Aired (January 24, 2024): Gig sa kusina — ‘yan ang kayang-kayang gawin ng singing chef na si Nick Mangubat! Ang kanyang special recipe na crispy Bicol express, ihahain niya sa atin. Panoorin ang video.
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00:00 I'm Ninong Ry.
00:02 [Laughs]
00:04 Chef Nick, what are the ingredients that we need for this special crispy Bicol Express?
00:10 So we have here, pre-cooked pork belly that has been boiled in fish sauce,
00:19 in blaurel and...
00:21 To make it tasty.
00:22 Yes, to make it tasty.
00:23 And then deep fried.
00:24 And then we have garlic, red onion, green chili and chili.
00:32 Chef, let's cook it.
00:34 Let's cook it.
00:35 We're hungry.
00:36 [Laughs]
00:37 There. Okay.
00:39 So we need to put the garlic.
00:41 Okay.
00:42 There are the ingredients.
00:44 Garlic first.
00:45 Mmm.
00:46 I thought it's the last garlic.
00:48 [Laughs]
00:50 It depends on how you cook it.
00:52 Okay, let's just put it.
00:53 That's the basic.
00:54 Onion.
00:55 Garlic and onion.
00:56 Onion.
00:57 And then...
00:58 Just a teaspoon.
00:59 And then the fish sauce.
01:00 Fish sauce.
01:01 Yes, the secret ingredient is the fish sauce.
01:03 Chef, is your fish sauce already cooked?
01:05 Yes, we made it.
01:06 Okay, let's put the fish sauce.
01:08 Yes, the fish sauce.
01:10 Roughly, just a teaspoon.
01:12 Just a little.
01:13 Just to make it not too salty.
01:14 Just to make it taste good.
01:15 And then your coconut milk.
01:16 Fresh coconut milk, Chef.
01:18 To make it more delicious.
01:19 Right now, it's canned.
01:21 But I hope the fresh coconut milk will taste good.
01:24 But of course, not all of it has acid.
01:26 Okay, okay.
01:27 Then let's put the chili.
01:28 Chili.
01:29 Chili.
01:30 There.
01:31 Just mix it.
01:32 Mix it.
01:33 Mix it.
01:34 Mix it.
01:35 Mix it.
01:36 Mix it.
01:37 Then put the coconut milk.
01:38 Then coconut milk.
01:39 It looks good.
01:40 There.
01:41 Chef, when the coconut milk is boiling, can we put the...
01:44 Okay, we're deconstructed Bicol Express.
01:47 Okay, okay.
01:48 So it's just like this.
01:49 Oh, it's like this?
01:50 So you just boil it?
01:51 Yes.
01:52 Oh, I see.
01:53 I just reduce it.
01:54 It's easy to do, Chef.
01:57 And it's quick to boil.
01:58 For those who...
01:59 So the spiciness depends on your tolerance to spiciness, to spicy food.
02:03 Okay.
02:04 So, Kuya K, it looks like you can taste it.
02:06 We can taste our finished product.
02:08 Our finished product.
02:09 Let's taste it.
02:10 That's the crispy spice.
02:11 Let's put the salsa.
02:12 Crispy, spicy Bicol Express.
02:15 There.
02:16 It's like...
02:17 Spicy.
02:18 It's like I can do that.
02:20 It's easy.
02:21 What's important is that it's really thick.
02:23 Thank you so much, Nick.
02:25 This is perfect for an addition to my birthday later.
02:28 Our guest tonight is like a one-man team, Susan.
02:32 [Music]
02:34 [Music]
02:36 [Music]
02:38 [Music]
02:40 [Music]
02:42 [Music]
02:43 (upbeat music)
02:45 (upbeat music)
02:48 (upbeat music)
02:50 (upbeat music)
02:53 you
02:55 [BLANK_AUDIO]