Aired (December 1, 2024): Ninong Ry at Biyahero Drew, susubukang lutuin ang ipinagmamalaking ‘bringhe ng tagumpay’ ng mga Bulakenyo. Ano kaya ang lasa nito? Panoorin ang video.
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00:00I also visited Lalawigan ng mga Bayani, the province of Bulacan.
00:04This is where many of the Filipino heroes came from.
00:07In this province, there were also some unfortunate battles.
00:11And whenever they won a battle, do you know that they have a favorite food?
00:16This is the Brinje ng Tagumpay.
00:23I'm Ninong Ry, and I'm going home with the Brinje ng Tagumpay.
00:26Brinje ng Tagumpay?
00:28You can't just go home with the Brinje ng Tagumpay.
00:31You have to come with me.
00:34Who is the one that Ninong Ry denies to be the Bayas of Katupinero Viejos?
00:44Because I'm the one who said,
00:46Bring me,
00:47Brinje.
00:49Hey,
00:50that was fast.
00:51Where did that come from?
00:53Hmm.
00:56Are you okay, bro?
00:58I lost.
01:00What a pity.
01:03Hmm.
01:05What's up, bro Drew?
01:06You're always fighting.
01:07I can cook this.
01:09It's easy.
01:10Really?
01:11Yes.
01:12Let's go here.
01:13If you want, let's cook this.
01:15Can you do it?
01:16I can.
01:17You too?
01:18Yes.
01:19Let's go.
01:20Let's go.
01:21I told you,
01:22we don't need to fight.
01:23Yes.
01:24Because we're going to cook here.
01:26But let me confess something first.
01:27Yes.
01:29I'm just being taught.
01:31I'm just being taught.
01:32That's how it is.
01:33That's how it is.
01:34Yes.
01:35I didn't plan this food,
01:37the Brinje.
01:38But I'm aware of this.
01:39I've tried it.
01:40But I never thought of cooking it.
01:43Until now?
01:44Until now.
01:45Because we're going to kill each other.
01:46I don't want that.
01:47No, no.
01:48We're already dead.
01:49That's right.
01:50That's why I'm being taught
01:51so that we can cook a traditional Brinje.
01:53There's a Filipino version of Paella called Brinje.
01:56In the past,
01:57each province has its own version.
02:00Ninong Ry will cook the Brinje of Bulacan.
02:04First, we'll fry the chorizo.
02:06Let's fry it first.
02:08Next is the bell pepper.
02:10You don't want to cook the bell pepper in the pan.
02:14And then, set it aside.
02:16Saute the garlic and onion in the same pan.
02:19For those who are asking,
02:20what should I cook first,
02:23onion or garlic?
02:25I'll cook both at the same time
02:26so that they'll get annoyed.
02:28That's fine.
02:29That's fine.
02:30There's no problem.
02:31There's no basic rule.
02:32Right?
02:33There's no rule.
02:34But what I'll tell you is,
02:36if you want the garlic to be toasted,
02:40the crispy garlic.
02:41Yes.
02:42First, the garlic.
02:43Because if you cook the onion,
02:44you won't be able to make the garlic crispy.
02:46Yes.
02:48Next is the yellow ginger,
02:50chicken,
02:51and liver.
02:52When I watch your videos,
02:54when I watch you,
02:56you really explain and cook with so much conviction.
03:02How long have you been cooking?
03:05And before you became a content creator,
03:08that was your passion?
03:10Yes.
03:12I remember this.
03:13I studied culinary.
03:15Right.
03:16That was the time when all college students were taught by their nursing parents.
03:22That was 2006.
03:23That was the most popular course back then.
03:25I was happy with my parents because they allowed me.
03:27They allowed me to study culinary.
03:29Even though, to be honest,
03:31they were a bit against it.
03:32Okay.
03:33But they allowed me.
03:34They expressed their sentiments to me.
03:37They said you're happy.
03:38Yes.
03:39They still allowed me.
03:40That's the most important thing.
03:41Before that, I was already cooking.
03:44But I thought I was already cooking.
03:48It was different when I entered culinary.
03:50It's more strict.
03:51There's more structure.
03:52There's more structure.
03:53You understand the reasoning of the things more.
03:57Yes.
03:58Ninong Ryan is only in his second year of high school and he's fond of cooking.
04:02Do you just like the kitchen?
04:04My father is very passionate about cooking.
04:09He's the one who taught me.
04:11I got it.
04:12He's your father's son.
04:13Yes.
04:14I grew up with him.
04:16Of course, when I was a kid,
04:19I didn't know what to do.
04:20I was his mother.
04:21I didn't know what to do with him.
04:22You're the reason why I wanted to cook.
04:24That's right.
04:25That's why you allowed me to study culinary.
04:26He agreed.
04:28And I'm sure he's proud of me.
04:30Even though, he's a lot older than me.
04:32When he died,
04:33he needed someone to sell his family business in the market.
04:38Because of the pandemic,
04:39I was able to sell my business.
04:40We were exposed.
