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00:00.0
O diba? Isn't it bongga?
00:05.6
Paskong-pasko na dito sa aking kitchen.
00:09.4
And November pa lang, I'm sure marami sa inyo nag-iisip na ng mga kung ano ang masarap lutuin for the holiday season.
00:18.2
Dahil diba, dito sa Pilipinas, napakahaba ng ating holiday celebration.
00:25.1
And I remember, nung bata pa lang ako, kasama na ako ng nanay ko sa paghahanda ng mga lutuin, shopping for the holiday season.
00:36.8
At syempre, hindi nawawala dyan ang recipes from the Del Monte Kitchenomics.
00:43.2
Kaya naman today, let's prepare an elevated holiday recipe na perfect na perfect pang negosyo at bitbitin sa mga holiday potluck.
00:55.1
This is Chicken and Longganisa Paella.
01:01.8
Of course, I made this dish using Del Monte para siguradong masarap.
01:15.4
At syempre, bago tayo mag-gisa-gisa, paiinitin ko na ang aking Chef RV All Purpose Pot
01:23.8
na pwede mag-gisa-gisa.
01:25.1
Hindi mong mapanalunan because for today's video, mamimigay tayo ng isang Chef RV's All Purpose Pot
01:34.0
and 15 sets ng Limited Edition Del Monte Kitchenomics Grazing Board and Cookbook Set.
01:44.2
O diba, super bongga.
01:46.5
So how to join? Basahin mo ang description box.
01:50.9
Okay, so to make this recipe, napakadali.
01:55.1
First, ayan, binaliktad ko yung All Purpose Pot ko.
01:58.2
Gagamitin ko yung takip kasi i-bra-brown muna natin yung ating chicken.
02:02.8
I have here chicken thigh fillet with the skin on para mas moist.
02:07.4
But of course, pwede kang gumamit ng breast if you like.
02:11.2
So I'm just going to put some cooking oil dito sa aking All Purpose Pot.
02:16.6
I-bra-brown lang natin ito para lang mas lumabas yung flavors.
02:22.2
Let's make sure na mainit yung ating chicken.
02:27.5
Okay, well distributed ang oil para maging maganda ang browning.
02:34.9
Okay, so mainit na yung pan.
02:39.1
Ayan, isi-sear na natin, skin side down.
02:44.4
Hanggang mag-brown lang, hindi naman kailangan maluto ito dyan.
02:48.2
Kasi syempre, searing brings out the flavor and improves the color.
03:02.9
Okay, now yung longganisa.
03:05.4
Ayan, i-bra-brown mo lang.
03:08.1
To bring out the flavor and para lumabas yung caramelized color niya.
03:16.5
O diba, ayan, medyo nag-bra-brown na.
03:19.9
Maya-maya, hahanguin na natin yan.
03:21.9
And we will make gisa-gisa.
03:24.9
Dito pa din sa pan na ito, yung mga brown-brown na yan, yung caramelization sa pan natin.
03:31.7
Hindi mo tatanggalin yan dahil yan ang magbibigay ng karagdagang flavor sa ating paella dish.
03:41.7
So get cooking with us and don't forget to join the Kitchenomics Club.
03:49.4
Okay, so ayan, magigisa-gisa na ako on the same pan.
03:54.9
Meron ako ditong sibuyas na chinap-chop.
04:01.7
And season it with some salt.
04:07.7
Sa Spain po, gustong-gusto nila yung ganyan medyo natutusta talaga yung ilalim ng kanilang paella pan.
04:14.9
Kasi the more tostado, the more flavor.
04:17.3
Pero syempre, wag naman yung parang nag-uuling na sunog na yun, magiging bitter.
04:23.0
So you just saute-saute din.
04:28.0
And then pag nag-sweat na yan, let's put the garlic.
04:35.9
My gosh, ang bango-bango.
04:39.1
Tapos ilalagay ko na din yung aking bigas.
04:44.6
And ito, toast lang natin yan.
04:47.9
Para makoat siya nung ating gisa.
