Category
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CreativityTranscript
00:00 [Music]
00:15 So, everyone, it's cooking time again with Peach Handa.
00:18 Good evening to all of you.
00:21 How are you? How's your work? Are you tired?
00:24 That's okay. As I said, it's cooking for fun.
00:27 We should be thankful that we have jobs because some of us don't have jobs.
00:33 It's important that we earn money.
00:36 And of course, someone is calling on our phone but I'll finish this first.
00:42 So, as I said, let's thank God that we have work.
00:49 So, we'll share an Italian recipe called Risotto con asparagus e salsicha or rice with asparagus and sausage.
01:01 So, I'll show you the ingredients later.
01:05 Okay, here are the ingredients.
01:07 We have here 300 grams of salsicha or sausage.
01:12 Now, there are 4 of them.
01:15 Oh, there are 5 of them. These two are sliced.
01:19 And this one, we'll open it here later.
01:24 There.
01:25 And then, there. We'll slice it.
01:28 I'll show you later.
01:30 And then, we have cheese here.
01:33 What is the name of this cheese, Uncle Ramal?
01:35 Cassera?
01:36 Cassera.
01:37 So, that's it.
01:38 That's a typical cheese of Italians.
01:40 You can also use parmesan cheese.
01:42 Actually, it should be parmesan cheese.
01:44 But we don't have it now.
01:46 So, we'll use this one.
01:48 But you should use parmesan cheese because it's easier for you to find.
01:53 Then, we have white cooking wine here.
01:56 Then, we have a piece of vegetable flavor, broad cube.
02:02 Then, our unkillable mixed pepper seeds.
02:06 You can also use black pepper or white pepper.
02:11 Then, how many grams of basmati rice, Amore?
02:15 300 grams.
02:17 300 grams of basmati rice.
02:19 I already washed it.
02:21 Then, we have half of a chopped onion.
02:26 Then, we have 320 grams of sliced asparagus.
02:32 I bought this frozen because I couldn't find any fresh.
02:36 So, that's how easy our ingredients are.
02:40 Okay, just like what I said, before we start cooking,
02:45 let's remove the inside of the sliced asparagus.
02:51 Actually, this is already seasoned.
02:53 For those who are in the Philippines,
02:55 I don't know if longganisa is suitable because it's sweet.
03:00 But this is not.
03:02 So, but you know, longganisa is also delicious.
03:06 That's why chorizo, you know chorizo,
03:09 especially the chorizo from Cebu,
03:12 it's delicious.
03:13 That's why it's called Pagadian.
03:15 That's why.
03:16 You can also make fried rice using that.
03:20 So, I will finish this first,
03:23 remove it and then we will start cooking, okay?
03:27 Okay, I already heated it.
03:29 We don't need oil anymore because this is already oily.
03:33 This is pork, right, Amore?
03:35 Yes.
03:36 That's why.
03:37 So, there.
03:40 I hope they will be separated.
03:42 I hope they will be together inside.
03:46 That's why.
03:47 So, now, we will roast it first.
03:52 What is roast?
03:54 It's a flowery roast.
03:56 That's why.
03:57 Then, we will add the onion.
04:01 Okay, this recipe, I have no idea
04:04 what this is, it's really Italian.
04:07 It's Italian.
04:08 It's an Italian recipe.
04:09 I just revised the procedure a bit.
04:12 And then, we don't have parmesan cheese,
04:15 so we replaced it with other cheese.
04:17 Okay, so, until later.
04:19 Okay, that's it.
04:20 Their browning is already good.
04:23 You see, it's already crispy.
04:26 We can now add our onion.
04:28 There.
04:31 There.
04:33 I'm a bit relaxed because we're eating.
04:36 What I'm doing now, since I'm busy,
04:39 I'm busy with work, busy with cooking,
04:42 and in other houses,
04:43 I'm letting the food cook
04:47 so that when we come home the next day,
04:50 we'll just eat the same food that we cooked.
04:53 We'll eat the same food that we cooked.
04:55 Then, later, we'll cook
04:57 so that I won't get stressed
05:00 when I post cooking, right?
05:02 That's it.
05:03 I'm just sharing with you
05:07 so that we won't get too tired.
