00:08Another variety ng sile.
00:11So I'm sure,
00:12bihila tayo makakakita ng gantong kulay.
00:15Kulay ube.
00:16So ang tanong is,
00:17maanghang ba?
00:18Tingnan natin.
00:20Definitely mabango.
00:23Anghang, yes.
00:25Pwede ko siyang ilapit doon sa
00:28labuyo natin.
00:30Maganda yung anghang niya.
00:32Tapos mabango.
00:33Kuha tayo ilan.
00:54One of my favorite
00:55southern noodle dish
00:57is chani.
01:00Nandito tayo ngayon sa Batangas,
01:01pero ang origin ito is Quezon.
01:03Pero kahit saang sulo ka dito
01:05sa area ng mataas na kahoy,
01:07bandang lipa,
01:07pumunta,
01:08pag umorder ka ng lomi,
01:10definitely,
01:11meron din sa menu nila
01:12ang chami.
01:13So yun yung gagawin natin.
01:15Using yung mga
01:16parts
01:18from our
01:19chicken.
01:20So yung drumstick
01:22or yung leg quarter
01:23ginamit natin
01:24for the tuba,
01:25dito naman,
01:26gagamitin natin siyang
01:27pampalasa
01:28at sahog
01:29ng ating chami.
01:31Chami is basically
01:32stir-fried noodles.
01:34And
01:35since we're using
01:36innards,
01:37pretty much yung noodles
01:38natin is actually
01:39half-cooked na eh.
01:41We'll
01:42rinse it off later
01:43with hot water,
01:44but for the meantime,
01:45ang pinaka-concern ko kasi
01:46is yung cooking time
01:48nung ating
01:49gizzard.
01:50So what I'll do
01:53is I'll chop it up.
01:56Punahin ko na siyang iluto.
02:00Konting mantika.
02:02Make sure na pag gagamit kayo
02:03ng
02:04specifically ng isaw,
02:06sa amin kasi ang ginagawa
02:07para mas malinis
02:07is
02:09hinuhugasan to ng asin.
02:11And yung ating,
02:11syempre,
02:12yung chicken skin.
02:13Hindi ko na isasabay dito
02:14yung ating
02:15breast.
02:16Kasi yung breast
02:17would have
02:19a shorter
02:20cooking time.
02:21And lahat ng iba pang
02:21parts na medyo matagal
02:23maluto,
02:24yun yung unahin kong
02:25igisa.
02:31Magyan na lang din natin
02:32ng mga pilas
02:34ng bawak.
02:41Konting salt.
02:44And yung ating water.
02:48So tatakpan lang natin ito.
02:50Lulutuin hanggang
02:50lumambot yung ating mga
02:52lalong-laluna
02:53yung balun-baluna.
02:54Balikan natin siya after.
03:06So check lang natin yung
03:07inunako kanina
03:08na yung ating gizzard
03:09o yung batikulon.
03:11Ayan.
03:12Ito kasi yung consistency
03:13na hinahanap natin.
03:15Yung hindi siya
03:15makunat,
03:17hindi rin siya
03:18sobrang lambot.
03:19And nag-reduce na rin
03:20yung ating
03:20pinaka-stock.
03:22So bago pa siya
03:23totaling maiga,
03:25ipaprepare ko na rin
03:25yung iba pa
03:26nating sangkap.
03:27So yung ating carrots.
03:32Then bagsak na natin
03:34yung ating carrots.
03:36Hahabulan ko lang
03:38ng isang mabilis na sibuyas.
03:50Pati yung balat natin
03:51malambot na malambot na.
03:55Actually,
03:56sasabay ko na rin dito
03:57yung stock
03:59nung ating
04:01boksoy.
04:10saset aside ko lang to.
04:16And dahil
04:17ang dami ng fonts
04:18na nabuo doon
04:19sa ating pan,
04:21idede-glaze ko lang siya
04:22ng water.
