Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:01,468 --> 00:00:11,478
♪
2
00:00:35,735 --> 00:00:37,704
Looks like a banana, right?
Well, look again.
3
00:00:37,704 --> 00:00:41,775
It's a plantain. They're very
common in Venezuelan cooking.
4
00:00:41,775 --> 00:00:44,677
But the main difference
is that you got to cook them
5
00:00:44,677 --> 00:00:49,249
before you eat them or they're
very heavy on your stomach.
6
00:00:49,249 --> 00:00:58,658
♪
7
00:00:58,658 --> 00:01:01,895
So, I just fried these
for a couple of minutes
8
00:01:01,895 --> 00:01:04,964
in vegetable oil.
But I'm not done yet.
9
00:01:04,964 --> 00:01:06,032
And now for the fun part,
10
00:01:06,032 --> 00:01:08,134
I'm going to squish
these plantains.
11
00:01:08,134 --> 00:01:10,003
And I'm going to make tostones,
12
00:01:10,003 --> 00:01:12,439
which are sort of
a plantain chip.
13
00:01:12,439 --> 00:01:13,940
I don't want to
squish them too much
14
00:01:13,940 --> 00:01:16,209
because if they go too thin,
15
00:01:16,209 --> 00:01:21,214
they just get extra crispy on
the second fry and too dry.
16
00:01:21,214 --> 00:01:24,818
The cool part about plantains
is, the riper they are,
17
00:01:24,818 --> 00:01:28,088
the softer and sweeter they get.
18
00:01:28,088 --> 00:01:30,824
Perfect,
that's a really good thickness,
19
00:01:30,824 --> 00:01:33,593
they'll go nice and crispy
on the outside
20
00:01:33,593 --> 00:01:34,994
and chewy on the inside.
21
00:01:34,994 --> 00:01:44,904
♪
22
00:01:46,372 --> 00:01:50,410
I use a very, very expensive
tool to squish these plantains.
23
00:01:50,410 --> 00:01:55,381
See this plate? 1200 bucks each.
24
00:01:55,381 --> 00:01:57,217
Oh, man, this makes me so happy.
25
00:01:57,217 --> 00:01:59,619
They look exactly
how they should look.
26
00:01:59,619 --> 00:02:01,955
For the second fry,
27
00:02:01,955 --> 00:02:05,625
I want the oil to be
a little bit extra hot.
28
00:02:05,625 --> 00:02:07,193
This is just like making fries.
29
00:02:07,193 --> 00:02:09,629
You want to
flash fry them outside.
30
00:02:09,629 --> 00:02:12,732
They're crispy on the outside
and chewy on the inside.
31
00:02:17,337 --> 00:02:22,008
This is ideal
Venezuelan beach fare.
32
00:02:22,008 --> 00:02:26,446
Sipping on beers, just hanging
out, we eat them all the time.
33
00:02:30,650 --> 00:02:33,953
Look at these tostones.
They're perfectly golden.
34
00:02:33,953 --> 00:02:38,625
They're crunchy on the outside.
35
00:02:38,625 --> 00:02:41,594
My mom would be proud.
36
00:02:41,594 --> 00:02:45,331
Look at the colour.
Look at the texture.
37
00:02:45,331 --> 00:02:48,368
These are just like
the ones we eat at home.
38
00:02:50,503 --> 00:02:52,438
This is the easiest snack
that you've ever made.
39
00:02:52,438 --> 00:02:55,942
They're nice and crispy.
40
00:02:55,942 --> 00:03:00,513
I'm going to add a little bit
of salt to finish them.
41
00:03:03,583 --> 00:03:05,552
The trick is to eat them hot
42
00:03:05,552 --> 00:03:08,188
because you want them
very, very crispy.
43
00:03:08,188 --> 00:03:09,656
And in Venezuela,
44
00:03:09,656 --> 00:03:14,661
a common serving suggestion
is with a little bit of slaw
45
00:03:14,661 --> 00:03:16,829
and a little bit
of salsa rosada,
46
00:03:16,829 --> 00:03:20,300
which is basically
mayo and ketchup.
