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00:01.0
Wow, this is the first time I'm seeing a gazoo like this.
00:07.1
Eh, Chileta. Yes, magluluto ako, Chileta. Teka lang.
00:11.9
It's so nice. It's so cool. Bagay na bagay sa kusina natin dito.
00:19.7
Kasi normally, diba, parang it's steel, you know, tinatago natin siya.
00:24.9
This one, you know, it's made of resin and fiberglass.
00:29.4
And it's 50% lighter compared to your normal steel tank.
00:36.5
Ganda. Kaya hindi natin itago ito. I-display natin.
00:41.0
Alright, luto tayo. Christmas na.
00:45.8
I wanna cook for my father-in-law. This is one of his favorite dishes.
00:50.1
May pagka-Chino-Asia. It's a noodle dish made of pork.
00:54.4
So, think patatim pansit kanton. Parang ganun.
00:59.4
Kasi sa bahay nila, pag Christmas, palaging may pansit.
01:03.2
And I'm sure sa inyo rin, diba, like, you know, celebrating life and festive.
01:08.4
So, anyway, yung twist ko, well, tinignan ko kung ano yung meron pa sa aking fridge.
01:15.8
And then, nag-pre-slice na ako ng mga gulay ko. Kaya medyo organized na siya.
01:19.7
So, think basic pansit kanton, pero pata ang gamit natin.
01:29.4
Um, hinaluan ko ito ng pork ribs.
01:33.3
Pre-cooked na siya.
01:35.3
Kumbaga, naluto ko na siya in advance.
01:38.0
Ang gagawin nyo, guys, pata, diba?
01:42.8
Laga nyo nang matagal. Tapos, timplahan nyo. Google nyo patatim.
01:46.2
Or any, any, any timpla na gusto nyo ilagay sa pata.
01:52.3
And I added a little bit of pork ribs.
01:54.5
What you do is you slow braise your pork leg first.
01:59.4
Really long time.
02:00.8
Till it becomes super tendy.
02:06.2
Till it becomes super tender.
02:10.4
Na, you know, it falls off the bone already.
02:13.8
Eka lang. Kakagising ko lang.
02:16.8
Um, okay. So, are you with, are you still with me?
02:23.0
Kailangan ng kape yata eh. Okay.
02:29.4
Pork ribs. Luto na tayo. All right.
02:34.9
Tingnan mo gaano ka blue ang flame.
02:38.0
Yun yung totoong test kung maganda ang gasol mo and maganda ang burner mo.
02:44.7
Pero, ano yung kulay ng pangit na?
02:48.5
Pag yellow, normally, yung pot mo black.
02:52.6
So, pag pumunta ka ng restaurant, minsan nangyayari din yan sa atin.
02:57.0
Kasi madumi na yung ating mga...
02:59.4
gas line, nage-yellow.
03:02.3
And, yung pot, nagba-black.
03:05.3
So, eto. Look at that.
03:09.6
That's beautiful. Yun ang gusto mo.
03:12.5
And, pag blue, mas tipid ka and mas mabilis maluto.
03:16.1
All right. So, this is warm enough.
03:20.1
Let's add a little bit of oil.
03:24.8
I'm gonna add some spring onions.
03:29.4
kumpleto yung ingredients ko dito.
03:31.9
Yung wala lang, onions.
03:35.0
Well, anyway, then, to taste some carrots.
03:40.8
The beauty of a good gasol is because it's receptive.
03:45.4
Meaning, paglagay mo ng ingredients,
03:49.9
Tsaka, it's just so nice to work with good fire.
03:54.1
It's like, example, you're chopping, you have a sharp knife.
03:59.4
Tsshhh! Tsshhh! Tsshhh!
04:01.4
Ang sarap ng sound, ang bilis.
04:03.4
Same with this one.
04:05.4
Yung ksss! Yung sizzle.
04:09.4
Sa-tape pa natin ng konti hanggat lumambot lang ng konti.
04:15.4
Huwag naman masyadong lambot.
04:17.4
Gusto mo pa rin nandyan yung crunch.
04:19.4
And then, while I'm waiting for that, I'm gonna chop some pechay.
04:23.4
So, itong recipe na ito, mabilis lang ba ito gawin?
04:28.8
Pero, yung matagal na part is yung kanina.
04:32.8
Ito, yung kinikwento ko sa inyo.
04:34.8
Yung slow braised pork leg and the pork ribs.
04:38.8
Yun ang tinatawag na true blue flame.
04:42.8
Perfect when you slow cook stuff.
04:44.8
Like yun nga, yung pork leg natin.
04:46.8
Slow cook it here.
04:49.8
And the beauty of this is that it's super safe.
04:52.8
You know, it's anti-leak, anti-explosion, anti-corrosion.
05:00.8
You can see, may level siya.
05:04.8
So, makikita mo kung you're gonna run out.
05:08.8
Di ba? Normally kasi you'll go or you'll lift it.
05:12.8
Anyway, balik tayo sa pagluluto.
05:14.8
Carrots are ready.
05:16.8
Now, I'm going to add...
05:18.8
Okay, you know what? I'm gonna add the pork leg.
05:32.8
Then, I will add the beans.
05:38.8
And, I'll continue chopping the petchay.
05:46.8
Okay na siguro yung petchay natin.
05:48.8
Kasi gusto mo yung proportion ng gulay, meat, noodles, maganda.
05:52.8
Marami pa nga akong cabbage.
