Aired (July 22, 2023): Ibang klaseng putok ang hatid ng kakaibang putaheng lulutuin at titikman ni Kara David kasama ang tiktok star na si Steven Bansil! Paano kaya gawin ang chicharong ari ng kambing? Tuturuan tayo ni chef Chris Esguerra sa video na ito!
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Category
😹
FunTranscript
00:00 The first dish we'll be cooking is "Chicharong Ari ng Baka"
00:03 That's what content creator Stephen Bansil will know
00:08 On social media, everyone is talking about his alter ego, Fedra
00:16 Do you know what this is?
00:25 Oh my God!
00:26 What is this? Why is there so much?
00:29 What is this?
00:30 This is so long, ma'am Gara. What is this?
00:32 What is this, Ari?
00:33 Oh my God!
00:35 Wait, Ari, this is a cow
00:40 Cow, okay. Is it that long?
00:42 Yes, ma'am
00:43 Where's the "Ari"?
00:45 Where's the...
00:46 This is what I'm holding
00:47 This is the actual "Ari"?
00:52 Yes, it's so thin. But lift it up, ma'am Gara
00:55 These two, you can see the balls
00:57 What are these? These are the balls, Chef Chris?
00:59 These are the balls
01:00 Oh, these are the balls
01:02 And then, what's the big one?
01:04 Oh, the other ones are just the fats
01:07 Oh, the fats
01:09 But we can't eat it like this, it needs to be cooked
01:12 Yes
01:13 And when the "Ari ng Baka" is cooked, it will be like this
01:17 It will shrink
01:19 It's so big when it shrinks, right?
01:21 It's so big, right?
01:22 It shrinks so big
01:23 Why are there two of them?
01:25 We just cut it and removed the ligaments and the organs
01:30 So when it's cooked, it shrinks?
01:34 Yes
01:35 Oh, okay
01:36 When it's hot, it shrinks?
01:38 It's the opposite
01:39 Why is it the opposite?
01:40 Because when it's cold, it shrinks
01:42 That's where it shrinks, not the other way around
01:44 It shrinks
01:45 Wait, let's cool it down, let's put it in the freezer
01:48 Do we have a freezer there?
01:50 Okay
01:51 But I'm excited, Gara
01:54 You're excited?
01:55 I'm excited
01:56 Because it's my first time eating "Ari ng Baka"
02:01 The one I tried was different
02:05 It's a different animal
02:07 When cooking "Chicharong Ari ng Baka", it's said that it's like you're chichicharoning a pig's skin
02:13 However, because "Ari ng Baka" is our main ingredient, we need to boil it first to make it soft
02:23 So, let's open the lid
02:28 Since it's deep-fried, we need a lot of oil
02:32 Gara, move away a little, you might get a car accident
02:36 You might get a car accident
02:39 Here it is, it's fried
02:43 So, balls first?
02:44 Balls first?
02:45 Balls first?
02:46 It's hot!
02:52 Don't come near me!
02:53 How long will it take to fry?
03:01 Since it's already cooked, our purpose is to just crisp up the exterior for 2-3 minutes
03:08 I'll remove it first so it'll be crispier, I'll fry it again
03:20 Oh, that's the secret!
03:22 Double frying, that's the secret
03:24 Maybe because the exterior is already crispy
03:28 But it's bigger
03:30 It's like a ball
03:33 Oh, it's dripping!
03:37 That's the secret
03:38 It's like a ball
03:39 From afar, it looks like lumpiang
03:54 It's like lumpiang shokhai
03:55 It's like Chinese kick-yum
03:57 After removing the fried "Ari ng Baka", we'll season it with salt, pepper, and other flavors
04:07 Seasoning with salt, pepper, and other flavors
04:12 Will the "Ari ng Baka" chicken chicharon taste good?
04:16 Find out later!
04:19 The usual dish in a pork skin is chicharon
04:34 Oh, there's a presentation, right? I thought it's just "Ari ng Baka"
04:38 But tonight, we'll taste a different chicharon from the online content creator, Steven Bansit
04:44 Who would've thought that this chicharon is made from beef?
04:49 I'll do it for you, it's long
04:52 It's not long!
04:54 Add vinegar, it's still soft
04:58 It's good
04:59 It's like a little bit
05:08 It's good
05:10 It's good
05:11 Crunchy on the outside, chewy on the inside
05:16 The texture is very little
05:20 Let's try the balls
05:26 I still have one more!
05:28 There's more?
05:31 What is that?
05:32 Okay, Gim, here are the balls
05:35 She said earlier that when it's boiled, it tastes like egg yolk
05:41 So now
05:43 It's like liver? No, not liver, is it liver?
05:46 The skin
05:48 The yellow of the skin
05:51 The outer is crunchy
05:54 Yes, but the balls
05:57 Actually, it's like egg yolk
06:00 It's like a skin, right?
06:01 I like the balls more
06:04 There, I finished it again
06:07 You're so fast in trying
06:10 You're eating a lot of "Ari ng Baka"
06:16 I finished it already
06:18 I'm only half way through
06:22 I'm just trying
06:24 I like the balls more
06:27 You like the "Ari" more
06:29 At least, we can share
06:32 I'm so full
06:33 [music]
06:55 [BLANK_AUDIO]