04:43We were closed.
04:44During that time, I started a content creation.
04:47And we're still here.
04:49That's great.
04:51For the brinje,
04:52after sautéing,
04:53add the soaked rice.
04:56Then, add the normal rice.
04:58Then, add the chicken stock.
05:02When the rice is cooked,
05:03add the coconut milk.
05:05We're so lucky with the coconut milk.
05:07That's right.
05:08To be honest,
05:09if you add coconut milk to beef,
05:12you'll end up spying it.
05:13Right?
05:14Not me.
05:16Then, we can season it.
05:17This is my favorite.
05:19Fish sauce.
05:20I can't live without fish sauce.
05:21I can live without salt,
05:23but I can't live without fish sauce.
05:24Really?
05:25Yes.
05:26So, that's your seasoning.
05:27It's not just a seasoning.
05:28It's a flavor enhancer.
05:29A flavor enhancer.
05:30It's a flavor enhancer.
05:31It's a flavor enhancer.
05:32I can smell it too.
05:33Someone told me that I can smell it.
05:34That's it, Ma'am.
05:35That's it.
05:36Fish sauce.
05:39We have a pan here
05:41that has banana leaves.
05:43Banana leaves?
05:44Yes.
05:45The banana leaves were used as a parchment paper
05:47so that it won't stick.
05:48Now,
05:49the banana leaves also have a flavor.
05:51So, it'll infuse.
05:53It'll heat up.
05:54It'll toast.
05:55Then, because of the leaves,
05:57it'll bring it's own moisture.
05:59Okay.
06:00That moisture will go up to our brain
06:03and it'll continue to cook
06:05because it's the one that will destroy the inner part.
06:08Inner part.
06:09Yes, this is the inner part.
06:10Then, when the banana leaves are toasted,
06:12the flavor of the toasted banana leaves
06:14will go into our brain.
06:16Okay.
06:17Do you get it now?
06:21It's delicious, right?
06:22I can already visualize it.
06:23So, let's do that.
06:24At this point,
06:25we'll also add the bell pepper and chorizo that we fried earlier.
06:31Then, let's turn the heat on.
06:33Okay.
06:34Then,
06:35we have a banana leaf here
06:37that we'll cover on top.
06:41Leave it for half an hour
06:43or until there's a crack on the bottom.
06:45And,
06:46ta-da!
06:47The brinje of success.
06:51Let's get that.
06:52Okay.
06:53I'll get a little crack.
06:54Okay.
06:55Then, try to get a big portion.
06:58Okay.
06:59Look at it like that.
07:01Smell it.
07:03Tell me,
07:04is it the perfect bite?
07:06The perfect bite.
07:11It's still hot.
07:13Huh?
07:14It's still hot.
07:15Huh?
07:16Your tongue is still hot.
07:17Is it hot?
07:18Yes.
07:19It's delicious.
07:21Let's get the real one, okay?
07:26Go inside.
07:27Huh?
07:30You're avoiding it.
07:31What's that?
07:33It's just brinje.
07:35The perfect bite.
07:36The perfect bite.
07:52Sorry.
07:55No, okay.
07:56Like what I do in our vlogs,
07:58I'm telling you the truth.
07:59Taste-wise, it's okay.
08:01But texture-wise, it's not.
08:03Really?
08:04The texture of the rice is gone.
08:06Compared to the brinje we ate earlier.
08:09Where did I go wrong?
08:10I put too much liquid.
08:12What?
08:13I put too much liquid.
08:14And I mixed it too much.
08:16Hence, it's crumbling.
08:18Brother, you are too hard on yourself.
08:21The brinje that I tasted,
08:24the texture of the brinje,
08:26and the newly cooked fish sauce,
08:30it's perfect for me.
08:33Really?
08:34Really?
08:35Perfect bite.
08:36Let's let our camera crew taste it too.
08:39Fix it.
08:40Fix it.
08:41Fix it.
08:42Fix it.
08:43I have a bruise here.
08:48It's right.
08:51And of course,
08:52the crew tried it too.
08:54Is it hot?
08:55Is it hot?
08:56Is it hot?
08:58Is it hot?
08:59It's delicious.
09:01Of course, it's delicious.
09:02What?
09:03What?
09:04What did you say?
09:05We're honest, right?
09:06We're honest.
09:07Our service is honest.
09:08Am I handsome?
09:10You're kind.
09:12Go away.
09:13This is mine.
09:14This is mine.
09:15Goodbye.
09:17What we call brinje ng tagumpay,
09:20even though it's a part of a Spanish colony,
09:24it was still made by our fellow countrymen
09:27using local ingredients.
09:32Aside from this,
09:33this food is also known as one of the foods of our heritage,
09:39the food of success,
09:41and the food of our history.
09:43What are you looking at?
09:46All you gotta do
09:47is just subscribe to the YouTube channel of Jamey Public Affairs
09:50and you can just watch all the Behind The Drew episodes all day
09:54forever in your life.
09:55Let's go.
09:56Yeehaw!