So hello mom, you say
hi to the netizens. - Hi You look at here in the center,
so you are really used with it already. - Good day to all of you again, to those
netizens, to the followers who loves Chef RV. So you are the star right now
because we are skeletal work force. I am here in the camera and since our lunch a while
ago is Lechon, someone gave us to cook as 'dinuguan'. So you are going to teach today
how to cook your famous Dinuguan. So let us start it,
how would it be though? - This is not famous though. So fine, let's not make it famous
but just going to be a famous soon. So how to cook your soon
to be famous Dinuguan? What are the ingredients
that they are gonna need? - Just simple ingredients though. - Garlic, sliced onions, as well as tomatoes,
chili then the meat ingredients for Dinuguan. What are those that
are there in Dinuguan? - Internal organs of pig,
it is mix. - There's the heart,
intestines, lungs. So heart, intestines, and
lungs, it's assorted - Yes. Okay then of course, the blood.
- Yes, the blood is here. So we have strained that
blood back then, right? - Yes To remove all the
impurities and solid particles. So there, your casserole is hot already.
what is the first step? - We are going to
saute the garlic. - Then onions after. - Tomatoes. So garlic, onions,
tomatoes - Yes - Have you tenderized the pig's
internal organs though? - Not yet So not yet? - It was just boiled
for it to be sliced. So this is boiled already, our internal organs
is boiled already when it is given to you but it's not tenderized so you are going to
continue tenderizing it here in the saute - Yes - I just sliced it
on the same sizes. - Then after I washed it properly,
I also wash it with vinegar. So you'll wash it with water,
you'll wash it with vinegar - Yes To remove the stench.
- Yes So there
- Then you'll put it. Then water, you
will put it water? - It's because there
is also no caldo. You'll put it water?
- Yes - But you need to
tenderize this first. About how long you are
going to tenderize that? - Well, it actually depends,
you'll look if it's tenderized already. - You are to cover it with the lid
for it to become tenderized. So you are not going to put salt on it?
- Later if it's nearly cooked already. Then in here, you have the
vinegar that you boiled already? So there, so this is boiled vinegar,
just white vinegar that is boiled for the taste to be not raw,
just about 2 cups only. So there, so it's like you
saute the internal organs. You're not putting water?
- There's still water on it. - When it is nearly
dried already. It will take a bit long for
it to become tenderized. About how long?
- About 5 minutes maybe. So you are just going to
tenderized it for 5 minutes? - Yes Well it makes sense since internal
organs will just quickly tenderized, right? So for example me, I just only
want intestines, it can be, right? - Yes, it can be. - Pig's head, and back then, what I
cooked is Pig's head then the intestines. - I make the intestines 'chicharon'
first for the fat inside to melt. Because you don't really
like it to be fatty, right? - And also for the smell of the intestines,
for it's stench odor to get eliminated. So 5 minutes. After 5 minutes, you'll put the blood?
- Yes So there, you are going to prick it
with fork to know it's tenderized already. - It's still hard. Okay, so it is still hard,
so let's tenderized it again. And then some water. Do you put coconut milk
since other put some? - Yes, In Bicol,
Dinuguan has coconut milk. But you put it right now?
- No. Why? Oh it's because
you're not in Bicol, right? Because if you are tenderizing it,
you'll set your flame on weakest. So there, it has been
tenderized already. After about, so we just
reach 20 to 30 minutes. So now that it's tenderized already,
what are you going to put next? - Ground black pepper. So there, so ground
black pepper. - Then you'll mix it. - Then you're gonna put the blood. Okay then the blood after. So to repeat,
that blood is strained. - You need to keep on mixing it
while you are putting the blood. Why is that though? Because if you don't keep mixing it,
the blood is gonna curdle. So 'makukurta' is going to curdle,
it is going to form solid particles. - Yes. So let us repeat that tip, while putting
the blood, you need to keep on mixing - Yes So there, it's like you're exercising
- Nonstop mixing. - That is the technique
if this Dinuguan. Nonstop mixing. Yes, do not stop on keeping on mixing it
because if you stop on mixing it, the blood is gonna thicken
and it will be like 'Batchoy'. So Batchoy is also
different, right? - It's because Batchoy is the
one where the blood thickens. - So the Dinuguan is smooth?
- Yes. Okay, so there,
do an exercise. Can you handle that though? - This is just tiring in hands
when you are cooking this. - So you can handle on having your hands tired?
- No So Lyka, change. - That's why I felt tired on
cooking this already because... So there is it. So there's Lyka,
she can handle that. It must be consistent, okay?
