00:00Kapitbahay, it's raining and it's so delicious to eat hot adobo with rice.
00:06Perfect, perfect.
00:07Kelvin, I'm excited.
00:09But of course, before that, let's introduce our guest, John.
00:13Hello, Kapitbahay.
00:15I'm John Arsenas.
00:17Welcome to Lutong Bahay.
00:19If you're mistaken, you're mistaken.
00:21You're mistaken.
00:22Are you siblings?
00:24He's my brother.
00:25He's my manager.
00:26You look alike.
00:28I'll ask my dad.
00:30Did you already cook this adobo?
00:32I haven't tasted it yet.
00:34Now is the time for you to try this adobo.
00:45How is your process with adobo?
00:47Wait, okay.
00:48I'll put this here.
00:51Where's the pork?
00:52We don't have ingredients.
00:53Where's the meat and pork?
00:55Where's the pork?
00:56Here it is, chef.
00:57Here it is.
00:58John, Kelvin, and chef Ely.
01:00Hello, chef.
01:01Yes, I brought the pork.
01:03You can't cook adobo without pork.
01:05That's right.
01:06Here's the pork.
01:07Thank you, thank you, thank you.
01:09What I do with my pork, I boil it, not in water.
01:13Oh.
01:14I really boil it in vinegar.
01:17Why?
01:18Nothing.
01:19Because for me, it helps to tenderize the pork.
01:22Yes.
01:23For you, Kelvin, the vinegar helps to tenderize the pork.
01:27Yes.
01:28So it becomes marinated.
01:29Yes.
01:30But you parboil the pork, right?
01:32Yes.
01:33Oh, it's already tender.
01:34Are you kidding me?
01:35No.
01:36I think he's joking.
01:37It's already my version.
01:39Since our pork is already pre-cooked, just a little.
01:41Let's add oil.
01:42Yes, just a little.
01:43And I cook a lot of garlic in adobo.
01:46I also want a lot of garlic in adobo.
01:48Sometimes what I do, not sometimes, I often do,
01:52in 1 kilo of pork, 3 pieces of whole garlic.
01:56I fry the whole garlic for toppings.
01:59Okay.
02:00John, do you know how to cook?
02:02Just fried.
02:04So after this, you put the oil and garlic.
02:07What's next?
02:09First, I cook the garlic.
02:13Because I want it to be golden brown before I add the onion.
02:18Onion.
02:19Just a teaspoon of onion with garlic.
02:23And now, I add the pork.
02:26So what Kelvin is doing here is he's infusing the oil,
02:30the cooking oil of the garlic.
02:32And the pork itself.
02:33Yes.
02:34Because it's already cooked.
02:35That's why I only put a little oil.
02:38Just for the garlic.
02:39Usually, I use butter.
02:41A little.
02:42One quart of butter.
02:44It's okay.
02:45You can now mix the onions.
02:49The style of my onions is minced.
02:52The onions taste better if it's minced.
02:56Has Kelvin tried your cooking?
02:58Not yet.
02:59I'm still learning.
03:01Kelvin fries the rice dry.
03:03Yes.
03:04Because when we locked in, we wasted the rice.
03:07Yes, the leftover rice for the packed food.
03:10What I do in the morning,
03:12I'll put the leftover rice in the room.
03:16I'll put it in his room.
03:18Then, he'll make the fried rice.
03:20I brought my own knife.
03:22And chopping board.
03:26We can now put the pork.
03:28Is your family in your house, Kelvins?
03:30Do your siblings cook?
03:31They also cook.
03:32Really?
03:33It's delicious for them to cook.
03:34Who's the best?
03:35My mom.
03:36There's nothing she can't do for me.
03:38I can't talk to John because of all the challenges.
03:41Focus, John.
03:43I need to be serious with my brother, Kelvin.
03:48He already put vinegar.
03:50That's vinegar.
03:52We'll just leave John.
03:54We'll just leave him.
03:55We'll hide him.
03:56No, no, no.
03:57You don't have soy sauce.
03:59He's serious.
04:01He's really a recipient.
04:02So, I'll be next.
04:05While the Adobong Baboy, a.k.a. Kelvin, is boiling,
04:09our guest, John, took part in a singing challenge.
04:15Even if you don't have a birthday,
04:17sing Happy Birthday in a ballad style.
04:21Do you want to sing?
