Menudo? Afritada? Mechado? Caldereta? | Ninong Ry
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- Опубліковано 21 сер 2024
- NinongRy
NinongRy
www.NinongRy.com
AFRITADA INGREDIENTS
Chicken cut ups - 2kg
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 300g
Tomato (diced) - 200g
Tomato paste - 100g
Bay leaves - 3-5 leaves
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed
AFRITADA PROCEDURE:
1. Deep fry potatoes and carrots. Set aside
2. Season chicken with patis.
3. Sear on both sides until lightly browned.
4. Saute garlic until lightly brown.
5. Add onions and saute until lightly brown
6. Add tomato and saute until most of the liquid has evaporated.
7. Saute tomato paste for 1-2 mins
8. Add chicken and enough water to cover.
9. Add bay leaves.
10. Add patis as needed
11. Bring to a boil and simmer for 20 mins or until the chicken is cooked and the sauce is reduced. Add water if your sauce is reducing too quickly.
12. Add bell peppers and cooked carrots and potatoes.
13. Season if desired.
14. Serve
MENUDO INGREDIENTS
Pork shoulder (menudo cut) - 1kg
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 300g
Tomato (diced) - 200g
Tomato paste - 100g
Bay leaves - 3-5 leaves
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed
MENUDO PROCEDURE:
1. Season pork with patis.
2. Saute until lightly browned.
3. Saute garlic until lightly brown.
4. Add onions and saute until lightly brown
5. Add tomato and saute until most of the liquid has evaporated.
6. Saute tomato paste for 1-2 mins
7. Add pork and enough water to cover.
8. Add bay leaves.
9. Add patis as needed
10. Simmer for 10 mins.
11. Add raw carrots and potatoes.
12. Simmer for 10 mins or until the pork is tender and the sauce is reduced. Add water if your sauce is reducing too quickly.
13. Season if desired.
14. Serve
KALDRETA INGREDIENTS
Beef Kalitiran (caldereta cut) - 2kg
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 400g
Tomato (diced) - 200g
Tomato paste - 100g
Gata - 500ml
Melting cheese - 200g
All purpose cream - 150ml
Butter - 100g
Bay leaves - 3-5 leaves
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed
KALDERETA PROCEDURE:
1. Deep fry potatoes and carrots. Set aside
2. Season beef with patis.
3. Saute until lightly browned.
4. Saute garlic until lightly brown.
5. Add onions and saute until lightly brown
6. Add tomato and saute until most of the liquid has evaporated.
7. Saute tomato paste for 1-2 mins
8. Add beef and enough water to cover.
9. Add bay leaves.
10. Add patis as needed
11. Bring to a boil and simmer for 1 hour (30 mins if using a pressure cooker)
12. Add cheese and gata. Simmer until the beef is tender. Add water if needed
13. Once desired tenderness is achieved, add cream and butter off flame.
14. Add bell peppers and cooked carrots and potatoes.
15. Season if desired.
16. Serve
MECHADO INGREDIENTS
1 whole beef kabilugan (eye of round)
1 kg thick pork backfat
Oil for searing/saute
Patis as needed
Garlic (minced - 100g
Onions (diced) - 300g
Tomato (diced) - 200g
Tomato paste - 100g
Bay leaves - 3-5 leaves
Soy sauce - 100ml
Calamansi juice - 50ml
Carrots 500g
Potato 500g
Bell Peppers - 200g
Water - as needed
Ground black pepper - as needed
MECHADO PROCEDURE:
1. Deep fry potatoes and carrots. Set aside
2. Portion your beef into your desired shape and size. Please use the video as reference.
3. Cut the backfat according to the size of your beef. Please use the video as reference.
4. Using a narrow knife, create space inside the beef that's enough for your backfat. please use video as reference.
5. Gently insert the portioned backfat inside your beef.
6. Season chicken with patis.
8. On a cold cast iron pan, slowly render your backfat trimmings
7. Sear on two sides until lightly browned.
9. Saute garlic until lightly brown.
10. Add onions and saute until lightly brown
11. Add tomato and saute until most of the liquid has evaporated.
12. Saute tomato paste for 1-2 mins
13. Cool the mixture down. Alternatively, you can add ice so it cools down faster.
14. Bring the cooled mixture to a blender, add water if needed, and puree it.
15. In a pot, add your beef, puree, and enough water to cover.
16. Add bay leaves.
17. Add patis as needed
18. Bring to a boil and simmer for 1 hour (30 mins if using a pressure cooker)
19. Finish cooking without pressure until your desired tenderness is achieved
20. Add soy sauce and patis as needed.
21. Add bell peppers and cooked carrots and potatoes.
22. Season if desired.
23. Serve
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At first he look funny and sarcastic but dammnnnn! You can see his years of experience and knowledge about cooking
Yes I agree,He teach by details interesting Professional chef😋👍👍👍
Trial And Error oo tama ka dyan at mapagmahal na anak sa mommy nya
Agree
Tsaka iba texture at flavor ng medyo luto o toasted na. Sa adobo ganon din.
some of us just want to see how long these guy going to live eating all that pork and shit.
Nong! Pro tip lang next time wag ka mag upload ng madaling araw nakakagutom eh lol. I'll definitely try this cooking techniques. Thanks Ninong! Luto lang ng luto :)
Bigla ba lalabas sa notification..
agahahhaha sorry naaaaaaaaaa
😆ha..ha..!
Love the simplicity of your cooking technique, finally realized the difference of the 4 recipes you mentioned. You are a gem, I hope you ignore the haters.
you are a CHEF! theoretically explaining WHY we cook the protein before sauteing!! it enhances my knowledge of cooking and the reason of a delicious dish..definitely a PRO!!
I swear this is my new fave pinoy cooking channel haha
SALAMAT!
Me too solid
ako rin!!
@@NinongRy nong para request naman beef steak recipe, thank you nong
oo nga ni ninong ry! beef steak 😬
Itong klase ng vlog sa pagluluto ang gusto ko, walang kuskus balungos wlang ka artehan at maayos na pag eexplain. saludo ky ninong!
You gave the best explanation (no nobody else in the entire world) why we saute garlic first before the onion.
Ang layo na nang narating ni Ninong. I started watching him since October 2020. Congrats sa success niyo, Ninong. Sana patuloy lang kayo sa inyong pagpo-produce ng content. 😄
Genius. What appears to be “minor” techniques actually make a lot of difference in the actual outcome like cooking the tomato paste properly in the beginning; browning the protein; frying the veggies first. I do the same & I get better results. Love your style. Love this channel. 😍🇦🇺
eto yung cooking tutorial na hindi boring, mas practical yung tips, madaling intindihin, napa subscribe naku nung nakatapos ako ng dalawang video hehe, kudos to you sir, keep it going, and godbless :)
What a humble beginnings 🙌 andito ko nag mmarathon sa mga vids ng isa sa pinakamulipet na Chef here in our Country and hoping na mas makilala sya Internationally ✨💗 HE DESERVES ALL !!!!!
Same hahaha pinanood ko ulit
As a Navoteno, ( raised in Navotas ) grabe super miss ko young mechado na niluto mo ! wala na akong nakikita na naglalagay ng mitsa puro shortcuts na nakakalungkot lang na di na nasusunod yung tamang paraan ng cooking ng mga lola!!! share more recipes from our lolas please ! thank you and more power
I love how he is giving not only cooking content, but also knowledge
17:57
WTF. hahaha first time ko makakita ng traditional mechado gulat ako akala kung anong ingredient hahaha buti na lang inexplain ni ninong!