04:26So again,
04:26yung purpose natin
04:27bakit natin siya
04:28dide-glaze
04:28is para may iangat
04:30yung anumang nakadikit
04:32dyan na browning
04:33o yung fonts
04:34na nga na nakadikit
04:34na dyan.
04:35What it does
04:36for our dish
04:37is imbes na
04:38masayang,
04:40tanggalin mo siya,
04:41itapon.
04:42This actually
04:42gives a very
04:44deep flavor.
04:47While I'm doing that,
04:49slice-in ko na rin
04:49yung ating
04:50dahon
04:51ng mas maninipis.
04:54This part
04:55of boksoy
04:56needs
04:57very little heat.
04:58So kung ano man
04:59yung init
05:00na nandito
05:00sa atin ngayon,
05:01that should be
05:02more than enough
05:04para maluto.
05:06But more importantly,
05:07yun nga,
05:08ma-retain nyo
05:08yung kanyang crunch.
05:10And also,
05:11remember,
05:11naitatop naman natin
05:13siya sa isang
05:14mainit na
05:15noodle dish.
05:17So maluluto pa rin siya.
05:18Ayan.
05:19Nagre-release pa rin siya.
05:21Kita nyo.
05:22Ayan na yung fonts.
05:24You never want
05:25to throw them away.
05:26Those are flavors.
05:29Ayan.
05:32So yun natira
05:33natin kanina.
05:35Ibang part
05:35ng innards.
05:37Lagay ko na rin.
05:39And I'll also
05:41fillet yung breast.
05:48Ayan yung ating
05:49unang breast.
05:57And then,
05:58cut natin siya
05:59into strips.
06:03And sunod na rin
06:04natin yung ating
06:05breast.
06:12Since free-range yung
06:14ating chicken breast,
06:15siguro more or less
06:15give it
06:168 to 12 minutes.
06:19and some
06:20oyster sauce.
06:29So,
06:31tatabi lang din natin yung ating
06:32iba pang meat.
06:37As we prepare
06:38for our noodles,
06:39we will be using
06:40Mickey noodles.
06:42Yung fresh Mickey kasi,
06:44medyo,
06:45meron itong
06:46distinct flavor
06:47na
06:49matatanggal siya
06:50by parboiling
06:51or hugasan mo siya
06:52ng mainit na tubig.
06:55Pag gawa kasi ng Mickey,
06:58gumagamit sila
06:59ng alkaline.
07:01So, makikita nyo yung
07:02kanyang pinakatubig.
07:05May tendency kasi din
07:06ng Mickey noodles
07:06na maging sobrang alat.
07:08So, by doing this,
07:09nababawasan mo siya,
07:11naminimize mo siya
07:12at mas nakokontrol mo
07:13yung kalalabasan
07:14ng iyong noodle dish.
07:17You don't have to
07:18cook it dito
07:18sa ating pinagbabanlian.
07:20Chami,
07:21you have to stir-fry
07:22the noodles.
07:26So, again,
07:27I'll just add
07:28a little bit more oil.
07:33And
07:34just a few cloves lang
07:35ng garlic.
07:42Tapos,
07:42with all the fonds
07:43na nandun sa ating pan,
07:45tapos yung binagsak
07:46na ating garlic,
07:47lalagay ko na
07:48yung ating noodles.
08:01And pag nabalot na
08:03ng ating,
08:04parang garlic oil
08:05yung ating noodles,
08:07pwede na natin
08:08siyang iset aside.
08:11As we do,
08:14our last time,
08:15which is yung ating
08:17pinakasos.
08:18Let's deglaze it
08:20once again.
08:25What makes
08:26Chami
08:26different from
08:28all other
08:29noodle dishes
08:29is yung
08:30kanyang
08:31tamis anghang
08:32malasan.
08:34So,
08:34I'll start the seasoning
08:35with our
08:37oyster sauce.
08:39So,
08:40kahit pa paano,
08:40may konting tamis
08:41na rin kasama yan.
08:43And for
08:44daanghang,
08:47syempre,
08:48yung favorite
08:48na natin
08:49dito,
08:49purple chilies.
