00:55.0
So iyan ang unahin natin.
00:57.3
Well, ang unahin ko pala. Teka.
00:59.6
Nalilito na ako, ang dami talagang process nito.
01:03.1
So yung achuete ko muna, bubuhusan ko ng hot water
01:07.1
to infuse the color and the flavor.
01:10.1
So achuete, bubuhusan natin ng mainit na tubig.
01:19.1
Then you just leave it there.
01:20.6
So ang karning ginagamit ko dito, meron akong buntot.
01:26.2
Meron akong beef cubes or beef brisket.
01:30.2
You can also use shank.
01:32.2
And of course, our favorite is the tripe or tuwalia.
01:37.2
You may also put pata, you may also put any type you want to put on it.
01:42.7
And then of course, for my friendship if I don't eat meat.
01:47.7
Later, we're gonna make the sauce.
01:49.7
You may make this as seafood Kare-Kare,
01:52.5
you may make this as vegetarian Kare-Kare, you just use tofu.
01:56.7
So let's put the tenderizer first.
01:58.7
I have here 2 pressure cooker because normally, the beef cubes get tender faster.
02:05.7
So I will put the beef cubes here on the smaller pressure cooker.
02:09.7
And then the tuwalia and the buntot here on the bigger one.
02:13.7
Oh! The tuwalia already fell.
02:16.3
So I just cut the tuwalia into strips like this so that it would get tender faster.
02:28.3
And I'm also putting the buntot.
02:36.3
And then I will just put quartered onions.
02:41.8
You put it there, you put it here.
02:44.4
And I will also put ginger.
02:46.5
The ginger is to remove the excess from the tuwalia.
02:50.5
Of course, you need to triple wash your tuwalia.
02:54.5
For the beef, I normally don't wash the beef especially if I get it from a trusted supplier
03:01.7
but of course, if you see that it's a bit messy on the market, you wash it.
03:06.5
I will also put ginger on the beef.
03:09.6
And let's also put minced garlic or pounded garlic.
03:17.1
Actually, it's more delicious if the skin is on but we run out of skin on so let's just do that first.
03:23.6
And then I will also put black pepper.
03:28.1
You can use whole black pepper.
03:31.1
This is what I get here, it's already okay.
03:34.1
And then let's put a bit of soy sauce
03:36.7
because it's important that it's already delicious when you cook it from the start.
03:51.2
I also have hot water here, I will pour it as well.
03:56.2
Just enough to cover the meat.
03:58.2
Okay, there are boiled water here.
04:01.7
Let's pour those.
04:08.9
Of course, if you don't want to use a pressure cooker, you may not use a pressure cooker.
04:15.4
You may slow cook it.
04:17.4
So there, just enough to cover the meat as you can see, okay?
04:20.4
It doesn't need a lot of liquid.
04:25.4
And then I will put an anchovy.
04:30.9
Just to give it that nice reddish color.
04:35.4
Isn't it bongacious?
04:38.4
And then let's soften it.
04:40.4
Your pressure cooker.
04:46.4
High flame first, when it starts like that.
04:52.9
You lower it and then you start the timer.
04:55.9
Normally, it's about 1 hour.
04:57.9
If you want it super tender, you may add 20 minutes more.
05:02.9
Wait a minute, this pressure cooker is a bit high-tech.
05:07.0
So let's wait for it to be like this and then let's set our timer.
05:15.5
After about 1.5 hours of softening, I have already removed the anchovy, anchovy, and beef.
05:26.0
The beef, the beef cubes, it has been about 1 hour already.
05:30.7
The tawalya and the puntot, around 1.5 hours in the pressure cooker.
05:37.7
And of course, don't throw the broth.
05:42.2
This is our broth already.
05:46.2
Okay, I set it aside.
05:47.7
If there's excess, you may freeze it.
05:50.7
So I put it on one side first.
05:53.7
You set it aside first.
05:55.8
What we're gonna do first now, I'm going to steam the vegetables.
06:00.8
So I have here the eggplants.
06:05.8
You just steam it, I will just catch the petchay because it's quick to cook.
06:13.8
I pour it already because the water is also under the steamer.
06:20.8
Well, you may also include it on the sauce.
06:24.8
It's just up to you.
06:25.9
This is just so that for example, you set aside your karikari.
