00:00Welcome, class!
00:01Andito na naman tayo sa ating Cooking 101
00:03kung saan nagtuturo tayo ng mga basic cooking techniques
00:06para, syempre, mas mapalakas pa yung inyong gilas sa pagluluto.
00:12Next naman natin pag-uusapan is wet method.
00:16Literal ito, may medium na basa.
00:19So may it be water, broth, oil, stock, coconut cream, anything na basa.
00:27Kasama na dyan, yung steaming.
00:30I think everybody is familiar.
00:31Pero if you wanted to know kung ano yung specific dyan,
00:34literal, steam o yung vapor na mainit ang nagluluto doon sa ingredient mo.
00:39Kagaya nung ating mga paboritong pakanin.
00:43Pinakamahalaga when you're talking about steaming
00:45is dapat yung ingredient hindi tumatama mismo doon sa tubig.
00:52Sa topic pa rin ng steaming,
00:54meron tayong pinapractice dito sa Pilipinas
00:56na feeling ko tayo lang yung ilang kultura sa buong mundo.
01:00na gumagawa nito.
01:01Ito yung tinatawag na paghalabos.
01:03Kung saan,
01:05hindi natin ini-steam per se
01:07yung ingredient,
01:09hinahayaan natin maluto yung ingredient
01:12sa sarili niyang katas.
01:13So, in a way,
01:14para siyang hybrid ng dry heat method
01:17at saka ng wet.
01:18So, yung paghalabos natin,
01:20I would suggest na dapat yung pan na gagamitin natin
01:22mainit na
01:23para hindi rin ma-overcook yung lulutuin natin.
01:26So, we have our shrimp here.
01:29Yun, yung gusto natin naririnig.
01:31And,
01:32para matrap yung moisture na lalabas dyan,
01:34you need your handy-dandy cover.
01:38Gano katagal would vary,
01:40would depend on a lot of factors.
01:42Gano kainit,
01:43gano kalakas yung apoy mo.
01:45Basically,
01:45since we're dealing with shrimp,
01:47basta makuha lang natin yung visual cue
01:49na nag-orange na siya on all sides,
01:52tanggalin nyo na siya sa apoy.
01:54So, less than 10 minutes,
01:55we have now our halabos na hipon.
01:59What I like about this technique is,
02:02makikita mo yung
02:03parang charred part na yan
02:06that would actually give
02:07a hint of parang burnt
02:09or smoky aroma
02:11doon sa ating finished product.
02:13Next up natin,
02:14yung madalas natin ginagamit.
02:17I'm sure a lot of us
02:18are very familiar
02:19kung saan yung ingredient,
02:21rectang na ka-submerge
02:22doon sa liquid.
02:23I'll start
02:24with simmering.
02:25If you want to know
02:26yung specific temperature nito,
02:28naglalaro ito
02:28from 85 to 95 degrees Celsius.
02:31Kumbaga,
02:31pakulo na siya.
02:32Meron tayong mga
02:33aggressive part
02:34doon na bumubula.
02:35And this is
02:36the simmering stage.
02:39Now,
02:40poaching.
02:40Poaching is actually
02:42if you want to have
02:42a delicate end product.
02:45Now,
02:45makikita natin,
02:46may aggressive na bula.
02:48Poaching is actually
02:49mas kalmado dyan.
02:51We will be poaching
02:52our fish.
02:53You want to make sure
02:55na yung
02:55poaching liquid natin
02:57e punong-puno
02:58ng mga herbs
02:59and spices
02:59and different flavorings
03:01para manuot
03:02at masipsip
03:03nung ating protein
03:03yung ganong klase
03:05ng mix
03:06or combination
03:06ng mga ingredients.
03:07You know that the fish
03:09was actually perfectly cooked
03:11kasi hindi siya kumakalas.
03:13Kalamansi or lemon lang
03:14solved na dito.
03:16And I think this is something
03:17na we are all familiar.
03:20Boiling.
03:21Very aggressive
03:22yung movement
03:23na nangyayari doon sa loob.
03:25At this point,
03:26this is at 100 degrees Celsius
03:28and we have stock here
03:30and this is where
03:31we will cook
03:32our pasta.
03:33You don't put
03:34pasta
03:35nang hindi rolling boil
03:37yung inyong water
03:39dahil siya ay
03:40malulubsak.
03:42What I love about
03:42pasta dishes
03:43is how simple
03:45it can get.
03:47Dawa tayo
03:48ali-olio.
03:49Generous amount of oil.
03:51I will now add in
03:52yung ating garlic.
03:56Let's slice up
03:57some chilies.
04:02Let's just toss back in
04:04yung ating pasta
04:04para lang makoat
04:05yung strands
04:06ng ating masarap
04:08at mabangong oil.
04:09Maggagarnish lang tayo
04:10isa dun sa mga products
04:11ng The Apiary.
04:13Crispy Mushroom.
04:15So, yun yung parang
04:15pinaka-garnish natin
04:16sa kanya.
04:17Magbibigay ito
04:18ng different
04:19depth
04:20doon sa ating dish
04:21dahil may crunch
04:22kang makakalik.
04:23Yung Royal Rumble, eh.
04:25Salamat, Chef.
04:26Congratulations.
04:27Kaya pagod, pare.
04:28Gusto ko mga palaban.
04:30Yes, Chef.
04:31Ito rin, Chef.
04:31Palaban to, Chef.
04:32Galing na kulihin, Chef.
