Paano nga ba lutuin ang malutong na tokwa’t baboy ala Kuya Dudut?! | Lutong Bahay - video Dailymotion

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Ano nga ba ang sikreto sa malutong na tokwa’t baboy ni Kuya Dudut? Alamin 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.

Transcript

00:00So that our mungo has a partner, of course, tokwa't baboy.

00:04Woo!

00:05For Tokwa't Baboy by Kuya Dudut,

00:07prepare tofu, pork belly or liempo, onions, soy sauce, vinegar, pepper, green pepper,

00:15labuyo pepper, and sugar.

00:17Now, I'll turn off the stove.

00:20I'll put the oil.

00:23Number one.

00:24Miss Vicky, can we put the...

00:26Tokwa?

00:27Tokwa.

00:28All of it?

00:29Yes.

00:30Why?

00:34There.

00:35Let's put it.

00:37While it's not hot yet,

00:38so that it won't pop later.

00:42So that's the style?

00:44While frying the tofu.

00:47While frying the tofu.

00:48It's like you're doing a B.O.

00:51He's B.O.ing himself.

00:53Because the liempo is already soft.

00:55There are a few left.

00:56Yes.

00:57There are.

00:58Is that a tissue?

00:59Yes, it's a tissue.

01:00We'll just remove the...

01:02Bones.

01:03Bones.

01:04Mmm.

01:05So that when you bite,

01:06you won't lose any teeth.

01:08Wow, you're so good at opening knives.

01:10There.

01:11This is good enough.

01:12This is good enough.

01:13This is good enough.

01:14It's just not enough.

01:15This is good enough.

01:16This is good enough.

01:17Okay.

01:18There.

01:19Then, I'll cut it like this?

01:20Yes.

01:21It's beautiful.

01:22It's really uniform.

01:23It's like a Tokwa's territory, Tokwa's Baboy.

01:25Yes.

01:26There's a lot, right?

01:27And it's really uniform.

01:29You won't run out of tampons.

01:31Are you fooling me?

01:33So there.

01:34While we're cutting,

01:35we're mixing the sauce

01:38of our Tokwa's Baboy.

01:39Ah, yes.

01:40That's very important.

01:41Yes, very important.

01:42Without the sauce,

01:44it's going to be...

01:45Sos marioset.

01:46Yes, it's very bland.

01:47We're going to make our sauce...

01:49Because other Tokwa's Baboy,

01:50the sauce is mixed.

01:52After the Tokwa's and Yempo's are cooked,

01:56they toss the meat and the Tokwa's in the sauce.

02:01So the crispiness is gone.

02:03Yes.

02:04What we're going to do is

02:06we're going to pour the sauce

02:08after they're both cooked.

02:09That's right.

02:10Right?

02:11The two should be separated.

02:12Who wants that?

02:13Me.

02:14See?

02:15I'm also like that.

02:16To maintain the texture.

02:17Yes.

02:18Wait.

02:19Before you do that,

02:20let's give inspiration to Mikey.

02:21What's that?

02:22I'll show you.

02:23I'll just put it here.

02:25So it won't fall.

02:26Oh my gosh, Paul!

02:29Baguette's Days.

02:30Who are you?

02:31Where are you?

02:32I'm the one in white.

02:33You're the one in white.

02:34We're taking a picture with him.

02:36How old are you?

02:38I think I'm 17.

02:4015.

02:41I forgot.

02:42Maybe he's just 15.

02:44Maybe he's a starstruck.

02:46I saw Paul.

02:47We saw him in Shake, Rattle, and Roll.

02:50Yes.

02:51He was the best child actor there.

02:54But I feel like his hair is for Kung Fu kids.

02:57Even his teeth are like that.

02:59Poor him.

03:00He has braces.

03:01Hey, you're hurting the coffee.

03:03It's pretty.

03:04What's your charm?

03:05What kind of veneers is that?

03:06That's acid.

03:07I just didn't make it perfect.

03:08It's like I didn't make it clear.

03:09That's acid.

03:10How do I do this, Kuya?

03:12That's for the sauce, right?

03:13Yes.

