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♪
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Looks like a banana, right?
Well, look again.
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It's a plantain. They're very
common in Venezuelan cooking.
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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.
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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
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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
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I'm going to squish
these plantains.
11
00:01:08,134 --> 00:01:10,003
And I'm going to make tostones,
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00:01:10,003 --> 00:01:12,439
which are sort of
a plantain chip.
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I don't want to
squish them too much
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00:01:13,940 --> 00:01:16,209
because if they go too thin,
15
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they just get extra crispy on
the second fry and too dry.
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The cool part about plantains
is, the riper they are,
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the softer and sweeter they get.
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Perfect,
that's a really good thickness,
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they'll go nice and crispy
on the outside
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and chewy on the inside.
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♪
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I use a very, very expensive
tool to squish these plantains.
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See this plate? 1200 bucks each.
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Oh, man, this makes me so happy.
25
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They look exactly
how they should look.
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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.
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00:02:22,008 --> 00:02:26,446
Sipping on beers, just hanging
out, we eat them all the time.
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Look at these tostones.
They're perfectly golden.
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They're crunchy on the outside.
35
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My mom would be proud.
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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.
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00:03:23,269 --> 00:03:25,505
And boom.
48
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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.
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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,
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00:03:45,191 --> 00:03:46,826
just like pastel de chucho,
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00:03:46,826 --> 00:03:49,696
which is a plantain
and fish lasagne.
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00:03:57,737 --> 00:04:06,846
♪
57
00:04:31,404 --> 00:04:34,641
Plantains are very popular
in Venezuela.
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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,
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00:04:43,850 --> 00:04:46,152
I'm going to use ripe plantains.
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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
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00:04:51,591 --> 00:04:54,460
for our Venezuelan lasagne.
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00:04:54,460 --> 00:04:57,263
So, this is a dish that is
very common on the coast
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00:04:57,263 --> 00:04:59,699
or in the orient of Venezuela,
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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.
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00:05:13,513 --> 00:05:14,947
And see?
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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.
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00:05:30,763 --> 00:05:32,665
And they're going to cook
nice and golden.
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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,
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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,
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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
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