Bangus steak a la Yasser Marta, iluluto nina Mikee Quintos at Chef Ylyt! | Lutong Bahay - video Dailymotion

GMA Public Affairs

Naghahanap ba kayo ng masarap na #LutongBahay? Sagot na namin ‘yan! Ang bangus steak ni Yasser Marta, paano nga ba niluluto? Panoorin sa #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

00:00Welcome back, Habit Bahay!

00:03We have with us today in the kitchen,

00:05our best friend, Niel Yasser!

00:08Welcome to Luntong Bahay, Niel!

00:10Thank you!

00:11Niel and I became friends in the third year of high school.

00:142012-2013.

00:16That's a long time.

00:17That's his age.

00:19How old are you guys?

00:21We're the same.

00:22We're 28.

00:23We're the same age.

00:25We're the same age!

00:27Really?

00:28Where did you guys study?

00:30In San Sebastian.

00:32What was your common thing?

00:34Why did you guys become best friends?

00:36It started with basketball training.

00:39We were in Team B.

00:41Team B.

00:42In San Sebastian.

00:44Team B?

00:45That's next to Team A.

00:47Right.

00:48A, B, C.

00:49Those who haven't played yet.

00:51It's like a reserve.

00:53Did you guys play in Team A?

00:54It's like we didn't make it.

00:56Yes, sir.

00:57What recipe are you going to share with us today?

01:01It's a very fresh bangus steak.

01:05We have bangus, milkfish, white onion, sugar, garlic, soy sauce, salt, pepper, oil, calamansi, flour.

01:15So now, we're going to show you how to debone the bangus.

01:20Normally, when you buy bangus, it's like this, right?

01:24So you have to do the splitting method.

01:27When you put it like this, you have to cut it from the tail.

01:31That's the splitting method.

01:33But since it's already cut, I'll just show it to you.

01:35So you have to do it like this.

01:37And when you open the bangus, you can still see the innards.

01:42That's called eviscerating.

01:44Removing the innards from the bangus.

01:47That's called eviscerating.

01:48Eviscerating.

01:50Eviscerating.

01:52I'll just debone it.

01:54So when you debone the bangus,

01:57we'll start with the dorsal.

01:59Dorsal.

02:00Dorsal.

02:01Right? Door. Outdoor.

02:02Door.

02:03Dorsal.

02:04So this is it.

02:05So we'll start with the dorsal.

02:07With the dorsal.

02:08We're a fast learner.

02:11I like you.

02:12Then, get a little bit of the tongue.

02:14Tongue.

02:15There.

02:16Because you have to cut the sides of the bangus.

02:19Because there are small parts of the bangus that we have to remove later.

02:24So when you're done cutting here,

02:26I'll get a tweezer, Mikey.

02:27We'll remove the innards.

02:30I'll try.

02:31There.

02:32Where are the innards?

02:33There. Can you see that?

02:35There.

02:36So when you eat this,

02:37even if you swallow rice and bananas,

02:39it won't be removed from your intestines.

02:41But there's a technique when you eat the innards.

02:44Yes, you have to hold it with...

02:46With a cat.

02:47With a cat.

02:48With a cat.

02:49No.

02:50With a cat.

02:51What's a cat?

02:52When you give birth,

02:53you put your foot first.

02:54That's called...

02:55What do you call it when you put your head first?

02:58Cat.

02:59What?

03:00But I know,

03:01that happened to my dad.

03:03He was holding his neck with a cat.

03:05It was removed.

03:06It was removed?

03:07It was removed.

03:08The...

03:09The innards.

03:10Oh, with a cat.

03:11He was holding his neck with a cat.

03:13But after that,

03:14when the innards were removed,

03:15my dad was like...

03:16Mikey, you're such a demon.

03:19Give it a little force.

03:21So here on the other side,

03:23remove the big hard innards.

03:25This one.

03:26That's here.

03:27No, not one by one.

03:28Don't do that.

03:29Separate the innards,

03:30my Kapitbhai.

03:32There.

03:34Let's separate it

03:35so that we can eat it.

03:36The middle.

03:37I can do this.

03:38He can do that.

03:39And my favorite is the middle one.

03:40It's fat.

03:41The belly, right?

03:42The belly.

03:43Okay, there.

03:44There, there.

03:45That's right, that's right.

03:46There.

03:47There should be a force.

03:48Amazing.

03:49There should be a force.

03:50And then,

03:51divide it into four again.

03:53After we debone

03:54the bangus from Kapitbhai,

03:55we'll fry it.

03:56Mikey,

03:57season it with salt and pepper.

03:59Salt and pepper

04:00coming your way.

04:03There.

04:04That looks good.

04:06There.

04:07You're good at that.

04:08Next step,

04:09we have here

04:10all-purpose flour.

04:11So why do they put flour

04:13in bangus

04:14before frying it?

04:18I feel like it's for breading.

04:20And?

04:21So that it doesn't stick.

04:22And?

04:23So that it's delicious.

04:24And?

04:25What do you want to answer?

04:27So,

04:28the flour,

04:29Kapitbhai,

04:30locks in moisture.

04:32So, it's just a moisturizer.

04:33Moisturizer.

04:36There.

04:37Then,

04:38you'll tap it

04:39so that the flour

04:40won't mix with the oil.

04:42Let's put it in.

04:45Then,

04:46we'll wait for it to brown.

04:47I'm watching

04:48My Ilonggo Girl.

04:49Hey!

04:50Really?

04:51But what I'm watching

04:52is like a bed scene.

04:55I don't know.

04:56I don't know.

04:57It's my favorite.

04:58Yeah,

04:59my character

05:00is like James.

05:01He's like,

05:02he has a lot of feelings

05:03towards girls.