04:51.9
Of course, I'm just using ordinary rice.
04:54.6
But feel free to use Japanese rice, paella rice.
04:58.2
Depende sa iyong budget.
05:01.2
Kasi pag holiday season, yung paella, parang mas pinapabonggan ito yung ating buffet table, dining table.
05:11.4
O ito, using ingredients that we already have in the freezer.
05:18.4
And then, ilagay na natin ang ibang ingredients.
05:21.4
Dahil makikita mo, nagto-toast na yung ating...
05:25.7
Syempre, I'm going to put my favorite, Del Monte original style tomato sauce.
05:37.7
I love this because it has the right sweet-sour blend and made from the finest tomatoes.
05:47.3
And bukod dyan, mas pabobonggahin yan ang kulay ng ating paella.
05:54.6
It will give you that nice reddish-yellowish color.
06:00.5
And syempre, yung linamnam ng tomatoes.
06:04.1
Nako, bongga-bongga.
06:09.0
So it coats the rice particles very well.
06:14.1
Siguradong-sigurado ka na.
06:18.2
Put the other ingredients.
06:19.6
I have here my bouillon cube.
06:22.1
Chicken bouillon cube.
06:29.5
Buhos mo lang lahat dyan.
06:33.3
Pagka buhos mo, you just bring it to a light simmer.
06:37.8
Para yung mga nag-brown dun sa ilalim ng pan mo is madidiglis.
06:43.6
Sasama na yan dito sa pinaka broth mo.
06:46.2
Oh, look at the color.
06:48.8
Isn't it super bongga?
06:50.6
Wala tayong nilagay dyan na, diba, yung ibang paella.
06:54.2
You put mga spices dito.
06:57.0
Just Del Monte original style tomato sauce.
07:00.4
And look at this very, very nice color.
07:03.5
And the smell, my gosh.
07:07.6
Oh, nagpaparamdam.
07:09.0
Kaya dapat sumali ka dun sa pakontes so you can win the all-purpose pot.
07:13.4
Kaya titikman ko.
07:15.1
I'm going to try this because if we need to adjust the seasoning, we do it now.
07:20.2
Huwag ka matakot dyan sa mga, ayan o, yung mga medyo natusta.
07:24.2
Sa Spain daw, sucial yan pagka may natutusta.
07:27.6
Pagka sinabi sa'yo ng mga bisita mo,
07:30.1
Uy, may natusta ka, sucial yan.
07:33.8
Totoo talaga yun, ha?
07:35.5
Pinapasunog, pinapatusta pa nga yung ilalim ng paella sa Spain
07:39.0
because they want the tutong.
07:50.5
Isisimmer ko lang ito saglit.
07:52.7
O, diba, nandito pa lang tayo.
07:54.2
O, napaka-flavorful na.
07:56.8
Talagang napaka-bongga talaga.
07:58.8
So you have to get cooking with us and don't forget to join the Kitchenomics Club.
08:06.2
Okay, so hinaan mo na yung apoy.
08:11.4
Hinaan ng kalan and then let's arrange our meats, the chicken and the longganisa.
08:19.2
I-arrange mo na nicely kasi yan na yung pinakamagiging presentation.
08:27.7
So you do it skin side up for the chicken because the skin has been nicely browned, diba?
08:35.1
Should be proud of it.
08:36.7
Pinaghirapan natin yan na pilansikan tayo kanina habang binabrown natin ang ating kamanukan.
08:47.4
Okay, dalongganisa, you can serve it like this or you can, pwede mo din siyang hatiin.
08:51.9
And I think, ilalagay ko na lang.
08:54.1
Ito lang ganito kasi ilang longganisa ito, 6 pieces.
08:59.1
This recipe naman mukhang pang 6 to 8 na tao.
09:04.8
Pagdito sa bahay namin, pang 6.
09:07.4
When I do my paella, hindi ko siya yung sobrang pinapantay yung arrangement
09:12.2
kasi pag ganun, yung medyo nai-intimidate yung mga taong sirain.
09:16.2
I like it na parang medyo, yung parang random.
