00:01Food Explorers!
00:02Nandito na naman tayo sa ating Fresh Farm Facts Celebrity Edition
00:05kasama si Ate Suzy!
00:08Oh my gosh, Chef!
00:09Ate Suzy, may tanong ko ba sa akin?
00:11Meron akong tanong.
00:12Chef, minsan, kapag kunwari nagluluto ng ibang potahe,
00:15gusto nila sinisear yung meat
00:17bago siya sinasabawan, etc.
00:19Totoo ba siya nakakatulong at ano yung tulong niya dun sa dish?
00:22When you sear the meat kasi,
00:24it causes a reaction we call Maillard reaction.
00:28Maillard.
00:29Maillard reaction.
00:30So ito yung nagbabrown.
00:31It's best kasi when you sear,
00:34you partner it with different types of herbs,
00:37of spices as well,
00:39and syempre yung broth na gamit mo.
00:41Kaya madalas, lalong-lalong na pag sa French cuisine,
00:43madalas yan is may wine nakasama.
00:46So yes, definitely it gives a deeper, bolder flavor sa dish.
00:52May follow-up question ako.
00:54Pag nag-sear ka ba,
00:55babawas ba yung parang,
00:57di ba yung parang pag dumudumi yung broth,
00:59yung scum?
01:00Hindi, hindi, hindi siya.
01:01Parang lalabas at lalabas pa rin siya
01:03yung mga impurities doon sa broth
01:05kahit i-sear mo siya.
01:07Okay, gotcha.
01:08Thank you, Chef.
01:09Pleasure.
01:11Anong lulutuin mo sa atin?
01:12Ang lulutuin ko sa inyo ay
01:14Thai green chicken curry.
01:17So mahilig kami ni Paula sa Thai food.
01:19Have you already made certain adjustments to it?
01:22Or you've just...
01:22Meron.
01:23Meron.
01:24At yan ang sishare ko sa inyo ngayon sa farm to table.
01:27Dahil farm to table?
01:28Yes!
01:29Yes!
01:29Ihabang natin ang kaffir lime leaves
01:32ay galing sa bakura ni Atis.
01:34Yes!
01:35So dahil napakahilig namin sa Thai food
01:37at nagluluto talaga ako,
01:39minsan mahirap.
01:40Nagbibenta silang gato sa grocery
01:41pero pihira.
01:42Saka mahal.
01:43Mahal, saka pihira.
01:44Hindi laging meron.
01:45So bumili talaga ako nito.
01:46Siguro yung tanim ko mga 25 years old na.
01:49Wow!
01:50So hindi siya mahirap buhayin?
01:51Hindi naman.
01:52So far so good.
01:53Dalawa yung plant ko.
01:54May isang mas malaki nasa lumang bahay.
01:55Umabot na sa kable ng kuryente.
01:57So sobrang taas.
01:58Ano yung lasang nabibigay niya?
02:01Oh, it's so fragrant.
02:02It looks so different.
02:03Okay, okay, okay.
02:05Very distinctly, very distinctly Thai siya.
02:08So pag walang ganito,
02:10parang chicken curry lang siya I guess.
02:12Tip lang din sa mga food explorers natin.
02:14Especially if you have different mix of spice,
02:17it's best na niluluto talaga muna siya sa mantika
02:20para lang ma-enhance mo po yung flavor niya.
02:23So meron tayo ditong coconut.
02:25Ang gagawin ninyo is,
02:27half lang yung lalagay mo,
02:28yung papa oil nyo din siya.
02:30Okay.
02:31So haluin yung maigi para matunaw yung green curry paste.
02:35Okay.
02:36So ito yung tinanong ni Iya,
02:38if I made any adjustments,
02:40ito yun.
02:41Kasi dati nung niluluto ko siya,
02:43according to the recipe,
02:44isushoot mo lang dito yung raw chicken.
02:46Okay.
02:46Pero nga naman,
02:48una sa lahat,
02:49matagal siya maluto
02:50kasi coated siya ng coconut milk.
02:52Ewan, parang ganyan.
02:53Tapos naglalasang raw chicken,
02:56kahit dito yung manok.
02:58So I saw sa isang parang food cooking documentary din,
03:02na may Thai chef.
03:04Ang ginawa niya nga naman,
03:06binoyl niya nga naman.
03:07And I think,
03:09yung isa sa,
03:09kailangan lang nilang hanapin
03:11and we're gonna do the recipe
03:12is yung leaves,
03:13tsaka ito.
03:14Holy basil.
03:15Holy basil.
03:16Yan yung Thai basil.
03:17Mas maliit siya.
03:18Mas maamoy siya.
03:19Mas matapang ito.
03:21Mas matapang.
03:22Tuwang-tuwa ako dito.
03:23Ito, palm sugar siya.
03:25So ang ginagamit nila sa Thailand
03:26na aubergine is bilog.
03:30Pero it doesn't matter din as usual.
03:32Kahit anong eggplant,
03:33kahit yung the usual natin na Tagalog eggplant,
03:36you can also use that.
03:37Pero ate,
03:38kailangan kayo huling nag-visit ng Thailand?
03:40Oh!
03:40I think a year ago
03:42or two years ago,
03:43favorite namin ni Pao,
03:44kasi dati parang Japan kami ng Japan bagi.
03:47Yes.
03:47So ito, sabi namin,
03:48try nyo naman yung Thailand.
03:49Sobra sila nag-enjoy.
03:51Tapos at the same time,
03:51yung pagkain.
03:52Yeah!
03:53Oo!
03:53Sobrang waggy everywhere.
03:55So ilalagay na natin siya
03:57dito sa ating gata.
04:02Tapos,
04:02pwede na natin season.
04:04So this is patis.
04:06Ay, Tay.
04:07Oo, Tay na Tay.
04:08Oo.
04:09Kailangan, may pwede.
04:10Yes.
04:10Tapos ito,
04:11bilang bumongga nga ang farm to table
04:13at nakahanap sila ng palm sugar,
04:15gamitin natin siya.
04:16Guys,
04:17parang gaganyan-ganyan lang natin siya.
04:19Mm-hmm.
04:20Itong kapir,
04:21if you guys wanna join me,
04:24pwede mo siyang i-rip apart.
04:26Okay.
04:26May iwan yung stock niya sa gitna ganyan.
04:28Huwag natin isasama.
04:28Huwag natin isasama.
04:48Huwag isasama.
04:49Kasi nagka-college siya yung dalawa.
04:50Isa graduate na yung panganay,
04:51si Ate Leona.
04:52Tapos ganyan siya.
04:54Tapos lalagyan na natin itong Thai basil din sa ibabo.
04:59Yeah.
04:59That's it, pansit.
05:00Yeah.
05:00Gaganyan lang natin.
05:01Easy peasy.
05:02Tapos yung tatakpan lang natin,
05:04parang maluto pa siya.
05:06Woo!
05:07Yeah!
05:08Wow!
05:09Really?
05:10Recipes down!
05:12My God!
05:13Tulang ng dessert.
05:15Wow!
05:17Of course!
05:18Yes!
05:19I gotcha!
05:20Mga Mars at Mars.
05:21Chef!
05:22Let's go!
05:34Let's go!
05:37We'll be back!
05:38Let us go!
05:38Let's go!
05:40Let's go!
05:51Let us go!
05:54We'll be back!
05:55Let us go!
05:55Owner, Owner, Owner!
05:59Bye!
