1
00:00:00,276 --> 00:00:05,071
The best cook I've ever known--truly,
2
00:00:05,071 --> 00:00:07,533
is my wife Sylvia making breakfast.
3
00:00:07,533 --> 00:00:08,522
She's amazing.
4
00:00:08,522 --> 00:00:11,829
I've had breakfasts
in numerous hotels, brunch,
5
00:00:11,829 --> 00:00:13,596
even on a cruise,
6
00:00:13,596 --> 00:00:16,551
and I still haven't had a breakfast
like the ones prepared by Sylvia.
7
00:00:16,551 --> 00:00:18,455
I'm going to convince her one day
8
00:00:18,455 --> 00:00:20,975
to come and show us
how to prepare a breakfast.
9
00:00:20,975 --> 00:00:23,524
But today it'll be my turn
and I'm going to show you
10
00:00:23,524 --> 00:00:27,607
how to make a Venezuelan dish
typically served for breakfast:
11
00:00:27,607 --> 00:00:28,778
Empanadas.
12
00:00:28,778 --> 00:00:34,108
There are empanadas in Bolivia,
Argentina, Chile, Galicia...
13
00:00:34,108 --> 00:00:36,939
It's time for Venezuelan empanadas!
14
00:00:37,349 --> 00:00:40,378
Fish pisillo empanada
Avocado and garlic sauce
15
00:00:40,378 --> 00:00:44,437
(Sumito) Today we're going to make
Venezuelan cornmeal empanadas
16
00:00:44,437 --> 00:00:47,501
with fish pisillo cooked in a sofrito
17
00:00:47,501 --> 00:00:50,934
and served with a guasacaca,
18
00:00:50,934 --> 00:00:55,616
which is this delicious
Venezuelan avocado sauce.
19
00:00:55,616 --> 00:00:58,672
The first step to making a good empanada
is to prepare the dough
20
00:00:58,672 --> 00:01:04,074
which is made with this great product
--originally from Venezuela--
21
00:01:04,074 --> 00:01:06,907
the pre-cooked cornmeal.
22
00:01:06,907 --> 00:01:10,842
This cornmeal is very easy to use
because is pre-cooked
23
00:01:10,842 --> 00:01:13,404
and these are the steps.
24
00:01:13,404 --> 00:01:16,120
You need water, but don't worry
about the amount
25
00:01:16,120 --> 00:01:19,644
because you'll start adding the cornmeal
until you get the desired texture,
26
00:01:19,644 --> 00:01:21,761
and to that water, you'll add some salt.
27
00:01:21,761 --> 00:01:23,119
Here's my salt.
28
00:01:23,119 --> 00:01:24,301
How much salt?
29
00:01:24,301 --> 00:01:28,109
That will be up to you.
30
00:01:28,109 --> 00:01:30,478
I eat low-sodium
31
00:01:30,478 --> 00:01:32,900
so mine's usually not very salty
32
00:01:32,900 --> 00:01:36,277
but I like to focus on
the flavor of the filling.
33
00:01:36,277 --> 00:01:39,676
The water should be tasting
like a nice soup.
34
00:01:39,676 --> 00:01:41,160
So it's up to your taste.
35
00:01:41,160 --> 00:01:42,782
Let's try it.
36
00:01:42,782 --> 00:01:43,856
Perfect.
37
00:01:43,856 --> 00:01:45,994
I'm going to wet a clean kitchen towel.
38
00:01:45,994 --> 00:01:47,120
What for?
39
00:01:47,120 --> 00:01:49,713
Because later I'm going
to leave the dough to rest
40
00:01:49,713 --> 00:01:51,713
and I need to cover it with a wet towel,
41
00:01:51,713 --> 00:01:54,293
so I'm going to have it ready.
42
00:01:54,293 --> 00:01:55,377
Here's my cornmeal--
43
00:01:55,377 --> 00:01:57,659
We always have this argument
44
00:01:57,659 --> 00:02:01,582
because some people say we should
add the cornmeal first and then the water
45
00:02:01,582 --> 00:02:03,814
while there's another group of people
46
00:02:03,814 --> 00:02:06,426
who say we should be adding
the cornmeal to the water.
47
00:02:06,426 --> 00:02:11,066
To be honest, for me it's the same
because if you knead well this dough
48
00:02:11,066 --> 00:02:12,859
you won't have any lumps at the end.
