00:56.6
Namaling, kaya ako kanina umaga, bumili ko ng lapu-lapu.
01:01.2
So ang turo kasi ng nanay ko, when you are going to deep fry it, you use the red.
01:06.6
If you're going to steam it or yung mga for braising, you can use the black lapu-lapu.
01:12.0
So ito, pinalinis ko na, hiniwaan na namin ganyan and nagpapainit na din ako ng mantika.
01:20.7
Pwede ka nang magprito nito in advance tapos gawin natin yung sauce mamaya.
01:25.4
Pag kakain na or pagka Noche Buena na, i-oven toaster mo or i-air fryer mo ulit para lumutong ng konti yung isda.
01:36.3
Pag Noche Buena, gusto ko yung medyo relax na ako.
01:39.6
May karapatan din naman tayong magpabongga, magpaganda.
01:43.4
Pagdating ng Noche Buena, hindi yung parang pagod na pagod ka from the kitchen.
01:47.8
So follow that tip.
01:49.1
You pre-fry it and then initin mo sa air fryer or oven toaster.
01:57.5
Okay, so I'm going to season this with salt.
02:01.4
So I'm seasoning this with salt.
02:03.4
Season it, just be careful kasi baka matusok ka.
02:07.3
Kanina po natusok ako.
02:09.9
Season this with a little bit of salt.
02:13.7
Pati yung loob, isseason mo.
02:15.9
Kasi ako, ito yung kinakain ko palagi dito sa may ulo.
02:19.5
And then I just have here all-purpose flour.
02:21.9
You can also use cake flour or cornstarch.
02:24.3
Check lang natin kung mainit na yung mantika.
02:28.6
So, idredge mo lang yan.
02:36.1
Just coat it with flour.
02:39.5
Hanggang dito sa loob.
02:45.7
And then you shake, shake.
02:50.4
Okay, the oil is hot.
02:52.3
And then you deep fry it.
03:01.3
Another thing that you can do is
03:04.3
you fry it then you double fry it when the time comes for Noche Buena.
03:15.8
Ayan, so it needs to be like that.
03:18.2
The fire is really on full.
03:21.8
So that your lard would really crackle.
03:23.6
Yung iyong lapu-lapu.
03:25.6
When of course, depending on your budget, you can also use tilapia, you can also use pampano.
03:32.5
Kahit nga galunggong.
03:34.6
Kung saang isda, kamasaya at kung saang isda, happy ang iyong budget.
03:40.3
Iyon ang gamitin mo.
03:41.3
Pwede din ang fish fillet.
03:43.3
I-bread mo, di ba?
03:46.4
Pero kami kasi talaga, whole fish para swerte.
03:51.4
And magandang picture.
03:52.4
And magandang picturaan, di ba?
03:54.8
Iyon ang importante pagka Noche Buena.
03:57.8
O di ba, partneran mo yung whole fish ng Caldereta Pad Pai.
04:03.5
And chicken and longganisa paella.
04:06.4
Okay, this looks perfect.
04:13.3
Tanguin lang natin.
04:17.9
So next, gawin na natin yung ating sweet and sour sauce.
04:22.3
So diyan ka lang and get cooking with us.
04:26.1
Don't forget to join the Kitchenomics Club to get exclusive access to recipes and more.
04:34.1
Okay, now let's prepare the sweet and sour sauce.
04:39.2
Super duper dalilang nito.
04:41.2
First, pagsasama-samahin ko in my small casserole, I have here pineapple juice.
04:47.4
Buhos mo lang diyan.
04:49.4
And then of course, I'm going to put Del Monte sauce.
04:51.7
Del Monte original style tomato sauce.
04:55.2
It has the right sweet and sour blend and made from the finest tomatoes.
05:03.0
So maglagay tayo.
05:04.0
Nalagay ko na itong whole pack.
05:11.1
And then I have here patis.
05:13.2
Ito yung magbibigay din ng added linamnam.
05:18.9
I'm combining flour and cornstarch.
05:21.6
Para yung texture niya, alam mo yung hindi parang nagugulaman.
05:26.8
Yung kahit lumamig na yung sauce, nakikita mong yung consistency niya is flowing pa rin.
05:33.2
So flour and cornstarch.
05:36.2
Pagsamahin natin together.
05:38.2
I'm also going to put sugar.
05:40.2
Just a tip, if you want yung medyo dark na sweet and sour sauce, yung kulay is yung parang brownish, you can use brown sugar as well.
05:53.6
So haluin muna natin yan.
05:57.6
Tunawin natin yung sugar and yung ating mga starch.
06:04.3
So pagka tunaw na, blended na yung cornstarch, flour and sugar, iluto na natin sya over medium flame.
06:15.0
And then now, inalagay ko na din yung other ingredients natin.
06:18.0
I'm putting one small can of Del Monte flour.
06:20.9
Del Monte pineapple chunks.
06:23.3
Perfect na perfect ito.
06:24.6
It adds a pina juicy tamis flavor na perfect na perfect with our other savory ingredients.
06:32.9
So lagay natin dyan.
06:37.9
Kahit hindi pa nagbo-boil, ilagay mo na yan dyan para mas lumabas yung kanyang natural sweetness.
