00:55.0
So of course, you're gonna start on the base first.
01:08.0
You know my tip, we used to sell Adobo, we used to serve.
01:13.0
Or sell then because it can also be for takeout.
01:16.0
We used to serve Adobo Flakes in our restaurant before.
01:21.0
What we're using is beef.
01:25.0
Because the scraps of our steak, we slow cook it just like what we're gonna do now.
01:32.0
We slow cook it or you can even use a pressure cooker.
01:36.0
After that, you'll freeze it.
01:40.0
You'll flake it or you'll flake it first before you freeze it and then you deep fry it.
01:47.0
It's so delicious.
01:49.0
Basically, you can use pork, beef, or chicken.
01:54.0
If you don't like pork, beef, or chicken, you may also use tuna.
01:58.0
You just crumble it or even bangus.
02:02.0
So I'm using chicken simply because this is the most affordable.
02:07.0
And even now, we need to be a bit budget conscious, right?
02:12.0
Chicken breast fillet into my pot.
02:16.0
I will just put that on my pot.
02:18.0
And then we put the usual Adobo seasoning.
02:22.0
I have here my soy sauce.
02:25.0
You pour it there.
02:27.0
This can is a waste.
02:29.0
I will wash it with vinegar.
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And then I also have here minced garlic.
02:40.0
You can also use pounded garlic.
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Black peppercorn.
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Because we really need the meat to be really tasty since you will flake it and then you will deep fry it.
03:01.0
And then just a little bit of water.
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Just enough to cover the meat.
03:08.0
So there, like that.
03:09.0
So when the meat is already covered, we will just simmer it.
03:14.0
For chicken, about 30 minutes is already okay.
03:17.0
When it's already tender, you may already grill it.
03:19.0
For pork, give it 40 to 60 minutes.
03:22.0
For beef, about 1.5 hours or you can also use a pressure cooker.
03:28.0
So turn on the flame and then let it boil.
03:32.0
When it boils, I will lower the flame a bit and then we will cover it.
03:37.0
So there, it's already boiling.
03:41.0
It already smells like Adobo.
03:44.0
This sauce, don't waste it because that's also the sauce that we will make later on.
03:51.0
So what I'm going to do now, since it's already boiling.
03:55.0
I will lower the flame a bit, set it to medium.
04:00.0
So there, and then I will cover it for 30 minutes for my chicken breast fillet.
04:05.0
And then, let's go back.
04:09.0
So this has been boiling here for around 30 minutes.
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And as you can see, the chicken breast is already tender.
04:17.0
It's already puffing up.
04:18.0
So I'm already removing it.
04:20.0
And this one, we will let it cool for a while before we flake it.
04:25.0
Actually now, you may just push it like that, it will already flake.
04:30.0
But let's let it cool for a while.
04:33.0
And this one, the one left here in the casserole.
04:37.0
That is also our sauce.
04:41.0
So what I'm going to do, I will just remove these bay leaves.
04:52.0
There's a small chicken breast, it's a waste.
04:56.0
Okay, so this is already our sauce.
04:59.0
And now, you can thicken it.
05:02.0
Using two ways, you may reduce it.
05:06.0
Which means you will boil it until it thickens or you can also put slurry.
05:14.0
I taste it first.
05:15.0
The sauce is already tasty.
05:17.0
I already like the taste of it.
05:20.0
So I will just put slurry to thicken it.
05:23.0
Just a little bit of slurry.
05:25.0
So I have here just cornstarch and water.
05:37.0
This is already our Adobo sauce.
05:45.0
And while you're boiling it, if you can already flake this.
05:52.0
You just flake it like that.
05:54.0
You may also taste it.
05:58.0
That's what we like.
06:00.0
The one that you won't go through just with the sauce.
06:03.0
The meat itself needs to be delish.
06:10.0
This is still a bit thickening so a little bit more of my slurry.
06:20.0
Okay, this is it.
06:21.0
It's like gravy style.
06:23.0
I'm going to turn off the heat and I'm ready to fry the Adobo flakes.
06:29.0
Preferably, after you flake it like this.
06:33.0
So there it is, right?
06:34.0
After you flake it, you freeze it first.
