00:00Don't forget to have lunch.
00:02Our dish today is lumpia.
00:04It's so beautiful and delicious.
00:07This is a Pinoy favorite, especially when it comes to preparations.
00:10But aside from being used to Lumpiang Shanghai, Lumpiang Sariwa, and Lumpiang Togi,
00:15there are other ways to make lumpia.
00:19What happens if we fry mac and cheese in lumpia wrappers?
00:24Mac and cheese.
00:26Wow.
00:28Okay, do you know her?
00:30I think you've already wrapped everything in lumpia.
00:32That's why she's called Lumpia Queen of TikTok, Abby Marquez.
00:36And this morning, we have kitchen access in her famous kitchen.
00:40Good morning, Chef!
00:45Blessed morning!
00:46Hi!
00:47To all of you, NDS, we're very busy today.
00:51Here in a kitchen that I'm sure you're very familiar with.
00:55And of course, since it's just Reina who's our guest this morning,
00:59I'll just look for her.
01:01Where's Reina?
01:03Reina?
01:05Hi, Chef!
01:06There she is!
01:07Good morning, everyone!
01:08Hi, Abby!
01:09Welcome to Laguna and welcome to my kitchen studio.
01:12It's my first time having a proper—
01:14Wow, on national TV!
01:16Here in my kitchen.
01:18I'm so honored.
01:19It's my first time on national television.
01:23And since this is a very special moment,
01:25I'll cook all of your Lumpiang Pancit.
01:28Let's start!
01:29Let's go!
01:31While Abby is preparing, I'll just reflect on your accomplishments this morning.
01:36You won the 2023 TikTok Foodie Award.
01:41And of course, you're the first Filipino born and raised to receive the Webby Award.
01:48Yeah, very, very honored to have that recognition.
01:52And I'm sharing that with my community and also to the country.
01:56Yes.
01:57I'm really happy about it.
01:58Yes.
01:59Yes.
02:00And those accomplishments, like being nominated for the James Beard Award.
02:06For chefs like me, we know how big a deal that is, right?
02:10And of course, Forbes, 30 under 30.
02:15So for a 24-year-old, your accomplishments are amazing, Abby.
02:19So meanwhile, Chef, while we're chit-chatting here,
02:22I have here a cooked Pancit.
02:24And since I'll wrap it in Lumpia later and fry it,
02:28I won't cook the vegetables too much.
02:30So basically, just cook Pancit at home with soy sauce, oyster sauce,
02:35typical Pancit, and add whatever vegetables available to you.
02:39So whatever tweak they want, it's up to them, right?
02:42Yes.
02:43And we can see from your videos and of course,
02:45your interactions with other chefs, you're really comfortable in cooking.
02:50Oh, yeah.
02:51Your exposure to the kitchen is early, right?
02:53Yeah, yeah, yeah.
02:54The first time I cooked, I think around four years old,
02:57I cooked fried chicken.
02:58Fried chicken? Four years old?
02:59Four years old, yeah.
03:00Wow.
03:01And…
03:02This is our finished product.
03:03Yes.
03:04So this is what it will look like.
03:05I just noticed that the vegetables you added, Abby,
03:08you didn't par-cook it or cook it?
03:10Yeah.
03:11Okay.
03:12Because they'll be cooked when we fry it.
03:14Yes, okay.
03:15That makes sense.
03:16So you want to retain the crunch that it has, right?
03:19Yeah.
03:20We'll make Pancit out of this later.
03:21No, I'll just let it rest.
03:23Oh, yeah.
03:24Snack.
03:25And now, chef, we'll wrap it.
03:28But when you wrap it, out of all the lumpia you've made,
03:32do you have a certain technique?
03:35Yes, I do.
03:36I need to learn this.
03:38It's just basic.
03:39So this is the most common.
03:41You just put the filling at the end of the lumpia wrapper,
03:44just fold it once on the sides,
03:47and then you'll just finish it.
