01:05.7
I'm using the white part only.
01:08.9
Mga 3 to 4 stalks ng panglad.
01:13.9
Yung pangbabad muna ito ng ating chicken.
01:17.4
Over here, I have chicken thigh fillet that I got from the grocery store earlier.
01:23.5
Mga isang kilo lang.
01:24.5
If you want to use chicken breast, go.
01:27.8
Ayan o, tignan mo.
01:29.2
Pag ginayat mo siya, you can actually extract the juice.
01:35.0
This is my favorite, lemongrass.
01:37.8
Dagdagan ko pala ang isa.
01:39.9
Nakaka-relax yung amoy niya and of course, lemongrass also has an anti-bacterial effect so healthy siya.
01:50.8
And this is ginger, just around a teaspoon or two of grated ginger.
01:58.7
Ito naman, saan mo dadalhin ito?
02:00.3
Pwede mong gamitin pampabango or kung gagawa ka ng mga stews, curry.
02:04.7
But for this recipe, gusto ko kasing gamitin lang is the white part.
02:11.4
Okay, into the chicken.
02:14.4
And then I'm also going to put a splash of lime juice or calamansi juice.
02:19.5
Wala akong lime so I'm using calamansi.
02:22.0
Just a good splash of fish sauce.
02:27.8
And then it's really up to you if you want to make this spicy.
02:36.5
Pero ako, ang gagawin ko is yung sauce na lang po ang papaanghangin ko.
02:41.4
And just give it a good mix.
02:45.7
Ayan lang, lemongrass, ginger.
02:49.6
I think I forgot something.
02:51.6
The garlic granules or garlic powder.
02:57.4
Mince garlic ang ginamit ko kasi napansin ko parang nasusunog siya pag piniprito.
03:05.5
Kaya garlic powder.
03:06.9
Just a bit of garlic powder.
03:12.8
And this one, ibababad ko lang siya for around an hour.
03:17.9
Just making sure na kumalat yung tanglad.
03:25.2
And then I'll just leave it here for around an hour.
03:27.4
And I'm going to wash my hands.
03:31.3
Gawin natin yung sauce and to make the sauce, it's very easy.
03:37.6
This is called Nuoc Nam or the Vietnamese dipping sauce.
03:41.9
Wala namang standard recipe na kung ano yung kailangan yun lang ang ilalagay mo.
03:48.3
Basta importante, you put the fish sauce, the sugar and the lime or the calamansi juice.
03:55.9
But today, I'm gonna put the fish sauce.
03:57.2
So today, to make it more refreshing, I'm putting cucumber.
04:02.5
Tinatanggal ko lang yung gitna para hindi siya masyado magtubig
04:06.7
kasi the problem is, pagka nagtutubig yung pipino mo, masyado nagiging light yung lasa ng sauce.
04:17.3
Then you just cut it into small cubes.
04:20.7
Just like that, to make it very refreshing, extra refreshing.
04:32.4
And ito yung papaanghangin natin so meron ako ditong siling labuyo.
04:37.2
Put your cucumber here.
04:48.6
You can prepare this ahead of time.
04:50.5
Para mas manuot na yung flavors, okay?
04:57.0
And I have here cilantro that I got from the grocery store.
05:01.8
What I'm going to do is I'm going to get the roots.
05:05.6
Nilulubog ko yan in cold water para mag-crisp.
05:09.8
So this is the roots, don't throw this away.
05:12.5
You want it to get infused in your Nuoc Nam.
05:21.8
Just finely chop it.
05:30.0
Ganoon ko na nga kasi mapapatapon lang naman yan.
05:43.7
You want to finely chop it para talagang lumabas yung mga essential oils.
05:56.1
Kung gusto mo lagyan ng onions, pwede mo din lagyan ng onions yan.
06:01.1
Lagyan na natin ng isang piraso.
06:04.1
Tutal nandiyan, nagparamdam yung sibuyas.
06:20.5
Okay, and now let's put some sugar.
06:22.1
Ito po talagang matamis.
06:24.1
So maglalagay ka ng marami-raming sugar, mga 4 tablespoons.
06:29.1
Kung ayaw mo naman syang matamis, hindi bawasan mo.
06:36.0
I forgot the sili, sinabi ko na kanina yun.
06:42.1
So mayroon natin ito.
06:44.1
So mayroon natin ito.
