Kakaibang atake ng Pad Thai ang niluto para sa atin ni Ashley Ortega! Tiyak na mabubusog kayo sa kanyang Garlic Shrimp Pasta recipe!
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00:00Pad Thai is one of the most versatile and easiest dishes to prepare.
00:04So if you're looking for another variation from your usual recipe,
00:09let's try the Garlic Shrimp Pasta by Mars Ashley, which is...
00:14Mars Masarap!
00:17Okay.
00:18So first, we're gonna put the olive oil.
00:21Wait, is this hot enough? I think that's it.
00:23The pan is hot.
00:26It's almost oil-first that they put, right?
00:29Yes.
00:30And it has to be very hot according to your partner in your Friday show.
00:34Is this hot enough?
00:35Chef Jose?
00:36Chef Jose, I think it's hot enough.
00:38Okay.
00:39That's what makes the butter and garlic delicious.
00:41It smells good.
00:43So even if you don't have cream and you don't have tomato sauce, you still have butter.
00:49And notice the way ES says tomato, right?
00:51Tomato.
00:52Tomato.
00:53Tomato.
00:55Actually, you know what, Ashley?
00:57Vaness is so amazed by your weight loss.
01:02My roommate!
01:03Actually, my weight loss now also helped with my figure skating.
01:07Now, because I feel lighter.
01:09You're lighter.
01:10I'm lighter.
01:11So I was able to extend my arms and my body.
01:14I was able to jump higher compared to four years ago, before the pandemic.
01:18Before the pandemic, I also skated.
01:21I feel like I'm getting heavier.
01:23But now, at least I'm more lighter.
01:26And yeah, I feel stronger also.
01:28And of course, next is the shrimp.
01:30No one is allergic to shrimp, right?
01:32No one.
01:33I'm allergic if I don't eat shrimp.
01:36Okay, let's just add the shrimp.
01:38With the head?
01:39Yes.
01:40Okay.
01:41One, two.
01:42I think this is enough.
01:43Let's add more.
01:45And then once the shrimp is cooked, we're going to separate it first before we cook the tomatoes.
01:50We're going to cook everything else?
01:51Yes.
01:52Oh, okay.
01:53So it's just to add flavor to the oil and the garlic.
01:56Yes.
01:57Okay, okay.
01:58Let's add more butter.
01:59To make it happier.
02:01Yes, to make it happier.
02:03Because more fat is more flavor.
02:07So let's just…
02:08Okay.
02:09What do you cook?
02:10Usually, just easy to cook dishes.
02:14But you know what?
02:15In the lock-in, his mom would send him Asian food.
02:18Yeah.
02:19It's so good.
02:20My mom really loves to cook.
02:21She really loves to cook.
02:23And she also mastered how to cook Indian food.
02:26Because my mom is from Pinay.
02:28Yeah, Pinay.
02:29But she also learned how to cook Indian food.
02:31Yes, because of my dad.
02:32It smells good.
02:33All right.
02:34Smells so good, Ashley.
02:35All right.
02:36Just a little.
02:37And then once…
02:38Oh, we're going to separate this?
02:39Yes.
02:40Once the shrimp is cooked, we're going to set it aside first.
02:47Okay.
02:50Wow.
02:52Yeah.
02:54Garlic shrimp.
02:55It smells good.
02:56That's what makes shrimp happy.
02:57It's so easy to cook.
02:59Exactly.
03:00And because you need to cook it a little longer,
03:03you have to eat it slowly.
03:06You can't eat it too fast.
03:10And then next, we're going to put the cherry tomatoes.
03:14Just to make it soft.
03:16Look at that.
03:17Look at that.
03:18We're going to mix it.
03:25Okay.
03:26I think I'll add a little more.
03:31What else do you cook, Ashley?
03:33There are a lot of pasta dishes.
03:35Pasta.
03:36And then before, when I was a guest singer on Mars,
03:38I did the Ube Cochinta.
03:39That's what I discovered during the pandemic.
03:42How diverse, huh?
03:43From Italian to Filipino.
03:44Yeah.
03:45I also like rice.
03:47I like rice.
03:48But so yeah, I learned how to make the Ube Cochinta.
03:51And then pasta.
03:52You know what, Ashley?
03:53You're lucky to get married.
03:56Really?
03:57Really?
03:59You know, Ashley is only 23.
04:01Yeah, I'm still young, wild, and free.
04:04I'm 23.
04:05I'm still young, wild, and free.
04:07But look at her independence, right?
04:10Actually, I learned that during the lockdown.
04:12I think we're going to add more olive oil.
04:14So that's the pasta.
04:15Okay.
04:16During the lock-in taping,
04:17of course, I didn't have a PA.
04:19It's just me.
04:20And then Ate Vaness was my roommate.
04:23Of course, I have to do all the dishes.
04:25I have to cook.
04:26I wash the dishes.
04:27And how long was this lock-in?
04:28Almost two months.
04:30Oh my gosh, yeah.
04:31And of course, Ate Vaness is my roommate.
04:33Yeah, it's hard to eat.
04:35It's hard to eat.
04:37And of course, she's way older than me.
04:39So as a respect to her,
04:41you have to see that I'm clean,
04:43and that we get along, and all that.
04:45And you said that she's way older than you.
04:47Yeah, that's true.
04:48That's true, Ate Vaness.
04:50She's way older than her.
04:52Not just older,
04:53way older.
04:54That's different.
04:55That's different.
04:56Jay, you look at the pasta in a bad way.
04:58What's on your mind?
04:59So, yeah.
05:00I'm hungry.
05:01I'm hungry.
05:02I'm hungry.
05:03During the lock-in,
05:04I always cook also.
05:05We get along.
05:08And that's when we...
05:09And that's it?
05:10Yeah.
05:18Okay.
05:19Let's try this.
05:20Wow.
05:21So after we actually mix the pasta
05:23with the ingredients,
05:24you add the shrimp back to the pasta.
05:26And then you add the fresh basil leaves
05:28to get more taste.
05:31And more flavor.
05:33More flavor and set it all down.
05:35How is it, Kuya?
05:36I like the flavor.
05:37It's just light.
05:38There's no salt and pepper.
05:40The flavor is not too strong.
05:42But you taste the pasta,
05:43you taste the shrimp,
05:44and you taste the tomatoes.
05:45Except,
05:46when you mix it with the salt,
05:48there's no taste.
05:50It's just salty.
05:52It's a waste because of the quality of our ingredients.
05:56Thanks, Ashley.
05:57Thank you also.
05:58I hope you enjoyed it.
06:00Thanks for breakfast.
06:02It's worth it,
06:03Andrew's hard work earlier.
06:05It's worth it.
06:06That's why we cooked the carbs.