Ninong.. sobrang salamat. Di ako masyadong marunong magluto pero anlaki ng tulong ng ginagawa mo dahil madami akoang natutunan at looking forward sa panlasa sa Indian husband ko. And of course, pasadong pasado. Salamat po. Kasi mahirap i convince ang nakalakihan nyang Indian dishes sa Pinoy natin na di naman ganun ka kumplikado. At happy ako don sa collab mo sa Chicken Biryani. The best so far Chicken Biryani. Mas nauna pa akoang natutong magluto sa Indian dishes (syempre para ma inlababo ang habebe hehe). Pero sayo mas natutunan ko with full confidence na kakayanin ko kasi lam kong wala kang halong ka plastikan.. sobrang totoo at ito ang dahilan na love ka namin ng mga followers mo. Sobrang salamat po. Keep it up Ninong. Stay safe and healthy (hmm obvious na pala na healthy ka hehe) please.
"pra sa mga nag sasabing dugyot ako mag luto...... tama."
haup kala ko my rebut pa. laugh trip hahahaha!
"Basically" 😅, practical cooking na malupet, one of da best chef ninong ry! Mas madami k followers sa fb sa ngayon ,sa youtube paarangkada n yan! Deserves a silver button or gold in the near future! Very informative ,eto ung pang masa sa pagtuturo mag cook,walang arte.Kudos ninong ry! Great job! 👍
@NinongRy So glad you to know you are also using "kalitiran", I so love this part po talaga with all those connective tissues and gelatinous stuff! Ito din po gamit ko pag nagluluto ng mechado/kaldereta! And the best part too is that yung totoong definition ng mechado ang ginagawa nyo sa recipe nyo and that is paglalagay ng "mitsa" sa loob ng beef to keep it moist/juicy throughout the cooking process. This is how I cook as well po although sometimes pag tinatamad po ay di ko na nilalagay sa loob ung fat kundi sa labas nalang lol Really a fan too of traditional/classical cooking, lalo na po yung mga recipe na galing pa sa mga lolo/lola natin! ;-)
dabest kalitiran!
Yeah, I don't get the hate it gets from some "food connoisseurs" saying the meat is cheap and lacks sophistication compared to other prime cuts of beef
raymund usi This cut is so underrated. Love the way it gives body to the sauce and the mouthfeel of that melted connective tissue or collagen in the middle.🥰
sabi ng mga anak ko at c asawa panoodin ko channel ni ry.at 1st di ko bilib. perohabang tumatagal na eenjoy ko n cia. kc un ang gusto ko sa nag luluto daming trivia. he is witty means lot's of knowledge n di pinagdadamot ang LEARNING. proud ako sau NINONG.....
nakakatuwa lang balikan yung mga lumang videos ni ninong kasi marerealize mo na nagretain yung culinary knowledge and input at sense of humor. aside sa production, nag improve lang yung confidence sa harap ng camera and naamplify lahat ng elements ng content niya along the way. proud to be an inaanak since pandemic!
Bumilib ako sa paliwanag mo Kung bakit mauna ang bawang sa sibuyas pag nagigisa and Yung piniprito ng hiwalay ang carrots at patatas. This is how my dad thought me how to cook. Pero hindi ko Alam bakit. Now Alam ko na. Hehe. Kahit naloka ako sa unang video na nkapanood ko na nagisa ka cooking sinigang sa kamias, you won my respect on this video and now I subscribed to your channel. Ikaw palang ang finollow ko sa you tube. Other you tuber on my account sa mga kids ko yan.. Keep up the good work.
Wala naman problema Kung sino mauna bawang or sibuyas. Usually sa European onion ang inuuna sa Asian etc... Garlic ang inuuna so depende sa preference nila ang style ng pagluluto.
Hi @NinongRy! Napakaganda po ng inyong presentation sa pagluluto - nothing fancy, straight to the point, detalyado! Most other cooking channels just go with the cooking without really helping the audience understand the essence of cooking. I watched your other video din and sa description po ata yun, nakalagay na hindi po kayo nagsusukat, nasa "puso" lang ;-) and I too agree that it should be the case eventually for everyone learning to cook. Recipes nga po are meant to be just a guide, what's more important is yung techniques - eto po yung nagustuhan ko sa videos nyo, na ineexplain nyo ng maayos ung techniques, 'coz ito talaga ang importante sa pagluluto more than the recipe itself. Natutuwa ako to find another cooking channel that actually thinks the same way I do - and that is to help the audience understand the concepts and techniques involved in cooking, this for me is the best way to learn about cooking...You have a new subscriber here @NinongRy! Thank you and more power to your channel! God bless! #maillardreaction #fatisflavor
yun o! salamat idol!
