01:03.5
I have Tinapang Bangus on my freezer.
01:07.5
So I'm just going to use the flesh.
01:10.0
I will just put it here on my pan.
01:13.5
It's still off flame.
01:15.5
Just be careful, remove the bones first.
01:21.5
That's why I'm doing this, okay?
01:23.5
Don't judge me that I'm wearing gloves.
01:26.5
It's going through the heat so that I can feel if there are bones.
01:32.5
You don't want the bones, you might not be able to eat it.
01:37.0
So I'm using 2 bangus simply because I want to be generous with the fish.
01:44.0
You may also use just one depending on your budget.
01:49.0
You want the smoky flavor of your Tinapa.
01:54.0
You can actually use the bottled Tinapa as well.
01:57.5
You may also use that but this one is more traditional.
02:03.0
I won't include this anymore.
02:04.5
Oh! There's still meat inside.
02:07.0
I won't include this skin anymore, of course.
02:12.0
Because this is a bit hard.
02:14.0
And our pasta water is already boiling.
02:17.5
Of course, let's season it with salt.
02:23.5
So when you say it here, it's like my salt, right?
02:27.5
Where did I buy this?
02:29.5
I also forgot that I bought this.
02:32.5
And let's boil some pasta.
02:36.5
Just half a kilo.
02:38.5
If you have visitor, just add more.
02:42.5
Packaging says 9 minutes.
02:47.5
I'm going to boil it for 8 minutes.
02:52.5
So it won't get soggy.
02:54.5
So what is the inspiration of this pasta other than it's holy week?
03:00.0
Let's put some usual things that we partner on our Tinapa.
03:05.0
Such as your tomatoes.
03:07.5
So I'm doing here chunks of tomatoes.
03:10.0
Then the fire is turned off, okay?
03:12.0
There's still no fire.
03:13.5
So I'm just slicing here tomatoes.
03:19.0
Just include the seeds first.
03:26.0
The usual things that we include on our Tinapa when we eat is tomatoes.
03:32.0
And I have here shallots.
03:35.0
This is what I bought on Baguio, just slice the shallots.
03:41.0
So that you can still feel it.
03:45.0
If it's too small, you won't be able to feel it.
03:49.0
The slicing is too small.
03:51.0
So this one, just slice it.
04:05.0
And then I have here native garlic.
04:09.0
So there, I'm just gonna pound it.
04:12.0
I'm going to include the soft skin.
04:18.0
So that it would be tasty.
04:21.0
Just the soft one, okay?
04:23.0
The hard skin, just throw it already.
04:27.0
I bought this on Baguio market, of course I'm the one who is sad.
04:31.0
I hope that it won't get burned there.
04:33.0
And I hope that they can recover quickly which I'm sure.
04:38.0
That it would really recover quickly there
04:42.0
with the support of the local government.
04:44.0
And of course, with the continuous patronage of the locals and the tourists.
04:50.0
So we pray for your fast recovery that it would be fixed quickly.
04:56.0
That the operations would be back to normal there.
05:00.0
Okay and then you put this garlic.
05:03.0
So there, just that.
05:04.0
Include the skin, the soft skin because that will give you the nice flavor.
05:09.0
I will also put a bit of minced garlic.
05:13.0
So it's like you make a salad there.
05:15.0
And now, we are gonna put it on the grill.
05:19.0
But I will also put a bit of achuete powder.
05:22.0
This is achuete powder.
05:24.0
You put about 1 tbsp, okay?
05:27.0
I'm going to turn on the flame.
05:30.0
Just medium and I'm going to put olive oil.
05:34.0
What you are gonna do here is you are gonna saute all of them together.
05:41.0
For a few minutes.
05:44.0
So you just saute it, you just infuse it.
05:47.0
You will see how nice the color, it becomes orange.
05:52.0
You just avoid to crush the tinapa.
05:57.5
So you're just going to cook this mixture for around 5 minutes
06:01.5
until the flavor infuses.
06:05.5
You may also put a bit of black pepper.
06:09.5
My pasta is already cooked.
06:12.5
I will remove it.
06:14.5
And since I don't have a sink here in the garden,
06:20.5
I will just get pasta water which is very important.
06:24.5
And I have a sink here in the garden.
06:27.5
It's just a bit far.
06:33.5
There it is, right?