03:14Just mix soy sauce,

03:16onion,

03:17sugar,

03:18and vinegar.

03:19Did you know that onions have long hair?

03:23Really?

03:24Yes.

03:25If you always eat onions,

03:28they grow fast.

03:29She's holding an onion.

03:30Did you notice that?

03:31She's in front of me.

03:32It's a long back.

03:33It's like a pasado.

03:34Let's cut it.

03:36There.

03:37Right?

03:38It's so good.

03:39Look at the proportion of our vinegar and soy sauce.

03:42It's so good.

03:43The tofu is almost done.

03:44Chef, this is the tofu.

03:46Just wait for it to turn brown, right?

03:47Yes.

03:48It should be nice and brown.

03:49It should be crispy,

03:50so that it has a nice texture.

03:51And I'll tell you that I'm already crispy.

03:53You're talking too much.

03:54But if you like tofu and pork,

03:56the tofu has a nice texture.

03:58It's crispy.

03:59The outside.

04:00It's crispy on the outside.

04:01So, this is done.

04:02Do we have a strainer?

04:04That's beautiful.

04:05It's beautiful, right?

04:06Wow.

04:07How much is that?

04:08Madam?

04:09Vintage hacks.

04:10Miss Cherry, you said that you always cook.

04:12I always cook at home.

04:13How did you manage to cook

04:17and become another artist?

04:20You have to plan it.

04:23You have to plan it.

04:24You have to plan it.

04:25Yes, you have to plan it.

04:26You have to sit down.

04:27Yesterday, I was here in the kitchen.

04:29I was sitting.

04:30I was lodging here.

04:31I was thinking about what to cook.

04:33Because that's part of the budget.

04:35So that you won't overbuy.

04:37That's it?

04:38That's it.

04:39What we need is for it to be crispy.

04:41Hopefully, it's airy.

04:43Airy.

04:44Okay.

04:45For it to be crispy.

04:46For it to be dry.

04:47So that you can get the texture you want.

04:48For the oil to be dry.

04:49So that we can get the texture.

04:50And then, that's it.

04:51That's what we're going to use for the oil.

04:52Okay.

04:53Our pork.

04:54We're going to fry the pork so that it'll be crunchy.

05:00This is it.

05:01I really poured all the oil.

05:02You shouldn't be afraid.

05:03Because if you're afraid,

05:04you'll slip.

05:06Miss Cherry, what did you teach me about oil earlier?

05:08Huh?

05:09What did you teach me about oil?

05:10If you're afraid, you'll slip.

05:11You'll slip.

05:12So I wasn't afraid.

05:13Now, I'm afraid of everything.

05:15I'm afraid of everything.

05:17It's beautiful.

05:18That's an asset.

05:19It's like a tooth.

05:20Sorry.

05:21Sorry.

05:22Sorry.

05:24Is the pork okay now?

05:26Yes.

05:27It's so fast.

05:28It's beautiful.

05:29It's beautiful when you eat it.

05:30It's also a good technique, right?

05:32You slice it thinly.

05:34So that you can cook it faster.

05:35Yes.

05:36It's true.

05:37It's so...

05:38So when you're hungry,

05:39you know the style.

05:40Cheese time.

05:42Tikipan time.

05:48Oh my goodness.

05:49It's so good.

05:50The blueberries are falling apart.

05:54I got a lot,

05:55but it's okay now.

05:56The sales of the tofu is increasing.

05:57It's delicious.

06:00It's delicious.

06:01It's crispy.

06:02You got the texture.

06:03You got the medium rare tofu.

06:06Medium rare.

06:07It's delicious.

06:08I didn't eat it.

06:10Thank you for the rice, Ate Cha.

06:12Of course.

06:13Thank you, Kuya.

06:14Thank you, Chef.

06:15Thank you for the food.

06:17Thank you, Kuya Dudut.

06:18You're welcome.

06:19For the recipe of the tofu and pork,

06:21and Ate Cha,

06:22for you,

06:23and for your story,

06:26and recipe of mung bean.

Paano nga ba lutuin ang malutong na tokwa’t baboy ala Kuya Dudut?! | Lutong Bahay

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