06:39.0
It would look better if it's frozen, if you freeze it.
06:45.0
Because it would really dry so it would be more crispy.
06:48.0
I have here, I have my freezer from yesterday.
06:55.0
So there, it's still a bit yellow.
06:57.0
This is what I'm gonna fry today.
07:01.0
I'm already heating the oil here.
07:04.0
Let me open the sauce again.
07:10.0
I'll put a little bit of brown sugar, just a bit.
07:16.0
The one with salt and a bit of sweetness, just a little bit.
07:20.0
Let's say a teaspoon.
07:31.0
And I don't know if it's just me but I like this spicy.
07:36.5
So I'm just gonna put a bit of chili flakes.
07:39.0
Just a bit of chili flakes, just a bit.
07:49.0
Set aside your sauce.
07:52.0
I will set this aside first because I'm gonna fry it first.
07:58.0
I'm already heating my oil.
08:02.0
Let's see if it's hot already.
08:04.0
You drop a piece.
08:11.0
So if it's frozen, just crush it a bit.
08:26.0
The oil needs to be hot.
08:33.0
And it's better if you soak it with oil.
08:42.0
A little bit more.
08:49.0
Okay, you want it super crisp.
08:51.0
So there, you can see it, right?
08:52.0
It's already crispy but just a bit more.
09:01.0
A little bit more but do not over fry it because it would be bitter.
09:07.0
If it's too much.
09:10.0
Because it needs to be fluffy, that's why I'm doing it like this.
09:17.0
For the health conscious, of course, you may also air fry it.
09:25.0
There it is, right?
09:26.0
For less oil because this is really indulgent food.
09:37.0
So there, it's already near.
09:41.0
Actually, you have to listen to it.
09:43.0
When you feel like, there it is, right?
09:47.0
When you hear like it's already...
09:50.0
So there, the mmm...
09:53.0
I don't know if you can hear it on my lapel.
09:55.0
It's already near and of course, the oil is already peaceful.
10:10.0
And then I'll fry more.
10:16.0
Make sure that you clean your oil properly, you won't leave anything.
10:20.0
Because it would be bitter.
10:24.0
Okay, and then this one.
10:36.0
I turn off the oil, the fire.
10:39.0
Sorry, not the oil.
10:42.0
When it's floating like that, you turn off the fire immediately.
10:50.0
And turn it on again.
10:56.0
When your oil is too hot, you will see.
10:59.0
The result is a bit flaky.
11:02.0
So there it is, right?
11:03.0
It's like it has some flaws.
11:04.0
The result is better.
11:06.0
But of course, you experience that sometimes, it's floating.
11:11.0
But this one is also good, my first fried one.
11:21.0
It's just that it's not that good.
11:23.0
It's still delicious, I hope it's all.
11:26.0
And while I'm frying that, I will also fry it a bit here.
11:34.0
I will borrow some oil.
11:37.0
Because it's partner is fried rice.
11:40.0
And I have here toasted garlic.
11:42.0
This is my Madayang Sinangag, I already have toasted garlic on the side.
11:53.0
There it is, right?
11:54.0
You toast a lot of garlic already.
11:56.0
So that when you wake up in the morning, you won't be in a hurry anymore.
12:02.0
What I am doing before.
12:06.0
What I am doing before, especially when you have a lot of visitors.
12:13.0
On the rice cooker itself, I will pour the toasted garlic.
12:18.0
So there it is, right? You have instant Sinangag already.
12:20.0
It's not hard at all.
12:23.5
When it's garlic rice, I really put a lot of garlic.
12:29.0
This one looks good.
12:34.5
I turn off the fire already.
12:37.0
Okay, so let's increase our rice a bit.
12:43.0
Okay, turn it off.
12:46.0
Turn off the flame.
12:48.0
And then I will also remove it.
12:51.0
Look how nice is this.
13:00.0
And to be honest.
13:04.0
It's really true even if I heard it.
13:06.0
To be honest, the food cost of this is really cheap.
13:10.0
So if you're a restaurant owner, you sell this Adobo Flakes.
13:16.0
I have told you before, my God.
13:18.0
In a day, how many Adobo Flakes can we sell?
13:22.0
It's rare, 20 to 30.
