00:00Ito naman, meron tayong isang very interesting question from our food explorer, si Ma'am Jackie Canlas Pedrera.
00:06Ang tanong niya is essentially sa marination.
00:09Una, talaga daw ba na kailangan o may epekto ang marination sa karne?
00:13Eh kung lalagyan mo lang din naman daw ito ng sauce or ng stock.
00:18Parang may nabasa daw yata siya kasi online na parang hindi naman siya kailangan.
00:23Tapos tinatanong rin niya kung may epekto ba sa shelf life nung dish na niluto mo kung na-marinate ang
00:33isang meat.
00:35With the question sa marination, ganito kasi yung nangyayari dyan.
00:38Yes, there is definitely a big impact sa isang meat, sa isang protein kapag siya ay na-marinate.
00:44There is science happening.
00:45So meron dyan osmosis, diffusion.
00:48So kumbaga ito yung pagpapalit ng, pagpasok ng asin na nadodraw out niya yung moisture.
00:57So doon nanunoot yung tinatawag nating lasa.
01:01Meron naman kapag acid yung gamit mo, protein denaturation naman yung nangyayari dyan.
01:07Yung sa pagmamarinate naman kung may sauce, actually ginagawa ko rin yan.
01:11Kung ang isang putahe e lalangoy at mapapakuluan lang din naman sa sauce, hindi na ako masyadong nagmamarinate.
01:21That's actually a logical approach.
01:23That's what we practice in our restaurants.
01:25And for me, hindi naman naapektuhan yung lasa.
01:29Lalo na again, kung isisimmer mo din naman siya sa stock or sa sauce.
01:33Now, extension of shelf life, yes.
01:39Especially if may acid na ginamit doon sa pagmamarinate ng iyong protein.
01:46Hi, Kevin.
01:47Hello, po. I was cooking with Harleen.
01:49Harleen, she prepared something very special for you.
01:53And I was hoping, we were actually hoping that you would do the same for her.
01:57Me too.
01:58So this is special?
02:00Yeah, yeah, yeah.
02:00Okay, what are we doing?
02:01Because I have some of your ingredients here.
02:02We're making, thank you, thank you.
02:03We're making pat kapau.
02:05Okay.
02:05In my opinion, I think it's the traditional Thai dish.
02:08If you think about Thailand, a lot of people think about tom yum.
02:12Tom yum.
02:12They think about pat thai.
02:13Yeah.
02:13But in my opinion, this is what Thai people eat.
02:17This is the go-to Thai dish for Thai people.
02:19The adobo of Filipinos.
02:20Is that in Filipinos?
02:22If that, if the go-to.
02:23Yeah.
02:23Let's say we go to a restaurant, oh, we'll get kapau.
02:26Let's, let's get it on.
02:27Let's start.
02:27So we're going to start with cooking the egg first.
02:29All right.
02:29So we don't have to change the pan or anything.
02:32Okay.
02:32The pan's already hot.
02:33We're just going to add the oil in.
02:35We're going to be generous with the oil.
02:36Yes.
02:37We want, we want that, we want that oil nice and hot right away.
02:42Sure.
02:43There you go.
02:44Oh, you know, you know that's good.
02:46Let's scoop it out properly.
02:47This is what we also want.
02:49We want that crispy, crispy underneath and not crispy on top.
02:52Have you noticed that we kind of like the same egg?
02:58I think, you know, our Filipino sunny side up?
03:01Yeah, yeah.
03:02We love our sunny side up exactly the same as that.
03:06Harleen and I, we talk together a lot about, about food.
03:09And we, we think that Filipino food and Thai food are, are very similar.
03:15And in a lot of foundations and in terms of how we perceive ingredients.
03:20Yeah, yeah, yeah.
03:21Like, uh, we have something similar to adobo.
03:23Okay.
03:24It's called, um, uh, Kaipalo.
03:26Would you say that food is, is some sort of your love language?
03:31Oh, yeah, yeah.
03:32Of course, you know, because you got, you got to eat.
03:34You got to take care of the person you're with.
03:36But I heard from, from someone that you bring some stuff over at set.
03:41Is that something that you normally do to normal people?
03:44No, of course not.
03:45Why would I, why would I do that to normal people?
03:47They don't, they don't go through life with you.
03:50All right.
03:51You know, they don't go through, uh, let's say sorrow, happiness, joy.
03:55Okay.
03:56So, when, when you're actually bringing home-cooked meals for, for a person, for a certain person,
04:05you're, you're pretty much saying that you're not just a normal day-to-day friend.
04:13All right.
04:15Okay.
04:16What exactly about Filipinos and Filipinas you, you, you appreciate most?
04:21I would say, uh, you know, one thing is that you will never find in any other country
04:27except the Philippines is a hospitality, warmth, and wellness.
