00:00So that our mungo has a partner, of course, tokwa't baboy.
00:04Woo!
00:05For Tokwa't Baboy by Kuya Dudut,
00:07prepare tofu, pork belly or liempo, onions, soy sauce, vinegar, pepper, green pepper,
00:15labuyo pepper, and sugar.
00:17Now, I'll turn off the stove.
00:20I'll put the oil.
00:23Number one.
00:24Miss Vicky, can we put the...
00:26Tokwa?
00:27Tokwa.
00:28All of it?
00:29Yes.
00:30Why?
00:34There.
00:35Let's put it.
00:37While it's not hot yet,
00:38so that it won't pop later.
00:42So that's the style?
00:44While frying the tofu.
00:47While frying the tofu.
00:48It's like you're doing a B.O.
00:51He's B.O.ing himself.
00:53Because the liempo is already soft.
00:55There are a few left.
00:56Yes.
00:57There are.
00:58Is that a tissue?
00:59Yes, it's a tissue.
01:00We'll just remove the...
01:02Bones.
01:03Bones.
01:04Mmm.
01:05So that when you bite,
01:06you won't lose any teeth.
01:08Wow, you're so good at opening knives.
01:10There.
01:11This is good enough.
01:12This is good enough.
01:13This is good enough.
01:14It's just not enough.
01:15This is good enough.
01:16This is good enough.
01:17Okay.
01:18There.
01:19Then, I'll cut it like this?
01:20Yes.
01:21It's beautiful.
01:22It's really uniform.
01:23It's like a Tokwa's territory, Tokwa's Baboy.
01:25Yes.
01:26There's a lot, right?
01:27And it's really uniform.
01:29You won't run out of tampons.
01:31Are you fooling me?
01:33So there.
01:34While we're cutting,
01:35we're mixing the sauce
01:38of our Tokwa's Baboy.
01:39Ah, yes.
01:40That's very important.
01:41Yes, very important.
01:42Without the sauce,
01:44it's going to be...
01:45Sos marioset.
01:46Yes, it's very bland.
01:47We're going to make our sauce...
01:49Because other Tokwa's Baboy,
01:50the sauce is mixed.
01:52After the Tokwa's and Yempo's are cooked,
01:56they toss the meat and the Tokwa's in the sauce.
02:01So the crispiness is gone.
02:03Yes.
02:04What we're going to do is
02:06we're going to pour the sauce
02:08after they're both cooked.
02:09That's right.
02:10Right?
02:11The two should be separated.
02:12Who wants that?
02:13Me.
02:14See?
02:15I'm also like that.
02:16To maintain the texture.
02:17Yes.
02:18Wait.
02:19Before you do that,
02:20let's give inspiration to Mikey.
02:21What's that?
02:22I'll show you.
02:23I'll just put it here.
02:25So it won't fall.
02:26Oh my gosh, Paul!
02:29Baguette's Days.
02:30Who are you?
02:31Where are you?
02:32I'm the one in white.
02:33You're the one in white.
02:34We're taking a picture with him.
02:36How old are you?
02:38I think I'm 17.
02:4015.
02:41I forgot.
02:42Maybe he's just 15.
02:44Maybe he's a starstruck.
02:46I saw Paul.
02:47We saw him in Shake, Rattle, and Roll.
02:50Yes.
02:51He was the best child actor there.
02:54But I feel like his hair is for Kung Fu kids.
02:57Even his teeth are like that.
02:59Poor him.
03:00He has braces.
03:01Hey, you're hurting the coffee.
03:03It's pretty.
03:04What's your charm?
03:05What kind of veneers is that?
03:06That's acid.
03:07I just didn't make it perfect.
03:08It's like I didn't make it clear.
03:09That's acid.
03:10How do I do this, Kuya?
03:12That's for the sauce, right?
03:13Yes.
03:14Just mix soy sauce,
03:16onion,
03:17sugar,
03:18and vinegar.
