00:00So, like what we've always shared sa Farm to Table,
00:03one technique na we also practice sa restaurant is ito.
00:08Very simple setup lang to.
00:12Put your grilled eggplants sa isang container na pwede mong takpan.
00:16Kung meron kayong kaldero na may takip, perfectly fine.
00:19Pag wala naman, gusto nyo gumamit ng bowl.
00:20Use a plastic wrap.
00:22Basically, the purpose of this is para pag naglalabas siya ng steam,
00:26eh, the way niyang i-re-release naman yung balat ng ating eggplant,
00:31which would enable us to peel off yung charred na part niya
00:36while preserving yung smoky aroma na nang-infuse doon sa ating eggplant.
00:41Tapos habang inaantay natin na mag-rest muna siya,
00:46maghihiwa tayo ng kamatis.
00:52Sunod nating balatan at hiwain ng sibuyas.
00:59Tapos tagtarin ang bawang.
01:04So, isosotay lang natin yung ating aromatics.
01:08Of course, yung ating tomatoes, onions, saka garlic.
01:13Then, hayaan lang natin ito hanggang almost madurog na sila.
01:17And while we're waiting for that to happen,
01:19pwede na nating balatan yung ating eggplant.
01:22So, yan, makikita nyo, yan, that's the steam.
01:38Pag nakat na natin yung eggplant,
01:40lagyan natin ng egg.
01:46Tapos, binux lahat mo lang natin.
01:50Lagyan natin ng salt for the taste, saka pepper.
01:53Ang puki-puki guys, minsan, pinapalaman din sa mga bread.
01:59Maglagay tayo ng bawang.
02:05Ono.
02:10Amati, tomato.
02:13So, isosotay lang natin.
02:18Para mas lalong tumarap.
02:25Since we are turning our grilled eggplant into a soup,
02:30yan, makikita nyo, hindi linis na linis yan.
02:33Hindi natin totally tinanggal yung mga charred na skin ng eggplant.
02:38Only because I want the broth to be infused with a deeper smoky aroma.
02:49At this point, okay na ako dun sa base ng aking soup.
02:52Kung mapapansin ninyo, makapal pa yan.
02:54Mamaya, gagamitan pa natin ng ibang liquid yan.
02:56So, let's just set this aside to cool down.
02:59Tapos, magpoach naman tayo ng ating itlog.
03:02For pokey-pokey, kagaya na ang sabi ni Chef Chad,
03:05dapat meron yung eggplants, aromatics, and itlog.
03:09So, dahil soup siya,
03:10ayaw naman natin siya parang maging egg drop soup yung itsura.
03:13So, for our parang pinaka-garnish, we will be using poached egg.
03:18Pagkatapos na, masutay na yung mga tomato, garlic, and onion,
03:23ilalagay na natin yung eggplant, tapos yung egg.
03:36So, nagsisimmer na yung ating water, yung ating egg.
03:40We'll put it in a bowl first.
03:44Some acid.
03:46Swirling motion.
03:48Drop natin yung egg.
03:50Ayan, so, malakit ng maluto yung pokey-pokey natin.
03:54Ayan, na siya.
03:55Ipisa nyo, nagsisit na siya.
04:03Dadagdagan pa natin ng stock yung ating pokey-pokey base.
04:07Ito yun, actually, yung gagamitin natin.
04:09So, the reason why yun yung gusto kong gamitin,
04:12para may konting acidity,
04:14because of the vinegar na nilagay natin doon sa ating poaching liquid sa ating itlog.
04:18We're just going to use blender
04:20para magkaroon lang ng smooth consistency yung ating soup.
04:24And, pwede na tayo mag-plate.
04:26Ayan, mag-preplating na tayo.
04:28Siyempre, kailangan natin ng edible flowers para naman sa garnish natin.
04:33Ito yung pokey-pokey ng Ilocos.
04:36So, na-blend na natin
04:38at nakuha na natin yung consistency na prefer natin.
04:41Pwede tayo mag-serve.
05:06Pwede tayo mag-serve.
Comments