00:39.9
Palta na natin ng medyo, mas magandang quality and mas magandang ako.
00:47.1
Let's cook Show My with Homemade Chili Sauce.
00:57.6
Okay, so let's start with the base.
01:12.6
So mayroon ako ditong giniling.
01:15.1
This is pork giniling.
01:16.6
Sa mga avid watchers ng aking recipe videos, I always tell you to buy lean pork giniling.
01:24.3
But for this Show My recipe, it's very important that you use at least giniling na may 20% fat.
01:33.3
Ibig sabihin, 80% na laman, 20% fat or more.
01:40.3
Dito sa recipe na to, more fats.
01:43.3
Ibig sabihin yan, mas magiging moist, chunky, juicy yung iyong Show My.
01:51.8
So ito yung pork giniling ko with some fats into this.
01:57.8
I'm going to put my- This is salt.
02:09.8
You may not put chicken powder if you don't want artificial flavorings.
02:15.8
I'm putting this because when I attended dim sum class many years ago,
02:21.8
it's about 18 years ago already.
02:24.8
They put chicken powder for flavoring.
02:28.8
White sugar, this will also add to the flavoring of your Show My.
02:33.8
This is flour as a binder.
02:38.8
To add color and texture.
02:44.8
Chopped onions for adding color and texture.
02:48.8
And 2 pieces of whole eggs just to add also added protein for binder.
02:56.8
So I'm going to mix this together.
02:59.8
When you're mixing your Show My, you want to turn this into a paste.
03:04.8
So that your flavors would really spread.
03:11.8
And I will put you first.
03:13.8
This is not the authentic Chinese style dim sum that you can eat in Hong Kong.
03:20.8
You can eat it in fancy restaurants.
03:24.8
This is more of the Pinoy style Canton Show My.
03:29.3
But you will see later that this is too big because I want it to be generous.
03:34.8
Let's split it with our hands.
03:38.8
It's like you're squeezing it a bit but not that much.
03:41.8
So that it would really bind together.
03:43.8
You want it to become like a paste.
03:48.8
If you're a bit doubtful on my recipe, there's no problem on that.
03:51.8
You know that it's good that you're always doubtful, right?
03:55.8
Because it's also like what you're thinking.
03:58.8
Would my ingredients be wasted here?
04:00.8
Would my time be wasted here?
04:02.8
Would my time be wasted here?
04:04.8
Would my emotions be wasted here?
04:06.8
Just like a person, right?
04:08.8
It's just a bit new.
04:11.8
Just doubt a bit.
04:13.8
So when you're doubting, I understand you.
04:16.8
What you can do is you microwave it first or you steam a piece.
04:22.8
If you're lacking on the flavor, you may add salt.
04:29.8
If you're lacking on the fancyness of this show my, you may put chopped shrimps.
04:34.8
It's really up to you.
04:38.8
So it's already like a paste like this.
04:42.8
It's already okay.
04:43.8
I'm not doubting on this show my recipe anymore.
04:47.8
Because I test it for a day.
04:50.8
It's really delicious actually.
04:53.8
Until now, I'm still eating it but the thing is
04:56.8
the pork that I use there was lean.
04:59.8
So it's a bit dry.
05:02.8
Now, the next thing we'll do is we're gonna wrap it with show my.
05:08.8
I have here a small ice cream scooper.
05:12.8
A bowl of water and this is wonton wrappers.
05:16.8
So wonton wrappers, you can buy this from the grocery store.
05:20.8
It's widely available.
05:22.8
And it's highly perishable.
05:24.8
It's fast to make.
05:28.8
So make sure to use it immediately.
05:32.8
If you don't plan to use it, just store it in the fridge or in the freezer.
05:38.8
So my hands are really wet so that the show my mixture won't stick.
05:43.8
You just scoop it there.
05:44.8
I'm just using an ice cream scooper just to make sure that my show my is even.
05:49.8
The size is the same.
05:50.8
And then once you put it like that.
05:53.8
So there, you can seal it.
05:55.8
You press the sides.
05:58.8
See, you press it like that.
06:00.8
It's like you're gonna seal the show my while pressing the top.
06:03.8
So you achieve the restaurant quality show my.
06:08.8
The inside is out on the top.
06:25.8
This is the one that I don't like the most.
06:28.8
The one where I separate the wrapper.
06:30.8
Even the lumpia wrapper.
06:33.8
I really don't like to do that.
06:37.3
We have things that we don't like to do in the kitchen but still, we've got no choice.
06:45.8
Because we want to eat delicious foods and there's no instant.
06:51.3
When you put it in the middle, you close the wrapper first.
06:55.8
And then you press it tightly.
07:01.8
You press it tightly.
07:03.8
While you're sealing the top, you're blocking your fingers like that.
07:09.8
So that it won't disappear.
07:12.8
It won't be stolen.
07:23.8
If you want to put shrimps on top, go ahead.
07:26.8
But because this one, I want to maintain the budget-friendly.
07:31.8
You can see that I didn't put expensive ingredient here.
07:36.8
Well, it's really expensive to buy now.
07:40.8
But there's no super natural expensive ingredient that is put here, okay?
07:47.8
You seal the sides.
07:51.8
And then you press it like that.
08:01.8
And then that's it.
08:03.8
Now, if you're just gonna sell it, you want it to be small.
08:07.8
There's no problem on that.
08:08.8
You can make it small.
08:10.8
No problem at all.
08:12.8
And by the way, if you're planning to sell it,
08:17.8
it's good if you want to sell it as frozen, right?
08:21.8
For how long will you remove this wrapper?
08:23.8
We have a lot of stories here.
08:26.8
If you want to sell it as frozen, it's better.
08:30.8
You cook it already.
