Welcome back to the show.
I'm so excited about our next guest.
We've gone to cook with her on zoom before,
but we've been dying to get
her in our studio kitchen.
We are giving a big new day.
Welcome this morning to the head
chef of Seattle Moussan restaurant,
Melissa Miranda.
Hello Ohh, it's so good to see
you nice to be here in real life.
Yeah, I'm so thrilled because you know
when you're doing the zoom cooking,
you see it and all looks beautiful,
but you don't get to smell and
taste and savor the ingredients.
So I'm gonna hopefully impart all
that to you because everything
was has is so. Savory and delicious.
So you think, first of all,
what are we making today?
We are making a dish
called beef steak, but it's
spelled BISTEK be steak, be steak.
Yeah, it's a dish that I grew up eating.
My dad cooked it for me all the time.
It's super quick.
It's perfect for the summer,
but I'm cooking more of the
traditional version. OK.
At the restaurant we have a
definitely a little bit more
fancy pants. Fancy pants.
But today we get the classic alright.
Well, I love a classic and if it's easy
I can make it home for my kids. I'm all
for it. So how do we get started?
So pretty much.
It's just three ingredients.
Ohk four ingredients you have your steak.
I cut it really fine.
That just has a quicker cook
time on it makes it a lot more.
What kind of thing is it?
A skirt steak?
Or you can use any steak,
but this is rib eye.
OK just took it from the restaurant.
And you wanna have
a nice pot that can get really hot.
This one's getting quite warm,
I can see it already.
The other ingredients to this is the onions.
OK, so it's sweet yellow onions,
so there's this balance of sweetness
and savouriness from the soy.
OK, and then you have a little
bit of acidity from the lemons.
OK, so we're just gonna get started.
I'm gonna do a little more.
I love a sweet yellow onion,
so good I don't use it enough in my cooking.
You should I really should.
It's like texture and crunch to it.
Yeah I love it. OK
go ahead and put in the onions.
OK, So what other kind of
food do you serve at musang?
I mean I love that your dad
helped you cook this but.
Taught you to cook this.
What other food do you serve?
I mean, right now we change our
menu every three months so it's
super seasonal and we've got one
month left of the summer menu,
which is incredible.
There is this add some salt to this so
the salt helps bring out the moisture
of the onions and helps caramelize it.
Actually weather kind of salt is that this is
Johnny's seasoning salt?
OK, it's a local salt company.
They're out of Tacoma.
Yeah, and I grew up eating it,
so this is kind of what we
used at the restaurant.
You don't have johnnys.
You're gonna go get your son.
You said it's amazing.
OK so we're gonna let this kind
of crisis get caramelized brown.
It's on a high heat I'm sorry.
Oh no, that's OK I thought I dropped that
OK and with the lemons what can I do?
Yeah, so we're going to wait until
this gets a little bit of color.
OK so you can start seeing like
here the Browning Browning on it.
Getting brownie and a little translucent.
Yes another trick if you have
a grill at home.
Yeah you can actually grill your onions ohk.
Adds a little bit more color,
so instead of smoking over the
skillet you would grill it exactly,
that rhymes.
For me,
the biggest thing about this is
not overcooking the onions.
Umm,
my dad would always kind of leave it a
little bit more out dense because it's
gonna cook more with everything else.
So OK.
You're also a big part of
the Beacon Hill community.
Tell us why that's really important to
you to be part of the community like that.
Yeah,
I think growing up so my dad first
immigrated to Beacon Hill when he moved here.
It's a very historic kind of
Asian and Filipino community.
Where Mustang is located now
it actually used to be an Asian
community drop off center years
and years ago so it kind of is
this taking back our space and
making sure that Filipino food
is still represented out there.
It's beautiful.
I love that excuse me all right.
So now's the time to add the meat,
OK?
And this is something that you could
prep the night before or in the morning
before the kids get up exactly,
or even just have, you know, have their meat.
Have your onions already match it?
I might actually ask the
butcher to fulfill his slice.
It for me exact.
Yeah, because it's a hard thing is
I'm gonna add a little bit more salt.
OK Johnny salt Johnny salt coming at you.
And then I'm going to add soy sauce.
OK so this is the savory component.
If you can't really do soy,
can you use something else?
Mari or you can use tamari.
You can lose look up
liquid aminos and you can also use coconut.
Oh man did you she got herself.
Hazard to cook it, but it smells OK so good
yeah ohh my gosh that
smells delicious. Alright
I'm so excited to do my
job and squeeze the lemons.
Is it time yet? Time?
Woohoo, OK. So how many lemons?
So you're looking for the perfect
balance of kind of sour and sweet.
If you've had adobo before.
That's the one I would love.
I'm getting some water.
Don't look at my feet.
I'm not wearing shoes. Alright.
You got some fancy sparkling water for you.
Thank you so much.
You know, it's so it's so true when you're
cooking at home and everything's fine.
But it's right when you cook on TV.
That's something like this.
Happens every time. My throat.
I would do another lemon.
OK, so two lemons.
2 lemons. Alright.
If you've had adobo before,
Filipino food is really based
on a lot of acid.
Like vinegar.
And soy OK and this dish excuse me.
Traditionally you would make
with color Muncie color Muncie
OK Kalamansi is a fruit you can
find out fully or any Asian market
OK in season but they're little
like they look like key limes
and that's what you would put in
there instead instead of lemon.
See that's when she's talking about
how at the restaurant they elevate
things with fun things like that.
I love it and so not only are you head chef.
New song,
but you also are a bona petite contributor.
What do you do like?
How tall tell me about that?
Yeah, during the pandemic with.
They have the opportunity to become one of,
like their test kitchen chefs look
at you and represent in your jersey,
but a huge part of the recipes that
I do on Bon appetit are like Filipino
inspired or from my childhood.
I love that and it's using the platform
to be able to share our stories.
Yeah, and it's been incredible.
I think there's so many Filipinos all
over that are just so proud to see
their food and you have such a gift
and it's so nice that you can share it.
Globally and then you can
come eat it locally.
Alright, we got about 30 seconds left.
How do you finish this spot?
This off? That's it.
That's it.
We're gonna add some fresh cracked pepper.
Alright, go ahead here,
I'm gonna do that for you that you don't
have to worry about the pepper today my lady.
OK alright and like any good Filipino.
I have some rice.
Of course we gotta have rice.
We have to have rice.
OK yeah, so let's let's put
some rice this is garlic rice.
I love garlic rice and then we're just
gonna add a little bit of this on top.
Are you alright?
OK, so you can see the onions
aren't fully cooked,
but there's a lot of flavor,
Umm some sauce gonna add a little bit
of crispy fried shallots for you.
OK, if you must and a little bit.
I'm not even waiting.
I'm just like there you go.
Let me try this hmm.
Oh my goodness. Not as so.
The lemon I know the lemon,
it was all you. Thank you so much.
This is delicious.
Thank you for sharing this with us.
Really, she's also gonna
be sharing your recipe.
I believe yes,
and we are gonna continue
to check in with new song.