06:31.4
You separate the vegetables so that it won't get spoiled easily.
06:36.4
And your vegetables won't get soggy as well.
06:38.9
So let's steam that, let's catch the petchay later.
06:42.9
And now, let's make the sauce.
06:46.4
So first, I'm going to make the paste.
06:50.1
I have butter here.
06:57.6
Dear, I need more butter.
06:59.1
So there's the butter.
07:01.1
I will add more butter.
07:04.1
My butter came from there because I put the butter on the wine fridge
07:10.1
so that it won't get too hard.
07:13.1
So there, you can see it, right?
07:14.6
Spreadable consistency.
07:22.0
And then I will also put achuete oil, this is just oil that has achuete.
07:31.1
Let's just heat it a bit.
07:43.1
And then you will notice here.
07:45.7
You may use peanuts, cashew nuts, pistachios, almonds only.
07:51.7
But today, I will combine pistachios and cashew nuts.
07:58.7
You may use any nuts that you like, you may also use peanut butter.
08:03.2
We will make the paste first.
08:05.2
You also put your shrimp paste or sautéed alamang.
08:12.2
And then I will put the cashew nuts.
08:15.7
And the pistachios.
08:24.7
You toast it there first.
08:27.7
I will also add more achuete oil.
08:43.8
Okay, what I would do is I will toast it, I will lower the flame.
08:48.4
For around 5 minutes so that the flavors would come out when we put the peanuts.
08:55.4
Again, you don't need to use pistachios, cashew nuts.
09:00.1
It can also be peanuts, if you want it to be academia nuts, any choice that you like.
09:05.3
Okay, it doesn't need to be expensive, it just depends on your choice.
09:11.3
On where you are happy, that's what you use.
09:15.3
And then you put it a bit of rice flour, just a bit.
09:20.3
Around 2 tablespoons.
09:23.3
If you want it to be crispy, then you make it crispy.
09:26.9
You can also make your own rice.
09:30.9
And now, let's blend it.
09:33.9
So this is my broth, you transfer it.
09:38.4
You sauté it on the blender.
09:46.4
This step is very important, okay?
09:48.7
Because the nuts, their optimum flavor really comes out when you toast it, okay?
09:55.7
Because when you toast it dry with the fat, it's also different when you cook it with the liquid.
10:02.7
So it's better that you toast it with the fat, it's flavor would really come out and it's delicious.
10:08.9
Now, for me to blend this, I will put it stock.
10:12.4
This is our stock of beef and tripe.
10:25.5
This is liquid gold, so don't throw it away.
10:30.5
Then into the blender.
10:47.5
Let's check the consistency.
10:51.5
Isn't it amazing?
10:53.5
You can see the chunks of-
10:56.5
You can still see that there are whole nuts.
11:05.5
I'm so proud of myself, this is a moment again.
11:09.6
It's not finished yet, okay?
11:13.7
You're just there.
11:14.7
We haven't finish washing it yet, this recipe has a lot of washing.
11:18.2
But trust me, you won't regret it.
11:20.7
On the casserole, more achuete oil.
11:32.6
You put it on fire and then here.
11:36.8
Okay, we will adjust the thickness because when it boils, the rice flour will take effect.
11:46.3
Let's not waste this, let's mix it.
11:49.8
So there it is, it's boiling already.
11:59.8
You can adjust the thickness, if you find it too thick, simply add more broth.
12:04.4
If you find it too thin, you can add the rice flour.
12:08.4
Okay, I'm already calling my vegetables.
12:12.4
I will put the pechay on one side.
12:21.4
Actually, you may also put banana peels if you want.
12:27.4
Okay, so when it boils, you can see the thickness there.
12:32.6
Because the starch of your rice and it will just activate the rice flour when it's boiling already.
12:40.1
So me, I find it a little bit thick so I will just add more broth.
12:50.6
And then I will taste it already.
12:53.6
I'll do the final seasoning.
13:03.4
It smells so good.
13:09.1
When you taste this, you won't use peanut butter on your Kare-Kare, trust me.
13:18.6
Just a bit of sugar, just a bit of sugar.
13:21.6
We don't want our Kare-Kare to be sweet.
13:24.6
This is just to balance.
13:32.6
A bit of black pepper.
13:38.6
Okay, I turn off the fire of the vegetables already so it won't overcook.
