Sarap Pinoy | Everlasting
Sarap Pinoy | Everlasting
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00:00 It's still a connection to our celebration of ASEAN month.
00:02 Last week, we traveled to Thailand.
00:10 Now, we're here in the Philippines.
00:12 Let's wake up!
00:13 What we're going to teach in our recipe today is a native Marikina dish,
00:17 the Everlasting.
00:18 Let's watch it here in
00:20 Sarapinoy!
00:28 Good morning, Rise and Shine, Filipinas!
00:30 I am Irma San Miguel.
00:32 Since it's still ASEAN month,
00:34 the dish I'm going to share with you
00:36 is from an ASEAN country,
00:39 the Philippines.
00:41 This morning, I'm going to cook for you
00:44 the Everlasting,
00:46 a specialty of the town of Marikina.
00:49 I know you're excited,
01:01 so I'm going to start cooking the Everlasting.
01:04 One tablespoon of oil.
01:06 We're going to saute the garlic.
01:09 We're going to add the onion.
01:17 I'm going to add the chorizo.
01:21 The old people of Marikina
01:26 used to say that
01:29 it's delicious to eat it with a sangkut.
01:32 I'm going to add the ground beef.
01:34 The ingredients of the Everlasting and the Embutido are almost the same,
01:40 but the process is different
01:44 because the Everlasting is twice cooked.
01:47 That's why it's called Everlasting
01:50 because it has a long shelf life.
01:53 I'm going to add the pickle relish.
01:57 This has an influence from Spanish cooking
02:01 and a bit of Chinese cooking.
02:05 We're also going to add the pasas,
02:07 green and red bell peppers.
02:11 Let's season it with salt and pepper.
02:15 Now, we're going to let it cool.
02:18 While we let it cool,
02:21 we're going to crack the eggs.
02:24 Let's mix it.
02:29 We're going to crack 8 to 10 eggs
02:34 and we're going to steam it.
02:36 [music]
02:42 Now, we're ready to steam the Everlasting.
02:46 Steam it for 30 to 45 minutes
02:50 depending on the thickness of the egg.
02:54 [music]
03:00 Let's taste it.
03:02 [music]
03:06 It's delicious!
03:07 The Everlasting of Marikina
03:09 can be eaten with pandesal.
03:13 We're used to that.
03:15 Or with rice.
03:17 When we eat it with rice,
03:20 we have a side dish called achara.
03:23 Pandesal is just as is.
03:26 We put it in pandesal.
03:28 It's delicious!
03:29 [music]
03:31 I hope you learned and enjoyed
03:34 what I cooked today.
03:36 For those who missed this episode,
03:39 you can visit us on the social media accounts
03:44 of Rice @ Shine Philippines.
03:46 And for those of us who are always ready to cook for you,
03:52 you can go to our store, Marikina City.
03:57 Again, this is Irma San Miguel
03:59 who cooked for you today,
04:02 the Everlasting.
04:03 [music]
04:07 Thank you, Tita Irma.
04:10 And of course, you can't go without tikiman.
04:13 Yes, this is what we call Everlasting.
04:15 It's perfect for pandesal.
04:18 It's delicious. Let's try it.
04:20 Let's show it first.
04:21 Because it has a design.
04:23 It's beautiful.
04:24 It's a very unique dish.
04:25 That's why it's called Everlasting.
04:27 It's shelf life is long because
04:29 you sustain it and then you steam it.
04:31 Wow!
04:33 So, it means that even if it's in the refrigerator for 2 days,
04:36 you can microwave it.
04:38 Yes, you can.
04:39 Let's try it.
04:41 Tita Irma said that it's perfect for pandesal.
04:44 It's very hot for pandesal.
04:47 Let's mix it.
04:49 It's Everlasting.
04:51 It's delicious.
04:52 It's like a taste of milk.
04:54 It's like a taste of embutido.
04:56 It's sweet.
04:57 It's like a soft embutido.
04:59 It's very sweet.
05:03 You can make this at home.
05:08 I'll make this at home because I make pandesal at home.
05:13 I love it.
05:17 It's like a taste of embutido.
05:20 It's delicious.
05:21 And you have hot coffee.
05:23 We're just trying the Nepases.
05:26 But it's better if you eat it with Audrey.
05:29 Of course.
05:30 Because it's Everlasting.
05:32 It's like you're in love.
05:34 It's never ending. It's Everlasting.