The unassuming act he put in is just pure! Thats what i love about this dude! Crossover between Bourdain and Ramsey!
So good....a true chef.
Walang coating sa cooking...ever so honest.
love this guy! im a new subscriber but damn you can clearly see that he knows a lot about cooking and experience!
I'm surprised your procedure is exactly how my mom taught me except for menudo. She adds garbanzo and raisins and most of the time she uses pimientos not the fresh red peppers also chorizo de Bilbao
lodi talaga, lahat nang vlog may matututunan mga nanunuod, eto yung mga tipo nang vlog na dapat pinapanuod eh ❤️
Ninong Ry, ang galing mo magexplain ng vids na yun yung approach mo sa pagluluto,di yung sinasabi mo na yun lang ang luto ng putahe. +1 subscriber para sayo.
This is the definitive Ninong Ry video for me. Dito ko natutunan ang pag prep ng bawang beforehand, larding, pagluto sa tomato paste bago gamitin, Maillard reaction, whether bawang o sibuyas ang dapat mauna sa kawali, bukod sa pinagkaiba ng caldereta, menudo, mechado at afritada. 1 year later at binabalik balikan ko pa rin.
06:27 : Afritada
09:15 : Menudo
11:10 : Caldereta
14:33 : Mechado
Thank u for this
Thank you! 🤗
Menudo may hotdog at atay diba
Favorite chef! Upload lang ng upload ng mga luto Ninong!
yes dadalasan ko upload!
One more thing what I like from your cooking is that, you’re expounding on what you’re doing and the practical side of everything.
Sa tagal ko nang nagluluto at nanonood Ng mg vlog for cooking ,,this is the best ,,I've ever watched ,,ngayon ko lng nalaman na mechadonis from the root words mecha ,,yong nakalakihan kung ilang n Di gas n my mecha para umapoy at maging ilaw ,,napabilib mo po ako ,,galing ako sa 5 star hotel pero d ko natutunan at Di ko nalaman pag kakaiba nitong mga dishes n mag kaka kulay at oare pareho Ng ingredients :even po yong chef ko d ba ma explain Ang defrences between them ..thank you sa addional knowledge ,,ngayon alam ko n isasagot ko kapag may nag tanong sa akin kng ano ano pag kakaiba Ng mga dishes n ito ..SALUTE chef,,,more power and Godbless ninong Rey ,,,
Ninong Ry: So pagkatapos non, ilalagay na natin 'yong sibu-
Oooh..... Uweh....
Hahahaha favorite part ko yun eh hahaha
Ninong Ry: *breathes*
*cue background music*
May nakaka alam naba title ng BGM na to? Hahahaha
HAHAHAHHA
ano title ng song?
Now I know na kung ano ung pinakaiba ng mga Dishes na yan ninong. Hahaha
Maraming salamat Ninong Ry. God bless always! 🙏☺️
ngayon ko lang nalaman sa talambuhay ko yung "Mitsa" sa Mechado and How it was supposed to be prepared, grabe amazing ng pagkakagawa ninong :)
Always sa labas kami kumakain or order deliver dahil walang time puro work pagod originaly d ako marunong magluluto o kaya tamad ako ..
Pero nakita ko mga food na niluluto every sarurday night or sunday after mass ginagaya ko nillulutu mo at thank you NINONG RY mas tipid sa gastos at mas masarap pa
Marami akong dapat matutukan sa mga tips na tinuturo mo sa pagluluto
hobbies ko pagkain
Palakain ako pero d ako chubi o mataba siguro sa kadahilanang pyro work laging bc excercise ko stress siguro..
Ninong ry salamat po sa mga menu tips
More more
And god bless
p're, Halimaw ka talaga sa pagluluto. Mabangis!
