00:00We need 2 eggs, tomatoes, onion, brown sugar to balance it out,
00:07ginger, onion, and of course, pepper.
00:12Of course, we won't have binagoongan rice if we don't have rice.
00:18So now, we're going to put some oil.
00:23Can you crack the eggs, Mikey?
00:26Can you crack my eggs?
00:28No, you're going to do that first.
00:34Then, Ms. Kendy, we're going to crack a happy birthday egg.
00:38Very demure.
00:39Very mindful.
00:41Very classy.
00:43So we're going to put it like this.
00:46So now, we're going to put this in our fried rice.
00:51Don't we need to add salt?
00:52No, because the bagoor is already salty.
00:54Oh, that's right.
00:55That's right, there's salt.
00:57So we're going to set this aside right away.
01:00Because we just need the soft scrambled.
01:02Okay.
01:04Then, we're going to put some oil again.
01:07And then, of course, we're going to put some onion and wangba.
01:12Of course, we're going to eat the wangba first.
01:15Because we need to bring out its color.
01:17There.
01:19The redder the color is, the better.
01:21Yes, correct.
01:23And of course, it's more delicious if there's tomato.
01:26Tomato, yes.
01:28Question.
01:29Yes.
01:30Is it okay to add the tomato seeds?
01:34Actually, for me, I'm already adding them.
01:37It's hard to remove them.
01:39I'm not removing them anymore.
01:40There are some that I'm just cooking and I'm removing the tomato seeds.
01:46Now, we're going to add the bagoor and we're going to stir-fry it.
01:50There.
01:52Oh, it smells good.
01:53I can already smell it.
01:54It smells good?
01:55Yes.
01:56Can you make me one?
01:57Of course.
01:58Okay.
02:00Now, we're going to add the sandamakmak rice.
02:04And it's better to add the rice that's supposed to be in fried rice.
02:08The one that's opened.
02:09Yes, other than that.
02:10You know the one that's opened?
02:11The one that was opened yesterday.
02:12Bahaw.
02:13Oh, bahaw.
02:14Yes.
02:15So now, we're going to add the egg.
02:18Oh, it fell.
02:19Oh, it fell.
02:20Oh, it fell.
02:21Hello.
02:22Hello.
02:23So, it's like a bagoong.
02:24It's delicious.
02:25You know that?
02:26Because the bagoong, what is that?
02:28It's like a fertilizer for your food.
02:30We can now garnish it with grass.
02:32Okay.
02:33Because while it's heating, the onion leaves, the flavor comes out.
02:37Oh, really?
02:38It cooks?
02:39Correct.
02:42I asked you, me and Quentin, can we eat now?
02:45Can we eat now?
02:46I'm hungry.
02:47Can we eat now?
02:48Oh, my God.
02:51Are you guys hungry too?
02:52Yes.
02:53I'm hungry.
02:54Let's eat.
02:55Let's eat.
03:21Let's eat.
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