08:59Para magkaroon
09:00ng parang
09:01pinaka-body
09:01yung ating sauce,
09:02bagyan natin
09:03siya ng slurry.
09:08Ayan.
09:10Kita nyo,
09:11lumapot na yung
09:11ating sauce.
09:13More on
09:14the overly
09:15thickened
09:16side ko lang
09:16siya titimplahin
09:17kasi I'm expecting
09:18na yung
09:19ilalim ng ating
09:20mga gulay
09:20may mga tubig pa.
09:24So,
09:24pag dinagsak pa natin
09:25yung
09:26ibang components
09:27ng dish,
09:28most likely
09:29ninipis pa yan.
09:31Dutoyin lang natin
09:32yung cornstarch.
09:34And doon
09:35sa pinaka-tamis
09:36part,
09:39ito ang ating
09:40pure and raw
09:41lucot honey.
09:44Kung makikita nyo
09:45yung raw honey nila,
09:47ito yung
09:48yung
09:49yung pinaka-honey-honey.
09:50And the rest
09:52would be
09:53more on the pollen
09:55na na-harvest
09:56ng mga lucot
09:56dito sa paligid.
09:58So,
09:58yan yung
09:59distinct flavor
10:00na binibigay niya
10:01compared sa
10:01any other honey
10:02kasi
10:03this has
10:04naturally been
10:05gathered from
10:06flowering plants
10:08around
10:08doon sa
10:09farm natin.
10:11So,
10:11meron talaga siyang
10:12karakter na
10:13medyo maasim.
10:15But syempre,
10:16nangingibawaw pa rin
10:17dyan yung
10:17tamis.
10:19So,
10:19lalagyan lang
10:20natin siya.
10:21Of course,
10:22kung wala kayong
10:23honey,
10:24feel free to use
10:25sugar
10:25or syrup.
10:28So,
10:28yan.
10:31parang
10:31naging
10:31arnival
10:32yung
10:32ating
10:32sauce.
10:34Tapos,
10:34yung
10:35amoy nga
10:35niya,
10:36amoy na
10:36amoy mo
10:36yung
10:37honey
10:38natin.
10:39Tikman lang
10:39natin
10:39mabilis.
10:43Since,
10:44ako kulangan pa ako
10:45dun sa tamis,
10:47gagamit naman tayo
10:47yung ating
10:48laywan
10:48honey.
10:49So,
10:50wala kang
10:50maamoy na
10:51yung medyo
10:52citrusy
10:55or parang
10:55maasim.
10:58Let's toss
10:59it back.
11:06Ayan na nga,
11:07tapos
11:07and we should be
11:12able to
11:12plate.
11:28Ayan,
11:29luto na
11:29ang ating
11:29chan.
11:41Dahil dun siya,
11:43flavor
11:44nung
11:46lukot
11:47honey
11:47natin.
11:48May bahid
11:49kasi siya,
11:50may aroma
11:50siya nung
11:51lime,
11:52citrusy,
11:53hindi siya
11:54overpowering,
11:55pero
11:55distinctly
11:56alam mong
11:56nandun.
11:58Nakakatuwa lang
11:58kasi,
11:59simple concept.
12:01Substitute
12:01sugar
12:02with
12:02honey.
12:03And yet,
12:04yung paborito
12:05kong chami,
12:06nagkaroon
12:07ng bagong
12:07vibrant
12:08flavor.
12:12Some might
12:13say bakit
12:14may mustasa,
12:14bakit may
12:15bokchoy.
12:16Again,
12:18we let the
12:18farm
12:19ingredients
12:20or produce
12:20dictate
12:21kung ano
12:22yung magiging
12:22sahog
12:22nung ating
12:23dish.
12:23And I
12:23think
12:24that's
12:24very,
12:24very
12:25important.
12:27Lalo
12:27na sa
12:27panahon
12:27ngayon,
12:28na kailangan
12:29mag-discard
12:30ka,
12:31pero yung
12:31resulta,
12:32dapat
12:33masaya
12:34ka parin.
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