00:58.5
Medyo matagal lang yung proseso.
01:00.5
Pakuluan mo muna yung liempo.
01:03.5
Meron ako ditong tubig, ayan.
01:06.5
And then lagyan mo ng pounded garlic with the skin on
01:10.0
because the flavors, it's really there on the skin of the garlic, the aroma.
01:15.0
You put it a bit of salt and then you put it bay leaves.
01:20.0
Pakuluan mo lang yan for around 20 to 30 minutes or until the liempo is fork tender.
01:27.0
Pagka lumamig yan, ayan.
01:29.0
As you can see, you remove the liquid.
01:31.5
And then you just pat dry it or you just air dry the liempo.
01:37.0
When it's a bit dry, season it with some salt
01:41.0
and then after seasoning it with salt, you just deep fry it until it's golden brown.
01:47.0
You may also cook it on the air fryer if you want it less oily.
01:53.0
It's really fancy, right?
01:55.0
As you can see, it's golden brown and nice and crisp.
01:59.0
It's perfect as a partner with your mung bean.
02:04.0
How easy is that, right?
02:06.0
If you crave for grilled fried liempo, there it is.
02:11.0
You just deep fry it.
02:12.0
Now next, let's start with the mung bean.
02:15.5
I already tenderize the mung bean here.
02:18.5
This is the one that we boiled earlier.
02:46.5
And now, I will sauté it already.
02:49.5
So let me promote my product.
02:53.0
So I have here a smoke mackerel or it's like smoked mackerel.
02:57.5
It's in a bottle.
02:58.5
So if you don't want to buy it on the market when it's in a bottle,
03:02.5
you may buy this bottle.
03:04.5
It's available here in our shop.
03:07.5
And I will use the oil for sautéing our mung bean.
03:13.5
So I will put the oil there.
03:15.5
I'm going to use 2 bottles today.
03:18.0
This one that I just sautéed, it has...
03:21.0
As you can see, right?
03:22.5
It has pickles because I want it to have pickles.
03:26.0
So I'm putting pickles on it.
03:28.5
Then there is laurel.
03:31.0
There are also carrots.
03:35.5
So just remove the laurel, carrots and pickles.
03:41.5
I'm going to use 2 bottles.
03:44.0
It's up to you if you want to use this.
03:48.5
You may also use the ordinary tinapa that you can buy from the market.
03:55.0
No problem at all.
03:57.0
You know me, I'm not pushy, right?
04:00.0
I don't force myself.
04:01.5
The choice is always yours.
04:03.5
Because the best choice is your choice.
04:07.5
You are the only one who knows what is the best for yourself and for your family.
04:14.0
I don't really care about that.
04:17.0
You just remove those bay leaves.
04:20.5
And then, you just slice it like that.
04:23.5
But this one because...
04:26.5
I can already say the secret.
04:28.5
Because we are pressure cooking this.
04:31.0
That's why you can see that its seeds are very soft but it's still smoke.
04:40.0
We still smoke this.
04:46.0
I just cook it a bit.
04:48.5
And then, let's start the stir-fry.
04:51.5
Of course, I have here my onions.
04:54.5
Just going to cut this.
04:59.0
I am already heating my oil.
05:03.0
You can always use ordinary oil.
05:05.5
If what you are using is the tinapa from the market, you may just use ordinary oil.
05:12.0
And I also have ginger.
05:14.0
I'm going to thinly slice the ginger.
05:18.0
If you are not putting ginger on your stir-fry mung bean, it's so fine.
05:24.0
But here in our house, we are really putting ginger on our stir-fry mung bean.
05:38.0
We have our own way of cooking our favorite dishes.
05:44.5
And there's nothing wrong, nothing right.
05:49.0
At the end of the day, what's important is where we are happy.
05:53.5
Where we are happy on our seasonings.
05:56.5
Let's put the garlic first.
05:58.5
Put the garlic there.
06:00.5
I will put all of that already.
06:08.5
There's still something included on that, just let it be.
06:13.0
And then I have here tomatoes.
06:16.0
I'm also going to slice my tomatoes.
06:41.0
Oh my! If you can smell it, the smoky aroma coming from the oil.