13:24.0
We just open that on the night, okay?
13:27.0
Because the customers really like it.
13:29.0
Because it's a lot, it's like mountain.
13:32.0
You know that, right?
13:33.0
Then you pour the sauce and then you put egg as a partner.
13:38.0
I'm so stingy, I'm gonna fry egg.
13:41.0
Where is my pan here?
13:51.0
I will fry egg here.
13:56.0
Because I want the bottom to be crusty.
13:59.0
Let's get some oil here.
14:10.0
Coat it with oil.
14:16.0
When I was a kid, I ask my mom to buy non-stick pan.
14:20.0
She told me that, you know what?
14:22.0
If you're really good at cooking, non-stick or not the pan.
14:27.0
The egg won't stick.
14:29.0
At first, I don't believe it.
14:32.0
Until now, I want to fry egg more on this.
14:41.0
Okay, high flame.
14:42.0
And then you put your egg.
14:50.0
Season it with some salt.
14:53.0
And don't let it sink, let it form a crust there.
14:59.0
And then you can easily remove the egg.
15:03.0
If you want it to be a bit red, a bit cooked.
15:12.0
That's what I want because the sides are a bit toasted.
15:16.0
Well, we have our own type.
15:22.0
You can also use non-stick pan.
15:28.0
This is how the egg is in Thailand and in Spain.
15:32.0
The sides are really toasted.
15:34.0
It's really delicious.
15:35.0
The flavors of the egg are coming out.
15:37.0
It's like the egg is really hard to make.
15:42.0
With a lot of expertise.
15:45.0
There it is, right?
15:46.0
Even on the cheap pan that we cook.
15:50.0
There it is, right?
15:54.0
You don't need a non-stick pan.
15:59.0
And because of that, let's taste it.
16:05.0
Okay, it's like this.
16:07.0
The plating of Mahiwagang Adobo Flakes with a lot of washing.
16:19.0
I'm just showing you this Jetta portion, okay?
16:24.0
For those who do Jetta.
16:31.0
If you're gonna feed it to your child, you put the Adobo Flakes in a separate container.
16:37.0
Even the sauce aside.
16:39.0
You give it instructions.
16:41.0
When it comes to lunch or recess, you pour it on the crispy Adobo Flakes.
16:47.0
You put the one beside you, just like that.
16:49.0
And then this is the sauce.
16:54.0
There it is, right?
16:59.0
And then of course, the egg.
17:06.0
It would be nice to eat this with bare hands
17:08.0
but it's just that your child might use bare hands in school.
17:12.0
The teacher would scold you.
17:13.0
Let's taste the Adobo Flakes first.
17:25.0
I will turn this off.
17:27.0
You might not be able to hear the crispy sound.
17:33.0
Although me, I want it to be more spicy.
17:45.0
It's good that I use chicken because it's very sinful.
17:50.0
It's so delicious because it's fried.
17:56.0
My fried foods are really my comfort food.
18:07.0
My egg, I fried it perfectly.
18:31.0
You boil the chicken already.
18:34.0
You boil the chicken already.
18:37.0
There might be someone asking,
18:38.0
How about if I don't have time to freeze it?
18:40.0
Then let's try it now.
18:42.0
Look at it, when I drop a chicken here that I didn't freeze.
18:51.0
We both think the same.
18:53.0
Although me, sometimes there are recipes that need to be soaked.
19:01.0
You need to wait overnight.
19:04.0
I can't wait sometimes.
19:08.0
I don't like to wait sometimes.
19:10.0
Even me, I feel sleepy.
19:15.0
It's also worth it.
19:17.0
But of course, it's not that beautiful.
19:20.0
Because I didn't shave back then.
19:21.0
I let them shave.
19:23.0
They shave faster than me.
19:26.0
Look at my shaving.
19:32.0
It also looks effective, right?
19:41.0
You don't need to wait for Junakis or Jusawa or yourself anymore.
19:51.0
I'm sure your wife will crave for it.
19:54.0
You don't need to freeze it anymore.
19:59.0
I made a mistake.
20:00.5
But honestly, in the food service, it's better to freeze it.
20:05.5
But the choice is yours.
20:07.5
I'm going to see you all soon.