13:44.1
And then this one, it seems like the seasoning is enough for me.
13:52.6
To assemble it, you may just pour it but what I do is I will put it here.
14:02.6
So I start with the Tuwalia.
14:12.6
And if it would be excess and when it's my soup, I will freeze it.
14:22.6
You may put broth if you find it too thick.
14:26.6
You may also put beef, the others, instead of beef, they put pork leg.
14:32.6
Let's put it here.
14:37.6
Okay, it's so hot.
14:39.6
And the one who will wash the Kare-Kare is already mad at me.
14:44.6
This Kare-Kare, there's a lot to wash.
14:46.6
It doesn't fit in here where I cook it.
14:49.6
My God! I am still making it fancy because it needs salad master.
14:53.6
It's just that it's in front of me, let's move it there.
14:58.7
Because these kind of recipes, you cook Kare-Kare.
15:06.7
You know that, right?
15:08.7
Then you just freeze it because it's so hard to cook it, right?
15:13.7
It's hard to work on it.
15:15.7
It's just for me, okay?
15:17.7
You may be inspired to receive an order, right?
15:20.7
You put it on the tubs.
15:22.7
Oh my! It hurts on my shoulder.
15:26.7
So there it is, right?
15:27.7
It can also be that I just freeze it and then I just pour it all.
15:31.9
You remove the laurel, okay?
15:36.7
So there, just imagine the face of the washerman when I reach this.
15:40.9
So there it is, right?
15:42.9
It's easier in life, this kind of system.
15:47.9
So you just want to simmer this for around 5 to 10 minutes.
15:53.5
Medium to low flame, just for the flavors to mix together.
15:58.5
And of course, you can do any final seasoning.
16:02.0
You remove those laurels already.
16:04.5
And I will pour all of my achuete oil.
16:09.5
Because I want a lot of achuete oil.
16:12.5
The oil on the side is really dripping.
16:15.5
I know that someone will comment that it's not healthy.
16:23.7
But I like it with achuete.
16:26.2
You may reduce yours.
16:27.7
I still love you.
16:31.7
So there, I add more of that.
16:33.7
So that's what I like, right?
16:35.2
That the oil is dripping and then I'll do the final taste.
16:41.7
So this is our fiesta of Kare-Kare, look at this.
16:46.3
So I would recommend that if you're gonna sell this, you separate the vegetables.
16:51.8
You separate the vegetables or what you can do is that the vegetables are on the other side of the tab.
16:57.3
This one is on the other side of the tab so that you can freeze this one.
17:01.8
So that you can freeze it.
17:03.3
So what I will do is that I will put vegetables on the side.
17:07.8
I turn off the flame already.
17:10.1
So this is the vegetables that we steamed, I'm sorry.
17:14.9
I will admit that it's a bit overcooked.
17:20.4
Because when there's a video, my God!
17:22.6
It's really just a person, I overcooked the vegetables, right?
17:28.4
So you won't feel bad if you overcooked the vegetables.
17:31.4
You may say that,
17:32.4
There it is, Chef! I overcooked the vegetables.
17:36.4
That's okay, life is short.
17:39.4
Overcooked the vegetables.
17:41.1
Because here in our place, the Kare-Kare is already mixed.
17:46.1
As in all of it, it's already mixed.
17:48.1
It's already mixed or the vegetables are not on the side anymore.
17:53.1
Because it's more festive and it's really for food.
17:57.1
But if it's in a restaurant, it's better if you have something to blow a bit.
18:03.0
I just set it aside for a bit so that the vegetables won't be mixed anymore.
18:10.7
And I'm just getting a bit of crushed pistachios for garnish
18:16.7
to let them know that there is pistachios in our Kare-Kare.
18:21.7
You can also put some cashew to garnish it.
18:25.2
You put it a bit of crushed pistachios.
18:29.8
It needs to be proven, right?
18:32.9
Because later on, you may say that there's really no crushed pistachios and cashew.
18:40.4
So there it is, right?
18:42.4
That's how we are, we have proof in our life.
18:45.4
I'm just kidding.
18:46.4
There you have it.
18:47.9
This is my Bonggang-Bonggang Kare-Kare.
18:50.4
Super special with a lot of washing waiting for you.
18:54.4
Now, let's try it.
18:56.0
So there it is, my dears.
