CAN'T
CAN'T HOLD IT BACK ANY LONGER. THANK YOU SO MUCH. WE'LL CHAT SOON.
YES, MA'AM.
ALL RIGHT.
FIRST UP TODAY WE ARE COOKING A
DELICIOUS STEAK STIR FRY WITH
MELISSA MORANDA FROM NEW SONG
IN SEATTLE'S BEACON HILL.
NOW MELISSA ALSO JUST HAPPENS
TO BE ONE OF BONAPARTIST NEWEST
CONTRIBUTING CHEFS.
OH, SO YOU KNOW IT'S GOING TO
BE GOOD.
CHECK OUT SO YOU GOT THE MEDIUM
HEAT AND THEN HOW MUCH OIL CAN
USE ABOUT A TABLESPOON OF OIL.
SO I'M GOING TO GET THAT IN
PANS.
YOU CAN HEAR IT SIZZLING IT'S
NICE AND HOT.
I'M NOT ACTUALLY GOING TO ADD
THE GARLIC FIRST SOME FILIPINO
COOKING NORMALLY ARE USED FOR
PUTTING ONIONS IN FIRST BUT WE
PUT GARLIC IN FIRST BECAUSE WE
LIKE THAT FLAVOR PUNCH
OF GARLIC AND SO WE'RE ACTUALLY
GOING TO BROWN IT.
SO IT'S NICE AND GOLDEN BROWN
AND THEN ONCE IT'S GOLDEN BROWN
WE'RE GOING TO ADD OUR YELLOW
ONION.
I'M GOING TO ADD SOME SEASONING
SALT THIS SOMETHING THAT WE DO
HERE AND I THINK IT'S IMPORTANT
FOR COOKS AT HOME TO REMEMBER
IT'S THE SEASONAL FLU DOESN'T
GO BECAUSE YOU CAN'T SAVE THE
DISH AT THE VERY END WITH SALT
.
THAT IS A REALLY GREAT I LOVE
IT.
I'M GOING TO ADD OUR STEAK
WHICH WE HAVE HERE AND HOW MUCH
SUGAR TYPICALLY WHEN YOU'RE
MAKING A MEAL LIKE THIS IF
YOU'VE GOT LIKE SAY A FAMILY
OF FOUR.
YEAH.
THIS YEAR IS ABOUT A POUND IN
THE HALF SO I THINK IT'S A
PRETTY GOOD AMOUNT AND IF YOU
HAVE LEFTOVERS IT'S NOT A BAD
THING.
YOU'RE NEVER GONNA
AGAIN
AGAIN WITH SOME SEASONING SALT WITH EVERYTHING THAT WE EAT HERE WE
FOUND EXACTLY SEASONING SALT
WHICH IS LOCATED FROM PARMA AND
SO IT'S THE LOCAL PRODUCT.
IT HAS PAPRIKA, GARLIC, BLACK
PEPPER AND WE LOVE IT.
I'M HERE DOING PRODUCTS THAT
ARE LOCAL AND UNIQUE AND PEOPLE
ARE LIKE WHERE'D YOU GET THIS?
MY FRIEND TOLD ME ABOUT YOU
KNOW, CHEF, HOW DID YOU GET
INTO COOKING?
WAS IT A FAMILY TRAIT THAT KIND
OF PASSED DOWN?
I CAN LEARN HOW TO COOK FOR MY
DAD.
MY DAD WOULD TAKE CARE OF ME
WHEN I WAS YOUNGER AND SO I'D
ALWAYS FIND MYSELF IN THE
KITCHEN AND I LIKE WATCHING
THEM AND BEING LIKE WHAT ARE
YOU DOING?
AND SO I WOULD ASK FOR HELP.
BUT WHENEVER I DO THAT I ALWAYS
MAKE ME FEEL LIKE THE HARDEST
PROJECT.
BUT INSTEAD I ACTUALLY FELL IN
LOVE WITH COOKING.
YOU ROSE TO THE OCCASION AND
NOW YEAH THE CHALLENGE IS THAT
THEY GIVE YOU AN UPDATE SO THIS
IS WHAT THE STEAK LOOKS LIKE
ONIONS.
I'M JUST BROWNING IT THROUGH
AND THEN I'M GOING TO TAKE THIS
TO THE WALL AND THEN I'M GOING
MY ONIONS AND PEPPERS.
ALL RIGHT.
I'M WITH THE MEAT AND ONION AND
GARLIC ON A SEPARATE PLATE
RIGHT NOW AND THEN IN THE SAME
WALK ADD A LITTLE BIT OF OIL
AND THEN WE'RE GOING TO SAUTE
THE RED PEPPERS AND GREEN
PEPPERS TO HELP GIVE IT A NICE
CHARRED.
