawa ko ng steak tartar.
02:08O, yun.
02:09So, kailangan ko dyan, for steak tartar, kailangan natin yung pinaka gitna.
02:14Yung mignon, filet mignon.
02:16So, ito.
02:17Tanggalin lang natin, guys, yung ano, yung litid.
02:20Kasi, misyan, ito yung matigas eh.
02:22So, sobrang dali lang ito ha. Sobrang dali lang ito gawin sa bahay.
02:25So, since walang heat transfer na mangyayari dun sa ating protein, we just wanna make sure na walang mga litid
02:37-litid or taba-taba yung ating isa-serve.
02:40So, we make sure na we remove all of those.
02:43Para, syempre, maganda yung experience ng ating kakain.
02:49Meron kasing part ng meat na medyo matigas, part ng beef.
02:56Pero, ito naman is tenderloin.
02:58Hindi masyadong, ano to, matigas.
03:02So, basically, when we say steak tartar, it's a dish, it's a beef dish served raw.
03:11Yup, you heard me right.
03:12Hilaw po syang sineserve.
03:13So, a few things that you have to remember when you're going to do it at home.
03:18Make sure yung temperature ng meat natin is chilled ito.
03:23Slightly frozen, actually, yung mas magandang atake so that you can cut your beef ng mas malinis.
03:31And, of course, after you have processed this, you make sure na ibabalik mo sya ulit sa fridge
03:37or ilagay sa isang environment na hindi may expose sa danger zone,
03:41which is yung mainit or delikadong temperature.
03:45Simple lang sya.
03:46You just cut your tenderloin into small pieces, small dice, and then we will season this.
03:53Normally, or traditionally, you would season this with Dijon mustard
03:58and some other spices and herbs.
04:02Pero since Chinese version yung gagawin natin, we will be using yung oyster sauce, light soy sauce,
04:09and also sesame oil para doon sa pang-finish natin doon sa ating tartar.
04:16And then for the vegetable components naman natin, we will just straight up saute it.
04:22Tapos toss natin with the same sauce na ginagamit natin for beef broccoli.
04:26Unahin muna natin ito pag-marinate para pumasok yung lasa.
04:32Salt, baking soda, konti lang.
04:35Kailangan lang konti lang kung nakadepende sa dami ng karne.
04:38O maglalagay din tayo ng cornstarch para yung nilagay natin ng mga ingredients, lalong kapit.
05:00Season it with oyster sauce, light soy sauce, some sugar.
05:07Mix lang natin.
05:12And then finally, yung ating sesame oil.
05:16That's it for our meat.
05:18And then of course, i-cover lang natin ito.
05:21And then ilalagay sa ibabaw ng iced bowl.
05:30Chef, pag titignan nila yung dami ng misan plus or kailangan i-prepare.
05:36Kunyari, may isa tayong viewer na gusto mag-umpis ang matuto ng Chinese cuisine,
05:42Chinese dishes.
05:45Hindi ba nakaka-intimidate ang beef broccoli?
05:48Hindi, Chef.
05:49Bakit? Madali naman siyang lutuin.
05:51Madali siyang lutuin, Chef.
05:52Marami lang tad-taran, ano?
05:54Oo, marami lang.
05:55Kailangan i-slice mo ng manipis eh.
05:57Oo.
05:58Para hindi siyang matigas.
06:01Mayroong kasing part, halimbawa dito sa atin,
06:04mayroong sa lokal natin, yung madalas natin makikita sa palingki,
06:09yung beef brown.
06:10Medyo may...
06:10Makunat yun?
06:11Makunat yun.
06:12Kailangan mo rin yung i-slice talaga ng maninipis.
06:17Pag nagluloto ng beef broccoli, pinapakuloan nila eh.
06:20Hindi yung gano'n yung procedure talaga pag Chinese cuisine talaga.
06:24Kung baga,
06:25sa pag beef broccoli, kailangan mo siyang i-advance marination.
06:28Lagyan natin yung broccoli.
06:30Kumukulong tubig.
06:32So, after natin ma-slice yung ating carrots,
06:34eto naman yung ating straw mushroom.
06:37Ito yung isa sa mga mushrooms na na-discover ko
06:39nung mahinawakan akong Chinese hotel dito sa Pasay.
06:44So, eto. Masarap siya.
06:46Para siyang shiitake.
06:47Para sa akin kasi yung shiitake ang pinakamalasa.
06:52Pero, masarap to.
06:54Maganda siyang alternative.
06:56Kahit sa mga chop suy-chop suy natin,
06:58maganda gamitin itong straw mushroom.
07:01Kailangan sa beef broccoli, hindi sa over-cook.
07:04Para nandun pa rin yung crunch niya pag kinakain mo.
07:14Chef, may tanong ako dyan sa walk action na yan.
07:17Ah, Chef.
07:18Gano'ng kahirap,
07:20ma-practice at ma-perfect ang technique ng pagtotos ng walk?
07:25Matagal na training talaga.
07:26Okay.
07:27Tano na kung hindi talaga siya sa Chinese walk na gamit.