49
00:02:12,859 --> 00:02:17,323
Start adding the cornmeal to the water
50
00:02:17,323 --> 00:02:20,125
and, as you can see,
I'm not measuring it,
51
00:02:20,125 --> 00:02:24,427
until you get a dough
that is very similar
52
00:02:24,427 --> 00:02:27,008
to that modeling clay
we used to play with as children.
53
00:02:27,008 --> 00:02:28,483
That's what we're doing here.
54
00:02:28,483 --> 00:02:33,642
This dough needs to be well hydrated
because being a pre-cooked cornmeal,
55
00:02:33,642 --> 00:02:35,759
if you don't let it rest,
56
00:02:35,759 --> 00:02:38,177
you might get a sandy texture.
57
00:02:38,177 --> 00:02:41,130
Now, with this wet towel,
58
00:02:41,130 --> 00:02:45,360
I'm going to cover it and let it rest
so that it'll absorb the water.
59
00:02:45,360 --> 00:02:49,745
This cornmeal is gluten-free,
is amazingly healthy,
60
00:02:49,745 --> 00:02:51,744
and you can use it for a myriad of dishes,
61
00:02:51,744 --> 00:02:53,772
which you will be learning for sure,
62
00:02:53,772 --> 00:02:57,618
but today I'm going to teach you
how to make Venezuelan empanadas!
63
00:02:57,997 --> 00:03:00,932
♪ (music) ♪
64
00:03:01,932 --> 00:03:05,364
The next step is to prepare
an anatto-colored oil.
65
00:03:06,185 --> 00:03:07,522
What is anatto-colored oil?
66
00:03:07,522 --> 00:03:13,226
These wonderful seeds that you see here
known as onoto, annatto or achiote
67
00:03:13,226 --> 00:03:15,088
--depending on where you are--
68
00:03:15,088 --> 00:03:18,514
it's the natural colorant that
the American continent gave to the world.
69
00:03:18,514 --> 00:03:22,131
We use it with our food to give it
a beautiful yellow color.
70
00:03:22,131 --> 00:03:24,506
And dishes with this golden color
are more delicious, aren't they?
71
00:03:24,506 --> 00:03:27,007
If you serve a chicken
with white or yellow rice,
72
00:03:27,007 --> 00:03:29,271
we always say the one
with yellow rice tastes better.
73
00:03:29,271 --> 00:03:30,452
How do you use it?
74
00:03:30,452 --> 00:03:33,254
I start heating up some oil
75
00:03:33,254 --> 00:03:35,505
and without letting it go too hot,
76
00:03:35,505 --> 00:03:37,289
I'll add the seeds
77
00:03:37,289 --> 00:03:39,804
--the handful I had here--
78
00:03:39,804 --> 00:03:43,095
which is like for one cup of oil
79
00:03:43,095 --> 00:03:45,139
but it doesn't have to be
an exact science.
80
00:03:45,139 --> 00:03:48,888
It'll start immediately to color the oil.
81
00:03:48,888 --> 00:03:52,371
But keep in mind that
I'm not frying the annatto.
82
00:03:52,371 --> 00:03:54,239
If you start frying it,
83
00:03:54,239 --> 00:03:56,696
it'll turn bitter as it happens
with any other spice.
84
00:03:56,696 --> 00:03:58,944
Look at the color of this.
85
00:03:58,944 --> 00:04:01,142
I'm going to strain it so you can see it.
86
00:04:01,142 --> 00:04:02,022
Look at it.
87
00:04:02,022 --> 00:04:04,096
Annatto-colored oil.
88
00:04:04,096 --> 00:04:06,687
Look at the wonderful color.
89
00:04:08,622 --> 00:04:12,188
Now I'm going to make
the sofrito for our fish pisillo.
90
00:04:12,188 --> 00:04:13,922
While this is heating up--
91
00:04:13,922 --> 00:04:15,321
This is a treasure!
92
00:04:15,321 --> 00:04:16,871
And you can't find it easily lately.
93
00:04:16,871 --> 00:04:18,139
What are these?
94
00:04:18,139 --> 00:04:20,051
The stems and the roots of the cilantro.
95
00:04:20,051 --> 00:04:22,585
Clean them very well
to remove all the dirt--
96
00:04:22,585 --> 00:04:25,824
You can't imagine the incredible flavor
97
00:04:25,824 --> 00:04:30,839
that you could add to a sofrito
with these roots.
98
00:04:30,839 --> 00:04:35,855
Never again throw away
the roots of the cilantro--trust me.