06:45.1
So mayroon natin ito.
06:46.1
Mayroon natin ito.
06:47.1
Mayroon natin ito.
06:48.1
Mayroon natin ito.
06:56.0
Pag ganito, medyo madami kong nilalagay kasi parang ito is not the local sili.
07:02.1
This is imported already.
07:03.8
Yung local, medyo mahirap na din maghanap.
07:06.8
Actually may tanim kami, kaso lang parang wala ng buha.
07:14.0
And then you put your lime or calamansi juice.
07:20.0
And your fish sauce.
07:22.1
Bubuksan ko na yung fish sauce kung ganito kasi marami-raming kailangan.
07:33.0
Parang sausawan lang ng fish ball or squid ball pero ito po ay medyo mas ano yung lasa.
07:45.1
Explanation ng lasa dito.
07:47.1
Parang mas Vietnamese.
07:51.1
You want to mix it thoroughly until yung asukal ay matunaw and then titikman natin.
08:05.0
Believe it or not, kulang pa sa asukal.
08:12.0
Yung dami ng asukal na nilalagay po nila dito sa sauce na ito.
08:16.1
Yung mapapansin mong lumapot na yung sauce because of the sugar.
08:20.0
Parang aranibal na.
08:35.0
I feel like I needed to add some cilantro leaves.
08:51.0
So ibabad pa natin yung chicken and then let's fry it next.
08:56.0
So now it's ready.
08:59.0
Mga naka isang oras din ito na binabad.
09:03.0
So I have here egg whites and this is just cornstarch.
09:06.0
It's as easy as this.
09:08.0
So itong chicken mo na binabad, lubog mo na mabili sa egg whites.
09:16.0
Tapos sa cornstarch.
09:19.0
We're doing this para talagang kapit na kapit yung cornstarch sa egg whites.
09:25.0
Tuloy sa chicken.
09:30.0
And gumawa ka muna ng mga tatlo bago mo ilagay doon sa pan.
09:35.0
With the hot oil.
09:36.0
And as you can see, I'm using used oil.
09:39.0
No bashing pero kasi pag used oil yung ginagamit ko sa fried chicken or anything fried, talagang mas...
09:51.0
Mas malinamnam yung fried chicken ko.
09:55.0
Okay, I'm going to change gloves.
10:07.0
And make sure you fry this over high flame.
10:15.0
Para malutong yung labas.
10:18.0
Nice and moist yung loob.
10:22.0
Then I can start breading the remaining.
10:41.0
Look how nice and crisp.
10:43.0
And then ito namang next batch.
10:51.0
Hindi ko na nililis yung mantika ha.
10:53.0
Kasi doon sa kalsada, sa street food, hindi na niya nililinis yung mantika.
10:58.0
O diba? Para mas authentic.
11:02.0
And then pagka priton yan, ito na.
11:04.0
Ready na ang ating plating.
11:07.0
You have the options to chop it.
11:09.0
Ang lutong po niya.
11:13.0
Pwedeng naka-chop.
11:14.0
Pwede din naman buo-buo mong ilagay diyan.
11:17.0
Pwede ko na palang tikman.
11:19.0
Malamigin muna natin ng konti tapos tikman na natin.
11:46.0
Ilulubog mo yan diyan sa nuok ng...
11:51.0
Eh dapat pala tinikmang ko munang hindi na ilubog.
12:05.0
Talagang malasang malasa yung loob.
12:09.0
Ang ilulubog sa nuok na.
12:26.0
Parang na-miss ko tuloy bigla ang Vietnam.
12:33.0
Masarap siya pero aaminin ko mas masarap talaga yung nakain ko doon.
12:37.0
I'm sure may mga secrets silang nilalagay.
12:49.0
And you know what?
12:50.0
Perfect to with rice.
12:52.0
Pero yung doon, ang naaalala ko may rice noodles.
12:59.0
Parang bihon, sotanghon yun na binubuhusan din ng nuok nam.
13:06.0
Pero I'm sure sa rice mo ito gustong i-partner.
13:08.0
So kung saan mo man gustong i-partner ito, basta gumawa ka na.
13:14.0
Because it's extremely super duper good and pwede pwede mo din itong gawin sa pork.
13:22.0
You can use pork chop or even liempo or pwede din fish para sa mga hindi mahilig sa karne.
13:31.0
I'm going to see you all soon.
