01:04.5
Eto, natutunan ko sa suki namin dati.
01:07.5
Actually, she know naman niya yung secret.
01:10.0
How to make your Adobong Mani extra crunchy.
01:13.5
She told me that you need to wash the peanuts.
01:17.0
So there, we wash it already.
01:18.5
And when you wash it in cold water, you need to blanch it in boiling water.
01:25.5
So you blanch it.
01:27.0
This is the peanut that we wash, I bought it on the market.
01:31.5
With skin on, actually the choice is yours.
01:35.5
If you don't want the one with skin, you buy the one with skin.
01:40.0
Just like that, same process.
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There's no difference.
01:43.5
I have here boiling water and I'm going to blanch this for just a minute.
01:49.5
Just 1 minute only.
01:52.5
And then we're just gonna strain that.
01:56.5
So there, you're just gonna blanch it.
02:01.5
The reason why we're blanching it is to release the excess starch from the peanuts.
02:09.0
So when you fry it, it would be extra crunchy on the inside, right?
02:17.0
So you're just gonna blanch it for 1 minute only.
02:22.0
It smells so good already.
02:26.0
Just don't mix it too much because when you mix it, the peanuts might get splashed.
02:34.0
Alright, so after you blanch it for a minute.
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Just 1 minute only, you're gonna put it back on your strainer.
02:47.5
And then I'm going to discard the liquid.
02:50.5
I'm going to use the same pan.
02:53.0
I will also put it here.
02:57.5
Okay, so after blanching the peanuts, I'm going to use the same wok for less washing.
03:05.5
I just let it dry.
03:07.0
I'm going to put some oil.
03:08.5
We are gonna start the Adobo.
03:11.5
So I have here, this is just vegetable oil.
03:18.5
You just pour it there.
03:20.5
That's the only thing, you're really oily when you're making Adobo
03:25.5
but the oil, you can reuse it.
03:28.0
As long as the smell wouldn't be too strong and it wouldn't get dark.
03:34.0
Well, it's up to you.
03:35.5
Some people don't want to reuse the oil.
03:38.5
Again, the choice is yours.
03:40.5
I respect their beliefs.
03:44.5
So for us here, we reuse it up to 3 times.
03:48.5
As long as it wouldn't get dark.
03:50.5
Because on fried chicken, it wouldn't get dark.
03:53.0
On fried chicken, I really like to use used oil because it's more fragrant and golden.
04:02.5
So as long as the oil is not hot yet, I'm gonna put the garlic.
04:07.0
I have here, this is pounded garlic with skin on.
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This is around 1 cup.
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You're putting that now so that your garlic wouldn't be in temperature shock.
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It wouldn't get burnt, it wouldn't be bitter.
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And then around 1 cup of pounded peeled garlic.
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So there, just put it there.
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And then you're just going to fry this until it's golden.
04:43.5
You want to maintain the flame or the heat on medium
04:48.0
so that you wouldn't burn the garlic because it's very crucial.
04:53.5
When the flame is high, it's not a matter of minutes actually.
04:58.5
It's a matter of seconds that you can leave the garlic on the very hot oil.
05:04.5
Oh my! It would get burnt, it would be bitter and there's no turning back.
05:13.5
If you want it to be spicy, you may put chili already for now.
05:17.5
For me, I want it to be spicy.
05:19.5
So you just remove the stem of the chili, put it there already.
05:25.5
Because the first step really is you're infusing the oil with the flavor of the garlic and the chili.
05:35.5
So that when you fry it later, the garlic-
05:41.5
The taste of the garlic and the spiciness of the chili would be closer.
05:48.5
Just remove the stems.
05:50.5
You can also use dried chilies if you want.
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There it is, right?
05:59.5
Oh my gosh! The smell.
06:04.5
So there, as you can see that it's already golden brown.
06:08.5
This is what I'm telling you that you need to be a bit quick, see?
06:14.5
Because if you just leave it for a bit, it would be bitter.
06:24.5
Okay, just a bit more.
06:26.5
This is just a bit more but you're already a bit quick.
06:34.5
I turn off the fire already and then you remove it already.
06:44.5
This is just the perfect color.
06:51.5
Now, the next step is I will clean my oil first before I fry the garlic.
06:58.5
Because if you left garlic here, what will happen is your garlic would be bitter.
07:07.5
So I will clean it using my very fine oil strainer.
07:14.5
You already know where I bought this, right?
07:23.5
I don't know if Samuji is here in our store.
07:26.5
Someone told me that when you're traveling, you should buy things.
07:33.5
I will just admit it, okay?
07:35.5
When I'm just starting, my Miralco bill is being paid by my mom.
07:47.0
Because I don't have payment for my Miralco bill in my kitchen.
07:50.5
And my travels is being paid by my brother.
07:54.5
So because I don't have money for plane ticket, I am buying things.
08:02.5
I will go to the US, I will go to Europe.
08:06.0
I will buy things, I sell it to my students in my baking class.
08:10.5
And now, I am letting it go to the online resellers so that everyone can earn, right?
08:19.5
Even Adobong Mani and Kasoy, I am selling it.