99
00:04:35,855 --> 00:04:38,221
And, also, use the stems.
100
00:04:38,221 --> 00:04:42,638
Actually, when it comes
to the aroma, if you asked me,
101
00:04:42,638 --> 00:04:45,455
I generally prefer the stems
and the roots than the leaves.
102
00:04:45,455 --> 00:04:47,471
The leaves are almost just for decoration.
103
00:04:47,471 --> 00:04:52,365
I'll start my sofrito by cutting well
these parts of the cilantro.
104
00:04:53,321 --> 00:04:57,556
I'm cutting at this speed because
I've been doing it for 30 years,
105
00:04:57,556 --> 00:04:59,029
but you should do it carefully
106
00:04:59,029 --> 00:05:02,554
because I don't want you
to have an accident in the kitchen.
107
00:05:02,554 --> 00:05:05,188
Once everything is cut,
108
00:05:05,188 --> 00:05:07,391
we'll start with the sofrito.
109
00:05:07,391 --> 00:05:10,211
Start adding some oil
110
00:05:10,211 --> 00:05:12,733
and then add the stems
and the roots of the cilantro.
111
00:05:12,733 --> 00:05:13,971
(sizzling)
112
00:05:13,971 --> 00:05:16,337
That's the sound of the sofrito.
113
00:05:16,337 --> 00:05:20,317
It needs to make this sound,
it's essential!
114
00:05:20,317 --> 00:05:23,166
If it doesn't make any sound,
something is not right.
115
00:05:23,166 --> 00:05:24,881
Next, we'll add
116
00:05:24,881 --> 00:05:26,183
garlic,
117
00:05:26,183 --> 00:05:27,316
onion,
118
00:05:27,316 --> 00:05:28,313
peppers.
119
00:05:28,313 --> 00:05:29,642
Listen... Wonderful!
120
00:05:29,642 --> 00:05:33,312
I'm going to stir fry it very well so that
all the flavors are nicely combined
121
00:05:33,312 --> 00:05:36,527
and I'm going to teach you a great trick
to get a very good sofrito.
122
00:05:36,527 --> 00:05:37,800
Come here.
123
00:05:37,800 --> 00:05:43,415
Start moving the vegetables
to the sides of the pan,
124
00:05:43,415 --> 00:05:45,743
and once the middle of the pan
heats up very well,
125
00:05:45,743 --> 00:05:47,132
add tomato paste,
126
00:05:47,132 --> 00:05:48,842
tomato passata,
127
00:05:48,842 --> 00:05:50,984
tomato concentrate,
128
00:05:50,984 --> 00:05:52,696
or canned tomatoes
129
00:05:52,696 --> 00:05:54,768
--whatever you have on hand.
130
00:05:54,768 --> 00:05:59,549
The tomato paste is going
to overcook or toast a little
131
00:05:59,549 --> 00:06:03,066
as it's being cooked at a temperature
higher than the rest of the veggies,
132
00:06:03,066 --> 00:06:08,162
and you'll see clearly
how it'll start to boil and make bubbles.
133
00:06:08,162 --> 00:06:11,249
The flavor that it gives to the sofrito,
134
00:06:11,249 --> 00:06:14,703
just by cooking well the tomato paste
135
00:06:14,703 --> 00:06:17,149
before mixing it
with the rest of the ingredients,
136
00:06:17,149 --> 00:06:19,065
is amazing.
137
00:06:19,065 --> 00:06:21,912
You can make the sofrito
with any veggies you might have
138
00:06:21,912 --> 00:06:23,298
instead of throwing them out,
139
00:06:23,298 --> 00:06:26,333
as it happens often because
we don't know what to do them.
140
00:06:26,333 --> 00:06:30,032
You can use this sofrito
for a pasta, to make a sauce,
141
00:06:30,032 --> 00:06:31,377
to make empanadas--
142
00:06:31,377 --> 00:06:34,822
Because I hope you'll make
empanadas wherever you are.
143
00:06:35,048 --> 00:06:36,838
(sizzling)
144
00:06:37,034 --> 00:06:39,159
I just brought this from my kitchen
145
00:06:39,159 --> 00:06:41,915
because this is my workshop and my home,
146
00:06:41,915 --> 00:06:44,630
and I want to show it to you.
147
00:06:44,630 --> 00:06:47,900
What I've got here is cooked fish.