YOU CAN HEAR IT SIZZLING.
I DO THIS SEPARATELY SO IT
DOESN'T OVERCOOK THE PEPPERS
AND YOU DON'T OVERCOOK THE
STATE AND YOU CAN HAVE THIS
KIND OF NICE FLAVOR FRENCH
BALANCED WITH EVERYTHING.
IT'S ANOTHER STEP I KNOW BUT
IT'S TOTALLY WORTH IT.
I HAVE TRIED, YOU KNOW, DISHES
FOUR THAT CONTAIN BOTH ME AND
BELL PEPPERS AND IT JUST NEVER
TURNS OUT RIGHT.
ONE IS TOO TOUGH.
ONE IS TOO SOFT.
I'M GRATEFUL WE'RE GETTING TIPS
FROM SOMEONE BY THE MINE NOT
JUST A CHEF BUT A A BIG
CONTRIBUTOR THOUGHT THAT I
RECENTLY CLIMBED ON THE BLOWN
AND WE ARE PART OF THEIR NEW
CHEF FOR THEIR TEST KITCHEN BUT
WE'RE DOING THEM FROM OUR HOME
AND IT'S BEEN A REALLY FUN
JOURNEY.
IT'S BEEN A REALLY BEAUTIFUL
THING.
FILIPINO FOOD AND CULTURE BEING
SHARED NOT ONLY THROUGH THE
PLATFORM OF THE RESTAURANT BUT
THROUGH THE MEDIUM OF THEIR
MAGAZINE, THEIR SOCIAL MEDIA.
AND IT'S REALLY COOL TO SEE SO
MANY PEOPLE MAKING DISHES THAT
THEY GREW UP EATING BUT NEVER
KNEW HOW TO MAKE WHICH IS PART
OF THE MISSION.
MUSONG AND CONTINUING THIS
EDUCATION OF OUR FOOD AND
PRESERVATION OF IT AS WELL.
ABSOLUTELY.
AND WHAT WE SHOULD ALL BE
GRATEFUL TO YOU AND BON APPETIT
FOR IS FOR MAKING IT MORE
ACCESSIBLE TO EVERYONE AND
PUTTING IT OUT THERE BECAUSE NO
MATTER WHERE YOU'RE FROM OR
WHAT YOU GET TAUGHT AS A
PERSON, SOMETIMES YOU GET STUCK
IN THE SAME WAY OF FOODS AND
SORT OF HAVE SOMETHING NEW AND
UNIQUE THAT'S SO WONDERFUL FOR
ALL OF US TO ENJOY.
SO NOW THAT YOU'VE GOT THE
PEPPERS AND ONIONS ALL GOOD.
YES, I'M GOING TO ADD THE STEAK
AND THE MIXTURE BACK TO THE
BELL PEPPER.
OH, AND THIS IS WHERE I'M GOING
.
SO I SORT OF MADE UP OF MY
FAVORITE WORD THAT'S REALLY
HARD TO SAY OR GEORGE WINSTON
CHURCHILL.
SO I'M GOING TO ADD TWO
TABLESPOONS OF THIS.
I HAVE OYSTER SAUCE.
I'M GOING TO ADD A TABLESPOON
OF THOSE LIKE A VERY UMAMI
DRIVEN DISH.
YEAH.
AND THEN I'M GOING TO ADD A
TABLESPOON SOY SAUCE.
COULD YOU USE COCONUT AMENOPHIS
SO I MAKE SURE BLOAT.
YEAH, ABSOLUTELY.
AND IF YOU DIDN'T WANT OYSTERS
PLUS THERE'S ALSO A MUSHROOM
STUFF THAT YOU CAN FIND THE
ASIAN MARKETS THAT CAN BE A
SUBSTITUTE AS WELL.
THANK YOU MAN.
I'M GOING TO ADD JUST A LITTLE
BIT OF BROWN SUGAR THAT A
LITTLE SWEETNESS TO THIS BLUE
KIND OF LET YOU SEE WHAT IT
LOOKS LIKE BUT IT'S JUST REALLY
BEAUTIFUL STIR-FRY THE PEPPERS
ARE NICE AND CHRISTIAN IDENTITY
SO THE CHICKEN OR THE STEAK IS
STILL REALLY KIND OF NOT
OVERCOOKED, NOT CHEWY, REALLY
BRIGHT, VIBRANT.
I'M JUST GOING TO COOK DOWN THE
SAUCE A LITTLE BIT.
WHAT I CANNOT WAIT TO MAKE THAT
ON MY OWN.
I WILL TRY TO TAKE VIDEO FOR
YOU AND WHAT YOU