00:00Oh, I really missed it.
00:02What's up?
00:04What's up, what's up, what's up?
00:06How are you doing?
00:07I'm tired earlier.
00:09I'm tired.
00:10I'm tired.
00:13We need to partner that.
00:16Because we have a baby
00:20now that we need to do.
00:22We have a family.
00:23Baby Sean, I'll be your chef daddy
00:26for today, Iho.
00:27Dabalhin ko ang Davao
00:29dito sa QC para sa'yo.
00:30Through your favorite comfort food.
00:33Your dish is my command.
00:36The best to chef pa.
00:37Yes, yung ating halaan.
00:39Sa inyo, tawag imbau, no?
00:41Imbau ang tawag namin.
00:42Bakit, bakit ito yung special request mo sa atin?
00:45Ito, these two kasi talaga
00:46when I was in Davao, whenever I think about
00:49eating with my mom,
00:51with my family, with my dad, ito talaga yung
00:53naiisip ko agad ng mga ulam.
00:54Mapigate muna kayo dyan.
00:56Mabilis lang ito, don't worry.
00:57Para hindi lumamig yung langkana nilutong ko.
01:00Alright, so ito naman.
01:02Yung hito natin, just seasoned it with
01:05salt, pepper,
01:06tapos cornstarch and some
01:08onion garlic powder.
01:10May special preparation ba kayo dito?
01:12Or yung buo yung naalala mo?
01:13Usually buo.
01:14Buo mas naalala ko ganun.
01:16Yung alam mo parang may, parang may segment siya.
01:18Yes, yes, yes.
01:19Nahihiwa-hiwa sa gitna.
01:20Oo, kailangan malutong talaga mag ganun.
01:22Yan yung tinatry natin ma-achieve dito sa ating coating, kumbaga.
01:26Yes.
01:26That's why we use cornstarch.
01:27Para it would give us a crisper product.
01:32I-rest lang muna natin yung ating hito.
01:36Tapos na-prepare na natin yung iyong imbau.
01:38Wow!
01:39Imbau soup.
01:39So, I'm not sure how exactly you guys prepare it.
01:43Ang tumatataksayan sa isip ko when I think about the soup is yung color niya.
01:48Murky water.
01:49Yes!
01:50That's the reason why I specifically use rice wash doon sa ating pinaka-base nung ating sabaw.
01:56Para it will give you that sense of medyo thick ng kaunti.
02:01Tapos hindi clear soup yung kalalabasan.
02:07Tip lang din sa mga food explorers natin.
02:09Normally kasi, pag gantong kagaya ng clams na sobrang bilis maluto.
02:14I want the base or the soup kung saan ko sila isa-submerge to have a full flavor muna.
02:21So, yan yung reason kung bakit yung ating stock nilagay ko na lahat.
02:25So, nilagay ko na yung ating luya, kamatis, saka yung ating bawang.
02:30Para pag nilapag natin yung ating clams, not only magbibigay siya ng flavor, may isa-suck din siya, may isa
02:36-soak din siya na masarap na flavor na.
02:39So, we'll just simmer this and then saka natin ilalagay yung ating clams later on.
02:45Exciting!
02:47Waki!
02:48Alen!
02:49Amoyin niyo ito, amoyin niyo ito ah.
02:50Hindi paluto ah.
02:51Hindi paluto ah.
02:52Dito, wag yung maya.
02:53I mean, yan pa lang ah.
02:57So, bawang, kamatis, saka tanglad pa lang yan.
03:00Luya, of course.
03:01Season lang natin ang patis.
03:02Pero, pag gantong halaan, lalo na kapag tubig-alat ako, medyo alalay lang kayo ng seasoning kasi meron siyang taglay
03:10na alat.
03:11Paano muna yan?
03:12Ito yung talbos ng sile.
03:13Talbos ng sile.
03:15Sometimes, tatanggalin natin yan kasi hindi talaga siya, well, it's edible-ish.
03:20Pero, para mas komportable, tinatanggalan natin siya ng talbos.
03:24Pero, gusto ko lang din siyang gawing parang garnish.
03:26Para, habang kumakain kayo, bubuk natin niyo yung inyong halaan.
03:30Tapos, hawakan niyo yung dahon ng sile.
03:33Tapos?
03:33Yes.
03:35Mmm!
03:36Diba?
03:37Sean, hindi ka na pwede dito.
03:38Amin lang ito ah.
03:39So, ito ay, sisimmer lang natin ng around six to ten minutes.
03:43Once na bumuka na yung ating halaan.
03:45Perfect.
03:45Pwede na mag-serve.
03:54Tau.
03:56Jeea.
03:58Jeea.
04:00Jeea.
04:03Jeea.
04:14Jeea.
04:15Jeea.
Comments