148
00:06:47,900 --> 00:06:50,516
You can use any type of fish fillet,
149
00:06:50,516 --> 00:06:55,001
I'm not going to tell you
specifically which type.
150
00:06:55,001 --> 00:06:58,483
Here I have garlic cloves
roughly chopped,
151
00:06:58,483 --> 00:06:59,654
onions,
152
00:06:59,654 --> 00:07:01,545
cilantro,
153
00:07:01,545 --> 00:07:04,603
and the fish fillets
that should be cooked thoroughly.
154
00:07:04,603 --> 00:07:07,476
This fish stock is wonderful.
155
00:07:07,476 --> 00:07:10,856
Once you finish cooking the fish,
156
00:07:10,856 --> 00:07:12,616
you can strain the stock
157
00:07:12,616 --> 00:07:14,879
--even add some pieces of the same fish--
158
00:07:14,879 --> 00:07:16,526
and you'll have a wonderful broth.
159
00:07:16,526 --> 00:07:19,483
Now we're taking out
the fish for the pisillo.
160
00:07:19,483 --> 00:07:22,349
I'm going to show you
a trick for this recipe
161
00:07:22,349 --> 00:07:25,033
that I learned on the island
of Margarita, in Venezuela,
162
00:07:25,033 --> 00:07:26,750
where I lived for many years.
163
00:07:26,750 --> 00:07:30,868
When I lived there I learned
many kitchen tricks like this one.
164
00:07:30,868 --> 00:07:34,017
Get a piece of cloth
that is sufficiently permeable,
165
00:07:34,017 --> 00:07:36,124
add the fish,
166
00:07:36,124 --> 00:07:38,231
and squeeze the liquid out.
167
00:07:38,231 --> 00:07:44,648
Then, take this fish
and add it to the sofrito.
168
00:07:44,648 --> 00:07:51,439
Come and check out
the texture of the fish
169
00:07:51,439 --> 00:07:52,383
--any fish,
170
00:07:52,383 --> 00:07:54,210
once you've squeezed the water out.
171
00:07:54,210 --> 00:07:55,386
Look how wonderful it looks!!
172
00:07:55,386 --> 00:07:58,425
They are like small threads
and this is one of the secrets
173
00:07:58,425 --> 00:08:00,080
of a good fish pisillo.
174
00:08:00,080 --> 00:08:01,699
Now that we have our pisillo,
175
00:08:01,699 --> 00:08:05,517
let's remember those three things
that we learned while making it.
176
00:08:05,517 --> 00:08:09,882
First, how to make annatto-colored oil
that you can use to cook anything
177
00:08:09,882 --> 00:08:11,633
and give it a yellowish color.
178
00:08:11,633 --> 00:08:14,943
Second, how to make a sofrito
which you can also freeze to use later,
179
00:08:14,943 --> 00:08:17,569
and third, how to cook a fish
and squeeze the liquid out
180
00:08:17,569 --> 00:08:20,600
to make a pisillo
that you can also freeze.
181
00:08:20,600 --> 00:08:23,324
Now we're moving on
to the main part of this recipe
182
00:08:23,324 --> 00:08:25,016
which is to make the empanadas.
183
00:08:25,016 --> 00:08:27,764
We'll start taking some dough
and make a small ball.
184
00:08:27,764 --> 00:08:30,600
Don't worry if you make a larger ball
185
00:08:30,600 --> 00:08:33,500
because you'll see
how the extra dough is removed.
186
00:08:33,500 --> 00:08:36,733
Take a plastic film--
187
00:08:36,733 --> 00:08:41,341
I'm making them as if we were on
the island of Margarita with the ladies,
188
00:08:41,341 --> 00:08:43,883
who are the ones
making the best empanadas.
189
00:08:43,883 --> 00:08:48,522
Lightly wet the paper with water
to make this step easier,
190
00:08:48,522 --> 00:08:52,582
take the ball of dough,
191
00:08:52,582 --> 00:08:54,956
extend it on one side of the paper,
192
00:08:54,956 --> 00:08:58,142
fold the other side
of the paper to cover it,
193
00:08:58,142 --> 00:09:01,648
and extend the dough a little bit more.
194
00:09:01,648 --> 00:09:05,266
As you can see, it's very easy,
especially if you're using a plastic bag.
195
00:09:05,266 --> 00:09:07,890
The best part is that
what you've gotten here
196
00:09:07,890 --> 00:09:10,515
is a blank canvas named Latin America
197
00:09:10,515 --> 00:09:13,432
because these empanadas
can be filled with anything.