03:19Did you know that onions have long hair?
03:23Really?
03:24Yes.
03:25If you always eat onions,
03:28they grow fast.
03:29She's holding an onion.
03:30Did you notice that?
03:31She's in front of me.
03:32It's a long back.
03:33It's like a pasado.
03:34Let's cut it.
03:36There.
03:37Right?
03:38It's so good.
03:39Look at the proportion of our vinegar and soy sauce.
03:42It's so good.
03:43The tofu is almost done.
03:44Chef, this is the tofu.
03:46Just wait for it to turn brown, right?
03:47Yes.
03:48It should be nice and brown.
03:49It should be crispy,
03:50so that it has a nice texture.
03:51And I'll tell you that I'm already crispy.
03:53You're talking too much.
03:54But if you like tofu and pork,
03:56the tofu has a nice texture.
03:58It's crispy.
03:59The outside.
04:00It's crispy on the outside.
04:01So, this is done.
04:02Do we have a strainer?
04:04That's beautiful.
04:05It's beautiful, right?
04:06Wow.
04:07How much is that?
04:08Madam?
04:09Vintage hacks.
04:10Miss Cherry, you said that you always cook.
04:12I always cook at home.
04:13How did you manage to cook
04:17and become another artist?
04:20You have to plan it.
04:23You have to plan it.
04:24You have to plan it.
04:25Yes, you have to plan it.
04:26You have to sit down.
04:27Yesterday, I was here in the kitchen.
04:29I was sitting.
04:30I was lodging here.
04:31I was thinking about what to cook.
04:33Because that's part of the budget.
04:35So that you won't overbuy.
04:37That's it?
04:38That's it.
04:39What we need is for it to be crispy.
04:41Hopefully, it's airy.
04:43Airy.
04:44Okay.
04:45For it to be crispy.
04:46For it to be dry.
04:47So that you can get the texture you want.
04:48For the oil to be dry.
04:49So that we can get the texture.
04:50And then, that's it.
04:51That's what we're going to use for the oil.
04:52Okay.
04:53Our pork.
04:54We're going to fry the pork so that it'll be crunchy.
05:00This is it.
05:01I really poured all the oil.
05:02You shouldn't be afraid.
05:03Because if you're afraid,
05:04you'll slip.
05:06Miss Cherry, what did you teach me about oil earlier?
05:08Huh?
05:09What did you teach me about oil?
05:10If you're afraid, you'll slip.
05:11You'll slip.
05:12So I wasn't afraid.
05:13Now, I'm afraid of everything.
05:15I'm afraid of everything.
05:17It's beautiful.
05:18That's an asset.
05:19It's like a tooth.
05:20Sorry.
05:21Sorry.
05:22Sorry.
05:24Is the pork okay now?
05:26Yes.
05:27It's so fast.
05:28It's beautiful.
05:29It's beautiful when you eat it.
05:30It's also a good technique, right?
05:32You slice it thinly.
05:34So that you can cook it faster.
05:35Yes.
05:36It's true.
05:37It's so...
05:38So when you're hungry,
05:39you know the style.
05:40Cheese time.
05:42Tikipan time.
05:48Oh my goodness.
05:49It's so good.
05:50The blueberries are falling apart.
05:54I got a lot,
05:55but it's okay now.
05:56The sales of the tofu is increasing.
05:57It's delicious.
06:00It's delicious.
06:01It's crispy.
06:02You got the texture.
06:03You got the medium rare tofu.
06:06Medium rare.
06:07It's delicious.
06:08I didn't eat it.
06:10Thank you for the rice, Ate Cha.
06:12Of course.
06:13Thank you, Kuya.
06:14Thank you, Chef.
06:15Thank you for the food.
06:17Thank you, Kuya Dudut.
06:18You're welcome.
06:19For the recipe of the tofu and pork,
06:21and Ate Cha,
06:22for you,
06:23and for your story,
06:26and recipe of mung bean.
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