47
00:03:23,269 --> 00:03:25,505
And boom.
48
00:03:25,505 --> 00:03:29,976
Mmm, just like home,
it's crispy. It's chewy.
49
00:03:29,976 --> 00:03:32,845
It's hot.
You get the pink sauce.
50
00:03:32,845 --> 00:03:37,350
You get the slaw, just like in
the beaches in Venezuela.
51
00:03:37,350 --> 00:03:38,818
Enjoy.
52
00:03:38,818 --> 00:03:42,188
This is just the beginning of
what we can do with plantains.
53
00:03:42,188 --> 00:03:45,191
In Venezuela,
we use them for many dishes,
54
00:03:45,191 --> 00:03:46,826
just like pastel de chucho,
55
00:03:46,826 --> 00:03:49,696
which is a plantain
and fish lasagne.
56
00:03:57,737 --> 00:04:06,846
♪
57
00:04:31,404 --> 00:04:34,641
Plantains are very popular
in Venezuela.
58
00:04:34,641 --> 00:04:38,344
For tostones, I used plátanos
verde, or green plantains.
59
00:04:38,344 --> 00:04:41,347
They're tangier and harder.
60
00:04:41,347 --> 00:04:43,850
But for our next dish,
pastel de chucho,
61
00:04:43,850 --> 00:04:46,152
I'm going to use ripe plantains.
62
00:04:46,152 --> 00:04:49,989
They're a little bit softer.
They're yellower on the outside.
63
00:04:49,989 --> 00:04:51,591
And they have
the perfect sweetness
64
00:04:51,591 --> 00:04:54,460
for our Venezuelan lasagne.
65
00:04:54,460 --> 00:04:57,263
So, this is a dish that is
very common on the coast
66
00:04:57,263 --> 00:04:59,699
or in the orient of Venezuela,
67
00:04:59,699 --> 00:05:03,569
more particularly,
in Margarita Island.
68
00:05:03,569 --> 00:05:05,872
You can find the plantains.
69
00:05:05,872 --> 00:05:07,840
And they do it with chucho,
70
00:05:07,840 --> 00:05:10,610
which is a sort of a manta ray
that lives on the coast.
71
00:05:10,610 --> 00:05:13,513
But we're going to make it
with any fish you can find.
72
00:05:13,513 --> 00:05:14,947
And see?
73
00:05:14,947 --> 00:05:18,484
I want my plantain nice and
long, just like pasta noodles,
74
00:05:18,484 --> 00:05:21,554
because I'm going to use it
for my Venezuelan lasagne.
75
00:05:26,492 --> 00:05:29,095
First step: I'm going to
fry up the plantains.
76
00:05:29,095 --> 00:05:30,763
All the sugars
are going to caramelize.
77
00:05:30,763 --> 00:05:32,665
And they're going to cook
nice and golden.
78
00:05:32,665 --> 00:05:42,108
♪
79
00:05:47,513 --> 00:05:49,182
I don't want to
cook them too much
80
00:05:49,182 --> 00:05:51,250
because what I'm making
is basically tajadas,
81
00:05:51,250 --> 00:05:53,853
which is the ripe version
of the fried plantain.
82
00:05:53,853 --> 00:05:56,122
I just want
the sugars to come out,
83
00:05:56,122 --> 00:05:59,092
not too crispy, not too gooey.
84
00:06:03,529 --> 00:06:07,200
See that? That's nice and
golden, just like what we want.
85
00:06:07,200 --> 00:06:16,809
♪
86
00:06:22,749 --> 00:06:27,153
My tajadas are done, which is
the sweet, ripe plantain.
87
00:06:27,153 --> 00:06:29,455
And I'm ready
to start my filling,
88
00:06:29,455 --> 00:06:31,858
so, a little bit of olive oil,
89
00:06:31,858 --> 00:06:35,328
then some onions,
red pepper and garlic.
90
00:06:35,328 --> 00:06:39,432
And these are just going to
get sweeter and softer
91
00:06:39,432 --> 00:06:41,934
as I cook them...
92
00:06:46,172 --> 00:06:49,075
Perfect for our
pastel de chucho.