05:04Really?

05:05But he really loves Venice.

05:07But when he got caught

05:08cheating,

05:09he's really like James.

05:10But I didn't do

05:11that cheating.

05:12Don't do that.

05:13Oh.

05:14What would you say

05:15to cheaters?

05:18Don't do that.

05:19Sorry.

05:20But in real life,

05:21yes, sir.

05:22Oh, no.

05:24If you're not

05:25ready to commit,

05:27just stay single

05:28instead of hurting

05:29other people.

05:30That's right.

05:31Once it's colored,

05:32let's set it aside.

05:34So, we have here

05:36tissue paper.

05:37Let's put it in.

05:39It's only high school

05:40when you started

05:41taping

05:42TVCs.

05:43Yes, TVCs.

05:44And I did

05:45extra work for that.

05:46Oh.

05:47As in,

05:48background,

05:49walking in the back.

05:50Really?

05:51You're not allowed to sit

05:52because if you sit,

05:53Direk will insult you.

05:54What are the

05:55unforgettable moments

05:56or experiences

05:57when you were still

05:58a talent?

05:59I think I was 19 or 18.

06:00We went to Baler.

06:01We arrived

06:02early in the morning.

06:03And my role there

06:05was the best friend

06:06of Bida.

06:07How?

06:08I was the best friend

06:09of Bida.

06:10This is it.

06:11He called the

06:12cat.

06:13Who's the friend of that?

06:14He said,

06:15it's me.

06:16Who's the guy

06:17who let you go home?

06:18Who's the one

06:19who's taking care

06:20of the homeless?

06:21He even

06:22took advantage of me.

06:23Why?

06:24I don't know.

06:25Maybe,

06:26it was too hot.

06:27And then,

06:283 a.m.

06:29You didn't get anything?

06:30I didn't get anything.

06:31Payment.

06:32Nothing.

06:33My mom and I

06:34just went home.

06:35What did your mom

06:36say?

06:37She said,

06:38it's okay, son.

06:39One day,

06:40she said,

06:41it's okay.

06:42Welcome back,

06:43Kapitbahay!

06:44Earlier,

06:45while we were cooking

06:46the bangus steak

06:47with Yace,

06:48he told us

06:49his bitter experience

06:51when he was just

06:52starting out

06:53in showbiz.

06:5518, 19?

06:56Something like that.

06:57How did you

06:58accept that experience?

06:59Maybe,

07:00it's my nature.

07:01I don't farm.

07:02I'll get angry now,

07:03but later,

07:04I'll be like,

07:05let's not do that.

07:06But once we meet again,

07:08I'll be like,

07:09let's not do that again.

07:10I'll get mad.

07:13Are you serious?

07:14Yes.

07:15No,

07:16I really don't

07:17get angry.

07:18There's a moment

07:19when I don't want to do it anymore.

07:20It's like,

07:21I'll just study

07:22and stop.

07:23But,

07:24when that happens,

07:25suddenly,

07:26a project comes along

07:27that really

07:28brings me back.

07:29For me,

07:30I believe that

07:31our lives

07:32are already written.

07:33Whatever decision

07:34you make,

07:36whatever it is

07:37that God will bring to you,

07:38He'll really bring it to you.

07:39Do you believe in destiny?

07:41Yes.

07:42So, do you believe

07:43that there's a destiny for you?

07:45I've already seen her.

07:48I'm just waiting.

07:49Who's that?

07:51What are you waiting for?

07:53To be a singer.

07:58Who's that?

07:59Who's that?

08:00I don't know.

08:01Is she an artiste?

08:02Long legs.

08:03She's just beautiful.

08:05Here it is,

08:06Kapitbahay.

08:07We've already half-fried it.

08:09This is what we need

08:10to achieve the color

08:12of our bangus.

08:14It's beautiful, right?

08:15It's brown.

08:16It's a bit brown.

08:17And it stayed moist.

08:18Right?

08:19And that's because of

08:20flour.

08:21Wow!

08:23Next time,

08:24I'll use that

08:25on my face.

08:28Moisturize.

08:29Moisturize.

08:30Wait,

08:31this isn't complete, Mike.

08:32The bangus steak

08:33has steak sauce.

08:35How do you make the sauce?

08:36It's easy.

08:37We have here

08:38soy sauce.

08:39Okay.

08:40Calamansi.

08:42That's delicious.

08:44Garlic.

08:46And then we have

08:47salt.

08:48Salt.

08:49Just a bit.

08:50And sugar.

08:51Oh, there's sugar.

08:52That's a lot.

08:54The sugar will be our glaze

08:55for the sauce.

08:57This is a different version

08:58of bangus steak.

08:59What we'll do is

09:00we'll put

09:01all of

09:03the mixture

09:04and then simmer it

09:05for a bit.

09:06Together with

09:07the cooked bangus.

09:10So, we can see

09:11that it's boiling.

09:12We'll put

09:13the cooked

09:14fish.

09:15Go, chef.

09:16Because

09:17it's not

09:18totally

09:19fried.

09:20So, we'll let it

09:21simmer here.

09:22Delicious.

09:25We'll put

09:26the white onion

09:27on top.

09:29And then you'll

09:30squeeze it.

09:31Yes.

09:33Here it is.

09:34It's done.

09:37Can we eat now?

09:38Yes, we can.

09:39Let's eat.

09:40Ready?

09:41Housemates,

09:42our bangus

09:43is now

09:44cooked.

09:47Let's go

09:48and eat.

09:50Let's go, chef.

10:03Hey!

Bangus steak a la Yasser Marta, iluluto nina Mikee Quintos at Chef Ylyt! | Lutong Bahay

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