18:57.7
Come on, I will let you taste Kare-Kare.
19:00.0
I cook Kare-Kare.
19:02.0
I use pistachios on that.
19:06.2
Busy Wednesday, not enough.
19:11.5
That's why I will let you eat, right?
19:17.0
Yes, it has pistachios and cashew.
19:24.1
Oh! It's really Italy.
19:25.1
I know that my pistachios are from Italy.
19:27.1
I'm so hot already.
19:28.1
Oh my God! I'm so tired.
19:29.6
Rice, do you want some?
19:33.1
You, will you have rice?
19:38.1
Very small, okay?
19:44.1
What do you want me to eat?
19:46.1
It's easy, just taste it.
19:47.1
Because I just want beef and Tuvalia.
19:50.6
I don't like Tuvalia.
19:52.1
What do you want?
19:55.8
No, it's Tuvalia.
19:58.3
Oh my God! I'm having a hard time with that.
20:00.8
I'm having a hard time with that.
20:02.8
It's beef, it's beef.
20:03.8
It's beef, it's beef.
20:05.8
What's the point of that?
20:07.3
Here, it's all beef.
20:09.3
May I have a bit of Tuvalia?
20:10.3
Okay, I'll try it for you.
20:11.8
You, it's up to you if you want it or not.
20:14.3
It's okay, I'll try.
20:17.3
Here, we have Alamang here.
20:20.8
So taste it, what can you say?
20:23.3
So we're gonna taste the sauce first.
20:30.8
It's super tasty.
20:32.3
Is this really Pistachio?
20:35.8
Why not peanut butter?
20:38.8
Because you know me, I like everything from scratch.
20:42.3
You want to spice things up.
20:44.3
When you're having Kare-Kare, what do you put?
20:47.3
The Mani, I also put that.
20:49.3
It can also be that, there it is.
20:51.3
It can also be Peanuts but I blended it.
20:54.3
And the beef, it's super tender.
20:58.3
So what? Did you like it?
21:00.3
She has a comment.
21:07.3
It's like you're not enjoying it.
21:08.3
It's like you're having a blast.
21:10.3
It's like, it's delicious.
21:12.3
We're gonna take you out.
21:16.3
So what's your comment?
21:19.2
Would you eat this everyday?
21:25.2
We're trying to stay fit, healthy.
21:28.2
It's not everyday, it's like this.
21:30.2
It's like once a month.
21:33.2
So what? You're tasting the Pistachios, dear.
21:36.2
Yeah, it's super tasty.
21:39.2
If I didn't put that Achuete, it's greenish because of the Pistachio.
21:44.2
You, you're tasting the Cashew.
21:54.2
It's delicious with a lot of sauce.
21:56.2
So invite them to cook my special Kare-Kare.
22:00.2
Don't try it first, invite them first.
22:03.2
But I'm hungry, I haven't had my lunch yet.
22:05.2
But I'm hungry, I haven't had my lunch yet.
22:06.2
It's already 4 o'clock, why don't you eat in your house?
22:13.2
Invite them to cook the Kare-Kare.
22:16.2
So what are you waiting for?
22:19.2
Let's cook the Kare-Kare.
22:21.2
You, invite them.
22:22.2
Try this Kare-Kare with Cashew.
22:30.2
I even put one nuts on that.
22:33.2
If you can guess what I put on that nuts, I'll give you an iPhone.
22:42.2
You, what do you guess?
22:47.2
Taste it first, the nuts that I put on that.
22:51.7
Cashew, Pistachio, and there's one more.
23:03.2
You, what do you guess?
23:06.2
But you're still tasting one, right?
23:10.2
I think you didn't put anything else.
23:11.7
There is because you didn't put anything earlier.
23:13.2
You, you're still tasting something, right?
23:16.2
That's what you're looking for, right?
23:31.2
Okay, if you want to try it already because you can't guess it.
23:39.2
It's not because of the broth.
23:41.2
Because the broth has ginger.
23:43.2
So you can't guess it.
23:44.2
It's too easy, the video is getting too long.
23:47.2
It's too long to guess.
23:49.2
You, what do you guess?
23:57.2
I'm going to see you all soon.
24:00.2
It's just two nuts, not three.
24:03.2
It's so fast to believe that it's just two.
24:14.2
Thank you for watching!