93
00:06:53,746 --> 00:06:57,650
In Venezuela, I would make
pastel de chucho with chucho,
94
00:06:57,650 --> 00:06:59,919
which is a species of fish
95
00:06:59,919 --> 00:07:02,655
that lives in the shallow waters
of Venezuela.
96
00:07:02,655 --> 00:07:07,493
But here, I'm going to
make it with halibut.
97
00:07:07,493 --> 00:07:10,563
But first, I'm going to put it
in this water bath
98
00:07:10,563 --> 00:07:13,366
so it gently kind of boils.
99
00:07:13,366 --> 00:07:16,369
Now I'm going to add
some peppercorns
100
00:07:16,369 --> 00:07:19,539
for that spicy bite,
101
00:07:19,539 --> 00:07:21,240
and some bay leaves,
102
00:07:21,240 --> 00:07:24,644
because I want this nice,
nice and flavourful,
103
00:07:24,644 --> 00:07:28,681
to add more flavour to the fish.
104
00:07:28,681 --> 00:07:36,823
♪
105
00:07:40,460 --> 00:07:42,829
So, I don't want it
to overcook in the water
106
00:07:42,829 --> 00:07:44,297
'cause I want
all the flavours as well
107
00:07:44,297 --> 00:07:47,600
to mix in with the vegetables
that I've been cooking here.
108
00:07:47,600 --> 00:07:57,243
♪
109
00:08:03,049 --> 00:08:06,953
Oh, the smells, the garlic,
the onion, the peppers
110
00:08:06,953 --> 00:08:11,224
and the texture of the fish,
it's just perfect for our dish.
111
00:08:14,494 --> 00:08:16,162
Now that my fish is ready,
112
00:08:16,162 --> 00:08:18,464
I'm going to start
layering my lasagne.
113
00:08:18,464 --> 00:08:21,367
Remember I told you that
plantains are like noodles?
114
00:08:21,367 --> 00:08:25,037
That's because I'm going to
use them as lasagne sheets.
115
00:08:25,037 --> 00:08:28,174
Little layer of plantains,
116
00:08:28,174 --> 00:08:31,410
so sweet, so crispy,
117
00:08:31,410 --> 00:08:34,046
now I'm ready for the fish.
118
00:08:34,046 --> 00:08:38,084
The flavours are in the air.
I can smell the garlic.
119
00:08:38,084 --> 00:08:42,221
I can smell the pepper.
Oh, this is going to be so good.
120
00:08:45,892 --> 00:08:49,529
And in Venezuela, I would be
using blackstrap molasses.
121
00:08:49,529 --> 00:08:51,430
But I want to
change things up a bit.
122
00:08:51,430 --> 00:08:54,133
So, I'm going to add a little
bit of sweet, local honey,
123
00:08:54,133 --> 00:08:57,136
so many layers of sweetness.
124
00:08:57,136 --> 00:08:58,437
I tell you, in Venezuela,
125
00:08:58,437 --> 00:09:01,073
we like our stuff
really, really sweet.
126
00:09:01,073 --> 00:09:02,775
Now I just got to
make more layers,
127
00:09:02,775 --> 00:09:05,545
so, more plantain noodles.
128
00:09:05,545 --> 00:09:15,521
♪
129
00:09:36,375 --> 00:09:39,045
You can't have lasagne
without cheese, man.
130
00:09:39,045 --> 00:09:41,881
So, I'm using some queso Cotija
131
00:09:41,881 --> 00:09:44,016
that you can find
in the Latin supermarkets.
132
00:09:44,016 --> 00:09:47,954
But you can also substitute it
for mozzarella or feta cheese.
133
00:09:47,954 --> 00:09:50,656
This cheese is going to melt
right into our lasagne.
134
00:09:50,656 --> 00:09:53,159
It's going to be delicious.
135
00:09:53,159 --> 00:09:57,630
And to top this all off,
I'm going to add some eggs.
136
00:09:57,630 --> 00:09:58,764
I'm just going to
whisk them together.
137
00:09:58,764 --> 00:10:00,933
And it's going to do two things.
