CHICKEN BISTEK ½ kilo chicken breast fillet, pounded Salt Pepper Garlic granules Cornstarch Butter Sliced onions 1/3 cup soy sauce 2 tablespoons oyster sauce 1/3 cup calamansi juice

Video Transcript / Subtitles:( AI generated. About AI subtitles » )

* AI ("Artificial Intelligence") subtitles on Tagalog.com are generated using "Whisper" by OpenAI (the same company that created ChatGPT and DallE2). Results and accuracy may vary.
* The subtitles do include errors occasionally and should only be used as a tool to help with your listening practice.
* You can request this website to create a transcript for a video if one doesn't already exist by clicking the "Request AI Subtitles" button below a video. Transcribing usually takes 30-40% of the length of a video to complete if there are no other videos in the queue. For example, a 21 minute video will take 7-8 minutes to transcribe.
* Running a super fast cloud GPU server to do these transcriptions does cost money. If you have the desire and financial ability, consider becoming a patron to support these video transcriptions, and the other tools and apps built by Tagalog.com

We want more ulam and baon ideas, yung mga madadali and affordable.

Isa sa mga paborito namin dito sa bahay is bistek.

Pero diba, medyo may kamahalan ang beef.

Pag medyo hindi magandang cut ang ginamit mo, matigas naman yung kakalabasan ng bistek.

Pwede namang pork, mas mura-mura pero syempre para sa mga kapatid nating

hindi kumakain ng pork o iniiwasan ng pork.

Today, let's cook Chicken Bistek.

Syempre aside from chicken being affordable, mas healthier pa ito dahil syempre mas lean.

Especially if you are using chicken breast fillet.

So I have here around less than a kilo of chicken breast fillet that we have pounded earlier this morning.

Pinanipis lang namin ng konti para mas mabilis siyang maluto.

Ayan, medyo ipound, pound, pound mo lang yan.

Ayan, o diba?

Pag medyo napound mo na, ayan okay na to.

Actually, pwede mo pang mas panipisin especially kung pang baon ng mga baguettes

as I said, the thinner it is, mas mabilis mo siyang maluluto.

So I'm going to preheat my all-purpose pot.

Okay, pwede din naman sa ordinaryong kawali.

Wala namang problema.

And then my chicken breast fillet, I'm going to season with some garlic powder or garlic granules.

Just a bit.

Hindi ko na ito, it's a salt and pepper because the sauce later is already a bit tasty.

So just garlic powder or garlic granules.

This is very optional, you may also not put this.

While I'm preheating my pan.

Actually, I put a bit of black pepper.

Because for the sauce, in case I forget to put pepper on the sauce.

So I put a bit of pepper.

Perfect baon idea, right?

A lot of you are requesting for baon.

And then, I have here a bit of cornstarch.

I'll just coat it a bit with cornstarch, just like that.

Okay, just a bit of cornstarch.

The reason is so that the chicken breast won't get watery during the pan frying

because we're gonna pan fry this.

You can also use flour by the way.

It's just lighter when it's cornstarch.

Okay, once it's nicely coated, I put some oil into my pot.

And a little bit of butter.

A bit of butter.

It can't be just butter because the butter would get burn faster.

This one, actually the Bistek is more delicious when it's long.

So you may cook this already the night before.

The day before, you refrigerate it already before you put it on the baguette.

Or on your husband.

Okay, it's not that hot yet.

The pan must be really hot but don't move it.

And then, I will also flip it here later.

So there, it's hot already.

It can fit 4 of those already.

Okay.

I'm going to pan fry this until the chicken is cooked.

It's just quick, around 3-4 minutes per side because this is chicken breast.

I will also change this tong.

So another advantage of putting the cornstarch, it won't stick easily.

Okay, like this.

Nice golden brown.

As long as you're not moving it continuously, it would brown nicely.

So we just keep on cooking this.

And then, we will also cook the onions here on the same pan.

So that the browning and caramelization wouldn't be wasted.

So make sure that your chicken is really cooked, okay?

I will lower the fire a bit already to make sure that it's not just the outside that would be cooked, but also the inside.

Okay, because my chicken looks thicker than it should be.

So I will just cover it like that for around 2 minutes just to make sure that it's cooked inside.

Okay, let's remove it already.

Very very nice.

And then here, I have onions.

Just this one, just cut it into circles.

You just put it there.

Sauté, sauté.

If your child doesn't like it with onions, you can just put spring onions or you can also put just fried garlic.

It can be carrots, bell pepper.

It doesn't matter on what type you use.

Make sure that you saute your onions.

Oh! I put pepper.

My gosh!

What is happening to me?

You don't like that, we put pepper on the onions.

I still lack on coffee because you can see the background in the morning.

I am shooting shoes this morning because this afternoon,

I have an appointment with Dr. Kassemi in Glorieta.

She is the one who make me beautiful and help me to stay fit.

Look at it.

So you visit her clinic.

It's Dr. Betsy Kassemi.

Shoutout to you, my dearest doctor.

And to the Kassemi team.

Thank you for making me extra beautiful.

Oh my!

So there, the onions are burnt.

Just kidding.

Let's put it there.

And then you pour the rest of the ingredients.

So I have here soy sauce.

This is calamansi juice.

I will just put half of it because when I develop this, I want it to be sour.

But of course, there are others, right?

They don't want the Bistek to be too sour.

It's up to you.

Oyster sauce.

And I have toasted garlic.

Let's just get toasted garlic.

Because I like to put toasted garlic on my Bistek sauce.

Maybe it's on the pantry.

Toasted garlic.

And then I'll just put some water.

Just a splash of water.

So there, it's already deglazing.

You want this.

Those that are hard, you want to deglaze that.

And then I will put a bit of onions.

Our fried onions.

You put it back there.

And I have here toasted garlic.

Okay.

Now, it's time to taste this.

Toasted garlic is optional, okay?

So good.

A little bit of white sugar, just a little bit.

Okay and then the last step, you put it back for a while.

The chicken.

So that the flavor would stick again.

Just simmer it for 1-2 minutes.

You let the sauce thicken a bit by reducing it.

So there, you let your chicken stick to the meat.

Okay, so there.

As you can see, the sauce has thickened a bit.

I'm going to turn off the flame.

And it's just like this.

If you're gonna serve that for your family lunch.

So there it is, you just put onions.

On top, more onions.

Onions.

And then I'm going to put more minced toasted garlic.

Well, it's up to you.

My sibling doesn't agree that I put toasted garlic.

Because look at it, it's like the steak is upgrading.

I'm even putting spring onions for color.

So there it is, right?

If you can make a dish extra fancy just by adding few affordable ingredients.

Why not?

It's still delicious, right?

So there.

Isn't it fancy?

It is.

So next, let's taste it.

But I'm gonna wipe this first.

Okay, now it's time to taste this.

I'm just gonna get this on the side.

Of course, sauce.

This one is for dinner, okay?

So it's recommended that there's rice.

So good.

And it's so tender.

So just imagine, when you make this for your child or your husband or you.

You should not forget yourself, right?

Or you are the one who make this.

You don't even need a knife, okay?

You don't even need a knife.

So why do I have a knife there?

You're just gonna crush it, okay?

See.

And there's rice.

You put it on top of the rice, you put it with the sauce.

It's delicious.

But I still want to go to school, right?

So there.

I'll see you soon.