04:30You, you, you normally get to hear that from, from tourists, right?
04:35That our hospitality is top-notch.
04:37Is this something that you guys do regularly on your social media platforms?
04:42Oh, really?
04:42You cooking?
04:43Uh, I don't cook on my social media platform.
04:45My, my social media is all basketball.
04:48Oh, really?
04:49Yes.
04:49You can cook it on your channel.
04:51All right, let's get started right away.
04:53We gotta, gotta be careful while chopping the, chopping anything.
04:57You don't wanna.
04:58But especially when you're doing that with the chilies, I think that the, the, the, the more
05:02important thing there is what you do after that.
05:05And don't touch your eyes or your face or any part of your skin.
05:08You gotta get the heartburn in first.
05:10Right.
05:11Get this a nice little, and you go with the, have you ever made a pop?
05:17Yeah, I think we did, right?
05:19And, and, and this, one of our episodes.
05:22Oh, okay.
05:23So, there's nothing.
05:24Yeah.
05:24I agree.
05:25It is a very simple dish, but the way you prepare it pretty much tells everybody your background,
05:33the simplicity of the ingredients.
05:35Oh, yeah.
05:36Add some fish sauce.
05:37Light, light amount of fish sauce, not too much.
05:40Okay.
05:41I think this is the, the seasoned dark soy sauce.
05:45Yeah.
05:46Uh, very, uh, Filipino only.
05:49We don't have this in Thailand.
05:50We won't need that.
05:51And this is, I would say, one of the two secret recipes.
05:55Molasses, to give it that nice, dark, thick color, which I have so much trouble finding
06:02in, in markets.
06:03I don't know why.
06:05It's mostly found in, in specialty stores.
06:09I need to, I need to get the link because in Thailand, when we cook, whether it's the
06:14pow, whether it's the adobo of Thailand, palo, we need molasses.
06:18It's, it just gives it a higher, a higher flavor.
06:23You have a pretty interesting background.
06:26You can see with the molasses, it gives it this nice color.
06:29Dark color, right.
06:29Without giving it too much salt.
06:31Salty, right.
06:32Yeah.
06:34And I'll just turn this off right now.
06:36And then we add the string beans in.
06:38Oh, okay.
06:39And why?
06:39Because everything in here right now, it's not crunchy, right?
06:43It's, it's nice, finely diced.
06:46Right.
06:46Or beef.
06:47It's just gonna give you some texture.
06:49It's gonna give a, a, I don't know.
06:53It's just a, a different idea of flavor.
06:56And then you kind of just, ball it up in one.
06:58I think we're done with the kapau.
07:02Maybe more chilies.
07:04Puede ba, chili?
07:09Do you need more spice?
07:11Hmm.
07:13No.
07:13To me?
07:13Yeah, it's good.
07:14It's, it's, it's okay.
07:16I think the spice is, is for, for everybody.
07:20Personally, I would add chilies for me.
07:23But, um, this isn't for me, right?
07:25This is for everybody.
07:27If I, I wanted to impress someone through my cooking, I think this would seal off the deal for me.
07:33Suyo!
07:33Right.
07:37How do you eat this?
07:38Wait, I'm going to teach you how to eat step by step.
07:41Step by step.
07:41Step by step.
07:42Art, art, art, inch.
07:43His hair!
07:46Aww.
07:49Okay, let's get it.
07:50Get it.
07:58Lunok.
07:59Lunok.
08:00Lunok.
08:00Kevin, lunok!
08:01Lunok.
08:02Lunok.
08:09Lunok.
08:10Yay!
08:13Yay!
08:13Yay!
08:13Pero kung isipin mo nga naman, if you would think about it, balut, nilalagyan mo ng suka.
08:20So, asim would actually work for, oh, ano, galing-galing mo doon, galing mo doon.
08:25Plus, ano, um, patis.
08:27Isa pang malupit.
08:28Yeah.
08:29This is adobong atay balun-balunan.
08:32You know, atay is one of my favorite things to eat.
08:35Really?
08:36Yeah.
08:37The amount of nutrients, iron, magnesium in it.
08:41Sure, check.
08:42Serve your kapaw.
08:43Ito, ano lang, trivia lang ulit, check, ah.
08:46Ito po yung unang niluto niya para sa akin, nung una namin, pagkakakilala nung Madi Inan.
08:51Aww.
08:52Ano?
08:53Ah, ha?
08:54First book that you do for me, di ba?
08:57Oh.
08:57The heaviest of them all?
08:59Beef stew.
09:00Beef stew.
09:00We used local beer for this.
09:03I can taste the flavor.
09:04I can taste the beer in it.
09:06Yeah.
09:06Yeah.
09:13The heaviest of them all?
09:25Transcription by CastingWords
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