The questions has been finally answered. The newly fave cooking youtube channel
Ninong Ry, thank you. Now, alam ko na ang pagkakaiba ng afritada, caldereta, menudo at Mechado. Dami kong natutuna sa yo. God bless at wag magsasawa dahil nandito lang kami na patuloy susubaybay sa channel mo. Stay safe.
Nakakatuwa tiningnan ko yung description box mo idol. Talagang sa lahat ng napanood ko na youtuber ikaw ang may puso sa pagtatype ng bawat detalye ng niluluto mo. Ako kasi minsan tinatamad, iniisip ko wala naman magbabasa nun.
Ang sarap magluto kung may nakakaappreciate ng ginagawa mo. Saludo ako sayo Idol.
I was surprised knowing caldereta is mixed with dairy. This is really an eye opening thank you
MERON PA NGANG PEANUT BUTTER
Sa iba po, may version na peanut butter. Dito po sa Bicol, ganon ang version nila ng Caldereta. Pero noon na nasa Manila pa ako, mga pure Tagalog ang mga nakasama ko, itong version ni Chef Ry ang alam ko talagang version ng Caldereta, kaya eto ang hinahanap hanap ko talagang recipe. Anyways, it's nice to know that we Filipinos have different versions of each dish per region.
Wow!!!.. thanks so much Chef for sharing this.making us cooking made easy with your years of experienced and expertised..big salute to you..Godbless you and family circle..
Dugyot ka na kung dugyot ... BUT! You are amazing chef your explanation is straight forward & clear napaka tanga ang hindi makakaintindi at ang finished dish ay very appetizing & the colour is so inviting sino ang hindi magla laway sa style ng pagluluto mo. At sa’yo ko lang nalaman at natutunan na ang tomato paste ay isinasama sa ginisa at hindi sa huli. Thank you so much. Naka subscribe tuloy ako ng di oras ang galing mo kc. 😊
THANK U SOO MUCHH NINONG RY FOR BRINGING LIGHT TO DS 4 DISHES N S TOTOO LNG AKOY NALILITO RIN! GOD BLESS.....
RY. Everything are perfect...I appreciate,cherish,value,being grateful for all your wonderful shared cooking, ideas, guidance, etc. You reminded me of my late dad. Patience with cooking.God Bless you and whole family member. Warm Regards from Varberg Sweden.ate Jjuaneza
fr Dave
Your amazing i love your style dont mind you dugyut na mga basher inggit lang sila super sikat k kasi thanks for sharing you extra ordinary way of cooking we love you yummmyyyyy
Entertaining + educational for me na nag se-self taught lang hahaha soliiiid!💯 New subscriber here😊
Bottomline: you're a pro with a heart. Ur passionate yet humble. Spontaneous n unassuming n generous... Priceless.
Marami ako natutunan Sir. Salamat sa magandang video. God bless
Excellent four style version of cooking-ala ninong Ry, love it! Good job!
kitang kita yung years of experience ninong!
kung mas maaga ko nahanap tong channel na to ang galing ko na siguro magluto. hahaha. backtrack muna ng old videos. Thank you Ninong!
Tagal ko nanakita tong videong to about mechado afritada kalderata kala ko boring , pero nung pinanuod ko parang bagong panganak ako uli sa pag luluto galing ninong ry!
3:34 inulit ko 100x..ahahaha..
Lesson learned na naman tayo mga kinakapatid, iba magbahagi ng kaalaman si Ninong, galing mo, nong may potensyal ka maging chef hahahahaha.
Umm pro chef po si ninong ry.😉😉
@@christiannebarrientos1817 ikaw naman kinakapatid, syempre alam ko, pinanonood ko si Ninong eh. kidding lang yang potensyal. good day!
Chef po siya😄
Bravo, thankyou . Ang galing mo, Ninong Ry. Naexplain mo ang katanungan ng mga tao. Ikaw na. God bless good chef. ❤️👏👏👏👏👏👍
Sobrang klaro LODI! Thanks for the info at least khit paano mag lalakas loob nko mag luto.. thanks
I grew up and live in the US; I could never get that restaurant taste at my house even trying out the recipes from popular Pinoy cooking channels. . I will be sharing your channel with my friends and family. The Kalderata is very similar to West Indies' cooking in-process and technique. More power to you.