138
00:10:00,933 --> 00:10:02,902
It's going to glue
everything together.
139
00:10:02,902 --> 00:10:04,337
And the second thing
it's going to do,
140
00:10:04,337 --> 00:10:07,373
it's going to go
really brown and crispy
141
00:10:07,373 --> 00:10:09,041
when it goes into the oven.
142
00:10:09,041 --> 00:10:17,149
♪
143
00:10:22,488 --> 00:10:25,891
Oh, man, look at this.
The cheese is gooey.
144
00:10:25,891 --> 00:10:29,295
The egg is crispy.
I can smell the plantains.
145
00:10:29,295 --> 00:10:30,363
I can smell the fish.
146
00:10:30,363 --> 00:10:32,565
And just to top it all off,
147
00:10:32,565 --> 00:10:36,435
I'm going to put
a little bit of cilantro.
148
00:10:36,435 --> 00:10:41,040
And I'm just going to dig in.
Oh, look at that.
149
00:10:41,040 --> 00:10:42,541
Flavours are in the air.
150
00:10:42,541 --> 00:10:51,484
♪
151
00:10:55,388 --> 00:10:56,789
Mmm.
152
00:10:56,789 --> 00:11:00,793
Can taste the sweetness
of the plantains, the fish,
153
00:11:00,793 --> 00:11:04,530
the salt of the cheese,
it's all there.
154
00:11:04,530 --> 00:11:08,300
Next time you make a lasagne,
make it with plantains.
155
00:11:08,300 --> 00:11:09,502
You're going to
impress your friends
156
00:11:09,502 --> 00:11:11,137
at your next dinner party.
157
00:11:16,909 --> 00:11:26,919
♪
158
00:11:26,919 --> 00:11:30,723
Sometimes, the best dishes
are the simplest ones.
159
00:11:30,723 --> 00:11:32,958
And in my cuisine,
160
00:11:32,958 --> 00:11:35,895
fish and plantains
are very important.
161
00:11:35,895 --> 00:11:38,497
And this recipe has both.
162
00:11:38,497 --> 00:11:41,467
And it's called
"Pescado frito con patacones".
163
00:11:41,467 --> 00:11:44,770
And now for my fish,
I'm using red snapper.
164
00:11:44,770 --> 00:11:46,806
This one has been cleaned.
165
00:11:46,806 --> 00:11:51,010
And I know it's really fresh
because the eyes are very clear.
166
00:11:51,010 --> 00:11:55,881
I love working with whole fish.
The bone adds so much flavour.
167
00:11:55,881 --> 00:12:02,221
♪
168
00:12:02,221 --> 00:12:03,589
And now I'm going to
kick it up a notch
169
00:12:03,589 --> 00:12:05,091
with a little bit of marinade.
170
00:12:05,091 --> 00:12:09,962
I'm going to add some garlic
to boost up the flavour,
171
00:12:09,962 --> 00:12:14,366
and now some limes for acidity,
172
00:12:14,366 --> 00:12:17,336
oh, yeah,
some pepper for the heat...
173
00:12:20,439 --> 00:12:24,910
A little touch of olive oil,
174
00:12:24,910 --> 00:12:28,948
and to bump up the lime flavour,
a little bit of the zest.
175
00:12:30,583 --> 00:12:34,587
It's just going to add to the
acidity of the whole marinade.
176
00:12:34,587 --> 00:12:37,490
A little bit of salt
to just tie it all together.
177
00:12:37,490 --> 00:12:45,631
♪
178
00:12:45,631 --> 00:12:47,566
Yeah, just like that.
179
00:12:47,566 --> 00:12:53,572
♪
180
00:12:53,572 --> 00:12:57,543
This marinade is going to
go so well with my fish.
181
00:12:57,543 --> 00:13:00,079
But now I'm going to show
you a little trick.
182
00:13:00,079 --> 00:13:03,482
I'm going to make some cuts
on the body of the fish.
183
00:13:06,318 --> 00:13:10,289
So, the marinade is just
going to suck right in,
184
00:13:10,289 --> 00:13:12,858
straight to the bone.
