MASAK MASAK 282
Category
📺
TVTranscript
00:00 We add 1 tbsp of shrimp paste, but if you want it to be stronger, you can add more.
00:07 Then we add the mushroom stock.
00:12 Then we add salt and a little bit of sugar.
00:17 Before we pour it in with hot oil, we have to rub it.
00:22 This is the secret to make the sambal matah so delicious.
00:27 Rubbing it like this will bring out the flavor of all the ingredients in the mixing bowl.
00:37 Here it is, let's pour it in with hot oil.
00:40 Let's leave it for a while so it can cook.
00:50 Let's stir it.
00:51 It smells so good.
00:53 It's so fragrant.
00:57 Let's add lime.
00:59 It's so good.
01:03 Okay, the sambal matah is done.
01:08 Now I'm going to make the meat.
01:10 I'm going to set this aside.
01:12 But before that, I'm going to make the seasoning for the mixture.
01:17 First, we have beef powder.
01:19 We add 1 tbsp of beef powder.
01:22 Then we have chili powder.
01:25 You can also use paprika powder.
01:28 Then we add salt, 1/2 tbsp.
01:31 Then we add black pepper.
01:34 Let's stir it.
01:36 Let's heat the pan.
01:39 Now we pat dry the beef.
01:44 Let's dry it first.
01:46 This is a tip from Siamamese.
01:48 Pat dry the beef.
01:52 If the beef is wet, the color won't be as good.
01:57 I'm going to add the seasoning.
02:00 While we're patting it,
02:09 If you want to make it perfect,
02:13 you can leave it before grilling.
02:16 It'll be more delicious.
02:18 Let's flip it.
02:20 We're going to sprinkle the seasoning.
02:22 Don't leave any.
02:25 The beef is covered.
02:29 Look.
02:30 We're going to add butter.
02:33 Half and half.
02:34 And oil.
02:35 Then we add oil.
02:37 Why do I add oil?
02:38 So it won't burn.
02:40 Let's put it here.
02:45 Let's leave it.
02:46 So it'll get the marking.
02:48 Don't do anything.
02:50 Just leave it.
02:52 We've made the marking.
02:59 Now we're going to rotate it.
03:02 The marking will be good.
03:06 So we don't have to move it.
03:08 Just leave it.
03:10 It smells so good.
03:14 Let's flip it.
03:16 One, two, three.
03:19 Look at the surface.
03:24 The marking is good.
03:27 Now we're going to rotate it.
03:31 Take this side.
03:33 Leave it for a while.
03:35 Now it's time to baste.
03:38 So we're going to add butter.
03:43 Add garlic.
03:45 Don't forget to add rosemary.
03:49 Pour it.
03:54 Look at the top.
03:56 The rosemary and garlic smell so good.
04:02 The garlic will be so soft.
04:05 The tomahawk is done.
04:07 Let's turn it off.
04:09 We're going to prepare the plating.
04:12 Here it is.
04:14 Let's put it aside.
04:16 We're going to add the rest.
04:20 The color is so good.
04:24 It's so sexy.
04:29 Let's put it here.
04:33 Here it is.
04:39 Tomahawk Sambal Matah is done.
04:42 It's so easy.
04:44 The bone is the most difficult part.
05:05 It's the most umami and savory part.
05:09 The sensation is so different.
05:11 The steak is cooked perfectly.
05:14 It's so soft.
05:15 You have to try it at home.
05:17 Hi, Mabis.
05:25 I'm with the guest who's in this restaurant.
05:29 I'm going to taste the food.
05:32 Please, take a seat.
05:35 Mabis, we want to taste it.
05:58 The steak is cooked perfectly.
06:02 And the Sambal Matah is spicy and fresh.
06:06 Look at this, Mabis.
06:08 The guests here are so happy with the steak and Sambal Matah.
06:13 Don't forget to recook it.
06:16 How is it?
06:23 The Sambal Matah is so good.
06:25 I'm drooling when I bite it.
06:29 But it's good, right?
06:31 It's good.