Ray sarap nito no? Pero walang tatalo sa inihaw na 2 kilos of pork liempo natin nila Doo! Hahaha
@@thebigbrowncat Jon! HAHAHAH! I just saw this channel, How long have you been watching? Yes Sarap talaga, legendary inihaw, that's another taste I cannot duplicate here in the US. How are you bro?
@@rayrasalan4197 Doing good my dear brother. I've just started watching Ninong Ry's channel this week and didn't stop since then. I love his style of cooking. His my new fave guy! You can definitely duplicate our inihaw bro. No need to marinade the liempo except for sea salt and cracked black pepper. And has to be grilled on wood charcoals. It has to be wood charcoals.
Otsukaresamadeshita !! We usually say that here in Japan after a hard days work. Job WELL DONE !! ( Google translate it , in case you're curious ).You must have the patience and energy to do those cooking. WOW... BTW, I kept on giggling and laughing whenever you had those ad-lips ( ooopppsss, ADLIBs po) Love your brutally frankly cutely honest to goodness comments. Aside from being informative , creative and practical, you have a sweet smile a reflection of agood heart within.... Keep up the good work and keep safe !... Bless you. iho !
So far c Ninong Ry lng ang nakikito ko masarap talga mag luto saka may matututunan ka talga always na may bago. again masarap magluto Pa sampal nmn Ninong Ry sarap mo mag luto
Sa tinagal tagal kong nagluluto ng Afritada, Mechado, Kaldereta eh may natutunan parin akong bago kay Ninong Ry. Thank you and keep it up! ❤
the effort... 1 whole fkin day solid
Salamat sa mga Pro Tip Ninong! 👏
Now, I know👍
Ang galing mo tlga, Ninong Ry👏
I fully understood all your explanations about d difference of afritada, menudo, kaldereta.. and the mechado dish was a big surprise fr me..😃
63 yrs old na ako,..f not fr u Ninong Ry, d ko tlga alam na ganyan ang right way to cook it..thank you very much 💕
Praying fr your success in all ur endeavors 🙏♥️
Ur avid Senior Citizen fan frm Abudhabi UAE 🇦🇪 ♥️
Iba iba talaga Ang pag luluto Hindi lahat mag kakaparehas di pendi nalang yan sa nag luluto kung paano nya pasasarapin luto nya Kasi Samin menudo namin mina marinade Muna namin e
3:35 HAHAHAHAA reason bakit nagstart ako manuod ng vlogs mo nong. 😅🤣
Tangina fucking amazing nakakita na naman ako how to improve my recipes hahahahah thanks nongni!!!! Anothaaaaa quality content.
Ninong Ry is the comedic reality of science in cooking. Kudos Ninong
Well explained ang mechado recipe n matagal ng kinwento ng nanay ko pero d ko p natry. Yan ang totoong mechado!👏👏👏
6:18 he looks like professor in cooking more subs❣️
Well done! Very Helpful content. Loving the tomato paste now. Keep sharing your knowledge and experiences in cooking. Fan here! 🙋🏻♀️
Wow! Napa ka informative ng way ng pagluluto! Ggayahin ko eto! Kudos Ninong Ry!
Now lang ako nakakita ng traditional na luto ng mechado.. 🥰 maproseso nga lang pero worth it thank u ninong
3:16 Ouch Ninong! 😂😂😂😂😂😂
Daming tinamaan dun sh
Solid content as usual! Salamat ulit sa laptrip and new learnings, nong!
welcome po!
Make sense...galing,napafaan lang ako dahil sa beef caldereta...very imformative,dami ko natutunan...#salute💪👍👍
hahaha. no bullshit cooking. eto talaga mga trip kong instructional vids. walang halong kaplastikan. more power sir
Hayup! Ninong ambangis mo. Sana kapag ndaan ako sa Bayan at bumili ng patis makita kita.
