00:00One of the things that I discovered when I first traveled dito sa Visayas,
00:04nung papunta kami ng Bantayan,
00:06may makikita ka sa kahit anong kainan lagi,
00:08or madalas at least,
00:10is may nakapaskil dyan Tinola.
00:13So tayo, Tagalog, you would think it's Chicken Tinola.
00:17Pero pag bukas mo nung kanilang malaking-malaking kawa na ganun,
00:21makikita mo sa baw ng isdang Tinola.
00:25I have here yung ating lemongrass.
00:28And of course, yung aromatics sa atin, including ginger.
00:35And bago ko ilagay yung ating fish,
00:38I'll make sure na ready muna yung broth natin.
00:41Gusto ko pag nilagay na natin yung karne nung ating Tinola dish,
00:44i-absorb na lang niya yung nabuo nating sabaw.
00:47So, yung ating lemongrass with our ginger.
00:52I'll also put in our onions,
00:55our tomatoes,
00:57and garlic.
00:59Season na lang din natin ng fish sauce pa.
01:03And then kapag makikita natin na medyo malambot na yung kamatis natin,
01:09finish off lang natin yung timpla nung ating base,
01:12pwede na natin ilagay yung ating fish.
01:15So makikita natin yung kulay nung ating stock.
01:18May shade na yan ng green.
01:19And ito na nga, medyo nagihiwalay na rin yung ating kamatis.
01:23I'm just gonna add in yung ating oyster mushroom.
01:35And then we'll just bring this to boil.
01:37Tapos lalagay na natin lahat ng iba pa nating ingredients.
01:42So tangganin lang natin yung isang bugkus ng ating tanglad.
01:46Then lagay na natin yung ating mga gulay.
01:48I'm just gonna add in yung pet choy natin,
01:51malunggay,
01:51at saka toge.
01:53And lagay na rin natin yung ating malasuge.
01:55I'm just gonna add in yung pet choy natin.
02:55I'm just gonna add in yung pet choy natin.
03:17I'm just gonna add in yung pet choy natin.
03:23I'm just gonna add in yung pet choy natin.
03:23I'm just gonna add in yung pet choy natin.
03:24You
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