198
00:09:13,432 --> 00:09:18,582
If you're in the US, let's say, in Texas,
199
00:09:18,582 --> 00:09:21,532
where they love their barbecue,
200
00:09:21,532 --> 00:09:25,333
you can make your empanadas
with barbecued beef
201
00:09:25,333 --> 00:09:27,399
and share it with your Texans friends.
202
00:09:27,399 --> 00:09:31,587
If you live in Mexico, you can use
taco al pastor --Mexican-style pork--
203
00:09:31,587 --> 00:09:34,500
or you can make it vegetarian with beans.
204
00:09:34,500 --> 00:09:40,282
An empanada is a blank canvas
that invites us all to seat at the table,
205
00:09:40,282 --> 00:09:43,685
with our neighbors so that we can share
who we are as Venezuelans,
206
00:09:43,685 --> 00:09:47,582
and with our friends so that we can
serve and spoil them in that moment.
207
00:09:47,582 --> 00:09:49,761
This is how the empanada gathers us
208
00:09:49,761 --> 00:09:51,965
and helps us to extend
our hands to each other.
209
00:09:51,964 --> 00:09:53,893
Now, for the next step
210
00:09:53,893 --> 00:09:58,053
we're going to add the pisillo
to the empanada.
211
00:09:58,053 --> 00:10:01,668
Again, you can fill it with anything.
212
00:10:01,668 --> 00:10:05,249
We fold the empanada
so that one end meets the other,
213
00:10:05,249 --> 00:10:08,832
and if you end up
with extra dough, don't worry,
214
00:10:08,832 --> 00:10:12,440
because then you could use a plate,
for example, to cut it.
215
00:10:12,440 --> 00:10:15,049
Look at this, I'm going to cut it...
216
00:10:15,049 --> 00:10:19,180
This way, I get a perfect
half-moon shaped empanada--
217
00:10:19,180 --> 00:10:22,835
Actually, this is a wonderful empanada
because it has a lot of filling.
218
00:10:22,835 --> 00:10:25,898
As soon as the empanada is made,
it needs to be fried immediately
219
00:10:25,898 --> 00:10:27,967
because if you let it rest for too long,
220
00:10:27,967 --> 00:10:33,459
it'll begin to dehydrate
and it will start to crack--
221
00:10:33,459 --> 00:10:35,153
The dough will start to crack.
222
00:10:35,153 --> 00:10:40,066
You should always check
that the oil is really hot
223
00:10:40,066 --> 00:10:41,615
by adding a tiny bit of dough...
224
00:10:41,615 --> 00:10:45,699
It should look like the bubbles
of something fizzling in a glass.
225
00:10:45,699 --> 00:10:47,250
Let me share an anecdote.
226
00:10:47,250 --> 00:10:49,600
Because empanadas have
different types of filling
227
00:10:49,600 --> 00:10:52,066
when you eat them at the beach
in Venezuela, for example,
228
00:10:52,066 --> 00:10:53,616
they usually have a little mark,
229
00:10:53,616 --> 00:10:56,532
like this little hole
that I'm making here.
230
00:10:56,532 --> 00:10:58,416
So, the ones with one hole is fish,
231
00:10:58,416 --> 00:10:59,997
the ones with two holes is beef,
232
00:10:59,997 --> 00:11:03,151
and the ones with a hole on each side
might be cheese, for example.
233
00:11:03,151 --> 00:11:08,461
Now, we're going to make carefully
one little hole and take it to fry.
234
00:11:10,458 --> 00:11:13,366
Be careful when you're flipping it.
235
00:11:13,366 --> 00:11:15,457
I always use two spoons,
236
00:11:15,457 --> 00:11:19,466
so that this one here will receive
the empanada, as you can see.
237
00:11:19,466 --> 00:11:20,916
And then you can flip it.
238
00:11:20,916 --> 00:11:22,881
I'm making it the way
they make it traditionally.
239
00:11:22,881 --> 00:11:25,767
They leave here like this
240
00:11:25,767 --> 00:11:28,069
and you know which ones
have the holes, etc.
241
00:11:28,069 --> 00:11:29,503
Look how beautiful they look!
242
00:11:29,503 --> 00:11:32,400
These empanadas
are always served with a sauce
243
00:11:32,400 --> 00:11:37,482
and we're going to make
a very simple one with avocado or palta,
244
00:11:37,482 --> 00:11:39,750
as avocado is also known in some places.
