[3 - 3] today's good soup it is going to be
[3 - 5] sinong you lie can I get some sinong
[5 - 8] please get it yourself you cooked it
[8 - 10] come on what you got we'll take some
[10 - 12] collars thank you
[12 - 15] sir I'm like okay I'm in a hurry this is
[15 - 18] where I get my produce I usually get my
[18 - 20] tomatoes and stuff but I have a lot of
[20 - 22] tomato Tomatoes he brought over this
[22 - 25] morning took care of you this Sam what
[25 - 27] kind of fish is this one here I got a
[27 - 31] couple of them in there link okay so
[31 - 34] Link Card collors there's two pieces in
[34 - 38] there and then of course the king salmon
[38 - 40] beautiful so wow you're spoiling us
[40 - 43] today all right so what are we doing
[43 - 45] first we are going to put things
[45 - 47] together so we're going to put
[47 - 50] everything in there included does it
[50 - 57] matter what size how do you like a
[60 - 60] chop is this a yellow onion
[60 - 63] that's a yellow onion okay from Uncle
[63 - 66] Mikey of course from Uncle Mikey at
[66 - 69] Frank's Produce yes my favorite favorite
[69 - 71] produce guy and do you bring the water
[71 - 74] up to a boil first not until you put the
[74 - 76] fish in so with the vegetables will just
[76 - 79] like while you're waiting for it to for
[79 - 81] the water to boil just start throwing
[81 - 88] everything in there your
[101 - 101] so slippery so fcy fancy FC Fancy Fancy
[101 - 104] Fancy we don't chop like you do but yeah
[104 - 107] maybe maybe joy and I can learn a thing
[107 - 109] of or two Lear from you I'll just come
[109 - 111] chop stuff for you every day how's that
[111 - 113] you want this in yet or
[113 - 116] no okay andon we don't have to be onions
[116 - 120] and tomatoes if you want to come and in
[120 - 121] the morning no one would ever complain
[121 - 123] okay I'll just have to get something
[123 - 125] under this so it's not
[125 - 128] slippery there you go all right tricks
[128 - 130] to the trade okay okay tomato first or
[130 - 133] jalapeno first Tomatoes you don't have
[133 - 135] to do the jalapenos otherwise it'll be
[135 - 137] too you want the sticker on or off of
[137 - 139] course oh okay yeah how do you want this
[139 - 142] Cho slic just like this slic like that
[142 - 145] that small yeah okay if you like it
[145 - 147] chunky you can do it chunky you're going
[147 - 149] to eat it so you can cook it any way you
[149 - 152] want want okay you want it chunky you
[166 - 166] sliced py py you wanted small sizes
[166 - 167] that's what you're getting that's what
[167 - 171] you get you're going to eat it I started
[171 - 172] watching his videos just cuz I like
[172 - 174] watching him slice
[174 - 177] stuff way back in the beginning
[177 - 180] that that was all these slice and stuff
[180 - 182] okay tomato in go
[182 - 185] ahead by the way everybody this is not
[185 - 187] boiling yet we're just putting it in all
[187 - 190] of these jalapenos yeah well might be
[191 - 193] too much cuz I like to put the jalapenos
[193 - 195] in there just to kind of flavor it in
[195 - 197] but don't slice it it'll be spicy oh how
[198 - 199] do you want it cut then no just leave it
[199 - 201] whole oh just leave it whole yeah so
[201 - 203] then you take it out later on and this
[203 - 205] will be in one of your condiments with
[205 - 208] like fish sauce you just slice it up and
[208 - 210] then um um you know put your fish sauce
[211 - 212] in there so this will be like your
[212 - 214] condiment to put on top of the fish and
[214 - 216] then eat it all together I'll show you
[216 - 219] later okay so so jalapenos go in whole
[219 - 222] just like that mhm okay so if you have
[222 - 224] four people you have to put four
[224 - 227] jalapenos so everybody gets one got it
[227 - 228] okay okay green
[230 - 233] grunions how do you want that cut this
[233 - 237] like that yeah like that okay okay there
[249 - 249] okay that goes in and then it's just
[249 - 252] like that we're going to use two
[252 - 255] packages of your favorite this this The
[255 - 259] Tamarind Tamarind soup base oo okay so
[260 - 263] a that's a Tamarind soup base can you
[263 - 267] see that kenj yeah that stuff all that
[267 - 269] sprinkle sprinkle oh sprinkle oh yeah
[269 - 270] don't matter toss it whatever you're
[270 - 273] going to stir it anyways which is pretty
[275 - 277] quick so all right so we're just waiting for
[277 - 280] so all right so we're just waiting for this to come up to a boil but that is
[280 - 283] everything in it minus the fish rinsing
[283 - 286] out the fish with some cold H2O we've
[286 - 289] got King Salmon collars and some Ling
[289 - 291] Cod collars cuz we're getting spoiled
[291 - 294] today it's always important to make sure
[294 - 296] that the water boils before you put the
[296 - 300] fish in so the broth doesn't taste fishy
[300 - 303] okay we're not overloading the pot right
[303 - 309] oh we yeah think we're just
[319 - 319] collars oh yeah show them show them so
[319 - 321] this is what Auntie chopped for us
[321 - 324] earlier but she wanted me to chop yes
[324 - 326] and look at this beautiful platter she
[326 - 329] made I put the cover in it so it Cooks
[329 - 332] through it up okay yeah all right then
[332 - 335] we wait like what 30 minutes or so no
[335 - 337] this is fresh fish only about 10 15
[337 - 340] minutes wow really okay yes and it'll
[340 - 342] taste just 10 minute timer so now we're
[342 - 344] just covering it and we're going to wait
[344 - 347] about 10 minutes for that guy to go wow
[347 - 349] this looks bo bo
[349 - 353] bo oh this is going to be Matt this
[353 - 355] one's this one's yours M beautiful
[355 - 359] lanard in Alaska it's all fish it's all
[360 - 366] Alaska hell yeah the too oh Sammy when
[366 - 368] now the greens go in these are mustard
[368 - 374] greens right mhm okay you
[374 - 378] okay you is dip it like this and voila and that's
[378 - 380] it that's it it's done that's the soup
[380 - 382] that's the soup all right you know
[382 - 384] what's funny is somebody asked me to
[384 - 387] make this I was getting poke in Bellevue
[387 - 389] and the guy serving me the Poke he's
[389 - 390] like I love the good soup can you make
[390 - 392] cagon I said okay I'm going to go with
[392 - 394] Auntie and make it and he already knew
[394 - 398] who you were so it worked out the
[398 - 400] jalapeno it's like the condiment for it
[407 - 407] yum and that just goes in oh no no you
[407 - 409] don't put it in there it'll be too spicy
[409 - 411] it'll be like oh you put fish sauce in
[412 - 414] there okay yeah so put just a little bit
[414 - 417] of your favorite favorite fish sauce yum
[417 - 420] so you put the rice on your plate then
[420 - 421] you put this on
[421 - 423] top thank you
[423 - 426] Ma oh I'm going to eat with these guys
[426 - 428] huh yes please
[428 - 432] uh oh that's yours I put a jalapeno in
[432 - 434] there this is yours I'm going to oh okay
[438 - 441] four take some of the fish meat put it
[441 - 443] on here put this on top and then you're
[443 - 446] good to go to eat oh my
[446 - 451] goodness that's some serious eating
[455 - 455] okay and then this on there too
[455 - 462] yeah oh yum that good isn't it so
[466 - 466] good that's comforting that's so
[466 - 470] good speaking a hangover that was