08:34.8
So that you can just microwave it.
08:37.8
Pre-cook it already.
08:38.8
Just microwave it when you buy it.
08:42.8
So what I'm going to do is I will continue wrapping this.
08:47.8
I will call my neighbor first.
08:50.8
You also call your neighbor so that you can have a lot of stories
08:56.8
while you're wrapping this Shumai.
09:00.8
And of course, your Shumai can't just be delicious.
09:05.8
Your Chili Garlic Sauce must also be delicious.
09:09.8
So let's make a Chili Garlic Sauce recipe from scratch.
09:14.8
I have here minced garlic.
09:16.8
You have to finely mince the garlic, you just put it.
09:19.8
All the ingredients, we will put it.
09:21.8
I also turn the fire on already.
09:25.8
And this is also chili, finely minced.
09:28.8
I suggest you use a food processor
09:31.8
because when you chop it, you might cry for the whole day.
09:37.8
But it's also okay for chili to make you cry, right?
09:41.8
And this is brown sugar.
09:47.8
I will put it half first, you don't want it too salty.
09:53.8
You just adjust it later, you can always add more.
09:58.8
You put your oil.
10:09.8
Enough to cover the garlic.
10:13.8
And tomato paste.
10:19.8
This is super spicy.
10:21.8
I'm going to give you a tip.
10:23.8
If you don't want your Chili Garlic Sauce to be too spicy,
10:27.8
you can actually use bell peppers.
10:29.8
You mix it with bell peppers.
10:31.8
You just use your food processor or you just finely chop your bell peppers.
10:36.8
So there, you just mix it like that.
10:40.8
Okay, you just simmer that.
10:42.8
The idea of that is that you really let the water dry
10:47.8
so that the chili and your garlic would soften.
10:51.8
Okay, and then what's left is the oil and your chili garlic
10:57.8
and all the delicious seasonings that we've added.
11:00.8
Okay, so it's so hot.
11:05.8
It's like the chili is doing facial here
11:08.8
but as we reduce our Chili Garlic Sauce,
11:12.3
I may put a bit of Shumai that I wrap on them.
11:18.3
So there, you just show it.
11:20.3
That they are wrapping our Shumai.
11:26.3
So what I'm going to do, I'm just going to grease my steamer.
11:32.3
I'm just gonna put a bit of oil, just a bit.
11:35.3
So that the Shumai wouldn't stick and I will line it here.
11:43.3
So by the time that the sauce is cooked, the Shumai is already cooked.
11:53.3
Oh my! The sauce is still on first.
12:00.3
This is different from the recipe of Shumai before, okay?
12:04.3
Of course, this one is more updated.
12:07.3
It's amazing, right?
12:17.3
Okay, so now that it's already reduced.
12:19.3
As you can see, it's already thick.
12:21.3
What you want to wait for now is for the oil to separate.
12:31.3
I will put it a bit of salt.
12:34.3
I love the spice.
12:39.3
The tomato paste is very very important because that will serve as your emulsifier.
12:45.3
That is what will bind your chili sauce.
12:48.3
This one, I made this the other day.
12:52.3
You see how beautiful it is.
12:56.3
When you mix it like that, the contents mix with the oil.
13:02.3
That's what you want.
13:04.3
You don't want the oil to separate.
13:07.3
So there it is, right? It's already separating.
13:11.3
Oh my! It's so sticky.
13:16.3
So as you can see, it's already separating.
13:22.3
When you see that the oil is already on the sides, it's already okay.
13:28.3
This is the ideal chili garlic sauce for me.
13:34.3
Because I'm getting sad, it should look like I'm getting sad.
13:38.3
On the chili garlic sauce, it's like half chili garlic and half oil.
13:44.3
It's like the oil is just wasted, right?
13:47.3
So it's not that it's chili garlic oil.
13:51.3
It's chili garlic sauce.
13:53.3
So let's balance it a bit.
13:58.3
Especially that the garlic is not that expensive.
14:02.3
I don't know if it's chili or it's still expensive.
14:03.3
Chili is expensive.
14:05.3
Oh my! I'm so shy, I don't know that chili is expensive.
14:08.3
But you're the one who's shy, you're the one who's buying.
14:10.3
You don't know that chili is expensive.
14:15.3
The two of us are so shy.
14:17.3
So there's the Shumai, look how nice is that.
14:25.3
I want to show you the inside.
14:29.3
Let's not put anything first.
14:33.3
Look how moist is that.
14:40.3
It means that it's not that soggy.
14:44.3
Okay, it's just that the skin is falling off but I will taste this.
15:00.3
Even if there's no sauce, it's a championship.
15:04.3
But I will put some sauce on it.
15:06.3
When I eat my Shumai, you put the chili garlic sauce like that.
15:14.3
And I have here soy sauce.
15:19.3
Just a splash of soy sauce.
15:22.3
And since I'm too lazy to squeeze calamansi, we always have calamansi juice to squeeze.
16:08.3
It's so delicious.
16:09.3
It's like I want rice.
16:12.3
Seriously, it's so good.
16:15.3
And you will realize that if you don't put anything, you stick with the basics.
16:22.3
Just a nice ground pork with sufficient amount of fats, salt, pepper.
16:32.3
Essential vegetables, carrots, onions.
16:35.3
Just those, it's so delicious.
16:40.3
So don't wait anymore.
16:44.3
Make this Shumai already.
16:46.3
And don't forget the chili garlic sauce because it's extremely good.
16:52.3
Even if I'm already sweating in front of you.
16:55.3
I really don't care because I'm sure you don't care also.
16:59.3
You care on the delicious chili garlic sauce.
17:03.3
So I'll see you soon.
17:13.3
Thank you for watching!