The king is back! Delicious as always! 😂
labyu!
Ang husay mong magluto ang sarap
Ninong salamat ha, dont worry di nasasayang pagod at effort mo. Marami kaming natututunan sa mga videos mo hehe Kahit po 10 years nakong kusinero dito sa AUH napaka helpful parin at napaka ganda lagi ng pagtuturo mo. GOD bless bro more power!!!
You reawaken my desire to cook again. You're my inspiration for cooking from now on.
That momtage music repeatedly is funny. 😂
the only cooking show that we need. salamat ninong! hahaha
Galing mo tlaga Ninong Rye.Ibat ibang putahe...n manage mo tlaga explain bawat recipes.Sarap lahat 😊
It's fun to watch him..so light,prang ang Dali LNG talagang magluto..and gets ko talaga ung MGA pampalasa nya like Patis native malabonian talaga sya...hahahahahaa same kase Tayo Ng style...Patis ang sugar..SA lahat Ng luto....from panghulo malabon...here..more vedios to come sir RY....love ittttty
14:16 eto yung pinaka kinakainisan ko mangyare pag jumejebs* hahaha
only legends will know :D
peace ninong hahaha
Finally someone who can explain the real Mechado.
Salamat .,..
Grabe ibang iba talaga mga pro sa karaniwang marunong lang mag luto .. iba talaga may experience sa Restau at nakapag aral..💪
you answered the garlic vs onion sa gisa question. youre the best chef ever!!
Kaldereta- Beef, tomato sauce, patatas, carrots, may cheese, paminta, dahon laurel, sibuyas, bawang, kamatis, siling labuyo, red bell pepper
Mechado - Kadereta with green peas without cheese, siling labuyo at cheese.
Menudo - Mechado na pork with hotdog at pork liver
Afritada - Mechado na chicken without liver, optional pineapple chunks
Sir, kamukha niyo po si Xiao Chua! Haha
kakambal niya po
Finally, may nagsabi na rin!
Salamat for xplaineng dhl ito ang gsto kong malaman kong ano ang kaibahan dhl paripariho lang ang sangkap..an you did it well ninong ry.
I'm starting to watch his vlog the first and now ito na ang next. Kahit yung iba sinasabihan sya na makalat magluto pero first sya na nagpop up yung vlog nya na ,"12Hours na Spaghetti sa puso mong ayaw sumaya" dun palang alam ko na may expereince sya sa cooking lalo na nung sinabi nya na dati syang naghead chef sa dati nyang work. From his move well trained na sya by his experience. Kahit tayong mga nanonoud natuturuan nya tayo. Lalo na ng sabihin ng husband ko na ang mga chef or cook talaga mahilig mag white ma Sando. I admired you Ninong Ry keep up the Good work to know much better about cooking.😘💖💞
"pano naging pantay yan ninong? Gago!" 🤣🤣🤣
“Umarte ayon sa ganda” 🤣
Suntukan tayo pre
sa mga nag dislike mga nag kulang sa " OOOHHHH~~~ UWEEEEHH~~"
ano tittle nyan??
bet na bet ko ang mitsado. mula sa lola ko hanggang kay inay super sarrrrrrap.
at last na bigyan ng malinaw na explanation para sa mga pilipino, lalo na sa mechado, very important at meaningful sila mga dishes,
sino nagsabing dugyot magluto? eh galawang kusinero yan, ibang technique and methods, Maillard reaction para more flavor.
Salamat po s mga tips lahat na explain ng tama...isa k s mga pina follow ko n cook...one of the best :)
Salamat ninong, maiimprove ko yung mga alam kong luto at mapasarap pa lalo para asawa kong bagong panganak, yung Mechado talaga yung matagal ng tanong eh,
simula nung napanood ko to hindi na ko nagamit ng tomato sauce sa mga ganitong luto. natry ko kanina lang sa Caldereta na niluto ko. napaka sarap kahit walang msg. thank you Ninong Ry ☺️😊♥️