05:10 Okay, so, until later.
05:11 I'll cook our onion until it's golden brown.
05:15 Okay?
05:16 You're not hungry.
05:17 I'm not hungry.
05:19 Okay.
05:20 Okay, that's it.
05:21 It smells good
05:22 because, of course, our sausage has a flavor
05:25 and it has an aroma.
05:27 Now, let's add our asparagus.
05:30 Actually, this is already cooked.
05:33 Because now, we'll also add our rice.
05:37 Here, 300 grams of rice that we washed.
05:43 I'll put it all later.
05:47 It's a waste if I put every grain of rice.
05:49 Many people are hungry now.
05:52 Right?
05:53 Then, we'll also add our cooking wine.
05:58 Later, we'll add water to it.
06:02 Okay?
06:04 So that our rice will be cooked.
06:06 But while we're adding our wine,
06:08 let's add water first.
06:11 Then, let's also add our broth cube
06:14 and our vegetable flavor.
06:16 Actually, if we have soup stock,
06:18 it would be more delicious.
06:20 That's why.
06:21 Then, we don't have pepper, right?
06:25 Of course.
06:26 This is not absent from...
06:29 If possible, I'll also add pepper to the cassava.
06:33 That's why it has a flavor.
06:36 That's why.
06:37 The last thing we'll add later is cheese.
06:40 And of course, like I said,
06:42 we'll add water later until our rice is cooked.
06:46 Okay? Until later.
06:47 There.
06:48 Our wine is almost finished.
06:50 It's a bit dry.
06:51 So, let's add water.
06:53 If possible, add warm water.
06:57 There.
06:59 So...
07:00 We'll add water slowly until our rice is cooked.
07:05 Right?
07:07 Let's add water first.
07:08 Later, if it's still not enough,
07:10 we'll add more water.
07:12 Okay?
07:13 So, until later, I'll just cover this.
07:16 And lower the heat.
07:18 Okay.
07:20 It's still a bit wet.
07:23 While it's still wet,
07:24 I'll add the cheese
07:26 so that it melts.
07:29 So that it melts faster.
07:31 And of course, now,
07:33 measure the salt.
07:34 Because I didn't add salt, right?
07:36 Because first,
07:37 our sausage has a flavor.
07:41 Second, we added broth cube.
07:43 Third, our cheese adds flavor.
07:47 So, measure it little by little.
07:49 Okay?
07:50 So, until later.
07:51 And we're almost done.
07:53 Okay?
07:54 And of course, last,
07:55 you should always mix it.
08:00 Because if not,
08:01 if you'll let it be covered,
08:03 the rice you're cooking will come out
08:06 as rice with asparagus and sausage.
08:09 Okay?
08:10 There.
08:12 Our rice is cooked.
08:14 So, I just cooked it for a while.
08:17 Because our cameraman is not available yet.
08:20 So, there.
08:21 So, there it is.
08:22 It's so creamy.
08:24 It's delicious.
08:25 The flavor of asparagus and of course,
08:28 the cheese and our sausage.
08:32 So, there.
08:33 I won't put this in the serving dish.
08:35 Later, it'll go to practice.
08:38 If they have practice band here,
08:40 they'll have a band there.
08:42 So, there.
08:43 Anyway, until next time.
08:44 This is it for Cooking Time with Pitchie Ann.
08:47 Thank you, thank you, thank you, thank you for watching.
08:50 And I'm sorry to those who are commenting on the site.
08:53 I can't reply to you right away,
08:55 even to those who are on YouTube.
08:57 Because we don't have time.
09:01 So, I'm just going to make a mess here.
09:05 What can I do?
09:06 So, thank you so much.
09:08 I hope you learned something.
09:10 And I hope you're thankful for trying our simple recipes.
09:15 If others have a hard time, thank them.
09:18 So, anyway, until next time.
09:20 This is it for Cooking Time with Pitchie Ann.
09:22 Don't forget to check our site.
09:26 It's www.cookingwithpitchie.com
09:30 Okay, this is it for real.
09:32 Take care of yourself and always take care of your health.
09:36 So, thank you and bye-bye.
09:39 Until next time.
09:41 [Music]