Letting other nationalities try our beef sinigang.
01:20.0
Over there inside?
01:21.0
Yeah, yeah, yeah.
01:22.0
Okay, I come up, I follow.
01:43.0
Hi, good afternoon everyone.
01:47.0
My name is JP, this is Jason, this is Cecile.
01:51.0
We're all slightly nervous because this is all of our first time here at Lulu Drama.
01:55.0
But it's, uh, we're happy to see you guys.
01:58.0
We've seen some...
01:59.0
I see some eyes here. Hello, I always see you.
02:02.8
Cecil, how are you? Are you okay?
02:07.3
Cecil, so this here was... Don't worry.
02:09.5
It's okay. So today, we will be making a sinigang...
02:15.4
Sinigang beef rib soup.
02:21.0
So basically, sinigang is a Filipino tamarind soup.
02:25.9
So we'll make it two ways.
02:27.2
One is pan-fried, and one is soup.
02:30.9
And then we'll have it with rice later.
02:32.8
So this is a very hot pan.
02:34.7
What I'll do is I'll sear it here.
02:38.3
Searing the beef to lock in all the juices.
02:42.2
So just like pag nagbibuto kayo ng adobo, if you can sear the meat.
02:47.0
Para kusinero, ah.
02:50.9
You feel like a chef.
02:53.5
Nasa sarili kong kusinay.
02:55.8
Okay, okay, okay.
02:57.2
Sometimes when there's a chef, you know, we can't make any mistakes here.
03:00.3
The chef will know.
03:02.4
But anyway, so we'll sear the meat so that it locks in the juices and it gives it that extra crust.
03:10.8
It's an added technique, pero it's worth it.
03:15.0
If you guys want to come close, please.
03:16.8
If you guys want to smell, please.
03:19.3
Ask me questions later.
03:21.5
Let us get in the group first.
03:23.6
When you sear meat,
03:27.2
don't ever overcrowd your pot because the temperature drops.
03:31.2
Okay, here's the chef beside me.
03:35.2
Let's not make any mistakes.
03:37.2
The chef beside us.
03:39.2
You don't necessarily have to cook this through.
03:41.2
We just want, again, the crust.
03:43.2
We don't necessarily have to cook this through.
03:45.2
We just want, again, the crust.
03:51.2
This will take around a good 2 to 4 hours.
03:53.2
This will take around a good 2 to 4 hours.
03:55.2
Two hours if you're in a hurry,
03:57.2
four hours if you have time.
04:01.2
So everyone will stay here for 2 to 4 hours.
04:03.2
But this, we already have cooked soup, so don't worry.
04:05.2
But this, we already have cooked soup, so don't worry.
04:07.2
You guys can all go home later tonight.
04:09.2
You guys can all go home later tonight.
04:13.2
So it's wine scoped, braised and then pan-fried.
04:15.2
Ideally, if you want to, if we have time, maybe we can make some more brisket soup.
04:19.2
Ideally, if you want to, if we have time, maybe we can make some more brisket soup.
04:21.2
So why you choose beef today instead of other...
04:23.2
So why you choose beef today instead of other...
04:25.2
I think beef ribs, of course, anything that's close to the bone has more flavor.
04:34.1
Mas malasa talaga.
04:36.0
Bone kasi may time.
04:37.4
Kung may time, use beef ribs.
04:39.3
If you don't have time, you can use brisket.
04:42.2
What about meat, fish, or shrimp?
04:47.6
Our sinigang dish is very versatile.
04:51.0
It can be shrimp.
04:51.9
You can use chicken, seafood, shrimp, milkfish, and beef.
04:59.1
Earlier, someone from the audience asked, why are you using beef ribs?
05:03.5
Because it's really unconventional for a sinigang dish.
05:12.9
Beef is very underutilized, I think.
05:17.6
And it's a good source of flavor.
05:21.9
And hindi naman mag-alter yung lasa ng sinigang.
05:26.9
Anything na mag-alter, then wag nyo gamitin.
05:29.7
Pero if it can lift the sinigang to a different level, then by all means, use it.
05:37.8
But of course, when you cook sinigang, at the end of the day, it still has to taste like sinigang.
05:44.7
So I know a lot of us don't have much time.
05:47.6
So what we do is you can cook a day in advance or prep.
05:51.1
Prep a little bit.
05:52.6
Do it in small steps.
05:54.7
So that when the time comes, you don't have to cram.
06:02.9
So okay lang naging English ako para makikain tindi nyo yung gamitin.
06:06.6
Ay, makilong mo ka to.
06:09.7
Then, pagkatapos, iulong ko na yung beef ribs.
06:12.5
And then, makuluhan nyo at kalimutan.
06:16.0
Nagyan lang ng alarm.
06:17.7
Pwede nyo after, alam mo ito.
06:19.9
So ganito, right?
06:23.6
Then wait for it to boil.
06:26.8
When it boils, simmer.
06:28.9
Then add the tamarind.
06:30.5
So tamarind towards the end.
06:33.4
Or, if you want to continue the cooking process,
06:37.2
what you guys can do is transfer it to a rice cooker.
06:42.5
Transfer it to a rice cooker, click it, and then forget about it.
06:47.5
The next day, it will keep cooking.
06:50.3
Same with the dough.
06:51.3
When you make a dough, you know, go through the process, and then put it in a rice cooker, and then leave it.
06:59.9
The next day, it's going to be so good, so tender, so soft, so flavorful.
07:05.3
So what we're doing over here, instead of boiling the vegetables, we are frying them.
07:11.6
It's just, it stays there, and it's like the color's nicer.
07:15.5
And then we don't, normally kasi pag nag-blanch tayo ng gulay,
07:21.1
kasi nang-overbook, tapos nawawala yung kulay.
07:24.8
Ito, tingnan mo makita.
07:28.4
Ito okay lang, guys, okay lang.
07:30.2
Pero hindi, huwag naman araw-arawin yung kiniprito yung kulay.
07:35.1
I'll add the chili, as much.
07:40.6
Bay leaf, and ghee.
07:44.3
Ghee that you can buy here at Zulu.
07:46.4
Butter, well, all the ingredients all came from Zulu.
07:51.1
After this dish, even the non-Filipinos can make our sinigang dish and all buy it from here.
07:59.0
As it's possible.
08:00.3
Tamarind, you can also get here.
08:02.0
Anin pala, ulam na.
08:04.0
So, parang ganun.
08:06.1
Pero hindi ko siya i-saktong timbla lang para kikibagay rin sa ating sabaw.
08:13.3
So, sa lahat na example, you guys wanna make this, gusto nyo gawing negosyo,
08:19.8
you can flavor it.
08:20.9
You can flavor it.
08:21.1
You can flavor your rice para yun yung, that'll be your edge.
08:25.7
And then they'll wonder, what is it about your rice?
08:31.0
Because you flavored it.
08:32.4
You can also flavor it with fish sauce, if you like.
08:40.8
When you make a gravy, it's 50% flour, 50% butter.
08:45.1
Just mix it and slowly.
08:46.7
If we have time later, we'll do the demo for you.
09:21.1
Ito na din ang main menu.
09:28.1
Drink the soup first and then have the rice.
09:41.1
Here you go. Oh, you have one? Okay.
09:43.1
Alright, enjoy guys.
09:47.1
Thank you. Enjoy.
09:59.1
May i-gubi muna natin sa sabawin.
10:03.1
sabawin muna tayo.
10:07.1
Sabusin natin ito.
10:27.1
Good, Jason. Good work.
10:41.1
Natapos na. Kala ko hindi matawid.