245
00:11:39,750 --> 00:11:43,125
Add some finely chopped garlic.
246
00:11:43,125 --> 00:11:44,358
The amount is up to you.
247
00:11:44,358 --> 00:11:47,366
In my case, I'm adding
a good amount because I love it.
248
00:11:47,366 --> 00:11:51,082
Cilantro leaves, and this way,
we've used up the whole cilantro.
249
00:11:51,082 --> 00:11:53,392
Some salt
250
00:11:53,392 --> 00:11:54,381
and mayonnaise.
251
00:11:54,381 --> 00:11:57,483
Any mayo will work, even if it's homemade.
252
00:11:57,483 --> 00:12:00,583
One of these days, I'll probably
teach you how to make one.
253
00:12:00,583 --> 00:12:03,315
A little bit of milk
to give it some texture
254
00:12:03,315 --> 00:12:04,563
and avocado.
255
00:12:04,563 --> 00:12:06,998
This one is very ripe --even better.
256
00:12:06,998 --> 00:12:09,676
Remove the pit,
257
00:12:09,676 --> 00:12:12,834
add the flesh to the blender,
258
00:12:12,834 --> 00:12:18,782
and blend it like you're making
an aioli but with avocado.
259
00:12:20,606 --> 00:12:25,824
And we're going to serve it
as if we were in front of the sea.
260
00:12:25,824 --> 00:12:30,625
You get the empanada from the lady
who just made it in front of your eyes
261
00:12:30,625 --> 00:12:32,250
--like the ones we just made--
262
00:12:32,250 --> 00:12:36,688
and she will always have a sauce
263
00:12:36,688 --> 00:12:40,074
in a container like this.
264
00:12:42,279 --> 00:12:44,703
I'm starving!
265
00:12:44,703 --> 00:12:48,031
More than hunger, I think
it's gluttony because I love this.
266
00:12:48,031 --> 00:12:50,658
Now, this is one of
the most important things
267
00:12:50,658 --> 00:12:53,285
in the theory of the empanada.
268
00:12:53,285 --> 00:12:55,216
What am I talking about?
269
00:12:55,216 --> 00:13:00,009
In the empanada the juices
from the filling will end up here.
270
00:13:00,009 --> 00:13:03,760
The French, technical name is
el culito --the little butt.
271
00:13:03,760 --> 00:13:06,067
Remember, el culito of the empanada.
272
00:13:06,067 --> 00:13:08,259
And you need to blow the empanada
when you're eating it
273
00:13:08,259 --> 00:13:11,599
because after your first bite
274
00:13:11,599 --> 00:13:13,765
the steam will come out
275
00:13:13,765 --> 00:13:15,692
and you need to blow it away.
276
00:13:15,692 --> 00:13:18,221
The empanada tastes better
when you blow it.
277
00:13:18,421 --> 00:13:19,639
(crunching sound)
278
00:13:19,639 --> 00:13:21,700
Hmmm... mmm.
279
00:13:23,783 --> 00:13:27,167
The aroma that comes out
of the empanada when you blow it--
280
00:13:27,167 --> 00:13:29,615
And, of course...
281
00:13:29,615 --> 00:13:31,256
--this can also be a spicy sauce--
282
00:13:31,256 --> 00:13:33,243
... our avocado sauce.
283
00:13:33,450 --> 00:13:35,791
(crunching sound)
284
00:13:38,766 --> 00:13:40,268
Wonderful.
285
00:13:40,930 --> 00:13:42,783
Welcome to my home.
286
00:13:43,509 --> 00:13:46,118
♪ (outro music) ♪
287
00:13:46,248 --> 00:13:47,725
This is not my YouTube channel.
288
00:13:47,725 --> 00:13:50,879
This is my home
where I want to invite you,
289
00:13:50,879 --> 00:13:52,940
my space, my workshop.
290
00:13:52,940 --> 00:13:57,099
Please, subscribe and share with others
291
00:13:57,099 --> 00:14:00,919
because I will prepare
what you want me to prepare.
292
00:14:00,919 --> 00:14:03,643
Tell me in your comments
the recipes that you want to see.
293
00:14:03,643 --> 00:14:05,750
We're going to meet here every week.
294
00:14:05,750 --> 00:14:07,281
English subtitles by
Jenny Lam-Chowdhury