00:29.0
Kasi malabing ang weather ngayon.
00:31.0
Parang naninibago ko sa'yo.
00:33.0
Naninibago ba kayo?
00:34.0
Diba? Balut na balut.
00:37.0
Saronyan na saronyan.
00:45.0
Saronyan na saronyan ka today.
00:47.0
Hindi. Parang ano, wala na masabi yung mga tao.
00:50.0
Sa skimpy outfits ko.
00:52.0
Ay! Ako, you know.
00:54.0
I'm sure kahit balut na balut ka, may sasabihin at sasabihin ang mga tao.
00:59.5
May ma-comment pa kayo, ha?
01:02.5
We just have to accept the fact na talagang.
01:06.5
Everyone has something to say.
01:08.5
So today, let's cook Shrimp Lenguini.
01:29.5
Ang nagpa-special dito is kailangan pinaghihirapan.
01:33.5
Sanay ka naman na nahihirapan, diba?
01:35.5
Sanay akong pinapahirap.
01:39.5
Kailangan in cooking, especially the western foods.
01:45.5
You should have a good taste, a good base.
01:50.5
So we will make a shrimp stock first.
01:55.5
What? Stock from the shrimp.
01:57.5
So how to do that? Very simple.
02:00.5
So I have butter here.
02:02.5
I will put butter first on my small casserole
02:07.5
and then I will put the shrimps.
02:10.5
This is the skin of the shrimps.
02:14.0
So don't throw that away.
02:15.5
It's limited that we throw it away, right?
02:17.5
But the flavor is still there.
02:20.5
So there, it smells good, right?
02:22.5
The butter smells good.
02:27.5
Then you want it spicy, right?
02:33.5
This one, it's just okay to overcook.
02:36.5
Oh yeah! Actually, the more you cook it, the more the flavor comes out.
02:44.5
Are we gonna add more of this?
02:45.5
Not anymore because we will blend it.
02:51.5
And then I will put wine.
02:54.5
So you can use white wine but since my white wine is still closed,
02:58.5
I will put rosé here.
02:59.5
It can also be rosé.
03:00.5
It's like the color of the shrimp.
03:05.0
So wine is not only for drinking, we also use it for cooking
03:09.5
because of its acidity, flavor, and sweetness.
03:13.5
So that's the only thing you can get because the alcohol will evaporate.
03:17.5
You're really good.
03:19.5
And then I will also put a bit of tomato paste.
03:23.5
So I will consume the alcohol already?
03:26.5
So you consume it already.
03:27.5
It smells good, right?
03:29.5
The smell is delicious, right?
03:31.5
And it's contrary to the belief that when you put alcohol, you'll get drunk.
03:37.0
No, because you're just after the flavor.
03:40.5
It's not really for you to get drunk.
03:43.5
If you want to get drunk, you should drink.
03:45.5
You should drink, right?
03:47.0
But don't do that.
03:50.5
So you will simmer it until it becomes aromatic.
03:53.5
You may put a bit of water.
03:56.5
Just a bit, about half a cup.
04:00.5
Okay, I'll tell you when to stop.
04:07.5
So there, just like that.
04:08.5
So there's your shrimp stock.
04:10.5
So you will just let it boil.
04:13.5
When it boils, we will blend it.
04:17.5
It's just easy, right?
04:19.0
It's just a lot of process but basically, this is a very easy recipe.
04:25.0
So when it boils, we will blend it.
04:31.0
Just one boil, it's already okay.
04:32.0
Oh yeah, it's already okay.
04:38.0
So that's where the flavor will come from.
04:41.0
Of course, there are other elements but mainly here.
04:45.0
So I will blend it.
04:51.0
So there it is, right?
04:58.0
Okay, then you just set this aside.
05:01.0
I will make you smell it.
05:03.0
It's not super long, right?
05:05.0
No, just smell it.
05:10.0
Why does it seem like it's not dead?
05:12.0
The smell is not dead yet.
05:14.0
I'm thinking of what smell it is.
05:16.0
It's like a fancy smell, right?
05:18.0
When you order shrimp bisque in French restaurants.
05:24.0
The smell is like that, right?
05:26.0
I will smell it again.
05:30.0
Are you not sure?
05:32.0
Just pretend it, okay?
05:33.0
This is so annoying.
05:34.0
Just pretend it, right?