06:35.5
We still have a garden tour.
06:46.5
Oh! There's a cat!
06:47.5
I was surprised, my God!
06:52.5
So let's pour it.
06:55.5
Did you see it? There's even a watering can.
07:01.5
There it is, right?
07:02.5
How nice to cook in the garden.
07:04.5
It's already summer.
07:05.5
So there, you can see the plants.
07:08.5
So there, you just infuse it.
07:12.5
Oh! It smells so good.
07:14.5
If you want it spicy, you put it a bit of chili flakes.
07:23.5
Here in this house, we like everything spicy.
07:29.5
This is about 2 minutes more because we want the bottom to be toasted.
07:35.5
So for the topping, I will prepare the topping already.
07:38.5
I have salted egg here.
07:41.5
I'm just going to cut this into chunks.
07:53.5
You may also put it cheese.
07:59.5
So it might be okay already.
08:01.5
So let's just add more.
08:02.5
It might be said that I'm stingy.
08:05.5
And let's also cut some tomatoes.
08:10.5
Just into chunks.
08:16.5
So you want your topping to be a bit...
08:20.5
I want it to be a bit toasted.
08:22.5
And you also slice a bit of shallots.
08:29.5
So there, it's already toasted a bit.
08:36.5
But of course, you don't want it to be burnt, okay?
08:43.5
I'm ready to put my pasta.
09:05.5
Okay, let's put pasta water.
09:10.5
Oh my! It even smells good.
09:13.5
Of course, let's taste it.
09:14.5
I will just taste the pasta because
09:17.5
for this kind of oil-based pasta,
09:20.5
you will taste it if the flavor really sticks to the pasta.
09:33.5
It really sticks and pasta water is really important, okay?
09:37.5
So don't throw it away.
09:39.5
This is the type of pasta dish that if you know that,
09:43.5
if your husband will say to you or I don't have a husband yet.
09:48.5
Your boyfriend will say to you that
09:52.5
your wife, your mother-in-law is going to holy week with you.
10:01.5
Approved already.
10:03.5
You cook this or on your potluck, you will visit the church with your mother-in-law.
10:10.5
You take out, you bake this.
10:12.5
So there, let's plate it already.
10:15.5
There it is, right?
10:16.5
You also include your Le Creuset.
10:18.5
You also give your Le Creuset.
10:21.5
So there, like that.
10:25.0
I will plate it already, okay?
10:26.5
I am taking out the Tinapa.
10:34.5
Let's turn off the flame because you don't want to overcook the noodles.
10:41.5
And then let's put our Pampabongga.
10:53.5
I will line it like that but it's not that tight because the pasta might get covered.
11:23.5
Of course, since this is a Holy Week special, we can't put Chicharon.
11:31.5
Well, it's up to you, okay?
11:33.5
It's up to you, I don't want to bother you.
11:37.5
Where will you be happy?
11:42.5
Let's also put lemon wedges on the side
11:46.5
because of course, some people might be a bit suspicious.
11:52.5
Okay, remove the lemon seeds already, okay?
11:55.5
When you will put wedges and you just put it on the side.
12:02.5
That way, the pasta won't get soaked on the acid.
12:11.5
And then lastly, let's put toasted garlic.
12:21.5
Now, I will just leave it on you if you want to put cheese.
12:25.5
If you want, it can be because actually, this is an oil-based pasta.
12:31.5
There is no problem.
12:32.5
The cheese will add creaminess, extra texture to the pasta but today,
12:39.5
I won't put it because I feel like it's already very fancy on its own.
12:46.5
Now, let's taste.
12:48.5
It's like this, you will mix it like that.
12:50.5
There it is, right?
12:51.5
You won't get all the toppings, you will mix it.
12:55.5
It's just like Paella, so that all the toppings are equally distributed.
13:02.5
Look at it, the pasta is really mixed.
13:08.5
For me, I don't like to put lemon because I want to really savor the pasta.
13:26.5
It tastes like Sosh even though the ingredients that we use are all local.
13:46.5
Brings this dish into the next level, another level.
13:51.5
And I like the color.
13:56.5
It's just because of the achuete.
14:03.5
So what are you waiting for?
14:05.5
Make this already.
14:07.5
This is perfect for the Holy Week, perfect for everyday, perfect to make us extra happy.
14:14.5
I'm going to see you all soon.
