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At syempre, bago tayo mag-gisa-gisa, paiinitin ko na ang aking Chef RV All Purpose Pot
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na pwede mag-gisa-gisa.
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Hindi mong mapanalunan because for today's video, mamimigay tayo ng isang Chef RV's All Purpose Pot
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and 15 sets ng Limited Edition Del Monte Kitchenomics Grazing Board and Cookbook Set.
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O diba, super bongga.
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So how to join? Basahin mo ang description box.
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Okay, so to make this recipe, napakadali.
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First, ayan, binaliktad ko yung All Purpose Pot ko.
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Gagamitin ko yung takip kasi i-bra-brown muna natin yung ating chicken.
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I have here chicken thigh fillet with the skin on para mas moist.
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But of course, pwede kang gumamit ng breast if you like.
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So I'm just going to put some cooking oil dito sa aking All Purpose Pot.
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I-bra-brown lang natin ito para lang mas lumabas yung flavors.
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Let's make sure na mainit yung ating chicken.
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Okay, well distributed ang oil para maging maganda ang browning.
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Okay, so mainit na yung pan.
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Ayan, isi-sear na natin, skin side down.
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Hanggang mag-brown lang, hindi naman kailangan maluto ito dyan.
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Kasi syempre, searing brings out the flavor and improves the color.
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Okay, now yung longganisa.
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Ayan, i-bra-brown mo lang.
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To bring out the flavor and para lumabas yung caramelized color niya.
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O diba, ayan, medyo nag-bra-brown na.
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Maya-maya, hahanguin na natin yan.
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And we will make gisa-gisa.
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Dito pa din sa pan na ito, yung mga brown-brown na yan, yung caramelization sa pan natin.
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Hindi mo tatanggalin yan dahil yan ang magbibigay ng karagdagang flavor sa ating paella dish.
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So get cooking with us and don't forget to join the Kitchenomics Club.
03:49.4
Okay, so ayan, magigisa-gisa na ako on the same pan.
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Meron ako ditong sibuyas na chinap-chop.
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And season it with some salt.
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Sa Spain po, gustong-gusto nila yung ganyan medyo natutusta talaga yung ilalim ng kanilang paella pan.
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Kasi the more tostado, the more flavor.
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Pero syempre, wag naman yung parang nag-uuling na sunog na yun, magiging bitter.
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So you just saute-saute din.
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And then pag nag-sweat na yan, let's put the garlic.
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My gosh, ang bango-bango.
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Tapos ilalagay ko na din yung aking bigas.
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And ito, toast lang natin yan.
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Para makoat siya nung ating gisa.
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Of course, I'm just using ordinary rice.
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But feel free to use Japanese rice, paella rice.
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Depende sa iyong budget.
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Kasi pag holiday season, yung paella, parang mas pinapabonggan ito yung ating buffet table, dining table.
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O ito, using ingredients that we already have in the freezer.
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And then, ilagay na natin ang ibang ingredients.
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Dahil makikita mo, nagto-toast na yung ating...
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Syempre, I'm going to put my favorite, Del Monte original style tomato sauce.
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I love this because it has the right sweet-sour blend and made from the finest tomatoes.
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And bukod dyan, mas pabobonggahin yan ang kulay ng ating paella.
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It will give you that nice reddish-yellowish color.
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And syempre, yung linamnam ng tomatoes.
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Nako, bongga-bongga.
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So it coats the rice particles very well.
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Siguradong-sigurado ka na.
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Put the other ingredients.
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I have here my bouillon cube.
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Chicken bouillon cube.
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Buhos mo lang lahat dyan.
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Pagka buhos mo, you just bring it to a light simmer.
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Para yung mga nag-brown dun sa ilalim ng pan mo is madidiglis.
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Sasama na yan dito sa pinaka broth mo.
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Oh, look at the color.
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Isn't it super bongga?
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Wala tayong nilagay dyan na, diba, yung ibang paella.
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You put mga spices dito.
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Just Del Monte original style tomato sauce.
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And look at this very, very nice color.
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And the smell, my gosh.
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Oh, nagpaparamdam.
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Kaya dapat sumali ka dun sa pakontes so you can win the all-purpose pot.
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Kaya titikman ko.
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I'm going to try this because if we need to adjust the seasoning, we do it now.
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Huwag ka matakot dyan sa mga, ayan o, yung mga medyo natusta.
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Sa Spain daw, sucial yan pagka may natutusta.
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Pagka sinabi sa'yo ng mga bisita mo,
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Uy, may natusta ka, sucial yan.
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Totoo talaga yun, ha?