06:51.0
Now, let's put the onions.
06:56.0
Actually, let's put all of the things that we are gonna saute.
07:21.0
Season with soy sauce.
07:25.5
And I will also put my smoked fish.
07:38.0
My mom, her favorite thing to put here is Smoked Galunggong from the market.
07:45.5
So once you smell that your saute or your sauté is aromatic.
07:52.0
You may put the mung bean already.
07:55.5
So we have soften this mung bean already.
08:00.5
This is just half kilo of mung bean.
08:05.0
You may add more, well it depends on you.
08:08.0
Just like me, we have here...
08:10.5
You may also do this.
08:13.0
You can have a mung bean that you boil the day before
08:17.0
and then you just store it in the fridge.
08:19.0
I will just put this together because it's a waste.
08:21.5
You may also have a lot of mung bean.
08:25.0
It just depends on you.
08:26.5
Like my mom, she wants more soup.
08:30.0
Me, we want more mung bean.
08:34.0
It just depends on your type, right?
08:36.5
Depending on your liking.
08:38.0
So you can adjust it from 500 grams to 1 kilo, like this.
08:45.0
And then you just put water.
08:50.0
I will just add more water.
08:54.5
Now, let's just bring this to a simmer and let's do final seasoning.
08:59.5
It's just that easy.
09:02.0
Just for the truth, okay?
09:04.5
Oh my! You may laugh at me.
09:06.0
I'm really not good at cooking stir-fried mung bean.
09:10.0
I have no idea on how to do the right process, I just ask my mom.
09:15.5
So there it is, right?
09:16.5
That gave me the idea that I need to show the recipe video
09:22.0
because not everyone, not all people is know how to cook this.
09:29.5
So there it is, right?
09:31.0
Let's cook it and we're cooking it.
09:36.0
I will cover it first so that it would boil quickly.
09:42.5
So there, you can see that our mung bean is already tender.
09:48.0
So again, it just depends on you if you want more soup
09:52.0
or if you want more mung bean.
09:54.0
Me, I want this much mung bean for it's levels.
09:59.5
So I'm going to do final seasoning.
10:01.5
I'm going to put one piece of broth cube.
10:05.0
You may also add it so that the soup would taste good.
10:08.5
Season it with some salt.
10:11.5
And a little bit of ground black pepper.
10:17.0
Just for that smoky flavor.
10:20.0
Actually, even if there's none anymore because you already put tinapa.
10:25.0
And then let's just taste it.
10:28.0
Some people, they want their mung bean to be soggy.
10:31.5
While for others, they want it to have a bite.
10:33.5
It would just depend on you.
10:42.0
A bit of soy sauce.
11:03.5
So there, it's already okay.
11:05.0
And here is our pork.
11:11.0
It's already fried.
11:15.0
Okay, the seasoning is already perfect and here is our crispy pork.
11:20.5
So you can see how crispy it is.
11:32.0
There it is, right?
11:33.0
It's style is really to be like Chicharon.
11:42.5
So crisp and so tasty.
11:47.5
It's delicious, you can really taste the garlic.
11:52.0
And don't forget, okay?
11:54.0
You should soak it before you fry it.
12:02.0
Let's taste it already.
12:03.0
Oh wait, let me taste it.
12:04.5
You're gonna put this first, right?
12:07.0
Bitter gourd leaves.
12:19.0
And then you turn off the flame.
12:22.5
Okay, let's taste it already.
12:30.0
And then you put this crispy pork on top.
12:34.0
So it's like that.
12:44.0
I soak it already.
12:52.0
The bitter gourd first.
12:58.5
It's so delicious.
12:59.5
But you know, this is really for a dish.
13:03.0
So it's delicious if you soak it on rice.
13:05.0
And then of course, with the crispy pork.
13:26.5
With a dish like this, it's really...
13:30.5
Thank God, it's a Friday.
13:33.0
So what are you waiting for?
13:34.5
Even if it's not Friday, just make it already.
13:37.5
Just cook this already.
13:39.0
You sauté it with crispy pork or it can also be fish or whatever you want to partner.
13:46.0
I'm going to see you all soon.