06:32 It makes you want to eat more.
06:33 The combination with the steak is perfect.
06:35 How is it?
06:36 It's so good.
06:38 It's good, right?
06:39 The steak is so tender.
06:42 Masak.Masak.Masak.
06:51 Bercanda Berita Kocak
06:53 For you.
06:54 Are you ready?
07:13 Yes, I'm ready.
07:14 My mom is ready to accompany me and my niece.
07:16 Why?
07:17 I'm not confident to move a lot.
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07:41 It's time for the performance.
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07:47 Okay.
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08:11 Festival Jajanan Bango is back.
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08:40 Because the taste never lies.
08:43 [Cat meows]
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12:00 Jengkol Sambal Udang.
12:02 If you like jengkol, come here.
12:08 I want to show you how to pair jengkol with the viral sambal udang.
12:14 This time I want to make jengkol with sambal udang.
12:23 The taste of the sambal udang is not less than the taste of green chili.
12:31 And it will be paired with fried jengkol.
12:34 This is jengkol.
12:35 It has been soaked and boiled.
12:39 Let's fry it.
12:41 Fry it.
12:45 Wait until it changes color.
12:52 Then we add the other ingredients.
12:54 This is so good.
12:56 It smells so good.
12:58 Now we pour the sliced shallots into the hot oil.
13:08 Then garlic.
13:09 Then bird's eye chili.
13:14 This is it.
13:17 Yeah.
13:18 It's cooked.
13:29 Look at this.
13:46 Okay, it's done.
13:48 The jengkol is cooked.
13:49 Now we season it.
13:51 We add the mushroom powder.
13:54 Then salt.
13:58 We can mix it.
14:02 This is the jengkol.
14:08 I will pair it with the delicious sambal udang.
14:13 It will make our appetite more.
14:17 It's mixed well.
14:19 We set it aside.
14:20 Now we will make the sambal udang.
14:25 First, we crush the shallots.
14:27 We add a little salt.
14:31 So it will be easier to crush.
14:33 I'm heating the oil.
14:39 So we can pour it into the hot oil.
14:42 Then we add the mushroom powder.
14:44 Then we add the bird's eye chili.
14:46 And the red chili.
14:48 We use the curly chili.
14:49 Then we crush it.
14:50 Now the mushroom powder is mixed well.
15:01 Now we move on to the next ingredient.
15:04 This is the blimbing ulu.
15:07 This must be so fresh.
15:10 It's sour, spicy, and savory.
15:13 So it will be so fresh when we eat it with the jengkol.
15:18 And we add the main star, the shrimp.
15:24 This is so delicious.
15:28 The shrimp is spicy, sour, and savory.
15:32 It's mixed well with the jengkol.
15:35 Now we season it.
15:38 We add a little salt.
15:40 And a little mushroom powder.
15:42 We mix it well.
15:47 We stir it.
15:49 Now we pour it into the hot oil.
15:56 (The oil is hot)
15:58 We stir it.
16:11 The last ingredient is the lime.
16:24 This is a special dish from Mami.
16:29 It's for the daddies.
16:32 Here it is, Mami.
16:36 The jengkol shrimp chili.
16:38 It's so easy.
16:41 (The jengkol chili is ready)
16:43 Mami's is really good.
17:09 The shrimp with the chili.
17:12 This is really Mami's.
17:14 The jengkol with the chili.
17:16 It's so good.
17:17 I'm so excited.
17:20 It's so well-blended.
17:22 The outside is crispy, but the inside is soft.
17:26 It's mixed with the savory chili.
17:29 A little bit of sour, and spicy.
17:32 It's so well-blended.
17:34 The salt is just right.
17:36 If you try this, you'll love it.
17:41 Mami's!
17:46 I'm so happy.
17:48 Look at this.
17:49 There's jengkol and shrimp chili.
17:52 Let's try it.
18:05 Can I eat it now?
18:06 Of course.
18:07 Let's try it.
18:10 Take the rice, and eat the jengkol with the shrimp chili.