08:23.0
Because when you're just starting, you can earn a lot of money.
08:31.0
You can earn a lot of money as long as it's expensive, right?
08:34.5
And you're not stepping on people.
08:36.0
I am saying a lot of things.
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Because I know that there would be a comment.
08:39.5
Because you are selling that.
08:42.5
I will let it go to the resellers, right?
08:46.0
I am already done with that so that I can earn a lot of money.
08:52.0
So there, I am cleaning it using this very nice strainer.
08:59.0
After cleaning it, there.
09:01.0
You already remove the things that are possible to be bitter in oil.
09:06.5
You turn on the fire again.
09:08.5
I am sweating, I won't wipe my sweat.
09:12.5
So that it's really authentic, it's like the Adobong Mani in the market.
09:17.5
Low flame and I will put the Mani already.
09:20.5
There's a chance that it would splatter because our Mani is wet.
09:28.5
But that's very normal.
09:33.0
Keep it at low flame.
09:35.0
You're going to fry this for around 15 to 20 minutes
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or until you can see that the color of your peanuts is like copper.
09:46.5
So it really needs patience.
09:48.5
And I have here, this is the only thing that I will use.
09:53.5
You're just gonna push that but don't mix it too much because the skin would be removed.
10:00.5
So you just keep it like that and keep the flame low.
10:06.5
Slow cooking or cooking it in low flame will ensure that
10:12.0
until the inside of your peanuts is really crispy.
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It's really fantastic.
10:20.0
So as you can see, the oil is becoming peaceful.
10:24.5
It's almost done.
10:25.5
It's also long, right?
10:26.5
I have been here for around 15 to 20 minutes already.
10:29.5
So there, you can also see it.
10:31.5
It's already darkening, it's already turning golden.
10:35.5
Your peanuts, right?
10:40.5
It's starting to become darker.
10:45.5
But I still maintain the low flame of the oil
10:49.0
so that it won't be bitter.
10:53.5
So you can see that the color of the peanuts is like copper already.
11:00.5
In a minute or two, I will remove it already.
11:07.5
Because this is the way of cooking the peanuts
11:11.5
that even if you say that you're gonna bring the peanuts abroad
11:17.5
or you're gonna sell the peanuts on your bake shop.
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It doesn't get hard easily.
11:25.5
Even if it's already more than a month on your stand.
11:33.5
It just needs to be airtight.
11:35.5
And of course, it's important also that your oil is not hot
11:41.5
because if your oil is hot, your peanuts will also get hot easily.
11:49.5
When you hear that sound.
11:51.0
I will bring my napel closer, okay?
11:55.5
When you hear that the peanuts are already crispy.
12:01.5
That's another indication aside from the color.
12:05.0
Because if you taste it now, you won't be able to get the crispiness
12:10.5
until it cools down completely.
12:16.5
Okay, let's give it a minute or two or five minutes
12:21.5
for the excess oil to drip
12:24.5
and then we are gonna season it already.
12:30.0
So now, we are ready to dress our Adobong Mani.
12:34.5
So it's just as simple as that.
12:36.5
First, you want to remove the excess oil.
12:39.5
You just put a paper towel here.
12:42.0
If you're selling, you just love the paper towel.
12:47.0
And then you pour your unseasoned peanuts on it.
12:53.5
This is not yet seasoned, okay?
12:59.0
You just shake it.
13:07.0
It will absorb the excess oil.
13:10.5
You don't like it totally without oil, okay?
13:13.5
So personally, I really like the one that you can buy in the market that has a lot of oil.
13:18.5
You don't like that but you don't like the excess.
13:21.5
So there, the excess oil is dripping.
13:27.0
Crunchy but it's not.
13:30.0
But it's crunchy.
13:34.5
So there, you remove the excess oil already.
13:38.5
I'm going to season it.
13:40.5
So you just season it with salt.
13:42.5
Oh! I get pepper.
13:50.5
It's like you're just seasoning a fried rice.
14:02.5
And then you put white sugar.
14:08.5
This is what will give balance.
14:12.5
Some people, they put Vetchini.
14:23.0
And you put your garlic and chili already.
14:35.5
If you want it a bit, the real spice is...
14:41.0
It's really stick to the garlic.
14:43.0
You may put a bit of cayenne pepper or chili powder.
14:47.0
I will put just a bit.
14:49.0
We put just a pinch of cayenne.
14:59.0
And packing ideas.
15:05.0
Of course, it needs to be a bit cold already.
15:08.5
But I'm just excited.
15:10.5
I will just not cover it first.
15:16.0
I don't believe that the garlic needs to be on the top
15:21.0
because it's frustrating that you put all the garlic on the top
15:24.0
and when it comes to the bottom, there's none.
15:26.5
I want it to be even.
15:28.0
Evenly distributed, right?
15:32.0
I will not cover it first because it's still hot, it will form steam.
15:37.0
But let's taste this.
15:46.0
This is the type when you're alone.
15:52.5
I don't know why you're not stopping.
16:05.5
The last one I bite is hot.
16:07.5
It's not stopping, right?
16:09.5
That's why I'm going to see you all soon.
16:12.0
I will cut the video so make yours already.