05:36.0
It smells so fancy.
05:38.0
It smells fancy and of course, we will cook the sauce.
05:42.0
Of course, I'm going to use my all-purpose pot that you can use on all cooking applications.
05:51.0
We are also boiling the pasta water here.
05:56.0
It's already boiling.
05:58.0
So there, it's already boiling.
06:03.0
The salt on the big one, that's rock salt.
06:06.0
How many is that?
06:11.0
I don't want it to be like that.
06:16.0
When you put the salt, you have to apply it by hand and with confidence.
06:22.5
Okay, show it to me first.
06:24.5
That I have confidence.
06:34.5
When you get the salt, okay?
06:37.5
You have to feel it first.
06:39.5
Because when you're cooking pasta for pasta water, it's recommended that you use rock salt.
06:47.0
If you have sea salt, it's better.
06:50.5
Because in some cultures, the salt water from the sea is what they use to boil the pasta.
06:59.0
But the sea salt that you can buy is too expensive.
07:02.5
So this is just rock salt from the market.
07:04.5
You have to feel it.
07:06.5
And then when you put that, there it is.
07:09.5
You put it with confidence.
07:13.5
Can I put one more?
07:15.5
It might be salty but it's okay.
07:21.5
And then put with confidence.
07:23.5
Normally, it's like that.
07:26.5
It's like you're making Calapate eat.
07:28.5
Yes, putting salt.
07:30.5
So you already know.
07:31.5
So now, I already know.
07:32.5
I will teach you how to say it.
07:34.5
And then you put the pasta.
07:36.5
I won't be able to teach you how to open the pasta because our pasta is boxed today.
07:42.5
Normally, it's plastic.
07:44.5
So you put the pasta there.
07:48.5
So it needs to be like...
07:51.5
You put the box directly there.
07:54.5
That's linguine, we're using linguine.
08:00.5
It's like you measure the pasta properly.
08:03.5
That's why it's all-purpose.
08:05.5
So if the packaging says...
08:07.5
How many minutes are put on the packaging?
08:11.5
On the front, it's normally put.
08:16.5
So for me, it's just 8 minutes.
08:18.5
So you're reducing it.
08:19.5
Yes, so that it's really al dente.
08:21.5
I don't want the pasta to be soggy.
08:25.5
So now, we have a contest.
08:26.5
On the 8 minutes that I'm cooking the pasta, you should finish cooking the sauce.
08:33.5
You put the butter.
08:35.5
There, it's gonna sound.
08:36.5
You have the timer, you put it there.
08:39.5
So when you have the pasta first, you're gonna disapprove the Viennese.
08:44.5
Butter, about 2 tablespoons.
08:50.5
The Viennese is mad at me that it's slow.
08:53.5
And then you put the shrimp.
08:55.5
So you're not gonna...
08:57.5
No, because you're gonna cook the shrimp first.
09:00.5
So you saute it first.
09:03.5
You put the shrimp.
09:10.5
Then we need to mix the pasta a bit otherwise, it will stick.
09:14.5
You may use this one already.
09:18.5
It might stick on the bottom, you're gonna push it a bit.
09:22.5
Oh! The shrimp is burning.
09:24.5
You put the shrimp.
09:26.5
What is this? Rush hour?
09:28.5
You only have 6 minutes already.
09:31.5
So this should really be easy cook.
09:33.5
Yeah, so you flip the ones that are not yet orange.
09:37.5
But for you, it's better if there's no Viennese.
09:40.5
What if it's one of the requirement?
09:43.5
The one that's alive.
09:50.5
So I think this is...
09:51.5
Okay, you remove it already.
09:52.5
You put it on top of the all-purpose pot.
09:56.5
Yes, it can also be put.
10:01.5
You can use the tong.
10:05.5
This is really all-purpose.
10:09.5
Your Viennese is already cooked.
10:11.5
Is it already there?
10:12.5
It's already dorbel.
10:15.5
Okay, then the garlic.
10:16.5
Hurry up, you put the garlic already.
10:18.5
Your pan is already burning.
10:23.5
You put it all, you should get burned.
10:26.5
The Viennese don't want to dance anymore.
10:31.5
Just a bit more, girl.
10:33.5
The all-purpose pot is already burning.
10:36.5
Can you lower the fire?
10:38.5
It's already low, onions.