05:56.8
Then, I have nori flakes.
06:02.8
I'm just gonna add a little bit of oyster sauce.
06:12.8
The braising liquid for the patatim is soy sauce, sugar, ginger.
06:20.8
This is hoisin sauce.
06:22.8
For some sweetness.
06:24.8
Then, I will add some noodles.
06:32.8
Yung favorite ni...
06:34.8
Yung favorite ng daddy ni Camille, Bihon.
06:36.8
Though, I'm gonna let him try this version.
06:38.8
Para baka lang magustuhan niya.
06:40.8
Pero feeling ko magustuhan niya rin.
06:46.8
Dagdag pa ako ng kuwanting noodles na lang.
06:48.8
Dagdag pa ako ng kuwanting noodles na lang.
06:50.8
So, the noodles, what we did is we pre-cooked it already and then coated it with sesame oil.
06:58.8
So, the noodles, what we did is we pre-cooked it already and then coated it with sesame oil.
07:00.8
Speaking of sesame oil, let's add a little bit.
07:02.8
Speaking of sesame oil, let's add a little bit.
07:06.8
Let's add that later.
07:08.8
Towards the end. Para mabango pa.
07:10.8
Now, let's add some peanuts.
07:12.8
Now, let's add some peanuts.
07:14.8
Kasi masarap ang...
07:16.8
Any noodles, I guess. Masarap may peanuts.
07:18.8
Any noodles, I guess. Masarap may peanuts.
07:20.8
Any noodles, I guess. Masarap may peanuts.
07:22.8
Now, let's add the petchay.
07:24.8
Now, let's add the petchay.
07:26.8
So yeah, again, add always.
07:28.8
I'm sure you know this already.
07:30.8
Add your vegetables towards the end.
07:32.8
Para maganda pa yung kulay and crispy pa yung texture.
07:34.8
Para maganda pa yung kulay and crispy pa yung texture.
07:36.8
Though, you know, napansin ko
07:40.8
like, most of the time
07:42.8
we overcook our vegetables.
07:44.8
You know, nawawala na yung green niya.
07:46.8
You know, nawawala na yung green niya.
07:48.8
Yung vibrant, yung textures niya.
07:50.8
Especially beans.
07:52.8
I'm gonna turn off the heat now.
07:54.8
Kasi may carry-over cooking pa to eh.
07:56.8
Kasi may carry-over cooking pa to eh.
07:58.8
I'm being careful na hindi ko maputol yung noodles
08:00.8
kasi sayang naman yung meaning ng long life.
08:02.8
kasi sayang naman yung meaning ng long life.
08:06.8
Okay, clean as you go.
08:08.8
I think we're ready to plate.
08:10.8
I think we're ready to plate.
08:12.8
We will plate it here.
08:14.8
Because I'm gonna give it as a gift.
08:18.8
Pabalitong ingredient ni Camille.
08:20.8
Pabalitong ingredient ni Camille.
08:42.8
Pwede rin yung eggs
08:44.8
ibabad mo siya sa
08:46.8
bracing liquid of the pork leg.
08:48.8
So that it becomes like a
08:50.8
marinated eggs. Parang adobo eggs.
08:52.8
marinated eggs. Parang adobo eggs.
08:54.8
Dagdagan mo na yung egg, no?
08:56.8
Dito ko lang lagay sa gilid.
08:58.8
Para hindi niya matakpan yung noodles.
09:00.8
Para hindi niya matakpan yung noodles.
09:02.8
I'll add some peanuts.
09:26.8
Leftover squid ring.
09:28.8
Leftover squid ring.
09:30.8
Leftover squid ring.
09:34.8
Kinain ko kanina.
09:38.8
Perfect for pop-up.
09:40.8
Di ba pag Christmas
09:42.8
gusto mo nang medyo
09:44.8
may laban na dish. So I guess
09:46.8
what you can do is
09:48.8
anything that you braised,
09:50.8
you can even do adobo pancit if you like.
09:52.8
Pero try the patatim version.
09:54.8
Try this version.
09:56.8
I think it's gonna be worth it.
09:58.8
Just put your little twist to it.
10:00.8
I'm gonna put calamansi.
10:02.8
One more calamansi
10:08.8
Nangingibago ako.
10:10.8
Nakatingin pa rin ako sa kanya.
10:12.8
It's stimulating to
10:14.8
see something nice.
10:16.8
I guess as a cook or as a chef,
10:18.8
you know, gusto mo
10:20.8
ma-stimulate, gusto mo ma-inspire.
10:22.8
And nakakagana siya.
10:24.8
Normally steel siya eh.
10:26.8
Normally yun nga tinatago. Ito
10:28.8
display talaga natin.
10:30.8
Oh, it's so nice. It has a nice feel to it.
10:34.8
kasi through blue flame.
10:36.8
So hindi ka nagsasayang ng gasol.
10:38.8
Sakto sa timbang.
10:42.8
I really just wanna share
10:44.8
with you this new product.
10:46.8
It's called Petron Gasol Elite.
10:48.8
The best gasol ever.
10:50.8
Really. I've always been
10:52.8
using gasol ever since.
10:54.8
And I've always been
10:56.8
cooking over fire.
11:02.8
Sarap tingnan sa mata. Anyway,
11:04.8
you guys can order this.
11:06.8
They have a nationwide hotline.
11:18.8
Ready na to for my father-in-law.
