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Meron kaming, hindi camping, work, work, work, work, cooking demo mamaya sa Lulu.

Meron mong magka-camping at mga 3 days, 2 nights.

Better to be ready than kulang, di ba?

Actually, di ba to? Meron ba tayo kunin sa tuya?

Tara!

Sir, I didn't notice that you were here.

No, no, it's okay.

No, no, it's okay.

He, my friend, coming.

Over there inside?

Yeah, yeah, yeah.

Okay, I come up, I follow.

Yeah, yeah.

Hi, good afternoon everyone.

Happy Sunday.

My name is JP, this is Jason, this is Cecile.

We're all slightly nervous because this is all of our first time here at Lulu Drama.

But it's, uh, we're happy to see you guys.

Uh...

We've seen some...

I see some eyes here. Hello, I always see you.

Cecil, how are you? Are you okay?

Good, sir.

Cecil, so this here was... Don't worry.

It's okay. So today, we will be making a sinigang...

Sinigang beef rib soup.

So basically, sinigang is a Filipino tamarind soup.

So we'll make it two ways.

One is pan-fried, and one is soup.

And then we'll have it with rice later.

So this is a very hot pan.

What I'll do is I'll sear it here.

Searing the beef to lock in all the juices.

So just like pag nagbibuto kayo ng adobo, if you can sear the meat.

Para kusinero, ah.

Oh, yes, chef.

You feel like a chef.

Nasa sarili kong kusinay.

Okay, okay, okay.

With the...

Sometimes when there's a chef, you know, we can't make any mistakes here.

The chef will know.

But anyway, so we'll sear the meat so that it locks in the juices and it gives it that extra crust.

It's an added technique, pero it's worth it.

If you guys want to come close, please.

If you guys want to smell, please.

Ask me questions later.

Let us get in the group first.

When you sear meat,

don't ever overcrowd your pot because the temperature drops.

Okay, here's the chef beside me.

Okay, guys, ah.

Let's not make any mistakes.

The chef beside us.

You don't necessarily have to cook this through.

We just want, again, the crust.

We don't necessarily have to cook this through.

We just want, again, the crust.

This will take around a good 2 to 4 hours.

This will take around a good 2 to 4 hours.

Two hours if you're in a hurry,

four hours if you have time.

Alright.

So everyone will stay here for 2 to 4 hours.

But this, we already have cooked soup, so don't worry.

But this, we already have cooked soup, so don't worry.

You guys can all go home later tonight.

You guys can all go home later tonight.

So it's wine scoped, braised and then pan-fried.

Ideally, if you want to, if we have time, maybe we can make some more brisket soup.

Ideally, if you want to, if we have time, maybe we can make some more brisket soup.

So why you choose beef today instead of other...

So why you choose beef today instead of other...

I think beef ribs, of course, anything that's close to the bone has more flavor.

Mas malasa talaga.

Bone kasi may time.

Kung may time, use beef ribs.

If you don't have time, you can use brisket.

What about meat, fish, or shrimp?

Good question.

Our sinigang dish is very versatile.

It can be shrimp.

You can use chicken, seafood, shrimp, milkfish, and beef.

Earlier, someone from the audience asked, why are you using beef ribs?

Because it's really unconventional for a sinigang dish.

Beef?

Yeah.

Why not?

Beef is very underutilized, I think.

And it's a good source of flavor.

Really?

Yes.

And hindi naman mag-alter yung lasa ng sinigang.

Anything na mag-alter, then wag nyo gamitin.

Pero if it can lift the sinigang to a different level, then by all means, use it.

But of course, when you cook sinigang, at the end of the day, it still has to taste like sinigang.

So I know a lot of us don't have much time.

So what we do is you can cook a day in advance or prep.

Prep a little bit.

Do it in small steps.

So that when the time comes, you don't have to cram.

So okay lang naging English ako para makikain tindi nyo yung gamitin.

Ay, makilong mo ka to.

Okay naman.

Then, pagkatapos, iulong ko na yung beef ribs.

And then, makuluhan nyo at kalimutan.

Nagyan lang ng alarm.

Pwede nyo after, alam mo ito.

So ganito, right?

Adding the ribs.

Then wait for it to boil.

When it boils, simmer.

Then add the tamarind.

So tamarind towards the end.

Or, if you want to continue the cooking process,

what you guys can do is transfer it to a rice cooker.

Transfer it to a rice cooker, click it, and then forget about it.

The next day, it will keep cooking.

Same with the dough.

When you make a dough, you know, go through the process, and then put it in a rice cooker, and then leave it.

The next day, it's going to be so good, so tender, so soft, so flavorful.

So what we're doing over here, instead of boiling the vegetables, we are frying them.

It's just, it stays there, and it's like the color's nicer.

And then we don't, normally kasi pag nag-blanch tayo ng gulay,

kasi nang-overbook, tapos nawawala yung kulay.

Ito, tingnan mo makita.

Shiny, green.

Ito okay lang, guys, okay lang.

Pero hindi, huwag naman araw-arawin yung kiniprito yung kulay.

I'll add the chili, as much.

Bay leaf, and ghee.

Ghee that you can buy here at Zulu.

Butter, well, all the ingredients all came from Zulu.

So, I hope.

After this dish, even the non-Filipinos can make our sinigang dish and all buy it from here.

As it's possible.

Tamarind, you can also get here.

Anin pala, ulam na.

So, parang ganun.

Pero hindi ko siya i-saktong timbla lang para kikibagay rin sa ating sabaw.

So, sa lahat na example, you guys wanna make this, gusto nyo gawing negosyo,

you can flavor it.

You can flavor it.

You can flavor your rice para yun yung, that'll be your edge.

And then they'll wonder, what is it about your rice?

Why is it tasty?

Because you flavored it.

You can also flavor it with fish sauce, if you like.

When you make a gravy, it's 50% flour, 50% butter.

Just mix it and slowly.

If we have time later, we'll do the demo for you.

So,

see.

,

see.

See.

See.

See.

See.

See.

Ito na din ang main menu.

Drink the soup first and then have the rice.

Here you go. Oh, you have one? Okay.

Alright, enjoy guys.

Here you go.

Thank you. Enjoy.

Thank you.

Thank you.

Thank you.

Thank you.

May i-gubi muna natin sa sabawin.

But I think,

sabawin muna tayo.

First course.

Sabusin natin ito.

Ganyan na nato.

Ganyan na nato.

Thank you.

Thank you.

Good, Jason. Good work.

Natapos na. Kala ko hindi matawid.

Thank you.

Thank you.

Thank you.