00:02Issa sa paboritong ulam ng mga Pilipino ang dinuguan.
00:06Pero alam nyo ba ang kakaibang sarap nito?
00:09Patok din sa panlasa ng mga dayuhan?
00:13Gaya na lang ng Spanish chef na si JC.
00:17Katunayan, nilagyan niya pa ito ng international twist,
00:21ang dinuguan risotto.
00:23Ang risotto ay isang dish na gawa sa kanin
00:25na sikat sa Italia, Espanya at iba pang parte ng Europa.
00:31Sa ibang mga bansa sa Europa, lalo na sa Espanya,
00:35they also use pig's blood.
00:37Andito ako ngayon sa isang Spanish restaurant dito sa Pilipinas.
00:41Kasama ko dito, Chef JC, this is a Spanish restaurant
00:45but you're cooking dinuguan.
00:47You're using pig's blood.
00:48Yes, since centuries ago.
00:52Wow!
00:53We are famous for our morsilla, blood sausage.
00:57So anything we use, anything coming from pig
01:01because Spain is really well known.
01:02Okay, and now we're going to cook dinuguan.
01:05The new thing here is to convert,
01:08to use the base of dinuguan to cook a risotto.
01:12I wanted to honor the dinuguan, doing something else.
01:17In olive oil.
01:22Igigisa muna ang bawang at sibuyas.
01:27So pagkatapos natin, igisa yung bawang at sibuyas.
01:31Wow!
01:31That's a lot of chili.
01:33Oh, nice.
01:34Filipinos like spicy food.
01:40What is this? This is coconut milk?
01:43Gata.
01:43Gata!
01:44Ah!
01:46Wow!
01:50Saka ilalagay ang atay at naman ng baboy.
01:58Pag halos malambot na ang karnet.
02:01Now we're going to put vinegar.
02:03Dadagdagan ito ng suka.
02:08Okay, so yung nilalagay ngayon ni Chef dito ay parang soup stock shop.
02:13Pinagpakuloan ng mga buto-buto ng baboy at saka ng laman.
02:18Siyempre, nilagyan niya ng mga iba't ibang mga pampalasa, laurel, pepper, etc.
02:24Wow!
02:26At ito yung dagdag na flavor, ang flavor ng dugo ng baboy.
02:30That's the way to do it.
02:32Kailangan dahan-dahan daw po yung paglalagay natin ng dugo
02:36para hindi siya magbuo-buo.
02:38You have to mix it continuously.
02:42Pag luto na ang ginuguan, isi-set aside muna ito.
02:46Saka iluluto ang risotto rice.
02:48So, ginuguan is very Filipino.
02:51Ito namang risotto is very European.
02:53Ang riso means rice.
02:56What kind of rice are we using?
02:57In this case, I'm using Valencia rice.
03:03Valencia rice.
03:04Okay.
03:05You see, I'm already getting the starch.
03:08You see?
03:09Uh-huh, yeah.
03:11This will thicken the rice, the sauce.
03:13And this one is stock.
03:17Stock.
03:17Pinagpakuloan ng baboy.
03:25Good.
03:27So, ngayon, ihahalo na natin yung dinuguan.
03:31So, naglagay tayo ng more than one cup of rice,
03:34tapos two cups of broth.
03:38Ngayon, three cups naman of dinuguan.
03:41Ah, so the rice has to absorb the sauce of the dinuguan.
03:46Look at that.
03:51Ah, nice.
03:53Pag na-absorb na ng kanin ang sauce ng dinuguan,
03:56ready to serve na ang dinuguan risotto.
04:00Ito pa natin.
04:04Nice.
04:09I'm surprised.
04:11I'm speechless.
04:14Ay, ang sarap.
04:16Wala akong masabi.
04:18I'm just speechless.
04:22Kanina akala ko,
04:24overpowering yung vinegar,
04:26but it's not.
04:27It's no.
04:28I was afraid na baka maanghang siya.
04:30It's not maanghang.
04:32Natatakot ako na baka masyado siyang creamy dahil sa gata.
04:34Hindi.
04:36Sa unang tikem,
04:38malalasahan mo yung asim.
04:39Pero habang nilulunok mo na siya,
04:41Uy, nandun na yung gata.
04:43Uy, creamy na siya.
04:58Uy, creamy na siya.
05:01in a.
05:02Uy.
05:02Mahaun niya.
05:09Compinaa maangha.
