  unintended  quiser   ingredient                                              不  expera  upper                                                                                                                                                                                                                           We didn't cut them in the market. We put them down like this and wash them thoroughly before chopping them. Some people have issues with me because of health or why they are growing up. They are not used to something. They don't like eating some particular kind of food. There are some people that don't eat fish. They try this kind of fish. We call it title fish. Some people eat it but they don't like it when it's boiled. They like it when it's fried. So now I have to wash this. If you have more than one bowl, you don't need to start washing it. But it is also good whenever you cook. The more you cook it, the easier it is for you. But the moment you just leave everything at once and you want to wash them at once, it will be messy. So then I can go to my veggies. So this is my spinach. So this is already my short spinach. We have baby spinach. Baby spinach is very small like this. But this is my short one. So we are using this for our plain beans. So when you are doing smoothie, you can actually have this seed. Because it also has its own health benefits. But because we are going to be using it in terms of veg for our plain beans. So we have to take out all the seeds there. So we added salt into the veg so that it can take out the dead. The moment you soak it for a while, it takes out the dead out of it. And sometimes warmth and some things can hide in those veggies. So by the time you put the salt, it's going to bring them, chase them out. Then you can now wash the oil. So I'm going to leave this for like some minutes before I wash it. Basically people can't do without eating. They can't do without eating seeing their soup. Because you can look at soup in the very looking, having that oil look. So without that oil, they won't want to eat the food. So one of the things we try to do is that we do our oil from the scratch. So that way you can still have that same oil. The feel of oil that you like eating. Because most of the oil you have now are hydrogenated. They've been bleached. So it's a moment to take them, it becomes fattening in our body. At the end of the day, it stores in places we can't see. One of the places is on an artery wall. It creates plug to build around our artery. So what we're doing is we're giving a very clean oil that is low in fats. We need those oil but not the processed ones. So that's why we have to go through the process of making sure that we get around oil. Okay, so I'm about to boil our pankane fruits without using water. So I'm literally using the water in the pankane fruit to cook the pankane fruit. So you can see that there's no water there. So when I'm very low heat, I cover it. So that's ready. So I want to fry this chicken to show you that chicken has oil to fry itself. If you want to cook because chicken has water to cook itself, you cover it. But if you want to fry to have that golden fry, you crack the lid like this and it's frying. You can see the oil. Just imagine the amount of oil coming out from the chicken. Just three pieces. It's not even up to your lap of chicken but look at the oil. Guess what? See the amount of water we have. So it's cooking the same time it's frying. But now that I've closed it, it's not cooking. You can see that there's difference between this and this. There's more heat here but there's heat at the top and beyond that. So it's cooking. So our pankane is cooked and I'm so about to pound it in a pastry. For all our local soups, this is the process of this. We achieve the oil in making this. So you can see how we're going to do that. We're extracting the oil. The process of extracting the palm oil from the palm corn oil is just by adding water and squeezing but the water is running. That's why my tap is running at very minimal pressure because I don't want too much water left. So water squeeze, water squeeze. This is my palm oil as you can see. See that palm water, I don't mean it as a base as water but it has water and oil in it. So normally when you want to cook your stock, it's boiling water. So this will serve a lot of water. You can use it for this. Because your stock is not much. So don't use the whole of it. So normally when you're making your stock, it puts your fish, your people have varieties of different meat. So we are just using the chicken and stock fish. Right? Then we had our yuru. We put everything inside. Wow, this is nice. So, so, I can perceive the aroma. Sorry you can't perceive because you're not yet. Though we're going to be having a guest who will be testing this for us and to let us know how it tastes. Your croque that you've already chopped will stay with you. You can see the point inside. So you can see the way it draws. So you don't need to start buying or bono anymore. Okay? Then you stir. For us to achieve that same look. Because people cannot eat food look at soup without seeing that red look. So that's why we have to go through the process of doing the pancane. Using the pancane. So for all our look at soup, this is the process. Remember the sea salt there? We don't need salt. So this taste. I'm telling them taste. Someone else will have to taste to tell us how it tastes. This is ready. Our croque soup is ready. So this is the palm oil. Yes, palm cane oil that we extracted. So we are using it for the for the only beans as the salt. We are making sauce. Spinach tomato sauce. Okay, so it's boiling with So just leave it for like 5 minutes before we proceed. So this is actually sauce for only beans. So what we did is we pieces the title fish into the palm nuts fruits, the juice we got out of it. So before we put our tomatoes and chili pepper and ginger that we shredded. So these are tomatoes. So we chopped it with ginger, garlic and chili pepper. So we are going to put it inside and we stir. Please can I get the hot pepper spice. So remember we already have salt inside the spice. So you wouldn't need salt anymore. So because it's sauce we need it to have a bit of water. Tomatoes have water but we still need it to you know. So we had a bit of water. But let's just steam up a bit. I'll show you the title fish. So if we leave it to steam up for a minute then before we add our spinach inside. So these are plain beans. Plain only beans. So we are going to wash the beans now. Then we will put it in our pressure cooker. Within 15 minutes our beans will be ready. If you look at the potatoes, this is sweet potatoes and Irish potatoes. So what we did is we washed the back with our vegetable brush. We call it a vegetable brush. So we washed the back of the potatoes. Because we don't want to take the nutrients. We call them two-bar crock. Two-bar crock, 50% of them are not kind of messy like we need their skin. Immediately you take out the pin. We've taken out 50%. So that's why we left the back. The back is there. So now if you look at these potatoes, it's not looking so yellow. Especially if you look at these white potatoes now. It's not looking so yellow like how you want it. And this also sometimes they even look white. So what you need to do, that's why we are using turmeric. Putting turmeric into it. Okay. If you know you don't want it to stain your fingernails, you can use your hand gloves or use spoons to stay. You're going to be using a spice to marinate the potatoes. Just give it a taste. So this is from spice. It's all purple spice. So it's MSG-free. So what we use is, we use it to marinate. So we have cumin, coriander, basil, rosemary, ginger, castor seed and a bit of sea salt inside the spice. So putting that now, it's going to give it a natural taste. Okay. Okay, so now let's check if our beans is ready. Wow. Thank you. You can see very soft. Permits me to taste. It's a very low heat, right? At some of the gas. Voila. You can see how yellow the potatoes is looking. Guess what? What? Now what makes it much richer is the middle. Because anything that grows above the soil, 50% of the natural mesal lies in the middle, above the soil. 99% of the water. So the more you mix, the more it keeps you hydrated. We're adding a cup of water. Just to also give it that juicy taste that we want. It's ready. So I'm going to cover it. And very, very... A sweet smell. A sweet taste too. We look so green. Guys, this tastes so good. It's hard to believe that we can achieve this taste with just natural seasoning like this. No MSG. So I'm sure that I'm having all of the nutrients in myself.