Aired (September 15, 2024): Walang tapon sa baka dahil pati ang buntot daw nito, panalo sa lasa! ‘Yan ang ibinibidang sangkap ng isang chef at vlogger sa kanyang restaurant. Ano kaya ang lasa nito? Alamin ‘yan sa video na ito.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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FunTranscript
00:00From being a service crew back then to now being a cook.
00:15These are the videos that were uploaded by the vlogger Gilbert, also known as Impoy's Journey on YouTube.
00:23Kaldireta, Minudo, Shanghai, Chepsoy.
00:27He can cook anything.
00:31Kare-karing oxtail, 10 kilos.
00:33But he has a specialty.
00:36The main ingredient of his dishes is the tail of a cow.
00:40The tail of a cow is cheaper than the usual cut of a cow.
00:45It has a different taste.
00:48It has a gelatinous texture.
00:54Our wonder, Gilbert, used to work as a service crew in Manila.
00:58Until I became an assistant cook and I learned to cook step by step.
01:03I like to cook on purpose.
01:05Even when I was young, I tried to cook dishes one by one.
01:12But when the pandemic came, Gilbert lost his job and was forced to go home to Batangas.
01:17While he had no job, he decided to cook dishes that he learned from his job.
01:25Since he had no budget to buy a cow, he chose the tail of a cow.
01:31I'm just here at home and I want to post videos online while I'm cooking for my nieces and nephews.
01:38We'll wait for the soup to boil and then we'll transfer it to the pressure cooker.
01:42Until I met Gilbert, some of my subscribers asked me to cook for them.
01:47Some of my subscribers requested me to cook for them.
01:54Today, Gilbert received an order from a subscriber from Batangas.
02:02Let's go to the market.
02:12Let's weigh it.
02:17How many kilos is it?
02:18It's 320 kilos.
02:21Let's weigh it.
02:22We'll weigh it so that it won't be hard for us to weigh it.
02:43The recipe for today is the tail of a cow.
02:48It's boiling.
02:51We'll blanch the tail first so that the smell will go away.
02:59We need to remove the impurities.
03:04We'll let it soften for 30 minutes.
03:08It depends on the hardness of the cow.
03:10Sometimes, it takes 30 to 40 minutes.
03:18Once the cow's meat is softened,
03:23we'll saute it and season it with sampal.
03:25We'll saute it and season it with sampal.
03:28We'll saute it and season it with sampal.
03:31We'll saute it and season it with sampal to make it salty.
03:45After cooking the tail,
03:54Melvin will wait for his customer to get it.
03:58Customers, our subscriber, Ma'am Melvin, is here.
04:03And here is your dish, the sauteed tail of a cow.
04:09I watched him after the pandemic.
04:11After that, I asked him if I can order it once I need it.
04:18Because the Batangas dish is our favorite.
04:22It's well-seasoned.
04:23It's well-seasoned.
04:24I just need to soften it before I season it with salt.
04:29The taste is worth it.
04:31It's really natural and delicious.
04:34To save money,
04:37Gilbert bought a cow's tail to cook.
04:41When it comes to the tail of a cow,
04:43it's similar to organ meat.
04:46It doesn't have uric acid.
04:49But the tail of a cow has a higher level of cholesterol.