18:24 Honestly, Mami's can eat a whole bowl of rice.
18:30 (Mami's Jengkol Chili)
18:33 Is the jengkol fried with the onion?
18:45 No, it's not.
18:46 The jengkol is fried with the onion.
18:48 But before we fry it, we boil it until it's soft.
18:51 It's so good.
18:52 It's so good.
18:53 It's so soft.
18:54 The chili has a texture.
18:58 It's chewy.
19:00 And the shrimp is so savory.
19:04 It's so good.
19:05 Masak.Masak.
19:15 Let's make our life meaningful.
19:20 Because it's just a journey.
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19:54 Yes, I am.
19:55 My mom is ready to accompany me to the dance class.
19:57 Why, mom?
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22:31 I bring a glass of milk.
22:36 I pour it like a ball.
22:38 I sing a song.
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24:07 Let's have a cereal energy breakfast.
24:10 I want to make it, I want vanilla.
24:12 I want chocolate.
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24:20 I want to eat.
24:21 Me too.
24:22 Masak-Masak, it's so easy.
24:30 Mami, who is it that in Bali, it's a must to eat Tempong rice?
24:35 Rather than missing the taste, let's just make it.
24:40 Tempong Sambal Cumi.
24:42 Mami, now I want to make a hit sambal.
24:50 It's a must-eat when we are traveling to Bali.
24:54 I want to make Tempong Sambal.
24:57 Okay, let's just make it.
24:59 First, we mash the chili.
25:02 This is bird's eye chili and red curly chili.
25:05 Don't forget to add salt.
25:07 Let's mash it.
25:09 Add tomato.
25:19 Add the chili.
25:20 This is the mashed chili.
25:34 The chili is already mashed, but not too much.
25:38 It's still a bit rough.
25:40 Now we just need to season it.
25:42 Add more salt.
25:43 Then add mushroom powder.
25:46 Add sugar.
25:48 Mix it again.
25:49 Mix it well.
25:55 This is the finishing touch.
26:02 Add lime juice.
26:04 This is enough.
26:11 Now we put the sambal aside.
26:15 Now I'm going to fry the squid.
26:17 Let's score it.
26:19 So it won't pop.
26:21 Let's score it like this.
26:25 Now we fry the squid.
26:40 Fry the squid.
26:41 This is the squid.
27:06 Wow, look at this.
27:09 It's cooked.
27:10 It's cooked with the tempong sauce.
27:12 It's so good.
27:14 Let's take it out.
27:19 This is the squid.
27:22 The squid is cooked.
27:24 Look at the squid.
27:29 This is the squid.
27:31 The squid with tempong sauce is so good.
27:34 It's so easy.
27:36 This is the squid.
27:38 The squid with tempong sauce is so good.
27:41 It's so easy.
27:43 The fresh squid goes so well with the spicy tempong sauce.
27:59 It's so good.
28:01 Take a warm rice and call your neighbors.
28:04 It's so good to eat the tempong sauce together.
28:08 It's so crowded.
28:10 How is it?
28:19 It's so easy, right?
28:21 You have to try this at home.
28:24 It's so good.
28:26 It's so easy.
28:28 It's so good.
28:30 It will make you feel better.
28:34 See you, Mommy.
28:35 Happy weekend.
28:37 What's up, guys?
28:49 Adventure is just around the corner.
28:51 Where is the fun?
28:52 This time, Hostos KCM will show you the hidden gem that you must visit.
28:59 On Your My Trip, My Adventure.
29:01 Wohoo, Marshal Sasrah, Dela D'Artian, and Dennis Sumargo.
29:10 They want to explore the landscape of Ura and Ukmaer islands in West Papua.
29:16 From the fun on Pasir Timbul Island to snorkeling to see the sea biota.
29:22 (My Trip)
29:24 Good morning.
29:26 We're still in Papua, Papua, Papua.
29:29 And now we're going to Ura Island.
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29:37 The view is so cool.
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29:44 And there are many more places we will visit on My Trip.
29:48 My Adventure.