07:33Lalo yung diba sa amin ginagamit yung hindi ganito.
07:36Yung may hawakan lang sa gilid.
07:37Yung ditay nga.
07:38O, maditay nga.
07:39So, medyo matagal talaga yung practicean.
07:43Hindi madali siya.
07:44And then tsaka, I think our viewers need to understand
07:47na yung setup na kusina sa Chinese kitchen
07:52is yung kalan mismo para yung may bibig eh.
07:56Diba, Chef?
07:57Yes.
07:58Na actually, ang technique dun is kung ito yung bibig,
08:01doon mo siya tinutos.
08:03Hindi mo siya tinutos ng kamay talaga.
08:05So, doon mo siya inuugoy, parang ganon,
08:08para makuha mo yung rhythm ng pagtotos.
08:10So, kaya pag ginagawa nyo sa bahay,
08:14ba't hindi ganon ka-perfect yung grace, kumbaga,
08:17na kukumpara nyo dun sa mga Chinese cuisine chefs,
08:21kagaya ni Chef Welly, eh dahil nakakatulong talaga yung setup mismo
08:26o yung type ng kusina na pinagagalawa nila.
08:29I-rate muna natin yung wok para pagka niluto na natin yung beef,
08:33hindi siya mag, hindi siya didikit dun sa wok.
08:36Na-raise lang natin yung broccoli.
08:40Paikot lang para bigyan natin ng magandang ano.
08:45Nagyan na tayo ng mantika.
08:48Habang iniinit natin yung mantika, mag-iwabo na tayo ng bawang.
08:53So, ready na yung wok natin?
08:57Chef, ano yung pinatawag na wok hay?
08:59Yung makatulong sa flavor ng wok, Chef, is yung ismoke lang niya eh.
09:04Oh, okay.
09:04Yung nakadagdag ng ano.
09:08Yung parang kakaiba na pag alam mong,
09:10kasi pag sinabi natin yung Chinese cuisine yun yung parang distinction, di ba?
09:14Na may wok hay na parang parang,
09:16parang siyang sunog na bakal na hindi mo maintindihan.
09:19No?
09:20Kaya natin pinaiinit ng ganon yung ating wok,
09:24so that we can get that wok hay na tinatawag natin.
09:28So, ready na yung ating wok.
09:30Ito yung ating oil.
09:38After yan, babalik lang natin yung excess.
09:43I'll start with our aromatics.
09:50Then yung ating broccoli.
09:56Yung ating mushroom.
10:06Then we'll season this with light soy sauce.
10:10Gisa na natin yung garlic at saka luya.
10:21Ito yung mushroom.
10:30So, maglagay tayo ng oyster.
10:34Oyster.
10:35Light soy.
10:37Lagay din tayo ng
10:40O sauce.
10:45So, lagay tayo ng kunting tubig.
10:48Sugar.
10:48Kunti lang.
10:49Para may balance yung lasa.
10:51Dark soy.
11:01Yung carrots.
11:02Lagay natin.
11:07So, Binondo Boys, we conceptualized it.
11:10Bringing Binondo to different parts of Manila.
11:13It's how we show our creativity.
11:15For the concept of Filipino-Chinese.
11:18One, it's comforting.
11:20It's warm.
11:21It's also, again, familiar.
11:24We didn't bind ourselves in tradition.
11:27How we season our food.
11:29How we want to present it.
11:31What we want to add.
11:33What we want to add.
11:33Even if it's not traditional.
11:35As long as it will taste good to us.
11:37Then we'll be happy to serve it to everyone.
11:40Binondo Boys ang isa sa mga halimbawa ng nauusong micro-dining concepts ngayon.
11:45This refers to a highly curated and intimate restaurant that caters to a small number of guests at a time.
11:52But don't worry food explorers.
11:54You will always have a seat anytime within the day dahil 24 hours silang bukas.
11:59It's more of having, it's easier to expand.
12:04You know, you have small spaces everywhere and then you put up a small team and then a small capital.
12:1124 hours kasi it's more of surprising also that we get the late night crowd restart.
12:19Good crowd at 8pm going through 4 to 5am.
12:23Sa kanyang pagbabalik sa Farm to Table.
12:26Ganadong ganado na si Vince Maristela na tikba ng mga pagkain binabalik-balikan sa Binondo Boys.
12:32Kung hey, fat choy mga food explorers.
12:35At syempre malapit na ang Chinese New Year.
12:37Two days na lang.
12:38At bumakakainin natin.
12:40Edi syempre Chinese food.
12:42Chef Marvin, ano ba yung mga inihandaan natin dito?
12:45Dahil palitan ako, dinudumog to ng mga taga-QC.
12:48Yes, so we'll start with our white chicken noodle soup.
13:11We're starting to see the next challenge.
13:11Thank you, folks.
13:11It's about how you are making a bigger picture.
13:11Genetics is a favorite, and you greet them tomorrow or night.
13:11We're starting to see the next challenge.
13:11It's about after the challenge.
13:12Sit down at the challenge
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