09:19.9
Okay, so tatakpang ko yan and then we simmer it for a while.
09:24.1
Around 20 minutes over low flame hanggang maluto yung ating rice and balikan natin.
09:33.3
Okay, so after 20 minutes.
09:37.5
Super duper bongga.
09:39.6
So ngayon, the next step, i-assemble na natin itong ating mga kagulayan.
09:45.1
Red bell peppers for the color.
09:49.2
Ipila mo dyan pero huwag mong takpan yung meats.
09:54.1
Siyempre, pwede ka din maglagay ng other vegetables of your choice as you wish.
10:02.5
If during the cooking, napansin mo medyo natutuyot, pwedeng napalakas ng konti yung apoy mo.
10:09.4
So just feel free to add a little bit more water and green peas.
10:20.5
And then tatakpan ko lang ulit ito.
10:24.1
For 10 minutes para mag-steam yung ating vegetables and then we're ready to serve it, di ba?
10:35.4
So if you're looking for more exciting recipes for the holiday season,
10:40.5
you can get a free digital access to the limited edition 39th Anniversary Cookbook by joining the Kitchenomics Club.
10:51.9
So join ka na doon.
10:53.2
Doon tayo mag-cheat.
10:53.9
Chichikahan, mag-e-exchange ng recipe ideas, di ba?
10:58.5
Lalo ngayong holiday, talagang nako, kung ano-ano nang pumapasok sa isip.
11:03.3
Kung iluto kasama na itong paean na ito.
11:05.8
So takpan natin and let's cook it for 10 more minutes and then balikan natin and tikman.
11:12.6
Meron ako ditong hard boiled eggs, ia-assemble ko yan mamaya.
11:17.8
Okay, so it's been 10 minutes and surprise.
11:23.9
Look, how bongga is that?
11:26.4
And ngayon, ilagay na natin yung ating hard boiled eggs.
11:30.1
Pila mo lang dyan randomly.
11:46.9
Super bongga and super festive.
11:49.9
Truly an elevated dish.
11:52.6
Super daling gawin.
11:53.8
Pero pag tinignan mo yung dish na ito, parang ang gumawa ay expert.
11:59.8
So bilib na bilib sa'yo yung panigurado, ang family mo and ang mga kliyente mo.
12:05.8
So gumawa ka na, tikman na natin.
12:08.3
But before that, I have a final tip.
12:10.8
If you want some shine on top, pwede mong i-drizzle ng konting olive oil yan sa ibabaw.
12:18.3
Especially, di ba?
12:19.3
Kung may pa-order ka, pagdating doon sa destination.
12:23.8
Kung mapapansin mo na dadry yung ibabaw, just give it a nice drizzle ng olive oil.
12:30.3
As simple as that.
12:31.3
Kung magdadry naman, buhusan mo ng konting chicken stock tapos painitan mo lang saglit.
12:38.3
Kung gusto mo naman tostahin, turn on the flame, highest flame.
12:43.8
Pakinggan mo, parang nagsisizzling yung ilalim.
12:46.8
Yan, tostado na yan.
12:48.3
So tikman na natin.
12:50.8
Okay now, tikman natin.
12:52.8
At syempre, mahilig ako sa longganisa.
12:57.3
Ayan, yung natusta yung ilalim.
12:59.3
Pag tostado, kailangan medyo talagang...
13:03.3
Ayan, medyo kailangan sairin mong ganun.
13:06.3
Napaka-flavorful po niya.
13:08.3
Kanya-kanya po yan ha.
13:14.3
Hindi lahat nakaka-appreciate niya.
13:20.3
And now, let's try.
13:38.8
Super duper good.
13:40.8
Now with the longganisa.
14:07.8
Ayaw sumama sa'kin na yan.
14:19.3
Nako, kahit November pa lang, gumawa ka na because it's super duper good.
14:36.0
Kanin pa lang, yung rice pa lang.
14:41.5
So I'm going to see you all soon for more recipes featuring Del Monte Kitchenomics.
14:49.3
Thank you for watching!