- Yes, so there. Be careful as the blood might throw
off as long as you mix it nonstop. So for example, you stop mixing,
it's Batchoy already? - Yes, it will look
like Batchoy already. - When the blood boils already,
that's the time you stop mixing. Then how long you are to
cook it when it's boiled already? - If it keeps on boiling,
it is cooked already. - Let us put the chilies
already, so there. - So that while the blood is boiling,
the chili is being cooked as well. So while it is starting to boil,
it's like starting to be gooey as well? - But while it's hot, it will not be gooey, when
it's cold already, that's when it will be gooey. - So can you still do it? - Your armpits later
will hurt later. That's just okay, it's okay that your armpits
will hurt as long as you have Dinuguan. Then we'll put the
vinegar at last? - Yes So while it's boiling, you'll mix
it a lot quicker, it is like that? - No, it should be just a bit quicker only
because if not, the blood will curdle. So there dear,
it should be quicker. Can I see since I think I want to experience
it mixing that but I'm not wearing apron. - Then fine. But isn't it true that if the one who mix it has
an evil plan, the one he/she is mixing will curdle? - No, it's really on mixing,
just keep on mixing it because if you stop it,
the blood will form. So for example, you're
going through something... - You should mix
it quicker like that. Those people going through
something shouldn't be doing this because if you're going
through something, you'll stop. That's why you.... It's like you're on a sauna here,
it is so hot. - That's how you mix it. Because it might
throw off on me but there, it's like being gooey
already and it's like it's going to boil. - When it starts to boil,
that's where you stop mixing it. - Then how long do you
still need to cook it? As long as it boil,
then that's it. When it boils,
it's cooked already. - So you mix it also. - The mixing is like that, okay? So it should be that
you have many assistants. Yes, as it should. I give up on cooking
that one already. At least you only give up
on cooking Dinuguan, right? That's why you keep on mixing it
Lyka since it's nearly cooked already. How long is that?
About 1 hour more. As long as you
wait for it to boil. Back then, when I cook that,
Mandy is the one who mixes the blood. For now, you have someone
to mix the blood, Lyka. And also not as few as that,
1 full casserole that are big. It's because what you're cooking back then
is for Fiesta while now is for snack only, right? So there, look at it,
it is starting to boil. - Yes, there it is,
it's starting to boil. So what's next,
so if it boiled already? I will guess that you are going
to pour vinegar on it already. You'll flavor it up. You're gonna pour all the vinegar you boiled?
- No Where it is though?
- There it is. - You need to taste it first
because it may be sour. Salt. So salt. When you find the blood too gooey,
you put a bit of water on it. - Yes. So there are pigs that has
gooey blood, is it like that? - No, if there's
just too much blood. - If the blood
is just too much. If you don't want it gooey, you only
want it thin, you add a bit of water. Just like this one,
it's actually thick. Then after that, you will do
the seasoning already? - Yes But me, I want it gooey. When it cools down,
it will be more gooey. I am still not satisfied
with the black pepper. But sugar? I feel like a bit
more salt and sugar. So you don't put soy sauce on this?
- No, it's not 'adobo' though. Then after, you
still need to boil it? So there, it's boiling already. It's like it needs
more vinegar, right? If it become sour,
it's also not delicious. No Soy sauce, you don't
put soy sauce on it? Vinegar is actually good already. Oyster sauce?
- No Oh! such a waste since a Soy Sauce
and Oysters Sauce wants to sponsor you. Why don't you put Oysters
Sauce and Soy Sauce on it though? You don't put Oysters
Sauce on it though. Even though a soy sauce company wants to
sponsor you, you're still not gonna put some? It's sour already. So okay, you won't put some,
let's just have salt to sponsor you. Then you put a bit of Soy Sauce if
you want, that is not gonna react at all. It's like when it cools,
it's going to be gooey? - Yes So there, so it's cooked already?
- Yes So there it is, someone felt that
you're gonna cook Dinuguan, that's why someone bring Puto,
do you partner that with Puto or rice? - Anything as it
wouldn't react though. You dip the Puto
for you to taste it. It's already fine. For me, it's fine already. - It's okay already. So you still need to boil it then
you're gonna turn off the flame? - Yes, because I added
it a bit of water. So there. - So....
- Where's the garlic? Garlic? There it is.
- Just for later. So you'll put toasted
garlic on top for garnish. So about how long do
you still need to boil that? Just until it becomes
gooey already, right? So you taste what you have
cooked for the netizens to see it. I have tasted it already. You taste it
again with Puto,. You taste it, they might say...
- You still need to put this.... They might say that you're
not tasting what you're cooking. Okay so there, you turn off the flame,
then you put toasted garlic on it. You're so thrifty on garlic. You add more garlic. You're so thrifty on garlic,
no one might sponsor with you on it. I'm putting it on spread. It may sound garlic already
if it is not spread. You taste it,
so there it is. Do you want a bowl,
she's gonna give you a bowl. - It is too big though.
That's okay already. So the small one. - It's not tasting
anymore with this. Tasting is just small only. So there. You taste it, I will taste it again since the
smell seems to change when the garlic is added. You put some Puto. Did you find what
you cooked delicious? You taste it with the Puto.
Have them taste it. So what? Are you gonna convince
the netizens to cook that one? If they want it. But of course,
they want to. It's just easy. So you tell them
what are you waiting for? Have them cook it. So netizens,
cook this already. If their armpits get tired,
they will blame it on you. You will have a swollen lymph node on mixing Dinuguan.
- You are dead on them because of mixing. So what are you waiting for? So you cook Dinuguan already,
you partner it up with Puto. If you don't like cooking Puto,
you buy from store-bought. Here in Biñan, our Puto
is very famous like this. Puto Biñan So you say bye to
the netizens already. - Bye, thank you.
- See you soon. - Thanks to all of you.
- So you do a heart sign. So heart sign,
flying heart like this. Quickly. Another one,
flying heart. I am fooling you already. Another flying heart. Bye :)