04:35Ika pa, Chef.
04:36Pagka-hinuling ito,
04:36alala ba nga ba?
04:39Ang problema dyan,
04:41kalad ka rin to.
04:43So, dahil magagaling kayo,
04:46may apritada kayo.
04:47Ayan!
04:49Buti, Chef,
04:50hindi ka natatakot
04:51talagang sentrong-sentrong
04:52yung pagtagamon ng gano'n.
04:53Ano ka, bakit ilagay mo
04:54yung kawin mo dyan?
04:55Hindi ko na ba?
04:55Okay na ba?
04:56Okay na ba?
04:57Okay na ba?
04:58Okay na ba?
04:59Okay na ba?
04:59Okay na ba?
05:00Okay na ba?
05:01Okay na ba?
05:01Okay na ba?
05:10Yung small, medium, large tayo?
05:11Yung mag-tanong ko lang ah,
05:13kasi usually,
05:14pagka-apretada,
05:15oh nag-inigisah,
05:16yun sa lo,
05:16pre-inito mo muna.
05:17Ano ang pagkakaiba nun?
05:19Sa akin kasi,
05:20pag yung karni muna,
05:21it gives you a deeper flavor.
05:25Ano yun, Chef?
05:25Chorizo lang, chorizo.
05:27Ah, ito yung sa mga Chinese food,
05:29dinangangal.
05:29May papabango talaga yung chorizo.
05:31Yeah.
05:32May kakaibang effect, no?
05:34Malaki yung naidadagdag niya
05:36kasi punong-puno ng paprika yan.
05:38May mga different spices din yan.
05:40Ano yan, Chef?
05:40Paste dyan, Chef?
05:41Naglagay lang tayo ng tomato paste
05:42for mas ma-intensify lang yung color.
05:45So, Chef,
05:46ano po yung nilagay niyo, Chef?
05:47Pineapple juice.
05:48Pineapple juice.
05:49Chicken stock.
05:50Chicken stock.
05:50Actually, pwede rin.
05:52Pag-inigitada,
05:52lagay mo ng pineapple juice,
05:53lagay mo ng pineapple.
05:54Again,
05:55sino magbabawal?
05:56So, prepare lang natin
05:57yung iba pa nating ingredients.
05:59Pero,
05:59dahil native ito,
06:01let's make sure
06:02na malambot na muna siya
06:03bago natin ilagay
06:04yung mga mas mabibilis
06:05pang maluluto.
06:06So, takpan natin ito, guys.
06:07Balikan natin siya siguro
06:07mga...
06:08mga 3Rs.
06:09Pag-aaroon din.
06:18Para matapos na
06:19ang ating pag-aantay.
06:21Pinigrapan natin yan, eh.
06:22Totoo.
06:22Dusko po.
06:23Pinagdaanan niyo dyan, eh.
06:25Sigurado ako
06:26hindi niyo makakalimutan
06:26ng Fun Potato.
06:27Totoo.
06:27Yes, Chef!
06:28Totoo.
06:29Yan, yan, yan.
06:31So, adjust lang natin
06:32ng konti pang patis.
06:34Okay.
06:35Ano yung mong team?
06:36Tatakban lang natin ito.
06:37Siguro,
06:38pakukuluan lang natin
06:38mga 10 to 15 minutes.
06:40Okay.
06:40After that,
06:41pwede na tayo kumain.
06:42Yes!
06:43Oh my God,
06:44hindi na itnok!
06:52Okay, kanin na.
06:54Okay.
06:55Para sa inyong sa amin to,
06:56atritada.
06:58Nasunto ka na.
07:01Grabe,
07:01ang rahas.
07:02Nare-realize mo
07:03na gutom din kami dito,
07:04pare.
07:04Pagkaganan kasi,
07:05pare,
07:05wala na akong pakialis.
07:07Okay.
07:08Kanya-kanya na to.
07:09Okay.
07:11Gets ko,
07:11bakit may sausage?
07:12So, princess,
07:14pang ano eh.
07:15Yung,
07:15pang laban.
07:16Bulaga eh.
07:17Nararangin ka yung chorizo niya.
07:18Ang laban, chef.
07:19Di ba,
07:19kapag nakaka-trim ka na masarap,
07:21umiiyak ka?
07:23Diba?
07:25Ito, chef,
07:26parang siyang cream dory.
07:27Ito is cream dory.
07:28Ang hinahabal kasi natin dyan,
07:29what we're teaching our viewers,
07:31is
07:32the right technique.
07:34Simple mo yung ingredients,
07:36pero alam mo yun,
07:37basta perfect yung pagkakaluto.
07:39Bubay Firewall,
07:39baka kailangan na kusinero dyan.
07:41Ay, sige sip, sige sip.
07:43Tain nyo dahil,
07:43kamao,
07:44kas,
07:44baka magugutom yung mga tao.
07:46Totoo.
07:48Takaboxing,
07:48guys.
07:49Napakasarap po na pagkain,
07:50pero bago po ang lahat,
07:51sana po panahon po ninyo
07:52ang Firewall
07:53na GMA Prime.
07:55Naku,
07:56abangan nyo din kami
07:57sa bago na may action
07:58ni Marcy, no?
08:00Ang kamao
08:01sa GMA Afternoon Prime.
08:03Thank you, chef.
08:04Thank you, chef.
08:05Oh, chef, thank you.
08:31Thank you, chef.
08:32Thank you, chef.
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