185
00:13:12,858 --> 00:13:15,294
Oh, so good,
186
00:13:15,294 --> 00:13:18,597
the lime, the garlic, mmm.
187
00:13:20,366 --> 00:13:23,435
I'm going to cook it with
the skin to keep the flavours.
188
00:13:23,435 --> 00:13:25,771
I got bone. I got marinade.
189
00:13:25,771 --> 00:13:29,909
I got skin. And now I got flour.
190
00:13:29,909 --> 00:13:31,677
And what the flour's going to do
191
00:13:31,677 --> 00:13:34,713
is going to keep the skin
extra crispy
192
00:13:34,713 --> 00:13:36,715
'cause I'm going to fry it up
in some oil.
193
00:13:36,715 --> 00:13:42,855
♪
194
00:13:42,855 --> 00:13:44,523
And when frying a whole fish,
195
00:13:44,523 --> 00:13:48,194
I'm going to show you
a little trick.
196
00:13:48,194 --> 00:13:50,963
You want to put it in
really slowly.
197
00:13:50,963 --> 00:13:54,867
Otherwise, the oil
is going to go everywhere.
198
00:13:57,403 --> 00:14:01,106
And remember my tostones?
The two-fried plantain chip?
199
00:14:01,106 --> 00:14:02,741
I already fried them once.
200
00:14:02,741 --> 00:14:04,510
I'm going to fry them
a second time.
201
00:14:04,510 --> 00:14:08,347
Plantains and pescado frito,
202
00:14:08,347 --> 00:14:10,783
they're the perfect complement.
203
00:14:10,783 --> 00:14:13,953
Just like in the beaches
in Venezuela, man, I tell you.
204
00:14:18,257 --> 00:14:22,695
Oh, man, this fish is
getting nice and crispy,
205
00:14:22,695 --> 00:14:24,330
golden brown on the outside.
206
00:14:24,330 --> 00:14:27,833
The skin, it's going
nice, nice and crispy.
207
00:14:27,833 --> 00:14:30,970
We've got that flour.
I can smell the garlic.
208
00:14:30,970 --> 00:14:33,205
I can smell the limes.
209
00:14:33,205 --> 00:14:36,542
The flesh inside
is going to be extra juicy.
210
00:14:36,542 --> 00:14:41,313
These tostones
are perfectly done,
211
00:14:41,313 --> 00:14:45,784
nice and crispy on the outside,
golden brown,
212
00:14:45,784 --> 00:14:47,753
chewy on the inside.
213
00:14:47,753 --> 00:14:50,756
Ah, look at that fish.
214
00:14:50,756 --> 00:14:53,392
Look at the skin,
nice and toasty.
215
00:14:53,392 --> 00:14:57,897
The flesh is
really juicy inside. Mmm.
216
00:14:57,897 --> 00:15:00,966
It's going to be perfect
with our plantain chips,
217
00:15:00,966 --> 00:15:03,168
tostones,
218
00:15:03,168 --> 00:15:06,739
parguito frito con tostones.
219
00:15:06,739 --> 00:15:16,715
♪
220
00:15:19,051 --> 00:15:21,487
Mmm, so good,
221
00:15:21,487 --> 00:15:26,025
just a simple salad, no fuss,
the fish is really good.
222
00:15:26,025 --> 00:15:27,660
But you've got to
have the chips, man.
223
00:15:27,660 --> 00:15:32,398
You got to have the plantains,
just the perfect complement.
224
00:15:32,398 --> 00:15:36,735
Pescado frito con patacones,
it's my favourite.
225
00:15:42,308 --> 00:15:52,318
♪
226
00:15:52,318 --> 00:15:57,323
First, we made tostones
with the green, unripe plantain.
227
00:15:57,323 --> 00:16:00,759
Now I'm going to make
a famous Venezuelan dessert,
228
00:16:00,759 --> 00:16:02,394
torta bejarana.
229
00:16:02,394 --> 00:16:04,830
I'm just going to use
the plátano maduro,
230
00:16:04,830 --> 00:16:07,933
which is the ripe version
of the plantain.
