Taas ang kamay ng mga mahilig sa bangus diyan! Isang masarap na Bangus ala Pobre ang niluto ni Chef Ylyt para sa atin. Ano ba ang teknik sa pagluluto nito? Ituturo ni Chef Ylyt sa video. #LutongBahay
Mas masarap umuwi kapag may lutong bahay! Meet Mikee along with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they’ll visit the celebrity kitchens to uncover stories, and even the secrets behind dishes that have seasoned lives and shaped journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Mas masarap umuwi kapag may lutong bahay! Meet Mikee along with our new kapitbahays Hazel Cheffy, Chef Ylyt, and Kuya Dudut in “Lutong Bahay.”
Together, they’ll visit the celebrity kitchens to uncover stories, and even the secrets behind dishes that have seasoned lives and shaped journeys.
Watch it from Monday to Friday, 5:45 p.m. on GTV! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00Chef, what dish are you going to partner with us?
00:03Of course, the thing there.
00:05Bangus ala pobre.
00:07Is that it?
00:08Yes, that's it!
00:10For Chef Ilith's bangus ala pobre,
00:12we need soy sauce, calamansi, garlic, sugar,
00:17and oyster sauce for the steak marinade.
00:20Here, we will marinate the bangus belly for 30 minutes.
00:25For the fried bangus belly,
00:27prepare the cornstarch, oil, butter, and onions.
00:32What we'll do is we'll just mix the...
00:35Mommy, I'll just put it here.
00:36I'm nervous, mommy's staring at us.
00:39She's judging you.
00:40She's staring at me.
00:42Eyes on you.
00:43We'll just mix the soy sauce.
00:45This will be the marinade mixture for our bangus ala pobre.
00:49And calamansi.
00:51I like this to be very sour.
00:53And then garlic.
00:55Oh, that's just for the marinade.
00:57Is it too much?
00:58Not yet.
00:59She said it's not too early.
01:01Not yet.
01:02That's her style.
01:03Yes.
01:04Then, a little bit of red sugar.
01:06Chef, she really cooks in her own style.
01:08True.
01:09Yes, it's true.
01:10So, oyster sauce.
01:11We'll mix it.
01:12Because of that, we'll put the bangus.
01:15Okay.
01:16When you cook something like this,
01:18do you squeeze it or not?
01:20No.
01:21You buy it ready.
01:22Yes.
01:23So, this will be our marinade mixture.
01:25Chef, I have a question.
01:27What's the difference between kaliskes and non-kaliskes?
01:29Kaliskes won't break.
01:31Non-kaliskes will cook faster.
01:33It's easier to separate.
01:35Good to know.
01:37When you marinate the bangus,
01:39you should marinate it overnight
01:41to make it more flavorful.
01:43So, here it is.
01:45Just set it aside.
01:4730 minutes.
01:48Here it is.
01:49This is our technique at my mom's house.
01:51When we fry the bangus,
01:53because it's really sticky,
01:55we'll add flour or cornstarch
01:57to make it more crispy.
01:59So, we'll just stretch it.
02:01It's not fully coated.
02:03Just a little.
02:04So, that's the style
02:05so that the meat won't be too sticky.
02:07Yes.
02:08There.
02:09So, we'll just stretch it a little.
02:10Then, this is a technique,
02:12if you're adding flour
02:14or you're breading any meat,
02:16we'll fry it right away.
02:18Because there's a tendency
02:20that the meat or fish will absorb
02:22the flour that you're adding
02:24when it's cooked.
02:25It'll be soggy.
02:27So, add it right away.
02:28Yes, add it right away.
02:29So, you should have a hot pan.
02:31This is hot.
02:32Let's add it.
02:33Let's fry it.
02:35Chef,
02:36I have a question.
02:37Do we eat the skin?
02:39We eat it.
02:40We eat it.
02:41Because it becomes crispy.
02:43It becomes crispy.
02:45And at my house,
02:46we only have a little vegetables.
02:48So, it's not good.
02:49The skin is a waste.
02:52We'll make the sauce.
02:54Okay.
02:55How do we set this?
02:56We'll just melt the butter.
02:58Okay.
02:59So, some people
03:00make it with white onion
03:02and caramelize it with butter.
03:04But I prefer
03:06onion or white onion.
03:08So, I'll add it last
03:10so that it'll be a little more raw.
03:12Crispy.
03:13Yes, it'll be crispy.
03:15So, the reason why
03:17we're making the sauce
03:19is because
03:21if there's a drop of fish sauce,
03:23that's what you'll add here.
03:25And then, we'll reduce it.
03:27So, when the sauce is boiling,
03:29we'll add it.
03:31This is quick because
03:33we'll add the fish.
03:35So, let's add all of it.
03:37It's quick to cook.
03:39What I'm doing here,
03:40the white onion,
03:41put it on top.
03:43Then, let the sauce
03:45mix with the fish.
03:47Okay.
03:48So, cover it.
03:50We're done.
03:51That's it!
03:52We're done!
04:20Thank you for watching!