00:17Let's get started.
00:30In this case, we will be using pampano.
00:33Lagay ko lang yung oil.
00:37Habang pinapainit ko yung ating mantika, hihiwaan ko lang yung ating isda.
00:44Normally, pag nagihiwa ako ng isda, lalo na, mapapansin ninyo, medyo manipis yung pampano natin,
00:49I make sure na dito lang sa side na to.
00:53So, syempre, ito yung spinal cord niya, yung pinakamalaking tinik.
00:56Doon ko lang sya nilalagyan ng hiwa, mainly because gusto ko makapagpenetrate doon yung init.
01:03And of course, you would do slits or hiwa kasi gusto mo rin makapagpenetrate yung, of course, yung ating seasoning.
01:13So, ready na yung ating kawali at yung ating mantika.
01:21Habang nagpiprito tayo, pwede na natin i-prepare yung ating panggisa.
01:27Of course, yung ating kamatis.
01:34So, yung ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali
01:49ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali
01:49ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali
01:50ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali ating kawali
01:53ating kawali ating kawali ating kawali ating kawali ating
01:59And garlic. Roughly chopped lang natin.
02:05And tamang-tama, ready na rin yung ating isda.
02:12So paprito lang din natin yung isa pa, and then pwede na natin gawin yung salsa.
02:19I wanna use the same pan. Siyempre may flavor na dyan ng isda.
02:23Babawasan ko lang yung mantika.
02:27And since mainit pa yung ating pan, ready na yan sa ating aromatics.
02:37So pagsasabayin ko na yung aking luya tsaka kamatis.
02:43We can actually start seasoning yung ating sarsado with our fish sauce.
02:51So medyo nagmi-melt na yung ating kamatis.
02:54And of course, yung luya natin, naluto na rin.
02:57Sunod din natin yung ating sibuyas.
03:01Pwede na rin natin isunod kaagad yung ating babang.
03:09So mabilis lang natikim.
03:13Para malaman natin kung gaano pang adjustment yung may lalagay natin.
03:17So season lang ulit ng konti.
03:20And at this point, we can actually add our sugar.
03:26Then, yung ating slurry.
03:29Basically, slurry is cornstarch and liquid.
03:32In this case, water.
03:34Siya yung para magiging thickening agent natin.
03:37Although yung sarsa natin, because of the kamatis,
03:40and of course, yung itlog na ilalagay din natin,
03:42ay magiging malapot din siya.
03:44Pero just to give us a more consistent texture with our sauce,
03:47kaya tayo gagamit ng ating slurry.
03:50Rock na rin natin yung ating itlog.
03:56Yung itlog natin fresh na fresh din kasi dito rin natin siya nakuha.
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