231
00:16:07,933 --> 00:16:10,135
And I had these guys boiling
for a little bit,
232
00:16:10,135 --> 00:16:12,237
just to make them nice and soft.
233
00:16:12,237 --> 00:16:16,909
Generous on the butter,
lots of sugar,
234
00:16:16,909 --> 00:16:20,546
we love our sugar in Venezuela.
235
00:16:20,546 --> 00:16:23,215
Cinnamon, touch of that...
236
00:16:23,215 --> 00:16:26,352
(Laughing)
237
00:16:26,352 --> 00:16:30,022
Now a little bit of allspice,
mmm, yeah, smells so good,
238
00:16:30,022 --> 00:16:33,225
put this stuff
on everything too.
239
00:16:35,861 --> 00:16:39,164
Pan molido, or breadcrumbs...
240
00:16:41,000 --> 00:16:43,802
that's good,
241
00:16:43,802 --> 00:16:46,105
then some sesame seeds.
242
00:16:49,942 --> 00:16:52,611
And then the final touch:
some queso llanero.
243
00:16:52,611 --> 00:16:56,181
If you can't find queso llanero,
you can use feta cheese--
244
00:16:56,181 --> 00:17:00,652
It'll crumble really nice--
or even mozzarella cheese.
245
00:17:00,652 --> 00:17:02,688
Be very generous with the cheese
246
00:17:02,688 --> 00:17:06,592
because plantains and queso
go very well together.
247
00:17:08,027 --> 00:17:11,897
The sweetness of the plantains
and the saltiness of the cheese,
248
00:17:11,897 --> 00:17:13,899
mmm,
just the perfect combination.
249
00:17:18,270 --> 00:17:21,006
Can smell the allspice,
the cinnamon.
250
00:17:21,006 --> 00:17:24,243
I'm going to add
a little bit of Sherry wine
251
00:17:24,243 --> 00:17:28,213
just to make it torta borracha,
or "Drunk cake".
252
00:17:28,213 --> 00:17:29,581
In Venezuela,
253
00:17:29,581 --> 00:17:33,485
we have fortified wine
in our cupboards all the time.
254
00:17:33,485 --> 00:17:35,087
We call it "Vino Sansón".
255
00:17:35,087 --> 00:17:36,188
And it's good just to add
256
00:17:36,188 --> 00:17:38,357
a little bit of flavour
to our cakes
257
00:17:38,357 --> 00:17:40,592
or just a little cup
at the end of the day.
258
00:17:40,592 --> 00:17:42,461
I'm going to add a little bit
more breadcrumbs
259
00:17:42,461 --> 00:17:46,698
just to thicken it up
a little bit.
260
00:17:46,698 --> 00:17:48,934
Yeah, that's good right there.
261
00:17:52,071 --> 00:17:56,275
Just a little grease
'cause it's going to be easier
262
00:17:56,275 --> 00:17:58,177
when the cake is done
and I want to take it out.
263
00:17:58,177 --> 00:18:02,681
Oh, this is perfect.
Take this out.
264
00:18:02,681 --> 00:18:05,184
See that? Perfect consistency.
265
00:18:05,184 --> 00:18:10,022
I can smell the Sherry,
the cinnamon, the allspice.
266
00:18:10,022 --> 00:18:13,525
It smells like Christmas
at home, man.
267
00:18:13,525 --> 00:18:16,061
And the sweet, ripe plantains,
268
00:18:16,061 --> 00:18:18,897
that's the secret weapon
in the mix.
269
00:18:18,897 --> 00:18:22,534
And this right here
is ready for the oven.
270
00:18:22,534 --> 00:18:31,477
♪
271
00:18:31,477 --> 00:18:33,045
And now for the syrup.
272
00:18:36,949 --> 00:18:41,920
Little bit of water,
273
00:18:41,920 --> 00:18:46,425
allspice berries,
274
00:18:46,425 --> 00:18:49,495
whole cloves,
275
00:18:49,495 --> 00:18:52,764
reminds me of my dad.
276
00:18:52,764 --> 00:18:57,236
Some cinnamon,
very generous on the cinnamon...
277
00:18:58,470 --> 00:19:00,305
some sugar...
