00:00Okra is one of my favorite vegetables ever.
00:03Kainin.
00:04And of course, maganda kasi dito, madali lang din siyang itanim.
00:08And you can grow this all year round.
00:10Same place, tapos hindi ka na mawawala ng supply ng masarap.
00:14At syempre, masustansyang source ng pagkain.
00:18Kadalasan lang din, hindi siya yung bida.
00:19Pag may mga putahe tayo.
00:21So this time, gagawa tayo ng ginisang okra.
00:23Masamahan lang natin ng protein, which is yung ating fronts.
00:30Of course, we always say, let's build our flavors.
00:34So, for our fronts,
00:39normally, kapag nagluluto kayo ng hipon or ng ito, ganito kalalaki, sugpo,
00:46niluluto nyo siya lahat.
00:49What I did kahit nung nasa industriya pa ako, nung nasa restaurant pa ako,
00:54yung mga dishes ko na may prawns or hipon,
00:57yung ginagawa namin, tinatanggal na namin yung ulo.
01:02So, kung baga,
01:04finafabricate na namin siya,
01:05nililinis na namin.
01:06Kasi nakikita namin, kadalasan,
01:08ang nangyayari,
01:10yung tira ng mga customers namin,
01:12is hindi ito na gagamit
01:14o hindi rin nila nakakain.
01:15Na nasasayang itong mga parte na ito,
01:19na kung baga,
01:20pwede pa naman sana nating pakinabangan.
01:22So, yan, yung ating
01:25head,
01:25tsaka yung kanyang shell,
01:27itatabi natin,
01:28and gagawa tayo ng kaldo.
01:31Yung pinakalaman naman yung lilinisin natin.
01:34So, we call it deveining.
01:36Basically, tatanggalin lang natin yung
01:41parang pinakabituka niya.
01:44So, yan, makikita nyo.
01:46Yan, yung madumi na yan.
01:49Especially if you're doing it
01:51na isuserve mo or ibibenta mo,
01:54it's a must na matanggal mo yan.
01:57It might actually affect
01:58yung flavor ng dish mo overall.
02:01And, mas maganda yung presentation niya
02:03kapag ganyan.
02:06If your presentation
02:07would require you
02:10or ma-strip mong
02:12iserve to ng kasama yung buntot,
02:13just make sure lang
02:15natanggalin mo yung nakatusok na yan,
02:16yung parang pinakabuntot niya.
02:19Kasi,
02:20baka may madali.
02:21So, kakat lang natin yan
02:23with our knife.
02:25Or,
02:25kung may gunting kayo,
02:27snip nyo lang yan.
02:29And,
02:29another part is,
02:31another
02:32restaurant standard is,
02:34yung pinakabuntot na yan,
02:36make sure na scrape nyo lang din.
02:40Para lang matanggal din yung
02:43ibang kulay na nandyan.
03:06Tabi ko muna yung ating
03:07sugpo or prawns.
03:09Ito yung ating
03:10mga tinanggal.
03:12So,
03:13pinakamabilis na
03:13discard dito is,
03:15ilagyan nyo sa blender,
03:16ilagyan nyo ng tubig,
03:17bleach ninyo.
03:18Kung wala man ko yung blender,
03:20I'll may reserve anything
03:21na pang pound.
03:22Importante na,
03:23madurog nyo yung ulo
03:24para mas lumabas yung
03:26lasa niya.
03:32Nalagyan na natin ang tubig.
03:41So,
03:41habang binubuo natin
03:42yung ating flavor,
03:43yung ating kaldo,
03:44prepare naman natin
03:45yung ating panggisa.
03:48Another thing,
03:50again,
03:50another practice that we do
03:51sa restaurant,
03:53is,
03:53yan,
03:53kagaya yung mga
03:54balat ng sibuyas,
03:57and yung mga,
03:58siguro yung mga
03:58off-cuts doon sa celery,
04:02sinasama namin yan
04:03dito.
04:05So,
04:05imbis na itapo natin,
04:07again,
04:07the concept is all about
04:09building flavors.
04:11So,
04:11anything na
04:12pwede mong ma-extract,
04:15dun sa mga,
04:16lalong-lalo na
04:17sa mga ingredients na,
04:18sana eh,
04:19tapo na,
04:21tinitake advantage lang natin.
04:25So,
04:25yan,
04:26yung mga
04:26dahon-dahon na yan,
04:28pwede nyong itabi pa,
04:30or,
04:31sama na natin
04:32sa stock.
04:43So,
04:44we'll just add in
04:44yung ating kamatis.
04:47Now,
04:47depende naman sa inyo
04:48kung ano yung trip ninyong
04:49isamang panggisa,
04:50kung hindi nyo trip yung,
04:51or hindi nyo masyadong gusto
04:52yung celery,
04:53well pepper,
04:55pwede lang din naman,
04:55sibuyas,
04:56bawang at kamatis,
04:58luya.
05:00Perfectly fine.
05:03Bigyan ko lang din kayo
05:04ng background dun sa dish
05:05kasi na ginagawa natin ngayon.
05:07It's pretty much inspired
05:08nung
05:10Creole
05:11recipe
05:13na
05:14gumbo.
05:16Basically,
05:16meron itong ginagamitan ng
05:18Cajun seasoning,
05:19and then,
05:20itong ating natawag nila dun sa
05:22Cajun
05:23cuisine
05:24or Creole
05:24cuisine,
05:26yung kanilang
05:26holy trinity,
05:27which is yung sibuyas,
05:29celery,
05:29and bell pepper.
05:31Yun sa mga familiar,
05:32sa
05:33ibang western cooking naman,
05:35like French,
05:36yung kanilang tinatawag na
05:37miripwa,
05:38sibuyas,
05:38celery,
05:39and carrots naman.
05:41And yun nga,
05:41Asian,
05:42kadalasan,
05:43sibuyas,
05:44bawang,
05:44at kamatis.
05:46Minsan may ginger.
05:47So yun nga,
05:48makikita ninyo,
05:48magkakaiba yung mga
05:50panggisa
05:51that would give us an idea
05:52kung ano yung abundant
05:53dun sa lugar nila
05:54at gita sa lugar natin.
06:21So bago natin ibukos yung ating
06:22stock,
06:23talagyan ko muna siya ng harina
06:25para lumapot yung ating sauce.
06:39So habang inantay natin,
06:41kumulo yung ating pinaka-base.
06:43I-prepare na natin yung ating bida,
06:45ating okra.
07:08And since patapos na ako dun sa ating dish,
07:11ilalagay ko lang yung ating mantikilya.
07:16Half-cooked na yung ating okra,
07:17saka ako ilalagay yung ating prawns.
07:22Luluto lang natin ito,
07:23about 2 to 3 minutes.
07:25Let it rest for 5 more.
07:27Pwede na tayo mag-plate.
07:28Take it down.
07:29Cool.
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