00:00Our next Ilocano sampler ay galing naman sa dalawang versions ng Pokey Pokey na ibinita namin ni Shaq Richard Gomez
00:07sa aming Cooking Collab.
00:10Talong natin, syempre kailangan natin to soak in para magpan yung air niya pag i-grill natin.
00:15And aside from that, mas madaling makaka-penetrate yung heat doon sa loob ng ating talong?
00:21Yes, Shaq.
00:21Nakaamoy ninyo kung ano yung kwan, syempre smoky siya.
00:23Yung kailangan talaga sa Pokey Pokey, yung smokiness niya, para maging masarap.
00:30Put your grilled eggplants sa isang container na pwede mong takpan.
00:34Kung meron kayong kaldero na may takip, perfectly fine.
00:36Pag wala naman, gusto nyo gumamit ng bowl.
00:38Use a plastic wrap.
00:39Basically, the purpose of this is para pag naglalabas siya ng steam,
00:45the way niyang i-re-release naman yung balat ng ating eggplant,
00:48which would enable us to peel off yung charred na part niya
00:53while preserving yung smoky aroma na nang-infuse doon sa ating eggplant.
01:02Sunod nating balatan at iwain ng sibuyas.
01:09Tapos, tagtarin ang bawang.
01:15So, isosotay lang natin yung ating aromatics, of course, yung ating tomatoes, onion, at saka garlic.
01:23Then, hayaan lang natin ito hanggang almost madurog na sila.
01:27Tap na po natin into chunks.
01:29Kung nakap na natin yung eggplant, lagyan natin ng egg.
01:36Tapos, i-mix lang po natin.
01:40Lagyan natin ng salt, further paste, saka pepper.
01:46Maglagay tayo ng bawang.
01:57Matis, tomato.
02:00So, susotay lang natin yung lactose.
02:05Para mas lalong tumarap.
02:08Yung tinginigit niya.
02:12Since we are turning our grilled eggplant into a soup,
02:17makikita nyo, hindi yung linis na linis yan.
02:20Hindi natin totally tinanggal yung mga charred na skin ng eggplant.
02:25Only because I want the broth to be infused with a deeper, smoky aroma.
02:36At this point, okay na ako dun sa base ng aking soup.
02:39Kung mapapansin ninyo, makapal pa yan.
02:41Mamaya, gagamitan pa natin ng ibang liquid yan.
02:43So, let's just set this aside to cool down.
02:46Tapos, magpoach naman tayo ng ating declose.
02:48So, for our parang pinaka-garnish, we will be using poached egg.
02:54Pagkatapos na masutay na yung mga tomato, garlic, and onion,
02:58ilalagay na natin yung eggplant, tapos yung egg.
03:09So, nagsisimmer na yung ating water, yung ating egg.
03:14We'll put it in a bowl first.
03:17Some acid, swirling motion.
03:21Tap natin yung egg.
03:23Ayan, so, malapit ng maluto yung poke-poke natin.
03:27Ayan, na siya.
03:28Nagsisit sa nyo, nagsisit na siya.
03:36Dadagdagan pa natin ng stock yung ating poke-poke base.
03:40Ito yun, actually, yung gagamitin natin.
03:42So, the reason why yun yung gusto kong gamitin,
03:45para may konting acidity,
03:47because of the vinegar na nilagay natin,
03:49doon sa ating poaching liquid sa ating itlog.
03:51We're just going to use blender para magkaroon lang ng smooth consistency yung ating soup.
03:57And, pwede na tayo mag-plate.
03:59Ngayon, mag-preplating na tayo.
04:01Siyempre, kailangan natin ng edible flowers para naman sa garnish natin.
04:06Ito yung poke-poke ng Ilocos.
04:09So, na-blend na natin at nakuha na natin yung consistency na prefer natin.
04:14Pwede na tayo mag-serve.
04:17Pwede na tayo mag-serve.
05:15Pwede na tayo mag-serve.
05:15Pwede na tayo mag-serve.
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