Kapampangan dish na kilayin, tikman! | Pinas Sarap
Aired (August 24, 2024): Titikman ni Kara David ang Kapampangan dish na kilayin. Ang pangunahing sangkap dito, tatlomg uri ng laman-loob. Pumasa kaya ito sa kanyang panlasa? Panoorin ang video!
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
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00:00When we say laman loob, some of us don't want to eat laman loob.
00:05But if you're from Pampanga, you can't not eat laman loob.
00:09Because we have a lot of dishes in Pampanga that use laman loob.
00:14I'm here with Chef Elie.
00:15She will teach us how to cook kilayin or kilain.
00:20Yes, ma'am.
00:21And the ingredients are three types of laman loob.
00:31So, let's do it.
00:33Let's do the adobo first.
00:36The adobo?
00:37Yes, ma'am.
00:40Of course, there's vinegar.
00:41Yes, ma'am.
00:42Soy sauce.
00:44Garlic.
00:45Just all of it?
00:46Yes, ma'am.
00:48Vinegar.
00:49Vinegar.
00:50Pepper, ma'am.
00:51It's so easy.
00:52You just have to mix it.
00:53Yes, ma'am.
00:54Just make sure that when you're cooking laman loob,
00:57you really have to wash it with salt.
00:59Yes, ma'am.
01:00Soak it in salt for about three times.
01:02Then, wash it again and again
01:04to get rid of the germs.
01:06Germs.
01:07So, we'll just boil it first.
01:10But the ears, you have to soften it first.
01:12You have to soften the ears first.
01:14Yes.
01:17Let it boil until the insides turn brown.
01:21Chef, since it's easy to overcook the liver and liver,
01:25we'll just soften the ears beforehand.
01:29Yes.
01:30So, we'll just add all of the ingredients.
01:35Once it's brown and there's no blood,
01:38we'll remove it from the heat.
01:40Yes.
01:41Because otherwise, it'll become hard.
01:47Why do we need to add the ingredients?
01:49To get rid of the smell of the liver and liver.
01:56Yes, yes.
01:58And usually, when we're boiling,
02:00we do it with our hands
02:03because it's also a form of preservation.
02:05Yes, ma'am.
02:06The food doesn't get spoiled easily
02:10if you soak it first or cook it in vinegar.
02:14After cooking the pork insides and ears,
02:17next, we'll saute the garlic, onion, and tomato.
02:23Once the garlic, onion, and tomato are caramelized,
02:26we'll add the sauteed pork insides.
02:30Okay, ma'am. I'll help you.
02:35So, it's like an inadobo and you sautéed it?
02:38Yes, we sautéed it.
02:39Okay.
02:40A little sugar to balance the flavor.
02:46Next, we'll add the labanos.
02:51To give it a little bit of spiciness,
02:53we'll add chili to make it spicy.
02:59After cooking,
03:00we'll serve it on a plate.
03:03Okay, let's taste this Sizzling Kilayin.
03:08I really prepared rice.
03:12So, it's like a bopi.
03:14It's like a bopi.
03:18It's a little bit like a bopi.
03:21I'm going to try the labanos.
03:23It's really good.
03:25It's like a bopi.
03:28It's a little bit like a bopi.
03:30So the pegya is like bopis but it has labanos in it.
03:39Mmm! Delicious!
03:41It's not hard at all.
03:43And the spiciness is just right.
03:46It's like an adobo that...
03:50I don't know what it is.
03:54You can really taste the liver.