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Pinapasunog, pinapatusta pa nga yung ilalim ng paella sa Spain
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because they want the tutong.
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Isisimmer ko lang ito saglit.
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O, diba, nandito pa lang tayo.
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O, napaka-flavorful na.
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Talagang napaka-bongga talaga.
07:58.8
So you have to get cooking with us and don't forget to join the Kitchenomics Club.
08:06.2
Okay, so hinaan mo na yung apoy.
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Hinaan ng kalan and then let's arrange our meats, the chicken and the longganisa.
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I-arrange mo na nicely kasi yan na yung pinakamagiging presentation.
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So you do it skin side up for the chicken because the skin has been nicely browned, diba?
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Should be proud of it.
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Pinaghirapan natin yan na pilansikan tayo kanina habang binabrown natin ang ating kamanukan.
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Okay, dalongganisa, you can serve it like this or you can, pwede mo din siyang hatiin.
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And I think, ilalagay ko na lang.
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Ito lang ganito kasi ilang longganisa ito, 6 pieces.
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This recipe naman mukhang pang 6 to 8 na tao.
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Pagdito sa bahay namin, pang 6.
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When I do my paella, hindi ko siya yung sobrang pinapantay yung arrangement
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kasi pag ganun, yung medyo nai-intimidate yung mga taong sirain.
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I like it na parang medyo, yung parang random.
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Okay, so tatakpang ko yan and then we simmer it for a while.
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Around 20 minutes over low flame hanggang maluto yung ating rice and balikan natin.
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Okay, so after 20 minutes.
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Super duper bongga.
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So ngayon, the next step, i-assemble na natin itong ating mga kagulayan.
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Red bell peppers for the color.
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Ipila mo dyan pero huwag mong takpan yung meats.
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Siyempre, pwede ka din maglagay ng other vegetables of your choice as you wish.
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If during the cooking, napansin mo medyo natutuyot, pwedeng napalakas ng konti yung apoy mo.
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So just feel free to add a little bit more water and green peas.
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And then tatakpan ko lang ulit ito.
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For 10 minutes para mag-steam yung ating vegetables and then we're ready to serve it, di ba?
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So if you're looking for more exciting recipes for the holiday season,
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you can get a free digital access to the limited edition 39th Anniversary Cookbook by joining the Kitchenomics Club.
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So join ka na doon.
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Doon tayo mag-cheat.
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Chichikahan, mag-e-exchange ng recipe ideas, di ba?
10:58.5
Lalo ngayong holiday, talagang nako, kung ano-ano nang pumapasok sa isip.
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Kung iluto kasama na itong paean na ito.
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So takpan natin and let's cook it for 10 more minutes and then balikan natin and tikman.
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Meron ako ditong hard boiled eggs, ia-assemble ko yan mamaya.
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Okay, so it's been 10 minutes and surprise.
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Look, how bongga is that?
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And ngayon, ilagay na natin yung ating hard boiled eggs.
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Pila mo lang dyan randomly.
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Super bongga and super festive.
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Truly an elevated dish.
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Super daling gawin.
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Pero pag tinignan mo yung dish na ito, parang ang gumawa ay expert.
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So bilib na bilib sa'yo yung panigurado, ang family mo and ang mga kliyente mo.
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So gumawa ka na, tikman na natin.
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But before that, I have a final tip.
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If you want some shine on top, pwede mong i-drizzle ng konting olive oil yan sa ibabaw.
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Especially, di ba?
12:19.3
Kung may pa-order ka, pagdating doon sa destination.
12:23.8
Kung mapapansin mo na dadry yung ibabaw, just give it a nice drizzle ng olive oil.
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As simple as that.
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Kung magdadry naman, buhusan mo ng konting chicken stock tapos painitan mo lang saglit.
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Kung gusto mo naman tostahin, turn on the flame, highest flame.
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Pakinggan mo, parang nagsisizzling yung ilalim.
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Yan, tostado na yan.
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So tikman na natin.
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Okay now, tikman natin.
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At syempre, mahilig ako sa longganisa.
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Ayan, yung natusta yung ilalim.
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Pag tostado, kailangan medyo talagang...
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Ayan, medyo kailangan sairin mong ganun.
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Napaka-flavorful po niya.
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Kanya-kanya po yan ha.
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Hindi lahat nakaka-appreciate niya.
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And now, let's try.
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Super duper good.
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Now with the longganisa.
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Ayaw sumama sa'kin na yan.
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Nako, kahit November pa lang, gumawa ka na because it's super duper good.
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Kanin pa lang, yung rice pa lang.
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So I'm going to see you all soon for more recipes featuring Del Monte Kitchenomics.
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Thank you for watching!
