01:09.0
So I have here around less than a kilo of chicken breast fillet that we have pounded earlier this morning.
01:18.0
Pinanipis lang namin ng konti para mas mabilis siyang maluto.
01:23.0
Ayan, medyo ipound, pound, pound mo lang yan.
01:30.0
Pag medyo napound mo na, ayan okay na to.
01:32.5
Actually, pwede mo pang mas panipisin especially kung pang baon ng mga baguettes
01:38.0
as I said, the thinner it is, mas mabilis mo siyang maluluto.
01:42.0
So I'm going to preheat my all-purpose pot.
01:47.0
Okay, pwede din naman sa ordinaryong kawali.
01:51.0
Wala namang problema.
01:52.5
And then my chicken breast fillet, I'm going to season with some garlic powder or garlic granules.
02:01.0
Hindi ko na ito, it's a salt and pepper because the sauce later is already a bit tasty.
02:08.0
So just garlic powder or garlic granules.
02:12.0
This is very optional, you may also not put this.
02:19.0
While I'm preheating my pan.
02:21.0
Actually, I put a bit of black pepper.
02:24.0
Because for the sauce, in case I forget to put pepper on the sauce.
02:32.0
So I put a bit of pepper.
02:37.0
Perfect baon idea, right?
02:40.0
A lot of you are requesting for baon.
02:45.0
And then, I have here a bit of cornstarch.
02:50.0
I'll just coat it a bit with cornstarch, just like that.
02:55.0
Okay, just a bit of cornstarch.
02:58.0
The reason is so that the chicken breast won't get watery during the pan frying
03:04.0
because we're gonna pan fry this.
03:08.0
You can also use flour by the way.
03:10.0
It's just lighter when it's cornstarch.
03:14.0
Okay, once it's nicely coated, I put some oil into my pot.
03:20.0
And a little bit of butter.
03:24.0
It can't be just butter because the butter would get burn faster.
03:30.0
This one, actually the Bistek is more delicious when it's long.
03:34.0
So you may cook this already the night before.
03:39.0
The day before, you refrigerate it already before you put it on the baguette.
03:45.0
Or on your husband.
03:51.0
Okay, it's not that hot yet.
03:55.0
The pan must be really hot but don't move it.
04:01.0
And then, I will also flip it here later.
04:07.0
So there, it's hot already.
04:14.0
It can fit 4 of those already.
04:22.0
I'm going to pan fry this until the chicken is cooked.
04:25.0
It's just quick, around 3-4 minutes per side because this is chicken breast.
04:31.0
I will also change this tong.
04:34.0
So another advantage of putting the cornstarch, it won't stick easily.
04:41.0
Nice golden brown.
04:43.0
As long as you're not moving it continuously, it would brown nicely.
05:01.0
So we just keep on cooking this.
05:04.0
And then, we will also cook the onions here on the same pan.
05:09.0
So that the browning and caramelization wouldn't be wasted.
05:15.0
So make sure that your chicken is really cooked, okay?
05:20.0
I will lower the fire a bit already to make sure that it's not just the outside that would be cooked, but also the inside.
05:28.0
Okay, because my chicken looks thicker than it should be.
05:32.0
So I will just cover it like that for around 2 minutes just to make sure that it's cooked inside.
05:40.0
Okay, let's remove it already.
05:55.0
And then here, I have onions.
06:00.0
Just this one, just cut it into circles.
06:05.0
You just put it there.
06:14.0
If your child doesn't like it with onions, you can just put spring onions or you can also put just fried garlic.
06:22.0
It can be carrots, bell pepper.
06:25.0
It doesn't matter on what type you use.
06:28.0
Make sure that you saute your onions.
06:33.0
Oh! I put pepper.
06:36.0
What is happening to me?
06:39.0
You don't like that, we put pepper on the onions.
06:44.0
I still lack on coffee because you can see the background in the morning.
06:50.0
I am shooting shoes this morning because this afternoon,
06:54.0
I have an appointment with Dr. Kassemi in Glorieta.
07:00.0
She is the one who make me beautiful and help me to stay fit.
07:06.0
So you visit her clinic.
07:10.0
It's Dr. Betsy Kassemi.
07:12.0
Shoutout to you, my dearest doctor.
07:15.0
And to the Kassemi team.
07:18.0
Thank you for making me extra beautiful.
07:24.0
So there, the onions are burnt.
07:29.0
Let's put it there.
07:35.0
And then you pour the rest of the ingredients.
07:39.0
So I have here soy sauce.
07:42.0
This is calamansi juice.
07:44.0
I will just put half of it because when I develop this, I want it to be sour.
07:50.0
But of course, there are others, right?
07:52.0
They don't want the Bistek to be too sour.
07:57.0
And I have toasted garlic.
08:00.0
Let's just get toasted garlic.
08:03.0
Because I like to put toasted garlic on my Bistek sauce.
08:09.0
Maybe it's on the pantry.
08:12.0
And then I'll just put some water.
08:15.0
Just a splash of water.
08:17.0
So there, it's already deglazing.
08:21.0
Those that are hard, you want to deglaze that.
08:28.0
And then I will put a bit of onions.
08:31.0
Our fried onions.
08:34.0
You put it back there.
08:35.0
And I have here toasted garlic.
08:48.0
Now, it's time to taste this.
08:52.0
Toasted garlic is optional, okay?
08:59.0
A little bit of white sugar, just a little bit.
09:07.0
Okay and then the last step, you put it back for a while.
09:14.0
So that the flavor would stick again.
09:21.0
Just simmer it for 1-2 minutes.
09:28.0
You let the sauce thicken a bit by reducing it.
09:32.0
So there, you let your chicken stick to the meat.
09:40.0
As you can see, the sauce has thickened a bit.
09:44.0
I'm going to turn off the flame.
09:46.0
And it's just like this.
09:48.0
If you're gonna serve that for your family lunch.
09:52.0
So there it is, you just put onions.
09:55.0
On top, more onions.
10:01.0
And then I'm going to put more minced toasted garlic.
10:10.0
Well, it's up to you.
10:12.0
My sibling doesn't agree that I put toasted garlic.
10:18.0
Because look at it, it's like the steak is upgrading.
10:22.0
I'm even putting spring onions for color.
10:26.0
So there it is, right?
10:27.0
If you can make a dish extra fancy just by adding few affordable ingredients.
10:34.0
It's still delicious, right?
10:39.0
So next, let's taste it.
10:42.0
But I'm gonna wipe this first.
10:45.0
Okay, now it's time to taste this.
10:49.0
I'm just gonna get this on the side.
10:57.0
Of course, sauce.
11:01.0
This one is for dinner, okay?
11:03.0
So it's recommended that there's rice.
11:28.0
And it's so tender.
11:30.0
So just imagine, when you make this for your child or your husband or you.
11:36.0
You should not forget yourself, right?
11:40.0
Or you are the one who make this.
11:42.0
You don't even need a knife, okay?
11:45.0
You don't even need a knife.
11:47.0
So why do I have a knife there?
11:49.0
You're just gonna crush it, okay?
11:54.0
And there's rice.
11:55.0
You put it on top of the rice, you put it with the sauce.
12:05.0
But I still want to go to school, right?
12:10.0
I'll see you soon.
