00:02When it's summer, I think a lot of people relate to it.
00:07One of my favorite things is the in season of frutas.
00:12This is the time when it's easy, it's easy,
00:16and it's easy to choose.
00:19And of course, we usually enjoy it as is.
00:25Yung iba naman, ginagamit na pang-ulam or hinahalo sa ulam.
00:30And sa ibang mga restaurants na nakikita ko, lalong-lalo na sa mga western restaurants,
00:36medyo fine dining, specifically catering to plant-based or vegan diners,
00:44isa sa mga nauuso is yung watermelon steak.
00:48So basically, it's very straightforward.
00:52Yung watermelon natin, ika-cut natin into steak cut,
00:56si-sear natin, and then we'll serve it with some farm vegetables.
01:00Ganon kasimple.
01:05Abang pinapainit natin yung pan, prepare lang din natin yung side dish natin.
01:15Oil.
01:18Yung ating watermelon steak.
01:30Yung aroma, parang hindi mo mahiisip na pakwan eh.
01:34Actually, first time ko lang din siyang gagawin.
01:36It's just that, lagi ko nga lang siyang nakikita talaga dun sa mga,
01:39pinafollow kong vegan na medyo high-end na restaurants.
01:42Curious akong matikman din siya.
01:50What I can imagine na nangyayari dito is,
01:54siyempre, marami itong water content,
01:56tapos mataas din yung sugar content niya.
01:59So, habang nagka-caramelize yung taas,
02:03naluluto yung loob.
02:04So, I would imagine na yung burnt crust
02:09or yung charred crust na meron tayo dun sa taas ng watermelon
02:13would give us a different flavor profile.
02:17Aside dun sa nakasanay nating pakwan lang.
02:20So, at this point, satisfied na ako dun sa caramelization na nangyayari dun sa crust
02:24nung ating watermelon steak.
02:27Pwede na nating i-rest yan.
02:30Yan o.
02:33And, kung mapapansin ninyo, hindi ko rin siya sinison.
02:37Ang dahilan ko dun is,
02:40since nagkakaroon ng reaction ang salt sa ingredient,
02:46it tends to draw out the moisture.
02:49Ayokong nagtatalsikan dun sa pan.
02:51Kaya, isi-season ko na lang siya bago ko i-serve.
02:54Pero, habang mainit pa yung ating mantika tsaka pan,
02:58isosotay na natin yung ating mga vegetables.
03:01Next, yung ating saba.
03:08Then, yung ating sitaw.
03:11Season natin ng salt and pepper.
03:26Just like that, put on a diamond plate.
03:45Moment of truth.
03:48Kung hindi mo alam na pack 1 to,
03:51eh, magmumuka talaga ang karne or tuna or salmon na na-marinate sa soy sauce.
03:55Pero yung lasa.
04:01Something about doon sa, again, yung nai-imagine natin kanina na,
04:05char, meron sa labas.
04:07Tapos yung parang hindi na crispy na loob niya.
04:13Or yung crunch, nabawasan na rin siya.
04:16Medyo, parang in a way, yung mouthfeel niya reminiscent din ng karne.
04:22So, mapepeke ka talaga.
04:24But, pinaka-importante, masarap siya.
04:27Winner.
04:31Dahil in-apply natin siya ng heat,
04:33tama rin yung hinala natin na mas nag-intensify.
04:37Halos dumoble yung tamis niya.
04:41Perfect pairing din yung mga vegetables na niluto na alam.
04:44So, it's a great pairing.
05:05So, it's the best pair of
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