00:08One of my favorite southern noodle dish is chami.
00:14Nandito tayo ngayon sa Batangas, pero ang origin ito is Quezon.
00:17Pero kahit saang sulo ka dito sa area ng mataas na kahoy, bandang lipa,
00:22pumunta, pag umorder ka ng lomi, definitely meron din sa menu nila ang chami.
00:28So yun yung gagawin natin.
00:29Using yung mga parts from our chicken.
00:35So yung drumstick or yung leg quarter, ginamit natin for the tuba.
00:39Dito naman, nagamitin natin siyang pampalasa at sahog ng ating chami.
00:45Chami is basically stir-fried noodles.
00:49And since we're using innards, pretty much yung noodles natin is actually half-cooked na eh.
00:55We'll rinse it off later with hot water.
00:58But for the meantime, ang pinaka-concern ko kasi is yung cooking time nung ating gizzard.
01:05So what I'll do is I'll chop it up.
01:11Unahin ko na siyang iluto.
01:14Konting mantika.
01:16Make sure na pagagamit kayo ng specifically ng isaw, sa amin kasi ang ginagawa para mas malinis is hinuhugasan ito
01:24ng asin.
01:25And yun yung ating, syempre, yung chicken skin.
01:27Hindi ko na isasabay dito yung ating breast.
01:30Kasi yung breast would have a shorter cooking time.
01:35And lahat ng iba pang parts na medyo matagal maluto, yun yung unahin kong igisa.
01:45Kaya na lang din natin ang mga pilas ng bawak.
01:55Konting salt.
01:59And yung ating water.
02:02So tatakpan lang natin ito.
02:04Lulutuin hanggang lumambot yung ating mga, lalong-lalunang, yung balun-balunang.
02:09Balikan natin sya after.
02:20So check lang natin yung inunako kanina, na yung ating gizzard o yung batikulon.
02:25Ayan.
02:26Ito kasi yung consistency na hinahanap natin.
02:29Yung hindi sya makunat, hindi rin sya sobrang lambot.
02:33And nag-reduce na rin yung ating pinaka-stock.
02:36So bago pa sya totaling maiga, ipaprepare ko na rin yung iba pa nating sangkap.
02:41So yung ating carrots.
02:47Yan, magsak na natin yung ating carrots.
02:51Hahabulan ko lang ng isang mabilis na sibuyas.
03:04Pati yung balat natin, malambot na malambot na.
03:09And actually, sasabay ko na rin dito yung stock nung ating boksoy.
03:24So saset aside ko lang to.
03:30And dahil ang dami ng fonts na nabuo doon sa ating pan,
03:35idede-glaze ko lang sya.
03:40So again, yung purpose natin, bakit natin sya de-glaze is para maiangat yung anumang nakadikit dyan na browning o
03:47yung fonts na nga nakadikit na dyan.
03:49What it does for our dish is, imbis na masayang, tanggalin mo sya, itapon.
03:56This actually gives a very deep flavor.
04:02While I'm doing that, slice-en ko na rin yung ating dahon ng mas maninipis.
04:08This part of boksoy needs very little heat.
04:13So kung ano man yung init na nandito sa atin ngayon, that should be more than enough para maluto.
04:20But more importantly, yun nga, ma-retain nyo yung kanyang crunch.
04:24And also, remember, naitatap naman natin sya sa isang mainit na noodle dish.
04:31So maluluto pa rin sya.
04:32Ayan, nagre-release pa rin sya.
04:35Kita nyo.
04:36Ayan na yung fonts.
04:38You never want to throw them away.
04:41Those are flavors.
04:44Ayan.
04:47So yun natira natin kanina.
04:49Ibang part ng innards.
04:51Lagay ko na rin.
04:53And I'll also fillet yung breast.
05:03Ayan yung ating unang breast.
05:12And then cut natin sya into strips.
05:17And sunod na rin natin yung ating breast.
05:27Since free-range yung ating chicken breast, siguro more or less give it 8 to 12 minutes.
05:34And some oyster sauce.
05:44So, itatabi lang din natin yung ating iba pang meat.
05:51As we prepare for our noodles.