03:49Okay.
03:50Now, you can seal it with water or more effectively,
03:53what I do is flour with water and cornstarch.
03:57Oh, with cornstarch?
03:58It's like a paste with cornstarch.
03:59You can do it without cornstarch,
04:00but in theory, it'll be more crispy with cornstarch.
04:03Okay.
04:04That's right.
04:05Actually, not in theory, but there's a science behind it.
04:08That's how it happens.
04:09Very nice.
04:10That's the size we want,
04:12so it won't be too messy if it's too big or too full.
04:15That's true.
04:16And we'll just fry it.
04:18Oh, prepared!
04:19No, of course.
04:20Of course, you're here in my studio.
04:22We'll just drop it in hot oil.
04:25And then, my dears,
04:26I'll just share one of the trade secrets of our Lumpia Queen.
04:30She uses a thermometer just to make sure
04:33that the temperature of her oil is right.
04:37Yes.
04:38I don't show this to my TikTok followers
04:40because it might be...
04:43Bashed?
04:44No, not bashed.
04:45It might be intimidating.
04:47Ah, okay, okay.
04:48That makes sense.
04:49But there are tricks for home cooks
04:51to check if the oil is really hot.
04:54You can dip a chopstick and see if it's bubbling.
04:57Yes.
04:58Or if you're really cooking,
04:59you can see the behavior of the oil.
05:02Yes.
05:03It's like it's boiling.
05:07That's why I mentioned it.
05:08It's also good that we have an exact understanding
05:11of the science behind what we're doing.
05:15So, it's a good tip for those of us
05:18who want to be consistent.
05:20Yeah.
05:21And it's really a good way to upgrade your home cooking.
05:24Yes, true.
05:25So, we'll just fry it until it's golden brown.
05:27And here it is.
05:28Like this.
05:29It's beautiful!
05:30Right?
05:31Wow!
05:32You can see the end product.
05:34Yeah.
05:35Perfectly brown.
05:36Sound check.
05:37Uniform.
05:38Sound check.
05:39There it is.
05:40Crispy.
05:41Crispy.
05:42Let's plate it, Chef.
05:43Yes.
05:44Go.
05:45Okay.
05:46Okay.
05:47And I'll show you while Abby is plating it.
05:49It's beautiful.
05:50Crispy.
05:51Crispy.
05:52Crispy.
05:53Sound check, everyone.
05:55Yeah.
05:56Is it hot?
05:57It's hot.
05:58Let's give it to them.
05:59And of course, this is my iconic move on TikTok
06:01so that they can see the inside.
06:05Wow!
06:06And of course, I get hurt there because it's hot.
06:08I don't want to show it.
06:09I'm used to it.
06:10That's why they know me.
06:11Yes.
06:12It tastes good.
06:13That's why they like it.
06:14So, let's plate it.
06:16And we'll taste it.
06:17You can dip it in vinegar or soy sauce.
06:20Just choose your weapon, right?
06:21Yeah.
06:22Cheers?
06:23Cheers.
06:24I'll go with vinegar.
06:25I'll go with no sauce first.
06:27Mmm.
06:28Mmm.
06:32So, you think you already know what a pancit is.
06:35But when you make this preparation,
06:37Yeah.
06:38the taste changes.
06:40Maybe I just thought of it because it has crunch elements.
06:43Yeah.
06:44But it elevates our very favorite.
06:45Yeah, it really works.
06:46It really works.
06:47And it's also good for your leftover pancit at home.
06:49This is a good way to use it.
06:52Very nice.
06:53So, here.
06:54Abbe will eat a lot more.
06:56Yeah.
06:57And of course, our UH Kitchen Access is not yet over, Abbe.
07:00Because you'll be touring us later with more stories.
07:03With the one and only, Don Piaquin.
07:06So, tune in to your country's morning show,
07:09where you're always the first to...
07:11Hear it!
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