10:45.5
And then you need to sauté it because every step, you need to cook it tasty.
10:51.5
Every step has salt, right?
10:53.0
That brown one, it's just okay.
10:56.0
That's the flavor.
10:58.0
Actually, you're really good at it.
11:00.5
I saw it on the Youtube channel of Chef Arly.
11:03.0
It's on the Vienna again, you pass it already.
11:06.0
Then you pour the stock there.
11:11.0
Okay, I thought you're not gonna strain it.
11:13.0
You're gonna strain it.
11:14.0
Then there will be tiny bits.
11:18.0
So this is the flavor.
11:20.0
Yes, then we're gonna deglaze it.
11:23.0
So that it'll be deglazed.
11:25.0
Those terms that I'm saying to you,
11:31.0
you memorize it so that your in-laws would be proud of you.
11:37.0
Yeah, with my terminologies.
11:40.5
I'm a mom, I'm a mom.
11:42.0
Wait, I'm still deglazing the all-purpose pot.
11:47.0
And of course, for your in-laws to be proud of you,
11:50.0
you give them an all-purpose pot.
11:52.0
That's what's important.
11:53.0
How many do I need to give to me?
11:56.0
Like I love you, mom.
11:58.0
Give them three all-purpose pots.
12:00.0
Of course, you should also have three in your house.
12:04.0
So that when I go there, I'll cook it.
12:10.0
Where will you bring this?
12:11.0
I'll make it fat on the floor.
12:14.0
No, I'll feed this to my in-laws.
12:18.0
This one, I'll feed this to my in-laws.
12:28.0
It's already okay.
12:29.0
I'll put it in the oven.
12:33.0
You have 2 minutes and 30 seconds remaining.
12:37.0
What? I want to put it in the oven.
12:38.0
You can't because this couldn't wait.
12:43.0
We can put it in the oven.
12:44.0
Then you mix it already, hurry up.
12:47.0
Mom, I'm deglazing the carrot.
12:50.0
And then I'm going to put heavy cream.
12:52.0
You can use all-purpose cream as well.
12:58.0
And then if you want it spicy, you can put chili flakes.
13:04.0
However you want.
13:07.0
I will taste it because it might be...
13:09.0
It might be salty.
13:12.0
It's not approved.
13:23.0
With tender care.
13:29.0
Cheese, do you like cheese?
13:32.0
It might be salty.
13:33.0
I enjoy putting it.
13:37.0
I can really taste the shrimp stock.
13:40.0
Although I will put a bit more cream because your seasoning is salty.
13:45.0
I am so sorry, mother.
13:48.0
Okay, so we have 1 minute left.
13:51.0
We are gonna simmer that already to let it reduce.
13:54.0
You know that reduce.
13:56.0
Reduce, reuse, recycle.
14:01.0
Reduce means you want to simmer the sauce.
14:04.0
So that it's flavor would intensify.
14:10.0
What is your favorite pasta?
14:12.0
Your favorite is like cooked in pasta?
14:14.0
No, the pasta shape.
14:17.0
Normal Spaghetti or Fettuccine.
14:20.0
A Linguine is in between.
14:22.0
So maybe, it's the perfect world.
14:26.0
So there, it's getting thick.
14:28.0
Taste it if you feel like it's already okay.
14:31.0
I need to taste it.
14:32.0
I'm getting allergy again.
14:34.0
I'm beside you here.
14:36.0
So someone commented that maybe you have Togarashi.
14:39.0
No, is there Togarashi here right now?
14:41.0
So there, the timer is already ringing.
14:47.0
So now, one of the secrets of the Italians is
14:51.0
you will directly put the pasta here from the beginning.
14:54.0
There's no more drain.
14:56.0
You will directly put it there because the starch is still very active.
15:03.0
Even there's a bit of pasta water.
15:06.0
You try it if you can do it.
15:13.0
It doesn't like the pasta that is falling.
15:16.0
Especially if your pasta is Italian.
15:20.0
They will get mad.
15:28.0
There it is, right?
15:30.0
You're so good, girl.
15:32.0
It's already cooked like 8 minutes.
15:34.0
You have to prove that you're good at it.
15:36.0
But you need to consume it all because they don't like the leftover.
15:43.0
Because a lot of people are hungry.
15:49.0
I will do it like this.
15:50.0
Because this is it.