06:46.2
And then lalagay ko na din yung carrots para medyo lumambot.
06:50.7
Lumabot yung carrots.
06:51.6
O diba, nag-effort na kami sa carrots.
06:54.6
Para yung Noche Buena table mo is talagang extra colorful.
07:01.6
Add one more can.
07:04.6
Yung bell peppers, mamaya ko na ilalagay yun para may natiling crunchy.
07:11.8
Medyo hinahalo-halo ko ito.
07:13.5
Pag nag-boil sya, okay na yan.
07:15.9
You can season it with more salt and pepper as desired.
07:19.9
If you like it salty.
07:20.6
If it's sweeter, add more sugar and syempre, don't forget to put your bell peppers.
07:26.5
Ayan, kumukulo na, lagyan ko ng konting black pepper.
07:30.0
Kailangan bongga-bongga yung itsura ng sauce mo.
07:33.8
Hininaan ko na yung apoy para hindi malabog ang ating mga kagulayan
07:38.6
and ilalagay ko na din yung aking bell peppers na magdadagdag pa ng added color dyan.
07:45.6
Mamaya, pwede pa natin i-garnish yan ng chopped parsley.
07:49.3
O diba, look how bongga the sauce is.
07:52.1
I like it like this, yung very very chunky.
07:55.5
Para pag pinlaid ko yan mamaya.
07:57.7
By the way, I'm going to plate this in my bonggam-bonggang Chef RV all-purpose pot
08:04.6
and speaking of, today meron ulit tayong pakontest at pinya bongga ang ating mga prizes.
08:14.0
Magkakaroon tayo ng 10 bongga winners ng Del Monte Quito.
08:19.3
It's the Kitchenomics Noche Buena package na worth ₱5,000.
08:25.7
Ano-ano ba ang kasama dito?
08:31.0
O diba, sumali ka na.
08:34.6
Read the description box.
08:38.9
Okay, so ito, I'm just doing final seasoning.
08:42.6
Ay, na-excite na.
08:44.5
Tuloy-tuloy, high plate-plate pa natin.
08:46.9
Huwag masyadong ma-excite siya sa pakon.
08:49.3
Pagka-test, baka malay mo, mapili ka.
08:52.5
So I'm just putting a little bit of salt.
08:55.0
Alright, let's plate this.
09:01.2
So syempre with the look.
09:04.6
I suggest huwag mo masyadong punuin ng sauce.
09:12.5
Ang festive ng chunky pineapple.
09:18.8
Isn't it bonggasius?
09:20.4
And then, to add color, lagyan mo lang ng konting spring onions.
09:31.1
Next, tikman natin.
09:42.7
O ayan na, since it's holiday season for the Tikiman Park.
09:53.7
So papatikim ko sa inyo itong sweet and sour fish.
09:57.2
O, I'm sure approved na ito sa inyo for Noche Buena menu natin.
10:01.5
Pero ngayon, papatikim ko muna sa inyo yung niluto ko today.
10:06.3
Kasi mas special ito, I'm using now Del Monte, pineapple chunks and mas maraming tomato sauce.
10:13.7
O ikaw, ano bang gusto mo?
10:14.8
Nagyan mo ng piña.
10:15.8
Ah, piña. Gusto mo yung madami.
10:18.6
O ayan, tikman mo.
10:25.6
O ayan, tikman mo dyan.
10:46.7
Parang gusto ko gold ang gamitin mo.
10:48.6
Kasi nag-make-up pa siya for today's video.
10:51.8
Para talaga, kaya mo na.
10:53.8
O diba, for today's video, nag-make-up.
10:55.9
Ikaw man nagsasita.
11:03.2
O ano dear, nasasarapan ka ba sa luto ko?
11:10.2
Mas naging chunky siya, gawa ng piña.
11:15.3
O, kainin mo yung piña with the fish, mas masarap.
11:25.2
O at dahil wala akong pakanin today, babawi ako sa dessert.
11:29.9
I prepared Del Monte Fiesta Fruit Cocktail Salad with toppings.
11:36.4
Mamili ka ng topping.
11:37.4
Anong gusto mong ilagay nating additional topping dyan sa fruit salad mo?
11:49.4
Gusto mo with stem or without stem?
11:53.5
Ay, pinili mo ito kasi bilog, mas pampaswerte, diba?
11:58.5
O, dapat gold yung kutsara mo, getch ka doon.
12:01.5
Anong gusto mong topping?
12:06.1
Pampafresh, fresh fruits.
12:10.2
O sige, para fresh olives, dagdagan natin yung apples mo.
12:16.7
Ito na din ang gamitin mo.
12:18.1
Para meron sugasin.
12:22.2
Ikaw, you like it?
12:32.2
Sige, dahil dyan, sasyaran mo ito.
12:37.2
Ikaw, you like it?
12:41.8
Mas pinabongga talaga ng Del Monte ang ating mga Pang Noche Buena.
12:46.8
So what are you waiting for?
12:48.0
Get cooking with us and don't forget to join the Kitchenomics Club
12:53.0
and we'll see you again soon.