278
00:19:06,311 --> 00:19:08,780
Sherry in the cake,
Sherry in the syrup.
279
00:19:08,780 --> 00:19:17,022
♪
280
00:19:17,022 --> 00:19:18,790
It seems like
a lot of liquid right now.
281
00:19:18,790 --> 00:19:21,894
But we're going to boil it down
very slowly
282
00:19:21,894 --> 00:19:24,263
until it's nice and sticky.
283
00:19:24,263 --> 00:19:32,504
♪
284
00:19:32,504 --> 00:19:34,773
And here, I'm going to show you
a little trick.
285
00:19:34,773 --> 00:19:37,876
The back of the spoon,
cross your finger like that.
286
00:19:37,876 --> 00:19:41,914
If it doesn't come together,
it means that it's done.
287
00:19:41,914 --> 00:19:44,383
All right,
I think my cake's ready.
288
00:19:44,383 --> 00:19:51,723
♪
289
00:19:51,723 --> 00:19:54,159
Ah, this cake is ready.
290
00:19:54,159 --> 00:19:56,929
It has filled the rooms
with all of the flavours.
291
00:19:56,929 --> 00:20:00,599
And now, for the finishing
touches, remember that syrup?
292
00:20:00,599 --> 00:20:03,268
I'm going to poke the cake
293
00:20:03,268 --> 00:20:07,172
so the syrup sinks right in.
294
00:20:07,172 --> 00:20:09,775
Look at that.
295
00:20:09,775 --> 00:20:13,712
All the syrup goodness,
296
00:20:13,712 --> 00:20:17,049
the clove, the cinnamon,
297
00:20:17,049 --> 00:20:20,953
the brown sugar, the allspice,
298
00:20:20,953 --> 00:20:22,321
it's all there.
299
00:20:22,321 --> 00:20:26,058
So, now I'm going to wait
for a couple minutes.
300
00:20:26,058 --> 00:20:30,529
And this cake is
going to be ready to eat.
301
00:20:30,529 --> 00:20:34,132
I'm so excited.
This cake is ready to flip.
302
00:20:38,270 --> 00:20:39,805
Ah.
303
00:20:39,805 --> 00:20:43,775
Look at that, perfect.
304
00:20:43,775 --> 00:20:46,812
Now I'm going to cut it.
305
00:20:51,283 --> 00:20:52,784
See that?
306
00:20:52,784 --> 00:20:56,588
Ooey-gooey,
it's going to be great.
307
00:20:58,991 --> 00:21:00,525
And now, to top it all off:
308
00:21:00,525 --> 00:21:04,329
some nice sesame seeds.
309
00:21:08,567 --> 00:21:10,202
Mmm.
310
00:21:10,202 --> 00:21:13,805
This is why plantains
are so popular in Venezuela.
311
00:21:13,805 --> 00:21:16,908
With the same plantain,
savoury or sweet,
312
00:21:16,908 --> 00:21:18,944
you can make hundreds of dishes.
313
00:21:18,944 --> 00:21:21,880
So, next time you're at the
market, make sure to grab one
314
00:21:21,880 --> 00:21:23,949
because now you know
what to make with them.
315
00:21:23,949 --> 00:21:29,988
♪
316
00:21:31,957 --> 00:21:41,967
♪
35678
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.
Afrikaans
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bengali
Bosnian
Bulgarian
Catalan
Cebuano
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
English
Esperanto
Estonian
Finnish
French
Frisian
Galician
Georgian
German
Greek
Gujarati
Haitian Creole
Hawaiian
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Kazakh
Khmer
Korean
Kurdish (Kurmanji)
Kyrgyz
Lao
Latvian
Lithuanian
Luxembourgish
Macedonian
Malagasy
Malay
Maltese
Maori
Mongolian
Myanmar (Burmese)
Nepali
Norwegian
Pashto
Polish
Portuguese
Romanian
Russian
Samoan
Serbian
Sesotho
Shona
Sinhala
Slovak
Slovenian
Somali
Spanish
Swahili
Swedish
Tajik
Thai
Turkish
Ukrainian
Urdu
Uzbek
Vietnamese