04:24For all the birthdays.
04:26Happy birthday to you.
04:30Happy birthday to you.
04:38That's amazing.
04:40So, that's how you bond, right?
04:42Because he's also a singer.
04:44That's how you bond.
04:45You like to do that.
04:47I have a question for you, John.
04:49Tell us something that you think they don't know about Kelvin.
04:54Ah, Kelvin.
04:56What the neighbors don't know is that
04:58Kelvin works out every day.
05:02That's true.
05:03Even if he's skinny, he still works out.
05:06He's not that skinny.
05:08He's still able to walk.
05:12Why?
05:13He said his motivation is blood.
05:16Why? Are you going to be in the top list?
05:18No.
05:19So that you can defend yourself as a warrior,
05:22you have to be physically fit and physically ready.
05:27Are you going to be in a game someday, Kelvin?
05:29If ever.
05:30Are you going to accept projects like that?
05:32Of course.
05:33We're actors.
05:34What if the director says,
05:36Kelvin, you need to do a bot reveal?
05:41It depends on the management.
05:44I'm willing to do it if the project and character is good.
05:51John was the one who asked that.
05:52Are you going to be in a game?
05:53It also depends on the management.
05:56Just like the strong rain,
05:58we can't stop our excitement to taste
06:02the cooked Adobo by Kelvin.
06:05Let's go!
06:07So, we're here.
06:09We're in Pasmo.
06:11We didn't get wet in the rain.
06:14Let's try to simmer it.
06:17Can you see how golden it is?
06:19It smells so good.
06:20Let me taste it.
06:21That's what makes it crispy.
06:25You're romantic.
06:26Can you cut it for me?
06:29Present.
06:31Just four chilies?
06:32Yes, chef.
06:34Can we put just a little?
06:36Because...
06:39There.
06:40Look at it.
06:41Do you know how to do it, Apol?
06:43I know how to do it.
06:45Chef, is it okay?
06:47Approve.
06:48Approve.
06:49Since you already mentioned chef Apol,
06:52what's the most iconic thing
06:55in chef Apol's costume?
06:58I think he has something on his head.
07:00Oh, no!
07:01I'll answer that.
07:04One plus one.
07:06Okay, what's the answer?
07:07Headband.
07:08Always the headband.
07:09Since chef Apol always wears a headband,
07:12we should also wear a headband today.
07:13Really?
07:14I'm ready.
07:15Let's put sugar.
07:17This amount of sugar is just right.
07:20It's hard to fix our hair.
07:23Beautiful!
07:24We really need it when we cook.
07:28Let's lower it so it looks handsome.
07:30I heard that you used to have a heart trouble.
07:33Really?
07:34Yes.
07:35When you cook like that,
07:36no one ever crashes on you, right?
07:38Did you cook a lot?
07:39No.
07:41It's impossible, Kelvin.
07:42When you were in high school,
07:43you didn't have a heart trouble?
07:44Is that how you call it?
07:47Mr. Windrugs?
07:48A lot of people know you in school.
07:50Like a popular boy?
07:52Tell us about a moment
07:54when someone confessed to you in high school.
07:56Did it happen?
07:57I'll tell you my experience in high school.
08:00I don't want to bring up my own story.
08:03But,
08:04I was naughty in high school.
08:06At that time,
08:07when I was about to go to school,
08:09I was a bit late.
08:12You were late for class, right?
08:14You're a bad boy.
08:15Why did you rush to school?
08:18My teachers know about this.
08:21When I was about to go to school,
08:22I really liked your perfume.
08:25It smells good.
08:27In the morning,
08:28I would go to the corridor
08:29and people would call you.
08:31Kelvin!
08:33Did they give you chocolates?
08:35Love letters?
08:36Did they court you?
08:37Yes.
08:38How did they treat you?
08:40Nothing.
08:41They didn't really introduce me.
08:43Anonymous?
08:44You don't know who they are?
08:46Sometimes, my classmates would give me chocolates.
08:49He's so handsome.
08:50How did they treat you?
08:52Of course, I wanted to thank them.
08:55I couldn't do it.
08:56I didn't even thank them.
08:58Can we put the chilies?
09:02Let's taste the adobo.
09:05This is the drama boy.
09:06Wow!
09:08He's like an executive chef.
09:10This is delicious with rice.
09:38You
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