15:52.0
There it is, honey.
15:56.0
It's falling on me.
15:57.0
You need to be confident.
16:01.0
It's also falling on me.
16:02.0
I did it on purpose so that you won't feel bad.
16:05.0
So there, you just count it.
16:08.0
Someone is asking that I need to cook for my boyfriend.
16:13.0
You don't have a boyfriend yet.
16:14.0
We are just called for now.
16:17.0
So then, let's put it a parmesan cheese.
16:23.0
I can't see it anymore.
16:24.0
This is grated parmesan cheese.
16:27.0
And then, I will turn off the fire.
16:31.0
And then, this is the time we put back the shrimps.
16:34.0
Because dear, why am I just gonna put back the shrimps?
16:38.0
Because we don't want to overcook the shrimp or else, it will rubberize.
16:44.0
It's really so good.
16:46.0
Bienen Pasado, check.
16:48.0
There, you toss it like that.
16:50.0
It looks so good.
16:52.0
It's like girl, this is really for fine dining.
16:55.0
Perfect for dinner.
16:57.0
And I put spring onions.
17:01.0
For added color and flavor.
17:06.0
This is so saucy.
17:08.0
Actually, one thing that we forgot is you may put it a bit of pasta water.
17:16.0
Because the taste of pasta water is also different.
17:20.0
And you don't throw the pasta water away.
17:25.0
When your noodles are late, that's what you're gonna toss on the noodles
17:30.0
so that the noodles remain moist.
17:35.0
There it is, right?
17:37.0
So if you want, let's taste it already.
17:40.0
Are we not gonna let it sit for a few minutes?
17:42.0
No because as it cools down, the sauce will get more thick.
17:47.0
But this is the best time to eat it.
17:50.0
This consistency.
17:53.0
There it is, right?
17:55.0
Do you still want to put cheese?
17:57.0
Let's just do it on what you're gonna taste already.
18:04.0
Dear, on our Katchi Chicken, I forgot that there's paprika.
18:09.0
Maybe your Viennese, you know that.
18:12.0
Maybe he taste the original one that I cook.
18:15.0
He knows that there's paprika.
18:16.0
So I just put a pinch of paprika.
18:19.0
This is just to give it the nice smoky flavor.
18:24.0
So there, you just mix it.
18:29.0
Add a bit of pasta water first.
18:31.0
So that it will dissolve.
18:33.0
So there, just like that.
18:35.0
There it is, right?
18:36.0
Pasta water fixes everything.
18:41.0
Except my problems.
18:44.0
So let's taste it already before...
18:47.0
Before we serve it to auntie.
18:49.0
Serve it to your Viennese.
18:52.0
I think if it's Viennese, it should be called as mommy.
18:58.0
I'll just have one shrimp.
19:01.0
Maybe it's lucky if it's two.
19:03.0
Then let's have three.
19:05.0
Put a bit of sauce.
19:09.0
But it's already saucy.
19:13.0
If you want more cheese, we have more cheese here.
19:17.0
Let's try it as it is first.
19:19.0
So let's taste it.
19:24.0
You talk first because you're the one who cooked it.
19:46.0
This is really good.
19:47.0
For me, more cheese.
19:49.0
It's already good.
19:50.0
For you, it's already good.
19:51.0
And the pasta is perfectly al dente, right?
19:55.0
Even there's a bit of kick of spice.
20:00.0
But the flavor is really different, it's deep.
20:03.0
That is because of the shrimp stock.
20:08.0
Flavor of the sea.
20:10.0
So don't shortcut it.
20:13.0
So you invite them.
20:16.0
Even if there's Bienan, there's no Bienan.
20:21.0
There are a lot of Bienan who are watching us.
20:24.0
I'm sure they are laughing.
20:25.0
And they're wishing you all the best.
20:27.0
That you can see the best Bienan in your lifetime.
20:34.0
So you invite them to cook it, the one you cooked, Shrimp Linguine.
20:40.0
This is the perfect dish.
20:41.0
Very hearty, very...
20:46.0
I invite you to cook Shrimp Linguine, right?
20:52.0
Shrimp Linguine, very yummy.
20:56.0
Food for the soul.
21:00.0
Your Bienan is already dorbing.
21:02.0
It's already there.
21:03.0
So we're going to see you all soon.
21:10.0
Thank you for watching!
21:12.0
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