05:54We will be using Mickey noodles.
05:55Yung fresh Mickey kasi, medyo meron itong distinct flavor na matatanggal sya by parboiling or hugasan mo sya ng mainit
06:07na tubig.
06:09Pag gawa kasi ng Mickey, gumagamit sila ng alkaline.
06:15So makikita nyo yung kanyang pinakatubig.
06:19May tendency kasi din ang Mickey noodles na maging sobrang alat.
06:22So by doing this, nababawasan mo sya, naminimize mo sya at makakokontrol mo yung kalalabasan ng iyong noodle dish.
06:31You don't have to cook it dito sa ating pinagbabanlian.
06:34Chami, you have to stir-fry the noodles.
06:40So again, I'll just add a little bit more oil.
06:47And just a few cloves lang ng garlic.
06:56Tapos with all the fonds na nandun sa ating pan, tapos yung binagsak na ating garlic,
07:01lalagay ko na yung ating noodles.
07:16And pag nabalot na ng ating, parang garlic oil yung ating noodles,
07:22pwede na natin syang iset aside.
07:25As we do, our last step, which is yung ating pinakasos.
07:33Let's deglaze it once again.
07:39What makes Chami different from all other noodle dishes is yung kanyang tamis anghang, malasan.
07:48So, I'll start the seasoning with our oyster sauce.
07:53So, kahit pa paano, may konting tamis na rin kasama yan.
07:57And for the hanghang,
08:01syempre, yung favorite na natin dito,
08:04purple chilies.
08:13Para magkaroon ng parang pinakabody yung ating sauce,
08:17bagyan natin sya ng slurry.
08:23Ayan.
08:25Kita nyo, lumapot na yung ating sauce.
08:27More on the overly thickened side ko lang sya titimplahin.
08:32Kasi I'm expecting na yung ilalim ng ating mga gulay,
08:35may mga tubig pa.
08:38So, pag binagsak pa natin yung ibang components ng dish,
08:43most likely, ninipis pa yan.
08:45Dutoyin lang natin yung cornstarch.
08:48And dun sa pinakatamis part,
08:53ito ang ating pure and raw,
08:56lukot honey.
08:58Kung makikita nyo yung raw honey nila,
09:01ito yung,
09:02yung pinaka honey honey.
09:05And the rest would be more on the pollen
09:09na na-harvest ng mga lukot dito sa paligid.
09:12So, yan yung distinct flavor na binibigay niya
09:15compared sa any other honey.
09:16Kasi this has naturally been gathered from flowering plants around
09:23doon sa farm natin.
09:25So, meron talaga syang karakter na medyo maasim.
09:29But syempre, nangingibawaw pa rin dyan yung tamis.
09:33So, lalagyan lang natin sya.
09:35Of course, kung wala kayong honey,
09:38feel free to use sugar or syrup.
09:42So, yan.
09:45Parang naging arnival yung ating sauce.
09:48Tapos yung amoy nga niya,
09:50amoy na amoy mo yung honey natin.
09:53Tikman lang natin mabilis.
09:57Since, ako kulangan pa ako doon sa tamis,
10:01gagamit naman tayo noong ating laywan honey.
10:04So, wala kang maaamoy na yung medyo citrusy
10:09or parang maasim.
10:12So, let's toss it back.
10:20So, yan nga.
10:21Tapos yung.
10:26And we should be able to plate.
10:42Ayan, luto na ang ating shami.
10:55Dahil doon sya,
10:57flavor nung
11:01lukot honey natin.
11:02May bahid kasi sya may aroma.
11:04Sya nung lime, citrusy.
11:07Hindi sya overpowering,
11:09pero distinctly alam mong nandun.
11:12Nakakatuwa lang kasi.
11:13Simpleng concept.
11:15Substitute sugar with honey.
11:18And yet,
11:18yung paborito kong shami
11:20nagkaroon ng bagong vibrant flavor.
11:27Some might say bakit may mustasa,
11:29bakit may bokchoy.
11:31Again,
11:32we let the farm ingredients or produce dictate
11:35kung ano yung magiging sahog noong ating dish.
11:37And I think that's very
11:38very important.
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